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Welcome to Tweaked at Chez Jan de la Dayton....translated to 'tweaked at Jan's house in Dayton'! Sounds fancy, but it's not. If you choose to share a recipe, be kind and give me kudos for it. The pictures are NOT to be taken off this blog unless used in a direct link to this blog. Once upon a time I was a Weight Watchers leader....that chapter is closed. But I still like to eat and bake and don't like the weight that finds its way to me too easily. So I go find delicious-sounding recipes and tweak them. Some recipes, however, just don't turn out right if they're tweaked. I've not posted anything....so far.....that isn't WW friendly. That might change, and I'll warn you if I post something with 'scary' P+ values. For those who don't use substitutions, the ratio for Splenda granulated/sugar is 1:1 and the ratio for egg substitute/eggs is 1/4 cup of egg sub = 1 egg. Now.....let's have some fun in the kitchen!!!

Saturday, September 20, 2014

Easy Peach & Blueberry Cobbler

Finally got around to using up some of the peaches I bought the other day. These are so juicy!!! I had about a cup of blueberries sitting in the fridge, so I decided to add them and it definitely was a good idea!  I'm seriously thinking that I need to get some good vanilla bean ice cream one of these days!

EASY PEACH & BLUEBERRY COBBLER
Makes 9 Servings
1 Serving = 2 PointsPlus®


6 large peaches (peeled, pitted, thinly sliced)
1 cup blueberries
¼ cup Splenda granulated
1 TBSP lemon juice
1 tsp cornstarch

DOUGH:
1 cup all-purpose flour
½ cup Splenda granulated
½ tsp salt
1 tsp baking powder
2 tsp cinnamon
¾ stick light butter, cold, cut into small pieces
¼ cup boiling water


Preheat oven to 425°.

In a medium bowl, toss peaches, blueberries, ¼ cup Splenda, lemon juice and cornstarch. 'Pour' into an 8x8” baking dish. Bake for 10 minutes.



While peach mixture is baking, in another medium bowl combine the flour, Splenda, salt and baking powder. Add the cold butter using a pastry blender or your fingers; combine until 'crumbly'. Add the boiling water and mix until just combined.



When peach mixture is done baking, drop tablespoons of the dough on top of the peaches. It won't cover the whole dish but the dough will spread as it bakes.


Return to the oven for 25 minutes.


MY SPIN: I also sprinkled some cinnamon on top of the dough before baking. This can be served 'as is' or with a dollop of fat-free whipped topping or a good vanilla bean ice cream. If you use ice cream, you'll have to figure up the PointsPlus® value for it.

I had mine 'as is'.
Now for the 'legal mumbo-jumbo' to keep me out of court!!   *** The PointsPlus® value for this recipe was calculated by me (Jan Gomes) and is not an endorsement or approval of this recipe by Weight Watchers International, Inc., the owner of the PointsPlus™ registered trademark. ***

Later!
Loving life!
Jan

Wednesday, September 17, 2014

Apple Cakey Stuff

Oh thank goodness!!! Fall is in the air.  Pumpkins are in season....and so are apples!!!  I am so lucky to have a fabulous apple orchard just up the mountain. My excursion to find some joy took me first to the apple orchard then across the highway to the veggie place (thinking they'd have peaches) and then back across the highway to a little roadside veggie stand. The young lady working there, Tonya, had THE prettiest peaches! She sliced one open and I tasted it and it was so good. Oh wait! This is an apple recipe! I guess I need to hurry up and eat this apple stuff and/or share it so I can get working on something peachy! LOL   This is truly a delicious apple recipe.....not real cakey and I didn't even have to add more cinnamon. 

APPLE CAKEY STUFF
Makes 12 Servings
1 Serving = 2 PointsPlus®


½ cup fat-free egg substitute
1 ¾ cups Splenda granulated
2 heaping tsp cinnamon
½ cup unsweetened applesauce
6 medium apples, cored/peeled/sliced
2 cups all-purpose flour
2 tsp baking soda


Preheat oven to 350°. Lightly spray a 13 x 9 inch baking dish. Set aside.

In a large bowl, mix together the egg substitute, Splenda, cinnamon and applesauce.


Add the sliced apples making sure they get well coated.


In a medium bowl, combine the flour and baking soda. Add this to the apple mixture using a heavy spoon, being sure that all the flour mixture is absorbed by the apple mixture.


Using a spatula, scrape into the 13 x 9 inch baking dish. Spread evenly.


Bake for 55 minutes.


This can be served warm or at room temperature. You can top it with fat-free whipped topping or a good vanilla bean ice cream. If you use ice cream, you'll have to figure out the PointsPlus® value.

Enjoy!!!

