Peanut Butter Fudge

·   I made up half this recipe as I had a jar of peanut butter that was up in Feb 2015 - very moreish

   1 cup (250g) creamy peanut butter*

· 1 cup (2 sticks or 230g) unsalted butter

· 1 teaspoon vanilla extract

· 4 cups (460g) sifted confectioners' sugar*

Line an 8-inch or 9-inch square baking pan with aluminum foil, leaving an overhang on the sides to lift the finished fudge out.

Melt the peanut butter and butter together in a large bowl. I prefer to slice the butter to make melting easier. Stop the microwave and stir the mixture every minute until completely melted and smooth. Remove from the microwave and stir in the vanilla using a large rubber spatula or wooden spoon. Add the salt if you prefer a salty/sweet fudge. Add the sifted confectioners' sugar and stir until completely combined. The mixture is very, very thick and resembles cookie dough. If using any add-ins, fold them into the fudge while it is still warm.

Press the fudge into prepared baking pan, smoothing the top with the back of a spatula or spoon. The top will be somewhat oily. Cover tightly with aluminum foil and chill for at least 4 hours or until firm. Cut into pieces.

Store fudge in an airtight container in the refrigerator for up to 1 week. Fudge may be frozen for up to 2 months. To thaw, simply transfer to the refrigerator for 2-4 hours.

WW Muffin Pizza

This was 8 WW points as I doubled the cheese from the original recipe. Had with a nice salad but would cook the mushrooms next time in a little milk first to soften.

1 English Muffin
2 tbsp Tomato Paste or Passata
Sliced Mushrooms
60g Grated Light Mozzarella

Slice the muffin and toast on both sides
Spread the tomato paste on top
Arrange the mushrooms
Top with grated cheese and toast till brown

Maple Glazed Pork Loins

This was a strange combination of ingredients but everyone loved it :)
I made up  twice the amount to have plenty of sauce.

4 boneless pork loins
1/2 tsp dried thyme
Salt & Pepper
1 tbsp Olive Oil
1/2 cup brewed black coffee - I made Nescafe Decaf
1/4 cup maple syrup
1/2 tbsp Dijon Mustard
1 tsp Worcestershire Sauce

Sprinkle pork with thyme, salt & pepper
Brown pork in oil and remove to one side
Mix remaining ingredients and add to pan, bring to a boil until reduced
Return pork to pan and cook for a further 10 minutes

Boston Cream Cake

I did not make the chocolate topping from this recipe as I had some bought chocolate fudge icing left from last week. Cake should make 9-10 slices which are about 10 WW points each slice. I made the cake in a loaf tin rather than a round.

·      1 box yellow cake mix and ingredients it calls for

·      2 tbsp caster sugar

·      2 tbsp cornstarch

·      5 fl oz milk

·      2 large eggs

·      6 tbsp to 1/2 cup heavy cream

·      1 teaspoon pure vanilla extract

·      2 cups semi sweet chocolate chips

·      ¾ cup heavy whipping cream

Cook cake as instructed and cool overnight so that it will cut smoothly

Combine the cornstarch, sugar, milk, eggs, 6 tbsp cream, vanilla extract in a saucepan. Whisk until smooth.

Bring the custard to a boil over moderate heat, whisking constantly. Continuing to whisk, let the custard boil for two minutes.

Remove from heat and allow to cool before spreading on cake; if it is too thick whisk in some m ore cream.

Make chocolate ganache in microwave, spread on top of cake

Blueberry Croissant Puff

This has turned out very nice and moist about 8 servings; 7 WW points per serving.

• 3 large croissants, cut up (about 5 to 5 1/2 cups)
• 1 cup fresh or frozen blueberries
• 1 package (8 oz.) cream cheese, softened
• 3 tbsp sugar
• 2 eggs
• 2 teaspoon vanilla
• 1 cup milk

1.   Preheat oven to 350 degrees Fan 160.

2.   Place croissant pieces in a 9 inch square pan. Sprinkle with blueberries.

3.   Beat cream cheese, sugar, eggs and vanilla in medium bowl with electric mixer until well blended. Gradually add milk, beating well after each addition. Pour evenly over croissant pieces. Let stand 20 minutes.

4.   Bake at 350°F for 35 to 40 minutes or until set in center and golden brown. You may want to cover it with foil for the last 10 minutes if the tops are getting too browned.

5.   Serve warm sprinkled with powdered sugar.

Lamb Hot Pot

This can be made ahead and cooked for the 2 hours; then put back in the oven to reheat and crisp the top. I mix some Bisto granules with the stock so that it is not too runny. Recipe below is for 4 people so I adjusted quantities and made up for 6

4 Lamb Steaks

2 small sweet potatoes

2 leeks

4 carrots

40g red lentils

2 large potatoes sliced for top

1 pint Veggie Oxo
1 tbsp Bisto Granules to thicken

Thyme & Rosemary

Chop the sweet potatoes, Slice Carrots, Slice Leeks, Cut lamb into pieces

Add small amount of oil to the Wok (or frying pan) and fry leeks till soft, add to casserole dish

Sprinkle lamb with rosemary and fry till slightly brown add to casserole dish

Add carrots and chopped potatoes to casserole dish, season with salt & pepper

Make up Oxo cube and add to casserole dish, sprinkle casserole with red lentils and bisto granules

Peel and slice potatoes; cover casserole with slices

Sprinkle thyme on top (optional)

Cover casserole and bake for 2 hours at Gas Mark 4

Dish can now be left till required

Uncover and bake at Gas Mark 6 for 20-30 minutes or till potatoes browned on top

Creamy Roasted Squash Soup

A modified version of a soup from WW serves 2

1 medium Onion  

1 whole (small) Butternut Squash  

2 clove(s) Garlic

1 cube Oxo Vegetable stock   

1 tbsp Fat Free Natural Yogurt  

1 tbsp Semi Skimmed Milk

1. Cut off skin and pips from squash and chop into cubes 
2. Quarter Onion 
3. Remove skin from garlic 
4. Roast all veggies on silicon mat for 30 minutes on high heat until squash is slightly brown 
5. Remove any really burnt pieces (I took out the onion)
6. Make stock cube up to 1 pint and cook squash with salt & pepper until really tender 
7. Allow liquid to cool 
8. Liquidize with 1 tbsp of yogurt and milk 
9. Reheat and serve

1 WW Point per serving