Desserts:

For that special dessert try this-

Make a chocolate or devils food cake according to package directions (Cake mixes are so good these days, it is easy to do and get a great cake.) Bake in round, or square pans or if available heart shaped pans would be great!)

Open a can of cherry pie filling.
Spread 1/2 can on top of a layer of the cake.
Put second layer on top of the filling.
Spread the second half of the pie filling on the top of the cake.
Frost the sides of the cake with whipped topping.
Serve

Do you serve your family canned fruit? Well, here's a way to fancy it up just a little.

Peach Cobbler

In a square baking pan 8X8 or 9X9- pour the contents (juice and all) of one of those larger cans of sliced peaches.

For the topping

1 yellow or white cake mix
1 stick margarine

Using a pastry blender or your fingers-mix margarine and cake mix together until they combine and look like coarse meal.

Sprinkle this evenly over the top of the peach slices and juice.

Cook at 350 degrees until the top browns-about 20-30 minutes.

APPLE LASAGNA

2 cups shredded Cheddar cheese
1 cup ricotta cheese
1 egg
1/4 cup white sugar
1 teaspoon almond extract
2 (21 ounce) cans apple pie filling
8 lasagna noodles, cooked and drained
6 tablespoons all-purpose flour
6 tablespoons packed brown sugar
1/4 cup quick cooking oats
1/2 teaspoon ground cinnamon
1 pinch ground nutmeg
3 tablespoons butter
1 cup sour cream
1/3 cup packed brown sugar

Directions

1. Preheat oven to 350 degrees F (175 degrees C).
2. Combine Cheddar cheese, ricotta cheese, egg, white sugar, and almond extract in a medium bowl. Blend well. Spread one can apple pie filling over the bottom of a greased 9x13 inch pan. Layer with half of the noodles, and then the cheese mixture. Layer again with remaining noodles, and the second can of pie filling.
3. Combine flour, 6 tablespoons brown sugar, oats, cinnamon, and nutmeg in a small bowl. Cut in butter until crumbly. Sprinkle over top.
4. Bake in preheated oven for 45 minutes. Cool for 15 minutes.
5. Meanwhile, prepare garnish by blending sour cream and 1/3 cup brown sugar in small bowl until smooth. Cover, and refrigerate. Serve warm apple lasagna with sour cream garnish.

How about a really easy dessert?

Super Easy Peach Cobbler

1 can of peaches (one of those larger cans, I can't remember the ounces. But it is about as big around as a softball.)
1 cake mix, either yellow or white cake mix
1 stick margarine (chilled)

In a bowl mix the cake mix and the stick of margarine, either with a pastry blender or using your hands-until it resembles a coarse meal.

Pour peaches juice and all into a baking pan (8x12 Or anywhere around that size)
Sprinkle cake mix and margarine over the top of the peaches.
Bake until brown (about 45 ot 50 minutes)
Serve hot or cold
Warm it would be make a wonderful topping for vanilla ice cream.

Pumpkin Pies

Using a 15 oz can of pumpkin
Add 4 eggs
2 cans of evaporated milk
2 cups of sugar (1 brown and 1 white, or 2 brown or 2 white-the taste and texture will vary only slightly)
1 tbs vanilla
about 1 tbs of pumpkin pie spice

This makes 2 pies. I usually buy ready made pie crusts and crimp the edges by hand. No one knows then that you cheated!

My dinner rolls are fairly simple too.

Homemade Egg Substitute

1 pinch of saffron (or yellow food coloring as it is just for color)
1/4 C skim milk
1 T non-fat dry milk
1 tsp vegetable oil
3 egg whites-beaten slightly

Add saffron (or food coloring) and non-fat dry milk to skim milk. Add oil and egg whites.

This can be used in recipes, or scrambled, or any other way you would use eggs or egg substitute.

I make my own heart smart Italian sausage too. Here is how I do it.

Lite Carrot Cake

2 C minus 2 T sifted white flour
2 tsp baking soda
1 1/2 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp salt
1/2 C sugar
1 1/2 C shredded carrots
1 C unsweetened applesauce
3/4 C egg substitute (see last weeks column for that recipe)
1/4 C oil
2 tsp. vanilla

Sift together flour, soda, spices, and salt. Stir in sugar. Mix other ingredients and gradualy stir in the carrot mixture. Don't over mix. Pour into greased and floured bundt pan. Bake 40-45 minutes at 350 degrees To store wrap in foil after cooled, and refrigerate or freeze.

