Oatmeal Walnut Raisin Cookies

These cookies are a great combination of salty and sweet.

Makes 24 cookies ( 3 points + )

½ c. sugar

⅓ c. packed brown sugar

¼ c. butter, softened

1 tsp. vanilla

1 egg

¾ c. flour

1 c. rolled oats

¼ tsp. salt

⅔ c. golden raisins

¼ c. chopped toasted walnuts

Preheat oven to 350 and lightly spray two cookie sheets with nonstick spray.

Place first five ingredients in a large bowl and beat with a mixer at medium speed until well blended. Add flour, oats and salt to egg mixture; beat well. Stir in raisins and walnuts.

Drop by spoonfuls onto prepared baking sheets. Press to flatten slightly. Bake 12 minutes or until cookies are lightly browned. Let stand for 2 minutes before removing to cooling racks to cool completely.

from "Cooking Light"

Honey Cheesecake Bars

A nice way to make a light cheesecake dessert. This recipe comes from "Healthy Cooking"

serves 16 ( 3 points)

Crust:
1 c. flour
1/3 c. packed brown sugar
1/4 c. light stick butter
1/2 c. finely chopped walnuts

Filling:

1 package ( 8 oz) reduced fat cream cheese
1/4 c. honey
2 T. milk
1 T. lemon juice
1/2 tsp. vanilla
1 egg, lightly beaten

In a small bowl, combine the flour and brown sugar. Cut in butter until crumbly. Stir in walnuts. Press into the bottom of an 8" pan coated with cooking spray. Mixture may look dry.
Bake at 350 for 10-12 minutes.
Meanwhile, beat cream cheese with honey, milk, lemon juice and vanilla until smooth. Add egg and beat until just combined. Pour over crust and bake an additional 202-5 minutes or until center is set. Cook completely on a wire rack. Refrigerate until serving.

Texas Sheet Cake

This cake is perfect for the impatient person that I am! You can frost it as soon as it comes out of the oven. I love making this cake for birthday parties or large gatherings. I have tried lightening it in the past, but it did not turn out well. I have only slightly lightened it this time, but have cut smaller pieces. The taste is great!


serves 48 ( 3 points)


2 c. sugar
2 c. flour
2 sticks butter
4 T. baking cocoa
1 c. water
1/2 c. low-fat buttermilk
1 tsp. vanilla
2 eggs
1 tsp. baking soda


Frosting:
6 T. light stick butter ( Land O' Lakes)
1/4 c. skim milk
4 T. cocoa
1 tsp. vanilla
1 lb. powdered sugar


For cake, mix sugar and flour in a large bowl. In a saucepan, melt the butter, cocoa and water. Bring to a boil; remove from heat and pour over flour and sugar. Mix well. Add remaining ingredients. Pour into a jellyroll pan ( 15 x 10 x 1") coated with cooking spray. Bake at 375 for 20 minutes.

Meanwhile, about 5 minutes before cake is done, melt butter, cocoa and milk in a saucepan. Remove from heat and add powdered sugar and vanilla. Mix well. Pour over warm cake and spread.

Intense Chocolate Gelato

This recipe was made by my daughter, Jessica. She loves anything Italian or chocolate. It combined the best of both worlds for her. She made it in honor of the Bear's first pre-season game. She is a huge fan. Unfortunately, they did not play well, but this gelato helped to console her!

Makes 1 quart ~ 3 points for a 1/2 cup of gelato (approx. 2 scoops)

3 cups 2 % milk

2/3 cup sugar

3/4 cup cocoa powder ( we used Dutch processed)

2 Tbs. cornstarch

In a medium saucepan, bring 2 cups of the milk just to a simmer, which is when you start to see steam rising from the pan.

In a medium bowl, whisk the remaining cup of milk with sugar, cocoa & cornstarch. Once the milk in the saucepan has come to a simmer, add in the cocoa mixture. Cook, stirring constantly, until the mixture comes to a boil & begins to thicken. Cook for one more minute & then remove from heat.

Strain mixture into a large bowl, cover the surface with plastic wrap, and chill until cold (overnight is best).

