Harvest Oatmeal

Not a pretty pic, but very tasty!

1/2 zucchini, shredded
1/2 cup baby carrots, shredded
1/2 apple, shredded
1/2 cup Multi Grain Hot Cereal
1 cup Water
1 tbsp Ideal Brown Sugar Substitute
1/2 tsp pumpkin pie spice
1 tbsp chopped pecans

Combine everything but the pecans in a sauce pan. Heat over medium high heat until most of the liquid is absorbed stirring occasionally. Top with chopped pecans.

Makes 1 serving = 4 points plus

Overnight Peanut Butter, Banana, & Apple Cold Oatmeal

1/2 cup Country Choice Multigrain Hot Cereal

1 Trader Joe's Honey Greek Style Nonfat Yogurt
1 banana, mashed

1 apple, chopped

2 tablespoons PB2

1/4 tsp cinnamon

Combine above ingredients in a cereal bowl. Refrigerate overnight. Eat cold in the morning.

Makes 1 serving = 7 points plus

Use a Fiber 1 yogurt to change it from 7 points plus to 5 points plus

Apple Pie Bread

1 loaf frozen bread dough

1 tsp sugar

1 egg, beaten

2 cups apple pie filling

Let dough rise according to package directions.

Roll dough into a rectangle. Brush egg on dough (save a little).

Evenly spread apple pie filling over bread leaving a 1-1/2 inch border.

Fold in sides about one inch.

Roll dough into a loaf shape.

Put back in loaf pan.

Brush remaining egg on top. Sprinkle sugar on top of loaf.

Bake according to bread dough package directions.

Butternut Squash Apple Bread

Recipe adapted from Very Best Baking
3 cups all-purpose flour
2 teaspoons ground cinnamon
2 teaspoons baking soda
1 1/2 teaspoons salt
1-1/2 cups granulated sugar
1-1/2 cups Splenda
2 cups butternut squash puree
1 cup Egg Beaters
1/2 cup vegetable oil
1/2 cup applesauce
1/2 cup water
1 large apple, peeled,cored, and diced

Preheat oven to 350° F. Grease and flour two 9 x 5-inch loaf pans.

Combine flour, cinnamon, baking soda and salt in large bowl. Combine sugar, Splenda, butternut squash puree, egg beaters, vegetable oil, applesauce and water in large mixer bowl; beat until just blended. Add butternut squash mixture to flour mixture; stir just until moistened. Fold in apples. Spoon batter into prepared loaf pans.

Bake for 65 to 70 minutes or until wooden pick inserted in center comes out clean. Cool in pans on wire racks for 10 minutes; remove to wire racks to cool completely.

I made this in mini loaf pans and a pumpkin muffin pan. The muffins were done in about 25-30 minutes. The mini loaves too about 35-40.

Overnight Honey Apple Zucchini Steel Cut Oatmeal

1/4 cup steel cut oatmeal
1/3 cup unsweetened applesauce

1 zucchini, shredded

1 tsp honey
3/4 cup water

1/2 tsp cinnamon
1/2 tsp nutmeg

Combine above ingredients in a bowl that will sit in your slow cooker with the lid on. Place bowl in slow cooker. Fill slow cooker with water almost to the top of the bowl. Cook on low 7-8 hours.

Makes 1 serving = 3 points

Apple Bread

3 cups all-purpose flour

2 teaspoons cinnamon
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 cup applesauce
1 cup sugar

1 cup brown sugar

1/2 cup Egg Beaters
1/2 teaspoon vanilla
2 apples, peeled & chopped

Preheat oven to 350. Spray two loaf pans or line with loaf liners.

Combine flour, cinnamon, baking soda, baking powder, & salt in a bowl. Set aside.

Combine remaining ingredients in a mixing bowl; mix on medium speed. Reduce speed to low and slowly add in flour mixture. Mix just until combined.

Divide batter among loaf pans.

