Simply Filling and Core Recipes - Core Snacks

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03-09-2005, 09:37 AM
Spiced Popcorn

"Love the cruncy munch of popcorn? It's more than a tasty treat; it
also provides the body with insoluble fiber, which protects agains
some cancers."

Serving Size : 4

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/4 teaspoon ground cumin
1/4 teaspoon chili powder
1/8 teaspoon salt
1 dash ground red pepper
1 dash ground cinnamon
6 cups popped popcorn
nonstick cooking spray

In a small bowl, stir together cumin, chili powder, salt, red pepper, and cinnamon.

Spread popped popcorn in an even layer in a shallow baking pan. Lightly coat popcorn with cooking spray. Sprinkle the cumin mixture evenly over popcorn; toss to coat.

05-14-2005, 01:11 AM
I got this recipe from the WW site. These taste really great...even DH likes them and he doesn't care for cauliflower! I think I use a little more spice than it calls for.

Cauliflower Poppers

POINTS® value | 0
Servings | 8
Preparation Time | 10 min
Cooking Time | 10 min
Level of Difficulty | Easy

snacks | The spicy taste of these tempting morsels can be addictive. Not to worry, though. They are light enough to be eaten with abandon.


1 small head cauliflower
1/2 tsp ground cumin
1/2 tsp chili powder, or more to taste
1/2 tsp table salt
1/2 tsp black pepper
1 serving cooking spray (5 one-second sprays per serving)


1. Preheat oven to 400°F. Cut cauliflower florets into grape-sized pieces. (There should be about 4 cups.) Place cauliflower in a medium bowl; add cumin, chili powder, salt and pepper and toss well to coat.

2. Coat baking sheet with cooking spray. Spread cauliflower on sheet and bake until cauliflower is tender, but not mushy, stirring halfway through, about 10 minutes. Yields about 1/2 cup per serving.

05-19-2005, 09:32 PM
i got this off the net.


use one can of yellow hominy. drain and rinse. spray a non-stick cookie sheet with pam and sprinkle tony cachere's cajun seasoning over hominy. bake for 1 hour at 350*. stir the hominy every 15 minutes.

05-28-2005, 03:54 PM
Cottage Cheese Stuffed Celery

I'm trying to incorporate more celery since it's one of those foods that burns more calories to digest it than it has in it originally! But, it's pretty boring alone, so I'm hoping that this will help.

1/2 cup FF cottage cheese (I think Dean's is the best)
1 scallion, chopped
1/8 teaspoon prepared horseradish
1/8 teaspoon Worcestershire sauce
Pinch of garlic powder
4 ribse clerely, cut into 3" pieces
Paprika for garnish

In a small bowl, combine the cottage chees, scallion, horseradish, Worcestershire sauce, and garlic; mix thoroughly (I think I'm going to use my food processor to make the cottage cheese smooth). Spon into the celery pieces and sprinkle with paprika.

06-13-2005, 03:45 PM
Recipe doesn't make a lot of guac -- I'd recommend doubling it. Also, be sure you like lime, because you can definitely taste it in this.

Lime Guacamole

Serving Size : 4
Categories : Dips/Spreads

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 ripe avocado -- peeled, seeded and coarsely mashed
1/4 cup fat-free sour cream
2 tablespoons fresh lime juice
1 teaspoon dijon mustard
1/2 teaspoon hot sauce
1/2 teaspoon salt
1/4 teaspoon ground cumin
2 tablespoons chopped fresh cilantro

Combine all ingredients in a medium bowl. Cover and chill until ready to serve.

06-13-2005, 03:47 PM
Spinach Avocado Dip

Serving Size : 8
Categories : Dips/Spreads

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
10 ounces frozen chopped spinach -- thawed, drained and squeezed dry
1 cup ripe avocado -- diced
1/2 cup fat-free sour cream
1/4 cup chopped onion
1 tablespoon chopped seeded jalapenos
1 large garlic clove
1 tablespoon lime juice
1/2 teaspoon salt
1/8 teaspoon ground black pepper
dash hot sauce

Place all ingredients in a food processor; process until smooth, scraping sides of bowl once, if necessary. Cover and chill until ready to serve.

