2 1/2 cups crispy rice cereal
2 cups quick-cooking oats
1/2 cup raisins
1/2 cup packed brown sugar
1/2 cup light corn syrup
1/2 cup crunchy peanut butter
1 teaspoon vanilla extract
In a large bowl, stir together the rice cereal and oats. Set aside. Grease a 9- by 13-inch baking dish with cooking spray.
Combine the brown sugar and corn syrup in a small saucepan over medium heat. Heat just until boiling, then remove from heat and stir in peanut butter and vanilla until smooth. Pour over the cereal and oat mixture, and mix well.
Press into the prepared pan using the back of a large spoon. Allow to cool, then cut into squares.
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3 1/2 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons salt
1 teaspoon baking powder
1 teaspoon ground nutmeg
1 teaspoon ground allspice
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground cloves
2 cups canned pumpkin puree
1 1/2 cups white sugar
1/2 cup light brown sugar
1/2 cup applesauce
1 cup fat free vanilla yogurt
4 egg whites
1 egg
2/3 cup water
1 cup raisins
Preheat oven to 350 degrees F (175 degrees C). Line two 12 cup muffin pans with paper muffin liners.
In a medium bowl, mix the flour, baking soda, salt, baking powder, nutmeg, allspice, cinnamon, and cloves. In a large bowl, beat together the pumpkin, white sugar, brown sugar, applesauce, yogurt, egg whites, and egg. Blend the flour mixture into the sugar mixture, alternating with the water, to form a smooth batter. Fold in the raisins. Transfer to the prepared muffin pan.
Bake 16 to 18 minutes in the preheated oven, until a toothpick inserted in the center of a muffin comes out clean. Cool on wire racks.
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No Bake Cinnamon Rolls for Kids |
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2 slices white bread, crusts removed
2 tablespoons butter
2 tablespoons cinnamon sugar
2 tablespoons confectioners' sugar
1/8 teaspoon water, or as needed
Roll the bread slices until very flat. Butter the bread, and sprinkle with cinnamon sugar. Starting on one side, roll up the bread slice until tight. Repeat with the second bread slice. Cut the bread rolls into 1 inch slices.
Mix the confectioners' sugar with the water in a small bowl to make a thin frosting. Drizzle frosting over the bread slices, and serve.
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1 cup all-purpose flour
salt
pepper
4 egg whites
1/2 cup 2% reduced fat milk
1 1/2 cups cornflakes
1 cup (4 ounces) reduced fat, shredded cheddar cheese
6 chicken breast fillets; cut into strips
Nonstick cooking spray Preheat oven to 375˚ degrees. Set up three bowls with the following: flour mixed with a pinch of salt and pepper; an egg wash, made by beating the egg whites and milk together; and cornflakes mixed with cheese.
Coat a 13 x 9-inch baking pan with non-stick cooking spray. Dip chicken pieces in flour, then into the egg-wash, then roll in the cheesy-flakes mixture, coating the entire piece of chicken, and place on the baking pan. Discard any unused cornflake mixture after coating chicken.
Bake for 25 minutes, turning halfway through to ensure even browning. Serve with ketchup or barbecue sauce, if desired. |
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1 medium cantaloupe
2 Red Delicious apples
1 cup seedless grapes
1 pint blueberries
1 can (16 ounces) sliced peaches packed in light syrup Halve, seed and peel the cantaloupe, then cut into bite-size chunks and place in a 2-quart or larger serving bowl. Core the apples, cut each into 8 wedges and add to the bowl; pick over the grapes and berries, then rinse, drain and add to the bowl. Add the peaches, with their syrup, and toss gently but thoroughly to mix. Spoon the salad into individual serving bowls and top with Orange Yogurt Fruit Dressing to serve. Orange Yogurt Fruit Dressing 1/2 cup plain low-fat yogurt
2 tablespoons orange juice
1 tablespoon honey Combine all the ingredients in a 1-quart or larger bowl and beat with a whisk to blend well. Serve at once or cover and refrigerate up to one week. |
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