Cook Without Book

Yield:  9 servings (serving size: 1 square)                   Ingredients 1  (6 1/2-ounce) package sugar-free chocolate sandwich cookies, crushed 1/3 cup   chopped pecans 3 tablespoons   reduced-calorie margarine, melted 1  quart vanilla no-sugar-added, fat-free ice cream, softened Preparation Combine first 3 ingredients; reserve 1 cup mixture. Press remaining crumb mixture firmly in bottom of a 9-inch square pan. Freeze 10 minutes. Spread ice cream over crumb mixture in pan. Sprinkle reserved crumb mixture over ice cream; gently press mixture into ice cream. Cover and freeze at least 8 hours. To serve, let stand at room temperature 5 minutes; cut into 9 squares. Nutritional Information Calories per serving: 232 Calories from fat: 0.0% Fat per serving: 10.1g Saturated fat per serving: 1.7g Monounsaturated fat per serving: 0.0g Polyunsaturated fat per serving: 0.0g Protein per serving: ...

Prep Time:  20 minutes Cook Time:  12 minutes Yield:  Makes 28–32 cookies (serving size: 1 cookie)                   Ingredients 1  (16.5-ounce) package refrigerated sugar cookie dough 1/4 cup   packed light brown sugar 1/4 cup   finely chopped pecans 3/4 teaspoon   ground cinnamon 1/4 teaspoon   ground nutmeg (optional) Preparation Preheat oven to 350°; place rack in center of oven. Freeze sugar cookie dough 1 hour. Remove from freezer, and place on cutting board. Cut dough into 1/4-inch slices (about 28–32 slices); arrange 2 inches apart on 2 parchment paper–lined baking sheets. Combine brown sugar, chopped pecans, cinnamon, and, if desired, nutmeg in a small mixing bowl. Top cookies with 3/4 teaspoon streusel. Bake 12 minutes or until edges are crisp and browned. Let cool on baking sheet 3 minutes; remove to a wire rack to cool completely. Nutritional Information Calories pe...

Yield:  Makes 6 servings (serving size: 1 cup)                   Ingredients 8 ounces   egg noodles made for Passover 1/4 cup   butter 2  medium sweet potatoes (1 1/4 pounds), peeled and grated (about 4 cups) 2  large eggs 2  large egg whites 1/2 cup   reduced-fat sour cream 1/2 cup   apricot jam 1 teaspoon   salt 1/4 cup   chopped pecans, toasted Preparation 1. Preheat oven to 350°. 2. Cook noodles according to package directions; drain and rinse with cold water. Drain again, and set aside. 3. Meanwhile, melt butter in a large nonstick skillet over medium heat. Add the sweet potatoes; sauté until tender, 8 minutes. Let cool 5 minutes. 4. Beat together eggs and egg whites in a large bowl. Add sour cream, jam, and salt; mix well. Add the sweet-potato mixture; mix well. Stir in noodles. Transfer mixture to an 8-inch square glass baking dish that has been coated with...

Yield:  Makes 4 servings (serving size: 1/2 cup)                  Ingredients 1/4 cup   chopped pecans 6 tablespoons   maple syrup 1/4 teaspoon   orange zest 1  cinnamon stick 1/4 teaspoon   ground cloves 2  large sweet potatoes, baked Preparation 1. Preheat oven to 300°. 2. Place the pecans in a single layer on a baking sheet. Bake about 10 minutes or until pecans are fragrant and begin to darken. Remove from oven, and set aside. 3. In a small saucepan, combine maple syrup, orange zest, cinnamon stick, and ground cloves. Bring to a gentle simmer. Remove from heat, and let stand about 5 minutes. 4. Gently scoop out insides of the baked sweet potatoes, and place in a heatproof bowl. Using a potato masher or large fork, mash until there are no lumps left. Heat in microwave on HIGH for 3 minutes. 5. Remove the cinnamon stick from the warmed syrup, and discard. Pour the syrup over th...

Prep Time:  15 minutes Total Time:  25 minutes Yield:  6 servings                     Ingredients Cooking spray 2  large eggs 1/4 cup   honey, divided 1/4 cup   1% low-fat milk 1  slice whole wheat bread, crusts removed 2 cups   mashed baked peeled sweet potato 1 teaspoon   vanilla extract 1/2 teaspoon   ground cinnamon 1/4 teaspoon   ground allspice 2 tablespoons   chopped pecans 2 tablespoons   chopped crystallized ginger 1/4 cup   plain low-fat Greek-style yogurt Preparation 1. Preheat oven to 350°. Coat a 11/2-quart baking dish with cooking spray. 2. Combine eggs, 3 tablespoons honey, milk, and bread in a large bowl. Beat with a mixer at x speed until smooth. Add sweet potato, vanilla, cinnamon, and allspice; beat until smooth. Pour into prepared baking dish. Scatter pecans and ginger over top. Bake at 350° for 25 minutes until puddi...

Yield:  16 servings    Ingredients Potatoes: 2 1/4 pounds   sweet potatoes, peeled and chopped 1 cup   half-and-half 3/4 cup   packed brown sugar 1 teaspoon   salt 2 teaspoons   vanilla extract 2  large eggs Cooking spray Topping: 1 1/2 cups   miniature marshmallows 1/2 cup   all-purpose flour (about 2 1/4 ounces) 1/4 cup   packed brown sugar 1/4 teaspoon   salt 2 tablespoons   chilled butter, cut into small pieces 1/2 cup   chopped pecans, toasted Preparation Preheat oven to 375°. To prepare potatoes, place potatoes in a Dutch oven, and cover with water. Bring to a boil. Reduce heat, and simmer 20 minutes or until very tender. Drain; cool slightly. Place potatoes in a large bowl. Add half-and-half, 3/4 cup sugar, 1 teaspoon salt, and vanilla. Beat with a mixer at medium speed until smooth. Add eggs; beat well (mixture will be thin). Scrape mixture into a 13 x 9-inch baking dish...