recipes.....

I am so willing to help out when I can. I had a request for a couple of recipes.....hope this helps!


Weight Watchers 1 Pt. Peanut Butter Cookies
Servings:
24

1 cup all-purpose flour
1/4 teaspoon baking soda
1/8 teaspoon table salt
3 tablespoons reduced-calorie margarine , stick-variety
2 tablespoons reduced-fat peanut butter
1/2 cup packed light brown sugar
1/4 cup sugar
1 large egg white
1 teaspoon vanilla extract
cooking spray (2 sprays)
Directions:

1
Combine flour, baking soda and salt in a small bowl; mix well and set aside.
2
Combine margarine and peanut butter in a mixing bowl; beat on medium speed until blended and smooth. Gradually add both sugars and beat until blended; add egg white and vanilla and beat until smooth. While beating on low speed, gradually add flour mixture and mix until just blended.
3
Transfer dough to a large piece of plastic wrap and roll into an 8-inch log. Wrap log in plastic wrap and freeze for 2 hours. (Note: You can make the cookie dough up to 3 days in advance and freeze until ready to bake.).
4
Preheat oven to 350ºF. Coat 2 large baking sheets with cooking spray.
5
Remove cookie dough from freezer and slice crosswise into about twenty-four 1/3-inch-thick slices; place slices 1 inch apart on prepared baking sheets. Bake until golden around edges, about 8 to 10 minutes. Transfer cookies to wire racks to cool completely. Yields 1 cookie per serving.
6
Flavor Booster: Browned margarine has a nutty flavor that enhances a peanut butter cookie. Melt the margarine in a small skillet until it sizzles and just begins to brown. Remove from heat and freeze for 20 minutes, or until firm, before using in recipe.


Read more: http://www.food.com/recipe/weight-watchers-1-pt-peanut-butter-cookies-162383#ixzz1qjHjb7Mg

Weight Watchers Diabetic Blueberry Scones recipe
Makes 8 servings
Ingredients
1 1/2 cups fresh blueberries, picked over and rinsed
1 1/4 cups all-purpose flour
3/4 cup whole wheat flour
1 tablespoon baking powder
3 tablespoons Splenda (plus more for sprinkling on top if desired)
4 tablespoons heart-healthy margarine
1/3 cup fat-free evaporated milk
1/2 cup egg whites, lightly beaten
1 tablespoon egg white (optional)
1/4 teaspoon nutmeg, rounded
1/2 teaspoon salt, scant
1 teaspoon lemon zest, grated
Preparation
1. Adjust the rack to center of the oven, and heat to 400 degrees F.
2. In a large bowl, sift together the two types of flour, 3 tablespoons Splenda, baking powder, and salt. Using a pastry blender or two knives, cut in the margarine until the largest pieces are the size of small peas.
3. Stir in the blueberries and lemon zest.
4. Using a fork, whisk together the milk and egg white in a liquid measuring cup.
5. Make a well in the center of the dry ingredients and pour in the cream mixture.
6. Stir lightly with a fork just until the dough in lightly mixed.
7. Turn out onto a lightly floured surface, and press/pat into an 8-10 circle.
8. Using a sharp knife, cut into eight wedges.
9. Transfer to the baking sheet lightly sprayed with cooking spray.
10. Brush the top with some egg white and sprinkle with Splenda if desired.
11. Bake for about 25-30 minutes (until golden brown).
12. Transfer the scones from the baking sheet to wire racks to cool.
WW POINTS per serving: 4
Nutritional information per serving: 193 calories, 6.2g fat, 2.6g fiber

Oatmeal-Raisin Bites

2PointsPlus Value
Prep time: 10 min
Cook time: 12 min
Serves: 40
Small oatmeal raisin cookies with a big granola taste. They’re loaded with fiber and rank high on the hunger-busting scale.
Recipe Read All Reviews (1068)
Ingredients
1 1/2 cup(s) uncooked rolled oats
3/4 cup(s) whole-grain wheat flour
1/2 tsp baking powder
1/4 tsp table salt
1/2 tsp ground cinnamon
1/2 cup(s) regular butter, softened
1/2 cup(s) packed brown sugar
1/4 cup(s) sugar
1 large egg(s)
1 tsp vanilla extract
1 cup(s) raisins, chopped
Instructions
Preheat oven to 350ºF

In a medium bowl, combine oats, flour, baking powder, salt and cinnamon; set aside. Using an electric mixer, cream butter and both sugars until incorporated. Add egg and vanilla; mix thoroughly. Add oat mixture and mix until just combined; fold in raisins.

Drop rounded teaspoons of batter onto 2 ungreased cookie sheets, about 1-inch apart each. Bake for 9 to 10 minutes for chewy cookies or 11 to 12 minutes for crispy cookies. Remove from oven and let cookies rest on cookie sheets for about 2 minutes; remove cookies to a wire rack to cool completely. Yields 1 cookie per serving.