I made these to take to Keith and Shelley's the other night and everyone really liked them! Then, we left the pan on the back of the car when we were leaving and lost the rest of the bars and the pan! Sad!! Oh well, I'll just have to make some more!
Pumpkin Bars
4 eggs
1 2/3 c sugar
1 c oil
1 15 oz. can pumpkin (about 2 cups)
2 cups flour
2 tsp baking powder
2 tsp cinnamon
1 tsp salt
1 tsp baking soda
Beat the eggs, sugar, oil and pumpkin until fluffy. In a separate bowl mix the rest of the ingredients and then add to the pumpkin mixture.
Bake in an ungreased 15x10x1 pan 25-30 minutes @ 350. Let cool and spread with cream cheese icing.
Cream Cheese Icing
3 oz cream cheese softened
1/2 cup butter or margarine
1 tsp vanilla
1 lb powdered sugar
milk as needed to moisten
Beat together, adding powdered sugar slowly. Add milk to make good spreadable consistency.
Store in fridge. Freezes well.
I made a few healthier changes to the pumpkin bars and they were still really good!
For the 1 c. oil I used melted coconut oil. And I used half regular flour and half white whole wheat flour. Yummo!
Sunday, November 22, 2009
Thursday, November 12, 2009
Pesto Chicken Salad
best chicken salad. my vote! YYUUUMM!!!!!!
Pesto Chicken Salad
1/2 cup low-fat mayonnaise
1/3 cup plain fat-free yogurt
1/3 cup commercial pesto (such as Buitoni)
1 1/2 tablespoons fresh lemon juice
1/2 teaspoon salt
1/2 teaspoon black pepper
4 cups cubed skinless, boneless rotisserie chicken breast
1 cup diced celery
1/3 cup chopped walnuts, toasted
Combine first 6 ingredients in a large bowl, stirring with a whisk. Stir in chicken, celery, and walnuts.
original HERE
Pesto Chicken Salad
1/2 cup low-fat mayonnaise
1/3 cup plain fat-free yogurt
1/3 cup commercial pesto (such as Buitoni)
1 1/2 tablespoons fresh lemon juice
1/2 teaspoon salt
1/2 teaspoon black pepper
4 cups cubed skinless, boneless rotisserie chicken breast
1 cup diced celery
1/3 cup chopped walnuts, toasted
Combine first 6 ingredients in a large bowl, stirring with a whisk. Stir in chicken, celery, and walnuts.
original HERE
Monday, November 9, 2009
Blarney Stone Bread in the Bread Machine
This is the bread that I make every week for our home group. It is always gone at the end of the night!!
1/2 c old fashion oats
5/8 c milk
1 egg
2 cups bread flour
1 tsp salt
1 Tbsp. wheat germ (optional - I add it because I like it, but it's not in the original recipe)
1 Tbsp. butter
2 Tbsp. honey
1 1/2 tsp active dry yeast
Place ingredients in bread machine in order suggested by manufacturer. I use the Light bake setting on my machine and it comes out great every time. I usually check it a few minutes into the kneading cycle and add a little water or a little flour to make sure the dough is the right consistency. Usually if I have to add anything it's water.
Enjoy!!
1/2 c old fashion oats
5/8 c milk
1 egg
2 cups bread flour
1 tsp salt
1 Tbsp. wheat germ (optional - I add it because I like it, but it's not in the original recipe)
1 Tbsp. butter
2 Tbsp. honey
1 1/2 tsp active dry yeast
Place ingredients in bread machine in order suggested by manufacturer. I use the Light bake setting on my machine and it comes out great every time. I usually check it a few minutes into the kneading cycle and add a little water or a little flour to make sure the dough is the right consistency. Usually if I have to add anything it's water.
Enjoy!!
Fruit Custard Pie
Made this tonight with end of season raspberries from the Farmer's Market - this has to be my favorite pie ever!!
2 c. washed fruit (raspberries or peaches - you could use frozen if you wanted, but fresh tastes best!)
3/4 sugar
3 rounded Tbsp. flour
1 c. cream or evaporated milk
In a mixing bowl, mix together sugar and flour. Add cream or evaporated milk and mix together.
Use 9 in pie pan and crust. You can use store bought crust or make your own (I'm not at that level yet.) Place fruit in bottom of crust. Pour mixture over fruit. Add a little (not too much) more evaporated milk or cream to fill the pie out (not to the top, and the fruit doesn't have to be submerged, just surrounded, if that makes sense).
Bake at 425 for 10 minutes, then reduce to 325 and bake for 30-50 more minutes. Pie is set when it is just a little jiggly like jello and a little bubbly on the edges. Cool pie in refrigerator or freezer and eat once cooled. Yum!!
