Simple Baked Breakfast

Peach Baked Oatmeal -- or raspberry or blueberry or apple... :)
Makes 8-10 servings
Prep Time: 10 minutes
Baking time: 35 minutes

½ cup oil
4 eggs
1-1½ cups sugar, depending on your taste preference
3 cups dry rolled, or quick, oatmeal, uncooked
4 tsp. baking powder
1 tsp. salt
2 tsp. vanilla extract
1 pint fresh, or canned, peaches, chopped (if canned, reserve liquid)
2 cups milk

1. In large mixing bowl, combine oil, eggs, and sugar. Blend together well.
2. Add dry oats, baking powder, salt, and vanilla. Blend thoroughly.
3. If using fresh peaches, stir into batter, along with 2 cups water.
If using canned peaches, drain peaches, reserving juice. Add water to peach juice to make 2 cups. Add both peaches and 2 cups liquid to batter.
4. Add milk to batter.
5. Pour into a greased 9 x 13 baking pan. Bake at 350 degrees for 35 minutes. Serve warm with milk.


Apple Puff Pancake
Makes 8 servings
Prep Time: 20 minutes
Baking Time: 50 minutes

½ stick (4 Tbsp.) butter
2 large apples, peeled and thinly sliced
3 Tbsp. brown sugar
1 tsp. cinnamon
6 eggs
1½ cups milk
1 cup flour
3 Tbsp. sugar
1 tsp. vanilla extract
½ tsp. salt
½ tsp. cinnamon
confectioners sugar
syrup, optional

1. Melt butter in a 9 x 13 baking pan. Arrange apples over butter.
2. Mix brown sugar and 1 tsp. cinnamon in small bowl and sprinkle over apples.
3. Bake at 375 degrees about 10 minutes, or until apples soften.
4. Combine in blender, eggs, milk, flour, sugar, vanilla, salt, and ½ tsp. cinnamon. Blend thoroughly and pour over apples.
5. Return to oven and bake 40 minutes.
6. Sprinkle with confectioners sugar and serve immediately. Serve with syrup if you wish.

The Crispiest Tofu

As with most well breaded recipes, you need a three “bowl” workstation for this. I like to use lipped plates, but if you don’t have any, try using cake pans.

Start with marinated tofu. Cut them into whatever shapes you want to eat.



Set up a three bowl work station consisting of: seasoned potato starch, thickened seasoned non-dairy milk, and seasoned home-made bread crumbs.

Mix the following together into each bowl:
Bowl 1:
½ cup potato starch
dash of salt and freshly ground black pepper

Bowl 2:
1 cup unsweetened soymilk
1 tablespoon lemon juice (or apple cider vinegar)
1/4 cup chopped parsley (or a combo of other fresh herbs)
dash of salt
dash of hot pepper or allepo pepper

Bowl 3:
1 1/4 cups homemade breadcrumbs (leave your favorite gluten-free bread out on the counter for a day or so, then pulse in a food processor until crumbly).
1/3 cup potato starch
dash of salt and freshly ground black pepper
3/4 teaspoon onion powder
3/4 teaspoon ancho chili powder

You'll need:
1 big block of extra-firm tofu, cut into whatever shapes you want to eat and marinated overnight, or as long as possible.
parchment lined baking sheet, greased with 3 tablespoons of neutral oil (like canola).
salt and pepper

Preheat oven to 425F.
Dredge a few pieces of tofu with the starch mixture in bowl one. Make sure each piece is completed coated with a thin layer of starch, then tap off any extra and move down to bowl two.

Submerge each tofu into bowl two and allow any excess liquid to drip off. Move ‘em down to bowl three.

Pat each piece of tofu in the seasoned breadcrumbs, to completely coat on all sides. Transfer each breaded tofu to the oiled baking sheet.

Repeat the above steps until you’ve breaded everything within reach.

Season the tofu with a little salt and freshly ground black pepper.



Bake for about 5 minutes, then carefully flip each piece to allow the other side to absorb some of the oil from the baking sheet. Bake the tofu until the bottoms are brown and crunchy, about 10 minutes, then flip to brown the second side. Keep an eye on these so they don’t burn, you’re going for a deep golden brown.