Bake for 40-45 minutes or until a toothpick inserted in the center comes out clean.

Caramel Apple Puff Dumplings

Recipe adapted from pg 154 in the Apple Cookbook by Olwen Woodier
1 sheet frozen puff pastry
4 medium apples, cored & peeled
1 tbsp Splenda Blend Brown Sugar
2 teaspoons cinnamon, divided
2 tbsp Egg Beaters
1/2 tsp water
1 tsp sugar
1/2 cup prepared caramel sundae topping
1/3 toasted chopped pecan halves

Thaw and unfold the pastry as the package directs.

Preheat oven to 400. Spray a 9 x 13 inch dish with cooking spray.

Roll the pastry into a 16 inch square. Cut into 4 equal squares.

Place one apple in the center of each pastry square. Combine Splenda blend brown sugar and 1 tsp cinnamon. Spoon mixture into apples.

Combine the egg beaters and water in a small bowl. Brush edges of puff pastry dough. Bring the pastry up around the apple, pinch edges together to form a seal.

Place dumplings in pan.

Combine remaining tsp of cinnamon and sugar in a bowl. Brush apples with remaining egg mixture. Sprinkle with cinnamon sugar.

Bake for 35 minutes or until golden brown.

For the sauce, combine the caramel and pecans in a small bowl. Microwave for 30 seconds on high heat.

Place dumplings in bowls. Drizzle sauce on top.

Garden Harvest Mini Bundts

Recipe adapted from Cooking Light April 2009

1 cup flour
3/4 cup sugar
2 teaspoons ground cinnamon
1 teaspoon baking soda
1/4 teaspoon salt
1 apple, grated

1/2 cup baby carrots, grated

1 small zucchini, grated

1/4 cup canola oil
1/4 cup nonfat milk
2 large eggs

Preheat oven to 350°. Spray wells of a mini bundt pan with cooking spray.

Combine flour, sugar, cinnamon, baking soda, and salt in a large bowl, stirring with a whisk. Add apple, carrot, and zucchini to flour mixture; toss well. Combine canola oil, milk, and eggs in a

small bowl, stirring with a whisk. Add egg mixture to flour mixture, stirring just until combined.

Spoon batter evenly into mini bundts.

Bake for 22-25 or until a wooden pick inserted in the center comes out clean. Cool 5 minutes in pan on a wire rack; remove cake from pan. Cool completely on wire rack before slicing.

Caramel Pear Apple Baked Oatmeal

I was in the Fresh Market yesterday and saw this pear apple. I have never seen one of these before. I was very intrigued. It tasted a lot more like a pear than an apple. It was super sweet!

1 Pear Apple, cored and diced

1/2 cup multi grain oatmeal

1/2 cup unsweetened vanilla almond milk

1/2 tsp cinnamon

1/8 tsp nutmeg

1 tbsp fat free caramel

Preheat oven to 400.

Spray a small baking dish with cooking spray. Combine pear apple, oatmeal, milk, cinnamon, and nutmeg in baking dish. Drizzle with caramel.

Bake for 30 minutes.

Makes 1 serving = 4 points

Baked Apple Dumplings

1 apple, cored & sliced
1 can reduced fat crescent rolls
cinnamon-sugar grinder
2 tablespoons Brummel & Brown Spread
1 teaspoon Splenda blend brown sugar, packed

Preheat oven to 375.

Spray a casserole dish with cooking spray.

Separate crescent dough into triangles. Grind cinnamon-sugar over dough triangles. Place an apple piece on each triangle. Wrap dough around apple; seal edges.

Place butter and brown sugar in a small ramekin. Heat for 45 seconds. Stir mixture. Brush over dough.

Bake for 30 minutes or until golden brown.

