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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!!!

Monday, December 22, 2014

Chocolate Mint Chip Cookies

Yesterday I wanted homemade chocolate chip cookies sooooo bad! So I decided I was going to make them today. Got into my container of baking 'stuff' and didn't have enough chocolate chips.....but I had those peppermint ones. WOW!!! These are awesome!!! Not only do they taste good, but they make the house smell good. And you know how you get that little 'gust' of hot air when you open the oven door? With these you get a minty gust of air that is amazing! These are so much better than regular ol' chocolate chip cookies!!!

CHOCOLATE MINT CHIP COOKIES
Makes @50 Cookies


2 ¼ cups all-purpose flour
¼ cup instant oatmeal
1 tsp baking soda
1 tsp salt
1 cup (2 sticks) light butter, softened
1 cup brown sugar, packed
¾ cup Splenda granulated
½ cup fat-free egg substitute
2 tsp vanilla
1 (10 ounces) Andes® Peppermint Crunch baking chips
1/3 of a 12 ounce bag of semi-sweet chocolate morsels


Preheat oven to 350°.

In a medium bowl, whisk together the flour, oatmeal, baking soda and salt; set aside.


In a large mixing bowl, cream together the butter, brown sugar and Splenda on medium until creamy. Gradually add the egg substitute and the vanilla.



Add the dry ingredients to the butter mixture.


Love this 'chute' attachment!!

Using a spoon or fork, mix in the peppermint and chocolate.



Place about an inch or so apart on a cookie sheet and bake for 13 minutes. Remove from oven.....remove from cookie sheet and cool on a wire rack.



MY SPIN: This is a recipe I've been using for almost 15 years but changed it up to use the peppermint instead of chocolate chunks. You can also add a cup of chopped nuts if you want to. I didn't figure up the P+ on this recipe because you might make your cookies bigger or smaller and it would also depend upon how many pieces of chocolate or peppermint in each cookie......too many variables. 


Later!
Loving Life!
Jan

Friday, December 19, 2014

Cranberry Cheesecake

Sometimes.......you just have to forget about the P+ value of something because you NEED to have this! Even though I used lighter ingredients, I just didn't want to know! Make this.....taste this.....and you'll understand why!

CRANBERRY CHEESECAKE
Makes 16 Pieces


CRUST:
2 cups reduced fat graham cracker crumbs
1/3 cup light butter, melted

TOPPING:
1 bag (12 ounces) fresh cranberries
2/3 cup Splenda granulated
1/3 cup water

FILLING:
4 packages (8 ounces) Neufchatel cream cheese
1 cup Splenda granulated
½ tsp lemon extract
1 tsp vanilla
1 ¼ cup fat-free egg substitute


Preheat oven to 325°. Spray a 9” springform pan and place on a double thickness of heavy-duty aluminum foil. Wrap foil around the pan. Place on a baking sheet; set aside.


In a small bowl, mix the graham cracker crumbs and butter and then press in the bottom of the pan. Bake 10 minutes. Cool on a wire rack.


While the crust is cooking, place the topping ingredients in a medium saucepan. Cook uncovered over medium heat until the berries start popping, @15 minutes. Remove from heat and set aside.


For the filling, put all the ingredients EXCEPT the egg substitute in a large mixing bowl and beat until smooth. Gradually add the egg substitute until just blended.

 

Pour the filling into the pan. Take @1/4 cup of the topping and swirl it into/onto the filling using a knife.



Place the pan into a large baking dish; add 1” of water (to keep the cake from cracking). Bake @75 minutes or until the center is set and jiggles slightly. Remove pan from water and cool on a wire rack for 10 minutes. Loosen the sides of the cake using a knife and remove the foil. Cool 1 hour more. Pour remaining topping over the cheesecake and spread.




Put the cake in the refrigerator and when completely cooled, cover.


MY SPIN: I didn't even want to think about the P+ value of this, considering it has 4 packages of cream cheese!



Later!
Loving Life!
Jan

Crock Pot Cube Steak & Gravy

This is a recipe that has been going around Facebook for a while.  The original recipe.....the 'chef' said it wasn't very pretty.....but I'd have to disagree. This is super easy to make and delicious!

CROCK POT CUBE STEAK & GRAVY

Makes @4 Servings

 
 
Cube steak (2 – 3 pounds)
2 cans (10.75 ounce size) cream of mushroom soup
1 envelope dry onion soup mix
3/4 cup water


Place all the ingredients in the crock pot. Cook on low @5 hours.



MY SPIN: I got this recipe from thepost-itplace.com and the directions said to cook on low all day. I cooked it for @7 hours and thought that was way too long. This can be served over/with mashed potatoes, rice or noodles. I did NOT figure up the P+ value for this because there are too many 'variables' (what kind of soup you use.....what you serve it over/with.....and how much you'd put on your plate.

Later!
Loving Life!
Jan

Sunday, December 14, 2014

Pumpkin Pie Pudding

I've done a Pumpkin Pie Pudding before, but it was done in a crockpot.  This one is easy....just a lot of 'stirring constantly'.

PUMPKIN PIE PUDDING
Makes 4 Servings
1 Serving = 2 PointsPlus®


6 TBSP Splenda granulated
2 TBSP cornstarch
1 ¾ cups fat-free milk
¼ cup fat-free egg substitute
1 cup pumpkin puree (NOT pie filling)
1 tsp vanilla
½ tsp ground cinnamon
1/8 tsp salt
1/8 tsp ground nutmeg


Combine the Splenda and cornstarch in a medium saucepan over medium heat.

In a small bowl, combine the milk and egg substitute. Gradually add this to the Splenda mixture, stirring constantly, bringing to a boil. Cook for 1 minute after it boils, stirring constantly. Remove from heat.



In another small bowl, combine the rest of the ingredients. Slowly add this to the milk mixture in the pan, whisking constantly. Place pan over low heat and cook for 3 minutes until thoroughly heated, stirring constantly. DO NOT BOIL!!!



Divide pudding evenly into 4 dessert dishes and cover surface with plastic wrap. Chill.


MY SPIN: I chilled for a couple of hours and it was good. BUT.....it was better the next day. 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!
Jan