We had a snow day today, so I thought it would be nice to have some cookies and hot chocolate with Corey while we watched the snow come down. I whipped up a batch of pudding cookies - one of my favorites because they are fast, easy, and taste fantastic! Today I made them with vanilla pudding and added in Heath bits. This is a very flexible cookie recipe because you can change the taste of the cookies by using a different flavor of pudding. You can also add things in like chocolate chips, nuts, candy bits, etc. My favorite is plain vanilla. I also really like them made with chocolate pudding. My son likes vanilla with chocolate chips. Anyway, they are a soft, chewy cookie - perfect for snow days with your son.


1 cup butter
1 large egg
1 cup sugar
1 (3 ounce) box instant pudding mix (any flavor)
2 cups flour
1 teaspoon baking powder


Cream butter and sugar, and then add the egg and instant pudding. Beat well.
Sift together the flour and baking powder and add to wet ingredients. Mix well.
Roll into small balls, flatten with fork on a cold greased tray. (I actually flatten with my hand as the fork sticks too much)

Bake 350°F degrees for 15-20 minutes. Makes about 3 dozen.

Well, I'm actually going to be home a few nights this week, so I think I get to cook again. Woo hoo! I only have to do training one night, which is a nice relief after the last couple of weeks. We still have some evening obligations like Boy Scouts and church, but I should have time to cook before we go. We're having company over on Sunday (my friend Casey, who was hoping I would mention her in this blog) and some friends from school on Saturday. So, you'll see lots of new recipes this week. Enjoy! You can see other menus at Laura's blog.

Sunday - Feta and Bacon Stuffed Chicken Breasts, Brussels Sprouts, Salad, Pears
Monday - Eat at Training
Tuesday - Bourbon Chicken, Rice, Green Beans, Peaches
Wednesday - Chicken Pockets, Salad, Broccoli
Thursday - Won Ton Tacos
Friday - Honey Dijon Salmon and Asparagus, Rice
Saturday - Filets with Bacon Wrapped Scallops, Twice-baked potatoes, Snow Peas, Salad

These taste incredible! They make a great appetizer, side-dish, or main dish. I love to serve them with steak filets for a surf-and-turf dinner.


12 large sea scallops, trimmed and well drained
1 lime, juiced
1 tablespoon olive oil
1 tablespoon grill seasoning or coarse salt and black pepper
1 teaspoon hot red pepper flakes
12 slices center cut or applewood smoked bacon, cut in 1/2


Preheat oven to 425 degrees F.
Place scallops in a shallow dish or bowl. Dress seafood with lime juice, a generous drizzle of olive oil, grill seasoning and hot pepper flakes. Wrap each scallop with a half slice of bacon. Wrap the bacon around the outside of each scallop. Fasten bacon in place as necessary with picks.
Arrange the scallops on a slotted baking pan, such as a broiler pan, to allow draining while bacon crisps. Bake scallops 10 to 14 minutes, until scallops are opaque and bacon is crisp.
I cook my asparagus separate from the salmon instead of in the same packet.


1-1/2 teaspoons cornstarch
2-1/4 teaspoons butter, melted
1 teaspoon Worcestershire sauce
2 tablespoons honey
1 tablespoon Dijon mustard
Dash white pepper
2 salmon fillets (4 ounces each)
1/4 cup chopped walnuts
1/2 pound fresh asparagus, trimmed

Servings 2


In a small bowl, combine cornstarch, butter and Worcestershire sauce until
smooth. Stir in the honey, mustard and pepper.

Place each salmon fillet on a double thickness of heavy-duty foil (about 18 in. x 12 in.). Drizzle with honey mixture and sprinkle with walnuts. Place asparagus around salmon. Fold foil around salmon and seal tightly. Grill, covered, over medium heat for 15-20 minutes or until fish flakes easily with a fork.

