Leader Enterprise - October 2, 2013 - Healthy Substitutions for Baking

Happy Fall Ya'll! Fall is my favorite season of the year, for a number of reasons. I love the colors, the decorations, the cooler temperatures and the foods. I can't stop thinking about and wanting to make anything with pumpkin, apples or squash. If you’re like me - autumn is a good ‘excuse’ for me to do more baking-to crank up the oven, heat the house, and warm my body and soul (and your fingers and toes).

It’s easy to prepare calorie-laden, fat-filled dishes using traditional recipes, but I wanted to share some ideas for doing more nutritional baking.

Applesauce can often replace the butter or oil used in many recipes. Little to no fat,low sugar options are available. I usually use 1/2 the amount of oil called for and replace the other half with applesauce. Coconut oil is a nutritionally rich fat which can also be used for part or all of the butter or shortening in a recipe. Flaxseed meal offers fiber and vitamins and minerals. Adding ground flaxseed - 1 Tbsp in the place of 1 Tbsp of flour can lend a nuttier flavor to your product. My favorite way to use Flaxseed meal though, is to REPLACE the eggs called for in a recipe! For each egg, use 1 Tbsp. Flaxseed meal +3 Tbsp.  water. By doing this,cholesterol and fat are reduced and the final product is more moist and nutritional.

This is a great time of the year to make soup. It’s easy and nutritious too. You can use some of those vegetables that you’ve stored up over the summertime or just clean out the fridge. Using whole grain pastas and fiber rich beans offer lower fat and healthier options. A sandwich or muffin served with soup makes for a good warm-you-up meal.

I want to share a favorite soup recipe. I believe soup is real comfort food. Consider sharing a food dish with someone in need. The blessing of giving will certainly be returned to you. 

AMISH CHEESEBURGER SOUP

1 lb. ground beef

8 Tb. butter, divided

(I use Smart Balance)

1-1/2 c. carrots, roughly chopped

1-1/2 c. celery, sliced

1 sm. onion, chopped

fresh parsley, snipped, to taste

basil, to taste

6 c. chicken broth

8 c. peeled and cubed potatoes

1/2 c. flour

salt & pepper, to taste

3 c. (1%) milk

3/4 lb.Velveeta cheese, cut into cubes

1 - 16 ozs. container sour cream

In skillet over medium heat,cook ground beef. Drain; set aside. In large stockpot over medium heat, melt 2 TB. butter.  Add carrots, celery, onion, parsley and basil and saute until tender, about 10 minutes. Add chicken broth and potatoes; reduce heat to a simmer and cook until potatoes are tender.

While the veggies are cooking, make the roux: In saucepan,melt remaining butter over medium heat. Add flour, salt and pepper. Whisk until bubbly and smooth, about a minute. Slowly add milk, stirring constantly until thickened. Add velveeta and stir until smooth and melted through. Add to broth and veggies. Turn heat to low and add beef. Stir in sour cream just before serving. 

When reheating, be sure to heat on low so sour cream will not curdle. (I added our sour cream to each serving). A marvelous family meal - yields about 10 servings.

This is an easy and delicious muffin made with two box mixes. Great alongside soup - or any bean dish.

SWEET CORNBREAD MUFFINS 

1 (9 ozs) box yellow cake mix (Jiffy brand)

1 (8.5 ozs) box corn bread mix (Jiffy brand)

2 eggs

1/2 c. water

1/3 c. 2% milk

2 Tb. vegetable or canola oil 

Preheat oven to 350. In a large bowl, combine both mixes. Grease AND FLOUR (don't skip this part...the spray that includes the flour is best) 14 muffin cups. In a small bowl, combine remaining ingredients; stir into the dry ingredients just until everything is moistened. Fill cups just over 1/2 full. (I like to sprinkle my cornbread with cinnamon/sugar mixture before baking). Bake 18-22 minutes,or until tops spring back when touched lightly or a toothpick inserted in the middle comes out clean. Cool 5 minutes in pan; remove to cooling rack. 

It's also the time of year for harvesting apples, and I just don't have to make all the apple recipes I'd love to try. My favorite apple is a gala. It's heart-shaped with a distinctive yellow-orange skin with red striping. They're just the right size for snacking and are great in salads; good for baking and very good for applesauce.

I have probably shared this tasty dessert recipe before, but it's worth sharing again (& again). The recipe can easily be doubled to be baked in a 9" x 13" pan for more servings. I have used fuji, gala and jonagold apples and they are all wonderful. Any baking apple will work well.

