Bacon and Cheese Buttermilk Biscuits Recipe – 3 Point Total

- 2 cups all-purpose flour, un-bleached
- 4 slices cooked turkey bacon, finely chopped
- 1/8 tsp baking soda
- 1 cup reduced fat sharp cheddar cheese, shredded
- 1/4 cup fat free milk
- 2 tbsp unsalted, light butter, cold and cut into small pieces (like Brummel & Brown)
- 2 1/2 tsp baking powder
- 1 tsp table salt
- 1 cup reduced fat buttermilk
- 1 tbsp light butter, set aside in a microwave safe bowl
- ½ tsp garlic powder
- 1 tbsp Kosher salt
- ½ tsp dried parsley flakes

Directions:
Preheat the oven to 425°F. Spray a baking sheet with nonfat, butter flavored cooking spray. In a large bowl, whisk together the flour, baking powder, salt, and baking soda. With a pastry blender or a large fork, cut in the butter until you get a crumb-like mixture. Add in the bacon and cheddar cheese. Mix in the buttermilk and milk to form a dough.
Drop the dough by 1/4-cup measures (about the size of a 2” ice cream scoop) onto the baking sheet, making 16 mounds; push the mounds together. Spray mounds lightly with with the butter flavored, nonfat cooking spray. Bake until golden, about 20 minutes. When you take the biscuits out of the oven, melt 1 tablespoon light butter is a small bowl in your microwave. Stir in ½ teaspoon garlic powder and the dried parsley flakes. Use a brush to spread this garlic butter over the tops of all the biscuits. Then, sprinkle a pinch of Kosher salt onto the top of each biscuit. Serve at once.

TIP: For best results, bake the turkey bacon in a 425°F oven until brown and very crispy, 12–15 minutes.

Entire recipe makes 16 servings
Serving size is 1 biscuit
Each serving = 3 Point Total

 

0.5 teaspoon baking powder

Preheat the oven to 325*. Line two baking sheets with parchment paper.

Sift the first 4 ingredients together in a medium bowl, set aside.

In a large bowl, cream the butter until fluffy and pale yellow. Add the sugars and continue to beat for 2 minutes. Add the egg and vanilla. Beat on low speed until well blended, scraping the sides of the bowl as needed.

Add the flour mixture to the butter mixture and mix on low speen just until blended. Add the coconut and butterscotch chips, mixing or stirring just until blended.

Drop by rounded tablespoons onto prepared sheets, about 2 inches apart.

Bake the cookies until golden brown around the edges, about 12 minutes. Cool and enjoy!

 

All purpose flour	1 1/3 cups
Baking powder	½ tsp
Baking soda	½ tsp
Salt	½ tsp
Unsalted butter, room T.	½ cup or 1 stick
Granulated sugar	1/3 cup
Firm packed light brown sugar	1/3 cup
Eggs	1 large
Vanilla extract	½ tsp
Sweetened shredded dried coconut	1¾ cups
Butterscotch chips

Preheat oven to 325 degrees Fahrenheit, and line two cookie sheets with parchment paper. Sift flour, baking powder, baking soda, and salt together. Set aside. Cream butter until pale yellow and fluffy using an electric mixer. Then add sugars (both granulated and light brown) and continue creaming until the mixture is barely gritty when rubbed between your finger and thumb. Blend in egg and vanilla extract. Fold in the sifted flour mixture, using a spatula or wooden spoon, until the mixture is just combined.   Mix in the shredded coconut and butterscotch chips just until blended. Drop dough by rounded tablespoons onto prepared cookie sheets, spacing about 1½ - 2 inches apart. Bake coconut butterscotch cookies for about 15 minutes or until they are golden brown around the edges. Allow cookies to cool on baking pans for a couple of minutes before carefully transferring them to wire racks to cool completely.

 

 

• 1 cup butter, softened
• 1/2 cup sugar
• 1/2 cup dark corn syrup
• 2 large eggs, separated
• 2-1/2 cups all-purpose flour
• 1/4 cup butter
• 1/2 cup powdered sugar
• 3 Tablespoons dark corn syrup
• 3/4 cup finely chopped pecans
• Beat 1 cup butter and sugar at medium speed with an electric mixer until light and fluffy. Add 1/2 cup corn syrup and egg yolks, beating well. Gradually stir in flour; cover and chill 1 hour.
  

Melt 1/4 cup butter in a heavy saucepan over medium heat; stir in powdered sugar and 3 tablespoons corn syrup. Cook, stirring often, until mixture boils. Remove from heat. Stir in pecans; chill 30 minutes. Shape mixture by 1/2 teaspoonfuls into 1/4-inch balls; set aside.

Preheat oven to 375 F. Shape cookie dough into 1-inch balls; place 2 inches apart on lightly greased baking sheets. Beat egg whites until foamy; brush on dough balls.

Bake at 375 F for 6 minutes. Remove from oven, and place pecan balls in center of each cookie. Bake 8 to 10 more minutes or until lightly browned. Let cool 5 minutes on baking sheets. Remove cookies to wire racks, and cool completely. Freeze up to 1 month, if desired. 

 

Ingredients:

• 1 tsp butter
• 1 cup blackberries, rinsed
• 2 cups sliced fresh peaches
• 1/2 cup all-purpose flour
• 2/3 cup sugar
• 1 1/4 cup milk
• 3 eggs
• 1/2 tsp vanilla
• pinch of salt

 

• 3 tablespoon olive oil
• 3 cups fresh corn kernels, about 6 ears
• 1 (15-oz) can black beans, well rinsed and drained
• 1 red bell pepper, diced small
• 1 orange bell pepper, diced small
• 1 jalapeno pepper, seeded, minced
• 4 thinly sliced green onions
• 1 clove garlic, crushed, finely minced
• 2 tablespoons chopped cilantro leaves
• 1/2 teaspoon ground cumin
• 1/4 teaspoon chipotle pepper, or to taste
• 3 tablespoon fresh lime juice
• 1 tablespoon rice vinegar
• 1 teaspoon sugar
• 1 teaspoon salt

 

• 8 ounces corkscrew pasta
• 2 cups broccoli florets, fresh
• 12 ounces canned tuna fish, drained
• 1 cup cherry tomatoes, halved
• 3/4 cup sliced black olives
• 3 scallions, sliced
• 
  
• DRESSING
• 1/2 cup low fat mayonnaise
• 1/4 cup olive oil
• 1 Tablespoon white wine vinegar
• 1 teaspoon sugar
• 1/2 teaspoon salt
• 1/8 teaspoon black pepper

 

Ingredients:

• 3 tomatoes
• 3 cucumbers
• 1 red bell pepper
• 3 scallions
• olive oil
• lemon juice
• salt
• pepper

Preparation: