Ranger Cookies

Ingredients:

• 1/4 cup pecan pieces
• 1/4 cup 100 % bran cereal
• 1/4 cup old-fasioned rolled oats
• 1/4 cup bittersweet chocolate chips
• 1/4 cup unsweetened coconut flakes
• 1/2 cup whole-grain pastry flour
• 1/4 tsp baking powder
• 1/4 tsp salt
• 1/2 cup trans-fat-free margarine
• 1/4 cup granular sugar substitute
• 1 large egg
• 1 tbsp vanilla extract

Makes 16 cookies

1. Heat oven to 375 F. Lightly coat a baking sheet with cooking spray or line with parchment paper.
2. Place pecans on another baking sheet and bake until fragrant and lightly toasted, 6-8 minutes. Remove from oven and set aside and cool briefly. Pulse cooled pecans, bran cereal, oats, chocolate chips and coconut in a blender or food processor until coarsely ground.
3. Sift together flour, baking powder and salt in a medium bowl. In a large bowl, with an electric mixer at high speed, beat margarine, sugar substitute, egg and vanilla until creamy. With mixer on low, slowly add flour mixture to sugar mixture and beat until incorporated. Stir in pecan mixture.
4. Drop well-rounded tablespoons of batter 2 inches apart onto prepared baking sheet. Bake until tops of cookies appear dry and bottoms are golden, about 10 minutes. Transfer cookies to a wire rack to cool.

WW POINTS VALUE: 3 pts.

Note: This recipe appears in the South Beach Diet Parties and Holidays Cookbook. The true origintiflavored cookie is unknown, but it is said that it was named for park and forest rangers who appreciated it's energy-boosting ingredients such as coconut flakes and rolled oats. These cookies are so delicious you will forget they're healthy for you. These cookies can be made a day in advance and stored in an airtight container at room temperature. They are filled with so much flavor and chewy they can be made in 30 minutes and enjoyed by everyone.

Eggless Tex-Mex Caesar Salad

Ingredients:

• 1 plum tomato
• 3 anchovy fillets
• 2 garlic cloves, minced
• 2 tbsp fresh lime juice
• 1 tsp Dijon mustard
• 3/4 tsp chili powder
• 1/4 cup extra-virgin olive oil
• 2 (1/2-pound) head romaine lettuce, chopped (16 cups)
• salt
• freshly ground black pepper
• 2 avocados, pitted and cut into 1/4 -inch cubes
• 1 cup fresh cilantro leaves

Makes 10 (2-cup Servings)

1. Core tomato and make an X in the skin on the opposite end. Bring a small saucepan of water to a boil. Place tomato in boiling water and cook just until skin starts to pull away from flesh, about 30 seconds. Remove from water and drain. When tomato is cool enough to handle, peel off and discard skin.
2. Puree tomato, anchovy fillets, garlic, lime juice, mustard and chili powder in a food processor or blender. With machine running, add oil in a slow and steady stream; blend until incorporated.
3. Place lettuce in a large bowl; season lightly with salt and pepper. Add dressing and toss. Top with avocado, sprinkle with cilantro leaves, and serve.

WW POINTS VALUE: 3 pts

Note: This recipe appears in the South Beach Diet Parties & Holidays Cookbook. This Caesar salad is not like your typical Caesar salad. As Emeril Lagasse would say, this Caesar salad has been kicked up a notch. The original recipe called for lemon juice but I used lime juice for an authentic Tex-Mex flavor. The Tex-Mex Caesar dressing adds punch to this classic dish as do the avocado and cilantro. Anchovies are preserved in salt so don't overdo it with seasoning. I don't think Iron Chefs Jose Garces and Bobby Flay have this Caesar salad on their menus but they would be very pleased if you made them this dish. 

Apple-Oatmeal Cookies

Ingredients:

• 1 1/2 cups quick-cooking rolled oats, toasted until lightly browned
• 1/2 cup all-purpose flour
• 1/2 tsp cinnamon
• 1/4 tsp nutmeg (optional)
• 1/4 tsp baking soda
• 1/4 tsp salt
• 1/4 cup packed light brown sugar
• 2 1/2 tbsp unsalted butter, softened
• 1 apple, peeled, cored and coarsely grated
• 1 large egg
• 1/2 tsp vanilla extract
• 1/2 tsp almond extract (optional)
• 1/4 cup + 2 tbsp dark raisins

Makes 12 Servings

1. Preheat the oven to 350 F; spray 2 baking sheets with nonstick spray (don't spray if sheets are nonstick).
2. In a large bowl, combine the oats, flour, cinnamon, nutmeg (if using), baking soda and salt.
3. In a medium bowl, with an electric mixer on high spped, cream the brown sugar and butter until pale and fluffy. Add apple, egg, vanilla and almond extracts; beat until combined. Add the oats mixture; stir to blend, then stir in the raisins.
4. Drop the dough by tablespoons onto the baking sheets, forming 12 cookies on each sheet; flatten with the back of a spoon. Bake until lightly browned, 12-15 minutes. Cool completely on a rack. Store in an airtight container.

