Saturday, January 24, 2009

Sauteed Shrimp

Courtesy of Weight Watcher Website

1 spray(s) olive oil cooking spray
2 tsp olive oil
1 pound(s) shrimp, large, peeled and deveined
2 tbsp fresh lemon juice
1 tsp Spice Islands No Salt Lemon Herb Seasoning, or other brand
1/4 tsp table salt, or to taste
1/4 tsp black pepper, freshly ground, or to taste
2 tbsp parsley, fresh, chopped

Coat a large skillet with cooking spray and set over medium heat; add oil and heat. Add shrimp; sauté 1 minute. Add lemon juice, lemon herb seasoning, salt and pepper; stir to coat shrimp. Sauté until shrimp are bright pink and cooked through, about 3 minutes.

Remove from heat and stir in parsley. Yields about 3 ounces of shrimp per serving.

4 Servings 1 Serving = 3 WW points

Bubble Bath


2 cups soap flakes or grated soap
1 gallon water
1/4 - 1/2 cup glycerin
2 cups shampoo or liquid dishwashing detergent
Scented oil of your choice

Mix the soap flakes, water and 2 tbsp glycerin in a pot and set over low heat, stirring occasionally until the soap has dissolved. (This liquid soap can be stored in a covered container and used as an all-purpose soap or hand soap in the kitchen.) In a bowl, add 2 cups of this mixture to the rest of the glycerin, shampoo and add a few drops of your scented oil. Put into a quart container and store covered at room temperature. When you're ready to bathe, add about one cup to your tub as it's filling.

Instant Bath Salts

We made this at a Relief Society Christmas in July Event

Instant Bath Salts

1 cup salt
1 cup epsom salt
1 cup baking soda

Add a little of the mixture to your tub for a revitalizing bath. For bubbles, just add 1 cup of shampoo. For a nice scent, add a few drops of fragrance oil. To add color just add a few drops of food coloring.

Cinnamon Ornaments

We made these at school last year. They're fun, precious, and they make the whole room smell yummy!

1 1/2 cup cinnamon
1 cup of regular applesauce (not the chunky variety)
1/3 cup of white glue

Stir together cinnamon, applesauce, & glue with a spoon until the dough becomes stiff, then use your hands to create a ball of dough.

Place the ball of dough on a sheet of waxed paper, flatten slightly with your fingers.

Roll out dough to about 1/8 inch thick.

Use cookie cutters or your own template shapes.

Air dry creations on a waxed paper-covered cookie sheet or a cooling rack for at least 24 hours until they are completely hard.

Candy Cane Coffee Cake

Candy Cane Coffee Cake

Braided and fruit-filled, these shapely coffee cakes are perfect for entertaining or giving as gifts. This delicious recipe is from the award-winning Betty Crocker’s Best Christmas Cookbook.

Prep Time: 30 min
Total Time: 1 hour 50 min
Makes: 3 coffee cakes (12 slices each)

2 packages regular or quick active dry yeast
1/2 cup warm water (105°F to 115°F)
1 1/4 cups buttermilk
2 eggs
5 1/2 to 6 cups Gold Medal® Better for Bread™ flour or Gold Medal® all-purpose flour
1/2 cup butter or margarine, softened
1/2 cup sugar
2 teaspoons baking powder
2 teaspoons salt
1 pint of preserves, jam, or jelly
1 - 8 oz pkg cream cheese
1 1/2 c powdered sugar

Coffee Cake Glaze
1 1/2 cups powdered sugar
1/8 tsp vanilla
2 T milk

sprinkles, if desired

1. Dissolve yeast in warm water in large bowl. Add buttermilk, sugar, butter, eggs, baking powder, salt and 2 1/2 cups of the flour. Beat with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on medium speed 2 minutes, scraping bowl occasionally. Stir in enough remaining flour to make dough easy to handle. (Dough should be soft and slightly sticky.)

2. Grease 3 cookie sheets. Turn dough onto well-floured surface; gently knead about 5 minutes or until smooth and elastic. Divide dough into 3 equal parts. Roll one part into rectangle, 15x9 inches. Place rectangle on cookie sheet.

