Pumpkin Pie Bars

I made these yesterday. I thought they were pretty yummy. Nice crust!

Pumpkin Pie Bars

1 1/2 c. flour
1/2 c. brown sugar
3/4 c. Splenda sugar substitute
1/4 c. light margarine
1/3 c. water
1 c. old-fashioned rolled oats
1/4 c. chopped pecans
8 oz light cream cheese
3 egg whites
15 oz canned pumpkin
1 TB pumpkin pie spice

Preheat 350*. Mix flour, brown sugar, and ¼ cup of Splenda in medium bowl; cut in margarine with a fork. Add about 1/3 cup water so mixture will form coarse crumbs. Stir in oats. Reserve one cup of the oat mixture and add pecans to it; set aside. Press oat mixture into 13x9 pan sprayed with cooking spray. Bake 15 minutes. Beat cream cheese, egg whites, ½ cup Splenda, pumpkin and pumpkin pie spice with electric mixer. Pour over crust; sprinkle with reserved crumb mixture. Bake 25 minutes. Store leftover bars in tightly covered container in refrigerator.

Yield: 15 servings. Per serving= 165 Calories; 6g Fat (33.7% calories from fat); 5g Protein; 22g Carbohydrate; 2g Dietary Fiber; 8mg Cholesterol; 137mg Sodium. Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 1 Fat; 1/2 Other Carbohydrates.

Caramel Cinnamon Rolls

These were delicious!

Caramel Cinnamon Rolls

cooking spray
2 pkgs (7.5oz) Pillsbury buttermilk biscuits
2 TB light margarine, melted
3 TB brown sugar
1 TB Sugar free, caramel coffee creamer
1/2 c. Splenda
2 tsp cinnamon

Spray 2 quart slow cooker with cooking spray. Place 4 biscuits in bottom of slow cooker. Melt margarine slightly in microwave. Drizzle a little over biscuits. Combine brown sugar, creamer, Splenda and cinnamon. Sprinkle over biscuits. Add another layer of biscuits, margarine and sugar mixture until all biscuits are used. Cover and cook on high 2 to 2 ½ hours. Biscuits will look doughy on the top but be very done in bottom of crock, do not over cook.

Yield: 8 servings. Per serving= 161 Calories; 3g Fat (19.5% calories from fat); 3g Protein; 28g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 486mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Fat; 1/2 Other Carbohydrates.

Orange Tilapia

The fish we get in Oklahoma is very fishy. I sprinkled this with lemon juice before adding the orange juice and it did take some of the fishy taste out. I recently heard that Tilapia is not the best fish to eat. Something about the amino acids or something. I think this would work just as well on Cod.

Orange Tilapia
cooking spray
4 tilapia fillets (3 oz each)
lemon juice
1/4 c. orange juice
1 tsp dried orange peel
1/4 tsp salt
1/4 tsp cayenne

Spray medium skillet with cooking spray. Lay fillets in pan and sprinkle with lemon juice. Begin heating over medium heat. Combine orange juice, peel, salt and cayenne. Pour over fish and cook until fillets flake.
Yield: 4 servings. Per serving= 83 Calories; 2g Fat (20.4% calories from fat); 15g Protein; 2g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 190mg Sodium. Exchanges: 0 Grain(Starch); 0 Fruit; 0 Fat.

Cheese Appetizers

I've seen similar recipes before. These are tasty!  I had to add a little water to make it all stick together. Maybe melting the margarine would be a good idea.

Cheese Appetizers
4 oz shredded reduced fat cheddar cheese
2 TB light margarine
1/2 c. flour
1 tsp onion powder
1/4 tsp salt
1/4 tsp pepper
water (if needed)

Preheat oven to 400^. Blend cheese and margarine until smooth. Add flour, onion powder, salt and pepper. Stir until smooth. Add 1 tablespoon of water at a time if needed to get ingredients to hold together. Shape dough into a roll and wrap in plastic or aluminum foil. Chill. Cut into 1/4 inch slices and place on cookie sheet coated with cooking spray. Bake 8 minutes.
Yield: 12 servings. Per serving (2 pieces)= 55 Calories; 3g Fat (47.7% calories from fat); 3g Protein; 4g Carbohydrate; trace Dietary Fiber; 7mg Cholesterol; 135mg Sodium.

something went wrong...

