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Friday, January 27, 2012

Hearty Wheat Pancakes

I'm having an obsession with pancakes lately. Especially with hearty wheat ones like from Denny's and the ones I had at the Rise and Dine diner a few weeks ago. I think I hit the jack pot with these. These pancakes are hearty, with a lovely cinnamon flavor, and are slightly chewy. If you want light and fluffy then these are not for you. If you want something you can sink your teeth into and filling then try these out. I loved them. Unfortunately Will did not. I can't always please him.

I will warn you that the batter is really thick. Once you get the batter on the skillet you have to spread it out with a spoon. If you want the batter runnier add more buttermilk. But I'm not sure what it would do to the texture.

Hearty Wheat Pancakes
adapted from Food.com

10 pancakes, 5 WW points per pancake
15 pancakes, 3 WW points per pancake

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2 cups whole wheat flour
1 1/2 cups oatmeal or oat flour
3 teaspoons baking powder
2 teaspoons baking soda
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
2 1/2 cups (pint) low fat Buttermilk
2 T light butter, melted
1 egg
2 egg whites
1 1/2 T honey

Whisk together the dry ingredients (flour, oats, baking soda, baking powder, spices) in a large bowl. Beat the eggs together until thoroughly blended and partially stiff in a smaller bowl. Add all other wet ingredients (buttermilk, butter, honey) to eggs, mix well. Slowly add wet mixture to dry, folding in until thoroughly blended. Let sit for 10-20 minutes. Scoop up batter in 1/2 cup fulls for bigger pancakes and 1/4 cup fulls for smaller pancakes. Cook on lightly oiled or nonstick skillet until both sides are golden brown. These are thick pancakes, so be sure to check and sometimes flip back and do the same side twice.

Tomato Basil Parmesan Soup

This picture doesn't do this soup justice. You can't see all the chunks of tomato, carrots, onion, and celery that made it so yummy. It also has fresh grated Parmesan melted in it. The only thing that I think would have made it better would been a little bit of tomato paste. I think it needed a stronger tomato flavor. Other than that Will and I both enjoyed it.

Tomato Basil Parmesan Soup
adapted from 365 Days of Slow Cooking

10 (1 cup) servings, 5 WW points per serving

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2 (14 oz) cans diced tomatoes, with juice
1 cup finely diced celery
1 cup finely diced carrots
1 cup finely diced onions
1 tsp dried oregano or 1 T fresh oregano
1 T dried basil or 1/4 cup fresh basil
4 reduced sodium chicken bouillon cubes

4 cups of water
½ bay leaf
½ cup flour
1 cup Parmesan cheese
½ cup light butter
2 cups fat free half and half, warmed
1 tsp salt
¼ tsp black pepper

1. Add tomatoes, celery, carrots, chicken cubes, water, onions, oregano, basil, and bay leaf to a large slow cooker.
2. Cover and cook on LOW for 5-7 hours, until flavors are blended and vegetables are soft.
3. About 30 minutes before serving prepare a roux. Melt butter over low heat in a skillet and add flour. Stir constantly with a whisk for 5-7 minutes. Slowly stir in 1 cup hot soup. Add another 3 cups and stir until smooth. Add all back into the slow cooker. Stir and add the Parmesan cheese, warmed half and half, salt and pepper. Add additional basil and oregano if needed (the slow cooker does a number on spices and they get bland over time, so don't be afraid to always season to taste at the end).
4. Cover and cook on LOW for another 30 minutes or so until ready to serve.

Slow Cooker Meatballs

My husband loves meatballs. When we go to Subway that is the sandwich he gets, even though it isn't the healthiest on the menu. Meatballs tend to be point heavy. These yummy babies are 1 point a piece. I really enjoyed them but unfortunately my picky husband did not. He wasn't sure if it was the mini buns I bought to make sandwiches out of or the light Prego sauce. I think it's all in his head because I enjoyed every bite of my mini meatball sandwiches. The meatballs were moist and very flavorful. You could taste the Parmesan I put in them. The best part was I cooked them right in the slow cooker. I didn't think they were greasy or anything since I used the leanest beef I could find. Enjoy!

