Cookies for Breakfast

Cookies for breakfast?! Yes, that's what I said. This recipe is healthy enough to eat for breakfast! Won't that make the kids (big & little) happy. There are so many really healthy ingredients that one of these with a glass of milk, a cup of tea or a cup of coffee will start your day off right. Hope you enjoy.


Really Healthy Oatmeal Cookies

Ingredients:
1 c. raisins
1-1/2 c. whole wheat flour
1 tsp. baking soda
1 tsp. cinnamon 1/2 tsp. salt
1 c. canola oil
1-1/4 c. Splenda granulated
2 egg whites
1 t. vanilla
1 - 3.9 oz. single-serving cup of unsweetened applesauce
1/3 c. mashed banana
3-1/4 c. old-fashioned oats
1-1/3 c. chopped walnuts

Directions: Put raisins into small bowl and pour in enough very hot water to cover; set aside. In medium bowl, combine flour, baking soda, cinnamon, and salt; mix well. Heat oven to 350 degrees F. In large bowl, combine the oil and Splenda; beat well. Beat in egg whites and vanilla. Mix in the applesauce and banana, followed by the flour mixture. Drain water from raisins; pat to remove excess moisture with a paper towel. Stir in oats, walnuts, and raisins; mix well. Drop by rounded tablespoons onto cookie sheet that has been lightly sprayed with nonstick spray. Bake for 8-9 minutes at 350 degrees F. or until tops of cookies are slightly firm to the touch.
Number of Servings: 48

Time For Healthy

Hope you enjoyed the cheesecake recipe last week. I thought I should post a healthy dessert recipe this week. Don't worry it will still satisfy that sweet tooth. :-) Hope you enjoy!




Apple Bread Pudding

Ingredients:

1/4 C. granulated sugar
1 t. ground cinnamon
2 C. 1% lowfat milk
1 C. egg substitute
1 T. brown sugar
1 - 1/2 t. vanilla extract
8 slices stone-ground 100% whole-wheat bread, toasted and cut corner-
to-corner
2 large apples, cored & diced
1 - 1/2 Pint lowfat vanilla frozen yogurt

Directions:

1. Heat oven to 375 degrees. Coat a 9" square baking dish with nonstick spray. 2. Mix sugar & cinnamon. In a bowl, blender, or food processor whisk or blend milk, egg substitute, brown sugar & vanilla extract.
2. Arrange half the toast in baking dish; sprinkle with half the cinnamon-sugar and apples. Repeat layers. Pour milk mixture over top.
3. Bake uncovered 40-50 minutes until a knife inserted in center comes out clean.
4. Cut in squares; top with scoops of frozen yogurt.

Number of Servings: 9

Bailey's Irish Cream Cheesecake

So, I was going to wait and post this on Sunday, the 15th, but thought this might we one that you'd like to try over the weekend, so here it is. Hope you enjoy!

BAILEY'S IRISH CREAM CHEESECAKE

1-1/2 cups finely chopped pecans*
2 T. sugar
3 T. melted butter or margarine
4 - 8oz. cream cheese, softened
1 cup sugar
3 T. flour
1 cup sour cream
1/4 cup Bailey's Irish Cream
4 eggs

Preheat the oven to 325 degrees. Mix chopped pecans with 2 T. sugar and butter and press into bottom of 9" springform pan. Bake 10 minutes.

Beat the cream cheese, 1 cup of sugar & flour in large mixer bowl on medium speed until well blended. Add the sour cream and Bailey's and mix well. Add the eggs, 1 at a time on low speed just until blended. Pour in pan.

Bake 1 hour 5 minutes or until the center is almost set. Run small knife around the rim of the pan to loosen cake. Cool before removing from the pan. Refrigerate 4 hours or overnight. Store leftovers in the refrigerator.

*You can also make this with a graham crust if there are nut allergies. Use 1-1/2 cups graham crumbs, 2 T. sugar and 3T. melted butter or margarine. Mix together and press into the bottom of the springform pan and bake 10 minutes at 325 degrees. (Chocolate graham crackers work well too.)

**I top my cooled cake with green sprinkles for St. Patty's Day.

In Honor Of St. Patrick's Day

In honor of St. Patrick's Day, this week's recipe will be a Bailey's Irish Cream Cheesecake. This has proven to be a favorite anytime but with the "Irish" holiday coming up on March 17th, I couldn't resist posting this recipe on Sunday, March 15th. Hope you enjoy it as much as I do! May the luck of the Irish be with you!

Oh so good!

The crunch cake is really yummy. It really is a pretty easy recipe and I hope you enjoy it.
Cake...
2-3/4 c. flour
2 tsp. baking powder
1-1/2 tsp. salt
1-3/4 c. sugar
1 c. shortening
3/4 c. milk
1 tsp. orange extract
1/2 tsp. almond extract
3 large eggs

Topping...
2 T. flour
3 T. brown sugar
3 T. confectioners sugar (10X)
1/4 tsp. orange extract
1/2 tsp. orange zest
1/2 c. chopped pecans

Sift flour, baking powder and salt together in a large mixing bowl. Add the sugar & stir. Cut in the shortening with a pastry blender or 2 knives. Add the milk, extracts and eggs. Beat thoroughly, set aside. For the topping, combine 3/4 cup of the cake batter with flour, brown sugar, 10x sugar, extract and zest. Mix well. Add pecans. Spread topping in the bottom of a well-greased tube pan. Pour the batter on top and bake at 375 degrees for 45 to 60 minutes. Remove immediately from the pan or it will stick.

*Optional...
Mix 1/4 cup 10x sugar and a teaspoon or 2 of milk together to make a glaze consistency. Drizzle on top of cooled cake. You can also add 1/4 tsp. of orange extract for flavor.

Although this may seem like it's involved, it really isn't and mixes quickly. It not only works well as a dessert after dinner, but it's a great breakfast treat.

Yummy crunch cake

Going to try a new recipe for a crunch cake. Looks like a very interesting cake, not difficult to make and so many yummy ingredients that it has to taste good. I'll let you know how it turns out and just maybe this will be my first recipe on this blog.

Welcome

Hi everyone! Thanks for taking the time to read my blog. I am truly a dessert lover and I'm looking forward to posting exciting, easy dessert recipes and some healthy options for flavorful desserts. If you have a special recipe you would care to share with my readers, please feel free. After all, who wouldn't want a new dessert recipe. Watch this blog for my first recipe coming to you on March 8th. In the mean time, have an extra dessert for me!