For Health's Sake

2010-04-08T10:19:00.002-07:00

I am not taking orders at this time. Thanks for checking in! Find more good info at my Trim & Toned blog.

Make Life Easier!

2007-11-02T14:39:00.000-07:00

It can be a real hassle sitting at the dinner table arguing with a two year old about why he has to eat his vegetables or trying to convince your ten year old to eat a carrot stick instead of a brownie. It takes a lot of creativity to get all of the family members to eat the five to nine recommended servings of fruits and vegetables per day. Here is an option to make things easier for you. Just as Jessica Seinfeld talks about in her book, Deceptively Delicious, (which I highly recommend) we can add purees of healthy, nutrient-packed, organic fruits and vegetables to our meals and even our desserts by using purees.

The recipes I have put on this site include either a vegetable or a fruit puree, sometimes even multiple purees. By adding these purees, you are increasing the amount of fruits and vegetables eaten and you are often able to decrease the amount of fats or oils that a recipe calls for.You can lower the calories in a recipe while at the same time adding more flavor. It is easy, convenient, and your children will never realize that you are getting them to eat their veggies.

Make the purees yourself or let me make them for you. I order organic produce in bulk through Sprouts Marketplace. I steam the produce until it is just tender enough to puree. I then freeze the puree in ice cube form to avoid any unnecessary cooking that would lead to the loss of valuable nutrients. I freeze the puree in ice cube form to make it easier to add them to your recipes. Start adding puree to your recipes and you will quickly see just how easy it is to get your family to eat their fruits and vegetables.

Soups

2007-10-31T14:15:00.001-07:00

Big Batch Vegetable Soup
2 tablespoons olive oil
2 cups chopped onions or leeks
1 cup thinly sliced celery
2 teaspoons Italian seasoning
3 cans (14.5 ounces) vegetable or chicken broth
1 can (28 ounces) diced tomatoes with juice
1 tablespoon tomato paste
8 cups mixed fresh or frozen vegetables (I like to do potatoes, cabbage, carrots, zucchini, yellow squash)
4-6 cubes of pureed Carrots, Cauliflower, Sweet Potato or Butternut Squash

Heat oil in a large stockpot over medium heat. Add onions, celery and Italian seasoning; season with salt and pepper. Cook, stirring frequently, until onions are translucent, 5 to 8 minutes.Add broth, tomatoes and their juice, tomato past, and 2 1/2 cups water to pot; bring mixture to a boil. Reduce heat to a simmer, and cook, uncovered, 20 minutes.Add vegetables and puree to pot, and return to a simmer. Cook, uncovered, until vegetables are tender, 20 to 25 minutes. Season with salt and pepper as desired.

Creamy chicken soup
1/2 lb. baby carrots, sliced lengthwise and then crosswise
1 med. red onion
few stalks celery, sliced
3 Tbsp. chicken bouillon
1/2 Tbsp. basil
4 red potatos, sliced thin
1 C. broccoli florets (no stalks)
1/2 C. frozen peas
1 ½ C. milk
4 cubes of pureed Carrot or Butternut Squash
1/2 C. flour
1 C. diced cooked chicken
8 oz. cheese, diced

Boil until tender carrots, onion and celery, water in the pot should just cover the vegetables. Toss in the bouillon and basil as it boils. Add potatoes, broccoli and peas. Boil for 5-10 mins. or just until potatoes start to tender. In a separate bowl, whisk milk, carrot or butternut squash puree and flour together until smooth. Stir into pot. Add cheese and chicken. Simmer and stir until cheese melts and potatoes are perfect.

Hamburger Soup
1 1/2 lbs. hamburger
2 c. cubed potatoes
3 carrots, diced
2 onion, chopped
3 T. minced parsley
3/4 c. diced celery
1 bell pepper, chopped (opt)
1 qt. tomatoes
1 T. sugar
1 bay leaf
1 garlic clove minced
1 tsp. Worcestershire sauce
3 T. catsup
Salt and pepper to taste
1 ½ qt. water
4 cubes of pureed carrots
4 cubes of pureed butternut squash or sweet potato

Combine all ingredients except puree together and bring to a boil. Simmer for 3 hours. Add puree during the last 30 minutes of cooking.

Tortilla Soup
4 chicken breasts
1 onion, chopped
2 cans beef broth
2 cans chicken broth
1 can tomato sauce
4 cubes of pureed butternut squash, carrots or sweet potato
1 tsp cumin
1 tsp chili powder
salt to taste
Worcestershire sauce to taste

Boil chicken, cut or shred it. Add all ingredients together and cook over heat until good flavor. Pour into bowls and add as a garnish: cilantro, diced tomatoes, shredded cheese, avocado, and squeezed lime.

Pear Soup
6 pears
4 cubes of pureed Sweet Potato or Apples
3 tablespoons lemon juice
3 tablespoons butter
1 tablespoon minced fresh sage leaves
1/2 cup packed light brown sugar

Peel, halve and core the pears. In a large bowl, toss pears with puree and lemon juice to prevent oxidization. Melt butter in an ovenproof skillet over medium-low heat, let cook until butter begins to brown. Add sage to butter, allow caramelizing. Add brown sugar and a pinch of salt. Add pears to mixture, and roll them around to coat thoroughly.Broil pears in skillet, stirring occasionally, until pears are light brown, about 15 minutes.Puree pears and brown butter mixture in a blender until smooth. Pour into room temperature soup. If preparing ahead of time, refrigerate and reheat slightly before serving.

Taco Soup
2 lbs ground beef
1 med onion
1 tsp salt & pepper
1 packet ranch dressing mix
1 packet taco seasoning
2 4oz cans diced green chilies
1 can diced tomatoes
1 can pinto beans - drained
1 can white beans - drained
1 can black beans
1/2 small frozen bag of corn
4 cups water
4-6 cubes of pureed Carrot, Spinach, or Butternut Squash
2 Tbs chili powder

Brown beef with onion, salt and pepper. Drain the grease. Add remaining ingredients except for toppings. Cook over low heat for one hour. Serve in large bowls with cheese, chips and sour cream.

