Banana Bread

 Ingredients:

• cooking spray
• 5 ripe bananas
• 2 cups whole wheat flour
• 2 tsp.baking powder
• 1 tsp. baking soda
• 2 tsp. ground cinnamon
• 1 tsp. ground nutmeg
• 1 tsp. ground cloves
• 1/2 tsp. sea salt (optional)
• 5 tsp. unsalted butter
• 1/4 cup dark brown granular sugar
• 1 large egg, at room temperature
• 1/4 cup milk
• 1/4 cup walnuts (optional)
• 1/2 cup dark chocolate chips (optional)

Makes 18 Servings (1 slice per serving)

1. Preheat oven to 350°F. Coat a large loaf pan with cooking spray.
2. Peel and mash 3 bananas. Peel and cut 2 bananas into small chunks. Set both aside.
3. In a large bowl, sift together both types of flour, baking powder, baking soda and salt; set aside.
4. In another large bowl, using an electric mixer, combine butter and sugar until light and fluffy. Add egg; beat to incorporate.
5. Alternating in batches, add mashed bananas, flour mixture and milk to bowl with butter mixture. Combine well but do not over beat; fold in walnuts and banana chunks.
6. Turn batter into prepared pan; bake until a tester inserted in center of bread comes out clean, about 1 hour. Cool in pan for 15 minutes and then turn out onto a wire rack to cool more. Cut into 18 slices. 

WW POINTS VALUE: 4-5 pts. per serving

Note: This recipe appears on www.weightwatchers.com. Moist and rich, this banana bread makes a great breakfast or snack that you and your loved ones won't be able to get enough of. It's the best way to use up bananas that you think are about to go bad; there's definitely no need to waste them. I used two cups of whole wheat flour, cut the brown sugar in half and added ground spices to make this banana bread healthier. The chopped walnuts are a crunchy treat as well, but feel free to omit them if you don't particularly want them in your bread. I added dark chocolate chips to add more flavor to the bread and made it more mosit too. You can enjoy it plain or toasted with some reduced-fat cream cheese smeared on each slice.

Chocolate chocolate chip cookies

 Ingredients:

• 1 cup whole wheat flour
• 1/4 tsp. baking soda
• 1/4 cup unsalted butter, softened
• 1/4 cup packed dark brown sugar
• 1/4 cup granulated sugar
• 1/3 cup unsweetened cocoa powder
• 2 large egg white(s)
• 1/2 cup bittersweet chocolate chips
• Cooking spray

Makes 40 Cookies (1 cookie per serving)

1. Preheat oven to 350°F.
2. Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, baking soda and salt in a large bowl.
3. Beat butter and brown sugar with a mixer at medium speed until light and fluffy; gradually add granulated sugar, beating well. Add cocoa and egg whites, beating well. Gradually add flour mixture, beating until blended. Stir in chocolate chips.
4. Drop by rounded teaspoonfuls 11⁄2 inches apart onto baking sheets coated with cooking spray. Bake at 350°F for 10 minutes. Cool on pans 2 minutes or until firm. Remove cookies from pans; cool completely on wire racks. 

WW POINTS VALUE: 4 pts. 

Note: This recipe appears on www.weightwatchers.com. Chocolate chocolate chip cookies are so decadent and delicious. These cookies literally melt in your mouth they are that good. I highly recommend that you indulge your sweet tooth by biting into one of these crisp cookies packed with melted pockets of chocolate chips, thanks to the dark brown sugar that gives them their delectable soft centers. As a bonus, the sugar also helps to deepen their flavor for even more richness. 

Mocha Pots de Creme

Ingredients:

• 1 cup half-and-half
• 4 oz. bittersweet chocolate, finely chopped
• 1 tsp. instant espresso powder
• 1/2 tsp. vanilla extract
• 1/2 cup fat-free egg substitute or 1 egg finely mixed
• 2 tbsp. packed dark brown sugar
• pinch salt (optional) 
• 4 whole coffee beans, for garnish (optional)

Makes 4 Servings (1/2 cup custard per serving)

1. Preheat the oven to 325 F. 
2. Bring half-and-half just to a boil in a medium saucepan set over medium-high heat. Remove the saucepan from the heat. Add the chocolate, espresso powder, and vanilla; whisk until the chocolate is melted and the mixture is smooth. 
3. Whisk together eg substitute or egg, brown sugar and salt in a medium bowl. Whisk in 1/2 cup of the half-and-half mixture. Add the remaining half-and-half mixture in a slow, steady stream, whisking constantly. Pour through a fine-mesh sieve over a medium bowl. 
4. Divide the custard evenly among four 5-ounce ramekins or 6-ounce custard cups and place a 9-inch square baking pan. Put the pan in the oven and add enough boiling water to the pan to come halfway up the sides of the ramekins . Loosely cover the pan with foil to prevent  an skin from forming on the custards. Bake until the custards are barely set around the edges and jiggle in the center, about 25 minutes. Do not overbake, the custards will continue to firm up as they cool. 
5. Carefully transfer the ramekins to a rack and cool. Refrigerate, covered, until thoroughly chilled and set, at least 3 hours or up to 1 day. Garnish each pots de creme with a coffee bean (if using). 

