Recipe exchange

• 16 oz. small curd low fat cottage cheese
• 1 box dry instant vanilla pudding
• 1 cup Nonfat milk
• 1/4 c. raisins (optional)
• 1 tsp. cinnamon
• 1/4 tsp nutmeg
• Mix pudding and milk. Add in remaining ingredients and refrigerate overnight.
  

Paula Deen's Magical Peanut Butter Cookies
Makes about 12 - 18 cookies depending on your preference

1 cup of peanut butter, smooth or chunky*
1 cup of Splenda (plus a little extra for rolling/pressing)
1 egg
1 tsp. vanilla

(*Paula used smooth peanut butter, but said you could use chunky)

1. Preheat oven to 350 degrees F. Line cookie sheet[s] with parchment paper or use Silpat mat if you're lucky enough to have them! (LOL)

2. In a mixing bowl, combine the peanut butter, Splenda, the egg, and vanilla, and stir well with a spoon -- it will be sticky!

3. Roll the dough into balls the size of walnuts (I used my regular size cookie scoop).

4. Drop ball into additional Splenda and roll to cover with sugar.

5. Place the balls on the prepared baking sheet.

6. With a fork press a crisscross design on each cookie.

7. Bake for 12 minutes.

8. Cool slightly before removing from pan, place on cookie rack to finish cooling.