3. Mix cream cheese and powdered sugar. Spread one-third of the cream cheese mixture in a strip about 2 1/2 inches wide lengthwise down center of rectangle. Spread one-third of the preserves on top of the cream cheese mixture. Make cuts in dough at 1/2-inch intervals on both 15-inch sides almost to filling. Fold strips over filling, overlapping and crossing in center. Carefully stretch dough until 22 inches long; curve one end to form top of cane. Repeat with remaining 2 parts of dough. Cover and let rise in warm place about 1 hour or until double. (Dough is ready if indentation remains when touched.)

4. Heat oven to 375°F. Bake 20 to 25 minutes or until golden brown. Mix powdered sugar, milk, and vanilla until smooth. Drizzle Glaze over warm coffee cakes. Decorate with sprinkles.

Finger Paint

2 cups Liquid Laundry Starch
1 cup Powdered Tempera Paint


Play Dough Clay

2 cups flour
1 cup salt
1 tsp cream of tartar
2 TBS oil
1 tsp food coloring
2 cups water

Mix ingredients in a saucepan. Cook over medium heat, stirring constantly, until dough leaves sides of pan.

Remove from pan, and when cool to the touch, knead for a few minutes.

Wednesday, January 21, 2009

Cheesy Chicken Enchiladas

Cheesy Chicken Enchiladas

1 cup chopped onion
1 1/2 cups shredded cooked chicken breast
1 cup (4 oz) shredded reduced-fat sharp cheddar cheese
1 cup bottled picante sauce
3 oz. 1/3 less fat cream cheese
1 tsp. ground cumin or chili powder
8 (6 in.) flour tortillas
1 1/2 cups bottled green taco sauce

Preheat oven to 350 degrees. Spray a large nonstick skillet with cooking spray and heat over medium heat until hot. Add onion and saute until tender, about 5 minutes. Add the shredded chicken, 1/2 c. of the cheddar cheese, picante sauce, cream cheese, and cumin. Cook 3 minutes or until cheese melts, stirring constantly. Place about 1/3 c. of the chicken mixture down the center of each tortilla and roll up. Place in a 9X13 inch baking dish which has been sprayed with nonstick cooking spray. Pour the taco sauce evenly over top and sprinkle with remaining 1/2 cup of cheddar cheese. Cover and bake at 350 degrees for 15 minutes or until cheese melts.

Makes 8 Servings 1 Serving = 6 WW points - YeS! ThIS Is a HeAlThy ReCIpE!!!

Saturday, January 17, 2009

Dr. Pepper Cake

Dr. Pepper Cake

Betty Crocker Germam Chocolate Cake Mix
Jello Brand Vanilla Instant Pudding, small box (not sugar free)
2/3 cup Crisco Vegetable Oil
4 Eggs
12 oz. Dr. Pepper
1 tsp. McCormick's Vanilla

Mix all ingredients with a blender. Grease and flour 3 - 8 inch cake pans. Pour mix into the pans and bake at 325 for 30 - 35 minutes.

8 oz. Philadelphia Cream Cheese
1 lb. Powdered Sugar
1/4 cup Hershey's Cocoa
1 stick Butter
1 tsp. Vanilla

Cream all ingredients together and spread on cooled cake. Enjoy!

Iguana Joe's/Casa Ole's Green Dip

Since we've moved, I have not been able to find a Mexican Restaurant that Kody likes. We have visited several and he turns his nose up. When we lived in Houston, we always went to Iguana Joe's on Woodforest Blvd. I figured out if the restaurant doesn't have the green sauce with the chips Kody has automatically decided he doesn't care for that place. So, the other day I got on the internet and looked up recipes for the green dip. I found 3 recipes. Yesterday, for my mother's get together, I made all three. We had a lot of green sauce. Everyone participated in a taste testing contest. The third recipe won. My son was ecstatic! Now, we can make his green dip in Teague, TX! Smiles! Here's the recipe...