WW POINTS VALUE: 5 pts. 

Note: This recipe appears in the WW Best-Ever Desserts Cookbook. Pots de creme is French for pots of cream. Pots de creme date back to 17th century France when these desserts were serve in porcelain cups. They are usually made from eggs, egg yolks, milk and a flavor, usually vanilla or chocolate. Other pots de creme flavors can include coffee, maple, mint or pumpkin. These desserts are elegant and flavorful and are the perfect ending to a decadent dinner. They leave a nice aftertaste in your mouth because they have such a nice texture to them. 

Mocha Pots de Creme

Ingredients:

• 1 cup fat-free half-and-half
• 4 oz. bittersweet chocolate, finely chopped
• 1 tsp. espresso powder
• 1/2 tsp. vanilla extract
• 1/2 cup fat-free egg substitute
• 1/4 cup packed dark brown sugar
• pinch salt
• 4 whole coffee beans, for garnish (optional)

Makes 4 Servings (1/2 cup custard per serving)

1. Preheat oven to 325 F.
2.  Bring the half-and-half to a boil in a medium saucepan set over medium-high heat. Remove the saucepan from the heat. Add the chocolate, espresso powder, and vanilla; whisk until the chocolate is melted and the mixture is smooth.
3. Whisk together the egg substitute, brown sugar, and salt in a medium bowl. Whisk in 1/2 cup of the half-and-half mixture. Add the remaining half-and-half mixture in a slow, steady stream, whisking constantly. Pour though a fine-mesh sieve set over a medium bowl.
4. Divide the custard evenly among 4 (5 oz.) custard cups and place in a 9-inch square baking pan. Put the pan in the oven and add enough boiling water to the pan out come halfway up the sides of the ramekins. Loosely cover the pan with foil to prevent a skin from forming on the custards. Bake until the custards are barely set around the edges and jiggle in the center, about 25 minutes. Do not overbake; the custards will continue to firm up as they cool.
5. Carefully transfer the ramekins to a rack and cool. Refrigerate, covered, until thoroughly chilled and set, at least 3 hours or up to 1 day. Garnish each pots de crème with a coffee bean (if using).

WW POINTS VALUE: 5 pts.

 

Note: This recipe appears in the WW Best-Ever Desserts Cookbook. Pots de crème is French for pots of cream. It is also the term for both the custard and the small lidded pots that they are often baked in. These French desserts are rich in flavor and make a nice sweet ending after any meal. The espresso powder give these pot de crème an extra richness in flavor. If you don't have egg substitute on hand, using 2 eggs mixed well works just as well.



Grilled T-Bone with Barbecue Sauce

Ingredients:

• 2 tbsp. ketchup or chili sauce
• 1 tbsp. packed dark brown sugar
• 1 tbsp. Worcestershire sauce
•  1 garlic clove, minced
• 2 tsp. coarse-grained Dijon mustard
• 1 tsp. grated peeled fresh ginger
• 1 (1 lb.) lean T-bone steak, trimmed

Makes 4 Servings (3 oz. per serving)

1. Spray grill rack with nonstick spray. Preheat grill to high or prepare hot fire.
2. To make barbecue sauce, stir together chili sauce or ketchup, brown sugar, Worcestershire sauce, garlic, mustard, and ginger in a small bowl.
3. Brush some of the sauce on both sides of steak. Place steak on grill rack and grill, brushing with remaining sauce, until instant-read thermometer inserted into side of steak registers 145 F, about 6 minutes per side. Transfer steak to cutting board and let stand 10 minutes before slicing against grain.

WW POINTS VALUE: 9 pts.

 

Note: This  recipe appears in the WW Family Meals Cookbook. If you love BBQ, this dish is for you. The homemade barbecue sauce is absolutely delicious because it's full of spicy flavors. This barbecue sauce is also great on chicken, pork, vegetables and certain kinds of fish. Also, don't forget to season the steak with salt and freshly ground black pepper for extra flavor.





