Killer Peanut Butter Cookies

Killer Peanut Butter Cookies
(For best results, use exact ingredients as listed)

Updated to the latest version of how I make them!

1 C. 100% peanut butter (Krema or Crazy Richards), smooth or chunky
1 C.  unsalted butter
1 C. granulated sugar
1 C. light brown sugar
1 t. vanilla
2 eggs
2½ C. all-purpose flour
1½ t. baking soda
1 t. baking powder

In large mixing bowl, mix together peanut butter, butter, sugars, and vanilla until thoroughly blended. Add eggs and mix until smooth. Set aside. In separate bowl, combine flour, baking soda, and baking powder. Stir with fork until blended. Slowly add flour mixture to egg mixture. Stir until thoroughly blended. Cover and refrigerate overnight. (If you are in a hurry, chill in the freezer for 1 – 2 hours before baking).

When ready to bake, preheat oven to 375^oF. (I bake with a convection oven.) Cover baking sheets with aluminum foil and DO NOT SPRAY. Roll dough into 1” balls and place about 3” – 4” apart on cookie sheet. Criss Cross each ball with a fork dipped in flour. Bake for 7-8 minutes or until light brown. Allow to cool on baking sheet for 1 – 2 minutes before removing to cooling rack. Keep in sealed container. I keep them in the freezer.

Makes approximately 6 dozen cookies.

Chocolate Chip Bread

Chocolate Chip Bread

1 cup NSA applesauce (I use my own recipe, but could use Motts NSA )
2 eggs
¼ cup olive oil (or coconut oil)****
2 T. honey
1 t. vanilla
1 1/3 cup brown rice flour
1 t. nsa baking powder
1 t. cinnamon (could use more, but my NSA Applesauce has cinnamon in it already)
1/3 cup mini chocolate chips

Preheat oven to 350F.
In medium mixing bowl, beat eggs with fork. Add oil, honey, vanilla and mashed bananas and combine thoroughly. Stir in dry ingredients and chocolate chips until just moistened.

For Loaf: Pour into 5 x 9 prepared loaf pan (I sprayed and wiped my silicon loaf pan and it never stuck)
Bake for 35 – 40 minutes or until knife comes out clean.

Cool.

Divide into 8 servings.

****my also try substituting 1/4 c.peanut butter for the oil (100% peanuts version)

Cranberry-Orange Oat Bread

Cranberry-Orange Oat Bread

My variation of the original recipe I got from Liz Maxson!

(My favorite breakfast!)

2 cups regular rolled oats, uncooked (quick oats work ok, too)
1 cup steel cut oats, uncooked
12 egg whites (large eggs – no yolks), beaten until soft peaks form
1/2 cup honey
1 heaping Tablespoon cinnamon
Zest and juice from 1 large or (2) small oranges
1 teaspoon orange extract
2 teaspoons clear vanilla
3 cups frozen cranberries, chopped to desired texture [I use a whole 12 oz. bag]
3 cups NSA Mott’s applesauce

Preheat oven to 350^o F.
In large mixing bowl, stir together all dry ingredients (oats, honey, and cinnamon). Set aside.
In medium mixing bowl, combine remaining ingredients thoroughly except for cranberries and egg whites. Pour this over dry ingredients and stir until thoroughly combined. Stir in cranberries. Allow to sit for 20 – 30 minutes while you separate and beat the egg whites.
Fold in the beaten egg whites and stir until all the egg foam disappears.
Lightly spray and wipe a 6 loaf silicon baking pan or (6) 2-cup loaf pans. Divide batter evenly into each and bake for 30 - 45 minutes. Allow to cool for 10 minutes. Remove from pan and cool completely on wire rack. Store in Ziploc bags.

Makes 6 PWO servings. (2 oz. – Protein; 1 cup Carb B, 1 cup fruit)

These taste best the next day. They freeze well, too! A healthy breakfast for anyone on-the-go!

Sautes

Sautés

I serve these either plain or mixed into my rice,
barley or steamed squash!!

