Apple Oat Drops
by: unknown source on yahoo
1/4 cup brown sugar
1/4 cup sugar
3/4 cup unsweetened applesauce, canned or fresh
1 cup sifted plain/all purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup rolled oats
1/2 cup seedless raisins
1/4 teaspoon nutmeg
1/4 teaspoon cinnamon
Preheat the oven to 375
Stir the sugars into the applesauce.
Sift together the flour, baking powder, salt and spices.
Stir dry ingredients into the applesauce mixture.
Add the oats and the raisins. Mix well.
Drop by the tablespoonfuls onto lightly greased cookie sheet.
Bake for about 10 minutes. Cool slightly and then place on wire rack to cool completely.
**I have made these a couple of times and they are definitely "healthy cookies." They are similar
in texture to a soft granola bar. We enjoy them!
Wednesday, August 19, 2009
Banana Bread
Banana Bread
from Better Homes and Garden Cook Book
Prep: 25 minutes
Bake: 55 minutes
Oven: 350
Makes: 1 Loaf (16 servings)
2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
2 beaten eggs
1 1/2 cups mashed bananas (5 medium)
1 cup sugar
1/2 cup cooking oil or melted butter/margarine
1/4 cup chopped walnuts
1. Grease bottom and 1/2 inch up the sides of one 9x5x3 inch or two 7 1/2 x 3 1/2 x 2 inch loaf pans; set aside. Combine flour, baking powder, baking soda, cinnamon, nutmeg, and 1/4 teaspoon salt. Make a well in center of flour mixture; set aside.
2. In a medium bowl combine eggs, bananas, sugar, and oil. Add egg mixture all at once to flour mixture. Stir just until moistened (batter should be lumpy). Fold in nuts. Spoon batter into prepared pan(s).
3. Bake at 350 for 55-60 minutes for the 9 x 5 x 3 inch pan; 40-45 minutes for 7 1/2 x 3 1/2 x 2 inch pan. Cool in pan on a wire rack for 10 minutes. Remove from pan and cool completely on a wire rack. Wrap and store overnight before slicing.
from Better Homes and Garden Cook Book
Prep: 25 minutes
Bake: 55 minutes
Oven: 350
Makes: 1 Loaf (16 servings)
2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
2 beaten eggs
1 1/2 cups mashed bananas (5 medium)
1 cup sugar
1/2 cup cooking oil or melted butter/margarine
1/4 cup chopped walnuts
1. Grease bottom and 1/2 inch up the sides of one 9x5x3 inch or two 7 1/2 x 3 1/2 x 2 inch loaf pans; set aside. Combine flour, baking powder, baking soda, cinnamon, nutmeg, and 1/4 teaspoon salt. Make a well in center of flour mixture; set aside.
2. In a medium bowl combine eggs, bananas, sugar, and oil. Add egg mixture all at once to flour mixture. Stir just until moistened (batter should be lumpy). Fold in nuts. Spoon batter into prepared pan(s).
3. Bake at 350 for 55-60 minutes for the 9 x 5 x 3 inch pan; 40-45 minutes for 7 1/2 x 3 1/2 x 2 inch pan. Cool in pan on a wire rack for 10 minutes. Remove from pan and cool completely on a wire rack. Wrap and store overnight before slicing.
Whole Grain Marshmallow Crispy Bars
Whole Grain Marshmallow Crispy Bars
from the kitchen of Susan Reid
Makes 24 bars; Prep: 15 minutes; Cook 5 minutes
Stand: 15 minutes
3TBSP butter
1 (10.5 oz) bag of mini marshmallows
1 (15 oz) box of multi grain cluster cereal (Susan used Kashi GOLEAN Crunch)
1 1/4 cups dried cranberries
Vegetable Cooking Spray
1. Melt butter in a large saucepan over low heat. Add marshmallows, and cook, stirring constantly, 4-5 minutes or until melted and smooth. Remove from heat.
