1 1/2 cups packed brown sugar
1 cup butter or margarine, softened
1 teaspoon vanilla
1 egg
2 cups quick-cooking oats
1 1/2 cups Gold Medal® all-purpose or unbleached flour
1 teaspoon baking soda
1/4 teaspoon salt
1 cup semisweet chocolate chips (6 oz)
1 cup chopped nuts, if desired
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About Concordance™
1. Heat oven to 350°F. In large bowl, stir brown sugar and butter until blended. Stir in vanilla and egg until light and fluffy. Stir in oats, flour, baking soda and salt; stir in chocolate chips and nuts.
2. Onto ungreased cookie sheet, drop dough by rounded tablespoonfuls about 2 inches apart.
3. Bake 9 to 11 minutes or until golden brown. Cool slightly; remove from cookie sheet to wire rack.
High Altitude (3500-6500 ft): No change.
Make the Most of This Recipe
Did You Know?
Cookie dough can be covered and refrigerated for up to 24 hours before baking. If it becomes too firm, let stand at room temperature for 30 minutes before using.
Storage
Cookie dough can be frozen in an airtight container for up to 9 months. Thaw just until soft enough to handle.
Nutrition Information:
1 Cookie: Calories 120 (Calories from Fat 50); Total Fat 6g (Saturated Fat 3g, Trans Fat 0g); Cholesterol 15mg; Sodium 80mg; Total Carbohydrate 16g (Dietary Fiber 0g, Sugars 10g); Protein 1g Percent Daily Value*: Vitamin A 4%; Vitamin C 0%; Calcium 0%; Iron 4% Exchanges: 1 Other Carbohydrate; 0 Vegetable; 1 Fat Carbohydrate Choices: 1
*Percent Daily Values are based on a 2,000 calorie diet.
Wednesday, June 30, 2010
Tuesday, June 22, 2010
Peach Strudel (Amish Receipe)
20 oz bag frozen or fresh peaches
1 tsp cinnamon
2 tsp sugar (or splenda)
2 Tbsp butter
1 cup flour
1 -1/4 cup sugar
3/4 tsp baking powder
3/4 tsp salt
1 egg
Mix cinnamon and sugar in a large bowl, add peaches and toss together. Line the bottom of an 8 inch x 8 inch buttered baking dish with the peaches and dot with the butter.
Soft dry ingredients together, make a well and the egg; mix until crumbly. Top peaches with mixture and bake at 350 degrees until crust is brown, approximately 45-55 minutes depending on oven. Serve warm with whipped cream or ice cream.
1 tsp cinnamon
2 tsp sugar (or splenda)
2 Tbsp butter
1 cup flour
1 -1/4 cup sugar
3/4 tsp baking powder
3/4 tsp salt
1 egg
Mix cinnamon and sugar in a large bowl, add peaches and toss together. Line the bottom of an 8 inch x 8 inch buttered baking dish with the peaches and dot with the butter.
Soft dry ingredients together, make a well and the egg; mix until crumbly. Top peaches with mixture and bake at 350 degrees until crust is brown, approximately 45-55 minutes depending on oven. Serve warm with whipped cream or ice cream.
Monday, June 21, 2010
Grilled Pineapple
1 large ripe pineapple
3 tablespoons honey
1 tablespoon freshly-squeezed lemon or lime juice
1/2 teaspoon freshly-ground black pepper
Trim, core, and peel pineapple. Cut into quarters from top to bottom. Slice out the core from each quarter. Cut each quarter slice into four pieces (two pieces lengthwise and two crosswise). You should now have 12 wedges of pineapple (about 3-inch by 1-inch each).
In a small bowl, combine honey, lemon or lime juice, and black pepper. Brush the glaze onto each slice of pineapple, coating completely.
Preheat barbecue grill. Either oil or spray the grill rack with non-stick cooking spray. Place pineapple wedges on the grill and cook approximately 4 minutes on each side (turning so that grill marks are on all sides) until the pineapple becomes fragrant and starts to dry out on the surface. NOTE: Don't overcook, or they'll turn mushy.