2 c. washed fruit (raspberries or peaches - you could use frozen if you wanted, but fresh tastes best!)
3/4 sugar
3 rounded Tbsp. flour
1 c. cream or evaporated milk
In a mixing bowl, mix together sugar and flour. Add cream or evaporated milk and mix together.
Use 9 in pie pan and crust. You can use store bought crust or make your own (I'm not at that level yet.) Place fruit in bottom of crust. Pour mixture over fruit. Add a little (not too much) more evaporated milk or cream to fill the pie out (not to the top, and the fruit doesn't have to be submerged, just surrounded, if that makes sense).
Bake at 425 for 10 minutes, then reduce to 325 and bake for 30-50 more minutes. Pie is set when it is just a little jiggly like jello and a little bubbly on the edges. Cool pie in refrigerator or freezer and eat once cooled. Yum!!
Sunday, November 8, 2009
Oatmeal Banana Pancake
Okay these were DELICIOUS!!
We love pancakes, but they are so pointless to eat! I have been making them from scratch, rationalizing that that made in healthy :), so I was SO SO excited to find this recipe! I made the homemade syrup, but it never thickened. Yet these were so yummy, we all skipped syrup and ate them plain. Paired with chicken sausage, YUM YUM!
Enjoy!
Oatmeal Banana Pancakes
Source: Clean Eating magazine
Makes 10 to 12 five inch pancakes, or 20 four inch pancakes
For the syrup:
1 cup Pomegranate Juice
2 tablespoons of honey
For the pancakes:
3 medium bananas (I used frozen), plus 1 sliced banana for garnish
1/2 cup low-fat milk
1/2 tsp pure vanilla extract
1 cup rolled oats, ground to a course flour in food processor
1/4 cup rolled oats
1/2 cup whole wheat flour
1/4 tsp kosher salt
2 tsp baking powder
2 egg whites, whipped to soft peaks
Olive Oil cooking spray
Whisk juice and honey together in saucepot. Bring mixture to boil over medium high heat, then drop the heat to medium. Simmer mixture and reduce it to syrup, about 15 minutes. Remove from heat and let syrup cool before using. (Mine thickened as it cooled.)
To make pancakes, add bananas, milk and vanilla to blender and puree until smooth. In large mixing bowl, whisk together ground oats, rolled oats, flour, salt and baking powder. Fold banana puree into dry ingredients to a form a thick batter, taking care not to overwork it. Gently fold in the whipped egg whites into batter. Heat a large nonstick griddle coated with cooking spray over medium heat. Drop 1/4 cup batter for 5-inch pancakes onto griddle. Cook until lightly browned, about 1 1/2 per side. Serve with banana slices and a drizzle of pomegranate syrup.
I found this recipe HERE!
We love pancakes, but they are so pointless to eat! I have been making them from scratch, rationalizing that that made in healthy :), so I was SO SO excited to find this recipe! I made the homemade syrup, but it never thickened. Yet these were so yummy, we all skipped syrup and ate them plain. Paired with chicken sausage, YUM YUM!
Enjoy!
Oatmeal Banana Pancakes
Source: Clean Eating magazine
Makes 10 to 12 five inch pancakes, or 20 four inch pancakes
For the syrup:
1 cup Pomegranate Juice
2 tablespoons of honey
For the pancakes:
3 medium bananas (I used frozen), plus 1 sliced banana for garnish
1/2 cup low-fat milk
1/2 tsp pure vanilla extract
1 cup rolled oats, ground to a course flour in food processor
1/4 cup rolled oats
1/2 cup whole wheat flour
1/4 tsp kosher salt
2 tsp baking powder
2 egg whites, whipped to soft peaks
Olive Oil cooking spray
Whisk juice and honey together in saucepot. Bring mixture to boil over medium high heat, then drop the heat to medium. Simmer mixture and reduce it to syrup, about 15 minutes. Remove from heat and let syrup cool before using. (Mine thickened as it cooled.)
To make pancakes, add bananas, milk and vanilla to blender and puree until smooth. In large mixing bowl, whisk together ground oats, rolled oats, flour, salt and baking powder. Fold banana puree into dry ingredients to a form a thick batter, taking care not to overwork it. Gently fold in the whipped egg whites into batter. Heat a large nonstick griddle coated with cooking spray over medium heat. Drop 1/4 cup batter for 5-inch pancakes onto griddle. Cook until lightly browned, about 1 1/2 per side. Serve with banana slices and a drizzle of pomegranate syrup.
I found this recipe HERE!
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