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foxfieldco

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  1. Agree with Barb... My favorite is the Chicken.... very tasty & filling!!
  2. Yummy!!!!! Have to hide a few from my DH, or he will eat the whole box at once.
  3. Tried their cookies & cream bars and they were awful!!!! We also thru them out. I usually get the WW cookies & cream bars and when I do, I have to hide a couple for myself...... my DH likes them so much, he'll eat the whole box all at once!!
  4. 123 Success was the first points program... It used ranges like Winning Points (its successor) but the ranges were 2 points higher and it had no fiber cap (which led to people abusing fiber by artificially adding it to foods that didn't have any so they "lower" the points... imagine "0" point Hagen Daas). It also allowed banking of any unused points above your daily minium to use later during the week and allowed banking of Activity Points (also in Winning Points).
  5. What is the url for the site you mentioned??????
  6. My DH did the same as Xan's DS.... He tried one of mine (the cookies & cream) and now I have to hide the box if I even want to have just one!!!! and DH absolutely refuses to eat anything "diet"!!
  7. The WW Cookies & Cream bars are the best... Last box, my DH ate half (without telling me) and he never eats anything "DIET". Have to agree about the No Pudge version... Saw some on Wednesday for the first time and since they were only 1 point instead of 2, though I'd try them.. They have that artificial imitation taste to them... DH tried one, took a bite & threw it out.... told me not to bring those home again, said get more WW!!
  8. Hi Christina, The biggest difference between Winning Points and Flex is that with Winning Points you get a range (18-23) and with Flex you get a daily target (20 points).. If you didn't eat all your allowed points with WP, you could "bank" the extra to use later in the week.... with Flex, you get 35 "flex" points to use any time during the week if you want.. You don't wait till you have enough "banked", you get them all up front... You do get 2 points more per day with Flex than you did with WP (WW thought the bottom of the old range was too low)... The other big difference is that when you earn Activity Points, you have to use them on the day you earn them or you loose them (no banking AP's for later in the week)... Otherwise, the plans are basically the same... Points are figured by the same formula (4 point fiber cap)...
  9. Have link for great desktop calculator (doesn't require EXCEL)... send me a "PM"..
  10. We get the powdered buttermilk also (since we very rarely use it)... In some stores they carry it in the baking aisle instead of the milk/coffee/tea aisle.. Its definately more convenient since you only add water & just mix up what you need... When we buy the fresh kind, we alway end up wasting most of the carton after we use what's needed for a recipe.
  11. Hi Kas, Check page 26 in the week one booklet: and page 90 for a listing under the imitation products (such as imitation crab) are NOT CORE though... if you check the ingredients listing for the imitation products (they usually have some under a name brand in the seafood case as well as the generic bulk).. you'll find they've usually added some kind of sugar plus other "not-so-good" stuff..
  12. Tried a sample when they demo'd them @ my Costco a couple of months ago... I really love portobello mushrooms, but these tasted kind of funky ... Better off just getting the fresh portobellos & broiling or barbecuing them..
  13. Hi Lori, ran this thru the Recipe Builder on weightwatchers.com ( I left your original ingredient list as you posted in the body of the recipe)... as is, they are 4 points each: Pumpkin Raisin Scones POINTS per serving | 4 Servings | 36 Cakes | Ingredients 4 cup all-purpose flour 4 tsp baking powder 1 1/4 tsp baking soda 1/2 tsp ground ginger 1/2 tsp ground allspice 4 tsp ground cinnamon 1/4 tsp ground cloves 1 tsp table salt 3/4 cup butter 2 1/2 cup sugar 2 large egg(s) 15 oz canned pumpkin 1 cup chopped pecans 2 cup raisins Instructions4 cups flour 4 teaspoons baking powder 1 1/4 teaspoon baking soda 1/2 teaspoon ground ginger 1/2 teaspoon allspice 4 teaspoons cinnamon 1/4 teaspoon ground cloves 1 teaspoon salt 3/4 cup butter, softened 2 1/4 cups sugar plus 4 tablespoons for topping 2 eggs, well beaten 15 oz pumpkin 1 cup pecans, finely chopped 2 cups raisins Heat oven to 375. Lightly grease 2 cookie sheets. In large bowl, stir together flour, baking powder, baking soda, ginger, allspice, 1 teaspoon cinnamon, cloves & salt. Using mixer on medium, cream butter until fluffy then slowly add 2 1/4 cups sugar. Once blended, add eggs & pumpkin. Slowly mix in dry ingred. Stir in pecans & raisins, then use a tablespoon to drop mixture onto cookie sheets, leaving 2 inches between each scone. Flatten each scone w/ the back on a spoon. In small bowl, stir together remaining 3 teaspoons cinnamon & 4 tablespoons sugar & sprinkle on top. Bake 8-12 min until golden brown. Cool 5 min on cookie sheets before removing. *Makes 36 I then subbed out splenda for the sugar (left in the 4 tbs for topping) and egg substitute (egg beaters, etc) for the eggs & it came out to 3 points each.. You could probably drop the points lower if you subbed out some of the butter with applesauce but I'm not sure what amounts of each you would use (would be "trial & error" for me).. here's the version with 3 points: Pumpkin Raisin Scones POINTS per serving | 3 Servings | 36 Cakes | Ingredients 4 cup all-purpose flour 4 tsp baking powder 1 1/4 tsp baking soda 1/2 tsp ground ginger 1/2 tsp ground allspice 4 tsp ground cinnamon 1/4 tsp ground cloves 1 tsp table salt 3/4 cup butter 1/4 cup sugar 15 oz canned pumpkin 1 cup chopped pecans 2 cup raisins 2 1/4 serving(s) splenda granular (1 cup) 1/2 cup fat-free egg substitute Instructions4 cups flour 4 teaspoons baking powder 1 1/4 teaspoon baking soda 1/2 teaspoon ground ginger 1/2 teaspoon allspice 4 teaspoons cinnamon 1/4 teaspoon ground cloves 1 teaspoon salt 3/4 cup butter, softened 2 1/4 cups sugar plus 4 tablespoons for topping 2 eggs, well beaten 15 oz pumpkin 1 cup pecans, finely chopped 2 cups raisins Heat oven to 375. Lightly grease 2 cookie sheets. In large bowl, stir together flour, baking powder, baking soda, ginger, allspice, 1 teaspoon cinnamon, cloves & salt. Using mixer on medium, cream butter until fluffy then slowly add 2 1/4 cups sugar. Once blended, add eggs & pumpkin. Slowly mix in dry ingred. Stir in pecans & raisins, then use a tablespoon to drop mixture onto cookie sheets, leaving 2 inches between each scone. Flatten each scone w/ the back on a spoon. In small bowl, stir together remaining 3 teaspoons cinnamon & 4 tablespoons sugar & sprinkle on top. Bake 8-12 min until golden brown. Cool 5 min on cookie sheets before removing. *Makes 36
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