Green Dip

4 Ripe Avocados
16 oz. Daisy Sour Cream
1 can Rotel Original
1/2 TB Garlic Powder
1 - 4 oz can Ortega Green Chili's
2 tsp Salt
1 tsp Real Lemon, Lemon Juice
3 oz Philadelphia Cream Cheese (the tiny pkg.)

Put all ingredients in a blender and liquify. Serve with Tia Rosa's Megathin Tortilla Chips (their just like the restaurant's - heating instructions are even on the bag). Enjoy!

Tator Tot Casserole

Tator Tot Casserole

1 lbs ground meat
1 can Cambell's Cream of Chicken Soup
1 can Cambell's Cream of Mushroom Soup
1/2 bag of frozen mixed vegetables
(1 lb) 1 pkg. Ore-Ida® Crispy Crowns
(2 cups) of Kraft Shredded Cheddar Cheese

Brown meat, drain. Cook vegetables according to package and then drain. Stir soups into the mixed vegetables. In a casserole dish layer the meat, vegetable soup mixture, tator tots, and then top with cheese. Bake at 350 degrees for 45 minutes. Enjoy!

Easy Cheese Enchilada Casserole

Easy Cheese Enchilada Casserole

1 lb. hamburger meat
1/4 c. chopped onion
1 can Cambell's Cream of Chicken Soup
1 can Cambell's Cream of Mushroom Soup
1 can Old El Paso Enchilada Sauce
9-12 Tia Rosa Corn Tortillas, cut into one inch strips
1 bag (2 cups) of Kraft Shredded Mexican Blend Cheese

Brown hamburger meat with salt, pepper, and onion. Drain. Stir in both cans of soup and enchilada sauce. In a greased 13X9 inch pan, layer meat, cheese, then tortillas until all are used. Usually meat, cheese, tortillas, meat, cheese, tortillas, meat, and top with cheese. Cover with foil (spray foil with Pam so it won't stick to casserole). Bake at 350 degrees for 30 to 45 minutes. Let stand for a few minutes before serving. I served this with refried beans, spanish rice, chips, salsa, and green dip. For green dip recipe see prior post.

Chicken Enchilada Casserole (an ole George family recipe)

Chicken Enchilada Casserole

Serves 12

4 lbs chicken, cooked and shredded
9-12 Tia Rosa Corn Tortillas, cut into one inch strips
1 bag 1 can Cambell's Cream of Chicken Soup
1 can Cambell's Cream of Mushroom Soup
1 medium onion, chopped
1 cup milk
2 cups of Kraft Shredded Mexican Blend Cheese
2 cans Ortega mild green chiles

Sautee onion in 1 tablespoon of butter until tender. Mix soups, milk, onion and chiles together. Spray casserole dish with nonstick cooking spray and put 2 tablespoons of chicken broth in the bottom. Make two layers of the following: tortillas, chicken, soup mixture, ending with the cheese. Good to let set overnight in the refrigerator. Cover with foil, bake in oven at 300 degrees for 1-1/2 hours.

Root Beer Cake

Kody's been begging me to make a Root Beer Cake since I made a Dr. Pepper Cake. I found this recipe on the internet. We made it, yesterday. If you like Root Beer you will like this cake!

Root Beer Cake
1 box Betty Crocker white or yellow cake mix
3 egg whites
1/4 cup of Crisco Vegetable Oil
1 can of A&W Root Beer (not diet)

Mix all and bake for 28 to 32 minutes at 350 degrees. Frosting: 1 can Betty Crocker Rich and Creamy Vanilla Icing 1 tablespoon of McCormick Root Beer extract Mix and ice your cake after it cools. NOTE: You can also crush up some of the old-fashioned root beer candy and put it on top.

Chocolate Peanut Butter Bars

This is one of Kody's favorite desserts. They taste like Reese's Peanut Butter Cups!

