Whole-grain Oatmeal Carmelitas

Here's another family favorite made over to be a little more healthy and big enough to take to a pot luck or youth acitivity. These freeze well so when I make them just for us, I always package some up in snack baggies and keep them in the freezer to use for school lunch treats. I hope you enjoy them too.

Zucchini Brownies

As my five kids grow, I am increasingly responsible for providing treats for large groups. This is a great homemade brownie recipe that is a mix between fudgy and cake-like. I have been on the hunt for the best homemade brownies. I've tried 6 recipes in the last couple of months and this is by far our favorite!

Scrumptious Snickerdoodle Bars

I've grown more and more fond of bar cookies lately. As my kids get older and busier with all of their activities, my time in the kitchen has shrunk. I still bake regular cookies every now and then, but I more often bake a pan of bar cookies

Peanut Butter Passion Bars

Today I will share with you another one of our favorite bar cookies. As usual, I made over the recipe to include bean puree to add protein and fiber and reduce the fat. I also made the sweetened condensed milk using my powdered

Overnight Whole-grain Breakfast Cake

Are you looking for some new breakfast inspiration? Look no further!This overnight breakfast cake has the goodness of whole grain and the addition of plain yogurt and bean puree

Old-fashioned Raisin Vanilla Cookies

Whenever I make one of these cookie recipes that looks a little homey and old-fashioned, I think back to my brother's wedding luncheon. My sisters and I had worked really hard

Mint Brownies - Made Healthier

My husband requested these brownies after having one at the local Kneaders Bakery. He is a lover of mint chocolate chip ice cream so it didn't surprise me that he loved these brownies. As is usually the case when I experiment with a new recipe, we had some company coming over so I didn't dare trade out too many things. In this recipe, I left the eggs and traded out 1/2 the fat for bean puree. (I may get a little more brave the next time I make this. If I have success, I'll post the updates. I've learned that brownies can be tricky based on some other recipes I've played with so I decided to stay on the safe side.)

Here is the play-by-play:

Mix cocoa with melted butter

Add bean puree

Here they are together in the bowl.

Spray honey measuring cup with oil - this makes the honey slide right out.

Measure and add the honey

Here it is after I've added the sugar and the eggs and creamed it all together.

Add dry ingredients. I used white wheat flour (as opposed to red wheat flour) because the ground white wheat trades easier in recipes and doesn't require that you monkey with the liquid amounts.

They baked up well.

Here is a side view to show you how much they rose - when I first poured the batter in the pan, it didn't look  like very much so I wondered if they would be thin brownies, but no - they ended up thick and wonderful.

Spreading the mint icing

Ready to serve - they are rich so you don't need a big one. One pan will serve 20-24 people easily.

Mint Brownies

1/2 cup butter or margarine
1/2 cup baking cocoa (not hot chocolate)
1/2 cup white bean puree
2 Tbsp honey
4 eggs
2 cups sugar
1 cup all-purpose flour
3/4 cup whole wheat flour
1/2 Tbsp baking powder
1/2 tsp salt
1 cup chopped walnuts (optional)
1 1/2 cups Chocolate Icing - make your own or purchase some

Mint Icing
5 Tbsp butter or margarine, softened
dash of salt
1 Tbsp light corn syrup
2 1/3 cup powdered sugar
1/2 tsp mint extract
1-2 drops green food coloring
2-3 Tbsp milk - may not be needed

For brownies - melt butter and mix in cocoa until smooth. Add bean puree, honey, eggs, and sugar. Cream together. Add dry ingredients and mix well. Stir in nuts, if desired. Pour batter into a greased 9x13 pan. Bake at 350 degrees for 20-25 minutes. Allow to cool.

For mint icing - Mix everything together except the milk. Beat until smooth and creamy using a hand mixer. Add just a little milk, if needed, to thin the frosting so it is just a little thinner than traditional cake frosting. (You don't want it too thin or it will run off the brownies.)

Assembling - Spread the mint icing on the brownies when they are completely cool. Place pan in the freezer long enough to stiffen the mint icing. Remove the pan from the freezer and carefully spread a layer of chocolate icing on the top.

Chewy "Healthy" Chocolate Chip Cookies

I finally snagged some time to post this recipe you have all been asking for. These are the most amazing tasting chocolate chip cookies! No one ever believes that they are lower in sugar and contain only half the fat of a traditional recipe. They are also egg-free, which for some is important.

