Monthly Archives: April 2012

Chocolate Dipped Macaroons

These are so good that you would never guess that they are only 2 points.  I love the bitter chocolate mixed with the sweet cookie.  They are a real treat if you can stop at one.  That is sometimes the trouble that I have when something is low points–I overdo and then it is no longer low points!!!!

Points Plus—2 per cookie


  3 large egg white(s)   
  2/3 cup(s) sugar   
  1 1/2 tsp vanilla extract   
  2 1/2 cup(s) dried shredded and sweetened coconut meat, unsweetened   
  3 oz bittersweet chocolate, chopped into small bits   


  • Preheat oven to 350°F. Line one or two large cookie sheets with parchment paper.
  • In a large bowl, whisk egg whites with sugar. Add vanilla and coconut; stir to combine.
  • Scoop up a level tablespoon of batter and form into a ball with your hands; repeat with remaining batter. Place each ball about 1-inch apart on prepared cookie sheets.
  • Bake until tops just start to turn light tan, about 15 to 18 minutes. Remove cookies to a cooling rack for about 30 minutes.
  • Place chocolate in a double boiler or heavy pot; melt over low heat, stirring occasionally (do not allow to burn). Keep chocolate warm and pliable as you dip tops of cookies into chocolate. Place dipped cookies on a metal tray evenly spread apart so they’re not touching; freeze until chocolate sets, about 20 to 30 minutes. Yields 1 cookie per serving.

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Posted by on April 30, 2012 in Recipes, Weight Watchers


Apple Dumplings

Okay these are amazing.  The ingredients are a little crazy and I was not so sure how they would taste but they are soooo good.  They are definetely not what you would call low fat, healthy food, but there is a slice of apple in there somewhere.  But they are really worth trying and are a good ole fashioned comfort food.  With comfort food like this, I will need comfort clothes, like maybe a mumu (is that how you spell it).  Go for it and as you pour the two sticks of melted butter over it, just undo the top button on your pants.  I just could not bring myself to add 2 squares of butter so I only did one and it was great.  I also decreased the sugar to 1 cup instead of 1 1/2 cups.  I am sure that made it into the healthy food catagory. 


  • 2 whole Granny Smith Apples
  • 2 cans (8 Oz. Cans) Crescent Rolls
  • 2 sticks Butter
  • 1-1/2 cup Sugar
  • 1 teaspoon Vanilla
  • Cinnamon, To Taste
  • 1 can (12 Oz.) Mountain Dew Soda

Preparation Instructions

Peel and core apples. Cut each apple into 8 slices each. Roll each apple slice in a crescent roll. Place in a 9 x 13 buttered pan.

Melt butter, then add sugar and barely stir. Add vanilla, stir, and pour entire mixture over apples. Pour Mountain Dew around the edges of the pan. Sprinkle with cinnamon and bake at 350 degrees for 40 minutes. Serve with ice cream, and spoon some of the sweet sauces from the pan over the top.

Not sure why my camera is adding this shadow.  It is NOT Layne or Charlie trying out the dumplings!!!!! They were given one on their own plate for heavens sakes. And Layne is on a diet so he did not have ice cream.  He is not fat, he is just big boned!!!!



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Posted by on April 30, 2012 in Recipes


Chicken Tortilla Soup

This is not to be confused with a recipe that I posted earlier under crockpot dinners.   This is a weight watchers version and a much lighter soup.  I love it!!!!! I made it ahead of time and then put it in the crockpot in the morning before I went to work. It was so nice coming home from work and not worrying about cooking dinner.  I had also made the tortilla strips ahead of time.  The only problem with those, is that I kept snacking on them all week and almost didn’t have enough for the soup.  Loved this soup.  I think you could get creative and add other things like black beans and add more condiments when serving like avocados.

Servings: 6
Serving Size: 1 bowl (about 2 cups)
Calories: 135
Fat: 2 g
Carbs: 14 g
Fiber: 2 g
Protein: 14.8 g
Points+: 3 pts
Here are the ingredients:
1 pound shredded, cooked chicken
1 (15 ounce) can whole peeled tomatoes, mashed
1 (10 ounce) can enchilada sauce (I used hot to give it a kick)
1 medium onion, chopped
1 (4 ounce) can chopped green chile peppers
2 gloves garlic, minced
2 cups of water
1 (14.5 ounce) can chicken broth
1 tsp. cumin
1 tsp. chili powder
1 tsp. salt
1/4 tsp. black pepper
1 bay leaf
1 (10 ounce) package frozen corn
1 Tbsp. chopped cilantro
7 corn tortillas
1 lime
vegetable oil
Bring a pot of water to a boil and boil chicken for 15 minutes.  With cooking shears or a fork, thoroughly shred your chicken and place in slow cooker.  Add tomatoes, enchilada sauce, onion, green chiles and garlic.  Pour in water and chicken broth, and season with cumin, chili powder, salt, pepper, and bay leaf.  Stir in corn and cilantro.  Cover, and cook on Low setting for 6 to 8 hours or on High setting for 3 to 4 hours.
Preheat oven to 350 degrees F.  Lightly brush both sides of tortillas with oil.  Cut tortillas into strips, then spread on baking sheet.  I sprinkled the tortillas with some sea salt to give them a great flavor.  Bake in preheated oven until crisp, about 10 minutes.  To serve, sprinkle tortilla strips over soup and garnish with a lime.   I added a dollop of fat free sour cream. 
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Posted by on April 30, 2012 in Recipes, Weight Watchers


Rosemary Sea Salt Rolls

Looking back on my previous posts, it may seem like I prefer hot rolls and desserts.  Well that would be correct!!  I just had to post the recipe for these rolls-if you call it a recipe.  I love rosemary and I love sea salt, so this is a combo that was made in my heaven.  It is so easy and really tastes like you spent alot more time than you did.  That is my kind of recipe.  I am not sure if the cast iron skillet is a must, but it sure looks cute and the rolls turn out so light on the inside with a nice crust.


