Yogurt jell-o

Yogurt jell-o


1 small box sugar-free Jell-O (any flavor)
1 cup boiling water 
1 cup fat-free yogurt, vanilla or flavored

Mix Jell-O until dissolved. Add yogurt and stir until blended.

Serves 4 - 1/2 WW point per serving

Chocolate peanut butter fudge

Chocolate peanut butter fudge


Cooking spray 
1 (14 ounce) can fat-free sweetened condensed skim milk 
1 (12 ounce) package reduced fat semisweet chocolate chips 
1/3 cup reduced fat chunky peanut butter 
1 tablespoon light-colored corn syrup 
1 teaspoon vanilla extract

Line an 8-inch square baking pan with foil, and coat foil with cooking spray. Set aside.

Combine milk and next 3 ingredients in a medium saucepan; cook over low heat until chocolate melts, stirring frequently. Remove from heat; stir in vanilla extract. Pour chocolate mixture into prepared pan, spreading evenly. Cover and chill at least 2 hours.

Lift foil from pan, and turn fudge out onto a cutting board. Cut into 36 squares.

Store between layers of wax paper in an airtight container in refrigerator.

Yield: 36 servings. - 2 points per serving

Snickers bar

Snickers bar

3/4 ounce oatmeal 
2 tablespoons Grape-Nuts cereal or raisins 
1 tablespoon peanut butter 
1 package unsweetened hot chocolate 
1 1/2 or 2 tablespoons water

Mix in bowl and shape into a bar and freeze an hour or more.

For WW this equals 1 bread, 1 fruit, 1 protein, 1 fat and 1 milk

Ice Cream Decadence

Ice Cream Decadence 


1 lb package Oreo cookies
1/2 gallon vanilla or butterpecan ice cream
1 stick butter, melted
8 oz hot fuge topping
8 oz caramel topping
1/2-3/4 Spanish peanuts

Set ice cream on counter to let melt a bit.

Crush oreos into crumbs. Pour butter over crumbs and mix together. Spread oreo/butter mixture into a 9x13 pan and pack down to form a crust. Pour 4 oz hot fudge and 4 oz caramel topping over crust. Sprinkle half of the peanuts evenly over toppings. Now, layer slightly melted ice cream over toppings and crust. Add remaining toppings and peanuts and chill in freezer for at least 4 hours.

To serve let it set on counter 10 minutes before serving so you can cut it easier.

Banana Almond Cake

Banana Almond Cake

1/2 cup (1/4 lb.) butter or margarine
1/2 cup firmly packed brown sugar
1 1/2 teaspoons ground cinnamon
1/4 teaspoon ground nutmeg
1/2 cup sliced almonds
3/4 cup granulated sugar
3 large eggs
2 teaspoons grated orange peel
1 1/4 cups mashed ripe banana
2 1/2 cups all-purpose flour
1/2 cup whole-wheat flour
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2/3 cup buttermilk

Melt 1/4 cup of the butter. Pour 2 tablespoons of the melted butter into an
8-cup bundt pan; brush the butter over pan sides and bottom. Mix together the brown sugar, cinnamon, nutmeg, and almonds. Sprinkle bottom of pan with half the brown sugar mixture; combine the remaining mixture with the remaining melted butter; set aside.

In a large bowl, beat remaining 1/4 cup butter with granulated sugar until
blended. Beat in eggs, 1 at a time, until blended. Beat in orange peel and
banana.

Mix all-purpose and whole-wheat flours, baking powder, soda, and salt. Add to banana mixture along with the buttermilk; stir until well blended.

Pour half the batter into prepared pan. Spoon remaining brown sugar mixture
evenly over top; cover with remaining batter.

Bake in a 350° oven until a long wood skewer inserted into the thickest part of the cake comes out clean, about 50 minutes. Cool the cake on a rack about 5 minutes, then invert cake onto a serving plate. Serve the cake warm or cool.

