Pineapple Upside Down Cupcakes

This is just a fun little dessert.  Besides having a wonderful flavor, the portion-control size makes this 'safe'.  I think your friends and family members will be quite impressed when you serve this to them......they'll think you worked for hours making this!

PINEAPPLE UPSIDE DOWN CUPCAKES

Makes 20 Cupcakes

1 Cupcake = 4 PointsPlus™

1 can (20 oz.) sliced pineapples, drained, juice reserved

1 box (16 oz.) Pillsbury Moist Supreme Sugar Free Classic Yellow cake mix
1/2 cup unsweetened applesauce
3/4 cup fat-free egg substitute
1/3 cup light butter, melted
2/3 cup packed brown sugar
10 maraschino cherries, cut in half

Preheat oven to 350º. Spray 2 (12 each) regular size muffin/cupcake pans with cooking spray.

Cut each pineapple slice into 4 pieces; set aside.

In a large bowl, beat the cake mix, applesauce, egg substitute and reserved pineapple juice with an electric mixer on low speed for 30 seconds and then on medium for 2 minutes.

In a small bowl, stir together the melted butter and brown sugar. Spoon 1 tsp of the butter/brown sugar mixture into 20 of the muffin cups. Top that with 2 pieces of pineapple and then a cherry half with the cut side up.

Spoon 1/4 cup of the cake batter into each cup.

Bake 20 – 25 minutes or until a wooden toothpick inserted into the center comes out clean. Cool for 5 minutes. If necessary, run a knife carefully around the edge of the cupcakes to loosen and then invert them onto a cookie sheet.

MY SPIN:  There was actually enough batter to make 21 cupcakes, but since the can of pineapple has enough for 20, I made a regular cupcake with the extra batter.  I also think I'd put the cherry down first OR take alot of time to cut the pineapple pieces a little smaller so the cherries 'show' better.

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(time)!
Jan

Cucumber Salad

I was recently reminded of this recipe I originally handed out at a meeting. The copy of the email is dated July 3, 2009! I can't believe I've been sharing recipes for that long. Anyway, here it is! And just in time for your Memorial Day BBQ. The recipe is given as it was back in 2009, but in MY SPIN you can see that I (personally) only used 1 tsp salt. If you know me, you know I'm always 'preaching' to watch your sodium intake. I made this last night and when I took the plastic wrap off to capture the picture for eternity, my mouth started watering! I think yours will too.

CUCUMBER SALAD

Makes @12 Servings

1 Serving = FREE!!!!

3 large cucumbers, thinly sliced

1 large green or red bell pepper, thinly sliced
1 cup thinly sliced onion
1 TBSP celery seeds
1 TBSP salt
1/2 cup cider vinegar
3/4 cup Splenda granulated

Combine cucumbers, pepper, onion, celery seeds and salt in a large bowl. Cover with plastic wrap and let stand 1 hour at room temperature.

Drain cucumber mixture in a colander, shaking off the excess liquid. Return to bowl. Add vinegar and splenda; toss gently.

Cover with plastic wrap and refrigerate 6 hours to overnight.

This salad may be stored in the refrigerator up to 3 weeks.

MY SPIN: I only used 1 tsp salt.....a TBSP seemed like way too much (to me).

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(time)!
Jan

Matt's Mom's Squares

I permanently borrowed this recipe from Matt Kaplan, Editor of FaveHealthyRecipes.com. I met Matt when I 'crashed' Food Blog South 2012 in January (there's a post on here about that). This is a recipe Matt got from his Mom and the original is posted on FaveHealthyRecipes (Butterscotch Squares). I just HAD to tweak it a tad more. The first time I made this, I used a 10x10 baking dish and the chocolate bits (first picture below) and it tasted like a yummy chocolate chip cookie cake. The second time I made it, I used an 8x11 baking dish and used butterscotch bits (second picture at the bottom) and it was more like a bar than a cake. Both ways were really good. If Matt's Mom made it, it has to be kid friendly!!

