6 hard-boiled eggs, peeled
1/2 c hummus, any flavor
paprika
Slice the eggs in half lengthwise and discard the yolks. Fill the empty center of each half with 2 tsp of hummus. Sprinkle on a dash of paprika for a pop of color.
6 servings 40 calories per serving
3 oz (6 tbs) light OR reduced-fat cream cheese
1/4 c shredded reduced-fat cheddar cheese
1 tbs chopped scallion
1/3 c corn, frozen and thawed OR canned and drained well
1/8 tsp ground black pepper
1/8 tsp cayenne pepper (or paprika for less heat)
6 jalapenos, halved lengthwise, seeds and membranes removed (for extra heat, leave membranes in)
2 egg whites
1/3 c whole-grain flour
2/3 c seasoned whole-grain bread crumbs
Preheat the oven to 350 degrees. Line a baking sheet with foil and set aside.
Mix the cream cheese, cheddar, scallion, corn, black pepper, and cayenne pepper in a bowl. Spread 1 heaping tbs of the mixture evenly into each pepper half. Mix the egg whites in a small bowl. Bread each pepper by rolling it first in flour, then egg whites, and finally bread crumbs.
Place the peppers, cut-side up, on the foil-lined baking sheet. Bake until golden, 25-30 minutes.
12 servings 65 calories per serving
“BUNS”
1/2 c whole-wheat flour
1/2 c all-purpose flour
3/4 tsp baking soda
1/4 tsp kosher salt OR coarse sea salt
1 tbs cinnamon
3 egg whites
3/4 c canned 100% pumpkin puree
3/4 c nonfat plain yogurt
2 tbs brown sugar
2 tsp vanilla
ICING
4 oz light OR reduced-fat cream cheese at room temp
1/4 c maple syrup
1/4 c pecans, toasted and roughly chopped (optional)
cinnamon (optional)
TO MAKE THE “BUNS”: Whisk together the flours, baking soda, salt, and cinnamon in a lg bowl until well combined. Set aside.
In a second lg mixing bowl, whip the egg whites until blended. Add the pumpkin, yogurt, brown sugar, and vanilla, and whisk until well combined.
Pour the wet ingredients over the dry ingredients and stir gently until just combined and smooth (no dry streaks should remain), taking care not to overmix. If time allows, let the batter rest for 10 minutes.
Liberally coat a lg skillet or griddle with nonstick oil spray and warm over med heat. When the pan is nice and hot, ladle about 1 tbs of batter onto the skillet to form a mini pancake, making a total of about 24 mini pancakes. The batter will be thick, so spread it out with the back of a spoon to make a circle. Cook until the bottom of each mini pancake is golden brown and bubbles start to form in the batter, about 2-3 minutes. Flip the pancakes and push down with the back of a spatula to flatten them out a little bit. This will help cook the middle. Cook until the other side is golden brown, another 2-3 minutes. Recoat the skillet with nonstick oil spray periodically to prevent the pancakes from sticking.
TO MAKE THE ICING: In a small food processor, blend together the cream cheese and maple syrup until smooth.
TO SERVE: Spread about 1 tsp icing on a mini pancake, and then top with another pancake. Spread 1 tsp of icing on top of the second pancake before adding a last pancake on top. Finally, spread about 2 tsp of icing on the top and garnish with 1 tsp chopped and toasted pecans and a sprinkling of cinnamon, if desired.
8 servings (3 mini pancakes with icing per serving) 150 calories per serving
nonstick cooking spray
1/2 c butter, softened
3/4 c sugar
2 eggs
3/4 c flour
1/4 c unsweetened cocoa powder
1 tsp vanilla
1/4 tsp baking powder
1/4 tsp salt
1/2 of a 10 1/2 oz (2 1/4 cups) tiny marshmallows
2 1/2 c semisweet chocolate pieces
1 c chunky peanut butter
1 1/2 c crisp rice cereal
1/2 c peanuts, coarsely chopped
Lightly coat a 13″x9″x2″ baking pan with cooking spray; set aside. In a lg mixing bowl, beat butter with an electric mixer on med speed for 30 seconds. Add the sugar, eggs, flour, cocoa powder, vanilla, baking powder, and salt. Beat until combine. Spread into prepared pan.
Bake in a 350 degree oven for 12 minutes or until surface is dry. Carefully sprinkle with marshmallows. Return to oven and bake 3 more minutes. Cool on a wire rack for 2 hours.
In a med saucepan, combine chocolate pieces and peanut butter; cook and stir over low heat until chocolate is melted. Remove from heat. Stir in cereal. Spread on top of bars. Sprinkle with peanuts. Chill at least 30 minutes. Cut into bars.
1 c butter
2 c browned brown sugar
3 eggs
2 tsp vanilla
2 c flour
1 1/2 tsp baking powder
1/2 tsp salt
1 c chopped walnuts OR pecans
1 recipe maple icing (below)
Grease a 13″x9″x2″ baking pan; set aside.