Chocolate Peanut Butter Bars

Yields About 4 dozen
1 cup (2 sticks) butter or margarine
4 cups powdered sugar
1 cup Honey Maid Graham Cracker Crumbs
1 cup Reese's Creamy Peanut Butter
2 cups (12 ounces) Hershey's Semi-Sweet Chocolate, melted

Coat a 10" by 15" rimmed baking sheet with nonstick cooking spray. In a large bowl combine all the ingredients except the chocolate. Spread the mixture over the baking sheet. Spread the melted chocolate evenly over the top. Freeze for 15 minutes; then cut out into squares. Serve, or cover and keep chilled until ready to serve.

Option: For extra peanutty flavor, use chunky peanut butter in place of the creamy.

Macaroni and Cheese

Jessica loves Mac-n-Cheese.

I found this on the side of the 2% Velveeta box. I'm making it for a Fish Fry tomorrow at my church.

Kraft's Ultimate Macaroni & Cheese

2 cups (8 oz.) elbow macaroni, uncooked
3/4 lb. (12 oz.)
2% Velveeta cut up
1/3 cup 2% milk
1/8 tsp pepper

Cook macaroni in large saucepan as directed on package; drain well. Return to pan. Add remaining ingredients; mix well. Cook on low heat until Velveeta is completely melted and mixture is well blended, stirring frequently. Makes 4 1-cup Servings.

Outrageous Cookie Bars

I'm also making these for the Fish Fry.
I know my mom used to have a recipe
that sounded similar and these bars were called Hello Dollies.

Outrageous Cookie Bars

1/2 cup (1 stick) butter
1 1/2 cup Honey Maid Graham Cracker Crumbs
1 can (14 oz.) Carnation Sweetened Condensed Milk
2 cups Nestle Toll House Semi Sweet Chocolate Morsels
1 cup coconut flakes
1 cup chopped nuts (For those of you who don't know me I can't stand nuts so I added an extra cup of coconut flakes)

Preheat oven to 350 degrees. Melt butter in 13 x 9 inch baking pan in oven until melted. Sprinkle graham cracker crumbs over butter, stir, and then press down on the bottom of the pan. Pour 1/4 of the condensed milk over the crumbs. Sprinkle morsels, coconut and nuts. Press firmly. Pour remainin milk on top of layers. Bake for 25 to 30 minutes until light golden brown. Cool completely in pan on wire rack. Cut into bars.

Sopaipilla Cheesecake

I'm going to make this recipe for our school potluck. The theme is Mexican.
Sopaipilla Cheesecake
2 cans Pillsbury Crescent Recipe Creations
3 (8oz) Philadelphia Cream Cheese (1 nonfat, 2 regular), softened
2 cups Sugar, divided
1 1/2 tsp. McCormick's Vanilla
1 tsp. Cinnamon
1 stick real butter

Spray the bottom of a 9X13 inch pan with Pam. Put 1 can of rolls in a layer on the bottom of the pan. In a bowl, mix the cream cheese & 1 1/2 cups of sugar. Add the vanilla and mix well. Pour mixture on top of the rolls. Put the remaining can of rolls in a layer on top of the mixture. Pour melted butter over the top of second layer of rolls. Sprinkle the remaining 1/2 cup of sugar & the cinnamon over the top. Bake at 350 degrees for 30 minutes.

George's Pie Recipe

George's Pies (A Family Recipe) Makes 2 pies

3 c. flour
1 tsp. salt
1 c. shortening

Mix all ingredients until you have a stiff dough. Roll dough and form a round circle. Place in pie plate and pinch edges.

Pie Filling:
2 1/2 c. sugar
1 c. flour
6 eggs yolks (save whites for meringue)
4 c. milk
pinch of salt
1 stick of butter
6 TBS of cocoa or peanut butter
1 tsp vanilla

Mix first 6 ingredients in a large pot. Place on medium heat. Stir constantly, scraping bottom. Stir until thickened (pudding like texture). Take off heat. Add the chocolate or peanut butter and the vanilla. Pour pudding mixture into two pie shells.

