1 box Duncan Hines Deluxe yellow cake mix
1 (21 ounce) can peach pie filling
1 (16 ounce) can whole cranberry sauce
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 cup butter or margarine, softened
1/2 cup chopped nuts

Combine peach pie filling and cranberry sauce in ungreased 13 x 9-inch pan.

Combine dry cake mix, cinnamon and nutmeg in bowl. Cut in butter with pastry blender or 2 knives; mix in nuts. Sprinkle evenly over fruit in pan. Bake at 350 degrees F for 45 to 50 minutes or until golden brown.

Serve with ice cream or whipped cream if desired.

2 (16 ounce) bags of any frozen fruit
1 (18.25 ounce) box yellow cake mix
1 (12 ounce) can diet Sprite or diet 7-Up

Place both bags of frozen fruit into a 13 x 9-inch baking dish (do not thaw). Sprinkle DRY cake mix over the top of frozen fruit. Pour entire can of diet Sprite or diet 7-UP over mixture. Cover with foil and bake 20 minutes at 350 degrees F. Uncover and bake an additional 40 minutes.

Yields 12 servings.

1 serving equals 3 WW points.

2 cans pie filling
1 (18.25 ounce) box white or yellow cake mix
3 tablespoons butter
1 cup 7-Up?

Pour the pie filling into a cast iron skillet. Sprinkle the cake mix over the pie filling. Slice butter over the top, the pour the 7-Up? over everything. Bake at 350 degrees F for about 35 to 45 minutes.

Serve with ice cream or whipped topping.

1 large can sliced peaches
1 (18.25 ounce) box white cake mix
Butter
Cinnamon

When the Dutch Oven is preheated, put the entire can of peaches and juice into the oven. Add the dry cake mix on top of the peaches. Place several pieces of butter on top, and sprinkle cinnamon all over. Place lid on the oven and bake about 45 minutes. Serves 8.

2 1/2 to 3 cups canned fruit plus 3/4 cup of its juice
1/2 teaspoon cinnamon
2 tablespoons prepared biscuit mix
1/2 to 1 cup granulated sugar (according to sweetness of fruit)
1 teaspoon to 1 tablespoon lemon juice

Preheat oven to 425 degrees F.

Mix all ingredients in a 13 x 9-inch baking dish. Top with Short Pie Dough. Bake 25 minutes.

Short Pie Dough
Add 3 teaspoons boiling water to 1 cup prepared biscuit mix and add 1/4 cup soft butter. Stir vigorously with fork until dough forms a ball and cleans the bowl. Dough will be puffy and soft. Drop on top of fruit by spoonsful.

Fruit, about 5 cups, peeled and sliced
1 (14 ounce) can sweetened condensed milk
1/2 cup plus 2 tablespoons cold margarine or butter
1 1/2 cups biscuit baking mix
1/2 cup packed brown sugar

In small bowl, mix fruit and milk.

In large bowl, cut 1/2 cup margarine into 1 cup of the biscuit mix until crumbly. Mix with fruit mixture. Pour into greased 9-inch square baking pan. Combine remaining biscuit mix and margarine with the brown sugar and sprinkle on top. Bake at 350 degrees F for 1 hour until golden.

NOTE: If using peaches, add 1 tablespoon cornstarch.

Source: Alabama Power

2 cups water
Dash salt
1/3 teaspoon nutmeg
2 cups granulated sugar
2 large sweet potatoes, peeled and diced
3/4 cup all-purpose flour
3 tablespoons cold water
3 tablespoons vegetable oil
1/4 to 1/2 cup (1/2 to 1 stick) butter or margarine

In large pan combine 2 cups water, salt, nutmeg, sugar and potatoes. Bring to a boil. Cover. Reduce heat and simmer about 15 to 20 minutes or until potatoes are fork tender. Pour mixture into a lightly greased 9- or 10-inch pan.

In a bowl, combine flour, oil and 3 tablespoons water and mix together with hands. Roll out very thinly on floured surface. Cut dough in strips or pinch with your hands and arrange over sweet potatoes. Cut butter or margarine into pats and place over cobbler. Bake at 350 degrees F for about 35 minutes until crust is golden brown.

2/3 stick butter
1 cup onion, chopped
2 cup celery, chopped
2 cups baby carrots, sliced
3 cups cooked and shredded chicken
1 can cream of celery soup
1 can cream of mushroom soup
1 can cream of chicken soup
Cornbread Topping

Mix all ingredients except cornbread topping, and pour into a greased 9 x 13-inch pan. Layer with cornbread topping.

Cornbread Topping
Mix 2 packages Jiffy cornbread mix as directed on box or use your favorite cornbread recipe. Pour on top of chicken mix.

Bake at 350 degrees F for 45 minutes or until cornbread is brown.

1 large can peach pie filling
1 frozen pie crust, thawed
1/4 cup (1/2 stick) butter, cut into pats – thin slices
Cinnamon
Sugar

Preheat oven to 375 degrees F.

Spread the pie filling into a square baking pan. Put the slices of butter on top of the pie filling, placing them as evenly as possible.

Carefully remove the pie crust from the pan it is in, and place it carefully on top of the pie filling and butter. You will need to cut off the edges that hang over and make them fit on the square pan. Sprinkle liberally with cinnamon and sugar. Bake for about 20 to 25 minutes, until pie crust is lightly browned.

Serve with a scoop of vanilla ice cream.

2 cups fresh raspberries
1 cup granulated sugar, divided
1/4 cup shortening
1 egg, well beaten
1/2 teaspoon vanilla extract
1 cup all-purpose flour
Pinch of salt
1 teaspoon baking powder
1/4 cup milk

Place raspberries in bottom of buttered 8-inch square glass dish. Sprinkle 1/2 cup sugar over the berries.

In bowl, cream shortening with 1/2 cup sugar and mix well. Add beaten egg and vanilla extract and mix well

Sift flour, salt and baking powder and add to creamed shortening mixture. Blend in milk and beat until smooth. Drop batter by spoonsful over top of fruit and bake at 350 degrees F for 35 minutes.

Serve warm with lemon sauce.