Slow Cooker Meatballs
a Lacey Creation

15 meatballs, 1 WW point per meatball w/o sauce

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1 lb. really lean ground beef
1/4 onion, finely chopped
1/2 cup fiber one cereal, crushed finely
2 T grated Parmesan cheese
1/4 cup Egg Beaters
1/2 T Oregano
1/2 T Basil
1/2 T minced garlic
Jar of Spaghetti Sauce (I used Prego Light)

In a bowl mix together all of the ingredients until incorporated. I used my medium cookie scoop to help me make the balls but if you don't have one no worries just pinch off some beef and start rolling out balls with your hands. I made mine a little bigger because I knew I was making mini sandwiches. You can always make them smaller. In a slow cooker pour some of the spaghetti sauce on the bottom. Place all the meatballs in the slow cooker. Pour the rest of the sauce over the meatballs. Cook on low for 2-4 hours or until meatballs are cooked through.

Twinkie Dessert

I'm always looking for easy dessert ideas and who doesn't like a Twinkie every now and then. I saw this on The Country Cook and knew I wanted to try it. I had my opportunity to make this for a party a week ago and it turned out yummy. I think next time it could used more Twinkies. I think the pudding and fruit over powers the Twinkie. Maybe Twinkie, fruit, Twinkie, pudding, and then Cool Whip. Doesn't it look pretty with the cherries and nuts on top.

Twinkie Dessert
from The Country Cook

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1 box Twinkies
4 bananas, peeled and sliced
1 can crushed pineapple, drained
1 box (3 oz) Instant Vanilla pudding
2 cups cold milk
1 tub Cool Whip
Maraschino cherries and chopped walnuts or pecans (optional)

Slice about 7 Twinkies in half. Place cream side up in a 9X13 pan. Layer sliced bananas on top of Twinkies. Spread the crushed pineapples on top of the bananas. In a bowl mix together the pudding with the milk. Let sit for 3-5 minutes. You want to thicken but still be pourable. Pour over pineapple. Now this would be where I would put more Twinkies, then do the pudding. Spread Cool Whip over pudding. On a paper towel drain several maraschino cherries. Place them in intervals over dessert and sprinkle with nuts. Cover and let sit in fridge for an hour before serving.

Tuesday, January 24, 2012

Weekly Weigh In: Week Four

This week I lost 2 pounds. That makes my four week total 8.8. It's amazing how much better I feel just losing 8 pounds. Now if I could just get my migraines to go away I would be golden. I have to say that exercising has been fun. I couldn't do it without my girls. They help make it fun. My craving for sugar has diminished quite a bit. I still have a sweet tooth but not like I used to. I'm satisfied with a sugar free/fat free pudding over an ice cream. Not that I haven't had some dessert over the past four weeks but I tracked it so I'm not going to feel guilty.

I promise to post some food recipes soon. I have been cooking I just haven't been taking pictures. I will be remedying that. I have some back log recipes I need to post. I'll be getting to those as well.

Here is to another good week.

Tuesday, January 17, 2012

Weekly Weigh In: Week Three

Tracking my food sometimes seems like this cartoon. Except I'm not trying to figure out how many grams of fat the inside of a sneaker is. I am super grateful to have Weight Watcher online tools. I can type in my food and it figures out the points for me. It would be hard to do my life style change without my online tools. It makes my life so much easier.

Getting on the scale this morning I almost cried. The numbers told me I gained. I was like what... But I didn't think it did it right because my scale flashes three time and then it shows the number and this time it didn't so I stepped off and waited a minute and stepped back on. One, two, three and the number on the scale was much better. Just to be sure I weighed my self again and it was the same the second time. I lost .7 this week. It would have been nice to lose a full pound but I'm happy with .7. My total is 6.8. I started exercising and I'm hoping that will help in the long run. I feel better so I'm happy about that. Here's too another good week!

Saturday, January 14, 2012

New York Style Cheesecake Mousse

The library recognition dinner was this past Friday and whoever wanted to bring a dessert could. Of course I jumped at the chance to make dessert. After talking it over with my co-workers they thought I should make cheesecake. But I wanted to try something new and when I saw this recipe in the January 2012 Taste of Home magazine I knew I needed to try it. I'm sure the library people are glad they are my guinea pigs. These babies turned out fantastic. I wanted to find clear plastic shot glasses to serve it in but I couldn't find any. I thought it would be really pretty but since I couldn't find what I wanted I used cupcake liners. I quadrupled the recipe since I was taking it to a rather large party. But I shouldn't have quadrupled the crust part because I have a ton of that left. I should have been able to make 48 but I was only able to make 38. The recipe below is for 12 servings.

