Cucumber Sandwiches 1 Ww Point Each Food

CUCUMBER FINGER SANDWICHES

Steps:

• Spread one side of each slice of bread with a thin layer of butter. Arrange a single layer of cucumber slices on 4 of the bread slices. Stir together the mayonnaise, chives, mustard and some salt and pepper in a small bowl. Spread a thin layer of the mayonnaise mixture over the cucumbers. Top with the remaining slices of buttered bread. Cut off the crusts and cut each sandwich into three fingers.

CUCUMBER SANDWICHES

Steps:

• Slice cucumber, leaving peel on.
• Spread butter on insides of both slices of bread for each sandwich, to taste. Usually a thin layer will suffice.
• Place cucumber slices in a single layer on bottom slice of buttered bread for each sandwich, covering entire slice.
• Put sandwiches together and remove crusts with knife. Some cucumber peel will come off too and that is the desired result.
• Cut sandwiches into triangles.

HIGH SOCIETY CUCUMBER SANDWICHES WITH CREAM CHEESE

Steps:

• Spread butter on half the slices of bread, and cream cheese on the other half.
• Peel and slice the cucumber thinly.
• Layer the cucumber slices on the buttered side. Dash a little salt and pepper onto the cucumber.
• Sprinkle over the dill or mint leaves.
• Slap cream cheese bread on top of cucumber bread.

CUCUMBER SANDWICHES (1 WW POINT EACH)

Steps:

• Mix cream cheese, dressing mix, mayo and sour cream until well blended.
• Spread mixture on pumpernickel slices. Top with a slice of cucumber and sprinkle with dill weed.
• Enjoy!

WW INSTANT OATMEAL MUFFINS (1 WW POINT EACH)

Steps:

• mix first 5 ingredients
• spoon into 6 muffin cups.
• sprinkle top of each muffin with 1 teaspoons brown sugar.
• bake at 375 for 15-20 minutes.

CUCUMBER SANDWICHES

Steps:

• In a large bowl, combine cream cheese and dressing mix. Spread on 1 side of each slice of bread. Peel cucumbers if desired; thinly slice and place on 6 slices of bread. Top with remaining bread. Serve immediately.

CUCUMBER SANDWICHES I

Steps:

• In a small bowl, mix whipped cream cheese and dry Italian-style dressing mix. Spread equal portions of the mixture on slices of the cocktail rye bread. Top each with a slice of cucumber.

WW 1 WW POINT CLOUD PIE

Steps:

• Begin by preheating oven to 350 degrees.
• For Crust:.
• In a blender or food processor, grind Fiber One to a breadcrumb-like consistency. Combine crumbs with melted butter and stir until well mixed.
• In an oven-safe pie dish sprayed with nonstick spray, evenly distribute Fiber One mixture, using your hands or a flat utensil to press & form the crust. Use your fingers to press it into the edges and up along the sides of the dish.
• Bake pie crust for 10 minutes. Set aside.
• For filling:.
• In a separate dish, dissolve gelatin mix into 2 cups boiling water. Stir for 2 minutes, or until completely dissolved. Stir in 1 cup of cold water, and place in fridge for about 1 1/2 hours, but NO LONGER (Jell-O should be jiggly, but not firm).
• Next, use a mixer to fold in Cool Whip. Once mixture is very well blended, pour evenly into pie crust. Use a flat utensil to smooth out surface.
• Refrigerate for several hours until firm. If desired, garnish pie with sliced strawberries.

CUCUMBER SANDWICHES

Steps:

• Thinly slice the cucumbers approximately 1/8 inch thick or less. I usually use the larger slices first, to completely cover the bread.
• Spread a thin layer of mayonnaise on each slice of rye bread. Top with a slice of cucumber.
• Lightly sprinkle each one with seasoned salt (be careful not to overdo it or they will be too salty), then just a dash of black pepper.
• May be eaten immediately if you prefer, however best if allowed to chill in the refrigerator before serving.