Meringue: 6 egg whites
1/3 c. sugar
1/4 tsp cream of tartar
1 tsp vanilla

Beat egg whites until foamy at high speed, add the sugar 1 TBS at a time, beating well after each addition, continue beating until stiff peaks form, beat in the cream of tartar and vanilla. Spread over pie. Bake at 350 degrees for 15 minutes.

Homemade Cloverleaf Dinner Rolls

Homemade Cloverleaf Dinner Rolls

4 1/4 to 4 3/4 cups all-purpose flour
1 pkg active dry yeast
1 c. milk
1/3 c. sugar
1/3 c. butter
3/4 tsp salt
2 beaten eggs

1. In a large mixing bowl stir together 2 cups of the flour and the yeast. In a medium saucepan heat and stir milk, sugar, butter, and salt just till warm (120 - 130 deg) and butter almost melts. Add milk mixture to dry mixture along with the eggs. Beat with an electric mixer on low to medium speed for 30 seconds, scraping sides of bowl constantly. Beat on high speed 3 minutes. Using a wooden spoon, stir in as much of the remaining flour as you can.
2. Turn dough out onto a lightly floured surface. Knead in enough remaining flour to make a moderately stiff dough that is smooth and elastic (6 to 8 minutes total). Shape the dough into a ball. Place in a lightly greased bowl; turn once. Cover; let rise in a warm place till double (about 1 hour).

3. Punch dough down. Turn dough down. Turn dough out onto a lightly floured surface. Divide dough in half. Cover; let rest for 10 minutes. Meanwhile, lightly grease muffin cup pans.
4. Divide each portion of dough into 36 pieces. Shape each piece into a ball, pulling edges under to make a smooth top. Pinch the bottoms of 3 balls together and place in muffin cups. Smooth sides up. Cover and let rise in a warm place till nearly double in size (about 30 min.)

5. Bake in a 375 deg. oven for 12 to 15 minutes or till golden. Immediately remove rolls from pans. Cool on wire rackes. Makes approximately 24 rolls.

Green Bean Casserole

Green Bean Casserole

5 cans of Cut Green Beans
2 cans Campbell's Cream of Chicken
2 cans Campbell's Cream of Mushroom
1 can Campbell's Cheddar Cheese Soup
Salt & Pepper
6 oz. French's French Fried Onions

Mix all soups in a large bowl. Stir in green beans. Salt & Pepper to taste. Pour into a 9 X 13 inch casserole dish. Bake at 350 degrees for 30 minutes. Add French Fried Onions and bake for 15 more minutes.

Buffet Potatoes

Buffet Potatoes

2 lbs. frozen Ore-Ida Potatoes O'Brien (2 frozen bags), thawed
1 stick butter
1 can Campbell's Cream of Chicken Soup
1 pt. Daisy Sour Cream
Salt & Pepper
16 oz. Cheddar Cheese

Mix the above ingredients and pour into a greased 9 X 13 inch casserole dish. Top with 16 ounces of grated Cheddar Cheese. Bake at 350 degrees for 1 hour.

LuAnn's Favorite Sugar Cookies

LuAnn's Favorite Sugar Cookies

1 egg
1 stick of butter
1/2 c. powdered sugar
1 c. sugar
1/2 c. oil
1/2 tsp cream of tartar
Dash of salt
1/2 tsp. baking soda
1 tsp. vanilla (I use Mexican)
2 1/4 c. flour

Beat well. Chill dough if you are going to make cut out cookies. If not, roll into walnut size pieces and dredge in powdered sugar. Bake at 350 about 7 minutes. Don't cook too long.

They are delicious by themselves; however, I iced them with a cream cheese frosting and put colorful sprinkles on them.

Cream Cheese Frosting

1 8-oz. Cream Cheese
1 stick of butter, softened
1 tsp. Vanilla
1 lb. powdered sugar

Cream all ingredients together until smooth.

