Chocolate-Peanut Butter Pie

This is a low fat, low calorie dessert that is delicious. Nice treat!

Chocolate-Peanut Butter Pie

3/4 cup nut-like cereal nuggets (like Grape-Nuts), divided

2 cups chocolate low-fat ice cream, softened

1 small pkg chocolate sugar-free instant pudding

1/4 cup creamy peanut butter

1 cup frozen fat-free whipped topping, thawed

Sprinkly 1/2 cup cereal nuggets evenly in the bottom of an 8 inch round cake pan. Combine remaining 1/4 cup cereal nuggets, ice cream, pudding mix and peanut butter in a large bowl; stir until mixture is well blended. Fold in whipped topping. Spoon ice cream mixture into prepared pan, spreading gently with a spatula. Cover and freeze 2 hours, until firm. Let stand at room temperature 15 minutes before serving. Yield: 8 servings.

Nutritional info per serving: 177 calories, 5.0 gm fat (1.7 gm saturated), 28 gm carbohydrates, 2.0 g fiber, 5 mg cholesterol.

Strawberry Spinach Salad

This is one of my favorite salads!

Dressing:
1/4 cup supar or equivalent
/4 cup apple cider vinegar
1/3 cup cooking oil
1 Tblsp poppy seeds
1/4 tsp paprika

Salad:
2 pints fresh strawberries
9 ounces baby spinach

Instructions:
Place all dressing ingredients in jar with lid or cruet with stopper and shake until thoroughly blended and mixture thickens slightly. Chill at least l hour before serving.
Rinse strawberries then hull and slice. Combine spinach and strawberries in large serving bowl. Pour dressing over mixture and toss well. Serve immediately.
Makes 8 servings.

Double Chocolate Zucchini Bread

I can't tell you how often I've made this recipe.  I found it online by BargainBriana.com approximately 8 years ago and have made it MANY times since!  It is delicious.  When I get access to zucchini, I immediately make this recipe and then freeze as much as I can for future baking.  (You can use frozen, then thawed zucchini with no problem.)

Ingredients

3/4 cup sugar

3 TBSP vegetable oil (I use canola)

2 large eggs

1 cup applesauce (unsweetened)

2 cups all purpose flour (I use a combo that includes whole wheat flour)

2 TBSP unsweetened cocoa

1-1/4 tsp baking soda

1 tsp cinnamon

1/4 tsp salt

1-1/2 cup shredded zucchini (don't skimp - be generous!)

1/2 cup semisweet chocolate chips (I use the mini's)

1/2 cup nuts (optional)

Instructions

1) Preheat oven to 350 degrees.

2) Combine sugar, oil and eggs in a large bowl.  Mix until well blended.

3) Stir in applesauce.

4) In a separate bowl combine, flour, cocoa, baking soda, cinnamon and salt.  Add dry ingredients to the egg mixture.

5) Stir in zucchini and chocolate chips (and nuts if desired).

6) Pour into a lightly greased 9" x 5" loaf pan.

7) Bake for 1 hour or until a toothpick inserted in the center comes out clean.

Strawberry Angel Food Delight

I've been making this dessert for many years. It is one of Jim’s favorites!!  It comes together easily once you have your angel food cake done. Of course, you can always take a short cut and buy one ready-made at the store. I like to make mine from scratch and will share that recipe at a later time. (If you do make one from scratch, you won't be able to use the whole thing. Scratch angel food cakes are so much more dense then store bought that it will be more cake then you need in this recipe.)

Strawberry Angel Food Delight

1 angel food cake, cut into small chunks
1 can Eagle Brand condensed milk
¼ cup lemon juice
12 oz whipped topping
16 – 20 oz frozen strawberries in juice, thawed
1 cup chopped nuts

Beat sweetened condensed milk with lemon juice. Fold in whipped topping. Add strawberries and nuts. Pour mixture over cake chunks and mix until pieces are coated with mixture. Pour into a 9 X 13 or large bowl and chill until ready to serve.

Note: the calories/fat can be easily reduced by using low-fat or light products. It will still be delicious.

Blueberry French Toast Casserole

 I’ve been making this version of a French toast casserole for many years.  I added blueberries….because I add blueberries to everything I can.  It is always well received.