MATT'S MOM'S SQUARES

Makes 15 Servings

1 Serving = 3 PointsPlus™

1/3 cup light butter

1 cup Splenda brown sugar
1/4 cup fat-free egg substitute
1 tsp vanilla
1 cup white whole wheat flour
1/2 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1/3 cup dark chocolate bits

Preheat oven to 350º.

In a small saucepan over medium heat, melt together the butter and brown sugar until they're thoroughly combined.

In a large bowl, combine the melted mixture with all the rest of the ingredients EXCEPT for the chocolate bits. Mix until well combined.

Put the batter into a sprayed 8 x 11-inch baking dish. Sprinkle the chocolate (or butterscotch) chips over the top of the batter.

Bake 20 – 25 minutes but NO longer as this will continue to 'set' as it's cooling on a wire rack.

MY SPIN:  Instead of using chocolate bits, I used butterscotch bits the second time I made this and shared it at my Weight Watchers meeting yesterday. It was a HIT!!!





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(time)!
Jan

That's a Crock of Lemon Cheesecake!

I love cheesecake, but not the high PointsPlus™ that accompanies it. So every time I see a cheesecake recipe, I try to figure out if I can tweak it....and if it'll taste good.  This one worked!!! I couldn't find a 1-quart souffle dish (sigh) so I used a 1-quart 'bowl'....and have added souffle dish to my wish-list of kitchen gadgets. I served this with homemade strawberry sauce.  Just remember, this has the texture of a cheesecake....don't let your 'eye' trick you into thinking it's going to be creamy and smooth like a pudding/custard because it's in a dessert dish/bowl.

THAT'S A CROCK OF LEMON CHEESECAKE!

Makes 8 Servings

1 Serving – 4 PointsPlus™

Nonstick spray
12 ounces Neufchatel cream cheese, softened
1/2 cup Splenda granulated
2 TBSP lemon juice OR juice of 1 lemon
1 TBSP all-purpose flour
1/2 tsp vanilla
1/2 cup fat-free sour cream
3/4 cup fat-free egg substitute
2 tsp finely shredded lemon peel
1 cup warm water

Lightly coat a 1-quart souffle dish or casserole dish with spray. Tear off an 18 x 12-inch piece of heavy-duty aluminum foil; cut in half lengthwise. Criss-cross the foil strips and place the dish in the center of the criss-cross; set aside.

In a small bowl, combine the cream cheese, Splenda granulated, lemon juice, flour and vanilla. Beat with an electric mixer on medium speed until the ingredients are well combined. Beat in the sour cream until smooth. Add egg substitute and beat on low until just combined. Stir in the lemon peel.

Pour mixture into prepared dish; cover tightly with foil.

Pour the warm water into a 3 1/2 – 6 quart slow cooker (crock pot). Bring up the foil strips and life the ends of the strips to transfer the dish into the slow cooker. **Leave the foil strips under the dish in the slow cooker.**

Cover and cook on high heat setting for 2 1/2 – 2 3/4 hours or until the center of the cake is set.

Carefully lift with the foil strips to remove the dish from the slow cooker; discard the foil strips. Cool, uncovered, completely on a wire rack.

Cover and chill 4 – 24 hours.

To serve, spoon into dessert dishes and garnish with fresh fruit/sauce (see first picture).

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(time)!
Jan

Pickled Beets

A few years ago, Abe & I found a new little farmers market....a husband & wife team, Leonard & Vickye. They're the nicest people! Anyway, on one of our visits to them I saw these 'things' and had no idea what they were (remember....I'm a city kid). Vickye told me they were beets and convinced me to buy a peck and gave me her recipe as well as her phone number. The first time I made these, I did have to call her and she was so helpful. The beets were so much better than those in a can or jar. And then I joined Weight Watchers and figured that was the end of my pickled beets......until I was introduced to Splenda granulated......which makes these FREE.....Pointless......zero PointsPlus™!!!  Vickye called me yesterday and told me the 'first picking' was in and she has a peck with my name on it!

