Saturday, December 25, 2010

Day 25: Melty Snowmen

Well, another year down. it's been fun, but i'll be happy if i don't have to see a stick of butter for a few weeks!
Last year my last recipe was something fun for the family to do together, and i decided to do the same thing this year.
My cousin's wife posted this link on facebook at the beginning of my baking season and i had to make these, cause they were just SO CUTE!

So instead of reposting all of it, i'm going to direct you to the link of the cutest cookies ever!


Happy baking and Merry Christmas!

Friday, December 24, 2010

Day 24: Surprise Crinkles

I made these with Milky Ways Midnight last year...well this year i got a grab bag of chocolates, Snickers, Milky Ways, Milky Ways Midnight, Twix, and 3 Musketeers. So now it's REALLY a surprise cookie! :)

Surprise Crinkles


Ingredients
  • 1 cup shortening
  • 1/2 cup butter, softened
  • 2 cups packed brown sugar
  • 1 cup sugar
  • 3 eggs
  • 1-1/2 teaspoons vanilla extract
  • 4-1/4 cups all-purpose flour
  • 1-1/2 teaspoons baking soda
  • 1/4 teaspoon ground cinnamon
  • 1/8 teaspoon salt
  • 2 packages (13.3 ounces each) fun-size Milky Way candy bar
Directions
  • In a large bowl, cream the shortening, butter and sugars until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking soda, cinnamon and salt; gradually add to the creamed mixture and mix well.
  • Roll into 1-1/2-in. balls. Cut each candy bar into fourths; push one portion into the center of each ball, completely covering candy with dough. Place 2 in. apart on ungreased baking sheets.
  • Bake at 350° for 12-14 minutes or until golden brown and surface cracks. Remove to wire racks to cool. Yield: 9 dozen.

Thursday, December 23, 2010

Day 23: Snickerdoodle Sandwiches

This last week if you haven't noticed is all about the recipes that we tried in the past challenges and are craving them! This is the ONLY time of year i make cookies. I refuse to do it the rest of the year! I'll bake something else, but not cookies.

So here is a quick recipe that helps those not so savvy in the kitchen dress up some store bought sugar cookie dough!

Snickerdoodle Sandwiches

Ingredients

3 tablespoons granulated sugar
1-1/2 teaspoons ground cinnamon
1 16-1/2-ounce package refrigerated sugar cookie dough
1 8-ounce package cream cheese, softened
3 tablespoons honey
3 tablespoons snipped golden raisins or raisins


Directions

1. Preheat oven to 375 degrees F. In a small bowl, combine sugar and 1 teaspoon of the cinnamon. Shape cookie dough into 3/4- to 1-inch balls; roll balls in cinnamon-sugar to coat. Place balls 1 inch apart on an ungreased cookie sheet.

2. Bake in the preheated oven for 7 to 9 minutes or just until edges are firm. Transfer cookies to a wire rack; let cool.

3. Meanwhile, for filling: In a medium bowl, combine cream cheese, honey, and the remaining 1/2 teaspoon cinnamon. Beat with a wire whisk until smooth. If desired, stir in raisins.

4. Spread filling generously on the bottoms of half of the cookies. Top with remaining cookies, flat sides down, pressing lightly together. Makes about 24 sandwich cookies.

Wednesday, December 22, 2010

Day 22: Peanut Crisps

A sweet and salty treat. we made these last year as well, and they were too good to not make them again!

Peanut Crisps


Ingredients
makes 3 1/2 dozen
1 cup all-purpose flour
1/4 teaspoon coarse salt
1/4 teaspoon baking soda
4 tablespoons unsalted butter, softened
1 1/4 cups packed light-brown sugar
1 large egg
1 teaspoon pure vanilla extract
1 cup salted whole peanuts

Directions
Preheat oven to 350 degrees. Stir together flour, salt, and baking soda in a small bowl; set aside. Put butter and sugar in the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until pale and fluffy, about 2 minutes.
Mix in egg and vanilla. Reduce speed to low. Gradually add flour mixture; mix until combined. Stir in peanuts.
Drop 2 teaspoons of dough on baking sheets lined with parchment paper, spacing about 3 inches apart. Lightly flatten to 1 1/2 inches in diameter. Bake cookies, rotating sheets halfway through, until edges are just golden, about 13 minutes. Let cool on sheets on wire racks.Cookies can be stored in airtight containers at room temperature up to 1 week.

Tuesday, December 21, 2010

Day 21: Pineapple Delights

I made these last year and had to make a second batch to give out, cause the first never made it out the door! They are sooooo good.

Pineapple Delights


Ingredients
  • 1 cup butter, softened
  • 1 cup sugar
  • 1 cup packed brown sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 4 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 can (8 ounces) unsweetened crushed pineapple, drained
  • 1 cup chopped walnuts
  • 1/4 cup chopped maraschino cherries

Directions
  • In a large bowl, cream butter and sugars until light and fluffy. Add the eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder, baking soda and salt; gradually add to the creamed mixture and mix well. Stir in the pineapple, walnuts and cherries.
  • Drop by rounded tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake at 425° for 7-9 minutes or until lightly browned. Remove to wire racks to cool. Yield: 7 dozen.

Monday, December 20, 2010

Day 20: Easy Oreo Truffles

Anything with Oreos is a go in my home!

East Oreo Truffles
Ingredients
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1 pkg. (1 lb. 2 oz.) OREO Cookies, finely crushed (about 4-1/4 cups), divided
2 pkg. (8 squares each) BAKER'S Semi-Sweet Chocolate, melted

Directions
MIX cream cheese and 3 cups cookie crumbs until well blended.

SHAPE into 48 (1-inch) balls. Dip in melted chocolate; place on waxed paper-covered baking sheet. Sprinkle with remaining cookie crumbs.

REFRIGERATE 1 hour or until firm. Store in tightly covered container in refrigerator.

Sunday, December 19, 2010

Day 19: Rum Balls-AGAIN! but a different recipe

We like rum balls in this house. and i promised the boss i would bring her some, so i decided to try a different recipe.

