Devil's Food Cake Mix Cookies

This recipe was contributed by Sarah McKenna.  I got to recipe from my friend Emily, who got it from her friend Katie.  These cookies are not as lowfat as Rachel's Weight Watcher's cake, but they are super easy and super yummy.  I usually LIVE for warm cookies, but these are actually a bit better after sitting for a bit and getting chewy and yummy.

Devil's Food Cake Mix Cookies

1 box devils' food cake mix
1/2 cup of butter, softened
2 eggs
1/2 bag of any kind of chocolate chips you want (or a full bag, if you'd like!)
(Emily usually uses the Andes mint pieces---Yum!---but has also used peanut butter chips, white chocolate chips, regular chocolate chips, etc.)

Mix all the goodies together.  (The dough is pretty stiff and sticky.)

Bake at 350 for 8-10 minutes.

The Most Divine Low-Fat Cake in the World

Contributed by Rachel Nielson

My friend, Laney Hawes, has made this cake for me twice, and I can't get over how delicious it is.  She got it out of a Weight Watchers cookbook--WEIGHT WATCHERS???!!!  This cake is so good that I would pick it even if it weren't low-fat.  It is soooooooooo yummy,

1 box of cake mix (any flavor you want works, I use white for the one I make)

2 1/2 cups of diet soda (I used 7-up)

3 egg whites

The cake mix seems really runny, but it bakes up really nicely. Bake at 350 for 25-30 minutes or until its done. Don't over cook it. 

Topping:

1 small container of fat free cool whip

1 small box of sugar free pudding mix or sugar free jello (I use pistachio)

1 cup of diet soda (I used 7-up again)

Mix it all together and spread over the cake. I found that if I let the cool whip get to room temp and mix it with the pudding mix,  it dissolves better than if the cool whip is really cold. Then I add the 7-up. And the cake is best if it is left in the fridge for a few hours or even over night.

Jessica Haslam's Honey Lime Enchiladas

This recipe was contributed by Jessica Haslam via Sarah McKenna.  It is super yummy!  It is a great mix of sweet and spicy.  The original recipe calls for flour tortillas, but Jess uses corn because she thinks they're more fun.  :)

Jessica Haslam's Honey Lime Enchiladas

1 1/2 pounds chicken, cooked and shredded

Sauce:

1/3 cup honey

1/4 cup lime juice

1 1/2 Tablespoons chili powder

1 teaspoon garlic powder

2 (10 ounce) cans green enchilada sauce

1 pound (or less, you decide) Colby Jack or Mexican blend cheese, grated

18 taco sized corn (or flour) tortillas

Mix together sauce ingredients then add to shredded chicken.

Let the sauce soak into the meat for about 30 minutes.

Lightly spray 9x13 baking dish with PAM.  Pour enough green enchilada sauce to cover the bottom of the dish.  Lay six corn tortillas over the surface of the dish.  (The will be overlapping.)  Top with half of the meat mixture, then cover with cheese.  Layer another six tortillas and cover with some enchilada sauce and the rest of the meat.  Sprinkle cheese on top.  Layer last six tortillas on top and cover with the remaining sauce and cheese.  Be generous with the cheese.

Bake at 350 degrees for 45 minutes to an hour.