Caramel Cinnamon Rolls

These were delicious!

Caramel Cinnamon Rolls

cooking spray
2 pkgs (7.5oz) Pillsbury buttermilk biscuits
2 TB light margarine, melted
3 TB brown sugar
1 TB Sugar free, caramel coffee creamer
1/2 c. Splenda
2 tsp cinnamon

Spray 2 quart slow cooker with cooking spray. Place 4 biscuits in bottom of slow cooker. Melt margarine slightly in microwave. Drizzle a little over biscuits. Combine brown sugar, creamer, Splenda and cinnamon. Sprinkle over biscuits. Add another layer of biscuits, margarine and sugar mixture until all biscuits are used. Cover and cook on high 2 to 2 ½ hours. Biscuits will look doughy on the top but be very done in bottom of crock, do not over cook.

Yield: 8 servings. Per serving= 161 Calories; 3g Fat (19.5% calories from fat); 3g Protein; 28g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 486mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Fat; 1/2 Other Carbohydrates.

Orange Tilapia

The fish we get in Oklahoma is very fishy. I sprinkled this with lemon juice before adding the orange juice and it did take some of the fishy taste out. I recently heard that Tilapia is not the best fish to eat. Something about the amino acids or something. I think this would work just as well on Cod.

Orange Tilapia
cooking spray
4 tilapia fillets (3 oz each)
lemon juice
1/4 c. orange juice
1 tsp dried orange peel
1/4 tsp salt
1/4 tsp cayenne

Spray medium skillet with cooking spray. Lay fillets in pan and sprinkle with lemon juice. Begin heating over medium heat. Combine orange juice, peel, salt and cayenne. Pour over fish and cook until fillets flake.
Yield: 4 servings. Per serving= 83 Calories; 2g Fat (20.4% calories from fat); 15g Protein; 2g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 190mg Sodium. Exchanges: 0 Grain(Starch); 0 Fruit; 0 Fat.

Cheese Appetizers

I’ve seen similar recipes before. These are tasty!  I had to add a little water to make it all stick together. Maybe melting the margarine would be a good idea.

Cheese Appetizers
4 oz shredded reduced fat cheddar cheese
2 TB light margarine
1/2 c. flour
1 tsp onion powder
1/4 tsp salt
1/4 tsp pepper
water (if needed)

Preheat oven to 400^. Blend cheese and margarine until smooth. Add flour, onion powder, salt and pepper. Stir until smooth. Add 1 tablespoon of water at a time if needed to get ingredients to hold together. Shape dough into a roll and wrap in plastic or aluminum foil. Chill. Cut into 1/4 inch slices and place on cookie sheet coated with cooking spray. Bake 8 minutes.
Yield: 12 servings. Per serving (2 pieces)= 55 Calories; 3g Fat (47.7% calories from fat); 3g Protein; 4g Carbohydrate; trace Dietary Fiber; 7mg Cholesterol; 135mg Sodium.

something went wrong…

I tried this Caramle Apple recipe, but it didn’t taste caramelly…had an odd flavor. not sure what I did wrong, but something is not right.

Crock Pot Caramel Apples

Servings  6
6 large Gala apples peeled, cored, and sliced or coarsely chopped
1/2 c Splenda
2 tsp cinnamon
1/2 teaspoon salt
1 sm pkg. butterscotch-flavored SF/FF pudding mix
2 TBS lemon juice
2 tsp vanilla
1/2 c. boiling water

Mix sliced apples with Splenda, cinnamon, salt and dry pudding mix until evenly coated. Put mixture in crockpot. Pour lemon juice over apples and THEN add boiling water. Cook on low for 7-8 hours.

I also tried to make Peppermint Patties utlizing mostly Splenda.  Yuck!  Do NOT try this at home.