APPLE BUTTERSCOTCH CAKE

1-1/4 c. all purpose flour
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1/2 tsp. ground cinnamon
1 c. sugar
1/2 c. vegetable oil
(or use half oil, half applesauce)
2 eggs, beaten
2 c. chopped, peeled (tart) apples
1/2 c. chopped pecans
1/2 c. butterscotch chips, divided

Preheat oven to 350. Grease 8" square baking dish. In a large bowl combine the flour, baking powder, baking soda, salt and cinnamon. Combine the sugar, oil and eggs; stir into dry ingredients just until combined. Stir in the apples, pecans and 1/4 cup butterscotch chips. Pour into prepared pan. Sprinkle with the remaining butterscotch chips. Bake 35-40 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack. Yield:4-6 large servings.
 

Hershey Kiss Acorn Treats

I have seen variations of this kind all over the internet.

Kid-Friendly & cute!  Use what you have on hand for some 'sweet' fall fun. 

I just HAD to add it to my 'autumn' list of lovely treats. 

HERSHEY KISS ACORN TREATS 

1 Tb. prepared chocolate frosting (or melted chocolate)

24 candy kisses, unwrapped

24 mini vanilla wafers 

24 butterscotch (or cinnamon) chips

Spread a small amount of frosting (or chocolate) onto flat side of candy kiss (or dip it in the chocolate).  Press onto the flat bottom of the vanilla wafer.  Lightly dip the butterscotch chip into chocolate (frosting). Press on the rounded top of the wafer.  Repeat with remaining ingredients.  

Set aside to dry for about 30 minutes.  

Creamy Butternut Twice-Baked Potatoes & Weekend Potluck #87

WELCOME BACK TO WEEKEND POTLUCK! 

We're thankful you have chosen to spend time with us here today!

AND....

Where I share something worth sharing...again...


Such a lovely fall side dish.  Mix baked potato 'stuffing' with butternut squash...add some (flavored) cream cheese & butter. You're gonna love it!

Creamy Butternut Twice-Baked Potatoes

Now, let's take a quick peek back at last week...

The recipe with the most clicks was ~

Asian Glazed Wings by Everyday Mom's Meals

Recipes that caught our attention ~

Ziti Bake by Miz Helen's Country Cottage

Pumpkin Bread Recipe in the Crock-Pot or Not by Practical Stewardship

And, a personal favorite ~

Biscoff Pumpkin Pie Cookie Cups by Lemons for Lulu 

Your hostesses ~

• 4 Little Fergusons~ Tonya
• The Country Cook~ Brandie
• Sunflower Supper Club ~ Kim & Julie
• The Better Baker ~ Marsha
• Frugal Family Favorites ~ Tabitha

Remember that when you link up, it shows on all FIVEblogs. Plus…

We TWEET. We PIN. We LIKE.

Linky Guidelines:

If you wish to be a featured recipe or for us to promote your recipe either on Facebook, Twitter, or Pinterest, you MUST follow these instructions.

1. Please link up to your exact post and not the main page to your blog.
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When you are kind enough to follow our guidelines, we work hard to get you as much exposure as possible so that your time here is well invested. We want this to be a fun and rewarding experience for everyone!

Pumpkin Spice Hot Chocolate

I'm tellin' ya what....

I just L-O-V-E 'dressed up' warmed drinks in the fall and winter months. 

Like this one...so easy and yet so good.  Warms the body and soul.  
....And fingers and toes too.  *-*

I saw this recipe at Baking with Blondie after Miss Information shared

links to 40 (YES - 4-0! fall drinks). Follow that last link to the page for more warming ideas.... 

I am simply a sucker (or slurper, if you will=) for these yummy, simple drinks, particularly this time of the year. 

Stay tuned...I'll be sharing another warmed pumpkin drink soon...

PUMPKIN SPICE HOT CHOCOLATE 

2 1/2 c. milk (I used 1%) 

1/3 c. hot cocoa mix 

(I used sugar free - 2 envelopes)

1/4 c. canned pumpkin puree

1  to 1-1/2 tsp. pumpkin pie spice 

1/2 tsp. vanilla 

pinch of salt 

(I also added a couple drops of caramel coffee flavoring too) 

homemade whipped cream

In a medium sauce pan over medium-low heat, whisk together milk, hot cocoa mix, vanilla, and pinch of salt.  Then add pumpkin and pumpkin pie spice. 

Heat thoroughly, whisking as the temperature rises. 