Dip in yummy things like bbq sauce, low fat Vegenaise, tartar sauce, or be fancy and make remoulade!

The time needed to cook this recipe is a tiny bit more than one hour.

Apple Pizza Pie

Apple Pizza Pie
1 double crust pie dough recipe (or 2 refrigerated crusts)
6 medium sized apples
2 tablespoons sugar
1 teaspoon cinnamon
1 teaspoons vanilla
2 tablespoons flour
1/2 cup flour
1/4 cup brown sugar
1/2 cup oats
1/4 cup butter
Icing:
2oz cream cheese, softened
1/4 cup powdered sugar
1 tablespoons milk

Preheat oven to 350 degrees F.
Spray a cooking sheet with non-stick cooking spray.
Roll pie crust out onto cookie sheet, and set aside.
Peel, core and slice apples into bite size pieces.
Add the sugar, cinnamon, vanilla and flour to the apples until evenly coated.
In a separate medium bowl mix together flour, brown sugar and oats.
Cut in butter until the mixture is crumbly.
Sprinkle the mixture evenly over the apples. Bake for 20-25 minutes, until the crust is golden brown. My piece of advice here is don't under-cook. I usually like my baked goods gooey, so I cook them a few minutes less than the suggested time, don't do that here. The crust in the middle takes a little longer to cook, if you think they look like they're done, I would cook them an extra two minutes just to make sure! While pizza is cooking make the icing.
Mix together cream cheese, powdered sugar and milk. Make sure your cream cheese is room temperature so you can combine easier. Whisk until all clumps are out.
Once the pizza has finished baking, remove from oven and drizzle with the icing.
Slice and serve! It tastes great served warm and cold. I kept the leftovers in the fridge, and they taste just as great then too! The butter and oats crumbles and the icing really make this a tasty dessert.

Baked Macaroni and Cheese

Baked Macaroni & Cheese

Ingredients
1 - 16 oz.pkg. macaroni elbow noodles
Approximately 1/2 cup of margarine
Approximately 1/2 cup of flour
Several pinches of dry mustard
4 cups of shredded sharp cheddar cheese (I use a variety of cheeses… have fun with it!)
5 cups of whole milk
1 block of extra sharp cheddar cheese
Pinch of black pepper
1 egg (uncooked)
Touch of paprika

Directions
Cook pasta according to package instructions. Heat oven to 375 degrees. In a large saucepan melt margarine, flour, pepper and dry mustard. Stir until thickened. Reduce heat to very low and add milk and shredded cheeses. Heat until begins to boil. Remove from heat. Add macaroni to baking dish and stir in egg. Add cheese sauce and stir. Cut up several pieces of cheese from the block and add to macaroni in baking dish. Thinly slice the rest of the block of cheese and layer on top. Sprinkle with paprika to taste. Bake for 35 minutes or until bubbly. Enjoy!

Remember… this is southern cuisine (soul food)… which means it must be made with love! It may take a few tries before it's what you want it to be, but keep trying!

Happy Cinqo de Mayo!

Mexican Tortilla Bake

I'm adding a layer of seasoned burger/sausage crumble mix, too.
• 1 tablespoon olive oil
• 1 large garlic clove, minced
• 11/2 cups cooked pinto beans or one 15-ounce can, drained and rinsed (I'm using cilantro lime black beans)
• 1 141/2-ounce can diced tomatoes, drained
• 1/4 teaspoon chili powder
• Salt and pepper, to taste
• 11/2 cups prepared tomato salsa
• 4 ounces soft or silken tofu
• 2 tablespoons lime juice
• 12 6-inch flour tortillas
• 1 cup shredded vegan cheese

1. Preheat oven to 350°F.
2. Lightly oil a 9″ x 13″ baking dish. In a large skillet over medium heat, heat the oil. Add the garlic and cook until fragrant, about 30 seconds. Add the pinto beans, tomatoes, chili powder, and salt and pepper to taste, and simmer for 5 minutes. Remove from heat.
3. In a food processor or blender, combine the salsa, tofu, lime juice, and 1/2 cup of the bean mixture. Process until well blended.
4. Spread a thin layer of the tofu and salsa mixture over the bottom of the prepared baking dish. Arrange 6 of the tortillas on top, overlapping as necessary. Spread the remaining bean mixture over the tortillas and cover with another layer of tortillas. Top with the remaining tofu-and-salsa mixture and sprinkle with the shredded cheese. I'm also topping this with salsa verde w heavy avocado chunks.
5. Bake until hot and bubbly and lightly browned on top, about 30 minutes.

