Recipes and cooking confidence fo home ...

No Sugar Oatmeal Cookies

I. Ingredients

 2 cups rolled oats

 3 ripe bananas, mashed

 1/3 cup applesauce

 1/2 cup raisins (optional)

 1/4 cup almond milk

 1 teaspoon vanilla extract

 1 teaspoon ground cinnamon

II. Directions

Preheat oven to 350 degrees F (175 degrees C).

Stir oats, bananas, applesauce, raisins, almond milk, vanilla extract, and cinnamon together in a bowl until evenly mixed; drop by the spoonful onto a baking sheet.

Bake in the preheated oven until the edges are golden, 15 to 20 minutes.

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No-Bake Chocolate Peanut Butter Brownie Bars

• ·         1/4 cup plus 2 tbsp cocoa or cacao powder
• ·         just over 1/4 tsp salt
• ·         2 1/2 cups loosely packed pitted dates
• ·         1 cup raw almonds or walnuts
• ·         1/2 cup raw nuts of choice
• ·         1 1/2 tsp pure vanilla extract
• ·         2 tsp water
• ·         1/4 cup chocolate chips, optional
• ·         1/4 cup nut butter of choice (or pb2) OR allergy-friendly alternative
• ·         2 tsp pure maple syrup or honey OR stevia to taste
• ·         2 tbsp milk of choice (plus extra if using stevia)

*Notes: If you have a small or medium food processor, it may be a good idea to process in two batches so as not to overwork your machine. Using a blender might yield an overly sticky result, so try that at your own risk. Recipe: In a high-quality food processor, combine all but the final three ingredients (but including the chocolate chips, if using) until sticky crumbles form. If it’s still too crumbly to stick together, process longer. Line an 8-inch square pan with parchment paper, then transfer the crumbles to the pan and use a second sheet of parchment to press down evenly into the pan. In a small dish, stir together the final three ingredients to make a frosting – it will look liquidy at first, but just keep stirring. Spread the frosting over top, then set in the fridge until ready to cut and serve. You can also drizzle melted chocolate on top if desired. I let mine sit in the fridge for a few hours, then I was easily able to slice and place the brownies in a sealed container to bring to a party. Store leftovers unrefrigerated for a few days, or refrigerated a few weeks, or frozen for up to 2 months.

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Chocolate Chip Cookies with No Brown Sugar Recipe

 

I. INGREDIENTS

1-1/2 cups all-purpose flour

1/2 tsp. baking powder

1/2 tsp. salt

1/2 cup butter, softened to room temperature

1/2 cup powdered sugar

zest of 1 lemon

1/2 tsp. vanilla extract

1 egg yolk

2 Tbsp. cream

1 cup semisweet or dark chocolate chips (compare prices)

II. PREPARATION

Preheat oven to 350 degrees F. Line two cookie sheets with parchment paper or silpat mats (compare prices).

In a medium bowl, whisk flour, baking powder and salt together. Set aside.

In a large bowl, beat the softened butter with an electric mixer until fluffy. Add the powdered sugar and beat well. Beat in the lemon zest, vanilla and egg yolk. Add the cream, and mix well.

Gradually add the flour mixture to the butter mixture, beating until incorporated, but do not overmix. Stir in the chocolate chips.

Drop the chocolate chip cookie dough by rounded tablespoonsful onto the prepared cookie sheets, leaving 1 inch between chocolate chip cookies. Bake 17-19 minutes until cookies are just starting to turn brown. Do not overbake. Let the chocolate chip cookies cool on wire racks 5 minutes.

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 Red Velvet Cheese Cake

I. Ingredients

1 1/2 cups chocolate graham cracker crumbs

1/4 cup butter, melted

1 tablespoon granulated sugar

3 (8-ounce) packages cream cheese, softened

1 1/2 cups granulated sugar

4 large eggs, lightly beaten

3 tablespoons unsweetened cocoa

1 cup sour cream

1/2 cup whole buttermilk

2 teaspoons vanilla extract

1 teaspoon distilled white vinegar

2 (1-ounce) bottles red food coloring

1 (3-ounce) package cream cheese, softened

1/4 cup butter, softened

2 cups powdered sugar

1 teaspoon vanilla extract

II. Preparation

Stir together graham cracker crumbs, melted butter, and 1 tablespoon granulated sugar; press mixture into bottom of a 9-inch springform pan.