Peppermint Patties

• 3/4 cup sweetened condensed milk

• 1 1/2 teaspoons peppermint extract

• 4 cups confectioners’ sugar

• 3 cups semisweet chocolate chips

• 2 teaspoons shortening

In a bowl, combine milk and extract. Stir in 3-1/2 to 4 cups confectioners’ sugar to form a stiff dough. Turn onto a surface sprinkled lightly with confectioners’ sugar. Knead in enough remaining sugar to form a dough that is very stiff and no longer sticky. Shape into 1-in. balls. Place on a waxed paper-lined baking sheet. Flatten into 1-1/2-in. circles. Let dry 1 hour. Turn and let dry 1 hour longer. Melt chocolate chips and shortening in a double boiler or microwave-safe bowl; cool slightly. Dip patties in chocolate mixture and place on waxed paper to harden.

Cranberry Relish

I got this, basically, from the Nov/Dec 2010 issue of Weight Watchers Magazine.
They used sugar, I used Splenda and skipped the nuts.  This is good  on pork or tortilla chips or all by itself.

Cranberry Relish
12 oz bag fresh cranberries
11 oz can mandarine oranges, drained
5 oz Granny Smith apple, finely chopped
1/3 c. Splenda

Chop cranberries in food processor, but do not puree. Combine cranberries, oranges, apple, and Splenda in medium bowl. Cover and chill at least 2 hours.
Yield: 5 servings. Per serving= 79 Calories; trace Fat (3.1% calories from fat); 1g Protein; 19g Carbohydrate; 5g Dietary Fiber; 0mg Cholesterol; 2mg Sodium. Exchanges: 1 Fruit.

Buffalo Chicken Soup

Yum!  I love wing sauce!  This great soup cooks  while you’re at work.  It could stay on low all day and be fine.

Slow-Cooker Buffalo Chicken Soup

1 ½ lb boneless, skinless chicken thighs
2 TB diced onion
2 c. sliced celery
½ c. diced bell pepper
15 oz fat free chicken broth, low sodium
½ tsp celery salt
1/2 cup hot wing sauce
½ c. skim milk
2 tsp corn starch
4 ounces Velveeta Light cheese, diced
Crumbled blue cheese (optional; garnish)

Place frozen chicken in 3 quart slow cooker; top with onion, celery and bell pepper. Pour broth over all. Season with celery salt. Add wing sauce and cook on low for 6 to 8 hours or on high 3 to 4 hours. Then combine milk and corn starch and add to crock. Add cubed Velveeta and stir to melt. After Velveeta melts, it’s ready to serve. Can also top with a little blue cheese.

Yield: 5 servings. Per serving (around 1 cup)= 196 Calories; 8g Fat (36.9% calories from fat); 21g Protein; 10g Carbohydrate; 1g Dietary Fiber; 46mg Cholesterol; 1637mg Sodium. Exchanges: 0 Grain(Starch); 2 1/2 Lean Meat; 1/2 Vegetable; 0 Non-Fat Milk; 0 Fat; 1/2 Other Carbohydrates.

Sausage Filled Stars

These were delicious! A new tasty snack for game days!

Sausage Filled Stars

½ pound bulk sausage
1/2 cups shredded Cheddar cheese
4 oz diced pimientos, drained
½ c. green pepper, diced
1 (4 ounce) can chopped green chilies, drained
1 (4.5 ounce) can chopped ripe olives, drained
2 tsp ranch salad dressing mix
40 wonton wrappers

Preheat oven to 350. In a skillet, cook sausage until no longer pink; drain. Add cheese, pimientos, peppers, chilies, olives and dressing mix; mix well. Set aside. Press wontons into mini muffin cups sprayed with cooking spray. Fill each with about 1 tablespoon of the sausage mixture. Bake for 5 to 10 minutes or until heated through and lightly browned. Serve warm.

Yield: 40 Stars. Per star= 50 Calories; 3g Fat (53.9% calories from fat); 2g Protein; 4g Carbohydrate; trace Dietary Fiber; 5mg Cholesterol; 129mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat.

Cranberry Sage Crab Cakes

These were tasty. I liked the stuffing, celery and cranberry flavor with the crab.  good!