Chewy "Healthy" Chocolate Chip Cookies
You and your kids can eat all the dough they would like since there are no eggs! These cookies are lower in sugar, lower in fat, and lower in cholesterol. You can't get much healthier than that and still enjoy a cookie! This is the result of a year's worth of experiments. I'm so glad I didn't give up!
½ cup butter	2 tsp baking soda
½ cup white bean puree	1 Tbsp vanilla
⅔ cup sugar	¼ cup vegetable oil
1 cup brown sugar, packed	1 cup chocolate chips
3 cups all-purpose flour	Oatmeal, coconut, chopped nuts (optional)
Cream together butter, bean puree and sugars. Add flour, baking soda, and vanilla. It will look pretty dry at this point. Slowly add in the oil and mix until it has pulled together into cookie dough consistency. Stir in chocolate chips and any other optional ingredients you'd like. Roll into balls and place on greased baking sheets. Bake at 350° F for 8–10 minutes. Pull them out of the oven just as they are beginning to turn light brown in a couple of spots. They still look pretty doughy overall. Allow to rest on baking sheet for about 5 minutes to set and them move to a wire rack to cool. Makes 3 dozen.

Here it is just before adding the oil.

Slowly add the oil, and watch the dough pull together. (I have also made these cookies using 1 1/2 cups of all-purpose flour and 1 1/2 cups of whole wheat flour. When I use the whole wheat flour, I sometimes have to add just a touch more oil to see the dough come together.)

Here it is all ready for chocolate. Isn't it beautiful!

Add the chips and any other goodies you would like.

I always roll some of the dough up in plastic wrap and freeze to bake later.

Form into balls by pressing the dough together. Place on a baking sheet and flatten slightly with your hand.

Bake for about 8 minutes. You just want them to barely be turning brown. They still look quite fluffy. Allow them to sit on the baking sheet for a few minutes after pulling them from the oven so they can finish the baking process.

Cool on a wire rack.

This recipe consistently make these gorgeous cookies!

Sometimes I bake a few trays of just plain chocolate chip cookies, and then I add some other goodies to the rest of the dough. Here I added oatmeal, coconut, and chopped pecans. Be careful not to add too much or else you won't be able to press the dough together into a ball. (This batch was right on the edge of too much.)

I was still able to press the dough together, but the cookies didn't spread out much on the tray. They were still good, but know that you have been fairly warned - too much of a good thing can be too much. Enjoy!

Drop Sugar Cookie Mix

I love the convenience of a mix but the health benefits of homemade. I'm sure many of you are right there with me. Here is a new recipe to add to your list for pantry mixes you can make from scratch. They go together so quickly when you have the mix all ready to go.

Mix all the ingredients together.  I have made these cookies lots of times over the years for my extended family members that cannot have milk. This is the first time I am trying this recipe with bean puree instead of oil though.

Drop them onto a baking sheet.

Flatten slightly with a glass that you have dipped in sugar to keep it from sticking. Sometimes I spray the bottom of the glass with Pam instead of dipping in sugar.

Top with sprinkles or colored sugar. This is always the kids favorite part about helping. You can also sprinkle with jello powder to add some fun color and flavor.

Bake and enjoy! The beans made these cookies a bit more cake-like in texture. They still taste great, they just don't have the crispy texture or light brown color that the oil gives them. They are more like a pumpkin cookie in texture. The kids devoured them so they didn't seem to care at all - Hooray - a new, more healthy snack I can keep as a mix in the pantry!

Drop Sugar Cookie Mix

Combine the following ingredients in a ziplock bag:

2 cups all-purpose flour
3/4 cup sugar
2 tsp baking powder
1/2 tsp salt

To make cookies add:
2 eggs
2/3 cup vegetable oil (or bean puree)
2 tsp vanilla

Mix well. Drop spoonfuls onto baking sheet about 2 inches apart. Flatten with the bottom of a glass you have dipped in sugar. Sprinkle with colored sugar or other sprinkles. Bake at 350 degrees for 8-10 minutes. Cool for a couple of minutes on baking sheet before moving to wire rack. Enjoy! Makes 2-3 dozen.

Note: I am just beginning to experiment with bean puree in this recipe. Using vegetable oil gives you a nice, crispy cookie. When I replaced the oil with bean puree, the cookie rose more and was softer, more cake-like in texture - more like a pumpkin cookie. The cookies were still very good, just be aware that they are more cake-like and not too sweet. I will update this post as I experiment a little more.

Chili and Cornbread

What tastes better after a day of early spring yard work? We had fruit trees and raspberries to prune. By the time we were done, it was just starting to drizzle. It was just slightly chilly. To walk into the house and smell the chili in the crockpot was heavenly. Precooked beans and hamburger in the freezer make it a snap to mix up this meal. Simmer in the crockpot for a few hours or heat quickly on the stove top depending on the demands of your day. Any leftovers freeze well for lunch or dinner another day.

Quick and Easy Chili
½ lb hamburger	1 can condensed tomato soup
⅓ cup dried, minced onion	2 cups precooked red beans
1 tsp dried, minced garlic	2–3 tsp chili powder
2 Tbsp dehydrated green pepper	½ tsp dried basil
1 (14 oz) can diced tomatoes	¼ tsp black pepper
Combine all ingredients in a pan or slow cooker. Add water as needed to achieve desired consistency. Simmer for 15–20 minutes or until heated through and vegetables are tender. In a slow cooker, heat on low for 5–6 hours or on high for 2–3 hours.

