Carrot Cake Muffins (aka: Hidden Veggie Muffins)

I made up this recipe based on a carrot cake recipe. But you see, the carrot cake recipe called for 1 1/2 CUPS of OIL and 2 CUPS of sugar. Yikes. This version actually has 5 different fruits and veggies in it and is very low in fat. And they are yummy! (Your kids will eat them if you don't down them all first!)

1 cup mashed or pureed sweet potatoes or pumpkin
1/4 cup canola oil
3/4 cup sugar (increase to 1 cup if using pumpkin)
3 eggs
2 tsp vanilla
1 cup white flour
1 cup whole wheat flour
1 Tbsp cinnamon
1 tsp baking soda
1 tsp baking powder
1 tsp salt
1 cup shredded coconut
1 1/2 cups shredded carrots
1 1/2 cups shredded zucchini
(you can use 3 cups of either carrots or zucchini if you don't have both on hand)
1 can (13.5 oz) crushed pineapple, drained
1 cup chopped nuts (optional)
1 cup dark chocolate chips (optional)
1 cup raisins or craisins (optional)

In a large bowl, thoroughly combine sweet potatoes, oil, sugar, eggs, and vanilla. Mix dry ingredients (flours, cinnamon, soda, baking powder, and salt) together in a separate bowl with a wire whisk (instead of sifting) and add to the first mixture. Stir in coconut, carrots, zucchini, pineapple, and any optional mix-ins. (Batters may vary on how "wet" they are based on variation in sweet potatoes and other veggies. You may need to add extra flour if too thin or add some of the reserved pineapple juice if too thick.) Pour into lined muffin tins (approx 24) and bake at 350 for about 20 minutes.

Potato Cheese Soup

I got this recipe from my friend Sherri Wiltbank. It is SO good! Every bit as good and thick as a really fattening chowder recipe, but the only fat in here is from a cup of cheese and the 1% milk I used! Even my picky girls ate all their soup!

6 cups chopped, peeled potatoes
2 cups water
1 cup sliced celery
1 cup sliced carrots
1/2 cup chopped onion (I added one cup instead)
(I added 1 cup of corn also)
1 tsp parsley flakes
1 tsp salt
dash pepper (more to taste)
2 cubes chicken bouillon (I added 1 Tbsp chicken bouillon powder instead)
3 cups milk
1/4 cup flour
1 cup shredded cheddar cheese (I used colby-jack)

Combine all ingredients except for milk, flour, and cheese in a large pot. Cover and simmer 20 minutes or until vegetables are tender. Pour the milk in a blender, add the flour, and blend until smooth.Or, in a bowl, gradually add milk to flour, stirring with a whisk until blended. Add milk mixture to soup, add cheese, and cook until thickened and cheese is melted. If you like, you can put about 1/2 the soup in the blender and puree it. Then add it back in with the rest of the soup and it will be extra thick and creamy!

Next time I'm going to turn this soup into clam chowder by adding a couple cans of clams and omitting the cheese and corn....

Peanut Butter Balls

These were one of my favorite all-time treats as a kid. So easy. Yummy. And fairly nutritious too!

1 cup peanut butter
1 cup powdered milk
1/2 cup honey

That's it! You can stir these up in a mixer with the paddle blade, in a bowl with a spoon, or even with your hands. Then roll them into balls. You can then roll them in coconut, graham cracker crumbs, cocoa, mini M&Ms or mini chocolate chips. Refrigerate to get a firmer texture. Makes 24 balls, 100 calories per ball.

As an option you can mix 1/3 cup coconut, graham cracker crumbs, wheat germ, or mini chocolate chips into the peanut butter mixture. Also, feel free to double or half the recipe.

Sweet Chex Mix

I've been thinking about doing a cooking blog for a while now. I love to cook and try out new recipes. I also like to alter recipes to make them healthier. Ironically, this first post on the new cooking blog is not a healthy one! However, it is SO delicious and VERY addicting! I called this "My friends and family cookbook" because I want to post your recipes too. So if there is a recipe you want to share, send it to me!

Sweet Chex Mix

1 cup butter
1 cup corn syrup
1 cup sugar
3 cups Rice Chex
3 cups Corn Chex
6 cups Golden Grahams
1 cup shredded coconut
1/2 cup sliced or slivered almonds

In large bowl combine cereals, coconut and almonds. In saucepan combine butter, sugar, and corn syrup. Bring to a boil and boil for 2 minutes. Pour over cereal mixture. Spread on wax paper till slightly dry to touch. Separate into bite-sized clusters.