• 1 1/2 cups graham cracker crumbs
• 5 tablespoons butter, melted

1. Combine graham cracker crumbs with the melted butter and 1 tablespoon sugar in a medium bowl.
2. Stir well enough to coat all of the crumbs with the butter but have it still crumbly.
3. Grease pie pan or line with foil.
4. Press the crumbs onto the bottom and 2/3rd of the sides of pie pan.
5. Bake the crust for 5 minutes at 350 degrees F.
6. Set aside.

Pie Filling:

• 1 cup sugar
• 2 (8 ounce) packages cream cheese
• 1 teaspoon vanilla
• 1 cup pureed pumpkin
• 2eggs
• 1 tablespoon pumpkin pie spice
• whipped cream

1. In a large mixing bowl beat the cream cheese, sugar and vanilla together.
2. Add the pumpkin, eggs,  and spice. Continue beating until smooth and creamy.
3. Pour the filling into the pan over graham cracker crust.
4. Bake for 60-70 minutes at 350 degrees F.
5. Remove from the oven and cool to room temperature.
6. Place in refrigerator until ready to serve.

Serves: 8-10

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Ingredients:

• 1 cup sugar
• 1 cup water
• 4 cups fresh cranberries

Directions:

1. Wash cranberries and remove any stems that may still be on them.
2. In a saucepan bring sugar and water to a boil.
3. Add cranberries and return to a boil.
4. Turn heat to a low setting and simmer for 15 minutes with a lid on the saucepan.
5. Remove the saucepan from heat and allow to cool to room temperature.
6. Refrigerate for at least 3 hours before serving.

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Ingredients:

• 1 – 4 serving package of White Chocolate Pudding
• 1 – 4 serving package of Cheesecake Pudding
• 1 3/4 cups milk
• 1 cup whipped topping
• 1 6 oz graham cracker crumb crust

Directions

1. Place pudding and milk into a mixing bowl, whisk together.
2. Whisk in whipped topping.
3. Pour into graham cracker crust.
4. Refridgerate for at least 3 hours.

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Ingredients:

• 1 – 4 serving box of Blue Jell-O

• 1 – 4 serving box of Red Jell-O

• 1 small tub of Whipping Cream

• 2 cups boiling water

Directions:

1. Place blue jello in a medium bowl and red jello in a seperate bowl.

2. Add 1 cup of boiling water to each bowl.

3. Stir until gelatin has dissolved.

4. Pour blue Jello into 4 clear glasses, keep red jello in the bowl.

5. Cover the glasses and bowl and let refridgerate for 3 hours.

6. Spread whipping cream on top of blue Jello.

7. Add the red jello on top of the whipping cream and add more whipping cream on top of the red jello.

8. Enjoy!

Nutrition Info:

• Calories: 101.5

• Fat: 2.75

• Carbs: 14.5

• Protein: 4.5

• Cholesterol: 9.25

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• 2 3/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1 cup butter, softened
• 1 1/2 cups white sugar
• 1 egg
• 1 teaspoon vanilla extract

Directions:

1. Preheat oven to 375 degrees F (190 degrees C).
2. In a small bowl, stir together flour, baking soda, and baking powder. Set aside.
3. In a large bowl, cream together the butter and sugar until smooth. Beat in egg and vanilla. Gradually blend in the dry ingredients.
4. Roll rounded teaspoonfuls of dough into balls, and place onto ungreased cookie sheets.
   Or on a lightly floured surface roll dough out to 1/4 inch thickness and cut into shapes using floured cutters.
5. Add colored sugar for decoration.
6. Bake 8 to 10 minutes in the preheated oven, or until golden.
7. Let stand on cookie sheet two minutes before removing to cool on wire racks.

Recipe and Picture Submitted by: Jennifer O’Leary

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• 1 3oz package instant lemon or vanilla pudding
• 2 cups cold milk
• 1/2 cup pumpkin puree
• Handful Shredded Coconut
• 4 graham crackers, crushed
• Whipped cream dessert topping

Directions:

1. In mixing bowl, prepare pudding according to package directions. Using the 2 cups of cold milk.
2. Add pumpkin and coconut, stir until smooth.
3. Pour pudding into dish or cups until halffull, sprinkle with crushed graham crackers.
4. Pour on remaining pudding.
5. Top with whipped topping.

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• 1 teaspoon butter or margarine
• 2 tablespoons water
• 2 tablespoons brown sugar
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1 pound of yams, cooked, drained and sliced

Directions:

1. In a skillet on medium heat, melt butter.
2. Add water, brown sugar, and spices. Heat 2 minutes or until bubbly.
3. Add yams to pan and carefully spoon sauce over yams. Turn heat to low, cover, and heat for 5 minutes.

Serves: 2

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Ingredients:

• 2 Cups cooked and pureed pumpkin
• 1 1/2 Cups evaporated milk
• 2 eggs
• 1/2 Cup brown sugar
• 1/2 Cup white sugar
• 1/2 teaspoon salt
• 4 teaspoons pumpkin pie spice
• 9 inch pie crust

Directions:

1. Combine all ingredients except the pie crust, mix well.
2. Pour into pie crust, bake at 425 degrees F for 15 minutes.
3. Lower oven temperature to 350 degrees, bake an additional 45 minutes or until set.

Servings: 6-8

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• 6 Apples, cored and cut into chunks
• 1 cup raw cranberries
• 1/2 cup apple cider
• 1 cinnamon stick
• 2 tbs brown sugar firmly packed
• pinch of ground nutmeg

Directions:

1. Combine apples, cranberries, apple cider, and cinnamon in a large heavy saucepan. Bring to a boil, reduce heat, cover and simmer for 15 minutes. Stirring Several times.
2. Remove the cinnamon stick. Transfer the apple-cranberry mixture to a blender or food processor and puree.
3. Stir sugar and nutmeg into puree.

Source: 500 Fat Free Recipes

Servings: 6

Nutrition Info:

• Calories: 122
• Fat: 0.6 g
• cholesterol: 0 mg
• Protein: 0.4 g
• Carbs: 31 g

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• 3 medium sweet potatoes, baked and cut into 1/2 inch slices
• 1/2 cup maple syrup
• 2 large apples, peeled, cored, quartered and thinly sliced
• ground cinnamon
• ground cloves
• 3/4 cup apple juice

Directions:

1. Preheat oven to 350 degrees F
2. Arrange half the sweet potato slices in the bottom of a 1 1/2 quart non stick casserole dish or in a casserole dish lightly greased. Pour 1/4 cup of maple syrup over the sweet potato slices.
3. Arrange half of the apple slices on top of the sweet potato slices. Sprinkle with cinnamon and cloves.
4. Add a second layer of sweet potato slices and top with the remaining 1/4 cup maple syrup.
5. Add the remaining apple slices and sprinkle with cinnamon and cloves.
6. Pour apple juice over the top of the apples and sweet potatoes.
7. Cover andn bake for 30 minutes. Remove cover and bake for 10 additional minutes.

Source: 500 Fat Free Recipes

Servings: 4

Nutrition Info:

• Calories: 272
• cholesterol: 0 mg
• Fat: 0.4 g
• Protein: 1.6 g
• Carbs: 66 g

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