I tried this Caramle Apple recipe, but it didn't taste caramelly...had an odd flavor. not sure what I did wrong, but something is not right.

Crock Pot Caramel Apples


Servings  6
6 large Gala apples peeled, cored, and sliced or coarsely chopped
1/2 c Splenda
2 tsp cinnamon
1/2 teaspoon salt
1 sm pkg. butterscotch-flavored SF/FF pudding mix
2 TBS lemon juice
2 tsp vanilla
1/2 c. boiling water

Mix sliced apples with Splenda, cinnamon, salt and dry pudding mix until evenly coated. Put mixture in crockpot. Pour lemon juice over apples and THEN add boiling water. Cook on low for 7-8 hours.

I also tried to make Peppermint Patties utlizing mostly Splenda.  Yuck!  Do NOT try this at home.

Peppermint Patties


• 3/4 cup sweetened condensed milk

• 1 1/2 teaspoons peppermint extract

• 4 cups confectioners' sugar

• 3 cups semisweet chocolate chips

• 2 teaspoons shortening

In a bowl, combine milk and extract. Stir in 3-1/2 to 4 cups confectioners' sugar to form a stiff dough. Turn onto a surface sprinkled lightly with confectioners' sugar. Knead in enough remaining sugar to form a dough that is very stiff and no longer sticky. Shape into 1-in. balls. Place on a waxed paper-lined baking sheet. Flatten into 1-1/2-in. circles. Let dry 1 hour. Turn and let dry 1 hour longer. Melt chocolate chips and shortening in a double boiler or microwave-safe bowl; cool slightly. Dip patties in chocolate mixture and place on waxed paper to harden.

Cranberry Relish

I got this, basically, from the Nov/Dec 2010 issue of Weight Watchers Magazine.
They used sugar, I used Splenda and skipped the nuts.  This is good  on pork or tortilla chips or all by itself.

Cranberry Relish
12 oz bag fresh cranberries
11 oz can mandarine oranges, drained
5 oz Granny Smith apple, finely chopped
1/3 c. Splenda

Chop cranberries in food processor, but do not puree. Combine cranberries, oranges, apple, and Splenda in medium bowl. Cover and chill at least 2 hours.
Yield: 5 servings. Per serving= 79 Calories; trace Fat (3.1% calories from fat); 1g Protein; 19g Carbohydrate; 5g Dietary Fiber; 0mg Cholesterol; 2mg Sodium. Exchanges: 1 Fruit.

Buffalo Chicken Soup

Yum!  I love wing sauce!  This great soup cooks  while you're at work.  It could stay on low all day and be fine.

Slow-Cooker Buffalo Chicken Soup

1 ½ lb boneless, skinless chicken thighs
2 TB diced onion
2 c. sliced celery
½ c. diced bell pepper
15 oz fat free chicken broth, low sodium
½ tsp celery salt
1/2 cup hot wing sauce
½ c. skim milk
2 tsp corn starch
4 ounces Velveeta Light cheese, diced
Crumbled blue cheese (optional; garnish)

Place frozen chicken in 3 quart slow cooker; top with onion, celery and bell pepper. Pour broth over all. Season with celery salt. Add wing sauce and cook on low for 6 to 8 hours or on high 3 to 4 hours. Then combine milk and corn starch and add to crock. Add cubed Velveeta and stir to melt. After Velveeta melts, it’s ready to serve. Can also top with a little blue cheese.

Yield: 5 servings. Per serving (around 1 cup)= 196 Calories; 8g Fat (36.9% calories from fat); 21g Protein; 10g Carbohydrate; 1g Dietary Fiber; 46mg Cholesterol; 1637mg Sodium. Exchanges: 0 Grain(Starch); 2 1/2 Lean Meat; 1/2 Vegetable; 0 Non-Fat Milk; 0 Fat; 1/2 Other Carbohydrates.