Rum Balls a la Emeril

Ingredients

1 1/2 cups confectioners' sugar
2 tablespoons cocoa powder
1/2 teaspoon ground allspice
1/2 cup dark rum
2 tablespoons light corn syrup
2 1/2 cups finely crushed vanilla wafers
1 cup finely chopped, toasted walnuts

Directions
Into a large bowl, sift together 1 cup of the confectioners' sugar, the cocoa powder and allspice. Stir in the rum and corn syrup. Stir in the vanilla wafers and walnuts, and mix well. Place in the refrigerator to firm up slightly, about 30 minutes. (The mixture may appear crumbly and dry; this is O.K.)

Place the remaining 1/2 cup confectioners' sugar in a shallow bowl or dish.

Using a tablespoon, scoop out portions of the chocolate mixture and press into 1-inch balls. Using your hands, roll the balls in the confectioners' sugar, coating evenly.

Place on a baking sheet, cover with plastic wrap and refrigerate overnight. Store in an airtight container in the refrigerator for up to 2 weeks, placing waxed paper between the layers to prevent sticking.

Saturday, December 18, 2010

Day 18: Peanut Butter Puppy Poppers


Christmas is for the dogs too! :) I make these every year for all our 4 legged friends

Peanut Butter Puppy Poppers

2 cups whole-wheat flour

1 tbsp. baking powder
1 cup peanut butter (chunky or smooth)
1 cup milk

Preheat oven to 375'F. In a bowl, combine flour and baking powder. In another bowl, mix peanut butter and milk, then add to dry ingredients and mix well. Place dough on a lightly floured surface and knead. Roll dough to 1/4 inch thickness and use a cookie cutter to cut out shapes. Bake for 20 minutes on a greased baking sheet until lightly brown. Cool on a rack, then store in an airtight container. --- This is the original recipe, but I have found the cookies burn easily.

Friday, December 17, 2010

Day 17: Brown Eyed-Susans

Brown Eyed Susans

Ingredients

1 cup butter
1/4 cup white sugar
1/2 teaspoon almond extract
2 cups all-purpose flour
1/2 teaspoon salt
1 cup confectioners' sugar
2 tablespoons unsweetened cocoa powder
1 tablespoon hot water
1/2 teaspoon vanilla extract

Directions

Preheat oven to 375 degrees F (190 degrees C).
Cream butter or margarine and 1/4 cup white sugar until light and fluffy. Blend in almond extract. Add flour and salt; mix well.
Shape rounded teaspoonfuls of dough into balls. Place on ungreased cookie sheet. Flatten middle of dough ball with thumb print. Bake 8 - 10 minutes or until golden brown around edges. Let cool.
To make Frosting: combine confectioner's sugar and cocoa. Add water and vanilla and mix well. Place chocolate frosting into thumb print indention of cooled cookies.

Thursday, December 16, 2010

Day 16: Chocolate Snowballs

Chocolate Snowballs

Ingredients

* 3/4 cup butter, softened
* 3/4 cup packed brown sugar
* 1 egg
* 1/4 cup milk
* 1 teaspoon Spice Island® Pure Vanilla Extract
* 2 cups all-purpose flour
* 1/2 cup baking cocoa
* 1 teaspoon baking powder
* 1/2 teaspoon salt
* 1/4 teaspoon baking soda
* Confectioners' sugar

Directions

* In a large bowl, cream butter and brown sugar until light and fluffy. Add the egg, milk and vanilla; mix well. Combine the flour, cocoa, baking powder, salt and baking soda; gradually add to creamed mixture. Cover and refrigerate overnight.
* Shape into 1-in. balls; place 2 in. apart on ungreased baking sheets. Bake at 350° for 7-8 minutes or until tops are crackled. Remove to wire racks to cool completely. Roll in confectioners' sugar. Yield: 6 dozen.

Wednesday, December 15, 2010

Day 15: Wreath Cookies

Wreath Cookies

Ingredients

* 1 cup butter, softened
* 1-1/2 cups sugar
* 6 ounces white baking chocolate, melted
* 2 eggs
* 2 teaspoons Spice Island® Pure Vanilla Extract
* 4 cups all-purpose flour
* 1/2 teaspoon salt
* 2-1/2 cups confectioners' sugar
* 1/4 cup plus 2 teaspoons water, divided
* 3 cups flaked coconut
* 6 to 8 drops green food coloring
* 1/4 cup red-hot candies

Directions

* In a large bowl, cream butter and sugar until light and fluffy. Beat in the chocolate, eggs and vanilla. Combine flour and salt; gradually add to creamed mixture and mix well.
* On a lightly floured surface, roll out dough to 1/4-in. thickness. Cut with a floured 3-in. scalloped cookie cutter. Place 1 in. apart on ungreased baking sheets; cut out centers using a floured 1-in. scalloped cookie cutter.
* Bake at 350° for 10-14 minutes. Remove to wire racks to cool completely.
* For glaze, in a small bowl, combine confectioners' sugar and 1/4 cup water. Place coconut in a resealable plastic bag; add food coloring and remaining water. Seal bag and toss until coconut is tinted.
* Spread cookies with glaze; sprinkle with coconut. Decorate with red-hots. Yield: 4 dozen.

Tuesday, December 14, 2010

Day 14: Toffee Meringue Drops

Toffee Meringue Drops

Ingredients

* 2 egg whites
* 1/8 teaspoon cream of tartar
* 1/2 cup sugar
* 1/2 cup milk chocolate English toffee bits
* 1/2 cup finely chopped pecans
Directions

* In a large bowl, beat egg whites and cream of tartar on medium speed until soft peaks form. Gradually add sugar, 1 tablespoon at a time, beating on high until stiff glossy peaks form and sugar is dissolved, about 6 minutes. Fold in toffee bits and pecans.
* Drop by tablespoonfuls 2 in. apart onto parchment paper-lined baking sheets. Bake at 250° for 25-30 minutes or until set and dry. Turn oven off; leave cookies in oven for 1 hour.
* Cool completely on pans on wire racks. Store in an airtight container. Yield: 3 dozen.

Monday, December 13, 2010

Day 13: Buttery Bow Cookies

Buttery Bow Cookies


Ingredients

* 3 cups all-purpose flour
* 1 teaspoon baking powder
* 1/4 teaspoon salt
* 1 cup cold butter, cubed
* 1 egg, lightly beaten
* 1/2 cup heavy whipping cream
* 3 tablespoons butter, melted
* Red and green colored sugar

Directions

* In a large bowl, combine the flour, baking powder and salt; cut in butter until crumbly. Combine egg and cream; gradually beat into crumb mixture until a ball forms. Cover and refrigerate for 30 minutes or until easy to handle.
* Divide dough into three portions. On a lightly floured surface, roll each portion into an 8-in. x 6-in. rectangle. Brush with melted butter; sprinkle with colored sugar. Cut into 8-in.-long x 1/4-in.-wide strips. Place 2 in. apart on ungreased baking sheets; form into bows.
* Bake at 350° for 10-12 minutes or until bottoms are lightly browned. Remove from pans to wire racks. Yield: 6 dozen.