Ingredients

1 loaf French bread (13-16 oz) torn or cut into small pieces

8 large eggs

1-1/2 cups half and half

3/4 cup milk

3/4 cup maple syrup

2 Tbsp granulated sugar

2 tsp ground cinnamon

1 tsp vanilla extract

Dash salt

2 cups blueberries, fresh or frozen which have been thawed and drained.

1/2-1 cup pecan pieces (optional)

Spray or butter a 9x13 baking dish.  In a large bowl combine the eggs, half and half, milk, maple syrup, sugar cinnamon, vanilla and salt.  Mix well with a whisk or rotary beater, but don’t let it get too bubbly.  Pour mixture over the bread slices.  Push bread down into liquid to be sure everything is wet.  Mix together another Tbsp of sugar and a tsp of cinnamon and sprinkle on top.  Cover and refrigerate overnight.  The next morning preheat oven to 350 degrees F.  Uncover pan, sprinkle blueberries (and pecans if desired) on top.  Bake for 40 minutes.  Should be puffed and golden.  Serve with additional syrup if desired.

ALTERNATE TOPPING:

If you don’t want to go the blueberry route, you can use this praline topping. 

Praline Topping

1/2 pound butter (2 sticks) softened

1 cup packed light brown sugar

1 cup chopped pecans

2 Tbsp light corn syrup

1/2 tsp ground cinnamon

1/2 tsp ground nutmeg

Combine all ingredients in a medium bowl and blend well.  With fingers, spread on top of casserole prior to baking.

Deviled Egg Spread

My family loves deviled eggs.  No family function would be complete without them.  Sometimes other family members will offer to bring them but rather than taking a chance on running short or having them not show up at all, I started making this Deviled Egg Spread.  It is fantastic!  Eat it with crackers, with veggies or spread it on a piece of bread/bun for a Deviled Egg sandwich.  Jim LOVES it!

I'm going to presume that you know how to make hard boiled eggs so I'm not going into that here.  In recent years I've started making my eggs in the Insta-Pot and they are perfect every time.

Deviled Egg Spread

Ingredients
1 dozen hard boiled eggs, cooled and peeled
1 cup mayo
1 TBSP spicy yellow mustard
Salt and pepper
Paprika for dusting

Instructions
Halve the shelled eggs lengthwise.  Coarsely chop HALF the egg whites and transfer them to a large bowl.  Add the remaining whites and ALL the yolks to a food processor along with the mayo and mustard.  Process until smooth.  Scrape the mixture into a bowl and blend with the chopped egg whites.  Season with salt and pepper.  Dust with paprika if desired.  Can be made ahead and refrigerated overnight.

Perfect Pumpkin Pie

I love pumpkin pie and I really love crustless pumpkin pie. It isn't about the crust for me. It is about the fabulous pumpkin filling. This recipe has great flavor and with a dollop of whipped topping on top, you won't even miss the crust.  Great for Thanksgiving or anytime!

Perfect Pumpkin Pie - Crustless

1 (15 oz) can pumpkin (2 cups)

1 (14 oz) can sweetened condensed milk (NOT evaporated milk)

2 eggs

1 tsp ground cinnamon

1/2 tsp ground ginger

1/2 tsp ground nutmeg

1/2 tsp salt

Preheat oven to 425 degrees F. With wire whisk or mixer, beat all ingredients. Pour into a pie pan (that has been sprayed with a no stick spray). Bake 15 minutes. Reduce oven heat to 350 degrees F. Continue baking 35-40 minutes or until knife inserted 1 inch from edge comes out clean. Cool. Garnish as desired. Store covered in refrigerator.

Note: To cut more fat, I've made this with fat free sweetened condensed milk and with egg whites. (1/4 cup egg whites = 1 egg)

Chicken Salad (with grapes and nuts)

My family loves chicken salad!  I oftentimes make it chunky (as in the following recipe) and sometimes I grind it up, depending on how I feel.  This chunky chicken salad has grapes and nuts in it.  I really like the various textures and flavors mixed together.  The original recipe called for walnuts but I like to use slivered almonds.  (Mostly because I always have plenty on hand.)  One shortcut that can be taken is to buy a rotisserie chicken.

