Weight Watchers Lowfat Pumpkin Cookies

1 spice cake mix
1 can (29 oz. of 100% pumpkin)
1/2 cup mini chocolate chips


Mix together cake mix and pumpkin together. Add chocolate chips.

Cook 20 minutes at 350

These cookies are awesome. They are 1 point a cookie...unless your like me and add extra chocolate chips and they are 2.

Sister Aljets Sensational Buttercream Frosting

1 lb. powdered sugar....4 cups...I usually use a little more than this
1 stick real butter at room temperature
1/2 cup crisco shortening
1 tsp. vanilla
2-3 tbsp. milk

Blend butter and shortening....then add powdered sugar and vanilla. Add the milk to the consistency that you want. I continue adding milk and powdered sugar until it tastes how I want it. Note: I always heat my milk when I do this, but you can do whatever.

Also...I add 1 capful of almond flavoring to frosting to add more flavor.

Katy's Famous Strawberry Ice Cream

1 3 oz. package strawberry jello
2 cups of sugar

Pour into the ice cream container

Pour into that 1 cup of boiling water

Stir this until it is all dissolved

Add to that 1 beaten egg

1 tbsp. of lemon juice

Add 1 can of evaporated milk

½ pint of whipping cream

½ pint of half and half

1 quart of mashed fruit (She usually uses strawberries, but any fruit would work.)

Put the strawberries or your fruit in a blender…….Mix it with either the evaporated milk, whipping cream, or half and half. This will help the mixture and it will make it so the fruit isn’t chunky. (You can mix it with any of the three things to help the fruit be smooth.)

Put it all in the ice cream machine

All of this should take it up to the fill line….if not, add more fruit or regular milk.

You can either make it right then or put it in the fridge….1/2 hour before you want to eat it, start churning it.

Pack the ice and rock salt around it…..layer ice and salt around

1 bag and ½ of ice.

Note: If you want to have everything ready before hand:

Mix everything together and put it in the fridge for as long as you need….1/2 hour before you want to eat it, start churning it. This will make it so you don’t need to use as much ice and rock salt to make the ice cream and to help it set up.

Best Cake in the West

In my ward in Oklahoma, my friend Sister Aljets makes wedding cakes professionally. They are awesome. I asked her what her secret is and surprisingly, this is all she does to make and awesome and easy cake.


1 Betty Crocker White Cake Mix
1 cup water
1/2 cup oil
3 egg whites at room temperature(Just put your egg in warm water for 10 minutes or so and it will get your egg to room temperature)

Follow the other baking directions on the box and Waaaalaaaa.......You will have a fabulous cake ready to decorate.

You can also use any other Betty Crocker cake mix for this recipe if you would like, just add the 1 cup water, 1/2 cup oil, and get your eggs to room temperature before mixing them in. Your cake will be moist and awesome.

Biggest Loser Baked Ziti

Nutrition at a Glance
Per serving: 350 calories, 22 g protein, 57 g carbohydrates, 6 g fat (3 g saturated), 20 mg cholesterol, 8 g fiber, 429 mg sodium

Servings: 8 Servings

Ingredients

Olive oil spray
1 (14 1/2-ounce) box fiber-enriched ziti or penne rigate (I used Ronzoni Smart Taste)
1 (15-ounce) container fat-free ricotta cheese
2 large egg whites
8 ounces (4 cups) finely shredded reduced-fat mozzarella cheese
1/4 teaspoon garlic powder
Salt, to taste
Ground black pepper, to taste
Crushed red pepper flakes, to taste
3 1/2 cups low-fat, low-sodium, marinara sauce
2 tablespoons grated reduced-fat Parmesan cheese

Preparation

Preheat the oven to 450 degrees F. Lightly mist a 13" x 9" x 2" ceramic or glass baking dish with the olive oil spray.



Cook the ziti according to package directions until al dente. Drain.



In a large mixing bowl, mix the ricotta, egg whites, and all but 1 cup of the mozzarella until well combined. Add the garlic powder and season with salt, pepper, and red pepper flakes. Stir in the cooked pasta until well combined.



Spread 1 cup of the marinara sauce on the bottom of the prepared dish.



Add half of the pasta in an even layer over the sauce.



Layer the remaining pasta over the sauce. Spoon the remaining 1 1/2 cups sauce evenly over the top of the pasta, then sprinkle the remaining mozzarella and the Parmesan over the top.



Cover the dish with aluminum foil and bake for 20 minutes. Remove the foil and bake 10 minutes longer, or until the mozzarella is melted. Let stand 5 minutes. Cut into 8 pieces or spoon among 8 bowls and serve.

add your own note

Oatmeal Cookies Made famous by Greg Mosley

1 cup flour

½ tsp. each of baking powder and baking soda

¼ tsp. of salt

½ cup butter (unsalted real butter)

½ cup packed brown sugar light

¼ cup regular sugar

1 egg

1 tsp. vanilla extract (This is important)

1 ½ cups rolled oats (Minute oats)

Preheat oven to 350

Whisk together flour, baking powder, baking soda and salt in a bowl and set aside.

In a large bowl with an electric mixer mix on medium high cream together butter, brown sugar, sugar, eggs and vanilla until mixture is light and creamy.

Stir flour mixture into the creamed mixture until no flour is visible.

Fold in oats, cover and chill for 30 minutes.

Using a cookie sheet, scoop out, baked until golden but still moist for 11-13 minutes.

Remove and cool on sheet.

Carolyns Chicken Pappardelle

Chicken Pappardelle

1 box of bowtie pasta or broken pieces of lasagna noodles
4 strips of bacon diced
1/3 c sundried tomatoes in oil, drained and minced
3 chicken breasts grilled and sliced
1 T garlic minced
1/4 t red pepper flakes
2 cups of chicken broth
3/4 c heavy cream I sometimes use half and half
salt and pepper to taste


Cook pasta drain set aside
saute bacon till crisp,remove as much oil as possible and then add tomatoes saute 1-2 minutes add grilled chicken garlic and pepper flakes cook 1 minutes or until garlic just starts to brown.
add chicken broth, cream amd bring to a simmer . add pasta and it should thicken slightly. I like mine kinda thick so I usually add a mixture of 2 t water 2 t flour mixed together to help make it thicker.. If if you need to stretch the sauce add equal parts of cream and broth