Sunday, December 12, 2010

Day 12: Pizzelles

A tradition in the Almas family.

Pizzelles
Ingredients

6 eggs
1 1/2 cups white sugar
1 cup margarine, melted and cooled
2 tablespoons anise extract
3 1/2 cups all-purpose flour
4 teaspoons baking powder

Directions

  • Beat eggs and sugar with an electric mixer until fluffy. Stir in the melted margarine and anise extract. Combine the flour and baking powder; stir in gradually. Dough will be sticky.
  • Preheat your pizzelle iron according to the manufacturer's instructions. Drop batter by rounded spoonfuls onto the iron. Close and cook for about 90 seconds, or until steam stops coming out of the iron. Carefully remove and cool. Store in an airtight tin at room temperature.

Saturday, December 11, 2010

Day 11: Raspberry Ribbons

Raspberry Ribbons
Ingredients

1 cup butter (no substitutes), softened
1/2 cup sugar
1 egg
1 teaspoon vanilla extract
2 1/4 cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup raspberry jam
GLAZE:
1 cup confectioners' sugar
2 tablespoons evaporated milk
1/2 teaspoon vanilla extract

Directions

  • In a mixing bowl, cream butter and sugar. Beat in egg and vanilla. Combine the flour, baking powder and salt; gradually add to creamed mixture and mix well.
  • Divide dough into four portions; shape each into a 10-in. x 2-1/2-in. log. Place 4 in. apart on greased or foil-lined baking sheets. Make a 1/2-in. depression down the center of each log. Bake at 350 degrees F for 10 minutes.
  • Fill depressions with jam. Bake 10-15 minutes longer or until lightly browned. Cool for 2 minutes. Remove to a cutting board; cut into 3/4-in. slices. Place on wire racks.
  • In a small bowl, combine glaze ingredients until smooth. Drizzle over warm cookies. cool completely.

Friday, December 10, 2010

Day 10: Cranberry Orange Cookies

Cranberry Orange Cookies

Ingredients

1 cup butter, softened
1 cup white sugar
1/2 cup packed brown sugar
1 egg
1 teaspoon grated orange zest
2 tablespoons orange juice
2 1/2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
2 cups chopped cranberries
1/2 cup chopped walnuts (optional)

1/2 teaspoon grated orange zest
3 tablespoons orange juice
1 1/2 cups confectioners' sugar

Directions

  • Preheat the oven to 375 degrees F (190 degrees C).
  • In a large bowl, cream together the butter, white sugar and brown sugar until smooth. Beat in the egg until well blended. Mix in 1 teaspoon orange zest and 2 tablespoons orange juice. Combine the flour, baking soda and salt; stir into the orange mixture. Mix in cranberries and if using, walnuts, until evenly distributed. Drop dough by rounded tablespoonfuls onto ungreased cookie sheets. Cookies should be spaced at least 2 inches apart.
  • Bake for 12 to 14 minutes in the preheated oven, until the edges are golden. Remove from cookie sheets to cool on wire racks.
  • In a small bowl, mix together 1/2 teaspoon orange zest, 3 tablespoons orange juice and confectioners' sugar until smooth. Spread over the tops of cooled cookies. Let stand until set.

Thursday, December 9, 2010

Day 9: Brownie Covered Oreos

i need to thank my girl Jana for this find. as soon as i saw it, i knew i HAD to make them.

Brownie Covered Oreos
Ingredients
1 Brownie mix (or use your own brownie recipe)
1 package Oreos, I used the Holiday ones
White chocolate, melted for drizzle, or Wilton White frosting pen works great
White nonpariels Sprinkles

Directions
1. Preheat oven to 350 degrees F. Prepare brownie batter according to package directions. Leave in mixing bowl. Dip Oreos in brownie batter then place in bottom of cupcake tins that have been generously sprayed with cooking spray. Bake for 12-15 minutes, until brownies are cooked through (doesn’t take long). As soon as you remove, take a plastic knife and run along edges, (this is VERY important so you get the cookie out with brownies not stuck to pan
2. Let cool for 5 minutes, remove drizzle with melted white chocolate or the Wilton White icing pen, sprinkle with nonpariels and EAT! Enjoy
Makes entire package of Oreos

Wednesday, December 8, 2010

Day 8: Lemon Drop Cookies

Lemon Drop Cookies
Ingredients
1/2 cup butter, softened
3/4 cup sugar
1 egg
1 tablespoon half-and-half cream
1 teaspoon grated lemon peel
1-1/2 cups all-purpose flour
1/2 cup finely crushed lemon drops
1 teaspoon baking powder
1/4 teaspoon salt

Directions
In a large bowl, cream butter and sugar until light and fluffy. Beat in the egg, cream and peel. Combine the flour, lemon drops, baking powder and salt; gradually add to the creamed mixture and mix well.
Drop by rounded teaspoonfuls 3 in. apart onto greased baking sheets. Bake at 350° for 8-10 minutes or until edges are lightly browned. Cool for 2 minutes before removing to wire racks. Yield: about 3-1/2 dozen.


Nutrition Facts: 1 serving (2 each) equals 120 calories, 5 g fat (3 g saturated fat), 22 mg cholesterol, 97 mg sodium, 18 g carbohydrate, trace fiber, 1 g protein.

Tuesday, December 7, 2010

Day 7: Rum Balls

Anything including Rum is my kinda thing :)

Rum Balls
Ingredients
2-1/2 cups crushed vanilla wafers (about 75 wafers)
1 cup ground pecans
1 cup confectioners' sugar
2 tablespoons plus 2 teaspoons baking cocoa
1/4 cup rum
3 tablespoons honey
2 tablespoons water
Additional confectioners' sugar and/or crushed vanilla wafers




Directions
In a large bowl, combine the wafer crumbs, pecans, confectioners' sugar and cocoa. Combine the rum, honey and water; stir into crumb mixture.
Shape into 1-in. balls. Roll in additional confectioners' sugar and/or wafer crumbs. Store in an airtight container. Yield: 3-1/2 dozen.