WW POINTS VALUE: 2 pts (2 cookies per serving)

Note: This recipe appears in the WW New Complete Cookbook. Say goodbye to store-bought oatmeal cookies. This recipe is like a little bite of an apple crisp or apple oatmeal in your mouth. You can also use dried cranberries, cherries, blueberries or any other dried fruit in this recipe in place of the raisins. Heck, you could use chocolate chips to make it even sweeter but it would affect the point value. This is a wonderful treat that can be enjoyed anytime of the day.

Chocolate Chip Meringue Cookies

Ingredients:

• 1 cooking spray
• 1 tsp all-purpose flour
• 4 large egg whites
• 1 cup granulated sugar
• 1/2 cup mini chocolate chips, semi-sweet
• 1/2 tsp vanilla extract

 Makes 24 Servings

1. Preheat oven to 200ºF.
2. Coat a large baking sheet with cooking spray; coat with a light dusting of flour and shake off excess.
3. In a large mixing bowl, beat egg whites with an electric mixer until soft peaks form. Gradually add sugar and beat until stiff, glossy peaks form; gently fold in chocolate and vanilla extract.
4. Drop mixture by heaping tablespoons onto prepared baking sheet about 1 inch apart, making 24 cookies
5. Bake until lightly golden and no longer sticky on the surface, about 1 hour. Turn oven off and let cookies sit in oven for 1 hour. Transfer cookies to a wire rack to cool completely. Yields 1 cookie per serving.

WW POINTS VALUE: 1 pt.

Note: This recipe appears on www.weightwatchers.com. I 've always loved meringue desserts and this dessert looked delicious. This was also my first time making a meringue dessert so it did not go as I wanted it to. Probably because I didn't beat the egg whites and sugar long enough. My cookies tasted more like chocolate chip meringue bars than cookies but they were still delicious.They were a nice combination of vanilla and chocolate and left a delicious aftertaste in your mouth.  I would make this dessert again but I would beat the sugar ans egg white mixture a little longer.

Mini Whoopie Pies

Ingredients:

• Cookies:
• 2 cups all-purpose flour
• 1/2 cup unsweetened cocoa powder
• 1 tsp baking powder
• 1/4 tsp salt
• 1/2 cup (1 stick) unsalted butter or margarine, softened
• 3/4 cup granulated sugar
• 2 large eggs
• 3/4 cup milk
• 1/2 tsp vanilla extract
 
• Filling:
• 2 cups confectioners' sugar
• 1/4 cup (1/2 stick) unsalted butter or margarine, softened
• 1/2 tsp vanilla extract
• 1/2 tsp almond extract (optional)
• Food coloring (optional)

Makes 24 Sandwiches

1. Heat oven to 375 F. Line 2 or 3 large baking sheets with nonstick foil.
2. Cookies: In amedium size bowl, whisk flour, cocoa, baking powder and salt. In a large bowl, beat together the butter and sugar until smooth. Beat in eggs, one at a time, beating well after each, until mixture is a pale yellow color. On low speed, beat in half of the flour mixture. Beat in milk and vanilla and then teh remaining flour mixture.
3. Drop dough by level tablespoons onto prepared sheets, spacing at least 1 1/2 inches apart, spreading slightly to a 2-inch round ( about 48 rounds total). Bake at 375 F for 12-13 minutes or until tops are dry. Cool completely.
4. Meanwhile, prepare Filling. In a medium-size bowl, beat together confectioners' sugar, butter, 2 tablespoons water, vanilla, almond and food coloring, if using. Once cookies are cool, sandwich together (flat side to flat side) with a scant tablespoon of filling. Store in airtight container.