Sauté in about ¼ cup of white balsamic vinegar in medium saucepan over medium heat until transparent or to taste: (amount of each ingredient used is up to you!!)

Mix #1: sweet and/or yellow onions, sliced portabella mushrooms,
green peppers, hot peppers to taste (optional)

Mix #2: celery**, onions, fresh or dried parsley, hot peppers (optional)

Mix #3: green onions (greens and all), sweet onions, bell peppers (mix of red, green, yellow, and orange), mushrooms, hot peppers to taste (optional)

I dice all of my veggies on the larger size, not too small.
All free veggies – good at any meal!!

Gingersnap Muffins

Gingersnap Muffins
(updated 3-2010)

1 cup rolled oats
½ cup steel cut oats
1/4 c. flaxseed meal (optional)
2 T. black strap molasses
1/4 cup Sucanat (or light brown sugar)
1 Tablespoon cinnamon
1 Tablespoon ginger
2 teaspoons ground cloves
2 teaspoons clear vanilla
½ teaspoon maple extract
¼ teaspoon butter extract
½ cup water
orange zest (about 2 teaspoons)(I like this added flavor, so I use all the zest from 1 medium orange)
12 egg whites

Preheat oven to 350o F.
In large mixing bowl, stir together all dry ingredients. In small mixing bowl (or oversize measuring cup), combine all wet ingredients except egg whites). Stir into dry ingredients and mix until thoroughly combined and all oats are covered. Will be moist, but not sopping wet. Set aside.
In separate bowl, beat eggs for about 15 secs with hand mixer. Stir into oat mixture and combine well with mixer.
Allow to sit for 15 minutes while oven heats and you prepare the baking pan.
Spray and wipe out a large capacity 6 muffin pan. Divide batter into each section. It is OK if it fills above the rim.
Bake for 15-20 minutes. Remove from oven and cool in pan. Freeze.

Makes (6) Servings of 2 oz. Protein A and ½ cup Carb B

Mushrooms Italiano

Mushrooms Italiano

Tastes like pizza and makes your house smell like it too!!

Actual quantities of each ingredient will vary depending on the amount of 
mushrooms and tomatoes and size of baking dish.

24 oz (or more) Cleaned mini Portabella Mushrooms (White Mushrooms work fine too) (I slice the bigger ones in half)
6-10 Grape tomatoes
Good white balsamic vinegar (I use Trader Joe’s)
1 Tablespoon Extra Virgin Olive Oil

Dry or fresh basil to taste
Dry or fresh oregano to taste
Italian Seasoning to taste
Onion powder to taste
Garlic powder to taste (I use Trader Joe’s California Garlic Powder)

Preheat oven to 400^oF. Pour enough vinegar in baking dish to just over the bottom. Wash mushrooms and tomatoes (ok to leave wet). Place in single layer in glass baking dish (9 x 13 or whatever size they will fit into). Fill in gaps with grape tomatoes. Sprinkle generously with white balsamic vinegar making sure each piece is wet, but not submerged. Sprinkle with olive oil. Sprinkle generously (to taste) with onion powder, garlic powder, oregano, Italian seasoning and basil in that order. Bake for 45 minutes. Remove from oven and allow to cool slightly, and then remove to storage container. Scrape any juice/brownings into container, too. 

Don’t worry if it bakes dry, just allow pan to soak before washing! Allow to cool and then refrigerate overnight for best results. Tomatoes will form a juice when allowed to cool. Serve cold or reheat. Use juice as topping for potatoes, rice, chicken, beef, or as salad dressing! Also great as topping for On Plan Pizza!

Contains all FREE veggies, so reducers can enjoy this at any meal!!

Banana Bread Muffins

Banana Bread Muffins

(based on a recipe from theroastedroot.net)

3 very ripe bananas, mashed
2 eggs

¼ cup olive oil (or coconut oil)
2 T. honey
1 t. vanilla
1 1/3 cup brown rice flour
2 t. baking powder
1 ½ t. cinnamon
1/3 cup mini chocolate chips*

Preheat oven to 350F.
In medium mixing bowl, beat eggs with fork. Add oil, honey, vanilla and mashed bananas and combine thoroughly. Stir in dry ingredients and chocolate chips until just moistened. 