Makes 24 servings (about 3/4 in slice) 87 calories.

Lemon Cheesecake Pie

3 T margarine
1 1/2 C graham cracker crumbs
3 oz package sugar free lemon gelatin
1 C boinling water
2 C lowfat cottage cheese
1-2 tsp grated lemon peel

Preheat oven to 350 degrees. Melt margarine----stir in graham cracker crumbs. Press crumb mixture into bottom and sides of 9 inch pie pan. Bake at 350 for 5 minutes. Chill. In a small bowl, dissolve gelatin in boiling water. Cool until lukewarm. In blender, blend cottage cheese and lemon peel until smooth. Blowly blen in gelatin mixture, pour into chilled crust. Refrigerate util set-about 2 hrs Garnish as desired.

yields 8 servings each with 184 calories

Vegetable Oil Pastry
This recipe is more heart smart than lo calorie.

2 C flour
1/4 tsp salt
1/2 C vegetable oil
6 T cold water

Sift together flour and salt. pour oil and water into same measuring cup. (Do not stir.) Add all at once to the flour mixture. Stir lightly with a fork. Form into 2 balls, flatten dough slightly. Roll each ball between 2 sheets of waxed paper. Peel off the top sheet and fit dough (paper side up) into pie plate. Remove waxed paper.

Yields enough pastry for one double crust pie or 2 single crust pies. Serving size is 1/8 of a double crust pie. Calories are 245 per serving.

A Harveywallbanger Cake

1 large box orange cake mix
1 small box vanilla instant pudding mix
4 eggs
1/2 cup vegetable oil
1/2 cup orange juice
1/4 cup Galliano
1/4 cup vodka
---GLAZE:
1 cup powdered sugar
1 tablespoon Galliano
1 teaspoon vodka
1 teaspoon orange juice Combine cake mix, pudding mix, eggs, oil, orange juice, Galliano and vodka and beat together with mixer about 10 minutes. Pour into greased and floured Bundt pan and bake in preheated 350-degree oven until cake tests done, about 45-55 minutes. Cool 10 minutes. Remove to serving plate and drizzle with glaze.

Hawaiian Dream Cake

1 can sweetened condensed milk (14 oz.)
1/4 cup lemon juice
10 large marshmallows (quartered) or: 40 miniature marshmallows
1 small can crushed pineapple
3/4 cup halved maraschino cherries
1 1/2 cups cream
3/4 cup sour cream
2 packages ladyfingers (3 oz. ea.) Combine sweetened condensed milk and lemon juice in a mixing bowl. Add marshmallows, pineapple and cherries. In a cold bowl with cold beaters, whip cream to stiff peaks, then fold in sour cream. Fold half the cream mixture into the fruit mixture. Chill remaining cream for decoration later. Split ladyfingers lengthwise into halves, then halve them crosswise. Stand ladyfinger halves around sides of pan, rounded sides out, rounded tips up. Trim cut ends of remaining ladyfingers to a V-shape so that ladyfingers look like flower petals. Arrange "petals" like a daisy in the bottom of the pan, flat sides up, making sure the ladyfingers are flush with those around the sides. Cut a circle from ladyfinger scrap or use pieces as needed to fill in center and gaps. Fill springform pan with fruit mixture. Cover with remaining whipped cream mixture, smoothing to edge. You can also use a tube pan or other mold without wax paper. chill at least 6 hours, or wrap well and freeze. To serve, run a thin knife around ladyfingers to loosen any stuck areas. Remove springform sides. Cut in wedges to serve.

How about some Heavenly Banana Pudding?

1 large box Jello Instant Vanilla Pudding
2 cups cold milk
1 small container Cool Whip -- thawed
1 can Eagle Brand Condensed Milk
2 large bananas -- sliced
double handful of vanilla wafers

Combine pudding mix and milk in medium sized mixing bowl. This will be thick. In large mixing bowl FOLD Cool Whip into Eagle Brand milk. Add thickened pudding by FOLDING this into the Cool Whip and Eagle Brand Mixture. This will be thinner than regular pudding. In a Large Pyrex dish, layer half of banana slices and half of wafers. Cover them with half of the thinned pudding mixture. Repeat using the rest of the banana slices and wafers and cover with the remaining pudding. Chill and stand back for the ohhs and ahhs when served.

All of these recipes were received from a single reader Machere Clifton, who has been part of a MAJOR recipe swap this summer. And she has been kind enough to send me all the recipes she received in this swap. Thank you so very much Machere.

