Gramma's Dinner Rolls

Ingredients:
6 T sugar
6 T shortening
2 t salt
1 cup warmed milk (or 1 cup warm water mixed with 1/3c+3T powdered milk)
1 cup warm water
2 T yeast
2 1/2 cups wheat flour
1 1/2-2 1/2 c white flour

Cream sugar, shortening and salt. In a liquid measuring cup warm the milk to 120*, then add to shortening mixture. In liquid measuring cup warm the water to 120* and add 2 T yeast and let dissolve. Once the yeast is dissolved add water to the mixing bowl and mix slightly with the shortening mixture. Add the wheat flour and 1/2 cup of white flour. Mix well. Add enough remaining white flour to form a soft dough. Place in lightly greased bowl and let raise until doubled.
Shape as desired. These are rolls that easily pull apart. To do this, grease a muffin tin. Roll 3 small balls to fit in each spot. (This picture shows them after they have raised a bit. The balls were smaller when I had JUST rolled them.) These ones are fun because you can just pull them apart and enjoy!
Of course, a good 'ole round roll works GREAT for leftover turkey salad sandwhiches! I made some of both. We'll have the pullaparts with our Thanksgiving dinner. And when we finally feel like eating again later that evening we'll have leftovers on the round ones! I will never understand why my rolls don't look just like Gramma's! I mean, yah, they still look good...but there's just SOMETHING about a Gramma's cooking...

*Super Easy* Peanut Butter Cookies

...perfect to make with little kids!!!

Ingredients:
1 cup peanut butter
1 cup sugar
1 egg

Mix together. Plop on a pan in whatever size you want. Score with a fork or pastry blender...and bake at 350* for 10ish minutes.

DONE.

Ok, these may not sound amazing. But they are a true melt-in-your-mouth goodness. And who needs to deal with flour, baking soda, and all that needless calorie adding junk?

I'm thinking you could add chocolate chips or peanut butter chips and it would add to the fantasticness!

TRY THEM.

Tis the Season for....

Pumpkin Seeds!!!!


It saddens me greatly to know how many in this world have not experienced the pure joy of eating fresh roasted pumpkin seeds. Please, if you are reading this thinking "Ewww...pumpkin seeds..." but have only have store bought, I plead with you to keep an open mind until you have tried the home-made variety!

So here's the "recipe" which is more of a how-to guide because the only actual ingredients are pumpkin seeds and some spices of your choice.

1) Find a pumpkin. Any pumpkin will do. If you aren't looking to carve the thing, it's often nice to pick the ugly one so other's can have the carve-able ones. That's just my observation. Please, though...at least cook the pumpkin too...or give it to me to cook for you.

2) Dig out the "goop" in the middle of the pumpkin using whatever method you find most agreeable. I use a spoon.

3) Get the seeds out of the rest of the "goop" and transfer to a bowl of water to soak.

4) After the seeds have soaked a half hour or so go through them again to get all the little strings, and pumpkin leftovers off.

5) Lay the seeds out on a towel to dry overnight. They may not be totally dry but you can still continue with the next step in the morning.

6) Add a little bit of butter to a frying pan. Add seeds. You want just enough butter to coat the seeds. Add, salt, garlic salt, onion salt, and any other desired seasoning. (Seasoning salt and parsley are common spices to use as well). Fry seeds until they just start to brown.

7) lay out evenly in a pan and bake at 250 until they are completely dried. (an hour?) Stir occasionally if you aren't using stoneware. I always taste them to see when they are done. WHen they are crunchy they are done.

I realize this isn't the best guide, but really, it's hard to mess them up.

Having said that. Tonight I did mess mine up! I added garlic salt, and garlic powder. Please...PLEASE learn from me. When choosing spices make sure you have DIFFERENT spices!!! (I thought I had garlic and onion salts.)

Taco Soup

Beats chili any day of the week. And it's easy!

Ingredients:
2lb hamburger
1 onion, chopped
1 29oz can tomato sauce
2 14.5 oz cans sliced stewed tomatoes
5 cans kidney beans
2 T (or packages) taco seasoning
6 cups water

Brown the hamburger with the onions. Add tomatoe sauce and stewed tomatoes. (I usually cut the stewed tomato slices into fourths to make the chunks more bite friendly.) Add taco seasoning and water. Bring to a boil and simmer for about 20 minutes.