When desired temperature is reached, pour into 3 small mugs (or two large ones), top with whipped cream and marshmallows.

Sprinkle a couple of shakes of pumpkin pie spice for a pretty garnish.

Yield: 2 large or 3 small 


Linked to Meal Plan Monday

You also might like to try this easy-to-make White Hot Chocolate

3 Yummy Recipes from "Love at First Bite" - My Second Cookbook

When I had my first photo shoot with Glyn, my photographer buddy who works for the same newspaper I write for, after my new cookbooks had arrived in mid-August, we had a great time....and I was tickled he gave me a DVD with the photos on it.

This was the photo printed on the front page of the Leader Enterprise (Montpelier, Ohio) the week after my books arrived. 

I'm so blessed to live in Small Town, USA, where they make big deals

out of everything that goes on.  I am overjoyed with all the 'promo' the local newspapers have given me in this endeavor. 

Anyway - I wanted to share 3 of the recipes I made for that day....

And just in case you weren't aware...of the 202 recipes in this new book, over 100 of them have "6 INGREDIENTS OR FEWER" 

and over 50 of them are "LIGHTER CHOICES". 

ALL of them are DELICIOUS!

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This first recipe is quick and easy.  The 'sauce' is cooked in the microwave so it is ready to eat in no time! Adding pretzels to the cereal makes for a great sweet/salty combo...hard to stop eating them! *-* Only 6 Ingredients!

SPEEDY PRETZEL CEREAL BARS - Page 98

1 c. white sugar

1 c. light corn syrup

1 c. peanut butter

4 c. crispy rice cereal (or squares)

2 c. pretzel sticks, coarsely crushed

(I placed them in a ziploc bag and just broke them with my fingers) 

1 c. M & M's or nuts, optional 

In a large microwaveable bowl, combine sugar and corn syrup.  Microwave on high for 2 minutes, or until sugar is dissolved.  Stir in peanut butter until blended smooth.  Add cereal, pretzels and M & M's, stiring until evenly coated.  Press into a greased 9" X 13" pan (or 10" X 15" X 1" for thinner bars). Cool; cut into bars.  Yield: 4 - 5 dozen 

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I love everything about crescent rolls.  Adding dijon, ham, swiss cheese and pineapple, just make these so tasty.  They go quickly!!  Only 5 Ingredients!

PINEAPPLE HAM CRESCENTS - Page 7
(with pineapple sauce)

1 can (15 ozs) pineapple spears, in its own juice

(Or use 2 pineapple chunks per roll)

1 can (8 ozs) refrigerated crescent rolls (8 count)

8 thin slices deli ham, 2" wide

8 slices Swiss Cheese, 2" wide

1 Tb. Dijon mustard

Preheat oven to 375. Drain pineapple well, reserving juice.  Reserve 2 spears for sauce; chop and set aside.  Unroll crescent rolls.  Wrap a slice of ham and slice of cheese around each pineapple spear. Place at widest part of crescent and roll up.  Place on baking sheet.  Bake 12 - 15 minutes or until golden.  In saucepan, boil reserved juice with mustard until thickened, about 10 minutes; stirring frequently. Stir in chopped pineapple.  Serve with crescents.
Yield: 8 sandwiches 

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I love this delicious recipe. Use saltines instead of pretzels if you prefer.  The sweet and salty combo is always amazing to me! Only 4 simple ingredients and you're ready to munch...and share, if you must. 

SIMPLE PRETZEL (OR SALTINE) TOFFEE BARK - Page 137

8 ozs. (or less) mini pretzels, broken into small pieces 
(or about 40 saltine cracker squares)
1 c. butter (2 sticks)
1 c. packed light brown sugar
2 c. (or 12 ozs) bag semisweet chocolate chips
chopped nuts, optional 

Preheat oven to 375. Line a 17" X 11" cookie sheet with foil (nonstick works great).  Cover the bottom of the pan with broken pretzels (or whole saltines); set aside.  In medium saucepan over medium heat, combine butter and sugar. When mixture begins to boil, let it bubble for 3 minutes without stirring.  Immediately pour over pretzels, moving pan from one end to the other while pouring to spread evenly.  (Don't worry if you have some 'bare' places where the toffee hasn't spread.)  Bake for 5 minutes.  Remove from oven and sprinkle chocolate chips over the top.  Let stand for 5 minutes; then spread melted chocolate evenly over top and sprinkle with chopped nuts.  Cool completely and break into pieces. 

