Ginger Raisin Biscotti

Ingredients:

2 Eggs

3/4 cup Sugar

1/4 cup Molasses

1 tsp Vanila Extract

2 1/4 cup Flour

1/2 Tsp Ground Cinnamon

1/2 Tsp Baking Soda

1/4 Tsp Salt

3/4 cup Raisins

3 Tbsp Crystalized Ginger (chopped)

Directions:

Preheat oven to 350F degrees. Line two 9x4-inch baking sheets with parchment paper and set aside. Measure flour, cinnamon, baking soda and salt into a small mixing bowl and stir together well; set aside. In a medium bowl, beat eggs, sugar, molasses and vanilla together until smooth. Add to dry ingredients, a little at a time, and mix together until stiff dough. Stir in raisins and ginger. Turn onto lightly floured surface and divide in half. Shape into balls and place each piece on a prepared baking sheet. Flatten to form rectangle about 1/2-inch thick. Bake 30 minutes at 350F degrees; cool slightly. Cut into 1/2-inch slices with serrated knife and arrange cut sides down on baking sheet. Reduce heat to 200F degrees and bake for 15 minutes; turn and bake for 15 minutes more. Cool completely.

www.loveyourraisins.com

Microwave Egg Scramble

Ingredients:

2 Eggs

2 Tbsp Milk

2 Tbsp Shredded Cheddar Cheese

Salt and Pepper

Directions:

Coat microwavable mug with cooking spray. Add eggs and milk; beat until blended. Microwave on high 45 seconds; stir. Microwave until eggs are almost set, 30-45 seconds longer. Top with cheese; season with salt and pepper.

Chocolate Chip Coffee Muffins

Ingredients:

2/3 cup Whole Milk

5 Tbsp Butter (melted)

3 Tbsp Instant Coffee Granules

1 1/2 Tsp Vanilla Extract

1 Large Egg (lightly beaten)

2 cups All-Purpose Flour

2/3 cup Sugar

1/2 cup Semisweet Chocolate Chips

2 Tsp Baking Powder

1/4 Tsp Salt

Cooking Spray

Directions:

Prehear Oven to 400 degrees. Combine first 5 ingredients. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 4 ingredients (through salt) in a large bowl; stir well with a whisk. Make a well in the center of the flour mixture. Add milk mixture to flour mixture; stir just until moist. Spoon batter into 12 muffin cups coated with cooking spray. Bake at 400 degrees for 18 minutes or until done. Remove muffins from pan immediately; place on a wire rack to cool.

Recipe from Cooking Light Magazine

Post Shredded Wheat Apple Crisp

Ingredients:

5 cups peeled Apple Slices

1 1/2 cup firmly packed Light Brown Sugar, divided

1 tbsp. Lemon Juice

1 tbsp. Tapioca

1/4 tsp. Ground Cinnamon

1-1/2 cups Post Original Shredded Wheat Spoon Size Cereal, finely crushed

1/4 cup (1/2 stick) Margarin, melted

Directions:

Preheat oven at 350 degrees. Mix Apples, 1/4 cup of the sugar, lemon juice, tapioca and cinnamon in a large bowl, and let stand 10 minutes. Stir crushed cereal, remaining 1/4 cup of sugar and margarine in medium bowl until well blended. Spread apple mixture in ungreased 1-1/2 quart baking dish, and sprinkle cereal topping evenly. Bake at 350 degrees for 45 minutes or until topping is browned and apples are tender when pierced with a fork.

Good Housekeeping Magazine

Baked Berry Oatmeal

Ingredients:
2 ½ Cups Regular Rolled Oats
½ Cup Steel- Cut Oats
2 Tsp. Baking Powder
½ Tsp. Salt
½ Tsp. Ground Cinnamon
2 Cups Milk
1 Egg, Beaten
1/3 Cup Applesauce
¼ Cup Cooking Oil
¼ Cup Honey
¼ Cup Packed Brown Sugar
2 Cups Fresh or Frozen Strawberries

Directions:
Preheat oven to 400 degrees F. in a large bowl stir together rolled oats, steel cut oats, baking powder, salt and cinnamon; set aside. In a medium bowl combine milk, egg, applesauce, oil, honey, and brown sugar; add to oat mixture and stir until combined. Pour into greased 2 quart soufflé or casserole dish. Bake uncovered 20 minutes. Remove from oven, stir mixture and fold in berries. Bake uncovered for 20 additional minutes or until lightly browned. Spoon into bowls. Serve with yogurt and pour warmed strawberry jam of the top if desired.

