Sweet and Salty Turtle Cookie Bars
2 sticks softened butter 3/4 Cup sugar 3/4 Cup brown sugar 2 eggs 1 teaspoon vanillla 2 1/2 Cups all purpose flour 1 teaspoon baking soda 3/4 teaspoon salt 2 Cups chocolate chips 3/4 Cup caramel ice cream topping 1/2 Cup chopped pretzel sticks 1/2 Cup ground walnuts 1. Preheat oven to 350 degrees F. In a stand or electric mixer cream butter and sugars until well combined. Add eggs and vanilla until well combined. Place flour, baking soda and salt into a large bowl and slowly add to wet ingredients. Stir in chocolate chips. 2. Spray a 11x7 inch baking dish with cooking spray. Press 1/2 of the cookie dough into the bottom of the dish. Drizzle caramel sauce over dough then sprinkle with pretzels and walnuts. With a cookie scoop, scoop the remaining cookie dough evenly over top of pretzels and nuts. Press down slightly, should look uneven. Bake for 22-25 minutes or until cookies just start to turn golden on the edges. Remove and let cool completely before cutting into squares. 12 bars
Monday, September 29, 2008
Sweet and Salty Turtle Cookie Bars
Tuesday, June 3, 2008
grilled chicken salsa verde
grilled chicken salsa verde
ingredients:
2 tb. olive oil
5 large cloves garlic, halved
1 small white onion, quartered, separated
1 & 1/2 lbs. tomatillos (about 13)
3 medium to large jalapeno chiles, seeded
1/2 cup loosely packed fresh cilantro (10-15 sprigs)
2 tsp. salt
1 tsp. sugar
1 tsp. ground cumin
12 boneless skinless chicken
Monday, May 5, 2008
Spicy Mac and Cheese
.W.’s Spicy Macaroni & Cheese
4 cups cooked macaroni or cavatappi1 tablespoon olive oil1/4 to 1/2 finely diced red onionEqual amount diced red bell pepper1 finely diced jalapeno1 4 oz can chopped green chilies1 cup frozen corn2 to 3 cloves garlic, chopped1 cup cream1 generous cup grated Pepper Jack cheese2 tablespoons butterSaltPepper
Boil pasta until al dente. In a large skillet, add olive oil and saute garlic and vegetables over medium heat for a couple of minutes. Add in canned chilies and stir around, then turn off heat. Drain pasta and add it to skillet. Pour on cream, add cheese, then add salt and pepper to taste and stir gently. At the end, add 2 tablespoons butter and stir again. Check seasonings and serve.
Serve with juicy steak, with grilled shrimp, chicken, or on its own. It’ll change your life for the better.
Friday, April 4, 2008
Fresh Salmon and Lime Cakes
Here's a delicious fish cake recipe - each small cake is only 1 point, because no oil is involved. (If you want, you can try frying them in oil, but the point value will increase.)
You can also make these cakes bigger, and eat them as burgers.
I personally don't like to eat spicy, but if you want to add some heat to these cakes, chop up some hot red chili peppers and add them to the salmon mixture.
Weight Watchers Fresh Salmon and Lime Cakes recipe
Makes 20 small cakes
Ingredients
500 g salmon fillets, skin removed
3 tablespoons fine cornflour
1 egg white
1 tablespoon finely chopped ginger
3 kaffir lime leaves, shredded
3 tablespoons chopped flat leaf parsley
1 teaspoon wasabi
For the lime dipping sauce
1/4 cup lime juice
1/4 cup soy sauce
2 tablespoons brown sugar
Preparation
1. To make the salmon cakes, remove any bones from the salmon and chop into 1/4 inch (5mm) dices.
2. Combine the chopped salmon with the egg white, corn flour, lime leaves, ginger, chopped parsley and wasabi paste; mix well.
3. Grill the cakes (or fry them in oil) on each side, until they turn golden brown.5. Drain the cakes on kitchen towels, and keep warm in a low oven until you finish cooking up the batter.
4. To make the lime dipping sauce, combine the lime juice, soy sauce and brown sugar.
5. Serve the dipping sauce with the warm salmon cakes.
WW POINTS for one cake: 1
Nutritional information for one cake: 44 calories, 0.9g fat, 0.1g fiber
Granola Bars
The peanut butter flavor of these home-made granola bars gets nicely complemented by the sweetness of the dried fruit.
Weight Watchers Granola Bars recipe
Makes 12 servings
Ingredients
1 1/4 cups rolled oats
1 egg, beaten
2 tablespoons milk
1/2 cup sliced almonds
1/4 cup peanuts
1/2 cup sunflower seeds
1/2 cup peanut butter
2 tablespoons raisins
1/2 cup dried apricots, chopped
2 tablespoons orange juice (fresh)
1/2 teaspoon orange rind (fresh)
2 tablespoons brown sugar
1/2 teaspoon cinnamon
Preparation
1. Preheat the oven to 350 degrees F.
2. Toast the oats and sunflower seeds on a cookie sheet at 350 degrees F for about 5-7 minutes (until crispy).
3. In a large bowl, combine the toasted oats and sunflower seeds with the remaining ingredients (except the sliced almonds).
4. Press the mixture into an 8-inch greased baking dish.
5. Press the almonds on top.
6. Bake at 350 degrees F for about 15 minutes (or until brown and done).
7. Cool before cutting into bars.
WW POINTS per serving: 5
Nutritional information per serving: 205 calories, 12.9g fat, 3.3g fiber
Salsa Burgers
I know it's not that healthy, but I enjoy eating burgers once in a while. They're my favorite comfort food (besides pasta, of course).
I tried this burger recipe the other day, and I loved it. The salsa really gives it a special flavor...
Weight Watchers Double Salsa Burgers recipe
Makes 6 servings
Ingredients
1 1/2 lbs lean ground beef
1 large tomato, seeded and finely chopped
1/4 cup finely chopped red onions
1 garlic clove, minced
1/2 cup finely chopped green sweet peppers
2 finely chopped seeded jalapeno peppers
2 cups shredded lettuce
1 tablespoon snipped cilantro
1/3 cup finely shredded cheddar cheese
1/4 teaspoon salt
1/4 cup sour cream and/or guacamole (to serve)
Preparation
1. For the salsa: In a bowl, combine the tomato, garlic, onion, green peppers, jalapeno peppers, cilantro, and salt. Set aside 2 tablespoons of the salsa. Cover and chill the remaining salsa until serving time.
2. In another bowl, combine the ground beef and the 2 tablespoons of reserved salsa; mix well.
3. Shape the mixture into six 1/2-inch-thick oval patties.
4. Grill the patties on an uncovered grill directly over medium coals for about 13-15 minutes (or until an instant-read thermometer inserted in side of patty registers 160 degrees F), turning the patties once halfway through grilling time.
