Peanut Butter Balls

Contributed by Brittany Nelson

1 c PB
2 c rolled oats
1/2 c wheat germ
1/4 c flax seed
1/4 c chopped nuts
3/4 c honey
1/4 c powdered milk

Use electric mixer and combine all ingredients.  Roll into little balls.  Place on a cookie sheet and chill in refrigerator. 

Pumpkin Pie

Contributed by Amy Mair

Crust:

1 1/4 cups oat flour( Bob's Red Mill brand)
1/4 tsp salt
2 TBSP extra virgin olive oil
5 TBSP water

Mix all ingredients together, press into 9 inch pie pan.

Filling:

2 xtra large eggs or 4 egg whites
15 oz pumpkin(I used acorn squash, cause i couldn't find any pumpkin) Just boil it till soft and stick in blender then measure out your 15oz.
8 drops of Stevia(sweet Leaf Liquid stevia) (could use more for sure once i tasted it...I was improvising because it called for 1/2 cup brown rice syrup and i didn't have that.
1/2 tsp salt
1 3/4 tsp cinnamon
Generous 3/4 tsp Ginger
scant 1/2 tsp cloves
1/4 cup unsweetened apple juice concentrate.
the recipe actually called for 1/4 cup +2 tbsp water BUt I didn't add this either...it just didn't seem like it needed it.

Mix well and pour. Bake at 350 for 42 minutes.

So I got these recipes from The "I can't believe this has no sugar" cookbook by Deborah E. Buhr
My husband made a Banana whip for it:
fresh banana and milk and a packet of stevia that he whipped with a hand mixer.
Ice cream:
we put in our Cuisinart: frozen bananas and 1/4 cup milk and 1tsp vanilla

Ok so I haven't made the apple blueberry one but I imagine the crust the same and then for the filling fresh apples, blueberries and 0% fage with cinnamon and vanilla mixed in.(maybe I'll try that one next month.)

Definitely could have been sweeter but it tasted fine. Maybe that brown rice syrup would have made a difference!

Fudge Brownies

Contributed by Cathy Lind

Makes 16 two-inch squares

Olive oil spray
2/3 cup mild honey, such as clover or orange blossom
1/3 cup natural, unsweetened cocoa powder
1/2 cup white whole wheat flour
1/4 tsp aluminum-free baking powder
1/4 tsp baking soda
1/4 tsp salt
1/2 cup unsweetened applesauce
2 tbsp olive oil
1 large egg, at room temperature
3/4 tsp vanilla extract

Preheat oven to 350 degrees.  Spray an 8" square pan with olive oil.  Set aside.

Place the honey in a large glass measuring cup.  Microwave on high until the honey is runny and just bubbling, 45 to 60 seconds.  Add the cocoa and stir with a fork until well combined.  Let cool to room temperature.

Meanwhile, place the flour, baking powder, baking soda, and salt in a small bowl.  Whisk until well combined.

In a large bowl, combine the applesauce, oil, egg and vanilla.  Whisk together until well blended.  Ad the honey and cocoa mixture, then whisk until smooth.  Add the flour mixture to the liquid mixture and stir until no traces of flour remain.  Scrape the batter into the prepared pan.

Bake until the surface looks dry around the edges of the pan and a toothpick inserted in the center comes out with moist crumbs clinging to it, about 25 minutes.  do not over bake.  Place the pan on a cooling rack and let cool completely before slicing into 16 two-inch squares.  Store the brownies in an airtight container at room temperature for up to 3 days.

From Losing it with Jillian
86.2 cal, 2.2g fat, 1.3 g protein, 16 g carbohydrates, 63.6 mg sodium

Nut Butter and Honey Popcorn

Contributed by Cathy Lind

1 to 2 batches air popped corn
1/3 cup nut butter
1/3 cup extra virgin coconut oil
1/4 cup honey
1/2 tsp sea salt

Start the popcorn.  While the corn is popping, in a small skillet, soften the nut butter over medium heat.  turn heat off and stir in coconut oil and honey until all melted and well combined.

