Month: May 2004

from: All Recipes.Com

Ingredients
¼ cup butter, softened
1 (8 ounce) package cream cheese
1 egg yolk
¼ teaspoon vanilla extract
1 (18.25 ounce) package yellow cake mix

Directions
Cream everything but the cake mix together. Then add that in slowly. The batter will get really thick.

Chill it in the refrigerator for 30 minutes. While they're chilling, heat the oven to 375. Grease some cookie sheets. When they're chilled, drop some dough in rounded teaspoons onto prepared cookie sheets. Bake 'em for 8 to 10 minutes at 375.

Nutritional Info (1 cookie(
97 calories; fat 5.3 g; cholesterol 16 mg; carbs 11.4 g; fiber .2 g; protein 1.2 g

from: 113

Ingredients
a few zucchini, or yellow squash
butter
salt
seasonings of your choice (lemon juice, seasoning salt, lemon pepper, whatever)

Directions
Grate up your zucchinis/squash using whatever means you deem necessary. We use our mandolin, which makes this go every so fast. A salad shooter, food processor or box grater would probably work well too though. Put your shreds in a colinder and salt them lightly. Leave them in the colinder for at least 10 minutes. They'll leak, so don't just leave them on your counter. After 10 min is up, squeeze the excess moisture out of them. Put a little pat of butter in a frying pan. You don't need much. I use less than a tablespoon for a TON of squash. Saute them until they're tender, but not squishy. Season them as desired … or just leave them alone. They're great either way.

from: 99

Ingredients
2 cups all-purpose flour
1/2 cup sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/8 teaspoon ground nutmeg
1/4 cup butter
1 1/4 cups low-fat buttermilk
1 large egg
1 tablespoon grated lemon rind
1 cup blueberries
Cooking spray
1 tablespoon fresh lemon juice
1/2 cup powdered sugar

Directions
Preheat oven to 400°. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 5 ingredients (flour through nutmeg) in a medium bowl; cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal.

Combine buttermilk, egg, and rind; stir well with a whisk. Add to flour mixture; stir just until moist. Gently fold in blueberries. Spoon batter into 12 muffin cups coated with cooking spray. Bake at 400° for 20 minutes or until the muffins spring back when lightly touched. Remove muffins from pans immediately, and place on a wire rack to cool.

Combine lemon juice and powdered sugar in a small bowl. Drizzle glaze evenly over cooled muffins.

Nutritional Info (1 muffin(
CALORIES 187 (23% from fat); FAT 4.8g (sat 2.7g, mono 1.4g, poly 0.3g); PROTEIN 3.7g; CARB 32.6g; FIBER 1g; CHOL 30mg; IRON 1.1mg; SODIUM 264mg; CALC 59mg;

from: Jess

Ingredients
2/3 cup (5 ounces) 1/3-less-fat cream cheese, softened
1/3 cup butter, softened
1 1/2 cups sugar
1 1/2 teaspoons vanilla extract
2 large egg whites
1 large egg
2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1/2 cup low-fat buttermilk
2 chopped fresh strawberries

Directions
Heat oven to 350°. Combine cream cheese and butter in a large bowl. Beat with a mixer at high speed until well blended. Add sugar; beat until fluffy. Add vanilla, egg whites, and egg; beat well.

Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, baking soda, and salt. With mixer on low speed, add the flour mixture and buttermilk to cream cheese mixture, beginning and ending with flour mixture. Gently fold in raspberries and walnuts.

Place 24 foil cup liners in muffin cups. Spoon batter evenly into liners. Bake at 350° 25 minutes or until a wooden pick inserted in center comes out clean. Remove from pans; cool on a wire rack.

Nutritional Info (1 muffin(
CALORIES 142 (32% from fat); FAT 4.7g (sat 2.4g, mono 1.3g, poly 0.7g); PROTEIN 2.7g; CARB 22.6g; FIBER 1.1g; CHOL 19mg; IRON 0.7mg; SODIUM 138mg; CALC 31mg;