5. Arrange the shredded lettuce on individual plates. Top with the burgers, the remaining salsa, and the cheddar cheese.
6. Serve with sour cream and/or guacamole.
WW POINTS per serving: 6
Nutritional information per serving: 260 calories, 15.6g fat, 1g fiber
Tuesday, March 25, 2008
Asian Noodle Salad
Asian Noodle Salad
adapted from Jamie Oliver
SALAD INGREDIENTS:
1 packages linguine noodles, cooked, rinsed, and cooled
1/2 to 1 head sliced Napa cabbage
1/2 to 1 head sliced purple cabbage
1/2 to 1 bag baby spinach
1 red bell pepper, sliced thin
1 yellow bell pepper, sliced thin
1 orange bell pepper, sliced thin (if available)
1 small bag bean sprouts (also called “mung bean sprouts”)
3 sliced scallions
3 peeled, sliced cucumbers (I didn’t have a cucumber for the photos above, but they’re yummy in the salad)
LOTS of chopped cilantro—up to one bunch
1 can whole cashews, lightly toasted in skillet (again, I didn’t have them for the photos, but have used them before and they’re…sublime.)
DRESSING:
Juice of 1 lime
8 tablespoons olive oil
2 tablespoons sesame oil
6 tablespoons soy sauce
1/3 cup brown sugar
3 tablespoons fresh ginger, chopped
2 cloves chopped garlic
2 hot peppers or jalapeños, chopped
More chopped cilantro—LOTS
Mix together salad ingredients. Whisk together dressing ingredients and pour over salad. Mix with tongs or hands and serve on platter.
*Dressing keeps up to three days before serving, WITHOUT cilantro.
Enjoy!
Carrot Cake
Cake:
2 cups sugar
1 cup vegetable oil
4 eggs
2 cups all-purpose flour
1/2 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon ground cinnamon
2 cups grated carrots
Mix sugar, oil, and eggs. Sift together flour, salt, baking soda, baking powder, and cinnamon. Add to first mixture and combine. Add carrots and mix well. Pour into a greased and floured (or Baker’s Joyed) pan (Bundt, sheet cake, 9 x 13 Pyrex) and bake until done, 25 to 50 minutes, depending on the pan you use. Cool completely.
Icing:
1 stick (1/4 pound) regular butter, softened
1 package (8 ounce) cream cheese
1 pound powdered sugar
1 cup pecans, chopped finely
2 teaspoons vanilla
In large bowl, cream butter and cream cheese. Add sugar and vanilla and blend, then mix in the nuts. Spread on cooled carrot cake.
Friday, March 14, 2008
Double Chocolate Chunk Cookies
These delicious double chocolate chunk cookies
They're also easy to prepare. You can use dark or white chocolate - either way, they are yummy!
Weight Watchers Double Chocolate Chunk Cookies recipe
Makes 36 cookies
Ingredients
1 cup softened butter or margarine
3/4 cup firmly packed dark brown sugar
1/2 cup sugar
1 teaspoon vanilla extract
1 large egg
1/4 cup unsweetened cocoa powder
2 cups plain flour
1 teaspoon baking soda
1/2 teaspoon salt
1 (250 g) package chocolate, coarsely chopped
Preparation
1. Preheat oven to 375°.
2. In a large bowl, cream butter and both sugars until light and fluffy.
3. Beat in vanilla.
4. Blend in egg and cocoa, then flour, baking soda and salt, beating until a stiff dough is formed.
5. Stir in chocolate chunks.
6. Spoon rounded tablespoonsful of dough 5cm apart on ungreased baking sheet.
7. Bake for 8-12 minutes until set.
8. Cool on tray for two minutes, then transfer to wire racks.
WW POINTS per cookie: 3
Nutritional information per cookie: 142 calories, 9.6g fat, 1.7g fiber
Delish Brownies
My mouth is watering just by looking at this picture and thinking how incredibly delicious these brownies
Weight Watchers Brownies recipe
Makes 12 servings
Ingredients
4 tablespoons cocoa
1 cup butter
2 cups sugar
3 eggs, beaten
1 teaspoon vanilla
1 cup all-purpose flour
1/4 teaspoon salt
Preparation
1. Melt butter and cocoa at low heat.
2. Add sugar, egg and vanilla mix.
3. Sift flour and salt, add gradually, mixing well.
4. Pour into a greased and floured 9-inch pan.
5. Bake at 350 degrees for 45-50 minutes.
6. Cool before cutting.
WW POINTS per serving: 8
Nutritional information per serving: 326 calories, 16.9g fat, 0.9g fiber
Colonial Spice Bars
Sorry for not posting any new recipes these last few days, I had some problems with my internet connection.
Here's a great recipe for colonial-style spice bars are wonderful and really addictive! The lemon icing complements the taste beautifully.
Weight Watchers Colonial Spice Bars recipe
Makes 24 servings
Ingredients
Bars
1 1/4 cups flour
1/2 teaspoon baking soda
1 egg
3/4 cup brown sugar
2/3 cup buttermilk or sour cream
1/3 cup shortening
1 teaspoon cinnamon
1/2 teaspoon salt
1/2 teaspoon vanilla
1/4 teaspoon ginger
1/4 teaspoon nutmeg
1/4 teaspoon allspice
1/8 teaspoon cloves
Frosting
1 1/2 cups powdered sugar
2 tablespoons butter, softened
2 tablespoons lemon juice
2 tablespoons lemon peel, grated
Preparation
1. Combine bar ingredients and put in a greased 9"x13" glass pan.
2. Bake at 375 degrees for 20 minutes or until top springs back when lightly touched.
3. Mix frosting ingredients together. Frost bars while still warm.
WW POINTS per serving: 3
Nutritional information per serving: 120 calories, 4.2g fat, 0.3g fiber
Ramen Noodle Salad
This is not a low-point dish, but it's very tasty.
Of course, you can reduce the amount of oil used. You can also try it with broccoli slaw instead of coleslaw.
Weight Watchers Ramen Noodle Salad recipe
Makes 4 servings
Ingredients
1 package ramen noodles, raw & crushed
1 (8 ounce) bag coleslaw mix
1/2 cup sunflower seeds
1/2 cup oil
1/4 cup cider vinegar
1/4 cup sugar (or 6 packets of Splenda)
Preparation
1. Mix together the coleslaw mix, crushed noodles and sunflower kernels.
2. In a small bowl, mix the oil, vinegar and sugar together.
3. Mix well all ingredients together and refrigerate for at least 2 hours.
WW POINTS per serving: 12
Nutritional information per serving: 456 calories, 38g fat, 3.2g fiber
Chicken Quesadilla's
A quesadilla
This chicken quesadilla is great as an appetizer, but you can also eat it for lunch, dinner or even as a snack.
Weight Watchers Chicken Quesadillas recipe
Makes 10 servings
Ingredients
1 lb boneless chicken breasts
1 (16 ounce) jar salsa
1/2 lb cheddar cheese, Shredded
10 8-inch flour tortillas
Preparation
1. Broil the chicken for about 5 minutes on each side, or until no longer pink inside. Cool and then shred or cube the chicken.
2. Mix chicken, salsa and cheese in a bowl.
3. Place 1/10th of the mixture on half of the tortilla, fold over and press down slightly to "seal". You can moisten the edges with water to help the edges seal
4. Bake at 400°F for about 5 minutes or until tortillas start to brown.
5. Serve with additional salsa, sour cream, or guacamole for dipping.
6. Goes well with refried beans and/or Spanish Rice.
WW POINTS per serving: 6
Nutritional information per serving: 291 calories, 12.2g fat, 2.4g fiber
Salmon Pasta Salad
This is a delicious salad for all those who love pasta (I know I do!).
