Oatmeal Raisin Muffins with Carrot Puree

I am wild! about muffins. They are a healthier alternative to all the sweets that I love.

I'm all for 'grab n go' goodies!

Add oatmeal to them and I am SO happy!

I found this recipe in "The Muffin Cookbook...Muffins for All Occasions".

It's just a small soft cover book with only 90 pages, but

it's something I keep handy on my cookbook shelf. I've used it for years.

These muffins were very yummy...and healthy too.

I made them for hubby to take on an overnight fishing trip a while back and he and his brother really enjoyed them.

These have pineapple in them which adds moistness and a flavor boost.

The recipe also calls for Sour Cream!  YUUUMMM!

I had some baby food jars of carrots that I'd purchased on sale a while back, and kept forgetting about them.

I decided to add that small jar of puree to these muffins, for added flavor and nutrition, and was very pleased with the results.

Of course, they are orange, but that for me, that makes them more taste-tempting!

The original recipe doesn't call for the puree, so if you choose to make them without, you don't need to make any changes.

I didn't when adding the extra flavor.

This is a great way to sneak more veggies into your family's diet.

OATMEAL RAISIN MUFFINS

1 (8 ozs) can crushed pineapple, undrained

1 c. dairy sour cream

1 egg

1/4 c. butter or margarine, melted

1/4 c. carrot puree, optional

(try using butternut squash or pumpkin?)

1-1/2 c. all purpose or white wheat flour

1 c. old-fashioned oats

1/2 c. sugar
(I used 1/4 c. sugar, 1/4 c. Splenda)

1 Tb. baking powder

1 tsp. ground cinnamon

1/2 tsp. ground nutmeg

1/2 tsp. salt

1 c. raisins

Preheat oven to 350. In small bowl, combine pineapple, sour cream, egg, butter and carrot puree until blended.  In large bowl, combine remaining ingredients; make well in center. Pour in pineapple mixture.  Stir until just mixed.  Spoon into greased 2-1/2-inch muffin cups. Bake 30-35 minutes until lightly browned and wooden toothpick inserted in center comes out clean.  Serve warm.

(Splenda bakes faster and mine baked for about 23 minutes).

Yield: 12 muffins

Linked to Breakfast Ideas Monday

Simple Crockpot Brownies

(This recipe isn't necessarily a 'healthy' one (though we all KNOW that dark chocolate is good for you!)  but it's been in my file for months, so I decided to share it now...just cause sometimes you gotta live a little!=)

AAAHHHH - Chocolate!

Divine! Heavenly! IT-DOESN'T-GET-ANY-BETTER-THAN-THIS kind of Wonderfulness!

Are you looking for an easy dessert for a busy day?

Then look no more...this one is easy AND delicious!

I love this quote from Linda Grayson from "The Pickwick Papers"..

"There's nothing better than a good friend except a good friend with chocolate.

'Tis True....
 

This is a delicious and 'fun' dessert made in the crockpot. I was so tickled to find it at smashed peas and carrots.

I love that you mix it in the microwave, then bake it in the crockpot!

HOW MUCH EASIER DOES IT GET????

It's probably a very good thing that my husband is diabetic, otherwise my love for ooey gooey chocolate-y desserts would get the best of both of us.

I don't get to make those rich desserts very often - unless I'm planning to take it somewhere.

But this dessert really 'hit the spot' and wasn't too rich. 

Honestly, this is seriously delicious!

This is an easy recipe and very delicious. We topped ours off with some (light) ice cream and we were ready to rock 'n' roll...

I used Splenda for half the sugar amount called for, just to cut back some on the sugar. Splenda bakes faster, so it is done before the time called for in this recipe.

(I'll make my own changes in recipe below)
but please be sure to read through to the end.

Give it a try and your family will love you for it!

HMMMMM - are you thinking

WARM BROWNIES for dessert tonight?

I say..GO FOR IT!! Your family will think you're the greatest!!

(even if they already do!=)

CROCKPOT BROWNIES

8 ozs. bittersweet chocolate, chopped

(I used extra dark chocolate chips)

1/2 c. unsalted butter, cut into pieces

1 c. sugar

(I used 1/2 c. sugar and 1/2 c. Splenda)

3 lg. eggs

(I used 2 whole eggs and 2 egg whites)

1 c. walnuts, chopped, optional

1 c. chocolate chips

1-1/4 c. all-purpose flour

1/4 c. unsweetened cocoa powder

3/4 tsp. baking powder

1/2 tsp. salt

Coat the inside of your crockpot with cooking spray. Line the bottom with parchment paper (or waxed paper) and coat the top of the paper with cooking spray. Melt chocolate and butter together in microwave in microwave-safe bowl, stirring after 30 second intervals, until chocolate is melted. Stir in sugar and mix well. Add eggs; blend til smooth. Set aside.

Stir in nuts and chocolate chips and mix well. Pour dry ingredients into wet ingredients and stir just until combined. Pour into crockpot and smooth top. Cover and cook on low for 3 hours.