No-Cook Peanut Buttery Cookie Dough Bites

Ingredients:

• 3/4 cup canned chickpeas, rinsed and drained
• 1/3 cup packed dark brown sugar
• 3 tbsp. creamy peanut butter
• 1 tsp. light cream cheese
• 1/2 tsp. vanilla extract
• 1/4 tsp. salt
• 1/8 tsp. baking soda
• 2 tbsp. whole-wheat flour
• 2 tbsp. peanut butter chips
• 2 tbsp. confectioners' sugar
• 2 tbsp. unsweetened cocoare made

Makes 36 Servings (1 cookie per serving)

1. Combine chickpeas, brown sugar, peanut butter, cream cheese, vanilla, salt, and baking soda in a food processor; process until very smooth. Add flour and peanut butter chips; pulse until just combined. Refrigerate until dough is chilled, at least 1 hour or up to 4 hours.
2. Using  a melon baller, scoop out dough to make 36 small balls, gently placing them in large shallow bowl.
3. Whisk together confectioners' sugar and cocoa in a small bowl. Sprinkle 2 tablespoons of sugar cocoa mixture over dough balls and toss until coated evenly. Set aside remaining sugar-cocoa mixture. Arrange dough bites on serving plate; refrigerate up to several hours. Dust with remaining sugar-cocoa mixture just before serving.

WW POINTS VALUE: 1 pt.

Note: This recipe appears in the WW Family Meals Cookbook Don't be intimidated by these sweet treats. They are actually tasty. The combination of peanut butter and chocolate is divine. If you don't have peanut butter chips, substitute dark chocolate chips and they will be just as tasty. You'll forget these cookie dough bites are made of chickpeas. Chickpeas add protein and fiber to these sweet treats so you'll forget they are good for you.

 

Oatmeal Cookies with Cherries & Almonds

Ingredients:

• 1 cup whole wheat pastry flour
• 1 tsp. ground cinnamon
• 1 tsp. baking powder
• 1/2 tsp. salt
• 1/2 cup (1 stick) unsalted butter, softened
• 1 cup firmly packed dark brown sugar
• 1 large egg
• 1 tsp. vanilla extract
• 1 1 /3 cups old-fashioned (rolled) oats
• 1/2 cup dried cherries, coarsely chopped
• 1/2 cup sliced almonds
• 1/4 cup toasted wheat germ

Makes 44 Servings (1 cookie per serving)

1. Place racks in upper and lower thirds of oven. Preheat oven to 350 F. Line 2 large baking sheets with parchment paper.
2. Whisk together flour, cinnamon, baking powder, and salt in medium bowl. With an electric mixer on medium-high speed, beat butter and brown sugar in large bowl until light and fluffy. Beat in egg and vanilla. Reduce mixer speed to low. Add flour mixture and beat just until blended. Stir in oats, cherries, almonds, and wheat germ.
3. Roll rounded tablespoons of dough into balls, making total of 44 balls. Place about 2 inches apart on prepared baking sheets. Lightly flatten each ball with palm of hand.
4. Bake until cookies are golden, about 15 minutes. Transfer cookies with parchment to wire racks and let cool completely.

WW POINTS VALUE: 3 pts.

Note: This recipe appears in the WW Family Meals Cookbook. These cookies are like a small bite of oatmeal in your mouth. These oatmeal cookies are not like the oatmeal cookies you get at the grocery store. The dried cherries and sliced almonds add a nice touch of flavor to them. These cookies are great when you're on a diet and they're perfect when you're craving something sweet.

Caribbean Grilled Drumsticks

Ingredients:

• 1/4 cup lemon juice
• 3 tbsp. packed dark brown sugar
• 2 garlic cloves, crushed
• 1 tbsp. Jerk seasoning
• 1/2 tsp. salt
• 8 (1/4-lb.) skinless chicken drumsticks

Makes 4 Servings (2 drumsticks per serving)

1. Combine the lemon juice, brown sugar, garlic, jerk seasoning, and salt in a zip-close plastic bag; add the chicken. Squeeze out the air and seal the bag; turn to coat the chicken. Refrigerate, turning the bag occasionally, for at least 4 hours or up to overnight.
2. Spray the grill or broiler rack with nonstick spray. Preheat the grill to medium or preheat the broiler.
3. Transfer the chicken from the bag to the grill rack; discard the marinade. Grill or broil the chicken 5 inches from the heat, 10 minutes. Turn the chicken and grill or broil until an instant-read thermometer inserted in a drumstick registers 165 F, about 5 minutes longer.

WW POINTS VALUE: 4 pts.

 

Note: This recipe appears in the WW Ultimate Chicken Cookbook. This poultry meal offers a nice taste of the Caribbean any day of the week. It's quick, easy and delicious to eat. The combination of lemon juice, brown sugar and a good jerk seasoning offers the perfect balance of sweetness and peppery heat. If you don't want to use dark brown sugar, use honey or agave nectar and you'll get the same sweetness to the dish.