Pour into your ice-cream maker & churn according to manufacturer's directions. Freeze until firm.

Summer Squash Croquettes

Summer Squash Croquettes: serves 6 ( 2 croquettes = 3 points)

4-2/3 c. coarsely chopped yellow squash
1/2 c. chopped green onions
30 Saltine crackers, crushed
1/2 tsp. salt
1/2 tsp. sugar
2 eggs
1/4 c. yellow cornmeal
1 T. canola oil, divided

Steam squash and onions until tender. Drain well and mash with a fork. Stir in crackers and next 3 ingredients ( through eggs) Cover and chill for 3 hours. Drain well in a fine mesh strainer.
Place cornmeal in a shallow dish. Form squash mixture into 12 patties and coat in cornmeal.
Heat a large nonstick skillet coated with cooking spray. Add 1-1/2 tsp. oil. Cook 6 croquettes at a time for 2-4 minutes per side or until golden browned and crisp on the outside.

Poached Peaches with Cream Cheese Filling

A nice summer dessert! Make sure you cool completely before peeling and halving peaches.

This recipe comes from Taste of Home's "Healthy Cooking".

serves 4 ( 3 points)

4 c. water

1 c. sugar

1 tsp. vanilla

1/4 tsp. cinnamon

2 medium peaches

3 oz. reduced fat cream cheese

2 T. powdered sugar

2 T. miniature chocolate chips

1 T. orange juice

In a large saucepan, combine water with sugar, vanilla and cinnamon. Add peaches, whole. Bring to a boil. Cover and reduce heat. Simmer for 10 minutes. Remove from pan, discarding cooking liquid. Cool completely to room temperature. Peel and halve, removing pits. Chill halved peaches.

Beat cream cheese with powdered sugar and orange juice. Spoon cream cheese mixture into the center of each peach half. Top with mini chocolate chips.

Fresh Corn Flans

This recipe from "Weight Watcher's" Magazine was so good! If you are fortunate enough to live in the northern Illinois area or southern Wisconsin area, you may have access to Mirai corn which is so good and tender that you do not have to cook it. If so, skip the part of the directions for steaming corn.

serves 4 ( 3 points)

3 ears corn on the cob, husked

1/2 c. skim milk

1/2 c. egg beaters

1 tsp. salt and 1/2 tsp. pepper

1 tomato, seeded and diced

2 scallions, thinly sliced

1 T. rice vinegar

Preheat oven to 350. Steam corn. Rinse until cool. Cut off kernels.

Puree 2 c. kernels, milk, egg beaters, 1/2 tsp. salt and 1/4 tsp. pepper in a blender. Divide puree among 4 ramekins coated lightly with cooking spray. Place ramekins in a larger baking dish and add enough boiling water to come half-way up the sides of ramekins. Bake until just set in the center ( 30-35 minutes) Cool. Transfer to refrigerator to cool completely, about 3 hours.

For salad, mix tomato, scallions, vinegar, remaining corn kernels, 1/2 tsp. salt and 1/4 tsp. pepper in a bowl.

Run knife around the edges of flans to loosen. Unmold flans and top with salad.

Barbecued Potato Wedges

from Taste of Home's Comfort Food Diet Cookbook"

serves 6 ( about 3/4 c. = 3 points)

2 lbs. small red potatoes, cut into wedges

2 T. butter, melted

1 T. honey

1 T. chili powder

salt, pepper and garlic powder to taste.

Place the potato wedges on a large baking sheet coated with cooking spray. Drizzle with butter, then honey. Sprinkle with spices. Toss to coat.

Bake at 450 for 20-30 minutes or until tender, turning once.

Peanut Butter Swirled Brownies

Peanut Butter Swirled Brownies: Makes 20 ( 3 points)

4 oz. FF cream cheese
1-1/2 c. packed brown sugar, divided
3 T. creamy reduced fat peanut butter
1 T. flour
1-1/2 tsp. vanilla, divided
2 eggs, divided use
2/3 c. flour
1/2 c. unsweetened cocoa
1/4 tsp. salt
2 large egg whites
1/4 c. canola oil
1/4 c. water.