New York Style Cheesecake Mousse
from the January 2012 Taste of Home magazine

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1 pkg. (8 oz.) cream cheese, softened
1/2 cup confectioner's sugar
1 1/2 tsp. vanilla extract
1/2 tsp. grated lemon peel
3/4 cup heavy whipping cream, whipped
1/2 cup graham cracker crumbs
4 tsp. sugar
2 T butter, melted
Sliced fresh or thawed frozen strawberries, optional

In a mixing bowl, beat the cream cheese, confectioner's sugar, vanilla, and lemon peel until fluffy. Fold in the whipped cream. Divide among 12 dessert dishes or cupcake liners. Cover and refrigerate for at least 2 hours. Meanwhile, combine cracker crumbs, sugar, and melted butter in a bowl until combined. Press to a 1/4 in. thickness on an ungreased baking sheet. Bake at 375 degrees for 10-12 minutes or until light golden brown. Cool completely. To make these look pretty I put the mousse in a pastry bag with a star tip and piped it into the cupcake liners. Then I sprinkled them with the graham cracker crust and placed half a sliced strawberry on top.

Chicken Lo Mein

This doesn't really taste anything like the lo mein from a Chinese restaurant but I thought it was quite tasty. I don't think it was Will's favorite meal but he said it was all right. This was a very easy meal since it was cooked in the crock pot and to finish it up all you have to do is cook the pasta. I added water but next time I won't since the chicken was frozen and that added water. I think it would have been even better if the sauce would have been a little bit thicker.

Chicken Lo Mein
adapted from Get Crocked

8 (1 cup) servings, 3 WW points per serving w/o noodles
1 cup of whole wheat noodles is 4 WW points

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1 lb. boneless chicken breasts, frozen or thawed (if thawed cut into bite size pieces)
1 bottle (11.4 oz) Kikkoman Stir Fry Sauce
5 oz can sliced water chestnuts, drained
1 medium onion, sliced
16 oz package fresh stir fry vegetables
1 small package mushrooms
1 T minced garlic
1 tsp ginger, fresh would be great but powder would be fine
1 box wheat noodles, cooked according to the package directions

In a crock pot place the chicken, onions, water chestnuts, stir fry vegetables, and mushrooms. In a bowl mix together the stir fry sauce, the garlic, and the ginger. Pour into the crock pot. Cook on low for 4-6 hours or until the chicken is cooked through. If the chicken was frozen take out of the crock pot and cut up, place back in the crock pot. Serve over noodles.

Tuesday, January 10, 2012

Weekly Weigh In: Week Two

I was a little worried this week. I said yes to that brownie a couple of times but I tracked it. Will and I had a romantic over nighter but we had a dinner of subway and I brought healthy snacks. We even were going to do breakfast at Denny's because you can build your own grand slam with healthy choices but our GPS was wanting us to make a bunch of u turns so we ended up at a local restaurant called Rise and Dine. From the outside it looked like a diner but the inside it was beautifully decorated. Warm colors, and a fireplace. I was able to get a healthy scramble with egg beaters, spinach, tomatoes, onions, and green peppers. It came with fruit and I was able to substitute the English muffin for a hearty wheat pancake. The pancake was so good. It had a very yummy cinnamon flavor.

I worried for naught. I lost 1.4 this week. Making my total 6.1. When I tracked my weight I got a little gold star for losing 5 pounds. It's nice that the online tools try and keep it the same as if you were at a meeting. Even if I would have gained I decided to not beat myself up about it. I tracked all week, even the brownies and party food I ate. I'm proud of myself for that. Here's to another good week.

Mini Peanut Butter Pies

I found this recipe on Dashing Dish and tweaked it a bit. I am so glad I found this website. She has some awesome recipes. These were very peanut buttery and yummy. Low in fat and sugar so good for diabetics. These little pies made a co-worker of mine really happy. The original recipe calls to make a normal size pie and to freeze. I might try that next time but for my work parties I made individual servings and didn't freeze. Instead of having a crust on the bottom I just sprinkled some crust on top. I thought they were very satisfying.

Mini Peanut Butter Pies
adapted from Dashing Dish

15 servings, 3 WW points per serving

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1 8oz package fat free cream cheese, room temperature
1/2 cup reduced fat peanut butter
1 cup Splenda
1/4 cup fat free milk
8 oz container fat free Cool Whip
1 pre made Oreo pie crust

In a mixing bowl mix together the cream cheese, peanut butter, splenda, milk, and cool whip. Divide evenly between 15 cupcake liners. Cut out one serving of the Oreo pie crust and crush it up. Sprinkle evenly over the 15 cupcakes. Place in the fridge to chill.