Rhodes Frozen Roll Dough



Sea Salt 


Melt butter in a cast iron skillet.  Roll the frozen roll dough in the melted butter.  Sprinkle with dried rosemary and sea salt.  Let rise in a warm place.  Bake at 350 degrees for  20 to 30 minutes.

These are to die for.


Posted by on April 23, 2012 in Recipes


Blackberry Chip Ice Cream

I made this ice cream for dessert today.  It was so good.  I didn’t have my glasses on and added more sugar than was called for.  It would not set up well in the ice cream freezer, but I think it was because of the increased sugar.  I should know by now that I can’t cook without my glasses.










2 pints fresh blackberries

1 ¼ cups sugar

Juice of ½ lemon

1 ½ cups half and half

5 egg yolks

1 ½ cups heavy cream

4 ounces semisweet chocolate


Combine the blackberries, ¼ cup of the sugar, and the lemon juice in a saucepan.  Cook over low heat for about 20 minutes, or until the blackberries are broken down and syrupy.

Pour the mixture into a bowl through a fine mesh strainer.

Using a whisk or spoon, force out as much of the deep purple liquid as you can, then set it aside to cool.  Discard the blackberry pulp and seeds.

Heat the half–and–half and the remaining 1 cup sugar in a saucepan over medium-low heat.

Using a whisk, beat the egg yolks until pale yellow and thick.

Temper the egg yolks by splashing a very small amount of the warm cream into the yolks, whisking constantly.

Pour the tempered yolks into the saucepan…then cook over medium low heat until thick, stirring constantly, about 5 minutes.

Pour the heavy cream into the bowl with the berries.  Then pour in the custard mixture and stir to combine.

Freeze the mixture according to directions.

Chop the chocolate into chunks and stir it into the ice cream. Transfer to a freezer safe container and allow to harden for several hours or overnight.

It was so warm today –in the 80’s and this tasted like summer!!!!


Posted by on April 23, 2012 in Recipes


Hong Kong Egg Waffles

This is a combination post for a favorite recipe and also  one of my favorite things. I purchased this waffle maker a year ago for Super Bowl Sunday because one, it looked yummy and two,  “I didn’t have one” . Anyone that knows my obbsession with kitchen gadgets will understand that statement.

Well these were fantastic and so much fun to make.  They have a real eggy, nutmeggy taste.  (I don’t know if that is even a word).  I love nutmeg and this is quite strong.  If you are not a fan of nutmeg, I would cut down the amount in the recipe.  Fill them with all kinds of fresh fruit, some whipping cream and a sprinkle of powdered sugar.  They are so pretty.

We made them for a shower and made the waffles ahead and rolled them up and placed them in paper cones.

They have some really fun paper cones at the website,  I especially love the old newsprint ones.

Everyone could take a cone and fill it with what they wanted.  This was so fun and so different.

They have mixes for these waffles at Williams and Sonoma, but they are a little pricey and you still have to add the eggs, butter and milk.  Here is a great recipe that tastes just like the mix.  Plan on alot, since nobody stops at one.  We used strawberries, raspberries, blueberries and the whipping cream in a can,  It was easier and tasted just fine.  For the shower, I used my whipping cream dispenser from Williams and Sonoma (another great purchase) just to make it a little nicer. This is starting to sound like a website for the promotion of Williams and Sonoma.  I guess it kind of is, since I love that place. 

This is great.  You add the  sweetened cream into the canister and then add a CO 2 cartridge and out comes whipped cream .  There is a decorative tip that is really fun.   This combines the ease of the canned whipped topping with the taste of homemade whipped cream.  I have heard that you can flavor it with different things or make chocolate whipped cream.  That is for another day and another post after some serious experimenting.    It sells for about $55.


  • 4 egg yolks
  • 3/4 cup milk
  • 1 Tbs. vanilla extract
  • 6 Tbs. (3/4 stick) unsalted butter, melted
  • 3/4 cup sugar
  • 1 1/4 cups cake flour
  • 1 1/2 tsp. baking powder
  • Pinch of freshly grated nutmeg
  • 1/8 tsp. salt
  • 6 egg whites, beaten to medium peaks
  • Vegetable oil for cooking


In a bowl, whisk together the egg yolks, milk, vanilla, butter and sugar until combined. In a large bowl, whisk together the flour, baking powder, nutmeg and salt. Whisk the egg yolk mixture into the flour mixture until well combined and no lumps remain. Add one-third of the beaten egg whites to the batter and stir until lightened. Gently fold in the remaining whites in 2 additions.

Set a wire rack on a baking sheet. Preheat both sides of an egg waffle pan on separate burners over medium heat until hot. Lightly brush each side of the pan with vegetable oil and pour 3/4 cup batter into the center of one side. Immediately place the other side of the pan on top, flip the pan over and cook for 2 to 2 1/2 minutes. Flip the pan over and cook until the waffle is golden brown on the other side, 2 to 2 1/2 minutes more.

Open the pan, invert the waffle onto the rack-lined baking sheet and let cool for 2 to 3 minutes before serving. Repeat with the remaining batter. Makes 5 egg waffles.

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Posted by on April 16, 2012 in My Favorite Things, Recipes

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