WW POINTS VALUE: 4 pts

Note: This recipe appeared in an issue of Family Circle Magazine. I tore this recipe out of the magazine because it looked so delicious. Besides, who does not love chocolate? Whoopie pies are  considered a New England phenomenon and a Pennsylvania Amish tradition and are increasingly sold throughout the U.S.A. According to food historians, Amish women would bake these desserts (known as hucklebucks at the time) and put them in farmers' lunch pails or lunch boxes. When farmers would find the treats in their lunch, they would shout "Whoopie!" It is thought that the original Whoopie pies may have been made from cake batter leftovers. Both Maine and Pennsylvania claim whoopie pies are the official state desserts. Who cares? These sweet treats are devilishly declicious but to be eaten sparingly they are that good.

Chocolate Pudding

Ingredients:

• 2 cups fat-free half-and-half, divided
• 1 packet unflavored gelatin
• 1/4 cup granular sugar substitute
• 1/3 cup unsweetened cocoa powder
• Pinch of salt
• 3 tbsp bittersweet chocolate chips
• 1/2 tsp vanilla extract

Makes 4 (1/2-cup) Servings

1. Pour 1/2 cup of the half-and-half into a small bowl. Sprinkle gelatin on top and set aside until softened, about 5 minutes.
2. Meanwhile, combine sugar substitute, cocoa powder and salt in a medium saucepan; whisk in the remaining half-and-half. Bring cocoa mixture to a boil over medium heat, whisking constantly. Remove from heat, add chocolate chips and let stand for 1 minute. Whisk until smooth.
3. Add gelatin mixture to cocoa mixture and stir until dissolved. Stir in vanilla and divide smong 4 serving cups. Cover each cup with plastic wrap and chill in the coldest part of the refrigerator until firm, about 3 hours or overnight.

WW POINTS VALUE: 3 pts.

Note: This recipe appears in the South Beach Diet Quick & Easy Cookbook. When we normally think of chocolate pudding, we think of Jell-O Instant pudding at the supermarket. Jell-o has made some good chocolate pudding but let's face it: there is nothing like cooked chocolate pudding made from scratch. There's chocolate pudding and then there's chocolate pudding. The South Beach version of chocolate pudding is creamy and heavenly indulgent it can be enjoyed anytime of the day. I recommend eating this pudding for dessert as the closing act for your day. The prep and cook times for this pudding takes about 15 minutes but the pudding does need to be chilled before serving. Pastry Chef Master Jacques Torres will love this pudding as well it's that good.

Pork Fajitas

Ingredients:

• 4 (8-inch) whole wheat tortillas
• 1 tbsp + 2 tsp fresh lime juice, divided
• 1 tbsp + 1 1/2 tsp extra-virgin olive oil, divided
• 1 garlic clove, minced
• 1 tsp chili powder
• 1 1/2 lbs. pork cutlets, about 1/2-inch thick
• 1 large red bell pepper, cut into thin strips
• 1 small onion, thinly sliced
• salt
• freshly ground black pepper

Makes 4 Servings

1. Heat oven or toaster oven to 200 F. Roll tortillas in foil and place in oven to warm.
2. Whisk together 1 tablespoon of the lime juice, 1 tablespoon of the oil, garlic an d chili powder in a large mixing bowl. Add pork and stir to coat. Cover with plastic wrap and marinate at room temperature for 15 minutes.
3. While pork is marinating, heat remaining oil ina medium skillet over medium-high heat. Add bell pepper and onion. Cook, stirring occasionally, until vegetables are softened and lightly browned, 10-12 minutes. Add remaining lime juice, stir and remove from heat; season with salt and pepper. Transfer to a plate and cover lossely with foil to keep warm. Wipe pan dry with paper towels.
4. Season pork on both sides with salt and pepper. Heat the same skillet over high heat. Cook pork until no longer pink in the center, about 4 minutes per side. Transfer to a cutting board and let rest for 2 minutes.
5. Slice pork into thin strips, place on a platter with peppers and onions and serve with warmed tortillas.

WW POINTS VALUE: 10 pts.

Note: This recipe appears in the South Beach Diet Quick & Easy Cookbook. Who says you can have meat on a heart healthy diet? And who does not love Mexican food? I made this fajitas for dinner earlier this evening and my mom and I thought they were delicious. These fajitas made me feel like I was back in Mexico. They were very tender and juicy and flavorful as well. You can enjoy these fajitas as is or top them with your favorite Mexican toppings such as chopped lettuce, fresh cilantro or your favorite kind of salsa. Iron Chefs Jose Garces and Bobby Flay will be happy when you make these. BTW, I still want to challenge Bobby Flay to a Throwdown @ Boston College.