06-14-2005, 10:24 PM
i got this off the net tonight.

Poor Man's Butter: CORE


I'd use this before I'd use FF mayo! DD loves it and uses it often on her sandwiches~

2 ripe tomatoes, finely diced
2 medium avocadoes, chopped
3 TBS. lime juice or vinegar
1 TBS. olive oil
Salt, to taste

Roasted garlic clove, finely chopped

Mash together. Wait an hour before using.

06-15-2005, 10:42 AM
Posted on the Taste of Randolph Street Web site. Recipe from Chef Jill Barron of de Cero.

Serves 4

4 avocados
2 cloves garlic -- minced fine
1/2 small red onion -- minced
2 tomatoes -- minced
4 jalapeno chile peppers -- seeded and minced
2 tablespoons cilantro -- finely chopped
Juice of 2 limes
2 tablespoons olive oil
salt and pepper -- to taste

Pit, peel & mash avocados

Add all other ingredients & mix well

Add salt & pepper to taste

- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 423 Calories; 38g Fat (73.9% calories from fat); 5g Protein; 25g Carbohydrate; 7g Dietary Fiber; 0mg Cholesterol; 29mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Vegetable; 1 Fruit; 7 1/2 Fat.

06-17-2005, 01:48 AM
This was a post from my Niece who is also doing Core.

I have a cheese cracker recipe that is all CORE. I found it when I was doing the Suzanne Somers Somersize diet for about five minutes! I made them this weekend and they were pretty darn good!!

Take a sheet of wax paper big enough to sit at the bottom of your microwave and spray it with Pam. Put about a tablespoon of FF cheese of any kind in different spots on the wax paper. Place in microwave and cook for about a minute 40 to a minute 50 seconds until the cheese is melted and starting to get brown. Don't let it get too brown or it will smell really bad! When it's done, let it sit for a minute or two and then you will have cheese crackers that are crunchy and are a fabulous vehicle for eating salsa or any kind of CORE dip. You can make them and keep them in a tupperware container in your fridge for about a week or so! I was so excited to actually be eating something crunchy - it was a great snack!!!

07-22-2005, 10:49 AM
This is from Barbos Diet Kitchen. I haven't tried it yet but I thought it would be good for those of us always going to parties and wishing there were appetizers that we could eat. I'm going to try the couscous approach since I've used it with my meatloaf and it works VERY well. Enjoy!

*Stuffed Mushrooms Core

Portabella Mushrooms or 24 small white. Stems chopped, inside cleaned
and ready for stuffing. I vote for the larger portabella's (barbo)

2 teaspoons extra virgin olive oil
1/2-3/4 pound ground turkey
1/2 cup couscous
3/4 cup beef broth
1 cup spinach, chopped fine
1 clove garlic, chopped
2 teaspoons each of caraway seed,oregano, basil, black pepper and parsley,
or herbs of choice
1 teaspoon salt
black pepper to taste
shredded ff cheddar or mozzarella, to taste

-Heat olive oil in skillet
-add garlic and sautee for 2 minutes
-add ground turkey, breaking into very small pieces
-add spices and chopped mushroom stems and continue sauteeing until turkey is cooked
-in bowl, combine meat mixture, spinach, and couscous (you may want to adjust amount of couscous according to preference)
-add beef broth until you reach a desirable consistency
-stuff mushrooms
-bake at 350 degrees for 15 minutes
-top with cheese and return to oven until cheese is melted.

*This recipe is from WW Recipe Board and is by someone called 444
I suggested the portabellas, as I would find stuffing 24 small mushrooms
tedious, and I would want a larger one on my plate. Some portabellas are
medium size. This is what I would use. Also she used oatmeal, but was
thinking of putting in brown rice or couscous as a filler. So take your
choice. I think this is a very good recipe and I'm going to try it.

