Hgs Thin Gerbread Men Ww Points 1 Recipes

GINGERBREAD MEN COOKIES

Steps:

• Mix flour, ginger, cinnamon, baking soda, nutmeg and salt in large bowl. Set aside. Beat butter and brown sugar in large bowl with electric mixer on medium speed until light and fluffy. Add molasses, egg and vanilla;mix well. Gradually beat in flour mixture on low speed until well mixed. Press dough into a thick flat disk. Wrap in plastic wrap. Refrigerate 4 hours or overnight.
• Preheat oven to 350 degrees F. Roll out dough to 1/4-inch thickness on lightly floured work surface. Cut into gingerbread men shapes with 5-inch cookie cutter. Place 1 inch apart on ungreased baking sheets.
• Bake 8 to 10 minutes or until edges of cookies are set and just begin to brown. Cool on baking sheets 1 to 2 minutes. Remove to wire racks; cool completely. Decorate cooled cookies as desired. Store cookies in airtight container up to5 days.

HG'S ROCKIN' LEAN BEAN CASSEROLE! - WW POINTS = 1

Steps:

• Defrost and thoroughly drain green beans. Draining these is sooo important. Make sure they are dry. Use a towel if you need to! Place half of the dried green beans in a casserole dish (2-3 quart rectangular works best). Mix soup with the soy milk. Spread 1/2 of the soup mixture on top. Lay some sliced water chestnuts on top. Top with remaining green beans, cover again with the rest of the soup mixture and another layer of water chestnuts. Bake in preheated 325 degree oven for 45 minutes. Finally, add crushed onions on top and cook for another 10-15 minutes or so.

HG'S SAVE-THE-DAY STUFFING - WW POINTS = 1

Steps:

• For best results, leave bread uncovered at room temperature for a night or two, until slightly stale. Otherwise, begin by lightly toasting bread.
• Preheat oven to 350 degrees.
• Cut bread into 1/2-inch cubes. Spray a medium baking dish with nonstick spray, and place bread cubes evenly along the bottom of the dish.
• In a medium pot, combine broth, celery, and onion. Cook for 8 minutes over medium heat.
• Remove pot from heat, and add mushrooms and garlic. Season mixture to taste with salt, pepper, rosemary and thyme. Let cool for several minutes.
• Add egg substitute and butter to veggie/broth mixture and stir. Pour mixture into the baking pan, evenly covering bread cubes. Mix gently with a fork. Bread cubes should be moist, but not saturated (if necessary, add 1 - 2 tablespoons water, and then mix again).
• Cover with foil, and cook dish in the oven for 20 minutes.
• Remove foil, and fluff and rearrange stuffing. Return dish to oven (uncovered), and cook for an additional 15 minutes.

HG'S SO-GOOD CHOCOLATE CHIP SOFTIES! - WW POINTS = 1

Steps:

• Preheat oven to 375 degrees.
• In a mixing bowl, combine all dry ingredients except for the chocolate chips (flour, Splenda, brown sugar, baking soda, and salt). Mix well.
• In a separate bowl, mix together all wet ingredients (applesauce, pumpkin, egg substitute, and vanilla extract). Add this mixture to the dry ingredients, and stir until completely blended. Then, fold in the chocolate chips.
• Spray a large baking pan with nonstick spray, and spoon batter into 8 evenly spaced circles. Place pan in the oven for about 10 minutes (until cookies appear done and feel firm). Remove pan from the oven and allow cookies to cool slightly. For best results, enjoy while the cookies are still warm and the chips are still melty!

HG'S THIN-GERBREAD MEN - WW POINTS = 1

Steps:

• Preheat oven to 375 degrees.
• In a blender or food processor, grind Fiber One to a breadcrumb-like consistency. Transfer crumbs to a medium bowl.
• To the bowl, add all ingredients except for the flour and pumpkin. Stir well and set aside. In a separate small bowl, combine pumpkin with 1/4 cup warm water. Mix well.
• Add pumpkin mixture to the medium bowl. Stir until blended. (This may take a while -- you'll get there!) Once combined, use your hands to knead dough into two balls.
• Line two extra-large baking sheets with parchment paper. Prepare a dry surface by dusting it with some of the flour. Dust a rolling pin with the flour, as well.
• Roll out one dough ball on the floured surface, forming a square about 10 inches by 10 inches.
• Using a 3-inch gingerbread-man cookie cutter, cut 16 cookies. (You'll probably have to re-roll the trimmings to cut the last few cookies.) Transfer cookies to one of the baking sheets. Repeat with the other dough ball, for a total of 32 cookies. Using a toothpick, "carve" little eyes and smiles into the cookies.
• Bake in the oven for about 10 minutes, until edges are firm.
• Let cool for a minute or two before removing cookies from the baking sheet. Then let cool completely. Enjoy (just not all at once)!