Fantasy Fudge

Fantasy Fudge

3 c. sugar
3/4 c. (1 1/2 sticks) butter
1 small can (5 oz) evaporated milk
1 pkg semi-sweet chocolate morsels
1 jar (7 oz) marshmallow creme
1 c. chopped walnuts
1 tsp. vanilla

Butter all sides of a 9-inch square pan; set aside. Place butter in 4 qt. microwaveable bowl. Microwave on High 1 minute or until melted. Add sugar and milk; mix well. Microwave for 3 minutes. Stir well, scraping down side of bowl. Repeat 4 times. Let stand 2 min. Add chocolate and marshmallow creme; stir until completely melted. Add walnuts and vanilla; mix well. Pour immediately into prepared pan; spread to form even layer in pan. Let stand at room temperature 4 hours or until completely cooled; cut into 1-inch squares. Store in tightly covered container at room temperature.

Peach Enchiladas

Peach Enchiladas - Someone brought this to our teacher potluck. It was DELICIOUS!!

Yield: 16 servings

Preparation: 15 minutes Bake: 45 minutes

2 (8oz) packages refrigerated crescent roll dough
4 firm peaches, peeled, pitted, and quartered or canned peach halves
1 1/2 cups sugar
1 cup butter, melted
1 tsp ground cinnamon
1 (12 oz) can citrus-flavored soda, such as Mountain Dew

Preheat oven to 350 degrees. Coat a 13 x 9 x 2 inch pan with nonstick spray; set aside. Unroll crescent roll dough and separate into triangles. Place 1 peach quarter on wide end of 1 dough triangle. Roll up from large end to small end to encase peach slice. Place in prepared pan. Repeat with remaining crescent roll dough and peaches. In a small bowl, combine sugar, melted butter, and cinnamon. Pour mixture over rolls. Pour soda on top. Bake for 45 minutes.

A No Calorie Counter

No Bake Chocolate Oatmeal Cookies

No Bake Chocolate Oatmeal Cookies

2 c. sugar
1/2 c. milk
1/2 c. cocoa
1/8 tsp. salt
1/2 c. peanut butter
1/2 c. margarine
3 c. oatmeal

Mix margarine, sugar, milk, cocoa, and salt. Bring to a boil, stirring constantly. Boil for 1 minute. Remove from heat and add remaining ingredients. Stir thoroughly and drop by spoonfuls onto waxed paper.

A No Calorie Counter

White Chocolate Popcorn Submitted by Sheila Sims

White Chocolate Popcorn

1 bag of microwaveable popcorn
2 squares of white almond bark

Pop the bag of popcorn according to pkg. directions. Melt 2 squares of the white almond bark according to the pkg. directions. Let stand for 1 minute. Put both in a ziplock bag and shake. Yummo!

Sorry - We don't count calories on this recipe.

New Year's Dish - Hoppin' John

Hoppin' John From Paul Prudhomme's "Seasoned America".

This is a traditional Southern dish served on New Year's Day to bring good luck in the coming year. It's usually accompanied by a dish of greens, meant to ensure a wealthy year.

Seasoning Mix:
1 T. salt
1 T. paprika
2 1/2 t. black pepper
1 1/2 t. garlic powder
1 t. onion powder
1 t. white pepper
1 t. dried sweet basil leaves

Everything Else:
5 slices bacon, cut into small pieces
3 c. chopped onions
2 c. chopped green bell peppers
1 1/2 c. chopped celery
3 bay leaves
1 lb. dried black-eyed peas, rinsed and picked over
11 c. chicken stock
1 t. minced fresh garlic
1 lb. smoked sausage, cut into 1/2 inch slices (I use 1/2 lb sausage & 1/2 lb cubed ham)
2 c. uncooked converted rice

Combine the seasoning mix ingredients thoroughly in a small bowl. Place the bacon in a heavy oven proof 5-quart pot over high heat and cook until the bacon starts to brown, about 6 minutes.

Stir in 2 c. of the onions, 1 c. of bell peppers, 1 c. of the celery, 2 T. plus 1 t. of the seasoning mix, the bay leaves, and half the black-eyed peas. Cover and cook, uncovering the pot once or twice to stir, about ten minutes.

