LUSCIOUS “darned near” FAT FREE BROWNIES

2 boxes Pillsbury Traditional fudge Brownie Mix

1 C. fat free sour cream (I prefer Breakstone because it is thick & creamy)

½ C. cooled brewed coffee (I never throw old coffee away; has many uses)

2 eggs

½ Hershey syrup

1 T. baking cocoa

2 pkg. instant oatmeal ( I use maple flavored)

Mix all ingredients well.

Spray a 9 x 13 pan. Preheat oven to 350 deg.

Bake 30-35 minutes, checking after 30 minutes to see how things are progressing.

I like to touch the top of the brownie, and if they feel firm, then I take them out and use a tester to make sure the center isn’t gooey.

Cool completely. You can either frost them , leave them plain or dust with powdered sugar.

NOTE: You can add nuts, but remember, that brings up the “fat”.

SPAGHETTI PIE

4 oz. dried spaghetti

1 T. butter or margarine

1 egg, beaten

¼ C. grated parmesan cheese (you can get this packaged)

½ lb. ground beef, turkey, or chicken (you can find these in frozen 1 lb. tubes)

1 medium onion, chopped

½ C. chopped green pepper

½ teasp. Crushed fennel (this is an Italian seasoning. Once you get, you’ll use it a lot)

1 clove garlic minced (or buy it in a jar……I do!)

1 – 8 oz. can tomato sauce

1 t. crushed dried oregano

1 C. low fat cottage cheese, drained

½ C. low fat mozzarella cheese.

1) Cook spaghetti/drain. Return it to the warm saucepan. Stir in the butter until it is melted. Stir in beaten egg and parmesan cheese. Set aside.

2) Cook your choice of meat with the onion, pepper, fennel and garlic until the meat it browned and onion is tender. DRAIN OFF THE FAT! Stir in tomato sauce and oregano; heat through.

3) Spray a deep 9” pie pan. Press spaghetti mixture onto bottom and up the sides of the pan to form a crust. Spread cottage cheese on the crust, spreading it a little up the sides. Spread meat mixture over cottage cheese and sprinkle with the Mozzrella. Bake @350 for 20 to 25 minutes until heating thru. Cut into wedges. ENJOU!

OATMEAL – CARAMEL BARS

1 ½ C. quick cooking oats

¾ C. flour

2/3 C. packed brown sugar

¼ t. baking soda

2/3 C. butter, melted

25 vanilla caramels

2 T. butter

1 T. milk

½ C. chopped nuts (I like pecans or walnuts)

1/3 C miniature semi-sweet chocolate chips

1) Stir together the oats, flour, brown sugar and baking soda. Add melted butter and stir until combined. NOTE: Set aside 1 C. of this mixture for topping.

2) Foil line an 8 x 8 baking pan. Press the remaining oat mixture into pan. Bake @350 for 10 minutes.

3) In a small saucepan, combine caramels, 2 T. butter and milk. Cook and stir over low heat just until melted. Don’t let it cook.

4) Carefully spread the filling onto the crust. Sprinkle with nuts, chocolate chips and remaining oat mixture. Bake @350 for about 20 minutes or until topping is golden.

5) Cool in pan on a rack. Using the foil, lift out of the pan. Cut into bars.

CHOCOLATE – BUTTER MINT FONDUE

1 – 14 oz. can sweetened condensed milk

1 – 7 oz. jar marshmallow crème

1 C. semi-sweet chocolate chips

1/3 C. crushed butter mints

¼ C. lowfat milk

2 T. crème de cacao (optional – but you know me……I put it in!!!)

FOR DIPPING:

Strawberries

Pineapple chunks

Cubed pound cake

Shortbread cookies

OR, anything your heart desires!

Combine condensed milk, marshmallow crème, chocolate chips and crushed butter mints. Cook and stir over low heat until chocolate melts. DON’T LET IT BOIL. Stir in the milk and crème de cacao, if desired. Place over a fondue burner (everyone should have one of these in their house!) Dip as desired. Enjoy!