whipped cream chocolate pie...

4 1/2 oz chocolate wafer(s), processed to crumbs
4 Tbsp butter, melted
3/4 cup heavy whipping cream
2 Tbsp powdered sugar
1 tsp vanilla extract
3 oz semi sweet chocolate, curled, chopped, or grated with a vegetable peeler

In a small bowl, combine cookie crumbs with melted butter until fully-incorporated; press into bottom of a 10-inch spring form pan and place in refrigerator.
In a mixing bowl, using an electric mixer on high, beat cream, sugar and vanilla extract until stiff peaks form; gently fold in half of chocolate. Spoon whipped filling over prepared crust and decorate with remaining chocolate; cover and refrigerate for at least 2 hours and up to 24 hours. When ready to serve, run a knife around edge of pan and release outer ring of spring form. Cut into 12 pieces and serve.

This was our dessert on Memorial Day and it was fabulous! It may look a little skimpy, but when it is just a mouthful of cream and chocolate...a little goes a long way.

{light} strawberry crepes...

3/4 cups flour
2 tsp sugar
2 large eggs, lightly beaten
1 cup fat-free skim milk
1 Tbsp butter, melted

sliced strawberries

fat free cool whip

To make crepes, whisk together flour and sugar. Slowly whisk eggs, butter and milk into flour mixture until smooth. Chill for at least 30 minutes.
Heat a small nonstick skillet over medium-high heat. Off heat, coat skillet with cooking spray and then pour 2 tablespoons batter into skillet, tilting it to coat evenly. Return to heat; cook until batter begins to solidify, about 1 minute, flip with spatula and cook 1 minute more to brown other side. Repeat with remaining batter.
Fill with strawberries & cream.

Crepes are really just a vehicle for whatever filling sounds good at the moment...fruit, pudding, chocolate... even savory things like chicken, turkey & cheese, etc. This particular recipe is great for breakfast or dessert. YUM! Even better that it is a light version of traditional crepe recipes. I couldn't tell a difference in the finished product at all. Fat free cool whip takes a little getting used to, but it really was pretty good. I felt like I was eating somethinig really decadent.

jr. sloppy joe's...

1 lb extra lean ground beef

minced onion

1 15 oz can tomato sauce

1/2 cup ketchup

2 tsp mustard

1/3 cup brown sugar (you can add less)

small rolls or hamburger buns

Brown ground beef and onions and drain off excess fat. Add remaining ingredients and cook over low heat about 10 min. Serve on hamburger buns.

I love to serve these on "dollar" rolls (little 1 oz rolls). Many grocery stores make their own version of these in their bakery. If not, potato rolls or hamburger buns work just fine. There is something about eating a mini version of anything that just grabs my kids (I eat less as well...) Serve these up with a little corn on the cob, watermelon, etc. This is a great recipe for a crowd, the recipe can easily be doubled, tripled, etc.

{easy} whoopie pies...

1 cup flour
1/4 cup unsweetened baking cocoa
1 tsp baking soda
1/4 tsp salt
1/2 cup sugar
1/4 cup butter; room temp
1 egg white
1/2 cup 1% milk

1 tsp vanilla
3/4 cup marshmallow cream

Heat oven to 425°F. In medium bowl, combine flour, cocoa, baking soda and salt.
In large bowl, beat sugar, butter and egg white with electric mixer on medium speed 2 minutes or until fluffy. Stir in flour mixture. Stir in milk & vanilla just until blended.
Drop dough by rounded tablespoons onto large, lightly greased baking sheets to make 32 cookies. Bake 5 minutes or until tops spring back when lightly touched.
Place baking sheets on a rack to cool completely. Spoon about 2 teaspoons marshmallow cream on bottoms of 16 cookies. Top filled cookies with the remaining 16 cookies.