Beat 3 (8-ounce) packages cream cheese and 1 1/2 cups granulated sugar at medium-low speed with an electric mixer 1 minute. Add eggs and next 6 ingredients, mixing on low speed just until fully combined. Pour batter into prepared crust.

Bake at 325° for 10 minutes; reduce heat to 300°, and bake for 1 hour and 15 minutes or until center is firm. Run knife along outer edge of cheesecake. Turn oven off. Let cheesecake stand in oven 30 minutes. Remove cheesecake from oven; cool in pan on a wire rack 30 minutes. Cover and chill 8 hours.

Beat 1 (3-ounce) package cream cheese and 1/4 cup butter at medium speed with an electric mixer until smooth; gradually add powdered sugar and vanilla, beating until smooth. Spread evenly over top of cheesecake. Remove sides of springform pan. Garnish, if desired.

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Twice Baked Jalapeno Sweet Potato Recipe

Ingredients

• 6 medium sweet potatoes (6 oz each), washed & pat dried
• 3/4 tsp salt + more for baking potatoes
• 2 slices of organic and nitrate-free bacon, diced (optional & skip for vegetarian version)
• 2 jalapeños, seeds removed & diced
• 3 large garlic cloves, crushed
• 3/4 cup any cheese, shredded (I used white cheddar)
• 1/3 cup plain Greek yogurt, non-fat
• 1/2 cup green onions, chopped
• Cooking spray (I use Misto)
• Salsa and Greek yogurt, for garnish (optional)

Directions

• Preheat oven to 375 degrees F. Sprinkle each sweet potato with some salt and wrap tightly in foil. Place in a baking dish sprayed with cooking spray and bake for 1 hour. For a crispy skin potato bake without the foil for about 20 minutes longer. I can't wait that long.:)
• In the meanwhile, cook bacon in a small skillet on low - medium heat until crispy. Set aside. Get other ingredients ready.
• Remove potatoes from the oven and let cool for about 10 minutes or until safe to handle. Unwrap the foil, leave potatoes in foil inside the baking dish, cutting off extra foil. Cut each potato on top lengthwise almost to the bottom but not.:) Pull a little bit apart to create an opening and mash (fluff) the flesh with a fork.
• Preheat oven to 425 degrees F. To each potato, add 1/8 tsp salt, 2 - 3 tsp jalapeños (for kid friendly I recommend 1 tsp), 1/6 of garlic, 1 tbsp cheese, 1 tbsp Greek yogurt, 1 tbsp green onions and a bit of bacon. Carefully mix everything with a fork and top with 1 tbsp of cheese. Bake for 15 minutes and then broil on High until cheese is golden brown. Top with more bacon and green onions. Serve hot.

Storage Instructions: Refrigerate covered for up to 3 days.

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RED VELVET CHEESECAKE CAKE

This recipe has a few steps to it, but it's all worth it in the end! It's easiest to make the cheesecake layer one day and then assemble the rest of the cake the next.

I. INGREDIENTS:

CHEESECAKE:

Two (8-ounce) packages cream cheese, at room temperature

2/3 cup granulated white sugar

pinch of salt

2 large eggs

1/3 cup sour cream

1/3 cup heavy whipping cream

1 teaspoon vanilla extract

RED VELVET CAKE:

2 1/2 cups all purpose flour

1 1/2 cups granulated white sugar

3 tablespoons unsweetened cocoa powder (not Dutch process)

1 1/2 teaspoons baking soda

1 teaspoon salt

2 large eggs, at room temperature

1 1/2 cups vegetable or canola oil

1 cup buttermilk

1/4 cup (two 1-ounce bottles) red food coloring

2 teaspoons vanilla extract

2 teaspoons white vinegar

CREAM CHEESE FROSTING:

