Peanut Butter Ice Cream Brownies

Ingredients

1 box Betty Crocker Fudge brownie mix (plus water, oil, and eggs required to bake them)
1.5 quart Moose Tracks frozen yogurt
8 oz. bag Reese's Peanut Butter Cups minis
Reese's peanut butter ice cream topping (about 1/3 bottle)
hot fudge ice cream topping (about 1/3 jar)

*Bake brownies according to the mix directions in a 9x13 pan.  I slightly undercooked mine so they would be softer.
*Cool brownies completely.
*Soften frozen yogurt for a few minutes on the counter.  Spread evenly over brownies.
*Top with mini peanut butter cups. Drizzle peanut butter topping over the top.  Then drizzle warmed hot fudge topping.  You could use as much or as little as you desire.  The above amounts were about what I used.
*Cover the pan and put back in the freezer.  Freeze for a couple of hours to harden.

serves 12

Resurrection Story Cookies

I posted this recipe 2 years ago and thought I would share it again. :)


Resurrection Story Cookies - A Real Recipe
What a wonderful recipe to share with the children. These cookies are made the evening before celebrating the Resurrection, and are cooked in a warm oven overnight so they will be ready on Easter morning.
You need to preheat the oven to 300 degrees (this is important--don't wait until you are half done with the recipe!)

3 egg whites
1 cup whole pecans
1 tsp. Vinegar
A pinch salt
1 cup sugar
A zipper baggie
A wooden spoon
tape
Bible

Place pecans in zipper baggie and let children beat them with the wooden spoon to break into small pieces. Explain that after Jesus was arrested, He was beaten by the Roman soldiers.

Read John 19:1-3.

Let each child smell the vinegar. Put 1 tsp. vinegar into mixing bowl. Explain that when Jesus was thirsty on the cross, He was given vinegar to drink.

Read John 19:28-30.

Add egg whites to vinegar. Eggs represent life. Explain that Jesus gave His life to give us life.

Read John 10:10-11.

Sprinkle a little salt into each child's hand. Let them taste it and brush the rest into the bowl. Explain that this represents the salty tears shed by Jesus' followers, and the bitterness of our own sin.

Read Luke 23:27.

So far, the ingredients are not very appetizing. Add 1cup sugar. Explain that the sweetest part of the story is that Jesus died because He loves us. He wants us to know and belong to Him.

Read Ps. 34:8 and John 3:16.

Beat with a mixer on high speed for 12 to 15 minutes until stiff peaks are formed. Explain that the color white represents the purity in God's eyes of those whose sins have been cleansed by Jesus.

Read Isa. 1:18 and John 3:1-3.

Fold in broken nuts. Drop by teaspoons onto wax paper covered cookie sheet. Explain that each mound represents the rocky tomb where Jesus' body was laid.

Read Matt. 27:57-60.

Put the cookie sheet in the oven, close the door and turn the oven OFF.

Give each child a piece of tape and seal the oven door. Explain that Jesus' tomb was sealed.

Read Matt. 27:65-66.

GO TO BED! Explain that they may feel sad to leave the cookies in the oven overnight. Jesus' followers were in despair when the tomb was sealed.

Read John 16:20 and 22.

On Resurrection morning, open the oven and give everyone a cookie. Notice the cracked surface and take a bite. The cookies are hollow! On the first Resurrection, Jesus' followers were amazed to find the tomb open and empty.

Read Matt. 28:1-9

**A few tips from Jamie: don't wait until too late at night to start them, look up the scriptures ahead of time (it's not so easy when your hands are sticky :), and don't use an airbake cookie sheet. Our cookies didn't turn out exactly like they should have.

Banana Bread

This is my sister's recipe for banana bread. I made some today and simply substituted light butter for regular. I couldn't taste a difference and was amazed at how low the points plus were per serving. I have never really baked with the light butter before and now I am definitely going to try it more.




