No bake peanut butter puffed brown rice granola bars

Tomorrow is our dietetic intern and my mentee’s last day at our facility. I cannot believe another dietetic intern group is graduating. Yikes ! Times flys!! I wanted to celebrate with a nice nutrition dense snack filled with peanut butter, slivered almonds, oats and brown puffed rice to get us through another busy Friday!

This recipe yields 12 to 16 bars

Ingredients:
1.5 cups of whole grain puffed rice
1 cup of old fashioned oats
1/2 cup of instant quick oats
1/4 cup slivered almonds
1/8 tsp kosher salt
1/2 tsp vanilla high quality
1 cup of peanut butter or almond bitter
1/4 cup raw sugar
1/2 cup local honey
1/4 cup mini chocolate chips semi sweet
Cooking spray

1. Foil line and cooking spray a 8 by 8 inch baking dish. Set aside.

2. Place oats, almonds, chocolate chips,& puffed rice in a large bowl. Set aside.

3. In a microwavable safe glass dish portion out the peanut butter,honey, and sugar.

Microwave on high for one minute. Mix with spatula to combined.

Place the peanut butter batter back in the microwave for another minute. Remove from microwave and mix and vanilla.

Pour the hot liquid batter over the dry ingredients.

Using a spatula fold the ingredients together until well incorporated and no signs of dry residue.

Pour the combined batter into the cooking sprayed baking dish and press with spatula to form even top to the bars

Cover with plastic wrap and let the bars refrigerate overnight. Remove from pan using the foil to lift.

Cut into bars.

Enjoy ! They don’t last long …. They go quickly!

Graham Cracker Chocolate Chip Cookies

My husband’s favorite cookie is a chocolate chip cookie so I’m always looking at ways to reinvent the wheel. As you all know I get bored and tired of you making the same recipes. One of his other favorite bedtime snacks is milk and graham crackers. You can only imagine when I came across this recipe I just had to try it. This recipe is truly a marriage of two of his favorite sweets. Believe it or not it beat out his all time favorite dark chocolate chip cookies

This recipe yields 4 dozen cookies

Ingredients :

1.5 cups Graham Cracker crumbs
1.5 cups of sugar
1 cups AP Flour
1/2 cup whole wheat flour
1 cup of chocolate chips (dark is my husbands favorite) but you pick you poison)
1 cup of unsalted butter (two sticks)
2 eggs (local or egglands best)
1 tsp vanilla extract high quality
1 tsp salt
2 tsp baking soda

Preheat oven to 350. Line 1/2 sheet pans with parchment paper.

1. Cream butter and sugar together in stand mixer on medium high speed.

2. In a separate bowl whisk together flours, graham cracker crumbs, and salt.

3. Once sugar and butter creamed add eggs one at a time on medium low speed. Then gradually add flour ingredients slowly on a low speed.

Once combined thoroughly.

Remove the whisk and fold in the chocolate chips.

Spoon out using a size 60 scoop.

Bake for 11 minutes. Let the cookies set on the pan for 2 minutes (they will continue to bake).

Remove and allow to cool on wire rack. Enjoy with some skim milk!

Lemon No Bake Bars

These are a very popular bar! Always requested for a spring dinner and Easter Sunday. Super easy and refreshing! This recipe was adapted from Ellie Krieger, Registered Dietitian, from the Food Network’s Lemon Bars recipe.

Ingredients:

Crust:
14 graham crackers, low fat (7 full sheets)
1/2 TB milled flaxseed
1/2 TB Splenda Brown Sugar
2 TB melted butter
1/4 tsp salt

Filling:
8 oz greek reduced fat cream cheese blend (green mountain farms works well) brought to room temperature
1 can of fat free sweetened condensed milk
1/4 cup egg substitute
1/2 cup fresh lemon juice
1 tsp lemon zest
2 tsp gelatin
3 TB boiling water

This recipe yields 16 refreshing bars!

Spray an 8 by 8 glass baking dish with cooking spray and set aside.

Place graham crackers, salt, & flaxseed in a food processor.

Pulse until course texture.
Add melted butter and pulse until resembles sand like texture.

Place the crumb mixture in the baking dish and press the crumb blend with your fingers to form crust bottom.

Place the crust in the refrigerator well preparing the lemon filling.

In a large bowl blend cream cheese, sweetened condensed milk, and egg substitute. Beat in high until smooth and no chunks of cream cheese. This takes about 2 to 3 minutes but it is important that the cream cheese is softened to start.

Add lemon juice and zest to milk mixture.

