Chocolate Banana Smoothie

This year, like many others out there I have resolved to loose weight. I have signed up at my local gym for some good old fashioned exercise and since I don't want an ounce of my blood, sweat and tears to go to waste I have also tried to eat a little healthier. This recipe I found in a Weight Watchers online recipe board and found it to be a delicious and filling breakfast. When I have this in the morning, I hardly miss my regular breakfast.

Chocolate Banana Smoothie
(164 Calories)

• 1 packet Swiss Miss Sensible Sweets diet hot cocoa mix
• 1 small ripe banana, sliced and frozen
• 2 tsp. fat-free non-dairy powdered creamer (like Coffee-mate Fat Free Original)
• 1 tsp. mini semi-sweet chocolate chips
• 1 no-calorie sweetener packet (like Splenda or Truvia)
• 1 cup crushed ice or 5 to 8 ice cubes

1. In a tall glass, combine cocoa mix, powdered creamer, chocolate chips, and sweetener. Add 1/4 cup very hot water and stir until ingredients have dissolved. Add 1/2 cup cold water and stir.
2. Transfer contents of the glass to a blender. Add frozen banana slices and ice. Blend at medium speed until completely mixed. Pour into your glass and enjoy!

Almond Roca Cookies

I was in the search of the perfect cookie recipe to complete my holiday cookie tray this year, and I found something that sounded spectacular on Food Network. This cookie isn't a soft, chewy cookie so don't make this if that is what you are looking for. This cookie is more of a crisper cookie, but delicious nonetheless.

Blue Ribbon Almond Roca Cookies
(Makes 3 Dozen)

• 2 1/2 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup dark brown sugar
• 1/2 cup sugar
• 1 cup butter, room temperature
• 2 eggs, room temperature
• 2 teaspoons pure vanilla extract
• 1 package toffee bits
• 1 cup coarsely ground almonds
• 4 ounces milk chocolate
• 1/2 tablespoon vegetable oil

1) Preheat oven to 300 degrees F.

2) In a medium mixing bowl, whisk together flour, baking soda, and salt. Set aside. In the bowl of an electric mixer, blend sugars together on medium speed. Add butter and mix to form a grainy paste. Add eggs and vanilla and mix at medium speed until light and fluffy. At low speed, slowly add the flour mixture and then the toffee bits. Mix until just blended; do not over-mix.

3) Place ground nuts in a small bowl. Using hands, roll balls of dough into 1 to 1 1/2-inch balls, then roll in the ground nuts. Place on cookie sheets several inches apart. Bake approximately 22 minutes and then transfer cookies to a cooling rack.

4) Melt the chocolate with the vegetable oil in a double boiler or in a bowl set over a pan of simmering water. Drizzle melted chocolate over cooled cookies. Place cookies on a cookie sheet and place in freezer or refrigerator until chocolate is firmly set.

Buffalo Chicken Dip

I LOVE everything "buffalo chicken" but when I went to one of my friend's BUNCO parties and tried this dip I had found a new favorite. This dip is very easy to make and everyone loves it. The dip is much better warm, so if you are able to serve it in a crockpot - that is the best way. I like to serve this with Ritz crackers, but you can also do pretty much any kind of cracker or even celery sticks.

Buffalo Chicken Dip

• 2 (10 ounce) cans chunk chicken, drained
• 2 (8 ounce) packages cream cheese, softened
• 1 cup Ranch dressing
• 3/4 cup Frank's Buffalo Wing Sauce
  
• 1 1/2 cups shredded Cheddar cheese

1) Heat chicken and hot sauce in a skillet over medium heat, until heated through. Stir in cream cheese and ranch dressing. Cook, stirring until well blended and warm.

2) Mix in half of the shredded cheese, and transfer the mixture to a slow cooker. Sprinkle the remaining cheese over the top, cover, and cook on Low setting until hot and bubbly.