This cookie is like a chocolate-chip cookie - only in reverse. I must admit, it's a recipe off the back of a Nestle White Chocolate Chip bag so all the credit goes to the baking people at Nestle House. All you have to do is get out some classic cookie baking ingredients, including baking cocoa (that makes the chocolate part of the cookie dough). The family here at the Skitt House recently tried this flip-flopped chocolate cookie with white chips for the first time and gave it a resounding "thumbs up". So give something backwards a try. You'll like it!
2 & 1/4 cup all-purpose flour
2/3 cup baking cocoa
1 tsp. baking soda
1/4 tsp. salt
1 cup (2 sticks) butter, softened
3/4 cup granulated sugar
2/3 cup packed brown sugar
1 tsp. vanilla extract
2 large eggs
2 cups (12 oz. pkg.) Nestle Toll House Premier White Chocolate Chips
Preheat oven to 350 degrees.
Combine: flour, cocoa, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar, and vanilla in large bowl until creamy. Add eggs, one at a time, beating well. Gradually beat in flour mixture. Stir in morsels. Drop by well-rounded tsp. onto ungreased baking sheet.
Bake 9-11 minutes or until centers are set. Cool on baking sheets for 2 minutes; remove to wire racks and cool.
Hint: My ten-year-old son and his soccer buddy liked these cookies warm, right out the oven!
Monday
Nanna's Homemade Potato Stuffing
This potato stuffing recipe is tried and true. It is not your typical "heavily herbed" stuffing. My family loves this recipe handed down from my grandmother - my Nanna. It is moist, mild and very tasty. This dish is a Thanksgiving tradition in the Zweitzig family and it tastes great reheated too (and I don't say that about many dishes)! I need to apologize in advance about the vagueness of the directions. After all, it is something that my grandmother made without following a recipe. Enjoy this delicious side dish with your turkey this year!
1/4 mashed potato ratio to 3/4 bread (use homemade mashed potatoes)
Celery, diced with onion and cook until tender.
Add to mashed potatoes, 1 egg and parsley.
Wet the bread and crumble.
Add salt, pepper and a little onion powder to taste.
If dry, add some milk.
Mix and bake in covered pan at 325 degrees until heated.
My mom's version is as follows: She says she likes to use more mashed potatoes. For ease she uses instant potatoes - about 6 cups of finished mashed potatoes. Add a can of cream of celery soup. Chop up bread & add until right consistency. Add parsley, onion powder, salt and pepper to taste. Spray bottom of pan with cooking spray. Cover in foil & heat in oven.
Here's a money saving hint from my mom - save the ends of bread loaves and freeze them for use in this recipe. Like the saying goes, "A penny saved is a penny earned!"
1/4 mashed potato ratio to 3/4 bread (use homemade mashed potatoes)
Celery, diced with onion and cook until tender.
Add to mashed potatoes, 1 egg and parsley.
Wet the bread and crumble.
Add salt, pepper and a little onion powder to taste.
If dry, add some milk.
Mix and bake in covered pan at 325 degrees until heated.
My mom's version is as follows: She says she likes to use more mashed potatoes. For ease she uses instant potatoes - about 6 cups of finished mashed potatoes. Add a can of cream of celery soup. Chop up bread & add until right consistency. Add parsley, onion powder, salt and pepper to taste. Spray bottom of pan with cooking spray. Cover in foil & heat in oven.
Here's a money saving hint from my mom - save the ends of bread loaves and freeze them for use in this recipe. Like the saying goes, "A penny saved is a penny earned!"
Berry Yogurt Cups
Here's a quick and easy recipe that is berry good! This fruity no-bake treat can be eaten alone or with any meal. Try it with any combination of your favorite fruits. This recipe makes four servings so if you're making a solo portion, adjust accordingly. Enjoy!
1-1/2 c. sliced fresh strawberries
1-1/2 c. fresh blueberries
1 six oz. container of lowfat vanilla yogurt
1 teaspoon sugar (I use organic or raw sugar)
1/8 to 1/4 t. ground cinnamon
Divide strawberries and blueberries among four individual serving dishes. In a small bowl, combine the yogurt, sugar and cinnamon; spoon over fruit evenly. The fruit is the major portion of this dish and the yogurt acts more like a creamy dressing.