Beat the lemon into the batter until fully incorporated. This should take less than a minute.

In a small bowl take the boiling water and gelatin and whisk until completely gelatin dissolves.

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Let the gelatin mixture cool for approximately 2 minutes. And then add to the lemon filling blend.

Fold the gelatin into the batter.

Take the crust out of the refrigerator and pour the batter on top the crust and spread evenly with spatula.

Cover with plastic wrap and place back in the refrigerator overnight or for at least 8 hours.

Cut into 16 bars (2 in by 2 in) and enjoy!

Special note spray cutting knife with cooking spray before driving into bars to prevent sticking and the yield a smooth edge.

Apple Butter & Pecan Wheat Muffins

I love trying to repurpose foods. Since I made so much apple butter in the fall, when I came across this recipe, I had to try it, of course I had to tweak a few things to add some extra fiber and decrease the saturated fat. These muffins are very moist and no one will miss the unwanted fat!

Ingredients:

1 cup whole wheat pastry flour
3/4 cup all purpose flour
1/3 cup granulated sugar
1/2 tsp ground cinnamon
1/4 kosher salt
2 tsp baking powder
1/8 tsp allspice
1/8 tsp ground ginger
1/4 tsp ground nutmeg
1/2 cup apple butter
1/4 cup canola oil
1/4 cup egg substitute
3/4 cup skim milk

Topping
1/2 cup of chopped candied pecans

Directions preheat the oven to 450 degrees and line muffin tin with either silicone or paper liners and spray with cooking spray. Set a side.

Place first nine ingredients in a large bowl and whisk to incorporate

In a separate bowl place milk, egg substitute, canola oil, and apple butter, and whisk to incorporate.

Pour the liquid batter into the dry ingredients.

Fold the liquid ingredients into the dry.

Scoop batter using a 4 oz scoop into standard muffin tins.

Sprinkle the muffins with 2 tsp of the chopped pecans.

Place in oven and bake for 15 to 18 minutes until tooth pick comes out clean.

Remove from tins and let completely cool on wire rack.

Chocolate Hazelnut Oat Bars

Mix together with a whisk the hazelnut spread, vanilla, canola oil, flaxseed and egg substitute until well blended . >

Peanut Butter Chocolate Chip Oat Bars

Tomorrow is my boss’s birthday. I know he loves chocolate and peanut butter so I thought I cannot go wrong with this combination.

Ingredients:
1/2 cup whole wheat pastry flour
1/2 cup AP flour
1/2 cup quick oats
1/2 cup peanut butter
1/4 cup canola oil
1/2 cup unsweetened applesauce
1 tsp vanilla
1/4 tsp salt kosher
1 tsp baking powder
3/4 cup semi sweet chocolate chips
1/3 cup sugar
1/2 cup brown sugar,unpacked
1/4 cup egg substitute

Directions:

Preheat oven to 350 degrees. Foil line a 13 by 9 inch glass dish. Spray with cooking spray.

Place oats, flours, baking powder, and salt in a medium bowl. Mix with spoon to incorporate.

In a separate bowl beat together canola oil, applesauce, peanut butter, and both sugars.

Add egg substitute and vanilla.

Beat to incorporate.

Add chocolate chips and fold into batter.

Place the batter into the lined pan.

Spread the batter evenly. Place in the oven for 20 to 25 minutes.

Cut into 36 bars. Enjoy with your favorite milk skim or vanilla almond.

BBQ Country Style Ribs

My sister-in-law wanted ribs and the only rib item we could find at the local grocery store was country style. So we had to make the most out of what could at the moment. We were shopped out from our adventure earlier in the day.

Ingredients:
3 lbs of country style beef ribs
2 1/2 cups of your favorite BBQ Sauce
2 TB Apple cider vinegar
1/4 tsp liquid smoke
1 TB Worcestershire sauce
1 tsp freshly ground black pepper
2 large garlic cloves, minced
1 TB franks red hot sauce
1 TB northwood fire seasoning
1 medium onion sliced

Directions:
Sprinkle the northwood seasoning on the ribs. Place in crock pot on low heat.

Add onion and garlic on top of the meat.

In a small bowl mix the remaining ingredients together.

Add sauce mixture into the crock pot.

Cook on low heat for 6-7 hours.

Make sure to cover.

Enjoy!