Remove from the grill and brush with any additional glaze one more time. Serve and enjoy!
Makes 6 servings.
Each Serving Totals - .3 Fat Grams, 72.3 calories, 1.6 WW Points
3 tablespoons honey
1 tablespoon freshly-squeezed lemon or lime juice
1/2 teaspoon freshly-ground black pepper
Trim, core, and peel pineapple. Cut into quarters from top to bottom. Slice out the core from each quarter. Cut each quarter slice into four pieces (two pieces lengthwise and two crosswise). You should now have 12 wedges of pineapple (about 3-inch by 1-inch each).
In a small bowl, combine honey, lemon or lime juice, and black pepper. Brush the glaze onto each slice of pineapple, coating completely.
Preheat barbecue grill. Either oil or spray the grill rack with non-stick cooking spray. Place pineapple wedges on the grill and cook approximately 4 minutes on each side (turning so that grill marks are on all sides) until the pineapple becomes fragrant and starts to dry out on the surface. NOTE: Don't overcook, or they'll turn mushy.
Remove from the grill and brush with any additional glaze one more time. Serve and enjoy!
Makes 6 servings.
Each Serving Totals - .3 Fat Grams, 72.3 calories, 1.6 WW Points
Tuesday, June 15, 2010
Chocolate Chocolate Chip Cookies
* 1 1/2 cups unsweetened Apple Sauce
* 2 1/2 cups packed brown sugar
* 2 eggs
* 2 teaspoons salt
* 4 tablespoons milk
* 2 tablespoons vanilla extract
* 3 1/2 cups Whole Wheat flour
* 1 1/2 teaspoons baking soda
* 2 cups semisweet chocolate chips
* 1 cup chopped pecans
* 1 cup Coconut
* 3/4 cup Cocoa Powder
1. Cream sugar into APPLE SAUCE. Add milk and vanilla beat until fluffy. Blend in eggs. Then add dry ingredients and mix well. Stir in chips and nuts.
2. Drop by teaspoon onto greased baking sheets and bake at 350 degrees F (175 degrees C) for 8-10 minutes for chewy cookies or 10-13 minutes for crispy cookies. ENJOY!!!
Nutrition Facts
User Entered Recipe
72 Servings
Amount Per Serving
Calories 68.7
Total Fat 0.9 g
Saturated Fat 0.3 g
Polyunsaturated Fat 0.0 g
Monounsaturated Fat 0.1 g
Cholesterol 7.1 mg
Sodium 106.6 mg
Potassium 30.5 mg
Total Carbohydrate 17.0 g
Dietary Fiber 0.8 g
Sugars 11.8 g
Protein 1.1 g
Vitamin A 0.4 %
Vitamin B-12 0.3 %
Vitamin B-6 0.1 %
Vitamin C 4.2 %
Vitamin D 0.3 %
Vitamin E 0.1 %
Calcium 1.0 %
Copper 1.1 %
Folate 0.2 %
Iron 1.1 %
Magnesium 0.6 %
Manganese 1.3 %
Niacin 0.0 %
Pantothenic Acid 0.2 %
Phosphorus 0.6 %
Riboflavin 0.6 %
Selenium 0.9 %
Thiamin 0.1 %
Zinc 0.1 %
* 2 1/2 cups packed brown sugar
* 2 eggs
* 2 teaspoons salt
* 4 tablespoons milk
* 2 tablespoons vanilla extract
* 3 1/2 cups Whole Wheat flour
* 1 1/2 teaspoons baking soda
* 2 cups semisweet chocolate chips
* 1 cup chopped pecans
* 1 cup Coconut
* 3/4 cup Cocoa Powder
1. Cream sugar into APPLE SAUCE. Add milk and vanilla beat until fluffy. Blend in eggs. Then add dry ingredients and mix well. Stir in chips and nuts.