CUCUMBER SANDWICHES

Steps:

• Place cucumber, onion, vinegar and sugar in bowl and toss to mix. Add enough water to cover, along with a few cubes of ice. Soak cucumbers for at least an hour or overnight (they will keep refrigerated for several days).
• Drain. With a 2-inch biscuit or cookie cutter, cut bread into rounds the size of cucumber slices (One piece of bread is enough for two rounds.) Spread one side of each round with mayonnaise and place a cucumber slice between two rounds, mayonnaise sides in.

CUCUMBER DILL DIP - WW

Steps:

• Place cream cheese in a mixing bowl and whip with an electric mixer until fluffy.
• Add dressing, milk and dill weed.
• Mix well until well blended.
• Stir in cucumber and onion.
• Cover and refrigerate at least one hour to allow flavor to blend.

CUCUMBER SANDWICHES III

Steps:

• In a medium bowl, mix together the cream cheese, mayonnaise and Italian dressing mix. Refrigerate for at least 6 hours, or preferably overnight.
• Spread the cream cheese blend onto slices of French bread. Top with a cucumber slice, and sprinkle with dill. You can make as many or few as you like. the cream cheese mixture keeps for about a week in the refrigerator so you can make them over and over again!

CUCUMBER SANDWICH

Steps:

• Spread each slice of bread with 1 tablespoon cream cheese. On one slice of bread, arrange cucumber slices in a single layer. Cover with sprouts, then sprinkle with oil and vinegar. Layer tomato slices, lettuce, and pepperoncini. Spread other slice of bread with mashed avocado. Close sandwich and serve immediately.

WW STUFFED STRAWBERRIES (1 WW POINT)

Steps:

• cut an "X" in the tip of each strawberry, cutting deep but leaving strawberry whole.
• Place cream cheese and next 3 ingredients in a medium bowl, and beat with a mixer at medium speed until smooth. place mixture in a small zip top plastic bag. seal bag; snip a small hole in one corner of bag.
• pipe about 2 teaspoons cream cheese mixture into each strawberry.
• serving size=1 strawberry.

HOMEMADE CORN TORTILLAS - 1 WW POINT

Steps:

• Combine the masa harina and salt in a medium bowl; stir in 1/4 cup of the water, then stir in enough of the remaining 1/4 cup water, 1 tablespoon at a time, to form a soft dough. Divide the dough into 6 pieces and shape each into a ball. Roll each ball out between sheets of plastic wrap into a 6-inch round.
• Set a medium nonstick skillet over medium heat and heat until a drop of water sizzles in it. Reduce the heat to medium-low. Add a dough round and cook until speckled and slightly puffed, about 1 minute on each side. Transfer the tortilla to a plate lined with a clean kitchen towel; fold the towel over to keep the tortilla warm. Cook the remaining dough rounds to make a total of 6 tortillas, stacking them in the towel as they are cooked.
• To reheat the tortillas, wrap each one in a separate paper towel or napkin and microwave on High until heated, about 5 seconds for each tortilla.

EASY CUCUMBER PARTY SANDWICHES

Steps:

• Mix cream cheese, sour cream, mayonnaise, ranch dressing mix, and dried dill in a bowl until creamy and smooth.
• Cut crusts from bread slices; cut sliced bread into decorative shapes (such as rounds or flowers) with cookie cutters. Spread each piece of bread with cream cheese mixture and top with a cucumber slice. Top each canape with a few fresh dill leaves.

BLUEBERRY MUFFINS (1 WW POINT EACH)

Steps:

• Preheat oven to 400 degrees.
• Combine first 4 ingreidents in a medium bowl; stir well. Make a well in center of mixture.
• Combine milk through the egg; add to flour mixture, stirring just until moist. Gently fold in blueberries.
• Divide batter evenly between 12 muffin cups coated with cooking spray. Bake at 400 for 20 minutes or until golden. Remove from pan immediately; cool on a wire rack.