2 1/2 cups powdered sugar, sifted lightly to remove any lumps

Two (8-ounce) packages cream cheese, at room temperature

1/2 cup unsalted butter, at room temperature

1 tablespoon vanilla extract

II. DIRECTIONS:

1. Prepare the cheesecake layer: Preheat oven to 325 degrees F. Place a large roasting pan on the lower third rack of the oven. Place a kettle of water on the stove to boil. Spray a 9-inch springform pan with nonstick spray and line the bottom with a round of parchment paper. Wrap a double layer of foil around the bottom and up the sides of the pan (you want to seal it so the water from the water bath doesn't seep into the pan). In a large bowl, use an electric mixer to mix the cream cheese- blend until it is nice and smooth and creamy. Mix in sugar and salt and blend for 2 minutes, scraping down sides of the bowl as needed. Add eggs, one at a time, blending after each addition. Finally, mix in sour cream, whipping cream and vanilla. Mix until smooth. Pour the batter into the prepared pan. Set the pan into the roasting pan in the pre-heated oven. Carefully pour the hot water from your kettle into the roasting pan (it will fill the pan surrounding the cheesecake). Pour enough water so that there is about an inch of water coming up the foil along the sides of the cheesecake pan. Bake the cheesecake for 45 minutes. It should be set to the touch and not jiggly. Remove the cheesecake from the roasting pan and let it cool on a wire rack for at least an hour. When it has cooled, place the pan into the freezer and let the cheesecake freeze completely. This can be done in several hours- or overnight.

2. Prepare the cake layers: Preheat oven to 350 degrees F. Grease and flour two 9-inch round metal baking pans (or spray with nonstick baking spray with flour). In a large bowl, whisk together flour, sugar, cocoa powder, baking soda and salt. Add eggs, oil, buttermilk, food coloring, vanilla and vinegar to the flour mixture. Using an electric mixer on medium-low speed, beat for 1 minute, until blended. Scrape sides and bottom of bowl with a rubber spatula. Beat on high speed for 2 minutes. Spread the batter evenly into the prepared pans, dividing equally. Bake 30 to 35 minutes or until a toothpick inserted in the center comes out with a few moist crumbs attached. Let cool in pans on a wire rack for 10 minutes. Run a knife around the edge of the pans, then invert cakes onto a rack to cool completely.

3. Prepare the frosting: In a large bowl, using an electric mixer on medium-high speed, beat powdered sugar, cream cheese, butter and vanilla until it is smooth and creamy (do not overbeat).

4. Assemble the cake: Place one cake layer into the center of a cake plate or platter. Remove the cheesecake from the freezer, take off the sides of the pan, and slide a knife under the parchment to remove the cheesecake from the pan. Peel off the parchment. Measure your cheesecake layer against the cake layers. If the cheesecake layer turns out to be a slightly larger round than your cake, move it to a cutting board and gently shave off some of the exterior of the cheesecake to get it to the same size as your cake layers. Place the cheesecake layer on top of the first cake layer. Place the 2nd cake layer on top of the cheesecake.

5. Frost the cake: Apply a crumb coat layer to the cake- use a long, thin spatula to cover the cake completely with a thin and even layer of frosting. Be sure to wipe off your spatula each time you are about to dip it back into the bowl to get more frosting (this way you won't be transferring any red crumbs into the bowl of frosting). Don't worry at this point about the crumbs being visible in the frosting on the cake. When your cake has a thin layer of frosting all over it, place it into the refrigerator for 30 minutes to "set" the frosting. Once the first layer of frosting is set, apply the 2nd layer. Start by adding a large scoop of frosting onto the top of the cake. Use a long, thin spatula to spread the frosting evenly across the top and then spread it down the sides of the cake too. Because you applied a crumb-coat layer, you shouldn't have any red crumbs floating around in the final frosting layer. Decorate, as desired. I recommend white chocolate shavings (see *Tips below). Keep this cake refrigerated.

TIPS:

*For making white chocolate shavings: Purchase a hunk of white chocolate. Microwave the chocolate to soften it up slightly (15 to 30 seconds, depending on the size). Use a potato peeler to run down the side of the chocolate to create shards/shaves/curls of white chocolate. I like to shave it onto a paper plater and then just use the plate to slide the chocolate onto the top of the cake.

*If you are serving this cake at a party, it's perfectly okay to leave the cake at room temperature for an hour or so while serving. Otherwise, keep it in the refrigerator. It also freezes perfectly! I made my cake one day and then just placed it as-is in the freezer and pulled it out the next day. It thaws quickly.

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Old Fashioned Pancakes

Makes 12 pancakes

• 1 1/2 cups all-purpose flour
• 3 1/2 teaspoons baking powder
• 1 teaspoon salt
• 1 tablespoon white sugar
• 3 tablespoons butter, melted
• 1 egg
• 1 1/4 cups milk
• cooking spray

Directions

1.Sift together flour, baking powder, salt, and sugar in a large bowl.