Quick Vegetable Soup
2 cans (14 oz) Chicken broth
4 cubes of pureed Yellow Squash, Carrots or Butternut Squash
½ tsp basil
¼ tsp garlic powder
1 can diced tomatoes
1 package (about 9 oz) frozen mixed vegetables (about 2 cups)
1 cup uncooked macaroni
Cooked and diced chicken, ground beef or turkey (optional)

In medium saucepan mix broth, basil, garlic powder, tomatoes, and vegetables. Over medium-high heat, heat to boil. Stir in macaroni and optional meat. Reduce heat to medium. Cook 15 minutes or until macaroni is done, stirring occasionally.

Main Dishes

2007-10-31T14:14:00.000-07:00

Chicken and Rice
4 chicken breasts cut in half
1 pkg. onion soup mix
1 c. rice
1 can cream of chicken soup
1 can cream of mushroom soup
1 ½ cans of milk
4 cubes of pureed butternut squash, carrots, or yellow squash

Place chicken in a 9x13 pan. Mix onion soup mix, rice, cream of chicken and cream of mushroom soups, milk, and puree over chicken. Bake, covered with foil in a 350 degree oven for 1-1 ½ hours.

BBQ Turkey Burgers
¼ cup chopped onion
¼ cup BBQ sauce, divided
2 cubes of pureed Butternut Squash, Spinach, or Carrot
2 T. dry breadcrumbs
2 t. prepared mustard
¾ t. chili powder
½ t. garlic powder
¼ t. salt
1 lb. ground turkey

Combine onion, 2 T. BBQ sauce, puree, breadcrumbs, and the next 5 ingredients (breadcrumbs through turkey) in a medium bowl. Divide turkey mixture into 4 equal portions, shaping each into a 1 ½ inch thick patty.Heat a grill pan coated with cooking spray over medium high heat. Place patties in pan; cook 7 minutes on each side or until done.

Baked Beans
10 slices cooked bacon cut into pieces
½ lb. ground beef or turkey
½ c. chopped onions
Brown all together.

1/3 c. sugar
1/3 c. brown sugar
2 T. molasses
¼ c. bbq sauce
4 cubes of pureed Carrots or Butternut Squash
¼ c. ketchup
2 T. prepared mustard
½ t. salt
½ t. pepper
½ t. garlic powder
1 c. crushed pineapple with juice
16 oz. kidney beans (drained)
16 oz. butter beans (drained)
16 oz. pork n beans

Mix all together and bake at 350 degrees for 1 hour.

Sweet & Smoky BBQ Beans
1 medium onion, halved and thinly sliced (1/2 cup)
1 red or green sweet pepper, chopped (3/4 cup)
2 large ripe tomatoes, chopped (2 cups)
3 15 oz. cans kidney beans, rinsed and drained
1 8 oz. can tomato sauce
4 cubes of pureed Carrots, Butternut Squash or Apples
1 8 oz. can crushed pineapple, undrained
1 Tbsp. molasses or maple syrup
1 Tbsp. Worcestershire sauce

Coat large saucepan with cooking spray. Heat over medium heat. Add onion and sweet pepper. Cook and stir 5 minutes or until tender. Stir in tomatoes, beans, tomato sauce, puree, undrained pineapple, molasses, and Worcestershire sauce. Bring to boiling, reduce heat. Simmer, covered, 10 minutes. Uncover, simmer 10 minutes or until desired consistency.

Chicken Nuggets Parmigiana
1 jar (26 oz) pasta sauce
4 cubes of pureed Spinach, Butternut Squash or Carrots
1 package (12 oz) refrigerated or frozen fully-cooked chicken nuggets (18 nuggets)
2 cups shredded mozzarella cheese (about 8 oz)
1 Tbsp. grated parmesan cheese

Preheat oven to 375 degrees in 13 X 9 inch baking dish, evenly spread combined puree and 1 ½ cups pasta sauce. Arrange chicken nuggets in dish, top with remaining sauce and sprinkle cheeses.
Cover with aluminum foil and bake 25 minutes. Remove foil and bake an additional 5 minutes.

Cheese-Stuffed Meat Loaf
1 ½ lbs. ground beef or turkey
1 jar (26 oz) pasta sauce
4 cubes of pureed Spinach, Carrots or Butternut Squash
1 large egg, slightly beaten
¼ cup plain dry bread crumbs
2 cups shredded mozzarella cheese (about 8 oz)
1 ½ tsp. parsley

Preheat oven to 350 degrees. Combine pasta sauce and puree. In large bowl, combine ground beef, 1/3 cup pasta sauce mixture, egg, and bread crumbs. Season, if desired, with salt and pepper. In 13X9 inch baking or roasting pan, shape into a 12x8 inch rectangle.
Sprinkle 1 ½ cups cheese and parsley down center leaving ¾ inch border. Roll, starting at long end, jelly-roll style. Press ends together to seal.
Bake uncovered 45 minutes. Pour remaining sauce over meat loaf and with remaining ½ cup cheese. Bake an additional 15 minutes or until sauce is heated through and cheese is melted. Let stand 5 minutes before serving.

Saucy Chicken
2 lbs chicken
1 (8oz) bottle Russian or French salad dressing
4 cubes of pureed Yellow Squash, Carrots or Butternut Squash
1 envelope onion soup mix (dry)
¾ cup apricot jam
Hot cooked rice

Place chicken in 13x9 inch baking pan. Combine dressing, puree, soup mix and preserves; mix well. Pour over chicken.
Bake at 350 degrees for 1 hour or until chicken is tender and juices run clear; halfway thru cooking time, spoon sauce over breasts. Serve over hot cooked rice.