Yield: Makes 12 servings

Starbucks® Pumpkin Scones

 Starbucks® Pumpkin Scones

2 Cups all-purpose flour

7 Tablespoons granulated sugar

1 Tablespoon baking powder

1/2 Teaspoon salt

1/2 Teaspoon ground cinnamon

1/2 Teaspoon ground nutmeg

1/4 Teaspoon ground cloves

1/4 Teaspoon ground ginger

1/2 Cup canned pumpkin

3 Tablespoons half and half

1 Large egg

6 Tablespoons cold butter

PLAIN GLAZE

1 Cup plus 1 tablespoon powdered sugar

2 Tablespoons whole milk

SPICED ICING

1 Cup plus 3 Tablspoons powdered sugar

2 Tablespoons whole milk

1/4 Teaspoon ground cinnamon

1/8 Teaspoon ground nutmeg

1 Pinch ground ginger

1 Pinch ground cloves

Preheat oven to 425°F.

Scones: Combine flour, sugar, baking powder, salt, 1/2 teaspoon cinnamon, 1/2 teaspoon nutmeg, 1/4 teaspoon cloves, and 1/4 teaspoon ginger in a large bowl.

In a separate bowl, whisk together pumpkin, half and half and egg.

Cut butter into cubes then add it to the dry ingredients. Use a pastry knife or a fork to combine butter with dry ingredients. Continue mixing until no chunks of butter are visible. You can also use a food processor:

Pulse butter into dry ingredients until it is the texture of cornmeal or coarse sand.

Fold wet ingredients into dry ingredients, then form the dough into a ball.

Pat out dough onto a lightly floured surface and form it into a 1- inch thick rectangle that is about 9 inches long and 3 inches wide. Use a large knife or a pizza wheel to slice the dough twice through the width, making three equal portions. cut those three slices diagonally so that you have 6 triangular slices of dough.

Bake for 14 to 16 minutes on a baking sheet that has been lightly oiled or lined with parchment paper. Scones should begin to turn light brown.

Plain Glaze: Combine ingredients in a medium bowl. Using an electric mixer on medium speed mix until smooth. Brush a coating of the glaze over the top of each cooled scone. Allow plain glaze to set up.

Spiced Icing: Combine ingredients in a cleam bowl. Using an electric mixer on medium speed. mix until smooth. Drizzle this thicker icing over each scone and allow the icing to dry before serving (at least 1 hour).

Makes 6 scones

kaci

BUTTERSCOTCH DROP SCONES

BUTTERSCOTCH DROP SCONES

1 cup all purpose flour

1 cup whole wheat pastry flour

1/3 cup packed brown sugar

1 tablespoon baking powder

3/4 teaspoon salt

8 tablespoons cold unsalted butter, diced

1 cup butterscotch chips

1/2 cup cream

1 large egg

Preheat oven to 400

In a medium bowl, whisk together flours, sugar, baking powder and salt. Toss in chilled butter - use a pastry cutter or your fingertips to rub the butter

into the flour mixture until it resembles coarse meal. Stir in chips.

In a small bowl, whisk together cream and egg. Mix enough of the cream mixture into dry ingredients until dough comes together in moist clumps - I used

it all and the dough had a nice consistency, you may need more or less cream. Drop dough by 1/4 cupfuls onto parchment lined baking sheets - leaving enough

room for them to expand.

Bake until golden and a toothpick placed into the centre comes out mostly clean - about about 20 minutes. Remove and place on a wire rack to cool slightly

- enjoy warm or at room temperature.

MAKES about 12 to 14 scones.

Parmesan Chicken

Parmesan Chicken


1/4 cup butter or margarine
3/4 cup crushed butter-flavored crackers
1/2 cup grated Parmesan cheese
1 Tablespoon dried minced onion
1 Tablespoon dried parsley flakes
1/2 teaspoon garlic powder
1/8 teaspoon pepper
1 broiler-fryer chicken -- cut up

Melt butter in a 13x9x2" microwave-safe baking dish. In a shallow bowl,
combine the next six ingredients. Dredge chicken in butter, then in crumb
mixture. Place chicken in the baking dish, with sin side up and thick edges
toward the outside. Sprinkle with remaining crumb mixture. Microwave on high
20-25 minutes or until juices run clear and chicken is no longer pink,
rotating
dish occasionally.

