Ingredients:
1 (6 1/2 ounce) can salted mixed nuts
1/3 cup honey
2 (5 ounce) cans La Choy crispy Chow Mein noodles
1/3 cup butter or margarine
1 cup light brown sugar, packed
1 teaspoon vanilla
1/2 teaspoon cinnamon
Preparation:
1. Grease a 9″ square baking pan, or spray with Pam non-stick spray.
2. Place the honey, butter, honey, cinnamon and brown sugar into a 3-quart saucepan.
3. Bring to a boil over medium heat, stirring constantly.
4. Boil for about one minute, then remove from heat.
5. Immediately add the noodles and vanilla, gently stirring until all the noodles are coated.
6. Stir in the nuts.
7. Scrape the mixture into the prepared pan and pat down level using wax paper to give it a flat surface.
8. Let the mixture stand at least one hour.
9. Place on a cutting board, then cut into 24 bars with a very large, heavy knife. Servings: 24
Nutritional information for one serving:
Calories: 180
Calories from fat: 91
Total fat: 10.2g
Cholesterol: 6mg
Total carbs: 21.7g
Fiber: 1.2g
Protein: 2.4g
WW points: 4
Cheese and Chips mix
8 ounces cream cheese 6 ounces chocolate chips
1 egg, unbeaten
1/3 cup sugar
1/8 teaspoon salt
Dough mix
1/4 cup cocoa
1 1/2 cups flour
1/2 teaspoon salt
1 teaspoon baking soda
1/3 cup vegetable oil
1 cup sugar
1 teaspoon vanilla
1 tablespoon vinegar
1 cup water Preparation:
1. Combine the cheese and chips mix (except for the chips); beat well. 2. Stir in the chocolate chips and set the mix aside.
3. Mix the dough mix. Pour batter into a lightly greased 9×13 inch pan.
4. Drop teaspoonfuls of the cream cheese mix randomly over the batter.
4. Bake for about 15-20 minutes at 350°F.
5. Let cool and refrigerate.
Servings: 24
Nutritional information for one serving:
Calories: 170
Calories from fat: 79
Total fat: 8.8g
Cholesterol: 19mg
Total carbs: 22.3g
Fiber: 0.9g
Protein: 2.3g
WW points: 4
White Chocolate Chip Cookies recipe – 126 calories
Ingredients: 1/2 cup white chocolate chips
1/3 cup white sugar
1/4 cup brown sugar
1 egg yolk
125 g butter, melted
1 1/2 cups self-raising flour
1 teaspoon vanilla essence Preparation:
1. Preheat the oven to 350º F (180º C). Grease or line a cookie tray.
2. Mix together the butter and sugar.
3. Add the egg yolk and vanilla essence, mixing well. 4. Stir in the white chocolate chips and flour.
5. Place teaspoonfuls onto the cookie tray and bake for about 12 minutes.
Servings: 20
Nutritional information for one serving:
Calories: 126
Calories from fat: 60
Total fat: 6.7g
Cholesterol: 23mg
Total carbs: 15.5g
Fiber: 0.3g
Protein: 1.4g
WW points: 3
Ingredients:
1 1/4 cups sugar
8 ounces unsalted butter
2 small eggs
2 tablespoons sugar
1/3 cup molasses 1/2 teaspoon vanilla extract
2 1/2 teaspoons baking soda
3 cups all-purpose flour
1/2 teaspoon salt
2 1/2 teaspoons ground ginger
2 1/2 teaspoons cinnamon 1/8 teaspoon ground black pepper Preparation:
1. Cream the butter until soft.
2. Add the sugar and beat until light and fluffy.
3. Add the eggs and vanilla and eggs and beat until fluffy.
4. Add the molasses and beat until well incorporated.
5. Sift the dry ingredients and add to the mixture, mixing on low speed until it all just comes together.
6. Line a 9×5″ loaf pan with plastic wrap (so that some hangs over the outsides) and press the dough into the bottom of the pan. Pack it tightly, and try to make the top as level as possible. Cover the dough with the plastic overhangs, take another loaf pan of the same size, and use it to press the dough flat.
7. Freeze overnight (or until very firm). Unwrap and remove the dough from the pan, slicing the brick into thin slices (no more than 1/8″).
