Wednesday, February 17, 2010

Frozen Cool Whip Dessert

2 large containers Cool Whip
2 Crispy Crunch Bars
1 package (400 g) chocolate chip cookies
1 cup (approx.) Bailey’s Irish Cream, Kaluha or Tia Maria (for a non-alcoholic version, you can use milk)

Dip chocolate chip cookies one at a time in Irish Cream. Do not let them soak too long, just dip once and remove. Line the bottom of a springform pan with cookies. You may have to break some up to fill all the gaps. Cover cookies with one container of Cool Whip (slightly thawed to make spreading easier), Crush Crispy Crunch bars and sprinkle half of the crumbs over the top. Repeat process again for the second layer.

Cover and keep in freezer until ready to serve.

** This will be a hit every time!!! **

Friday, February 12, 2010

Oh Henry Bars

1c. brown sugar
1/2 c. milk
1/2 c. butter
1 tsp. vanilla
1 c. graham wafer crumbs
1/2c. walnuts
1c. coconut
Graham wafer biscuits.

Bring Sugar, milk, butter, and vanilla to a boil. Then add graham wafer crumbs, walnuts and coconut. Line the pan (brownie pan) with graham wafer biscuits. Pour mixture over biscuits, and spread evenly. Place another layer of biscuits over mixture. Let cool. Then add icing.

Icing Recipe:

3 tbsp. butter
3 tbsp. cocoa
2 tbsp. hot water
1/2 tsp vanilla
1/2 c. sugar

Cream butter, blend in cocoa, hot water and vanilla. Add sugar. Beat until creamy. Spread over bars.

WW Blueberry Pancakes

Makes 8 servings


1 1/4 cups flour
2 tablespoons sugar
2 1/2 teaspoons baking powder
1 1/4 cups milk
3 tablespoons oil
1 egg
1/2 cup blueberries


1. Mix together flour,sugar,baking powder and salt.
2. Beat egg well.
3. Add milk, oil and blend together.
4. Add wet ingredients to dry.
5. Mix together until all dry ingredients, wet do not over mix.
6. Add blueberries and fold into batter.
7. Use lightly oiled frying pan and heat.
8. Fry each pancake until cooked.

I cook these and have 2 strips of Turkey bacon (2pts). Quite yummy for breakfast or supper! :o)

WW POINTS per serving: 4

Nutritional information per serving: 167 calories, 7.3g fat, 0.8g fiber

Easy Red Velvet Cupcakes

1 pkg. (2-layer size) chocolate cake mix
2 Tbsp. red food colouring
125 g (1/2 of 250-g pkg.) PHILADELPHIA Brick Cream Cheese, softened
1/4 cup butter, softened
3 cups icing sugar
1/2 cup thawed COOL WHIP Whipped Topping
1 square BAKER'S White Chocolate, shaved into curls Make It!

PREPARE cake batter and bake as directed on package for 24 cupcakes, blending food colouring into batter before spooning into prepared muffin cups. Cool.

MEANWHILE, beat cream cheese and butter in large bowl with mixer until well blended. Gradually beat in sugar. Whisk in Cool Whip. Spoon 1-1/2 cups into small freezer-weight resealable plastic bag; seal bag. Cut small corner off bottom of bag. Poke hole in top of each cupcake with handle of wooden spoon. Insert tip of bag into hole in cupcake to pipe about 1 Tbsp. frosting into centre of cupcake.

FROST cupcakes with remaining frosting. Top with chocolate curls. Keep refrigerated.

Thursday, February 11, 2010

Taco Dip - non Weight Watchers lol

1 pkg. cream cheese
1 sm. container sour cream
1lb. lean ground beef
1pkg. taco seasoning
1bottle salsa
1/2c. grated cheese
1/4 c. green pepper, chopped
1/4 c. onion, finely chopped

Mix cream cheese with mixer until soft. Add sour cream, mix until well blended. Spread in bottom of dish. Fry ground beef until brown, add taco seasoning. Spread over cream cheese mixture. Spread salsa over ground beef. Top with Cheese, pepper, onion.
**Add any other topping you might like! **
Serve with nachos!

WW Taco Dip

1 large container Fat Free Cottage Cheese
1 large container Fat Free Sour Cream
1pkg. taco seasoning (I use the less salt one)
1 jar of salsa (whatever kind u like)
3 green onion chopped
1/4 c. low fat cheese grated

Mash cottage cheese to get some of the "lumps" out. Then add sour cream, stir together. Add taco seasoning to mixture, stir. (Depending on how spicey you want it, you can use as much of the seasoning as you want. I taste as I go).
Spread into a round dish. Cover with salsa. Sprinkle with grated cheese and chopped green onion.
** You can also use green pepper and red onion. **
This is approx. 1 WW point per 1/4 cup.
Serve with whole grain nachos or melba toast.

Wednesday, February 10, 2010

Thick & Crunchy Chocolate Chip Cookies with Corn Flakes

3 1/2 cups all purpose flour or white whole wheat (440 grams)
1 Tbsp baking soda (15 ml)
1 tsp salt (5 ml)
1 cup butter (2 sticks) – salted (230 grams)
1 cup packed brown sugar – (220 grams)
1 cup granulated sugar or evaporated cane juice sugar (199 grams)
1 large egg
1 tablespoon vanilla extract (15 ml)
1 cup vegetable oil (240 ml)
1 1/2 cups corn flakes, lightly crushed after measuring (60 grams)
1 1/2 cups quick cooking (not instant) oatmeal (140 grams)
1 cup toasted chopped pecans (60 grams)
2 cups semi-sweet chocolate chips (336 grams)

Preheat oven to 350 degrees F. (or it’s 275 degrees C).

Mix together flour, baking soda, and salt. Set aside
In a mixing bowl, cream butter and both sugars, then beat in egg and vanilla. Stir in oil.

Add flour mixture and stir until it is almost fully incorporated, then stir in the corn flakes, oatmeal, pecans and chocolate chips. Continue stirring until flour disappears.

Chill dough for at least an hour – it will get very firm and almost crumbly. When ready to bake, scoop up with a spoon and form into golf ball size mounds. Space 3 inches apart on ungreased cookie sheets and press the dough mounds down slightly to make round discs. Bake for 13-15 minutes. Baking them longer should make them a bit crunchier.