Thursday, November 3, 2011

Snickerdoodle Cookies

Probably one of my favorite cookies. I got this recipe from my sister and it is one I will never change!
  • 1 cup shortening
  • 1 1/2 cups sugar
  • 2 eggs
  • 3 cups sifted flour
  • 2 teaspoons cream of tarter
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt

  1. Preheat oven to 350 degrees.
  2. Mix shortening, sugar, and eggs in a mixing bowl till combined.
  3. In a separate bowl, sift together the remaining ingredients.
  4. Combine the shortening mixture with the flour mixture.
  5. Chill covered for 1  hour.
  6. Roll into small 1" balls and then roll each ball in 2 teaspoons cinnamon and 2 tablespoons sugar. 
  7.  bake for 10 minutes on ungreased cookie sheet.

Thursday, September 15, 2011

Roasted Drumsticks and Vegetables

This one dish wonder will simple and delicious. Perfect for a fall dinner.
  • 10 Chicken drumsicks
  • 1 1/2lbs potatoes, scrubbed and quartered
  • 1 lb carrots, cut into 2 in pieces. (we use baby carrots)
  • 2 lb butternut squash. seeded, pea;ed and cut into 1 inch cubes
  • 2 medium onions, each cut into 8 wedges 
  • 5 garlic cloves, halved 
  • 2 tablespoons olive oil
  • 1 tablespoon Italian seasoning
  • salt and pepper to taste

  1. Heat oven to 425 degrees.
  2. Put all ingredients in a large baking dish. with vegetables arranged in a single layer on the bottom. 
  3. Drizzle olive oil over vegetables and sprinkle with seasoning.
  4. Roast for 45- 60 minutes, stirring vegetables once, until chicken is cooked through and vegetables at tender.
Nutritional Information:
2 drumsticks and 1/2 cup veggies per serving = 8 Weight Watcher Points

Recipe from

Friday, September 9, 2011

Old Fashioned Chicken Pot Pie

This is comfort food at its best. Filling, flavorful, and healthy! Great in the fall and winter.Also, if your in a rush and don't have time to bake or boil chicken, stop by the grocery store on the way home and pick up a rotisserie chicken and then simply pull the meat off the bone and discard the skin and fat. Great short cut tip!

  • 1 tsp butter     
  • 1 small onion, chopped     
  • 2 cups mushroom, sliced   
  • 1/4 tsp paprika   
  • 1/4 tsp dried thyme, crushed   
  •  1/2 tsp table salt, or more to taste   
  • 1/4 tsp black pepper   
  •  2 cups frozen mixed vegetables   
  •  1 cups canned chicken broth     
  •  3 cup (chopped or shredded) chicken breast without skin (we used a store bot rotisserie chicken to save time)
  • 2 Tbsp all-purpose flour   
  • 1/2 cup fat-free evaporated milk, divided   
  •  4 rolls reduced-fat crescent roll dough, unrolled


  1. Preheat oven to 375ºF. Coat a 10-inch round shallow baking dish with cooking spray.
  2. Coat a large pot with cooking spray. Add butter and melt over medium heat. Add onion and mushrooms and cook, until tender, stirring frequently, about 5 minutes. Stir in paprika, thyme, salt and pepper. Add vegetables, broth and chicken. Cover and simmer 15 minutes.
  3. In a small cup, combine flour and 1/4 cup of evaporated milk; stir into chicken mixture. Cook over medium heat until thickened, stirring constantly, about 2 minutes. Stir in remaining 1/4 cup of evaporated milk and cook until mixture is slightly thickened, about 2 to 3 minutes more.
  4. Spoon chicken mixture into prepared baking dish. Unroll crescent rolls and arrange dough around inside edge of baking dish to form a border (there will be a hole in the middle). Bake until rolls are golden brown and filling is bubbly, about 15 minutes. Cut into 6 pieces and serve. 
Nutritional Information:
Each serving is 6 Weight Watcher Points+
Recipe from 

Tuesday, September 6, 2011

Peach Crumb Bake

This is great in mid summer when peaches are in season, but you could also try frozen peaches if desired. Topped with some light or fat free whipped cream this is a delicious low cal treat!