Chicken Parmesan
4 chicken breasts
2 cans stewed tomatoes
3 cubes of pureed Yellow Squash, Carrots or Butternut Squash
2 ½ Tbsp cornstarch
½ tsp oregano or basil
¼ tsp hot pepper sauce (opt)
¼ cup Parmesan cheese

Preheat oven to 425 degrees. Slightly flatten each chicken breast; place in baking dish.
Cover with foil; bake 20 minutes or until chicken is no longer pink in center. Remove foil and drain.
In large saucepan, combine tomatoes, puree, cornstarch, oregano, and pepper sauce. Stir to dissolve cornstarch. Cook, stirring constantly, until thickened.
Pour sauce over chicken; top with cheese.
Return to oven; bake, uncovered, 5 minutes or until cheese is melted. Serve with rice or pasta.

Chicken Nuggets (from "Deceptively Delicious" - found on Oprah.com)
1 cup whole-wheat, white or panko (Japanese) breadcrumbs
1/2 cup flaxseed meal
1 Tbsp. grated Parmesan
1/2 tsp. paprika
1/2 tsp. garlic powder
1/2 teaspoon onion powder
8 cubes of pureed sweet potato, spinach, or beets
1 large egg, lightly beaten
1 lb. boneless, skinless chicken breast or chicken tenders, rinsed, dried and cut into small chunks 1/2 tsp. salt
1 Tbsp. olive oil

In a bowl, combine the breadcrumbs, flaxseed meal, Parmesan, paprika, garlic and onion powder on the paper or foil and mix well with your fingers. In a shallow bowl, mix the vegetable puree and egg with a fork and set the bowl next to the breadcrumb mixture. Sprinkle the chicken chunks with the salt. Dip the chunks into the egg mixture and then toss them in the breadcrumbs until completely coated. Coat a large nonstick skillet with cooking spray and set over medium-high heat. When the skillet is hot, add the oil. Place the chicken nuggets in the skillet in a single layer, being careful not to crowd the pan, and cook until crisp and golden on one side, 3 to 4 minutes. Then turn and cook until the chicken is cooked through, golden brown and crisp all over, 4 to 5 minutes longer. (Cut through a piece to check that it's cooked through.) Serve warm.

Italian Meatloaf (from "Deceptively Delicious" - found on Oprah.com)
1 cup Italian-style (seasoned) breadcrumbs
1/2 cup milk
2 Tbsp. olive oil
1/2 onion, finely chopped
2 celery stalks, finely chopped
1 pound lean ground turkey
1/2 cup grated Parmesan
4 cubes of pureed carrot
1/4 cup ketchup
1 tsp. salt
1/4 tsp. pepper
1 cup tomato sauce
4 slices turkey bacon

Preheat the oven to 350°. Coat a 9" x 5" loaf pan with cooking spray.In a large bowl, soak the breadcrumbs in milk.Coat a large nonstick skillet with cooking spray and set it over medium-high heat. When the skillet is hot, add the oil. Add the onion and cook, stirring occasionally, 7 to 10 minutes. Add the celery and cook 3 to 4 minutes longer. Scrape the mixture into the bowl with the breadcrumbs. Add the turkey, Parmesan, carrot puree, ketchup, salt and pepper, and stir to combine.Turn the mixture into the loaf pan and smooth the top. Spread tomato sauce over the meatloaf and lay the strips of bacon on top. Bake until the center of the meatloaf is no longer pink and the bacon begins to brown, 45 to 50 minutes. Cut into slices and serve.

Quesadillas (from "Deceptively Delicious" - found on Oprah.com)
1 tbsp. olive oil
1/2 pound chicken cutlets or boneless chicken breast, rinsed and dried
1/2 tsp. salt
1/4 tsp. pepper
1/8 tsp. chili powder, or to taste
1/2 cup canned navy beans, drained and rinsed
1/2 cup reduced-fat sour cream
4 cubes of pureed Butternut Squash
1/2 cup shredded reduced-fat Cheddar cheese
4 (8-inch) whole-wheat tortillas
1/2 cup bottled salsa

Preheat oven to 400°. Coat a large baking sheet with cooking spray.Coat a large nonstick skillet with cooking spray and set it over medium-high heat. When the pan is hot, add the oil. Sprinkle the chicken with salt, pepper, and chili powder, add it to the pan, and cook until no longer pink in the center, 4 to 5 minutes per side for cutlets. For chicken breast, cook 5 minutes per side, reduce heat to low, cover, and cook 9 to 10 minutes longer. Cut the chicken into thin slices, or puree it, if necessary.In a small bowl or mini-chopper, mash the beans with the sour cream. In another bowl, stir together the butternut squash puree and the cheese.Spread the bean mixture over two of the tortillas, then arrange the chicken slices or spread the pureed chicken on top. Spread the cheese mixture over the other two tortillas and press one of each together to form sandwiches. Place on the baking sheet and bake until the tortillas are crisp, 5 to 6 minutes. Cut into wedges and serve with salsa.

Macaroni and Cheese (from "Deceptively Delicious" - found on Oprah.com)
1 1/2 cups elbow macaroni
1 Tbsp. olive oil
1 Tbsp. flour
1/2 cup milk
4 cubes pureed Butternut Squash
1 1/2 cups shredded reduced-fat Cheddar cheese (about 8 oz.)
4 oz. (almost 1/4 cup) reduced-fat or nonfat cream cheese
1/2 tsp. salt
1/8 tsp. paprika
1/8 tsp. pepper

Bring a large pot of salted water to a boil, add the macaroni and cook according to package directions until al dente. Drain in a colander. While the macaroni is cooking, coat a large saucepan with cooking spray and heat over medium heat. Add the oil, then the flour, and cook, stirring constantly, until the mixture resembles a thick paste but has not browned, 1 to 2 minutes. Add the milk and cook, stirring every now and then, until the mixture begins to thicken, 3 to 4 minutes. Add the vegetable puree, Cheddar, cream cheese and seasonings and stir until the cheese is melted and the sauce is smooth. Stir in the macaroni and serve warm.