If you don't have fresh salmon, you can replace it with canned salmon (it's less work this way).
Weight Watchers Salmon Pasta Salad recipe
Makes 10 servings
Ingredients
1 lb rotini pasta
15 1/2 ounces red salmon
1/3 cup ripe olives, sliced
1/4 large red bell pepper, thinly sliced
3 green onions, chopped
2 cups celery, thinly sliced
2 cups carrots, thinly sliced
1 tablespoon virgin olive oil
1/8 cup vegetable oil
1/3 cup red wine vinegar
1/2 teaspoon crushed dried oregano leaves
1/2 teaspoon sugar
1/2 teaspoon salt (or to taste)
1/8 teaspoon pepper (or to taste)
Preparation
1. Rinse and remove skin, bones and other tissue from the red salmon, then break into medium-size pieces.
2. Cook the pasta according to the instructions on the box, then chill.
3. In large bowl, mix together the pasta, salmon, olives, bell pepper, carrots, celery and onion.
4. In a smaller bowl, combine the vinega, oils, oregano, sugar, salt and pepper; mix well, then pour this dressing over the salmon mixture, tossing carefully to coat.
5. Serve immediately (or cover, chill and serve later).
WW POINTS per serving: 6
Nutritional information per serving: 299 calories, 9.1g fat, 2.8g fiber
Creamy Dill Pickledy Potato Salad
If you like dill pickles, then you will love this potato salad!
This is a meal that's very easy to prepare. You can make it the day before and put it in the fridge until it's ready to be served.
Weight Watchers Creamy Dill Pickled Potato Salad recipe
Makes 12 servings
Ingredients
3 lbs red potatoes, boiled and cubed
4-6 eggs, hard boiled and diced
1 large dill pickles, diced
1/4 cup pickle juice
1/4 cup fresh dill, minced
1-2 cup mayonnaise
1/2 teaspoon mustard powder
1/2 onion, finely chopped
kosher salt, to taste
fresh ground black pepper, to taste
Preparation
1. Put the potatoes in a large bowl.
2. Sprinkle with the pickle juice and gently toss.
3. Mix 1 cup mayonnaise with mustard, onion, dill, pickle and eggs; add to potatoes stirring in (adding more mayonnaise will make the salad creamier).
4. Season with salt and pepper to taste.
5. Serve at room temperature or chilled.
WW POINTS per serving: 4
Nutritional information per serving: 192 calories, 8.4g fat, 2.7g fiber
Sweet Cornbread
Here's a delicious sweet cornbread recipe. If you like, you can add chopped green onions, bell peppers, apples or grated cheddar cheese to the mix. For a less sweeter taste, reduce sugar to 1/2 cup.
Weight Watchers Moist Sweet Cornbread recipe
Makes 10 servings
Ingredients
1/2 cup yellow cornmeal
1 (10 ounce) can corn, nibles well drained
1 1/2 cups all-purpose flour
3/4 cup sugar
1/2 teaspoon salt
1 1/4 cups half-and-half cream or milk
2 large eggs, slightly beaten
1/3 cup oil
4 tablespoons melted butter
1 tablespoon baking powder
Preparation
1. Set oven to 350 degrees F. Set oven rack to second-lowest position.
2. Butter an 8 x 8-inch square baking dish.
3. In a large bowl, mix together flour with sugar, cornmeal, baking powder and salt.
4. In another bowl whisk together half and half cream or milk, eggs, oil and melted butter; add to the flour mixture and stir with a wooden spoon until just combined.
5. Mix in canned corn niblets.
6. Transfer to baking dish.
7. Bake for 35-40 minutes.
WW POINTS per serving: 8
Nutritional information per serving: 338 calories, 17.1g fat, 1.8g fibe
Hot Mexican Cornbread
If you like spicy foods, then you should definitely try this hot Mexican cornbread recipe
Weight Watchers Hot Mexican Cornbread recipe
Makes 8 servings
Ingredients
1 cup cornmeal, yellow or blue
1 cup milk, sweet
1/2 teaspoon baking soda
1/2 teaspoon salt
2 jalapeno peppers, finely chopped
1 (14 ounce) can creamed corn
2 eggs, well beatened
1 cup green onions, finely chopped
1/2 lb cheddar cheese, grated
1/4 cup olive oil
Preparation
1. Mix all of the ingredients together, except the oil, and reserve half of the cheese for topping.
2. Put the oil in a skillet and heat over medium heat until hot.
3. Pour over cornmeal mixture in bowl.
4. Stir fast to melt cheese.
5. Pour mixture into hot skillet and top with remaining cheese.
6. Bake at 350' for 40 minutes.
WW POINTS per serving: 7
Nutritional information per serving: 310 calories, 19.3g fat, 2.2g fiber
Traditional Shortbread---Healthier
Shortbread is a type of biscuit (cookie) which is traditionally made from sugar, butter and white flour. It is named like this because of its crumbly texture.
This is a traditional shortbread recipe that's guaranteed to be a hit at parties or family gatherings.
Weight Watchers Traditional Shortbread recipe
Makes 15 servings
Ingredients
9 ounces plain flour
6 ounces butter
3 ounces caster sugar
Preparation
1. Mix the flour and sugar first, and then rub in the butter.
2. Knead the mixture until it becomes a smooth paste.
3. Roll out till about 3/4 inch (2 cm) thick.
4. Cut into rectangles and decorate the top with a fork creating rows of holes.
5. Transfer to a greased baking sheet and bake for 20-25 minutes at 160C (325F/Gas Mark 3). They want to stay pale and light golden.
6. In warm weather you may want to chill the cookies before baking.
7. To use a shortbread mold: Mix a teaspoon of flour and a teaspoon of caster sugar. Grease the mold with oil and evenly sprinkle half the flour/sugar mix. Press the shortbread into the mold, and turn out onto a baking sheet before baking.
WW POINTS per serving: 4
Nutritional information per serving: 168 calories, 9.4g fat, 0.5g fiber
Pumpkin Oatmeal Cookies
These low-fat pumpkin cookies are great for the fall holidays and make a healthy after-school snack for the kids too.
You can soak the raisins in water if you want the cookies to turn up less dry. If you don't like raisins, you can always replace them with chocolate chips.
Weight Watchers Pumpkin Oatmeal Cookies recipe
Makes 60 servings
Ingredients
1 cup pumpkin puree
2 egg whites, whipped
1 cup brown sugar, packed
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon cloves
3 cups rolled oats
1 cup raisins
Preparation
1. Spray baking sheet with cooking spray.
2. In a large bowl combine pumpkin and egg whites.
3. In a separate bowl combine sugar, flour, baking soda, cinnamon, nutmeg, cloves, oats, and raisins. (Batter will be very dry at first.)
4. Mix ingredients together just until moistened.
5. Drop cookies by tablespoonfuls onto prepared baking sheet, 2" apart. You can leave the cookies in the shape of a ball (the baked cookie will still be a ball) or flatten them out with the bottom of a glass before baking.
