Here are two recipes I have had lately that are just delicious!
White chocolate, cranberry, and macadamia nut cookiesServings: Makes 36 (large) or 72 (small) cookies.
Ingredients:
3 cups all purpose flour
1 teaspoon baking soda
3/4 teaspoon salt
1 cup (2 sticks) unsalted butter, room temperature
1 cup (packed) golden brown sugar
3/4 cup sugar
2 large eggs
1 tablespoon vanilla extract
1 1/2 cups dried cranberries (about 6 ounces)
1 1/2 cups white chocolate chips (about 8 1/2 ounces)
1 cup coarsely chopped roasted salted macadamia nuts (about 4 1/2 ounces)
Preparation:
Preheat oven to 350°F. Line 2 large rimmed baking sheets with parchment paper. Sift first 3 ingredients into medium bowl. Using electric mixer, beat butter in large bowl until fluffy. Add both sugars and beat until blended. Beat in eggs, 1 at a time, then vanilla. Add dry ingredients and beat just until blended. Using spatula, stir in cranberries, white chocolate chips, and nuts.For large cookies, drop dough by heaping tablespoonfuls onto prepared sheets, spacing 21/2 inches apart. For small cookies, drop dough by level tablespoonfuls onto sheets, spacing 11/2 inches apart.Bake cookies until just golden, about 18 minutes for large cookies and about 15 minutes for small cookies. Cool on sheets.
Do ahead: Can be made ahead. Store airtight at room temperature up to 2 days or freeze up to 2 weeks.
Fabulous Pumpkin Mousse
2 small packages sugar free vanilla pudding (instant)
2 cups milk (skim preferably)
1 can Pumpkin (depending on your taste)
½ tsp Pumpkin pie spices (or cinnamon & nutmeg)
1 cup Sugarfree Cool Whip
Beat pudding, milk, pumpkin and spices with a whisk. Fold in Cool Whip. Refrigerate for at least two hours (longer if possible).
Keeps 3-4 weeks in the refrigerator. Yields 4 servings of 2 Weight Watchers points each. (Very big servings). Can also be used to make pies. Use a baked pie crust or graham cracker crust. Makes 2 pies for 2 points at 1/6 pie.