Prepare pkg lemon pie filling according to box instructions, allow cooling slightly.
Mix together
2 cups flour
1 tsp. baking powder
1/4 cup sugar
1/2 tsp. salt
2 cups fine coconut.
Rub in 1 cup butter until it is well incorporated. Press half of this into bottom of 8" square pan, spread on pie filling and top with remaining crumb mixture. Bake at 400 for 20 minutes. Cool completely before cutting into squares.
*** I followed the recipe for the 13 x9 inch pan, and they turned out great, Simple and easy. ***
Wednesday, February 10, 2010
Saturday, February 6, 2010
Fudgesicle Cheesecake
1 cup Oreo baking crumbs
2 tsp melted butter
combine and put in greased 9 inch springform pan,freeze.
8oz cream cheese
2tsp sugar
1/2 cup canned milk
1 pkg hershey milk choc chips
3/4 tub(lge tub) cool whip lite or reg not ultra lowfat partly thawed
2 aero bars
melt choc chips with about 1/4 cup of the milk in a double boiler,blend cream cheese with mixer and add milk and sugar. Add melted choc mixture & cool whip.grate 1 aero bar & add to mixture mix well. Pour over base & grate the other bar on top freeze well. Delicious!! allow to thaw little before eating but keep cake frozen.
Coffee Mocha
1 pkg. vanilla mousse (whip n chill)
Nutriwhip (about 2 cups when mixed)
2 tbsp. coffee
1 pkg Chocolate Wafers
Mix mousse and nutriwhip according to directions on package, mix coffee in with mousse. Put approx. 2tbsp nutriwhip in bottom of bowl, add a layer of chcolate wafers. Top wafers with layer of mousse, then nutriwhip. Repeat layers until dish is full, ending with nutriwhip. Decorate with chocolate curls or grated chocolate wafer crumbs. Let refrigerate at least 5 hours for cookies to soften.
Nutriwhip (about 2 cups when mixed)
2 tbsp. coffee
1 pkg Chocolate Wafers
Mix mousse and nutriwhip according to directions on package, mix coffee in with mousse. Put approx. 2tbsp nutriwhip in bottom of bowl, add a layer of chcolate wafers. Top wafers with layer of mousse, then nutriwhip. Repeat layers until dish is full, ending with nutriwhip. Decorate with chocolate curls or grated chocolate wafer crumbs. Let refrigerate at least 5 hours for cookies to soften.
Chicken Chow Mein
2 Boneless Skinless Chicken Breast, cut into bite size pieces
1/2 head of cabbage, cut into thin strips (approx. 2 cups)
2 celery stalks, cut into pieces
2 carrots, grated
2 medium onions, cut into thin strips
2 tbsp. olive oil
salt and pepper to taste
1/2 cup of chicken broth
1 tsp. sugar
1 tsp. soya sauce (I use lite)
1 c. bean sprouts
Heat Olive oil in pan, add chicken breast. Once chicken is cooked, add remaining ingredients. Stir fry until vegetables are semi-tender (al dante). Add a little salt and pepper. Add chicken broth, sugar, bean sprouts and soya sauce. Let simmer a few minutes more until veggies are tender. Do not over cook the veggies!!!
1/2 head of cabbage, cut into thin strips (approx. 2 cups)
2 celery stalks, cut into pieces
2 carrots, grated
2 medium onions, cut into thin strips
2 tbsp. olive oil
salt and pepper to taste
1/2 cup of chicken broth
1 tsp. sugar
1 tsp. soya sauce (I use lite)
1 c. bean sprouts
Heat Olive oil in pan, add chicken breast. Once chicken is cooked, add remaining ingredients. Stir fry until vegetables are semi-tender (al dante). Add a little salt and pepper. Add chicken broth, sugar, bean sprouts and soya sauce. Let simmer a few minutes more until veggies are tender. Do not over cook the veggies!!!
Weight Watchers Chocolate Chip Cookes - 1pt. each
2 tbsp light butter, softened
2 tsp canola oil
1/2 cup packed brown sugar, dark-variety
1 tsp vanilla extract
1/8 tsp table salt
1 large egg white
3/4 cup all-purpose flour
1/4 tsp baking soda
3 oz semi-sweet chocolate chips, about 1/2 cup
Preheat oven to 375ºF.
In a medium bowl, cream together butter, oil and sugar. Add vanilla, salt and egg white; mix thoroughly to combine.
In a small bowl, mix together flour and baking soda; stir into batter. Add chocolate chips to batter; stir to distribute evenly throughout.
Drop rounded half-teaspoons of dough onto one or two large nonstick baking sheets, leaving a small amount of space between each cookie. Bake cookies until golden around edges, about 4 to 6 minutes; cool on a wire rack. Makes 24 servings.