Uncover and cook for 30 minutes. Insert a knife edge around brownies to loosen and place the crock (if you have one) on a cooling rack to cool for 20 - 30 minutes. Turn out brownies and re-invert on cooling rack to continue cooling.

(Because Splenda bakes faster, I suggest baking it 2 hours & 10 minutes for the first round....then for 10 minutes more after uncovering.)

** TIP: When making dessert in my crockpot, I always lay paper towels over the top of the crock before placing the lid on. It catches the moisture that would otherwise fall into the crockpot and make your dessert top wet.

I also loved the easy cleanup...it came out of the crockpot so easily and hardly made a mess at all.  

WA-LA!  YOU'RE VERY WELCOME!

Linked to Foodie Friday
Mix it up Monday
Totally Tasty Tuesday
Crazy Sweet Tuesday
Melt in Your Mouth Monday
Death by Chocolate Blog Hop
Recipe of the Week
Weekend Potluck
Ingredient Spotlight - Baking Cocoa
Whatcha Crockin' Wednesday

Skinny Chicken Parmesan

Oh what a simple and delicious meal this makes!

And for the most part, it's a healthy recipe too. It uses some butter -  you could substitute with egg whites if you want - but I prefer using Smart Balance buttery sticks.  It adds such great flavor.
And we honestly can't tell a difference.

I found this tasty entree at The Girl Who Ate Everything.  She has a very lovely set up at her blog and tons of followers.  NICE!

We all need something easy & quick to fix sometimes, and this one'll be that for you.

Serve it over whole wheat spaghetti if you'd like.

SKINNY CHICKEN PARMESAN

4 chicken breasts, sliced in half

3/4 c. Italian breadcrumbs

(I used panko and added Italian seasoning)

1/4 tsp. garlic powder (or more to taste)

1 tsp. Italian seasoning

1/4 c. parmesan cheese

2 Tb. butter, melted
(Or Smart Balance Buttery Sticks)

3/4 c. mozzarella cheese

1 cup marinara

cooking spray

Preheat oven to 450. Line a baking sheet with foil and spray with cooking spray. In bowl, mix breadcrumbs, parmesan, garlic powder and Italian seasoning. Melt butter in separate bowl.

Brush chicken with butter and dip into breadcrumbs.  Place on prepared baking sheet and lightly spray chicken with cooking spray.

Bake 20 minutes, then top with marinara and cheese. Bake 5 minutes more.

Serve with a salad or veggie with breadsticks and you are set to enjoy a very tasty meal.

Linked to Recipe of the Week
          Weekend Potluck
Gooseberry Patch Roundup - Lightened up

Overnight Baked Oatmeal & Here's to a Healthy New Year!

WELCOME

First of all, I want to thank all of you for your support this past year, as my blog grew by leaps and bounds.  I wouldn't have this spot in Blogland without your interest and encouragement.  It means so much. Please know I don't ever take you for granted.  Each of you are special to me!

THANK YOU KINDLY!!

I don't know about you, but I certainly overindulged over the holidays, and am very ready to work toward eating healthier in the new year.

I have many yummy low fat/low/no sugar dishes to share with you, but not everything will fit those categories.  Sometimes we eat healthy, other times we'll indulge in something not-so-healthy.

I once heard a cookbook author speak - Dawn Hall.  She has a number of lowfat/extremely low fat/low sugar cookbooks. I tend to agree with her thinking that if you eat healthy 80% of the time, you can splurge a little the other 20%. 

 I know when I've done Weight Watchers in the past, the weeks I would have a little splurge day, seemingly, were somehow the weeks I lost more?  Didn't make sense to me, but I think my body agrees with that plan.  

I'm all for the thinking that we shouldn't always be on a 'diet'....but to live a healthy lifestyle all year long.  I was proud of myself for getting outside the first day of this new year and walking for over 30 minutes - even though it was a cold 37 and very windy.  I was determined and it felt really good. I walked with an in-home video inside yesterday and it was great to be moving....

And I do believe that our goal should be to be healthy, happy people. Overall well being and good health is a lot more than just the physcial...it includes the emotional, mental and spiritual health also.

(Please be patient...there really is a recipe at the end of this post!=)

For the most part, I do use Splenda, but am working at using more natural sweeteners. I just purchased some liquid stevia. It's all a learning process. I would love for you to share suggestions with me.

Honestly, I think there can be controversy over just about anything we put in our mouths....I'm thinking things like coconut oil or even agave nectar. I've read pros and cons....we all have to decide what's best for us, so I hope you'll stick with me as I learn as I go...and maybe you can help me too.

So jump on board and hang on tight....I'd love to inspire you to stay busy cooking healthy in your kitchen in the new year!  I will be pulling out some great 'healthier options' recipes from my archives (when I didn't have many followers) or ones that are just worth sharing one more time!

