Celery

Peanut Butter

Raisins

Take 1 bar of celery and break it into 3 pieces (for you logs)
Take a spoon and fill the celery until full (to make the raisins stick and stay)
Take and place 1, 2, 3, or 4, (your choice) raisins on the top of the peanut butter and your healthy snack is ready to be served

Serves: 3 people per celery stick

- Morgan Family, Mt.Vernon, KY
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½ cup egg substitute
2 egg whites
1 cup skim milk
4 Tbsp light brown sugar or honey
¼ tsp nutmeg, grated
¼ tsp cinnamon
3 slices whole wheat bread, diced
4 very ripe bananas, mashed
½ cup dried cranberries (non-sugar coated)
Grated lemon rind*

• optional

In a large bowl, whisk together the egg substitute and egg whites until well blended. Add the milk, sugar or honey, nutmeg and cinnamon. Add the bread and let stand for 5 minutes. Add the bananas and cranberries.
Coat a 1 - 1 ½ quart casserole with no-stick spray. Add the bread mixture. Place the dish in a larger baking pan and add enough hot water to come halfway up the sides of the inside pan.
Bake at 350˚ F for 50 minutes. Remove the casserole dish from the water bath and allow cooling on a wire rack for 10-15 minutes.
Serve sprinkled with lemon rind.

Serves: 4

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3 cup old-fashioned oats
1 1/2 cup unbleached all-purpose flour
2 tsp cinnamon
1/4 tsp cardamom
1/2 tsp baking soda
1 cup low-fat butter
3/4 cup brown sugar
4 egg whites
1/2 tsp almond extract
2 cups dried cherries (non-sugar coated)
2 cups dried cranberries (non-sugar coated)

Preheat the oven to 350°F.
In a medium bowl, combine the oats, flour, cinnamon, cardamom, baking soda, and salt.
In a large bowl, with an electric mixer on medium speed, beat the butter, brown sugar for 3 minutes, or until light and fluffy.
Beat in the eggs and almond extract.
Beat in the oat mixture, a little at a time, until well-blended. Stir in the cranberries.
Drop by rounded teaspoonfuls about 2" apart onto un-greased baking sheets.
Bake for 10 minutes, or until golden brown.
Cool on a rack for 2 minutes.
For a softer cookie bake 8 minutes.

Serves: 4 dozen

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1 cup real peanut butter, creamy
½ cup butter, softened
½ cup brown sugar, packed
2 egg whites
1 tsp vanilla extract
1 ½ cup unbleached flour
½ tsp baking soda
Peanut halves or chocolate chip morsels
Black shoestring licorice

In a bowl cream peanut butter, butter and sugar.
Beat in egg whites and vanilla.
Combine flour and baking soda; gradually add to creamed mixture.
Cover and chill dough for 4 hours or overnight.
Roll into 1 inch balls. Pinch one end, forming a teardrop shape.
Place on baking sheets; press to flatten.
For ears, press two peanuts into each cookie near the pointed end.
Using a toothpick, poke a whole in the opposite end for the tail.
Bake at 350°F for 8-10 minutes.
While cookies are warm insert licorice for tails.

Serves: 4 dozen

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4 medium nectarines
2 large plums
5 Tbsp brown sugar
2 tsp cinnamon
¼ cup unbleached flour
¼ cup old-fashioned oats
3 Tbsp cold, reduced-fat butter, cut into pieces
¼ cup pecan chips, toasted

Preheat oven 375°F

Cut fruit into slices over a bowl to catch juices; discard pits.
Sprinkle 2 Tbsp of sugar and 1 tsp of cinnamon over fruit. Mix well.
Place fruit in 9-inch pie plate
In a small bowl combine flour, oats and remaining sugar and cinnamon.
Cut in butter until mixture. Stir in pecans and sprinkle mixture over fruit.
Bake 30 minutes or until filling bubbles.
Serve warm or at room temperature.

Serves: 6

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2 cups rolled oats
1 cup ready to eat cereal flakes (bran)*
1 cup whole wheat flour
1 Tbsp baking powder
1 ½ cups carrots, shredded
½ cup raisins, unsweetened
1 ½ tsp ground cinnamon
1 cup water
½ cup instant nonfat dry milk
¼ cup honey
2 egg whites
2 Tbsp canola oil (vegetable)

• Optional

Preheat oven 350°F

Combine oats, cereal flakes, flour and baking powder.
Stir in carrots, raisins and cinnamon.
In another bowl whisk dry milk and water until smooth.
Add honey, egg whites and oil to milk mixture.
Pour over dry ingredients.
Mix until just combined; do not over mix.
Let stand 10 minutes.
Non-stick spray 9 x 13 inch pan.
Pour in the batter and bake 25-35 minutes.
Let cool for 2 hours, and then cut into bars.