For Loaf: Pour into 5 x 9 prepared loaf pan (I sprayed and wiped my silicon loaf pan and it never stuck)
Bake for 45 – 50 minutes or until knife comes out clean.

For Muffins: Use muffin cups and fill ¾ full (mini or large size)
Bake for 24 – 30 minutes or until knife comes out clean.

Cool.

Divide into 8 servings.

*Original recipe called for ¾ cup walnuts instead of chocolate chips. You could use both nuts and chips, but I would adjust the nuts to ½ cup if using both. Pecans are also an option if desired.

Spicy Turkey Meatballs in Tomato Sauce

Spicy Turkey Meatballs in Tomato Sauce

This recipe is my take on one from the Provida Recipe Exchange.

Meatballs:
2 pounds ground turkey breast (or half breast/half 93/7 turkey)
2 teaspoons red pepper flakes
½ Tablespoon crushed garlic
½ Tablespoon NSA Chili Powder (I use Spice Hunters Chili Blend)
Black pepper to taste

Mix garlic and chili powder in small bowl, then mix with meat thoroughly. Sprinkle black pepper and mix again. Set aside.

Sauce:
1 small bunch green onions, diced (greens and all)
White balsamic vinegar (enough to cover the bottom of the pot)
1 large yellow onion, diced
1 pound sliced portabella mushrooms
1 green pepper, diced
3 jalapeno peppers, diced fine with seeds
2 stalks celery, diced fine

Saute above ingredients in large pot until onions are transparent.

Add:
3 cans NSA diced tomatoes
1 teaspoon oregano (or more if you like)
½ Tablespoon crushed garlic
½ Tablespoon NSA Chili Powder (I use Spice Hunters Chili Blend)

Simmer for 30 minutes over low heat.

While sauce is simmering, form turkey mix into meatballs and brown in a small amount of white balsamic vinegar in small nonstick frying pan. Add more vinegar as needed. Brown on all sides and add to sauce.

Cover and simmer on low for 2-3 hours.

Recipe contains: Protein and Free Veggies (the small amount of celery is negligible)

Size of meatballs will determine the number of servings. I made 12 meatballs for serving size after cooking of about 2.5 oz. each.

Yummy served over Brown Jasmine Rice! 

No Sugar Added Applesauce

One summer I had too many apples and not enough refrigerator space. I saw a recipe that called for freezing apples before peeling and cooking them...I was also looking for a great way to make my own NSA Applesauce..so..I combined my ingredients (less the sugar/Splenda) and the freezing apple technique and it produced a keeper of a recipe!! Since I didn't have time to wait to peel the apples, I just left the peels in the applesauce too..saved a LOT of time...and the peels added fiber!! This recipe is 100% ON PLAN for any Six Week Body Makeover readers too!!
If you try it, please feel free to leave comments or suggestions! Thanks!

Quick and EASY No Sugar Added Applesauce

12 McIntosh apples washed thoroughly, cored and quartered (yes, leave the skin ON!)(or any other kind of sweet/slightly tart apples will work too. I always use McIntosh for best results, but a mix of all sorts of apple varieties (Fiji, red delicious, Jonathan, JonaGold, Golden Delicious, Cortland, Stamen, etc. is now my new favorite! Just don't use Granny Smith apples - too hard and too tart) 

1 cup water

1 teaspoon cinnamon (or to taste)

1 ½ tablespoon fresh lemon juice (about the juice from one small lemon) (or about 1/4 teaspoon Tru Lemon powder)

1 teaspoon clear vanilla (with no sodium or corn syrup)

(prepared apples can be bagged and frozen to save prep time in the future)

When ready to cook applesauce, place water and apples (don't peel) in medium saucepan and cook over medium heat until apples are mushy. Remove from heat. Whisk with a fork until apples get to a consistency you like (may be a little chunky) and the peels are free floating. Leave the peels in for extra fiber! They are chewy, but good and add a unique texture! Add remaining ingredients and stir until well blended. Allow to cool. Refrigerate in tightly sealed container. Makes about 4-6 cups. Tastes better the next day and you can freeze this too!!