Sausage Filled Stars

These were delicious! A new tasty snack for game days!


Sausage Filled Stars

½ pound bulk sausage
1/2 cups shredded Cheddar cheese
4 oz diced pimientos, drained
½ c. green pepper, diced
1 (4 ounce) can chopped green chilies, drained
1 (4.5 ounce) can chopped ripe olives, drained
2 tsp ranch salad dressing mix
40 wonton wrappers

Preheat oven to 350. In a skillet, cook sausage until no longer pink; drain. Add cheese, pimientos, peppers, chilies, olives and dressing mix; mix well. Set aside. Press wontons into mini muffin cups sprayed with cooking spray. Fill each with about 1 tablespoon of the sausage mixture. Bake for 5 to 10 minutes or until heated through and lightly browned. Serve warm.

Yield: 40 Stars. Per star= 50 Calories; 3g Fat (53.9% calories from fat); 2g Protein; 4g Carbohydrate; trace Dietary Fiber; 5mg Cholesterol; 129mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat.

Cranberry Sage Crab Cakes

These were tasty. I liked the stuffing, celery and cranberry flavor with the crab.  good!



Cranberry Sage Crab Cakes
1/3 cup fat free mayonnaise
1/4 cup dried cranberries
1 1/2 teaspoons McCormick® Sage, Rubbed
1/2 teaspoon finely grated orange peel
1/4 teaspoon McCormick® Black Pepper, Coarse Ground
1/4 teaspoon salt
cooking spray
3/4 cup finely chopped celery
1/4 cup finely chopped onion
2 (6oz) cans crabmeat, drained
¾ c. StoveTop cornbread stuffing mix
1 egg white

Mix mayonnaise, cranberries, sage, orange peel, pepper and salt in small bowl. Set aside. Spray skillet with cooking spray. Add celery and onion to skillet; cook and stir 5 minutes or until tender. Cool slightly. Gently mix crabmeat and stuffing in large bowl. Add egg, cranberry and celery mixtures; toss to coat well. Shape into 13 crab cakes. Add crab cakes several at a time; cook about 6 minutes or until golden brown, turning once. Keep warm while frying remaining crab cakes.

Yield: 13 crab cakes. Per crab cake= 89 Calories; 1g Fat (8.9% calories from fat); 7g Protein; 12g Carbohydrate; 1g Dietary Fiber; 23mg Cholesterol; 455mg Sodium.

This was ok. Not sure I would make it again. I used boneless, skinless chicken thighs, rather than ground chicken.


Barbecue Chicken Chili


1 Lb Ground skinless chicken breasts
1 Large onion, chopped
3 Garlic cloves, chopped
2 (15 1/2 oz) cans red kidney beans, rinsed & drained
1 (14 1/2 oz) can diced tomatoes
1 (12 oz) bottle chili sauce
1 (4 1/2 oz) can chopped green chilies
1 TB chili powder
2 T Worcestershire sauce
1 T Molasses
1 T packed brown sugar
1 T ground cumin

Place the chicken, onion, bell pepper, and garlic in a slow cooker; stir with a fork to blend. Add the kidney & pinto beans, tomatoes, chili sauce, green chilies, chili powder, Worcestershire sauce, molasses, brown sugar & cumin; mix well. Cover and cook until the flavors are blended and the chili thickens slightly. (4-5 hrs on high or 8-10 hrs on low).



Yield: 6 servings. Per serving: (1 1/4 c); 280 Cal, 3 g Fat, 1 g Sat Fat, 31 mg Chol, 1172 mg Sod, 44 g Carb, 10 g Fib, 22 g Prot, 97 mg Calc. Points: 5



Tip: You can mix all the ingredients for this chili in the insert of the slow cooker the night before and pop it in the refrigerator. The next morning, simply place the insert into the slow cooker and set it on low before going to work.