Serve with sour cream, grated cheese, and corn chips.

Serves 12
Serving size 2 cups
points per serving 4 (without cheese, sour cream, chips)

Peanut Butter Brownie Dessert*

*Definitely not diet-friendly.
Definitely worth it!

Ingredients:
1 box family size brownies (chocolate chunk is an excellent choice for this recipe!) + ingredients to make brownies
1/2-2/3 cups reese peanut butter chips
1 (8oz) block cream cheese
1/2 c creamy peanut butter
1 (8oz) tub whipped topping
1 cup powdered sugar
2 T mini chocolate chips

Mix brownies as directed on back. Add 1/2 cup peanut butter chips and mix well. Spread into 9x13 (or large round bakeware). Bake until middle is set. Cool completely.
Meanwhile beat cream cheese, peanut butter and powdered sugar until creamy. Fold in whipped cream. Spread mixture over brownie. Sprinkle with mini chocolate chips and peanut butter chips. (Peanuts too, if desired). Chill for an hour before serving.

This is my new very favorite "pie" (I call it pie because i bake it in a round pan so it doesn't get called cake. It will be served at Thanksgiving this year. Guaranteed.

Ho Ho Cake (AKA Anchor Cake)*

This cake was a specialty of my Gramma's. She made it often, and it came to be known as "Anchor Cake" in our family because it is so filling. My twin brother has requested this cake every year for his birthday since the first introduction to this cake! When I was little I used put it on my plate frosting side down, then eat the cake off, and finish just by eating the cream/frosting part. It is truly a fantastic cake, and it really doesn't take any ingredients that are normally not on hand! It's making me hungry just THINKING about it!

Cake Ingredients:
1 chocolate cake mix (any flavor chocolate will do)
+ ingredients need to bake cake.

Mix and bake cake in 9x13 pan according to package directions. Cool completely.

First Topping Ingredients:
5 T flour
1 1/4 cup milk
1 c sugar
1 stick (1/2 c) margarine
1/2 c crisco
1 t vanilla

Mix 5 T flour with milk. On stovetop, heat -stirring constantly-until thick. Cool. Meanwhile, cream sugar, margarine and crisco. When flour mixture is cool add to sugar mixture adding vanilla as well. Beat until it looks like whipped cream (at least 5 minutes or more). Spread over completely cooled cake. Refrigerate to cool completely (I often refrigerate it overnight!)

Second Topping Ingredients:
1 stick (1/2 c) margarine, melted and cooled.
1 egg
1 t vanilla
1 1/2 c powdered sugar
3 (1oz) unsweetened chocolate squares, melted
2 T hot water

Mix together margarine (melted and cooled), egg, vanilla, sugar, and chocolate squares (melted) and 2 T hot water. Mix well then pour over the whipped cream layer. Cool completely before serving.

Store in refrigerator.

I don't even want to know how many points this is. SO, we are gonna count this as a day-off splurge! Perfect for birthdays, anniversaries, and other such excuses.

Iced Latte Excellante (that's a step above excellent!)*

Ingredients:
1/2 cup boiling water
1/2 c instant coffee
2 c cold water
4 c chocolate milk
1 can (14oz) sweetened condensed milk

Add instant coffee to boiling water. Pour into pitcher and add the rest of the ingredients. Mix well. Serve over ice. This recipe can be done using hershey's syrup and milk--but I am not sure how that affects the points values.
Makes 2 qts
8 servings
Each serving = 6 points
(If you use lowfat chocolate milk, and fat free sweetened condensed milk, it reduces the points value to 4 per serving!!!)

I ♥ Sweet and Sour Cabbage Rolls

Ingredients:
1 medium head of cabbage
1 1/2 medium onions
1 egg
1 cup instant rice
1 cup shredded carrots
1 t salt
1 t pepper
1 lb 95% lean ground beef
2 8oz cans tomato sauce (1 15oz would work as well)
1/2 c brown sugar
1/2 c lemon juice.

Directions:

1. Fill a 6qt pot 3/4 full of water and bring to a boil. Add cabbage head and boil rapidly for 3 minutes. Leaves should be falling away from cabbage head. Set aside 10 large leaves and chop the remaining cabbage. Add chopped cabbage to a greased 9X13 pan. Chop the 1/2 onion very coarsely and sprinkle over cabbage.