2.Whisk in melted butter, egg, and milk until combined. Let batter rest for 5 minutes.

3.Preheat a large skillet over medium-high heat. Spray with cooking spray. Pour batter into the hot skillet, about 1/4 cup of batter for each pancake. Cook for 2 to 3 minutes, until bubbles appear on the sides and center of each pancake. Flip and cook until golden, about 1 to 2 minutes

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White Chocolate Cheesecake

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Skinny Poolside Dip

1 jar of corn, 

1 red pepper,

1/2 can diced olives,

 2 jalapenos (unseeded),

16 oz fat-free cream cottage cheese (softened), 

1 bundle Hidden Valley Ranch dip flavoring blend.

 Combine fixings.  Serve this dish with crackers or raw veggies.

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Chocolate and Berries Yogurt Dessert Recipe

I. INGREDIENTS:

 1 pouch (1 lb 1.5 oz) Betty Crocker® double chocolate chip cookie mix

1/4 cup vegetable oil

2 tablespoons water

1 egg

1 1/2 cups fresh raspberries

4 containers (4 oz each) Yoplait® Whips!® raspberry mist yogurt

1 cup whipping cream, whipped

2 tablespoons hot fudge topping

1 cup fresh blueberries

II.DIRECTIONS:

 1. Heat oven to 350°F. In large bowl, stir cookie mix, oil, water and egg until soft dough forms.

 2. On greased cookie sheet, drop dough by tablespoonfuls to make 6 cookies. Bake 8 to 11 minutes or until set. Cool 2 minutes, remove from cookie sheet to cooling rack.

 3. Meanwhile, press remaining dough in bottom and 1 inch up sides of springform pan. Bake 8 to 10 minutes or until set. Cool completely, about 30 minutes.

 4. In medium bowl, fold 1/2 cup raspberries into yogurt; spread evenly over crust. Crumble cookies; sprinkle over yogurt mixture. Carefully spread whipped cream evenly over cookie crumbs. Freeze 4 to 5 hours or until firm. Remove sides of pan.

 5. Drizzle 1 tablespoon fudge topping over dessert. Top with blueberries and remaining raspberries. Drizzle with remaining fudge topping. Store in freezer.

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Tasty & Nutritious Healthy Carrot Cake

 I. Ingredients

For the Cashew Cream Frosting:

• 2 cups cashews (preferably soaked for a few hours then drained. This is not entirely necessary but if the cashews aren’t soaked you’ll need to add more water).
• ⅓ cup maple syrup
• 2 tablespoon lemon juice
• 1 tablespoon coconut oil
• Water (as required)

 For the Carrot Cake:

• 2 large carrots, peeled and diced
• 1 cup almond meal
• 1 cup hazelnut meal
• 1 cup dates
• ½ cup dried apricots
• ½ teaspoon cinnamon (or to taste)
• ¼ cup shredded coconut
• ¼ cup dried pineapple
• ¼ cup sultanas or raisins
• ½ teaspoon orange zest

To decorate:

Dried fruits and nuts of your choice. Or shredded/flaked coconut.

II. Instructions

To make the Cashew Cream Frosting:

• Step 1 – Place cashews into your high power blender (or food processor).
• Step 2 – Blend on high speed until a paste-like cashew cream begins to form. You’ll need to scrape the sides of the blender a few times to get the mixture to form.
• Step 3 – Add the maple syrup, lemon juice and coconut oil. Blend until the cashews become creamier. Add water gradually and as little as possible. You want the cream frosting to loosen and become smooth and silky but you don't wan to dilute the flavors with water. How much water you need will vary (and will also depend on whether you pre-soaked your cashews).

To make the Carrot Cake:

• Step 1 – Place the diced carrots, almond meal, hazelnut meal, dates, dried apricots, and cinnamon into your food processor. Blitz until very well combine and forms a soft paste.
• Step 2 – Add coconut, dried pineapple, sultanas/raisins, and orange zest to the mixture in the food processor. Blitz very briefly until just combined. You want these ingredients to be less processed so that there’s some texture variance in the finished cake (ie, you want some different sized “bits” in your cake).

To Assemble:

Use either two mini spring-form pans or a small spring-form pan.

