Chocolate Frozen Cookies

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I found this recipe thumbing through my sister’s recipe notebook.  It is originally a Weight Watchers recipe and is pretty much a “no bake” cookie. The kids and I tried it yesterday.  It was simple to mix up and we tasted them today.  They are pretty tasty.  I think it has more of a dark chocolate flavor and I would like more of a sweet milk chocolate flavor.  But overall, not bad!  Give ’em a try these next few days when its too hot to turn on the oven.

Chocolate Frozen Cookies from Weight Watchers

1/4 cup fat free skim milk (I used 2%)

2 Tbsp. unsweetened cocoa powder

2 Tbsp. sugar

1/4 cup chunky peanut butter (I used creamy)

1 cup old fashioned oats

2 tsp. canola oil

-Mix milk, cocoa, and sugar in small saucepan over low heat.

-Bring to boil, remove from heat.  Add peanut butter and stir into mix until melted.

-Stir in oatmeal and oil.

-Drop 16 spoonfuls onto baking sheet lined with wax paper.  Freeze for at least 4 hours or even better over night.


Panera Mac N Cheese


I LOVE the mac n cheese at Panera.  It is amazing!  Who’s with me?  I was thrilled to find the recipe on their site.  I have made it twice and it is good.  In fact, my daughter requested it for her birthday dinner this week.  HOWEVER, there are two things I am disappointed by:  #1-It is NOT cheap to make.  #2-I can’t get mine smooth and creamy like theirs.  When I make it the sauce is real thick….not sure how to thin it down.  With all that said.  It definitely is tasty.  And I’ve tried freezing it….it works great!  I just thaw overnight and warm in the microwave.  SO simple!  Let me know if you try it and let me know if you have a way to tweak the sauce.  🙂

Panera’s Mac n Cheese

UPDATE 1/23/14

I don’t think Panera has the link up on their site anymore….so happy I saved it!

Panera Bread’s Signature Macaroni & Cheese 
Adapted by Head Chef Dan Kish 

1 (16-ounce) package of rigati pasta (or other small pasta shells) 
¼ cup butter 
½ cup all-purpose flour 
2½ cups 2% reduced fat milk (or cream) 
6 slices white American cheese, chopped 
1 cup (8 ounces) shredded extra-sharp white Vermont cheddar 
1 tablespoon Dijon mustard 
1 teaspoon kosher salt 
¼ teaspoon hot sauce 

1. Prepare pasta according to package directions. 

2. Melt butter over low heat. Whisk in flour and cook 1 minute, whisking constantly. 

3. Gradually whisk in milk (or cream); cook over medium heat, whisking until mixture thickens and bubbles. Remove from heat. 

4. Add cheeses, mustard, salt, and hot sauce, stirring until cheese melts and sauce is smooth. 

5. Stir in pasta and cook over medium heat for 1 minute (or until thoroughly heated). 

Serves 4 to 6

Tequila Lime Chicken


No photos, this meal didn’t last long enough!  This recipe is from a freezer cookbook called “Fix, Freeze, Feast“.  It has an interesting premise….recipes centered around the large packages of meat at warehouse stores.  Well, I thought it might also work well for freezer co-op cooking.  This recipe makes 3 meals worth, so I had to double it for the 6 families in our co-op.  We loved this marinade!!!!!!   The chicken was so moist and flavorful!  If you don’t have a co-op, make one recipe for 3 easy meals to add to your freezer.

Tequila Lime Chicken (Fix, Freeze, Feast)

1 tray (approx. 6 lbs.) boneless, skinless, chicken breasts

3/4 cup soy sauce

1/2 cup bottled margarita mix

3 Tbs. tequila

3 Tbs. lime juice

1 Tbs. dry mustard

3 tsp.  mince garlic (about 9 cloves)

To Freeze:

-Combine all ingredients except chicken.

-Divide chicken between 3 gallon freezer bags.

-Divide marinade between the 3 meals and pour over the chicken.

-Press out all the air, seal the bag, and freeze flat.

To Serve:

-Thaw chicken overnight.

-Grill over medium-low fire, basting frequently with the marinade.  Turn every 5 minutes, cooking for about 30 minutes.  Do not baste during the last 5 minutes.