If you want a crust take the Oreo crust and dump into a bowl and crush it up. Distribute evenly between the cupcake liners and pat down. Then distribute the peanut butter mixture. Using a crust will make the point value go up.

Friday, January 6, 2012

Strawberries and Cream Trifles

Isn't that pretty? It was so yummy and guilt free. I found this delectable treat on Dashing Dish. She really has some great healthy recipes. I made this for work today and instead of making it in a trifle bowl I decided to do individual servings. I don't have a trifle bowl but one day I would like to get one. I thought the individual servings were cute and made knowing how many points I was eating a snap. I made 15 small cups but I think I could have easily been able to make 20-24. I made angel food cake from a box and used my mini bundt cake pan. That made 24 mini angel food cakes. I did evenly distribute the cake between the 15 cups but I'm sure I could have used one cake per cup. I had left over pudding and whipped cream so I think I could have gotten 24 cups.

I think I will be making these quite often.

Strawberries and Cream Trifles
from Dashing Dish

15 servings, 3 WW points per serving
24 servings, 2 WW points per serving

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1 package sugar free fat free vanilla pudding
2 cups skim milk
1 Angel food cake, cut into 1" cubes or (1 box of Angel Food cake mix)
1 (16 oz) package fresh or frozen strawberries, sliced lengthwise
1 (16 oz) container light or fat free cool whip

Prepare pudding with milk according to package directions. To the pudding mixture, add half of the cool whip. (Set the rest of the cool whip aside to garnish on top of each trifle). Make layers in clear glass cups (or in a trifle dish/big glass bowl if you prefer) starting with the angel food cake, pudding/cool whip mix, and strawberries. Repeat until the cups (or trifle dish/bowl) are full. Garnish with the left over whipped topping, a few strawberries. Cover and chill in the fridge at least 4 hours before serving.

Wednesday, January 4, 2012

Skinny Zucchini Ziti

I got this recipe from my cousin Stephanie. She got it from the website Skinny Crock Pot which I think goes by Skinny Ms. Slow Cooker now because Crock Pot got upset they were using their brand name. I really liked this dish. My only complaint was the noodles were a little mushy. The recipe says to cook for two hours on low or until the noodles are Al Dente. I told Will to unplug this when he got up today but I'm not sure what time that was so I have no idea how long this cooked for. This would be great to cook in a slow cooker that has a timer that shuts off but I only have one that has a timer that goes from cooking to keep warm. I think that keep warm might still cook and the noodles were well done. Other than that I enjoyed it. Will said it was just okay. But I can't please him all the time.

Skinny Zucchini Ziti
from Stephanie from Skinny Ms. Slow Cooker

8, 1 cup servings, 5 WW points per serving

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1 jar Prego Light (you can use any kind of spaghetti sauce but it will make the point value more)
1 13.25 oz. box whole wheat penne, uncooked
2 cups fat free cottage cheese
2 cups skim mozzarella cheese, shredded
2 medium zucchini cut into 1/4" slices
1 T fresh oregano (finely chopped)
1 T fresh basil (finely chopped)
(I used dried Italian seasoning instead of the fresh oregano and basil)
1/2 teaspoon black pepper

In a large mixing bowl combine the cottage cheese, mozzarella, oregano, basil, and black pepper. In the slow cooker, spoon in a layer of Prego, penne, zucchini slices, and cheese mixture. Repeat layers ending with Prego. As you spread the cheese layer be careful to keep it away from the edge of the slow cooker about an 1". Cheese tends to burn if touching the sides while cooking. Cover and cook on low for approximately 2 hours or until penne noodles are Al Dente. Allow to cool for 15 minutes before serving.

Tuesday, January 3, 2012

Weekly Weigh In: Week One

I thought this comic was cute. Sometimes the scale can make you cry. Thankfully this was not one of those times. I lost 4.7 pounds this week. Yeah, go me! I had a really good week of eating well and tracking everything that I ate. I even tracked my coffee creamer. I'm glad I did because the creamer I use is 1 point per tablespoon. Even a bottle of Vitamin Water Zero is 1 point. Eating healthier really makes you think about what you put in your body. I was proud of myself because I said no to cake twice, once at a retirement party and another time at a birthday party. I really didn't even miss it. I have a couple yummy savory and dessert WW recipes I can't wait to make for our Go Live party at work on Friday. So here's to another good upcoming week!