Homemade Horchata

• 1 cup long grain rice, rinsed
• 1 quart of soy milk
• 2 quarts water
• 1 tablespoon of ground cinnamon
• 1 teaspoon vanilla (optional, but definitely necessary, in my opinion)
• 1/2 cup white sugar

1. In a large saucepan, combine rice, water and cinnamon. Heat until it’s just about ready to boil.
2. Reduce heat, and simmer for 30 minutes. Allow to cool.
3. Purée rice mixture in a blender until smooth. Strain through cheesecloth or a fine sieve. Flavor with vanilla and sugar to taste. Chill, and serve over ice.

Morning Glory Muffins

Morning Glory Muffins

PREP TIME 15 Min
TOTAL TIME 40 Min
SERVINGS 12

1 cup Fiber One® original bran cereal
2/3 cup vanilla soymilk
1 1/4 cups all-purpose flour
1/2 cup ground flaxseed or flaxseed meal
3/4 cup chopped apple
1/2 cup packed brown sugar
1/2 cup finely shredded carrot
1/4 cup flaked coconut -- I skipped this one and opted for 1 very ripe medium smashed banana
1/4 cup raisins
1/4 cup finely chopped pecans
3 teaspoons baking powder
2 teaspoons ground cinnamon
1/2 teaspoon salt
1/2 cup fat-free egg product
1 tablespoon vegetable oil
1 teaspoon vanilla



1. Heat oven to 375°F. Place paper baking cup in each of 12 regular-size muffin cups. Spray bottoms only of baking cups with cooking spray. (Muffins will stick if baking cups are not sprayed.) Place cereal in resealable food-storage plastic bag; seal bag and crush with rolling pin or meat mallet (or crush in food processor).
2. In large bowl, mix crushed cereal and soymilk; let stand about 5 minutes or until cereal is softened. Stir in remaining ingredients. Divide batter evenly among muffin cups.
3. Bake 22 to 25 minutes or until toothpick inserted in center comes out clean. Immediately remove muffins from pan to cooling rack. Serve warm.

Savory zucchini pie

Savory zucchini pie ~ Thanks, Martha!!

* For the crust:
* 2 1/4 cups all-purpose flour, plus more for dusting
* 1/2 cup finely grated Parmesan cheese
* 1 teaspoon coarse salt
* 3/4 cup (1 1/2 sticks) cold unsalted butter, cut into pieces
* 1 large egg yolk, plus 1 large egg yolk, for egg wash
* 1/4 to 1/2 cup ice water
* 1 tablespoon heavy cream, for egg wash for the filling
* For the filling:
* 2 tablespoons extra-virgin olive oil
* 1 shallot, finely chopped
* 1 small zucchini, cut crosswise into 1/2 inch-thick half-moons
* 1 1/2 pounds cherry tomatoes
* 1/2 cup grated Parmesan cheese
* 4 ounces bocconcini (fresh mozzarella balls)
* 3 tablespoons fresh basil leaves, chopped
* 1/4 cup plus 2 tablespoons all-purpose flour
* Coarse salt and freshly ground pepper

Preparation

1. Make the crust: Pulse flour, cheese, salt and butter in a food processor until mixture resembles coarse meal. Add 1 egg yolk; pulse to combine. Drizzle in 1/4 cup ice water, and pulse until dough just comes together. (If dough is still crumbly, add up to 1/4 cup more water, 1 tablespoon at a time.) Form dough into a disk, and wrap in plastic. Refrigerate or freeze until firm, about 30 minutes.