6. Bake at 350 degrees for 15 minutes.
WW POINTS per serving: 1
Nutritional information per serving: 49 calories, 0.3g fat, 0.6g fiber
Mexican Spirals
This is a great appetizer or side dish recipe that you can make for holiday parties. Just make sure you buy a quality tortilla shell.
These are best when served hot, but if there are any leftovers, you can freeze them and use them another time.
Weight Watchers Mexican Spirals recipe
Makes 5 dozen spirals
Ingredients
8 ounces cream cheese
1 cup diced cooked chicken
1/4 lb Monterey jack cheese, shredded
1/4 cup chopped fresh coriander or 1 teaspoon dried coriander
2 tablespoons diced fresh jalapeno peppers or canned jalapeno peppers
2 teaspoons ground cumin
3 (10 inch) flour tortillas
vegetable oil
salsa
sour cream
Preparation
1. In a large bowl, combine cream cheese, chicken, Monterey jack, coriander, jalapeno peppers, and cumin.
2. Spread mixture evenly over tortillas.
3. Roll up each tortilla tightly around chicken mixture.
4. Wrap tightly in plastic wrap and refrigerate for at least 2 hours.
5. Just before serving, cut each tortilla roll into 1/2 inch slices.
6. Arrange on greased baking sheet, brush with oil, bake in 350 degree oven for 12 to 15 minutes or until lightly browned.
7. Serve hot with salsa and sour cream.
WW POINTS for 1 spiral: 1
WW POINTS for 1 dozen spirals: 11
Nutritional information for 1 spiral: 35.3 calories, 2.3g fat, 0.1g fiber
Nutritional information for 1 dozen spirals: 424 calories, 28.0g fat, 1.5g fiber
Orange Sponge Cake
Here's a wonderful light cake with a lovely orange flavor! It's only 2 points, so no reason to feel guilty if you grab a second serving! :)
Weight Watchers Orange Sponge Cake recipe
Makes 16 servings
Ingredients
1 cup sifted cake flour
5 egg yolks
5 egg whites
1 1/4 cups sifted powdered sugar
1 cup orange juice
1 tablespoon finely shredded orange rind
1 tablespoon honey
1/2 teaspoon cream of tartar
1/2 teaspoon almond extract
1 teaspoon vanilla
Preparation
1. Combine cake flour and 1/2 cup of the sifted powdered sugar, and set aside.
2. In a small mixer bowl, beat the egg yolks with an electric mixer on high speed for about 6 minutes (or until thick and lemon-colored).
3. Gradually add the remaining powdered sugar, beating constantly for about 4 minutes.
4. Stir in the orange peel.
5. Wash beaters thoroughly.
6. In a large mixer bowl, beat the egg whites, vanilla, and cream of tartar until soft peaks form.
7. Gently fold yolk mixture into whites.
8. Sift flour mixture over egg mixture, 1/3 at a time, and fold in gently.
9. Turn into ungreased 9 inch tube pan.
10. Bake in 325 degree oven for about 55 minutes (or until cake springs back when lightly touched).
11. Invert cake in the pan, cool thoroughly.
12. Remove from the pan.
13. With a long tined fork, poke holes on top of the cake at 1 inch intervals.
14. For syrup - combine orange juice and honey in a saucepan.
15. Simmer for 5 minutes.
16. Remove from heat, stir in almond extract.
17. Spoon syrup evenly over the cake (a small amount at a time), allowing the cake to absorb the syrup.
18. Chill, if desired.
WW POINTS per serving: 2
Nutritional information per serving: 99 calories, 1.4g fat, 0.2g fiber
Tuesday, March 11, 2008
Jalapeno Chicken Crescent Pinwheels
Here's a great appetizer recipe for those who like spicy foods. If you want to make them less spicy, you can mix in some bell peppers too (or use them instead of the jalapenos for no hotness).
Weight Watchers Jalapeno-Chicken Crescent Pinwheels recipe
Makes 32 servings
Ingredients
1 (8 ounce) can refrigerated crescent dinner rolls
1/2 cup cooked chicken
2-3 tablespoons jalapeno chiles
4 ounces cream cheese, softened
2 tablespoons green onions (2 medium)
1/4 cup fresh cilantro
1/8 teaspoon salt
Preparation
1. Heat oven to 375°F. In a small bowl, mix all ingredients except dough until well combined; set aside.
2. Unroll dough; separate into 2 long rectangles. Place 1 rectangle on long cutting board; press perforations to seal. Spread half of cream cheese mixture on dough rectangle to within 1/2 inch of edges.
3. Starting with one long side, roll up rectangle; press seam to seal. Cut roll into 16 slices; place slices, cut side down, on ungreased cookie sheet. Repeat with remaining dough rectangle.
4. Bake at 375°F for 14 to 16 minutes (or until light golden brown). Immediately remove from cookie sheet. Serve warm.
WW POINTS per serving: 1
Nutritional information per serving: 38 calories, 1.8g fat, 0.3g fiber
Grilled Spicy New Potatoes
Here's a very nice and easy to make grilled potatoes recipe. The combination of spices gives them just the right flavor!
Weight Watchers Grilled Spicy New Potatoes recipe
Makes 6 servings
Ingredients
2 1/2 lbs small potatoes (washed and cut into bite size pieces)
1 1/2 teaspoons paprika
1 1/2 teaspoons ground cumin
1/2 teaspoon ground ginger
1/2 teaspoon ground fennel
1/2 teaspoon chili powder
1 teaspoon salt (or to taste)
2 tablespoons olive oil
Preparation
1. In a medium bowl, combine the potatoes and 1/2 tablespoon oil.
2. In a separate small bowl, mix the ground cumin, ginger, fennel, paprika, chili powder and salt.
3. Add the spice mix to the potatoes and toss well to coat.
4. Transfer the potatoes to an aluminum foil and seal the packet.
5. Grill the potatoes in foil for about 15-20 minutes (or until just tender).
6. Transfer the potatoes to a serving bowl and drizzle with the remaining 1 1/2 tablespoons oil.
WW POINTS per serving: 3
Nutritional information per serving: 177 calories, 4.9g fat, 5g fiber
Cinnamon Applesauce Pancakes
This pancake recipe doesn't use eggs or milk, so it's perfect for those with allergies, or if you're out of milk and eggs and want to make a quick breakfast.
The applesauce gives these pancakes a moister texture.
If you want to make waffles, use the same ingredients, adding 3 tablespoons oil to the batter.
Weight Watchers Cinnamon Applesauce Pancakes recipe
Makes 12 pancakes
Ingredients
2 cups flour
4 teaspoons baking powder
2 cups water
2 tablespoons sugar
1/2 teaspoon salt
1/2 cup cinnamon applesauce
1/4 teaspoon vanilla extract
Preparation
1. Combine dry ingredients, then add remaining ingredients and beat together.
2. Pour the batter onto a hot, lightly oiled griddle or skillet.
3. Cook until pancakes have a bubbly surface and slightly dry edges (2-3 minutes).
4. Turn pancakes. Cook for an additional 2-3 minutes (until golden brown).
WW POINTS for one pancake: 2
Nutritional information for one pancake: 93 calories, 0.2g fat, 0.7g fiber
Cabbage (Diet) Soup
Cabbage soup
There are many versions of this recipe, this is just one of them. You can experiment by adding other vegetables, but the most important thing is that it must have cabbage (after all, it is a cabbage soup)!