PICKLED BEETS

Makes a lot!

Pointless!!

1 peck of fresh beets

1 cup Splenda granulated
1 cup white vinegar
1/2 cup water
1 1/2 tsp pickling spice
salt & pepper to taste

Wash the beets but do NOT remove the stems or roots.



Put in a BIG pot.

Add water to cover the beets.

Slow boil for 2 1/2 to 3 hours. Do NOT stab with a fork to see if they're done....just cook them 2 1/2 – 3 hours at a slow (not rolling) boil.

'Dump' the beets in the sink and run cold water over them to get them cool enough to handle. Cut the roots and stems off and peel them.....the 'skin' should just come off by rubbing with your thumb. If not, you can 'scrape' with a knife. Slice the beets @1/4” thick. Put the slices in a big bowl.



While your slicing the beets, in a small saucepan, bring the Splenda, vinegar, water and pickling spice (as well as the salt & pepper if you choose to use them) to a boil. Reduce the heat and simmer for 30 minutes. Pour this mixture over the beets in the big bowl; cover and refrigerate.

Will last @6 months in the refrigerator......maybe YOUR refrigerator, but not mine!

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(time)!
Jan

Dumped Strawberry Cobbler

Aaaahhhh.....the end of my strawberries!  I wanted to make a cobbler.....but it didn't come out the way I wanted.  So then I wanted to make dumplings......but it came out like this which looks more like a cobbler.  So I used (kind of) both names. Anyway, the end of strawberry season is near and so is the end of my strawberry recipe run. Hope you've had as much fun as I have!

DUMPED STRAWBERRY COBBLER

Makes 6 Servings

1 Serving = 3 PointsPlus™

1/3 cup Splenda granulated
2/3 cup water
1 tsp vanilla extract
1 cup sifted all-purpose flour
2 TBSP Splenda granulated
1 1/2 tsp baking powder
1/2 tsp salt
1/4 cup light butter
1/2 cup fat-free milk
2 cups fresh strawberries, hulled & rinsed
1 TBSP Splenda granulated
Ground cinnamon (to your taste)

Preheat oven to 450º.

In a small saucepan, combine 1/3 cup Splenda granulated and the water. Bring to a boil. Reduce heat and simmer for 5 minutes. Stir in vanilla.

In a medium mixing bowl, sift together the flour, 2 TBSP Splenda granulated, baking powder and salt. Cut in the butter with a fork or pastry blender until the mixture is crumbly. Add milk and stir just until the dry ingredients are moistened.

Place the strawberries in a 1 1/2 quart casserole dish. Pour hot sugar mixture over the berries. Immediately drop the dough evenly in 8 – 10 spoonfuls over the strawberries. Sprinkle with 1 TBSP Splenda granulated and cinnamon.

Bake 25 – 30 minutes or until dough is lightly browned.

Serve hot/warm …. with or without 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(time)!
Jan

Strawberry Upside Down Cake

Move over pineapples!! I bought a flat of strawberries and now I have to be creative with them. I did the Strawberry Crustless Pie, made some strawberry 'sauce' and still had berries left......and wanted to do something different. While browsing recipes, I came across one for Pineapple Upside Down Cake and thought.....why not!!! And this is the result. It's so good!! I tried a piece last night while it was warm and super juicy, and loved it! I just had a piece for breakfast (sometimes it's fun being an adult!) and it's still delicious! The cake absorbs (sops up) alot of the juice and it almost melts in your mouth! This just might be my entry in the Bake-Off for the Strawberry Festival next year.