Paprika Chicken

Paprika Chicken

6 skinless, boneless chicken breasts
ground black pepper to taste
1 pinch garlic powder
1 teaspoon poultry seasoning
paprika to taste

Preheat oven to 375 degrees F (190 degrees C).
In a lightly greased 9x13 inch baking dish, place chicken breasts side by
side. Sprinkle to taste with ground black pepper, garlic powder, poultry
seasoning, and then paprika. Bake in the preheated oven for 40 to 50
minutes, until chicken is no longer pink inside and the juices run clear.
Check often and add a little water if the chicken starts to stick to the
dish.

Country Style Chicken Kiev

Country Style Chicken Kiev

2/3 cup butter or margarine
1/2 cup dry bread crumbs
2 tbsp. parmesan cheese
1 tsp. basil leaves
1 tsp. oregano leaves
1/2 tsp. garlic powder
1/4 tsp. salt
1/4 cup dry white wine or apple juice
1/4 cup chopped green onions
1/4 cup chopped fresh parsley
2 whole chicken breasts, split (about 1 1/2 lb)

In heavy 2 qt saucepan, melt butter or margarine. 

Meanwhile, on piece of waxed paper, combine bread crumbs, parmesan cheese, basil, oregano, garlic powder and salt. 

Dip chicken breasts in melted butter, then roll in crumbs to coat.

Bake at 375 degrees for 1 hour or until golden brown.

While baking chicken: Add wine, green onion and fresh parsley to remaining butter from dipping chicken. When chicken is golden brown, pour mixture over and around chicken. Return to oven for 3 to 5 minutes until sauce is hot. Serve over rice.

Party Bake Chicken

Party Bake Chicken

1 env. Italian salad dressing mix
3 tbsp. butter or margarine
8 sm. chicken breast halves or 1 cut up chicken
2 cans cream of mushroom soup
2 (8 oz.) pkg. cream cheese
2/3 c. milk
2 cans mushrooms; optional

In large baking dish combine dressing mix with margarine or butter. Add
chicken. Bake 20 minutes at 350 degrees. Meanwhile, mix cream cheese
until
smooth, blend in soup, milk, and mushrooms. Remove chicken from oven and
spoon
mixture over chicken. Bake uncovered at 350 F degrees for 1 hour. Baste
with
sauce twice during cooking. Serve sauce with chicken over rice or noodles.

Norwegian Chicken Meatballs

Norwegian Chicken Meatballs


1 pound ground chicken
4 1/2 teaspoons cornstarch
1 large egg
2 1/4 cups chicken broth
1/4 teaspoon salt
1/2 teaspoon grated lemon peel
About 2 tablespoons chopped fresh dill or 1 1/2 teaspoons dried dill weed
1/4 pound gjetost cheese, cut into 1/4-inch dice
4 to 6 cups hot cooked egg noodles or rice

With a fork, stir chicken to mix well with 1 1/2 teaspoons cornstarch, egg, 1/4 cup broth, salt, grated lemon peel, and 1 tablespoon fresh dill (or 1 teaspoon dried).

Bring 2 cups broth to simmering in a 10- to 12-inch frying pan. As broth heats, drop level tablespoon portions of chicken into the liquid, keeping pieces slightly apart. Cover and simmer until meat is white in center (cut to test), 3 to 4 minutes.

With a slotted spoon, transfer chicken to a bowl. Mix remaining 1 tablespoon cornstarch with 2 tablespoons water until smooth, and whisk into broth. Turn heat to high, add cheese, and whisk until it melts.

Return chicken to sauce, mix gently, and heat for about 1 minute. Pour over
noodles in a bowl and sprinkle with remaining dill.

Yield: Makes 4 servings