2. Drop by teaspoon onto greased baking sheets and bake at 350 degrees F (175 degrees C) for 8-10 minutes for chewy cookies or 10-13 minutes for crispy cookies. ENJOY!!!
Nutrition Facts
User Entered Recipe
72 Servings
Amount Per Serving
Calories 68.7
Total Fat 0.9 g
Saturated Fat 0.3 g
Polyunsaturated Fat 0.0 g
Monounsaturated Fat 0.1 g
Cholesterol 7.1 mg
Sodium 106.6 mg
Potassium 30.5 mg
Total Carbohydrate 17.0 g
Dietary Fiber 0.8 g
Sugars 11.8 g
Protein 1.1 g
Vitamin A 0.4 %
Vitamin B-12 0.3 %
Vitamin B-6 0.1 %
Vitamin C 4.2 %
Vitamin D 0.3 %
Vitamin E 0.1 %
Calcium 1.0 %
Copper 1.1 %
Folate 0.2 %
Iron 1.1 %
Magnesium 0.6 %
Manganese 1.3 %
Niacin 0.0 %
Pantothenic Acid 0.2 %
Phosphorus 0.6 %
Riboflavin 0.6 %
Selenium 0.9 %
Thiamin 0.1 %
Zinc 0.1 %
Saturday, June 5, 2010
Deviled Eggs with Cream Cheese
*8 hard-cooked eggs
* 1 package (8 ounces) cream cheese, softened
* 2 teaspoons Dijon mustard... See More
* 1/4 teaspoon salt
* 1/4 teaspoon pepper
Directions
* Cut eggs in half lengthwise. Remove yolks; set whites aside. In a small bowl, mash yolks. Add the cream cheese, mustard, salt and pepper; beat until blended. Stuff or pipe mixture into egg whites. Refrigerate until serving.
Nutrition Facts: 1 stuffed egg half equals 97 calories, 8 g fat (4 g saturated fat), 123 mg cholesterol, 155 mg sodium, 1 g carbohydrate, trace fiber, 5 g protein.
* 1 package (8 ounces) cream cheese, softened
* 2 teaspoons Dijon mustard... See More
* 1/4 teaspoon salt
* 1/4 teaspoon pepper
Directions
* Cut eggs in half lengthwise. Remove yolks; set whites aside. In a small bowl, mash yolks. Add the cream cheese, mustard, salt and pepper; beat until blended. Stuff or pipe mixture into egg whites. Refrigerate until serving.
Nutrition Facts: 1 stuffed egg half equals 97 calories, 8 g fat (4 g saturated fat), 123 mg cholesterol, 155 mg sodium, 1 g carbohydrate, trace fiber, 5 g protein.
Ho Ho cake
Ingredients
* 1 (9 ounce) package chocolate cake mix
* 5 tablespoons all-purpose flour
* 1 1/4 cups milk
* 1 cup white sugar
* 1/2 cup margarine
* 1 cup shortening
* 1/2 cup margarine
* 1 teaspoon vanilla extract
* 1 egg
* 1 1/2 teaspoons hot water
* 3 (1 ounce) squares unsweetened chocolate, melted
* 1 3/4 cups confectioners' sugar
Directions
1. Prepare and bake cake as directed on the package for a 9 x 13 inch pan. Cool completely.
2. Combine flour and milk in saucepan. Cook, stirring constantly, until thick. Cool completely. Cream 1 cup sugar, 1/2 cup margarine, and shortening. Add cooled milk mixture, and beat well. Spread over cake. Refrigerate.
3. In a small bowl, beat egg. Stir in vanilla, melted chocolate, hot water, confectioner's sugar, and 1/2 cup margarine. Pour over second layer. Refrigerate.
