Found in Nov 06 Global Express. Weight Watchers Recipe

1 purchased, low-fat graham	1/8 Tsp salt
-cracker crust	3/8 Cup egg substitute
2 bananas (peeled and sliced)	3 Cup milk
3/4 Cup sugar	1 -1/2 teaspoons vanilla extract
1/5 Cup and 2 teaspoons cornstarch

Layer peeled and sliced bananas in bottom of graham cracker crust. Mix sugar, cornstarch and salt in saucepan. Combine milk and egg substitute. Pour milk and egg into saucepan with sugar mixture. Cook over medium heat, and stir continuously. Let mixture reach boil. Boil one minute, stirring. Remove from heat. Stir in vanilla. Pour into graham cracker crust, over bananas. Cover and chill in refrigerator two hours or until set.
[Serves 8]

Recipe Source: http://www.foodnetwork.com/food/recipes/recipe/0,1977,FOOD_9936_25053,00.html Sent in by Lena, Canada Nov 06

For the filling:	1 3/4 Cup flour
3 Cup coarsely chopped dates	1/2 Tsp baking soda
1/4 Cup granulated sugar	1 Tsp salt
1 1/2 Cup water	1 1/2 Cup old-fashioned rolled oats
For the crust and topping:	3/4 Cup (1 1/2 sticks) very cold
1 Cup firmly packed brown sugar	-butter, cut into small cubes

Preheat oven to 400 degrees F.
In a nonreactive medium saucepan over low heat, combine dates, granulated sugar, and water. Cook, stirring constantly, until thickened, about 15 minutes. Cool completely. In a large bowl or bowl of an electric mixer, place brown sugar, flour, baking soda, salt, and oats. Mix on low speed until combined. While mixer is running, add butter, 1 piece or 2 at a time. Mix until crumb like, with some lumps of butter no larger than pea size.

Using your hands, press and flatten half of crumb mixture into a greased 9 by 13-inch pan. Spread cooled filling over crust. Cover with remaining crumb mixture, patting lightly. Bake until lightly browned, 25 to 35 minutes. Cool slightly and cut into bars while still in the pan. Gently remove cut bars from pan. Serve warm or at room temperature. Date bars, stored in an airtight container, refrigerate and freeze well.

Weight Watchers Recipe found in Nov 06 Global Express

1 -1/2 cups white flour	1 Cup cold water
1 Cup brown sugar	2 Tsp pure vanilla extract
1/2 Cup unsweetened cocoa powder	2 Tbl orange juice
1/2 Tsp baking soda	Additional flour or cocoa to powder
1/2 Tsp salt	-the pan
1/2 Cup vegetable oil	Cooking spray

Preheat oven to 375F. Spray bottom of 8-inch baking pan with nonstick cooking spray. Lightly powder with flour or cocoa powder.

Mix dry ingredients flour, brown sugar, cocoa powder, baking soda and salt in one bowl. In another bowl, mix oil, water and vanilla extract. Then, mix both bowls of ingredients together. Pour the orange juice in. Pour the batter into the pan.

Bake for 25 to 30 minutes.

Weight Watchers Dessert found in Nov 06 Global Express

1 6-ounce bag frozen black	1 Cup egg substitute
-cherries or	2 Cup fat-free evaporated milk
-blueberries	1 Tbl vanilla extract
1 Cup flour	Cooking spray
1/8 Tsp salt

Preheat oven to 350F. Combine all ingredients in blender except fruit. Spray bottom of 9-by-13-inch glass baking dish with nonstick cooking spray. Spread fruit evenly over bottom of pan. Gently pour batter over fruit.
[Serves 8]

Put dish on center oven rack. Bake for 50 minutes.