WW value - For my single serving portion, I used about about 2 oz. lowfat organic vanilla yogurt (about 1/3 of a six oz. container or 1/4 c. yogurt from a large container). I figured with the type of yogurt that I bought that my yogurt portion is worth 1 pt. on the WW program with the added 1/4 t. of sugar. Look at the nutritional information on the yogurt that you buy and adjust accordingly. If you make all 6 oz. of the yogurt dressing at once, you can save the rest for later in the week. My single serving of fruit was a 1/2 c. mixed berries. As always, fruit 0 points on the Points Plus Plan.
Original Recipe Credit: Comfort Food Diet Cookbook
1-1/2 c. sliced fresh strawberries
1-1/2 c. fresh blueberries
1 six oz. container of lowfat vanilla yogurt
1 teaspoon sugar (I use organic or raw sugar)
1/8 to 1/4 t. ground cinnamon
Divide strawberries and blueberries among four individual serving dishes. In a small bowl, combine the yogurt, sugar and cinnamon; spoon over fruit evenly. The fruit is the major portion of this dish and the yogurt acts more like a creamy dressing.
WW value - For my single serving portion, I used about about 2 oz. lowfat organic vanilla yogurt (about 1/3 of a six oz. container or 1/4 c. yogurt from a large container). I figured with the type of yogurt that I bought that my yogurt portion is worth 1 pt. on the WW program with the added 1/4 t. of sugar. Look at the nutritional information on the yogurt that you buy and adjust accordingly. If you make all 6 oz. of the yogurt dressing at once, you can save the rest for later in the week. My single serving of fruit was a 1/2 c. mixed berries. As always, fruit 0 points on the Points Plus Plan.
Original Recipe Credit: Comfort Food Diet Cookbook
Very Veggie Vegetable Soup
Okay, get ready to be vegged out - really this soup is full of loads of vegetables and surprise - it tastes good too! I modified a Weight Watchers recipe to my taste and veggie preferences. It makes about 4 servings and because of the corn & peas, it's probably worth 1 point on the WW plan to play it safe since corn and peas are starchy vegetables. (The WW plan recipe doesn't use celery but uses carrots that you saute, it doesn't use as much tomato paste, only 1 TBSP, & it skips the mixed veggies and uses spinach and zucchini instead, however theirs is 0 points.) So take your pick! Below is my recipe.
Very Veggie Vegetable Soup
1/4 onion, diced
1 piece of celery, diced
2 minced garlic cloves
1 cup diced green cabbage
1 container of low-salt or organic beef broth (32 oz.)
1/2 small can of tomato paste (3 oz. of a 6 oz. can)
1/2 tsp. dried basil
1/4 tsp. dried oregano
1/4 tsp. salt
1/2 package of frozen mixed vegetables (my bag of organic veggies had corn, peas, beans, & carrots)
Spray a large saucepan with nonstick cooking spray, heat. Saute the onion, garlic, & celery over low heat until softened, about 5 minutes. Add broth and tomato paste, basil, oregano, and salt, (I just added a pinch of the basil, oregano, & salt) heat and mix until tomato paste is dissolved. Add cabbage and frozen mixed vegetables and stir. Bring to a boil. Reduce heat and simmer covered about 20 minutes. Serve hot.
Very Veggie Vegetable Soup
1/4 onion, diced
1 piece of celery, diced
2 minced garlic cloves
1 cup diced green cabbage
1 container of low-salt or organic beef broth (32 oz.)
1/2 small can of tomato paste (3 oz. of a 6 oz. can)
1/2 tsp. dried basil
1/4 tsp. dried oregano
1/4 tsp. salt
1/2 package of frozen mixed vegetables (my bag of organic veggies had corn, peas, beans, & carrots)
Spray a large saucepan with nonstick cooking spray, heat. Saute the onion, garlic, & celery over low heat until softened, about 5 minutes. Add broth and tomato paste, basil, oregano, and salt, (I just added a pinch of the basil, oregano, & salt) heat and mix until tomato paste is dissolved. Add cabbage and frozen mixed vegetables and stir. Bring to a boil. Reduce heat and simmer covered about 20 minutes. Serve hot.
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