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If you'd like more details about the book, and how to order, click here.
Love at First Bite is selling for $15.00 + $4.00 Shipping & Handling
($1.09 OH tax) 

Please let me know if you have any questions. I love to sign each one I send out, so be sure to let me know a name.  These books make great Christmas or 'anytime' gifts. 

Mexican Rice

We enjoy a lot of Mexican food at our house, so I was tickled to come across this lovely recipe from my good friend, Kim at Sunflower Supper Club. 

(They eat lots of Mexican at their house too). Please stop by and tell her I said hello. While you're there, check out this lovely recipe with 'full flavor' spice measurements. 

I changed it up a bit by using brown rice (needs to be cooked longer) and didn't add the full amount of spices.  Hubby commented he liked it and I really did too. 

Trust you will as well! 

Be sure to check out a couple of my favorite Mexican dishes below the recipe. 

MEXICAN RICE 

1 Tb. olive oil
1 Tb. butter

1/2 c. chopped onion 
2 c. long grain rice (not instant)

(I used brown...)
2 cloves minced garlic (1 teaspoon)
2 - 3 tsp. chili powder
1/2 tsp. cumin (or more)
1 tsp. kosher salt
1/2  tsp. freshly ground black pepper
1 (15 ozs) can (petite) diced tomatoes, undrained
3 c. chicken broth

cilantro for garnish if desired 

Add olive oil and butter to a large skillet over medium heat. Add the onion and rice; saute for a few minutes until lightly browned; stirring often. 

Add the spices (garlic, chili powder, cumin, salt & pepper) and cook for another minute. 

         Place tomatoes in 2 c. measuring cup; add water to make 2 cups. 

Add tomato mixture along with chicken broth to the pan. 

Bring to a boil. Cover and reduce heat to low (you want it to gently bubble;) cook for 20 minutes, until liquid is absorbed. (If using brown rice instead of white, you may need to add a little more water toward the end of cooking time.) Remove from heat and let sit covered for 5 minutes. Fluff with a fork.

Top with fresh cilantro. 

This rice would be a great side for 

Easy Taco Pie

or Creamy Chicken Enchilada Casserole

Easy Mini Pancake Muffins

I always trust Tina's great recipes at Mommy's Kitchen, so when I saw this simple recipe, I made them right away.  I'm not real fond of pancakes, in general, but hubby loves them, and I don't make them

often enough for him.

We both LOVED these little bites of pancake.  They would be so great for the kids...just give them a little cup of syrup to dip them in, and they'll chow down! 

It really is amazing HOW MUCH they taste like a real pancake!

I added blueberries to half my batter, so it made more than the recipe calls for, so be sure to plan on that if you're tossing in some add-ins to the batter...how about mini chocolate chips? Or even some bacon?

These can be frozen and then reheated for a quick breakfast. 
(see TIP below) 

EASY MINI PANCAKE MUFFINS 

2 c. Bisquick (I use Heart Smart) or Jiffy mix

1 c. buttermilk

(for best results, use the real thing!)

2 eggs

1/2 c. (real) maple syrup  

1/2 tsp.vanilla, optional

add ins like blueberries, raspberries, mashed bananas,

bacon, etc.  

Be creative! 

(But be sure you know when you add anything else to the batter, this recipe will make more than 24 mini muffins). 

Preheat oven to 350*. 

Lightly spray 24 mini muffin cups with nonstick cooking spray. In a large bowl, combine biscuit mix, buttermilk, eggs and maple syrup. Stir until blended..but don't overbeat. Pour batter evenly into prepared pans, filling almost to the top. 

Bake 10 - 12 minutes or until golden brown and tops spring back lightly when touched. Cool in pan for a few minutes, then remove and cool pancake bites on a cooling rack.

Serve with with maple syrup. 

(TIP:  To freeze, place muffins on wax paper lined cookie sheet, not touching.

Freeze for a couple of hours. After they are frozen, place in ziploc bag. (This process keeps them from sticking together and you can remove however many you'd like).  Label, then toss in the freezer.  

To reheat: just microwave or place in toaster oven until warmed.)

Linked to  GBP Roundup - Breakfasts
Weekend Potluck

Homemade Butterfinger Candy Bar Bites & Weekend Potluck #86

WELCOME BACK TO WEEKEND POTLUCK! 

Hope you've had a good week and are coming with your party hats on! 

AND....

Where I share something worth sharing...again...

These yummy bites will make your tongue do the tango.

Close your eyes and you'll think you're eating the real thing. 