The Fresh Market Recipes

Easy Granola

Ingredients:
4 Cups Old- Fashioned Rolled Oats (Not Quick Cooking)
1 Cup Sliced Almonds
½ Cup Shredded Coconut (Preferably Unsweetened)
¼ Cup Unsalted Pepitas (Hulled Pumpkin Seeds) or Shelled Sunflower Seeds
½ Cup Pure Maple Syrup
2 Tbsp. Canola Oil
½ Tsp. Kosher Salt
1 Cup Dried Fruit (Such as Cherries, Cranberries, Raisins, or Currants)

Directions:
Heat oven to 350 degrees F. On a rimmed baking sheet, toss the oats, almonds, coconut, and Pepitas with the maple syrup, oil and salt. Bake, tossing once, until golden and crisp, 25 to 30 minutes. Add the dried fruit and toss to combine. Let cool. The granola will keep in an airtight container in a cool, dry place for up to 3 weeks.

Real Simple Magazine

Granola Bars

Ingredients:
8 Oz. Old- Fashioned Rolled Oats, About 2 Cups
1 ½ Oz. Raw Sunflower Seeds, Hulled, about ½ Cups
¼ Cup Pecans
3 Oz. Sliced Almonds, About 1 Cup
¼ Cup Wheat Germ
6 Oz. Honey, About ½ Cup
1 ¾ Oz. Dark Brown Sugar, About ¼ Cup
1 Oz. Unsalted Butter, Plus Extra for Pan
2 Tsp. Vanilla Extract
½ Tsp. Kosher Salt
1 Tsp. Cinnamon
¼ Tsp. Nutmeg
6 ½ Oz. Chopped Dried Fruit (Apricot, Pineapple, and Cranberries)

Directions:
Butter a 9x9 inch glass baking dish and set aside. Preheat oven to 350 degrees F. Spread the oats, sunflower seeds, pecans, almonds, and wheat germ onto a half- sheet pan. Place in the oven and toast for 5 minutes, stirring occasionally. In the meantime, combine honey, brown sugar, butter, vanilla, salt, cinnamon, and nutmeg in a saucepan and place over medium heat, stirring occasionally. Cook until brown sugar has completely dissolved. Once the oat mixture is done, remove from the oven and reduce heat to 300 degrees F. in a large bowl immediately add oat mixture, liquid mixture, and dried fruit; stir to combine. Turn mixture onto the dish and place in oven to bake for 25 minutes. Remove from the oven and allow to cool completely. Cut into squares and store in an airtight container for up to 2 weeks.

The Fresh Market Recipes

Blueberry Almond Bars

Ingredients:
1 Cup Silken Tofu (Soft)
¼ Cup Expeller Pressed in Canola Oil
1 Cup Honey
½ Cup Evaporated Cane Juice Crystals
¾ Cup Plain Organic Soy Milk
1 Tbsp Pure Vanilla Extract
1 Tsp Pure Almond Extract (Optional)
1 Large Organic Whole Egg
2 Large Organic Egg Whites
1 Cup Kashi Heart to Heart Blueberry and Oat Flakes Cereal
1 Cup Kashi Go Lean Crunch! Honey Almond Flax Cereal
1 Cup Whole Wheat Flour
2 Tsp Baking Powder
¼ Tsp Salt (Optional)
½ Cup Dried Organic Blueberries
Toppings
½ Cup Sliced Almonds
½ Cup Kashi Heart to Heart Blueberry and Oat Flakes Cereal
½ Cup Kashi Go Lean Crunch! Honey Almond Flax Cereal

Directions:

Preheat oven to 350 degrees F. In a large mixing bowl, with an electric mixture, mix first nine ingredients until well creamed. Ina medium mixing bowl, combine the next six ingredients. Crush cereal into smaller pieces and mix well. Add dry ingredients to wet ingredients and mix until moist throughout. Empty mixture into a lightly oiled 9” by 13” pan and spread evenly across the bottom. Sprinkle topping evenly across the top. Bake for 20- 25 minutes or until a toothpick comes out dry. Cut into squares and enjoy. Store in airtight container.

http://www.kashi.com/

Veggie Frittata

Ingredients:
1 Lb. Red Potatoes (Cut into ½ Inch Chucks)
2 Tsp Olive Oil
1 Red Pepper (Chopped)
10 Oz Baby Spinach
2 Cloves Garlic (Crushed with Press)
6 Large Eggs
2 Large Egg Whites
1 Medium Yellow Squash (Shredded)
1 ½ Oz. Fontina Cheese (Shredded)