Sent to us by Jami, Maryland USA Nov 06

either 4 loaves of sandwhich bread	-on cookie sheet in oven
-or	lots of celery and onions (chopped
3 loaves of vienna bread.	-very small)
cut up into cubes, and then toast	1 Stick butter

saute in iron skillet with 1 stick real butter.
cook up all the gizzards in water with salt and 1 bay leaf til done
once they are cooked chop up and add to the celery and onions.
add all these ingredient to your bowl of cubed bread. including the
stock from the gizzards and be sure to take out the bay leaf.
Add sage, poultry seAsoning, salt, pepper, and depending on amt of
stuffing your making add 1-2 eggs beaten. Am sure you will need more
liquid to make the stuffing good and moist so then add milk to right
consistancy.
add another 1/2 stick of butter into cavity of bird and also rub on
outside of bird real good. pick up the skin on top of the breast area
and add another 1/2 stick .
Yes, I use lots of real butter to my bird! to me that is the secret to
having an nice golden brown bird. and also a wonderful rich turkey
gravy......
Now this is for about a 20# bird tho. if making smaller, use less of
course.
I then stuff my bird salt the outside of it, and bake in 325 oven
lightly covered with foil. usually cook it for about 6-8 hours.
once done i turn up my heat to 425 and taking foli off let brown til
very golden in color. then let it sit out for about 1/2 hour before
carving so all them good juices stay intact.
mmmmmmmmm, making me hungry already for Turkey day!!!!!!!

Serves: 10 Ready In: 10 min Prep: 9 min Recipe Source: http://www.kraftcanada.com/en/recipes/RecipePFTraditional?recipe_id=95351 Shared with us by Pat, Canada. N0v 06 and recommended for Thanksgiving

1 pkg. (250 g) PHILADELPHIA Cream	1/4 Cup KRAFT 100% Parmesan Grated
-Cheese, softened	-Cheese
1 Cup KRAFT Double Cheddar	1 Tbl chopped red red peppers
-Shredded Cheese	1 Tbl sliced green onions
3 Slice (30 g) deli smoked ham,	1/4 Tsp cayenne pepper
-finely chopped

1 SPREAD cream cheese onto bottom of 2-1/2 cup microwaveable dish. Sprinkle with Cheddar cheese, ham and Parmesan cheese.
2 MICROWAVE on HIGH 1 min. or until heated through.
3 TOP spread with peppers, onions and cayenne pepper. Serve with Ritz Crackers.

Substitute
Switch sliced jalapeno peppers, chopped roasted red peppers or salsa for any of the toppings for a different flavour combo.

Use Your Oven
Mix all ingredients until well blended; spread into 9-inch pie plate. Bake at 350F for 20 min. or until puffed and lightly browned.

Size-Wise
Enjoy your favourite foods while keeping portion size in mind.

http://www.kraftcanada.com/en/recipes/RecipePFTraditional?recipe_id=97912 Philadephia New York Style (Recipe Source). Sent in by Lena, Canada N0v06

1 -1/4 cups HONEY MAID Graham	1 Cup sugar
-Crumbs	3 Tbl flour
1/4 Cup butter, melted	1 Tbl vanilla
4 pkg. (250 g each) PHILADELPHIA	1 Cup sour cream
-Cream	4 eggs
-Cheese, softened	1/3 Cup KRAFT PURE Strawberry Jam

1 PREHEAT oven to 325F. Line 13x9-inch baking pan with foil, with ends of foil extending over sides of pan. Mix graham crumbs and butter; press firmly onto bottom of prepared pan.
2 BEAT cream cheese, sugar, flour and vanilla in large bowl with electric mixer on medium speed until well blended. Add sour cream; mix well. Add eggs, one at a time, mixing on low speed after each addition just until blended. Pour over crust. Microwave jam in microwaveable bowl on HIGH 30 sec. Gently drop small spoonfuls of jam over batter; cut through batter several times with knife for marble effect.
3 BAKE 40 to 45 min. or until centre is almost set. Cool completely. Refrigerate at least 4 hours or overnight. Remove cheesecake from pan using foil handles before cutting cheesecake into squares to serve. Store leftover cheesecake in refrigerator.

How to Bake Cheesecake in 9-Inch Square Pan or 9-Inch Springform Pan
Prepare batter as directed, using 3 eggs, reducing cream cheese to 3 pkg. (250 g each) and reducing sugar and sour cream to 3/4 cup each. (Keep measures of all remaining ingredients the same.) Pour over prepared crust in foil-lined 9-inch square baking pan. Or, pour over crust in 9-inch springform pan. Bake and refrigerate as directed.

How to Hide Any Cracks in Cheesecake
Fill any cracks that might occur in chilled cheesecake with additional jam just before serving.

