Biggest Loser Oatmeal Pancakes

I've never been a petite girl.  Its not that I consider myself FAT or Obese (even though the fat index does...) but I can say without a doubt that I'm pretty chubby.  About 7 months ago I gave up on my love for soda. It was a heartbreak for sure but I see now that I'm better off alone in that respect.  3 weeks ago I have finally decided to break up with that oh so charming sugar.  yeah I know.. WHAT THE HECK WAS I THINKING???  Mainly, I've made a few changes in my eating habits.  Changing things around has been huge for me.  I would love to lose some of this weight and fit comfortably in a smaller pair of jeans but mainly.. I want to feel good.  So far... I feel better.. sleep better.. have lost a little weight..  Its been great for me.  Everyone's body is different and needs to take care of it in a different way.  If you really want to see what I have been doing in that respect you can follow me HERE.  Just fair warning.. You will see me in all my fatness.. consider yourself warned..  anyway..  eating better requires some healthy recipes.  A few of you have asked for some of them.  I'm pretty busy with school, kids and just plain keeping up but I'll put some up once in a while starting with these pancakes.  mmmm..  these really surprised me..  so yummy, filling, and a great low calorie way to start your day.  I usually eat mine with a no sugar preserve.

Biggest Loser Oatmeal Pancakes

• 3 egg whites
• 1/2 cup oatmeal
• 1/2 cup cottage cheese ( I used low fat)
• 1 tsp. sugar or honey ( I use Stevia)
• 1/2 tsp. vanilla extract
• 1/2 tsp. cinnamon

Throw it all into a blender, blend and pour onto a hot griddle or cast iron pan.  Wait for the bubbles to appear and flip.   I divide this into 4 pancakes.  This breaks down to about 80 calories per pancake.  (Watch what you put on these as topping considering this is where a lot of calories come from.) 

Total calories per recipe- 315

Homemade Granola

In my quest for higher education I have been enjoying learning so many new things.  One of the greatest of those "things" is getting to know all the amazing people who are working so hard to get an education to better themselves and their position in life.  Several of these are people my own age.. older men and women who are working and pushing through school to help their families.  Ones who are sacrificing all they can, who pull up their bootstraps, straighten their backs and dig in with all they've got.  One of these great women is Joyce Little.  With children at home and a husband also in school she sacrifices and pushes to plan for things better in the future.  She always has a smile on her face and a positive attitude that reminds me that I can do it.  She's a real inspiration to me.  (Thanks Joyce)  This recipe for homemade granola is from Joyce.  She had this as a snack one day and so willingly shared as we studied.  Having a hard time studying I made her promise to bring me the recipe... here it is for all of us with her blessing..

Homemade Granola

In a saucepan combine and melt until syrup:

3/4  cup butter (do not use margarine)

2/3 cup brown sugar

4 TBS honey

2 tsp vanilla

In a large bowl combine:

6 cups rolled oats

3 cups goodies ( fruit, nuts, seeds, etc.. ) 

        note: apple slices do not do well in this recipe

Pour syrup over oat mixture and stir until fully covered.  Spread on a greased cookie sheet and bake @ 350 degrees for 25 minutes stirring once halfway through.

Let cool on cookie sheet then break apart and store in an airtight container. 

(M&M’s or chocolate chips can be added after granola is cool.)

Coconut Pecan Frosting

This is my favorite frosting. I could eat it with a spoon like pudding, like candy, like...frosting. This was my dad's favorite. He loved it so I worked on getting the recipe down to a science... and scientifically speaking.. I'd say I'd win the science fair.. no kidding.. hands down. I don't make it often because well, I'd eat the entire pan before even sitting.. AND, its a bit time consuming but sooooooo worth it.


Coconut-Pecan Frosting

3 egg yolks
1 cup evaporated milk
1 cup sugar
1/2 cup butter
1 tsp vanilla
1 1/3 cups flaked coconut
1 cup chopped pecans.

Beat egg yolks and milk in a 2-quart saucepan. Stir in sugar, butter and vanilla. Cook over medium heat* about 12 minutes, stirring occasionally**, until thickened. Stir in coconut and pecans. Cool to room temperature and stir before spreading on cake.

* make sure that your heat isn't turned up too high. It can scorch the bottom of your pan and ruin your frosting.

** I don't take a chance..after a few minutes I stir constantly the remaining time to avoid scorching on the bottom of the pan.