Chicken Salad


4 cups of chicken, cut in bite-sized pieces (a pair of scissors works well), cooked and chilled
1/2 cup (or more) chopped onion or green onion
1/2 cup (or more) chopped celery
1/2 cup (or more) chopped walnuts (or pecans or slivered almonds)
1 cup (or more) seedless grapes, halved (scissors will do this quickly)
1 cup mayonaise
1 tablespoon dillweed
Optional - 1/2 to 1 tsp curry powder (start with lesser amount and add to taste) - I've not tried this

In a mixing bowl stir together the chicken, onion, celery, nuts and grapes.

In a smaller bowl, blend together the mayonaise and seasonings. When you are happy with the combination of flavors, stir gently into the chicken mixture.


Yield: enough filling for about 8 sandwiches

Sloppy Joes

I've been making this particular recipe for sloppy joes for several years now.  After serving it the first time it was apparent that it was very well liked and thereby designated a "keeper" recipe.



Sloppy Joes

(Better Homes & Gardens, Biggest Book of Slow Cooker Recipes)

Ingredients

2-1/2 pounds ground beef

1 medium onion, chopped

3 cloves garlic, minced

1-1/4 cups catsup

1 medium green sweet pepper, chopped

2 stalks celery, chopped

1/3 cup water

3 tablespoons brown sugar

3 tablespoons prepared mustard

3 tablespoons vinegar

3 tablespoons Worcestershire sauce

1 tablespoon chili powder

16 to 20 hamburger buns, split and toasted

In a large skillet cook ground beef, onion and garlic until meat is brown and onion is tender.  Drain off fat.

In a 3-1/2- to 4-quart slow cooker combine catsup, sweet pepper, celery, water, brown sugar, mustard, vinegar, Worcestershire sauce, and chili powder.  Stir in meat mixture.

Cover and cook on low-heat setting for 6 to 8 hours or high heat setting for 3 to 4 hours.  Spoon onto toasted buns.

Nutrition facts per serving: 298 calories,  12 g total fat (4 g sat. fat), 44 mg chol., 579 mg sodium, 31 g carbo., 2 g fiber, 17 g protein.

Pistachio Nut Bread

I cannot believe I haven't blogged about pistachio bread!  This is one of our family all-time favorites!  It is super moist and delicious.  The pretty green color makes it especially popular at our annual St Patrick's Day festivities.  My mom made it many times over the years to the delight of her 7 children and many grandchildren. When I make it now I try to always make a loaf to send to my niece Angie that lives in Chicago.  I'll send it with her mom (my sister Patty) or try to put a loaf in Angie's hands when she visits.  It is just a nice reminder of "grandma".

Pistachio Nut Bread


Cake ingredients
1 box yellow cake mix
1 (4 oz) pkg pistachio pudding
1 cup sour cream
1/2 tsp almond extract
4 eggs
1/2 cup canola oil


Topping ingredients
1/2 cup sugar
1 tsp cinnamon
1/2 cup nuts, chopped fine


Instructions
Mix dry cake mix and pudding mix together.  Add sour cream, almond extract, eggs and oil.  Beat on medium speed for 2 minutes.  Pour half the batter into 2 lightly greased bread pans (4-1/2" X 6-1/2" X 2-1/2").


Mix topping ingredients and sprinkle half of the topping onto the batter in the two pans.  Top with remaining batter.  Sprinkle with remaining topping mixture.  Bake at 350 degrees for 50 minutes or until it tests done.

Ready to go in the oven!

Ready to eat!  Delicious!!!

Bruschetta with Tomato-Basil Topping

In July we went camping at George Wyth State Park.  It was our second time there and has become one of our favorite places.  It has a wonderful trail system with paved paths perfect for walking, running, biking, or whatever your favorite outside sport is.  Anyways, we were there with out camping club, the Rolling Rovers.  We had a wonderful time visiting with each other throughout the weekend.  On Saturday nights we have a potluck dinner together and this particular weekend we had an Italian theme.  I made Italian Potatoes and Bruschetta with Tomato-Basil topping.  True confession - I ate four of them before I plated them up for our dinner!  Soooo good.  Here is the recipe:

Bruschetta


1 thick French baguette cut on the diagonal into 30 - 1/2 inch pieces
8 to 10 cloves garlic, peeled
Olive oil


Preheat oven to broil.  Lay slices of bread on a baking sheet.  Watching carefully, broil for 1 to 2 minutes on each side until crisp.  (Bread will toast very quickly.)  Remove from oven.  Rub with garlic; lightly brush with olive oil.  NOTE:  Toasts can be made a day ahead.


