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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!!!

Wednesday, October 31, 2012

CinnApple CheeseCupCakes

I've been wanting to make these for a few days and finally got around to it.....and boy am I glad!! I'm sure they're really delicious when chilled, but I just couldn't wait to try one!! These are really easy to make and not alot of ingredients. 

CinnApple CheeseCupCakes
Makes 12 CupCakes
1 CupCake = 4 PointsPlus™


CRUST:
1 cup crushed low fat graham crackers (8 sheets)
1/4 cup light butter, melted
pinch of salt & cinnamon

FILLING:
2 (8 oz. each) packages Neufchatel cream cheese, softened
1/2 cup Splenda granulated
1/2 cup fat-free egg substitute
1/2 cup unsweetened applesauce
1 tsp vanilla
1 TBSP cinnamon

 
Preheat oven to 325º. Line muffin pan with papers.

For the Crust:
Mix together all crust ingredients until moistened. Put 1 TBSP of mixture into each paper in muffin pan. Press down with a spoon or measuring cup. Bake for @9 minutes. Cool in pan on rack.



 
 
 
 


For the Filling:
Mix together the cream cheese and Splenda granulated. Add in egg substitute, applesauce, vanilla & cinnamon. Spoon into muffin papers, almost to the top.



 
Bring 4 cups of water to boil. Pour into a large baking dish and place on the bottom shelf of the oven to create steam in the oven. Place muffin pan ona shelf above that.


Bake @25 minutes or until set.

MY SPIN: The next time I make these I think I will dice/mince some fresh apple and add that to the filling. Or perhaps make some homemade applesauce and top the cuppies with that.

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

Sunday, October 28, 2012

The Kitchen.....a poem

This poem was posted on a page I follow/participate on Facebook. I just love it and had to share.  The author is unknown.


THE  KITCHEN
 
A home is made of many rooms
to rest, to sleep, to shower,
to play and read and talk alot,
do hobbies by the hour.
 
But the kitchen, ah the kitchen
is a room that's made of dreams,
of fantasies....created by
a love of cooking schemes.
 
To touch, to smell, to visualize
the wonders that occur....
and then to taste, and then to taste
results of things that were
at one time just 'ingredients'....
in their places on the shelves
but become a wondrous mixture
as though transformed by elves.
 
Yes, a home is made of many rooms.
Each one has its pleasures.
But the Kitchen is the best of all
for finding hidden treasures!

Friday, October 26, 2012

Chewy Choconana Cookies

It's Pumpkin Festival time in our little town. So, in honor of that, I decided to NOT do something pumpkin......just because!  Instead I've made these delicious chewy cookies.

CHEWY CHOCONANA COOKIES
Makes 30 Cookies
1 Cookie = 2 PointsPlus™

1/2 cup (1 stick) light butter, room temp
1 cup Splenda granulated
1/4 cup fat-free egg substitute
1 cup mashed bananas
1 tsp baking soda
2 cups all-purpose flour
pinch of salt
1/2 tsp cinnamon
1/2 tsp mace OR nutmeg
1/2 tsp ground cloves
1 cup chocolate chips

Preheat oven to 350º.

Cream butter and Splenda. Add egg substitute until blended.




 
 
 
 
 
 
In a small bowl or measuring cup, mix the mashed bananas and baking soda. Let sit for 2 minutes.


Mix banana mixture into the butter mixture.


Whisk together the flour, salt and spices. Mix into the butter and banana mixture. Mix until just combined.





 
 
 
 
Fold in the chocolate chips.




 
 
 
 
 
 
Drop in dollops onto cookie sheets lined with parchment paper. Bake 15 – 18 minutes or until golden brown.




 
 
 
 
 
Cool on wire racks.

Ready to go to my WW meeting!
MY SPIN: Another great use for old bananas! You can substitute the chocolate chips for 1 cup of chopped pecans or nuts and it wouldn't change the PointsPlus™ value.

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

Thursday, October 11, 2012

Choco-Pumpkin Bars

<singing> These are a few of my favorite things!!!  Chocolate and pumpkin!!! Oh yea!!!  Nothing else needs to be said except....Make these!!!!

CHOCO-PUMPKIN BARS
Makes 24 Servings
1 Serving = 4 PointsPlus™


1/3 cup all-purpose flour
1/4 cup Splenda Brown Sugar Blend
1/2 cup Splenda granulated, divided
1 cup old fashioned oats
1/2 cup chopped walnuts (or pecans)
3/4 cup light butter
1 (8 oz.) package fat-free cream cheese
3/4 cup fat-free egg substitute
1 (15 oz.) can pumpkin puree (NOT pumpkin pie filling)
1 tsp pumpkin pie spice
1 cup mini chocolate chips

 
Preheat oven to 350º. Line 13 x 9 inch baking pan with foil and spray.

In a medium bowl, combine flour, Splenda brown sugar blend, 1/3 cup Splenda granulated, oats & nuts. Cut in butter with a fork until mixture is crumbly.


Press all but about 1 cup of the crust mixture into the bottom of the prepared pan.


