Check out these links for a large collection of yummy treats and recipes I've found!
Favorite Food Items | Main Dishes | Crockpot | Desserts/Sweets | Veggies/Side Dishes | Breads/Appetizers | Soup/Pasta/Casseroles | Sauces/Dips | Misc. Recipes
Pineapple-Angelfood Cupcakes
I made these the other day and they are TERRIFIC! They are tasty by themselves, or with a dollop of FF Cool Whip on the top!
1 package Duncan Hines angelfood cake mix
1 20-oz. can crushed pineapple in its own juice (not syrup)
Pour entire can of crushed pineapple into dry cake mix (USE A BIG BOWL - IT EXPANDS when you start stirring!) Mix by hand. Put paper liners in cupcake pan and fill with batter about 2/3 full.
Cook at 350 for approximately 15-18 min.
servings 36 |WW Points per serving 1
Kahlua Cookies
1/4 cup I Can't Believe It's Not Butter! Light Stick Margarine
1/2 cup sugar
2 fl oz 34-proof coffee with cream liqueur (Kahlua)
1 egg
1/2 tsp ground cinnamon
1/4 tsp table salt
2 Tbsp powdered sugar
1/2 tsp unsweetened cocoa
1 1/2 Tbsp powdered instant coffee (granules)
2 c. Flour
Cream margarine in med. bowl, gradually add sugar, beating at medium
speed until light and fluffy. Add Kahlua and egg, beat well. Combine
next 3 ingredients together stirring well. Gradually add flour
mixture to creamed mixture, beating at a low speed until well
blended. chill 15 minutes after mixing. combine powdered sugar and
cocoa. shape dough into 1 inch balls and roll in sugar mixture. Place
on cookie sheet coated with non stick spray, flatten and back on 400
for 9 minutes.
Special Note: If you want softer cookies, bake at 375 for 9 minutes. Remember to roll them fairly small in order to get as many cookies as possible towards the 36 servings.
servings 36 |WW Points per serving 1
Serves 4 | WW POINTS per serving 6
Great Peanut Butter Cookies
1 Large Egg
3/4 cup reduced peanut butter
3/4 cup sugar
2 Tablespoons flour
Mix all ingredients together. Form into 24 balls and bake for 9 mins at 350 degrees.
servings 24 | 70 Calories | 3 g. fat | l/2g fiber | WW Points 2
Chocolate Lover's Low-Fat Brownies
Lentils do double-duty in these fudgy, cake-like brownies: replace fatty ingredients and give the crunchy texture of nuts. Ok - as WEIRD as this one seemed w/the lentils, etc. It was REALLY GOOD! I made a batch tonight and really like them!!
3 1/3 oz dry lentils (about 1/2 cup)
2 cups water
1 cup egg substitute
1 3/4 cups sugar
1 cup unsweetened applesauce
1 tbsp vanilla extract
1 1/2 cups whole wheat flour
1/2 cup unsweetened cocoa
2 tbsp unsweetened cocoa
1/2 tsp table salt
3 oz Baker's semi-sweet chocolate chips (about 1/2 cup)
Rinse lentils and combine with water in a pan. Bring to a boil.
Reduce heat, cover and simmer until tender, 40 minutes. Remove from
heat and drain any excess liquid.
In a bowl, beat together egg substitute and sugar. Add applesauce,
vanilla, flour, both cocoas and salt to egg substitute mixture. Stir
in cooked lentils and chocolate chips.
Press mixture into a 9 X 13-inch pan coated with cooking spray. Bake
at 350�F for 35 minutes. Cool and cut into 24 pieces.
Serves 24 | WW points 2