Monday, January 2, 2012

Baked Blueberry and Peach Oatmeal

I think I was fated to make this oatmeal. I first saw it on Emily Bites and thought it looked fantastic. Then I saw it a few days later in Taste of Homes December 2011/January 2012 Healthy Cooking Magazine. Fated. I'm not a huge fan of oatmeal but I really like it baked. This recipe was really good. The peaches and blueberries gave it a great flavor and the pecans gave it a nice crunch. I enjoyed the warm oatmeal with milk on top but it was moist without. I bet these would be good baked into muffin cups. Breakfast to go.

Emily lightened up the recipe a little more by swapping the oil for unsweetened apple sauce. The recipe calls to use a 7X11 pan. I don't own one so I used a 9X13. I bet it would be thicker in a 7X11 pan but I made due with what I had. Instead of doing 9 servings I did 6.

Baked Blueberry and Peach Oatmeal
from Emily Bites

9 servings, 6 WW points per serving
6 servings, 9 WW points per serving

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3 cups old fashioned oats
1/2 cup packed brown sugar
2 teaspoons baking powder
1/2 teaspoon salt
2 egg whites
1 egg
1 1/4 cups skim milk
1/4 cup unsweetened applesauce
1 teaspoon vanilla
1 can (15 oz) sliced peaches in water, drained and chopped
1 cup fresh or frozen blueberries
1/3 cup pecans or walnuts

Pre heat oven to 350 degrees

Combine oats, brown sugar, baking powder and salt in a large bowl. In a separate bowl, whisk together the egg whites, egg, applesauce, milk and vanilla. Add egg mixture to dry ingredients and stir until blended together. Let mixture stand for 5 minutes and then add the blueberries and peaches.

Spray a 7X11 or a 9X13 pan with cooking spray and pour in the oatmeal mixture. Spread evenly and sprinkle with pecans. Bake for 35-40 minutes.

Chicken and Biscuit Casserole

I spend too much time looking at food blogs. I'll admit I stalk a few. I came across Emily Bites a couple of weeks ago and have already made two of her recipes. Both were really good and she also posts the WW points. I look forward to trying many more of her recipes.

You can't see it in the picture very well but there is a biscuit in the middle of those vegetables. The biscuits did bake up very brown and after 35 minutes the biscuits weren't quite done. I flipped each biscuit over and put it back in the oven for 5 more minutes. That did the trick. This was yummy comfort food without all the fat. I will be making this again.

When I calculated the points this was a point higher a serving than Emily Bites calculation. But I did change a few things in the recipe.

Chicken and Biscuit Casserole
adapted from Emily Bites

6 servings, 7 WW points per serving

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1 can 98% fat free Cream of Chicken Soup
1 can (12.5 oz) chunk chicken, drained
3/4 cup fat free sour cream, divided
1 package (16 oz) frozen mixed vegetables
1 cup Weight Watchers Mexican Shredded Cheese
1 cup Heart Smart Bisquick
3 T skim milk

Pre heat oven to 375 degrees

In a 8X8 pan mix together the cream of chicken soup, chunk chicken, 1/2 cup sour cream, mixed vegetables, and cheese until combined. In a bowl mix together the Bisquick, milk, and remaining 1/4 cup sour cream until dough becomes stiff. Drop 6 even mounds of biscuit dough on top of the chicken mixture. Bake for 35 minutes or until the biscuits are golden brown.

Sunday, January 1, 2012

Chicken Rollatini with Spinach

This is a terrible picture. I scarfed this down the night I made it without taking a picture and this was the leftovers. I'm pretty good now about having my camera on hand but every now and then my hunger gets the better of me. This was a very delightful meal. I served it with my garlic bread sticks but for a lighter fair serve with some veggies or a salad. I got this recipe from Gina's Skinny Taste. She has some wonderful food on her site and the great thing is she has WW points to go along with all of her food. I will be making this again.

Chicken Rollatini with Spinach
adapted from Gina's Skinny Taste

8 servings, 6 WW points per serving

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8 thin chicken cutlets, 3 oz. each
1/2 cup fiber one cereal, finely crushed
Seasonings like garlic, Italian seasoning, and onion powder.
1/4 cup grated Parmesan cheese, divided
1/4 cup egg beaters
5 oz. frozen spinach, thawed and squeezed dry of extra water
1 cup of fat free cottage cheese
8 slices reduced fat provolone cheese
1 cup spaghetti sauce

Pre-heat oven to 450 degrees.