Picante Salsa Chicken
4 chicken breasts
1 ½ cups salsa
2 cubes of pureed Yellow Squash, Carrots or Butternut Squash
3 Tbsp brown sugar
1 Tbsp mustard

Place chicken in 2 quart shallow baking dish. Mix salsa, puree, sugar and mustard. Pour over chicken. Bake at 400 degrees for 30 minutes or until chicken is no longer pink in center. Serve with hot cooked rice.

Chicken Gumbo
3 Tbsp cooking oil
1 lb chicken breast, cut into pieces
½ lb smoked sausage, cut into ¾ inch slices
1 bag (16 oz) frozen vegetables
1 can (14 oz) stewed tomatoes
4 cubes of pureed Yellow Squash, Carrots or Butternut Squash
1 ¼ cup water

Heat oil in large saucepan over high heat. Add chicken and sausage; cook until browned, about 8 minutes. Add vegetables, tomatoes , puree, and water; bring to boil. Reduce heat to medium; cover and cook 3 minutes.

Breakfast Foods

2007-10-31T14:13:00.000-07:00

Scrambled Eggs
2 large eggs
4 large egg whites
1/4 cup reduced-fat sour cream
1/2 cup pureed cauliflower
2 Tbsp. grated Parmesan
Pinch of salt
1 tsp. olive oil

In a large bowl, whisk together the eggs, egg whites, sour cream, cauliflower puree, Parmesan and salt.Coat a large nonstick skillet with cooking spray, then set the pan over medium-high heat. When the pan is hot, add the oil. Add the egg mixture, reduce the heat to low, and cook, stirring frequently with a silicone spatula, until the eggs are scrambled—firm but nice and moist—2 to 3 minutes.

Pancakes (from "Deceptively Delicious" - found on Oprah.com)
1 cup water
4 cubes pureed sweet potato
1/4 tsp. cinnamon or pumpkin pie spice (optional)
1 cup pancake mix
Nonstick cooking spray
1 Tbsp. canola or vegetable oil
Pure maple syrup, for serving

In a large bowl, mix the water, sweet potato puree, and cinnamon or pumpkin pie spice, if using. Add the pancake mix and stir just to combine—the batter should be lumpy.Coat a griddle or large nonstick skillet with cooking spray and set it over medium-high heat. When the pan is hot, add the oil, and spoon the batter onto the griddle or pan, using 1/4 cup batter for each pancake.Cook until bubbles form on top of the pancakes and the batter is set, 2 to 3 minutes. Then use a spatula to flip the pancakes and cook them until golden brown on the other side, 2 to 3 minutes.

Buttermilk Pancakes
1 ¾ c flour
3 T sugar
1 tsp salt
1 tsp baking soda
1 tsp baking powder
1 ¾ c buttermilk (or almost 1 ¾ c milk with 1 ¼ T lemon juice)
2 T melted butter
4 cubes of pureed Sweet potato
3 egg yolks

Mix all dry ingredients. Beat egg whites separately and then fold all other ingredients into batter. Let stand for 2 minutes before cooking. Cook on griddle.

Breads

2007-10-31T14:12:00.002-07:00

Cornbread
3 eggs
1 ½ c. milk
½ cube butter, melted
4 cubes of pureed apples or yellow squash
3 c. bisquick or other baking mix
1 c. cornmeal
1 tsp. baking powder
1 c. sugar

Beat eggs, add mix, butter, and puree. Fold in dry ingredients. Don’t over mix. Pour in greased 9x13 inch pan. Bake at 350 for 35-40 minutes. For muffins bake at 400 for 18 minutes. Makes 30 muffins.

Raisin Whole Wheat Bread
5 ½ c. hot water
2/3 c. cooking oil (light tasting olive oil)
1 c. honey
1 tsp. salt
2 T yeast
4 tsp. cinnamon
1 c. ground raisins
8 cubes pureed apples
12-13 c. whole wheat flour

Combine hot water, oil, honey, salt, raisins, puree, cinnamon and yeast. Mix. Add 6 cups of flour and blend well. Gradually add remaining 6-7 cups of flour. Knead. Divide into loaves and let rise. Bake 350 for 50-55 minutes.

Blueberry Muffins
2 ½ c. flour
2 ½ tsp. baking powder
1 c. sugar
1 c. buttermilk (or almost 1 cup milk with 1 T. lemon juice)
2 eggs, beaten
½ cube melted butter
4 cubes pureed Apple or Yellow Squash
1 ½ c. blueberries

Sift dry ingredients together into a large bowl. Add buttermilk, eggs, melted butter and puree. Mix well. Fold in blueberries. Put into well greased muffin tins. Bake at 400 for about 20 minutes.

Blueberry Orange Muffins
1 package Blueberry Muffin mix
2 cubes of pureed yellow squash
2 egg whites
½ cup orange juice
1 tsp. grated orange peel

Preheat oven to 400 degrees. Grease muffin cups (or use paper liners).
Rinse blueberries from mix with cold water and drain.
Empty muffin mix into large bowl. Break up any lumps. Add egg whites, puree, orange juice, and orange peel. Stir until moistened, about 50 strokes. Fold blueberries gently into batter.
For large muffins, fill cups 2/3 full. Bake for 18-21 minutes or until toothpick inserted near center comes out clean. Cool in pan 5-10 minutes. Carefully loosen muffins from pan. Remove to cooling racks.