Pineapple Upsidedown Cake
(Much simpler than it sounds.)

Drain a can of crushed pineapple reserving the juice
Add water to juice if needed, to make it the amount of liquid required to make a white or yellow cake mix, according to package directions.

Spread crushed pineapple in the bottom of your cake pan or pans (this can be baked in layer pans to make smaller cakes or large cakepan if you are feeding a crowd)

Cover the crushed pineapple with a layer of brown sugar.
Dot the brown sugar layer with pats of butter or margarine
Pour in cake batter

Bake until done.

Then while still hot (be really careful here. I have hubby, whose hands work better than mine, do this for me.) turn cake out on a plate or platter or even a piece of foil covered cardboard if you dont have a plate large enough.

Serve either warm or cold.

Pineapple Pistachio Fluff
An oldie but goodie, this three ingredient dessert takes just seconds to prepare.
20 ounce can crushed pineapple in juice
1 small package Pistachio instant pudding mix
8 ounce container of nondairy whipped topping, thawed
In a large bowl, stir together the pineapple (undrained) and the pudding mix. Fold in the whipped topping. Spoon into individual dessert dishes and chill until firm. Yield: 4 to 6 servings.

Fruit Topped Snack Cake
Serves: 16
Work Time: 5 minutes
Total Time: 40 to 45 minutes

1/2 cup low-fat plain yogurt
1 1/2 tablespoons vegetable oil
1/2 teaspoon grated lemon or orange zest
1 cup self-rising flour
2 1/2 cups blueberries, strawberries, thinly sliced peaches, plums, or other fruit, or combination
7 tablespoons sugar. Preheat oven to 350 degrees F. Spray 8&quoT; by 8&quoT; inch baking pan with nonstick cooking spray.
2. In a small bowl combine yogurt, oil, and lemon zest. In a medium bowl combine flour, 5 tablespoons of the sugar, and salt.
3. Pour wet ingredients over dry. Stir gently with spatula until just combined. Spoon pan. Top with fruit and sprinkle with remaining sugar.
4. Bake about 30 minutes until bubbly. Cool in pan.

Each serving: 77 calories, 1 g protein, 15 g carbohydrate, 2 g fat, 0 mg cholesterol, 105 mg sodium.

Microwave Citrus Pie
This one is really easy. And the technique can be used to make other kinds of pies as well.
2/3 c. sugar
3 tbs. corn starch
2/3 c. low fat milk
3/4 c. orange juice
2 egg yolks slightly beaten
2 tbs. lemon juice
1 c. light sour cream
1 graham cracker crust. (I use the already made kind you can buy in the stores.)

In large microwaveable bowl, combine sugar and corn starch. Gradually stir in milk until smooth. Stir in orange juice, egg yolks and lemon juice until blended. Microwave on high, stirring twice with a fork or wire whisk, 5-7 minutes or until mixture boils; boil one minute. Stir until smooth. Cover; chill 1 hr. Stir mixture until smooth; fold in sour cream. Pour into crust. Refrigerate several hours or overnight. Serves 8.

Joe's Rum-Pineapple Upside Down Cake
9 x 13 cake pan
1 cube butter (4 oz)
1 lb. dark brown sugar
1 20-oz can sliced pineapple (reserve the liquid)
1 jar red cherries (reserve the liquid)

1 package white or yellow cake mix
2 jiggers rum

Pre-heat oven to about 200 degrees.
Slice butter into thin pats and spread evenly on bottom of cake pan.
Place in heated oven until butter is melted.
Carefully tilt cake pan in all directions until ends and sides
are coated with melted butter.
Sprinkle brown sugar until bottom of cake pan is covered (may
use full pound if desired).
Place pineapple slices over brown sugar in a 3-4-3 or 4-3-4
arrangement, depending on number of slices.
Place a cherry in the center of each pineapple slice (you may
wish to use the entire jar by scattering the remainder between
pineapple slices).

Reset oven to temperature given on package of cake mix.

In a large mixing bowl, empty cake mix
Add eggs and oil as directed
Subsititute reserved pineapple liquid for water, adding liquid
reserved from cherries if necessary
Add 2 jiggers rum
Blend and mix as directed, and pour into prepared cake pan
Bake as directed
Cool as directed and invert on a cake platter

Hint: I always add an extra 1/4 cup liquid, usually that which is left over from the cherries. The cake will have a light pink tint.

Comment: I suspect this cake would be good using rum flavoring too. Or even without rum or rum flavoring.

