No Bake Sugar Free Cheese Cake

INGREDIENTS (Nutrition)
1 3/4 cups graham cracker crumbs
1/2 cup butter
1/2 teaspoon ground cinnamon
1 (.6 ounce) package sugar free lemon flavored gelatin
1 cup boiling water
1 (8 ounce) package reduced fat cream cheese
2 teaspoons vanilla extract
1 cup frozen light whipped topping, thawed

DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). In a medium bowl, combine graham cracker crumbs, butter and cinnamon. Mix well and press into the bottom of a 9 inch square pan. Bake in preheated oven for 8 to 10 minutes. Remove from oven and allow to cool.
Dissolve lemon gelatin in boiling water. Let cool until thickened, but not set. In a large bowl, beat cream cheese and vanilla until smooth. Blend in lemon gelatin. Fold in whipped topping.
Pour filling into crust. Sprinkle top with graham cracker crumbs. Refrigerate over night.

No Fail Pie Crust

INGREDIENTS
4 cups all-purpose flour
1/2 teaspoon salt
2 cups butter
1 egg, lightly beaten
1 teaspoon vinegar
3 fluid ounces cold water

DIRECTIONS
In a large bowl, stir together the flour and salt. Cut in the butter to pea sized chunks.
Place the egg and vinegar in a measuring cup and add cold water to measure 1/2 cup of total liquid. Pour this into the flour mixture and mix just until the dough can be made into a large ball.
Divide dough into four equal portions. Wrap in plastic and store in the refrigerator. Dough may be refrigerated for up to three days or frozen for up to three months.

No Sugar Apple Pie

No Sugar Apple Pie

INGREDIENTS
2 (9 inch) pie shell
3 tablespoons cornstarch
1 tablespoon ground cinnamon
1 (12 fluid ounce) can unsweetened apple juice concentrate, thawed
6 cups sliced green apples

DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C).
In a small bowl whisk together cornstarch, cinnamon, and 1/3 cup of the apple juice concentrate. Set aside.
In a large saucepan simmer apples with remaining apple juice concentrate until apples are tender, about 10 minutes. Stir in cornstarch mixture and continue to simmer until thickened. Remove from heat.
Spoon apple mixture into pastry-lined pie plate. Cover with top crust. Seal and flute edges. Cut steam vents in top.
Bake in preheated oven for 45 minutes, or until crust is golden brown.

Yummy Honey Mustard Dipping Sauce

INGREDIENTS

• 1/2 cup mayonnaise
• 2 tablespoons prepared yellow mustard
• 1 tablespoon Dijon mustard
• 2 tablespoons honey
• 1/2 tablespoon lemon juice

DIRECTIONS

1. Mix the mayonnaise, yellow mustard, Dijon mustard, honey, and lemon juice together in a bowl. Cover and chill in refrigerator overnight.

Horseradish Dipping Sauce

perfect for dipping steak (especially for a fondue)

INGREDIENTS

• 2 cups sour cream
• 1/4 cup prepared horseradish, or to taste
• 1 teaspoon lemon juice
• salt to taste
• 1 pinch paprika
• 1 pinch garlic salt
• 1/4 teaspoon dried minced onion

DIRECTIONS

1. In a medium bowl, stir together the sour cream, horseradish and lemon juice. Season with salt, paprika, garlic salt and minced onion. Mix and then chill for about 20 minutes to let the flavors blend before you start dipping.

Basic Cheese Fondue

Ingredients
1 cup milk
1-1/2 tsp Worcestershire sauce
1 tsp ground dry mustard
1/2 clove garlic, peeled and crushed
1 tbs and 1 1/2 tsp all purpose flour
3 cups shredded Cheddar cheese

DIRECTIONS

In a medium saucepan over low heat, mix together milk, Worcestershire sauce, ground dry mustard, garlic and flour. Heat until almost boiling. Gradually stir in Cheddar cheese. Continue heating until all the cheese has melted. Keep the mixture warm and melted in a fondue dish.

Pumpkin Muffins

Pumpkin Muffins

Ingredients
2/3 cup nonfat dry milk
6 Tablespoons flour
1 teaspoon baking soda
(sugar substitute to equal 12 teaspoons sugar)
2 teaspoons pumpkin pie spice
1 teaspoon cinnamon
2 eggs
1 cup canned pumpkin
1 teaspoon vanilla
1/2 cup grated carrots or zucchini
4 Tablespoons raisins

Directions
Combine sifted dry ingredients in separate bowl. Combine wet ingredients. Add dry ingredients to wet ingredients slowly. Bake at 350 degrees F. for 20 minutes

Sugar Free Blueberry Muffins

Sugar Free Blueberry Muffins

Ingredients
1 cup all-purpose flour
3/4 cup corn meal
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt1 egg, beaten
1 cup sour cream
1/3 cup thawed frozen unsweetened apple juice concentrate
1 1/2 cups fresh or frozen (not thawed) blueberries
2/3 cup whipped cream cheese
2 Tablespoons no-sugar-added blueberry fruit spread

Directions
Preheat oven to 400 degrees F. Grease 12 medium-sized muffin cups or line with paper liners; set aside. Combine dry ingredients in medium bowl. Add combined egg, sour cream and apple juice concentrate; mix just until dry ingredients are moistened. Gently stir in blueberries. Spoon batter into prepared cups, filling each cup 3/4 full. Bake 18 to 20 minutes or until golden brown. Let stand in pan on wire rack 5 minutes. Remove from pan; cool slightly. Combine cream cheese and fruit spread; serve with warm muffins.