Parmesan Garlic Chicken

Ingredients:
1/2 grated parmesan cheese
1 envelope Good Seasons Italian Dressing Mix
6 boneless chicken breast halves (2 lbs)
1/2 t garlic powder

Directions:
Mix cheese, garlic powder, and salad dressing mix. Moisten chicken with water; coat with cheese mixture. Place in shallow baking dish. Bake at 400 degrees for 20-25 minutes or until chicken is cooked through.

Peanut Butter Cup Cookies

Ingredients:
1 3/4 cups all-purpose flour
1/2 teaspoon salt
1 teaspoon baking soda
1/2 cup butter, softened
1/2 cup white sugar
1/2 cup peanut butter
1/2 cup packed brown sugar
1 egg, beaten
1 teaspoon vanilla extract
2 tablespoons milk
40 miniature chocolate covered peanut butter cups, unwrapped

Directions:
Preheat oven to 375 degrees F .In a small bowl sift together the flour, salt and baking soda; set aside. In a large bowl cream together the butter, sugar, peanut butter and brown sugar until fluffy. Beat in the egg,vanilla and milk. Slowly add the flour mixture; mix well (at this point you can store the dough in the refrigerator until you are ready to make the cookies). Shape the dough into approximately 40 balls and place each into an ungreased mini muffin pan. Bake at 375 degrees for 8 minutes. Remove from oven and immediately press a mini peanut butter cup into each ball. Cool and carefully remove from pan; the chocolate will be runny for several hours.

Ginger-Pumpkin Ice Cream Cookies

Pumpkin Ice Cream
Ingredients:
1 1/2 cups light cream
6 egg yolks
3/4 cup sugar
1/2 teaspoon vanilla extract
1 teaspoon pumpkin pie spice
1/2 teaspoon cinnamon
1 1/2 cups heavy cream
1 1/2 cups canned solid pack pumpkin

Directions:
Scald light cream in a heavy saucepan. Whisk yolks, sugar, and vanilla in a medium bowl. Gradually whisk in the light cream, add the spice. Return to saucepan and stir over medium-low heat until the mixture thickens, about 10 minutes; do not boil. Removed from heat. Whisk in the heavy cream and the pumpkin. Strain into bowl. Refrigerate until well chilled. Freeze in your ice cream maker according to manufacturer's directions.

Big Soft Ginger Cookies
Ingredients:
2 1/4 cups all-purpose flour
2 teaspoons ground ginger
1 teaspoon baking soda
3/4 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon salt
3/4 cup margarine, softened
1 cup white sugar
1 egg
1 tablespoon water
1/4 cup molasses
2 tablespoons white sugar

Directions:
Preheat oven to 350 degrees F (175 degrees C). Sift together the flour, ginger, baking soda, cinnamon, cloves, and salt. Set aside.In a large bowl, cream together the margarine and 1 cup sugar until light and fluffy. Beat in the egg, then stir in the water and molasses. Gradually stir the sifted ingredients into the molasses mixture. Shape dough into walnut sized balls, and roll them in the remaining 2 tablespoons of sugar. Place the cookies 2 inches apart onto an ungreased cookie sheet, and flatten slightly.Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely. Store in an airtight container.

Cranberry Pistachio Bars

Ingredients:
Crust:
1 cup all-purpose flour
1/3 cup firmly packed brown sugar
1/2 cup butter

Topping:
1 egg, beaten
1/4 cup sugar
1/4 cup firmly packed brown sugar
2 tablespoons all purpose flour
1/2 teaspoon vanilla
1 cup chopped fresh cranberries
1/4 cup coarsely chopped pistachio nuts
powdered sugar

Directions:
Heat oven to 375°F. Combine 1 cup flour and 1/3 cup brown sugar in small bowl. Cut in butter with pastry blender or fork until mixture resembles coarse crumbs. Press onto bottom of ungreased 8-inch square baking pan. Bake for 12 to 15 minutes or until lightly browned. Meanwhile, combine egg, sugar, 1/4 cup brown sugar, 2 tablespoons flour and vanilla in same small bowl. Stir in cranberries and nuts. Pour over hot, partially baked crust. Continue baking for 20 to 25 minutes or until filling is set. Cool completely on wire rack. Sprinkle with powdered sugar; cut into bars with sharp knife.

Bunco Salad

Ingredients:
3+ stalks of torn Romaine lettuce
1 medium apple (I used a gala)
1 medium pear
1/2 C dried cranberries
1 C chopped cashews
lemon juice
1/2 C shredded cheese (parm or swiss)

dressing:
1/2 C sugar
1/3 C cider or red wine vinegar
1 T onion powder
2 T poppyseeds
2 T lemon juice
1/2 t salt
2/3 C oil

Directions:
Peel apple and pear and cut into small cubes. Soak in lemon juice to keep from browning. Put all ingredients in a salad bowl, adding cashews just before serving.

Mix the dressing and add as desired. I found it made more dressing than was needed.

Black Bottom Cheesecakes

Ingredients:
Filling:
1 - 8 oz pkg cream cheese
1/3 cup sugar
1 egg
pinch salt
1/2 tsp vanilla
Cupcakes:
2 1/2 cups flour
1/3 cup baking cocoa, sifted
1/2 tsp salt
1 1/4 cups sugar
1 1/2 tsp soda
1 large egg
1 1/2 cups water
1 1/2 Tbsp vinegar
1/2 cup oil
1 tsp vanilla
Topping: cherry pie filling

Directions:
In small bowl, blend filling ingredients until smooth, with mixer. Set aside.
In medium bowl, combine dry ingredients.
In large mixing bowl, beat egg, water, vinegar, oil and vanilla.
Stir in dry ingredients, until smooth.
Fill well greased cupcake tins, 3/4 full - if using mini size (1/2 full if using large size). This recipe will make about 48 tiny cupcakes.
Drop a 1/2 tsp of cheese filling in center of each cupcake. (1 tsp for larger size)
Bake at 350ºF for 15 min ( 20-25 min for larger size)

Split Pea Soup (Weight Watchers)

Ingredients:
2 cups split peas, washed
1 bay leaf
2 quarts water
1/4 cup snipped fresh parsley
1 cup sliced celery
1/2 teaspoon crushed oregano
1/2 cup diced onion
1/2 teaspoon crushed basil
1 cup chopped carrots
1 teaspoon dried Italian seasoning
1 cup diced potato
1/2 teaspoon salt
1 clove garlic, minced
pinch cayenne

Direcctions:
Combine all ingredients in a Dutch oven. Bring to a boil. Reduced heat, cover and simmer 1 hour or until split peas are cooked through. Remove bay leaf before serving.
Yield: 10 servings1 POINT per serving