Weight Watchers Cabbage Soup recipe
Makes 6-8 servings
Ingredients
3 cups non-fat broth (beef, chicken or vegetable)
2 garlic cloves, minced
1 tablespoon tomato paste
2 cups chopped cabbage
1/2 yellow onion
1/2 cup chopped carrots
1/2 cup green beans
1/2 cup chopped zucchini
1/2 teaspoon basil
1/2 teaspoon oregano
salt & pepper to taste
Preparation
1. In a large saucepan sprayed with non-stick cooking spray, saute carrot, onion and garlic over low heat for 5 minutes (until softened).
2. Add broth, tomato paste, cabbage, green beans, basil, oregano, and salt & pepper to taste.
3. Lower heat and simmer for a about 10-15 minutes until all vegetables are tender.
4. Stir in zucchini and heat 3-4 minutes. Serve hot.
WW POINTS per serving: 0
Nutritional information per serving: 21 calories, 0.1g fat, 1.5g fiber
Fat Free Pumpkin Pudding
Here's a very tasty and easy to make 0 point treat!
If you find the pumpkin flavor too strong, you can add a banana to the mix.
Weight Watchers Fat-Free Pumpkin Pudding recipe
Makes 8 servings
Ingredients
1 (15 ounce) can pumpkin
1 (1 1/3 ounce) box sugar-free vanilla pudding mix
1 teaspoon pumpkin pie spice
1 cup water
Preparation
1. Mix the water and pudding together until there are no more lumps.
2. Bring to a slow boil in a saucepan.
3. Stir frequently.
4. Remove from heat and fold in pumpkin and spices.
5. Pour into 8 small serving cups.
6. Refrigerate 2 hours until firm.
7. Top with fat free whipped topping to serve
WW Cranberry White Chocolate Scones
Here's a delicious scone recipe that's made with cranberries (fresh, frozen or dried) and white chocolate.
The chocolate is a wonderful addition that adds just enough sweetness to the scones.
Weight Watchers Cranberry and White Chocolate Scones recipe
Makes 8 scones
Ingredients
1/2 cup fresh or frozen cranberries (or dried cranberries)
1/2 cup white chocolate chips (or pieces)
1 3/4 cups flour
1/4 cup sugar
1 large egg, beaten
5 tablespoons chilled unsalted butter, cut into pieces
2 1/2 teaspoons baking powder
1/2 teaspoon salt
6 tablespoons half-and-half
Preparation
1. Preheat the oven to 400 degrees F.
2. In a bowl, blend together (by hand or using an electric mixer) the butter, flour, sugar, baking powder and salt.
3. Add the cranberries, white chocolate chips, beaten egg and the half and half, and stir until the dough holds together.
4. Turn out onto a lightly floured board and knead for 2 minutes.
5. Form into a 1/2-inch thick round, then cut the round into 8 wedges (if you want, you can also make two smaller rounds of smaller wedges).
6. Spray a baking sheet with vegetable oil, then transfer the wedges to the sheet.
7. Bake the scones at 400 degrees F for about 14 minutes (or until golden brown).
WW POINTS for one scone: 6
Nutritional information for one scone: 271 calories, 12.8g fat, 1g fibe
Chocolate Chip Cookies
Sour Cream Banana Bread
1 cup sugar
1/2 cup oil*
2 eggs
1 cup mashed bananas
1/2 cup sour cream
1 tsp vanilla
1 1/2 cup flour
1 tsp baking soda
Chocolate chips to taste
Mix together. Place in greased & floured bread pans. Bake at 350 until knife comes out clean
*Replace with apple sauce if you are counting calories
Chili Lime Chicken Salad
Marinade:
1/4 cup fresh lime juice
1/3 cup water
2 Tbsp vegetable oil
1 large clove garlic, pressed
3 tsp vinegar
2 tsp soy sauce
1/2 tsp liquid smoke
1 tsp salt
1/2 tsp chilli powder
1/2 tsp cayenne pepper
1/4 tsp ground black pepper
dash onion powder
Cut 2 boneless skinless chicken breast into pieces and marinade for about 30 minutes. Cook chicken until sauce is absorbed and chicken is browned. Set aside.
1 head of Romaine Lettuce torn into bite size pieces
Topping:
1 can black beans, drained
1 can mexican corn, drained
1 red pepper
1/3 cup green or purple onion
Mix above ingredients and put in dish for topping on salad
Salad Dressing:
1/2 cup olive oil
2 Tbsp lime juice
2 Tbsp cilantro
11/2 tsp sugar
1 clove minced garlic
1/2 tsp chili powder
1/2 tsp salt
1/4 tsp pepper
Mix in blender or food processor
Arrange Salad, top with chicken, black bean topping and sliced avacodo. Drizzle Dressing over top and garnish with fresh cilantro. Enjoy!
Seven up cake
3/4 lb butter, softened
Lemon glaze:
Cream butter and sugar
Add eggs, 1 at a time, beating after each addition.
Add flour and lemon extract.
Fold in 7-Up.
Pour into well-greased 12-cup Bundt pan or tube pan.
Bake at 325 degrees for 1 to 1 1/4 hours.
Make Lemon Glaze - mix powdered sugar and lemon juice together
When cake is cooled, dribble with Lemon Glaze
Tuesday, March 4, 2008
Stuffed Bell Peppers
| RECIPE INGREDIENTS: | |
 | 6 large red or green peppers, rinsed |
| 1 pound lean ground beef |
| 1 medium onion, finely chopped |
| 1 or 2 cloves garlic, minced |
| 1/2 cup long-grain white rice |
| 1 1/4 cups chicken or beef broth |
| 3/4 cup diced tomato (fresh or canned) |
| 1 teaspoon paprika |
| 1 teaspoon Worcestershire sauce |
| 1 teaspoon dried basil |
| 1/2 teaspoon salt |
| Pepper, to taste |
| 1/3 cup grated Parmesan, plus a little extra for garnish |
| 1 large egg, lightly beaten |
| 3 cups of your favorite tomato sauce |
2. Put a steamer basket (or a colander) inside a large pot and add an inch or so of water. Place the peppers in the basket. Bring the water to a boil and tightly cover the pot. Steam the peppers for 8 minutes. Remove the peppers with tongs and set them on a wire rack to cool.
3. Combine the reserved chopped pepper, ground beef, onion, and garlic in a large skillet. Brown the meat over medium heat for 5 to 6 minutes, breaking it up with a wooden spoon.
4. Drain any visible fat from the pan, then return it to the heat. Add the rice, broth, tomato, paprika, Worcestershire sauce, basil, salt, and pepper. Bring the mixture to a boil, then reduce the heat and simmer it, tightly covered, for 18 to 20 minutes, or until the liquid is absorbed. Remove the pan from the heat and let it stand for 15 to 20 minutes. Stir in the egg and the 1/3 cup of Parmesan.
5. Heat the oven to 375 degrees. Lightly oil a large baking dish or casserole and pour in 2 1/2 cups of tomato sauce. Using a large spoon, scoop about 3/4 cup of filling into each pepper. Set the stuffed peppers into the prepared pan, so they are evenly spaced and surrounded by sauce. Spread a spoonful of the remaining sauce over the top of each, to keep the filling moist, and cover the pan with aluminum foil.