Chocolate Chip Banana Muffins
¾ cups firmly packed brown sugar
1/4 cup butter, softened
4 cubes of pureed Apples, Yellow Squash, Butternut Squash or Sweet Potatoes
3 medium ripe bananas, mashed
2 eggs
1 t. vanilla
2 cups flour
1 t. baking soda
¼ t. salt
½ cup semi-sweet chocolate chips

Heat oven to 350 degrees. Combine brown sugar and butter in large mixer bowl. Beat until mixture is creamy. Add bananas, puree, eggs, vanilla; continue beating until well mixed.Combine flour, baking soda and salt in medium bowl. Stir flour mixture into banana mixture by hand until just moistened. Stir in chocolate chips. (I have also made this without chocolate and they are still really good.)Spoon batter into greased muffin tins. Bake for 18-23 (I like 17 so they are really moist) or until light golden brown. Let stand 5 minutes and remove from pans.

Coconut Banana Bread
2 1/4 cups flour
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon salt
1/4 stick butter, softened
4 cubes of pureed Apples
1 cup firmly packed light brown sugar
1/2 cup granulated sugar
1 1/2 teaspoons vanilla
3 large eggs
1 tablespoon freshly grated lemon zest (optional)
3 mashed ripe banana
4 cubes of pureed Yellow Squash or Sweet Potato
3 tablespoons sour cream
3/4 cup chopped macadamia nuts (optional)
1 cup sweetened flaked coconut

Preheat oven 350. Into a bowl sift together the flour, the baking powder, the baking soda, and the salt. In a large bowl with an electric mixer cream the butter with the sugar, purees, beat in the vanilla, the eggs, the zest, the banana, and the sour cream. Add the flour mixture, beat the batter until it is just combined, and stir in the macadamia nuts and the coconut. Pour the batter into greased muffin tin, Bake 15-18 mins or bread pan, Bake 40-50 mins

Pumpkin Bread
1 (15 ounce) can pumpkin puree
4 eggs
1/2 cup vegetable oil
4 cubes of pureed Yellow Squash or Apples
2/3 cup water
3 cups sugar
3 1/2 cups flour
2 teaspoons baking soda
1 1/2 teaspoons salt
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1/4 teaspoon ground ginger
1/2 cup semi-sweet chocolate chips (optional)
1/4 cup chopped walnuts (optional)

Preheat oven to 350 degrees. Grease and flour 3 loaf pans. In a large bowl, mix together pumpkin puree, eggs, oil, puree, water and sugar until well blended. In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, cloves and ginger. Stir the dry ingredients into the pumpkin mixture until just blended. Pour into the 3 prepared pans. Bake for about 50 minutes in preheated oven.

Cookies

2007-10-31T14:12:00.001-07:00

Pumpkin Cookies
½ cube butter
4 cubes of pureed Apples or Sweet Potato
1 ½ c sugar
1 egg
1 c pumpkin
½ c nuts
1 c chocolate chips
2 ½ c flour
1 tsp. baking powder
1 tsp soda
½ tsp salt
1 tsp cinnamon
1 tsp vanilla
1 tsp nutmeg

Cream together butter, sugar, and egg. Mix in pumpkin and puree. Mix in all dry ingredients. Add vanilla, chocolate chips and nuts. Bake at 350 for 12-15 minutes.

Oatmeal Cookies
1 cube butter
4 cubes pureed Apples
1 ½ c sugar
1 tsp baking powder
¼ tsp baking soda
½ tsp cinnamon
¼ tsp cloves
2 eggs
1 tsp vanilla
1 ½ c flour
2 c oats

Beat butter for 30 seconds. Add puree, sugar, baking powder, baking soda, cinnamon and cloves. Beat until combined. Beat in eggs and vanilla. Add flour. Then add oats. If desired add 1 cup of raisins or substitute 1 cup of chocolate chips for the cinnamon and cloves. Bake at 375 for 8-10 minutes.

Malted Milk Ball Cookies
½ cup butter, softened
3 cubes of pureed Apples or Sweet Potato
1 ¼ cups brown sugar
1 cup granulated sugar
1 ½ tsp. baking soda
½ tsp. salt
3 eggs
¼ cup cooking oil
1 ½ tsp. vanilla
3 ½ cups flour
1 ½ cups whole bran cereal
3 cups malted milk balls, crushed (or chocolate chips)

Preheat oven to 375 degrees. In a mixing bowl beat butter and puree with mixer on medium to high speed for 30 seconds. Add sugars, baking soda, and salt. Beat until well combined, scraping sides of bowl occasionally. Beat in eggs, oil, and vanilla. Beat in as much flour as you can with mixer. Stir in any remaining flour and the cereal. Reserve ½ cup crushed malted milk ball candies to sprinkle on top. Stir remaining candies into dough.
Shape dough into 1 ½ inch balls. Place balls 2 inches apart on ungreased cookie sheet. Bake for 8-10 minutes or until golden. Place cookie sheet on wire rack. Immediately sprinkle tops of warm cookies with reserved crushed candies. Cool on cookie sheet for 2 minutes. Transfer to wire rack. Cool completely.

Apple Cookies
1/2 cup butter
1 cup sugar
8 cubes of pureed apple
1 teaspoon baking soda
2 cups flour
1/2 teaspoon salt
3/4 cup chopped raisins
3/4 cup chopped nuts
1 teaspoon ground cinnamon
1 teaspoon ground cloves

Cream butter and sugar together. Add apple puree and blend into mixture. Sift flour. Add baking soda, salt and spices to flour. Sift again. Add sifted dry ingredients to shortening and stir until smooth. Add raisins and nuts. Drop onto a greased baking sheet spacing approximately 2 inches apart. Bake at 375 degrees for approximately 12 minutes.

Chocolate Pudding Cookies
2 1/4 C Flour
1 tsp. Baking Soda
1/2 C Butter (softened)
4 cubes of pureed Apples
1/4 C Sugar
3/4 C Brown Sugar
1 tsp. Vanilla1
(4 oz) chocolate instant pudding (or vanilla for a white cookie)
2 eggs
1 (12 oz) package of chocolate chips
pinch of salt

Mix flour and salt with baking soda and set aside. Combine butter, sugars, vanilla and pudding mix in a large bowl. Beat until smooth. Beat in eggs one at a time. Gradually mix in flour mixture. Add chocolate chips. Bake at 375 degrees for 8-10 minutes.

