Carrot Cookies

This is a fall favorite for us. They are so moist. You'd never know they had carrots in them.
1/2 c oil
3/4 c sugar
4 egg white (or two whole eggs)
1 c mashed and cooked carrots
2 c flour
1 tsp baking powder
1 tsp vanilla
1 c nuts (optional)
Bake at 350 for 12 mnutes

Frost with orange juice and powdered sugar and margarine. (optional)

Mom's Applesauce Cake

Brings back memories of growing up. My mom use to make this one.
4 c flour
4 tsp soda
1 1/4 tsp salt
2 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp cloves
2+ tbsp cocoa ( add more if you want a more chocolatey taste)
1 c oil
2 c sugar
3 c applesauce
1/2 c raisins
1/2 c walnuts (optional)
combine oil and sugar. Add applesauce then dry ingredients, finally raisins and nuts. Pour in greased 9x13. Bake 400 for 15 min, then turn down to 375 for 15 minutes.

Zucchini Brownies

My neighbor gave this one to me. It's heart smart and with the added bonus of being egg and dairy free.
2 c. shredded zucchini
1 tsp salt
2 c. flour
1/2 c. cocoa
1 1/4 c. sugar
1/2 c. oil
1 1/2 tsp soda
2 tsp vanilla
chopped nut (optional)
icing (optional)
Sift dry ingredients together. Combine zucchini and oil. Blend in dry ingredients, vanilla and nuts. Spread onto oiled 11 x 15 (or if you like them a little thicker use 9 x 13) baking pan. Bake at 350 for 18-20 minutes.

Rhubarb Cake

Only those with the very finest of taste buds can taste the Rhubarb and dislike this cake. I made this once when my brother came over and he has a definite dislike for Rhubarb, after the second piece I fessed up and was impressed.
Topping: make first and refrigerate until needed.
1/2 C. brown sugar
1/4 C. margarine
1 tsp cinnamon
Mix until crumbly
Cake:
1 1/2 c. sugar
2 c. flour
1/2 c. margarine
1 tsp soda
1 egg
1/2 tsp salt
1 c buttermilk or sour milk
2 c chopped rhubarb (make be cooked)
1 tsp vanilla
Cream together sugar and margarine. Add rhubarb, egg and beat until smooth. Add buttermilk and vanilla. combine flour, soda and salt. Add to creamed mixture, fold in rhubarb. Pour into greased, well floured 9x13 pan. Sprinkle topping over cake batter. Bake 35-45 minutes at 350 degrees.

No Bake Peanut Butter Cereal cookies

So easy and fun to make. These never go to waste at our house.

6 cups Rice Chex or Honey Nut Cherios type cereal
3/4 cup corn syrup
1/2 cup peanut butter
1/4 cup butter
1/2 cup sugar
peanuts (optional)
Combine corn syrup, peanut butter, butter, and sugar, over medium heat. Stir to dissolve. Bring to a full rolling boil. Remove from heat, pour over cereal. Drop by spoonfuls on greased pan or spread in pan to make bars.

Jan's Cookies

When ever I stop at my brother's house his wife offers me a treat. I never turn her down because she always has the tastiest treats. Last time I went it was these cookies. All I can say is YUMMMMMM. It's basically your favorite oatmeal cookie with craisins and white chocolate chips added in. For convenience sake here is her recipe.

1 C butter (or 1/2 shortening and 1/2 c butter/margarine)
3/4 C brown sugar
3/4 C white sugar
2 eggs
1 tsp vanilla
1 tsp soda
1 tsp salt
1 1/2 C oatmeal
2+ c flour
coconut, nuts, raisins, craisins, chocolate chips, white chips or what ever you prefer to add in.

Heat oven to 350. Cream butter and sugars. Add eggs and vanilla and mix well. Add soda, salt and flour, then add oatmeal, mix. Fold in whatever you want to flavor, craisins and white chips is a good choice. Drop by large spoonfuls onto cookie sheet. Bake 10-12 minutes, until barely browned. Let cool slightly before enjoying. Makes about 4 dozen cookies.

Lemon Cheesecake Squares

Found this in a magazine and had to try. YUMMY is all I can say. I was afraid it would be too lemony, and I am not a big lemon fan. But it was just right.

1 pkg(3oz) lemon-flavored Jell-O
1 c. boiling water
1 1/2 c. graham crumbs
3 tbsp butter, melted
1 tbsp brown sugar
8 oz lite cream cheese (not fat free), in a brick
1 c sugar
2 tbsp freshly squeezed lemon juice
2 tsp grated lemon zest
1 tsp vanilla
4 c light whipped topping, thawed
1. In a small bowl, dissolve Jell-O in boiling water. Refrigerate until slightly thickened, but not set (about 45 minutes).
2. Meanwhile, prepare crust. In a small bowl, combine graham crumbs, melted butter, and brown sugar. Stir well using a fork. Spray a 9x13 baking dish with cooking spray. Press crumb mixture evenly over bottom of pan. Refrigerate while you make filling.
3. To prepare filling, beat together cream cheese, sugar, lemon juice, lemon zest and vanilla on high speak of electric mixer until smooth. Add thickened jell-O and beat on medium until well blended Fold in whipped topping.
4. Pour filling over prepared crust and spread evenly to edges of pan. Refrigerate for at least 4 hours or until set. Cut into squares and serve.

You may also put fresh fruit or pie filling on top.

Only 129 calories.