Directions:
Arrange oven rack 6 inches from heat source; preheat broiler. Place potatoes in microwave- safe large bowl; cover with vented plastic wrap. Microwave on high for 6 minutes or until potatoes are fork- tender. In a 12 inch non- stick skillet, heat 1 teaspoon oil on medium 1 minute. Add pepper; cook 5 minutes or until tender, stirring. Add to bowl with potatoes. Add spinach and garlic to skillet; cook 4 minutes or until moisture has evaporated, stirring. Add to same bowl. In another large bowl, whisk eggs, egg whites, and ¼ tsp. salt until blended. Stir in squash and vegetable mixture until well mixed. Wipe out skillet. Heat remaining oil on medium 1 minute; add egg mixture. Cover; cook 5 minutes or until edges are just set. Top with Fontina and wrap handle with heavy- duty foil. Broil 4 minutes or until golden brown.

http://www.goodhousekeeping.com/

Veggie Omelet

Ingredients:

1 Spray Mist of Canola Oil

4 Medium-Sized Eggs

¼ Medium-Sized Red or Green Bell Pepper (Chopped)

¼ Small Onion (Chopped)

1 Small Tomato (Chopped)

¼ Cup of Fresh Milk (Try Skim)

Seasonings (Spices like Curry, Thyme, Basil)

Salt and Pepper to Taste

Directions:

Crack eggs and place in bowl. Add milk and whisk briskly. Set aside. Spray medium pan with Spray Canola Oil. Turn pan on medium heat. Add chopped tomatoes, peppers, onions and spices/seasonings and stir until soft (or well done). Do not allow ingredients to brown – lower heat if necessary. Spray the vegetable with Canola Oil again. Carefully pour in beaten eggs, making sure it covers the entire pan. Allow to fry a bit before flipping it over carefully, so the other side can get browned a little. Fold the omelet in half. Note: If you wish to make this scrambled, simply ‘whisk’ the eggs in the pan as it fries. Garnish with fresh parsley or basil leaves.

ediets.com

Multi-Grain Waffles

Ingredients:
2 Cups Buttermilk
1/2 Cup Old-Fashioned Rolled Oats
2/3 Cup Whole-Wheat Flour
2/3 Cup All-Purpose Flour
1/4 Cup Toasted Wheat Germ, or Cornmeal
1 1/2 Tsp Baking Powder
1/2 Tsp Baking Soda
1/4 Tsp Salt
1 Tsp Ground Cinnamon
2 Large Eggs (Lightly Beaten)
1/4 Cup Packed Brown Sugar
1 Tbsp Canola Oil
2 Tbsp Vanilla Extract

Directions:
Mix buttermilk and oats in a medium bowl; let stand for 15 minutes. Whisk whole-wheat flour, all-purpose flour, wheat germ (or cornmeal), baking powder, baking soda, salt and cinnamon in a large bowl. Stir eggs, sugar, oil and vanilla into the oat mixture. Add the wet ingredients to the dry ingredients; mix with a rubber spatula just until moistened. Coat a waffle iron with cooking spray and preheat. Spoon in enough batter to cover three-fourths of the surface (about 2/3 cup for an 8-by-8-inch waffle iron). Cook until waffles are crisp and golden brown, 4 to 5 minutes. Repeat with remaining batter.

Tip: MAKE AHEAD TIP: Wrap any leftovers individually in plastic wrap and refrigerate for up to 2 days or freeze for up to 1 month. Reheat in a toaster or toaster oven.

http://www.fitnessmagazine.com/

Healthier Trail Mix

Ingredients:

1 oz. Pretzels (Hard, Whole Wheat, Unsalted)

1 Tbsp. Walnuts

1 1/3 Tbsp. Sliced Almonds

1 1/2 Tbsp. Raisins

Instructions:

Combine pretzels, raisins, walnuts and almonds. Serve.

http://www.healthnews.ediets.com/

Banana Pancakes

Ingredients:

1 cup Whole Wheat Flour

1 Tbsp White Sugar

2 tsp Baking Powder

1 pinch Nutmeg

2 pinches Cinnamon

1/4 tsp Salt

1 Egg (Beaten)

1 cup Lowfat Milk

2 tsp Vegetable Oil

1/2 tsp Vanilla Extract

2 Ripe Bananas (mashed)

Sliced Strawberries and Banana (optional)

Directions:

Combine flour, white sugar, baking powder, nutmeg, cinnamon and salt. In a seperate bowl, mix together egg, milk, vegetable oil, vanilla and bananas. Stir flour mixture into banana mixture (batter will be slightly lumpy). Heat a lightly oiled griddle of non stick frying pan over medium-high heat. Scoop about 1/4 of batter onto the griddle for each pancake. Cook pancakes until they are golden brown on both sides. Top with sliced strawberries and bananas if desired. Serve hot.