• Step 1 - Press a layer of carrot cake mixture into the base of your pan. It should approx 2.5cm (1 inch) thick.
• Step 2 - Add a layer of cashew cream frosting.
• Step 3 Optional: Sprinkle dried fruits and nuts on the cashew cream frosting layer. I used a tropical fruit mix I had in the cupboard for the cakes in the photo. It added a lovely color, texture and even more flavor. Shredded or flaked coconut would also work well.
• Step 4 - Add another layer of carrot cake mixture onto of the cashew cream frosting (same thickness as your base layer). Smooth top of cake so it’s even.
• Step 5 – For best results refrigerate for a few hours (or overnight). Place plastic wrap or a plate over the top of the cake to prevent it drying out in the fridge. If you’re not refrigerating, move straight onto Step 6.
• Step 6 – Remove the cakes carefully from spring-form pans. The cakes will still be malleable so handle them gently.
• Step 7 – Top cakes with cashew cream frosting and decorate as you like.
• Step 8 – Slice with a sharp knife that’s been heated under hot running water. This makes cutting the cake easier. Enjoy!

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Biscoff Pumpkin Oatmeal Cookies

• 1 1/4 cups all-purpose Gold Medal flour
• 1/2 teaspoon baking soda
• 1 1/2 teaspoons ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/8 teaspoon ground ginger
• 1/8 teaspoon ground allspice
• 1/4 teaspoon salt
• 4 tablespoons unsalted butter, at room temperature
• 1/2 cup granulated sugar
• 1/2 cup light brown sugar
• 1/2 cup pumpkin puree (not pumpkin pie filling)
• 1/3 cup Biscoff Spread
• 1 large egg
• 1 teaspoon vanilla extract
• 1 1/2 cups old fashioned oats

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Mini Lemon Cheesecakes

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Pizza Grilled Cheese

I. Ingredients

8 slices of bread

1/2 cup pizza sauce (easy Pizza Sauce recipe)

8 slices of cheese

32 pepperoni (optional)

diced onion (optional)

diced bell pepper (optional)

sliced mushrooms (optional)

Add this recipe to ZipList!

II. Directions

Brush frying pan with olive oil.

Spoon pizza sauce onto 2 slices of bread.

Place cheese on top of one of the pieces of bread.

Top the cheese with pepperonis and veggies of choice. Add more pepperoni on top of the veggies if you wish.

Place another slice of cheese on top of the veggies and pepperoni.

Top with the other piece of bread and place on the skillet. (Repeat until you have assembled all of your sandwiches).

Fry over a medium heat until the bread is brown and the cheese starts to melt. Flip and cook on the remaining side until the bread is brown.

Serve while still warm.

I served the Pizza Grilled Cheese Sandwiches with salad.

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BACON FRIED RICE

INGREDIENTS:

1 cup long grain white rice

2 cups water

1/2 teaspoon salt

6 slices thick cut bacon, diced

1/2 sweet onion, diced

1 cup canned peas and carrots

2 eggs

1 tablespoon soy sauce, divided

1 teaspoon sriracha or other favorite hot sauce

2 green onions, chopped

DIRECTIONS:

• Place the rice and water in a small sauce pan and bring to a boil. Reduce to a simmer, cover, and continue cooking for 15 minutes or until the liquid has evaporated and the rice is mostly tender. Remove from the heat and let sit for 5 minutes.
• Place the rice in a large shallow dish such as a pie plate, and put in the refrigerator to cool for 1 hour.
• When the rice is cool, begin cooking the diced bacon over medium heat in a large, deep skillet. Cook bacon until cooked through, but still chewy and not too crisp. Remove with a slotted spoon to a paper towel lined plate.
• Drain the grease from the pan into a coffee cup, leaving 1 tablespoon of grease behind.
• Add the onions to the pan and cook over medium heat until translucent, about 5 minutes.
• Add the carrots and peas to the pan and continue cooking for 2 minutes. Remove from the pan and set aside.
• Add another tablespoon of bacon grease to the pan and heat until sizzling over high heat.
• Add the cold rice to the bacon grease and stir to coat. Continue cooking, stirring often, for 5 minutes.
• Push the rice to the side of the pan to make room for the eggs. Beat the eggs together in a small bowl with 1 teaspoon of soy sauce. Pour into the pan and stir to scramble.
• When the eggs are cooked through, stir into the rice. Return the vegetables and bacon to the pan. Add the remaining 2 teaspoons of soy sauce and sriracha to the rice and stir to coat while cooking over high heat. Sprinkle the green onion over the top and remove from the heat.
• Taste and add more soy sauce or hot sauce as desired. Serve immediately.

