I realize that I have not been blogging much lately. Part of the reason is I have been getting healthier in the last few months. This includes losing almost 40 pounds, exercising 6 days a week, and watching what I eat. This includes not having many sweets in the house!
This recipe I have made numerous times before—full fat version. This is a lighter version with 110 calories and 4 grams fat (per recipe builder on myfitnesspal.com).
Oven: 350 Bake Time: 20-25 min Yield: 9X13 (about 32 bars)
- 1 ¼ c brown sugar
- ¼ c butter
- ¼ c apple sauce
- 4 T milk
- 1 T vanilla
- 1 egg
- 1 ¾ c flour
- ¾ t baking soda
- ¾ c mini chocolate chips
- ¼ c Heath Toffee Bits
- Heat oven to 350. Spray 9X13 pan.
- In large bowl, add brown sugar, butter, apple sauce, mile and vanilla.
- Beat at medium speed with electric mixer.
- Add egg, beat well.
- Add flour and baking soda to the mixture.
- Beat at low speed just until blended.
- Stir in chocolate chips and toffee bits.
- Press dough evenly onto bottom of sprayed pan
- Bake at 350 for 20-25 minutes. (do not overbake). It will be puffed up in the oven, but when you take it out to put on cooling rack, it will fall.
As I’m sure many of you have noticed, I haven’t posted anything for quite some time. I have been busy with “life” and have not been trying many new recipes. I hope when things slow down I will get back into the cooking, baking, and blogging.
Last year I froze over 100 cups of rhubarb. Yep, I over did it. I was tired of the same ol’ thing….bread, cake, muffins. Thanks to bettycrocker.com I stumbled across this and tweaked it a bit.
Oven: 325 and 300 Bake time: 90 minutes (total time 9 hours) Yield: 16 servings
- 8 c frozen rhubarb** (or 4 c fresh rhubarb)
- 3/4 c sugar
- 1/4 c water
Crust & Topping
- 2 c flour
- 2/3 c brown sugar
- 2/3 c cold butter
Cream Cheese Mixture
- 2-8oz packages cream cheese, softened
- 2/3 c brown sugar
- 2 eggs, room temp
- 1-8 oz container sour cream
- Heat filling ingredients** to a boiling over medium heat. Reduce heat to medium-low and cook 10 minutes, stirring frequently. Remove from heat and set aside.
- Heat oven to 325.
- Mix crust and topping ingredients with fork until crumbly. Press half of mixture into bottom of sprayed 9-inch springform pan. Bake 12-15 minutes. Cool crust for 10 minutes.
- Reduce oven heat to 300
- Beat cream cheese and brown sugar until blended.
- Add eggs, one at a time, beating just until blended.
- Add sour cream and blend.
- Pour filling over crust and top with rhubarb filling.
- Sprinkle remaining crumb mixture over top of fillings.
- Bake at 300 for 55 to 65 minutes. Turn oven off and open door 4 inches.
- Leave cheesecake in oven for another 30 minutes.
- After removing from oven, run knife around edge of pan to loosen cheesecake.
- Cool on cooling rack another 30 minutes.
- Refrigerate at least 6 hours or overnight.
**If using frozen rhubarb, make sure to thaw and squeeze out the majority of the excess water before making filling. I generally double the amount of frozen rhubarb if recipe calls for fresh.
I apologize for not posting for a VERY long time. I continue to bake and cook, but I just haven’t had time to post recently. And technically you could consider this post a “cheat” as I am going to just link you to the original blog that I found this wonderful recipe. I made 2 changes: I used the real bacon pieces that you can find in the salad dressing aisle vs. real bacon and used a regular onion vs. green onion.
Soup is my default food for when I don’t know what else to make. I generally add some type of sandwich with it to make it a “real meal”. You have to plan ahead a little with this recipe since the garlic heads are roasted for an hour, but the rest is fairly easy.
Bake time: 1 1/2 hours Yield: 7-1 c servings
- 5 whole garlic heads
- 2 bacon slices, diced
- 1 c diced onion
- 1 c diced carrot
- 2 garlic cloves, minced
- 6 c diced baking potato (about 2 pounds)
- 4 c low-salt chicken broth
- 1/2 t salt
- 1/4 t pepper
- 1 bay leaf
- 1 c milk
- 1/4 c chopped fresh parsley (or a sprinkle of dried parsley)
- Remove white papery skin from each garlic head (do not peel or separate cloves). Wrap each head separately in aluminum foil. Bake at 350° for 1 hour; let cool for 10 minutes. Separate cloves, and squeeze to extract 1/4 cup of garlic pulp; discard the skins.
- Cook bacon in a large saucepan over medium-high heat until crisp.
- Add onion, carrot, and minced garlic, and sauté 5 minutes.
- Add potato, broth, salt, pepper, and bay leaf; bring to a boil.
- Cover, reduce heat, and simmer 20 minutes or until potato is tender; remove bay leaf.
- Combine garlic pulp and 2 cups potato mixture in a blender or food processor, and process until smooth.
- Return purée to pan; stir in milk, and cook over low heat until thoroughly heated.
- Remove from heat, and stir in chopped parsley.
Special thanks to myrecipes.com