Monday, December 6, 2010

Day 6: Lemon Crisp Cookies

a tangy sweet crispy crunchy chewy cookie.
yea, i think that best explains it!

  • Lemon Crisp Cookies

  • Ingredients
  • 1 package (18-1/4 ounces) lemon cake mix
  • 1 cup crisp rice cereal
  • 1/2 cup butter, melted
  • 1 egg, lightly beaten
  • 1 teaspoon grated lemon peel
  • Directions
  • In a large bowl, combine all the ingredients (dough will be crumbly). Shape into 1-in. balls. Place 2 in. apart on ungreased baking sheets.
  • Bake at 350° for 10-12 minutes or until set. Cool for 1 minute; remove from pan to a wire rack to cool completely. Yield: about 4 dozen.

Nutrition Facts: 1 serving (2 each) equals 128 calories, 6 g fat (3 g saturated fat), 19 mg cholesterol, 189 mg sodium, 18 g carbohydrate, trace fiber, 1 g protein.

Sunday, December 5, 2010

Day 5: Eggnog Thumbprint Cookies

Eggnog Thumbprint Cookies

Ingredients
  • 2/3 cup butter, softened
  • 1/2 cup sugar
  • 2 eggs, separated
  • 1 teaspoon Spice Island® Pure Vanilla Extract
  • 1-1/2 cups all-purpose flour
  • 1/4 teaspoon salt
  • 1/8 teaspoon ground nutmeg
  • 1 cup finely chopped walnuts
  • FILLING:
  • 1/4 cup butter, softened
  • 1 cup confectioners' sugar
  • 1/4 teaspoon rum extract
  • 1 to 2 teaspoons milk
  • 1 to 2 drops yellow food coloring, optional
Directions
  • In a large bowl, cream butter and sugar until light and fluffy. Beat in egg yolks and vanilla. Gradually stir in the flour, salt and nutmeg and mix well. Cover and refrigerate for 1 hour or until firm.
  • In a small bowl, whisk egg whites until foamy. Shape dough into 1-in. balls; dip in egg whites, then roll in walnuts. Place 2 in. apart on baking sheets coated with cooking spray.
  • Using a wooden spoon handle, make a 1/2-in. indentation in the center of each ball. Bake at 350° for 10-12 minutes or until center is set. Carefully remove from pans to wire racks to cool.
  • For filling, combine the butter, confectioners' sugar, extract and enough milk to achieve a spreading consistency. Tint with food coloring if desired. Pipe about 1/2 teaspoon into each cookie. Yield: 4 dozen.

Saturday, December 4, 2010

Day 4: Chocolate Truffle Cookie

Chocolate Truffle Cookie
  • Ingredients
  • 1-1/4 cups butter, softened
  • 2-1/4 cups confectioners' sugar
  • 1/3 cup baking cocoa
  • 1/4 cup sour cream
  • 1 tablespoon Spice Island® Pure Vanilla Extract
  • 2-1/4 cups all-purpose flour
  • 2 cups (12 ounces) semisweet chocolate chips
  • 1/4 cup chocolate sprinkles
Directions
  • In a large bowl, cream butter, confectioners' sugar and cocoa until light and fluffy. Beat in sour cream and vanilla. Add flour; mix well. Stir in chocolate chips. Refrigerate for 1 hour.
  • Roll into 1-in. balls; dip in chocolate sprinkles. Place, sprinkled side up, 2 in. apart on ungreased baking sheets. Bake at 325° for 10 minutes or until set. Cool 5 minutes before removing to a wire rack to cool completely. Yield: about 5-1/2 dozen.

Friday, December 3, 2010

Day 3: Red Velvet Cookies

Red Velvet Cookies

Ingredients
  • 1 cup shortening
  • 1 cup sugar
  • 3/4 cup packed brown sugar
  • 3 eggs, separated
  • 2 teaspoons red food coloring
  • 4 cups all-purpose flour
  • 3 tablespoons baking cocoa
  • 3 teaspoons baking powder
  • 1 teaspoon salt
  • 1 cup buttermilk
  • 2 cups (12 ounces) Nestlé® Tollhouse® Semi-Sweet Morsels


  • FROSTING:
  • 1-1/2 cups butter, softened
  • 3-3/4 cups confectioners' sugar
  • 1/8 teaspoon salt
  • 3 to 4 tablespoons 2% milk

  • Directions
  • In a large bowl, cream the shortening and sugars until light and fluffy. Beat in egg yolks and food coloring. Combine the flour, cocoa, baking powder and salt. Add to the creamed mixture alternately with buttermilk, beating well after each addition.
  • In another bowl with clean beaters, beat egg whites until stiff peaks form; fold into batter. Fold in chocolate chips. Drop by tablespoonfuls 2 in. apart onto greased baking sheets. Bake at 350° for 12-14 minutes or until set. Remove to wire racks to cool completely.
  • In a large bowl, beat the butter, confectioners' sugar and salt until blended. Add enough milk to achieve desired consistency. Crumble eight cookies and set aside. Frost remaining cookies; sprinkle with cookie crumbs. Store in an airtight container or freeze for up to 1 month. Yield: 7-1/2 dozen.
Nutrition Facts: 1 cookie equals 124 calories, 7 g fat (3 g saturated fat), 15 mg cholesterol, 71 mg sodium, 16 g carbohydrate, trace fiber, 1 g protein.

Thursday, December 2, 2010

Day 2: Almond Cookies

A crisp cookie with a great almond flavoring. And at serving size being 2 and only 100 calories per serving it's a great low cal cookie to make.

Almond Cookies

Ingredients

  • 1 cup shortening
  • 1/2 cup plus 3 tablespoons sugar, divided
  • 1/4 cup packed brown sugar
  • 1 egg
  • 1 teaspoon almond extract
  • 2 cups all-purpose flour
  • 1-1/2 teaspoons baking powder
  • 1/8 teaspoon salt
  • 3 tablespoons sliced almonds

Directions

  • In a small bowl, cream the shortening, 1/2 cup sugar and brown sugar until light and fluffy. Beat in egg and extract. Combine the flour, baking powder and salt; gradually add to creamed mixture and mix well.
  • Shape into 1-in. balls. Roll in remaining sugar. Place 2 in. apart on ungreased baking sheets. Flatten with the bottom of a glass. Press three almond slices into the center of each.
  • Bake at 350° for 9-11 minutes or until edges are lightly browned. Cool for 2 minutes before removing to wire racks. Yield: 3 dozen.