Banana bread

2 c. flour
1 tsp. baking soda
1/4 tsp. salt
1/2 c. light butter
3/4 c. brown sugar
2 eggs, beaten
2 1/3 c. mashed overripe bananas (5 lg. bananas)

Preheat oven to 350 degrees. Lightly grease 9x5 inch loaf pan.

Combine flour, baking soda, and salt. In separate bowl, cream together butter and brown sugar. Stir in eggs and mashed bananas. Stir banana mixture into flour mixture just until moistened. Pour batter into pan.

Bake 350 degrees for 60-65 mins.

Cool for 10 mins.

Enjoy!!

12 servings = 4 pp each

recipe courtesy of Kelly

Toll House Cookie Recipe

Ok, I know this isn't my usual healthy-tasty type recipe but I couldn't come up with anything and so I figured I would a) go with what I know and b) go with what I love.

These cookies were a huge staple in my house BWW (before Weight Watchers). Nothing else could make me smile like the sight, smell, taste, sound (my kids come running every time they hear the mixer thinking I am making cookies) of these cookies. Personally I prefer them in bar form, slightly undercooked and oh-so-ushy-gushy. That is our name for them - ushy-gushy bars (it's a family thing).

However, when I started WW and began the trek toward healthier eating, I realized I needed to stay far away from this recipe I could recite in my sleep. I have really done SO well in avoiding them. I think I've made them maybe 3 times since last Easter. Most recently was last week in order to use up some margarine that was expiring soon. Oh, and to make my kids happy. ;)

While I was making the cookies, I decided I would figure out the points plus value for a cookie. They are only 3 points plus per cookie which surprised me. I thought they would be way worse for some reason. So I could cautiously partake and not feel too guilty. I thought I would pass on this huge fountain of knowledge with you. I believe knowledge is power and gives you the ability to make smarter choices. :)

I also scooped all of the dough into balls and froze most of them. Genius! Now, I can make a dozen or so at a time and no one can go overboard with their cookie fix (like me). I didn't really lighten up the recipe besides cutting the amount of chocolate chips in half but I've always done that. No one needs that many chocolate chips in their cookies. I don't add the nuts either.

Toll House Chocolate Chip Cookies

2 1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup butter or margarine, softened
3/4 cup granulated sugar
3/4 cup packed brown sugar
1 teaspoon vanilla extract
2 large egg
1/2 (12 ounce) package NESTLE® TOLL HOUSE® Semi-Sweet Chocolate Morsels

Directions

PREHEAT oven to 375 degrees F.

Combine flour, baking soda and salt in small bowl.

Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy.

Add eggs one at a time, beating well after each addition.

Gradually beat in flour mixture.

Stir in morsels.

Drop by rounded tablespoon onto ungreased baking sheets.

BAKE for 9 to 11 minutes or until golden brown.

Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.


My scoop produced 1.1 oz dough balls. Each cookie = 3 points plus


Enjoy! Oh, and try the ushy-gushy bars! You won't regret it. Mmm-mmm!

Busy Day Stew

Pretend it's Thursday. I know I'm trying to. I need one more day in this week.

I came across this recipe in Women's World magazine. It looked good and thought I would try it. It wasn't too bad in the points department either and it was easy to put together, too.

Busy Day Stew

1 1/2 lbs boneless cubed stewing beef, trimmed
2 Tbs. flour
2 Tbs. oil
1 env. (1 oz) onion soup mix, from 2 oz pkg
2 1/4 cups canned tomatoes with juice
4 carrots, cut into chunks
4 potatoes, cut into chunks
1 1/2 cups frozen peas

In plastic food storage bag, shake beef cubes with flour until meat is well coated. In large pot, heat oil on medium-high heat. Add beef, in batches, and saute until browned, removing as it browns. Return all beef cubes with accumulated juices to pot.

Combine soup mix and 1 cup water. Pour over beef. Bring to boil. Cover and reduce heat to medium-low. Cook slowly until beef is almost tender, 40 minutes to 1 hour, 15 minutes. I needed to add more water.

