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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!!!

Tuesday, December 31, 2013

Cranberry Mousse


The first recipe I posted in 2013 was a cranberry recipe. The last recipe I'm posting in 2013 is also a cranberry recipe. This was not planned!  This recipe has just the right amount of sweetness and the right about of tartness to tickle your palate. It's kind of high in P+, but so worth it!
 

CRANBERRY MOUSSE
Makes 4 Servings
1 Serving = 7 PointsPlus™
 

12 oz. fresh cranberries, rinsed
1 small (8 oz.) can crushed pineapple, drained (OR pineapple bits, drained)
1 pkg (8 oz.) Neufchatel cream cheese
3/4 cup powdered sugar
1/2 of an 8 oz. tub of fat-free whipped topping.
 

Grind berries in a blender or food processor. If you are using pineapple bits, put them in with the berries.
 

In a medium bowl, blend the cream cheese and powdered sugar using an electric mixer. Fold in the whipped topping by hand.
 

Add the berry/pineapple mixture to the whipped topping mixture.
 
 
Spoon into 4 dessert dishes. Cover with plastic wrap and refrigerate at least one hour until 'set'.
 

MY SPIN: One of these days I'm going to dig out my food processor and learn how to use it. Doing the berries and pineapple in a blender......I had to stop and use a spatula to mix them up a bit to be sure they all got 'smooshed'!
 
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

Monday, December 30, 2013

Banana Custard

I don't know about you, but I get tired of making banana bread or banana muffins every time I have "funky" bananas that need to be used.  This is so easy to make and has a great flavor.  I think a cool thing would be to let the kids have this for breakfast......they'll think you've lost your marbles! hahaha

BANANA CUSTARD
Makes 4 Servings
1 Serving = 2 PointsPlus™


1 cup (@3 small) very ripe bananas, puree'd
3/4 cup fat-free egg substitute
1/4 cup Splenda granulated
1/4 tsp salt
1 tsp cinnamon
1 tsp vanilla
1 1/2 cup fat-free milk


Preheat oven to 350º. Spray 4 (7 oz) ramekins. Set aside.

Puree the bananas in a blender or food processor.


Add remaining ingredients and blend/process until well combined.



Pour into the sprayed ramekins.

Place a baking dish on the oven rack. Place the ramekins on the baking dish. Pour HOT water into the baking dish until almost to the top of the ramekins.


Bake 35 – 40 minutes until custard is set on the sides and slightly jiggly in the center.

Carefully remove the ramekins from the water to a rack to cool to room temperature. Cover with plastic and refrigerate until cold.



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

Tuesday, December 24, 2013

Chewy Choco Chunk Chip Cookies

I haven't posted anything in a while. I had my 40th High School Reunion in early December which was a blast. But then I got a phone call that my Dad had fallen and, unfortunately, he passed away on December 17th. Being Daddy's Little Girl, I miss him terribly. To try to get a little 'joy' during the Christmas season, I decided to bake these delicious cookies. It's a recipe I got in 2000 from a friend. There is so much yummy chocolate in these cookies that I decided not to figure up the P+ on them. If any of you do......I don't want to know!! 

CHEWY CHOCO CHUNK CHIP COOKIES
Makes @35 Cookies
I'm not even going to figure up the PointsPlus™ on these!
 
 
2 1/4 cups all-purpose flour
1/4 cups instant oatmeal
1 tsp baking soda
1 tsp salt
1 cup (2 sticks) butter
1 cup brown sugar, packed
3/4 cup Splenda granulated (or sugar)
1/2 cup fat-free egg substitute (or 2 large eggs)
2 tsp vanilla
1 pkg (12 oz) semi-sweet chocolate chunks
1/3 pkg regular size semi-sweet chocolate morsels
OPTIONAL: 2 cups chopped nuts


Preheat oven to 350º.

In a medium bowl, mix together the flour, oatmeal, baking soda and salt. Set aside.


In a large bowl, cream together the butter, brown sugar and Splenda (or sugar). Add the egg substitute (or eggs) and vanilla.


Mix the dry ingredients into the butter mixture until well blended.


Mix in both chocolates (and nuts if you use them).



Place 'dollops' of cookie dough on a cookie sheet. Bake for 13 minutes. Cool on the cookie sheet for @5 minutes and then finish cooling on a wire rack.


This is my old Cookies Only homemade cookbook. There is not ONE recipe in here that is WW friendly!
Enjoy!!!
Jan