January 03, 2011

A Couple of Recipes

I thought I'd post the recipes I referred to in the previous post in case anyone is interested.  One is a healthy option for breakfast or a nice complement to a dinner, and the other is not in the least bit healthy, LOL.

(Note:  I've changed the original recipe to make it more heart healthy and to take away the refined sugar, so I'll write out my own version with the original directions in parentheses if you want to try it that way.)

1/2 cup melted coconut oil (original: 1/2 cup Crisco; I've also used applesauce instead, but coconut oil has some wonderful, healthy properties)
2/3 cup honey (original: 1 1/2 cups sugar)
1 cup water (if using Crisco, make this boiling water)
2 eggs
1 1/2 tsp salt
2 1/2 tsp baking soda
2 1/2 cups flour

Mix above ingredients well.  In a separate bowl, mix 1 pint of buttermilk and one bag (or 3 cups) of Fiber One cereal or All Bran cereal.  Add to first mixture and mix well.

Pour into muffin pans (use non-stick spray unless you're using muffin cups) and bake at 400 degrees for 18-20 minutes.  The batter keeps well in the refrigerator; sometimes I mix it up and leave it in the fridge for awhile, as the cereal seems to get softer, but either way, these taste yummy!  Warm up and spread butter on them for a nice treat, or eat without butter to save on calories. :-)

This is my Aunt Iola's recipe that my mom passed on to me.

1 prepared chocolate cookie pie crust
1 cup peanut butter
8 oz. softened cream cheese
1/2 cup sugar
12 oz. Cool Whip
Hot Fudge topping (not sugar free)

Beat together peanut butter, cream cheese, and sugar.  Fold in 3 cups of Cool Whip until well blended.  Spoon mixture into pie crust and smooth to edges.  Microwave opened jar of fudge for one minute; spread over peanut butter layer, as much as you want, and refrigerate until firm.  Before serving, spread remaining Cool Whip over the top.  Yummy!!

1 comment:

Darla said...

Made the Decadent Peanut Butter pie and it is a huge success. Thanks for the easy and delicious recipe