My husband is a diabetic, 100% disabled, with many health issues, and sometimes it's tough to figure out just what he can/should eat, but overall, we definitely try to stick with low/no sugar.  I'm finding some amazing recipes on the net and am always happy to share my finds.

{OK - I'll get off my soap box now=} 

I promise to not always be so chatty!!

The first recipe I'm sharing this year is an oatmeal dish...because {SSHHH} I am having a love affair with oatmeal. (Trust me...My husband knows about it) I like to flavor up oatmeal in many different ways. 

There will be more oatmeal recipes to follow in the days ahead. Yummy soup recipes too...and more!

We love love love oatmeal at our house!

We enjoy it for breakfast, lunch AND dinner mealtimes! It's a favorite dish to enjoy on Sunday evenings after church, especially in the wintertime.

It's a really great warmup!

Whenever we visit the Golden Arches, oatmeal is one of my favorite things to enjoy there.  MMMM!

This is a healthy dish as well. 

We prefer a 7-grain oatmeal we get from a local bulk food store. It gives the oatmeal some texture and added nutrition, but feel free to use whatever you have.

Oh how I enjoyed the almonds on top of this dish. It was so tasty and added the PERFECT crunch.

You can add apple chunks, pumpkin, any spices or nuts you prefer,

and it's oh so delicious!

I added craisins instead of the blueberries and cherries called for, though I would love to try that combo sometime too.

You can use all egg whites to replace the eggs (using 2 whites per egg called for in recipe) OR...did you know you can replace eggs with a mixture of flax seed meal and water?

It's true!  Mix 1 TB. flax seed meal in small bowl with 3 TB. water to substitute for one egg.  It adds nutritients and a slightly nutty flavor.  Use this mixture to replace each egg up to half the eggs called for in the baked recipe.

Any recipe that you can make ahead is a winner in my book!
This recipe gets mixed up the night before and you bake it in the morning.

This is a great choice if you are having company for breakfast or brunch, or just have a busy morning and want to serve something warm and healthy to begin the day.

Any way you look at it...this recipe is a  great option for any meal.

I will be sharing another similar recipe later this month. Same overnight idea, only 24 hrs. instead...and it's more like an oatmeal cake...with coconut on top.  No white sugar OR white flour! 

OVERNIGHT BAKED OATMEAL 

2 eggs, lightly beaten

(I used one egg and the flax seed meal substitute)

3 c. 2% (or skim) milk

2 c. old-fashioned oats

3/4 c. packed brown sugar

(I used 1/4 c. brown sugar & 1/4 c. Brown Sugar Splenda)

1/4 c. canola oil

(I used applesauce)

1-1/2 tsp. ground cinnamon

1 tsp. salt

1/2 c. dried cranberries

1/4 c. sliced almonds

In large bowl, whisk eggs, milk, oats, brown sugar, oil, cinnamon and salt.  Stir in dried cranberries.  Pour into a greased 8" square baking dish.  Cover and refrigerate for 8 hours or overnight.

Remove from fridge 30 minutes before baking.  Uncover and stir; sprinkle with almonds.  Bake, uncovered, at 350 for 45 - 50 minutes

(Please remember that Splenda bakes faster) or until a thermometer reaches 160. Serve warm...with milk if preferred.

Yield: 9 servings

Linked to Recipe of the Week
Melt in Your Mouth Monday
Mix It Up Monday
Fit & Fabulous Friday
Weekend Potluck

Graham Cracker Peppermint Bark

Since this is my last post until next week, I am extending warmest wishes for a very

LOOKING FORWARD TO ALL THAT 2012 HOLDS FOR US!

BE SAFE!!!

I was so tickled to come across this adorable simple and delicious treat just a few days before Christmas.

I found this recipe at Mommy's Kitchen. I can ALWAYS trust Tina's recipes...and I often 'run' to her blog to find something quick and easy.  She never lets me down. 

What made me even more excited was that I had an open pkg. of graham crackers, only a few blocks of chocolate almond bark, and a few candy canes to crush for on top.

I LOVE USING UP LEFTOVERS!  Especially when you can make something so pretty and nice.

Maybe you have a few leftovers too, that you can make these for your New Year's get together.

This would make a beautiful addition to your NY tray of goodies.

And I had it done - from beginning to end - in just about 30 minutes.

I even put a picture of these babies on our digital Christmas newsletter.

Aren't they just prettiful???  *-*

GRAHAM CRACKER PEPPERMINT BARK

8 - 10 graham crackers (1 - sleeve)

2 - candy canes, crushed

12 oz - milk chocolate almond bark (half of a 24 oz block)

Add chocolate to a microwave safe bowl and melt according to package directions. Break graham cracker into fours. Using a fork dip each graham cracker into chocolate to coat, letting excess drip off.

Place on parchment-lined baking sheet and sprinkle with peppermint. Allow to set about 30 minutes. (I set mine in the cold garage and they set up quickly). Break into pieces or leave whole. Store in a airtight container in a cool, dry place for up to a week.

Linked to Weekend Potluck