07-24-2005, 09:23 PM
now that i'm "frying" in a bit of olive oil, i'm going to make this dip again and use it for shrimp.

PINA COLADA DIP made the core way!!!

1--(16 oz) container ff sour cream
1 (4 oz) pkg instant vanilla pudding mix
1/2 cup granular splenda (optional--i don't want the sc taste to takeover so i use it)
1/2 cup crushed pineapple drained
1 teaspoon rum extract
1 teaspoon coconut extract
1 cup ff cool whip thawed

in medium bowl, blend sour cream, pudding mix, and splenda. stir in pineapple and extracts. fold in cool whip. cover and refrigerate at least 2 hours.

serve as dip for fruit or "fried" shrimp. also could be used with angel food cake but you'd need to count points for cake.

07-24-2005, 10:24 PM

1 teaspoon canola oil
1 teaspoon splenda
1/4 cup popcorn

mix oil, splenda and popcorn together in a microwaveable corn popper. stir to coat popcorn. microwave till done.

08-14-2005, 11:39 PM
from dottis.

Tuna Stuffed Jalapenos

1 can tuna
chopped green onion, (to taste)
FF mayonnaise
whole jalapeno peppers
FF cheddar cheese shredded

Mix one can of tuna with a little chopped green onion, (to taste)add salt and pepper. Mix well with a little mayonnaise and set aside.

Cut peppers in half and remove seeds and stems. (wear rubber gloves) wash them and dry them real well. Stuff the peppers with tuna mixture and sprinkle with pepper and top with a little cheese and set in fridge until ready to serve. They will taste better if made at least 4 or 5 hours before serving.

09-13-2005, 08:44 PM
Roasted Chickpeas

Core Recipe
Servings | 4
Preparation Time | 5 min
Cooking Time | 50 min
Level of Difficulty | Easy

2 cup cooked garbanzo beans, drained and rinsed if canned
1/4 tsp garlic powder
1/8 tsp red pepper flakes

1. Preheat oven to 350ºF. Lightly coat a rimmed baking sheet with olive oil cooking spray.
2. Spread chickpeas on baking sheet and sprinkle with garlic powder and red pepper; toss to coat.
3. Roast on bottom rack of oven, shaking pan about every 15 minutes, until browned and crunchy, about 45 to 50 minutes. Cool before serving.

A sweet variation:
2 tbsp Splenda
1 tsp pumkin pie spice
1 tsp cinnnamon

Prepare as directed.

A spicy/sweet variation:
1/2 teaspoon ground ginger
1/2 teaspoon curry powder
1/4 teaspn cayenne pepper (or more if you like)

12-05-2005, 09:52 PM
I know this is posted above, but I found this slightly different recipe and some variations on WW site. I love these!

Basic Recipe for Roasted Chickpeas | Serves 4

A low-fat snack alternative to cocktail nuts, these spicy beans also taste great tossed into salads.
Preparation Time | 5 min
Cooking Time | 50 min
Level of Difficulty | Easy

1 spray olive oil cooking spray
2 cups canned chickpeas, drained and rinsed
1/4 tsp garlic powder
1/8 tsp red pepper flakes

1. Preheat oven to 350ºF. Lightly coat a rimmed baking sheet with cooking spray.
2. Spread chickpeas on baking sheet and sprinkle with garlic powder and red pepper; toss to coat.
3. Roast on bottom rack of oven, shaking pan about every 15 minutes, until browned and slightly crunchy, about 45 to 50 minutes. (The chickpeas will still be somewhat soft. Cook longer for desired texture.) Cool before serving.

Chickpea Spice Variations

Follow the directions for Roasted Chickpeas, but use other flavorings.

Chili Chickpeas - sprinkle them with chili powder, fresh ground cumin and a little salt.

