Monday, December 4, 2017

Banana Oatmeal Cookies

My daughter Kayla introduced me to these deliciously healthy cookies. I would call them Banana Oatmeal Cookies, and they are exceptionally easy to make and extremely healthy for all you lactose-gluten-sugar-intolerant vegan folk. You can proudly send some with your children in their school lunches and I guarantee they will be eaten with gusto!

3 mashed ripe bananas (the riper, the sweeter the cookie--plus they are easier to mash)
2 cups oats
1/3 cup applesauce (what, no egg?)
1/4 c. alternative milk (almond, coconut, rice, soy, etc.)
1 tsp. vanilla
1 tsp. cinnamon
1/2 cup raisins, optional (or other dried fruit)
a little coconut and/or chopped nuts (optional)

Lightly grease (or not) a cookie sheet and spoon batter onto sheet. Bake at 350 degrees for 12-15 minutes. Store in an airtight container. Makes about one and a half dozen cookies.

Monday, January 23, 2017

Cornbread Casserole

Had a request for my cornbread casserole recipe the other day, so here it is:

1 can evaporated milk
1 can creamed corn
1 can whole kernel corn, drained
8 oz. sour cream
1 stick butter, melted
2 eggs, whisked
Mix with these dry ingredients...
1 1/4 cup flour
3/4 cup cornmeal
3 Tbl. sugar
1/2 tsp. salt
1 Tbl. baking powder
1/4 tsp. pepper

Grease or oil a 2 qt. baking dish. Put in mixture (will be mushy), dot with butter, and bake for 50 minutes.

It really turns out moist and good. I like a bit of molasses on my individual serving.

Monday, December 26, 2016

Be Healthy, Be Fit!

Most of us are afraid to admit our continued craving for sweet treats this holiday, since we've probably already overindulged. But here is a healthy cookie recipe you can not only eat with a clear conscience, but can even share unashamedly with others!

Brenda is a dear friend of mine from Outlook magazine. I can't believe she was brave enough to do this video! Maybe because "the buck stops here" came into play...she's the editor of the magazine. *wink* *smile* But she does a terrific job!

Click on this link to see how to make the cookies...

Sunday, December 18, 2016

Almond Joy Cookies and Cracker Candy

I got a couple of new recipes from my sister down in Florida. She's tried both of these and says they are good. Plus she knows I like to keep it simple, so one has 4 ingredients and the other just 5. If you're in the mood for something different, and not too stocked up on holiday treats yet, then you might want to try these.

If you've come across more simple sweet treats, especially healthier versions, please share with me and I'll post!

First, here's Almond Joy Cookies (she knows we like macaroons at my house):

2 c. semi-sweet chocolate chips
14 oz. sweetened coconut flakes
2/3 c. lightly salted chopped almonds
14 oz. can sweetened condensed milk

Preheat oven to 325 degrees and line a baking sheet with parchment paper.
Mix four ingredients and spoon onto baking sheet.
Bake 12-14 minutes, or until coconut tips get golden brown.
Let cool, then store in airtight container.

Then she told me about Cracker Candy. Who would guess regular saltine crackers could taste so good?! But she says it is delicious.
  1. Cover cookie sheet with foil...then spray with PAM.
  2. Cover with saltine crackers (left in squares).
  3. Melt in pan 1 cup of butter (2 sticks).
  4. Add 1 cup and 2 Tbl. brown sugar to pan...boil 3 minutes.
  5. Pour over crackers.
  6. Bake 5 min. at 350 degrees.
  7. Pour 1 bag chocolate chips over it and cover with aluminum foil for 3 min.
  8. Spread melted chocolate and sprinkle on pecans.
  9. Freeze for 20 min.
  10. Break up into pieces...Enjoy. 

Tuesday, June 21, 2016

Chocolate Chip Cookies for Breakfast!