(recipe source: Taste of Home)
My family loves this different twist on tacos. The original recipe calls for 1 jar of salsa, which I replaced with 8 oz. tomato sauce to reduce the sodium content.


12 won ton wrappers
1 lb lean ground beef (93/7)
1/2 onion, diced
8 oz. no salt added tomato sauce
2 T taco seasoning (homemade recipe)
cooking spray
1 tsp garlic powder
1 tsp cumin

In a medium skillet brown the meat and add the onion. Drain excess fat. Add the tomato sauce and taco seasoning. Stir well. Simmer on low for 10 minutes.

Push a won ton wrapper into each muffin tin. Spray won tons lightly with cooking spray. Sprinkle wrappers evenly with garlic powder and cumin. Add 1 heaping Tablespoon of meat to each won ton. Bake at 425 degrees for 8-10 minutes.

Pop tacos out of the muffin tins and serve with cheese, sour cream, salsa, lettuce, etc. (not included in nutrition info)

Serving size = 3 tacos

(recipe source: Mommy Cooks)
This is a great recipe to use if you have some leftover cooked chicken.


3 oz reduced fat cream cheese
8 oz (2 cups) diced cooked chicken
1/8 tsp pepper
1/4 t onion powder
1 pkg Pillsbury reduced fat crescent rolls

Preheat oven to 350. Blend cream cheese  and seasonings until smooth; add the chicken; mix. Separate crescent rolls into triangles. Spoon meat mixture into center of each triangle. Pull corners together and twist slightly and seal edges. Bake on cookie sheet sprayed with cooking spry for 25 - 30 minutes or until golden brown.

These can be made in advance and frozen; thaw for 1 hour before baking or cook at lower temp for 30-35 min.

Don't let the title fool you - this recipe doesn't have an ounce of bourbon in it. It is easy and tastes great! Because of the soy sauce (even though I use the lower sodium kind), the sodium content of this dish is high.

2 lbs boneless skinless chicken breasts cut into bite size pieces
1 garlic clove, minced
1/4 teaspoon ginger
1/4 teaspoon crushed red pepper flakes
1/4 cup apple juice
1/4 cup light brown sugar
1 tablespoon ketchup
1 tablespoon cider vinegar
1/2 cup water
1/4 cup soy sauce

Add chicken pieces to a large nonstick skillet heated to medium high heat and cook until lightly browned. Remove chicken from skillet and set aside. Add remaining ingredients, heating over medium heat until well mixed and sugar has dissolved. Add chicken back to the skillet and bring to a hard boil. Reduce heat and simmer for 20 minutes.

Serve over rice or noodles.

Makes 6 servings

This is my most requested soup recipe. It is simply fabulous. My picky son (love you, buddy) even eats it if I leave out the can of tomatoes/green chiles that I like to add.


1 pound chicken breasts, browned & shredded (about 3 breasts)
1 onion, chopped & sautéed
1 tsp. Garlic powder  

3 cups Imagine Organic low sodium fat free chicken broth
7 cups water
1/2 cup masa flour (yes, you must use this - it's what gives it the "tortilla" part of the soup)
1 cup enchilada sauce
16 ounces LIGHT Velveeta
1 tsp. chili powder
1 tsp. Cumin 


1. Cook chicken breasts in large pot on medium heat and brown for 4-5 minutes per side. Set chicken aside.
2. Add onions and garlic to pot and sauté‚ over medium heat for about 2 minutes, or until onions begin to become translucent. Add chicken broth.
3. Combine masa harina with 2 cups of water in a medium bowl and whisk until blended. Add masa mixture to pot with onions, garlic and broth.
4. Add remaining water, enchilada sauce, cheese and spices to pot and bring mixture to a boil.
5. Shred the chicken into small, bite-size pieces and add it to the pot. Reduce heat and simmer soup for 30-40 minutes or until thick.
6. Serve soup in cups or bowls, and garnish with shredded cheddar cheese, crumbled corn tortilla chips, and pico de gallo (garnishes are not included in nutrition information).

