European Mocha Fudge Cake

Ingredients

• 1-1/4 cups (2-1/2 sticks) butter or margarine
• 3/4 cup HERSHEY'S SPECIAL DARK Cocoa
• 4 eggs
• 1/4 teaspoon salt
• 1 teaspoon vanilla extract
• 2 cups sugar
• 1 cup all-purpose flour
• 1 cup finely chopped pecans
• CREAMY COFFEE FILLING (recipe follows)
• Chocolate curls (optional)

Directions

1. 1 Heat oven to 350°F. Butter bottom and sides of two 9-inch round baking pans. Line bottoms with wax paper; butter paper.
   
2. 2 Melt butter in small saucepan; remove from heat. Add cocoa, stirring until blended; cool slightly. Beat eggs in large bowl until foamy; add salt and vanilla. Gradually add sugar, beating well. Add cooled chocolate mixture; blend thoroughly. Fold in flour. Stir in pecans. Pour mixture into prepared pans.
   
3. 3 Bake 20 to 25 minutes or until wooden pick inserted in center comes out clean. Do not overbake. Cool 5 minutes; remove from pans to wire racks. Carefully peel off paper. Cool completely. Spread CREAMY COFFEE FILLING between layers, over top and sides of cake. Garnish with chocolate curls, if desired. Refrigerate 1 hour or longer before serving. Cover leftover cake; store in refrigerator. 10 to 12 servings.
   
   CREAMY COFFEE FILLING
   1-1/2 cups cold whipping cream
   1/3 cup packed light brown sugar
   2 teaspoons powdered instant coffee
   
   Combine all ingredients; stir until instant coffee is almost dissolved. Beat until stiff. About 3 cups filling.
   
   
   MAKE AHEAD DIRECTIONS: Cooled cake may be wrapped and frozen up to 4 weeks; thaw, wrapped, before filling and frosting.

Flat out garlic cheese toast

Ingredient
1 Italian flatout bread
3/4 oz Parmesan cheese
1 teaspoon butter
Garlic powder

Paint butter on the flatout bread. sprinkle garlic and cheese on top . Bake at 350 till golden brown.

Only 4 WW points in the whole thing

Flatout Pizza

Ingredient
1 Italian flatout bread
3/4 oz mozzarella cheese
3/4 oz Cheddar cheese
Pizza sauce
Any veggies you like

Bake at 375 until golden brown on the crust
This fills a plate is tatty and only 5 WW points for a full meal

Add more points if you add meat

Chciken Chedder Pot Pie

Ingredients

• CRUST:
• 2 1/2 cup all-purpose flour
• 1 1/2 teaspoon salt
• 1 cup cold butter, cubed
• 1/2 cup cold water
• 
  FILLING:
• 1-1/2 cups chicken broth
• 2 cups peeled cubed potatoes
• 1 cup sliced carrots
• 1/2 cup sliced celery
• 1/2 cup chopped onion
• 1/4 cup all-purpose flour
• 1-1/2 cups milk
• 2 cups (8 ounces) shredded sharp cheddar cheese
• 4 cups cubed cooked chicken
• 1/4 teaspoon poultry seasoning
• Salt and pepper to taste

Directions

• For crust, in a bowl, combine flour and salt. Cut butter in flour until mixture resembles coarse crumbs. Gradually add the water, mixing gently with a fork. Gather into a ball. Cover with plastic wrap and chill at least 30 minutes.
• For filling, Place broth in a Dutch oven; bring to a boil. Add vegetables. Reduce heat; simmer 10-15 minutes or until vegetables are tender.
• In a small bowl, combine flour and milk; stir into broth mixture. Cook and stir over medium heat until slightly thickened and bubbly. Stir in cheese, chicken, poultry seasoning, salt and pepper. Heat until cheese melts. Set aside. 
• Grease a 9x13 cake pan, and set nearby. On a lightly floured surface, roll out a little more than half of the crust to fit bottom of pan. Place in pan, and then pour filling in.
• Roll out the rest of the crust for the top. Once placed, pinch the edges and cut slits to let steam escape.
• Bake at 425° for 40 minutes or until golden brown. Yield: 8 servings.

 Nutrition Facts: 1 serving (1 piece) equals 452 calories, 23 g fat (18 g saturated fat), 120 mg cholesterol, 676 mg sodium, 29 g carbohydrate, 2.5 g fiber, 31.5 g protein.

Chicken Tetrazzini Recipe

Ingredients

• 2 cups sliced mushrooms or sliced spinach
• 1/4 cup butter, cubed
• 1/4 cup all-purpose flour
• 2 cups chicken broth
• 1/4 cup half-and-half cream
• 1 tablespoon minced fresh parsley
• 1 teaspoon salt
• 1/8 to 1/4 teaspoon ground nutmeg
• 1/4 teaspoon pepper
• 3 tablespoons white wine or chicken broth, optional
• 3 cups cubed cooked chicken
• 8 ounces spaghetti, cooked and drained
• 3/4 cup shredded Parmesan cheese

Directions

• In a large skillet, cook mushrooms in butter until tender. Stir in flour; gradually add the chicken broth. Bring to a boil. Cook and stir for 2 minutes or until thickened. Remove from the heat; stir in the cream, parsley, salt, nutmeg, pepper, and wine if desired. Fold in the chicken and spaghetti.
• Turn into a greased 3-qt. baking dish; sprinkle with Parmesan cheese. Bake, uncovered, at 350° for 30 minutes or until heated through. Yield: 8 servings.

Nutrition Facts: 1 serving (1 cup) equals 258 calories, 13 g fat (6 g saturated fat), 71 mg cholesterol, 763 mg sodium, 13 g carbohydrate, 1 g fiber, 21 g protein.

Savory Gluten Free Cheesey-Zuchinni Muffins

Ingredients

• 1 3/4 cups Brown Rice Flour
• 1 1/2 teaspoons baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon Xanthum Gum
• 1/2 teaspoon salt
• 1/4 cup onions, minced
• 1/4 cup butter, divided
• 1 egg
• 1 cup So Delicious Coconut milk
• 1 1/4 cup shredded unpeeled zucchini
• 1 teaspoon minced Garlic
• 1 cup mozzarella cheese
• 8 slices bacon, cooked crisp and crumbled

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Place 12 to 15 muffin wrappers in muffin pans.
2. Mix the flour, baking powder, baking soda, xanthum gum, and salt in a bowl. 
3. In a pan saute onions in 1/8 cup of butter until onions are soft and almost clear colored.
4. In another bowl, stir together 1/8 cup butter, egg, milk, zucchini, onion/butter mixture, and garlic until well blended. Mix the flour mixture into the milk mixture, about 1/2 cup at a time, stirring between additions, until the flour mixture is incorporated. Fold in the cheese and crumbled bacon, and pour the batter into the prepared muffin cups.
5. Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, 30 to 35 minutes. Allow muffins to cool slightly before removing from muffin cups; serve warm. Refrigerate leftovers.

Won -Ton Jalapeno Poppers

Ingredients

1 Triangle laughing cow cheese for every 4 poppers you want to make.

Pickled jalapenos diced

Won Ton wrappers

Mix cheese and jalapenos. Put in won ton wrap. Pinch the edges shut. Fry in a small amount of olive oil. drain on paper towel.

About 1 WW point each