Cranberry Sage Crab Cakes
1/3 cup fat free mayonnaise
1/4 cup dried cranberries
1 1/2 teaspoons McCormick® Sage, Rubbed
1/2 teaspoon finely grated orange peel
1/4 teaspoon McCormick® Black Pepper, Coarse Ground
1/4 teaspoon salt
cooking spray
3/4 cup finely chopped celery
1/4 cup finely chopped onion
2 (6oz) cans crabmeat, drained
¾ c. StoveTop cornbread stuffing mix
1 egg white

Mix mayonnaise, cranberries, sage, orange peel, pepper and salt in small bowl. Set aside. Spray skillet with cooking spray. Add celery and onion to skillet; cook and stir 5 minutes or until tender. Cool slightly. Gently mix crabmeat and stuffing in large bowl. Add egg, cranberry and celery mixtures; toss to coat well. Shape into 13 crab cakes. Add crab cakes several at a time; cook about 6 minutes or until golden brown, turning once. Keep warm while frying remaining crab cakes.

Yield: 13 crab cakes. Per crab cake= 89 Calories; 1g Fat (8.9% calories from fat); 7g Protein; 12g Carbohydrate; 1g Dietary Fiber; 23mg Cholesterol; 455mg Sodium.

This was ok. Not sure I would make it again. I used boneless, skinless chicken thighs, rather than ground chicken.

Barbecue Chicken Chili

1 Lb Ground skinless chicken breasts
1 Large onion, chopped
3 Garlic cloves, chopped
2 (15 1/2 oz) cans red kidney beans, rinsed & drained
1 (14 1/2 oz) can diced tomatoes
1 (12 oz) bottle chili sauce
1 (4 1/2 oz) can chopped green chilies
1 TB chili powder
2 T Worcestershire sauce
1 T Molasses
1 T packed brown sugar
1 T ground cumin

Place the chicken, onion, bell pepper, and garlic in a slow cooker; stir with a fork to blend. Add the kidney & pinto beans, tomatoes, chili sauce, green chilies, chili powder, Worcestershire sauce, molasses, brown sugar & cumin; mix well. Cover and cook until the flavors are blended and the chili thickens slightly. (4-5 hrs on high or 8-10 hrs on low).

Yield: 6 servings. Per serving: (1 1/4 c); 280 Cal, 3 g Fat, 1 g Sat Fat, 31 mg Chol, 1172 mg Sod, 44 g Carb, 10 g Fib, 22 g Prot, 97 mg Calc. Points: 5

Tip: You can mix all the ingredients for this chili in the insert of the slow cooker the night before and pop it in the refrigerator. The next morning, simply place the insert into the slow cooker and set it on low before going to work.

Note: Ground-meat chili dishes with plenty of seasonings are terrific cooked in a slow cooker. Dark-colored seasonings, such as molasses, brown sugar, and chili powder, compensate for the lack of browning of the meat before simmering. Cornbread makes a great accompaniment to this zesty chili – a 2″ square will add 3 points.

Beefy Taco Dip

This was great with lettuce for taco salad!

Beefy Taco Dip

1/2 pound ground beef, 95/5
1 ½ teaspoons chili powder
1 tsp smoked paprika
½ tsp onion powder
1 cup Pace® Chunky Salsa
2 Oz light cream cheese, cut into pieces
1/2 cup shredded Cheddar cheese

Cook the beef, chili powder, paprika, and onion powder in a 10-inch skillet over medium-high heat until the beef is well browned, stirring often. Pour off any fat. Stir the salsa, cream cheese and Cheddar cheese in the skillet. Cook and stir until the cheese is melted. Serve with the tortilla chips. Also good on lettuce for taco salad.

Yield: 5 servings. Per serving (about ½ cup)= 189 Calories; 6g Fat (47.8% calories from fat); 9g Protein; 5g Carbohydrate; 1g Dietary Fiber; 27mg Cholesterol; 389mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 1/2 Fat; 0 Other Carbohydrates.