Spinach and Cheese Omelet

Ingredients:

2 Large Eggs
1 Tbsp Butter
1 cup Coarsely Chopped Spinach
1/3 cup Chopped Tomatoes
1/8 tspSsalt
1/3 cup (1-1/2 oz.) Shredded Swiss Cheese
1/8 tsp Pepper

Directions:

Whisk eggs and 2 Tbsp water in a bowl until blended. Melt butter in an 8-inch nonstick skillet over medium heat; add spinach and tomatoes, and saute 1 minute or until spinach is wilted. Add salt and egg mixture to skillet. As egg mixture starts to cook, gently lift edges of omelet with a spatula, and tilt pan so uncooked egg mixture flows underneath, cooking until almost set (about 1 minute). Cover skillet, and cook 1 minute. Sprinkle omelet with cheese and pepper. Fold omelet in half, allowing cheese to melt. Slide cooked omelet onto a serving plate, and season with salt to taste.

www.southernliving.com

Blueberry Crumb Cake

Ingredients:

Topping

1/2 cup Sugar

1 tsp Cinnamon

2 Tbsp Unsalted Butter (melted and cooled)

2 Tbsp Canola Oil

3/4 cup All-Purpose Flour

Cake

1 1/4 cups All-Purpose Flour

1 1/2 tsp Baking Powder

1/2 tsp Baking Soda

1/2 tsp Salt

3 Tbsp Nonfat Sour Cream

3 Tbsp Unsalted Butter (at room temp)

3/4 cup Sugar

2 Large Eggs plus 1 Large Egg White

1 tsp Vanilla

1/2 cup Plain Lowfat Yogurt

1 cup Frozen Blueberries

Directions:

Make topping: Combine all ingredients in a bowl. Use fingertips to blend until mixture resembles large peas. Refrigerate. Preheat oven to 350 degrees F. Coat 9-inch round cake pan with cooking spray. Cut a 9 inch circle of parchment; plan in pan. Mist with cooking spray. Make cake: In a small bowl, combine flour, baking powder, baking soda and salt. In a seperate bowl, beat sour cream, butter and sugar until light and fluffy. Add eggs and egg white. Beat until frothy, about 3 minutes. Blend in vanilla and yogurt until smooth. Stir in flour mixture until just combined. Fold in berries. Spread batter evenly in pan. Sprinkle with topping. Bake cake until a toothpick inserted into center comes out clean, 50-55 minutes. Cool on a wire rack for 15 minutes before turning out of pan. Peel off parchment and turn cake right-side up on rack to cool.

http://www.allyou.com/

Morning Glory Muffins

Ingredients:

1 1/4 cups All-Purpose Flour

1 tsp Baking Powder

1/2 tsp Baking Soda

1/2 tsp Salt

1/2 tsp Ground Cinnamon

1 cup Old Fashion Quick Oats (uncooked)

1/2 cup Nonfat Skim Milk

1/4 cup Applesauce (unsweetened)

1/4 cup Packed Brown Sugar

1/4 cup Light Molasses

1 Tbsp Canola Oil

1 Large Egg

3 Carrots (shredded- about 1.5 cups)

1/2 cup Prunes (chopped)

Directions:

Preheat oven to 400 degrees. Grease 12 standard muffin-pan cups or line cups with fluted paper liners. In a large bowl, whisk together flour, baking powder, baking soda, salt and cinnamon; stir in oats. In medium bowl, with fork, mix milk, applesauce, brown sugar, molasses, oil and egg until blended; stir in carrots and prunes. Add applesauce mixture to flour mixture; stir just until flour is moistened (batter will be lumpy). Spoon batter into prepared muffin-pan cups (muffin cups will be full). Bake 23-25 minutes or until toothpick inserted in center of muffin comes out clean. Immediately remove muffins from pan. Serve warm, or cool on wire rack to serve later.

www. goodhousekeeping.com

photo: Donna Torre

Whole Wheat Banana Muffins

Ingredients:

1 1/2 cups Whole Wheat Flour

1/2 cup All-Purpose Flour

1 1/2 tsp Baking Powder

1/4 tsp Cinnamon

1/4 tsp Salt

3 Large Ripe Bananas (mashed)

2 Large Eggs (lightly beaten)

3/4 cup Packed Light Brown Sugar

1/3 Cup 2% Milk

3 Tbsp Unsalted Butter (melted and cooled)

1 tsp Vanilla Extract

12 Dried Banana Chips (optional)

Directions:

