Recipe Corner: Weight Watchers Cinnamon-Pecan Streusel Cake

	Weight Watchers Cinnamon Pecan Streusel Cake Serves 16 5pp Oh my goodness this was sooooooooooo good; pretty simple to make! I think I might add a little more vanilla next time, it's got a pretty strong cinnamon flavor so if you aren't too big on cinnamon just use a little less than suggested below! Ingredients:
	1 3/4 cup(s) all-purpose flour
	2 tsp baking powder
	1 tsp baking soda
	1/2 tsp table salt
	3/4 cup(s) sugar
	3 Tbsp salted butter
	1 cup(s) fat free sour cream
	2 tsp vanilla extract
	2 large egg(s)
	1/3 cup(s) packed light brown sugar
	1/4 cup(s) chopped pecans, toasted
	1 1/2 tsp ground cinnamon
	1/2 cup(s) powdered sugar
	2 tsp fat free skim milk
	1/2 tsp vanilla extract

Instructions

• Preheat oven to 350°F.
• Coat an 8-inch square baking pan with cooking spray.
• Combine flour and next three ingredients. Set aside.
• Beat sugar and butter with a mixer at medium speed until well blended. Add sour cream, vanilla and eggs; beat well. Add flour mixture to butter mixture, beating just until dry ingredients are moist. Combine brown sugar, pecans and cinnamon in a small bowl.
• Spoon half of batter into prepared pan; sprinkle evenly with half of brown sugar mixture. Spoon remaining batter over brown sugar mixture and spread evenly. Sprinkle remaining brown sugar mixture over batter. Bake at 350°F for 40 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 15 minutes on a wire rack.
• Combine powdered sugar, milk and 1⁄2 teaspoon vanilla in a small bowl; stir until smooth. Drizzle over coffee cake cut and serve.

Cinnamon-Pecan Streusel Cake

 Facebook.com/irunbecauseiliketoeat
Source: WeightWatchers.com 

Recipe Corner: Weight Watchers Chicken-Mushroom Hash Casserole

Weight Watchers Chicken-Mushroom Hash Casserole
Serves 4
5pts/6pp

Ingredients:

1 cup fresh whole wheat bread crumbs (2 slices of bread)
3 tablespoons grated Romano cheese
2 tablespoons chopped fresh parsley
2 teaspoons olive oil
1 onion, chopped
1 celery stalk, chopped
1 small red pepper, diced
1 cup chopped white mushrooms
1/4 teaspoon salt
1/4 teaspoon black pepper
1 lb skinless boneless chicken, cut into 1/4 inch pieces
1 tablespoon all purpose flour
1 teaspoon dried thyme
1 cup fat free milk

Directions:

1. Preheat oven to 350, Spray shallow 2 quart casserole dish with nonstick spray.

2. To make crumb topping, mix together bread crumbs, Romano cheese and parsley in small bowl.

3. Heat oil in nonstick skillet over medium heat. Add onion, celery, and bell pepper; cook, stirring, until softened, about 5 minutes. Add mushrooms and sprinkle with 1/4 tsp salt, 1/8 tsp black pepper. Cook, stirring, until mushrooms give up their liquid and liquid is evaporated, about 5 minutes longer.

4. Add chicken to skillet; sprinkle with flour, thyme, remaining 1/8 tsp black pepper. Cook stirring, until chicken is no longer pink, about 5 minutes. Stir in milk; cook, stirring constantly, until sauce bubbles and thickens, about 3 minutes.

5. Spoon hash into prepared casserole; sprinkle evenly with crumb mixture. Baked until golden brown, about 30 minutes. 

Chicken-Mushroom Hash Casserole with Parmesan Green Beans

Serves 4....the cookbook says 1 generous cup, I just cut the casserole into four slices and serve.
Per Serving:
241 calories/ 6g fat/  17g carb/ 7g sugar/ 3g fiber/ 640mg sodium/ 29g protein 

Source: Weight Watchers Complete Cookbook
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Recipe Corner: Healhty Buttermilk Donuts

Hey y'all, it's been a bit since I posted a recipe, I've gotten overwhelmed with family issues lately and I find myself making the same meals a lot, which is fine it works for us as a family....but it makes for some boring blogging. Today my son wanted to go to Dunkin Donuts and believe me it was tempting. I love me some DD iced coffee with either the butter pecan or cookie dough flavoring....but 7pp for a medium coffee isn't a great choice....especially since I had it yesterday.  So I asked him what he thought of making our own donuts...which he loved the idea. He loves baking with me, and I really enjoy baking with him. So I hit google and came across this recipe, I'm a big fan of baking with buttermilk, I love everything I've made with it so far so I wanted to try this one. It is super tasty and very simple to make! I don't have a donut pan so I had to improvise, I used a cake pop pan to make "munchkins" and then I used my mini bunt cake pan to finish off the batter. I really liked them without any toppings but my son and daughter wanted something so we made two quick glazes one almond, one orange, they also liked adding a little creamed honey to them. If you follow the link above to the original recipe they have some other topping options as well. So you can play with your toppings just remember to count what you add!!!!  I hope you enjoy it!


Healthy Buttermilk Donuts
Source: Health.com
http://www.health.com/health/recipe/0,,10000002012979,00.html


Serves 14
4pp/3pts

Ingredients

• Nonstick cooking spray
• 1 cup whole-wheat flour
• 1 cup all-purpose flour
• 1/2 cup sugar
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon ground nutmeg
• 1/2 teaspoon salt
• 3/4 cup low-fat buttermilk (1%)
• 2 large eggs
• 1/4 cup honey
• 2 tablespoons melted butter
• 1 tablespoon vanilla extract

Preparation

1. Preheat oven to 425°. Lightly coat a doughnut pan with cooking spray.
2. Combine flours and next 4 ingredients (through salt) in a large bowl, stirring well with a whisk.
3. Combine buttermilk, eggs, honey, butter, and vanilla, stirring well with a whisk. Add buttermilk mixture to flour mixture; whisk just until combined.
4. Spoon batter into doughnut pans, filling twothirds full. Bake in middle of oven until doughnuts spring back when touched and are golden on bottom (about 8 minutes). Let cool in pan slightly (about 4 minutes); turn out. Coat with toppings (see ideas, below), if desired.

Mini Donuts

Munchkins

• Yield: Makes 14 servings (Serving size: 1 plain doughnut)

Nutritional Information

Calories per serving:	140
Fat per serving:	3g
Saturated fat per serving:	1g
Monounsaturated fat per serving:	1g
Polyunsaturated fat per serving:	0g
Cholesterol per serving:	35mg
Protein per serving:	3g
Carbohydrates per serving:	26g
Sugars per serving:	13g
Fiber per serving:	1g
Iron per serving:	1mg
Sodium per serving:	165mg
Calcium per serving:	59mg