Add tomatoes, carrots, and potatoes. (I also added more water because the original recipe didn't call for potatoes. This potato-loving girl couldn't imagine beef stew without them. ;); bring to a boil over medium-high heat. Reduce heat to medium-low. Cover and simmer until vegetables and meat are tender, 25-35 minutes. Add peas during last 5 minutes of cooking. If mixture becomes too thick, add extra water.

1/6th of recipe is 9 points plus. (without potatoes 7 points plus)

Lemon Bars

I'm always trying to concoct new dessert recipes. They aren't always the BEST tasting but since they are also healthier, I think they make a pretty good substitute.

My mom was recently having a craving for something lemony. I figured I was up for the challenge. Here is what I came up with. My daughter loves them, by the way! (Bonus point :)

Lemon bars 

1 pkg lemon cake mix
1/4 cup light butter, softened
2 egg whites 

Mix together. Press into bottom of ungreased 9x13 pan. Bake 350 degrees for about 12 min. until they are slightly browned and puffy. Cool.  

2 pkg. Instant sugar free lemon pudding
2 3/4 cup skim milk

Whisk together for 2 min. Pour over cooled crust. Refrigerate to set. Top with Cool Whip free. 

Makes 24 bars. 1 bar = 3 pp

Kool-aid Playdough

This morning we had our playdate at Sarah's home. She showed each of the kids how to make Kool-aid playdough. It was very fun and smelled yummy! :) I thought I would share the recipe with you in case you'd like to try it.

Thanks, Sarah, for the fun time and recipe!

Kool-aid Playdough

10 oz. Flour
1/3 cup salt
1 pkg Kool-aid
1 Tbl vegetable oil
1/2 cup warm water

Mix all together. Knead the dough until it is the right consistency.

Have fun playing!

Brownie Cookies

These are the yummiest, easiest cookies that I've had in a long while!

Brownie Cookies

1 box Pillsbury Dark Chocolate Chunk cookie mix
1/3 cup unsweetened applesauce
3 T water
1 egg

Mix all together. It takes a little bit to mix in all of the dry mix but it will all turn into a soft dough.

The box says to form cookies with a teaspoon but I say Bah! Double it! It made 18 slightly larger cookies.

Bake at 375 degrees for about 10 mins. I slightly undercooked mine and they turned out fudgy delicious! I left them on the hot pan for several minutes until they were completely set.

These cookies tasted just like fudge brownies - so good! I didn't try it but I bet you could spread the dough in an 8 or 9 inch pan and bake them like brownies. Next time I will try that!

1 cookie (1/18th of recipe) = 3 points plus

Meatloaf

Around this time of year I start to crave home-cooked, comfort foods. It's cold outside and I want to sit down to a hot meal. I'm sure it also has nothing to do with the fact that in our busyness, for the last month or so, our meals have consisted of fast, convenience foods and way too much snacking on junky food during the holidays. :)

Today's recipe is for my mom's meatloaf. It always hits the spot and the points aren't too bad. I can even sometimes get my kids to eat this. ;)


Meatloaf

1 lb (93/7) ground beef
1/2 lb reduced fat ground pork
2 eggs
3/4 cup bread crumbs
1 cup ketchup
1/4 cup Parmesan cheese
Minced onion

Mix all together. (I like to use my KitchenAid mixer with the dough hook attachment to mix my meatloaf.) Form into a meat loaf. Place in a roast pan.

Top with a layer of ketchup and sprinkle Parmesan cheese over that. I always add lots of carrots in the pan, also. 

Bake covered at 350 degrees for 1 1/2 hours. 

1/8 serving = 7 points plus  

French Onion Dip

I love chips and dip! My grandma always makes french onion dip every Christmas Eve and it is one of the things I look forward to eating each year.

This year I tried making it the healthy-tasty way and I was not disappointed. I paired it with baked potato chips and it made a tasty treat.

