Peanut Butter Chocolate Cookies Makes: 4 dozen cookies Preparation Time: 40 min. Bake Time: 10-12 min. 1 cup Unsalted Butter 1 1/3 cups Stevita Spoonable Stevia 2/3 cup Dark Brown Sugar 1 tsp. Vanilla ½ teaspoon Peanut Butter Flavor (use for best results) 2 Eggs 3 cups Flour 1 1/2 tsp. Baking Soda 1/2 tsp. Salt 1 cup Creamy Peanut Butter 2 ounces Unsweetened Chocolate, finely chopped Preheat oven to 350° F. Place the butter, Stevita Spoonable Stevia, brown sugar, vanilla, and peanut butter flavor in a medium mixing bowl. Mix, using an electric mixer, until the mixture is light and creamy . Add eggs one at a time, mixing well after each egg. Add flour, baking soda and salt. Mix well. Add peanut butter and stir until well mixed. Add chocolate and mix briefly. Roll cookie dough into 48 balls using approx. 1 Tbsp. dough per ball. Place balls on an ungreased cookie pan. Dip a fork in water and press a criss-cross pattern into the top of each cookie.      Bake in preheated oven 10-15 minutes.

Lemon Raspberry Bars Makes16 Bars Preparation Time: 10 minutes Bake Time: 35-45 minutes         Crust 3/4 Cup SPLENDA® Granular 3/4 Cup Flour 1/4 Cup Light Butter pinch of Salt 2 Tbsp. Flour 1 1/4 Cups SPLENDA® Granular 1/2 Cup Egg Substitute 1/2 Cup Half and Half 1/2 Cup Fresh Lemon Juice 1 Tbsp Grated Fresh Lemon Peel 1/4 Cup Reduced Sugar Raspberry Preserves Preheat oven to 350°. Spray an 8X8 inch-baking pan generously with butter flavored nonstick spray. Set aside. Mix together flour, SPLENDA® Granular and salt in a medium sized mixing bowl. Cut in light butter until the mixture is crumbly, like a strudel topping. Do not over mix. Press dough into prepared baking pan. Bake in preheated oven 15-20 minutes or until lightly browned. Place SPLENDA® Granular and flour in a medium sized mixing bowl. Stir well. Add egg substitute and half-and-half. Stir until blended. Slowly add lemon juice while stirring constantly. Add lemon peel. Stir raspberry preserves until they loosen up. Spread evenly over warm crust. Gently pour lemon mixture over preserves. Bake in preheated oven 20-25 minutes or until set. Remove from oven and allow to cool before placing in refrigerator. Chill in refrigerator 2 hours before serving.

Chocolate Chip Cookies                                                                                        Makes: 36 cookies Preparation Time: 15 min. Bake Time: 10-12 min. 2/3 cup Butter or Margarine, softened 2/3 cup Brown Sugar, firmly packed 2/3 cup SPLENDA® Granular 2 tsp. Vanilla 2 Eggs 1 1/2 cups All-Purpose Flour 1 tsp. Baking Soda 1/4 tsp. Salt 1 cup Semi-Sweet Chocolate Chips Preheat oven to 350° F. Cream butter, brown sugar, SPLENDA® Granular and vanilla together in a medium mixing bowl. Mix until well blended and creamy. Add eggs, one at a time, mixing well after each addition. Scrape sides of bowl. Add flour, baking soda and salt. Mix until well blended. Stir in chocolate chips. Place level tablespoons of cookie dough on an ungreased baking sheet. Bake 10-12 minutes or until golden brown. Remove from oven and cool on a wire cooling rack.