Tomato-Basil Topping

Ingredients
3 medium tomatoes, seeded and diced
1/2 cup red onion, finely diced
1/2 cup yellow pepper, seeded, de-ribbed and finely diced
2 cloves garlic, peeled and minced
1 tsp olive oil
2 tsp balsamic vinegar
1/2 tsp salt
1/4 tsp freshly ground black pepper
4 Tbsp loosely packed basil, cut into thin strips


Mix all ingredients together in a bowl.  Top toasts with a heaping tablespoon of mixture.  (Can be assembled 1 hour ahead of time.)


NOTE: Topping can be made a day ahead of time and refrigerated.  Bring to room temperature before serving.

Broccoli Brown Rice Pilaf

My sister-in-law Vicki gave me the following recipe in 2007.  I've made it many times since then.  I love cooked broccoli and the mixture with the rice makes this an acceptable vegetable dish in my book!  You can't go wrong with this recipe.

Broccoli Brown Rice Pilaf


Ingredients
1 cup uncooked brown rice
2-1/4 cups chicken or vegetable broth
2 Tbsp minced fresh rosemary or 2 tsp dried rosemary
2 cloves garlic, minced
2 cups fresh broccoli, chopped
1/4 cup slivered almonds
1/2 tsp salt
1/4 cup unsalted sunflower seeds
1/8 tsp pepper


In large nonstick skilled coated with nonstick cooking spray, saute rice until lightly browned.  Add the broth, rosemary, and garlic; bring to boil.  Reduce heat; cover and simmer for 40 minutes or until rice is almost tender.  Stir in the broccoli, almonds, sunflower kernels, salt and pepper.  Cover and cook 3-5 minutes longer or until rice is tender and broccoli is crisp-tender.  Fluff with fork.  YIELD:  6 servings

Sausage Egg Bake

I've been making egg casseroles for years.  I've tried more recipes then I can count.  But this recipe has brought my searching to the end - everyone loves it!  I really like the way everything is layered.  Hashbrowns are placed on the bottom.  Then half the cheese sprinkled over the potatoes.  The meats and veggies are then placed on top of the cheese.  Other veggies or even mushrooms could be added at this point also.  Eggs are poured over everything with another sprinkle of cheese on top.  Very easy and very tasty!

Sausage Egg Bake


Ingredients
1 lb pork sausage
1/2 lb bacon
3 cups frozen hashbrowns
3 cups shredded cheddar cheese
1/2 cup chopped green pepper
1/2 cup chopped onion
12 eggs
2 cups milk


Directions
Cook and drain sausage and bacon.  Place hashbrowns on bottom of a 9X13 baking dish.  Sprinkle on half of the cheese.  Add sausage, crushed bacon, chopped green pepper, and onion.  Beat eggs and milk.  Pour over casserole.  Sprinkle remainder of cheese over top.  Bake at 350 degrees for 1 hour.

Hashbrowns are on the bottom with cheese, sausage, bacon, 

green peppers and onion sprinkled on top.

The egg and milk mixture is poured over the casserole.

The remainder of the cheese is sprinkled on top.  It is now ready to bake!

Magic Cookies

You know those Magic Bars that appear every Christmas season?  Graham cracker base, sweetened condensed milk, with coconut, nuts and chocolate chips on top?  YUM!  What a wonderful treat!  Well, I have no idea where I got this recipe from, but I've been making them for several years now and they are always well received.  If you like Magic Bars, you'll love Magic Cookies....and the good news is...that these are a year-round treat!

Magic Cookies


Ingredients
1-1/2 cup graham cracker crumbs
½ cup all-purpose flour
2 tsp baking powder
1 can (14 oz) sweetened condensed milk
½ cup softened margarine or butter
1-1/3 cup flaked coconut
1 pkg (12 oz) semi-sweet chocolate chips
1 cup chopped nuts


In a small bowl, mix graham cracker crumbs, flour and baking powder.  In a large mixing bowl, beat sweetened condensed milk and margarine until smooth.  Add graham crumb mixture; mix well.  Stir in coconut, chocolate chips and nuts.  Drop by tablespoons onto ungreased cookie sheet.  Bake in 375 degree oven for 9 to 10 minutes, or until lightly browned.  Yield:  3 dozen.