6. Bake the peppers until they're heated through, about 35 minutes. Remove the foil and sprinkle the tops with Parmesan. Serve the peppers hot, in pools of tomato sauce. Makes 6 servings.
Tuesday, February 26, 2008
Easy Sweet Cornbread
Easy Sweet Cornbread
1 yellow cake mix
1 cup yellow cornmeal
1 cup flour
3 T. sugar
1 T. baking powder
1 tsp. salt
1/3 cup shortening, butter or margarine
1 egg
1 cup milk
Prepare cake mix according to pkg. directions. Combine cornmeal, flour, sugar, baking powder, and salt; blend well.
Cut in shortening until well blended. Beat egg and milk together. Add to dry ingredients and blend slightly. Add cake mix to cornbread mixture. Blend thoroughly. Pour mixture into greased 9x 13 inch pan or 2 square pans. Bake at 375 degrees for 20-25 minutes until don
Sweet Potatoes with oatmeal streussel topping
Sweet Potatoes with Oatmeal Streusel Topping
Monday, February 18, 2008
Chile Relleno Casserole
4 7-oz cans whole mild green chiles (or 1 2-1/2 lb can)
1 lb. Jack Cheese
5 eggs
1 1/4 cups milk
1/4 cup flour
1/2 t. salt
dash of pepper
4 cups (1 lb.) grated cheddar cheese
Split chiles lengthwise. Remove seeds and membranes. Rinse under cold water and drain open on paper towels.
Slice cheese in 1/2"x1/2" long slices.
Place inside of chiles, folding chiles around cheese. Place stuffed chiles in ungreased 3 qt. baking dish.
Beat eggs with milk, flour, salt and pepper well. Pour over chiles. Sprinkle top with grated cheddar.
Bake uncovered at 350°, 45 minutes.
Serves 10 - 12
Monday, January 28, 2008
Tex Mex Pumpkin patties
Similar in texture to crab cakes, these homemade veggie burgers with southwestern spices will jazz up any meal. Try them with scrambled eggs for brunch or alongside a salad, chips, and salsa for dinner.
RECIPE INGREDIENTS:
2 slices firm sandwich bread, crumbled
Several leaves of fresh Italian parsley, chopped
1/2 cup fine, dry bread crumbs, plus extra for coating
3/4 cup grated sharp Cheddar or Monterey Jack
1 1/2 tablespoons canola oil
3/4 cup finely chopped onion
1/2 cup finely chopped green or red bell pepper
1/2 cup frozen corn kernels
1 clove garlic, minced
1 teaspoon chili powder
1 teaspoon cumin
1 egg, lightly beaten
1/3 cup solidly packed pumpkin mash or canned pumpkin
1/3 cup ricotta
1/2 teaspoon salt
1/2 teaspoon pepper
2 tablespoons butter
1. In a medium-size bowl, mix together the crumbled bread, parsley, bread crumbs, and grated cheese. Set this aside. Heat the oil in a medium-size skillet over medium heat, then add the onion, pepper, and corn. Sauté the vegetables until soft, about 7 minutes, stirring often. Mix in the garlic, chili powder, and cumin and cook it all for another minute. Remove the skillet from the heat and spoon the contents into the bread crumb mixture. 2. In a large bowl, mix together the egg, pumpkin, and ricotta. Add the bread crumb mixture, stirring thoroughly, then season with the salt and pepper. Flour your hands, then shape the mixture into six 3/4-inch-thick patties, using about 1/3 cup for each one. Dredge the patties in bread crumbs and refrigerate them for about 1 1/2 hours. 3. Melt the butter in a large skillet. Transfer the patties to the skillet and fry them over medium heat until they turn golden, about 4 minutes on each side. Remove them from the skillet and serve right away. Makes 6 patties. 4. Test kitchen tip: The crumbled bread is essential to the texture, and prepared bread crumbs shouldn't be substituted. Set out the bread slices for about 30 minutes to air-dry, then crumble them by hand, with a serrated knife, or in a food processor.
Monday, January 14, 2008
Spicy Cranberry Chicken
4 to 6 chicken breast halves, skinless and boned
1 can whole cranberry sauce
2/3 cup chili sauce
2 tablespoons cider vinegar
2 tablespoons brown sugar
1 package dry golden onion soup mix
Place chicken breasts in the crockpot. Combine remaining ingredients; add to the crockpot, coating chicken well. Cover and cook on low 6 to 8 hours. Serves 4 to 6.
Lemonade Chicken
4 to 6 pieces chicken
1 6 ounce can frozen lemonade, thawed
2 tablespoons brown sugar
3 tablespoons ketchup
1 tablespoon vinegar
2 tablespoons cornstarch
2 tablespoons cold water
Arrange chicken pieces in crockpot. Combine lemonade, brown sugar and ketchup and mix well. Pour over chicken. Cover. Cook on high 3 to 4 hours or low 6 to 8 hours. Remove chicken from pot, cover to keep hot. Transfer liquid to saucepan. Skim fat; combine cornstarch and cold water and add slowly to liquid, while stirring over low heat. When thickened, serve with chicken over hot rice
Polynesian Chicken
Polynesian Chicken
1 3 to 4 pound whole roasting chicken
1 teaspoon salt
1/4 teaspoon garlic powder
2 teaspoons soy sauce
1 17 ounce can chunky mixed fruit or fruit cocktail, drained
1 10 ounce jar sweet and sour sauce
Thoroughly wash chicken and pat dry. Sprinkle cavity with salt and garlic powder. Place in crockpot. Brush surface with soy sauce. Cover and cook on low 8 to 10 hours.
One hour before serving, remove all but approximately 1/2 cup of accumulated broth with a baster, leave enough to cover crock bottom.
Have fruit and sauce at room temperature. Pour drained fruit over chicken, pour sweet and sour sauce over all. Cook 1 more hour. Serve over a bed of rice.
Oriental Pork Roast
Oriental Pork Roast
4 pounds pork roast
salt and pepper
3 cloves garlic
2 medium onions
2 bay leaves
4 whole cloves
1 cup hot water
2 tablespoons soy sauce
Rub salt and pepper into roast. Cut slits into pork and place slivers of garlic inside slits.
Broil 15 to 20 minutes; discard fat. Slice onions and place in bottom of crockpot.
Add roast and remaining ingredients; cook on low for 10 hours.
Thicken liquid with flour for gravy.
Green Chile Pork
Green Chile Pork
3 pounds boneless pork, cubed
1 tablespoon oil
1 onion, chopped
1 teaspoon ground cumin
1 teaspoon oregano
1 cup chicken broth
4 ounce can diced green chiles
16 ounce can stewed tomatoes
2 cloves garlic, minced
salt and pepper to taste
Brown pork cubes in oil until beginning to brown. Add onions and cook until onions are softened. Drain.
Place pork and onions in a crockpot, add remaining ingredients and cook on low until pork is tender, about 8 hours.
