Decadent WW Brownies

1 box Krusteaz fat free brownies
1 can pumpkin (small can)
1/3 c. water
1 c. chocolate chips

Mix all ingredients. Divide into 24 muffin cups sprayed with pam. Bake at 350 for 25 mins.

2 WW pts. each

Dump Cake

1 20 0z can crushed pineapple
1 21 oz. can light cherry pie filling
1 box yellow cake mix
1/2 c. water
1/2 c. applesauce
1/2 c. pecan pieces

Mix cake mix, water and applesauce. Spray 9 X 13 pan with cooking spray. Dump undrained pineapple into pan and spread. Dump cherry pie filling in and spread. Spread cake batter over fruit and sprinkle with pecans. Bake at 350 for 40 mins.

5 WW pts. per serving

Chocolate Peanut Butter Pie

1/2 gallon fat free frozen vanilla yogurt
8 oz. fat free cool whip
1 small package sugar free chocolate instant pudding
1/2 c. peanut butter
1/3 c. grapenuts cereal
2 reduced fat graham cracker pie crusts

Mix all ingredients together using a mixer. Pour into 2 pie crusts and freeze. Makes 2 pies.

5 WW pts. per serving

Peanut Butter Fingers

1 cube margarine
1/3 c. sugar
1/2 c. brown sugar
1 egg
3/4 c. peanut butter
1/4 tsp. salt
1/2 tsp. baking soda
1 c. flour
1 c. oatmeal

Combine ingredients together and press into a 9 X 13 pan and bake at 350 for 10 mins. Top with 1 c. whipped peanut butter. I do this right after it comes out of the oven so it will harden a little when it cools down. I wait until it is completely cool before I put the frosting on.

Frosting:
3 Tbsp. softened margarine
3 Tbsp. ocoa
1 Tbsp. corn syrup or honey
1/2 tsp. vanilla
1 c. powdered sugar
1 Tbsp. milk

Beat butter, cocoa, corn syrup and vanilla until blended. Add powdered sugar and milk; beat until smooth, immediately spread over fingers.

Double Berry Trifle Squares

1 pkg. pound cake, cut into 10 slices
3 Tbsp. cranberry juice of orange juice
2 pkg frozen raspberries (10 oz each)
2 Tbsp. sugar
2 1/2 c. cold milk
2 pkg. (4 serving size each) Jello vanilla instant pudding
1 8 oz tub cool whip

Arrange cake slices in bottom of 9 X 13 inch pan. Drizzle cake slices with juice. Top with frozen raspberries, separating raspberries as needed. Sprinkle with sugar. Pour milk into large bowl. Add pudding mix. Beat with wire whisk 1 min. Gently stir in 1 cup of the cool whip. Spoon mixture over raspberries in pan. Top with remaining cool whip. Refrigerate until ready to serve.

Submitted by Melodie

Earthquake Cake

9 X 13 greased pan
Put in bottom of pan:
2/3 c. coconut
2/3 c. pecan
2/3 c. chocolate chips

Mix 1 German chocolate cake mix as per instructions on box. Pour cake mix over the first ingredients. Melt 8 oz. cream cheese and 1 cube of butter. Mix with 1 lb. powdered sugar. Pour icing over unbaked cake. Bake at 350 for 40-45 mins.

Submitted by Melodie

Chocolate Eclair Cake

2 small packages of vanilla instant pudding
3 1/2 c. cold milk
8 oz. cool whip
1 box graham crackers
1 can milk chocolate frosting

Mix pudding and milk and add cool whip. In a 9 x 13 pan, place3 one layer of graham crackers. Add half pudding mixture, then another layer of graham crackers. Add rest of pudding mixture and then one more layer of graham crackers. frost top of graham crackers with milk chocolate frosting. Refrigerate overnight.

Submitted by Tara

Strawberry Crepes

I got this recipe from WW and thought it sounded really good.

5 large egg whites
1/8 tsp. table salt
1 tsp. vanilla extract
1 1/2 Tbsp. butter, melted
1 c. skim milk
1 c. all purpose flour
cooking spray
1 pound strawberries sliced very thin
1/4 c. powdered sugar

In a medium bowl, whisk together egg whites, salt, vanilla extract, melted butter, milk and flour until combined. Coat skilled with cooking spray; Set over medium heat. When pan is hot, add 1/4 c. of batter and tilt skillet to cover entire bottom of pan with a thin layer of batter. Cook for 2 mins.; flip over. Top with 1/3 c. strawberries; cook for 2 more mins. Fold crepe over and slide onto serving plate. Sprinkle with sugar.

WW points is 3
Serves 8

Frozen Snickers

2 c. low fat ice cream
1 c. ff cool whip
1/4 c. crunchy peanut butter
1 pkg. sugar free chocolate pudding mix

Mix together with electric mixer. Put into 8 x 8 pan and freeze for 2 hours. Cut into 8 bars.

