For today's grazing table I made Artichoke Tarts and No-Bake Cookies. Both are fabulous recipes. The Artichoke Tarts actually came from Weight Watchers, however, I failed to use Fat-Free Cream Cheese or Low-Fat Cheddar Cheese, so I guess my batch really isn't diet friendly at this point. Delicious nonetheless and quite a hit with my co-workers! Oh, and I substituted a Monterery Jack blend cheese instead of Cheddar.Artichoke Tarts
6 spray(s) cooking spray
16 pieces wonton wrapper(s)
1/4 cup(s) low-fat shredded cheddar cheese
4 oz fat-free cream cheese, softened
1/4 tsp cayenne pepper
1/2 Tbsp Dijon mustard
2 Tbsp sweet red pepper(s), chopped
7 oz canned artichoke hearts, without oil, drained and chopped
1/4 cup(s) parsley, fresh, sprigs
Preheat oven to 350°F. Coat a 16-hole miniature muffin pan with cooking spray. Gently press 1 wonton wrapper into each muffin hole, allowing ends to extend above cups. Coat edges of wrappers with cooking spray and set aside.
Combine cheeses, cayenne pepper and mustard in a medium bowl; mix well. Stir in red pepper and artichoke hearts; spoon about 1 teaspoon of cheese mixture into each muffin cup.
Bake until cheese mixture is set and edges of wrappers are lightly browned, about 15 minutes. Garnish with parsley and serve. Yields 2 tarts per serving. 2 points per serving.
And the No-Bake Cookies are fabulous. Some call them "Cow Patties". This is a recipe I've made for years and is one of my favorites. It stems from a
chocolate, oatmeal, peanut butter concoction I remember being served weekly with our hot lunches in elementary school. The lady in charge of our lunches was Mrs. Baggett. She was the nicest lady and she served the best tastiest lunches I can ever remember being served in a school lunchroom. Many moms would happily come eat with their children just to enjoy her wonderful cooking.
Long after elementary school was over, I searched high and low for the recipe for many years and I finally found it. It is quick and easy and I find I usually have the ingredients on hand so whipping up a quick batch is always possible.
2 cup(s) sugar
Combine sugar, milk, cocoa, and butter in saucepan. Heat to boiling point, stirring constantly. Boil one minute. Remove from heat. Stir in peanut butter, oats, vanilla, and nuts, if desired. Drop on to parchment paper. Let cool. Enjoy!
6 spray(s) cooking spray
16 pieces wonton wrapper(s)
1/4 cup(s) low-fat shredded cheddar cheese
4 oz fat-free cream cheese, softened
1/4 tsp cayenne pepper
1/2 Tbsp Dijon mustard
2 Tbsp sweet red pepper(s), chopped
7 oz canned artichoke hearts, without oil, drained and chopped
1/4 cup(s) parsley, fresh, sprigs
Preheat oven to 350°F. Coat a 16-hole miniature muffin pan with cooking spray. Gently press 1 wonton wrapper into each muffin hole, allowing ends to extend above cups. Coat edges of wrappers with cooking spray and set aside.
Combine cheeses, cayenne pepper and mustard in a medium bowl; mix well. Stir in red pepper and artichoke hearts; spoon about 1 teaspoon of cheese mixture into each muffin cup.
Bake until cheese mixture is set and edges of wrappers are lightly browned, about 15 minutes. Garnish with parsley and serve. Yields 2 tarts per serving. 2 points per serving.
And the No-Bake Cookies are fabulous. Some call them "Cow Patties". This is a recipe I've made for years and is one of my favorites. It stems from a
chocolate, oatmeal, peanut butter concoction I remember being served weekly with our hot lunches in elementary school. The lady in charge of our lunches was Mrs. Baggett. She was the nicest lady and she served the best tastiest lunches I can ever remember being served in a school lunchroom. Many moms would happily come eat with their children just to enjoy her wonderful cooking.Long after elementary school was over, I searched high and low for the recipe for many years and I finally found it. It is quick and easy and I find I usually have the ingredients on hand so whipping up a quick batch is always possible.
No-Bake Cookies
2 cup(s) sugar
1/2 cup milk
3 Tbsp cocoa
1/4 cup butter
1/2 cup peanut butter
3 cup(s) quick cooking oats
1 tsp vanilla
1 cup nuts (optional)
Combine sugar, milk, cocoa, and butter in saucepan. Heat to boiling point, stirring constantly. Boil one minute. Remove from heat. Stir in peanut butter, oats, vanilla, and nuts, if desired. Drop on to parchment paper. Let cool. Enjoy!
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