1 apple dumpling = 2.5 points

Baked Apple Doughnuts

3 cups flour
1 cup brown sugar
1 tbsp baking powder
1 tsp salt
1 tsp nutmeg
1 stick butter, softened
2 eggs
1 cup milk
4 apples (peeled, cored, & diced)

Topping:
spray butter
1 cup Sugar
2 teaspoons cinnamon

Preheat oven to 350. Spray a mini muffin pan (doughnut holes) or mini bundt (fill 1/2 full so it stays the shape of a doughnut) with cooking spray.

Combine flour, brown sugar, baking powder, salt, and nutmeg. Set aside.

Combine butter, eggs, & milk. Mix until well combined. Slowly add in dry ingredients until well mixed. Fold in apples.

Bake for 20-25 minutes or until a toothpick inserted in the middle comes out clean.

While baking combine sugar and cinnamon in a shallow bowl. When you remove the doughnuts from the oven spray them with spray butter and roll them in the cinnamon sugar.

Pumpkin Apple Muffins

2 1/2 cups all-purpose flour
1 cup sugar
1 cup brown sugar
1 tablespoon pumpkin pie spice
1 teaspoon baking soda
1/2 teaspoon salt
2 eggs
1 cup canned pumpkin
1/2 cup applesauce
2 apples (peeled, cored, and chopped)

Preheat oven to 350. Spray a muffin pan with cooking spray

Combine flour, sugars, pumpkin pie spice, baking soda, and salt in a bowl. Set aside.

Combine eggs, pumpkin, applesauce, and apples. Slowly add in flour mixture. Mix until well combined.

Spoon evenly into muffin pan.

Bake 35 minutes or until a toothpick inserted in the middle comes out clean.

Apple Pie Filling

Recipe from Lyle Turner
10 cups water
4 cups sugar
2 cups brown sugar
1 cup corn starch
1 tbsp nutmeg
1-1/2 tbsp cinnamon
1 tsp salt
1/2 cup lemon juice
2 tbsp vanilla

Blend first 7 ingredients. Bring to a boil on medium.

While syrup is cooking peel, core, and slice enough apples to fill 6 quart jars.

Add lemon juice and vanilla to syrup once it is boiling. Ladle syrup in jars over apples.

Process in hot water bath for 20 minutes.

Crockpot Apple Butter

Apples
1 cup water
2-1/2 cups Slenda Blend Sugar
1 tbsp cinnamon
1 tsp cloves
1 tsp all spice

Peel, core, dice apples to fill crockpot. Stir in remaining ingredients.

Cook on Low 8 hours. Remove lid continue to cook 2 hours or until apple butter has reduced to desired thickness.

Ladle into canning jars and process.

Crock Pot Apple Crisp

Recipe from That's My Home
8 apples, peeled and sliced

1 ¼ tsp. ground cinnamon

¼ tsp. allspice¼ tsp. nutmeg

¾ cup milk

2 tbsp. butter, softened

¾ cup sugar

2 eggs

2 tsp. vanilla

1 ½ cups Bisquick, divided

1/3 cup brown sugar

3 tbsp. butter, cold

Toss apples in large bowl with cinnamon, allspice, and nutmeg. Place apple mixture in lightly greased slow cooker.

Combine milk, softened butter, sugar, eggs, vanilla, and ½ cup of the Bisquick. Spoon over apples.

Combine the remaining Bisquick with the brown sugar. Cut cold butter into Bisquick mixture until crumbly. Sprinkle this mixture on top.

Cover and cook on low 6 to 7 hours or until apples are soft.

Caramelized Apple Grain Waffles

Adapted from Good Things Catered1/3 c. sugar
1 Tbsp unsalted butter
1 tsp vanilla bean paste
2 apples - peeled, cored, and diced
1 c. all-purpose flour
1/2 c. whole wheat flour
1/8 c. wheat germ
1/8 c. golden flax seed, finely ground
1 Tbsp baking powder
1 tsp ground cinnamon
1/4 tsp nutmeg
1/2 tsp salt
2 large eggs, well beaten
2/3 c. applesauce
1 1/2 c. milk

In medium saucepan over medium-low heat, cook sugar until it begins to melt. Reduce to simmer and cook until syrup turns pale amber color. Swirl in butter and vanilla and stir to dissolve any clumps of sugar. Add apples to the pan and stir to coat. Cover pan and cook on low heat about 5 minutes or until apples are soft. Uncover and continue cooking until syrup is slightly thick. Set aside and let apples cool.