Nutrition Facts: 1 serving (2 each) equals 100 calories, 6 g fat (1 g saturated fat), 6 mg cholesterol, 20 mg sodium, 11 g carbohydrate, trace fiber, 1 g protein.

Wednesday, December 1, 2010

Day 1: Mocha Truffle Cookies

Welcome to the 3rd annual 25 days of cookies! I needed to start slowly, so an easy recipe, that is also easy to please.

Crispy on the outside and gooey in the middle. Exactly how a cookie should be!

Mocha Truffle Cookies

Ingredients
  • 1/4 cup butter, cubed
  • 1/4 cup semisweet chocolate chips
  • 1-1/2 teaspoons instant coffee granules
  • 1/3 cup sugar
  • 1/3 cup packed brown sugar
  • 1 egg, lightly beaten
  • 1 teaspoon Spice Island® Pure Vanilla Extract
  • 1 cup all-purpose flour
  • 2 tablespoons plus 2 teaspoons baking cocoa
  • 1/4 teaspoon baking powder
  • 1/8 teaspoon salt
  • 1/3 cup English toffee bits or almond brickle chips
  • 1 ounce milk chocolate, melted

Directions

  • In a microwave-safe bowl, melt butter and chocolate; stir until smooth. Stir in coffee granules until dissolved; cool for 5 minutes. Transfer to a small bowl. Add the sugars, egg and vanilla.
  • Combine the flour, cocoa, baking powder and salt; add to chocolate mixture and mix well. Stir in toffee bits.
  • Drop by rounded tablespoonfuls 2 in. apart onto a baking sheet lightly coated with cooking spray.
  • Bake at 350° for 8-10 minutes or until set. Cool for 1 minute before removing to a wire rack to cool completely. Drizzle with melted milk chocolate. Yield: 15 cookies.
Nutritional Facts: 1 cookie equals 152 calories, 7 g fat (4 g saturated fat), 25 mg cholesterol, 94 mg sodium, 22 g carbohydrate, 1 g fiber, 2 g protein.

Wednesday, May 26, 2010

One-Pan Oven Roasted Chicken Feast

Holy Moly!
those are really the only words i have after this meal.

Once again from Teresa Giudice's Skinny Italian book. If you don't have this thing, GET IT!
I don't even have a picture of this because we dug in and i totally forgot!! I will take one the next time i make it.

One-pan Oven Roasted Chicken Feast

For chicken
6 boneless and skinless chicken breast
1/2c dry white wine
1/4c extra virgin olive oil
2 teaspoons dried oregano
2 garlic cloves, minced
1/2 teaspoon salt
1/4 teaspoon crushed hot red pepper

For vegetables
9 medium red potatoes, scrubbed and cut into quarters
3 large carrots, cut into 1/2 inch long rounds
1 tablespoon extra virgin olive oil
4 ripe plum tomatoes, cut into 1/2 inch thick rounds
2 medium onions, sliced into 1/4 inch thick half moons
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 tablespoon chopped fresh parsley

1. For the chicken, position a rack in the center of the oven, and preheat the oven to 375 degrees. lightly oil a roasting pan large enough to hold the chicken in one layer

2. lightly pound each chicken breast with the flat side of a meat pounder until it's 1/2 inch thick. whisk wine, oil, oregano, garlic, salt and hot pepper in a dish. add the chicken and cover. refridgerate and marinate for about 1 1/4hr, but not longer than 1 1/2 hrs. Turning occasionally, while roasting the potatoes and carrots

3. Toss the potatoes and carrots with the oil in a large bowl. Place them in the roasting pan. cover with aluminum foil and bake for 45 min. Uncover and bake for 15 minutes more.

4. Remove the roasting pan from the oven. scatter the tomatoes and onions over the vegetables in the pain. add salt and pepper, and toss together. remove the chicken from the marinate and arrange them in the pan. Pour the marinate over the chicken and the vegetables. Return to the oven, bake until the chicken is cooked. about 25 minutes. (chicken will be white-ish not a toasty brown, it's from all the liquid)

Nutrition Information-Servings 6
510 calories; 49g carbs; 16g fat; 7g fiber; 45g protein
Weight Watcher Points-11 (for chicken and vegetables!! how awesome is THAT!?)

Tuesday, May 25, 2010

Sicilian Steak

This recipe comes from the super fabulous Teresa Giudice's new book "Skinny Italian"
This was REALLY good.

Sicilian Steak

2 (1lb each) shell steaks (also known as strip steak) 1" thick
1/4 cup extra virgin olive oil
2 garlic cloves, minced
1/3 dried bread crumbs
2 tablespoons freshly grated Parmigiano-Reggiano
1 teaspoon dried oregano
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper



1. Trim excess fat from the steaks. combine oil and garlic and marinate steaks on each side for 15 min each side.
2. Mix bread crumbs, cheese, oregano, salt and pepper together and put in shallow bowl. remove steaks from oil, letting the oil cling, and dip each steak into the bread crumb mixture, patting the bread crumbs to make sure they stick. let stand for 10 minutes to set the crumbs.
3. Position a broiler rack 6 to 8 inches from the source of heat and preheat the broiler. (if the crust starts to burn move rack down)
4. Place steak on the rack and broil until the crust is lightly browned, and flip and do the same for the other side. cook until done to your liking.
transfer to a platter and let stand for 3 minutes, cut across the grain into 1/2 inch thick slices and serve.

Nutrition Information (servings-4)
490 Calories; 7g carbs; 29g fat; 10 g saturated fat; 1 g fiber; 37g protein; 343mg sodium

New books means new recipes!

I just got 3 new books. Cook Yourself Thin, Cook Yourself Thin Faster, and Skinny Italian. All of our dinners this week come from one of them. and these little muffins are breakfast for the week.