Merry Munch of Christmas

In a big pan or bowl, put 1 box Chex cereal and 1 can nuts. Pour syrup over dry ingredients and gradually mix. Spread on cookie sheet and sprinkle with coconut.

Submitted by Cherish Newman

Fudge

1 can of condensed milk
4 1/2 cups of sugar
1 tbsp. vanilla
2 pkgs. milk chocolate chips
2 cubes butter
2 cups walnuts

Mix milk and sugar in to a 4-6 quart pan and heat on stove. When it starts to boil, set the timer for 6 mins. and stir constantly while boiling. After six mins, add the vanilla, chocolate chips and butter. Stir constantly for 3 mins. Mix nuts in to the fudge and pour it into a casserole dish. Spray the dish with Pam before. Put into the fridge to set up. Enjoy!

Submitted by Dad

Chocolate Peanut Butter Passion Bars

These are the best freakin brownies I have ever had. I am making them tonight for a girl's night. They are even better the next day!

1/3 C vegetable oil
2 eggs
1 pouch Ghiradelli Triple Choc brownie mix (yes the brand matters here!)
1 C peanuts, chopped

Peanut Butter Filling:
14 oz can sweetened condensed milk
1/2 C peanut butter

Stir together oil and eggs. Add brownie mix and peanuts. (I find that an easy way to chop the peanuts is to put them in a ziplock bag and smash them with a rolling pin). Stir until moistened. Press half of brownie mixture into bottom of greased 9X13 pan. Stir together condensed milk and peanut butter until smooth. Spread evenly over brownie layer in pan. Drop round spoonfuls of reserved brownie mixture over peanut butter layer.

Bake at 350 for 25-30 minutes or until the top is set.

(stole this picture from the ghiradelli website)
Ah, my mouth is watering!!

Pumpkin Crisp

1 pkg of yellow cake mix
1 egg
1/2 cup butter, melted
1 (29 oz can) pumpkin puree
2 eggs
1 tsp. ground nutmeg
1 tsp. ground cinnamon
1/2 c. white sugar
2/3 c. evaporated milk
3/4 c. white sugar
1/2 c. butter, softened

Preheat oven to 350. Set aside 1 cup of cake mix for the topping. Combine remaining cake mix, 1 egg and 1/2 c. butter melted. Pat into a 9 X 13 baking pan. In a large bowl, mix pumpkin, 2 eggs, nutmeg, cinnamon, 1/2 c. sugar and 2/3 c. evaporated milk. Pour pumpkin mixture over the cake mix crust. In a small bowl, combine 1 cup cake mix and 3/4 c. sugar. Cut in 1/2 c. softened butter until mixture is crumbly. Sprinkle on top of pumpkin mixture. Bake at 350 for 55 mins.

Submitted by Cherish Newman

Chocolate Chip Oatmeal Cake

1 c. oatmeal
1 3/4 c. boiling water
1 c. brown sugar
1 c. white sugar
1/2 margarine
2 large eggs
1 3/4 c. flour
1 tsp. soda
1/2 tsp. salt
1 Tbsp. cocoa
1 pkg. choc chips

Pour boiling water over oatmeal and let stand 10 mins. stir in margarine until melted and add sugars and eggs. mix well. Add dry ingredients and 1/2 choc chips. Pour into 9 X 13 pan and top with rest of choc. chips. Bake at 350 for 40 mins.

Submitted by Mom

Gooey Cinnamon Rolls

Okay, so this is a WW (weight watchers) one...I hope that's okay if I share some of those that I have. These are actually pretty good.

1 can of Pillsbury biscuits
1 1/2 tsp. ground cinnamon
40 small or 10 large marshmallows
1/4 cup splenda

Preheat oven to 400. Spray 10 spots in muffin pan with cooking spray. Separate the biscuits and flatten each into a 4 inch circle. In a small bowl, combine Splenda and cinnamon. Dip each biscuit into the cinnamon/Splenda mixture. Place 4 small or 1 large marshmallow in the center of each biscuit. Bring edges up to form balls. Place each in a prepared muffin well seam side down. Bake for 8-10 mins. Remove rolls from pan immediately and cool slightly on wire rack.

ww-1 pt. per roll

Chocolate Pudding Delight

21 pecan sandies cookies, crushed
12 oz cool whip
8 oz cream cheese
1/2 C melted butter
1 C powdered sugar
1 pkg chocolate pudding

Crush cookies and add melted butter. Press into greased 9X13 pan. Bake at 350 for 10 mins. Let cool. Mix cream cheese, 8 ounces of the cool whip and powdered sugar until smooth. Spread over crust. Mix pudding according to directions and pour over cream cheese mixture. Let chill for at least 4 hours. Top with remaining cool whip.