Monday, July 15, 2013

Rootbeer Pudding Cookies

from Chef-in-training


3/4 cup butter, softened
3/4 cup light brown sugar
1/4 cup sugar
1 small box instant vanilla pudding mix dry, do not prepare
2 eggs
1 tsp. Root Beer concentrate
2 1/4 cup flour
1 tsp. baking soda
1-2 cups white chocolate chips


Cream butter and sugars together.Beat in instant vanilla pudding mix well.Add eggs and root beer concentrate and beat until well incorporated.Add flour and baking soda and beat until well incorporated.Stir in white chocolate chips.Roll into 1" balls and place on greased cookie sheet.Bake at 350 degrees F for 8-10 minutes.

Sunday, July 14, 2013


Waffle recipe for whole wheat waffles. We tried it tonight with the cinnamon apples. Thumbs up from the family :)

Healthy Whole Grain Waffles
Recipe by Our Best Bites

1 1/2 cups 100% whole wheat flour
1/4 cup wheat germ*
2 tablespoons ground flaxseed meal*
2 teaspoons baking powder
2 tablespoons sugar or no-calorie sweetener, like Splenda
1/2 teaspoon salt
1 1/2 cups nonfat milk
1/3 cup canola oil
1 egg
1 teaspoon vanilla

*If you choose to omit wheat germ and flaxseed meal, add an additional 4 tablespoons flour (whole wheat or all purpose) instead.

Whisk together flour, wheat germ, flaxseed meal, baking powder, sugar, and salt. In a separate bowl mix together milk, oil, egg, vanilla, and oil and whisk until combined. Add wet ingredients to dry and whisk until just mixed together, (it’s okay to have some lumps) don’t over-mix.

Ladle into an electric waffle iron and cook according to your waffle-maker’s instructions until golden brown. (I use a heaping 1/2 cup batter for my 8″ round waffle iron). Serve warm with desired toppings.

Freezer Instructions: Lay waffles in a single layer on a baking dish in the freezer for a few hours. When frozen, place in a ziplock bag or freezer container. Reheat in toaster. Can also keep cooled waffles in fridge and reheat in toaster.

Yields: 3 1/2-4 rounds (14-16 triangles)

Nutritional Information: (Calculated using Splenda)
Serving Size: 1/2 round, 2 triangle wedges
Calories: 193, Protein: 7, Carbs: 20, Fat: 9, Fiber: 4

For the Cinnamon Apples:
1/3 cups diced apple in a little saute pan with 1/2 teaspoon brown sugar, a dash of cinnamon, and a spritz of cooking spray. Just stir them around and let them cook for 2-3 minutes, just when they soften a little, and then pop them on the waffle.

Friday, July 5, 2013

Strawberry Cheesecake Trifle

(from Taste of Home)

2 pints fresh strawberries, sliced
1 cup sugar, divided
2 packages (8 ounces each) cream cheese, softened
3 tablespoons orange juice
3 cups heavy whipping cream, whipped
1 loaf (10-3/4 ounces) frozen pound cake, thawed and cut into 1/2-inch cubes
3 ounces semisweet chocolate, grated
Chocolate curls and additional strawberries, optional


In a bowl, toss strawberries with 1/2 cup sugar; set aside.
In a bowl, beat cream cheese, orange juice and remaining sugar until smooth. Fold in the whipped cream; set aside.
Drain strawberries, reserving juice; set the berries aside. Gently toss cake cubes with reserved juice. Place half of the cake in a 4-qt. trifle dish or serving bowl. Top with a third of the cream cheese mixture, half of the strawberries and half of the grated chocolate. Repeat layers. Top with remaining cream cheese mixture. Garnish with chocolate curls and strawberries if desired. Cover and refrigerate for at least 4 hours. Yield: 14-16 servings.

Nutritional Facts 1 serving (1 each) equals 344 calories, 25 g fat (15 g saturated fat), 104 mg cholesterol, 129 mg sodium, 28 g carbohydrate, 1 g fiber, 4 g protein.