Number of Servings: 14
Pico de Gallo
2 medium tomatoes, diced
1/2 cup diced Spanish onion
2 teaspoons chopped fresh jalapeno pepper, seeded and de-ribbed
2 teaspoons finely minced fresh cilantro
Pinch of salt

This is my mom's recipe. My family devours these rolls every time we make them. I usually do the option to add wheat flour to increase the fiber. Since I have a small family, we always have leftover rolls. They freeze very well, and you just have to throw them in the microwave for a minute to thaw them out for a dinner.

Because the dough is a large batch, my mom usually makes hot rolls with half the dough, saves the other half in the fridge, and the next morning uses the reserved dough for cinnamon rolls.


2 cups milk
2/3 cup sugar
¾ stick margarine
2 packages yeast
½ cup warm water
2 eggs
2 teaspoons salt
6-7 cups all purpose flour

Heat milk, sugar and margarine in small saucepan until combined. Let mixture cool.

Dissolve yeast in water. Beat in eggs and salt. Mix all ingredients together with 6-7 cups white flour (or 3 wheat and 4 white). Cover bowl with greased plastic wrap. Let dough rise in bowl in a warm place for at least 3 hours, but best overnight in refrigerator. Punch dough down when necessary.

For Dinner Rolls:
Heat oven to 350 degrees. Melt 1 stick butter in 9 x 13 inch pan. Roll out ½ of the dough to ½ inch thick. Cut in circles and fold in half. Place in pan and bake 15 minutes or until lightly brown.

For Cinnamon Rolls:Heat oven to 450 degrees. Melt 1 stick butter. Roll out ½ of the dough about ¼ inch thick. Spread butter on top. Sprinkle with sugar and cinnamon. Roll up and cut in 1 inch slices. Put rest of butter in a 15 x 10 inch pan and bake about 10 minutes or until lightly brown. Top with vanilla frosting if desired.
I made these first thing Saturday morning to share with my teachers who would be attending my computer workshop all day. They are easy, quick, hearty, and very tasty. I use turkey sausage, skim milk and reduced fat Bisquick to keep the fat down.


1 pound Honeysuckle White Turkey Breakfast Sausage
1 (10.75 ounce) can condensed cheddar cheese soup, undiluted
1/2 cup skim milk
1/2 teaspoon rubbed sage
3 cups Bisquick Heart Smart baking mix


In a skillet over medium heat, cook sausage until no longer pink; drain.
In a bowl, combine soup, milk, sage and sausage. Stir in the biscuit mix just until moistened.
Fill greased muffin cups two-thirds full.
Bake at 400 degrees F for 15-20 minutes or until muffins test done.

Makes about 18 muffins.

This is a week of super simple meals. I forgot how busy the month of January is for my family. Last week I was pretty much able to stick to my menu plan, but I did burn my crock pot beef tips on Wednesday. :-( It was in the crock pot for 10 hours, and I think my new crock pot runs hotter than my old one. That's the first time I've ever had anything burn in a crock pot. It was a bummer, because I love that dish. My son ended up going to his grandparents' house over the weekend so he wouldn't have to go to my computer workshop all day Saturday, so I just ate leftovers by myself instead of cooking on Saturday (the hubby was out of town for work). This week is one of the busiest yet, as I have 3 computer workshops I have to do, so the boys are going to be eating the easy stuff. I will be sure to post some extra recipes so you have some new things to try, even if they aren't on my menu. :) You can check out other great menus at Laura's website. Have a great week!

Sunday - Easy Chicken and Stuffing Skillet, Green Beans, Salad
Monday - Eat at computer training
Tuesday - Hamburgers, Fries, Green Beans, Applesauce (boys only)
Wednesday - Tuna noodle casserole, Brussels sprouts, oranges
Thursday - Eat at computer training
Friday - Chicken parmesan (need to use up some frozen, breaded chicken strips), spaghetti, salad, peaches (all I do is bake or fry the chicken strips until cooked through, then put in glass baking dish, cover with some spaghetti sauce and mozarella cheese, and microwave to melt the cheese - quick and easy)
Saturday - Turkey breast, mashed potatoes, green beans, leftover hot rolls
This is as close to Campbells as you can get!

