Cream cheese fruit dip

Whipped Cream Cheese Fruit Dip

Ingredients

1 (6-ounce) package light cream cheese, softened

1/2 cup powdered sugar

2 teaspoons vanilla extract

8 ounce Cool Whip light

Directions

Beat cream cheese, powdered sugar, and vanilla at medium speed with an electric beater until fluffy. Fold in cool whip; serve with fresh fruit.

Banana Oatmeal Cake

From a good friend, Wanda Tew

1 c. quick oats 

1/2 c. shortening 

1 1/2 c. hot water 

1 1/2 c. sugar

 2 eggs

 1 1/2 c. flour 

1 1/4 t. soda

 1/2 t. salt 

1/2 t. nutmeg

1 t. cinnamon

 1 t. vanilla

 2 bananas - well ripened and mashed

Soak the oats in the hot water for 20 minutes.  Mix shortening, sugar and eggs.  Add flour, salt soda and spices.  Blend, then add the bananas, vanilla, and oats.  Mix well and pour into a greased 9x13 inch pan.  Sprinkle with 6 oz. butterscotch chips and 1/2 c. broken walnuts.  Bake at 350 degrees for 50 minutes.

(I omitted the nutmeg, since I'm not a big nutmeg fan.  I just added that amount to the cinnamon.  If desired, skip the chips & nuts, and frost.  I am not a fan of frosting either so I just sprinkle with powdered sugar when cool or ready to serve. It adds a pretty touch.

Dreamy Rhubarb bars

Dreamy Rhubarb  bars

Crust

1 cup flour

½ cup sugar

½ cup butter

Filling

2 large eggs

1 cup sugar

¼ cup flour

¼ tsp. salt

2 cups diced rhubarb

INSTRUCTIONS

Preheat oven to 350F. Line the bottom of an 8x8" pan with parchment bringing it up the sides so that it will be easy to remove the squares after. Whirl the crust ingredients in a food processor and then press into the prepared pan. Bake for 15 min., crust will still remain very pale in color.

While crust is baking mix together eggs, sugar, flour and salt and whisk well. Stir in rhubarb. Pour onto the hot crust and continue to bake for 40-45min.

Strawberry smoothie Pie

 I found this recipe on TOH but rewrote it to suit what I have on hand and like. The pie is very refreshing and a big hit here. 

1 package (.3 ounce) sugar-free strawberry gelatin

 1/3 cup reduced-calorie reduced-sugar cranberry juice (I used some raspberry juice I had on hand)

 3/4 cup (6 ounces) light yogurt, raspberry or strawberry

 3 cups chopped or sliced, fresh strawberries

 9 inch graham cracker crust, recipe below

In glass  measuring cup, sprinkle gelatin over juice, do not stir; let stand for 1 minute. Microwave on high for 40 seconds; stir. Let stand for 1 minute or until gelatin is completely dissolved.

In a blender, combine the gelatin mixture, yogurt and strawberries; cover and process until blended well, like a smoothie. Pour into cooled crust. Refrigerate for 4 hours or until set. Serve with whipped topping if desired. Keep in refrigerator. Makes 8  servings.

Graham cracker crust

1 1/2 cup crushed graham cracker crumbs

1/3 c melted butter

1/3 c sugar

Mix well and pat into a 9 inch pie pan. Bake at 350º for 10 minutes.  Cool for half an hour before pouring in pie mixture.

About 100 calories per slice (1/8)