2. Chop remaining onion fairly small. Combine chopped onion, egg, rice, carrots, salt and pepper in a large bowl. Break apart ground beefo over mixture and mix well. Cut thick part of veins out of the 10 cabbage leaves that were set aside. Add 1/4 cup of meat mixture to each leaf; fold in sides and roll up. Place each roll-seam side down- on top of cabbage in baking dish.


3. Combine tomato sauce, lemon juice and brown sugar and pour over the cabbage rolls and chopped cabbage. Cover and bake at 350* for 1 hour, or until meat thermometer reads 260* in the center of a roll. Uncover; bake for 5-10 minutes longer, or until juice is desired consistancy.

Add cheese for last 5 minutes if desired! Parmesan or mozerella would be excellent!

Makes 10 cabbage rolls
Serves 5
Each serving = 8 points (without cheese)

Fast and Easy Taco Dip

Ingredients:
1 can lowfat refried beans
1 packet taco seasoning
1 c lowfat sour cream
1 c salsa
2 cups shredded lettuce
1 cup shredded cheddar cheese
2 green onions, chopped
2-3 tomatoes, chopped
8-10 olives, sliced

Mix refried beans with taco seasoning; spread in the bottom of a pie plate. Spread sour cream, then salsa over the top of beans. Sprinkle lettuce over the top. Sprinkle cheese on top of the lettuce, and the onions over the cheese. Sprinkle chopped tomatoes around the outside edge of the pie plate. Sprinkle olives in the center of tomato circle. Serve with tortilla chips.

This is always GONE when I take it to potlucks or host parties. It is so fast and easy and I almost always have the ingredients on hand.

Serves 10-12 as an appetizer or side dish.
Each serving - 2 points

My Eggroll Tips

It was fun to make these egg rolls today. I had never bought some of these ingredients and was a little nervous shopping! Sooo, for all of you out there who have never used these ingredients I have a few tips!!! I'll go through them in the order they were listed in my first blog. First though, I have a few starter tips. Don't start actually cooking the recipe until you've got everything else chopped, minced, cut, or otherwise prepared. You don't want to leave things in the pan longer than the time called for to keep from burning it or over infusing it with taste!
--> 8 egg roll wrappers -these are found in the produce section, normally by the bagged lettuce/cabbage/spinach. At least at the stores here in Gillette!
--> 1 medium shallot - this is very similar to a sweet onion with some garlic. If you don't want to buy a shallot, you can subsitute a sweet onion and an extra garlic clove. I enjoyed using the shallot, though, and felt it was more genuine! I just cut it really small, then realized that I should have just used my FOOD CHOPPER. Hello! So, learn from me - use a food chopper! (Although I did find a neat way to chop it quickly, but that's a whole separate blog...) Also, shallots look like deformed small onions. You take the paper off just like you would an onion. They have a purple hue, under the skin. I found them in the same area as the jars of minced garlic.
--> 1 garlic clove, minced - we all know what these are...but I have to say...real garlic is much better than substituting...NO SUBSTITUTING THE POWDER in my recipes! Also, I used a very large clove...it would barely fit in the garlic press. It was perfect.
--> 2 tsp minced, fresh ginger -this was my favorite part. It was fun to buy (again in the produce department) fun to figure out how to use, and fun to succeed! Most recipes say to mince it...I think you could cut off a chunk about the size of what you need and send it through your garlic press. I didn't try that (because, once again, my brilliance arrived a little to late!), instead I used my food chopper. It worked WELL. Whatever you do, don't take anyone's advice and try to grate it on a microplane grater if it's fresh! It just mushes it! Here is a photo of my minced, fresh ginger (as well as the green onion...sharing a cutting board!)
--> 6 oz boneless, skinless chicken breast, shredded - I only had 4.8 ounces (to be exact)...I reccomend the full 6oz! Also, I hate shredding things. HATE. So I just cubed mine very small. It worked amazingly.
--> 1/3 cup Kikkoman Low Sodium Teriyaki Sauce - Teriyaki Baste and Glaze is what my bottle says...to be exact.
--> 2 tbsp rice vinegar - speaks for itself.
--> 1 tsp sugar - Now that I'm reading this I hope I only did a teaspoon! I'm pretty sure that's what it was. If it wasn't, it doesn't need more than a teaspoon.
--> 1 cup packaged coleslaw mix - next time I make this I'm going to just use regular cabbage (1 cup) and about 1/2 cub of julienned carrot. The pre-mixed stuff has just BARELY any... it's always better (and cheaper) to do it yourself! Also, I do realize that 1 and 1/2 equals more than the 1 cup it called for, but I found that it could have used a little more cabbage mix in it. I'm not sure if that was because I had less chicken or not.
--> 1/4 cup chopped green onions
--> 1/4 tsp sea salt - I used a little less (table)salt, and didn't have sea salt. SAD DAY. Yes, I will proudly admit, I am one of "those people" who swears...SWEARS...that sea salt is better. Love it.
--> 1/4 tsp black pepper - again, a little less. I'm the nervous type.
--> 1/8 tsp ground cumin - careful, this is strong stuff! Don't overdo it.
--> 1/2 cup of Kikkoman Sweet & Sour Sauce (for dipping) - we didn't use the sweet and sour..it was soooo good on its own!

