For the Graham Cracker Sauce:
6 large graham cracker sheets (or 24 little squares)
5 tablespoons vegetable oil
2 tablespoons brown sugar
2/3 cup warm honey
For the Granola:
3 1/2 cups oats (Not quick cooking)
graham cracker butter (recipe follows)
3/4 cup dark chocolate chips
2 cups dehydrated marshmallows (or 3/4 cup vanilla mallow bites)
3 large graham cracker sheets (or 12 little squares) crushed
Make the Graham Cracker Sauce:
Add graham crackers and brown sugar to a large food processor. Pulse until the graham crackers have become a fine crumb. Add vegetable oil and run the food processor for about 10 minutes. Stirring and letting the processor rest If your processor gets too hot during a long run. Add honey to mixture until combined. (It should be runny)
Make the Granola:
Preheat oven to 325°. Line a baking sheet with parchment paper. Set aside.
Place oats in large bowl and stir in the graham cracker sauce until all oats are moistened. Spread on prepared baking sheet.
Bake for 15 minutes, remove and stir. Bake for another 15 minutes and then remove from oven.
Let cool for about 15 minutes, then pour into the large bowl and stir in chocolate chips. The warm granola will make the chocolate melty and bind the granola.
Put contents in large ziploc bag, add crushed graham crackers to coat granola. Spread mixture back out onto cookie sheet and let cool completely. Add marshmallows to cooled granola and store in a airtight container.
16 slices applewood smoked bacon, thick cut, cooked crisp and cooled, cut in half
3 (4-ounce) bars semisweet chocolate, chopped (recommended: Ghirardelli)
1 (4-ounce) bar white chocolate, chopped
Melt both the semisweet chocolate and white chocolate in separate double boilers. Whisk until completely smooth. Remove them from the heat.
Dunk the bacon into the semisweet chocolate and make sure it is completely coated. Let excess drip off and lay on a parchment or waxed paper lined quarter sheet tray. Repeat with all the bacon slices.
Drizzle the white chocolate over the chocolate covered bacon. Put the sheet tray in the refrigerator to set, about 20 to 30 minutes. Remove from the sheet tray to a serving dish and serve.
1 3/4 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
3/4 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon allspice
small pinch of ground cloves
small pinch of ground ginger
1/3 cup vegetable oil
1/2 cup brown sugar (or 3/4 cup Splenda to make Sugar Free)
2 small eggs or 1 large egg
1 teaspoon vanilla extract
3/4 cup canned plain pumpkin (not pumpkin pie filling)
1/2 cup unsweetened almond milk
1/2 cup dark chocolate chips (optional) - if you are making the muffins Sugar Free, you will want to either use Sugar Free Chocolate Chips or eliminate them from the recipe.Directions
- Preheat oven 350°F. Spray each cup in a 24-cup mini muffin tin with baking spray or butter generously.
- In a medium bowl, whisk together flour, baking powder, salt and spices (through ginger). If using chocolate chips, add them to the dry ingredients once they have been combined. In a separate, large bowl whisk together oil, brown sugar (or Splenda), egg, vanilla, pumpkin and milk until smooth. Add dry ingredients to wet ingredients and mix until just combined – do not over mix!
- Divide batter evenly among muffin cups. (Using a 2-tablespoon scoop will ensure uniform size.) Bake at 350°F for 10-12 minutes or until a toothpick comes out clean.
- Remove muffins from oven and cool for 2 minutes, or until just cool enough to handle in muffin pan.
photo credit: Flickr/Jocelyn | McAuliflower
- 2 cups organic milk (or part half and half, if feeling naughty; soy milk for a vegan version)
- 1 1/2 cup fresh pumpkin puree, or 1 15-ounce can
- 1 cup maple sugar or Sucanat (or you can use Splenda to make Sugar Free)
- 2 large organic eggs (or egg substitute for a vegan version)
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground nutmeg
- 1/8 teaspoon ground allspice
- 1 pinch of ground cloves
- 2 tablespoons bourbon or 1 teaspoon vanilla extract
- 10 cups day-old bread cubes—challah, brioche, baguette, etc
- 1 cup (or more if you like) Greek yogurt, mascarpone or fresh whipped cream for garnish
- Preheat oven to 350°F.
- Whisk milk pumpkin, maple sugar, eggs, spices and bourbon or vanilla in large bowl to blend. Fold in bread cubes.
- Let stand 15 minutes, then put pudding mixture in a 9-inch springform pan.
- Bake bread pudding until tester inserted into center comes out clean, about 40 minutes.
- Let cool. When ready to serve, run a knife around the edge of the pan to loosen the sides. Remove ring from pan.
- Top with a thick dollop of dairy, and sprinkle with candied pumpkin seeds.
click on chart to see bigger.
1/2 cup pumpkin purée
1 1/2 cups oats
2 Tbsp milled flax seed
4 scoops protein powder
1/2 cup Peanut Butter
1/4 cup chopped almond
1/4 cup coconut oil
1/4 cup water
1 tsp cinnamon
1 tsp vanilla
1/4 sugar, honey, or Splenda (optional) this is if you like a sweeter bar
1/4 cup sliced almonds (optional)
1/2 cup dark chocolate chips
Mix all ingredients but toppings together well (I used my KitchenAid, but you can also mix with a food processor or by hand). Lightly spray an 8×8-inch pan with canola oil or line it with parchment paper and spread the mixture evenly in the pan. Melt chocolate on the stove or in the microwave. Spread over the mixture in the pan. Sprinkle sliced almonds on top of chocolate before it cools.