2. Make the filling: Heat 1 tablespoon oil in a skillet over medium. Add shallot; cook, stirring occasionally, until softened, about 3 minutes. Add zucchini; cook, stirring occasionally, until light golden and liquid has been released, about 5 minutes. Transfer to a large bowl.

3. Halve one-third of the tomatoes. Stir halved and whole tomatoes, both cheeses, basil and flour into shallot-zucchini mixture. Season with salt and pepper.

4. On a lightly floured surface, roll out dough to a 13-inch round, about 1/4-inch thick. Make seven 3-inch-long cuts around edge of dough, evenly spaced. Transfer to a 9-inch pie plate. Drizzle shell with remaining tablespoon oil. Transfer filling to shell. Fold in flaps of dough, slightly overlapping. Refrigerate until dough is firm, about 30 minutes.

5. Preheat oven to 375 degrees F. Whisk cream and remaining egg yolk in a small bowl, and brush over crust. Bake pie on a parchment-lined rimmed baking sheet until crust is golden brown and juices are bubbling, 70 to 80 minutes. Transfer to a wire rack to cool slightly. Serve warm.

Buffalo Chicken Casserole

Buffalo Chicken Casserole

8 servings
Active Time: 45 minutes
Total Time: 1 1/2 hours


* 12 ounces whole-wheat elbow noodles
* 2 tablespoons canola oil
* 3 medium carrots, sliced
* 3 medium stalks celery, sliced
* 1 large onion, chopped
* 1 tablespoon minced garlic
* 2 lbs MSF Chicken Strips or Chicken Grillers, cut into 1" cubes
* 1/3 cup cornstarch
* 4 cups low-fat milk
* 1/8 teaspoon salt
* 1/2 cup hot sauce, preferably Frank’s RedHot
* 1 1/4 cup crumbled blue cheese (about 4 ounces)

Preparation

1. Preheat oven to 400°F.
2. Bring a Dutch oven of water to a boil. Cook noodles until barely tender, about 2 minutes less than package directions. Drain, rinse and set aside.
3. Heat oil in the pot over medium heat. Add carrots, celery, onion and garlic and cook until beginning to soften, about 5 minutes. Add chicken and cook til warm, 3-5 minutes. Whisk cornstarch and milk in a medium bowl; add to the pot along with salt. Bring to a boil over medium-high heat, stirring often, until bubbling and thick enough to coat the back of a spoon, about 4 minutes. Remove from the heat and stir in hot sauce.
4. Spread the noodles in a 9-by-13-inch (or similar 3-quart) baking dish. Top with the chicken mixture; sprinkle with blue cheese.
5. Bake the casserole until it is bubbling, about 30 minutes. Let stand for 10 minutes before serving.

* Make Ahead Tip: In Step 2, cook the noodles 4 minutes less than package directions. Prepare through Step 4, cover and refrigerate for 1 day. Let stand at room temperature for 30 minutes, then bake at 400°F for 45 minutes.

Zucchini Rice Casserole

Zucchini Rice Casserole Recipe

12 servings, about 1 cup each
Active Time: 40 minutes
Total Time: 2 hours

Ingredients

* 1 1/2 cups long-grain brown rice
* 3 cups reduced-sodium chicken broth
* 4 cups diced zucchini , and/or summer squash (about 1 pound)
* 2 red or green bell peppers, chopped
* 1 large onion, diced
* 3/4 teaspoon salt
* 1 1/2 cups low-fat milk
* 3 tablespoons all-purpose flour
* 2 cups shredded pepper Jack cheese, divided
* 1 cup fresh or frozen (thawed) corn kernels
* 2 teaspoons extra-virgin olive oil
* 8 ounces vegetarian sausage, crumbled
* 4 ounces reduced-fat cream cheese
* 1/4 cup chopped pickled jalapeños