8. Place on a parchment-lined sheet pan and bake in the oven at 350 degrees F for about 12 minutes (until the edges turn dark brown).
Servings: 30
Nutritional information for one serving: Calories: 150 Calories from fat: 58
Total fat: 6.5g
Cholesterol: 26mg
Total carbs: 21.8g
Fiber: 0.5g
Protein: 1.7g
WW points: 3
Ingredients:
4 semi-sweet chocolate baking squares, melted
1 cup creamy peanut butter
1/2 cup roasted peanuts, finely chopped
1 egg
1/2 cup sugar Preparation:
1. Melt the chocolate by heating it in a microwavable bowl on high for about 2 minutes (or until it’s almost melted), stirring after 1 minute. Stir until the chocolate is completely melted.
2. Preheat the oven to 325 degrees F.
3. Mix the peanut butter, egg and sugar until well blended. Refrigerate for about 30 minutes.
4. Roll the peanut butter mixture into 18 balls.
5. Place the balls about 2″ apart on an ungreased cookie sheet. Flatten each ball, making a criss-cross pattern with a fork.
6. Bake for about 18-20 minutes (or until lightly browned), then cool for 5 minutes. Remove the cookies from the cookie sheet to a wire rack and cool completely.
7. Dip the end of each cookie into melted chocolate, shaking off the excess. Then dip into the chopped peanuts.
8. Place the cookies on parchment or wax paper which has been placed on the cookie sheet.
9. Refrigerate until the chocolate hardens, then serve.
Servings: 18 cookies
Nutritional information for one serving: Calories: 176 Calories from fat: 112
Total fat: 12.5g
Cholesterol: 11mg
Total carbs: 13.7g
Fiber: 1.7g
Protein: 5.7g
WW points: 4
Ingredients:
1 (15 ounce) can pumpkin
1 1/3 cups flour
1 (8 ounce) package cream cheese, softened
1/2 cup chopped pecans
3/4 cup sugar, divided
1/2 cup firmly packed brown sugar
3 eggs
1 cup old fashioned oats or quick-cooking oat, uncooked
3/4 cup cold butter or margarine
1 tablespoon pumpkin pie spice
Preparation:
1. Preheat the oven to 350 degrees F.
2. Line a 13×9-inch baking pan with foil (overlapping the sides of the pan with foil so you can easily remove the bars later). Grease the foil lining.
3. Mix 1/4 cup of the sugar, the brown sugar and flour.
4. Cut in the butter until the mixture resembles coarse crumbs.
5. Stir in the pecans and oats, reserving 1 cup of the oat mixture.
6. Press the remaining mixture onto the bottom of the pan and bake for about 15 minute.
7. Beat the eggs, cream cheese, pumpkin, remaining 1/2 cup sugar and pumpkin pie spice until well blended.
8. Pour over the crust and sprinkle with the reserved crumb mixture.
9. Bake for about 25 minute
10. Lift from the pan using foil handles; allow to cool completely.
Servings: 24
Nutritional information for one serving:
Calories: 193
Calories from fat: 104
Total fat: 11.6g
Cholesterol: 52mg
Total carbs: 20.2g
Dietary fiber: 0.9g
Protein: 3.2g
WW points: 5
Ingredients:
1 1/2 cups quick-cooking oats
1 (12 ounce) jar raspberry jam
5 semi-sweet chocolate baking squares, coarsely chopped
1/2 cup pecans, chopped, toasted
1/2 cup coconut
1 1/2 cups flour
1 teaspoon baking powder
1 cup light brown sugar, firmly packed
1 cup butter, softened
Preparation:
1. Preheat the oven to 350 degrees F.
2. Line a 13×9 inch pan with aluminum foil; spray the foil with non-stick cooking spray.
3. In a large bowl, mix the flour, baking powder and brown sugar.
4. Using 2 knives or a pastry blender, cut in the butter until the mixture resembles coarse crumbs.
5. Add the pecans, coconut and oats, mixing well.
6. Firmly press half of the crumb mixture onto the bottom of the pan.
7. Sprinkle with the chopped chocolate.
8. Spoon the jam over the top, then sprinkle with the remaining crumb mixture.
9. Bake in the preheated oven for about 25-30 minutes (or until lightly browned).
10. Lift from the pan using the foil; let cool completely on wire racks.
11. Cut into bars and serve.
Servings: 32 bars
Nutritional information for one bar:
Calories: 185
Calories from fat: 85
Total fat: 9.5g
Cholesterol: 15mg
Total carbs: 24.8g
Dietary fiber: 1.3g
Protein: 1.8g
WW points: 4
These cookies are incredibly delicious and really healthy too! For an even healthier version, decrease the sugar amount to 1/3 cup (this way the raisins’ natural sweetness will come through).