Place the pan in the freezer for at least 2 hours. Cut into 12 bars and wrap in plastic wrap and/or foil and store in the freezer.
Thaw slightly before serving.
*Nutritional Facts are based on 12 servings. The protein powder I used is Chocolate Soy Protein)
7 cups old-fashioned rolled oats (not instant)
1 ¼ cups chopped walnuts
1/3 cup ground flaxseed
3/4 cup all-bran cereal
1 tablespoon ground cinnamon
6 large egg whites
¾ teaspoon coarse salt
1 tablespoon Aleppo crushed peppers
1 1/2 cups Sugar (or Splenda if you want to make it sugar free)
1 cup cocoa
¾ cup honey (to make sugar free use sugar free honey
1/3 cup extra-virgin olive oilDIRECTIONS:
1. Preheat oven to 350˚F. In a bowl, combine oats, nuts (if using), all-bran, flaxseed, and cinnamon, cocoa, Splenda, and Aleppo. In another bowl, whisk together egg whites and salt until frothy. Add honey and oil, and whisk to combine. Stir into oat mixture until combined.
2. Spread mixture in even layers on two rimmed baking sheets. Bake 20 minutes; remove from oven, and use a spatula to gently flip the granola and move it from the outer edges to center (to brown evenly). Return to oven, and continue to cook until golden brown, about 10 minutes more. Cool completely on sheets, then transfer to a bowl.
I get so excited when new fresh fruit is in season and on sale! I love stocking up on Blueberries, Raspberries, and Blackberries. Recently I made some Sugar Free Blueberry muffins! Oh they are YUMMY and full of blueberry flavor! Makes 12 muffins
- 2 cups fresh blueberries (about 10 ounces), picked over
- 1 1/8 cups Splenda (8 ounces) plus 1 teaspoon (or you can use the same amount if using Sugar)
- 2 1/2 cups unbleached all-purpose flour (12 1/2 ounces)
- 2 1/2 teaspoons baking powder
- 1 teaspoon table salt
- 2 large eggs
- 4 tablespoons (1/2 stick) unsalted butter, melted and cooled slightly
- 1/4 cup vegetable oil
- 1 cup buttermilk
- 1 1/2 teaspoons vanilla extract
Adjust oven rack to upper-middle position and heat oven to 425 degrees. Spray standard muffin tin with nonstick cooking spray. Bring 1 cup blueberries and 1 teaspoon Splenda to simmer in small saucepan over medium heat. Cook, mashing berries with spoon several times and stirring frequently, until berries have broken down and mixture is thickened and reduced to ¼ cup, about 6 minutes. Transfer to small bowl and cool to room temperature, 10 to 15 minutes.
2. Whisk flour, baking powder, and salt together in large bowl. Whisk remaining 11/8 cups Splenda and eggs together in medium bowl until thick and homogeneous, about 45 seconds. Slowly whisk in butter and oil until combined. Whisk in buttermilk and vanilla until combined. Using rubber spatula, fold egg mixture and remaining cup blueberries into flour mixture until just moistened. (Batter will be very lumpy with few spots of dry flour; do not overmix.)
3. Use ice cream scoop or large spoon to divide batter equally among prepared muffin cups (batter should completely fill cups and mound slightly). Spoon teaspoon of cooked berry mixture into center of each mound of batter. Using chopstick or skewer, gently swirl berry filling into batter using figure-eight motion.
4. Bake until muffin tops are golden and just firm, 17 to 19 minutes, rotating muffin tin from front to back halfway through baking time. Cool muffins in muffin tin for 5 minutes, then transfer to wire rack and cool 5 minutes before serving.
---------- A NOTE ABOUT SPLENDA ----------
I know most people are not a fan of Splenda and you can definitely make these without the use of Splenda, just substitute with your sweetener of choice (the measurements might be different though). I personally use Splenda because I can not eat Sugar. I am still in the process of trying other sugar alternatives but since I live in a rural area I have to order them over the Internet since they only sell Splenda at our Lil market.
32 oz frozen hash browns
1 lb cooked lean ham, cubed (preferably minimally processed)
1 onion (Also good with additional green onion)
1 green bell pepper
1.5 cup shredded cheese
6 eggs, 6 egg whites
1 cup skim milk
1 tsp salt
1 tsp black pepperDirections
- Dice the onions and green peppers.
- Spray crockpot with non-stick spray and add half of the hash browns, then ham, onions, peppers and cheese. Repeat to layer the ingredients.
- Beat eggs, milk salt and pepper pour over layers in the crock pot. Cover and turn on low.
- Cook for 10-12 hours.
Nutrition Info (
Calories: 220, Fat: 11g, Carbs: 17g, Protein: 15g
- 1 tablespoon extra virgin olive oil
- 1/2 cup diced onion
- 1 clove garlic, minced
- 1 cup 2% shredded mozzarella cheese, divided
- 3 eggs
- 3 egg whites
- 2 tablespoons 1% milk
- 1/4 teaspoon black pepper
- 1/4 teaspoon white pepper
- 1 (packed) cup chopped baby spinach, with stems removed
- 1 Roma tomato, diced
- Salt to taste
Recipe from SkinnyMs.com
- In a small skillet, add oil and sauté onion and garlic on medium heat until tender, about 10 minutes.
- Lightly spray the inside of the slow cooker with nonstick cooking spray. In a large bowl, combine sautéed onion and garlic, 3/4 cup mozzarella cheese, and remaining ingredients; whisk to combine, and pour into slow cooker. Sprinkle remaining 1/4 cup cheese on top of egg mixture. Cover, and cook on LOW for 1–1 1/2 hours, or until eggs are set and a knife inserted in the center comes out clean.