Baked Fruit-Cinnamon Oatmeal

Ingredients:

• 3 cups old-fashioned oats
• 1/2 cup chopped dried apricots
• 1/2 cup dried cranberries & blueberries
• 1/3 cup dark brown granular sugar
• 2 tsp. baking powder
• 3/4 tsp. ground cinnamon
• 1/4 tsp. salt
• 1/2 cup plain fat-free yogurt
• 1 cup 2 % milk
• 1/2 cup applesauce
• 1/2 cup fat-free egg substitute
• 2 tbsp. canola oil
• 1 1/2 tsp. vanilla extract

Makes 8 Servings (3/4 cup per serving)

1. Preheat oven to 350 F. Lightly spray 8-inch square baking dish with nonstick spray.
2. Mix together oats, apricots, cranberries, all but 2 tablespoons of brown sugar, the baking powder, cinnamon, and salt in a large bowl. Whisk together yogurt, 1/2 cup milk, applesauce, egg substitute, oil, and vanilla in medium bowl until smooth. Add yogurt mixture to oat mixture, stirring until combined well.
3. Spoon into prepared baking dish and spread evenly; sprinkle with remaining 2 tablespoons brown sugar. Make oatmeal until toothpick inserted into center comes out clean, about 35 minutes. Let cool 10 minutes in baking dish on wire rack. Cut oatmeal into 8 equal portions and serve with remaining 1/2 cup milk.

WW POINTS VALUE: 7 pts.

 

Note: This recipe appears in the WW New Complete Cookbook. This is a great filling meal to make and enjoy on the weekend and enjoy throughout the week. Baked oatmeal and fruit is so comforting and delicious it will become a staple in your house. You can cut the sugar intake in half and your oatmeal will still be delicious. You can also add nutmeg to this oatmeal to make it more flavorful.

Triple-Ginger Gingerbread

Ingredients:

• 1 1/4 cups all-purpose flour
• 1 cup whole-wheat flour
• 1 tsp. baking powder
• 1 tsp. baking soda
• 1/4 tsp. salt
• 3 tbsp. unsalted butter, softened
• 1/2 cup packed dark brown sugar
• 1 tbsp. mince peeled fresh ginger
• 2 tsp. ground ginger
• 1/4 tsp. ground cloves
• 1 cup fat-free buttermilk
• 1/2 cup egg substitute
• 2 tbsp. crystalized ginger, chopped
• 1 tsp. vanilla extract
• 1/4 cup + 2 tbsp. golden raisins

Makes 12 Servings (1 piece per serving)

1. Preheat the oven to 350 F; spray an 8-inch square baking pan with nonstick spray.
2. In a medium bowl, combine the all-purpose flour, whole wheat flour, baking powder, baking soda, and salt.
3. In a large bowl, with an electric mixer on high speed, beat the butter until creamy; add the brown sugar, ginger, ground ginger, and cloves, beating until fluffy. Stir in the buttermilk, egg substitute, crystalized ginger, and vanilla; stir in the flour mixture, then fold in the raisins. Scrape the batter into the pan. Bake until a toothpick inserted in the center comes out clean, 25-30 minutes.
4. Cool completely in the pan on a rack. Cut into 12 pieces.

WW POINTS VALUE: 3 pts.

 

Note: This recipe appears in the WW New Complete Cookbook. If you love ginger, this treat is for you. This is a nice treat to make and enjoy during the cold winter months. You can really taste the ginger in the aftertaste. It's also nice and moist and goes great with milk or tea. If you make this bread into mini loaves, they will make nice gifts for that special foodie.

Gingerbread People

Ingredients:

Cookies:

• 3 1/1 cups all-purpose flour
• 1 1/2 tsp. ground cinnamon
• 1 tsp. ground ginger
• 1 tsp. baking soda
• 1/2 tsp. ground cloves
• 1/2 tsp. salt
• 2/3 cup packed dark brown sugar
• 1/4 cup canola oil
• 3 tbsp. unsalted butter, softened
• 1/2 cup dark molasses
• 1 large egg
• 1 tsp. grated orange or lemon zest

Icing:

• 1 1/2 cups confectioners' sugar
• 3 tbsp. hot water
• 1/8 tsp. vanilla, orange, or lemon extract
• 1-2 drops food coloring (optional)

Makes 48 Servings (1 cookie per serving)

