Chocolate Peanut Butter Fudge - 36 servings
1 (14 oz) can fat-free sweetened condensed skim milk
1 (120z) pkg reduced-fat semisweet chocolate chips
1/3 cup reduced-fat chunky peanut butter
1 tbsp light-colored corn syrup
1 tsp vanilla extract
Line an 8 inch square baking pan with foil & coat foil with cooking spray. Set aside. Combine milk & next 3 ingredients in a medium saucepan; cook over low heat until chocolate melts, stirring frequently. Remove from heat; stir in vanilla. Pour chocolate mixture into prepared pan, spreading evenly.
Cover & chill at least 2 hours. Life foil from pan & turn fudge out onto a cutting board. Cut into 36 squares. Store between layers of wax paper in an airtight container in refrigerator.
1 cup of all purpose flour
1/2 cup of firmly packed brown sugar
1 tablespoon of baking powder
1/4 teaspoon of ground nutmeg
1 cup of shredded carrots, about 2 large
1/2 cup of shredded zucchini, about 1 medium
2/3 cup of skim milk
3 tablespoons of vegetable oil
2 egg whites, slightly beaten
1/4 cup of Quaker Oats, quick or old fashioned, uncooked
1 tablespoon of chopped nuts
1 tablespoon of margarine, melted
Heat oven to 400ºF. Line 12 medium muffin cups with paper baking cups or spray bottoms only with nonstick cooking spray. Combine 1 3/4 cups oats, flour, brown sugar, baking powder and nutmeg. Add carrots, zucchini, milk, oil and egg whites, mixing just until moistened. Fill muffin cups almost full. Combine remaining ingredients, sprinkle evenly over batter. Bake 20 - 25 minutes or until golden brown. Serve warm Makes 12 muffins
I love homemade Ranch Dressing. There is truly nothing better in my honest opinion, but everyone knows it's full of fat and calories, right? Well, I've been playing around with my favorite Ranch Dressing recipe and have gotten it down to...1 Pts Plus for a serving (2 tbsp.)! Woot!
|1 cup, Nonfat Buttermilk|
|1/2 cup Light Mayonnaise|
|1/2 cup Nonfat, Plain Greek Yogurt|
|1/2 tsp dried chives|
|1/2 tsp dried parsley|
|1/2 tsp dried dill weed|
|1/2 tsp garlic powder|
|1/4 tsp onion powder|
|1/8 tsp table salt|
|1/8 tsp ground black pepper |
1 serving = 2 tbsp
My friend made this the other night and it was simply fantastic. This is a Pioneer Woman Cooks recipe. Since this will be making a regular appearance in our house I thought I would share it with you.
- 1 lb frozen hash browns
- 1/4 cup margarine or 1/4 cup butter, melted
- 1/2 can cream of chicken soup
- 1 cup sour cream
- 1/4 cup onions, peeled and chopped
- 1 cup cheddar cheese, grated
- 1/2 teaspoon salt
- 1/8 teaspoon pepper
- Preheat oven to 350°F and spray an 11 x 14 baking dish with cooking spray.
- Mix the above ingredients together, place in prepared pan and bake for 45 minutes or until brown on top.