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and enjoy life in all its' craziness!
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Diet Cookies AKA: Meringue Kisses
I found this recipe in a Weight Watchers cookbook. They kept me going the last time I dieted. It is a good combination of sweet and not very many calories to ease those cravings.. I call them Diet Cookies. Of course this makes the kids go eewww. Which is a good thing, more for me. Except this time the kids tasted them and found out that they were really good. Kody ate one and commented on how it was all right....then five later he said, "These are addicting." So yes even though they are low calorie I still have to be careful not to eat the whole batch. With Kody's metabolism..he could eat a whole batch. So not fair!!
2 egg whites
1/2 cup white sugar
1/2 tsp. vanilla extract
1/4 tsp. cream of tartar
pinch of salt
1/2 cup chocolate chips
Preheat oven to 375 degrees. Line cookie sheet with wax paper.
Beat egg whites on medium speed until frothy: add cream of tartar and salt. Beat on high speed until stiff. Beat in sugar a little at a time. Add vanilla; fold in chocolate chips.
Drop batter by heaping teaspoonfuls onto the prepared cookie sheet.
Place in oven. Turn oven off; leave cookies in oven for 5-7 hours.
Remove from wax paper and enjoy!!
Serving Size: 2 cookies = 80 calories. 1 g protein, 3 g fat
Yield: Approximately 12 servings
I usually double or triple the batch.
*You can also add food coloring to make them more festive.
Do you ever picture yourself eating a slice of Italian bread you know the type with the crunchy outside and soft and delicate inside. Well this is the recipe for you and I have found the secret to getting the perfect crust!! Crusty Italian Bread makes 2 loaves 1 1/3 cups warm water 2 1/4 teaspoons yeast 1 Tablespoon brown sugar 1 1/2 teaspoons salt 1 1/2 teaspoons olive oil 4 cups flour Place warm water, yeast and brown sugar in mixing bowl. Stir and let stand for a few minutes until it start to bubble and foam a bit. Add olive oil and salt. Mix and add the flour gradually. You want to add enough that the dough comes away from the sides of the bowl. You want to mix it with the dough hook for a few minutes. Cover and let the dough rise until doubled about 30 minutes. Punch down dough and divide in two and form into two loaves (I doubled the recipe this time.) Cover with a damp cloth and let rise until doubled. Preheat oven to 375 degrees. Beat
One word for this one: DELICIOUS!! It is so moist and easy to make. It did not last long around our house. My daughter finished the last little bit for breakfast (she was afraid it would not still be there when she got home). Blueberry Cream Cheese Bundt Cake 1-8 oz. package cream cheese, softened 1/2 cup vegetable oil 1 package white cake mix (mine was vanilla) 1- 3 oz. package instant vanilla pudding mix 4 eggs 2 teaspoons vanilla 2 1/4 cups fresh or frozen, thawed blueberries powdered sugar Preheat oven to 325 degrees. Lightly spray a 9 inch bundt pan with cooking spray. Combine the cream cheese and oil in a medium bowl and beat with a mixer until smooth and creamy. Add the cake mix, pudding mix, eggs and vanilla. Beat at medium speed until blended. Fold in the berries. (Dough will be thick and sticky). Pour into the prepared pan. Bake for 60 -65 minutes until a wooden pick inserted in the center comes out clean. Cool the cake on a wire rack for 20 minutes. Remov
Everytime I go to Costco I have been picking up a rotisserie chicken. I shred all the chicken off the bones and it makes for great easy quick meals. This were the perfect use of it. They were quick, easy and very delicious!! Chicken Cordon Bleu Bundles Inspired by Dessert Now Dinner Later 2 cans of crescent rolls 1 package of thin sliced ham (lunch meat) slices of swiss cheese 2- 2 1/2 cups shredded cooked chicken Preheat oven to 375 degrees. Open the cans of crescent rolls. Separate and unroll the triangles. You can either work on them all at once or in groups. I made them in groups of 4. Lightly grease your cookie sheet. . Layer one or two slices of ham, 1 slice of cheese. Then add a small amount of shredded chicken on top. Fold the edges of the ham around the cheese and chicken. Starting at the fat end of the triangle, roll the crescent dough around all the fillings as tight as you can and continue rolling to the point of the triangle.