Apple Crumble
FRUIT MIXTURE
3 medium Gala, Regent or Braeburn apples, peeled, thinly sliced (3 cups)
3 medium Rome or Granny Smith apples, peeled, thinly sliced (3 cups)
2 tablespoons sugar
1 tablespoon Flour
1/2 teaspoon cinnamon
1/4 teaspoon ginger
TOPPING
1/4 cup Flour
1/4 cup firmly packed brown sugar
1/4 cup old-fashioned rolled oats
1/2 teaspoon cinnamon
1/4 teaspoon ginger
2 tablespoons margarine or butter

Heat oven to 400 degrees F. Spray 8-inch square (2-quart) baking dish with non-stick cooking spray.

In large bowl, combine all fruit mixture ingredients; toss to coat. Spoon evenly into sprayed baking dish, pressing gently.

In medium bowl, combine all topping ingredients except margarine; mix well. With pastry blender or fork, cut in margarine until mixture resembles coarse crumbs. Sprinkle topping evenly over fruit mixture.

Bake at 400 degrees F for 40 to 45 minutes or until apples are tender and topping is golden brown.

6 servings

No Bake Cheese Cake
Use a bought graham cracker crust.
Mix together a 10 oz tub of whipped topping
a block of softened cream cheese
1 tsp. of vanilla
Put mixture into the graham cracker crust and top with cherry pie filling and refrigerate until served.
Makes 6-8 servings.
Not being a cherry cheese cake fan, I have developed this variation
Mix the filling as above, but add 1 tsp. (or more to taste) of cinnamon to the mixture.
After filling the graham cracker crust, top with a can of apple pie filling.
Makes a very simple yet elegant dessert.

This recipe is from my sister in law. It is one she just recently tried and her kids (13 and 10) just loved it.

Frozen Cranberry Pie
1-1/2 C vanilla wafer crumbs
6 Tbs. butter or margarine, melted/ press into a 9 inch pie pan

Or if you are like me, just use an already prepared graham cracker crust, that you buy at the store.

1 cup whipping cream
1/4 C sugar
1/2 to 1 tsp. of vanilla
combine and mix till thick, not stiff
or substitute a small tub of non dairy whipped topping
1-16oz can of whole cranberry sauce/ set aside a few cranberries to garnish the finished pie.
1-8oz pkg. cream cheese softened/ whip until fluffy

Gradually add whipped cream mixture or whipped topping to cream cheese
Fold whole cranberry sauce into mixture
Pour into pie crust
Garnish with some of the reserved cranberries.
Freeze until firm
Remove from freezer about 10 minutes before serving.
Makes 8 servings.

Peanut Butter Chocolate Chip Cheese Cake
In a bowl, combine:
1-8oz package of cream cheese
1 to 1 1/2cups of peanut butter (I recommend chunky or super chunky)
add 1 tsp. of vanilla
mix well
fold in a 12oz bowl of nondairy whipped topping (reserve about 1/2 cup)
stir in a 12oz package of semi-sweet chocolate chips (I recommend the mini chips)
(Reserve just a few)
Pour this mixture into either a graham cracker or chocolate cookie crumb crust.
Chill thoroughly
I recommend cutting into 8 pieces (its a bit rich)
Serve with a bit of whipped topping and a few choc chips sprinkled on top.

Lemonade Pie
I was experimenting this weekend and didn't accomplish what I set out to, but did come up with this. My husband and nephew loved it. If you try it, can you drop me a note and tell me how your family liked it?
In a mixing bowl
Whip one package of cream cheese.
To this add 1/4 to 1/3 of a small can of frozen lemonade
Whip until they are well combined
Fold in a 8 oz. bowl of nondairy whipped topping
Pour into a ready made graham cracker crust. And chill.

Strawberry Nut Bread
20 oz. frozen strawberries, thawed
4 eggs
1 cup oil
2 cups sugar
3 cups flour
1 Tbs. Cinnamon
1 tsp. baking soda
1 tsp. Salt
1 cup chopped nuts (optional)
I just throw it all together in a bowl and mix it with my handheld mixer.
For baking tins, I usually save cans that have had vegetables in them. They clean up quickly and can be tossed after one use, because there will always be others.
Spray each can with cooking spray.
Fill about 2/3 full with the batter.
Bake in preheated 350 degree oven. Bake for about 1 hr. or until a toothpick inserted into the center comes out clean.
These small loaves make wonderful homemade gifts to share with friends and neighbors during the holidays.

This next recipe was sent in by my friend DeeTee (AKA Diana) who stole it from E-zine. LOL But it is a winner. Really easy too.