I have a couple of cornbread recipes that I use. This one is very moist while my other one is more dry. It is all a matter of what you are in the mood for. This recipe calls for plain yogurt and bean puree to significantly lower the fat content. To learn more about making and using bean puree, click here. Enjoy!

Moist and Delicious Cornbread
2 cups all-purpose flour	2 cups plain yogurt
2 cups corn meal	¾ cup white bean puree
½ cup sugar	2 Tbsp oil
1 tsp baking soda	2 Tbsp honey
1 ½ tsp salt	¼ cup water
Combine the dry ingredients. Add the wet ingredients and mix just until moistened. Pour batter into a greased 9x13-inch pan and bake at 400° F for 20–25 minutes or until a toothpick comes out clean. You can cut the recipe in half and it fills an 8x8-inch pan. Bake for 15–20 minutes.

Protein Filled Pumpkin/White Bean Pie

Some of the best recipes arise out of the need to pinch hit in the kitchen. By "pinch hit," I am referring to when you need to substitute one ingredient for another. This pie is a perfect example. I was short on frozen pumpkin by about 1/2 cup so I thought about what other ingredients I had that would take on the flavor and texture I wanted. "Aha," I thought, as I opened the freezer, - "white bean puree!" It was as delicious as ever and no one even noticed I added all that protein and fiber.

Begin by rolling out your pie crust. I happened to have one in the freezer - it made a quick dessert to prepare! My family loves just about anything made from pumpkin. For my favorite pie crust recipe, click here. For pictures of how I roll it out, click here. Place the prepared pie crust in the fridge to keep it cold while you mix up the filling. A cold pie crust will cook up more flaky which is what everyone loves!

Whisk all the filling ingredients together.

Prepare a piece of foil to place around the edge of the pie, covering the crust so it won't burn while the filling cooks. Fold a square piece of foil in half and cut as pictured above.

Open it flat.

Place a baking sheet on your oven rack to catch any spills. Place your prepared pie crust on the baking sheet. Pour your filling into the crust.

Carefully cover the edges - it doesn't need to be tightly crimped down. Just shape it enough that it will stay on while you slide the pie in and out of the oven.

Bake at 375 degrees for 25 minutes. Remove the foil.

Bake an additional 20 minutes or until a knife inserted in the center comes out clean.

Allow the pie to cool before serving.

Pumpkin/White Bean Pie

Prepared pie crust

1 1/2 cups pumpkin or squash puree (canned or frozen)

1/2 cup white bean puree

2/3 cup sugar

2 tsp pumpkin pie spice

3 eggs, slightly beaten

6 Tbsp dry milk powder

2/3 cup hot tap water

Whisk together the hot water and milk powder until no lumps remain. Add remaining ingredients and whisk well. Pour filling into prepared pie crust. Bake at 375 degrees for 45-55 minutes or until a knife inserted in the center comes out clean. Cover the edges of the crust with foil for the first 25 minutes of baking to prevent over browning.

Chewy (egg-free) Molasses Cookies

If you love ginger snaps, you'll love the flavor of this chewy cookie. It's a molasses cookie with a snickerdoodle texture. They are a Fall favorite at our house and at the many potluck events we attend this time of year. I altered the recipe to make them more healthy but I didn't have to give up any flavor or texture. No one will ever guess that these cookies have half the fat of their original counterparts!

Begin by creaming the butter, bean puree, molasses and brown sugar. In these photos, I am doubling the recipe. The dough freezes so well that I like to fill my mixer and have some waiting to bake another day.

Add the flour - I used hard white wheat to grind into the wheat flour. The mix of wheat and white flour adds whole grain without making the cookie too dry.

Add the remaining dry ingredients.

Drizzle the oil in a little at a time as the dough pulls together.

Roll into balls and then in granulated sugar.

Place on a greased baking sheet.

Smash down slightly with the base of a glass.

Bake at 350 for 9 minutes. Do not over bake. Cool on a wire rack. You can freeze the cookies once they are cooked.

You can also freeze the dough before you bake it. I just wrap it in two layers of plastic wrap and place in the freezer. It thaws pretty quickly the day I want to bake it.

Chewy (egg-free) Molasses Cookies

3/4 cup butter or margarine

3/4 cup white bean puree

2 cups brown sugar, loose

1/2 cup molasses (mild flavored)

2 1/2 cups whole wheat flour

2 cups white flour

4 tsp baking soda

1/2 tsp salt

2 tsp ginger

1 tsp ground cloves

2 tsp cinnamon

1/4 cup oil

Cream together the butter, bean puree, brown sugar and molasses. Do not pack the brown sugar when you are measuring it - this is a change from most recipes. Add the dry ingredients. Begin to mix the dough with your mixer and drizzle the oil a little at a time until it pulls together into a soft dough. Roll into balls and then roll in granulated sugar. Place on a greased baking sheet and flatten slightly with the bottom of a glass. Bake at 350 degrees for 9 minutes. Do not over bake. Cool on a wire rack. Makes about 5 dozen.