Healthiest Chocolate Chip Cookie
~submitted by Betty Jacobs--she found it on Pinterest, and claims it's healthy enough to be eaten for breakfast! They are not only gluten-free, but have NO refined sugar, NO flour, a ton of good fat, magnesium and Vitamin E, and a whopping 4 grams of protein per cookie.
1 cup raw cashews**
1/2 cup unsalted almond butter**
2 eggs, preferably pasteurized
2 tsp vanilla extract
3/4 cup coconut sugar
1/4 tsp sea salt, plus more to sprinkle on top if desired
1 tsp baking soda
3/4 cup of chocolate chips of choice
Preheat oven to 325 degrees.
In a food processor, blend the cashews for 2 - 3 minutes, or until they form a paste, with the oils visibly releasing. Add in almond butter and process for 30 more seconds, scraping down the sides, before adding eggs and vanilla and processing an additional 30 seconds, scraping down the sides, until the batter is uniform.
In a separate bowl, mix together the coconut sugar, sea salt and baking soda; then add the dry ingredients to the wet and stir thoroughly.
Mix in the chocolate chips.
Spoon teaspoon sized amounts onto a parchment lined cookie sheet, leaving 4 - 5 inches between each cookie to accommodate spreading, and sprinkle with sea salt if desired, before baking for 20 minutes.
Remove cookies from oven and let sit on pan for 5 minutes before moving to a drying rack.
Makes 18 - 22 cookies.

*You can make this recipe with all almond butter (you would omit the cashews and use 1 cup of almond butter), or all cashews (omit the almond butter and use 2 cups of cashews), but I’ve found you get the best, most traditional chocolate chip cookie taste and texture by "combining the two."**

Monday, June 20, 2016

Presto, Pesto!

Here are two recipes for pesto (one vegan and one with Parmesan cheese). The first vegan one was submitted by a friend of mine, Betty Jacobs. Holly, another friend of ours, shared it with her on Facebook.

I understand Holly developed the recipe herself, so I know it would be yummy and nutritious. She said you might want to adjust the consistency and seasonings to taste.

I liked Susan's suggestion of putting hers in ice cube trays and enjoying it on your hot pasta that way, one cube at a time--Susan's pesto only took a little for quite a bit of pasta!

Pesto (vegan, gluten-free)    ~by Holly Hill Jackson
3/4 cup raw almonds (blanched would be best)
1/4 cup pistachios
1 cup fresh basil
1+ cup fresh spinach
1/2 cup navy beans
2-3 Tbl. non-dairy milk
3 ladles of hot pasta cooking water (use gluten-free pasta, if desired)
Garlic salt to taste
2 T. olive oil
Blend or process til smooth and creamy.
(It would have been smoother if I had used blanched, or soaked almonds, but it still had a good texture.)

And here's another pesto recipe a friend shared with me years ago:
Pesto ~by Susan Zacharias-Jutz (Iowa City, IA)

4 c. fresh basil leaves
3-4 cloves garlic, or less
1/2 c. olive oil, or a little less
1/3 c. grated Parmesan cheese
salt and pepper, as needed

Chop in blender until smooth. Use on pasta or as a cracker spread.
Tip: Freeze excess in ice cube trays and package in Ziploc freezer bags.
(Can put chopped tomatoes, fresh or canned, on pasta with pesto.)

Sunday, June 19, 2016

What's for Dinner at Your House?

Several friends of mine are such good cooks and nutritionists. A few would even love to blog about their recipes, but aren't quite sure how to go about it.

So I agreed to step up to the plate (the "dinner plate") and post some of my favorite foods, meals, and recipes in this special blog that will also welcome your ideas, recipes, and posts. It will be a place to enhance all my friends' peculiar dietary needs and collaborate our advice and expertise.

Just contact me by Facebook or email with your suggested posts, photos, and recipes. I think we'll all benefit from the diverse menus and tastebuds of my friends and loved ones.

Being the librarian that I am, I'll attempt to label and keep it all organized. It may be a bit disorderly at first, but we'll get it moving real fast here, I hope.

It can be a "go-to" place to find something different for dinner, or a "knock-your-socks-off" kind of dish to bring to your next potluck.

Enjoy your meal or "bon appetit"!