1. Preheat oven to 375°F.
2. Pour rice into a 9-by-13-inch baking dish. Bring broth to a simmer in a small saucepan. Stir hot broth into the rice along with zucchini (and/or squash), bell peppers, onion and salt. Cover with foil. Bake for 45 minutes. Remove foil and continue baking until the rice is tender and most of the liquid is absorbed, 35 to 45 minutes more.
3. Meanwhile, whisk milk and flour in a small saucepan. Cook over medium heat until bubbling and thickened, 3 to 4 minutes. Reduce heat to low. Add 1 1/2 cups Jack cheese and corn and cook, stirring, until the cheese is melted. Set aside.
4. Heat oil in a large skillet over medium heat and add sausage. Cook, stirring and breaking the sausage into small pieces with a spoon, until lightly browned and no longer pink, about 4 minutes. (If using vegetarian sausage, just microwave 2 minutes til crumbly.)
5. When the rice is done, stir in the sausage and cheese sauce. Sprinkle the remaining 1/2 cup Jack cheese on top and dollop cream cheese by the teaspoonful over the casserole. Top with jalapeños.
6. Return the casserole to the oven and bake until the cheese is melted, about 10 minutes. Let stand for about 10 minutes before serving.

* Make Ahead Tip: Prepare through Step 5; cool, cover and refrigerate for up to 1 day. To finish, bake at 375°F until the casserole is hot and the cheese is melted, about 45 minutes.

Crock Pot Lemon Bread

Lemon Bread
Fix-It and Forget-It Diabetic Cookbook, page 250

Cooking Time: 2-2 1/4 Hours
Ideal slow cooker size: 4-qt.

Ingredients:
¼ cup canola oil
6 Tbsp. sugar
sugar substitute to equal 3 Tbsp.
2 eggs, beaten -- I always add an extra egg to my cakes to add moisture and texture.
1 ⅔ cups flour
1 ⅔ tsp. baking powder
½ tsp. salt
½ cup fat-free milk
4 ozs. chopped walnuts
grated peel from 1 lemon

Glaze:
¼ cup powdered sugar
juice of 1 lemon -- I use orange juice :)


1. Cream together oil, sugar, and sugar substitute. Add eggs. Mix well.
2. Sift together flour, baking powder, and salt. Add flour mixture and milk alternately to shortening mixture.
3. Stir in nuts and lemon peel.
4. Spoon batter into well-greased 2-pound coffee can and cover with well-greased tin foil.
Place in cooker set on High for 2-2 ¼ hours, or until done. Remove bread from coffee can.
5. Mix together powdered sugar and lemon juice. Pour over loaf.
6. Serve plain or with cream cheese.

Vegetable Casserole with Tofu Topping

Vegetable Casserole with Tofu Topping
Makes 6 to 8 (side dish)

* Active time:1 hr
* Start to finish:1 1/2 hr

This colorful, delicious dish continues to be a staple at our Thanksgiving and Christmas tables. Using dried bread crumbs will create a crispy topping, while fresh bread crumbs produce a more tender result.

For Vegetables

* 2 tablespoons olive oil
* 2 medium onions, halved lengthwise and thinly sliced lengthwise
* 1 lb cabbage, cored and cut crosswise into 1/3-inch-thick slices (4 cups)
* 1 lb kale, stems and center ribs removed and leaves coarsely chopped (12 cups)
* 1/2 lb carrots, cut into 1/4-inch-thick matchsticks
* 1/2 cup water
* 2 tablespoons soy sauce
* 1/2 teaspoon salt

For Topping

* 1 1/2 cups fine fresh or dried bread crumbs, preferably whole wheat
* 7 oz firm tofu
* 1 oz finely grated Parmigiano-Reggiano (1/2 cup)
* 1/3 cup olive oil
* 2 teaspoons dried basil, crumbled
* 1 1/2 teaspoons dried oregano, crumbled
* 1 teaspoon paprika
* 1 garlic clove, chopped
* 1/4 teaspoon salt

Sauté vegetables:

Put oven rack in middle position and preheat oven to 350°F.

Heat oil in a deep 12- to 14-inch heavy skillet over moderately high heat until hot but not smoking, then sauté onion, stirring occasionally, until softened and beginning to brown, about 5 minutes. Reduce heat to moderate and add cabbage, kale, carrots, water, soy sauce, and salt. (Skillet will be full, but volume will reduce as vegetables steam.) Cook, covered, stirring occasionally, until vegetables are just tender, 10 to 15 minutes. Transfer to a 13- by 9-inch glass baking dish.

