Delicious recipes from the south with a Texas flair. These are the favorites of Ragmuffin and Spanky. We hope you enjoy them.

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Orange Pushup Cheesecake	Mom's Apple Pie	Cherry Crumb Cake	Peach Cobbler
Cherry Cheesecake	Chocolate Pie	Chocolate Rum Pecan	Spice Cake
Lemon Pound Cake	Chiffon Cake	Cookie Bars	Chunky Pudding

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Orange Push-up Cheesecake 2 (8 oz) pkg philadelphia fat free cream cheese 1 (4 serving ) pkg sugar-free instant vanilla pudding mix 1 (4 serving) pkg sugar-free orange gelatin 2/3 cup nonfat dry milk 1 cup unsweetened orange juice 3/4 cup cool whip lite 1 (6 oz) graham cracker pie crust In a large bowl, stir cream cheese until soft Add dry pudding mix, dry gelatin, dry milk powder, and orange juice. Mix well with wire wisk, blend in 1/4 cup cool whip lite. Spread mixture evenly into pie crust and refrigerate for 1 hour (minimum)

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Mom's Apple Pie 1 (4 serving) sugar-free vanilla cook and serve pudding mix 1 cup unsweetened apple juice 1-1/2 t apple pie spice 3 cups (6 small) cored cooking apples 1 (6 oz) graham cracker pie crust 3/4 cup cool whip lite Preheat oven to 375' In a medium saucepan, combine dry pudding mix, apple juice, and 1t. spice, add apples, mix well to combine. Cook over medium heat, stirring often, until mixture thickens and starts to boil Pour hot mix into pie crust and bake 20 minutes. Place on wire rack and cool completely When cool, spread cool whip over apple mixture, evenly sprinkle remaining 1/2t. spice over the top. Refrigerate until ready to serve.

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Cherry Crumb Pie 1 (4 oz) pkg sugar-free vanilla cook and serve pudding mix 1 (4 oz) pkg sugar-free cherry gelatin 1/2 cup water 2 cups(one 16 oz can) tart red cherries, packed in water, UNdrained. 1 (6 oz) graham cracker pie crust 6 T. graham cracker crumbs 2 T. (1/2 oz) chopped pecans 2 T. sugar twin Preheat oven to 375. In a medium saucepan, combine dry pudding mix, dry gelatin and water. Stir in undrained cherries, cook over medium heat, stirring often, until mixture thickens and starts toboil, being careful not to crush cherries. Place on wire rack and let it set for 5 minutes. Spoon cherries into pie crust. In a medium bowl, combine graham cracker crumbs, sugar twin and pecans Sprinkle crumb mixture evenly over top. Bake 12 to 15 minutes, place on wire rack and allow to cool completely.

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Sadie Jane's Peach Cobbler She calls it "Georgia Peach Cobbler" 1 (4 oz) sugar-free vanilla pudding 1 (4 oz) sugar-free lemon gelatin Water 2 cups (1 16oz can) sliced peaches, packed in fruit juice, drained and liquid reserved 2 T (1/2oz) chopped pecans 1 (7.5oz) can refrigerated buttermilk bisquits 1 T sugar twin or sprinkle sweet 1/2 t nutmeg Preheat oven to 415 deg. Spray and 8 x 8 baking dish with butter flavor cooking spray In a medium saucepan, combine dry pudding mix and dry gelatin, add enough water and reserved liquid to make 1-1/3 cups of liquid Add liquid to dry mixture and mix gently to combine, stir in peaches. Cook over medium heat, stirring constantly, until mixture thickens and starts to boil. Remove from heat. Pour hot peach mixture into prepared baking dish, sprinkle pecans evenly over this. Separate bisquits and cut each into 4 pieces. Evenly drop pieces on top. Lightly spray bisquits with butter flavor cooking spray. combine sweetener and nutmeg, sprinkle over top of bisquits. Bake 12-15 minutes or until bisquits are golden brown.

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Cherry Cheesecake 1 (9 inch) graham cracker pie crust 1 (8 0z) package of softened cream cheese 1 (14 oz) can eagle brand milk 1/3 cup lemon juice 1 tsp vanilla 1 (21 oz) can of cherry pie filling In a large bowl, beat the cream cheese until it's fluffy. Gradually beat in eagle brand milk until it's smooth. Stir in lemon juice, and vanilla, and pour into prepared pie crust. Chill for 3 hours, or until it sets.Top with cherry pie fillng before serving. Keep refrigerated.