Curry Chickpeas - sprinkle with your favorite curry mix and salt.

Buffalo Chickpeas - Mix Tabasco sauce or similar pepper sauce with some lemon juice (about equal proportions). You need the citric acid from the lemon juice because you want a tart flavor to the final product. The vinegar in the Tabasco will evaporate during the roasting process.

Teriyaki - cover with soy sauce, a little Splenda, lots of garlic, and lots of fresh back pepper and roast as directed.

Cajun - Season with your favorite Cajun spice mix and roast as directed

Taco Chickpeas - Roll them in homemade taco seasoning and then roast as directed:
1 tbsp. chili powder
2 tsp. onion powder
1 tsp. ground cumin
1 tsp. garlic powder
1 tsp. paprika
1 tsp. dry oregano
1/2 tsp. salt

01-30-2006, 11:13 PM
Classic Guacamole

POINTS® Value | 2
Servings | 4
Preparation Time | 10 min
Cooking Time | 0 min
Level of Difficulty | Easy

snacks | Having a party? This recipe can easily be doubled. Skip the tortilla chips and serve with fresh vegetables for dipping. Or spoon onto 1/4-inch-thick cucumber slices.


1 medium avocado, Hass, ripe, peeled and pitted
2 Tbsp red onion(s), chopped
2 Tbsp cilantro, fresh, chopped
1 Tbsp fresh lime juice
1/4 tsp hot pepper sauce
1/4 tsp table salt

1. Put avocado in a medium bowl and mash with a fork until almost smooth.

2. Add remaining ingredients and stir until combined. Cover surface with plastic wrap and refrigerate up to 1 day. Yields about 1/4 cup dip per serving.

05-31-2006, 12:09 AM
spinach dip

1 pkg frozen cut spinach (nuke 4 minutes then cool and squeeze out the water)
1 cup ff mayo
1 cup ff sour cream
1 pkg dry soup mix (suggestions include knorr veggie and add some garlic powder. i used herb/garlic dry mix)
the recipe called for water chestnuts but i didn't have any

mix all together and chill for at least 2 hours. i chilled mine over night then put it in a bread bowl to take to the party.

06-20-2006, 08:21 PM
this is from the bcb who got it from ww board:

Summer Muesli
1 quart nonfat plain yogurt
pinch cinnamon
1/4 tsp. fresh grated nutmeg
2 tsp. vanilla extract
1 tsp. almond extract
1/2 cup old fashioned oats (Carol: I doubled the oats)
2 mashed very ripe bananas
1 1/2 cups sliced peaches (Carol: I used apple)
1 cup blueberries
1 cup cherries

Mix yogurt with flavorings; add oatmeal and let sit while you prepare fruit. Mash bananas and stir in. Slice peaches, stir in blueberries and pitted cherries.

Of course you could vary the fruit to your heart's content, and add a little sweetener if you like your yogurt sweetened (the bananas sweeten it enough for me). This is a good, balanced snack or light breakfast, lunch, etc. And it keeps well for days.

(I call it summer muesli because I've always made a winter version with apples, pears, bananas, raisins and nuts -- before going on Core.)

My banana wasn't overly ripe, so I added a squirt of DV SF Banana syrup and it's perfect. This is a very good snack, breakfast, or light lunch. YUM!

And even 1/2 the recipe made a QUART of this, finished! So I'll look forward to it for days~

12-10-2006, 05:16 PM
i got this at bcb.

Microwave Potato chips

You will need:

Russett Potatoes (or your favorite variety)
Paper plates
Parchment paper
Pan spray
Olive oil mister
Seasonings of choice (Salt, pepper, paprika, garlic powder, onion powder, oregano, Mrs. Dash, cayenne pepper.... etc)

Slice potatoes on a mandoline very thinly, about 1/8th inch thick. Lay a piece of parchment on the plate and spray with Pam. Spray the potatoes with oil and seasonings.
Place another piece of parchment over the top, spraying both sides with Pam. Lay down another layer of potatoes, and repeat oiling and seasoning. Finish with another sprayed piece of parchment.
Microwave for 7-9 minutes.
Microwaves vary so experiment, starting with the least amount of time and increase. Your potato thickness will also be a factor.