Pulse all topping ingredients together in a food processor until combined well. Alternatively, mash ingredients together in a large bowl with a potato masher. Sprinkle tofu mixture over vegetables in baking dish and bake, uncovered, until topping is golden brown and vegetables are heated through, 15 to 20 minutes.

Mushroom Tofu Loaf

Mushroom Tofu Loaf

3 tablespoons olive oil
1 large onion, finely sliced
4 garlic cloves, crushed
3 1/2 Tbs chopped walnut or Brazil nuts
3 1/2 Tbs rolled oats
1/2 cup chestnut mushrooms, sliced
1/2 cup vegetable stock
1 tablespoon soy sauce
2 tablespoons Dijon mustard
2 tablespoons tomato paste
2 tablespoons red wine vinegar
1 tablespoon vegetarian Worcestershire sauce
Salt and pepper to taste
17.5 oz firm tofu, pressed of excess water and crumbled
3 tablespoons arrowroot or cornflour
1/2 cup stale brown bread crumbs

In a large pan, heat 2 tablespoons olive oil over medium heat. Add the onion and garlic, and cook, stirring occasionally until soft and golden brown. Transfer to a bowl. Set aside
In the same pan, heat the remaining oil. Add the nuts, oats and mushroom. Saute for a few minutes, stirring frequently, until the mushrooms are tender. Stir in a small amount of stock, turn up the heat and loosen stuck on bits. Add the remaining stock and cook for 10 minutes . Add the soy sauce, mustard, tomato paste, vinegar and Worcestershire sauce. Continue to cook until the mixture is thick. Add to the bowl with the onions and set aside. Season to taste.
Add the tofu and arrowroot or cornflour to a food processor; puree until smooth. Add to the onion mixture and blend in enough breadcrumbs to make a thick paste; mix well/ tip gently into a non-stick or lightly oiled loaf pan measuring 9 by 5 by 3 inches. Press down firmly to pack in the mixture into the pan. Bake for 40 minutes. For optimal result, let the loaf cool for an hour or two before slicing; or make a day ahead and reheat.

Reeses Cookies with only 2 ingredients!

Found this at the Picky Palate. Couldn't resist posting :)

Reeses Peanut Butter Cup Cookies

24 snack size Reeses Peanut Butter Cups, usually comes in a pack of 8
1 large egg
Sea Salt if desired

1. Preheat oven to 350 degrees F. Unwrap all Reeses cups and place into a food processor. Pulse until smooth and combined. Add an egg and pulse until combined. With a medium cookie scoop, scoop dough onto a silpat or parchment lined baking sheet. With the heel of your hand, press each cookie down to about 1/2 inch thick. Sprinkle with sea salt if desired. Bake for 15-17 minutes or until cooked through and edges start to crisp. Let cool for 15 minutes on baking sheet before removing to cooling rack.

Makes 12-14 cookies

BANANA BREAD FRENCH TOAST

BANANA BREAD FRENCH TOAST

One recipe prepared banana bread, uncut (recipe follows)
1 cup milk or half-and-half
4 eggs
1/2 teaspoons vanilla
1/4 teaspoon cinnamon
1/4 teaspoon salt
1/8 teaspoon ground nutmeg
2 Tablespoons butter, divided
2 bananas, sliced
Confectioner’s sugar, for dusting
Maple syrup

Prepare banana bread as directed below and let cool completely. When ready to make french toast, slice off the ends of banana bread. Slice the remaining loaf into 8 thick slices, about 3/4-inch thick; set aside. In a bowl, whisk together milk, eggs, vanilla, cinnamon, salt, and nutmeg until combined. Pour into a pie tin or flat pan. Melt 1 Tablespoon of butter in a griddle pan or large skillet over medium-high heat. Dip 4 banana bread slices on both sides of milk mixture and place in hot pan. Cook until golden, about 3 minutes, then turn and cook other side until golden. Repeat with remaining tablespoon of butter and 4 slices of bread. Slice hot bread slices on a diagonal and serve 2 diagonals per person. Garnish each with slices of banana, dust with confectioner’s sugar, and pass the maple syrup.