1. To prepare the cookies, in a large bowl, combine the flour, cinnamon, ginger, baking soda, cloves, and salt; set aside.
2. In a medium bowl, with an electric mixer on medium speed, beat the brown sugar, oil and butter until fluffy, 2 minutes. Beat in the molasses, egg, and zest. Gradually add in the flour mixture until combined.
3. Divide the dough into 3 sections; flatten each into a disc. Wrap each in plastic wrap and chill thoroughly, at least 2 hours and up to 2 days.
4. Preheat the oven to 375 F. Spray 2 baking sheets with nonstick spray.
5. Working one disk at a time and keeping the remaining dough in the refrigerator, roll the disk on a lightly floured counter t o1/4-inch thickness. Cut the dough with a 3-inch gingerbread man cutter into 16-inch cookies. Place on prepared baking sheet, 1 inch apart, and back until just barely dark, about 8 minutes. Repeat with the remaining 2 disks of dough. Cool on a rack.
6. To prepare the icing, in a medium bowl, stir together the confectioners' sugar, hot water, and flavored extract until smooth. If the icing is too thick, add, a few more drops of water. Tint with the food coloring, if desired. Decorate the thoroughly cooled gingerbread people with the icing.

WW POINTS VALUE: 2 pts.

Note: This recipe appears in the WW New Complete Cookbook. The holidays are here and you can have your gingerbread cookie and eat them too. Don't be intimidated by all the ingredients. When you follow the directions, the cookies turn out delicious. The longer you refrigerate or freeze the dough, the more flavorful the cookies will taste. The cookies will taste just as delicious without the icing. You can make this cookie any time of the year but use a different cookie cutter and they'll taste just as delicious. You can leave these cookies in a storage container in the refrigerator for up to a week and freeze them up to a month.

Molasses Spice & Raisin Cookies

Ingredients:

• 3/4 cup all-purpose flour
• 1/2 cup whole-wheat pastry flour
• 1 tsp. ground cinnamon
• 1/2 tsp. ground ginger
• 1/2 tsp. baking powder
• 1/4 tsp. baking soda
• 1/4 tsp. salt
• 1/2 cup packed dark brown sugar
• 1/4 cup light molasses
• 3 tbsp. canola oil
• 2 tbsp. unsweetened applesauce
• 1 large egg
• 3/4 cup raisins
• 1 cup confectioners' sugar
• 1 tbsp. low-fat milk

Makes 30 Servings ( 1 cookie per serving)

1. Preheat to the oven to 350 F. Line 2 baking sheets with parchment paper.
2. Whisk together all-purpose flour, pastry flour, cinnamon, ginger, baking powder & soda and salt in medium bowl. With electric mixer on low speed, beat brown sugar, molasses, oil, applesauce and egg in a large bowl until well blended. Add flour mixture and beat until combined. Stir in raisins. Let batter stand for 10 minutes.
3. Drop batter by heaping teaspoonfuls onto baking sheets, about 2 1/2 inches apart, making a total of 30 cookies. Bake one sheet at a time, until cookies spring back when pressed, about 10 minutes. Cool on baking sheet 1 minute before transferring with spatula to rack to cool completely.
4. Stir together confectioners' sugar and milk in a small bowl. Place sheet of wax paper under rack. Frost cookies with glaze. Let stand  until glaze sets, about 30 minutes.

WW POINTS VALUE: 2 pts.

 

Note: This recipe appears in the WW Tastier than Takeout Cookbook. These cookies are ridiculously good. I never thought I'd enjoy molasses cookies but I did. If you've ever heard of the term sugar and spice, that term certainly describes these cookies. I highly recommend adding a touch of ground nutmeg because the combination of cinnamon, nutmeg and ginger is a sweet and heavenly taste. The applesauce and the canola oil give the cookies the chewiness they so richly deserve. I highly recommend serving these cookies at any holiday or selling them at any bake sale because one bite of these and you'll be hooked.

 



Peanut Butter Choclate Chip Cupcake

Ingredients:

Cake:

• 1 cup unbleached all purpose flour
• 1 tsp. baking powder
• ¼ tsp. salt
• 6 tbsp. unsalted butter, at room temperature
• ¾ cup smooth all natural peanut butter, at room temperature
• ½ cup packed dark brown sugar
• ½ cup granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• ½ cup whole milk
• 2 cups semi-sweet chocolate chips

Frosting:

• 6 ounces unsalted butter, room temperature
• 1/2 cup confectioners’ sugar
• 1/2 teaspoon salt
• 1 cup creamy peanut butter, natural (or if you want a smoother look, go not-natural)
• 1/2 teaspoon pure vanilla extract
• 1/2 cup whole milk

 

Makes 12 Cupcakes
For Cakes:

1. Preheat oven to 350 degrees.
2. Combine milk and vanilla in small bowl. Combine flour, baking powder and salt in bowl. Beat butter and sugars in mixer until light and fluffy. Add eggs and blend until smooth. Slowly mix in peanut butter.
3.  Add half the flour mixture and blend slowly. When fully incorporated, add milk mixture. Continue to blend slowly. Add remaining flour mixture and mix on low speed just until incorporated. Add chocolate chips and fold in by hand.
4.  Scoop into 12 lined baking cups and bake for about 22 minutes, or until tops spring back when lightly touched and the edges are golden brown.