Now for the 'legal mumbo-jumbo' to keep me out of court!!   *** The PointsPlus® value for this recipe was calculated by me (Jan Gomes) and is not an endorsement or approval of this recipe by Weight Watchers International, Inc., the owner of the PointsPlus™ registered trademark. ***
 
Later!
Loving life!
Jan


Saturday, September 6, 2014

Pumpkin Delight

Fall (or Autumn) is just around the corner and that means pumpkin season for some folks. It's always pumpkin season for me! I love pumpkin!!! This recipe is so rich tasting and creamy and delicious! It's so easy to make and no baking. This is a tad high in P+ value, but worth every one of them.

PUMPKIN DELIGHT
Makes 10 Servings
1 Serving = 6 PointsPlus®


1 package (8 oz) Neufchatel cream cheese, softened
1 (15 oz) can of pumpkin puree (NOT pumpkin pie filling)
3 tsp pumpkin pie spice
1 package (1 oz) sugar-free fat-free cheesecake-flavored instant pudding mix
1 (14 oz) can fat-free sweetened condensed milk
1 (12 oz) container fat-free whipped topping (plus extra for topping – optional)


In the bowl of stand mixer using the paddle attachment, beat the cream cheese until it's light and creamy.

Add the pumpkin, pumpkin pie spice and pudding mix; beat until completely combined.


Add the fat-free sweetened condensed milk and mix until well combined.


Change the mixer attachment to the wire whisk and fold in the fat-free whipped topping on low speed.


Spoon or pour the mixture into individual serving dishes and refrigerate for at least an hour.


MY SPIN: If you don't have a stand mixer, you can use a hand mixer and when it comes to the whipped topping, fold it in using a spatula. The dishes I have put this delicious bit of pumpkin in are, with the exception of the little one in the front, actually 2 servings each but I didn't think I had smaller dishes.....and then realized I have all sizes and shapes of ramekins I could have used.....my DUH moment!

Now for the 'legal mumbo-jumbo' to keep me out of court!!   *** The PointsPlus® value for this recipe was calculated by me (Jan Gomes) and is not an endorsement or approval of this recipe by Weight Watchers International, Inc., the owner of the PointsPlus™ registered trademark. ***

Later!
Loving life!
Jan

Wednesday, September 3, 2014

Eve's Pudding

I had a bunch of apples that needed to be used rather than tossed in the yard for the critters!!! I've been searching for something different to do with apples.....it's getting difficult to find new recipes.  But then I found this one and tweaked it a lot!!  I don't know why it's called Eve's Pudding except for the fact that it has apples in it.....and we all know about Eve and that apple! It's not anything like a pudding.....and we know what Eve said about that apple!  This is more like an apple cobbler but with a light, almost sweet-ish cake topping. Whatever you want to call it, I know you will call it good!

EVE'S PUDDING
Makes 6 Servings
1 Serving = 4 PointsPlus®


8 apples, peeled and cored and cut into chunks
4 TBSP Splenda granulated
1 tsp lemon juice
½ tsp cinnamon
½ cup (1 stick) light butter, softened
1 cup Splenda granulated
½ cup fat-free egg substitute
½ tsp vanilla
1 cup self-rising flour
½ tsp baking powder
2 TBSP fat-free milk


Preheat oven to 350°.

Put the apple chunks in a saucepan with 4 TBSP Splenda granulated, lemon juice, 1/5 of the stick of butter and ½ tsp cinnamon. Cook gently until the apples are starting to soften....do NOT let them get mushy. Remove from the heat. Divide the apples evenly into 6 ramekins. Set aside.



In a medium bowl, mix together the remaining ingredients to make the topping.

Spoon the topping as evenly as possible over the apples.


Place the ramekins in the oven and bake for 15 – 18 minutes. Cool on a rack and serve warm.



MY SPIN: When cooking the apples, I used more than ½ tsp cinnamon, but to know me is to now I love cinnamon. I also put some cinnamon on the topping before putting in the oven. I didn't, but be sure to either cook these on a cookie sheet or put some aluminum foil on the bottom of your oven so you won't have the 'bubble over' on your oven. Yes, I will be cleaning the oven tomorrow. Also, if you serve this completely cooled, you can top it with a dollop of fat-free whipped topping.

 
Was good!!!
 
Now for the 'legal mumbo-jumbo' to keep me out of court!!   *** The PointsPlus® value for this recipe was calculated by me (Jan Gomes) and is not an endorsement or approval of this recipe by Weight Watchers International, Inc., the owner of the PointsPlus™ registered trademark. ***

Later!
Loving life!
Jan


Sunday, August 24, 2014

Peachy-Keen Shortbread

I went up the mountain yesterday to get some apples.....and peaches! I love a nice, sweet, juicy peach! That's the problem with this recipe.....as I'm slicing the peaches for it, I'm eating them! That's ok....peaches are good for you!  This is a great little dessert. The P+ is a tad high, but so worth it.

PEACHY-KEEN SHORTBREAD
Makes 12 Servings
1 Serving = 5 PointsPlus®


1 cup Splenda granulated
2 cups all-purpose flour
1 tsp baking powder
½ tsp cinnamon
¼ tsp nutmeg
¼ tsp salt
1 cup light butter, slightly softened
¼ cup fat-free egg substitute
2 peaches, peeled and thinly sliced


Preheat oven to 350°. Lightly spray an 11 x 8” baking dish.