  • 2 cups sliced fresh peaches
  • 1/3 cup graham cracker crumbs
  • 1/2 teaspoon cinnamon
  • 1/8 teaspoon nutmeg. I use freshly grated nutmeg. 
  • 2 tsp reduced calorie margarine, melted. I used butter.
  1. Arrange sliced peaches in bottom of an 8" square baking dish coated with cooking spray. 
  2. Combine graham cracker crumbs, cinnamon, and nutmeg in a small bowl, stirring well. Add margarine and stir until blended.
  3. Sprinkle graham cracker mixture over peaches and bake at 350 degrees for 30 minutes. 

Nutritional Information: 
Yields 4 servings

Per Serving: 2g Fat, 2 grams Fiber, 75 Calories. 1 Weight Watcher Point. ( Not Points+)
Recipe from

Friday, August 26, 2011

Fettuccine Carbonara



  • 1/2 lb. fettuccine, uncooked
  • 1 cup frozen peas
  • 1/4 cup 1/3 Less Fat than Cream Cheese
  • 1/4 cup Light Classic Caesar Dressing
  • 1 Tbsp. flour
  • 1 cup fat-free milk
  • 1 pkg. (6 oz.) Smoked Ham, cut into short strips
  • 1/4 cup chopped fresh parsley
  • 3 Tbsp. Grated Parmesan Cheese 

  1. Cook pasta in large saucepan as directed on package, adding peas to the boiling water for the lst 3 min.
  2. Meanwhile, beat cream cheese, dressing and flour in medium saucepan with whisk until well blended. Gradually add milk, stirring constantly until mixture is well blended. Add ham; cook on medium-low heat 5 min. or until heated through, stirring occasionally.
  3. Drain pasta mixture; return to pan. Add sauce; mix lightly. Cook 2 to 3 min. or until heated through, stirring occasionally. Top with parsley and Parmesan.
Nutritional Information: 

Four 1 ¼ cup servings
per serving: Calories  390 , Total fat  9 g , Saturated fat  4 g, Cholesterol 40 mg, Sodium 950 mg, Carbohydrate 55 g, Dietary fiber 4 g, Protein 23 g 
Recipe from

Sunday, August 21, 2011

My Absence.....

Well, as I am sure you all have noticed, I have had a bit of an absence from blogging. The good news is I am back, the bad news is my entries will be more spares as I have to devote a lot more of my free time elsewhere. The reason for my absence you ask? Its good news! My husband and I are expecting our first child in February!!! As exciting as that is all on its own, with it comes all kinds of new and sometimes unpleasant experiences. We found out in early June that we were expecting and that is about the time that the infamous first trimester symptoms were kicking into high gear. For the first time in my life the idea of even stepping foot into the kitchen could send me running for the bathroom in sickness. So needless to say I haven't been doing much cooking and what I did prepare is quick, simple and did not require the oven. Luckily I am feeling much better and starting to venture back into the kitchen.
So that’s the explanation, short and simple. Look for more recipe postings to come about once a week or so.

Sunday, June 19, 2011

Blueberry Muffins

These make for a great weekend morning breakfast when blueberries are in season. Simply delish.

  • 2 cups flour
  • 2/3 cup sugar
  • 2 1/2 teaspoons baking powder
  • 1/4 teaspoon baking soda 
  • 1/2 teaspoon salt 
  • 1 teaspoon ground cinnamon 
  • 1 cup milk 
  • 1/2 cup unsalted butter, melted
  • 2 eggs
  • 1 cup blueberries (I use 1 1/2 cups)

  1. Preheat oven to 400 degrees. Place cupcake liners in cupcake pan. Fill unused cups with water. 
  2. In a bowl, stir together flour, sugar, baking powder, baking soda, salt, and cinnamon. Set aside. In another bowl, whisk together milk, eggs, and melted butter until smooth.
  3. Add the flour mixture to the egg mixture until evenly incorporated. Stir in blueberries.
  4. Spoon the batter into the prepared muffin pans, filling each cup about three fourths full. 
  5. Bake until toothpick inserted to the center comes out clean, about 15-20 minutes. 
  6. Makes approx 16 muffins