These will be golden and crispy!
You can keep reusing the same pieces of parchment paper over and over.

Cooking more than two layers is your own choice, but it doesn't work well in mine so try it at your own risk.

12-11-2006, 11:06 AM
I have a farm share, so i often have more of some particular kind of vegetables than I can use. Last couple of weeks, it's been sweet potatoes and carrots. They make a GREAT oven baked snack which is totally Core.

Slice firm vegetables very thin (I use the 1mm slicing disk on my Cuisinart).
Mix with kosher or sea salt and red pepper flakes to taste.
Line baking sheets with parchment paper (VERY IMPORTANT, as I found out the one time I DIDN'T do it *lol*)
Spread the vegetables in a thin layer on the parchment paper and spray with a few squirts of cooking spray
Bake in a 200 degree oven for 3 hours, then turn the oven off and leave the vegetables in to dry over night. Turn them over periodically while baking.

Makes crunchy chips which are great by the handfull. The secret is to leave them in a low oven so that they dry out but don't burn. Also make sure to get them sliced thin enough. I used to do this on my mandoline, but the Cuisinart does a better job.

I typically do one vegetable at a time, because the cooking times are slightly different, but I could easily see making batches of sweet potatoes, carrots, kolrahbi and even butternut squash, then mixing them together like those fancy veggie chips that they charge $5 a bag for in the supermarket.

04-12-2008, 01:33 PM
Take 1 slice of cheddar soy cheese and cut into small pieces. Place on a piece of parchment paper with slight spaces between the cheese pieces. Put in microwave for 1 minute 30 seconds. These taste like cheez its and are delicious for 40 calories per slice! yum! you can reuse the same piece of parchment paper over and over. they come right off.

04-28-2008, 08:48 PM
:moo:Just found this recipe on
I'm going to see if they carry sugar free chocolate chips at my store, otherwise, I'll jsut use raisins instead. Can't wait to try them!
Please share your thoughts if you do!!


3 cups Rolled oats (not quick-cooking)
1 cup or 2 sticks Unsalted butter, softened
1½ cups Light brown sugar, firmly packed
2 large Eggs
2 tsp Vanilla extract
½ tsp Baking soda
¼ tsp Salt
1 cup Miniature chocolate or your favorite chips

Preheat oven to 300 degrees Fahrenheit and line cookie sheets with parchment paper.

Process 2 cups of oatmeal in a food processor until finely ground and floury. Then combine ground oatmeal, whole
oatmeal, baking soda and salt together in a bowl and set aside.

Cream softened butter until soft and smooth. Then add brown sugar and continue mixing until well combined.

Add eggs and vanilla extract and mix again thoroughly.

Carefully blend in the dry ingredients. Finally, fold in chocolate or your favorite chips.

Drop dough on prepared cookie sheets by teaspoonfuls, spacing at least 2-inches apart. At this point, you could
freeze these lumps of dough in zip-locked plastic bags. When you are ready, bake as many of these cookies as you
like. Just add a few extra minutes to the baking time.

Bake for 13 to 15 minutes or until lightly browned. Let them cool completely on their baking pan.

If there are any cookies left after serving, store them in an airtight container. This crisp recipe makes about 3 or 4
dozen yummy delicious flourless oatmeal cookies loaded with your favorite chips.

04-28-2008, 08:51 PM
Oops! I forgot to mention- it's not completely a core recipe, but can be tweaked, or just count the points for the extras in there.

I'm one who likes to experiment. So I'll let you know-

04-28-2008, 09:18 PM
Any idea about points?

04-28-2008, 10:23 PM
I checked on ww online and used their recipe builder. It is 5 points per cookie if you make 24 cookies and if you make 36 cookies it is 3 points per cookie.