Stir in 2 c. of the chicken stock and the garlic and scrape up any crust that's formed on the bottom of the pot. Bring to a boil and cook, stirring occasionally, about 20 minutes.

Add 2 more c. of stock and scrape the bottom of the pot clean. Add the sausage, 6 more c. of stock, the remaining 1 c. of onion, 1 c. bell peppers, and 1/2 c. celery, the remaining black-eyed peas, and the remaining seasoning mix. Cover and bring to a boil over high heat. Reduce the heat to low and simmer, covered, until the peas are tender and creamy, about 1 1/4 hours.

Preheat the oven to 350 degrees F. Stir the rice and the remaining 2 cups stock into the black-eyed peas, turn up the heat to high, and bring to a boil. Cover the pot and bake 15 minutes.

Yummo! I usually half the recipe. This recipe will feed an army.

We don't count calories on this dish - Sorry!

Sugar Free Creamy Cheesecake

Sugar Free Creamy Cheesecake

Preheat oven to 350 degrees.

1 1/4 Cups Graham Cracker Crumbs
3 T. Butter
1/4 cups Splenda Granular

Mix ingredients together and press into a 10" springform pan.

1 lb. (2-8 oz. pkgs) Regular Cream Cheese
1 lb. Fat free Cream Cheese
1 1/4 cups Splenda Granula
1 1/2 T. Lime Juice
Pinch of Salt
4 Large Eggs

Beat cream cheese & Splenda until mixed and smooth. Add lime juice & pinch of salt, beat until smooth. Add eggs one at a time, beating well after each addition. Pour filling over crust and bake 50 to 60 minutes or until slightly firm to the touch. Let cool 15 to 20 minutes before placing in refrigerator. Refrigerate 4 to 6 hours before serving.

Note: You can drizzle Smuckers Sugar-Free Chocolate Ice Cream Topping over the top of the cake before serving. Or try drizzling with a sugar-free caramel or strawberry topping. Walmart also carries a sugar free pie filling.

16 Servings 1 Serving = 6 WW Points

Vegetable Lo Mein with Peanut Sauce

Vegetable Lo Mein with Peanut Sauce

3/4 c. water
1/4 c. reduced fat creamy peanut butter
2 T. sugar 3
T. soy sauce
2T. cider vinegar
2 t. cornstarch
1 1/2 T grated gingerroot
8 medium green onions, sliced (1/2 c.)
1 bag (16 oz.) frozen stir-fry vegetables
1 bag (8 oz.) fresh bean sprouts
1 can (8 oz.) sliced water chestnuts, drained
6 cups lo mein noodles

1. Mix water, peanut butter, sugar, soy sauce, vinegar, cornstarch, gingerroot and onions; set aside.

2. Spray Wok with cooking spray; heat over medium-high heat. Add stir-fry vegetables; Cook for 5 minutes, stirring frequently. Stir in bean sprouts and water chestnuts. Cook 3 minutes. Stir in peanut butter mixture. Cover and cook about 5 minutes or until sauce is thickened.

3. Serve vegetable mixture over noodles.

6 Servings 1 Serving = 5 WW points

South-of-the-Border Burritos

South-of-the-Border Burritos

2 T. vegetable oil
1 large onion, chopped (1 cup)
6 cloves garlic, finely chopped
1 can (15 oz.) black beans, rinsed, drained and mashed
1 to 2 t. finely chopped chipotle chilies in adobo sauce, drained
4 multigrain flour tortillas
1 c. reduced fat mozzarella cheese (2 oz.)
1 large tomato, chopped (1 cup)

1. Heat oil in 10- inch nonstick skillit over medium-high heat. Cook onion and garlic in oil about 5 minutes, stirring occasionally, until onion is tender. Stir in beans and chilies; cook until hot.

2. Place 1/4 of the bean mixture on center of each tortilla. Top with cheese and tomato.

3. Fold one end of tortilla up about 1 inch over filling; fold right and left sides over folded end, overlapping. Fold remaining end down. Place seam side down on serving platter or plate.

4 Servings 1 Serving = 6 WW points