Best Toffee Ever

My sister is an amazing cook. She usually takes to the Filet Mignon and prime rib and leaves me with the side dishes and desert but this recipe is a tradition for her every Christmas time. Its a family recipe that she has down to a T. Co-workers lovingly nicknamed this crunchy caramely goodness "crack". Try it.. you'll be addicted.. don't say I didn't warn you....

Best Toffee Ever - "Crack"

Ingredients
2 cups butter
2 cups white sugar
1/4 teaspoon salt
1 T. water
1 t. almond or vanilla extract ( I prefer almond)
2 cups semisweet chocolate chips
1 cup finely chopped almonds or pecans.

Directions
1. Before preparing toffee I grind up small 1 c. finely chopped almonds or pecans. Also grind in blender 1 cup choc chips (use the mini semi sweet, they break up better). First sprinkle large flat cookie sheet with ground nuts, then over that sprinkle ground chocolate.
1.In a large heavy bottomed saucepan, combine the butter, sugar water, salt. Cook over medium heat, stirring until the butter is melted. Allow to come to a boil, and cook until the mixture becomes a dark amber color (color of brown paper bag), as soon as the toffee turns this color (happens fast) add extract, continue stirring and remove from heat.
3. Pour it out onto the prepared baking sheet (toffee recipe will fill half of cookie sheet so I plan on making two batches to fill full cookie sheet). Immediately rinse out pan with hot water while you let toffee stand for 1 minute, then sprinkle on remaining choc chips. When shiny spread over toffee with knife and sprinkle on remaining nuts.
4. Finish cleaning out saucepan and repeat steps 2-3.
5.Place the toffee in the refrigerator (or outside on your deck like I do) to chill until set. Break into pieces, and store in an airtight container. (ziploc bags work fine). Enjoy!

Pecan Pie

Pecan Pie is one of my very favorite. Its easy to make, delicious to eat and it just wouldn't be Thanksgiving with out it.. Sappy, this one's for you.. Thanks for the reminder to get it on here..

Pecan Pie

1 stick butter

1 cup brown sugar

1 cup white corn syrup

Warm together until dissolved.

Cool

3 beaten eggs

Add to cool ingredients

Pour into prepared unbaked pie shell and top with 1 cup pecans halves

Bake 350 1 hour (Cover pastry edges to keep from over browning.)

* just a note: butter makes this pie SO SO good. Don't substitute margerine. Believe me.. You won't like it.

Honey Cornbread Muffins

I have a good friend that LOVES cornbread. I'm always on the lookout for new recipes. This is one I found on the Food Network. Its a little sweet, moist and delicious... and my friend approves...


Honey Cornbread Muffins

• 1 cup yellow cornmeal
• 1 cup all-purpose flour
• 1 tablespoon baking powder
• 1/2 cup granulated sugar
• 1 teaspoon salt
• 1 cup whole milk
• 2 large eggs
• 1/2 stick butter, melted
• 1/4 cup honey

Preheat oven to 400 degrees F.

Into a large bowl, mix the cornmeal, flour, baking powder, sugar, and salt. In another bowl, whisk together the whole milk, eggs, butter, and honey. Add the wet to the dry ingredients and stir until just mixed.

Place muffin paper liners in a 12-cup muffin tin. Evenly divide the cornbread mixture into the papers. Bake for 15 minutes, until golden.

Pumpkin Sheet Cake

About the time the temperature drops and pumpkins start popping up everywhere I get the craving for this cake. It is my all time favorite fall cake. It is so simple and quick to make and has a super moist texture. Even people who aren't usually pumpkin fans ask me to make this cake. Try it out and let me know what you think...

Pumpkin Sheet Cake

Cake

2 cups (16 oz) canned pumpkin
2 cups sugar
1 cup vegetable oil
4 eggs Slightly beaten
2 cups all purpose flour
2 tsp baking soda
1 tsp cinnamon
1/2 tsp salt

Frosting

1 pkg (3 oz) cream cheese, softened
5 TBS butter, softened
1 tsp vanilla
1 3/4 cups powdered sugar
3-4 tsp milk
chopped nuts (optional)

In a mixing bowl, beat pumpkin, sugar and oil together. Add eggs; mix well. Combine flour, baking soda, cinnamon and salt; add pumpkin mixture and beat until well blended. Pour into a greased sheet cake pan. Bake at 350 degrees for 25-30 minutes or until cake tests done. (do not over bake). Cool. For frosting, beat cream cheese, butter and vanilla in mixing bowl until smooth. Gradually add sugar; mix well. Add milk until frosting reaches desired spreading consistency. Frost cake. Sprinkle with nuts.