Banana Bread

2 very ripe bananas
1-1/2 cups granulated sugar
2 eggs
1/2 cup vegetable or canola oil
1-3/4 cups all purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/3 cup buttermilk
1 teaspoon vanilla
1 cup chopped pecans or walnuts

Heat oven to 325 degrees. Grease a 9-by-5-inch loaf pan; set aside. Mash bananas in large mixing bowl. Stir in sugar, eggs, and oil until combined. Stir together flour, soda, and salt. Add flour mixture, buttermilk, and vanilla; stir until just blended. Fold in nuts. Pour mixture into prepared loaf pan. Bake for 1 hour and 10-15 minutes, or until tester inserted in center comes out clean. Remove from oven and place on wire rack for 15 minutes, then turn out of pan and cool. Proceed with above directions for making banana bread french toast. You can also use your own favorite banana bread recipe, but this one is nice and firm with a good crust for making french toast.

Brownie Batter Fudge Cupcakes

See, I started with Brownie Stuffed Chocolate Chip Cookies, and somehow ended up here....




Brownie Batter:
1/4 C butter, melted
1/3 C fat-free sweetened condensed milk (We used regular sweetened condensed milk)
1/3 C milk
1 (18.25 oz) box devil’s food cake mix

Combine all ingredients in a large bowl and mix on medium speed for 2 mins until well combined. Using a small scoop (about 1.5 tbsp) drop batter onto a baking sheet lined with parchment paper and freeze overnight or until completely frozen.

Frozen brownie batter nestled inside the unbaked cupake batter


Cupcakes:
1 (18.25 oz) box devil’s food cake mix
1 (3.9 oz) pkg Jello instant chocolate fudge pudding mix
1 C sour cream
1 C vegetable oil
4 eggs, beaten
1/2 C milk
2 C mini semi-sweet chocolate chips

Preheat oven to 325 degrees. Line a muffin tin with cupcake liners. Combine all ingredients except chocolate chips into a very large bowl and mix on medium speed for 2 mins until well combined. Stir in chocolate chips. Using a large scoop (about 3 tbsp) drop batter into the cupcake liners, filling about 2/3rds full. Remove brownie batter from freezer and press into the cupcake batter. Bake for 22-28 mins. Mine only needed to bake for the shorter amount of time. Allow to cool completely before frosting.


Frosting:
5 sticks butter, softened
8 oz powdered sugar
1.5 C unsweetened cocoa powder
a pinch of table salt
1.5 C light corn syrup
2 tsp vanilla extract
16 oz milk chocolate chips

Melt chocolate chips in the microwave, stirring well every 30 seconds. Allow to cool for 5-10 mins. Combine butter, sugar, cocoa and salt and mix until smooth. Add the corn syrup and vanilla and process until just combined, then add the melted chocolate and blend until smooth and creamy. Our frosting was pretty thin so we set it in the freezer for just a couple of minutes to thicken. Using a ziploc bag with the corner cut off or an icing bag add a generous swirl of frosting to each cupcake.

*Makes 36 cupcakes!

Loaded Nachos

The combination of black beans, salsa, and nonfat Greek yogurt makes this version of nachos a multicultural feast without the fat. Serves 4

4 ounces baked tortilla chips,
8 ounces ground MSF burger crumbles and sausage patties
¾ cup fat-free spicy black bean dip
Salt and black pepper
1 cup reduced-fat Mexican style four-cheese blend
1 cup store bought fresh salsa
2/3 cup nonfat Greek yogurt
2/3 cup chopped fresh cilantro

1. Preheat the oven to 425°F.
2. Line a baking sheet with foil, and spread the tortilla chips out on the prepared sheet.
3. Heat a large nonstick sauté pan over high heat. When the pan is hot, add the burger and cook it until it is just cooked through, stirring occasionally, about 5 minutes. Stir the bean dip into the burger, and season it with salt and pepper to taste.
4. Spoon the burger mixture over the chips, and sprinkle the cheese on top. Bake for 6 minutes, or until the cheese has melted.
5. Remove the baking sheet from the oven, and top the chips with the salsa. Drop small spoonfuls of the yogurt on top of the nachos (or serve the yogurt on the side if preferred), and scatter the cilantro on top. Serve immediately.

