Low Fat Crinkle Cookies

This recipe was given to me by my former boss' wife.  She would bring them into OPLIN at Christmas and I would enjoy them a little more than I should.  It was embarrassing.

Mine didn't turn out as lemony as hers, as crinkled as hers, or even as yellow as hers.

Looks like I am going to have to  try again using another brand of cake mix.

Sad...sad...sad.

I am also not sure why they would be called "low fat."  Because there is no butter or milk?

Ingredients
1 box lemon cake mix (any kind - this time I used Betty Crocker Super Moist)
1 egg, lightly beaten
2 cups Cool Whip, thawed (8 ounce container)
½ to 1 cup powdered sugar

Instructions
Preheat oven to 350.
In a large bowl, combine cake mix, egg, and Cool Whip. The batter will be sticky!

Form dough into tablespoons and roll in powdered sugar.

Bake for 8 to 10 minutes, until the edges are golden. Allow to cool 1 minute on baking sheet.

The Real Scoop
by Andrew
I am not normally a  lemon fan, but these are the best cookies in the world.

Note from Bobbi - If he ever tastes the REAL good ones, I will have to fight him for them.

Crock Pot Cheesecake

While this is a fantastic idea, I did not find this to be very good.  The consistency was too airy, more like a pudding.  I would like it to be more dense. If I were to make this again, I would do it with one less egg.  Time to experiment, I guess!

Ingredients

3 8oz Packages of Philadelphia Cream Cheese
3 Eggs
3/4 Cup Sugar
6 Graham Crackers (full pieces), pulverized into crumbs
3 Tablespoons of Stick Butter, melted

Instructions
1. Allow Cream Cheese to get to room temperature.
2. Open cream cheese and place in large bowl.
3. Add Sugar.
4. Mix until sugar and cream cheese are well blended.
5. Add the 3 eggs one at a time. After adding an egg, blend, then add the other etc.

6. In a separate bowl, add graham cracker crumbs and melted butter.
7. Mix well as this will form your crust.
8. Choose a pan or small crock type cooking pan that will fit in the bottom of your crock-pot with room left on the side. You want to be able to pull the pan out without too much difficulty.
9. Add the graham cracker crumbs mixture to the bottom of the pan.
10. With a spoon, pat the graham crackers out til you have a smooth layer.
11. Add the cream cheese mixture to the top of the graham crackers.

12. Add 2 to 3 cups water to the bottom of the crock-pot. You need enough to last 2 hours but not too much that it will get in your pan.
13. Place the cheesecake pan in the crock-pot and place the lid of the crock-pot on.

14. Cook on high for 2 hours to 2 hours and 30 minutes or until the center does not have a watery consistency when you stick a knife into it.

15. The cheesecake will begin to crack on the sides.

16. Let cool for 30m to 1h.

17. Remove and let set in the refrigerator for at least 1 hour.

**  Update - I tried a second version that only used one egg and two packs of cream cheese.  It was so bad, I had to spit out the one bite I took.  I am done with this idea.