Nutritional Information open nutritional information
Amount Per Serving Calories: 382 | Total Fat: 26.6g | Cholesterol: 13mg
* 1 (9 ounce) package chocolate cake mix
* 5 tablespoons all-purpose flour
* 1 1/4 cups milk
* 1 cup white sugar
* 1/2 cup margarine
* 1 cup shortening
* 1/2 cup margarine
* 1 teaspoon vanilla extract
* 1 egg
* 1 1/2 teaspoons hot water
* 3 (1 ounce) squares unsweetened chocolate, melted
* 1 3/4 cups confectioners' sugar
Directions
1. Prepare and bake cake as directed on the package for a 9 x 13 inch pan. Cool completely.
2. Combine flour and milk in saucepan. Cook, stirring constantly, until thick. Cool completely. Cream 1 cup sugar, 1/2 cup margarine, and shortening. Add cooled milk mixture, and beat well. Spread over cake. Refrigerate.
3. In a small bowl, beat egg. Stir in vanilla, melted chocolate, hot water, confectioner's sugar, and 1/2 cup margarine. Pour over second layer. Refrigerate.
Nutritional Information open nutritional information
Amount Per Serving Calories: 382 | Total Fat: 26.6g | Cholesterol: 13mg
Classic Shepherd's Pie (Weight Watchers)
Now POINTS® Value: 5
Servings: 6
Preparation Time: 25 min
Cooking Time: 42 min
Level of Difficulty: Moderate
Ingredients
2 large potato(es), peeled and cut into 2-inch pieces (I Use Instant Potatoes 6 -8 servings)
1/4 cup(s) fat-free sour cream
1 Tbsp reduced-calorie margarine
1/8 tsp table salt, or to taste
2 tsp olive oil
1 cup(s) onion(s), chopped
2 medium carrot(s), diced
2 medium stalk(s) celery, diced
1 pound(s) uncooked ground turkey breast (I use Lean Hamburger)
3 Tbsp all-purpose flour
1 Tbsp rosemary, fresh, chopped (or 1 tsp dried)
1 tsp dried thyme
1/2 tsp table salt
1/4 tsp black pepper
2 cup(s) canned chicken broth, or beef broth
Instructions
* Preheat oven to 400ºF.
* Place potatoes in a large saucepan and pour in enough water to cover potatoes. Set pan over high heat and bring to a boil; reduce heat to medium and simmer 10 minutes, until potatoes are fork-tender. Drain potatoes, transfer to a large bowl and add sour cream and margarine; mash until smooth, season to taste with salt and set aside.
* Meanwhile, heat oil in a large skillet over medium-high heat. Add onion, carrots and celery; cook until soft, about 3 minutes. Add turkey and cook until browned, breaking up the meat as it cooks, about 5 minutes. Add flour, rosemary, thyme, salt and pepper; stir to coat. Add broth and bring to a simmer; simmer until mixture thickens, about 3 minutes.
* Transfer turkey mixture to a 9-inch, deep-dish pie plate. Spread mashed potatoes over top and using the back of a spoon, make decorative swirls over the top. Bake until potatoes are golden, about 30 minutes. Slice into 6 pieces and serve.
Servings: 6
Preparation Time: 25 min
Cooking Time: 42 min
Level of Difficulty: Moderate
Ingredients
2 large potato(es), peeled and cut into 2-inch pieces (I Use Instant Potatoes 6 -8 servings)
1/4 cup(s) fat-free sour cream
1 Tbsp reduced-calorie margarine
1/8 tsp table salt, or to taste
2 tsp olive oil
1 cup(s) onion(s), chopped
2 medium carrot(s), diced
2 medium stalk(s) celery, diced
1 pound(s) uncooked ground turkey breast (I use Lean Hamburger)
3 Tbsp all-purpose flour
1 Tbsp rosemary, fresh, chopped (or 1 tsp dried)
1 tsp dried thyme
1/2 tsp table salt
1/4 tsp black pepper
2 cup(s) canned chicken broth, or beef broth
Instructions
* Preheat oven to 400ºF.