With a large spoon, stir the mixture, breaking the pork into large shreds by pressing the meat cubes against the side of the crockpot.Tuesday, January 8, 2008
Luscious Lemon Sour Cream Cake
INGREDIENTS:
- 1 package (18.25 ounces) white cake mix, moist style with pudding in the mix
- 4 ounces butter, softened
- 8 ounces sour cream, reduced fat is fine
- 1/3 cup milk
- 4 large eggs
- 2 tablespoons fresh lemon juice
- Finely grated zest of 1 lemon, about 2 to 3 teaspoons
- 1 teaspoon lemon oil or lemon flavoring
PREPARATION:
Combine all ingredients in a large mixing bowl; beat slowly with electric mixer until blended. Beat on high speed for 2 minutes. Spoon into the prepared cake pan.
Cool in pan on a rack for 15 minutes. Invert onto a serving plate and cool completely.
Dust with powdered sugar or drizzle with a thin icing or lemon glaze.
Friday, January 4, 2008
Chicken Enchilada Soup
Chicken Enchilada Soup
1 small onion, chopped
1 garlic clove, chopped
2 Tbs. olive oil
1 can (14 oz.) beef broth
1 can (14 oz.) chicken broth
1 can (10-3/4 oz.) cream of chicken soup
1 can (4 oz.) chopped green Chiles
2 cups chicken breast, cooked and shredded
1-1/2 cups water
1 Tbs. Worcestershire sauce
1 tsp. ground cumin
1 tsp. chili powder
1/2 tsp. pepper
6 flour tortillas
3 cups grated Cheddar cheese
Saute onion and garlic in olive oil. Add the next 10 ingredients; bring to a boil. Cover, simmer for one hour. Cut tortillas into 1/2" strips; add with the cheese to the soup. Simmer (uncovered) for 10 minutes. Serve.
adapted from the Dallas Cowboys' Wives Cookbook
Friday, December 21, 2007
Crockpot Chicken and Dumplings
Crockpot Chicken and Dumplings 1 3 1/2-lb. chicken, skinned 2 carrots, peeled and sliced into 1-inch pieces 1 small onion, chopped 2 stalks celery, washed and coarsely chopped 2 bay leaves 1 t. salt 2 t. dried parsley flakes 1/2 t. poultry seasoning Freshly ground black pepper, to taste 2 qts. water 1 12-oz. package frozen dumplings Place the chicken in a 4- to 5-quart crockpot. Sprinkle the carrots, onion and celery over the chicken. Add the bay leaves and sprinkle in the salt, parsley, poultry seasoning and black pepper. Pour in the water, cover and turn the crockpot on to the low setting. Let cook 8 hours, until chicken is tender. Remove the chicken and set aside to cool. Strain the broth and remove the carrots. Return the broth to the crockpot, set the carrots aside and discard the other vegetables. Cover the crockpot and turn it on to the high setting and bring to a simmer. Add the dumplings, cover and cook 20 - 30 minutes, until tender. Shred the chicken and return it to the crockpot, along with the carrots, 10 minutes before serving, to heat through. Makes 8 servings.
Sweet And Tangy Chicken
8 boneless, skinless chicken breast halves
2 18 oz. bottles prepared barbecue sauce
15 oz. can pineapple chunks, juice reserved
1 medium green bell pepper, sliced
1 medium onion, chopped
2 cloves garlic, minced
Place 4 chicken breasts in crockpot. Combine other ingredients, except remaining chicken, in large bowl; mix well. Pour half of sauce mixture over chicken already in crockpot. Layer the other 4 chicken breasts over sauce mix; Pour on remaining sauce. Cover; cook on low for 8 to 9 hours.
Crockpot Baked Potato Soup
This is a wonderful, thick recipe for Baked Potato Soup. The prep time is more than an average crockpot recipe, but is well worth it.
2 Potatoes
3 tbsp. Margarine
2 cups chopped White Onion
2 tbsp. all-purpose Flour
4 cups chicken stock
2 cups Water
1 1/2 cups Instant Mashed Potato Flakes
1 tsp. salt
3/4 tsp. pepper
1/2 tsp. basil
1/8 tsp. thyme
1 cup half-n-half
1/2 cup shredded Cheddar
1/2 lb. bacon, cooked & cubed
2 green onions, chopped
Peel and dice potatoes to small pieces and boil until done (10 minutes boiling). Drain. Meanwhile, cook bacon (as much as you want) and chop onions. Melt margarine in skilled and sauté onion until tender.
Take one cup of water and add 2 tbsp. flour in a jar (or similar container) and SHAKE. Add this mixture to the butter/onions. It will make a roux; keep it moving over low heat. Quick now!
Put drained potatoes, chicken stock, 1 cup water and roux in crockpot. Stir! Now, crumble bacon and add (or put on top when serving if desired) along with the half & half, pepper, basil, salt, and potato flakes. Stir some more -- it should be fairly thick.
Cook on LOW for 6 hours. or on HIGH for 3 hours.
Serve with cheddar cheese on top and green onions if desired. Serve with a hot French loaf (sourdough also good) and plenty of soft butter!
Slow Cooked Chicken and Rice Soup
1/2 cup chopped celery
1 pound boneless chicken breast halves, cooked and diced
3 (14.5 ounce) cans chicken broth
1/2 cup water
2 cups frozen mixed vegetables
3/4 cup converted long-grain white rice
1 tablespoon dried parsley
2 teaspoons lemon and herb seasoning
Combine celery, chicken pieces, chicken broth, water, mixed vegetables, rice, parsley, and herb seasoning into a slow cooker
Cover, and cook on low 6 to 8 hours. If soup is too thick, add more water to dilute and allow 15 minutes of additional cooking time.
6 servings
Potato Minestrone
Potato Minestrone
2 14 1/2 ounce cans chicken broth
1 28 ounce can crushed tomatoes
1 16 ounce can kidney beans, rinsed and drained
1 15 ounce can garbanzo beans or chickpeas, rinsed and drained
1 14 1/2 ounce can beef broth
2 cups frozen cubed hash brown potatoes, thawed
1 tablespoon dried minced onion
1 tablespoon dried parsley flakes
1 tablespoon salt
1 tablespoon dried oregano
1/2 teaspoon garlic powder
1/2 teaspoon dried basil
1/2 teaspoon dried marjoram,
1 10 ounce package frozen chopped spinach, thawed and drained
2 cups frozen peas and carrots, thawed
In a slow cooker, combine the first 13 ingredients. Cover and cook on low for 8 hours. Stir in the spinach, peas and carrots; heat through.
12 servings.
Cranberry Sugar Cookie's
1 15.6-oz. package Pillsbury Cranberry Quick Bread & Muffin Mix
3/4 C. butter, softened
3 T. sugar
Heat oven to 350° F. In large bowl, combine quick bread mix and butter; mix well. Shape dough into 1-inch balls. Place 2 inches apart on ungreased cookie sheets.
Flatten balls to 1/8-inch thickness with bottom of glass dipped in sugar.
Bake at 350° F. for 9 to 11 minutes or until golden brown. Cool 2 minutes; remove from cookie sheets.
Makes 3 1/2 dozen cookies.
Lemonade Drop Cookies
1 C. butter, softened
1 C. granulated sugar
2 eggs
2 3/4 C. sifted flour
3/4 t. soda
1 6-oz. can frozen lemonade concentrate, thawed
1/2 C. chopped pecans (optional)
Additional sugar for topping
Cream butter or margarine and sugar together until light and fluffy. Add eggs, one at a time, beating until mixture is smooth and pale in color.