Preheat oven to 350 and spray an 11 x 7 pan with cooking spray.
In a small bowl, bat cream cheese and 1/4 c. brown sugar until smooth and creamy. Add peanut butter, 1 T. flour, 1/2 tsp. vanilla and 1 egg, beating until well blended; set aside.
In a small bowl, whisk the 2/3 c. flour, cocoa and salt.
In a large bowl, beat the egg whites, remaining 1 egg and 1-1/4 c. brown sugar until smooth. Add oil, water and remaining 1 tsp. vanilla. Stir in the flour-cocoa mixture with a wooden spoon until just blended.
Spread about 1/2 of the brownie mixture in the bottom of the 11 x 7 pan. Slowly spread the peanut butter mixture over the top. Drop remaining brownie batter in large dollops over peanut butter mixture. Swirl with a knife.
Bake 18-20 minutes or until the top is just firm to the touch ( do not overbake) Cool completely. Cut into 20 squares.

Sweet Potato Dippers

from Taste of Home's "Healthy Cooking"

 serves 4 ( 3 points for about 1 c. sweet potatoes and 2 T. dip)

• 1-1/4 lbs. sweet potatoes ( about 2 medium), peeled and cut into 1/8" slices
• 1 T. olive oil
• 1/4 tsp. each of salt and pepper

Dip:

• 3 oz. FF cream cheese
• 3 T. FF sour cream * Breakstones
• 1/4 c. chopped green onion
• garlic powder and salt to taste

Place cut sweet potatoes in a large bowl and drizzle with olive oil. Sprinkle with salt and pepper and toss to coat. Place in a single layer on baking sheets coated with cooking spray. Bake at 400 degrees for 20-30 minutes or until tender, turning halfway through.
For dip, beat the cream cheese with a mixer until smooth. Add sour cream and beat to combine. Stir in onions and spices.

Summer Fresh Quinoa Salad

Summer Fresh Quinoa Salad: serves 14 ( 3/4 c. = 3 points)

I halved this recipe for our family

2 c. quinoa, rinsed

1 c. boiling water

1/2 c. sundried tomatoes, not packed in oil

1 cucumber, peeled, seeded and chopped

1 each yellow , green and red peppers, chopped

6 green onions, thinly sliced

1 package feta cheese ( 4 oz)

1/2 c. Marzetti's lowfat honey French dressing

Cook quinoa according to package directions. Cool.Transfer to a large bowl. Add remaining ingredients and toss to coat. Refrigerate until serving.

Berry and Yogurt Phyllo Nest

from Taste of Home's "Healthy Cooking"

Berry and Yogurt Phyllo Nests: serves 6 ( 1 = 2 points or 2 = 3 points)

6 sheets phyllo dough

butter flavored cooking spray

2-1/2 tsp. sugar, divided

1/3 c. nonfat vanilla yogurt- such as Dannon Light and Fit

1 tsp. grated orange peel

1 tsp. orange juice

1/2 c. sliced strawberries

1/2 c. raspberries

1/2 c. blueberries

Place one sheet of phyllo on a work surface. Spray with cooking spray. Top with another sheet and spray with cooking spray. Cut into 6 squares.Spray a muffin pan with cooking spray and place one square ( 2 layer of phyllo) in each muffin cup. Repeat procedure with the next two sheets of phyllo, but when you put them in the muffin cups, turn so that the tips are alternated. Repeat with remaining 2 sheets of phyllo. You should end up with 3 squares of 2 layers each of phyllo in each muffin cup. Sprinkle each cup with 1/4 tsp. sugar and spray with cooking spray.Bake at 375 for 6-8 minutes or until golden. Cool completely.

Stir together yogurt, orange peel, orange juice and remaining 1 tsp. sugar. Spoon evenly into cups and top with berries.

Strawberry and Mascarpone Granita

from the "Giada at Home" cookbook

Perfect for a summer evening!