2. Stir in cereal and 1 cup of dried cranberries until well coated.
3. Press mixture into a 13 x 9 inch baking dish coated with cooking spray. Chop remaining 1/4 cup dried cranberries, and sprinkle on top. Let stand for 10-15 minutes or until firm. Cut into 24 bars.
from the kitchen of Susan Reid
Makes 24 bars; Prep: 15 minutes; Cook 5 minutes
Stand: 15 minutes
3TBSP butter
1 (10.5 oz) bag of mini marshmallows
1 (15 oz) box of multi grain cluster cereal (Susan used Kashi GOLEAN Crunch)
1 1/4 cups dried cranberries
Vegetable Cooking Spray
1. Melt butter in a large saucepan over low heat. Add marshmallows, and cook, stirring constantly, 4-5 minutes or until melted and smooth. Remove from heat.
2. Stir in cereal and 1 cup of dried cranberries until well coated.
3. Press mixture into a 13 x 9 inch baking dish coated with cooking spray. Chop remaining 1/4 cup dried cranberries, and sprinkle on top. Let stand for 10-15 minutes or until firm. Cut into 24 bars.
Thursday, August 13, 2009
Snicker Doodle Cookies
Snicker Doodle Cookies
From the kitchen of Amy Young
1 cup Butter
1 1/2 cups of Sugar + 4 TBLS
2 Eggs
2 3/4 cups flour
1/4 tsp. Salt
3 tsp. Cinnamon
1 tsp Baking Soda
2 tsp Cream of Tarter
In a large bowl cream butter and 1 1/2 cups sugar; add eggs and mix at medium speed until light and fluffy.
In a separate bowl mix flour, salt, baking soda, and cream of tartar.
Add slowly to creamed mixture until well blended
Chill dough in freezer for 30 minutes.
Preheat oven to 375 degrees
Combine remaining 4 tbls of sugar and 3 tsp of cinnamon into a flat dish. Form dough into 1 to 2
inch balls, roll in the sugar/cinnamon mixture until coated. Place on ungreased cookie sheet about 3
inches apart.
Bake 12-15 minutes or until lightly browned...DO NOT OVER COOK
Cookies should be soft when taken out of the oven and they will harden as they cool.
Hint: Between batches of cookies keep dough in freezer so the dough will remain stiff.
ENJOY!!!!
From the kitchen of Amy Young
1 cup Butter
1 1/2 cups of Sugar + 4 TBLS
2 Eggs
2 3/4 cups flour
1/4 tsp. Salt
3 tsp. Cinnamon
1 tsp Baking Soda
2 tsp Cream of Tarter
In a large bowl cream butter and 1 1/2 cups sugar; add eggs and mix at medium speed until light and fluffy.
In a separate bowl mix flour, salt, baking soda, and cream of tartar.
Add slowly to creamed mixture until well blended
Chill dough in freezer for 30 minutes.
Preheat oven to 375 degrees
Combine remaining 4 tbls of sugar and 3 tsp of cinnamon into a flat dish. Form dough into 1 to 2
inch balls, roll in the sugar/cinnamon mixture until coated. Place on ungreased cookie sheet about 3
inches apart.
Bake 12-15 minutes or until lightly browned...DO NOT OVER COOK
Cookies should be soft when taken out of the oven and they will harden as they cool.
Hint: Between batches of cookies keep dough in freezer so the dough will remain stiff.
ENJOY!!!!
Banana Split Dessert
Banana Split Dessert
From: Light & Tasty
SERVINGS: 15
TIME: Prep: 25 min. + chilling
Ingredients:
2 cups reduced-fat graham cracker crumbs (about 10 whole crackers)
5 tablespoons reduced-fat margarine, melted
1 can (12 ounces) cold reduced-fat evaporated milk
3/4 cup cold fat-free milk
2 packages (1 ounce each) sugar-free instant vanilla pudding mix
2 medium firm bananas,sliced
1 can (20 ounces) unsweetened crushed pineapple, drained
1 carton (8 ounces) frozen reduced-fat whipped topping, thawed
3 tablespoons chopped walnuts
2 tablespoons chocolate syrup
5 maraschino cherries, quartered
Directions:
Combine cracker crumbs and margarine; press into a 13-in. x 9-in. dish coated with cooking spray.