Note: Ground-meat chili dishes with plenty of seasonings are terrific cooked in a slow cooker. Dark-colored seasonings, such as molasses, brown sugar, and chili powder, compensate for the lack of browning of the meat before simmering. Cornbread makes a great accompaniment to this zesty chili - a 2" square will add 3 points.

Beefy Taco Dip

This was great with lettuce for taco salad!

Beefy Taco Dip

1/2 pound ground beef, 95/5
1 ½ teaspoons chili powder
1 tsp smoked paprika
½ tsp onion powder
1 cup Pace® Chunky Salsa
2 Oz light cream cheese, cut into pieces
1/2 cup shredded Cheddar cheese

Cook the beef, chili powder, paprika, and onion powder in a 10-inch skillet over medium-high heat until the beef is well browned, stirring often. Pour off any fat. Stir the salsa, cream cheese and Cheddar cheese in the skillet. Cook and stir until the cheese is melted. Serve with the tortilla chips. Also good on lettuce for taco salad.

Yield: 5 servings. Per serving (about ½ cup)= 189 Calories; 6g Fat (47.8% calories from fat); 9g Protein; 5g Carbohydrate; 1g Dietary Fiber; 27mg Cholesterol; 389mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 1/2 Fat; 0 Other Carbohydrates.

Ranch Deviled Eggs

These were good. I think they'd be even better with a little chicken in the mix. :)

Ranch Deviled Eggs


6 Eggs

1/4 c. mayonnaise

1/3 c. diced celery

1 tsp ground black pepper

1 tsp ranch dressing mix

1 tsp prepared yellow mustard

1 pinch paprika, for garnish (optional)

Place eggs in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool and peel. Cut the eggs in half lengthwise and carefully remove the yolks, place two yolks in bowl, discard the others. Mash the yolks with the mayonnaise and mustard and season with pepper and ranch dressing mix, blending until smooth; add celery. Spoon the mixture into the egg white halves and garnish with a sprinkle of paprika.

Yield: 6 servings. Per serving (2 halves)= 103 Calories; 9g Fat (79.2% calories from fat); 4g Protein; 1g Carbohydrate; trace Dietary Fiber; 66mg Cholesterol; 177mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 1 Fat; 0 Other Carbohydrates.

Pork Roast

This was not my favorite. Probably will not make it again. The meat just wasn't very flavorful.

Slow Cooker Pork Roast


8 servings



1 medium onion(s)

2 medium apple(s)

1 Tbsp honey

1 Tbsp Dijon mustard

1/2 tsp coriander seed

1/4 tsp table salt

2 1/2 pound lean pork tenderloin

1 Tbsp cornstarch

2 Tbsp water

Instructions: Chop onion; peel and slice apples. In a 4 to 6-quart slow cooker, combine onion and apples. In a small bowl, combine honey, mustard,crushed coriander seed and salt; mix well. Spread on all sides of pork roast; place roast over apples and onions. Cover, cook on low setting for 7 to 8 hours. Remove roast from slow cooker; place on serving platter. Cover with foil. In a small saucepan, combine cornstarch and water; blend well.
Add apple mixture and juices from slow cooker; mix well. Cook over medium heat until mixture boils; stirring occasionally. Cut roast into slices. serve with sauce.

Variation: It's also good if you add sauerkraut and an additional apple at the beginning. Remove sauerkraut when you remove the meat, before thickening.

Mini Burger Bites

These are great!  Perfect for watching bowl games!

Mini Burger Potato Bites

16 frozen waffle-cut fries
2 medium onions, cut into 1/8-inch slices
1/8 teaspoon pepper
1 pound ground beef, 95% fat free
2 teaspoons steak seasoning
4 slices cheddar cheese, quartered

Bake waffle fries according to package directions. In a medium skillet, cook onions in butter flavored cooking spray over medium heat for 10 minutes or until onions are golden brown, stirring frequently. Meanwhile, in a large bowl, combine beef and steak seasoning. Shape into 16 small patties. Cook in a large skillet until a meat thermometer reads 160° and juices run clear, turning once. Top each waffle fry with a burger and cheese. Broil 4-5 inches from the heat for 1-2 minutes or until cheese is melted. Top with onions.