In a med saucepan, melt butter. Add brown sugar, stirring until combined. Cool mixture for 10 minutes. Add eggs, one at a time, beating well after each addition. Stir in vanilla.
Stir together flour, baking powder, and salt; stir into egg mixture. Stir in chopped nut. Spread batter evenly in the prepared pan. Bake in a 350 degree oven for 30 minutes.
Cool in pan on a wire rack. Frost with maple icing. Let stand until icing sets. Cut into bars.
MAPLE ICING: In a med mixing bowl, beat 1/2 cup softened butter with an electric mixer on med speed for 30 seconds. Add 1/2 c powdered sugar; beat well. Beat in 4 tsp. milk and 2 tsp maple flavoring. Add 2 1/2 cups additional powdered sugar, 1/2 cup at a time, beating well after each addition. If necessary, add a little more milk to reach spreading consistency.
Makes 24 brownies
1 c flour
1 tsp baking soda
1 tsp ground cinnamon
1/4 tsp salt
1 c sugar
1 egg
1/4 c cooking oil
1 tsp vanilla
2 c (2 med) chopped, peeled apples
powdered sugar (optional)
Grease and lightly flour a 9″x9″x2″ baking pan; set aside. In a med bowl, combine flour, baking soda, cinnamon, and salt; set flour mixture aside.
In a lg mixing bowl, beat sugar, egg, oil, and vanilla together with an electric mixer on med speed for 2 minutes. Add flour mixture; beat on low speed until combined (batter will be thick.) Stir in apples. Spoon batter evenly into prepared pan.
Bake in 350 degree oven about 45 minutes or until top springs back when lightly touched. Cool cake in pan on a wire rack. If desired, sprinkle with powdered sugar.
9 servings
COOKIES:
3/4 c (1 1/2 sticks) butter, softened
2 c packed brown sugar
2 lg eggs
1/2 tsp salt
2 c flour
1 tsp baking powder
1 tsp ground cinnamon
2 c quick-cooking rolled oats
2 tsp baking soda
3 tbs boiling water
FILLING:
1 lg egg white
1 tbs vanilla
2 tbs milk
2 c powdered sugar
1/4 c shortening, softened
Preheat the oven to 425 degrees. Lightly grease a baking sheet and set aside.
TO MAKE THE COOKIES: Cream the butter, sugar, and eggs in a lg bowl. In a separate bowl, sift together the salt, flour, and baking powder. Add to the creamed mixture. Add the cinnamon and oats. Mix well. In a small dish, add the baking soda to the boiling water, and then stir the mixture into the rest of the batter. Mix well. Drop by the tablespoon onto the baking sheets about 2″ apart and bake until the cookies are firm and just start to turn golden around the edges, 10-15 minutes. Cool the cookies on a wire rack or a plate.
TO MAKE THE FILLING: Combine the egg white, vanilla, milk, and 1 cup of the powdered sugar. Cream well. Add the remaining 1 cup of sugar and the shortening and beat until smooth. Spread 1 tbs of filling (more if desired) on one cookie, and then top with a second cookie.
Wrap each whoopee pie in plastic wrap and then put in sealed containers.
Makes 24 whoopie pies
5-6 c peanut butter whole grain cheerios (can also use plain cheerios)
1 c crunchy natural peanut butter
1/2 c honey
1 tsp vanilla
In a lg bowl, pour the cheerios into the bowl.
In a med bowl, measure and scrape out the crunch peanut butter and microwave for 40 seconds.
Take out, stir, and add the 1/2 cup honey and microwave for another 30 seconds.
Add the vanilla, and mix in until well combined.
Pour the peanut butter mixture over the cheerios and mix together with a spoon until all the cereal pieces are coated.
Spoon out bite-sized spoonfuls and place on a sheet of greased aluminum foil.
Let the bites solidify for about 3 hours.
20 servings
1/4 c ground flaxseed
1/4 c raisins
1/4 c grated carrots
1/4 c quick-cooking steel cut oats
2 tbs chia seeds
2 tbs honey
1/4 c peanut butter
In a med bowl, mix together all ingredients. Roll dough into 1/2″ balls and place on sheet pans. Refrigerate 4-8 hours prior to serving.
4 servings
3 cups oats (I used old-fashioned, but quick is fine, too)
2 cups sugar
1 cup peanut butter
1/2 cup milk
1/4 cup butter OR margarine
1 tsp vanilla
Place butter, sugar and milk in a heavy sauce pot. Bring to a boil over MEDIUM heat, stirring constantly.
Once it reaches a full rolling boil, continue to stir and boil for 1-11/2 minutes.
Remove from heat and stir in peanut butter and vanilla until peanut butter is melted. stir in oats.
Drop by spoonfuls onto waxed paper, or pour all at once into a greased 8″x8″ pan. Allow to cool completely before serving.