Banana Chocolate Chip Muffins
Serves 12
Calories per serving: 200


1 cup all-purpose flour
1 cup whole-wheat flour
1/2 cup rolled oats
2 teaspoon ground cinnamon
2 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 ripe banana, mashed
1/4 cup chopped walnuts
1/2 cup light brown sugar
2 tablespoons vegetable oil
2 large eggs
1 1/4 cups reduced-fat buttermilk
1 teaspoon pure vanilla extract
2 tablespoons chocolate chips

1. Preheat the oven to 400 degrees. Line a 12-muffin tray with paper liners. Set aside.

2. In a standing mixer, combine the all-purpose flour, whole-wheat flour, rolled oats, ground cinnamon, baking powder, baking soda, salt and mashed banana, and blend on low speed for 2 minutes. Add the walnuts, brown sugar, vegetable oil, eggs and reduced-fat buttermilk, and blend for 2 minutes on medium speed. Add the vanilla extract and mix until well combined.

3. Using an ice cream scoop, portion the batter evenly into the muffin tin, and top each muffin with 3 to 4 chocolate chips. Bake at 400 degrees for 15 minutes. Once muffins are baked through, remove them from the oven and let cool. Serve.

Tuesday, May 11, 2010

Love.

Simple enough title for what my feelings are towards these little pieces of heaven. have these for dessert, breakfast, snack, whatever!

Chilly Chocolate Mousse Crepes

Ingredients:

2 Ready to Use 9 Inch Crepes
1 Jell-O Sugar Free Reduced Calorie Pudding Snack; Chocolate Vanilla
1/2 cup Cool Whip Free

Directions:

Fold Cool Whip into pudding and stir until blended. Gently tear or cut each crepe in half. Into the center of each crepe half, spoon 1/4 of pudding mixture. Fold crepes envelope-style, ensuring that there is nowhere for mixture to seep out. Place crepes in freezer for at least 1 hour. Spray a skillet with nonstick spray and set on medium heat. Beginning with the thinner crepe side down, heat for 1 minute. Carefully turn crepe and heat for an additional minute or two. Crepes will be slightly browned ‘n toasty on outside but cool ‘n creamy on the inside!

Nutrition Info
1 crepe: 55 calories, 1g fat, 90mg sodium, 8g carbs, 0g fiber, 5g sugars, 1g protein
Weight Watcher Points=1

Tuesday, April 27, 2010

I love my grill.

This was REALLY good. and i'm stressing the REEEEEEEEEALLY good part. Even hubby commented SEVERAL times DURING the meal at how good it was. and yes I AM YELLING.

it had a sweet and tangy taste all at the same time. a flavor explosion in your mouth really.
I served with sweet corn, and it was the perfect match.

Grilled Asian Flank Steak

Ingredients
1/4 cup thinly sliced green onions
1/4 cup unsweetened pineapple juice
1/4 cup soy sauce
1/4 cup ketchup
1/4 cup plum sauce
2 tablespoons minced fresh cilantro
3 garlic cloves, minced
1 tablespoon minced fresh ginger root
1 beef flank steak (1-1/4 pounds)

Directions
In a small bowl, combine the first eight ingredients. Pour 3/4 cup marinade into a large resealable plastic bag; add the steak. Seal bag and turn to coat; refrigerate for 4 hours or overnight. Cover and refrigerate remaining marinade.
Drain and discard marinade. Grill steak, covered, over medium heat for 6-8 minutes on each side or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145°; medium, 160°; well-done, 170°), basting occasionally with reserved marinade. To serve, thinly slice across the grain. Yield: 4 servings.

Nutrition Information
4 ounces cooked steak equals 265 calories, 10 g fat (4 g saturated fat), 68 mg cholesterol, 1,050 mg sodium, 11 g carbohydrate, trace fiber, 29 g protein.
Weight Watcher Points-6

What you should be eating everyday.

Most people don't know what you should be eating. here is a list that should help people out. this is a well balanced diet. This mixed with exercise will help you lose/maintain weight. This is from Cooking Light Magazine via Kathy Kitchens Downie, RD and Mary Simpson Creel, MS, RD

Women Ages 25-50
Calories 2,000
Protein 50g
Fat 65g or less
Saturated Fat 20g or less
Carbohydrates 304g or less
Fiber 25g to 35g
Cholesterol 300mg or less
Iron 18mg
Sodium 2,300mg or less
Calcium 1,000mg

Women Ages 50 and up
Calories 2,000 or less
Protein 50g
Fat 65g or less
Saturated Fat 20g or less
Carbohydrates 304g or less
Fiber 25g to 35g
Cholesterol 300mg or less
Iron 18mg
Sodium 1,500mg or less
Calcium 1,200mg

Men ages over 24
Calories 2,700 or less
Protein 63g
Fat 88g or less
Saturated Fat 27g or less
Carbohydrates 410g or less
Fiber 25g to 35g
Cholesterol 300mg or less
Iron 18mg
Sodium 2,300mg or less
Calcium 1,000mg

Low Fat, High Taste Breakfast

Good Ol' Hungry Girl again. This book is going to be my new bible i swear. This does take some time to cook, but it's so worth it!

The Big Apple French Toast Casserole
Ingredients:
2 tbsp. light whipped butter or light buttery spread (like Brummel & Brown)
8 slices light bread, cut into cubes
1 apple (preferably Fuji), cored, peeled, and diced
4 oz. fat-free cream cheese, room temperature
1 1/4 cups light vanilla soymilk
1 cup fat-free liquid egg substitute (like Egg Beaters Original)
1 cup plus 2 tbsp. sugar-free pancake syrup, divided
1/4 tsp. cinnamon
1 no-calorie sweetener packet (like Splenda), or more to taste

Directions:
Preheat oven to 350 degrees.

In a small microwave-safe bowl, microwave butter until melted. Set aside.

Spray an 8-inch by 8-inch baking dish with nonstick spray. Place bread cubes evenly along the bottom of the dish. Sprinkle diced apple evenly over the bread.

In a medium-large bowl, combine melted butter, cream cheese, soymilk, egg substitute, 2 tbsp. syrup, cinnamon, and sweetener. If you like your French toast pretty sweet, add an extra packet of sweetener. Using a handheld electric mixer set to medium speed, mix until lump-free and smooth. Pour mixture over the bread and apple.

Make sure bread is soaked in the liquid mixture. If needed, toss lightly to coat. Bake in the oven for about 45 minutes, until egg mixture is pretty firm and cooked through. (Be sure not to overcook, as bread could burn.) Let cool slightly.

Cut into quarters and serve with remaining 1 cup syrup for dipping. Dig in!


