• 6 tablespoons vegetable broth
• 6 tablespoons water
• 3/4 cup uncooked couscous
• 3/4 cup canned chickpeas (garbanzo beans), rinsed and drained
• 1/3 cup chopped seeded plum tomato
• 6 tablespoons (1 1/2 ounces) feta cheese, crumbled
• 2 tablespoons chopped pitted kalamata olives
• 2 tablespoons minced red onion
• 2 tablespoons chopped fresh parsley
• 1 tablespoon red wine vinegar
• 1 tablespoon fresh lemon juice
• 1 tablespoon extravirgin olive oil
• 1/8 teaspoon salt
•  Dash of freshly ground black pepper

1. Bring vegetable broth and water to a boil in a medium saucepan
2. Gradually stir in couscous.
3. Remove from heat; cover and let stand for 10 minutes.
4. Fluff with a fork.
5. Combine cooked couscous and remaining ingredients in a large bowl.

• 4 ½ cups vegetable broth
• 4 ½ cups water
• 9 cups uncooked couscous
• 9 cups canned chickpeas (garbanzo beans), rinsed and drained
• 4 cups chopped seeded plum tomato
• 4 ½ cups feta cheese, crumbled
• 1 ½ cups  minced red onion
• 1 ½ cups  chopped fresh parsley
• ¾ cup red wine vinegar
• ¾ cup fresh lemon juice
• ¾ cup extravirgin olive oil
• ½ tablespoon salt
•  freshly ground black pepper to taste

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• 3 cans (15-oz) black beans
• 2 garlic cloves, minced
• 2 cups fresh corn kernels
• 2 cups chopped seeded tomato
• 1 cup finely chopped Vidalia or other sweet onion
• 1 cup chopped red bell pepper
• 1 cup chopped green bell pepper

Dressing Ingredients:

• 1/2 cup fresh lime juice (about 3 limes)
• 1 tablespoon chili powder
• 3 tablespoons olive oil
• 2 teaspoons salt
• 1 1/2 teaspoons ground cumin
• 2 teaspoons honey
• 3 garlic cloves, minced
• 2 jalapeño peppers, seeded and minced
• 1/3 cup chopped fresh cilantro

1. Drain beans; rinse with cold water.
2. Combine beans, garlic, corn, tomato, onion, and bell peppers in a large bowl.
3. To prepare dressing, combine juice and next 7 ingredients (juice through jalapeños), stirring with a whisk. Stir in cilantro. Pour dressing over bean mixture; stir gently to combine. Cover and refrigerate at least 30 minutes.

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Desserts

• 1 (18.5 ounce) package yellow cake mix
• 2 1/2 cups quick cooking oats
• 3/4 cup margarine, melted
• 1 cup raspberry jam
• 1 tablespoon water

Directions:

1. Preheat the oven to 375 degrees F (190 degrees C). Grease a 9x13 inch pan.
2. In a large bowl, mix together oats, cake mix, and melted margarine so that it makes nice clumps and there is no dry mix left. Press 1/2 of the oats mixture evenly into the bottom the prepared pan. In a separate bowl, mix jam with water, and spread over the crust. Sprinkle the remaining oat mixture evenly over the top.
3. Bake in the preheated oven for 18 to 23 minutes, or until the top is lightly browned. Cool before cutting into bars.

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• 1 (19.8 ounce) package brownie mix
• 1 (8 ounce) package cream cheese
• 1 egg
• 1/3 cup white sugar

1. Prepare the brownie mix as directed by manufacturer. Preheat oven to temperature indicated on box. Grease a 9x13 inch pan.
2. Spread the brownie batter evenly into the prepared pan. Using an electric mixer, beat together the cream cheese, egg and sugar until smooth. Dollop the cream cheese mixture on top of the brownie batter. Swirl together using a knife or skewer.
3. Bake according to manufacturer's instructions. Brownies will be done when a toothpick inserted comes out clean. Cool in the pan, then cut into bars and serve.

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• 4 eggs
• 1 2/3 cups white sugar
• 1 cup vegetable oil
• 1 (15 ounce) can pumpkin puree
• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 2 teaspoons ground cinnamon
• 1 teaspoon salt
• 1 (3 ounce) package cream cheese, softened
• 1/2 cup butter, softened
• 1 teaspoon vanilla extract
• 2 cups sifted confectioners' sugar

1. Preheat oven to 350 degrees F (175 degrees C).
2. In a medium bowl, mix the eggs, sugar, oil, and pumpkin with an electric mixer until light and fluffy. Sift together the flour, baking powder, baking soda, cinnamon and salt. Stir into the pumpkin mixture until thoroughly combined.
3. Spread the batter evenly into an ungreased 10x15 inch jellyroll pan. Bake for 25 to 30 minutes in preheated oven. Cool before frosting.
4. To make the frosting, cream together the cream cheese and butter. Stir in vanilla. Add confectioners' sugar a little at a time, beating until mixture is smooth. Spread evenly on top of the cooled bars. Cut into squares.