Strawberry and Mascarpone Granita: serves 6 ( 4 points) or 8 ( 3 points)

1/2 c. + 1T. sugar

1/2 c. chopped fresh mint leaves

2 c. coarsely chopped strawberries + 1 c. finely diced strawberries

1/2 c. mascarpone cheese ( Italian cream cheese)

3 T. freshly squeezed lemon juice

pinch of salt

Place 1/3 c. sugar and mint leaves in a small saucepan with 1 c. water. Bring to a simmer, stirring occasionally to dissolve sugar. Simmer for 5 minutes. Strain out mint leaves. Set syrup aside.

In a food processor, combine 2 c. strawberries with 1 T. sugar, Puree berries. Add mascarpone cheese, lemon juice and salt. Process until fully incorporated. Add the mint syrup and combine.Pour into an 8" glass pan. Cover with plastic wrap and freeze for at least 4 hours.

To serve, use a form to scrape the granita. Spoon mixture into small bowls. Top with finely diced strawberries.

Potato Apple Latkes

Potato Apple Latkes: serves 8 ( 2 latkes = 3 points)

6 c. shredded frozen hashbrowns, thawed

2 c. grated apple

1-1/2 tsp. salt. divided

1/2 tsp. pepper

1/2 c. flour

1 tsp. sugar

Place potatoes and apples and 1 tsp. salt in a colander. Let stand 20 minutes, pressing liquid out occasionally. Combine potato mixture with remaining salt and flour.

Heat a nonstick griddle sprayed with cooking spray. Drop latkes on hot pan. Cook until browned on each side. Sprinkle with sugar.

Pina Colada Pudding Cups

Pina Colada Pudding Cups: serves 8 ( 3 points)

3 c. skim milk
2 envelopes Dream Whip
2 packages sugar free instant vanilla pudding
1 can ( 20 oz) crushed pineapple, undrained
1/2 tsp. coconut extract
1/4 c. flaked coconut, toasted
8 marischino cherries

Mix milk, Dream Whip and pudding for 2 minutes or until thickened. Stir in extract and pineapple. Spoon into 8 dessert cups. Refrigerate until serving. Just before serving, top with toasted coconut and marischino cherry.

Crispy Polenta Squares

from Taste of Home's "Healthy Cooking"

Crispy Polenta Squares: serves 9 ( 3 points)

4 c. water
1/2 c. chopped sundried tomatoes ( not packed in oil)
1 tsp. salt
1 tsp. dried minced onion
1 tsp. garlic powder
1 c. cornmeal
1/2 c. grated Parmesan cheese
1/2 tsp. dried oregano
1 egg
1/4 c. skim milk
1/2 c. seasoned dry breadcrumbs
1 T. olive oil
9 T. FF sour cream ( if desired)

In a large heavy saucepan, bring water, tomatoes, salt, onion and garlic to a boil; slowly whisk in cornmeal. Cook and stir with a wooden spoon until polenta is thickened and pulls away cleanly from the sides of the pan. Stir in the cheese and oregano. Sorean in a 9" square pan coated with cooking spray. Cool to room temperature.
Cut into 9 squares. In a shallow bowl, whisk egg and milk. In another bowl, place bread crumbs. Dip polenta in egg mixture, then coat in bread crumbs.
In a large nonstick skillet coated with cooking spray, cook polenta in oil for 1-2 minutes per side or until golden brown. Serve with sour cream if desired.

Mexican Spiced Shortbread Cookies

from "Cooking Light" magazine

Mexican Spiced Shortbread Cookies: makes 36 ( 3 points)

Cookies:

1-1/2 c. flour
1/3 c. unsweetened cocoa
1/4 tsp. cinnamon
1/4 tsp. chili powder
1/4 tsp. salt
1/2 c. butter, softened
1/2 c. canola oil
3/4 c. powdered sugar

Icing:

2 T. butter
1 c. powdered sugar
1 tsp. vanilla
1-2 T. skim milk

Nuts:

1 tsp. butter, softened
1 tsp. brown sugar
1 tsp. sea salt
36 pecan halves

Preheat oven to 325. Combine first 5 cookie ingredients in a bowl and set aside.
In a large mixing bowl, beat the butter until creamy. Add the oil and beat for 3 minutes or until well blended. Gradually add the powdered sugar. Add flour mixture and beat until well blended. Cover and chill for 30 minutes.
Shape dough into 36 balls. Place on ungreased baking sheets. Flatten balls to 1/4" thickness. Bake for 20 minutes. Cool completely.
For icing, melt 2 T. butter. Cook and stir until browned. Stir in powdered sugar and vanilla. Whisk in milk as needed for smooth spreading consistency. Spread icing over cookies.