Serves: 10

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Holiday shaped marshmallows (of your choice)

4 paper or Styrofoam plate

1 bottle of low-fat Whip Cream

Take the bottle of Whip Cream and cover your paper/Styrofoam plate completely place your marshmallows (of your choice) and decorate your plate with the marshmallows

Serves: 4 people

- Reams Family, Mt.Vernon, KY
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6 bananas, soft
½ cup canola or olive oil
1 egg
2 egg whites
½ cup skim milk
¼ cup sugar
2 cups all-purpose flour
1 cup whole wheat flour
1 tsp baking soda
1 tsp baking powder
1 cup blueberries (optional)
1 cup dried fruit (optional)
2 tsp cinnamon sprinkled on the top (optional)

Preheat oven to 375°F.

Prepare muffin tins (line with muffin papers or spray with pan spray).
Mash bananas. Mix with canola oil, egg and egg whites, milk and sugar, set aside.
In a separate bowl, combine flours, baking soda, and baking powder.
Add dry ingredients to banana mixture. Mix gently to combine.
Scoop batter into prepared muffin tins.
Bake for 16 to 18 minutes.
Cool for five minutes in muffin tins and then remove from tins and cool on a wire rack.

Serves: 24

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¾ cup whole-wheat flour
½ cup unbleached all-purpose flour
2 Tbsp sugar
1 tsp baking powder
¼ tsp salt
½ cup pecans (halved) or walnuts
¼ cup golden raisins
1 large egg
2 egg whites
1 tsp vanilla extract

Preheat oven 350°F

Whisk together flours, sugar, baking powder, and salt; stir in pecans and raisins.
In a small bowl, whisk egg, egg whites and vanilla. Add to flour mixture, stir just until combined.
Lightly flour the surface of your work space, with flour on both hands pat the dough into a small loaf, about 1 inch thick, transfer to a non-stick sprayed baking sheet.
Bake until risen and firm, about 20-25 minutes.
Cool completely on sheet.
Reduce oven temperature to 300°F.
Place loaf on cutting board, and using a serrated knife, cut diagonally into thick slices (24 pieces).
Place slices in a single layer on cookie sheet.
Bake, turning once, until dried, about 25-30 minutes.

Serves: 24

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1 grapefruit or one orange (peeled)
1 banana (peeled)
1 kiwi fruit
1 Tbsp of each blueberries, blackberries, or strawberries
4 Tbsp plain, fat-free yogurt
1 cup ice cubes

Mix all ingredients in a Vita Mix or blender on high speed for 3-4 minutes.

Serves: Two people

- Chris Nance Family, New Albany, IN
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¼ cup honey
1 Tbsp butter
1/3 cup brown sugar, unpacked
1 tsp almond extract or vanilla extract
2 ½ cups old-fashioned oats
1 cup sunflower seeds, seeded
1 cup almonds
½ cup flax seeds
1 cup bran cereal
¾ cup golden raisins
½ cup dried cranberries or blueberries or plums

Preheat oven 300°F

In a sauce pan, mix honey, butter and sugar. Bring to a boil and add almond extract.
In a bowl mix oats, sunflower seeds, almonds, bran cereal, raisins and dried berries. Add the butter mixture.
Smooth granola mixture evenly into a 9x13 inch pan (coat with non-stick spray).
Bake for 25 minutes.

Cool and cut into pieces.

Serves: 24

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1 ½ cups whole-wheat flour
¾ cups light brown sugar
1 tsp baking powder
½ tsp baking soda
¼ tsp cinnamon
¼ tsp grated nutmeg
¼ tsp ground cloves
1 whole egg
1 egg white
3 Tbsp olive oil or canola
1 ¼ cups grated zucchini, tightly packed
1 Tbsp vanilla extract
¾ cup crushed canned pineapple, drained, (w/o added sugar)
1 cup dried cranberries
nonstick cooking spray


Preheat the oven to 350°F.

Spray a 9" loaf pan with non-stick cooking spray or use 3 smaller pans.
Sift the flour, sugar, baking powder, baking soda, cinnamon, nutmeg, and cloves together. Set aside.
In a large bowl, combine the egg, egg white, oil, zucchini, vanilla, cranberries and pineapple and mix well.
Add the flour mixture to the zucchini mixture and stir gently just until combined. Do not overmix. Pour the batter into the prepared pan. Place on the center rack of the preheated oven and bake 50 to 60 minutes. Bake until a toothpick inserted into the center of a loaf comes out dry. Cool on a rack.


Serves: 12

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