(For the most part anyway). And only 3 ingredients!!!!!! 

Homemade Butterfinger Candy Bar Bites

Now, let's take a quick peek back at last week...

The recipe with the most clicks was ~

Slow Cooker Meatballs in Gravy by I Thee Cook

Recipes that caught our attention ~

Pumpkin Spice Cheesecake Bars by Love Bakes Good Cakes

Apple Pie Spread Dip by Moms Encouraging Moms

And, a personal favorite ~

Salted Caramel Chocolate Chip Bars by Reaching Beyond My Reach

Your hostesses ~

• Frugal Family Favorites ~ Tabitha
• 4 Little Fergusons~ Tonya
• The Country Cook~ Brandie
• Sunflower Supper Club ~ Kim & Julie
• The Better Baker ~ Marsha

Remember that when you link up, it shows on all FIVE blogs. Plus…

We TWEET. We PIN. We LIKE.

Linky Guidelines:

If you wish to be a featured recipe or for us to promote your recipe either on Facebook, Twitter, or Pinterest, you MUST follow these instructions.

1. Please link up to your exact post and not the main page to your blog.
2. LINK BACK HERE from your post so that others can find the fun. (Need help linking back? Read this or watch this great instructional videoPlease use a direct link within your post.

When you are kind enough to follow our guidelines, we work hard to get you as much exposure as possible so that your time here is well invested. We want this to be a fun and rewarding experience for everyone!

1-Minute Healthy Deep-Dish Breakfast "Cupcake" Cookie

Hankerin' for something sweet to begin...or end...your day?

This yummy cookie is awesome with a cold glass of milk, or a hot cup of coffee! 

And it's a "Healthier Option"...how can ya beat that???

I was so tickled to find this recipe at Pink Recipe Box. And thank Nicky kindly for sharing it with BlogLand. 

I added a little bit of flax seed meal - it not only adds health benefits,

but gives the cookie just a little bit of a nutty flavor too. 

It's optional of course.

I also used plain Greek yogurt instead of just plain ol' yogurt.

Love adding protein whenever possible. 

Hope you enjoy this as much as I did.  It doesn't really have the texture of a cookie...it's more like cake...and oh so awesome to enjoy while warm. 

Enjoy it for breakfast tomorrow. It will ready to eat in just a matter of minutes.  It's a nice big serving too!!!!!!!!!!

PERFECT!! 

1-MINUTE HEALTHY DEEP-DISH BREAKFAST COOKIE 

• 1/4 c. oats
• (I used quick)
• 2 Tb. (white) whole wheat flour
• 1/4 tsp. baking soda
• 1 Tb. brown sugar
• 1 Tb. (dark) chocolate chips 
• (plus extra for topping if you want to splurge)
• 1/2 tsp. flax seed meal, optional
• 1/2 tsp. vanilla extract
• 1 Tb. peanut butter
• (I used a heaping TB) 
• 3 Tb. fat-free plain (Greek) yogurt
• 
  
• In medium bowl, combine oats, flour, baking soda, sugar, chocolate chips and flax seed meal. Add wet ingredients: vanilla, peanut butter and yogurt; stir well until smooth.
• 
  
• Spoon into a bowl, mug or ramekin (I sprayed mine with nonstick cooking spray); microwave on high 1 minute. (I have a high powered microwave, so I only cooked mine 50 seconds). Begin checking at 45 so you don't over cook. 
• (I'll take gooey over dry any day!=) 
• 
  
• Top with extra chocolate chips if desired and let stand a few minutes to cool slightly before serving.

Then dive in!!!!!! 

Linked to Weekend Potluck
Gooseberry Patch Roundup - Rise & Shine
GBP Roundup - Lightened Up
Foodie Friends Friday - Peanut Butter

3 Super "Seasonal" Recipes {Blast from the Past}

If you're interested, here's a link to my Pinterest board entitled
Fall Ya'll....lots of pumpkin/apple recipes there, along with FUN fall ideas.


What a fun fall cookie to share...pretty dressed up I'd say. 
Delicious too. 

Payday Cookies

These li'l pumpkins are a hit everywhere....especially at Pinterest! Easy to make...only a few ingredients...adorable...tasty! Much like a buckeye...only 'dressed up' in disguise...=) 

Peanut Butter Pumpkins

Hey - how can you argue Pumpkin Pie for breakfast??? =)
This is good any time of the year but a great warm up during cooler temps. 
I love love love this dish! I can even eat it cold!

Pumpkin Pie Baked Oatmeal