French Onion Dip

16 oz fat free sour cream
1 packet Lipton French onion soup mix

Mix together. Refrigerate for at least an hour. Enjoy!

The best part is that technically this dip is a 0 points plus food. It takes 4 Tablespoons to equal 1 point. Wow! Snack away!

Eggs Romano

"Eggs Romano is a dish that John’s family has had on Christmas morning for the past several decades. It is delicious. Especially if you like your eggs over easy/poached. YUM!" - Becky Boggio

Eggs Romano

2- 28 ounce cans diced tomatoes
2- 29 ounce cans tomato sauce
3 cloves of garlic, chopped
1 medium onion, chopped
Grated Cheese (any type – pecorino Romano, Romano, parmesan)
Eggs

Place first four ingredients in Dutch oven. Bring to boil, and then reduce heat to high simmer. Poach eggs in tomato mixture.
Serve eggs on plate and include some of sauce mixture on side. Sprinkle with grated cheese.
Delicious with any breakfast accompaniment – bacon, sausage, toast/bread.


Thanks, Becky, for sharing your recipe and Christmas tradition with us!

Cream of Chicken and Wild Rice Soup

This is seriously the best soup you will ever eat. (We are planning on serving it at REFRESH - yum!)

I wasn't feeling well a couple of years ago and my dear friend, Stephanie, blessed my family with a meal of this soup. She blessed my life further by giving me the recipe. (Thanks, Stephanie!)

I was a little scared to figure out the points for this recipe. Anything that tastes this good, must be awful for you, I thought.

Well, I am happy to say that I lightened the recipe up a little and found out that it is not high in points at all!! Even better, it is just as delicious the healthier way as the original was.

Make it, try it, LOVE it, too!

Cream of Chicken and Wild Rice Soup

6 cups chicken broth (I used Swanson's)
2 cups water
9 oz cooked, boneless chicken breasts, small cubes
1 1/2 cup chopped carrots
1 small onion, chopped
1 6 oz package Uncle Ben's quick cooking long grain and wild rice with seasoning packet
1/2 tsp salt
1/2 tsp pepper
1 cup flour
1/2 cup light butter (Land O Lakes makes it in sticks)
1/2 cup heavy cream
1 1/2 cup whole milk

1. Open rice, pull out seasoning packet and set aside.

2. In a small bowl, combine salt, pepper, and flour. Set aside.

3. In a large pot over medium heat, combine broth, water, chicken, carrots, and onion. Bring just to boiling, then stir in rice. Cover and remove from heat.
4. In a medium saucepan over medium heat, melt butter. Stir contents of seasoning packet until mixture is bubbly. Reduce heat to low, then stir in flour mixture by tablespoons, to form a roux (it will be very dry).

5. Whisk in cream, a little at a time, until fully incorporated and smooth. Cook until thickened, 5 minutes.

6. Stir cream mixture into broth and rice. Cook over medium heat until heated through, 10 to 15 minutes.

8 oz = 5 points plus


-photo courtesy of Kelly :)

Christmas Cookie Exchange

Today is our Mommy Years Christmas cookie exchange! I am posting my favorite Christmas cookie recipe, Sandtart Cutout Cookies.

Please add your recipe as a comment. If you are unable to post comments, email me with your recipe and I'll post it for you.

I can't wait to see all of your favorite cookie recipes!!


Sandtart Cutout Cookies

1 cup sugar
1/2 cup butter, softened
1 egg
1 Tbl buttermilk
1/2 tsp baking soda
1/2 tsp vanilla
2 1/2 cups flour

Cream sugar and butter. Add egg. Add buttermilk and baking soda (mixed together). Add the rest of the ingredients.
Roll thin.

Bake 375 for 6-10 minutes.

Buttercream Frosting

1/3 cup crisco
1/3 cup butter, softened
1/4 tsp vanilla
3 cups powdered sugar
1 Tbl + 1 tsp whole milk

Cream crisco, butter, and vanilla. Add powdered sugar 1 cup at a time. Add milk and beat on high speed (scraping sides of bowl occasionally) until light and fluffy.

