Granola Bars

Granola bars are a great snack because they are portable and customizable. Make them with your favorite proteins, like pine nuts or flaxseeds. Add dried fruit or even substitute the sugar for Splenda. It's completely up to you.

Makes: 20 bars
Prep Time: 10
Cook Time: 20 - 23 minutes

Things You'll Need:
Mixer
13x9 inch baking dish with tight fitting lid

Ingredients:

• 4c Oats
• 1c Whole Wheat Flour
• 1 tsp Baking Soda
• 1 tsp Cinnamon
• 2/3 c butter or margarine softened
• 1/2 c Honey
• 1/3 c Brown Sugar (for use with Splenda, mix 1/3c Splenda with 3tbsp Molasses)
• 1 tsp Vanilla
• 2 c Miniature Semi-Sweet Chocolate Chips
• 1/4c Flaxseeds

               

1. Preheat conventional oven to 325 degrees
2. Grease a 13x9 inch baking dish
3. In a medium bowl, combine Oats, Flour & Baking Soda. Set aside.
4. In a large bowl mix butter and sugar. Mix Well
5. Mix in Honey
6. Mix in Vanilla
7. Add flour mixture to butter mixture
8. Mix in chocolate chips & flaxseeds
9. Spread evenly into prepared baking dish
10. Bake for 20 - 23 minutes
11. Remove from oven and let cool completely.
12. Cover for at least 4 hours or until granola hardens.
13. Cut into bars & keep in container with airtight lid

Serve with our favorite yogurt and fruit. Enjoy!

No Sugar Added Peach Cobbler

I substitute Splenda for the sugar in this recipe for all of my borderline and diabetic loved ones. It easily passes the sweet tooth test.

 



 

 

Servings: 6
Prep Time: 30 minutes
Cook Time: 35 minutes

 

Things You'll Need:
9in deep dish pie pan
Cookie Sheet
Medium sauce pan
basting brush

 

Ingredients:

   3     15oz cans of sliced peaches in heavy syrup

  2      Refrigerated pie crust
  1      stick of butter
1c      Splenda
1tsp   Cinnamon
1tsp   Pure Vanilla Extract
1       Egg with yolk & white separated
1tbsp Corn starch
3tbsp ice cold water
1tbsp melted butter
1tsp   Lemon Juice

1. Preheat conventional oven to 350 degrees
2. Unroll pie crust and press onto the bottom and up sides of baking dish
3. Whisk egg white. baste bottoms and sides of pie crust being careful not to pierce crust. This creates a barrier between the hot pie filling and crust so that your finished product isn't mushy.
4. In a medium sauce pan over medium heat add peaches. Bring to a boil.
5. Add butter and gently stir until completely melted
6. Mix Splenda and cinnamon. Add to peaches stirring gently.
7. Reduce heat to low. 
8. In a small bowl stir cornstarch and water. Pour into peach mixture
9. Continue cooking for about 10 minutes
10. Remove from heat.
11. Spoon peaches into pie crust with a large slotted spoon. Then add enough of the peach syrup to cover peaches. The sides of pie crust should be about a half inch above pie filling
12. Unroll 2nd pie crust. Spread atop baking dish. Press into sides off bottom pie crust.
13. With your thumb press side of crust so that it looks like the photo & cut any extra dough.
14. Cut 3 slits into top of crust 
15. Bake for minutes
16. Beat remaining egg yolk, 1 tablespoon of butter and lemon juice. Carefully baste crust.
17. Bake for an additional 5 minutes or until golden brown.

 Serve with your favorite icecream and enjoy!

 

 



Spinach Balls

I am always looking for tasty, meatless hors d'oeuvres. This easy to make dish tastes so good that even carnivores enjoy & come back for seconds!



Serves: 20 (3 Pieces per guest)
Prep Time: 10 minutes
Cook Time: 10 minutes for each cookie sheet

Ingredients:
2        10 oz packages of Frozen Chopped Spinach, thawed and drained
3.5c    Herb Seasoned Stuffing Mix or Seasoned Bread Crumbs
6         Large Eggs - beaten
1         small onion, diced
1c       grated Parmesan Cheese
1/2c    Butter, softened
1tsp    Garlic Powder
1tsp    Ground Black Pepper

1.  Preheat conventional oven to 400 degrees. Spray 2 large cookie sheets with non stick spray
2.  In a large bowl mix stuffing mix, butter, Parmesan, pepper, garlic & onion
3.  Then mix in beaten eggs
4.  Stir in spinach
5.  With a tablespoon, scoop mixture into palm of hand and roll into balls & place on prepared cookie sheet.
6.  Spinach balls should not touch. They don't spread like dough so they can be placed very close to each other.
7. Bake for 10 minutes or until they are firm to touch
ENJOY!

Keep these on hand! Make this recipe and freeze spinach balls for up to a month. Pop in the microwave for 10-15 seconds per spinach ball.

Use this recipe as a stuffing for boneless chicken breasts or the fish of your choice. Follow steps 1 - 4 & place in an air tight container for up to 3 days.