4 cans Northern beans (15 ounces) - puree two of the cans
1 small can tomato sauce (15 ounces)
6 cups chicken broth (low sodium)
1 cup chopped onion (I puree mine as my son hates "chunks")
12 slices bacon (I use center cut bacon or turkey bacon)


In large pot, combine the beans, tomato sauce, chicken broth, and onion over high heat and bring to a boil. Simmer 10 minutes.

Meanwhile, in microwave, cook bacon.

Drain bacon and crumble into soup. Simmer for 20 minutes.
I like to eat soup for my lunches at school, so I made a couple of big pots today and put single portions in the freezer. Here's the first one. It's a very tasty, hearty soup that's low fat and high fiber.


1 onion, chopped
4 garlic cloves, minced
1 T ground cumin
1/2 t ground black pepper
1 T olive oil
3 15 oz cans black beans, rinsed, drained and puree two of them
1 cup canned tomatoes, pureed
4 cups fat free beef broth
1 16 oz can pumpkin puree
1/2 pound cooked lean ham, diced (I use turkey ham.)
3 T red wine vinegar

In a 6 quart kettle, cook the onion, garlic, cumin and pepper in olive oil over moderate heat. Stir in beans, tomatoes, broth and pumpkin until combined. Simmer uncovered for 25 minutes. Add ham and vinegar and heat through. Serves 10.

Unfortunately, this week is even crazier than last week, so I have a couple nights where I will be eating at my workshops. I've added so great recipes though, so be sure to check them out. Be sure to check out other menus at Laura's site.

Sunday - Monterrey Chicken, Baked Beans, Salad, Peaches

Monday - Eat at computer training (I teach computer workshops and the boys both have other plans)

Tuesday - Leftovers

Wednesday - Crock Pot Beef Tips, Rice, Green Beans, Pears

Thursday - Eat at computer training

Friday - Golden Mushroom Pork Chops, Mashed Potatoes, Brussels Sprouts, Applesauce

Saturday - Easy Chicken and Stuffing Skillet, Green Beans, Salad

I use this in place of the boxed mixes so I can lower sodium content and increase fiber.


3 cups dried bread cubes and crumbs (I use one loaf of Nature's Own Honey Wheat Light)
1/4 teaspoon lemon pepper (I make my own by combining dried lemon peel and pepper)
1/2 teaspoon garlic powder
2 teaspoons dried parsley
1/2 teaspoon dried chives
1/4 teaspoon paprika
1/2 teaspoon poultry seasoning
dash celery seed
2 teaspoons dried onions
1/2 teaspoon seasoned salt
1/8 teaspoon turmeric
1 teaspoon powdered chicken bouillon (I use the no sodium kind)


1. Cut bread into 1/2-inch cubes, or simply break apart and crumble into large crumbs.
2. Spread bread pieces on an ungreased cookie sheet and bake at 300 degrees for 20 minutes.
3. Reduce oven temperature to 200 degrees and continue baking for at least 2 hours.
4. Remove dried bread from oven and place cookie sheet on cooling rack until cool.
5. Add seasonings, stirring to mix. Store in a tightly sealed container or zipper freezer bag (will puncture light ziplock bags) until needed.

Yield: 3 cups
(recipe from Tammy's Recipes)
I'm trying to lower my sodium consumption and increase my fiber intake, so I made my own stuffing mix for this.


1 tablespoon butter or margarine
4 boneless chicken breast halves
1 box (6 oz) chicken flavor stuffing mix
1 can (10 ¾ oz) fat free cream of mushroom soup or cream of chicken soup
½ cup milk
½ cup shredded cheddar cheese


Heat butter in skillet. Add chicken and cook 12 to 15 minutes or until done. Remove chicken.

