Cheesecake

Submitted by Tina Silvestri

Filling

  • 2 – 8 oz. pkg. of cream cheese
  • 1 cup sour cream
  • 2 eggs
  • ¾ cup sugar
  • 2 teaspoons Vanilla

Topping/Crust

  • 1 pkg. Graham- crushed
  • 2 teaspoon Sugar
  • ¾ stick butter melted
  • 2 teaspoons Vanilla

Combine crust ingredients.  Press in buttered 8 in glass dish.  Beat filling together until creamy.  Spread on crust.  Combine and pour topping on baked cheesecake immediately.

See other recipes.

by

Sweet Potatoes

Topping

  • 1 cup flour
  • 2/3 cup brown sugar
  • ¼ cup pecans – chopped
  • ¼ cup margarine
  • ½ teaspoon cinnamon

Potatoes

  • 4 medium sweet potatoes
  • ½ cup sugar
  • 1 egg white
  • 5 oz. evaporated milk
  • 1 cup topping mix

Boil potatoes.  Drain, mash with a fork and place in a large bowl.  Combine topping ingredients.  Add potato ingredients together and blend with a mixer.  Place in a 2.5 round/oval Corningware and spread remaining topping over potatoes.  Bake uncovered on 350 degrees for 45 minutes.

See other recipes.

by

Cranberry Jell-O

  • 1 package (6 oz.) Cherry Jell-O
  • ¾ cup sugar
  • 2 cups boiling water
  • 1 cup cranberries chopped
  • 1 cup apples chopped
  • 1 cup celery chopped
  • 1 cup crushed pineapple-drained (reserve juice)
  • ½ cup walnuts – chopped

Dissolve Jell-O and sugar in water.  Add juice.  Put dry ingredients in a 9 x 13 pan.  Pour liquid over the dry ingredients.  Chill.

See other recipes.

by

Pumpkin Pie

Submitted by Lisa Thaler

  • 1 can (15 oz.) pure pumpkin
  • ¾ cup brown sugar
  • 2 large eggs, well beaten
  • 2 tablespoons butter or margarine melted
  • 1 tablespoons dark molasses
  • 1 teaspoons cinnamon
  • ½ teaspoon ginger
  • ¼ teaspoon nutmeg
  • ¼ teaspoon cloves (optional)
  • ½ teaspoon salt
  • 1 can (12 fl. oz.) evaporated milk
  • 1 unbaked 9-inch pie shell

Mix sugar, salt and spices in a small bowl.  Beat eggs in large bowl.  Stir in pumpkin and sugar-spice mixture and molasses.  Gradually stir in evaporated milk.  Pour into pie shell.  Bake in preheated 425 degree oven for 15 minutes.  Reduce temperature to 350 degree;  bake 40 minutes or until knife inserted near center comes out clean.  Serve warm or cold.

See other recipes.

by

Cookie Jar Gingersnaps

  • 2 cups flour – then sift
  • 1 Tablespoon ground ginger
  • 3 teaspoons baking soda
  • 1 Teaspoon cinnamon
  • ½ teaspoon salt
  • ¾ cup shortening (Crisco)
  • 1 Cup sugar granulated
  • 1 egg
  • ¼ cup molasses (the darker & richer flavor)

Measure and sift flour, ginger, soda, cinnamon and salt.  Cream shortening and sugar, add egg. Then add molasses.  Sift in dry ingredients into creamed mixture.  Blend well.  Form teaspoon full in ball in hands and roll lightly in sugar, cover entire ball.  Place on un-greased cookie sheet 2 inches apart.  Bake in moderate oven 350 degrees for 12 to 15 minutes or until tops are slightly rounded and crack or light brown, remove from cookie sheet at once.  Cool and store in airtight container. Makes 4 dozen.

See other recipes.

by

Chocolate No-Bake Cookies (“Chocolate Sams”)

Submitted by Dina DiPietro

2 Cups Sugar
¼ Cup Cocoa
½ Cup Milk
½ Cup Butter
1 Teaspoon Vanilla
½ Cup Extra Crunchy Peanut Butter
3 Cups Quaker Instant Oatmeal

Lay out wax paper before you make cookies
Combine sugar, cocoa, milk and butter in saucepan.  Bring to heavy boil for exactly one minute.  Remove from heat.
Add the vanilla, peanut butter and oatmeal.  Stir well to mix up all the ingredients and plop spoon sized amounts onto wax paper and let cool.

See other recipes.

by

Chocolate Muffins

Submitted by Kathy Kantin

  • 3 cups of all Bran Cereal
  • 2 and a half cups of warm water
  • 1 and a half teaspoons of baking powder
  • Low Fat or fat free brownie mix

Mix cereal and water.  Let soak for 5 minutes.  Add brownie mix and baking powder and mix.  Spray Pam on muffin tins.  Bake 20-25 min. at 350 degrees.
Makes 24 muffins
(only 1 pt. on weight watchers)

See other recipes.

by

Standing Hammer Curl

Stand with feet hip-width apart, arms extended straight down in front, holding a dumbbell in each hand with palms facing toward each other.  Slowly curl weights toward your shoulders.  Once at your shoulders, add to the intensity by rotating elbows 90 degrees to the side.  Release elbows back to the waist, and lower arms back to start.

Model: Sheila Hutchinson

Model: Sheila Hutchinson

by

Seated Concentration Curl

Model: Frannie Danzinger

Sit on a stability ball holding a dumbbell in right hand.  Lean forward, placing right elbow on inside of right thing, arm extended with thumb up.  Slowly curl weight toward shoulder, rotating hand so palm faces up.  Hold for one counts, then slowly lower back to start.  Complete set on right side; repeat on left side.

by

Side Twist Shoulder Suspension

Starting with one dumbbell in both hands straight in front of your chest, feet hip distance apart.  Keeping your hips square to the front, rotate from the obliques to one side, maintaining a shoulder suspension, parallel to the ground.  Return to center, and twist to the opposite side.

Model: Alissa Schneider

Model: Alissa Schneider

0 Comments/by