STRAWBERRY UPSIDE DOWN CAKE

Makes 8 Servings

Topping:
3 TBSP light butter
1/2 cup packed brown sugar
1/2 pound strawberries (hulled, washed & sliced)

Cake:

1 1/3 cup all-purpose flour
2/3 cup Splenda granulated
2 tsp baking powder
2/3 cup fat-free milk
1/4 cup light butter at room temperature
1/4 cup fat-free egg substitute
1 tsp vanilla extract

Preheat oven to 350º.

For the topping: Melt the 3 TBPS light butter in an 8” or 9” square or round baking pan. Sprinkle the brown sugar evenly over the melted butter. Arrange the sliced strawberries in the pan. Set aside.

For the cake: In a medium bowl, combine the flour, Splenda & baking powder. Add the milk, 1/4 cup light butter, egg substitute & vanilla. Beat with an electric mixer on medium for 1 minute, scraping the sides of the bowl if necessary to be sure it's all mixed. Gently pour over berries so they stay in place. Bake 40 – 50 minutes or until the top is golden brown (cake will feel firm to the touch).

Cool the cake 2 – 3 minutes. If necessary, run a sharp knife around the inside edge of the cake pan to loosen the cake; turn upside down onto a plate. Let sit another minute or 2 and then gently lift the pan off the cake. If any topping is stuck to the pan it can be put back onto the cake.

MY SPIN: Add more berries! I did! This comes out so juicy....literally!!! And then the cake will 'sop up' the juice!

Later!

Loving Life!
Jan

Black Bean & Corn Salsa

BLACK BEAN & CORN SALSA

Makes 8 Servings

1 Serving = 1/2 Cup = 3 PointsPlus™

1 (16 oz.) jar chunky salsa
1 (15.5 oz.) can black beans, rinsed & drained
1 (11 oz.) can Mexican-style corn

Mix all together in a bowl.......and you're done!

MY SPIN: I used mild salsa, but you can use Nuke if you'd like to! This can be served at room temperature or chilled. You can also put this in individual serving cups and sprinkle some fat-free or reduced-fat shredded cheese on top.



Think it would be good as a side......or maybe even part of a taco. Use your imagination!

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(time)!
Jan

Strawberry Crustless Pie

It's Strawberry Festival time in my town! This year the berries are exceptionally sweet and juicy.......and you can stand in line for an eternity to get some of them. Today I got lucky and there was no wait! I bought a flat. For those who don't know, a flat is 8 quarts of berries! I'm here to tell you......that's ALOT of berries!!! This is just one really fun and yummy recipe I'm doing with these berries. Try it.....I'm sure you'll like it!

STRAWBERRY CRUSTLESS PIE

Makes 8 Servings

4 cups fresh strawberries, hulled and cut up

1 (1.5 oz.) box of fat-free/sugar-free vanilla instant pudding mix
2 (.3 oz.) box of sugar-free strawberry Jell-O
2 cups of water

Place strawberries in a 9-inch pie plate.

In a small saucepan, mix pudding and water; bring to almost boiling. Remove from heat and mix in the Jell-O crystals. Pour over the strawberries.

Chill at least one hour.

This can be served 'as is' or with a dollop of fat-free whipped topping.

Enjoy!



Later!

Loving Life!
Jan

Strawberry CheeseShake

I've never really been 'big' on shakes or smoothies, but while on Facebook (me???) today, I came across this bit of goodness on Laughing Cow's page.  Of course, I tweaked it a tad because of ingredients I had on hand. Hope you like this! Moo!

Strawberry CheeseShake

Makes 1 Serving

1 Serving = 3 PointsPlus™

What you'll need:

2 wedges of Laughing Cow Strawberries & Cream Flavored Cream Cheese Spread

1 cup cut up strawberries

1/2 cup fat-free milk

Dump all the ingredients into the blender and hit the blend button until it's all mixed together and smooth.





Once it's all yummy looking, pour into a glass and enjoy!



MY SPIN:  The next time I make this I'm going to put some ice in the blender.

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(time)!

Jan