RECIPES

HEALTHY RESOLUTIONS,
RIGHT?
Right.

Here is a healthy muffin option.

Chocolate Chip Peanut Butter Wheat Muffin

Makes 30

1 1/2 cups flour

1 cup whole wheat flour

1 1/4 cups quick cooking oats

1 cup sugar

2 1/2 teaspoons baking soda

1 teaspoon salt

1/2 cup peanut butter

1/3 cup oil

2 eggs

2 cups lowfat buttermilk

1 tablespoon vanilla

4 1/2 cups Total Wheat Flakes cereal, slightly crushed

1 cup semisweet chocolate chips

In bowl, combine flour, oats, sugar, baking soda and salt; set aside.  In large mixing bowl, beat peanut butter and oil until combined.  Beat in eggs, buttermilk and vanilla.  Stir into dry ingredients just until moistened.  Fold in cereal and chocolate chips.  Fill muffin liners 2/3s full.  Bake at 400 for 14-17 minutes.  Serve warm.

Jeri's notes:  Original recipe asked for all white flour, I added whole wheat.  It also asked for Bran flakes, but I couldnt find them, so I used wheat.  I also added the vanilla which the recipe did not call for it.  Also, next time I make these, I may add a bit more peanut butter, or maybe even chunky.  I may also add a spice like Cinnamon just to intensify the flavor a bit more.  You can also substitute the oil for applesauce or yogurt.  I thought these were very good, especially for a brunch or a quick breakfast on the run.

From Sandi:


Homemade Cheeseburger Macaroni Hamburger Helper

                     Ingredients

1. 1 lb raw 92% lean ground beef ( or any you choose) *
2. 1 cup hot water
3. 2 cups milk
4. 1 1/2 cups elbow macaroni
5. 1 cup cheddar cheese ( shredded, plus more for topping, if desired)
   
   
   Sauce Packet
6. 1 tablespoon cornstarch
7. 2 teaspoons paprika
8. 1 teaspoon onion powder
9. 1 teaspoon garlic
10. 1 teaspoon salt
11. 1 teaspoon sugar

Directions

1. Brown ground beef in a large skillet. Drain.
2. Add hot water, milk, pasta and "sauce packet" ingredients.
3. Bring to a boil, cover, reduce heat and simmer 12 minutes or until pasta is tender.
4. In the last few minuts of cook time, add cheese, stir and re-cover.
5. When pasta is tender and cheese is melted, remove heat and uncover.
6. Let stand about 5 minutes. Sauce will thicken as it stands.
7. Top with additional cheese if you like

* I use my vegetarian crumbles in this and I LOVE it. It really does taste like Hamburger Helper, without being super bad for you. I loved HH and had a hard time giving that one up...so this is a good alternative. PS...My kiddos LOVE it!!

From Jeri:

Peanut Butter Chocolate Cheesecake

Ingredients:

1 1/2 cups graham cracker crumbs

1/2 cup finely chopped peanuts

3/4 teaspoon ground cinnamon

3/4 cup butter, melted

3 (8 ounce) packages cream cheese

3/4 cup peanut butter

1 cup white sugar

2 tablespoons all-purpose flour

1 teaspoon vanilla extract

2 eggs

1 egg yolk

1/4 cup half-and-half cream

2 cups semisweet chocolate chips

Directions:

1.Preheat oven to 375 degrees F (190 degrees C). Line the outside of a 9 inch springform pan with aluminum foil.

2. To Make Crust: In a medium bowl, combine graham cracker crumbs, peanuts, and cinnamon. Stir in butter. Press the mixture onto the bottom and sides of an ungreased 8 or 9 inch springform pan, and set aside.

3.To Make Filling: In a large mixing bowl, beat cream cheese, peanut butter, sugar, flour, and vanilla with an electric mixer until smooth. Add eggs and egg yolk all at once, beating on low speed until combined. Stir in half-and-half and chocolate chips.

4.Pour batter into the springform pan. Place the pan in a large baking pan, pour boiling water into the baking pan until it comes 1/2 way up the sides of the spring form pan. Bake in the preheated oven for 40 to 50 minutes.

5.Let cake cool completely, and keep in refrigerator for at least 4 hours before serving.

 *I added some chopped peanuts and chopped Reese's to the top after it cooled.  I also rimmed the cheesecake with whole Mini Reese's to "decorate" it.