You'll need your oven to be at 400*. Mince shallot and garlic and add to a wok (or large skillet if you must) coated with nonfat cooking spray (I used olive oil spray...and a lot of it) and cook over medium heat for 30 seconds. Add chicken and brown, stirring frequently with a wooden spoon; about 5 minutes.
(This picture was taken to try to show how small I cut the meat. I didn't actually shred it, I just cubed it fairly small!)Drain well. (Yah, I missed that "drain" part. So, apparently you don't have to drain it if you don't want to!) Add teriyaki sauce, vinegar, sugar, ginger, salt, pepper, and cumin; simmer for 3 minutes to blend flavors. Toss in packaged coleslaw mix and diced onions and saute for about 1 minute. On a flat surface, place one egg roll wrapper with a corner facing you (like a diamond!). Place in a row from bottom corner to top corner 4 full tablespoons of filling, leaving 1/2 inch at the bottom and top. (You will not get 8 eggrolls out of this recipe by doing 4 full Tablespoons of filling unless you add more cabbage.)

Fold the bottom of the wrapper to the center, over the filling. Gently, but firmly, fold the left side of the wrapper to the center and then fold in the right side. Roll up like a burrito and seal any loose ends with water; (I had a jar of water next to me to wet down the edges with. I figured it was better than licking my fingers to seal it!) repeat with remaining ingredients. Place filled wrappers on prepared baking sheet; lightly spray surface of wrappers with non fat cooking spray (I used the spray olive oil- yummm-o! Also, by lightly...it MEANS lightly. Trust me.)

Bake until wrappers are golden brown, flipping once, about 16 minutes.
Makes 8 eggrolls (It made 7 for me, and there was not 4 Tablespoons in each eggroll!)

Eggrolls? On a diet? YES!

Baked Eggrolls. It's genius!!! I can hardly wait til they are out of the oven!!! A detailed how-to is going to follow {hopefully} shortly!

Ingredients:
8 egg roll wrappers
1 medium shallot,
1 garlic clove, minced
2 tsp minced, fresh ginger
6 oz boneless, skinless chicken breast, shredded
1/3 cup Kikkoman Low Sodium Teriyaki Sauce
2 tbsp rice vinegar
1 tsp sugar
1 cup packaged coleslaw mix
1/4 cup chopped green onions
1/4 tsp sea salt
1/4 tsp black pepper
1/8 tsp ground cumin
1/2 cup of Kikkoman Sweet & Sour Sauce (for dipping)

You'll need your oven to be at 400*. Mince shallot and garlic and add to a wok (or large skillet if you must) coated with nonfat cooking spray and cook over medium heat for 30 seconds. Add chicken and brown, stirring frequently with a wooden spoon; about 5 minutes. Drain well. Add teriyaki sauce, vinegar, sugar, ginger, salt, pepper, and cumin; simmer for 3 minutes to blend flavors. Toss in packaged coleslaw mix and diced onions and saute for about 1 minute. On a flat surface, place one egg roll wrapper with a corner facing you (like a diamond!). Place in a row from bottom corner to top corner 4 full tablespoons of filling, leaving 1/2 inch at the bottom and top.
Fold the bottom of the wrapper to the center, over the filling. Gently, but firmly, fold the left side of the wrapper to the center and then fold in the right side. Fold the top of the wrapper down to cover filling and seal any loose ends with water; repeat with remaining ingredients. Place filled wrappers on prepared baking sheet; lightly spray surface of wrappers with non fat cooking spray. Bake until wrappers are golden brown, flipping once, about 16 minutes.
Makes 8 eggrolls
Each Eggroll is only 2 points!

