For anyone who is here lookign for more new recipes, they have moved!
My blog was getting harder and harder to find anything since I started posting more and more recipes here.
Recipes can now be found at http://efuzzball.com or http://sites.google.com/site/efuzzball/ Both links will actually take you to the same site. Just click on recipe box. Everything is sorted category. All Weight Watcher friendly recipes are noted with a green check mark in the last column.
All recipes that are posted here should have been moved to the new site. If there is one that you are looking for and cannot find it on the new site, please let me know and I will find it and get it posted.
Monday, June 8, 2009
Tuesday, January 20, 2009
Make your own Crunch Wrap Supreme!
| Once again, a huge thanks fores out to Hungry Girl! Why didn't I think of this one before! What a great idea for a quick lunch or a light dinner! Wrapper's Delight | ||
| Who needs a late-night drive-thru run when you can make this low-cal version of a Taco Bell favorite at home? Roll up your sleeves, chica, and get busy! Ingredients: 1 large La Tortilla Factory Smart & Delicious Low Carb/High Fiber tortilla 3 baked corn tortilla chips (like Guiltless Gourmet's Yellow Corn Tortilla Chips) 1/4 cup drained 98% fat-free chunk white chicken breast (previously packed in water) 1/4 cup shredded fat-free cheddar cheese 1/4 cup shredded lettuce One-third plum tomato, diced 1 tbsp. fat-free sour cream 1/2 tsp. dry taco seasoning mix 2 dashes cayenne pepper, or more to taste Directions: Using a fork or knife, break up the chicken so there a re no large chunks. In a small microwave-safe bowl, combine chicken, cheese, taco seasoning mix, and cayenne pepper, and mix well. If you like, season to taste with extra cayenne pepper. Microwave for 30 seconds, or until cheese begins to melt. Set aside. Warm the tortilla in the microwave for 10 seconds (making it easier to fold without ripping), and then lay it out on a flat surface. Place the chicken mixture in the center of the tortilla. Flatten the mixture into a circle, keeping it about 2 inches from the outer edge of the tortilla. Next, layer the tortilla chips on top of the chicken mixture. Evenly top with sour cream, lettuce, and tomato. FOLDING INSTRUCTIONS: Starting at the bottom of the tortilla, fold edge up a few inches to the tortilla's center. Then, going around the edge of the tortilla, repeatedly fold, overlapping sections to meet in the center for a total of about six folds, until filling is completely enclosed. (Trust us, it's easy!) B ring a pan sprayed with nonstick spray to medium heat, and carefully place the folded tortilla in the center of the pan with the folded side down. Heat for 4 - 5 minutes, until the tortilla is browned. Carefully flip it with a spatula, and heat for another 30 - 60 seconds. Now chew it up! MAKES 1 SERVING | ||
Serving Size: 1 Crunchtastic Supreme (entire recipe) Calories: 210 Fat: 4.5g Sodium: 882mg Carbs: 27.5g Fiber: 13g Sugars: 2.5g Protein: 26g POINTS® value 4* |
Tuesday, December 23, 2008
Rocky Road Cake Bar Cookies
Rocky Road Cake Mix Bar Cookies
Base:
1 pkg. cake mix
2 eggs
1/2 c. oil
4 tbsp. water
Topping:
4 cups miniature marshmallows
1 cup (6 oz) Baker's Chocolate Chunks (or 1/2 package of chocolate chips)
1 cup walnuts or salted peanuts
6 oz (approx. 3/4 cup) M&Ms
Blend all base ingredients in large bowl.
Bake on lightly sprayed foil lined 15x10 jelly roll pan (the kind with sides) at 350 degrees for 15 minutes.
You can use a 9x13 pan, bake just a bit longer.
The batter should be set, but not totally baked
Remove from oven and IMMEDIATELY cover with topping.
Place topping ingredients in order listed.
Return to oven for 5-10 minutes, or until marshmallows are melty and lightly toasted.
Use any flavor cake mix, any combination of nuts, chips and coconut just make sure the total amount is of nuts/chips/ etc 2 ½ to 3 cups
The important part of the topping is the 4 cups of marshmallows.