No-Bake Cookies

No-Bake Cookies

4 servings, 2 cookies each
Active Time: 10 minutes
Total Time: 10 minutes

Ingredients

* 8 whole-wheat graham cracker SQUARES, finely ground
* 1/4 cup raisins
* 1/4 cup smooth natural peanut butter
* 2 tablespoons plus 2 teaspoons honey
* 4 teaspoons unsweetened coconut


Combine ground whole-wheat graham crackers, raisins, peanut butter and honey in a small bowl. Pat into 8 cookies and press lightly in coconut. I'm adding dried apple and cherry bits to mine :)

French Toast Muffins

French Toast Muffins

French Toast Topping

* 3 tablespoons milk
* 1 egg,slightly beaten
* 6 slices cinnamon bread, crusts trimmed, cut into 1/2-inch cubes

Muffins

* 1 cup milk
* 1/2 cup butter, melted
* 1 egg, slightly beaten
* 1 teaspoon maple extract
* 2 cups flour
* 3/4 cup firmly packed brown sugar
* 2 teaspoons baking powder
* 1/2 teaspoon salt

Topping

* 1/4 cup maple syrup
* 2 tablespoons sugar
* 1/4 teaspoon cinnamon

1. Heat oven to 375°F
2. Combine all French toast topping ingredients in medium bowl; set aside,.
3. Combine 1 cup milk, melted butter, 1 egg and maple flavoring in another medium bowl. Combine all remaining muffin ingredients in large bowl. Stir milk mixture into flour mixture just until mixed.
4. Spoon batter into greased 12-cup muffin pan. Spoon French toast topping evenly over batter; press down slightly. Bake for 20 to 25 minutes or until toothpick inserted in center comes out clean.
5. Immediately brush muffins with maple-flavored syrup. Combine sugar and cinnamon in small bowl. Sprinkle over glazed muffins. Cool 5 minutes; remove from pan. Serve warm.

Ice Cream Cupcakes

Ice Cream Cupcakes, from the incredibly talented Joy The Baker

* One batch brownie batter
* Assorted flavors of ice cream

1. First make the brownie batter. Line two cupcake pans with the foil cupcake liners. Into each cupcake liner, scoop 1 Tablespoon of brownie batter. Bake at 350 degrees F for about 6-8 minutes until the brownie is cooked through.

2. Let the brownies cool in the cupcake pans to room temperature. Once cool, place in the freezer (still in the cupcake pans) for 30 minutes. When you place the cupcake pans in the freezer, remove the ice cream you’re using and place in the refrigerator to soften.

3. When ready to assemble the cupcakes, remove the cupcake pans with foil lined brownie cups from the freezer. Remove the ice cream from the fridge. Run the ice cream scooper under hot water and working quickly, portion a small scoop of ice cream into each foil lined cup, while still in the cupcake pan. The cupcake pan will help the Ice Cream Cupcake hold its shape. You may need to rinse the scooper under hot water in between scoops for easy portioning. Quickly smooth the scoops of ice cream with the back of a small spoon also rinsed in warm water and return the ice cream cupcakes quickly to the freezer.

4. Let the newly formed Ice Cream Cupcakes refreeze for 45 minutes to an hour.

5. To serve, remove the cupcakes from the freezer about 5 minutes before you’d like to serve them. Finish with a dollop of whipped cream and serve.

Macaroni and Cheese Cupcakes

Macaroni and Cheese Cupcakes

* 8 ounces elbow macaroni
* 2 cups shredded cheddar cheese, plus a little more for garnish
* 2 eggs
* 1 cup milk
* Salt and pepper

Preheat oven to 400. Line a 12 cup muffin tin with paper or foil liners.
Cook the macaroni until done. Drain and immediately return to pot.
Add cheese and stir briefly until almost melting.
Beat eggs into milk, and then pour mixture into macaroni. Mix well.
Ladle macaroni mixture into muffins tins, and bake for 20 minutes. Cool slightly before serving.