Pistachio Eclair Dessert

 Pistachio Eclair Dessert (photo by Taste of Home)

This is one of those desserts that goes together very quickly and tastes great!

Pistachio Eclair Dessert (Taste of Home - Simple & Delicious Cookbook)

prep: 20 minutes + chilling

Ingredients

3 cups cold milk

1 pkg (3.4 oz) instant pistachio pudding mix
1 pkg (3.4 oz) instant French vanillla pudding mix
1 carton (8 oz) frozen whipped topping, thawed
1 pkg (14.4 oz) graham crackers
1 can (16 oz) chocolate frosting

In a large bowl, whisk milk and pudding mixes for 2 minutes. Let stand for 2 minutes or until soft-set. Fold in whipped topping. In a 13-in X 9-in X 2-in dish, layer a third of the graham crackers and half of the pudding mixture. Repeat layers. Top with remaining graham crackers. Refrigerate for at least 1 hour.

Spoon the frosting into a microwave-safe bowl. Cover and microwave on high for 15-20 seconds or until softened, stirring once. Spread over graham crackers. Chill at least 20 minutes or until frosting is set. Yield: 15-20 servings

Here are some step by step pictures:

 This is a look at all of the ingredients to make this dessert.

  The first layer of graham crackers is down and half of the pudding mixture goes on top.

After another layer of crackers, the rest of the pudding the final layer of crackers goes on.

After warming the frosting it is spread on the top of the crackers and refrigerated.

Time to enjoy!!!

Oriental Salad

Can you remember where you got your favorite recipes? I can. Its funny how things work that way. But this is one that I fell in love with right away and I cannot even begin to tell you how many times I've made it. Becca was a cheerleader in high school and we had gone to one of those end of the season potlucks. This salad was on the table. After everything was over I went searching for the person who made it and found her! I told her I had to have this recipe, gave her my address and she mailed me a copy. (This was at least 10 years ago, so email wasn't an option.) That was the beginning of a long lasting relationship. Hardly an Easter or Thanksgiving goes by that I don't make it. I take it to many potlucks and I will oftentimes half the recipe and make it for us here at home throughout the year. I get asked for the recipe regularly and am always glad to share it!


Oriental Salad (source unknown)

2 pkgs broccoli slaw
1 cup sunflower seeds
2 pkgs Oriental-flavored Ramen (crushed) - seasoning packets are used in the dressing
1 bunch green onions, chopped
1 cup slivered almonds

Dressing:
1 cup peanut or canola oil
1/2 cup sugar (I sometimes use less - 1/4 or 1/3 cup)
1/3 cup cider vinegar
2 seasoning packets from Ramen

Mix all salad ingredients togther in a large bowl. Mix together all dressing ingredients and pour over salad. Refrigerate.

Here are a couple of the step-by-step pictures:

I put the ramen in a ziploc bag and use a rolling pin to crush it.

Here is a picture of the ingredients and the mixed up dressing in the container on the left.

Here are the dry ingredients in the bowl before the dressing is added.

Enjoy!!!

Whole Wheat Banana Nut Bread

Get the cup of coffee ready, the bread is ready to eat!

I'm constantly looking for healthier versions of my favorite things to eat. I have been making banana bread for years using my grandmothers recipe. But when I found this recipe which swaps honey for sugar and whole wheat flour for white...PLUS it tastes great....I knew I had found a winner. I have now made this recipe more times then I can count. If I have bananas browning on my counter (which is a regular occurrence) there is banana bread in the offing.

Whole Wheat Banana Nut Bread (from Allrecipes.com)

Ingredients
1/3 cup canola oil
½ cup honey
1 tsp vanilla extract
2 eggs
1 cup mashed bananas
1 ¾ cup whole wheat flour
½ tsp salt
1 tsp baking soda
¼ cup hot water
½ cup chopped nuts

In a large bowl, beat oil and honey together. Add eggs and mix well. Stir in bananas and vanilla. Stir in flour and salt. Add baking soda to hot water, stir to mix, and then add to batter. Blend in chopped nuts. Spread batter into a greased 9X5 loaf pan.

