Peanut Butter Macaroons

Recipe from Family Circle's Healthy Home-Style Cooking

ingredients:

• 2 egg whites
• 1/8 teaspoon cream of tartar
• dash of salt
• 1/2 cup sugar
• 1/2 cup creamy peanut butter
• 2 cups chocolate flavoured crisp rice cereal (cocoa rice krispies)
• 1/3 cup chopped honey-roasted peanuts

preparation:

1. Preheat oven to 300. Lightly grease two cookie sheets or line with parchment paper; set aside.

2. In a medium mixing bowl beat egg whites, cream of tartar, and salt with an electric mixer on high speed until soft peaks form (tips curl). Gradually add sugar, 1 tablespoon at a time, beating until stiff peaks form (tips stand straight). Gently fold in peanut butter. Fold in cereal. Drop mixture by rounded teaspoons 2 inches apart onto the prepared cookie sheets. Sprinkle with chopped peanuts.

3. Bake for 10 minutes. Turn oven off and let cookies stand in oven with door closed for 15 minutes. Transfer to wire rack and let cool.

notes to self:

-some of the chopped peanuts could be added to the mixture

-egg white mixture beaten for a good 10-15 minutes before it was the right consistency

- 57 calories; 3g of fat (1g saturated); 2g protein; 7g carbohydrate; 0g fiber; 50mg sodium; 0mg cholesterol

Apple Blueberry Crisp

Original recipe qty's adjusted for 8x12 baking dish.

Preheat oven to 350.

ingredients:

• 6 cups peeled & sliced apples
• 1 container of blueberries
• 3 tbl flour
• 3/4 tsp cinnamon
• 3/4 cup brown sugar

topping:

• 3/4 cup flour
• 3/4 cup chopped pecans
• 3/4 cup melted butter
• 3/8ths cup brown sugar
• 2 cups uncooked quick oatmeal

preparation:

1. In large bowl, combine flour, brown sugar and cinnamon. Toss the sliced apples until well coated. Also toss 3/4 of the container of blueberries (save 1/4 for the topping).

2. Add to 8x12 baking pan (sprayed with non stick cooking spray).

3. In a medium bowl, mix oatmeal with 3/4 cup flour, 3/8 cup brown sugar and pecans. Drizzle with melted butter and mix thoroughly.

4. Gently and evenly drop topping over apple and blueberry mixture.

5. Add remaining blueberries, gently push into the top of the crumble.

6. Bake for 45 minutes (check at 35) at 350. Mixture should be browning.

7. Serve warm with vanilla ice cream.

notes to self:

-substituted walnuts for pecans but either could be used

-checked at 35 minutes and was ready

-royal gala apples were a perfect balance of sweet & tart

-could be easily modified with other fruits/berries/nuts

-super easy and quick

Woofer Treats

ingredients:

• 2 cups whole wheat flour
• 1 tbsp baking powder
• 1 cup peanut butter
• 1 cup milk

preparation:

1. Preheat oven to 375.

2. In a bowl, combine flour and baking powder. In second bowl, mix peanut butter and milk until blended (a whisk will work). Add dry ingredients to wet and mix well.

3. Place dough on a lightly floured surface and knead.

4. Roll dough to 1/4" thickness and use a cookie cutter to cut out desired shape(s).

5. Bake for 15-20 minutes on a baking sheet until lightly brown.

6. Cool on a rack and then store in an air-tight container.

notes to self:

-baked perfectly in about 14 minutes

-could have used more flour mixed into the wet ingredients, the dough was a bit too sticky

-bought tiny dinosaur shaped cookie cutter from bulk barn

Eagerly awaiting his freshly baked dino-shaped cookies.

Mexican Beef & Veggies

ingredients:

• 12 ounces lean ground beef (1 small package)
• 1 butternut squash, peeled, seeded and cubed (about 3 cups)
• 2 cloves garlic, minced
• 1.5 teaspoons ground cumin
• 1/2 teaspoon salt
• 1/8 teaspoon ground cinnamon
• 1 19 oz can diced tomatoes, undrained (used a mix with celery and onions)
• 1 medium zucchini, halved lengthwise and sliced 1/4 inch thick
• 1/4 cup water
• 2 to 3 cups hot cooked white or brown rice
• hot pepper sauce (for topping once cooked)

preparation:

1. In a large skillet cook ground beef, and squash over medium heat until beef is brown (about 10 mins). Drain off fat.

2. Put back in skilled and garlic, cumin, salt and cinnamon. Stir.

3. Stir in undrained tomatoes. Bring to boiling: reduce heat. Simmer, covered, about 8 minutes or until squash is just tender. Stir in zucchini and the water. Cover and simmer until zucchini is tender. Serve over hot cooked rice.

notes to self:

Veggies could easily be switched up, although this combo was pretty good.

Roasted Vegetable Pizza

original recipe

ingredients:

• 1 package whole wheat pizza dough
• 1 small can pizza sauce (garlic & basil flavored)
• 4 tablespoons extra virgin olive oil
• 8 cherry tomatoes, halved
• 1 red bell pepper, sliced
• 1 medium zucchini, sliced into discs
• 1 medium eggplant, diced into 1" pieces
• 1 small red onion, thinly sliced (about 2 cups)
• 1 cup shredded mozzarella (skim or regular)
• 1 small cube feta, crumbled

preparation:

1. Position 1 rack in top third of oven and 1 rack in bottom third of oven; preheat to 425°F.

2. Unroll pizza dough and place on heavy large baking sheet. Press or stretch to 13x9-inch rectangle (or use circular baking pan). Brush with 1 tablespoon oil.

3. Place eggplant, bell pepper, zucchini, and onion on baking tray, drizzle with olive oil and season with salt & pepper. Mix with hands and spread vegetables out evenly.

4. Place pizza crust on top rack in oven and vegetables on bottom rack. Bake until pizza crust is golden brown and vegetables are softened and brown in spots, about 13-15 minutes.

5. Remove from oven. Spread pizza sauce on crust and sprinkle with mozzerella. Top with vegetables and add the cherry tomatoes and crushed feta.

6. Bake until cheese is melted and bubbly, about 5-10 minutes.

notes to self:

-baked the second time for 15-20 minutes and the crust was a good crunchy

-mushrooms would be good to add

Rachel Robichaud

Paintings by Henry Gunderson