* Place potatoes in a large saucepan and pour in enough water to cover potatoes. Set pan over high heat and bring to a boil; reduce heat to medium and simmer 10 minutes, until potatoes are fork-tender. Drain potatoes, transfer to a large bowl and add sour cream and margarine; mash until smooth, season to taste with salt and set aside.
* Meanwhile, heat oil in a large skillet over medium-high heat. Add onion, carrots and celery; cook until soft, about 3 minutes. Add turkey and cook until browned, breaking up the meat as it cooks, about 5 minutes. Add flour, rosemary, thyme, salt and pepper; stir to coat. Add broth and bring to a simmer; simmer until mixture thickens, about 3 minutes.
* Transfer turkey mixture to a 9-inch, deep-dish pie plate. Spread mashed potatoes over top and using the back of a spoon, make decorative swirls over the top. Bake until potatoes are golden, about 30 minutes. Slice into 6 pieces and serve.
Thursday, June 3, 2010
Mock Ice Cream Sandwich
Ingredients
Honey Maid Low Fat Honey Graham Crackers - 2 full sheets (or 4 small rectangles)
Cool Whip, chocolate - 2 tablespoons
(you can also try other flavors, strawberry is pretty good but chocolate really takes care of those cravings)
Directions
Break graham cracker in half and spread CoolWhip over one piece. Place the other piece on top, careful not to push it down or you will lose the CoolWhip out the sides. Repeat for other full sheet cracker. Place in freezer for a couple of hours or overnight.
Nutritional Info
* Servings Per Recipe: 1
* Amount Per Serving
* Calories: 145.0
* Total Fat: 3.5 g
* Cholesterol: 0.0 mg
* Sodium: 190.0 mg
* Total Carbs: 27.0 g
* Dietary Fiber: 1.0 g
* Protein: 2.0 g
Honey Maid Low Fat Honey Graham Crackers - 2 full sheets (or 4 small rectangles)
Cool Whip, chocolate - 2 tablespoons
(you can also try other flavors, strawberry is pretty good but chocolate really takes care of those cravings)
Directions
Break graham cracker in half and spread CoolWhip over one piece. Place the other piece on top, careful not to push it down or you will lose the CoolWhip out the sides. Repeat for other full sheet cracker. Place in freezer for a couple of hours or overnight.
Nutritional Info
* Servings Per Recipe: 1
* Amount Per Serving
* Calories: 145.0
* Total Fat: 3.5 g
* Cholesterol: 0.0 mg
* Sodium: 190.0 mg
* Total Carbs: 27.0 g
* Dietary Fiber: 1.0 g
* Protein: 2.0 g
Pulled Chicken Barbecue Wrap
1 cup Diet Coke or other Diet Cola
1 Ketchup
1/4 cup Worcestershire sauce
1 tsp hot pepper sauce
3 Tbsp Steak Sauce
1 tsp dehydrated onion flakes
1 tsp garlic powder
1 1/2 lb uncooked boneless, skinless chicken breast
1/8 tsp table salt
1/8 tsp black pepper
4 medium whole wheat tortilla(s)
1 cup mixed greens
preheat grill or broiler.
* Preheat grill or broiler.
* Combine cola, ketchup, Worcestershire sauce, hot pepper sauce, steak sauce, onion flakes and garlic powder in a heavy saucepan; gradually bring to a boil over medium heat. Reduce heat slightly to obtain a gentle simmer; simmer barbecue sauce until reduced by a quarter, about 6 to 8 minutes.
* Meanwhile, start to prepare chicken. Season chicken with salt and pepper; grill or broil chicken until cooked through, about 5 to 6 minutes per side. Remove chicken from grill and pull apart into shredded bite-size pieces with 2 forks (so you don’t burn your hands).
* Combine chicken and barbecue sauce in a medium bowl; mix to evenly coat chicken.