EASY PEACH CRISP
Prep time: 5 minutes
Bake time: 15 minutes plus standing
Ingredients:
2 cans (15.25 oz. each) of sliced drained Peaches
2 packages (1.6 oz. each) cinnamon & spice
instant oatmeal, uncooked
1/3 cup of flour
1/2 cup of chopped walnuts
1/3 cup of butter, melted
Preheat oven to 425F.
Pour peaches into lightly buttered 2-quart baking dish.
Combine instant oatmeal, flour and nuts in bowl;
stir in butter. Sprinkle over peaches.
Bake 15 minutes or until golden brown.
Serve over ice cream, if desired.
Makes 6 servings

Apple Brownies
1 stick butter (1/2 cup)
1 cup sugar
1 egg
1/2 tsp. Salt
1/2 tsp. baking powder
1/2 tsp. baking soda
1 tsp. Cinnamon
3/4 cup white flour (You can use all white flour, but it is better using both)
1/4 cup whole wheat flour
1/2 cup chopped walnuts (optional)
3 apples, diced
Directions:
Preheat the oven to 350 degrees.
Cream together the butter and sugar until light and fluffy.&nbsP;
Add the egg and beat until it is mixed well.
Sift together the flours, salt, baking powder, baking soda and cinnamon.&nbsP;
Add all ingredients to the sugar mixture. Then add the diced apples and walnuts. Stir well until mixed.
Pour into a greased 8.5&quoT; x 11&quoT; pan.
Bake in a 350ºF oven for 45-50 minutes.
Cut into 1.5&quoT; x 2&quoT; squares
Now doesn't that sound YUMMY? We are on a roll here, so lets try another brownie variation.

Milk Chocolate Malt Brownies
1 package (11.5 ounces) milk chocolate chips
1/2 cup margarine or butter
3/4 cup sugar
1 teaspoon vanilla
3 eggs
1 3/4 cups all-purpose flour
1/2 cup instant malted milk
1/2 teaspoon baking powder
1/4 teaspoon salt
1 cup malted milk balls, coarsely chopped
Directions:
Preheat oven to 350 degrees. Grease rectangular pan, 13 x 9 x 2 inches.
Heat milk chocolate and margarine in 3-quart saucepan over low heat, stirring frequently, until melted. Remove from heat. Cool slightly. Beat in sugar, vanilla and eggs. Stir in all remaining ingredients, except malted milk balls. Spread batter in pan. Sprinkle with malted milk balls. Bake for 30 to 35 minutes or until toothpick inserted in center comes out clean. Cool completely.

And since we seem to have a theme here, how about this brownie recipe from our Ohio Gimpfest Hostess With the Mostess, the irrepressible Donna.

A Mother's Brownie Recipe
Remove teddy bear from oven and tell your child, &quoT;No, No.&quoT;
Preheat oven to 375.
Melt 1 cup margarine in saucepan.
Add margarine to 2 cups of sugar.
Take shortening can away from child and clean cupboards.
Measure 1/3 cup cocoa.
Take shortening can away from child again and bathe cat.
Apply antiseptic and bandages to scratches sustained while removing shortening from cat's tail.
Assemble 4 eggs, 2 tsp. vanilla, and 1-1/2 cups sifted flour.
Take smoldering teddy bear from oven and open all doors and open windows for ventilation.
Take telephone away from child and assure party on the line the call was a mistake. Call operator and attempt to have direct dialed call removed from bill.
Measure 1 tsp. salt, 1/2 cup nuts and beat all ingredients well.
Let cat out of refrigerator.
Pour mixture into well-greased 9x13-inch pan.
Bake 25 minutes.
Rescue cat and take razor away from child. Explain to kids that you have no idea if shaved cats will sunburn. Throw cat outside while there's still time and he's still able to run away.
Frosting: Mix the following in saucepan:
1 cup sugar
1 oz unsweetened chocolate
1/4 cup margarine
Take the darn teddy bear out of the @#$% broiler and throw it away --far away.
Answer the door and meekly explain to the nice policeman that you didn't know your child had slipped out of the house and was heading for the street. Put child in playpen.
Add 1/3 cup milk, dash of salt, and boil, stirring constantly for 2 minutes.
Answer door and apologize to neighbor for your child having stuck a garden hose in man's front door mail slot. Promise to pay for ruined carpet.
Tie child to clothesline.
Remove burned brownies from oven.
[Yields serving for 6, whether they like it or not!]