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• 1/3 cup butter, melted
• 1 cup white sugar
• 1 lemon, juiced
• 2 eggs
• 1 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 cup milk
• 2 tablespoons lemon zest
• 1 cup fresh blueberries
•  
• 2 tablespoons lemon juice
• 1/4 cup white sugar

1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 8x4 Inch loaf pan.
2. In a medium bowl, mix flour, baking powder and salt together and set aside.
3. In a large bowl, cream the butter and 1 cup sugar until light and fluffy.
4. Add eggs, and beat well.
5. Mix in the juice of 1 lemon.
6. Add the flour mixture, alternating with the milk.
7. Fold in the lemon zest and blueberries.
8. Pour into prepared 8x4 inch loaf pan.
9. Bake for 60 to 70 minutes, or until a toothpick inserted into the cake comes out clean.
10. For the glaze, combine 1/4 cup sugar with 2 tablespoons lemon juice. Drizzle over cake while still warm.

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Low-fat Pumpkin Pie
Ingredients:

• 4 egg whites, slightly beaten
• 16 ounce can pumpkin (or the meat from 1-lb pumpkin)
• 1/2 cup brown sugar
• 2 Tbsp molasses
• 1/2 tsp salt
• 1/2 tsp cinnamon
• 1/2 tsp pumpkin pie spice
• 12 oz can evaporated skim (fat free) milk
• 9" unbaked pie shell

1. Preheat oven to 425 degrees F.
2. Combine ingredients in order listed. Mix well.
3. Pour batter into pie shell
4. Bake for 15 minutes at 425 oF.
5. Reduce temperature to 350oF, and bake for 45 more minutes.
6. Makes 8 servings.

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• 1/4 cup packed brown sugar
• 2 tablespoons vegetable oil
• 1 large egg white
• 1/2 cup molasses
• 3/4 cup all-purpose flour
• 1/2 cup whole-wheat flour
• 2 1/2 teaspoons ground ginger
• 1/2 teaspoon baking soda
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground allspice
• 1/3 cup low-fat buttermilk
•  Cooking spray
• 2 tablespoons chopped crystallized ginger

1. Preheat oven to 350°.
2. Beat first 3 ingredients in a large bowl with a mixer at medium speed until well-blended.
3. Add molasses; beat 1 minute.
4. Combine flours and next 4 ingredients (flours through allspice) in a small bowl, stirring well with a whisk.
5. Add flour mixture and buttermilk alternately to sugar mixture, beginning and ending with flour mixture; beat well after each addition
6. Pour batter into an 8-inch round cake pan coated with cooking spray; sharply tap pan once on counter to remove air bubbles. Sprinkle with crystallized ginger.
7. Bake at 350°F for 25 minutes or until cake springs back when touched lightly in center.
8. Cool in pan 10 minutes on a wire rack. Remove from pan; serve warm.
9. Yield 8 servings (serving size: 1 slice)

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• 1 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1 teaspoon ground nutmeg
• 1/2 teaspoon salt
• 1/2 teaspoon ground ginger
• 1 cup packed brown sugar
• 1/2 cup granulated sugar
• 1/2 cup stick margarine, softened
• 3 tablespoons light-colored corn syrup
• 1 1/2 teaspoons vanilla extract
• 2 large egg whites
• 1 large egg
• 3 cups quick-cooking oats
• 1 1/3 cups raisins
•  Cooking spray

1. Preheat oven to 350°.
2. Combine first 6 ingredients in a small bowl, and set aside.
3. Combine brown sugar and next 6 ingredients (brown sugar through egg) in a large bowl, and beat mixture at medium speed of a mixer until well-blended.
4. Stir in oats and raisins, and let stand 5 minutes.
5. Stir in flour mixture.
6. Drop dough by level tablespoonfuls 2 inches apart onto baking sheets coated with cooking spray.
7. Bake at 350° for 10 minutes or until lightly browned.
8. Remove cookies from pans, and cool on wire racks.

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• 3 cups milk
• 1 pkg Chocolate Flavor Cook and Serve Pudding
• 9 Graham crackers, coarsely broken
• 1 cup Miniature Marshmallows
• 2 squares Semi-Sweet Baking Chocolate, chopped

1. Preheat oven to 350°.
2. Pour milk into a large bowl and add pudding mix. Beat pudding mix and milk with a wire whisk 2 minutes
3. Spread graham pieces in a lightly greased 9-inch square baking dish.
4. Pour pudding mixture over grahams.
5. Bake for 20 minutes.
6. Remove from oven and sprinkle marshmallows and chocolate pieces on top.
7. Bake for an additional 10 minutes.
8. Remove from oven and allow to stand 10 minutes before serving.