For a special treat (but not as healthy), add about 5 large marshmallows to the hot/warm applesauce. Allow them to melt slightly, stir carefully, then chill. Yummy!!

Peanut Butter Muffins

(updated 2016)

1 cup rolled oats
½ cup steel cut oats
1/2 cup 100% peanuts chunky peanut butter, NSA
(I used Crazy Richard’s brand smooth or Krema brand) 
2 Tablespoons Brown sugar
1/4 cup Honey
1 Tablespoon cinnamon
2 teaspoons clear vanilla
¼ teaspoon butter extract
1/2 cup water
12 egg whites

Preheat oven to 350 F.
In large mixing bowl, stir together all dry ingredients and peanut butter. In small mixing bowl (or oversize measuring cup), combine all wet ingredients except egg whites. Stir into dry ingredients and mix until thoroughly combined and all oats are covered. Will be moist. Set aside.

In separate bowl, beat eggs for about 15 secs with hand mixer. Stir into oat mixture and combine well with mixer. Will be really runny so don’t worry.
Allow to sit for 15 minutes while oven heats and you prepare the baking pan.
Spray and wipe out a large capacity 6 muffin pan. Divide batter evenly into each section.
Bake for 15-20 minutes. Remove from oven and cool in pan for about 10 minutes. Freeze.

Makes (6) Servings of
2 oz. Protein A
½ cup Carb B
1-1 1/2 T. Peanut butter (healthy fat)


I like to bag and freeze these while still slightly warm. That helps to retain a little moisture when they thaw.
You can also add about 6-10 Ghiradelli 60% Cacao bittersweet chocolate chips to each muffin before baking...adds a few calories, but yummy!

Apple Crumble Recipe

(no flour or eggs)

(updated 2016)

Topping-
In medium mixing bowl, combine the following:
2 ¼ cups rolled oats
1 1/2 cups puffed brown rice
¼ cup Honey 
¼ cup Sucanat or brown sugar
2 Tablespoons oat bran
¼ cup flaxseed meal
½ teaspoon nutmeg
1 Tablespoon cinnamon
1 teaspoon clear vanilla (with no sodium or corn syrup)
½ cup water
¼ teaspoon butter extract
Set aside.

Bottom layer:
6 McIntosh apples, peeled, cored and sliced (or a mix of sweeter apple varieties)
¼ - 1/3 cup water

Slice apples into 10 x 10 silicon baking dish and sprinkle with water.
Spread topping evenly over apples.
Bake at 360 degrees for 45-60 minutes.
Allow to cool.
Keep refrigerated.

About Sugar Substitutes and other ingredients....

When I first developed some of these recipes on this blog, I was still using Splenda and other artificial sweeteners. Over the past few years and after researching the use of some of these, I decided that a little REAL natural sweetener is better than a lot of the artificial kind. So I reworked a lot of my more popular recipes (mainly the muffins and my nsa applesauce) using honey, agava nectar and other natural sugars. Most of the reworked recipes are included in my cookbook along with the sugar free versions for those still wanting to go that route. Most of these substitutions are straight up (i.e. 1/2 c. Splenda would now be 1/2 c. agava nectar) If using honey, I sometimes use slightly less of that than since honey is sweeter.


Also the use of sea salt and healthy fats like coconut oil, flaxseed meal, and olive oil is also now an option that I have been incorporating into my recipes too. Especially good is adding about a Tablespoon of olive oil to the Basil Tomatoes and Mushroom Italiano recipes just before baking. Don't be afraid to use a little of these healthy fats. They ARE a necessity for better health!


Another ingredient I am experimenting with adding to some of my recipes (most notably the muffins) is a high quality Whey Protein Powder. I wanted to boost the protein content  in these to make them a more complete meal and think this is a good way to go. I will update you when I have gotten some results!