I LOVE whoopie pies. Let me say that again...I LOVE whoopie pies. A dear friend and her mom introduced my family to the beauty that is the whoopie pie when I was a kid. That having been said, this is not that original recipe that I love. This is a lighter, quicker version of the true thing. Steph, if you're reading this...don't worry, I know where my heart lies...in a pinch though, this lighter version comes through. And, I promise to share the original recipe when I can hide the damage behind bulky clothing!

curried broccoli pasta...

1 1/3 cups pasta

1 tablespoon olive oil

1 teaspoon curry powder

3 cups broccoli flowerets

1/2 cup plain low-fat yogurt

1/3 cup reduced-sodium chicken broth

4 teaspoons all purpose flour

1 teaspoon prepared mustard

Dash Salt

Cook pasta according to package directions. Meanwhile, in a large skillet heat oil. Add curry powder and stir-fry over medium-high heat for 1 minute. Add broccoli; stir-fry for 3 to 4 minutes or till crisp-tender. For sauce, in a small saucepan, stir together the yogurt, chicken broth, flour, mustard, and salt. Stir into broccoli mixture. Cook and stir till thickened and bubbly. Cook and stir for 1 minute more. Add pasta to broccoli mixture; toss to mix. Heat through. Serve immediately.

You really have to be a fan of curry to appreciate this one. I love curry and think it could have even used a bit more. I will say it is a little different, but there is nothing wrong with different...at least that's what I tell my kids!!

TWD brown sugar-pecan shortbread...

This week the recipe chosen by Tara of Smells Like Home is for Madeleine cookies OR any TWD recipe that has been previously baked. I have to say that I have had my eye on these shortbread cookies from the very beginning so this was an easy choice for me. These are a gourmet, homemade version of the good old, store bought pecan sandies that I have always loved. I really had a hard time limiting my intake of these..SO FABULOUS!! The recipe was very easy to put together, and tasted even better then I imagined they would.

1 1/2 cups flour

1/4 cup cornstarch

1/2 tsp salt

Pinch of ground cloves

2 sticks butter; room temp

3/4 cup packed brown sugar

1/2 cup finely ground pecans

Sift together flour, cornstarch, salt & cloves. Beat butter and brown sugar on med. speed for about 3 min, until the mixture is very smooth. Reduce speed and add the dry ingredients, mixing only until they disappear into the dough. Add the pecans and give the mixer a couple of turns, just to get the nuts into the dough.

Using a rubber spatula, transfer the soft dough to a gallon-size ziploc bag. Put the bag on a flat surface, leaving the top open, and roll the dough into a 9 x 10 1/2 inch rectangle that is 1/4 inch thick. As you roll, turn the bag occasionally and lift the plastic from the dough so it doesn't cause creases. When you get the right size thickness, seal the bag, pressing out as much air as possible, and refrigerate the dough for at least 2 hours.

Bake at 350 degrees for 18-20 min. The shortbread should be very pale-they shouldn't take on a lot of color. Transfer to a rack and cool completely.

oven "fried" chicken...

3/4 cup buttermilk

5-6 drops tabasco

1 1/2 crushed cornflakes

6 Tbsp flour

1 tsp salt

1/2 tsp pepper

4 lbs chicken parts

4 tsp canola oil

Preheat oven to 400 degrees. Spray a large baking sheet with cooking spray. In a large, shallow bowl, combine the buttermilk and tabasco. In another shallow dish (or large ziploc bag) combine cornflakes, flour, salt & pepper. Dip the chicken in the buttermilk, then dredge in cornflake mixture, coating completely. Place the chicken on the baking sheet and drizzle each piece with a little oil. Bale 30 min; turn over and bake until cooked through, approx. 10-15 min more.

This may sound fattening, but it is actually VERY light; especially if you remove the skin from the chicken. Buttermilk, despite the name, has less fat than lowfat milk & tenderizes the chicken nicely and adds a great, tangy flavor. And, the addition of the hot sauce does not make this hot or spicey at all. It really is just for flavor (trust me on this) If you want it hot & spicey just add the tabasco liberally/carefully! This would also be great with dried herbs added to the cornflake mixture for added flavor.

This will definitely be a new favorite for me (& the fam) this summer!!