Yield: 16 appetizers. Per appetizer= 117 Calories; 3g Fat (41.8% calories from fat); 4g Protein; 4g Carbohydrate; 1g Dietary Fiber; 10mg Cholesterol; 90mg Sodium. Exchanges: 0 Grain(Starch); 0 Vegetable; 0 Fat.

Black-eyed Pea Salsa

Eat your black-eyed peas on New Years Day for luck!  This is a delicious combination of flavors.

Black-eyed Pea Salsa

• 2 (15.5 ounce) cans black-eyed peas
• 1 cup chopped pickled tamed jalapeno peppers
• 1 (4 ounce) jar pimento peppers, drained and chopped
• 1 cup chopped celery
• ¼ c. green onion
• 1 (11 ounce) can white corn, drained
• 1 (2.25 ounce) can chopped ripe olives, drained
• 1 envelope Italian salad dressing mix

Combine all ingredients in a medium to large bowl. Refrigerate overnight to meld flavors.

Yield: 8 servings. Per serving (about 1 cup) = 152 Calories; 4g Fat (20.4% calories from fat); 7g Protein; 26g Carbohydrate; 6g Dietary Fiber; 0mg Cholesterol; 897mg Sodium. Exchanges: 1/2 Grain(Starch); 1/2 Vegetable; 0 Fruit; 1/2 Fat.

Cafe Mocha Mini Muffins

These were better the next day than they were right out of the oven.  The flavor is ok, but I don't plan to make them again.

Café Mocha Mini muffins


• 2 teaspoons instant coffee granules

• 1/3 cup boiling water

• 1/4 cup quick-cooking oats

• 3 TB light margarine, softened

• 1/4 cup Splenda

• 3 tablespoons brown sugar

• 1 egg white

• 1/2 teaspoon vanilla extract

• 1/2 cup all-purpose flour

• 1 tablespoon baking cocoa

• 1/2 teaspoon baking powder

• 1/8 teaspoon baking soda

• 1/8 teaspoon salt

• 3 TB mini chocolate chips

In a small bowl, dissolve coffee granules in water. Stir in the oats; set aside. In a small mixing bowl, cream butter and sugars. Beat in egg yolk and vanilla. Beat in reserved oat mixture. Combine the flour, cocoa, baking powder, baking soda and salt; add to oat mixture. Stir in 1/3 cup chocolate chips.

Fill greased miniature muffin cups three-fourths full. Sprinkle with remaining chips. Bake at 350 degrees F for 12-15 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks.

Yield: 18 muffins. Per muffin = 43 Calories; 2g Fat (33.3% calories from fat); 1g Protein; 6g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 65mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Fat; 0 Other Carbohydrates.

Jalapeno Popper Dip

Yum!  This was a creamy delicious dip. Plenty of jalapeno flavor. I used tamed jalapenos, but if you can take the heat, use regular pickled jalapenos.


Jalapeno Popper Dip

8 oz light cream cheese
8 oz light cream cheese, Weight watcher block
¼ c. nonfat mayo
4 oz can chopped green chilies, undrained
1/3 c. diced tamed jalapeno peppers
2 slices bacon, cooked & chopped

Put all ingredients in 2 quart slow cooker and cook on high one hour or until melted. Stir to combine and serve with tortilla chips.

Yield: 8 servings. Per serving (about ¼ cup)= 147 Calories; 11g Fat (62.5% calories from fat); 6g Protein; 9g Carbohydrate; 3g Dietary Fiber; 32mg Cholesterol; 362mg Sodium. Exchanges: 1/2 Lean Meat; 1/2 Vegetable; 1 1/2 Fat; 1/2 Other Carbohydrates.