I have also posted more recipes on my Facebook page Berger Bites for Healthy Appetites.
along with some pictures of some of the recipes in process and after they are cooked.


Feel free to leave comments and if you try some of the recipes, let me know how they turned out for you!


Thanks and Happy Cooking!

No Sugar Added Applesauce

Updated my NSA Applesauce Recipe I posted a few years ago...

This summer I had too many apples and not enough refrigerator space. I saw a recipe that called for freezing apples before peeling and cooking them...I was also looking for a great way to make my own NSA Applesauce..so..I combined my ingredients (less the sugar/Splenda) and the freezing apple technique and it produced a keeper of a recipe!! Since I didn't have time to wait to peel the apples, I just left the peels in the applesauce too..saved a LOT of time...and the peels added fiber!! This recipe is 100% ON PLAN for any Six Week Body Makeover readers too!!
If you try it, please feel free to leave comments or suggestions! Thanks!

Quick and EASY No Sugar Added Applesauce

12 McIntosh apples washed thoroughly, cored and quartered (yes, leave the skin ON!)(or any other kind of sweet/slightly tart apples will work too. I always use McIntosh for best results, but a mix of all sorts of apple varieties (Fiji, red delicious, Jonathan, JonaGold, Golden Delicious, Cortland, Stamen, etc. is now my new favorite! Just don't use Granny Smith apples - too hard and too tart) 

1 cup water

1 teaspoon cinnamon (or to taste)

1 ½ tablespoon fresh lemon juice (about the juice from one small lemon) (or about 1/4 teaspoon Tru Lemon powder)

1 teaspoon clear vanilla (with no sodium or corn syrup)

(prepared apples can be bagged and frozen to save prep time in the future)

When ready to cook applesauce, place water and apples (don't peel) in medium saucepan and cook over medium heat until apples are mushy. Remove from heat. Whisk with a fork until apples get to a consistency you like (may be a little chunky) and the peels are free floating. Leave the peels in for extra fiber! They are chewy, but good and add a unique texture! Add remaining ingredients and stir until well blended. Allow to cool. Refrigerate in tightly sealed container. Makes about 4-6 cups. Tastes better the next day and you can freeze this too!!

For a special treat (but not as healthy), add about 5 large marshmallows to the hot/warm applesauce. Allow them to melt slightly, stir carefully, then chill. Yummy!!

Cookbook Corrections - as of 6-30-10

The following items are corrections to my cookbook:


Page 78 - Honey Crunch Bars - Missing ingredient - 1/4 cup Ghiardelli 60% Cacao Chocolate Chips
(You can do this recipe without them if you want)


I will add to this list as they are found!!

Cookbooks have arrived!!!

One box of my cookbooks arrived yesterday! The rest should be here today!

Here are some pictures of the real thing!!!

Cover
This was hard to photograph since it is
laminated and VERY shiny!

Recipes
Lots of open space around most of the recipes
for notes and comments!!

Section dividers

Dividers all have great tips and information on the back!
(I didn't write that part - it came with the cookbooks!)

For ordering information and other pictures, visit my Facebook page:

Berger Bites for Healthy Appetites

You do NOT need to have a Facebook account to access that page and all the information posted there. If you would like to leave a comment there, then you must have a Facebook account. Comments and questions can also be posted on this blog!

All cookbook orders postmarked by Friday June 18, 2010 will be entered in a drawing for (at least) two of my handmade baskets!

I also posted some new pictures of recipes that are in the cookbook and also some new ones that will be in volume II!!
Thanks!!!

Five Things You Can Do TODAY to Get Yourself on the Road to Better Health!

A lot of people want to 'clean up their act' so to speak when it comes to food and exercise...they want to lose weight and gain good health...but once they see this long list of things they need to change, they get overwhelmed and just say forget it...

So..here are 5 things you can do TODAY to get you on your way to better health! If you can't do all 5, then pick 2 or 3 and start there..Make a conscious effort to do these every day for a week...then add the rest and do them for another week! See how you feel....habits don't start just like that..you have to force yourself to do things sometimes, but the rewards are usually worth the effort...