Combinations that work well:
German Chocolate cake mix, 1 cup coconut, 1 cup walnuts or pecans, 1 cup butterscotch chips.
Devils food cake mix, 1 cup white chips, 1 cup swirled chips, 1 cup semi sweet chips
Yellow cake mix, 1 cup peanut butter chips, 1 cup peanuts, 1 cup Reese's Pieces
White cake mix, 1 cup chocolate chips, 1 cup walnuts, ½ cup crushed candy canes (or chopped Maraschino Cherries)
I usually make my own sweetened condensed milk using dried milk. I use the non instant type of dried milk, so the amount I use is different than the recipe calls for.
This works just fine unless the recipe really needs all that fat that's in ordinary sweetened condensed milk, then you have to add some butter or something
Grandma Marta`s Sweetened Condensed Milk Recipe By : Luci
Website : http://www.kitchenmixes.com Serves/Makes : 1 can
Preparation Time :0:00
Categories : Basic Mixes
1/2 cup cold water
1 1/4 cup nonfat dry milk (or equal to 4 cup's worth of liquid milk,)
3/4 cup sugar
Measure water into microwave-safe container. Gradually stir in powdered milk until smooth. Microwave on HIGH 45 seconds to 1 minute until milk is steaming hot. Stir in sugar until dissolved. Cool before using.
Base:
1 pkg. cake mix
2 eggs
1/2 c. oil
4 tbsp. water
Topping:
4 cups miniature marshmallows
1 cup (6 oz) Baker's Chocolate Chunks (or 1/2 package of chocolate chips)
1 cup walnuts or salted peanuts
6 oz (approx. 3/4 cup) M&Ms
Blend all base ingredients in large bowl.
Bake on lightly sprayed foil lined 15x10 jelly roll pan (the kind with sides) at 350 degrees for 15 minutes.
You can use a 9x13 pan, bake just a bit longer.
The batter should be set, but not totally baked
Remove from oven and IMMEDIATELY cover with topping.
Place topping ingredients in order listed.
Return to oven for 5-10 minutes, or until marshmallows are melty and lightly toasted.
Use any flavor cake mix, any combination of nuts, chips and coconut just make sure the total amount is of nuts/chips/ etc 2 ½ to 3 cups
The important part of the topping is the 4 cups of marshmallows.
Combinations that work well:
German Chocolate cake mix, 1 cup coconut, 1 cup walnuts or pecans, 1 cup butterscotch chips.
Devils food cake mix, 1 cup white chips, 1 cup swirled chips, 1 cup semi sweet chips
Yellow cake mix, 1 cup peanut butter chips, 1 cup peanuts, 1 cup Reese's Pieces
White cake mix, 1 cup chocolate chips, 1 cup walnuts, ½ cup crushed candy canes (or chopped Maraschino Cherries)
I usually make my own sweetened condensed milk using dried milk. I use the non instant type of dried milk, so the amount I use is different than the recipe calls for.
This works just fine unless the recipe really needs all that fat that's in ordinary sweetened condensed milk, then you have to add some butter or something
Grandma Marta`s Sweetened Condensed Milk Recipe By : Luci
Website : http://www.kitchenmixes.com Serves/Makes : 1 can
Preparation Time :0:00
Categories : Basic Mixes
1/2 cup cold water
1 1/4 cup nonfat dry milk (or equal to 4 cup's worth of liquid milk,)
3/4 cup sugar
Measure water into microwave-safe container. Gradually stir in powdered milk until smooth. Microwave on HIGH 45 seconds to 1 minute until milk is steaming hot. Stir in sugar until dissolved. Cool before using.
Quick Fudge Balls
Quick Fudge Balls (the original recipe)
These are fabulous, you don't even know there is graham cracker in it, some think it is nuts, perfect for those allergic to nuts.
1 cup chocolate chips
1 cup sweetened condensed milk
1 1/2 cups graham cracker crumbs
powdered sugar
Melt : 1 cup chocolate chips (in the microwave)
Fold in : 1 cup sweetened condensed milk
Add: 1 1/2 cups graham cracker crumbs
fold until graham cracker crumbs are covered
Butter you hands, and roll into balls and then roll into powdered sugar.