* Divide chicken mixture among tortillas, spooning about 1 cup of filling onto bottom half of each tortilla; top with mixed greens. Fold tortilla bottom over filling and then fold sides in toward center to enclose filling. Yields 1 wrap per serving.
POINTS® Value: 6
Servings: 4
Preparation Time: 15 min
Cooking Time: 22 min
Level of Difficulty: Easy
1 Ketchup
1/4 cup Worcestershire sauce
1 tsp hot pepper sauce
3 Tbsp Steak Sauce
1 tsp dehydrated onion flakes
1 tsp garlic powder
1 1/2 lb uncooked boneless, skinless chicken breast
1/8 tsp table salt
1/8 tsp black pepper
4 medium whole wheat tortilla(s)
1 cup mixed greens
preheat grill or broiler.
* Preheat grill or broiler.
* Combine cola, ketchup, Worcestershire sauce, hot pepper sauce, steak sauce, onion flakes and garlic powder in a heavy saucepan; gradually bring to a boil over medium heat. Reduce heat slightly to obtain a gentle simmer; simmer barbecue sauce until reduced by a quarter, about 6 to 8 minutes.
* Meanwhile, start to prepare chicken. Season chicken with salt and pepper; grill or broil chicken until cooked through, about 5 to 6 minutes per side. Remove chicken from grill and pull apart into shredded bite-size pieces with 2 forks (so you don’t burn your hands).
* Combine chicken and barbecue sauce in a medium bowl; mix to evenly coat chicken.
* Divide chicken mixture among tortillas, spooning about 1 cup of filling onto bottom half of each tortilla; top with mixed greens. Fold tortilla bottom over filling and then fold sides in toward center to enclose filling. Yields 1 wrap per serving.
POINTS® Value: 6
Servings: 4
Preparation Time: 15 min
Cooking Time: 22 min
Level of Difficulty: Easy
Wednesday, June 2, 2010
Barbie's Tuna Salad
Ingredients
* 1 (7 ounce) can white tuna, drained and flaked (we have used Chicken also)
* 6 tablespoons mayonnaise or salad dressing
* 1 tablespoon Parmesan cheese
* 3 tablespoons sweet pickle relish
* 1/8 teaspoon dried minced onion flakes
* 1/4 teaspoon curry powder
* 1 tablespoon dried parsley
* 1 teaspoon dried dill weed
* 1 pinch garlic powder
Directions
1. In a medium bowl, stir together the tuna, mayonnaise, Parmesan cheese, and onion flakes. Season with curry powder, parsley, dill and garlic powder. Mix well and serve with crackers or on a sandwich.
Nutritional Information open nutritional information
Amount Per Serving Calories: 228 | Total Fat: 17.3g | Cholesterol: 24mg
* 1 (7 ounce) can white tuna, drained and flaked (we have used Chicken also)
* 6 tablespoons mayonnaise or salad dressing
* 1 tablespoon Parmesan cheese
* 3 tablespoons sweet pickle relish
* 1/8 teaspoon dried minced onion flakes
* 1/4 teaspoon curry powder
* 1 tablespoon dried parsley
* 1 teaspoon dried dill weed
* 1 pinch garlic powder
Directions
1. In a medium bowl, stir together the tuna, mayonnaise, Parmesan cheese, and onion flakes. Season with curry powder, parsley, dill and garlic powder. Mix well and serve with crackers or on a sandwich.
Nutritional Information open nutritional information
Amount Per Serving Calories: 228 | Total Fat: 17.3g | Cholesterol: 24mg
CHOW MEIN NOODLE COOKIE DROPS
1 c. chocolate chips
1 c. butterscotch chips
1 c. chopped nuts
1 c. chow mein noodles
Melt chips in microwave. Mix in nuts and chow mein noodles. Spoon out, drop on waxed paper, cool
1 c. butterscotch chips
1 c. chopped nuts
1 c. chow mein noodles
Melt chips in microwave. Mix in nuts and chow mein noodles. Spoon out, drop on waxed paper, cool
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