In a large bowl whisk together dry ingredients. Add in eggs, applesauce, and milk; gently whisk. (The batter should have a pebbled look, similar to muffin batter) Fold in cooled apple mixture gently.

Spoon 1/2 c. of batter (or the amt recommended by waffle iron manufacturer) on hot iron. Bake until golden brown.

Apple Bread Pudding

7 cups soft bread cubes
4 cups apples, peeled and chopped
1 cup brown sugar
2-1/2 cups milk
1/2 cup margarine
1-1/2 teaspoon ground cinnamon
1 teaspoon vanilla extract
3 eggs, beaten

Preheat oven to 350. Spray a 9x13 inch baking dish with cooking spray.

In a large bowl, combine bread, and apples. In a small saucepan over medium heat, combine 1 cup brown sugar, 2-1/2 cups milk, and 1/3 cup margarine. Cook and stir until margarine is melted. Pour over bread mixture in bowl.

In a small bowl, whisk together cinnamon, vanilla, and eggs. Pour over bread mixture; stir.

Spread bread mixture evenly in pan.

Bake in preheated oven 40 to 50 minutes, or until center is set and apples are tender.

Graham Cracker Mixed Fruit Crisp

Recipe adapted from Remax mailing


4 cups fruit (I used 1-1/2 cups peaches, 1-1/2 cups blueberries, 1 cup apple)
1 cup Splenda Blend Sugar
6 teaspoons cornstarch


Topping:
1 cup flour
1/4 cup Splenda Blend Sugar
1/4 cup Splenda Blend Brown Sugar
1/2 cup pecans
1-1/2 cups graham crackers
1/4 teaspoon salt
1/2 cup butter, cubed


Preheat oven to 350.


Combine fruit, sugar, and cornstarch. Pour into 9 x 9 baking dish.


Combine topping ingredients, except butter, in food processor. Pulse until well combined. Add butter using a pastry blender or fork until topping is lumpy. Put topping evenly over fruit.


Bake at 350 for 30-35 minutes.

Caramel Apple Crepe Cups

2 Crepes

1 can apple pie filling

1 cup caramel bits

Whip Cream

Cinnamon Sugar

Preheat oven to 325.

Turn two juice glasses upside down on a baking sheet. Spray the glasses with cooking spray. Place crepes over the cups evenly. Press sides gently against glass. Spray crepes lightly with cooking spray.

Bake 6-8 minutes, until browned. Carefully remove crepe cups from glass. Cool on wire rack while preparing filling.

In a small sauce pan combine apple pie filling and caramel bits. Heat over medium heat, stirring occasionally until caramel melts.

Spoon filling into crepe cups. Top with whip cream and cinnamon sugar.

Serve immediately.

Cinnamon Apple Bread Pudding

1/2 loaf cinnamon swirl bread, cut into 1 inch chunks

1 large apple, peeled & diced

1/3 cup All Whites (2 eggs)

12 ounce can fat free evaporated milk

1/3 cup packed Splenda brown sugar blend

1 tablespoon vanilla

vanilla ice cream

Spray a 8-inch square baking dish with cooking spray.

Combine bread pieces and apple chunks; spread into bottom of dish.

Whisk eggs in a mixing bowl until foamy. Add evaporated milk, brown sugar, and vanilla; whisk until sugar dissolves.Pour mixture over bread. Push down bread with the back of a spoon to make sure all of it is soaked with the egg mixture.

Cover and refrigerate at least 1 hour.

Bake at 350 degrees 35 -40 minutes or until puffed and set in center.