blueberry cream pie

ingredients:
3 cups fresh or frozen blueberries
1 unbaked pie shell1 cup sugar
1/3 cup all-purpose flour
1/8 tsp salt
2 eggs, beaten
1/2 cup sour cream

crumb topping:
1/2 cup sugar
1/2 cup all-purpose flour
1/4 cup better

instructions
1. place fresh blueberries in pastry shell.  if using frozen blueberries, set out on paper towels until partially thawed.  then add to pie shell; set aside.
2.  combine 1 cup sugar, 1/3 cup flour, and salt.  add eggs and sour cream, stirring until well blended.
3.  spoon over berries.
4.  combine remaining sugar and flour.  cut in butter with a pastry blender until mixture resembles coarse meal.  to do this easier, combine all the ingredients in a tupperware bowl with a tight fitting lid.  shake like crazy until the mixture is the required consistency.
5.  sprinkle the crumble evenly over the sour cream mixture.
6.  bake at 350 degrees F for 55-65 minutes or until lightly browned.  

lowfat chewy fruit and oatmeal bars

3/4 c. firmly packed brown sugar
1/2 c. granulated sugar
1 8 oz. container vanilla or plain low-fat yogurt
2 egg whites, lightly beaten
2 tbsp. vegetable oil or applesauce
2 tbsp. fat-free milk
2 tsp. vanilla
1 1/2 c. whole wheat or all purpose flour
1 tsp. baking soda
1 tsp. ground cinnamon
1/2 tsp. salt (optional)
3 c. whole oats
1 c. diced dried mix fruit, raisins or dried cranberries

1.  heat oven to 350 degrees.  in large bowl combine sugars, yogurt, egg whites, oil/applesauce, milk and vanilla; mix well in medium bowl.  combine flour, baking soda, cinnamon, and salt; mix well.  add to yogurt mixture; mix well.  stir in oats and fruit.
2.  spread dough onto bottom of ungreased 13x9 in. baking pan.
3.  bake 28-32 min. or until golden brown.  cool completely on wire rack.  cut into bars.  store tightly covered. 

quinoa coconut granola bars

ingredients:
1 c oats
1 c quinoa, uncooked
1/2 c coconut flakes
1 c pecans, chopped
1 c cranberries, dried
1/4 tsp salt
1/2 c peanut butter, all-natural
3/4 c honey
1 tbsp canola oil
3 tbsp brown sugar


directions:
preheat oven to 350 degrees.  spray a ceramic or glass 9x13 inch baking dish with cooking spray.

spread oats and quinoa onto a cookie sheet and toast in preheated oven for 8 minutes.  watch to be sure and not over cook.  place mixture in a large bowl and add coconut, nuts and dried cranberries.

in a medium sauce salt, combine salt, peanut better, honey, oil and brown sugar.  bring to a boil over medium heat, then immediately remove from heat and pour over the oat mixture.  stir together until dry ingredients are evenly coated. 

pour into prepared baking dish, pressing mixture down into the pan.  bake for 20 minutes.

cool for up to 2 hours, then cut and serve.

*original recipe found on super healthy kids.
**i have eliminated cranberries and used almonds in place of pecans.  i've also added chocolate chips.

peanut clusters

1  12 oz pkg. milk chocolate chips
1  6 oz. pkg. butterscotch chips
2 c. salted spanish peanuts

combine chips.  heat in microwave on level 4 (medium), 5-6 minutes or until melted.  stir and add peanuts.  drop by teaspoonfuls on waxed paper.  cool until set.


*original recipe from mom, who got it from grandpa reid.

peanut brittle

1 c. raw peanuts

1 c. sugar 

1/2 c. white karo syrup 

1/8 tsp. salt 

1 tbsp. butter

1 tsp. vanilla 

1 tsp. baking soda 

combine peanuts, sugar, karo and salt in 2 quart casserole dish.  cook on full power 4 minutes.  stir well.  cook 3 minutes more and add butter.  cook 2 more minutes.  add vanilla and soda.  mix until foamy.  pour out on butted sheet and coat.  

add 30 seconds to each time.  

*original recipe from mom, who got it from grandpa reid.  

vanilla buttercream frosting

3 cups powdered sugar
1/3 c. butter, softened
1 1/2 tsp. vanilla
1 to 2 tbsp. milk

in medium bowl, mix powdered sugar and butter with spoon or electric mixer on low speed.  stir in vanilla and 1 tbsp. of the milk.

gradually beat in just enough remaining milk to make frosting smooth and spreadable.  if frosting is too thick, beat in more milk, a few drops at a time.  if frosting becomes too thin, beat in a small amount of powdered sugar.  frosts 13x9-inch cake generously, or fills and frosts and 8-or-9 inch two-layer cake. 

*original recipe from bettycrocker.com

coconut peanut butter balls

1 c. all natural nut butter
1/4-1/2 c. honey or agave
1 tsp. vanilla
1 c. raisins
any other add-ins (seeds, nuts, etc.)
unsweetened coconut

mix peanut butter, sweetener, vanilla and raisins.
spread unsweetened coconut on wax paper.
drop peanut butter mixture onto coconut and roll.  chill for 1 hour or longer.


*original recipe from superhealthykids.com

cinammon pull aparts

18 frozen rhodes rolls
1/3 c. (1/2 pkg.) butterscotch pudding (not instant)
1/2 c. brown sugar
1 tsp. cinnamon
1/4 c. melted butter

grease (pam) bundt pan and arrange rolls in single layer.  sprinkle dry pudding, then brown sugar, butter and cinnamon.  cover with plastic wrap and let rise 8-9 hours. 

bake at 350 degrees for 25-30 minutes.

invert immediately to avoid sticking.

*original recipe from mom

**easter and christmas breakfast tradition

peanut butter balls

2 cups crunchy peanut butter

1 stick margarine - not melted

1 lb. powdered sugar

3 1/2 cups rice krispies

mix and roll into small balls.  the best way to do this is with your hands. 

melt in double broiler:

1 large hershey bar - 8 oz. 

16 oz. chocolate chips

1/2 slab of paraffin wax (put in the pot a few pieces at a time until it is melted and then add more.  you can get away with using less than this.)

dip balls in chocolate...put on wax paper.

*original recipe from sandy sabey

m&m pretzel treats

small pretzels

hugs

m&m's

line cookie sheet with parchment paper.  place pretzels on cookie sheet.  top unwrapped hug on top of each pretzel.  bake 3 - 5 minutes at 350 degrees.  remove from oven.  top each pretzel/hug with m&m.  place cookie sheet in freezer for treats to set. 

pretzels

1 tbsp. honey/sugar
1 1/2 c. lukewarm water
1 envelope yeast
1 tsp. salt
4 c. flour
1 egg

bake @ 425 degrees for 12-15 minutes

baked carmel corn

6 qt. popped corn
2 sticks butter
2 c. brown sugar, well packed
1/2 c. white corn syrup
1 tsp. salt
1 tsp. vanilla
1/2 tsp. soda

cook butter, brown sugar, corn syrup and salt until mixture comes to a boil, stirring constantly.  boil 3 minutes without stirring.  remove from heat.  add vanilla and soda - mixture will bubble.  pour over popped corn.  stir well to cover.  spread on cookie sheets.  bake at 250 degrees for 1 hour, stirring every 15 minutes.  store in air tight container.

*original recipe from mom via nancy parker