Health Nut Blueberry Muffins

In 2 words: Healthy- AMAZING

1/4 cup oat bran
3/4 cup all purpose white flour
3/4 cup whole wheat flour
3/4 cup sugar
1/4 cup quick cooking oats
1/4 cup wheat germ
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1 cup Blueberries
1/2 cup pecan chips
1 banana, mashed
1 cup buttermilk
1 egg
1 Tablespoon canola oil
1 teaspoon vanilla

Preheat oven to 350 degrees.

Grease a 12 cup muffin tin or line with paper muffin cups.

In a large bowl, mix the flour, sugar, oat bran, wheat germ, baking powder, baking soda, and salt.

Gently fold in blueberries and pecans.

In a seperate bowl, combine the mashed banana, buttermilk, egg, oil and vanilla.

Mix the wet ingredients into the dry and stir until blended.

Fill muffin cups to the top with mixture.

Bake 18 minutes in the preheated oven, or until the tops of the muffins spring back when lightly touched.

Makes 12 muffins

Cherry Cola Brownies

1 box Betty Crocker Original Supreme Premium Brownie mix
1/4 cup cherry cola carbonated beverage
1/4 cup vegetable oil
1 egg

Frosting:
1/3 cup butter, softened
2 Tablespoons unsweetened cocoa
2 2/3 cups powdered sugar
1/4 cup cherry cola carbonated beverage
16 maraschino cherries, if desired

Heat oven to 350 degrees. Grease bottom only of 8 or 9 inch square pan with cooking spray (Pam).

In medium bowl, stir brownie mix, pouch of chocolate syrup, 1/4 cup cherry cola, oil and egg until well blended. Spread in pan. Bake 34-40 minutes or until toothpick inserted 2 inches from side of pan comes out almost clean. Cool completely, about 1 1/2 hours (recommend overnight).

In large bowl, beat frosting ingredients with electric mixer on medium speed until smooth. Spread evenly over brownies. For brownes, cut into 4 rows by 4 rows. Garnish each with cherry (if desired).

Makes 16 brownies

Peanut Butter Rocky Road Brownies

1 box Betty Crocker triple chunk premium brownie mix
Water, vegetable oil and eggs as directed on the box
1 jar (7oz) marshmallow creme
1/2 cup creamy peanut butter
1 Tablespoon milk
30 miniature chocolate-covered peanut butter cup candies, unwrapped (like Reeses Cups) & chopped
1/2 cup chopped honey roasted peanuts
1/4 cup semisweet chocolate chips
1/4 teaspoon vegetable oil

Heat oven to 350 degrees. Grease or spray (with Pam) bottom of 9x13 pan.

Make brownie mix as directed on box, using water, oil and eggs. Bake 26-28 minutes or until toothpick inserted 2 inches from side of pan comes out almost clean. Cool completely.

In medium bowl, beat marshmallow cream, peanut butter, and milk with electric mixer on medium speed until smooth and creamy. Spread over cooled brownies (brownies must be completely cool or it will make a mess trying to spread this on! Recommend brownies cool overnight). Sprinkle with chopped peanut butter cups and peanuts.

In small microwave bowl, microwave chocolate chips and oil uncovered on High for 60 seconds, stirring once, until melted. Drizzle over brownies. Let stand 30 minutes or until chocolate is set.

Makes 24 bars

Classic Cheesecake

1 1/2 cups graham cracker crumbs
3 Tablespoons sugar
1/3 cup softenend butter

4 (8oz) packages of cream cheese, softened
1 cup sugar
1 teaspoon vanilla
4 eggs

Heat oven to 325 degrees

Mix crumbs, 3 TBLSP sugar and butter; press onto bottom of 9 inch springform pan that's been lined on the bottom with parchment paper.

Beat cream cheese, 1 cup sugar and vanilla with mixer until well blended. Add eggs, 1 at a time, mixing on low speed after each just until blended (don't over beat). Pour over crust.

Fill Roasting Pan with hot (almost boiling) water. Place springform pan in roasting pan and carefully place in oven.

Bake 1 hour or until center is almost set. Loosen cake from rim of pan; cool completely before removing rim. Cover with foil and refrigerate overnight.

Serve with favorite topping: cherry, blueberry or strawberry!

Prep 20 minutes
Total: 24 hours (includes refrigerating time)
Makes 8-16 servings (depending on how big your slice is!)
Consume within 3 days

German Pancake

German Pancake
By: Cooks.com/Submitted by: Megan

1 Tablespoon butter
½ cup milk
½ cup flour
2 eggs
Dash salt
Dash cinnamon

1. Preheat oven to 425 degrees. While oven is preheating, melt 1 Tablespoon butter in 9-inch square pan by putting it in the preheating oven.
2. In large bowl, using a wire whisk, beat together: milk, flour, eggs, salt and cinnamon.
3. Pour batter into 9-inch square pan that has the melted butter. Put it back in the oven.
4. Bake for 12-15 minutes
5. Serve with powdered sugar, syrup or lemon juice!

Serves 2. 4 stars! Super easy!

Coconut Cake Cheesecake

Coconut Cake Cheesecake
By: Taste of the South (April*May 2011 issue)

Crust:
2 cups graham cracker crumbs
1 cup sweetened flaked coconut
½ cup (1 stick) salted butter, melted
*I processed these ingredients in my food processor*

Filling:
2 (8oz) packages cream cheese, softened
1 cup granulated white sugar
3 large eggs
2 cups sour cream
1 teaspoon lime juice
1 teaspoon vanilla extract

Topping:
½ cup sweetened condensed milk
¼ cup coconut milk
1 ¼ cups sweetened flaked coconut
½ teaspoon vanilla extract

1. Preheat oven to 325 degrees
2. In a medium bowl (or food processor), combine graham cracker crumbs, coconut, and butter. Line bottom of springform pan with parchment paper. When you place the rim in place trim the base of the parchment paper with scissors. Press evenly into the bottom and up the sides of an (8-inch) springform pan. Refrigerate for 10 minutes.
3. In a large bowl, combine cream cheese and sugar, beating at medium speed with an electric mixer until fluffy. Add eggs, one at a time, beating well after each addition. Add sour cream, lime juice, and vanilla, beating until well combined. Pour into prepared crust. Wrap aluminum foil tightly around bottom of springform pan.
4. Place springform pan in a large roasting pan. Add boiling water to roasting pan to a depth halfway up sides of springform pan.
5. Bake until center of cheesecake is set but jiggles slightly in the middle, approximately 1 hour and 15 minutes. Carefully remove cheesecake from roasting pan, remove foil (carefully because it will be hot) from around the outer part of the springform pan, and let cool completely on a cooling rack. Cover with foil and refrigerate overnight.
6. In a small bowl, combine sweetened condensed milk, coconut milk, coconut, and vanilla. Top cheesecake with mixture. Cut and serve immediately. Refrigerate all leftovers (if there is any!!!).


5 stars! Beautiful elegant presentation.