Lightly spray a baking dish with cooking spray. In a bowl mix together the cottage cheese, spinach, and 2 tablespoons Parmesan cheese. In another bowl mix together the finely crushed fiber one cereal with seasonings of your choice and remaining Parmesan cheese. In another bowl pour in the egg beaters. Lay out the chicken cutlets. Divide the cottage cheese mixture evenly between the cutlets. Working with one cutlet at a time roll it up loosely, dip in egg, dip in breadcrumbs, and place seam side down in baking dish. Repeat with the remaining cutlets. Spray cutlets with cooking spray. Bake for 25 minutes. Remove from oven and top with sauce and cheese. Bake for 5 more minutes or until cheese is bubbly.

Homemade Twix Bars

My friend Jessica requested these. After hearing about the homemade Milky Ways she saw homemade Twix Bars somewhere and said I should try them out. They were very easy to make. I think next time I would try to make the shortbread crust thinner. I think it was too thick but they still tasted good. As a surprise for her I wrapped these tasty treats up and mailed them off to Arizona. I'll probably need to make these again soon to take to work because when they heard I made them they were very disappointed they didn't get any.

Homemade Twix Bars
from King Arthur Flour

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Shortbread layer
  • 1 cup (2 sticks) salted butter, at room temperature
  • 1 cup confectioners' sugar
  • 2 teaspoons vanilla
  • 2 cups all purpose flour

Caramel layer

  • 2 cups caramel, cut into small chunks (I used a bag of caramel bits)
  • 3 tablespoons heavy cream (I used water)

Chocolate layer

  • 1 package milk chocolate chips

1) FOR THE CRUST: Preheat your oven to 300°F. Spray a 9" x 13" pan lightly with cooking spray, or line with parchment, and set aside.

2) In a medium-sized bowl, beat together the butter, sugar and vanilla. Add the flour. At first the mixture may seem dry, but will come together as you continue to beat at medium speed.

3) Take the dough (it will be somewhat stiff) and press it evenly into the pan. Lightly flouring your fingertips will help with any sticking.

4) Prick the crust all over with a fork. The holes will allow steam to escape and the crust will bake evenly with fewer bubbles.

5) Bake the crust until it's lightly golden brown on top and the edges are deeper golden brown, about 35 to 45 minutes. Remove from the oven and immediately run a knife around the edges to loosen the crust. Set it aside to cool completely.

For the Caramel Layer:

In a microwave safe bowl heat the caramel and water in 30 second intervals until melted and smooth. Pour over the shortbread layer and put in fridge to cool and set up for 30 minutes.

For the Chocolate Layer:

In a microwave safe bowl melt the chocolate chips in a 30 second intervals until melted and smooth. Pour the chocolate over the caramel layer and place back in the fridge to cool and set up.

Or if you want to be more like Twix Bars cut the shortbread and caramel into bars and dip fully into the chocolate and place on a wax paper covered baking sheet. Place in fridge to harden.

Happy New Year!

I hope everyone had a wonderful New Year's Eve. I know I did. I enjoyed my evening watching movies with my furry babies and eating these yummy homemade pizza rolls. At one point a piece they are guilt free. I'm proud of myself for having a WW friendly new year's eve. It's hard to believe that 2011 is gone. That another year has passed. I bid 2011 farewell. It wasn't the greatest year ever but it wasn't the worst either. I had more ups than downs and I think that is all you can ask for. I am looking forward to 2012. May this year be fabulous.

Homemade Pizza Rolls
found on Dashing Dish

14 pizza rolls, 1 WW point per roll

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14 Wonton Wrappers
2/3 cup spaghetti sauce or pizza sauce
1/2 cup mozzarella cheese
1/4 of a green pepper chopped finely
1/4 of a red onion chopped finely
1 T Parmesan cheese

Pre-heat the oven to 450 degrees

In a bowl mix together the spaghetti sauce or pizza sauce, mozzarella cheese, green pepper and red onion. You can use any toppings you want. Mushrooms would have been awesome but I was out. If you use meat the point value might go up.

Line a baking sheet with parchment paper or a silicone baking mat and set aside.

Lay out the wonton wrappers on a flat surface. Spoon out a Tablespoon of the sauce mixture onto each wonton wrapper down the middle but staying away from the sides of the wrapper. Fill a small bowl with water. Working with one wonton wrapper at a time dip your finger into the water and trace the edges of the wonton wrapper with water. Fold over the wonton wrapper into a rectangle and seal the edges together. The water will act like a glue. Transfer to the baking mat. Repeat with remaining wrappers. Spray with cooking spray and sprinkle on Parmesan cheese.

Bake for 10-15 minutes, or until the tops are lightly golden brown.