Makes a nice size batch
Preparation Time: 15 minutes
So far I've used chocolate cookie crumbs with some instant coffee added, then rolled them in a mix of cocoa, powdered sugar, hot cocoa mix, and latte mix (those were the mocha balls) and left over lemon and chocolate cookies (with peanutbetter chips int eh cookies) with ground up Cheerioes to make 1 1/2 cups rolled in powdered sugar.
I'm going to make some with gingersnap cookies crumbs with white chips and Cheerios and peanut butter chips.
Thanks again Shirley for all the great reicpes and for all your tips on other f'lavor ideas for this one!
These are fabulous, you don't even know there is graham cracker in it, some think it is nuts, perfect for those allergic to nuts.
1 cup chocolate chips
1 cup sweetened condensed milk
1 1/2 cups graham cracker crumbs
powdered sugar
Melt : 1 cup chocolate chips (in the microwave)
Fold in : 1 cup sweetened condensed milk
Add: 1 1/2 cups graham cracker crumbs
fold until graham cracker crumbs are covered
Butter you hands, and roll into balls and then roll into powdered sugar.
Makes a nice size batch
Preparation Time: 15 minutes
So far I've used chocolate cookie crumbs with some instant coffee added, then rolled them in a mix of cocoa, powdered sugar, hot cocoa mix, and latte mix (those were the mocha balls) and left over lemon and chocolate cookies (with peanutbetter chips int eh cookies) with ground up Cheerioes to make 1 1/2 cups rolled in powdered sugar.
I'm going to make some with gingersnap cookies crumbs with white chips and Cheerios and peanut butter chips.
Thanks again Shirley for all the great reicpes and for all your tips on other f'lavor ideas for this one!
Curried Almonds and Sugar Almonds
More recipes that I was able to get from Shirley after the Penokie family Christmas last weekend. There were might tasty and from the sounds of it, pretty easy to make!
Curried Almonds
Mix together:
2T Melted Butter
1T Curry Powder
½ t Seasoned Salt
In the crock pot put
1 pound raw Almonds (recipe calls for blanched almonds, but I couldn't find any, so I used raw almonds from the health food store)
Pour the butter mixture over the almonds, mix to coat
Cover, cook on low for 2-3 hours
Turn pot to high, uncover, cook for 1 to 1½ hours.
Sugared Almonds
In a heavy skillet mix
¼ cup sugar
¾ cup almonds (whole, sliced or slivered-the sliced one make a great salad topping)
Cook and stir (my silicone spatula worked nicely) over low heat until the sugar melts and the nuts are coated.
Cool on waxed paper.
You can add some spices to the sugar if you'd like, changes the taste a bit.
I'm going to try this with vanilla sugar next time.
Curried Almonds
Mix together:
2T Melted Butter
1T Curry Powder
½ t Seasoned Salt
In the crock pot put
1 pound raw Almonds (recipe calls for blanched almonds, but I couldn't find any, so I used raw almonds from the health food store)
Pour the butter mixture over the almonds, mix to coat
Cover, cook on low for 2-3 hours
Turn pot to high, uncover, cook for 1 to 1½ hours.
Sugared Almonds
In a heavy skillet mix
¼ cup sugar
¾ cup almonds (whole, sliced or slivered-the sliced one make a great salad topping)
Cook and stir (my silicone spatula worked nicely) over low heat until the sugar melts and the nuts are coated.
Cool on waxed paper.
You can add some spices to the sugar if you'd like, changes the taste a bit.
I'm going to try this with vanilla sugar next time.
Egg Nog Bread
This recipe was received from my Sister-in-law. She brought this tasty bread to the family Christmas gathering last weekend and it was awesome! Of course I had to ask her for the recipe!!
Might be kinda tough to make mine compare to hers as I can't get Jilberts Egg Nog around here. But I guess I will have to wait and see how mine turns out!! I am also trying to figure out how I can make it a little more Weight Watchers friendly, but since it has egg nog in it, I am thinking that is not going to happen!