Frost cookies and enjoy! Oh, yum!!

Mommy Years Cookie Exchange

Next Thursday, December 8th I will be hosting a cookie exchange here on The Mommy Years.

I will post a recipe for my favorite Christmas cookie. It will definitely not be healthy-tasty. ;)

In the comments, please post your favorite Christmas cookie recipe, too!

If you are unable to leave comments, email your recipe to me and I will post it for you!

This will be so much fun!

Sparkling Christmas Punch

Trop50 makes great juice that is only 1 point plus for 8 oz. I recently bought a new flavor - pineapple mango orange juice. That's when my inspiration struck - this would make an awesome (healthy) punch! 

Sparkling Christmas Punch

2 liter Diet cranberry splash Sierra Mist
1.75 L Trop50 pineapple mango orange juice
Frozen fruit (I used strawberries)

Pour soda and juice into a punch bowl. Float fruit on top. 
Enjoy!

16 oz = 1 point plus

Recipe for a Grateful Heart

Recipe for a Grateful Heart

by Greg Asimakoupoulos
November 28, 2002 


I've discovered a fail-proof recipe for a grateful heart. 

First, crush a bunch of sour grapes for all the times you've felt someone else got credit for something you deserved. Drizzle in a drop of spilled milk for every remembrance you have of something you wish you could undo (no need to cry over it). Even though you may be tempted to, refrain from adding the "whine" you keep in the cellar for those pity parties you occasionally throw for yourself. 

To this rather unattractive concoction, sift in some flavorful thoughts that come to mind of times when God was kind and bailed you out. You know the times I mean: when you were in real hot water and had real doubts if you could stand up to the heat.

Then, while this mixture is sitting at room temperature, take some "thyme" alone and thoroughly measure out your blessings. Make sure you add in the plain vanilla ones (like health, shelter, employment, family, enough to eat and a good night's sleep). 

Don't forget to spoon up some sweet remembrances of happy days gone by. With your honey at your side, go to a quiet part of the house and pour out what's on your mind. If necessary, ask for forgiveness.

While bringing the ingredients to a boil, combine a cup full of contentment, all the while skimming off any envy or greed that surfaces. Blend well.

Let the aforementioned batter rise until it occupies a place of prominence in your thinking. Preheat your heart to the point where it takes on a pliable consistency. While your will is warming to the idea of thanking God (instead of blaming him) for where you are at this time in your life, sprinkle the mixture in question with a dash of determination to do whatever it takes to honor God with your attitude.

Then bake the combined ingredients until they are well done. While it is still warm, serve yourself the "peace" you've anticipated, all the while chewing on God's goodness while swallowing your pride.

Well, there you have it. Even though you haven't seen this recipe demonstrated on the Food Network, it's a keeper. A grateful heart is guaranteed. 

You don't need to be a Galloping Gourmet in order to serve up an aroma that will be pleasing to the Lord. All that is required is that you dismount from your high horse of self-centeredness and sit in the presence of the One from whom all blessings flow. As Israel's greatest king is credited with having said, "Taste and see that the Lord is good." (Psalm 34:8)



***Happy Thanksgiving!***
    

Caramel Apple Tart

Ingredients:
1 Pre-made Pie Crust
4 large Granny Smith Apples
2 tsp fresh lemon juice
1/4 cup Sugar
1 TB Butter
Cinnamon
1 TB Caramel Topping

Instructions:
1. Place oven rack in lowest position & preheat oven to 400ºF. Place cookie sheet in oven on rack.

2. Place pie crust dough in a 10-inch round cake or tart pan. Work top edge into a decorative scallop. Chill for at least 20 minutes.