Prepare stuffing in skillet according to package directions except let stand 2 minutes.

Top with chicken. Mix soup and milk. Pour over chicken. Sprinkle with cheese. Cover and heat through.

Servings: 4
With my hectic schedule this week, I needed some easy meals. I saw this one on another mom blog a couple of weeks ago, and thought it sounded great.

These porkchops are super easy! Put your chops in a crock pot, add 1-2 cans of golden mushroom soup [depending on how much gravy you want]. Cook on low 7-8 hours. Serve gravy over chops or on your baked potato! (I'm making mashed potatoes this time.)
I absolutely love meals that I can throw in the crock pot before I leave for school and then have ready to eat when I get home. This is one of those meals! It is so easy and it tastes fabulous. I think my no-carb friend, DeAnna, can even enjoy this one if she doesn't serve it on rice. ;-)


1 lb beef stew meat
1 can cream of mushroom soup, undiluted
1 package onion and mushroom soup mix
1/2 cup ginger ale
3 (4 ounce) cans mushroom pieces


Place beef in crock pot. Mix cream of mushroom soup, mushroom/onion soup, mushrooms and ginger ale together and pour over meat. Cover and cook 5-6 hours on low. Serve over noodles or rice.
(recipe from Recipezaar)
Easy and tasty!


4-6 chicken breasts
4-6 T bbq sauce
4-6 slices bacon
grated cheddar
grated Monterey jack

Preheat oven to 350. Place chicken breasts in greased glass baking dish. Top each with 1T bbq sauce and one piece bacon. Bake for 30-35 minutes. Sprinkle cheeses on top and bake another 10 minutes.
(recipe from Lagniappe)
I decided not to grill tonight, and instead, I made this recipe. It was WONDERFUL!! The meat was tender and juicy and had a fantastic, sweet flavor. I will definitely be making it again.


2 lbs boneless pork loin
salt and pepper to taste
1/4 cup honey
2 tablespoons orange juice
2 tablespoons olive oil
1/2 teaspoon thyme
1/2 cup chicken broth


Preheat the oven to 375.
Season the pork and place in a roasting pan.
In a separate bowl, mix together the honey, juice, oil and thyme.
Pour over the pork.
Add the broth to the pan.
Bake until internal temperature reaches 150 (45-60 minutes).
Baste frequently.
Strain the pan juices into a saucepan.
Reduce until slightly thickened.
Serve over the sliced pork.
(recipe from Mommy Cooks)

Well, here's my second week of posting to Menu Plan Monday. I have enjoyed posting my recipes, and my family gets a kick out of me taking pictures of everything I cook. :) This week is a busy one for us, so you will some "boring" things like chili and pizza, but they are quick and easy and everyone loves them. Here's the menu:

Sunday - Balsamic Chicken with Mushrooms, Snow Peas, Chicken Couscous (prepackaged)
Monday - leftovers (I teach computer workshops this night, so the boys are on their own)
Tuesday - Grilled pork tenderloin (marinate in Italian dressing, slice into 1/2 inch slices, slap it on the grill and cook until done - good stuff!), Accordian Potatoes, Asparagus, Salad
Wednesday - Chili Spaghetti (I have tons of chili frozen in the freezer. I put it in the crockpot, and when we get home, I serve it over spaghetti noodles and top it with cheddar cheese.), Salad, Green beans, Applesauce
Thursday - Leftover Chili, PB Sandwiches, Apple slices (I have another computer workshop)
Friday - Homemade pizza, Salad, Pears
Saturday - Bacon Cheeseburger Pie, Salad, Broccoli, Peaches
This is a favorite with my boys. It's a hearty meal, tastes great, and looks pretty neat, too! (picture will be posted after I make it on Saturday)