Sesame Beef and Broccoli

I tried this recipe about a month ago and it was fantastic. I am going to make it again this week and will have a picture then, I promise.

I just LOVE sesame oil- it has such a unique and yummy flavor- so (as I will say several more times I am sure) I highly reccomend including this ingredient. EVEN if it means you will have to wait to try it unti you've been to the store!

Really though, I just love almost any recipe with sesame seeds. Also, I love broccoli. Also, rice. Not so much beef...but even I can say that in this particular recipe the beef is exceptional.

Ingredients:
1 pound boneless beef top round steak
1 small can sliced mushrooms, drained well
1 medium onion
1/2 cup water, mix with 1 beef bouillon cube
3 tablespoons teriyaki baste and glaze (Kikkomans works well)
1 tablespoon sesame seeds
1 teaspoon dark sesame oil — if desired (I TOTALLY reccomend this ingredient!!)
2/3 cup uncooked regular long-grain white rice
1 1/3 cups water
2 tablespoons water
1 tablespoon cornstarch
2 cups frozen broccoli florets or fresh broccoli

Trim fat off beef, and cut into bite-size pieces, and throw into crock pot. Cut onion into wedges and add to pot. Drain mushrooms well and add along with beef broth, teriyaki baste and glaze, sesame seeds and sesame oil (again, I will emphasize...sesame oil is FANTASTIC in this recipe!); mix well. Cover and cook on low setting for 8 to 10 hours. About 35 minutes before serving, on stovetop cook rice as directed on package. Also, combine 2 tablespoons water and cornstarch; blend well. Stir cornstarch mixture and broccoli into beef mixture. Cover; cook on low setting for an additional 30 minutes or until broccoli is crisp-tender. Serve over rice.

This recipe serves 4 (unless your hubby eats like mine, then it serves 3).
Each serving is 7 points (assuming your hubby ate 2 servings. He then gets 14 points.)

"Low Fat Yet Loveable" Banana Bread

Ok, so I'm in LOVE with banana bread-but NOT with how many points (translate: fat) it is! I am skeptical of any and all "low-fat" recipes but when I tried this one (and made some revisions) I fell in love! I think I might even like it better than my full fat recipe! I've already made 5 loaves since I found this recipe! So, if you are like me and think that no low-fat version of banana bread could possibly compare...TRY THIS ONE.

Ingredients:
1/4 c applesauce (obviously, home made is best)
2 T sugar
2 T honey
2 T spenda
2 egg whites
1/4 c water
2 t cinnamon
1 t vanilla
1 c mashed banana (2 bananas)
1 t baking powder
1/2 t baking soda
1/4 t salt
1 1/2 c whole wheat flour
2 T milk

Mix together the applesauce, sugar, honey, splenda, egg whites, cinnamon, vanilla and water. Mix in mashed banana, baking powder, soda, and salt. Then mix in the wheat flour. Gradually add milk and mix until moist.

One slice = 2 pts

Antonich Burgers*

This recipe, again, goes out to Rachel Allen and her family. I love when people ask for my recipes and nothing gets me to post a non-diet recipe faster than the compliment of the request! So, Bill Allen-who has complimented my cooking so often- here is our burger recipe. You may be surprised how simple it really is!

*That * has a * by it. Normally a * means the recipe is strictly non-diet. However, if you follow the instructions to the end, it is only a 5 point burger! Not too bad for how filling it is!

Ingredients:
2lb ground beef*
1/2 c quick cooking oats
1 egg
1 1/4 t liquid smoke

Mix all ingredients well and form into 8 patties. *I prefer "real" cow, meaning its from a cow I knew personally, however, if you must buy your meat at the store, just try to get 90% lean or more. Also, this recipe is only guaranteed when the burgers are done on the barbeque. We never..EVER..do burgers any other way.

To make this burger diet-friendly I use thin buns (available in the bread aisle at Walmart), mustard, ketchup, pickles, onions, tomato, lettuce and low fat cheese. This makes a 5-6 point burger depending on how lean your meat is. Also, we love to toast the buns until they are JUST barely toasted-amazingly delicious!