For nuts, place pecans in a baking dish and bake for 10 minutes. Stir together butter, sugar and salt. Add hot nuts and stir to coat. Place 1 pecan half on top of each cookie.

Cranberry Chip Cookies with Browned Butter Glaze

This is our family's all-time favorite Christmas cookie. The recipe originally comes from a Betty Crocker holiday cookbook

Cranberry Chip Cookies with Browned Butter Glaze: Makes 42-48 ( 3 points)

1 c. sugar
3/4 c. brown sugar
1 stick butter, softened
1/4 c. skim milk
2 T. orange juice
1 egg
3 c. flour
1 tsp. baking powder
1/2 tsp. salt
1/4 tsp. baking soda
2-1/2 c. coarsely chopped cranberries
1 c. vanilla milk chips

Browned Butter Glaze: ( I never use all of this. In fact, I used only half this year)

1/3 c. butter
2 c. powdered sugar
1-1/2 tsp. vanilla
2-4 T. hot water

Heat oven to 375 and spray cookie sheets with cooking spray.
Mix sugars and butter until well blended. Add orange juice, milk and egg. Stir in flour, baking powder, baking soda and salt. Carefully stir in cranberries and vanilla chips. Drop dough by rounded spoonfuls onto cookie sheets. Bake 10-15 minutes or until light brown. Cool.

For glaze, melt butter in a saucepan until browned. Remove from heat and whisk in powdered sugar, vanilla and enough water to make a drizzling consistency. Drizzle over cooled cookies. Let set before packaging.

Chocolate Chocolate Chunkers

from the "Enlightened Chocolate" cookbook

Chocolate Chocolate Chunkers: Makes 24 cookies ( 3 points)

1/4 c. butter, softened
1/2 c. packed dark brown sugar
1/4 c. sugar
1/4 c. canola oil
1 egg
1 tsp. vanilla
1/2 c. all purpose flour
1/2 c. whole wheat pastry flour ( or additional all purpose)
1/4 c. unsweetened cocoa powder ( not Dutch processed)
1/4 tsp. salt
4 oz. semisweet chocolate, chopped

Preheat oven to 350.
In a large bowl, beat the butter and sugars until well combined. Add the oil and egg and beat until creamy. Mix in vanilla.
In a medium bowl, whisk the flours, cocoa, and salt. Add flour mixture to the wet mixture, mixing until well blended. Stir in chopped chocolate. Drop by tablespoonful onto ungreased cookie sheets. Bake 11-13 minutes or until edges are set. Transfer to a wire rack and cool completely.

Lemon Cheesecake Squares

Lemon Cheesecake Squares: makes 16 ( 3 points)

Crust:
20 reduced fat vanilla wafers, crushed
1/2 c. flour
1/4 c. brown sugar
1/4 c. light stick butter

Filling:
1 ( 8 oz) package reduced fat cream cheese
1 c. sugar
2 eggs
2 T. flour
1 T. grated lemon peel
juice of one lemon ( at least 1/4 c.)
1/4 tsp. baking powder
2 tsp. powdered sugar

Preheat oven to 350 and spray an 8" square pan with cooking spray.
Combine wafer crumbs, 1/2 c. flour and brown sugar. Cut in butter. Press into bottom of pan and bake 15 minutes.

Meanwhile, beat cream cheese and sugar. Add eggs and 2 T. flour and beat well. Blend in 1 T. lemon peel, lemon juice and baking powder. Pour over cooked crust. Bake 25-28 minutes or until center is set. Cool completely. Refrigerate at least 2 hours. Sprinkle with powdered sugar. Cut into 16 squares.