If you use raisins instead of the chocolate chips, it is 4 points per cookie if you make 24 cookies and it is still 3 points for 36 cookies.
( (

04-29-2008, 12:20 PM
I made them last night...with a couple small changes.

BTW- thanks for figuring out the points!
I did use the brown sugar, since splenda- although it's wonderful, doesn't taste the same. Next time I'll try the splenda brown sugar blend.
Instead of the butter, I used applesauce (the no sugar added type), and used raisins instead of chocolate. I blanched the raisins first to soften and plump them.
I had run out of parchment, so I was really nervous about sticking, but they came off fairly easily, once they were cooled. I did use a lot of Pam spray...
So the outcome, overall, was very satisfying! They're really sweet, I'm guessing the applesauce did that.

**I've heard of using canned pumpkin in place of fat in baking. Can anyone comment on their experience with that?


04-30-2008, 02:31 PM
Sarah with your modifications to the recipe(applesauce instead of butter and raisins instead of chocolate chips) the cookies are now 2.5 points if you made 24 cookies and not quite 2 points if you made 36 cookies.

Have you ever tried the fiber one cookies? They are really good and only 1 point each. I will post the recipe in the dessert folder.
( (

07-04-2008, 05:15 PM
I found this on and modified it a little.

1 cup corn meal
2t. oil
1t. salt
3/4 to 7/8 cup boiling water

Mix all together, spoon out in heaping teaspoons and flatten with moistened fingers. Bake at 400 for 10 min.

I did the following:
omit oil and salt
mix in boiling water until mushy. Spoon out in heaping teaspoons onto a cookie sheet sprayed with Pam and flatten with moistened fingers. Bake at 350 degrees (my oven cooks hot). Bake and turn in five minute increments. In my oven the process was :
1. Bake 5 minutes and turn over
2. Bake 5 minutes and turn over
3. Bake 3-5 minutes until a dark golden color.
Sprinkle lightly with salt while still hot.

These chips are really crunchy and are more grainy than polenta chips. They are strong enough to hold up to dip. Hope you like 'em!

09-19-2008, 03:36 PM
I just found this Core Bread Recipe at Dottis. A lady named Tracie posted it. Sounds delish. If I had some yeast, I'd make some today. I have a new bread machine and this sounds wonderful for it.

"ore bread, pizza crust, rolls, etc
I found a recipe for bread, that is core. Someone in the bootcamp buddies forum has posted it, and I tried it. It's wonderful and very filling. Just don't go overboard with it. You use almost a whole box of cream of wheat, and it would take you awhile to go through a whole box of cream of wheat, so keep that in mind before eating a bunch of this bread at one sitting.
You can also make it in your breadmaker using just the dough cycle, and use it as a pizza crust, or cinnamon rolls or someone even used it to make bagels with. They said they just rolled a the dough into balls, and punched in a whole in the middle, and then put them in boiling water for 2 minutes and turned them over with slotted spoon and boiled them another minute. Then bake them at 400 for 20-25 minutes. She said she let them rise prior to this, I am guessing prior to baking? She also said the next time she made them she would flip the bagels halfway through the baking.

One thing, you need to use sugar, and not splenda to make the yeast rise correctly. Plus, 1 tsp sugar for 12 servings is not going to add any points to it.

Cream of Wheat Bread

Serving Size : 12

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 2/3 cups* (400 milliliters) water -- hand heat
2 teaspoons salt
4 cups (650 grams) Cream of Wheat (farina / semolina)
1 teaspoon sugar (POINTS negligible)
2 teaspoons yeast

Put all ingredients in breadmaker in order listed. Use Basic setting
for bread, and Medium or Dark setting for crust.

Makes 12 servings.

