August 26, 2013

No, not just for me Brent can have some too if he wants I don’t mind sharing.

This turned out to be pretty good but I want to play around with some other options.
I would like to have a crust on the bottom, maybe just some crushed nuts would work to give it that little extra and sugar free cherry pie filling on top.  I used a dab of sugar free blueberry jelly on the top of these to fill were it sunk in after baking. Wish that hadn't happened but I forgot to turn the timer on so I didn’t know how long they were in the oven. They probably would do it anyway. Would also like to make them without the cupcake liners. That would make them easier to serve to company.

Anyway they make a pretty good low carb evening snack and if you used low fat cream cheese you could have them on your diet.

Cream Cheese Muffins
2  8 oz. pks. Philadelphia Cream Cheese
½ cup sweetner  ( I used ¼ cup Truvia)
2 eggs
½ tsp vanilla

Soften cream cheese about 40 seconds in microwave. Add other ingredients. Beat with mixer till smooth. Pour into 12 muffin pans lined with cupcake liners. Bake at 350° for 20 minutes.
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August 22, 2013

Just a card I made a while back....this came as a freebie with my Cardmaking and Papercrafting magazine.  I love this magazine from the UK cause of all the freebies they attach to it. 

Anyway the paper and embellishments are from Hunkydory and the kit is Flutterbye Wishes.  It has enough paper and embellishments in it to make about a dozen cards so you just might be seeing some more of it. 
I cut the scallop border and ovals out with my Silhouette....mounted the saying onto some pink paper I had and added the pink ribbon and white stitching with a gel pen.  Rhinestones are from Want2Scrap, my favorite place to buy them as they are really cheap!  I made the envelope with my 1/4 inch template and attached the pink stripe and butterfly embellishment from the kit. 


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August 7, 2013

What was on our plate....

Last night we had Fiesta Fish, Baked Hash Browns au Gratin and Cheesy Garlic Biscuits finished off with Pink Champagne Salad.

We liked all of it except for the fish and it just did not appeal to either one of us.  Joanna has a Oven Fried fish recipe that we like much better. 

FIESTA FISH: * (only gave this one star as neither of us cared for it)

16 ounces white fish, cut into 4 pieces
1/2 cup thinly sliced onion
1 cup chunky Salsa (mild, medium or hot)
1 Tablespoon Splenda Granular
1 Teaspoon dried parsley flakes
1 Teaspoon JO's Chili Seasoning or any chili seasoning
1 Teaspoon lemon juice (I use real lemon)

Preheat oven to 350 degrees. Spray an 8 x 8 inch baking dish with butter-flavored cooking spray. Arrange fish pieces in prepared baking dish. Sprinkle onion over fish. In a small bowl, combine salsa, Splenda, parsley flakes, chili seasoning and lemon juice. Pour mixture evenly over fish. Bake for 25 minutes or until fish flakes easily. When serving, evenly spoon sauce mixture over fish pieces.

Serves 4- Newsletter, March 2003, page 4

126 Calories, 2g Fa, 19g Pr, 8g Ca, 518mg So, 7mg Cl, 2g Fi


BAKED HASH BROWNS AU GRATIN: ***** (loved this!)

4 1/2 cups (15 ounces) shredded loose-packed frozen potatoes
2/3 cup Carnation Nonfat Dry Milk Powder
1 cup water
1/4 tsp. lemon pepper
1 tsp. dried parsley flakes
1/3 cup (1 1/2 ounces) shredded Kraft reduced-fat Cheddar cheese (I used Sharp Cheddar)
2 Tablespoons Asiago cheese (Ann says this makes it much cheesier and she is right)

Preheat oven to 375 degrees. Spray an 8 x 8 inch baking dish with butter flavored cooking spray. Arrange potatoes in prepared baking dish. In a small bowl, combine dry milk powder, water, lemon pepper and parsley flakes. Evenly pour milk mixture over potatoes. Bake for 45 minutes. Evenly sprinkle Cheddar cheese over top.   Sprinkle Asiago cheese over the Cheddar.  Continue baking for 5 to 7 minutes or until cheese has melted.  Place baking dish on a wire rack and let set for 5 minutes. Divide into 4 servings.

Serves 4: Make a Joyful Table, Page166

166 Calories, 2gm Fat, 10gm Protein, 27gm Carbohydrate, 151mg Sodium, 221mg Calcium, 3gm Fiber

Because I added the Asiago cheese, it raised the Calorie count to 176 but so worth it!


CHEESY GARLIC BISCUITS: **** (I only gave these 4 stars because it needs more garlic and cheese)

3/4 cup Bisquick Heart Smart Reduced Fat Baking Mix
1/3 cup Carnation Nonfat Dry Milk Powder
2 T. Splenda Granular
1/4 tsp. dried minced garlic (I think this should be at least 1/2 tsp and maybe even 1 tsp.)
1/4 cup (3/4 ounce) grated Kraft reduced-fat American Cheese (I think I'll use cheddar next time)
2 T. Kraft fat-free mayonnaise
1/4 cup water

Preheat oven to 415 degrees. Spray a baking sheet with butter-flavored cooking spray. In a medium bowl, combine baking mix, dry milk powder and Splenda.  Stir in garlic and American cheese. Add mayonnaise and water. Mix well to combine. Drop by tablespoonful onto prepared baking sheet to form 4 biscuits.  Bake for 8 to 12 minutes or until golden brown.  Remove from oven. Lightly spray tops with butter-flavored cooking spray or I Can't Believe It's Not Butter Spray.  Place baking sheet on a wire rack and let set for at least 5 minutes.  Serve warm.

Serves 4- Fresh from the Hearth, Page 200

122 Calories, 2gm Fat, 5gm Protein, 21gm Carbohydrate, 441mg Sodium, 118mg Calcium, 0gm Fiber.


PINK CHAMPAGNE SALAD: *****  (sorry, no photo of this)

3/4 cup plain fat free yogurt (I use Fage Total 0% fat Greek yogurt)
1/3 cup Carnation nonfat dry milk powder
2 Tablespoons Splenda Granular
I teaspoon vanilla extract
I cup Cool Whip lite (I used Cool Whip Free)
2 to 3 drops red food coloring
I cup canned crushed pineapple, packed in its own juice, undrained
I (4-serving) package JELL-O sugar-free instant vanilla pudding mix
2 cups fresh strawberries, coarsely chopped
1/2 cup (1 oz) miniature marshmallows

In a large bowl, combine yogurt and dry milk powder. Add Splenda, vanilla extract, Cool Whip Lite, and red food coloring. Mix gently to combine. Add pineapple with juice and dry pudding mix. Mix well using a wire whisk. Fold in strawberries and marshmallows. Cover and chill until ready to serve.

Serves 6 (2/3 cup) -Healthy Exchanges Newsletter April 94

123 Calories, I gm Fat, 3 gm Protein. 25 gm Carbohydrate, 261 mg Sodium

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