Ingredients

* 1 1/2 cups regular oats (not instant)
* 1/2 cup flour (not packed)
* 2 Jell-O Sugar Free Vanilla Pudding Snacks
* 1 cup canned peaches in juice, drained and chopped
* 1/2 cup blueberries
* 1/2 cup fat-free liquid egg substitute
* 3 tablespoons light vanilla soymilk
* 2 tablespoons light whipped butter or light buttery spread
* 1/4 cup plus 2 tablespoons dark brown sugar (not packed)
* 2 teaspoons baking powder
* 1/2 teaspoon cinnamon
* 1/4 teaspoon salt

Directions

Preheat oven to 375 degrees.

Combine oats, flour, sugar, baking powder, cinnamon, and salt in a large bowl and stir well.

In a separate bowl, combine pudding, butter, soymilk, and egg substitute. Blend well with a whisk.

Add pudding mixture to dry mixture, stirring until just blended. Slowly fold in peaches and blueberries.

Divide mixture evenly into a 12-cup muffin pan sprayed with nonstick spray or lined with baking cups. Bake for 18 minutes or until a toothpick inserted in the center comes out clean.

MAKES 12 SERVINGS

Ingredients

* 1 box No Pudge! Original Fat Free Fudge Brownie Mix
* 1 cup Fiber One bran cereal (original), crushed
* 2/3 cup light cherry pie filling
* 1/4 cup light vanilla soymilk

Directions

Preheat oven to 400 degrees.

In a bowl, mix all of the ingredients together. Place batter evenly into a 12-cup muffin pan sprayed with nonstick spray or lined with baking cups. Bake in the oven for 20 minutes.

MAKES 12 SERVINGS

Ingredients

* One 18.3-ounce box Betty Crocker Fudge Brownies Traditional Chewy Brownie Mix
* 2 cups canned pure pumpkin
* 2 tablespoons reduced-fat peanut butter, at room tempature

Directions

Preheat oven to 350 degrees.

Combine pumpkin with the brownie mix in a large bowl and stir until smooth (batter will be very thick, but don’t add anything else!).

Spray a square baking pan (9″ x 9″ works best) with nonstick spray and pour in the mixture. Spoon peanut butter on top and use a knife to swirl it around the top of the batter. Bake in the oven for 35 minutes. (The batter will remain very thick and fudgy, and it should look undercooked.) Allow to cool.

Cover pan with foil and place pan in the fridge for at least 2 hours. Cut into 36 squares.

MAKES 36 SERVINGS

• 7 3/4 cups cubed Barlett or Anjou pears
• 1 cup golden raisins
• 1 tablespoon all-purpose flour
• 1 tablespoon fresh lemon juice
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon salt
• Cooking spray

 
Topping:

• 1/2 cup all-purpose flour (about 2 1/4 ounces)
• 1 cup regular oats
• 1/4 cup packed brown sugar
• 1/8 teaspoon ground cinnamon
• Dash of salt
• 1/4 cut chilled butter, cut into small pieces
• 1/2 cup frozen fat-free whipped topping, thawed

 
Directions:

1. Preheat oven to 375 degrees.
2. To prepare crisp, combine the first 6 ingredients in a large bowl; toss to combine. Spoon mixture into an 11×7-inch baking dish coated with cooking spray.
3. To prepare topping, lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, oats, sugar, 1/8 teaspoon cinnamon, and dash of salt in a small bowl; stir to combine. Cut in butter with a pastry blender or 2 knives until mixture resembles very coarse meal. Sprinkle oat mixture evenly over pear mixture. Bake at 375 degrees for 50 minutes or until browned on top. Serve with whipped topping. Yield: 8 servings (serving size: about 1 cup and 1 tablespoon whipped topping).
    

   Aprox Nutritional Information per serving

   Servings	Amount per Serving	Calories	Fat	Fiber
   8	1 cup +	303	6.8g	6.9g

   ]]> http://cooking.williamsblog.net/2008/02/20/pear-crist-with-oat-streusel-topping/feed/ 0 http://cooking.williamsblog.net/2008/01/29/christmas-crack/ http://cooking.williamsblog.net/2008/01/29/christmas-crack/#comments Wed, 30 Jan 2008 02:56:35 +0000 william http://cooking.williamsblog.net/2008/01/29/christmas-crack/ This recipe comes from my Sister-In-Law (Jacquie). Thanks Bunches!!!!

   What is it? Well, it’s something that they (her family) make it and it they love it. Actually I love it. It’s sweet and very good.
   

   Ingredients:

   • 1/4 lb of a pack of Saltine Crackers (about 35)
   • 2 sticks of butter or margarine
   • 1 cup firmly packed brown sugar
   • 12 oz chocolate chips
   • Chopped pecans or almonds

   Directions:

   1. Preheat oven 400 degrees.
   2. Use a 10″ x 15″ jelly roll pan (or cookie sheet with sides). Line the pan with foil and coat with either butter or non-stick spray. Place the saltines on the pan.
   3. Heat butter and sugar in a sauce pan and boil for 3 minutes. Pour mixture over crackers and bake for 5-7 minutes
   4. While it is hot, pour the chocolate chips on top and spread as they melt. (put back in oven for a few seconds if need to). Sprinkle the nuts on top (optional) and cool in refrigerator. They may also be flash cooled in the freezer.
   5. Break into pieces and store.
   ]]> http://cooking.williamsblog.net/2008/01/29/christmas-crack/feed/ 0