Italian Herb Bread

Add the following to a batch of the Cream of Wheat Bread:

1 1/2 teaspoons dried basil, crushed
1 1/2 teaspoons dried marjoram, crushed
1 1/2 teaspoons dried thyme, crushed

I just crumbled the dried herbs between my fingers. I added the herbs
as the next to the last step -- just before the yeast. It was not
added in at the beep, just in with the other ingredients.
. . . . . . . . . .

Hand-Made Directions:
Simply mix all the dry ingredients together, add the water - add it
slowly because sometimes the cream of wheat absorbs it more than
others and you might not need all of it.
Knead for 10 minutes.
Divide into rolls, loaves etc. Cover and leave to rise in a warm
place until it has doubled in size.

For Bread Loaf, place in the middle of a preheated oven ( 230 C/ 450
F/gas mark 8) for 30 - 35 minutes loaves. Cool on a wire tray.

(for my 24 rolls, I use 220 deg. C, 425 F for ~ 15 minutes)
egg glaze AFTER rising, just before baking (see below)
425 F (220 C) ~ 15 min


1 egg yolk, betean + enough water (hand heat) to = 400 ml
egg glaze + COARSE salt BEFORE rising (see below)
475 F (246 C) ~ 10 min


450 F (230 C) ~30-35 min


egg glaze AFTER rising, just before baking (see below)
425 F (220 C) ~ 15 min

For the Cinnamon Rolls:
Pat punched down dough into a rectangle. Lightly spray with butter-
flavored PAM.

Sprinkle with other *Filling ingredients: chopped fresh dates,
Splenda & cinnamon.

Starting with longer side, roll up forming a log. Slice log. (I did
12 slices with 1/2 the dough.) Place slices flat on sprayed baking
tray so that you are looking down at the pinwheels.

Cinnamon-Date Filling*
butter-flavored PAM
fresh dates, chopped (I use scissors.) like Medjool with nothing
ground cinnamon

For both kinds of rolls:
Allow rolls to double in size in a warm draft-free place. (Allow an
hour for this.)
Preheat oven to 425 F. Brush with the **Egg Glaze just before baking.
Bake for 15 minutes.

EGG GLAZE** (optional, but makes the plain rolls golden colored)
1 large egg
1 Tablespoon water
Combine with a fork.

Cinnamon Rolls: Spread ***Icing on the baked rolls.

1/2 (US) cup (120 ml) Splenda
1 Tablespoon skim milk
1/4 tsp. vanilla essence
FF cream cheese, as desired, optional (COUNT POINTS)
Combine ingredients. Recipe may be doubled."

09-28-2010, 12:52 PM
thanks so much ladies for posting these awesome recipes!

ontarget, i'm literally drooling at the idea of your pina colada dip on fried shrimp! yum!!

sloanie, thanks so much for posting the core corn chips! I've been looking for a replacement for fritos to make my DH's favorite, Frito-Bean, Core friendly. Here's the adjusted recipe...

"Frito Bean"

Core-n chips (posted by sloanie)

2 pounds 93/7 ground beef
1 pkg. taco seasoning mix
1-2 cans chili beans

chopped lettuce
chopped tomatoes
black olives
fat free cheddar
fat free sour cream
taco sauce
hot sauce

Brown ground beef and drain if needed,add seasoning and 1-2 cans of chili beans. heat a little longer to warm the beans.

(on your plate you create a small bed of sloanies core-n chips, top that with some browned meat/bean mixture add fat free cheese, lettuce, tomato, salsa, fat free sour cream, olives and hot sauce... it's to die for!

and now with these chips we can eat it!! yayyyyyy!! I can't wait to try this! TY!

also, here's an Avacodo dip that our family LOVES (that I'll probably use with these chips too:-)

(adjust the amounts to taste)

1 peeled,seeded avacado (mashed)
1/4 c. fat free sour cream
1/4 c. salsa
salt to taste
mash together in a small bowl enjoy with core-n Chips!

09-28-2010, 08:19 PM
Thank you, Sherah. I hope you enjoy it.