Serving size is 2 cookies
Each serving = 1 Weight Watchers Point
2 tsp canola oil
1/2 cup packed brown sugar, dark-variety
1 tsp vanilla extract
1/8 tsp table salt
1 large egg white
3/4 cup all-purpose flour
1/4 tsp baking soda
3 oz semi-sweet chocolate chips, about 1/2 cup
Preheat oven to 375ºF.
In a medium bowl, cream together butter, oil and sugar. Add vanilla, salt and egg white; mix thoroughly to combine.
In a small bowl, mix together flour and baking soda; stir into batter. Add chocolate chips to batter; stir to distribute evenly throughout.
Drop rounded half-teaspoons of dough onto one or two large nonstick baking sheets, leaving a small amount of space between each cookie. Bake cookies until golden around edges, about 4 to 6 minutes; cool on a wire rack. Makes 24 servings.
Serving size is 2 cookies
Each serving = 1 Weight Watchers Point
Chunky Toblerone Shortbread Cookies
2 cups butter, softened
1 cup super-fine sugar
3-1/2 cups flour
1/2 cup cornstarch
2 bars (100 g each) TOBLERONE Swiss Milk Chocolate, chopped
3 Tbsp. sifted icing sugar
HEAT oven to 350°F.
BEAT butter and super-fine sugar in large bowl with mixer on high speed until light and fluffy. Mix flour and cornstarch. Gradually add to butter mixture, beating well after each addition. Stir in chocolate.
DROP by heaping tablespoonfuls, 1 inch apart, onto baking sheets.
BAKE 20 to 25 min. or until lightly browned. Cool 5 min. on baking sheets. Transfer to wire racks; cool completely. Sprinkle with icing sugar.
1 cup super-fine sugar
3-1/2 cups flour
1/2 cup cornstarch
2 bars (100 g each) TOBLERONE Swiss Milk Chocolate, chopped
3 Tbsp. sifted icing sugar
HEAT oven to 350°F.
BEAT butter and super-fine sugar in large bowl with mixer on high speed until light and fluffy. Mix flour and cornstarch. Gradually add to butter mixture, beating well after each addition. Stir in chocolate.
DROP by heaping tablespoonfuls, 1 inch apart, onto baking sheets.
BAKE 20 to 25 min. or until lightly browned. Cool 5 min. on baking sheets. Transfer to wire racks; cool completely. Sprinkle with icing sugar.
Diabetic Friendly Sweet and Sour Pork
1 can ( 14-oz ) Pineapple tidbits ( Diabetic= no sugar added )
2 Tbs. cornstarch
2 Tbs. brown sugar ( Twin or Splenda brown sugar substitute )
¾ tsp. Salt
¼ tsp. Ground ginger (optional)
¼ tsp. Pepper
1/3 cup water
1/3 cup Ketchup
2 Tbs. white Vinegar
2 Tbs. low sodium soya sauce
1 pound pork tenderloin, cut into 1 ½ -inch x ¼-inch strips
1 medium onion, chopped
2 Tbs. canola oil or olive oil
1 green pepper, cut into thin strips
Hot cooked rice ( Diabetic= Brown or long-grain )
Drain pineapple, reserve juice; set aside. In a small bowl, combine the cornstarch, brown sugar, salt, ginger and pepper. Stir in the water, ketchup, vinegar, soy sauce and reserved juice until smooth.
In a large skillet or wok, stir-fry pork and onion in oil for 5-7 minutes or until pork is no longer pink. Stir pineapple juice mixture; add to skillet. Bring to a boil; cook and stir for 1-2 minutes or until thickened.
Add green pepper and reserved pineapple. Reduce heat; cover and cook for 5 minutes. Serve over rice
2 Tbs. cornstarch
2 Tbs. brown sugar ( Twin or Splenda brown sugar substitute )
¾ tsp. Salt
¼ tsp. Ground ginger (optional)
¼ tsp. Pepper
1/3 cup water
1/3 cup Ketchup
2 Tbs. white Vinegar
2 Tbs. low sodium soya sauce
1 pound pork tenderloin, cut into 1 ½ -inch x ¼-inch strips
1 medium onion, chopped
2 Tbs. canola oil or olive oil
1 green pepper, cut into thin strips
Hot cooked rice ( Diabetic= Brown or long-grain )
Drain pineapple, reserve juice; set aside. In a small bowl, combine the cornstarch, brown sugar, salt, ginger and pepper. Stir in the water, ketchup, vinegar, soy sauce and reserved juice until smooth.
In a large skillet or wok, stir-fry pork and onion in oil for 5-7 minutes or until pork is no longer pink. Stir pineapple juice mixture; add to skillet. Bring to a boil; cook and stir for 1-2 minutes or until thickened.
Add green pepper and reserved pineapple. Reduce heat; cover and cook for 5 minutes. Serve over rice
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