Snickerdoodle BarsMakes 402 Sticks (1 Cup) Unsalted Butter1 Cup Dark-Brown Sugar� Cup Granulated Sugar� Teaspoon Baking Soda� Teaspoon Cinnamon� Teaspoon Salt2 Large Eggs1 Teaspoon Pure Vanilla Extract2 � Cups All-Purpose Flour1 Teaspoon Cinnamon-Sugar, To Sprinkle on TopPreheat oven to 350�F. Take out a nonstick 13x9-inch metal baking pan and set aside.Cream butter and sugars with an electric mixer at high speed until fluffy. Add baking soda, cinnamon and salt, then mix at low … [Read more...]
Corn Flake-Crusted Fish Fillets with Dilled Tartar Sauce
Corn Flake-Crusted Fish Fillets with Dilled Tartar SauceServes 2� Cup Fat-Free Mayonnaise (Do Not Use Salad Dressing)2 Teaspoons Finely Chopped Onion1 Tablespoon Dill Pickle Relish� Cup All-Purpose Flour1 Egg or 2 Egg White1 Tablespoon Water1 � Cups Corn Flakes Cereal, Crushed (About � Cup)� Pound Cod Fillets, Cut Into 2 Serving Pieces1 Tablespoon Canola OilIn small bowl, mix mayonnaise, onion and pickle relish. Cover; refrigerate.Meanwhile, in shallow dish, place flour. In an … [Read more...]
Winter Wonderland Peppermintini
Winter Wonderland PeppermintiniMakes 1 Serving2 Teaspoons Coffee-Mate Sugar Free French Vanilla Powdered Creamer1 No-Calorie Sweetener Packet1 � Ounces Vodka� Teaspoon Peppermint ExtractOptional Garnish: Small Candy CaneIn a glass, combine powdered creamer and sweetener with 1 ounce warm water. Stir to dissolve. Add 1 ounce cold water.Add creamer mixture, vodka, and extract to a shaker filled with ice. Shake well and then strain into a martini glass. If you like, garni … [Read more...]
Apricot and White Chocolate Coffee Cake
Apricot & White Chocolate Coffee CakeServes 122 Cups Biscuit/Baking Mix2 Tablespoons Sugar1 Egg? Cup 2% Milk2 Tablespoons Canola Oil� Cup White Baking Chips� Cup Apricot PreservesTOPPING:? Cup Biscuit/Baking Mix? Cup Sugar2 Tablespoons Cold ButterIn a large bowl, combine the biscuit mix and sugar. Whisk the egg, milk and oil; stir into dry ingredients just until moistened. Fold in chips. Pour into a greased 9-inch round baking pan.Drop preserves by teaspoonfuls over batte … [Read more...]
Upside-Down Tequila Sunrise
Upside-Down Tequila SunriseMakes 1 Serving6 Ounces Light Orange Juice Drink1 � Ounces Tequila1 Teaspoon Sugar-Free Calorie-Free Raspberry-Flavored SyrupPour juice drink and tequila into a glass filled halfway with ice. Stir to mix.Add syrup and gently swirl. Enjoy.Credit: Hungry Girl: Happy Hour … [Read more...]
Almond Tea
Almond TeaYield: 7 Servings6 Cups Water� Cup Sugar� Cup Thawed Limeade Concentrate4 � Teaspoons Unsweetened Instant Tea� Teaspoon Almond Extract� Teaspoon Vanilla Extract1 Medium Orange, Sliced1 Medium Lemon, Sliced1 Medium Lime, SlicedIce CubesIn a 2 quart pitcher, combine the water, sugar, limeade concentrate, instant tea and extracts. Add fruit slices. Serve over ice.Credit: Taste of Home … [Read more...]
Peachy Chai Smoothies
Peachy Chai SmoothiesServes 2� Cup Frozen Sliced Peaches (From 16-Ounce Bag), Partially Thawed2 Containers (6 Ounces Each) Vanilla Thick & Creamy Low-Fat Yogurt3 Tablespoons Chai Tea Latte Mix (From 10-Ounce Package)� Cup Fat-Free (Skim) MilkGround Nutmeg, If DesiredIn blender or food processor, place all ingredients except nutmeg.Cover; blend on high speed about 1 minute or until smooth and creamy. Sprinkle servings with dash of nutmeg.Tip:An Indian specialty, chai is simply a blend … [Read more...]
Tarragon Mashed Potato Casserole
Tarragon Mashed Potato CasseroleServes 910 Medium Potatoes, Peeled and Quartered1 Package (8 Ounces) Cream Cheese, Softened1 Cup (8 Ounces) Sour Cream� Cup Butter, Cubed1 Teaspoon Pepper� Teaspoon Salt� Teaspoon Garlic Powder� Teaspoon Dried Tarragon� teaspoon Paprika, OptionalPlace potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until tender. Drain.Beat cream cheese and sour cream in a large bowl … [Read more...]
