Monday, November 28, 2011

White Chocolate Gingerbread Bears

1 1/2 c sugar
1 c butter, softened
1/3 c molasses
1 egg
3 c all-purpose flour
2 tsp baking soda
2 tsp ground ginger (or be like me and omit)
2 tsp cinnamon
1/2 tsp salt
3 oz white vanilla baking chips OR vanilla almond bark

1. In large bowl, beat sugar and butter until light and fluffy. Add molasses and egg; blend well. Stir in all-purpose flour, baking soda, ginger, cinnamon, and salt; mix well. Cover with plastic wrap and refrigerate 1 hour for easier handling.

2. Heat oven to 350*. On lightly floured surface, roll out dough, 1/4 at a time, to 1/8" thickness. Refrigerate remaining dough until ready to roll. Cut dough with floured 4.5" bear shaped cookie cutter. Place 1" apart on ungreased cookie sheets.

3. Bake bears 6 to 9 minutes or until set. Cool 1 minute; remove from cookie sheets. Cool completely. Line large cookie sheet with sides with waxed paper. Spread backs of cooled cookies with melted chocolate; place on cookie sheet. Allow to set. Store between sheets of waxed paper in loosely covered container.

Monday, October 3, 2011

Italian Pork Chops

Italian Pork Chops

1/2 c Bisquick
1/3 c italian dressing
1/2 c garlic herb bread crumbs
1.5 lbs boneless pork loin chops (4 pieces)
2 tbsp vegetable oil

1. In separate shallow dishes, place Bisquick mix, dressing, and bread crumbs. Coat pork chops with Bisquick mix. Dip coated pork chops into dressing, then coat with bread crumbs.

2. In 12-inch nonstick skillet, heat oil over medium-high heat. Cook pork in oil about 5 minutes or until golden brown; reduce heat to low. Carefully turn pork. Cook 10-15 minutes longer or until pork is no longer pink in center. Serve immediately.

Skillet Chicken Parmesan

Skillet Chicken Parmesan

3/4 C Bisquick mix
1 tsp italian seasoning
2 tbsp grated parmesan
1 egg
1 lb boneless skinless chicken breasts
3 tbsp olive oil
1 jar pasta sauce (26 oz)
1 cup mozzarella cheese
hot cooked pasta

1. In shallow dish or pie plate, mix Bisquick mix, italian seasoning, and parmesan cheese. In another shallow dish or pie plate, beat egg. Coat chicken with Bisquick mixture, then dip into egg, and coat again with Bisquick mixture.

2. In 12-inch nonstick skillet, heat oil over medium heat. Add chicken; cook 4-6 minutes, turning once, until golden brown. Cover; cook 8-10 minutes longer, turning once, until juice of chicken is clear when center of thickest part is cut (170*F). Remove from skillet to plate.

3. Add pasta sauce to skillet. Place chicken on top of sauce. Sprinkle with mozzarella cheese. Cover; cook 2-3 minutes or until bubbly and cheese is melted. Serve over cooked pasta.

Sunday, February 6, 2011

Pumpkin Cheesecake

From the Nov/Dec 2003 issue of Weight Watchers magazine.


1 1/3 c graham cracker crumbs
2 tbsp granulated sugar
2 tbsp unsalted butter, melted
2 egg whites, lightly beaten
1 1/2 lbs light cream cheese (neufachtel), at room temperature
1/2 c packed light brown sugar
1 3/4 c pumpkin puree
3/4 tsp cinnamon
1/2 tsp ground ginger
1/2 tsp ground mace
1/4 tsp salt
1 c light sour cream
1 large egg, lightly beaten

1. Preheat the oven to 325*F. Spray a 10-inch round cake pan (or springform pan) with nonstick spray; line the bottom with a circle of wax paper.

2. To make the crust, combine the graham cracker crumbs and the granulated sugar with a fork in a bowl. Add the butter and 1 tbsp of the beaten egg whites; mix well. Press the graham mixture into the pan using a flat-bottomed glass to form an even crust. Bake until the crust is lightly toasted and set, about 8 minutes. Remove from the oven and let the crust cool slightly.

3. With a mixer on medium speed, beat the cream cheese and brown sugar until very smooth. Add the pumpkin puree, cinnamon, ginger, mac and salt; beat 3-4 minutes. Add the sour cream and beat 2-3 minutes. Add the egg and remaining egg whites and beat 2-3 minutes longer, scraping the bowl as necessary. Pour the filling over the crust. Bake until the center of the cake is lightly set, about 1 hour. Cool completely in the pan on a rack, then refrigerate at least 8 hours before unmolding and slicing.

Per serving (serves 12): 220 cal, 8 g fat, 4 g sat fat, 40 mg chol, 320 sod, 28 g carb, 2 g fiber, 8 g protein, 80 mg calc.