Preheat oven to 375 degrees, must a standard 12-cup muffin tin with cooking spray or line with paper or foil liners. In a large bowl, combine both types of flour with baking powder, cinnamon or salt. In a seperate bowl, mix bananas with eggs, sugar, milk, butter and vanilla. Whisk until smooth. Fold banana mixture into flour mixture just until combined and batter forms; do not oevermix. Spoon batter into muffin cups; place one banana chip on top of each one, if desired. Baked until a toothpick inserted into center of a muffin comes out clean, 18-20 minutes. Let cool in pan then turn out onto a rack and cool completly.

http://www.allyou.com/

Morning Parfait

Ingredients:

1/4 cup Raisins

1 tsp Finely Shredded Orange Peel (set aside)

2 Tbsp Orange Juice

1 tsp Vanilla

1/2 of 8oz package Reduced Fat Cream Cheese (softened)

1 Tbsp Sugar

2 cups Fresh Raspberries, Blueberries, Sliced Strawberries, and Cut-up Peaches

1/2 cup Lowfat Granola

Honey (optional)

Directions:

In small microwave safe bowl, combine raisins and orange juice. Cover and microwave on high for 30-45 seconds; let stand 1 minute to plump raisins. Stir in vanilla; set aside. In a medium bowl combine cream cheese and sugar; beat with electric mixture on low to medium speed until smooth. Stir in raisin mixture and the 1 tsp orange peel. In 4 tall glasses layer half the cream cheese mixture, half the fruit, and half the granola. Repeat the layers. Drizzle with honey and top with additional orange peel.

http://www.bhg.com/

Lemony Scones with Dried Fruit

Ingredients:

2 cups All-Purpose Flour (consider Whole Wheat Flour)

2 tsp Baking Powder

1/2 tsp Baking Soda

1/4 tsp Salt

1/2 cup Butter (consider Smart Balance)

1 Egg (lightly beaten)

8 oz carton Light Sour Cream

1/4 cup Sugar

1 tsp Finely Shredded Lemon Peel

2/3 cup Chopped Dried Apricots

2/3 cup Chopped Prunes

*can substitute for different dried fruits

Directions:

Preheat oven to 375F. Lightly grease large baking sheet; set aside. In medium bowl stir together flour, baking powder, baking soda, and salt. Cut in butter until mixture resembles coarse crumbs. In small bowl combine egg, sour cream, sugar and lemon peel. Add egg mixture to flour mixture; stir just until moistened. Stir in dried fruit. Using large spoon, drop dough into 16-18 mounds onto prepared baking sheet. Bake for 18-20 minutes or until golden and toothpick inserted in center comes out clean. Serve warm.

http://www.bhg.com/

Praline-Apple Bread

Ingredients:
1 ½ cups Chopped Pecans, Divided
1 (8-oz.) Container Sour Cream (consider low fat)
1 cup Granulated Sugar
2 Large Eggs
1 Tbsp. Vanilla Extract
2 cups All-Purpose Flour (consider Whole Wheat Flour)
2 tsp. Baking Powder
½ tsp. Baking Soda
½ tsp. Salt
1 ½ cups finely Chopped, Peeled Granny Smith Apples (about ¾ lb.)
½ cup Butter (consider Smart Balance)
½ cup Firmly Packed Light Brown Sugar

Directions:

Preheat oven to 350º. Bake ½ cup pecans in a single layer in a shallow pan 6 to 8 minutes or until toasted and fragrant, stirring after 4 minutes. Beat sour cream and next 3 ingredients at low speed with an electric mixer 2 minutes or until blended. Stir together flour and next 3 ingredients. Add to sour cream mixture, beating just until blended. Stir in apples and ½ cup toasted pecans. Spoon batter in to a greased and floured 9x5 inch loaf pan. Sprinkle with remaining 1 cup chopped pecans; lightly press pecans into batter. Bake at 350º for 1 hour to 1 hour and 5 minutes or until a wooden pick inserted into center comes out clean, shielding with aluminum foil after 50 minutes to prevent excessive browning. Cool in pan on a wire rack 10 minutes; remove from pan to wire rack. Bring butter and brown sugar to a boil in a 1-qt. heavy saucepan over medium heat, stirring constantly; boil 1 minute. Remove from heat, and spoon over top of bread; let cool completely (about 1 hour).

http://www.southernliving.com/