Eggnog Bread
2 eggs
1 cup sugar
1 cup dairy eggnog
1/2 cup butter, melted
1/4 tsp. nutmeg
2 tsp. rum extract (I left this out since I don't have any)
1 tsp. vanilla
2 1/4 cup flour
2 tsp baking powder
Preheat oven to 350 degrees.
Grease bottom of bread pan.
Beat eggs, add sugar, eggnog, butter, rum and vanilla.
Blend well, add flour, baking powder and nutmeg.
Stir until just moistened. Pour into greased pan.
Bake at 350 degrees for 45-50 minutes or until toothpick comes out clean
Cool 10 minutes. Remove from pan. Cool bread completely before slicing.
one 9x5 or three 3x5
I think one of the keys to this bread being so good is that it was made with Jilbert's eggnog
Might be kinda tough to make mine compare to hers as I can't get Jilberts Egg Nog around here. But I guess I will have to wait and see how mine turns out!! I am also trying to figure out how I can make it a little more Weight Watchers friendly, but since it has egg nog in it, I am thinking that is not going to happen!
Eggnog Bread
2 eggs
1 cup sugar
1 cup dairy eggnog
1/2 cup butter, melted
1/4 tsp. nutmeg
2 tsp. rum extract (I left this out since I don't have any)
1 tsp. vanilla
2 1/4 cup flour
2 tsp baking powder
Preheat oven to 350 degrees.
Grease bottom of bread pan.
Beat eggs, add sugar, eggnog, butter, rum and vanilla.
Blend well, add flour, baking powder and nutmeg.
Stir until just moistened. Pour into greased pan.
Bake at 350 degrees for 45-50 minutes or until toothpick comes out clean
Cool 10 minutes. Remove from pan. Cool bread completely before slicing.
one 9x5 or three 3x5
I think one of the keys to this bread being so good is that it was made with Jilbert's eggnog
Thursday, December 4, 2008
Upside-down Pineapple Crush
This recipe was posted on a Hungry Girl newsletter and it looks awesome! I think I might have eveyrthing to make it even! If I do, it will be made tonight!
PER SERVING (1/8th of dessert, about 2/3 cup): 135 calories, 0.5g fat, 296mg sodium, 30g carbs, 0.5g fiber, 18.5g sugars, 2.5g protein -- POINTS® value 3*
Crushed pineapple, crushed cookies... this DESSERT is crush-worthy!
Ingredients:
One 20-oz. can crushed pineapple in juice (not drained)
1 large (6-serving) package fat-free sugar-free vanilla instant pudding mix
2 cups fat-free vanilla yogurt
1 cup Cool Whip Free, thawed
16 Reduced Fat Nilla Wafers, crushed
Optional Topping: Fat Free Reddi-wip
Directions:
In a medium mixing bowl, combine un-drained pineapple, pudding mix, yogurt, and Cool Whip. Mix well.
Pour into a medium serving dish (a large pie pan works well).
Refrigerate for at least 1 hour, or until ready to serve.
Top dish evenly with crushed Nilla Wafers just before serving.
If you like, finish off each serving with a dollop of Reddi-wip. Enjoy!
MAKES 8 SERVINGS
PER SERVING (1/8th of dessert, about 2/3 cup): 135 calories, 0.5g fat, 296mg sodium, 30g carbs, 0.5g fiber, 18.5g sugars, 2.5g protein -- POINTS® value 3*
Crushed pineapple, crushed cookies... this DESSERT is crush-worthy!
Ingredients:
One 20-oz. can crushed pineapple in juice (not drained)
1 large (6-serving) package fat-free sugar-free vanilla instant pudding mix
2 cups fat-free vanilla yogurt
1 cup Cool Whip Free, thawed
16 Reduced Fat Nilla Wafers, crushed
Optional Topping: Fat Free Reddi-wip
Directions:
In a medium mixing bowl, combine un-drained pineapple, pudding mix, yogurt, and Cool Whip. Mix well.
Pour into a medium serving dish (a large pie pan works well).
Refrigerate for at least 1 hour, or until ready to serve.
Top dish evenly with crushed Nilla Wafers just before serving.
If you like, finish off each serving with a dollop of Reddi-wip. Enjoy!
MAKES 8 SERVINGS
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