Giant Focaccia Sandwhich

I love, LOVE, LOVEthis recipe!!! I often take it to church potlucks and there is (sadly) never any leftovers! I always get tons of compliments and people seem to love it! I am making a version of it for Kaden's 2nd birthday party this Sunday...I think it will be a big hit...and perfect for a warm day.
Ingredients:
5 1/2 cups all purpose flour
1 cup quick cooking oats
2 pkgs (or 2T) yeast
2 t salt
2 1/4 cup water
1/2 cup molasses
1 T butter or margarine
1 egg white, lightly beaten
1 T dried minced onion
1 T sesame seeds
1 t garlic salt
The bread is 3 pts per serving if cut into 24 servings.

Sandwhich filling
6 T light mayonaise
2 T prepared mustard
6-8 lettuce leaves
1/2 lb thin sliced turkey
1/2 lb thin sliced ham
8 slices lowfat cheese
4 slices red onion, separated into rings
1 medium green pepper, sliced thin
2 medium tomatoes, thinly sliced
24 large olives, sliced

For dough, place all dry ingredients in mixing bowl. In small saucepan, heat water, butter and molasses to 120 degrees. Mix with dry ingredients until JUST moistened. (Dough will be somewhat sticky!)Grease top, place in mixing bowl, cover, and let raise until doubled. Press dough onto greased 14 inch pizza pan*. Cover and let raise again until doubled. Brush with egg whites; sprinkle with onion, sesame seed and garlic salt. Bake at 350 for 30-35 minutes and golden brown. Remove to wire rack to cool.
*Sometimes I make this recipe and want smaller amounts so I will do 2 round loaves or 2 oblong loaves, like sub sandwhiches, and freeze one for another time. Then I use half of the filling ingredients as well.
Split focaccia bread in half horizontally; spread mayonaise and mustard on separate sides. On bottom half press olives into condiment, then layer lettuce, ham, turkey, cheese, onion, green pepper, and tomatoes. Replace top half. Chill until serving. Cut into wedges or diamonds. Serves 24
Each serving = 5pts

Holy Molasses!

Today as I was baking the Focaccia bread for Kaden's birthday party sub-sandwhiches I realized (in the middle of it, of course!) that I was out of molasses. I felt silly googling "molasses substitutes" but it had to be done. I assumed molasses was pretty unique and I would find nothing but despairingly bad news. Also, I was just sure my computer was going to finally have "had enough" and just tell me I was a dork and power off. Little did I know, there are PLENTY of ways to subsitute for molasses, and I am far from the first to need to do so! Yay for dorky me! So I will share my findings. To subsitute one cup of molasses you can use:

1 cup dark corn syrup, or
1 cup honey, or
3/4 c packed brown sugar, OR
1 cup pure maple syrup

Crisis averted. So there you go! Next time you find yourself out of molasses you have hope! (Because, let's face it...does anyone actually put molasses on the shopping list before crisis mode has hit?)

Yes, molasses is on my list now. Also, I am out of honey...just glad I had enough to substitute! Hopefully soon I will post the recipe for this amazing (and crisis-causing) Focaccia bread. For now, I must go cuddle with my waked-up son.

Lazy Lasagna Chili

This is a Pampered Chef recipe that I did with my cooking club the other night. As we were making it I started realizing how few "points" it was! It is a quick recipe, and you could add more veggies to make it even better if you wanted!



Ingredients:
1 1/2 cup zucchini, chopped
1/2 cup onion, chopped
2 garlic cloves, minced
1lb chicken kielbasa
1 26oz can original or mushroom spaghetti sauce*
2 cans fat free beef broth
1 cup water
1 1/2 cup uncooked wheat macaroni noodles

Directions: Coarsely chop onion and zucchini with food chopper. Cut kielbasa into bite size chunks. Heat pan over medium heat until hot. Add kielbasa, onion and garlic. Cook 8-10 minutes or until sausage is no longer pink. Add spaghetti sauce, broth, and water; bring to a boil. Stir in pasta and zucchini. Reduce heat, simmer, uncovered, 7-10 minutes or until noodles are done. Can be served with Parmesan cheese sprinkled over top. (Add one point if serving with the cheese.)

Makes 10 servings
Serving size = 1 cup
Each Serving = 3 points (if you have 2 servings it is 7 points)

*Spaghetti sauces with cheese or meat will make this recipe more points.