For Frosting:

1. Combine sugar and salt in bowl. Combine milk and vanilla in bowl.
2. Beat butter and peanut butter in mixer until smooth and creamy. Alternately add sugar and milk mixture until fully incorporated. Add additional milk for a softer consistency.
3. Frost on top of cooled cupcakes.

 WW POINTS VALUE: Who knows?

 

Note: This is Candace Nelson's official recipe for the official Sprinkles Peanut Butter Chocolate Chip cupcake. I highly recommend visiting a Sprinkles cupcakery if you ever have the chance. It's a cute little cupcake boutique where they sell a wide variety of gourmet cupcakes. You can also buy the cupcake mixes at the boutique as well but I think it's more fun to make the Sprinkles Cupcakes from scratch. This gourmet cupcake is sort of like a healthy cupcake because it's packed with protein (from all the peanut butter). I made these cupcakes last weekend during the football playoffs and they were delicious. I didn't have any peanut butter on hand so I used almond butter instead. I also added 2 tablespoons of unsweetened cocoa powder along with the all-purpose flour as well as 1/2 teaspoon of almond extract for a little more almond and chocolate taste. The results were successful. I couldn't get away from the almond and chocolate flavors. You can use any kind of nut butter in this recipe and I  think the cupcakes will still be delicious. The combinations of nuts and chocolate is so heavenly when it's done right. These treats are the perfect after-dinner treat and great for a party or get- together. Chef Nelson, you have done it again with your gourmet cupcakes. For more information on Sprinkles Cupcakes, visit www.sprinkles.com.

 

Barbecue Pork with Mop Sauce

Ingredients:

• 2 tbsp. packed dark brown sugar
• 1 tbsp. paprika
• 1 tbsp. chili powder
• 1 1/2 tsp. ground cumin
• 1 tsp. salt
• 1/4 tsp. cayenne
• Freshly ground black pepper to taste
• 2 pork tenderloins (1 1/2 lbs.), trimmed of all visible fat
• 1/3 cup ketchup
• 1/4 cup cider vinegar
• 2 tbsp. molasses
• 2 tsp. Worcestershire sauce

Makes 6 Servings

1. Spray the grill rack with nonstick spray; prepare the grill for indirect heating.
2. To prepare the spice rub, combine the brown sugar, paprika, chili powder, cumin, cayenne, salt and pepper in a bowl. Rub half of the mixture all over the pork and let stand for 15 minutes.
3. Meanwhile, to prepare the sauce, combine the ketchup, vinegar, molasses and Worcestershire sauce in a bowl.
4. Rub the pork with the remaining spice rub. Place over the indirect heat section of the grill. Grill 15 minutes. Turn the pork and grill until an instant-read thermometer inserted into the center of the meat registers 160 F, 12-15 minutes longer. Remove from the grill, cover loosely with foil, and let stand for 10 minutes before cutting each tenderloin into 12 slices. Serve with the sauce.

WW POINTS VALUE: 4 pts. (4 slices pork with about 2 tablespoons sauce)

 

Note: This recipe appears in the WW New Complete Cookbook. My mother and I were craving meat and she asked me to do a simple pork dinner with a side of green beans. I wanted to do a Mexican pork dish so I scrambled to find a pork dinner we'd both enjoy. I came across this one and I always wanted to try this recipe. This dish was SOO delicious. If you love barbecue, you will love this dish, I guarantee. It's called Mop sauce because it comes from North Carolina. North Carolinians marinate their barbecued meats with a dry spice rub and then serve their meats in a vinegary and spicy sauce that gets "mopped up" with a piece of bread. We really love this mop sauce because it was packed with so much flavor and was thick and gooey. It tasted better than the barbecue sauce you would get at the grocery store. I highly recommend making extra sauce because people will be going back for seconds after one taste. You can all use the spice rub and sauce on chicken, beef, turkey, salmon, catfish and even some vegetables when you're in the mood for barbecue.