#1 - Drink more plain, unaltered water!! Tap water is just fine..Shoot for 8-10 glasses (like 100 oz. or so total) Coffee, tea and sodas DON'T count - even sugar free ones...just plain water... [For those of you who don't drink a lot of water now, this can be really hard at first..aim for adding 2-3 glasses to what you already drink and work your way up to the 8-10 per day] Also..drinking this much water really flushes you out! Bathroom breaks will increase...just a warning!! LOL But that calms down after a while...

#2 - Get 7-8 hours of sleep every night...I know I function much better when I get my full 7-8 hrs...less than 6 and I am a zombie!

#3 - Eat more fresh fruits and veggies - If you already eat a lot - GREAT - if you don't, eat a banana or some grapes for a snack instead of potato chips and junk food! Frozen Banana Slices are really good on a hot day too!

#4 - Get moving!! Instead of spending hours on end on the computer, get outside and go for a walk, play with your kids, just do something that gets your heart pumping and body moving! A nice walk with your family after dinner is not only great for your health, but a great time to spend together as a family!
Shoot for 30 - 45 minutes a day...5-6 days a week...

#5 - Eat breakfast every day! A REAL food breakfast, not a cup of coffee full of junk from Starbucks! Try to include a protein, a starchy carb and a piece of fruit too! Believe it or not, a Peanut butter and jelly sandwich on whole grain bread (not white bread) is actually a really good complete meal if you use peanut butter that is just peanuts, jelly that has no sugar added (like Simply Fruit) and whole grain bread!


Small changes lead to big rewards if you just have the patience and willingness to do it and continue doing it!!

:-)

Cookbook Order Form

Here is a link to the Order Form for my cookbook:

Berger Bites for Healthy Appetites

If you have trouble printing from that page, email me at the address listed on the form and I will send you a PDF version to use!

Cookbooks should be ready to ship by early July (maybe sooner!)

Thanks!!

Pre Preorders for my Cookbook

I am now taking pre preorders for my cookbook.

Go to my Facebook page or click this link:

Berger Bites for Healthy Appetites

and leave a comment on that note with the number of cookbooks you would like. No money required at this time, just names and numbers so I know how many to order! If you are not registered with Facebook, just leave your name and number of cookbooks you would like in a comment on this topic on this blog.

I will be taking prepreorders thru Monday May 3, 2010 so get your order in now!

Thank you for your support!

My first attempts at cooking Healthy Chinese Food

My Veggie Fried Rice

The past two weekends, I decided to try something completely different..Cooking Chinese Food! I was never one that liked Chinese food when I was fat (I wasn't the veggie eater that I am now!), so this type of food never interested me before either cooking or eating it!
Now, I like a lot of the veggies and things in Chinese food, so I worked on developing recipes using these foods, but eliminating all the added salts and fats!

So far..I like everything I made! But the jury is still out on ginger in food that isn't one of my baked goods! (LOVE my Gingersnap Muffins!) Guess I need to ease into it!! But I do have a good NSA Soy Sauce recipe and that REALLY helps get the right 'taste'.

I am using my NSA Soy Sauce recipe to make all the recipes that I post on here or are in my cookbook. Since I never eat (ate) commercially produced soy sauce, I have no idea how it compares on taste and strength..so you may need to use less (or more) to suit your tastes. I am fine tuning the amounts to what I like..and that is the amount I am listing in the recipes! Feel free to adjust as necessary!!

Pork Egg Roll Filling

Since most egg rolls are wrapped and deep fried, I opted for making just the filling. I will wrap this in green leaf lettuce leaves and serve with Brown Jasmine Rice and maybe some of my Sweet and Sour Sauce (with pineapple).

More pictures of my Chinese food and other recipes are on my Berger Bites Facebook page.

Berger Bites for Healthy Appetites

Name Change for my Blog

Renaming my blog to coordinate with my cookbook project..

The address for the blog will remain the same so it will be easy to find!

Cookbook pre preorder info coming later this week!!