Peanut Butter Chocolate Cheesecake Cups  

Friday, July 17, 2009


INGREDIENTS:

-36 Reduced-Fat Chocolate Wafers
-1/4 cup SPLENDA(R) No Calorie Sweetener, Granulated
-5 tablespoons light butter, melted
-1/2 cup SPLENDA(R) No Calorie Sweetener, Granulated
-3 tablespoons reduced fat peanut butter
-3 tablespoons reduced fat cream cheese
-4 ounces unsweetened chocolate
-8 ounces reduced fat cream cheese
-1 3/4 cups SPLENDA(R) No Calorie Sweetener, Granulated
-1/2 cup skim milk
-1/2 cup egg substitute
-1 teaspoon vanilla
-2 ounces sugar-free chocolate, melted (optional)

NUTRITION INFORMATION:

-Calories: 110 kcal
-Carbohydrates: 8 g
-Dietary Fiber: 0 g
-Fat: 7 g
-Protein: 3 g
-Sugars: 2 g

COOKING DIRECTIONS:

-Preheat oven to 350 degrees F.

-Make CRUST. Crush cookies into fine crumbs. Blend all crust ingredients together in a small bowl. Stir until well blended. Set aside.

-Make PEANUT BUTTER CENTER. Place all center ingredients in a small bowl. Mix until well blended. Set aside.

-Make CHOCOLATE FILLING. Melt chocolate in small saucepan over low heat. Set aside. Place cream cheese and SPLENDA(R) Granulated Sweetener in a small mixing bowl. Beat until soft. Slowly add skim milk. Mix, using a wire whisk, until smooth. Add melted chocolate. Stir well. Add egg substitute and vanilla. Mix until well blended. Set aside.

-Assemble CUPS. Place 24 mini size foil baking cups on a sheet pan. Evenly divide crust between the 24 baking cups. Firmly press crusts into the bottom of the cups. Place approx. 1/2 tsp of the peanut butter center in the center of each crust-lined baking cup. Spoon chocolate filling into each baking cup. Firmly tap sheet pan on countertop to remove any air bubbles.

-Bake in a preheated 350 degrees F oven 10-15 minutes, or until slightly firm to the touch. Chill for approx. 2 hours before serving. Drizzle optional melted chocolate over the top for a garnish.

Yield: 24 servings

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Oriental Chicken Wings  


Ingredients:

6 chicken wings
1 sm. clove garlic
1 scallion
1/4 c. soy sauce
2 tbsp. honey
2 tsp. rice-wine vinegar
1/2 tsp. grated ginger
1/2 tsp. oriental sesame oil
Pinch of cayenne
1 tsp. sesame seeds
1 tbsp. chopped fresh coriander or parsley

Cooking Instructions:

Remove wing tips and cut wings in half at the joint. Mince garlic and scallion. Combine soy sauce, honey, vinegar, garlic, ginger, oil and cayenne in a microwave safe dish. Add wings and turn to coat. Marinate at least 30 minutes, turning twice. Put larger wings at the edge of the dish. Cover with plastic and vent. Microwave on high for 5 minutes. Rotate plate and cook 5 minutes longer. Transfer wings to a serving plate. Return marinade to oven and cook, partially covered on high for 2 minutes. Pour marinade over wings and turn to coat. Sprinkle with sesame seeds, scallion and coriander. 12 pieces.

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Oriental Chicken Tenders Curried Peanut Chicken  

Tuesday, July 7, 2009


  • 1 c. soy sauce
  • 1/3 c. sugar
  • 4 tsp. vegetable oil
  • 1 1/2 tsp. ground ginger
  • 1 tsp. five spice powder
  • 2 bunches green onion
  • 16 chicken tenders (approx. 2 lbs.)
Blend soy sauce, sugar, oil, ginger and five spice powder in a large bowl until the sugar dissolves. Stir in green onions. Add chicken tenders to marinade. Turn to coat. Cover chicken and refrigerate overnight. Preheat oven to 350 degrees. Drain chicken RESERVING MARINADE. Arrange chicken in dish and bake until brown and tender, while basting occasionally with marinade.

  • 4 halves skinned & boned chicken
  • breasts
  • 2 c. half & half
  • 1 1/2 c. mayonnaise
  • 3 tbsp. mango chutney
  • 2 tbsp. dry sherry
  • 1 tbsp. sherry vinegar
  • 2 tbsp. plus 1 tsp. curry powder
  • 1 tsp. turmeric
  • 2 c. finely chopped salted roasted
  • peanuts
Preheat oven to 350 degrees. Place chicken breasts in a shallow baking dish just large enough to hold them. Pour half and half over them and bake for 30 minutes. Let cool and cut in 1 inch cubes. Process mayonnaise,chutney, sherry, vinegar, curry powder and turmeric in a blender or food processor. Dip chicken pieces into the curry mayonnaise and roll in the chopped nuts. Refrigerate 30 minutes. Arrange on a serving plate with fancy toothpicks.

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