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Black Bean Brownies

1 1/2 cups black beans (1 15-oz can, drained and rinsed very well) (250g after draining)

2 tbsp cocoa powder (10g)

1/2 cup quick oats (40g) (See nutrition link below for substitutions)

1/4 tsp salt

1/3 cup pure maple syrup or agave (or honey, but not for strict vegans.) (75g)

pinch uncut stevia OR 2 tbsp sugar (or omit and increase maple syrup to 1/2 cup)

1/4 cup coconut or vegetable oil (40g) (See nutrition link for substitution notes)

2 tsp pure vanilla extract

1/2 tsp baking powder

1/2 cup to 2/3 cup chocolate chips (115-140g) (Not optional. Omit at your own risk.)

optional: more chips, for presentation

Total Time: 15m

Yield: 9-12 brownies

Instructions

Black Bean Brownies Recipe: Preheat oven to 350 F. Combine all ingredients except chips in a good food processor, and blend until completely smooth. Really blend well. (A blender can work if you absolutely must, but the texture—and even the taste—will be much better in a food processor.) Stir in the chips, then pour into a greased 8×8 pan. Optional: sprinkle extra chocolate chips over the top. Cook the black bean brownies 15-18 minutes, then let cool at least 10 minutes before trying to cut. If they still look a bit undercooked, you can place them in the fridge overnight and they will magically firm up! Makes 9-12 brownies. The trick with these: serve them first, and then reveal the secret ingredient. In all the times I’ve served bean desserts, not one single person who didn’t know beforehand has ever guessed!

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Slow Cooker Mozzarella Stuffed Meatballs

1 pound lean ground turkey

1 medium onion, finely chopped, divided

1 slice whole grain bread, lightly toasted and ground

1 large egg

1 teaspoon Kosher or sea salt, divided

1/2 teaspoon black pepper

1 (3.5-ounce) ball of mozzarella, roughly chopped

Whole-wheat flour to coat the meatballs

Extra-virgin olive oil for browning

1/2 cup chicken broth

1 (14-ounce) can diced tomatoes

1 teaspoon dried oregano

4 fresh sage leaves, roughly chopped

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BEST CHICKEN ENCHILADAS EVER!

2 Tablespoons vegetable oil

1 small white onion, peeled and diced

1.5 pounds boneless skinless chicken breasts, diced into small 1/2-inch pieces (*or see substitution using pre-cooked shredded chicken)

salt and pepper

1 (4 ounce) can diced green chiles

1 (15.5 ounce) can black beans or lentils, rinsed and drained

8-10 flour tortillas

3 cups Mexican-blend shredded cheese

1 batch red enchilada sauce, or 1 can store-bought enchilada sauce

(optional: 1/4 cup chopped fresh cilantro)

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37 CALORIE BROWNIES!!! NO JOKE!!!~~~

3/4 cup nonfat Greek yogurt (I used vanilla)

1/4 cup skim milk

1/2 cup Cocoa powder

1/2 cup Old fashioned rolled oats (like Quaker)

1/2 cup Truvia (or any natural/stevia based sweetener that pours like sugar)

1 egg

1/3 cup applesauce

1 teaspoon baking powder

1 pinch salt

Preheat the oven to 400°F. Grease a square baking dish (I used 8"x8"). Combine all ingredients into a food processor or a blender, and blend until smooth (about 1 minute). Pour into the prepared dish and bake for about 15 minutes. Allow to cool completely before cutting into 9 large squares.

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No Bake Diabetic Cheese Cake Pinapple 

2 cups graham cracker crumbs

1/3 cup butter, melted

8 ounces cream cheese

1 tablespoon artificial sweetener (liquid form)

2 tablespoons vanilla extract

2 tablespoons lemon juice

1 liter whipped Nutriwhip

1 (19 ounce) can crushed pineapple (well drained)

Directions:

1 Combine graham cracker crumbs and butter. Press into a 9in pie pan.

2 Cream together remaining ingredients except pineapple.

3 Fold in pineapple. Pour into crust. Chill for 3 hours or more.

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Broccoli and Cauliflower Fritters

1 head Broccoli, cut into small florets

1 head Cauliflower, cut into small florets

1 egg, lightly beaten

1 small Onion, diced

1/2 cup Self-rising flour

1/2 teaspoon Cumin

1/2 teaspoon Turmeric

1/2 teaspoon Paprika

1 teaspoon Cayenne Pepper

Salt and pepper to taste

1/3 cup mixed cheese (I’ve used Mozarella and Parmesan)

1/4 cup of milk

Vegetable oil

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Chocolate Oatmeal No Bake Cookies

- 1 1/2 cup(s) sugar.