Desserts & Holiday Recipes

2007-10-08T21:01:00.000-07:00

Desserts:

Blueberry Oatmeal Bars (From “Deceptively Delicious” – found on Oprah.com)
2 cups old-fashioned oats
1 1/4 cups flour
1/2 cup sugar
1/2 tsp. cinnamon
1/4 tsp. baking powder
1/4 tsp. salt
1 tsp. pure vanilla extract
3/4 cup Balance trans-fat-free soft tub margarine spread, chilled
1 cup low-sugar blueberry preserves
4 cubes of pureed spinach

Preheat oven to 375°. Coat an 8" x 8" baking pan with cooking spray.In a large bowl, combine oats, flour, sugar, cinnamon, baking powder, salt and vanilla and stir to mix well.Add the margarine and cut it quickly into dry ingredients with two knives until the mixture resembles coarse meal and is no longer powdery. Do not overmix—bits of margarine will still be visible.Set aside about half of the oat mixture; press the rest firmly into the pan. Bake until lightly browned at the edges (but not fully baked), 13 to 15 minutes.Meanwhile, mix the preserves with the spinach puree in a small bowl.Spread blueberry mixture over the partially baked oat layer, then sprinkle with reserved oat mixture. Bake until topping is slightly browned, 20 to 25 minutes. Set the pan on a rack to cool completely before cutting into 12 bars.

Let bars cool completely to lose the spinach taste.

Chocolate Cake (From “Deceptively Delicious” – found on Oprah.com)
Batter:
1 cup firmly packed light or dark brown sugar
1/4 cup canola or vegetable oil, or trans-fat-free soft tub of margarine spread
1 large egg
2 large egg whites
3 ounces semisweet, melted and cooled
4 cubes of pureed beets
1/2 cup lowfat (1%) buttermilk
1 tsp. pure vanilla extract
2 cups flour
1 tsp. baking soda
1/4 tsp. salt
Cream Cheese Frosting:
1 (8-ounce) package reduced-fat cream cheese
3/4 cup confectioners' sugar
1/2 cup unsweetened cocoa powder
1 Tbsp. pure vanilla extract

Preheat the oven to 350°. Coat a 9-inch baking pan with cooking spray. In a large mixing bowl or the bowl of an electric mixer, beat the brown sugar with the oil or margarine until creamy. Add the whole egg and egg whites one at a time, beating well after each addition. Beat in the melted chocolate, beet puree, buttermilk and vanilla. Add the flour, baking soda and salt, and beat until smooth. Pour the batter into the pan and bake until a toothpick comes out clean when inserted into the center, 35 to 40 minutes. Let the cake cool 5 minutes in pan before turning out onto a rack to cool completely. Meanwhile, make the frosting. Beat the cream cheese with the confectioners' sugar, cocoa powder and vanilla until smooth. Slice the cake in half horizontally. Spread the frosting over the top and between layers of the cooled cake. Refrigerate in an airtight container for up to 4 days.

Brownies (From “Deceptively Delicious” – found on Oprah.com)
3 oz. semisweet chocolate
4 cubes of pureed carrot
4 cubes of pureed spinach
1/2 cup firmly packed light or dark brown sugar
1/4 cup unsweetened cocoa powder
2 Tbsp. trans-fat-free soft tub margarine spread
2 tsp. pure vanilla extract
2 large egg whites
3/4 cup oat flour or all-purpose flour
1/2 tsp. baking powder
1/2 tsp. salt

Preheat the oven to 350°. Coat an 8" x 8" baking pan with cooking spray. Melt the chocolate in a double boiler or over a very low flame. In a large bowl, combine the melted chocolate, vegetable purees, sugar, cocoa powder, margarine and vanilla and whisk until smooth and creamy, 1 to 2 minutes. Whisk in egg whites. Stir in the flour, baking powder, and salt with a wooden spoon. Pour the batter into the pan and bake 35 to 40 minutes. Cool completely in the pan before cutting into 12 bars (to lose the spinach taste).

Carrot Cake
1 c oil (light tasting olive oil)
6 cubes pureed Apples
4 eggs
1 ½ c sugar
2 c flour
2 tsp baking soda
2 tsp cinnamon
1 tsp salt
3 c grated carrots
Nuts or raisins (optional)

Mix together oil, puree, and eggs. Add sugar. Mix together dry ingredients then add them to mixture. Makes a thin batter. Pour into greased 9x13 pan. Cook at 300 for 1 hour or until done.

Chocolate Chip Coffee Cake
2 cups flour
1 ½ teaspoons baking powder
1 teaspoon baking soda
½ teaspoon salt
1 ¼ cups sugar
1 teaspoon cinnamon
1/2 stick butter, softened
4 cubes of pureed Yellow Squash or Sweet Potato
3/4 cup sour cream
1 teaspoon pure vanilla extract
1 cup chocolate chips (about 6 ounces)

Preheat oven to 350º. Grease an 8-inch square baking pan. In a medium bowl, mix together the flour, baking powder, baking soda, and salt. In a small bowl, combine ¼ cup sugar and the cinnamon.In an electric mixer, beat together the butter and 1 cup sugar until fluffy, about 5 minutes. Beat in the eggs, 1 at a time, then beat in puree, sour cream and vanilla. Fold in flour mixture, in 2 parts, until just combined. Pour half the batter into the cake pan and sprinkle with half the cinnamon-sugar and half the chocolate chips. Spoon the remaining batter as evenly as possible over the filling, spreading gently. Sprinkle with the remaining cinnamon-sugar and chocolate chips.Bake until golden and a toothpick inserted in the center comes out clean, 30-35 minutes.