1 1/2 lbs lean ground beef
1/2 cup plain bread crumbs
1/4 cup finely chopped onions
1/4 cup ketchup
2 teaspoons prepared mustard
1/2 teaspoon salt
3 slices bacon
1 1/4 cups water
3 tablespoons margarine or butter
1/4 teaspoon garlic salt (I use garlic powder though, and extra of it)
3/4 cup milk (skim is fine)
2 cups instant mashed potatoes (or use leftover mashed potatoes or make real ones - that's what I always do)
1 cup shredded cheddar cheese, divided in half
1 medium tomato, chopped
2 green onions, sliced (or you can use white onion), if desired


1. Heat oven to 375 degrees F.
2. Combine ground beef, breadcrumbs, onion, ketchup, mustard and salt and mix well.
3. Press hamburger mixture in bottom and up sides of an ungreased 9 inch pie pan to cover completely. Bake in preheated oven for 15 minutes.
4. While meat mixture is baking, cook bacon until crisp.
5. Drain on paper towel, cool, and crumble.
6. Discard bacon drippings or save for another recipe.
7. In a medium sauce pan, combine water, margarine and garlic salt. Bring to a boil. Remove from heat and add milk. With a fork, stir in potato flakes. (I usually just make real mashed potatoes or use leftover ones, then add the cheddar cheese and garlic powder.)
8. Then stir in 1/2 cup of cheddar cheese.
9. Remove partially baked beef crust from oven; pour off any fat.
10. Spoon potato mixture into crust evenly.
11. Return to oven for another 10-15 minutes or until meat is thoroughly cooked, and potatoes are heated through.
12. Remove pie from oven. Top with tomato, remaining cheese and crumbled bacon.
13. Return to oven, and bake for 5 minutes longer, until cheese is melted.
14. Remove from oven, top with green onions. Let stand 10 minutes before serving.
My mother-in-law and I saw these in a magazine, thought they looked pretty impressive, so we both decided we would give them a try. My first try will be this week, so wish me luck. :) I will post a picture if they don't look too atrocious.

*Well, they turned out pretty well. My family was impressed. I think next time I will season them a bit more, but they really were quite good.


4 (4 ounces each) yukon gold or red potatoes
1 tablespoon(s) extra virgin olive oil
1/4 teaspoon(s) salt
1/4 teaspoon(s) coarsely ground black pepper
1/2 tablespoon(s) chopped fresh parsley leaves
1/2 teaspoon(s) chopped fresh thyme leaves


Preheat oven to 450 degrees F. Carefully slice each potato thinly without cutting all the way through.

Place potatoes on microwave-safe dish and cover with waxed paper. Cook in microwave on High 12 to 15 minutes or until easily pierced with tip of knife.

Transfer potatoes to metal baking pan. Carefully drizzle oil between slices. Sprinkle with salt and coarsely ground black pepper.

Roast in oven 25 minutes or until lightly browned. Transfer potatoes to platter; sprinkle with herbs.

(recipe from Good Housekeeping)
This is a simple, tasty recipe that is great with wild rice or couscous. It's also pretty healthy, and if you are a Weight Watchers person, it's only 3 pts!


2 tsp vegetable oil
3 Tbsp balsamic vinegar
2 tsp Dijon mustard
1 large garlic clove(s), crushed
1 pound uncooked boneless, skinless chicken breast, four 4-oz pieces
2 cup mushroom(s), small, halved
1/3 cup canned chicken broth (can also substitute dry white wine for the broth)
1/4 tsp dried thyme, crumbled