The popcorn should be done popping right as the drizzle is ready.  Drizzle over the popcorn, then sprinkle sea salt over popcorn.

From Riddlelove.com

Peanut Butter Oatmeal Cookies

Contributed by Cathy Lind

12 pitted dates
1/2 cup old fashioned oats
1 tbsp reduced-fat peanut butter (I used Adam's crunchy peanut butter)

Place the dates in the bowl of a mini-food processor fitted with the chopping blade (I used my blender).  Process until the dates are very finely chopped and stick together.  With a spatula, transfer to a small mixing bowl.  Add the oats and peanut butter.  Using an electric mixer fitted with beaters or your hands, mix well.

Divide the mixture into 4 equal amounts.  Shape each into a ball.  Place one ball between two sheets of waxed paper.  Flatten the ball to a 3" diameter cookie.  Repeat with each ball.  Serve immediately or stack between sheets of waxed paper in an airtight plastic container.  Refrigerate for up to 5 days.

Makes 2 (2-cookie) servings
From The Biggest Loser Cookbook
221 calories, 5 g protein, 45 g carbohydrates, 4 g fat (less than 1 g saturated), o mg cholesterol, 5 g fiber, 63 mg sodium

Pumpkin Walnut Snack Muffins (or cake)

Contributed by Cathy Lind
 (I made it into quick bread instead.  These are very similar to Melissa's pumpkin muffins.)

I Can't Believe It's Not Butter! spray
1 1/2 cups whole-grain oat flour
1 tsp pumpkin pie spice
1/2 tsp ground cinnamon
1/2 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
1/2 cup fat-free vanilla yogurt
3 large egg whites
1/2 cup granular sugar substitute (I used honey.)
1 cup canned pumpkin
2 tbsp finely chopped walnuts

Preheat the oven to 350 degrees.  Mist the cups of a standard nonstick muffin pan with I Can't Believe It's Not Butter! spray.  Set aside.

In the bowl of a food processor fitted with the metal blade, process the lour for about 1 minute until no coarse grains remain.  In a mixing bowl, combine the four, pumpkin pi spice, cinnamon, baking soda, baking powder, and salt.  Sift the mixture twice.  Set aside.

In a large mixing bowl, combine the yogurt and egg whites.  With a sturdy whisk, beat until thoroughly blended.  Add the sugar substitute and the pumpkin.  Whisk to blend.  Add the reserved flour mixture, stirring, until no flour is visible.  Spoon the batter into the prepared cups until each cup is about two-thirds full.  Sprinkle on the walnuts.

Bake for 25 to 30 minutes, or until a toothpick inserted into the center of one muffing comes out dry.  Cool in the pan on a rack for 10 minutes.  Transfer the muffins to the rack. Serve warm or cooled.

Makes 12 muffins
From The Biggest Loser Cookbook
72 calories, 3 g protein, 11 g carbohydrates, 2 g fat (trace saturated), trace cholesterol, 2 g fiber, 193 mg sodium

Frozen Chocolate Covered Bananas

Contributed by Cathy Lind
12 servings

4 large ripe bananas, peeled and cut into thirds crosswise
3/4 cup semisweet or bittersweet chocolate chips, melted
1/4 cup shredded coconut

Peel 4 large ripe bananas, cut in thirds and insert a popsicle stick into the cut end of each piece. Melt ¾ cup semisweet or bittersweet chocolate chips. Cover each piece of banana with melted chocolate and sprinkle with coconut. (Reheat chocolate, as needed, to keep it melted.) Place the bananas on a baking sheet lined with parchment or wax paper and freeze until frozen, about 2 hours.

100 calories; 4 g fat ( 3 g sat , 1 g mono ); 4 mg cholesterol; 6 g carbohydrates; 6 g added sugars; 1 g protein; 2 g fiber; 7 mg sodium; 207 mg potassium.

Gorp

Contributed by Cathy Lind
2 servings

1/2 ounce whole shelled (unpeeled) almonds
1/4 ounce unsalted dry-roasted peanuts
1/4 ounce dried cranberries
1 tablespoon chopped pitted dates
1 1/2 teaspoons chocolate chips

Combine almonds, peanuts, cranberries, dates and chocolate chips in a small bowl.