In a large bowl, whisk together the Splenda, flour,baking powder, cinnamon, nutmeg and salt.

Cut the butter into little chunks and combine it with the flour until the mixture looks close to little peas.

Add the egg substitute using a spatula to combine it with the flour mixture.


Press ¾ of this mixture into the bottom of the baking dish and put it in the refrigerator while you peel and slice the peaches.


Layer the peach slices on top of the crust and sprinkle the remaining flour mixture on top of the peaches.


Bake for 30 – 35 minutes.

Let cool on a wire rack completely before cutting; store in the refrigerator.


MY SPIN: I would definitely do a double layer of peaches the next time I make this. It has a nice peach flavor, but I'm all about FLAVOR!!! Also, I used a teaspoon of cinnamon and then also sprinkled some cinnamon on top of the peaches. This can be served 'as is' or with a dollop of fat-free whipped topping or a good vanilla ice cream.....but if you use ice cream, you'll have to figure up the P+ for it.

I ate mine 'as is'.....but the next piece will be with some fat-free whipped topping!
Now for the 'legal mumbo-jumbo' to keep me out of court!!   *** The PointsPlus® value for this recipe was calculated by me (Jan Gomes) and is not an endorsement or approval of this recipe by Weight Watchers International, Inc., the owner of the PointsPlus™ registered trademark. ***

 
Later!
Loving life!
Jan


Saturday, August 23, 2014

Chocolate Overload Cheesecake Pie

OMChocolate Goodness!!! If you love chocolate, you are going to LOVE this.....and probably hate me! This is so NOT WW friendly. But sometimes you just need to throw caution to the wind or chocolate in your mouth!! I chose to do both with this recipe! I truly hate to think what the P+ would be if I didn't tweak this!  Make this! I'm serious! If you love chocolate and aren't a 'baker'.....this is for you.

CHOCOLATE OVERLOAD CHEESECAKE PIE
Makes 8 Servings = 12 PointsPlus®
OR
Makes 10 Servings = 10 PointsPlus®


1 Pkg (8 oz.) Neufchatel cream cheese, softened
¼ cup light butter, softened
1/3 cup Splenda granulated
1 ½ tsp vanilla
1 ½ cup Special Dark chocolate chips, melted and cooled
1 container (8 oz.) fat-free whipped topping
1 reduced fat graham cracker crust


In a large bowl, beat the cream cheese, light butter, Splenda granulated and vanilla until smooth.


Beat in the cooled chocolate.



Fold in the whipped topping.


Spoon into crust and refrigerate until you're ready to serve.

Kind of looks like it's floating!

MY SPIN: The original recipe called for milk chocolate chips, but if you're going to have chocolate, go for the 'good stuff'! This can be served 'as is' or with a dollop of fat-free whipped topping or, if you feel like being fancy and adding more P+, some chocolate curls. Personally, I loved it 'as is'!!!


Enjoy!!!

Now for the 'legal mumbo-jumbo' to keep me out of court!!   *** The PointsPlus® value for this recipe was calculated by me (Jan Gomes) and is not an endorsement or approval of this recipe by Weight Watchers International, Inc., the owner of the PointsPlus™ registered trademark. ***

Later!
Loving life!
Jan

Wednesday, August 13, 2014

Blueberry PB Muffins

What's more American than blueberries and peanut butter, aside from Mom's Apple Pie? A very dear friend gave me some lovely little berries and I REALLY needed some Kitchen Therapy yesterday. These are so good! If you use a different brand of PB, you'll have to figure up the P+ value for your muffins.

BLUEBERRY PB MUFFINS
Makes 12 Muffins
1 Muffin = 2 PointsPlus®


1 ¾ cups all-purpose flour
1/3 cup Splenda granulated
2 ½ tsp baking powder
½ tsp salt
½ cup creamy peanut butter (I used low sodium BetterN Peanut Butter – see pic)
¼ cup fat-free egg substitute
¾ cup fat-free milk
1/3 cup light butter, melted
1 cup blueberries

Preheat oven to 375ยบ. Lightly spray muffin tin.

In a large bowl, add melted butter, Splenda, egg substitute, milk and peanut butter. Mix well.


 
To this mixture, add the flour, baking powder and salt. Mix well.


Add the blueberries and mix carefully.

 
Fill each muffin cup @2/3 full and bake for 20 minutes. Remove from oven and turn onto a wire rack to cool completely.



MY SPIN: Let these cool completely before you try them otherwise the PB flavor overpowers the blueberry flavor. Also, I would put probably ¼ cup more blueberries in the batter.


Now for the 'legal mumbo-jumbo' to keep me out of court!!   *** The PointsPlus® value for this recipe was calculated by me (Jan Gomes) and is not an endorsement or approval of this recipe by Weight Watchers International, Inc., the owner of the PointsPlus™ registered trademark. ***

Later!
Loving life!
Jan