Reindeer Poops (aka Crackle Spice Drops)

These delicious cookies are moist and tender with a hint of spice - great for a snack or holiday party. MADE AND APPROVED!!! (Oh, and renamed - formerly know as "Crackle Spice Drops" - Reindeer Poops is waaayyy better.)


Ingredients

1/2 cup(s) Brummel & Brown
1/2 cup(s) Brown Sugar Blend
3 tbsp All Whites (Egg whites)
1 Tbsp vanilla extract
2 cup(s) all-purpose flour
1/2 tsp baking soda
1/4 tsp table salt
1 Tbsp pumpkin pie spice
1/4 cup(s) powdered sugar

Instructions
Preheat oven to 375°F.

In a mixing bowl, on medium speed, beat margarine with brown sugar until creamy. Add egg and vanilla extract; beat until light and fluffy. Stir in flour, baking soda, salt and spice.

Use a tablespoon measure "thing" filled flat to top with dough, take out, and make a bit round. Roll dough into powdered sugar to coat. Place onto sprayed baking sheet. Bake 10 mins.

Makes 24 servings. 1 point per serving.

Pecan Tartlets

3 large eggs
1/8 t. salt
1 T. butter, melted
1/3 c. dark brown corn syrup
2/3 c. dark brown sugar
1 t/ vanilla
1/3 c. chopped pecans
24 pecan halves


Preheat oven to 450 degrees. Spray a 12 slot muffin pan with pam. In a bowl beat eggs and salt. Add melted butter, corn syrup, brown sugar, vanilla and beat well. Blend in chopped pecans and spoon mixture half way up each muffin cup. Place 2 pecan halves on each. Bake for 17 minutes. Reduce heat to 350 degrees and bake until toothpick inserted in the middle comes out clean, about 15-20 minutes. Remove, cool, serve.
12 servings at 3 points each.


Make sure you watch these because we made them last year and they cooked faster than the instructions were telling.

French Country Skillet Chicken

4 4oz. skinless/boneless chicken breasts
2 T. olive oil
½ cup white wine
½ cup water
Knorr Vegtable Soup Mix
1 t. tarragon (optional)
1 t. salt and pepper
½ cup fat free or light sour cream
1 medium yellow onion chopped (optional)
1 package of slice mushrooms (optional)

Heat oil in skillet on medium heat. Season chicken with salt and pepper, cook until light brown. Remove chicken from skillet and set aside, stir in vegetable soup mix, wine, water, and optional tarragon. Return chicken, cover and simmer on low for 15-20 minutes. Cook mushrooms and onions in a separate pan. Remove chicken from the sauce and whisk in sour cream, then add mushrooms and onions. Serve chicken with sauce on top
I usually serve this on top of brown rice and then with a side vegetable! Of course you will have to add points for the rice.

**If you would like to use this recipe, but you aren’t in the mood for chicken then just change the ½ cup white wine to a ½ cup red or sherry wine and the meat for pork tenderloin.

4 servings
5 points per serving

Stuffed Bell Peppers

Make 5 stuffed peppers
3 points per stuffed pepper

5 green bell peppers, cleaned with top cut off and seeded. (you may have to cut off bottom in order for them to sit on the pan when you bake them)
1/2 lb. ground lean ground
1/2 onion, chopped
1 tablespoon of minced garlic
1 package of mushrooms; chopped or slices
1/2 package of fresh spinach
14.5 oz. can rotel, drained
1 cup cooked brown rice
15 oz. can tomato sauce (3 tablespoons added to mixture; rest of the can used to top your pepper as your desire)

Take bell peppers and place on the grill to give them a little color and cook them. About 15 minutes on the grill. While those are on the grill, in a deep pan saute onions, garlic and ground beef until the beef is browned. Add mushrooms, spinach, drained rotel and cooked rice. Cook until spinach and mushrooms are soft. Add in 3 tablespoons of tomato sauce to mixture and stir in. Remove from heat.

Place the peppers on a baking sheet and stuff each pepper with the mixture. You can sprinkle with parm cheese if you wish! Bake the peppers on 350 for 10-15 minutes. Remove from the oven and serve. Top with as much of the remaining tomato sauce.

Good sides for this meal are: Salad, fruit salad and bread!

Corn Cake

1/2 cup uncooked cornmeal
3/4 tsp. salt
1 tsp. sugar
2 tsp. baking powder
1 pound frozen corn kernels
1/2 cup skim milk
1 tbsp. light butter
1 tbsp. oliver oil
1 medium onion
3/4 cup eggbeaters
4 oz. shredded part skim mozzarella cheese

Heat oven to 400 degrees. In a pan melt the butter and heat the oil. Add onions and cook until soft, about 10 minutes. In a large bowl mix cornmeal, salt, sugar, baking powder and set aside. In a food processor or blender puree 1/2 the corrn and milk, then add the eggbeaters. Then combine cheese, onions and dry mixture in the large bowl. Add the puree mixture to the large bowl and the rest of the corn kernels and mix all ingredients together. Pour into a 9x13 baking oan that is greased and bake for 30 minutes.

12 servings
2 points per serving

Baked Potato Skins with Creamy Spinach and Turkey Bacon

3 medium potatoes; baked and sliced in half (cooled)
1 spray cooking spray
20 oz. chopped frozen spinach, thawed and squeezed dry
4 oz. light cream cheese (room temp)
1/4 tsp. salt
1/4 tsp. pepper
3 slices of turkey bacon (cooked and crumbled)

Preheat the over to 400 degrees. Scoop out flesh of potatoes, leaving 1/4 potato flesh in. Place halves on baking sheet and coat with cooking spray. Bake until light brown (about 15 minutes). While baking, combine spinach, cream cheese, salt and pepper in a medium bowl. Spoon 3 tbsp. of mixture into each potato half. Bake until warmed through. Remove from oven and top with 1 tbsp bacon.

1 potato half per serving
2 points per serving

Autumn Soup

1 lb 96/4 lean ground beef
1 Med onion
1 - 32oz box beef broth
1 can kidney bean
1 can ranch style beans
2 cans diced tomatoes
2 cans Veg-All mixed veggies
1 can Glory Seasoned Green Beans
1 can Glory Okra, Tomoatoes and Corn
1 can Rotel

In stock pot, brown ground beef and onion on med heat until meat is brown and onions are tender. Drain. Add remaining ingredients. Bring to a boil. Reduce heat and simmer on low 20 Minutes.

Serving size 1 cup - 2 points