Wild Blackberry Cobbler

2 cups wild blackberries

1 cup sugar, divided

1 cup bisquick

1 cup milk

1 stick butter, melted

Rinse berries in cold water & drain.

Spray casserole dish with cooking spray and preheat oven to 350.

Mix 1/4 cup sugar with blackberries and set aside

Mix rest of sugar with remaining ingredients and pour into casserole dish.  Spoon berries on top but do not stir. 

Bake at 350 until golden brown, about 45 minutes.  Serve warm. Tastes great alone or serve with ice cream. 

Hungry Girl's Brownie Muffins

This may have originally been a Weight Watchers recipe? Although it has pumpkin in it, you CANNOT taste the pumpkin! Just makes them really moist.

1 box devil's food cake mix
1 can solid pack pumpkin (15 oz.)

Preheat oven to 400.

Mix ingredients. Mixture will be very thick and difficult to stir, but DON'T ADD ANYTHING ELSE!

Place batter into muffin tins lined with paper or sprayed with non-stick spray. Bake 20 minutes at 400 degrees. Makes 12 regular or 36 mini muffins.

VARIATION: Try your favorite cake mix. I've also had them made with french vanilla and spice cake mixes and they were great! And you can't taste the pumpkin in any of them.





(1 Muffin or 3 minis = 181 calories, 3.5g fat, 37g carbs, 2g fiber, 2g protein - 4 WW points)

http://www.hungry-girl.com/week/weeklydetails.php?isid=614

Photos by Jamie

Festive Rice Crispie Squares w/M&M's

Rice Crispie Treats (Marshmallow Treats)

1 stick butter
13 oz. jar Marshmallow Cream
8 cups rice crispies
1 1/2 cups holiday M&M's (optional)*

Melt butter in large saucepan over low heat. Add Marshmallow Cream and cook over low heat about 5 minutes, stirring constantly. Remove from heat.

Add crispy rice cereal and M&M's. Stir until well coated.

Using buttered spatula or waxed paper, press mixture evenly into buttered 13 x 9 x 2-inch pan (this makes thick treats - for thinner ones, either half the recipe or split it up between 2 pans).

Cut into squares when cool.

*I used red & green Christmas M&M's for a festive treat! They make different colors at Halloween and Easter too. Maybe other holidays as well, I'm not sure

Linda's Peanut Butter Balls

1 lb. (3 1/3 cups) confectioners' sugar
1/2 c. peanut butter
2 Tbsp. water
3/4 stick butter
1 tsp. vanilla

Melting chocolate
OR
1 pkg. chocolate chips, 1 tsp. wax and 2 Tbsp. butter

Combine all ingredients in first section and blend thoroughly. Shape into balls.

Combine remaining ingredients and melt in double boiler. (If using melting chocolate, melt in microwave about 1 minute, then stir until melted).

Dip balls into chocolate then place on wax paper on a cookie sheet. Pop it in the fridge just until it's set. Store in sealed container.

Baker's makes melting chocolate that comes in microwave safe bowls you just pop in the microwave. It works GREAT.

Easy Strawberry Cheescake

1 pre-made graham cracker crust
2 1/2 8-oz packages cream cheese, softened
1 cup sugar
1/4 tsp. vanilla
3 large eggs
8 oz. strawberries, hulled and sliced
6 oz. strawberry glaze

Set cream cheese and eggs out at least 1 1/2 hours before making cheesecake

Bake crust 8-10 minutes @ 350°F. Reduce heat to 300°F. Let crust cool.

Beat cream cheese in large mixing bowl. Gradually add sugar, beating until fluffy. Add vanilla. Beat in eggs one at a time. Pour into shell.

Bake 1 hour @ 300°F or until center is firm. Cool to room temperature.

Mix strawberries with glaze and spoon onto cheesecake. Chill at least 3 hours.

NOTE: The strawberries and glaze I have found come in larger containers - I use 16 oz. strawberries and 13 oz. glaze and keep the excess to use on ice cream and adding extra strawberries when serving the cheesecake.

Strawberry Angel Food Dessert

2 8-oz. pkgs cream cheese, softened
1 cup sugar
1 10-oz. angelfood cake
8 oz. Cool Whip (thawed)
2 lb. fresh strawberries, hulled and sliced
13 oz. strawberry glaze

Mix cream cheese and sugar then fold in whipped topping.

Crumble cake into 9x13 inch dish. Spread cream cheese mixture over the cake.

In a bowl, combine strawberries and glaze until strawberries are evenly coated. Spread over cream cheese layer.

Chill.

NOTE: Can also fix in a glass bowl - layering half of each mixture twice

Kathi's Peach Cobbler

5 Tablespoons butter
1 cup self-rising flour
1 cup granulated sugar
3/4 cup milk
1 large can cling peaches in HEAVY syrup

Melt butter in 2 qt., deep casserole dish. In separate bowl, mix flour, sugar and milk. When butter is completely melted, pour flour/sugar/milk mixture into center of butter. Pour can of peaches into center of flour/sugar/milk mixture.

Bake 1 hour at 375 degrees F.

Cherry Delight

CRUST:
1 1/2 cups graham cracker crumbs
3 Tbsp. sugar
1/2 Tbsp. melted butter

FILLING:
2 8-oz. pkgs cream cheese, softened
16 oz Cool Whip
1 2/3 cups confectioners' sugar

TOPPING:
1 large can cherry pie filling

Preheat oven to 350 degreees.

Combine graham cracker crumbs, sugar and melted butter. Pat into 9x13 pan. Bake 8 minutes.

Whip cream cheese until creamy. Add Cool Whip and cream well. Add confectioners' sugar gradually. Spread on crust. Spread pie filling on top.

Refrigerate overnight, or at least 8 hours.

NOTE: You can substitute two pre-made graham cracker pie crusts for the crust. If I want a smaller amount, I use one pie crust and halve the filling recipe and use a regular sized can of cherry pie filling for the topping.

Mountain Mama Mudslide

1 cup flour
1/2 cup butter
1/2 cup pecans, chopped
1 8-oz. package cream cheese, softened
1 cup confectioners' sugar
1 large tub cool whip
1 small pkg instant chocolate pudding
1 small pkg instant vanilla pudding
1 tsp. vanilla
2 1/2 cups milk
Chopped pecans for topping
Chocolate chips

Mix flour, butter and pecans. Spread in 9x13 pan. Bake 20 minutes at 350. Cool.

Mix cream cheese, confectioners' sugar, and 1 cup cool whip. Spread on crust.

Mix puddings. Add milk and vanilla. Mix until smooth. Spread over cheese layer.

Top with cool whip. Garnish with pecans and chocolate chips. Refrigerate overnight.

Easy chocolate fudge

3 cups milk chocolate chips (can use semi-sweet, I prefer milk chocolate)
1 14-oz. can sweetened condensed milk
1/4 cup butter, softened
1 cup chopped walnuts

Place all ingredients except nuts in a large bowl. Microwave at 50% 3-5 minutes until chocolate is melted, stirring once or twice during cooking. Stir in nuts. Pour into buttered 8x8 pan. Refrigerate until set.