Bake at 325 degrees for 55-60 minutes. Cool on wire rack for ½ hour before slicing.
FYI - I frequently put in more then "1 cup" of mashed bananas. More is better...right???

Mix the honey and oil together.

The bananas are mashed before mixing into batter.

Pour the batter into a 9X5 pan.

The bread should be nicely browned and firm to the touch.

I love bananas and this has become my "go to" recipe when I have browned bananas on my counter. If you love banana bread and are willing to try a "healthier" version I think this will fill the bill! Try it...you'll like it!

And the winner is....Fruit Filled Oatmeal Bars

Do you like raisins? I don't, but hubby Jim does...alot! Since I've never hesitated to bake or cook things that I don't like, I made it my mission yesterday to see if I could find a raisin bar that Jim would really like. I found two very different recipes. One is cake like and the other is fruit filled. I made both, plated them and asked him to make his choice. The fruit filled won although Jim said he liked both of them just fine. I'll share the recipes for both in case you want to make your own comparison!

The Fruit Filled Oatmeal Bar is on the left and the Old Fashioned Raisin Bar is on the right.

I told Jim to raise up the plate of the winner! Fruit Filled Oatmeal Bar it is!

Fruit-Filled Oatmeal Bar (from Better Homes & Gardens New Cookbook – Pink Edition)

Prep: 20 minutes
Bake: 30 minutes
Oven: 350 deg
Makes: 25 bars

Ingredients:
1 cup all-purpose flour
1 cup quick-cooking rolled oats
2/3 cup packed brown sugar
¼ tsp baking soda
½ cup butter
1 21-oz can pie filling or 1 ½ cups fruit preserves

Preheat oven to 350 degrees. Grease a 9X9X2-inch or 11X7X1 ½-inch baking pan. In a medium bowl combine the flour, rolled oats, brown sugar, and baking soda. Using a pastry blender, cut in butter until the mixture resembles coarse crumbs. Measure ½ cup of the crumb mixture; set aside.

Press remaining crumb mixture into the bottom of prepared baking pan. If using pie filling, coarsely snip or chop any large pieces of fruit. Spread desired filling over the crust. Sprinkle with reserved crumb mixture. Bake for 30 to 35 minutes or until the top is golden. Cool in pan on a wire rack. Cut into bars.

Raisin-Filled Oatmeal Bars: Prepare as above, except substitute raisin filling for canned pie filling. To prepare raisin filing, in a medium saucepan combine ¾ cup water, 2 tablespoons of sugar, and 2 tablespoons of cornstarch. Add 1 ¼ cups raisins. Cook and stir until thickened and bubbly.

Nutrition Info: Per bar fruit or raisin variations: 113 cal, 4 g total fat (2 g sat fat), 10 mg chol., 47 mg sodium, 18 g carbs., 1 g fiber, 1 g protein.

I have a feeling that the Fruit-Filled Oatmeal Bars will become a regular in our house! The recipe itself was very easy and I could easily open some canned pie filling and make something that Jim and I will both eat!

Old Fashioned Raisin Bar (from Variety – The Children’s Charity of Iowa cookbook)

1 cup seedless raisins
1 cup water
1 stick margarine

Combine in a saucepan and bring to a boil. Remove from heat and let cool.

1 cup sugar
2 eggs, beaten
1 ¾ cup flour
1 tsp cinnamon
1 tsp nutmeg
1 tsp allspice
½ tsp salt
1 tsp baking soda
½ cup chopped nuts

Combine above and add raisin mixture to it. Mix altogether and spread in a 9X13 pan. Bake at 375 for approximately 20 minutes. When cook, you can dust with powdered sugar or frost with cream frosting.

Roasted Vegetables

I've made this vegetable dish many times since I found it in 2008. Absolutely delicious! Everything can be prepared the day before and the actual roasting on the day you wish to serve it. You also have alot of flexibility on the vegetables used!

Colorful Roasted Veggies
(From Taste of Home Comfort Food Diet Cookbook)

4 medium carrots, julienned
1-1/2 pounds fresh asparagus, trimmed and halved
2 large green pepper, julienned
1 medium sweet red pepper, julienned
1 medium red onion, sliced and separated into rings
5 cups fresh cauliflowerets
5 cups fresh broccoli florets
¼ cup olive oil
3 Tbsp lemon juice
3 garlic cloves, minced
1 Tbsp dried rosemary, crushed
1 tsp salt
1 tsp pepper

In a large bowl, combine the vegetables. In a small bowl, whisk the oil, lemon juice, garlic, rosemary, salt and pepper until blended. Drizzle over vegetables and toss to coat.

