Archive for December, 2007

Snickerdoodles

I didn’t create this recipe, I got it from allrecipes.com here, but it’s Christine’s favorite cookie and after I made them for her the other night she asked me to post the recipe that I use, so here it is.

Snickerdoodles

1 cup shortening
1 1/2 cups white sugar
2 eggs
2 3/4 cups sifted all-purpose flour
1 teaspoon baking soda
2 teaspoons cream of tartar
1/2 teaspoon salt
2 tablespoons white sugar
2 teaspoons ground cinnamon

Preheat the oven to 375 degrees F (190 degrees C). Grease cookie sheets.

In a medium bowl, cream together the shortening and sugar. Add eggs one at a time, mixing after each. Sift together the flour, baking soda, cream of tartar and salt; stir into the creamed mixture until well blended.

In a small shallow bowl, stir together the 2 tablespoons of sugar with the cinnamon. Roll the dough into walnut sized balls and roll the balls in the sugar mixture. Place cookies 2 inches apart on the prepared cookie sheet. Bake for 8 to 10 minutes in the preheated oven. Cookies should be slightly golden at the edges. Remove to cool on wire racks.

Give away to prevent devouring entire batch yourself. (I added this part of the recipe! 🙂 )

Sugar to Splenda Conversion Table

Useful recipe resource.

1 C = 16 T = 48 tsp = 24 packets
3/4 C = 12 T = 36 tsp = 18 packets
1/2 C = 8 T = 24 tsp = 12 packets
1/3 C = 5.3T = 16 tsp = 8 packets
1/4 C = 4T = 12 tsp = 6 packets
1/8 C = 2T = 6 tsp = 3 packets
1T = 3 tsp = 1.5 packet

Low Cal Pumpkin Oatmeal Muffins

Low-Cal Pumpkin Oatmeal Muffins

1 1/2 cups rolled oats, ground in food processor
1/2 cup of Fiber One cereal
1/4 cup oatmeal, dry
1 teaspoon salt
2 teaspoons baking soda
2 teaspoons pumpkin pie spice
5 oz of baby food prunes
6 egg whites
13 packets of Splenda (about a half cup of Splenda Granular or Sugar)
1 1/4 cup canned pumpkin

Macros for one muffin:
59 calories, 13 g carb, 3 g protein, .4 g fat, 1 g fiber

Yield: 12 muffins (6 servings)

Yay for 2 muffins = one serving

Directions:
1. Preheat oven to 350 degrees.
2. Spray two loaf pans, muffin tins, or 9×13 cake pan with nonstick cooking spray.
3. Combine flour, cereal/bran, baking soda, salt, oats, and spices in bowl and set aside.
4. In large bowl, combine sweetener, applesauce/prunes and egg whites and whisk or mix with an electric mixer until well blended.
5. Combine in dry ingredients until blended.
6. Pour into pans or muffin tins.
7. Bake approximately 25 – 30 minutes (20-25 minutes for cake pan) or until fork inserted in center comes out clean.
8. Allow to cool completely and store in airtight container or cut into pieces to be individually frozen.

Lean Beef Chili

Super tasty beef and bean chili. I like a lot of heat, so I use a full tablespoon of the cayenne pepper, black pepper and chili powder, but if you like a milder heat follow measurements below or adjust to your taste.

Lean Beef Chili

2 lbs 95% lean ground beef
1 bag frozen pepper and onion mix
2 Tbs minced garlic
3 cans no salt added kidney beans
4 cans diced tomatoes
1/2 Tbs cayenne pepper
1/2 Tbs black pepper
1/2 Tbs chili powder
1 Tbs cumin
1 Tbs oregano
1 Tbs marjoram
1 Tbs cocoa powder
1 tsp salt

Spray a crock pot with non-stick spray and turn on high. In pan, cook meat until no longer pink. Drain fat and add meat to crock pot. Cook onion, peppers and garlic until water is cooked off. Add to crock pot. Add drained beans, chopped tomato and spices to crock pot. Stir well and cover.
Cook 3 hours on high.

Makes 12 servings. Each:
223 calories
3 g fat
25 g carb
8 g fiber
23 g protein


Personal Blog

Hi All!
I hope you enjoy the recipes! If you want to read about my random musings you can find me at http://www.amyella.com
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