Nutrition Information:
PER SERVING (1/4th of recipe): 232 calories, 4.25g fat, 687mg sodium, 38.5g carbs, 5.5g fiber, 8g sugars, 16.5g protein
Weight Watcher Points-4

Monday, April 26, 2010

Bring on the strawberries!

Have you ever seen those dessert shells they always have in the produce section of the grocery store? Well i did, and that's where the story starts. talking to my cousin Steph this week she mentioned strawberry shortcake and that triggered the severe craving for it. Eating healthy is fine and well, until you hit a craving for something like strawberry shortcake...

So take at the grocery store i decided i was going to give it a whirl with the dessert shells. I picked them and looked at the Nutrtition label, and umm HELLO! 120 calories and 1 gram of fat. Why thank you to the makers of these little cake of heaven!.

I came home and grabbed my cutting board, knife and bowl and sliced up the strawberries ( i made all of the strawberries for almost 2 cups), then adding 1 tablespoon of sugar to let them sit in (about 2 hours), creating the most delish syrup-y goodness. I placed them in the shells and topped with fat free cool whip.

AMEN. HALLELUJAH. PRAISE JESUS.
they were exactly what i need to kick that shortcake habit.

a total of 140 calories and 2 grams of fat and 3 grams of fiber and 2 WW Points. these will be a staple this summer :)

Thursday, April 22, 2010

I could eat Mexican food everyday!

When we first got the Hungry Girl book i quickly turned to the Mexican meals. This is a crockpot one, which makes it even better!
Slow Cookin' Mexican Chicken

Ingredients
1 cup canned crushed tomatoes
1/2 cup jarred roasted red peppers packed in water, drained and chopped
1/4 cup canned diced green chiles
1 tablespoon dry taco seasoning mix
1/2 tablespoon garlic powder
1/4 teaspoon crushed red pepper, or more to taste
1/8 teaspoon black pepper, or more to taste
1 1/2 pounds raw boneless skinless lean chicken breasts, halved
Optional: Salt

Directions
Place all ingredients except chicken in the crock pot. Stir until mixed. add chicken and coat well.

Cover and cook on high for 3 to 4 hours or on low for 7 to 8 hours, until chicken is fully cooked.

Remove all the chicken and place it in a bow;. Shred each piece using two forks. Return to the pot and mix with other sauce.

tastes great with Whole Wheat wraps.

Nutrition Information:(this is just for the chicken and sauce)
Serving 2/3 cup; 155 calories; 1.25g fat; 339mg sodium; 5.5g carbs; .5 fiber; 2.5g sugar; 27g protein
Weight Watcher Points-3

Monday, April 19, 2010

Slower cooker love

i grabbed a couple new cookbooks this weekend and am VERY happy with my selections. Hungry Girl is my new fave....like ever.

Paul picked out this recipe for dinner tonight. Served with Wheat rolls it's a hit :)

Slow Cookin' BBQ Pulled Chicken

Ingredients:
1 1/2 lb. raw boneless skinless lean chicken breasts, halved
1 cup canned tomato sauce
1/2 cup ketchup
2 tbsp. plus 2 tsp. brown sugar (not packed)
2 tbsp. plus 2 tsp. cider vinegar
2 tsp. garlic powder
Optional: red pepper flakes, to taste



Directions:

Place all ingredients except the chicken in the crock pot. Stir until mixed. Add chicken and coat well with the sauce.

Cover and cook on high for 3 - 4 hours OR on low for 7 - 8 hours, until chicken is fully cooked.

Remove all the chicken and place it in a bowl. Shred each piece using two forks -- one to hold the chicken in place and the other to scrape across the meat and shred it. Return the shredded chicken to the crock pot, and mix well with the sauce.

If you're serving a group, keep the crock pot on its lowest setting, so the chicken stays warm. If you like, season to taste with red pepper flakes. Eat up!

PER SERVING (1/2 cup): 149 calories, 1g fat, 462mg sodium, 10g carbs, <0.5g fiber, 9g sugars, 22.5g protein
Weight Watcher Points-3

Thursday, March 25, 2010

Been a while, but i'm back...

I kind of took a break from trying new recipes, i needed it. I was starting to just go insane, and we needed to clean out our freezer!
but tonight was something new and delish!

Sirloin Steak with Dijon-Port Sauce

Ingredients
3 cups uncooked medium egg noodles
1 pound trimmed sirloin (about 1 inch thick)
1/2 teaspoon salt
1/2 teaspoon black pepper
Cooking spray
1/2 cup port or other sweet red wine
1/4 cup minced shallots
1 teaspoon bottled minced garlic
1/2 cup less-sodium beef broth
1 tablespoon Dijon mustard
1/2 teaspoon fresh thyme leaves


Preparation:
Cook noodles according to package directions, omitting salt and fat. Drain; keep warm.

While noodles cook, heat a nonstick skillet over medium-high heat. Sprinkle both sides of steak with salt and pepper. Lightly coat steak with cooking spray. Add steak to pan; cook 4 minutes on each side or until desired degree of doneness. Transfer meat to a platter; keep warm.

Add port to pan, scraping to loosen browned bits. Stir in shallots and garlic; cook 45 seconds, stirring frequently. Add beef broth; bring to a boil. Cook 20 seconds; remove from heat. Add mustard and thyme, stirring with a whisk.

Cut steak diagonally across grain into thin slices. Serve steak and sauce with the pasta.

Nutrition Facts
Calories: 344; Fat: 11g; Protein: 28.5g; Carbohydrate: 23.6g; Fiber: 1g; Cholesterol: 4.3mg; 97mg; Iron: Sodium: 501mg; Calcium: 36mg
Weight Watcher Points-8


Wednesday, January 27, 2010

Ok top favorite ingredient of all time is.....

Balsamic Vinegar. I declared it tonight. it just makes everything so good!
This is super easy to make, super delicious, and only 229 calories per chicken breast! i mean really. AMAZING!

Chicken Bruschetta

Ingredients
  • 1 teaspoon garlic powder
  • 1/2 teaspoon salt, divided
  • 1/4 teaspoon black pepper, divided
  • 4 (4-ounce) skinned, boned chicken breast halves
  • Cooking spray
  • 1 tablespoon olive oil
  • 1 (8-ounce) package presliced mushrooms
  • 1 small zucchini, quartered lengthwise and sliced (about 5 ounces)
  • 4 garlic cloves, minced
  • 1 cup chopped plum tomato
  • 1/2 cup chopped red onion
  • 1/2 cup chopped fresh basil
  • 4 teaspoons balsamic vinegar
  • 1/4 cup (1 ounce) grated fresh Parmesan cheese
Preparation

Preheat broiler.

