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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, December 22, 2012

More fun gadgets

 
I love kitchen gadgets! I especially love when I've been wanting something for a long time and I finally get it! I've wanted a 'stick mixer' and a 9" quiche pan for an eternity......or at least it seemed like an eternity. And who can't use a Silpat?
 
For those who are local to me........like I said before......if you haven't gone to the kitchen outlet store in Crossville, you don't know what you're missing!
 
 
 
 

Thursday, December 20, 2012

Pecan Sandy Balls

This recipe is similar to one my Mom always made for us at Christmas.....hers were called Walnut Crescent Cookies and they would melt in your mouth. They have always been my favorite that she made.  These are *almost* as good as Mom's.....but we all know nothing can compare with Mom 'stuff'!  They're easy to make and easier to eat!

PECAN SANDY BALLS
Makes 35 Cookie Balls
1 Cookie Ball = 2 PointsPlus™


1 cup light butter, softened
1/4 cup Splenda granulated
2 cups all-purpose flour
2 tsp vanilla extract
1/2 cup chopped pecans
2 TBSP Splenda granulated
2 tsp cornstarch



Preheat oven to 350º.

Beat butter & 1/4 cup Splenda granulated at medium speed with an electric mixer @2 minutes. Gradually add flour, beating on low until blended. Stir in vanilla and pecans.


Shape into 1-inch balls. Bake on ungreased cookie sheet for 20-22 minutes; remove from oven to wire rack.

 

While cookies are baking, put 2 TBSP Splenda granulated and 2 tsp cornstarch in a small bowl. Press together with the back of a spoon to make powdered sugar.
 
 
Roll cookies in powdered sugar. EAT!!!

Packaged and ready to become a gift!

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

Monday, December 17, 2012

Sorghum Ginger Cookies

What do you do on a rainy Monday? Bake some cookies!

SORGHUM GINGER COOKIES
Makes 72 Cookies
1 Cookie = 1 PointsPlus™


1 cup Splenda granulated
1/2 cup sorghum (or molasses)
1/4 cup light butter, softened
1/4 cup fat-free egg substitute
1 1/2 cups all-purpose flour
1 1/2 cups whole wheat flour
1 TBSP finely chopped crystallized ginger
1 tsp baking soda
1 tsp ground ginger
1 tsp ground cinnamon
1/4 tsp salt
1 cup 99% fat-free vanilla or plain yogurt


Preheat oven to 375º.

In a large bowl, mix Splenda, sorghum, butter and egg substitute.



Stir in remaining ingredients until well blended.



Place @1 tsp of cookie dough on ungreased cookie sheet. “Smoosh” down to flatten.


Bake @10 minutes. Cool 2 minutes before removing cookies from cookie sheet to a rack to cool completely.
 
Place a few cookies on a plate with a cup of milk and leave for Santa!
 
 

MY SPIN: The next time I make these I think I'm going to double the chopped crystallized ginger for a bit more flavor/bite.

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, December 11, 2012

Cranberry Nut Bread


This time I had a bag of cranberries I needed to use up before they got 'funky'. This was a nice, easy recipe to make.....and I got to use my chopper 'thingy' that I forgot I had!  If you like cranberries, I would suggest making this!

CRANBERRY NUT BREAD
Makes 2 Loaves
1 Loaf = 16 Slices
1 Slice = 2 PointsPlus™


1 1/2 cups all-purpose flour
1 1/2 cups whole wheat flour
1 1/4 cups Splenda granulated
2 tsp baking powder
1 tsp salt
1 tsp ground ginger
1/4 tsp baking soda
3/4 cup fat-free milk
1/2 cup sugar-free maple syrup
1/3 cup unsweetened applesauce
2 tsp vanilla
2 egg whites OR 6 TBSP liquid egg whites
1/4 cup fat-free egg substitute
2 cups fresh (or frozen) cranberries, coarsely chopped
1/2 cup chopped pecans, toasted


Preheat oven to 350º. Spray the bottoms ONLY of 2 8x4” loaf pans.

In a large bowl, mix together the flours, Splenda, baking powder, salt, ginger and baking soda until well blended.


In a medium bowl, stir together milk, maple syrup, applesauce, vanilla, egg substitute and egg whites until well blended. Stir into the flour mixture until well mixed.





Fold in cranberries and pecans. Spoon evenly into loaf pans.



 
 
 
 
 
 

Bake 55 – 60 minutes or until a wooden toothpick inserted into the center comes out clean. Cool 10 minutes in the pans. Loosen the sides of the bread from the pans and remove breads to cooling racks. Cool @1 hour. Refrigerate.



To toast pecans: Heat oven to 350º. Spread pecans on a shallow pan. Bake uncovered 6 – 10 minutes, stirring occasionally, until light brown.


MY SPIN: The next time I make this.....and there will be a next time.....I'm going to use walnuts instead of pecans because I like them better. OR not use nuts at all which would make a slice 1 PointsPlus™.

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, December 4, 2012

Pumpkin Mousse

This is another really easy recipe. I got this from my cousin, Dela. She got it from a WW person. And I'm passing it along to you! If you like pumpkin, you'll like this recipe. In the picture at the bottom, you'll see only 7 serving dishes......I HAD to try one right away. It was good, but after refrigerating these for a few hours, it was even better!

PUMPKIN MOUSSE
Makes 8 Servings
1 Serving = 2 PointsPlus™


1 (1.5 oz.) package sugar free/fat free vanilla (or butterscotch) instant pudding mix
3 cups cold fat free milk
1 (15 oz.) can pumpkin (NOT pumpkin pie filling)
1/2 tsp pumpkin pie spice
1 (8 oz.) container fat free whipped topping


In a large bowl, mix together the pudding mix and milk; refrigerate for 30 minutes.


In a medium bowl, mix together the pumpkin and pumpkin pie spice.


Fold the pumpkin and whipped topping in with the pudding mix.



Divide into 8 serving dishes and refigerate @2 hours before serving.


MY SPIN: I used the vanilla instant pudding mix because I thought the butterscotch would 'take away' from the pumpkin flavor. This can be served 'as is' or with a dollop of 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