Lemon Yogurt Cake
1 ½ Flour
2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup plain yogurt
4 cubes of pureed Yellow Squash or Apples
1 1/3 cup sugar, divided
3 eggs
2 teaspoons lemon zest (2 lemons)
1/2 teaspoons vanilla
1/2 cup vegetable oil
1/3 cup lemon juice
1/2-1 teaspoon lemon extract optional

Preheat oven 350. Grease loaf pan. Sift flour, baking powder, and salt into one bowl. Another bowl whisk 1 cup sugar, yogurt, puree, eggs, lemon zest, vanilla, and lemon extract, if using. Combine dry to wet. Then mix in oil. Pour into pan and bake about 50 mins., may need to cover with foil so top doesn't get too dark.In small pan add lemon juice and 1/3 cup sugar until sugar dissolves.Cool cake for 10 mins, then pour lemon sugar mix over cake and allow to soak in.Can put powdered sugar over top or glaze.

Choco-Zucchini Cupcakes
2 cups zucchini (8 oz)
3 eggs
2 cups granulated sugar
½ cup cooking oil (light olive oil)
3 cubes of pureed Carrot, Yellow Squash or Apples
2 tsp. vanilla
2 cups flour
2/3 cup unsweetened cocoa powder
1 tsp. baking soda
½ tsp. salt
½ tsp. baking powder
¾ cup milk chocolate pieces (optional)
1 recipe Peanut Butter Frosting

Preheat oven to 325 degrees. Line twenty-four muffin cups with a double or single layer of paper bake cups or lightly coat with cooking spray.
In a large bowl stir together zucchini, eggs, granulated sugar, oil, puree, and vanilla. Add flour, cocoa powder, baking soda, salt, baking powder, and chocolate pieces; stir until combined. Spoon batter into cups, filling cups about half full. Bake about 25 minutes or until wooden toothpick inserted near center comes out clean. Cool in pans on wire racks for 5 minutes. Remove from cups. Cool completely. Frost with Peanut Butter Frosting.

Peanut Butter Frosting
Beat ½ cup peanut butter, 1/3 cup softened butter, 1 Tbsp. milk, and ½ tsp. vanilla with mixer on medium speed until smooth. Gradually add 1 ½ cups powdered sugar, beating until combined.

Double Chocolate Snack Cake
1 package Devil’s food cake mix
4 cubes of pureed Beets, Yellow squash, Apples or Spinach (for braver eaters)
1 cup white chocolate chips
½ cup semisweet chocolate chips

Preheat oven to 350 degrees and grease 13x9 inch pan.
Prepare cake mix as directed on package substituting ½ of oil for puree. Stir in ½ cup white chocolate chips and semisweet chips. Pour into prepared pan. Back 35 to 40 minutes or until toothpick inserted near center comes out clean. Remove from oven, sprinkle top with remaining ½ cup white chocolate chips. Cool cake completely to lose the spinach taste.

Black Forest Torte
1 package Chocolate Fudge Cake mix
4 cubes of pureed Apples, Beets, Yellow Squash or Spinach (for braver eaters)
2 ½ cups whipping cream, chilled
2 ½ Tbsp powdered sugar
1 (21 oz) can cherry pie filling

Preheat oven to 350 degrees. Grease two 9 inch round cake pans.
Prepare, bake and cool cake as directed on package substituting ½ oil for puree.
Beat whipping cream in large bowl until soft peaks form. Add sugar gradually. Beat until stiff peaks form.
To assemble, place one cake layer on serving plate. Spread 2/3 of cherry pie filling on cake to within ½ inch of edge. Spread 1 ½ cups whipped cream mixture over cherry pie filling. Top with second cake layer. Frost sides and top with remaining whipped cream mixture. Spread remaining cherry pie filling on top to within 1 inch of edge. Refrigerate until ready to serve.

Chewy Fudge Brownies
1 package fudge brownie mix
1 egg
2 Tbsp water
4 cubes pureed Apple or Spinach (for braver eaters)

Preheat oven to 350 degrees. Grease 13x9 inch pan.
Follow instructions for prepare and make batter with above ingredients. Spread batter in pan. Bake for 23-26 minutes or until set. Cool completely to lose the spinach taste.

Holiday Recipes:

Cranberry Bread Pudding
6 cups toasted whole wheat bread cubes, packed
1 cup fresh or frozen cranberries
2 cups cran-raspberry juice
1 cup honey
1/4 cup butter
4 cubes apple, yellow squash or sweet potato puree
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 cup raisins
Whipped cream or vanilla icecream

Preheat oven to 350ºF. Grease a 2-quart casserole dish or pan. Pour bread cubes in prepared pan; set aside.
Combine all remaining ingredients in a large saucepan. Bring to a boil over medium heat. Boil gently just until the cranberries begin to pop. Pour cranberry mixture over bread cubes. Let sit 15 minutes. Bake pudding for 45 minutes. Serve warm with vanilla ice cream.

Apple Pecan Cobbler
4 cups thinly sliced apples
1/2 cup white sugar
1/2 teaspoon ground cinnamon
1/2 cup chopped pecans
1 cup flour
1 cup sugar
1 teaspoon baking powder
1/4 teaspoon salt
1 egg, beaten
1/2 cup evaporated milk
1/4 cup butter, melted
4 cubes of pureed apple or yellow squash puree
1/4 cup chopped pecans

Preheat oven to 325 degrees. Generously grease a 2 quart baking dish.
Arrange apple slices in an even layer in the baking dish. In a small bowl, mix together 1/2 cup sugar, cinnamon, and 1/2 cup pecans. Sprinkle mixture over apples.
In a medium bowl, mix together flour, 1 cup sugar, baking powder, and salt. In a separate bowl whisk together egg, evaporated milk, puree, and melted butter. Pour milk mixture into flour mixture all at once, and stir until smooth. Pour mixture over apples, and sprinkle top with 1/4 cup pecans.
Bake in the preheated oven for 55 minutes.