- 1/4 cup(s) Hershey's Cocoa

- 3 cup(s) quick cooking rolled oats 

- 1 Tbsp creamy peanut butter

- 1 Tbsp vanilla extract

- 1/4 cup(s) regular butter

- 1/2 cup(s) fat free milk 

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✿´¯Cauliflower Fritters.¸¸✿

1 egg

1/2 C. milk

1/4 tsp. salt

1/4 tsp. pepper

1/4 tsp. ground mustard

3/4 C. all purpose flour

1 C. finely shredded cheddar cheese

1 T. real bacon bits

12 oz. bag frozen cauliflower, thawed and chopped

In a bowl, whisk together the egg, milk and seasonings. Whisk in the flour, stir in the cheese, cauliflower and bacon bits. Mix together well and place in the fridge for 20 minutes. Heat about 1/4" of vegetable oil in a skillet over med. high heat. Take the mixture from the fridge and when the oil is heated to 325 degrees, drop by spoonful's into the oil and flatten out a little. Fry, about 4-5 at a time, for 2-3 minutes per side until golden brown. Remove to a paper towel lined plate. I served mine with a dipping sauce made with 2 T. mayo and 1 T. chili sauce. The kids liked to dip them in ranch dressing

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I. Fudgy Chocolate Cherry Bites

Ingredients

• 1 ¼  Cups Sifted powdered sugar

• 1/3 Cup Unsweetened Cocoa

• ½ Tsp Espresso powder (or any coffee powder)

• 1/8 Tsp. Salt

• 2 Large Egg whites

• 1 ½ Tsp. Vanilla extract

• ½ Cup Dried cherries, coarsely chopped

• ½ Cup Pecans or walnuts, coarsely chopped. Cooking spray

Procedure Steps:

1. Pre-heat oven to 300° F.

2. Combine the sifted powdered sugar, cocoa, coffee powder, salt, egg whites and the vanilla extract in a large bowl. Beat with a mixer at low speed until combined. Then beat at medium speed for 2 minutes. Then stir in the cherries and nuts.

3. Spoon 1 level tablespoon of the batter into miniature muffin tins that have been coated with cooking spray. Bake at 300° F. for 16 minutes, or until puffed and crisp on the top. Let stand on a wire rack for 5 minutes before removing from pan. Then cool on a wire rack.

Notes: Store in an airtight container up to 2 days.

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II. Weight Watchers Chocolate Chili Cookies

Ingredients

• 2 ounces of unsweetened chocolate baking squares, chopped

• 1 cup of all purpose flour

• 1 teaspoon of baking soda

• ½ teaspoon of salt

• ¼ teaspoon of cayenne pepper (or more if you like it spicy)

• ½ cup of sliced almonds (optional, cookies are good with and without them)

• 1 cup of packed dark brown sugar

• ⅓ cup of granulated sugar

• 2 large eggs

• 1 teaspoon of vanilla extract

• cooking spray

Instructions

1. Preheat oven to 350 and spray two large cookie sheets with cooking spray.

2. Put the chocolate in a microwave safe bowl and microwave for 15 seconds. Stir and then repeat until chocolate is half melted. Be sure to stir chocolate in-between cooking time.

3. Remove the bowl from the microwave and continue stirring until chocolate is completely melted. Set aside to cool for 5 minutes.

4. In a medium bowl, whisk together the flour, baking soda, salt and cayenne pepper and then set to the side.

5. If you are using almonds, put them in a small skillet and lightly brown over medium-low heat (about 4 minutes). Then set aside.