Oatmeal Raisin Cookies recipe – 135 calories
Ingredients:
1 1/2 cups quick oats
3/4 cup raisins
1/2 cup whole wheat flour or all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1 tablespoon water
1/2 cup wheat germ
1 large egg
1/2 cup sugar
1/4 cup canola oil
2 tablespoons non-fat milk
1/2 teaspoon vanilla
Preparation:
1. Preheat the oven to 350 degrees F.
2. Whip the egg then add the raisins, vanilla and water. Set aside for at least an hour to plump the raisins.
3. Cream together the sugar and canola oil, mixing together well.
4. Mix together the oats, flour, baking soda, salt, sugar and wheatgerm.
5. Add the milk to the raisin and egg mixture.
6. Add the dry ingredients to the raisin and egg mixture, blending well.
7. Using your hands, shape the cookie mixture into little balls, then place them onto an aluminium foil covered cookie sheet.
8. Bake in the oven for about 10-12 minutes (or until the edges are lightly brown).
9. Let cool for at least 5 minutes before serving.
Servings: 16
Nutritional information for one serving:
Calories: 135
Calories from fat: 41
Total fat: 4.7g
Cholesterol: 13mg
Sodium: 122mg
Total carbs: 21.4g
Dietary fiber: 1.9g
Protein: 3.2g
WW points: 3
Ingredients: 1 cup semi-sweet
chocolate chips 1/2 cup
Kahlua (or dark rum)
1/2 cup sugar
1 1/2 cups walnuts, finely chopped
3 tablespoons light corn syrup
2 1/2 cups finely crushed vanilla wafer cookies (about 10 ounces) 1/2 cup powdered sugar Preparation: 1. Stir the
chocolate chips over simmering water in a double boiler until melted and smooth; remove from the heat. 2. Whisk in the corn syrup and sugar, then the
Kahlua (or dark rum).
3. In a small bowl, mix together the crushed wafers and chopped walnuts; add in the chocolate mixture and mix well.
4. Shape into small balls. 5. Place the
powdered sugar in a shallow bowl. 6. Roll each ball into the
powdered sugar to coat.
7. Place the balls in an air-tight container and refrigerate overnight.
Servings: 40 balls
Nutritional information for one ball:
Calories: 146
Calories from fat: 61
Total fat: 6.9g
Cholesterol: 0mg
Sodium: 45mg
Total carbs: 19.7g
Dietary fiber: 0.8g
Protein: 1.5g
WW points: 3
Ingredients:
3 cups sifted flour
2 egg whites, slightly beaten
1 cup pecans, very finely chopped
1 cup sour cream
1 1/2 cups butter, softened 1/2 cup granulated sugar 1/2 teaspoon cinnamon Preparation: 1. In a small bowl, combine the nuts,
cinnamon and sugar, and
cinnamon. Set aside.
2. In a medium-sized bowl, sift the flour. Cut in the butter until the mixture is crumbly, then stir in the sour cream.
3. Work the dough with your hands or a spoon until it holds together, wrap it in plastic wrap or foil and refrigerate about 6 hours (or overnight).
4. Divide the dough into 4 equal parts (it will be soft and sticky). Work with one part at a time, leaving the rest refrigerated.
5. Sprinkle your work surface with flour, then heavily with sugar. Shape the dough into a ball, rolling out to a round a little larger than 8 inches (the dough should be quite thin).
