Sugar Free Meringue Cookies

1 (.3-ounce) package sugar-free gelatin
1 cup splenda
6 egg whites, room temperature
1/4 teaspoon salt
1/4 teaspoon cream of tartar


Preparation:

Preheat oven to 250 degrees F. In a small bowl, combine the lemon gelatin and sugar together.

In a large bowl using your electric mixer, beat egg whites until foamy. While beating, add salt and cream of tartar. Add the gelatin/sugar mixture to the egg whites gradually (a tablespoon at a time) while beating; beat to stiff peaks. Check out How To Make A Perfect Meringue./font>

Drop batter by tablespoonfuls onto non-stick baking sheets. Bake 90 minutes; turn off the oven, open the door slightly (secure with a wooden spoon), and allow cookies to cool in the oven. Remove from oven and store in a tightly covered (airtight) container.

Yields 50 cookies.

OATMEAL CRANBERRY WHITE CHOCOLATE CHUNK COOKIES

INGREDIENTS:

2/3 cup butter or margarine, softened
2/3 cup brown sugar
2 large eggs
1 1/2 cups old-fashioned oats
1 1/2 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
1 6-ounce package Ocean Spray® Craisins® Original Dried Cranberries
2/3 cup white chocolate chunks or chips


DIRECTIONS:

Preheat oven to 375ºF.

Using an electric mixer, beat butter or margarine and sugar together in a medium mixing bowl until light and fluffy. Add eggs, mixing well. Combine oats, flour, baking soda and salt in a separate mixing bowl. Add to butter mixture in several additions, mixing well after each addition. Stir in dried cranberries and white chocolate chunks.

Drop by rounded teaspoonfuls onto ungreased cookie sheets. Bake for 10-12 minutes or until golden brown. Cool on wire rack.

Makes approximately 2 1/2 dozen cookies.

Per Serving (1 cookie): Cal 135 (6%DV), Fat Cal. 54, Pro. 2g (4%DV), Carb. 18g (6%DV), Fat 6g (9%DV), Chol. 15mg (4%DV), Sod. 138mg (5%DV), Vit. A 47RE (4%DV), Vit. C 0mg (0%DV), Vit. E 1mg (2%DV), Calcium 16mg (1%DV), Iron 1mg (3%DV), Folate 5Ug (1%DV), Zinc <1mg (1%DV), Pot. 54mg (1%DV), Dietary Exchange: Other Carbohydrate 1, Fat 1.5

Slow Cooker Peanutty Pork

2 lbs boneless pork loin
1/4 c teriyaki sauce
2 T rice vinegar
1 t crushed red pepper flakes
1 t minced garlic
1 T cornstarch
1/4 c cold water
1/4 c creamy peanut butter
HOT COOKED RICE
1/2 c chopped green onions
1/2 c dry roasted peanuts

1. Place pork chops in a 3 qt. slow cooker. In a small bowl, combine the teriyaki sauce, vinegar, pepper flakes and garlic; pour over meat. Cover and cook on low for 6 hours or until meat is tender.

2. Remove pork and cut into bite-size pieces; keep warm. Skim fat from cooking juices; transfer to a small saucepan. Bring liquid to a boil. Combine cornstarch and water until smooth. Gradually stir into the pan. Bring to a boil; cook and stir for 2 minutes or until thickened.

3. Serve with rice. Sprinkle with onions and peanuts. Drizzle with lime juice if desired.

Box Cake Cookies

1 box cake mix (any flavor) lemon, spice, chocolate are good
1/2 c. vegetable oil
2 eggs

Mix oil and eggs into dry cake mix. Drop by teaspoonfuls onto ungreased cookie sheet. 350 degrees, 8-10 minutes.