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Chocolate Pie

3 cups sugar 2 T. margarine 1/2 cup cocoa 1/4 cup corn starch Pinch of salt	3 cups skim milk 3 egg beaters (or 3 eggs) 1 t. vanilla 9" cooked pie shell
Mix sugar, cocoa, corn starch, salt and milk in a saucepan. Cook until it starts to thicken, add 3 egg yolks, bring to a boil stirring constantly for 5 minutes on medium heat Remove from heat, add margarine, let cool 5 minutes Add vanilla and pour into pie crust
Meringue Beat 3 egg whites and 1 T. cream of tarter until foamy. 6 T. sugar (one at a time) Beat until stiff, add 1/2 t. vanilla and put on pie. Brown under broiler.

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Chocolate Rum Pecan Pie 1 (4 serving) pkg chocolate sugar-free cook and serve pudding mix 2/3 cup nonfat dry milk powder 1-1/2 cups water 1 t. rum extract 1/2 cup (2 oz) pecans 1 (6 oz) chocolate pie crust In a medium sauce pan combine dry pudding mix, dry milk powder and water, cook over medium heat stirring constantly until mixture thickens and starts to boil. Remove from heat, stir in rum extract and pecans Pour hot mixture into pie crust. Refrigerate before serving.

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Grandpa's Old Time Spice Cake

1-1/2 cups all purpose flour 3/4 cup sugar twin 1 t. apple pie spice 1-1/2 t. baking soda 3/4 cup raisins	1/2 cup fat-free mayonaise 1/4 cup plain fat-free yogurt 1 cup unsweetened apple juice 1 t. vanilla
Preheat oven to 350. Spray 8 x 8 baking dish with butter flavor cooking spray. In a large bowl combine flour, sugar twin, baking soda and apple pie spice. Stir in raisins, add mayo yogurt, apple juice and vanilla Mix well to combine. Spread mixture in baking dish Bake 30-35 minutes. Place dish on wire rack to cool

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Lemon Pudding Pound Cake

4 eggs 1 pkg lemon cake mix 1 pkg instant lemon pudding 3/4 cup water 1/2 cup oil 1 T. lemon extract Beat eggs until thick and lemon colored, add cake mix, dry pudding, water and oil. Beat at medium speed for 10 minutes, pour into ungreased 10 inch tube pan with removable bottom Bake at 350 about 50 minutes or until done Remove hot cake from pan with a fork prick holes in top of cake. Drizzle glaze over top and sides.

Glaze Combine 2 cups confectioners sugar 1/3 cup lemon juice. Heat to boiling and pour over cake.

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Orange Chiffon Cake

2 cups all purpose flour 1-1/2 cups sugar 4 t. baking powder 1 t. salt 6 eggs (separated) 3/4 cup fresh orange juice 1/2 cup vegetable oil 2 T. grated orange peel 1/2 t. cream of tartar	Orange Glaze 1/2 cup butter or margarine 2 cups confectioner's sugar 2-4 T. fresh orange juice 1/2 t. grated orange peel
In a large mixing bowl, combine first four ingredients. Add egg yolks, orange juice, oil, and peel. Beat until smooth, about 5 minutes. In another bowl, beat egg whites and cream of tartar until stiff, but not dry. Fold into orange mixture. Spoon into ungreased tube pan. Bake 350 for 45-50 minutes or until tests done. Glaze Melt butter in saucepan, add rest of ingredients Drizzle over cake.

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Delicious Cookie Bars 1/2 cup margarine or butter 1-1/2 cups graham cracker crumbs 1 (14 oz) can eagle brand milk 1 (12 oz) pkg semi-sweet chocolate chips 1 cup peanut butter chips Preheat oven to 350 (325 for glass dish) In 13 x 9 baking pan, melt margarine in oven Sprinkle crumbs evenly over margarine Pour eagle brand milk evenly over crumbs Top with chips and press down firmly Bake 25-30 minutes or until lightly brown Cool and cut into bars. Store covered at room temperature

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Chunky Chocolate Pudding 1 (4 serving) pkg sugar-free chocolate fudge pudding mix 2/3 cup non-fat dry milk powder 1-1/2 cups water 3/4 cup plain fat-free yogurt 3/4 cup cool whip lite 1 t. vanilla extract 1/4 cup chopped nuts In a large bowl combine dry pudding mix and dry milk powder, add water and yogurt Mix well with whisk. Blend in 1/4 cup cool whip lite, vanilla and nuts. Mix gently to combine Evenly spoon in dessert cups, top with cool whip lite Refrigerate 15 minutes before serving.

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