Weight Watchers Monday

 I don't know about you, 

but I'm loving these Weight Watcher recipes....

Since I am bringing a service to you,

I am actually helping myself.

And I owe you all a great big THANK YOU.

Just yesterday I went to get dressed, 

and when I put on my belt I noticed I can move it one notch smaller.

Isn't that awesome?

And I am going to share a little secret with you....

Only the fans of A'lil Country Sugar will be in on this secret.

But you can share if you want.

Let's all spread the good news and tricks and tips to eating better.

Here is the secret:

I found two Web pages that are assisting me in the quest to drop some pounds.

Here they are:

A Weight Watchers Points Calculator 

A Weight Watchers Points Target Calculator

As long as you stay within your Points Target, get some exercise, 

you should be able to drop some weight.

I have.....

 You will never be able to tell this is a WW recipe.

It is so good.....

Refreshing,

Creamy,

Satisfying,

And makes the perfect dessert for any meal.

The crust is a little different. 

It is not the graham crust that you would normally find under

a cream pie.

I made this crust by using Ritz honey wheat crackers,

some yogurt,

a small amount of brown sugar (Splenda Blend),

and some cocoa powder.

Yeah, it doesn't have the crunch of grahams, but it sure is good.

You can taste just a hint of chocolate under that Key Lime..... 

 This pie is so easy to throw together.

Just bake the crust for 5 minutes,

mix your ingredients,

and dump in the crust.

And it only has to chill for 2 hours.

WW Key Lime Pie (3 WW points per serving)

Crust:
1 1/2 c. crushed fine Ritz honey wheat crackers
2 tsp. baking cocoa powder
3 TBS Key Lime nonfat yogurt
1 TBS Splenda Blend brown sugar

Preheat oven to 350 degrees F.
In a medium bowl, mix cracker crumbs, cocoa powder, yogurt, and brown sugar. Press mixture into a 9 inch pie plate.
Bake for 5 minutes.

Key Lime Filling:
1 (1/16 ounce) package sugar-free lime gelatin
1/4 c. boiling water
1 (8 oz.) container fat-free whipped topping
2 (6 oz.) Key Lime Pie fat-free or light yogurt

In large bowl, dissolve gelatin in boiling water.
Stir in yogurt with wire whisk.
Fold in whipped cream with wooden spoon.
Spread in crust.
Refrigerate for at least 2 hours.


This recipe is linked to:
Foodie Friends Friday

Ambrosia

 One of my favorite salads is ambrosia.

I think it's the mixture of fruit and creamy that sparks my like.

You can also add marshmallows to this too, but I chose to leave them out.

This is the perfect dish to take to get-togethers and potlucks.

Don't forget that when you use the maraschino cherries....

save the juice.

I like to use the juice in frosting's. 

And with Valentine's Day coming up....

Chocolate cupcakes with cherry frosting....

OOOO LA LA!!!

Need I say more?

Ambrosia

1 (12 oz.) maraschino cherries

1 (15 oz.) mandarin oranges

1 (20 oz.) crushed pineapple or tidbits

Drain all three ingredients

1 c. sour cream

1 c. cool whip

1 c. sweet flaked coconut

Place drained fruits in a large bowl. Fold in sour cream, cool whip, and coconut. Chill in refrigerator for a couple hours before serving.

This recipe is linked to:
Foodie Friends Friday

Nestle Toll House Oatmeal Scotchies

 When I think back to my childhood, most of my memories of

cookies are the cookies that were made from the back of a 

Nestle Toll House morsel bag.

And one of my favorite Nestle Toll House cookies

was the Oatmeal Scotchie.

The chocolate chip recipe was pretty darn good too.

Sometimes you just gotta have a Nestle Toll House cookie.

Not much to say in this blog post because we all know

that Toll House cookies are the BEST.

Oatmeal Scotchies

1 1/4 c. all-purpose flour
1 tsp. baking soda
1/2 tsp. salt
1/2 tsp. ground cinnamon
1 c. butter, soft
3/4 c. granulated sugar
3/4 c. packed brown sugar
2 large eggs
1 tsp. vanilla extract
3 c. old fashioned oats
1-12 oz. bag Nestle Toll House butterscotch morsels
1 c. sweet flaked coconut

Preheat oven to 375 degrees F.
Combine flour, baking soda, salt, and cinnamon in a small bowl. Beat butter, granulated sugar, brown sugar, eggs, and vanilla extract in large mixer bowl. Gradually beat in flour mixture. Stir in oats, morsels, and coconut. Drop by rounded TBS onto ungreased baking sheets.
Bake for 7-8 minutes for chewy cookies or 9-10 minutes for crisp cookies. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

Snickers Apple Salad

 I had no idea there was such a thing as 'sin in a bowl'.

Well there is, and this is it.

Snickers Apple Salad.

There are tons of recipes floating around out there

in cyber space, but this one, with my twist on things,

takes the cake.

Or should I say, takes the prize.

 My son did flips for this salad.

I'm serious!

He flipped right to my refrigerator, and then flipped

the salad right into his own.....

I never laid eyes on this salad again.....

But my theory on food; 

if it makes someone happy

let them have it.

And he was definitely happy....

Once you make this salad you will be happy too.

I promise!

Snickers Apple Salad

6 apples, chopped (3 granny smith, 3 honey crisp)

1/4 c. lemon juice

6 regular sized Snickers candy bars, chopped

2 (4 serving size) boxes of sugar free vanilla instant pudding

1 c. milk

1 (8 oz.) Cool Whip

1 c. Cool Whip cream cheese frosting

Caramel ice cream topping to drizzle on top

Chop apples into bite size pieces into a large bowl. Pour lemon juice over apples and toss to coat. I poured my apples into a strainer in the sink while I chopped the candy bars. Once the candy bars were chopped I placed the apples and pieces of Snickers into a large bowl. Mix the pudding with milk and mix well. Add the cool whip and frosting and mix well. Pour the pudding mixture over the apple mixer and stir well. Once everything is stirred together drizzle with caramel topping.

This recipe is linked to:
Foodie Friends Friday
Weekend Potluck ~ The Better Baker