6. Cut into an 8-inch circle. Refrigerate the scraps.
7. Brush the circle with the beaten egg white and sprinkle with some of the nut mixture.
8. Using a pizza cutter or a knife, cut the circle into 8 equal wedges.
9. Roll each wedge from the wide end, tucking the point underneath. Place 1 inch apart on an ungreased cookie sheet.
10. Repeat with the remaining dough and dough scraps.
11. Brush the tops with egg white and sprinkle with the remaining nut mixture. 12. Bake the
cookies in a preheated 400 degrees F oven for about 15-20 minutes (or until light brown). 13. Remove the
cookies to wire racks and let cool. Store in a tightly covered container for up to 2 weeks.
Servings: 36
Nutritional information for one serving:
Calories: 152
Calories from fat: 101
Total fat: 11.3g
Cholesterol: 23mg
Sodium: 61mg
Total carbs: 11.5g
Dietary fiber: 0.6g
Protein: 1.8g
WW points: 4
Delicious Peanut Butter Cookies recipe – 78 calories
1/3 cup peanut butterDelicious Peanut Butter 1/4 cup white chocolate, melted
2 eggs
3/4 cup flour 1/4 teaspoon
baking soda
3/4 cup brown sugar
1/4 teaspoon vanilla
1 teaspoon cinnamon 1 tablespoon
coconut milk
Ingredients: 1. Mix the peanut butter, cinnamon and
coconut milk together.
2. Stir in the eggs and mix well. 3. Add the melted
white chocolate, brown sugar, vanilla and
baking soda.
4. Mix in the flour.
5. Drop by teaspoons onto a lightly greased baking pan.
6. Bake for about 12-15 minutes (or until done) and enjoy. Preparation:
Servings: 24 cookies
Nutritional information for one cookie:
Calories: 78
Calories from fat: 26
Total fat: 3g
Cholesterol: 17mg
Sodium: 40mg
Total carbs: 11.6g
Dietary fiber: 0.4g
Protein: 2g
WW points: 2
Ingredients:
1 cup canned pumpkin
1 cup margarine or butter, softened
1 egg 1/4 cup ground flax seeds
1/2 cup brown sugar, packed
1/2 cup Splenda granular 2 cups whole weat flour
1 teaspoon baking soda
1 teaspoon baking powder
1/4 teaspoon salt
1 teaspoon vanilla
1 teaspoon cinnamon
Preparation:
1. Preheat the oven to 350 degrees F.
2. In a large bowl, beat the margarine, sugar and Splenda until light and fluffy.
3. Add the egg, pumpkin and vanilla; blend well.
4. Add the dry ingredients and mix well.
5. Drop the dough by rounded teaspoonfuls 2 inches apart on ungreased cookie sheets.
6. Bake at 350 degrees F for about 10-12 minutes (or until light golden brown around the edges). Servings: 60 cookies
Nutritional information for one serving:
Calories: 59
Calories from fat: 30
Total fat: 3.4g
Cholesterol: 3mg
Total carbs: 6.9g
Protein: 0.8g
Ingredients:
1 (15 ounce) can pumpkin
1 1/3 cups flour
1 (8 ounce) package cream cheese, softened
1/2 cup chopped pecans
3/4 cup sugar, divided
1/2 cup firmly packed brown sugar
3 eggs
1 cup old fashioned oats or quick-cooking oat, uncooked
3/4 cup cold butter or margarine
1 tablespoon pumpkin pie spice
Preparation:
1. Preheat the oven to 350 degrees F.
2. Line a 13×9-inch baking pan with foil (overlapping the sides of the pan with foil so you can easily remove the bars later). Grease the foil lining.
3. Mix 1/4 cup of the sugar, the brown sugar and flour.
4. Cut in the butter until the mixture resembles coarse crumbs.
5. Stir in the pecans and oats, reserving 1 cup of the oat mixture.
6. Press the remaining mixture onto the bottom of the pan and bake for about 15 minute.
7. Beat the eggs, cream cheese, pumpkin, remaining 1/2 cup sugar and pumpkin pie spice until well blended.
8. Pour over the crust and sprinkle with the reserved crumb mixture.
9. Bake for about 25 minute
10. Lift from the pan using foil handles; allow to cool completely.
Servings: 24
Nutritional information for one serving:
Calories: 193
Calories from fat: 104
Total fat: 11.6g
Cholesterol: 52mg
Total carbs: 20.2g
Dietary fiber: 0.9g
Protein: 3.2g
WW points: 5