102 calories; 6 g fat ( 1 g sat , 3 g mono ); 0 mg cholesterol; 11 g carbohydrates; 1 g added sugars; 3 g protein; 2 g fiber; 29 mg sodium; 69 mg potassium.

Best Ever Banana Bread

Contributed by Connie Lancaster

Preheat oven to 300 degrees

5 large bananas

3 1/2 c whole wheat flour

2 eggs + 2 egg whites

2 t baking soda

3/4 c olive oil

1 tsp salt

1 1/2 c honey

Beat bananas to liquid, add eggs.  Beat in oil and honey until fluffy.  Add bananas, combine flour, soda, salt, and blend into batter.  Bake in two bread tins sprayed with cooking spray for 1 hour or until firm.

Brown Rice Pudding

Contributed by Judy Rose

2 cups of cooked brown rice (cook it longer than usual, if possible so that it will be soft)
1 1/2 cups skim milk
2 beaten egg whites
1/2 cup raisins
1/2 tsp cinnamon

Cook the above over medium heat, stirring occasionally until your mixture thickens well.  Then add:
1-2 tsp vanilla
Stevia to taste (I added 2-3 tsp, but everyone's sweetness level is different.  My advice is sweeten and taste)

I had this cold with 1/4 cup skim milk for breakfast this morning and it was awesome!

Carob Chip Oatmeal Cookies

(Contributed by Connie Lancaster)

Dry ingredients

    * 1 cup whole wheat flour (a pinch more depending on the moisture of the mix)
    * 1 1/2 cups of Large Flake Rolled Oats (smaller flake is ok too)
    * 1/2 tsp baking soda
    * 1/2 tsp baking powder
    * 1/2 tsp salt
    * 1 Tbsp Cinnamon (I actually use about 3 Tbsp--got to love cinnamon)
    * 1/2 tsp Nutmeg (optional)

Wet ingredients

    * 1/2 cup honey
    * 1/2 cup oil (corn, grapeseed or olive) * you can also use some applesauce to replace some of the oil if you wish*
    * 1 Tablespoon Molasses
    * 1 egg (beat with 1 Tbsp Water)
    * 1 tsp Vanilla

Yummy ingredients

    * 1 cup  carob chips

Preparation:

  1. In a large bowl, mix all the dry ingredients together.
  2. In a medium bowl, mix all the wet ingredients together. Hint: when measuring out the honey, spray the measuring cup with oil or baking spray--your honey won't stick).
  3. Mix the wet stuff with the dry stuff. Add the raisins and walnuts and mix. If the mixture seems too wet, add a bit of flour. If it isn't binding together very well, you may wish to add an egg white.
  4. COOL the mix for 20 minutes in the fridge.
  5. Preheat the oven to 335 degrees (lower temperature due to the honey in the recipe which will burn more easily).
  6. Drop by teaspoonfuls onto your baking sheet (I recommend lining the baking sheet with parchment paper). Press down with a fork to ensure even cooking.
  7. Bake for about 15 - 20 minutes or until golden on the bottom of the cookie. The cookies freeze very well and make a great snack! Enjoy.

Lemon-Blueberry Dream Muffins

(Contributed by Connie Lancaster)

Wet Ingredients:

2 1/2 cups skim milk
1/2 cup coconut oil
1 cup honey
1/2 cup flaxseed mixture* (or 2 eggs)

2 tablespoons grated lemon peel

2 teaspoons vanilla

Dry Ingredients:

4 cups whole wheat flour
2 tablespoons baking powder
1 1/2 teaspoons salt
1 1/2 cups fresh or frozen blueberries

1. Combine the wet ingredients using a wire whisk.
2.  In a separate bowl, mix the dry ingredients.
3.  Add both mixtures together.
4.  Fold in blueberries.
5.  Pour batter into greased muffin pans.
6.  Bake at 375 for about 20 minutes
*The recipe for the flaxseed mixture can be found in the miscellaneous section.