Pumpkin Gingerbread
3 cups sugar
1/2 cup vegetable oil
4 cubes of carrot, apple, or yellow squash puree
4 eggs
2/3 cup water
1 (15 ounce) can pumpkin puree
2 teaspoons ground ginger
1 teaspoon ground allspice
1 teaspoon ground cinnamon
1 teaspoon ground cloves
3 1/2 cups flour
2 teaspoons baking soda
1 1/2 teaspoons salt
1/2 teaspoon baking powder

Preheat oven to 350 degrees. Lightly grease two 9x5 inch loaf pans.
In a large mixing, combine sugar, oil, puree and eggs; beat until smooth. Add water and beat until well blended. Stir in pumpkin, ginger, allspice and cinnamon.
In medium bowl, combine flour, soda, salt, and baking powder. Add dry ingredients to pumpkin mixture and blend just until all ingredients are mixed. Divide batter between prepared pans.
Bake in preheated oven until toothpick comes out clean, about 1 hour.

Gingerbread Waffles and Hot Chocolate Sauce
1 cup light molasses
1/4 cup butter
3 cubes of pureed apple, yellow squash or sweet potato
1 1/2 teaspoons baking soda
1/2 cup milk
1 egg
2 cups flour
1 1/2 teaspoons ground ginger
1/2 teaspoon ground cinnamon
1/2 teaspoon salt

Chocolate Sauce:
2 cups boiling water
1 cup white sugar
2 tablespoons cornstarch
1/2 cup unsweetened cocoa powder
1 teaspoon salt
2 teaspoons vanilla extract
2 tablespoons butter

In a small saucepan, heat molasses and 1/2 cup butter until almost boiling. Remove from heat and let cool slightly. Stir in baking soda, milk, puree and egg.
In a large bowl, sift together flour, ginger, cinnamon and salt. Make a well in the center and pour in the molasses mixture. Mix until smooth.
Spray preheated waffle iron with non-stick cooking spray. Pour mix onto hot waffle iron. Cook until golden brown. Serve hot with chocolate sauce.
To make chocolate sauce: In a saucepan, combine water, 1 cup sugar, cornstarch, cocoa powder and 1 teaspoon salt. Cook over medium heat, stirring constantly, until mixture comes to a boil. Remove from heat and add vanilla and 2 tablespoons butter; stir until smooth.

Apple Butter Cookies
1/4 cup butter or margarine, softened
1 cup packed brown sugar
1 egg
1/2 cup quick-cooking oats
6 cubes of apple puree
1 cup all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
2 tablespoons milk
1/2 cup chopped nuts
1/2 cup raisins

In a small mixing bowl, cream butter and sugar. Beat in egg, oats and apple puree. Combine dry ingredients; gradually add to creamed mixture along with the milk; beat until blended. Stir in nuts and raisins. Cover and refrigerate until easy to handle.
Drop by teaspoonfuls onto lightly greased baking sheets. Bake at 350 degrees F for 15 minutes or until set. Remove to wire racks.

Apple Pumpkin Pie
1 cup canned pumpkin puree
8 cubes of apple puree
1/4 cup dark brown sugar
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon salt
3 eggs, beaten
1 cup evaporated milk
STREUSEL TOPPING:
3 tablespoons butter
1/2 cup all-purpose flour
1/3 cup dark brown sugar
1/2 cup chopped pecans

Preheat oven to 350 degrees F (175 degrees C).
In a large bowl, combine pumpkin, apple puree, 1/4 cup brown sugar, cinnamon, nutmeg, and salt. Stir in eggs and evaporated milk. Pour into prepared pie shell.
Bake in preheated oven for 50 to 60 minutes, or until a knife inserted 2 inches from the center comes out clean. Sprinkle streusel topping over the pie, and bake for an additional 15 minutes.
To make the streusel topping: In a small bowl, combine butter, flour, and 1/3 cup brown sugar. Stir until mixture resembles coarse crumbs. Stir in pecans.
1 (9 inch) unbaked deep dish pie crust

Chocolate Nut Bread
1/2 cup butter, softened
5 cubes of apple, yellow squash or carrot puree
2 cups sugar
5 eggs
2 (1 ounce) squares unsweetened chocolate, melted
1 teaspoon vanilla extract
2 1/2 cups flour
1 teaspoon baking soda
1/4 teaspoon salt
1 cup buttermilk
1 cup chopped walnuts
In a mixing bowl, cream butter, puree and sugar. Add eggs, chocolate and vanilla; mix well. Combine the flour, baking soda and salt; add to creamed mixture alternately with buttermilk, beating well after each addition. Stir in nuts if desired. Pour into four greased 5-in. x 3-in. x 2-in. loaf pans. Bake at 350 degrees F for 35 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes; remove from pans to wire racks to cool completely.

Chocolate Spice Cookies
1/2 teaspoon ground cinnamon
3/4 cup sugar
1 cup buttermilk
3 3/4 cups flour
1/2 cup unsweetened cocoa powder
1/2 tablespoon baking soda
1/2 teaspoon ground cloves
1/3 cup butter
4 cubes of apple, yellow squash or sweet potato puree
1 1/2 cups chopped pecans
1/2 cup raisins, soaked in water and drained

Preheat oven to 375 degrees.
In a large bowl, cream together the sugar, butter and puree, add the buttermilk, and mix until creamy. Sift together the flour, cocoa, baking soda, cloves and cinnamon; stir into the creamed mixture. Then stir in the soaked raisins and pecans. By the time you are this far along, you may find it easier to mix with your hands.
Roll the dough into 1 inch balls and place them on the cookie sheet and flatten slightly. Bake for 7 to 10 minutes in the preheated oven. Watch carefully as the bottoms tend to burn easily.