To read a fun little post about the Pinterest party I attended, please go here. Ahlin is adorable and wonderful, and I'm so glad I have her and these lovely girls as my new Dallas friends! I love them all dearly. (I'm sorry you had to see really unflattering pictures of moi if you clicked on that link.)
These are the recipes I brought to share. Yes, I brought 2. Because I am an overachiever and I was craving both. Sue me.
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| Recognize this from Pinterest? I hope so. |
(Skinny) Hot Spinach and Artichoke Dip
Gina's Weight Watcher Recipes
Servings: 15 • Serving Size: 1/4 cup • Old Points: 2 pts • Points+: 2 pts
Calories: 73.3 • Fat: 4.4 g • Carb: 3.4 g • Fiber: 0.9 g • Protein: 5.2 g • Sugar: 0.6 g
Servings: 15 • Serving Size: 1/4 cup • Old Points: 2 pts • Points+: 2 pts
Calories: 73.3 • Fat: 4.4 g • Carb: 3.4 g • Fiber: 0.9 g • Protein: 5.2 g • Sugar: 0.6 g
Sodium: 244.7 g
Ingredients:
- 13.75 oz artichoke hearts packed in water
, drained
- 10 oz frozen spinach, thawed and squeezed
- 1/4 cup
chopped shallotsused green onions instead - 1 clove garlic
- 1/2 cup fat free Greek yogurt
- 1/2 cup light mayonnaise
- 2/3 cup Parmigiano Reggiano
4 oz shredded part skim mozzarella cheeseI didn't have any, so I just added grated Parm from a can, and it turned out great!- salt and fresh pepper to taste
- olive oil spray
Directions:
Preheat oven to 375°.
In a small food processor, coarsely chop the artichoke hearts with the garlic and shallots.
Combine all the ingredients in a medium bowl. Place in an oven-proof dish and bake at 375° for 20-25 minutes, until hot and cheese is melted. Serve right away.
Can be made one day in advance and stored in the refrigerator before baking. Makes about 3 3/4 cups.
Cookies and Cream Cheesecakes
Source: original recipe by Martha Stewart; via Cookin' and Kickin'
(And just in case you do Weight Watchers, they are 4 points each. Not bad at all!)
Ingredients:
42 Oreos, 30 left whole and 12 coarsely chopped if you use just 1 package of Oreos then you can really only chop like 8. Totes fine.
2 pounds (32 ounces)cream cheese, softened I used the 1/3 less fat kind, works just fine
1 cup granulated sugar
1 teaspoon vanilla extract
4 large eggs, lightly beaten
1 cupsour cream substituted plain fat free Greek yogurt and it was scrumptious and healthier!
pinch of salt
Instructions:
Preheat oven to 275°. Line standard muffin pans with liners. Place 1 whole cookie in the bottom of each liner.
Beat cream cheese at medium speed using an electric mixer. Gradually add the sugar, beating until combined. Beat in vanilla.
Drizzle in eggs, a bit at a time. Beat in sour cream and salt. Stir in chopped cookies by hand.
Divide batter evenly among cookie-lined cups, filling each almost to the top. Bake, rotating pan halfway through, until filling is set, about22 minutes (it took mine a little longer, approx 25 min. Just keep an eye on them!) Transfer to wire racks to cool completely. Refrigerate at least 4 hours (or up to overnight) (but seriously. I'm glad they had a chance to sit in the fridge for a bit because it makes them that much better later!) Best served really cold! You can garnish with fresh whipped cream and crumbled Oreos if desired. (I didn't have any more Oreos, but I did add whipped cream and maraschino cherries at the end!)
Makes 30 cheesecakes. For realz. But you will wish there were 109234 million. Also, many people said they were so rich they could only eat just one. WHAT?! PLEASEEEEEE. AMATEURS! I COULD PROBABLY EAT 5 IN 5 MINUTES EASILY. But I didn't do that. But maybe I did. I don't know. It doesn't matter.
How they actually turned out:
Source: original recipe by Martha Stewart; via Cookin' and Kickin'
(And just in case you do Weight Watchers, they are 4 points each. Not bad at all!)
Ingredients:
42 Oreos, 30 left whole and
2 pounds (32 ounces)
1 cup granulated sugar
1 teaspoon vanilla extract
4 large eggs, lightly beaten
1 cup
pinch of salt
Instructions:
Preheat oven to 275°. Line standard muffin pans with liners. Place 1 whole cookie in the bottom of each liner.
Beat cream cheese at medium speed using an electric mixer. Gradually add the sugar, beating until combined. Beat in vanilla.
Drizzle in eggs, a bit at a time. Beat in sour cream and salt. Stir in chopped cookies by hand.
Divide batter evenly among cookie-lined cups, filling each almost to the top. Bake, rotating pan halfway through, until filling is set, about
Makes 30 cheesecakes. For realz. But you will wish there were 109234 million. Also, many people said they were so rich they could only eat just one. WHAT?! PLEASEEEEEE. AMATEURS! I COULD PROBABLY EAT 5 IN 5 MINUTES EASILY. But I didn't do that. But maybe I did. I don't know. It doesn't matter.
How they actually turned out:
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| Not bad, if I do say so myself! I served with plain tortilla chips. |
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| We only had 4th of July cupcake liners in the house, but honestly, Oreos are America's favorite cookies, so you're welcome, America. |
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| This is maybe the 9th one I ate. But who's counting? |


















