Friday, November 14, 2008

Jeanette's 100 Calorie Cheesecake Bars

Ok, these are super yummy! And they are about 100 calories if you cut them up into 24 bars.

1/3 cup butter softened
1/3 cup brown sugar
1/3 cup chopped walnuts (I don't like walnuts so I used almonds and it was still good!)
1 cup flour
1/4 cup white sugar
8 oz reduced fat cream cheese softened
1 teaspoon lemon juice
1 egg
1/2 teaspoon vanilla

Preheat oven to 350

For pastry: cream butter and brown sugar, add in flour, nuts and mix until crumbly. Set aside 1/4 cup for topping. Press remaining mixture into an 8x8 ungreased pan and bake for 12-15 minutes. Cool on wire rack.

For cream filling: Beat white sugar and cream cheese until smooth, stir in egg, milk, lemon juice and vanilla and mix well. Spread over crust, sprinkle reserved pastry mixture over the top.

Bake 25-30 minutes. Cool and refrigerate before serving.

Yummy served alone or with fruit.

Jeanette's Banana Cookies

Here is my yummy banana chocolate chip cookie recipe!

This is the recipe for 1 banana- it makes about a dozen and a half cookies. Multiply for however many banana's you have or how many cookies you want!

1 Banana
3 Tablespoons Evaporated Milk
1/2 teaspoon Vanilla

1/3 cup Shortening
1/3 cup granulated sugar
1 egg

1 1/8 cups flour (I know weird amount...)
1 teaspoon Baking Powder
1/8 teaspoon Baking Soda
1/4 teaspoon Salt

8 oz Semi-sweet chocolate chips

Preheat oven to 350.

In a small bowl, mash up banana, mix in evaporated milk and vanilla.

In a separate medium/large bowl cream together shortening and sugar, add egg and mix until it is as smooth as you can get it (just get out the big clumps- its impossible to get perfectly smooth). Add in banana mixture and mix well.

Add the dry ingredients. (You can mix them in a separate bowl if you want, I usually just put the flour on top and then add the rest and mix them together on top of the dough before stirring it all in.) The dough is still kind of sticky. Stir in chocolate chips.

Drop by spoonfuls on to a greased cookie sheet. Bake for 10 minutes or until the bottom edges are a light brown.

Store in an air tight container for the best softness!! YUMMY! Enjoy!