Transfer to two greased 15-in x 10-in x 1-in baking pans. Bake uncovered at 400 degrees for 20-25 minutes or until tender, stirring occasionally.

Yield: 12 servings

Nutrition facts: ¾ cup equals 88 calories, 5 g fat (1 g saturated fat), 0 cholesterol, 228 mg sodium, 10 g carbohydrate, 4 g fiber, 3 g protein. Diabetic exchanges: 2 vegetable, 1 fat

It not only tastes great, but looks really good!

It is cookie making time!

This was a different Christmas season. With Jim's cancer diagnosis in early December, I did absolutely NO BAKING! That is totally out of character for me as I usually have cookies, candy and other treats coming out of the kitchen almost every evening leading up to Christmas. If it were not for the generous baking gifts of friends and family we would not have had any Christmas goodies to eat this year. Needless to say they are all gone now and I needed to stock up on some treats. I have a couple favorite cookie recipes that I made between yesterday afternoon and today. I made double batches of each cookie, leaving a few out but putting most away in the freezer for consumption at a later time.

The first cookie recipe I'm going to share is one that I've been making for many years. It is the only chocolate chip cookie that I make for the family now.

Whole Wheat Chocolate Chip Cookies
(from www.patrywiz.com)

Yield: 3 dozen cookies (using a medium scoop)

¾ cup granulated sugar
¾ cup packed brown sugar
1 cup butter or margarine, softened (I use Smart Balance)
1 tsp vanilla
1 egg
2 cups whole wheat flour
½ cup oatmeal (I added this)
¼ cup wheat germ (I added this)
1 tsp baking soda
½ tsp salt
1 pkg (12 oz) semisweet chocolate chips (2 cups) (I use ¾ cup dark choc chips)
1 cup coarsely chopped nuts (if desired)

Heat oven to 375 degrees F.

Mix sugars, butter, vanilla and egg in a large bowl. Stir in flour, oatmeal, wheat germ, baking soda and salt. Add in chocolate chips and nuts if desired.

Drop dough by rounded tablespoons about 2 inches apart onto ungreased cookie sheets.

Bake 8 to 10 minutes or until light brown (centers will be soft). Cool slightly; remove from pan and put on wire rack.

This is the mixed up cookie dough.

I use Ghiradelli dark chocolate chips for most of my chocolate baking needs.

The cookie scoop makes nice rounded balls of dough.

Make sure you smash the dough balls. I use a sandwich bag that I put my hand into.

The finished product! YUM..YUM!

I get three dozen delicious cookies out of this recipe.

I found the following recipe in October of 2009 and have made in several times since. As indicated by the many pumpkin recipes that I routinely make ----I love pumpkin!

Oatmeal-Pumpkin Cookies
(from Iowa State University Extension Office – 10/09 Newsletter)

Yield: 4 doz (med scoop) or 6 doz (small scoop)

1 ¾ cup pumpkin puree (1 - 15 oz can is perfect)
1 ½ cup brown sugar
2 eggs
½ cup vegetable oil
1 ½ cup all-purpose flour (I use half white and half whole wheat flours)
2 ½ cup quick oats, dry
1 Tbsp baking powder
2 tsp cinnamon
1 tsp nutmeg
¼ tsp ground ginger
½ tsp salt
1 cup raisins or cranraisins
1 cup walnuts, chopped (optional)

Preheat oven to 400 degrees.

Mix pumpkin, brown sugar, eggs and oil thoroughly. Blend dry ingredients and add to pumpkin mixture. Add raisins and nuts, if desired. Drop by teaspoonfuls onto a greased cookie sheet. Bake 10-12 minutes until golden brown.

This is the mixed up dough.

Here is the fnished product!

These cookies are not real sweet but the pumpkin and cranberries compliment each other very nicely.

I frequently freeze cookies. Sometimes I put them into Tupperware containers with waxed paper between the layers. Other times I package them in sandwich bags (3-4 per bag) and then put the sandwich bags into a freezer bag. They keep very nicely for several months.