 
 
 
 
 
 
 

Bake 15 minutes. Allow to cool.

Beat cream cheese, egg substitute, remaining 1/2 cup Splenda granulated, pumpkin and pumpkin pie spice until well blended.

 
Pour over crust. Sprinkle remaining crust mixture and chocolate chips over filling.

 
Bake 30 minutes or until set. Lift from pan to rack to cool.


Cut into 24 bars.

MY SPIN: The next time I make this I'm going to use 2 tsp pumpkin pie spice and 1/2 cup of the mini chocolate chips. And I think I'll refrigerate it before I eat some......think it will be better chilled. And I'll make sure I have enough chopped walnuts.

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

Taco Salad

Part of my birthday prezzie from my friend, Susan B, was the Perfect Tortilla™ Pans.



I'm going to say this comes out to @3 PointsPlus™ only because I didn't measure any of the ingredients. I think 3P+ is erring on the high side......works for me!
 
TACO  SALAD
Makes 1 Serving
1 Serving = a guestimated 3 PointsPlus™
 
 
1 small whole wheat tortilla
Crumbles (or lean ground beef or turkey)
Chopped red bell pepper
1/2 roma tomato, chopped
Few slices of cucumbers, cut up
Lettuce, shredded
Shredded fat-free cheddar cheese
Black bean & corn salsa
Salsa verde
 
Bake the tortilla in your cute little pan (or turn a muffin tin upside down) for 8ish minutes at 400º (up to 10 minutes if you want it crunchier).  Cool in the pan on a rack for 5 minutes and then remove from the pan.  You can keep these warm or let them cool completely before serving.
 


 
 
 
 
 
 
Put some crumbles in the bottom of the shell.
 
 
Add some black bean & corn salsa.
 
 
Add some red bell bepper, cucumber & tomato.
 
 
Add some lettuce.

 
 
 
Add a bit more black bean & corn salsa as well as some salsa verde.
 
 
 
Top with some shredded fat-free cheddar cheese (or whatever kind you want).....
 
......and 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


Tuesday, October 9, 2012

Pumpkin Brownies

More pumpkin stuff!  I really feel sad for those who don't like pumpkin.  I made this bright and early this morning. It sounded like a good recipe. It smelled really good while it was baking. But I wasn't so sure about the texture of the finished product. I mean, pumpkin (to me) either has the texture of pie filling or like a cake or bread. I know that brownies are supposed to be ooey/gooey/chewy. Well, the verdict is in.....thanks to my Tuesday night Weight Watchers crew.....and since it's here, it's good! Very pumpkin-y. Very good!

PUMPKIN BROWNIES
Makes 24 Servings
1 Serving = 2 PointsPlus™


1 (15 oz) can pumpkin puree (NOT pumpkin pie filling)
1 1/4 cup unsweetened applesauce
1 cup fat-free egg substitute
1 cup brown sugar
1 cup Splenda granulated
2 cups all-purpose flour
1 tsp baking soda
1 tsp baking powder
1 tsp cinnamon
1/2 tsp allspice
1/2 tsp salt


Preheat oven to 350º. Spray 9 x 13” baking pan.

Don't forget to spray the pan on the inside of your dishwasher door!

Beat together pumpkin, applesauce, egg substitute, brown sugar and Splenda.

 
Stir in remaining ingredients until well mixed.


Pour into pan.


Bake 35 minutes or until the center springs back when touched.

 
MY SPIN: The only thing I would do differently the next time I make this is to make sure the batter is spread level in the pan so the center isn't higher than the corners.  But it was so good that this is what will happen:
 
Gone!
 
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

Sunday, October 7, 2012

Pumpkin Pie Cuppies

Remember the Pumpkin Puree I made the other day (see previous post)? Well, I finally decided to do something with it and found this wonderful little bit of pumpkin goodness to tweak. Not only does it taste good, but it's kind of a fun dessert. It was a great day to make this......cool and breezy and very fall-like......and only 1 PointsPlus™!!!  Hope you try this!

PUMPKIN PIE CUPPIES
Makes 16 Cupcakes
1 Cupcake – 1 PointsPlus™

 
2/3 cup all-purpose flour
1/4 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
2 tsp pumpkin pie spice
1 (15 oz) can pumpkin puree (NOT pumpkin pie filling)
1/2 cup Splenda granulated
1/4 cup brown sugar
1/2 cup fat-free egg substitute
1 tsp vanilla extract
3/4 cup fat-free half & half (or fat-free evaporated milk)


Preheat oven to 350º. Line muffin pan(s) with papers.

In a medium bowl, whisk together flour, baking powder, baking soda, salt and pumpkin pie spice.


In a large bowl, whisk together pumpkin puree, Splenda, brown sugar, egg substitute, vanilla extract and half & half (or evaporated milk) until well combined. Add dry ingredients to this and whisk until no streaks of flour remain and the batter is smooth.



 
 
 
 
 
 
Fill each paper @2/3 full.


Bake 20 minutes. Cool completely in the pan. They will 'sink' as they cool.


Chill before serving. Top with 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