Even if we don’t head to a real tailgate, we still love to make yummy snacks to enjoy all day Saturday while we watch games on the teevee. Sometimes it’s even better to just hang at home and snack all day. I tried a couple new recipes today that I really loved, and thought I would share.
First off, I adore my MIL’s pimiento cheese. I could eat the whole batch in a day. I usually don’t make it at home because like I just said, I would eat the whole thing. I came across this lightened up version in my Southern Living magazine and decided to give it a whirl. I loved it! And with the calories and fat cut in half (if not more), it was a relatively guilt free treat.
Lighten Up Pimiento Cheese
Slightly adapted from Southern Living (picture from there too)
Stir together 3/4 cup light mayo; 1 (4 oz) jar diced pimiento, drained; 1 tsp lemon juice, 1 tsp Worcestershire sauce; and 1/2 tsp ground red (or black) pepper. Stir in 1 bag shredded reduced-fat (or Kraft even makes a fat-free) cheddar cheese and 1 bag shredded reduced-fat sharp cheddar cheese. Mix well. I like it to eat it with Triscuits and celery or on soft bread. Makes about 3 cups.
We also love no-bake cookies. This recipe calls for something a little special…Nutella! They are so good and a little more moist and gooey than the usual no-bake.
No-Bake Nutella Peanut Butter Cookies
Via here (picture from there too)
3 Tbsp light butter
1/2 cup sugar (I used Stevia)
1/4 cup skim milk
1 Tbsp unsweetened cocoa powder
1/4 cup peanut butter
3/4 cup Nutella hazelnut spread
2 Tbsp hazelnut liqueur, like Frangelico (optional-I didn’t use this)
2 cups rolled oats
In a large saucepan, melt the butter over medium-low heat. Add the sugar, milk, and cocoa powder and mix until combined. Stir in the peanut butter, Nutella, and Frangelico (if using) until melted, followed by the oats. Continue mixing until all of the ingredients are incorporated. Be careful that mixture does not burn. Reduce heat to lowest setting. Working quickly, use a spring-form ice cream scoop (or a spoon) to shape balls of dough and place them on a parchment-lined sheet pan. You can refrigerate them for 30 minutes to firm them up. Store in an airtight container. Makes about 2 dozen. Recipe can easily be doubled.