Moon Pie Cookies
30Reduced Fat Ritz Crackers
15 tsps. Honey Roasted Creamy Peanut Butter
15 tsps. Marshmallow Crème
1 c. milk chocolate chips
Line a cookie sheet with parchment paper. Place 30 crackers on the cookie sheet then top half with 15 teaspoons of peanut butter and the other half with marshmallow creme. Combine the two cracker halves (one with marshmallow and one with peanut butter). Melt chocolate in microwave. Using two teaspoons, drop one cookie in the chocolate using the spoons to coat it with chocolate. Lift the cracker out of the chocolate shaking off excess chocolate. Place on the parchment paper and repeat with remaining crackers. Refrigerate until cooled and the chocolate is hard, about 20 minutes. Store in the fridge or freezer in an air tight container. Yield: 15 cookies. Per cookie= 125 Calories; 7g Fat (49.4% calories from fat); 3g Protein; 14g Carbohydrate; 1g Dietary Fiber; 2mg Cholesterol; 89mg Sodium.
1 TB butter
10 oz pkg marshmallows
12 oz pkg Golden Grahams
1/3 c. milk chocolate chips
Rub butter around bottom and sides of 13×9 pan. Put remainder of butter into a large bowl with marshmallows. Cook in microwave 1 ½ to 2 minutes; combine well and add cereal. Coat cereal and pour into prepared pan. Put chocolate chips in zip close bag; heat on 30 minute intervals until melted. Snip the corner off and pipe onto cereal mixture in the pan.
Yield: 15 servings. Per serving= 173 Calories; 3g Fat (13.8% calories from fat); 2g Protein; 37g Carbohydrate; 1g Dietary Fiber; 3mg Cholesterol; 227mg Sodium.
Only two were left after our Christmas with my Dad.
Blueberry Cheesecake Cookies
2 oz light cream cheese
1 roll (16.5 oz) Pillsbury® refrigerated sugar cookie dough
1/4 cup all-purpose flour
2 tablespoons grated lemon peel
1 cup frozen blueberries
Place cream cheese in freezer until firm but not solid, about 25 minutes. Heat oven to 350°F. In large bowl, break up cookie dough. Stir or knead in flour and lemon peel until well blended. Cut firm cream cheese into 72 (1/4-inch) cubes. Shape level measuring tablespoonful of dough into ball. Make 3 indentations with end of wooden spoon. Fill each indentation with 1 cube cream cheese. Wrap dough around cream cheese to completely enclose, and shape into ball. Place on ungreased cookie sheet. Press 4 or 5 blueberries into each ball of dough. Bake 10 to 14 minutes or until edges are light golden brown. Cool 5 minutes; remove from cookie sheet to cooling rack. Cool completely.
Yield: 20 cookies. Per cookie= 121 Calories; 6g Fat (43.7% calories from fat); 2g Protein; 16g Carbohydrate; trace Dietary Fiber; 2mg Cholesterol; 78mg Sodium.
Tasty ghosts for Halloween! Melt white chocolate chips or Almond bark, dip the Nutter Butters in and put two mini chocolate chips on for eyes.
I got the most amazing butter flavored extra virgin olive oil last night and I couldn’t wait to try it on something today. Sure, it’s fabulous over popcorn, but I knew it had more possibilities than that. These cookies are delicious!
Chocolate Chip Oatmeal Cookies for 3
3 tablespoons reduced fat Bisquick®
3 tablespoons rolled oats
2 tablespoons Splenda w/Fiber
2 tablespoons mini chocolate chips, Nestle
1 egg white
1/2 teaspoon vanilla
2 teaspoons extra virgin olive oil
Preheat oven to 350*. Combine all ingredients in a medium bowl. Place three mounds of dough on cookie sheet sprayed with cooking spray. Bake 12-15 minutes, or until lightly browned.
Yield: 3 cookies. Per cookie= 105 Calories; 5g Fat (41.0% calories from fat); 3g Protein; 14g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 113mg Sodium.