Tiramisu Brownies

I made these for a coworker’s birthday the other day. She loves coffee! They are very rich and will definitely hit the spot if you are craving a chocolate fix. The marscapone gives the right bit of creaminess to these bite sized tasty little devils. The original recipe called for double the ingredients which made for a pricy dessert so I cut it in half and tried to decrease some of the saturated fat as well. The original is a TOH recipe.

Ingredients:
1/2 cup cake flour
1/16 cup instant coffee
1/16 cup espresso powder
1 cup of semi sweet chocolate chips (6oz)
1/4 cup canola oil
1/4 stick of butter (2 oz) softened
2 eggs
1/2 cup egg substitute
8 oz Marscapone cheese (softened)
1 tsp vanilla
1/2 tsp cocoa Dutch processed
1/2 cup raw sugar plus 1/8 cup

Directions:

Preheat oven to 350.

Foilline an 8 by 8 inch baking dish.

Set a side.

Mix flour with the coffee granules and expresso powder together in a small bowl and set aside.

In a medium microwave-safe bowl place the chocolate chips to melt.

Place in microwave and cook in 30 second intervals (Until melted).

Add butter, sugar, vanilla, and canola oil to melted chocolate.

Add egg substitute, and one egg, mix to incorporate.

Add dry mixture.

Whisk to mix ingredients together.

In a separate bowl mix marscapone, 1/8 cup of sugar and 1 egg until incorporated. Set aside.

Now take the brownie batter and place 3/4 cup to 1 cup on the bottom of the cooking sprayed 8 by 8 dish.

Top evenly with marscapone cheese batter; make sure to cover all the brownie batter.

Top with remaining brownie batter. Make sure to cover all the marscapone spread.

Bake for 45 to 55 minutes until tooth pick comes out clean.

Cool on wire rack and dust with coco powder.

Yields 16 brownies! Enjoy with you favorite cup of joe!

Josh and Julie’s favorite mac & cheese

I have made this recipe so many times! It is probably my most requested recipe by far. I try and tweak it with each reveal. I have tried many recipes of Mac and cheese but always go back to this tried and true recipe.

Ingredients

2 cups of dry. macaroni noodles (dreamfields or smart taste)
2 cups plus 1/4 cup of 2% cheddar cheese
1/2 cup egg substitute
1/2 Fat Free sour cream
1/2 tsp kosher salt
1/2 tsp ground mustard
1 cup of skim milk
1/4 tsp pepper

Directions:

Preheat oven to 350 degrees.

Spray and 8 by 8 glass dish with cooking spray.

Cook macaroni according to the directions on the package.

In the meantime measure out milk, sour cream, and egg substitute. Mix together with fork.

Once cooked and drained place noodles back into the pan.

Remove from heat.

Add cheese and stir.

Add liquid ingredient mixture, salt, pepper, and mustard. Fold until incorporated.

Now pour noodles into the glass dish.

Sprinkle with 1/4 cup of cheese for an added flare.

Bake for 30-35 minutes or until lightly golden brown.

Buttermilk Blueberry Malted Waffles

Waffles or Pancakes that was the debate here at our household this morning… Waffles won! Yum! My favorite!!

This recipe yields five 6″ fluffy and fabulous waffles

Ingredients
2 tablespoons of milled flaxseed
I have a cup of canola oil
2 tablespoons of honey
1/2 teaspoon of vanilla extract
1 1/2 cups of all-purpose flour
3/4 cup of whole wheat pastry flour
1/4 cup of malted powder
1/4 cup of egg substitute
3/4 cup of dry blueberries
1 1/2 cup of nonfat buttermilk
1/2 teaspoon of kosher salt
1 tablespoon baking powder

Directions
Preheat your waffle iron according to the directions on the box.

Place all wet ingredients in a small bowl.

Set aside. In a separate bowl add all the dry ingredients. Except for the dried blueberries.

Whisk the wet ingredients together.

Add dry ingredients to the wet.

Now whisk to incorporate.

Mix by hand until no lumps.

Fold in blueberries until evenly distributed.

Place about 3/4 heaping cup of batter onto the waffle.

Cook to the degree that you like your waffles.

Enjoy with syrup or powdered sugar.

A Pinch of Luv

from scratch baking and cooking blog

No bake peanut butter puffed brown rice granola bars

Graham Cracker Chocolate Chip Cookies

Lemon No Bake Bars

Apple Butter & Pecan Wheat Muffins

Chocolate Hazelnut Oat Bars

Peanut Butter Chocolate Chip Oat Bars

BBQ Country Style Ribs

Tiramisu Brownies

Josh and Julie’s favorite mac & cheese

Buttermilk Blueberry Malted Waffles