Sift flour and soda together. Add to butter mixture alternately with 1/2 cup lemonade. Fold in nuts. Drop by tablespoons, about 1 1/2 inches apart, onto ungreased baking sheets.
Bake in a preheated 400° F. oven for 12 - 15 minutes, or until edges are brown. Remove to wire cooling racks and lightly brush warm cookies with remaining lemonade concentrate and sprinkle lightly with sugar.
Eggnog Cookies
2 1/2 C. Flour, all purpose
1 t. Baking powder
1/2 t. Cinnamon, ground
1/2 t. Nutmeg, ground
1 1/4 C. Sugar, white
3/4 C. Butter -- salted, softened
1/2 C. Eggnog
1 t. Vanilla extract
2 Egg yolks
1 T. Nutmeg, ground
Preheat oven to 300°F. In a medium bowl combine flour, baking powder, cinnamon and nutmeg. mix well with a wire whisk and set aside.
In a large bowl cream sugar and butter with an electric mixer to form a grainy paste. Add eggnog, vanilla and egg yolks and beat at medium speed until smooth.
Add the flour mixture and beat at low speed just until combined. Do not overmix.
Drop by rounded teaspoons onto ungreased baking sheets, 1 inch apart. Sprinkle lightly with nutmeg.
Bake for 23-25 minutes or until bottoms turn light brown. Transfer to cool, flat surface immediately with spatula.Butterfinger Cookies
Butterfinger Cookies
1 3/4 C. all-purpose flour
3/4 t. baking soda
1/4 t. salt
3/4 C. granulated sugar
1/2 C. (1 stick) butter or margarine, softened
1 large egg
1 C. (about three 2.1-ounce bars) coarsely chopped Butterfinger Candy Bars
Preheat oven to 375º F.
Combine flour, baking soda and salt in small bowl. Beat sugar and butter in large mixer bowl until creamy. Beat in egg; gradually beat in flour mixture. Stir in Butterfinger pieces. Drop by slightly rounded tablespoon onto ungreased baking sheets.
Bake for 10 to 12 minutes or until lightly browned. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.
Cranberry Sauce Bars
1 cup flour
1 cup oatmeal
2/3 cup brown sugar
½ teaspoon baking powder
½ cup butter, melted
1 cup whole cranberry sauce, drained
Preheat oven to 350°.
In a large bowl, combine the first 5 ingredients: flour, oatmeal, brown sugar, baking powder, and melted butter, until crumbly (large crumbs).
Reserve 1 cup of the crumb mixture. Press the remainder into an ungreased 8 or 9 inch square pan.
Spoon and spread the cranberry sauce over the crumb mixture. Sprinkle with the reserved crumbs and gently pat.
Bake at 350° for 20-30 minutes or until golden brown. Cool and cut in bars. (Store in the refrigerator.)
Makes 16-24 bars.
NOTE: Recipe may be doubled and mincemeat may substitute for the cranberry sauce.
Ultimate Sour Lemon Bars
Crust:
1 1/2 Cups all-purpose flour
1/4 Cup Powdered Sugar
1 Pinch salt
1/2 Cup unsalted butter -- Cut In Pieces
1/2 Teaspoon vanilla extract
Topping:
5 Large eggs -- room temp
2 Cups sugar
1 Cup lemon juice, fresh -- strained
3 Tablespoons all-purpose flour
2 1/2 Tablespoons lemon peel -- grated
Preheat oven to 350ºF. Line 9" square pan with foil, extending 1" above sides of pan. Grease uncovered 2 sides of pan. Combine flour, powdered sugar and salt in processor. Add butter and cut in using on/off turns until mixture appears sandy. Add vanilla and process until dough begins to come together. Press evenly into prepared pan. Bake until golden brown, about 28 minutes.
Meanwhile, prepare topping: Whisk eggs and 2 Cups sugar in medium bowl to blend. Whisk in lemon juice, then flour. Strain into another bowl. Mix in grated lemon peel. Reduce oven to 325ºF. Pour filling over hot crust. Bake until sides are set and filling no longer moves in center when pan is shaken, about 22 minutes Cool on rack . Cover and chill at least 4 hours. Using foil sides as aid, lift dessert from pan. Fold down foil sides. Cut into 16 squares. Cut each square diagonally in half, forming triangles. Sift top with additional powdered sugar.
Pecan Shortbread Squares
Crust:
2/3 cup confectioner’s sugar
2 cups unbleached all-purpose flour
1/2 pound (2 sticks) sweet butter, soft
Topping:
2/3 cup (11 tablespoons) melted sweet butter
1/2 cup honey
3 tablespoons heavy cream
1/2 cup brown sugar
3 1/2 cups shelled pecans, chopped
For crust, preheat oven to 350 F. Grease a 9 x 12 inch baking pan.
Sift sugar and flour together. Cut in butter, using two knives or a pastry cutter, until fine crumbs form. Pat crust into prepared baking pan. Bake for 20 minutes and remove from oven.
To make topping, mix melted butter, honey, cream and brown sugar together. Stir in pecans, coating them thoroughly. Spread over crust.
Return to oven and bake for 25 minutes more. Cool completely, then cut into squares.
Ande's Candy Cookies
Andes Candy Cookies
3 C. flour
1 t. baking soda
1/2 t. salt
1 C. sugar
1 C. softened butter
1/2 C. firmly packed brown sugar
2 eggs
1 t. vanilla
1 package andes candy
walnut halves (optional)
Combine butter and brown sugar. Mix together until creamy. Add eggs and vanilla.
Mix together flour, soda and salt. Blend together with butter mixture until thoroughly mixed.
Drop by scant teaspoonfuls 2 inches apart onto ungreased cookie sheet. Press 1/2 a candy on top of each. Cover with a scant teaspoon of dough. Top each with a walnut half and smooth the edges.
Bake at 375° F. for 9 - 12 minutes.
Eggnog Muffins
3 cups flour
1 tablespoons baking powder
1/2 cup sugar
1 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon
2 large eggs
1 cup milk
1/2 cup melted butter, margarine or oil
2 teaspoons rum or rum extract
1 tablespoon sugar
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cinnamon
In a large bowl, combine flour, baking power, sugar, nutmeg and cinnamon. In a medium bowl, whisk eggs, milk, oil and rum. Pour liquid ingredients over dry, stir just until mixed. Spoon batter evenly into 12 greased, 2 1/2 inch muffin cups.
In a small container, combine sugar, nutmeg and cinnamon. Sprinkle evenly over tops of muffins. Bake in a 400F oven for 20 minutes or until golden.
Spiced Citrus Drink
- 2 cups powdered orange drink mix
- 1 (3 oz.) pkg. presweetened lemonade mix
- 1 1/3 cup sugar
- 1 tsp. cinnamon
- 1/2 tsp. ground cloves
Combine all ingredients in a medium bowl. Mix well. Keep in an air tight container. Makes about 3 1/2 cups of drink mix.
To make one serving, stir teaspoons of mix in 1 cup of hot water. Enjoy!