Combine garlic powder, 1/4 teaspoon salt, and 1/8 teaspoon pepper in a small bowl; sprinkle chicken with garlic powder mixture. Place the chicken on a broiler pan coated with cooking spray, and broil for 6 minutes on each side or until chicken is done. Remove the chicken from pan, and keep warm.

Heat olive oil in a large nonstick skillet over medium-high heat. Add 1/4 teaspoon salt, mushrooms, zucchini, and minced garlic; sauté 2 minutes. Add 1/8 teaspoon black pepper, tomato, onion, basil, and vinegar; sauté 3 minutes. Serve the vegetable mixture over chicken; sprinkle with cheese.

Nutrition Facts
Calories: 229; Fat: 7.3g; Protein: 31.4g; Carbohydrate: 9.7g; Fiber: 2.1g; Cholesterol: 71mg; Iron: 2.3mg; Sodium: 489mg; Calcium: 126mg
Weight Watcher Points-5

Wednesday, January 20, 2010

Chillin' and Grillin'

So what if it snowed here today? I will never stop grilling!

Roadhouse Steaks with Ancho Chile Rub

Ingredients
  • 1 tablespoon freshly ground black pepper
  • 2 teaspoons ancho chile powder
  • 4 teaspoons Worcestershire sauce
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cumin
  • 1/8 teaspoon ground red pepper
  • 2 garlic cloves, minced
  • 4 (4-ounce) beef tenderloin steaks, trimmed
  • Cooking spray


Preparation

Prepare grill.

Combine first 8 ingredients in a small bowl. Rub spice mixture evenly over steaks; let stand 10 minutes.

Place steaks on a grill rack coated with cooking spray. Grill 5 minutes on each side or until desired degree of doneness.


Nutrition Facts
Calories: 177; Fat: 7.1g; Protein: 22.3g; Carbohydrate: 3.9g; Fiber: 1g; Cholesterol: 59mg; Iron: 2.1mg; Sodium: 441mg; Calcium: 34mg;
Weight Watcher Points-4

Monday, January 18, 2010

Pizza! Pizza!

My favorite food of all time is pizza, and on a diet, it's the one thing i always miss the most
so when i saw this recipe i had to try it!
and it was pretty good! Of course my husband asks "where the meat?" but hello, it's LIGHT for a reason buddy!

Phyllo Pizza with Feta, Basil, and Tomatoes

Ingredients
  • 1/2 cup (2 ounces) shredded part-skim mozzarella
  • 1/2 cup (2 ounces) finely crumbled reduced-fat feta cheese
  • 1/4 cup (1 ounce) grated fresh Parmigiano-Reggiano cheese
  • 1 tablespoon chopped fresh oregano
  • 1/4 teaspoon salt
  • 1/8 teaspoon freshly ground black pepper
  • 1 pkg frozen phyllo dough, thawed
  • Cooking spray
  • 2 cups thinly sliced plum tomato
  • 1/3 cup thinly sliced green onions
  • 1/4 cup fresh basil leaves


Preparation

1. Preheat oven to 375°.

2. Combine first 6 ingredients in a bowl.

3. Place phyllo sheet on a baking sheet coated with cooking spray. Coat phyllo sheet with cooking spray. Repeat with 2 more layers of phyllo. Sprinkle with 2 tablespoons cheese mixture. Repeat layers 5 times, ending with 2 phyllo sheets. Coat top phyllo sheet with cooking spray; sprinkle with 2 tablespoons cheese mixture. Pat tomato slices with a paper towel. Arrange tomato slices on top of cheese, leaving a 1-inch border. Sprinkle with onions and the remaining 6 tablespoons cheese mixture. Bake at 375° for 20 minutes or until golden. Sprinkle with basil leaves.

Nutrition Facts-2 slices
Calories: 195; Fat: 6.7g; Protein: 9.3g; Carbohydrate: 24.6g; Fiber: 1.9g; Cholesterol: 11.4mg; Iron: 1.7mg; Sodium: 526mg; Calcium: 158mg
Weight Watchers Points-4

Tuesday, January 12, 2010

Bacon? OF COURSE I WILL TRY IT!

Mac and Cheese is amazing. Mac and Cheese with bacon is more amazing. Mac and Cheese with bacon and its in the Cooking Light magazine the most amazing!!

This def was a much lighter version of thick mac and cheese. Husband and Brother In Law both approve, and mind you, they are not "light" type of people. Paul's request "more bacon". my response "it wouldn't be light you dope!" So to accommodate my dear husband, i think i will make with turkey bacon and add a little more for him.

Weight watcher folks, plan ahead for this meal. it's pretty high in points, but if you have a smaller breakfast and lunch, it's totally doable!

Bacon Mac
Ingredients
  • 3 1/4 teaspoons salt, divided
  • 12 ounces strozzapreti or penne pasta
  • 4 teaspoons all-purpose flour
  • 1 1/2 cups skim milk, divided
  • 2 cups finely shredded sharp cheddar cheese, divided
  • 1/4 cup sliced green onions
  • 1 teaspoon hot sauce
  • 1/4 teaspoon pepper
  • 2 slices center-cut bacon, cooked and crumbled
  • Cooking spray




Directions

1. Preheat broiler.

2. Bring 6 quarts water and 1 tablespoon salt to a boil. Add pasta; cook 8 minutes or until al dente; drain.

3. Combine flour and 1/2 cup milk in a saucepan over medium heat. Gradually add 1 cup milk; bring to a boil. Cook 1 minute, stirring constantly. Remove from heat; let stand 4 minutes or until it cools to 155°. Stir in 1 1/2 cups cheese. Add 1/4 teaspoon salt, onions, hot sauce, pepper, and bacon; stir. Add pasta; toss. Spoon into a 2-quart broiler-safe dish coated with cooking spray; top with 1/2 cup cheese. Broil 7 minutes.

Nutritional Facts

Calories 399; Fat: 13.8g; Protein: 20g; Carbohydrate: 48.7g; Fiber: 2g; Cholesterol: 44mg; Iron: 2.1mg; Sodium: 544mg; Calcium: 358mg

Weight Watcher Points-9