6. In a large bowl, use an electric mixer to combine both sugars and the eggs. Mixture will be thick.

7. Then mix in melted chocolate and vanilla until smooth.

8. Using a spoon, stir in the flour mixture until the flour is moistened. Then stir in the almonds.

9. Drop dough (about a teaspoon full) onto the cookie sheets, spacing them about 2 inches apart.

10. Bake for about 15 minutes until cookies are firm and slightly puffed.

11. Cool before serving.

Notes

1 cookie = 2 points. You can also use a cookie press (like we did) to make the cookies a little more decorative. I was out of almonds this time, so I did not put them in. They are optional.

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Weight Watchers Caramel Cookies

Ingredients

• ½ cups of unsalted butter, softened

• 1 cup of dark brown sugar, packed

• 1 large egg

• 1 teaspoon of vanilla extract

• 1 cup of all purpose flour

• ¾ cup of whole wheat flour

• ¼ teaspoon of salt

• ½ teaspoon of baking soda

Instructions

1. Preheat the oven to 400.

2. Use an electric mixer to cream the butter, sugar, egg and vanilla extract in a large bowl.

3. Add in the rest of the ingredients and beat until completely mixed.

4. Lay out a large piece of plastic wrap. Scrape all of the dough out of the bowl onto the plastic wrap and then roll it into a log. Make it about 2½ inches wide.

5. Wrap the dough completely with the plastic wrap and place in the refrigerator until it is firm. At least 20 minutes or you can leave it in there overnight.

6. Once the dough is firm, slice it into cookies (about ⅛ of an inch thick) and place them on ungreased cookie sheets about 1 inch apart.

7. Bake for 8 to 10 minutes or until they are lightly browned around the edges.

8. Allow cookies to cool completely.

Notes

1 cookie = 1 point. You can also add a pinch of cinnamon and nutmeg to the batter to give them a little extra spice (optional).

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Weight Watchers Banana Bread Recipe

Ingredients

• 5 large, very ripe bananas

• 1 cup of whole whole wheat flour

• 1 cup of all purpose flour

• 2 teaspoons of baking powder

• 1 teaspoon of baking soda

• ½ teaspoon of sea salt

• 5 teaspoons of unsalted butter, at room temperature

• ½ cup of light brown sugar, packed

• 1 large egg

• ¼ cup of fat free, skim milk

• ½ cup of chopped walnuts (optional)

• cooking spray

Instructions

1. Preheat the oven to 350 and coat a large loaf pan with the cooking spray.

2. Take 2 of the bananas, peel and cut them into small chunks and set it to the side.

3. Peel and mash the other 3 bananas, and set those to the side.

4. In a large mixing bowl, sift together both of the flours, baking soda, salt and baking powder and set to the side.

5. In another large bowl, with an electric mixer, combine the sugar and butter until it is light and fluffy. Then add the egg and mix well.

6. Alternating ingredients, add the flour mixture, mashed bananas and milk to the butter mixture and mix well. Do not over beat.

7. Fold in walnuts and banana chunks.

8. Pour batter into loaf pan and bake for one hour, or until a tester inserted in the middle comes out clean.

9. Cool for 15 minutes and then transfer to a wire rack to cool completely.

10. Cut into 18 slices. 1 slice = 1 serving

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Cherry Gem Cookies Recipe

Ingredients:

1/2 cup granulated sugar 

8 ounces of candied red cherries*

1 cup salted butter, room temperature**

2/3 cup granulated sugar

1/2 teaspoon almond extract***

2 cups all-purpose flour

Preparation:

- Preheat oven to 350 degrees F. Line cookie sheets with silicone baking mats or aluminum foil to prevent cookies from sticking.

- Pour 1/2 cup granulated sugar into a small bowl; set aside.

- Cut candied cherries in half so you have enough for 3 dozen cookies; set aside.

- In a large bowl, mix butter until creamy. Either use your electric mixer or beat by hand. Gradually add 2/3 cup sugar; beating until light and fluffy.

- Stir in almond extract. Gradually add flour to mixture, beating well after each addition.

- Roll dough into 1-inch balls. Next roll the balls into sugar. Place 1-inch apart on baking sheet. Use your thumb to make indentation into center of each cookie ball. Edges may slightly crack, you can leave as is or push the edges back together. Press the candied cherry half into the indentation. 

  Bake cookies for 10 to 12 minutes or until edges are lightly browned. Remove from oven and let cool on the baking sheet before moving cookies to wire rack to completely cool. Cookies may crumble if you move while still hot.

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