Rhubarb Cherry Crumble

Ingredients:

• 2 cups uncooked rhubarb, washed, cut into bite-size pieces
• 2 cups fresh pitted cherries (halved if large)
• 1/2 cup cherry preserves
• 10 tbsp all-purpose flour
• 1/2 cup uncooked rolled oats
• 1/3 cup dark brown sugar
• 1/2 tsp ground cinnamon
• 1/4 tsp freshly grated nutmeg
• 1/4 tsp table salt, or to taste  
• 1/4 cup unsalted butter, chilled   

 Makes 9 Servings

1.  Preheat oven to 375ºF.
2. In a large bowl, combine rhubarb, cherries and preserves. When fruit is well coated, add 2 tablespoons flour; blend thoroughly. Spoon fruit into a 2-quart baking dish; set aside.
3. In another bowl, combine remaining 1/2 cup flour, oats, sugar, cinnamon, nutmeg and salt. Cut butter into small pieces and work it into flour mixture with a fork until it resembles coarse crumbs.
4. Spoon crumb topping over fruit and bake until fruit begins to bubble, about 25 to 30 minutes. Cool for 10 to 15 minutes.

WW POINTS VALUE: 5 pts

 

Note: This recipe appears on www.weightwatchers.com. This dessert is what I call Spring into Summer because it's where rhubarb and cherries meet to make a delicious dessert. I really love cherries and rhubarb; cherries and rhubarb go deliciously well together seasoned with cinnamon and nutmeg. Rhubarb always makes fruit taste better as does adding cinnamon and nutmeg. Cooked fruit is delicious and fruit cobbler in the summer is the best. I totally recommend serving this at your next gathering because it's a tasty way to end your meal. This cobbler is so delicious people will forget that it's good for them and they'll be asking for more and talking about it for days.

 



Pumpkin Waffles

Ingredients:

• 1 cup all-purpose flour
• 2 tsp baking powder
• 1/2 tsp baking soda
• 1/8 tsp salt
• 3/4 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1 large egg, lightly beaten
• 1/4 cup dark brown sugar, packed
• 1 tbsp vegetable oil
• 1/2 cup canned pumpkin
• 1 1/4 cup buttermilk
• cooking spray

Makes 5 Servings

1. Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, baking powder and next four ingredients in a large bowl; stir well with a whisk.
2. Combine egg, brown sugar, oil, pumpkin and buttermilk in a bowl; stir with a whisk until blended. Add pumpkin mixture to flour mixture and stir until well combined.
3. Coat a waffle iron with cooking spray; preheat. Spoon about 1⁄4 cup of batter per waffle onto hot waffle iron, spreading batter to edges. Cook 5 to 7 minutes or until steaming stops; repeat with remaining batter.

WW POINTS VALUE: 6 pts (serving size: 2 waffles)

 

Note: This recipe appears on www.weightwatchers.com. These were such a nice and filling treat for breakfast. Waffles are such a nice treat from time to time. Pumpkin waffles are perfect for this time of year because it's autumn and pumpkins are in season. Pumpkin also goes well with cinnamon, nutmeg and brown sugar. Maple syrup, melted butter or margarine and apple preserves are the perfect toppings for these waffles because these flavors compliment the pumpkin flavor. Waffles are great for breakfast, lunch or dinner and Weight Watchers has another winner with this waffle recipe.



Chocolate-Mint Brownies

Ingredients:

• 1 cup cake flour
• 1 cup unsweetened cocoa powder
• 1/4 tsp salt
• 1 cup fat-free egg substitute
• 1 cup packed dark brown sugar
• 3/4 cup dark corn syrup
• 3/4 cup apple butter
• 2 tbsp vegetable oil
• 1 oz. unsweetened chocolate baking square, melted
• 36 pieces Junior Mints, candies, chopped

Makes 24 Servings

1. Preheat oven to 350ºF. Coat a 9- x 13-inch baking pan with cooking spray.
2. In a large bowl, whisk together flour, cocoa and salt. In another large bowl, whisk together egg substitute, sugar, corn syrup, apple butter, oil and melted chocolate. Stir dry ingredients into wet ingredients until just blended.
3. Pour batter into prepared baking pan and sprinkle with candies. Bake until firm, about 30 to 35 minutes. Allow to cool completely before cutting into 24 squares. Yields 1 square per serving

WW POINTS VALUE: 4 pts

Note: This recipe appears on www.weightwatchers.com. How can you NOT love chocolate brownies? I found this recipe in the Chocolate cooking section and these brownies looked to good to pass up. These brownies are not your typical brownies with the unique ingredients. They are very chocolatey, minty and chewy and heavenly delicious. Replacing regular butter with apple butter makes these brownies much lower in fat, as well as moist and rich. These brownies are devilishly delicious you will be eating these again and again and make them you're new guilty pleasure.