Cream Cheese and Chocolate Coffee Cake**

My mom and I made a version of this coffee cake for breakfast the other morning. Let me just say it helped me fall of my weight watchers diet "wagon" for the day. (I prefer to think I stepped off...Luke says I like to be in control...) So, before reading further please note that this recipe will hurl you in the opposite direction than diet...but it was so worth it. The problem is, she sneakily sent it home with me...(thanks for the HELP mom.) I don't have a picture yet (I don't dare make it again) but will try soon. I am planning to re-vamp the recipe and see if I can keep the taste and add some health. For now, enjoy it in it's most sinful state.

Ingredients:
1 cup butter, softened
1 package (8 ounces) cream cheese, softened
1-1/2 cups sugar, divided
2 eggs
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/4 cup 2% milk
1 cup (6 ounces) semisweet chocolate chips
1/4 cup chopped pecans
1 teaspoon ground cinnamon

Directions:
In a large bowl, cream the butter, cream cheese and 1-1/4 cups of sugar until light and fluffy. Beat in eggs and vanilla. Combine the flour, baking powder, baking soda and salt; add to creamed mixture alternately with milk and mix well. Stir in chocolate chips. Pour into a greased 9-in. springform pan. (I actually used a 6X8 2.2 qt pyrex pan) Combine the pecans, cinnamon and remaining sugar; sprinkle over batter. Bake at 350° for 50-55 minutes or until a toothpick inserted near the center comes out clean. Cool for 15 minutes. Carefully run a knife around edge of pan to loosen. Cool completely before cutting.
Makes: 12 servings.
The fact you don't want to know until I revamp the recipe: 11 points per serving. (hoping to take it down to 7 and preserve the taste!)

Oven "fried" Zucchini sticks

Tonight is the first time trying this recipe, and I'm EXCITED. I've been wanting to for about a month now...I know...what's taken me so long! I am doing just half of the recipe for tonight since we won't be home to eat leftovers this weekend.

Ingredients:
- 2 medium sized zucchinis
- 1/2 cup regular Fiber One Cereal
- 1/2 cup egg whites or egg substitute mix
- 1 tbsp granulated onion powder
- 1 tbsp garlic powder
- 1/2 tsp paprika
- 1 tsp salt
- 1/2 tsp black ground pepper

Directions:
Preheat oven to 425 degrees. Slice each zucchini lengthwise, and then cut each half lengthwise again. Now, cut each strip in half. This should make a total of 16 sticks. Pat dry with paper towels and set aside. In a food processor or blender, process the Fiber One Cereal until it becomes a breadcrumb like consistently. Combine the cereal mix into a small bowl with onion powder, garlic powder, paprika, salt and pepper. In another small bowl, pour in the egg whites or egg substitute. To bread your sticks, dip each zucchini stick into egg whites and shake off excess. Then dip into cereal mixture and coat all sides of strips evenly. Continue until all zucchini strips are breaded. Spray a baking sheet with not fat cooking spray and place all the breaded zucchini sticks onto the baking sheet. Pop into the oven and cook until sticks start to brown – about 15 minutes. Serve with 2 tbsp marinara sauce for a yummy kick!

Serving size is 8 sticks.
(1 point if you're counting!)

*NOTE* When I try this recipe again, I'm going to try 1/4 c fiber one, 1/4 c seasoned bread crumbs, and 1 Tablespoon parmesan cheese. I think it will be amazing!

Parmesan, Chicken & Broccoli Pasta

This recipe is so fast and easy! Very healthy- low in fat, and high in dietary fiber which is great for you! My hubby loved it and told me I could make it 3-4 times a month and he wouldn't get tired of it! How's THAT for a yummy healthy meal!!! PLUS it's quick!

Ingredients:
2 cups cooked whole wheat spaghetti noodles
1/4 cup KRAFT Light Zesty Italian Dressing
2 cloves garlic, minced
6oz boneless skinless chicken breasts, cut into strips
2 cups broccoli florets
1/2 cup chopped tomatoes
1/2 cup KRAFT 2% Milk Shredded Mozzarella Cheese, divided
4 tsp. KRAFT Grated Parmesan Cheese

Directions:
Heat dressing and garlic in large nonstick skillet on medium heat. Add chicken and broccoli; cook and stir 5 to 7 min. or until chicken is cooked through. Stir in tomatoes and 1/4 cup mozzarella cheese; cook 1 to 2 min or until heated through, stirring on occasion. Serve over 1 cup cooked noodles, with remaining mozzerellavand parmesan cheeses.

