FAT FREE CORN CASSEROLE

Ophelia AutreyFarmerville First Baptist Church Sesquicentennial Cookbook 1847-1997 2 cans cream style corn6 Egg Beaters®1/2 bell pepper, chopped1/2 medium onion, chopped1 package Mexican cornbread mix1 package Butter Buds®2 cups Cheddar cheese (fat free), grated Chop onion and bell pepper in food processor. Mix all ingredients except cheese. Pour into 13 x 9 inch casserole dish. … Continue reading FAT FREE CORN CASSEROLE

Broccoli Rice Casserole

Ophelia AutreyFarmerville First Baptist Church Sesquicentennial Cookbook 1847-1997 2 boxes frozen broccoli, chopped2 cup rice, cooked1 jar Cheez Whiz®1 cup chicken soup1/2 pint sour cream1/2 stick oleo, melted Cook broccoli and drain. Combine with remaining ingredients. Pour into casserole bowl and bake at 350 degrees until thoroughly heated.

Chicken Pie

Ophelia AutreyFarmerville First Baptist Church Sesquicentennial Cookbook 1847-1997 2 cup chicken, diced and cooked1 1/2 celery, finely chopped1 green onion (top included1/2 cup sharp cheese1/3 cup pecans, chopped1 cup potato chips1 1/2 cup mayonnaise1/2 tsp black pepper1 Tbsp lemon juice1/2 tsp Accent®1/4 tsp saltCombine dressing and other ingredients (all ingredients). Turn into baked 9 inch … Continue reading Chicken Pie

Strawberry-Kiwi Pie

Ophelia AutreyFarmerville First Baptist Church Sesquicentennial Cookbook 1847-1997 3 packages sugar subsititute1 small box sugar-free strawberry-kiwi gelatin3 cup fresh or frozen strawberry and kiwi3 Tbsp cornstarch1 cup hot waterGraham cracker crust4 oz fat-free cream cheeseCool Whip® Prepare graham cracker crust. Add softened cream cheese to crust while still heating. Spread over crust after melting. Mix … Continue reading Strawberry-Kiwi Pie

Lemon Cheesecake

Ophelia AutreyFarmerville First Baptist Church Sesquicentennial Cookbook 1847-1997 1 package sugar-free lemon gelatin (4 servings)2 cup hot water2 Tbsp lemon peel, finely grated (optional)8 oz package fat-free cream cheese1 cup fat-free Cool Whip® Dissolve lemon gelatin in hot water. Stir in 2 tablespoons lemon peel and allow to cool until mixture is a thick syrup. … Continue reading Lemon Cheesecake

Sweet Potato Pie

Ophelia Autrey Farmerville First Baptist Church Sesquicentennial Cookbook 1847-1997 3 Thsp flour1 2/3 cup sugar2 eggs1/4 cup Karo®1 cup sweet potatoes, cooked and mashed1/2 cup oleo1 tsp vanilla1 pinch salt1 deep-dish pie crust Mix flour and sugar. Add all of the other ingredients and mix well. Pour into pie shell and bake at 350 degrees … Continue reading Sweet Potato Pie

Dump Cake

Nellie Brashier, Ophelia Autrey Farmerville First Baptist Church Sesquicentennial Cookbook 1847-1997 1 (22 oz ) can cherries or blueberry pie filling1 white cake mix, regular size dry3/4 cup pecans (halves or smaller)3/4 cup margarine, meltedice cream or whipped cream (optional) Grease with Pam® or vegetable oil in a 9x12 inch Pyrex baking dish. Pour pie … Continue reading Dump Cake

Fresh Apple Cake (Sugar-Free)

Ophelia Autrey Farmerville First Baptist Church Sesquicentennial Cookbook 1847-1997 1 1/4 cup all purpose flour, sifted2 tsp baking soda1 tsp cinnamon1/4 tsp nutmeg1/2 tsp salt1/2 cup butter or margarine, softened1 tsp vanillla1 egg1/2 tsp liquid concentrated sweetener2 cup apples, freshly grated1/2 cup broken walnut meats of pecans Mix and sift flour, baking soda, spices, and … Continue reading Fresh Apple Cake (Sugar-Free)

Quick Brownies

Ophelia Autrey Farmerville First Baptist Church Sesquicentennial Cookbook 1847-1997 1 devil's food cake mix1 egg1/4 cup water1 cup nuts, chopped Add all ingredients in mixing bowl. Stir, it will be very thick and press the batter into a greased 9x14 inch pan. Bake at 350 degrees just 20 to 25 minutes for a chewy type … Continue reading Quick Brownies