1. In a nonstick skillet, heat 1 teaspoon of oil.
2. In a medium bowl, mix 2 tablespoons of vinegar, the mustard and garlic. Add chicken and turn to coat.
3. Transfer chicken and marinade to skillet. Sauté chicken until cooked through, about 3 minutes on each side. Transfer chicken to a platter and keep warm.
4. Heat remaining teaspoon of oil in skillet. Sauté mushrooms for 1 minute. Add broth, thyme and remaining tablespoon of vinegar. Cook, stirring occasionally, until mushrooms are deep brown, about 2 minutes longer.
5. Serve chicken topped with mushrooms.
I tried this recipe for the first time today, and it was ok. The boys probably liked them more than me. They turned out a little thinner than I would have liked them. I have a recipe for "Brownie Waffles" that I usually make that I like better, but they take longer to make. I will post both recipes, and you can choose which one you want to try. :)

Chocolate Waffles

1/2 c. Bisquick baking mix
1 c. sugar
1/3 c. cocoa
3/4 c. water
2 tbsp. vegetable oil
2 eggs

Beat all ingredients with wire whisk or hand beater until almost smooth. Pour batter from cup or pitcher onto center of hot waffle iron. Bake until steaming stops. Remove waffle carefully. Serve with vanilla ice cream, sliced peaches, and raspberries or sliced strawberries, sweetened whipped cream, and chocolate-flavored syrup over waffles, or sprinkle with powdered sugar. Makes 6 servings.
(recipe from Mommy Cooks)

Brownie Waffles
(This is my preferred recipe, it just takes longer. Not sure of the source - it's from my mom, and she's made them for years.)

1 cup semi-sweet chocolate pieces
¾ cup milk
½ cup butter or margarine
2 egg yolks
1/3 cup sugar
1 ½ cups flour
½ teaspoon baking powder
¼ teaspoon salt
2 egg whites
Ice cream (optional)


In a small saucepan over low heat, heat chocolate pieces, milk, and butter until chocolate pieces melt. Remove from heat; set aside.

Preheat waffle iron. In a large mixer bowl, beat egg yolks until thickened and lemon colored. Gradually beat in sugar. Add melted chocolate mixture, then flour, baking powder, and salt. Mix well.

In a small mixer bowl beat egg whites until stiff but not dry. Fold into chocolate batter. Spoon on preheated waffle iron. Close lid and bake until crisp. Remove from waffle iron. Repeat until all batter is used. Top with your favorite ice cream. You could also sprinkle with powdered sugar.
This is the BEST cake in the world. It is easy to make, it's super moist, and it's loaded with melty bits of chocolate chip goodness. It is definitely my family's favorite cake, especially when it is warm out of the oven.


1 yellow cake mix (I use Pillsbury Moist Supreme)
1 small box instant chocolate pudding
¾ cup canola oil
¾ cup water
4 eggs
8 oz fat free sour cream
1 package chocolate chips


Preheat oven to 350 degrees F. Grease and flour a 10 inch Bundt pan.

In a medium bowl, stir together the cake mix, instant pudding and sugar. Add the water, oil, eggs, and sour cream, mix until well blended. Finally, fold in the chocolate chips. Pour into the prepared Bundt pan.

Bake for 40 to 50 minutes in the preheated oven. Cake is done when a toothpick inserted comes out clean. Cool in pan for 10 minutes before inverting onto a wire rack to cool completely.

This is a great low-fat muffin recipe that is super easy to make. Sometimes I substitute a chocolate cake mix for the spice cake mix to get tasty chocolate pumpkin muffins. Yum, yum!


1 Box Spice Cake Mix
1 (15 oz.) Can Pure Pumpkin
1/2 Cup Water


Preheat oven to 350 degrees.
Combine all ingredients.
Spray a muffin pan with non-stick cooking spray.
Place a scant 1/3 cup of cake batter into each muffin well.
Bake for 20-22 minutes or until toothpick inserted into the middle comes out clean.
Cool on a wire rack.

Servings: 15
These are probably the best blueberry muffins I have ever eaten.