Serves 2. (Fills me right up!)
480 calories
11g fat
10g fiber
(10 points if your counting!)

To add some extra ZING, you can add some lemon pepper seasoning to the chicken as it cooks.

Since we are going out of town tomorrow I don't have fresh tomato or broccoli on hand. So tonight I used 1/2 cup canned diced tomatoes and 2 cups frozen broccoli. It made the recipe a little too runny so I added 1 tablespoon of water mixed with 1 Tablespoon cornstarch. It turned out perfect!

Grilled Rosemary Garlic Bread*

*Once again, I find myself needing forgiveness for a recipe that is not necessarily helpful toward weight loss. (2 out of 2... I promise a healthy recipe soon!) However, this one isn't terrible and it tastes amazing. Soon I hope to try it with some whole wheat flour! I will let you know how that is asap!

~Serving tip: This bread goes well in the summer on the grill! I grill a 3oz steak (bigger for my hubby!) and butter the bread with a LIGHT butter or margarine. When the steak is almost done on the grill I put the bread on butter side down until it is just toasted. (Watch it carefully!) I serve the steak and bread with a toss salad and some Crystal Light lemonade. It is amazing and fits right in with my Weight Watchers Diet!!!

2 whole garlic bulbs
1 t olive oil
1 1/2 t dried rosemary, crushed
1 T chicken broth
6-6 1/2 c bread flour
1/3 c sugar
2 T (or pkgs) yeast
2 t salt
1 c milk
2/3 c water
1/2 c butter divided
1 egg
garlic salt

Remove papery outer skin from garlic (do not peel or separate cloves!) Cut the top off the garlic heads, leaving the root end intact. Place cut side up in a small baking dish. Brush with the oil; sprinkle with rosemary. Cover and bake at 425 for 30-35 minutes or until softened. Cool for 10 minutes; squeeze softened garlic into a bowl. Add broth; lightly mash.

*Note: I was very hesitant to try this recipe because I thought that baking whole garlic bulbs would stink my house to high heaven! Fortunately, I braved it, and was surprised to find that it doesn't seem to smell a whole lot at all! How exciting!!! Also, I usually do 6 garlic bulbs at a time and then freeze 2 containers worth and use one. It doesn't take much freezer space, but that way I don't have to do this first step EVERY time I want to make this bread!

Combine 2 cups flower, sugar, yeast and salt. In a saucepan, heat milk, water and 1/3 cup butter to 120 or 130 degrees. Add dry ingredients and mix until just moistened. Beat in egg and garlic paste until smooth. Stir in enough remaining flour to make a soft dough (it will be somewhat sticky). Knead for 6-8 minutes. Cover and let rest for 10 minutes.

Divide dough into half. Divide each half into 3 balls. Make each ball into a "rope". Place three ropes on a greased baking sheet and braid. Pinch ends together and tuck under. Cover and let raise until doubled.
Bake at 350 for 15 minutes. Melt remaining butter and mix in desired amount of garlic salt (I do about a teaspoon) and brush over the bread. Bake 10-15 minutes longer or until golden brown. Remove from pans to wire rack to cool.

If you are wanting to grill this bread sometimes it works better to just make it into a round loaf (like on a pizza stone) and cut it in half. Butter the flat side and grill it butter-side-down.

Peanut Butter Pie*

*This recipe has no health/weight loss benefit. It comes to you in honor of my friend Rachel --who has lost it more times than any human can count-- may she always find it here.



Ingredients:
1 pkg (8oz) cream cheese, softened
3/4 c confectioners' sugar
3/4 c creamy or chunky peanut butter
6 T milk
1 carton (8oz) frozen whipped topping, thawed
1 graham cracker crust
1/4 c peanuts (optional)

In a large bowl, beat cream cheese until fluffy. Add sugar and peanut butter; mix well. Gradually add the milk. Fold in whipped topping; spoon into crust. Sprinkle with peanuts if desired. Chill overnight.

For added taste I sometimes melt about 1/2 cup chocolate chips and add a tiny bit of oil. Then I cut it into the top of the pie to make it appear marbled. I then freeze the pie. Take it out a few minutes before serving. This is perfect for chocolate peanut butter lovers!