Want a new cookie recipe that takes only a few minutes to make and is a great hit with the crowds? Try this one, which I found on the back of a JIFFY Oatmeal Muffin Mix box. I made them for our church’s annual picnic and baptism at Sandy Point State Park, and they disappeared quickly! One note – the recipe only makes about 12 cookies, so I’d suggest doubling it to have some leftovers.
- 1pk. JIFFY Oatmeal Muffin Mix
- 2 tbs. brown sugar
- 3 tbs. quick oats
- 3 tbs. margarine or butter, softened
- 3 tbs. peanut butter
- 1 tsp. vanilla
- 1 egg
- 1/2 cup chocolate chips
Preheat oven to 350 degrees. Combine all dry ingredients. Mix margarine or butter, peanut butter, vanilla, and egg. Add chocolate chips. Roll into 2″ balls and place on baking sheet. Bake 10-12 minutes; makes 10-15 cookies.
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Several members of my family are currently on Weight Watchers (WW), and they are always looking for new ways to recreate healthy versions of classic recipes. Enter HungryGirl.com, a Web site my mother-in-law recently discovered. You can sign up for daily emails, where the Hungry Girl folks compile lists of new, healthy alternatives to popular meals – you can even make a healthy version of a Bloomin’ Onion from Outback Steakhouse! My WW family members especially appreciate it, because it lists how many WW points are contained in each recipe.
Our new favorite dessert is Hungry Girl’s Mini Microwave Triple Chocolate Cake, which takes about 2 minutes to make and tastes like you baked it all day! Combine 2 tbs. reduced-sugar chocolate cake mix with 1 tbs. fat-free vanilla yogurt. Mix together in small, microwave-safe bowl (I like to use Pyrex half-cup glass bowls) and microwave on high for 1 minute. Remove from microwave (careful, it will be HOT!) and top with 2 tbs. fat-free Cool Whip. Drizzle with a little sugar-free chocolate or caramel syrup and enjoy!
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