3. Peel, core and slice apples into 1/8-inch-thick slices; place in a bowl as you work and sprinkle with lemon juice.

4. Arrange apple slices in pan in circles starting on the outside rim; apple slices should overlap tightly.

5. Sprinkle sugar over tart, adding a pinch of cinnamon and dot with tablespoon of butter.

6. Bake on heated cookie sheet until apples are tender but not mushy, about 40 to 45 minutes.

7. Remove tart from oven to cool. Drizzle caramel over tart and serve.

1/6 of tart is 5 points plus

-courtesy of Kelly S.

Pumpkin Bars

I had been meaning to try these bars for a while now but knew I needed something else to give them some pizzazz.

I found the sugar-free cheesecake pudding mix and decided to give it a try. I was looking for a cream cheese-like frosting and I think it did the job well.

I love how moist the bars are and am completely intrigued by the wonder of canned pumpkin.

Pumpkin Bars

1 box of Spice cake mix
15 oz can of pure pumpkin

Frosting:
1 4-serving sugar-free instant cheesecake pudding mix
1 cup skim milk
oz. Cool Whip free

Mix cake mix and pumpkin together. Spread in a greased 9x13 pan (with cooking spray). Bake according to directions on box but reduce baking time by 1-2 minutes.

Cool completely.

Stir pudding mix with milk until it starts to thicken. Add Cool Whip and stir until completely blended.

Spread on top of cooled bars.

1/12th = 4 points plus

Autumn Acorn Treats

The super talented baker of delicious things, Stephanie, is sharing a yummy tutorial with us today! She made the most adorable little treats for my kiddos last week and I asked if she would share with us how she made them. She said yes!

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AUTUMN ACORN TREATS
by Stephanie

I saw an image for these on Pinterest. By the way, have you checked out Pinterest? I haven't totally looked through exactly what it is and what it can do, but from what I gather it is something like an online "bulletin board." If you are anything like me, you either have an overwhelming collection of bookmarked websites or a folder of saved images but no way to trace them back to the original source. I think Pinterest is a place where you can collect images that inspire you but also keep a link back to where you found them. For now, I'll add Pinterest to my never ending list of bookmarked sites to check out more thoroughly one of these days.

These little acorns are so quick and easy!

Ingredients:


Hershey Kisses (of any variety)
Chocolate Chips (for melting and topping off your acorn)
Nutter Butter Bites

Directions:

Simply melt a handful of chocolate chips in the microwave, stirring often. Place a dot of melted chocolate on the flat part of the Hershey Kiss and place the Nutter Butter bite on top. Do the same to adhere a single chocolate chip on top of the Nutter Butter Bite and...voila! You have yourself the tastiest little acorn.

Enjoy!

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Thank you, Stephanie, for sharing this tasty little treat with us! I can't wait to make some!

Pumpkin Chocolate Chip Muffins

These muffins are positively scrumptious. My sister is famous for making and bringing these everywhere she goes in the fall - and I love it! I lightened them up by using egg whites instead of eggs, applesauce instead of oil, and by reducing the chocolate chips to 1 cup.

I made them yesterday this way and I honestly could not taste a difference. Neither could my daughter who gobbled them up. There should actually be a warning on this recipe. Something like "Warning: This recipe makes about 3 dozen muffins and you will want to eat every one!"

So, now you're warned.

Pumpkin Chocolate Chip Muffins

Ingredients:
8 egg whites
1 c sugar
1 c brown sugar
1 15oz can solid pack pumpkin
1 1/2c applesauce (no sugar added)
3c flour
2 tsp baking soda
2 tsp baking powder
1 1/2 tsp cinnamon
1/2 tsp ginger
1/2 tsp pumpkin pie spice
1/8 tsp nutmeg
1 tsp salt
1c choc chips

Directions:
1. Beat egg whites, sugar, pumpkin, & applesauce.
2. Combine dry ingredients and add to pumpkin mix
3. Fold in choc chips
4. Pour into muffin tins
5. Top with chopped pecans if desired
6. Bake at 400 for 16-20 minutes

Makes about 36 muffins
Each muffin is 3 points plus.

Courtesy of Sarah H, Ruth G, Kelly S, and Jamie H (this was a group effort :)