Oatmeal Chocolate Peanut Butter No-Bake Candy Bars

Ingredients:
1 cup peanut butter
2/3 cup honey
1/2 cup coconut oil (no substitutes, this is what gives its creamy texture and flavor)
2 cups oats (not instant)
1 1/4 cups mini chocolate chips
3/4 cup dried cranberries

Directions:
In a medium sized saucepan, melt together peanut butter, honey and coconut oil.
Remove from heat and add oats, chocolate chips and dried cranberries. Stir until combined and chocolate chips are melted. Spread into a 9x13 pan. Refrigerate until hardened, about an hour.
Store in refrigerator...

From Commit to be fit

37 Calorie Brownie

3/4 cup nonfat Greek yogurt (I used vanilla)

1/4 cup skim milk
1/2 cup Cocoa powder
1/2 cup Old fashioned rolled oats (like Quaker)
1/2 cup Truvia (or any natural/stevia based sweetener that pours like sugar)
1 egg
1/3 cup applesauce
1 teaspoon baking powder
1 pinch salt

Preheat the oven to 400°F. Grease a square baking dish (I used 8"x8"). Combine all ingredients into a food processor or a blender, and blend until smooth (about 1 minute). Pour into the prepared dish and bake for about 15 minutes. Allow to cool completely before cutting into 9 large squares.



from Commit to be fit

Amazing Coconut Pie

2 cups milk
3/4 cup sugar
1/2 cup all-purpose baking mix, like Bisquick
4 eggs
2 T. butter, softened
1 teaspoon vanilla
1 1/3 cups Baker's Angel Flake Coconut (frozen)
Place milk, sugar, baking mix, eggs, butter and vanilla in blender; cover. Blend on LOW speed for 3 minutes. Pour into a greased 9-inch pie plate. Sprinkle with coconut. Makes its own crust.


Bake at 350 degrees for 40 minutes or until center of pie is set and top is golden brown. Serve warm or cool on a wire rack. Store leftover pie in refrigerator.

Vegetable Cream Cheese Ball

Ingredients
2 8-oz pkgs. cream cheese (room temperature)
1⁄4 cup of green pepper, chopped finely
2 tablespoons minced onion
1 small can crushed pineapple (drained well)
1 cup pecans, finely chopped
1 tablespoon seasoning salt

Directions
Place all ingredients in large bowl. Mix well. Shape into ball and cover in plastic wrap, if desired, or place in sealed container. Refrigerate until serving.

Chicken and Cornbread Casserole

Mix together

·        4 c. cornbread

·        ¼ c. chopped celery

·        ¼ c. chopped onion

·        Sage to taste

Use half mixture and put in 2 qt. casserole. On top of this, put a layer of cooked chicken (1 ½ c.) Then blend 1 ½ c. chicken broth and cream of chicken soup and pour over chicken. Add rest of the of the cornbread on top and press down. Set aside for 20 minutes.

Bake at 350 for 45 min.

Cheese Biscuits

1/2 c. butter
1 c. flour
1/2 t. salt
1/2 t. baking powder
2 c. grated sharp cheddar cheese (grate your own)
2 c. Rice Krispies cereal

Cream butter until light and fluffy. Sift dry ingredients, add and mix well. Stir in cheese and cereal. Make into balls or make a long roll about 1 1/2 inches in diameter, wrap in wax paper, chill and slice into biscuits.

Bake 350 for 15 min. do not overcook.

Pumpkin Cheesecake

PREHEAT oven to 350° F

• CRUST

·         1 1/2 cups graham cracker crumbs

·         1/3 cup butter or margarine, melted

·         1/4 cup granulated sugar
COMBINE graham cracker crumbs, butter and granulated sugar in medium bowl. Press onto bottom and 1 inch up side of 9-inch springform pan. Bake for 6 to 8 minutes (do not allow to brown). Cool on wire rack for 10 minutes.

• CHEESECAKE

·         3 packages (8 oz. each) cream cheese, softened

·         1 cup granulated sugar

·         1/4 cup packed light brown sugar

·         2 large eggs

·         1 can (15 oz.) LIBBY'S® 100% Pure Pumpkin

·         2/3 cup (5 fl.-oz can) NESTLÉ® CARNATION® Evaporated Milk

·         2 tablespoons cornstarch

·         1 1/4 teaspoons ground cinnamon

·         1/2 teaspoon ground nutmeg

BEAT cream cheese, granulated sugar and brown sugar in large mixer bowl until fluffy. Beat in eggs, pumpkin and evaporated milk. Add cornstarch, cinnamon and nutmeg; beat well. Pour into crust.
BAKE for 55 to 60 minutes or until edge is set but center still moves slightly.

• TOPPING

·         1 container (16 oz.) sour cream, at room temperature

·         1/3 cup granulated sugar

·         1 teaspoon vanilla extract

COMBINE sour cream, granulated sugar and vanilla extract in small bowl; mix well. Spread over surface of warm cheesecake. Bake for 5 minutes. Cool on wire rack. Refrigerate for several hours or overnight. Remove side of springform pan.

from LIBBY'S®

 

Chocolate Chip Cake

1 Duncan Hines Yellow Cake Mix
1 small jello instant pudding (milk chocolate)
3/4 c. water
3/4 c. oil
1 8oz. sour cream
1 6oz. chocolate chips
4 eggs

Mix cake mix and pudding together, then sift into mixing bowl. Make a well and add ingredients except for chocolate chips into the well. Mix together until smooth, stir in chocolate chips with a spoon. Pour into a greased tube pan or bundt pan. Bake at 350 degrees for 55 minutes. Cool and enjoy. Check in 50 minutes.

Janet Carswell

Marinated Carrots

2 lbs. carrots (peeled and sliced)
1 can tomato soup
3/4 c. sugar
1/4 c. vinegar
1 tsp. salt
1/2 tsp. black pepper
1/4 tsp. prepared mustard
1 tsp. Worcestershire Sauce
1/2 c. salad oil
3 small onions sliced
1 medium bell pepper sliced

Cook carrots just til tender. Drain and cool. Add onions and peppers. Mix other ingredients and heat to dissolve sugar. Pour over cooled carrots, onions, peppers. Cover and refrigerate.

Margaret Teague