In a bowl, whisk the evaporated milk, fat-free milk and pudding mixes for 2 minutes or until slightly thickened. Spread pudding evenly over crust. Layer with bananas, pineapple and whipped topping. Sprinkle with nuts; drizzle with chocolate syrup. Top with cherries. Refrigerate for at least 1 hour before cutting.
Nutrition Facts
One serving:(1 piece)
Calories: 194
Fat:6 g
Saturated Fat:3 g
Cholesterol:4 mg
Sodium:312 mg
Carbohydrate:33 g
Fiber:1 g
Protein:3 g
Diabetic Exchange:1 starch, 1 fruit, 1 fat.
Tuesday, August 11, 2009
Calling For More Recipes
Hey friends,
I have been in a rut and would love it if any of you out there have some new recipes to share. I am having a girls'
night tonight and everyone is bringing something, so hopefully I'll have some more recipes to share with you all
soon, but in the meantime, if any of you could help inspire me, I'd appreciate it :)
Hope to see some recipes in the comment sections (I'll repost them to the blog).
Blessings!
I have been in a rut and would love it if any of you out there have some new recipes to share. I am having a girls'
night tonight and everyone is bringing something, so hopefully I'll have some more recipes to share with you all
soon, but in the meantime, if any of you could help inspire me, I'd appreciate it :)
Hope to see some recipes in the comment sections (I'll repost them to the blog).
Blessings!
Friday, August 7, 2009
Lemon Parsley Cheese Pasta
Lemon Parsley Cheese Pasta
By: Stephanie
Serves about 4
Ingredients:
3/4 box of Penne Pasta
1 pkg of Chicken Breast Filets (4-5 filets)
2 TBSP Extra Virgin Olive Oil (for chicken), extra tsp for veggies
1/4 cup Lemon Juice Concentrate (for chicken)
1/2 of a Red Bell Pepper Chopped
1 1/2 cups steamed broccoli (you still want it to have some crunch)
1/4 cup chopped white onion
2 minced garlic cloves
1 medium zucchini chopped
2 TBSP butter
1 cup milk (any percent)
1/2 cup buttermilk)
1/2 shredded fresh parmesan
1 TBSP parsley
Juice from one lemon
1 pkt 4 cheese sauce mix
1. Cook Pasta according to box
2. Cube Chicken and cook in Extra Virgin Olive Oil and Lemon Juice Concentrate (about 8-10 minutes)
3. Sautee (in tsp oil) garlic, onion, red peppers, zucchini, and broccoli until desired tenderness (about 7 minutes
4. In a sauce pan, mix butter, milk, buttermilk, lemon juice (from lemon) parsley and parmesan until melted/blended.
5. Add cheese sauce pkt to sauce and stir until thick (about 4 minutes)
6. Mix Pasta, chicken, veggies, and sauce all together in a big bowl and serve
By: Stephanie
Serves about 4
Ingredients:
3/4 box of Penne Pasta
1 pkg of Chicken Breast Filets (4-5 filets)
2 TBSP Extra Virgin Olive Oil (for chicken), extra tsp for veggies
1/4 cup Lemon Juice Concentrate (for chicken)
1/2 of a Red Bell Pepper Chopped
1 1/2 cups steamed broccoli (you still want it to have some crunch)
1/4 cup chopped white onion
2 minced garlic cloves
1 medium zucchini chopped
2 TBSP butter
1 cup milk (any percent)
1/2 cup buttermilk)