Mini Chocolate Chip Cookies

Ingredients:

• 2 tbsp butter, softened
• 2 tsp canola oil
• 1/2 cup packed dark brown sugar
• 1 tsp vanilla extract
• 1/8 tsp salt
• 1 large egg white
• 3/4 cups all-purpose flour
• 1/4 tsp baking soda
• 1/2 cup semi-sweet choclate chips

Makes 48 Servings

1. Preheat oven to 375ºF.
2. In a medium bowl, cream together butter, oil and sugar. Add vanilla, salt and egg white; mix thoroughly to combine.
3. In a small bowl, mix together flour and baking soda; stir into batter. Add chocolate chips to batter; stir to distribute evenly throughout.
4. Drop 48 half-teaspoons of dough onto one or two large nonstick baking sheets, leaving a small amount of space between each cookie. Bake cookies until golden around edges, about 4 to 6 minutes; cool on a wire rack.

WW POINTS VALUE: 1 pt ( 1 cookie per serving)

Note: This recipe appears on www.weightwatchers.com. Who does not love chocoate chip cookies?! In my opinion, Nestle Tollhouse has THE BEST chocolate chip cookie recipe in the whole world. This recipe comes in a pretty close second. The secret ingredient: vanilla extract. A little bit of vanilla adds quite a bit of flavor. These cookies might be small but they pack a lot of flavor. You can sell these cookies at your kid's bake sale and no one will know the difference. You CAN still enjoy chocolate chip cookies even on a diet.



Warm Chocolate Pudding Cakes

Ingredients:

• 1 cup all-purpose flour
• 1/3 cup granulated sugar
• 1 1/2 tsp baking soda
• 5 tbsp unsweetened cocoa powder
• 2/3 cup fat-free vanilla yogurt
• 2 tbsp skim milk
• 2 tbsp reduced-calorie margarine, melted
• 1/4 cup dark brown sugar
• 1/4 cup fat-free fudge topping
• 6 tbsp boiling water

Make 6 Servings

1. Preheat oven to 350°F. Whisk together flour, 1/3 cup of sugar, baking soda and 3 tablespoons of cocoa powder. In another bowl, stir together yogurt, milk and margarine. Combine wet and dry ingredients with a few quick strokes; divide among six 8-ounce custard cups.
2. Stir together remaining 2 tablespoons of cocoa powder, fudge topping and brown sugar. Drop cocoa mixture by tablespoonfuls onto the center of each cup; top each with 1 tablespoon boiling water.
3. Bake until firm, about 12 to 15 minutes. Serve warm in custard cups.

WW POINTS VALUE: 6 pts.

Note: This recipe appears on www.weightwatchers.com. Calling all chocolate lovers! This is a wonderful dessert for this upcoming winter season. This dessert will warm your kitchen and your soul because it's that delicious. Who knew that an individual chocolate cake with a chocolate pudding center would be so delicious? Even though the original directions say bake for 12-15 minutes, bake the cakes for 15-20 minutes for a cakey flavor.



Sweet Potato & Red Beet Drum with Almond Flakes in a Raw Sugar-Balsamic Sauce

Ingredients:

• 1 small sweet potato, peeled and sliced
• 1/4 red beet, cooked and sliced
• 1 1/2 cups water
• 2 oz. dark brown sugar
• 2 oz. granulated sugar
• the juice of 1 lime
• 3 pieces star anise
• 1 cinnamon stick
• 1/2 tsp ground cinnamon
• 1/2 tbsp balsamic vinegar
• 2 tbsp almond flakes, roasted and chopped
• 1/2 slice pineapple to garnish

Makes 2 Servings

1. Pre-cook the sweet potato in a pot filled with water for 3-5 minutes.
2. Heat the water in a skillet; add the brown sugar and sugar, stirring until it dissolves. Add the star anise, cinnamon stick, lime juice, the sweet potato and simmer for 10-15 minutes.
3. Remove the anise, cinnamon stick and sweet potato from the pan; reserve the pan from the liquid. Make a puree of the sweet potato with some of the liquid that stayed in the pan or some water.
4. For the sauce, add the balsamic vinegar into the pan where the sweet potato was cooked and mix well (reheat of the sauce os too thick).
5. To serve, grab a round cookie cutter and make round beet slices. With the same cookie cutter place one layer of the sweet potato puree and 1 red beet slice ( 2 layers each). Sprinkle the almond flakes on top and garnish witht he pineapple slice and the sauce.

WW POINTS VALUE: Who Knows?

Note: This recipe is something I learned at the Cocina Cosmopolita Culinary School in Playa Del Carmen, Mexico. I never had sweet potato or red beet before and I was anxious to try this. I felt like I was training for Iron Chef America with all the ingredients and tools I was using to make this dish. This dish is considered to be a dessert in Mexico but  I would serve this as a light dinner. I don't consider sweet potatoes or beets to be dessert but they do taste good together.