Serves: 18 Ready In: 2 hr Prep: 20 min Recipe Source: http://www.kraftcanada.com/en/recipes/RecipePFTraditional?recipe_id=95337. Shared with us by Pat, Canada, N0v 06 Recommended for Thanksgiving

1 pkg. (2-layer size) chocolate	1/2 Cup water
-cake mix	3 Cup thawed COOL WHIP Whipped
1 Cup sour cream	-Topping, divided
1 pkg. (4-serving size) JELL-O	1 pkg. (8 squares) BAKER'S
-Chocolate	-Semi-Sweet
-Instant Pudding	-Chocolate
4 eggs	1 -1/2 cups raspberries
1/2 Cup vegetable oil

1 PREHEAT oven to 350F. Lightly grease 12-cup fluted tube pan or 10-inch tube pan. Beat all ingredients except whipped topping, chocolate and raspberries in large bowl with electric mixer on low speed just until moistened, stopping occasionally to scrape bottom and side of bowl. Beat on medium speed 2 min. or until well blended. Pour into prepared pan.
2 BAKE 50 min. to 1 hour or until wooden toothpick inserted near centre comes out clean. Cool in pan 10 min. Loosen cake from side of pan. Invert cake onto wire rack; carefully remove pan. Cool cake completely; place on serving plate.
3 RESERVE 2 Tbsp. of the whipped topping. Microwave remaining whipped topping and chocolate in microwaveable bowl on HIGH 1-1/2 to 2 min. or until chocolate is completely melted and mixture is well blended, stirring after each min. Drizzle over cake. Immediately drop reserved 2 Tbsp. whipped topping, by scant teaspoonfuls, around top of cake; swirl with wooden toothpick several times for marble effect. Spoon raspberries into centre of cake. Cut into 18 slices to serve. Store leftover cake in refrigerator.

Festive Cake Plate
If you don't have a traditional cake plate or pedestal plate to serve this cake on, any large round plate will do. Just cover the plate with an inexpensive paper doily.

Size-Wise
A serving of this sweet treat goes a long way on chocolate flavour.

Weight Watchers Recipe taken from Nov 06 Global Express

1 low-fat, store-bought pound cake	2 mangoes (cubed)
1 Qt low-fat, vanilla frozen yogurt	1 pineapple (cubed)
2 kiwi fruit (sliced)	3 or 4 oranges (sectioned)

Cut fruit and place in bowl. Slice pound cake. Pour fruit mix over each slice of pound cake and top with one scoop of vanilla frozen yogurt.
[Serves 8]

Sharon sent this one in dedicated to Ruth and says "we dubbed her the Watermelon Queen a few years back. That was when she won a watermelon seed spitting contest, by being able to spit the seeds furthest. Since then when anyone gives anything to Ruth it nearly always has a watermelon theme!!" Novelty way of sowing seeds, Ruth!!

3 3/4 Cup all purpose flour	1 1/2 Cup granulated sugar
1 Tsp baking powder	2 eggs
1/2 Tsp salt	2 Tsp vanilla extract
1 Cup butter or margarine,	6 Drop red food coloring
-softened (not melted!)	1 Cup miniature semi sweet morsels

Sift flour, baking powder, and salt together in a medium sized bowl. Set aside.

Beat butter or margarine, sugar, eggs, vanilla, and red food coloring in a large bowl with electric mixer until fluffy. Gradually add flour mixture and stir with wooden spoon until thoroughly mixed. Cover dough with plastic wrap and chill in the refrigerator for two hours.

Preheat oven to 400 degrees F. On a lightly floured surface, roll out dough to 1/4 inch thick. Cut out circles with a cookie cutter or other round object, such as a glass or round plastic container. Place circles on ungreased cookie sheet. With a butter knife, carefully slice circle in half and separate by at least 1/2 inch to allow for expansion during baking. Gently press miniature semi sweet morsels into each semicircle.

Bake for 6-8 minutes, checking after 6 minutes. Cookies will be done when edges are lightly browned. Do not allow cookies to get too brown. Remove from oven and allow cookies to cool on cookie sheets for 5 minutes. Remove from cookies sheets to aluminum foil on a flat surface and allow to cool completely.


Glaze


1 1/2 cups powdered sugar, sifted

2 tbsp water

15-20 drops green food coloring

In a small bowl mix together all ingredients to form a glaze. You may add drops of water to thin glaze if it is too thick.

To decorate the cookies, roll the round end of the cookie in the glaze, allow excess to drip off into bowl. Place cookies back on foil until glaze dries. Eat!