1 cup milk
1/4 cup applesauce (original recipe calls for vegetable oil)
1/2 teaspoon vanilla extract
1 egg
2 cups all-purpose flour
1/2 cup sugar
3 teaspoons baking powder
1/2 teaspoon salt
1 cup fresh blueberries

1/4 cup all-purpose flour
2 tablespoons packed brown sugar
2 tablespoons butter

Heat oven to 400 degrees.
Grease bottoms only of 12 medium muffin cups or paper lined cups.
Beat the milk, applesauce, vanilla extract and egg.
Stir in the flour, sugar, baking powder & salt all at once until flour is moist. The batter should be lumpy. Do not overmix!
Add the blueberries, combine and divide batter evenly among muffin cups.
Sprinkle each using about 2 tsp of the prepared topping.
Bake 20-25 minutes or until golden brown. Remove from pan to cool.

(recipe from Mommy Cooks)
I know, anything with butterscotch chips in it can't be considered healthy, but it tastes great! I did use 1 cup of wheat flour and 1 1/2 cups all-purpose flour. I also substituted 1/4 cup oil and 1/4 cup applesauce instead of using the 1/2 cup oil called for in the recipe. I didn't quite use 2 cups of butterscotch chips. I probably used about 1 1/2 cups.

2 1/2 cups flour
1 tablespoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups brown sugar
2 teaspoon cinnamon
3/4 teaspoon nutmeg
1 3/4 cups pumpkin
4 eggs
1/2 cup oil
2 cups nuts, optional (I always leave these out)
2 cups butterscotch chips/morsels


1. Combine all dry ingredients. Add pumpkin, eggs, and oil. Mix until smooth. Add nuts (if desired) and the butterscotch chips.

2. Bake at 350 degrees for 20 minutes or until done.

(recipe from Tammy's Recipes)
These are hearty muffins that are great for breakfast or served with soup for lunch. I use 1 cup all purpose flour and 3/4 wheat flour to make them a bit healthier.


1 3/4 cups all-purpose flour
1/2 cup shredded sharp cheddar cheese
1/4 cup sugar
2 teaspoons baking powder
1/4 teaspoon salt
1/8 teaspoon cayenne pepper
1 egg
3/4 cup milk
1/3 cup vegetable oil
6 bacon strips, cooked and crumbled


In a large bowl, combine the first six ingredients. In another bowl; combine the egg, milk and oil; stir into dry ingredients just until moistened. Fold in bacon. Fill greased muffin cups two-thirds full. Bake at 375 degrees F for 20-25 minutes or until muffins test done. Makes 8 muffins.

(recipe from Allrecipes)
Since I only have five days left until I start back to school, I thought I would get a head start on food preparation and pre-make some breakfasts. For many people, a bowl of cold cereal works just fine for breakfast each day. In fact, most kids probably rely on it. But, not at my house. My son and I must be a couple of the rare people who really don't care for cereal, hot or cold. We have both tried to eat it, but it just doesn't seem to do it for us. We've tried to gag down oatmeal several times, knowing that it's good for us and is supposed to be filling, but gagging is all that happens. If we have to, we'll eat cold cereal, but we tend to like that ones that are lacking in nutrients (Captain Crunch, Cocoa Crispies, and Cookie Crisp are our favorites), and they are more like eating puffed candy than eating a filling breakfast. I get major "mom guilt" when I buy and serve these sugar-laden cereals. I would love to cook a big breakfast every day, but being a teacher that lives 30 minutes from my school, we have to get up way too early to even think about having time to cook. Plus, not much sounds good to eat at 5:30 a.m.

So, we eat muffins. I know what you're thinking - muffins are no healthier than cold cereal. That may be true, but they taste so much better and when accompanied with some fresh fruit, they really do fill you up. I try to make recipes that are low in fat (I often substitute applesauce for oil) and I add fiber to them by using whole wheat flour and Fibersure. Today I decided to make a ton of muffins and get them in freezer to have on hand when school starts back up next week. I will post my recipes in case there are others out there that share my struggle with cold cereal. Enjoy, and if you have any new recipes to share, be sure to leave them in the comments! :)