10; pecan shortbread bars.

• 3/4 cup butter
• 1/2 cup white sugar
• 1/2 teaspoon vanilla extract
• 1 1/2 cups AP flour
• 1/2 cup chopped pecan pieces

pour batter into a 9x9 greased pan & cook at 350*F for ~20 minutes. let cool, then cut into bars.

9; coconut chocolate bars.

i unfortunately can't give exact amounts for this recipe, since i made it as i went. but i enjoyed it so much, i wanted to share the general gist of it anyway. it's worth experimenting -- it's really hard to go wrong here.

• line a baking tray with aluminum foil, then grease with spray or butter.
• roughly crumble graham crackers to cover the whole bottom of the tray.
• in a pan on the stove, melt together milk or semi-sweet chocolate, butter (approx. 2:1 chocolate:butter ratio), milk, & sugar.
• pour over graham crackers, let sit for a few minutes.
• then top with shredded coconut, & bake at 350 until the coconut shreds begin to brown.
• chill in refrigerator until ready to cut & serve.
  

8; peanut butter chocolate chip cookies.

• generous 1/4 cup canola oil
• generous 1/4 cup creamy peanut butter
• 3/4 cup white sugar
• spoonful molasses
• 1 egg
• 1 teaspoon vanilla extract
• 1 1/4 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup chocolate chips

350*F for 8-11 minutes.

these were absolutely delicious! the peanut butter gave the cookies an extra flavor boost without actually taking too much like peanut butter... & made them super soft & chewy.

7; garlic cream cheese drop biscuits.

• 2 cups AP flour
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 1/2 tsp sugar
• 1 T garlic powder
• 4-5 T cream cheese, very softened
  
• 2 T olive oil
  
• 3/4 cup buttermilk (i substituted milk + lemon juice as i had no buttermilk)
  

375*F for 12-15 minutes on a tray lined with foil & lightly-greased. dust with parmesan cheese as soon as they come out of the oven. the cream cheese makes these really light & fluffy, but they're still satisfying-ly filling & carb-y.

6; another chocolate chip cookie recipe.

• 1/2 cup canola oil
  
• 3/4 cup white sugar
• spoonful molasses
  
• 1 egg
  
• 1 teaspoon vanilla extract
• 1 1/4 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup chocolate chips
• 1/4 cup pecans

350*F for 8-11 minutes.

5; crispy oatmeal chocolate chip drop cookies.

recipe adapted from The Cookie Bible.

1/2 cup vegetable oil
1/2 cup white sugar
small spoonful of molasses
1/2 egg or 1/8 cup egg beaters
1 cup AP flour
1/4 cup quick oats
1/2 tsp cream of tartar
1/4 tsp baking soda
1/8 tsp salt
1/2 cup crispy rice cereal (i.e. Rice Krispies)
1/4 cup shredded coconut
3/4 cup mini semi-sweet chocolate chips

combine molasses, egg, sugar, & oil, mix well. then add dry ingredients, mix again, lastly add mini chocolate chips.

drop on a cookie sheet covered in parchment or wax paper, bake 9-12 minutes at 350*F. let cool on cookie tray before removing.

4; low-fat berry blue muffins.

1 cup self-rising flour
1 tsp. lemon juice
1/4 cup egg-beaters
1/4 cup no-sugar-added blueberry applesauce
1/4 cup skim milk
1/4 cup splenda granular
1/2 cup frozen mixed berries

mix wet ingredients, then dry, then add in berries. bake at 375*F for 17-20 minutes.

101.5 delicious calories per muffin. the photo doesn't do them justice; in person the muffins themselves are actually blue-ish.

3; soft chocolate chip cookies.

• 2 1/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 cup butter, softened
• 1/2 cup canola or vegetable oil
  
• 3/4 cup packed brown sugar
• 1/4 cup white sugar
• 1 package instant vanilla pudding mix
• 2 eggs or 1/2 cup egg beaters
  
• 1 teaspoon vanilla extract
• 2 cups combined semisweet, milk, & white chocolate chips

combine oil, butter, sugars, egg, & vanilla.

mix in dry ingredients, then chips.

bake for 10-12 minutes at 350*F.

these were delicious & disappeared off the plate in the kitchen within a day.