Peppermint Pie

Crust:
4 sheets (16 crackers) chocolate graham crackers
2 tbsp. light whipped butter or light buttery spread

Filling:
1/2 cup fat-free sweetened condensed milk
1/4 cup fat-free milk
1 small (4-serving) box jell-o Sugar free, fat-free vanilla instant pudding mix
3 cups cool whip free, thawed
3 tbsp. mini semi-sweet chocolate chips
2 standard-sized peppermint candy canes, lightly crushed, divided
Optional topping: Fat Free cool whip

1.) Preheat oven to 400.
2.) To make the crust, crush graham crackers in a food processor or blender (or place in a large resealable bag and crush with a meat mallet.)  Transfer crumbs to a bowl and set aside.  Place butter in a small microwave-safe bowl and microwave until melted, about 15 seconds.  Add to the bowl of graham cracker crumbs and mix until uniform.  Spray a pie pan with nonstick spray.  Evenly distribute crust mixture along the bottom of the pie pan, using your hands or a flat utensil to firmly press and form the crust.  Press it into the edges and up along the side of the pan. Bake crust in the oven until firm, 8-10 minutes.  Set aside to cool.
3.)  To make the filling, combine condensed milk, milk, and pudding mix together in a large bowl.  Mix well.  Fold in cool whip until smooth.  Gently stir in chocolate chips and about 3/4 of the candy cane pieces.  Once crust has cooled completely, evenly pour filling into the pan.  Refrigerate until firm and chilled, at least 2 hours. (overnight is best)  Sprinkle pie with remaining candy pieces.  If you like, top with cool whip right before serving.

Alligator Sauce Piquant

1/2 cup flour
1 cup oil
1 large onion, chopped
1 garlic clove, chopped
1/2 bell pepper, chopped
1 large can tomatoes
1 can tomato sauce
3 cups water
1 pound alligator, cut into cubes
salt & pepper to taste
1/2 cup green onion tops

1.) Cook flour in oil until medium brown; add onion and cook until wilts.  Add garlic, bell pepper, tomatoes, tomato sauce, and water.  Cook over low heat for 30 minutes.
2.) Add meat, salt, pepper, and onion tops; continue cooking until meat is tender, about 30-45 minutes.  Serve over rice.

Strawberry Cake Filling

2 1/2-3 cups strawberries (fresh or frozen, thawed)
3/4 cup sugar
3 tbsp. cornstarch
1 cup water

1.) In a large sauce pan combine all ingredients and cook over medium heat till thickened.  Cool before using.

Cream Cheese Frosting

1 Package (8oz) cream cheese, softened
1 tbsp. milk
1 tsp. vanilla
4 cups powdered sugar

1.) Beat cream cheese, milk, and vanilla in 2 1/2 quart bowl on low speed until smooth.  Gradually beat in powdered sugar, 1 cup at a time, until smooth and of spreading consistency.
2.) Refrigerate any remaining frosting or frosted cake.

Coconut Cake Filling

1 egg yolk
1 1/2 cups milk or part coconut milk
1 1/2 cups sugar
1 1/2 tbsp. cornstarch
1 1/2 tsp. vanilla
1 1/2 cups coconut, grated
1 cup nuts

1.) Mix together all ingredients except coconut and nuts.  Cook in a double boiler over low heat until thickened.  Cool lightly add coconut & nuts. Fill cake (or eat by itself) :)

Caramel Sauce

2 egg yolks
1/2 cup packed brown sugar
1/2 cup granulated sugar
1/4 cup margarine or butter
1/2 cup water
1 tsp. vanilla

1.) Heat all ingredients to boiling over medium heat, stirring constantly.  Boil and stir 1 minute.  Serve warm or cold.
2.) Store any remaining sauce in tightly covered container in refrigerator up to 4 weeks.

Chocolate Frosting

1 Stick softened butter
2/3 cup unsweetened cocoa powder
3 1/2 cups powdered sugar
1/3 cup milk
1 tbsp. vanilla extract
1/4 tsp. salt

1.) Mix butter, cocoa powder, and sugar in medium mixing bowl.  Slowly add milk and extract.  Add more milk a tablespoon at time until desired texture & volume is reached.  Ice cake!

Pineapple Icing

1 (8oz) block cream cheese
1/4 cup butter
2 Tbsp. vanilla
16 oz. powdered sugar
1 cup crushed pineapple

1.) Cream together cream cheese & butter.  Mix in vanilla, pineapple, & sugar.  Ice cake!

Gingerbread

2 1/3 cups all-purpose flour
1/3 cup sugar
1/2 cup shortening
1 cup molasses
3/4 cup hot water
1 tsp. baking soda
1 tsp. ground ginger
1 tsp. ground cinnamon
3/4 tsp. salt
1 egg

1.) Heat oven to 325.  Grease and flour square pan.  9X9X2 inches.  Beat all the ingredients on low speed, scraping bowl constantly, for 30 seconds.  Beat on medium speed, scraping bowl occasionally, 3 minutes.  Pour into pan.
2.) Bake until wooden toothpick inserted into center comes out clean, about 50 minutes.