1/2 shredded fresh parmesan
1 TBSP parsley
Juice from one lemon
1 pkt 4 cheese sauce mix
1. Cook Pasta according to box
2. Cube Chicken and cook in Extra Virgin Olive Oil and Lemon Juice Concentrate (about 8-10 minutes)
3. Sautee (in tsp oil) garlic, onion, red peppers, zucchini, and broccoli until desired tenderness (about 7 minutes
4. In a sauce pan, mix butter, milk, buttermilk, lemon juice (from lemon) parsley and parmesan until melted/blended.
5. Add cheese sauce pkt to sauce and stir until thick (about 4 minutes)
6. Mix Pasta, chicken, veggies, and sauce all together in a big bowl and serve
Friday, July 17, 2009
Poppy Seed Dressing
Poppy Seed Dressing
from the kitchen of Hannah Reed
1/4 cup sugar dissolved in 1/4 cup hot water
1 cup canola oil
2 Tbsp brown mustard or dijon
1 tsp minced onion flakes
1/3 cup cider vinegar
1 Tbsp poppy seeds (I never measure this, I just add them until I like what I see)
Mix together and refrigerate. I recommend putting the dressing in something with a lid so you can shake it to mix it- stirring it doesn't seem to do the job. Also, I think it tastes better if you make it at least a day in advance so the flavors can mix.
***I had this dressing today! It's to die for amazing!***
from the kitchen of Hannah Reed
1/4 cup sugar dissolved in 1/4 cup hot water
1 cup canola oil
2 Tbsp brown mustard or dijon
1 tsp minced onion flakes
1/3 cup cider vinegar
1 Tbsp poppy seeds (I never measure this, I just add them until I like what I see)
Mix together and refrigerate. I recommend putting the dressing in something with a lid so you can shake it to mix it- stirring it doesn't seem to do the job. Also, I think it tastes better if you make it at least a day in advance so the flavors can mix.
***I had this dressing today! It's to die for amazing!***
Thursday, July 2, 2009
Patriotic Frozen Delight
Patriotic Frozen Delight
by: Taste of Home
SERVINGS: 12
TIME: Prep: 10 min. + freezing
Ingredients:
1 can (14 ounces) sweetened condensed milk
1/3 cup lemon juice
2 teaspoons grated lemon peel
2 cups (16 ounces) plain yogurt
2 cups miniature marshmallows
1/2 cup chopped pecans
1 cup sliced fresh strawberries
1 cup fresh blueberries
Directions:
In a bowl, combine milk, lemon juice and peel. Stir in yogurt, marshmallows and pecans. Spread half into an ungreased 11-in. x 7-in. dish. Sprinkle with half of the strawberries and blueberries. Cover with the remaining yogurt mixture; top with remaining berries. Cover and freeze. Remove from the freezer 15-20 minutes before serving.
Nutrition Facts
One serving:(prepared with fat-free sweetened condensed milk and nonfat yogurt)
Calories: 185
Fat:4 g
Saturated Fat:0 g
Cholesterol:3 mg
Sodium:71 mg
Carbohydrate:34 g
Fiber:0 g
Protein:6 g
Diabetic Exchange:1 starch, 1 fruit, 1 fat.
Wednesday, July 1, 2009
Amy's Barbecue Chicken Salad
Amy's Barbecue Chicken Salad
BY: Allrecipes.com
PREP TIME 15 Min
COOK TIME 12 Min
READY IN 35 Min
2 skinless, boneless chicken breast halves
1 head red leaf lettuce, rinsed and torn
1 head green leaf lettuce, rinsed and torn
1 fresh tomato, chopped
1 bunch cilantro, chopped
1 (15.25 ounce) can whole kernel corn, drained
1 (15 ounce) can black beans, drained
1 (2.8 ounce) can French fried onions
1/2 cup Ranch dressing
1/2 cup barbeque sauce
DIRECTIONS
Preheat the grill for high heat.
Lightly oil the grill grate. Place chicken on the grill, and cook 6 minutes per side, or until juices run clear. Remove from heat, cool, and slice.
In a large bowl, mix the red leaf lettuce, green leaf lettuce, tomato, cilantro, corn, and black beans. Top with the grilled chicken slices and French fried onions.
In a small bowl, mix the Ranch dressing and barbeque sauce. Serve on the side as a dipping sauce, or toss with the salad to coat.
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