Quick Brownies from Amy sutherland

------------Brownie Ingredients--------------

2 cubes of butter (softened)
2 c sugar
4 eggs
2 t vanilla
Cream together.

then Add-
1 and 1/2 c flour
2 t salt
1/2c cocoa
1/2 c chopped nuts

Spray pan
Bake 350 degrees, cook 25-30min

Frosting-
1 cube butter
3 and 1/2-4 c of powdered sugar
1/4 c cocoa
1 t vanilla
Add milk to the consistency you want.
Salt to taste

Chex snack mix

 12 servings

• 3 cups corn chex
• 3 cups rice chex
• 2 cups whole wheat chex
• 2 cups mixed nuts
• 2 cups bite-size pretzels
• 2 cups garlic-flavor bite-size bagel chips or regular bagel chips
• 1 1/2 sticks (3/4 cup) salted butter, melted
• 4 tablespoons Worcestershire sauce
• 2 teaspoons seasoned salt
• 3/4 teaspoon garlic powder
• 1/2 teaspoon onion powder

Instructions

• 1. Preheat oven to 250 degrees F.

  2. In large bowl, mix the chex cereals, mixed nuts, pretzels and bagel chips. Set aside.

  3. Melt the butter in a bowl and mix in the worcestershire sauce, seasoned salt, garlic powder, onion powder and a good pinch of pepper. Pour the butter over the cereal mixture, tossing well for 3-5 minutes or until the cereal mixture is evenly coated.

  4. Bake 1 hour, stirring every 15 minutes. Spread on paper towels to cool, about 15 minutes (or just start eating!!). Store in airtight container.

Clean Eating Carrot Oatmeal Muffins

Lauren Made these for me after the baby was born, they were so delicious and totally hit the spot.  Pretty healthy I think and I bet a good amount of fiber, which is great for after birth.

2 large eggs whisked, 

3/4 c applesauce ( Can use yogurt instead)

1/3 c raw honey or maple syrup, 

1 tsp vanilla extract, 

1 tsp cinnamon, 

1/2 tsp nutmeg, 

2 tsp baking powder, 

3/4 tsp baking soda, 

1/2 tsp salt, 

1 1/2 c grated carrots packed, 

1 c quick oats or oat bran, 

1 c whole wheat flour, 

1/3 c raisins or chopped dates, 

1/3 c nuts

could add protein powder

Preheat 350. Spray muffin tin or use liners. Mix all ingredients eggs--salt. Add carrots and mix, add oats and flour, raisins and nuts. Do not overmix. Bake 12 muffins for 25 minutes. Storage: refrigerator in airtight container

Amish-Style Baked Oatmeal with Apples, Raisins & Walnuts

Once Upon A Chef

Servings: 6

Prep Time: 10 Minutes

Cook Time: 40 Minutes

Total Time: 50 Minutes

Ingredients

• 2 cups old-fashioned rolled oats (not instant)
• 3/4 cup light brown sugar
• 1 cup walnuts or pecans, divided
• 1/2 cup raisins
• 1 teaspoon baking powder
• 2 teaspoons cinnamon
• 1/2 teaspoon salt
• 2 large eggs
• 2 cups milk
• 1 teaspoon vanilla extract
• 4 tablespoons unsalted butter, melted, plus more for greasing the dish
• 2 tart yet sweet baking apples, such as Honey Crisp, peeled and cut into 1/2-inch chunks (about 2 cups)

Instructions

1. Preheat the oven to 325°F. Grease an 8 or 9-inch baking dish with butter.
2. In a medium bowl, combine the oats, brown sugar, 1/2 cup of the nuts, raisins, baking powder, cinnamon and salt. Mix well.
3. In another bowl, break up the eggs with a whisk; then whisk in the milk and vanilla until well combined.
4. Add the milk mixture to the oat mixture, along with the melted butter.
5. Scatter the apples evenly on the bottom of the prepared baking dish. Pour the oatmeal mixture over top and spread evenly. Sprinkle remaining 1/2 cup nuts on top. Bake for 40-45 minutes, until the top is golden and the oats are set. Serve warm or at room temperature.

Fudgy Flourless brownies

http://mywholefoodlife.com/2014/03/02/fudgy-flourless-brownies/

Ingredients

• 2 cups shredded zucchini
• 1 cup macadamia butter (I used almond)
• 1 flax egg (I used an egg )
• 1/3 cup maple syrup (I used honey)
• 2 tsp vanilla extract
• 1 cup chocolate chips (forgot them :)
• 3 T cocoa powder
• 1 tsp baking powder (forgot :)

Instructions

• Preheat oven to 350.
• In a food processor, combine all the ingredients and mix well.
• Pour the batter into a parchment lined pan. I used an 8x8 glass baking dish. ( I put in muffin tins and it made 11 muffins) 
• Bake for 45 minutes.
• Let the brownies cool completely before removing them from the pan.
• Store them in an airtight container in the fridge.
• They should last 1 week in the fridge.
• You can also freeze them.

A few things to note: These brownies will almost seem like they are underdone. Once they have finished cooking,let them cool completely and put them in the fridge and they will firm up nicely. I used macadamia nut butter because I like the buttery texture and taste of it. If you want to use it, just take 2 cups raw macadamia nuts and blend them in the a blender or food processor. I used my Blendtec with the twister jar and it took only 2 minutes. You can also sub another nut butter if you wish. Store these in the fridge in an airtight container. I like to put a layer of parchment paper in between each brownie, so they don't stick together.

(amy says, wowy wow that was really good)

Quinoa Vegetable Burger

1 cup water

1/2 cup red quinoa

1 tablespoon canola oil

1 cup diced onion

2 cups finely chopped cremini or white button mushrooms

1 teaspoon minced garlic

3/4 teaspoon dried marjoram

1/4 teaspoon dried oregano

1 large egg

2/3 cup shredded reduced-fat Cheddar cheese

1/2 cup whole pecans, toasted and finely chopped (see Tip)

1/3 cup quick-cooking rolled oats

1 tablespoon reduced-sodium soy sauce

8 small whole-wheat burger buns, toasted if desired

 Amy's notes-
Some adjustments- 1. added salt and pepper, 2. used toasted almonds instead of pecans,3. pureed cooked mushrooms, onions, and almonds in food processor, 4. garlic powder, basil and oregano, didn't have marjoram, 5. didn't add cheese

1. Combine water and quinoa in a medium saucepan. Bring to a boil. Reduce to a simmer, cover and cook for 15 minutes. Remove from heat and let stand, covered, for 10 minutes. Fluff with a fork and set aside to cool.
2. Preheat oven to 350°F. Lightly grease a baking sheet or line with parchment paper.
3. Heat oil in a large saucepan over medium heat. Add onion and cook, stirring frequently, until starting to soften, about 5 minutes. Add mushrooms, garlic, marjoram and oregano; cook, stirring, until the mushrooms are tender, about 5 minutes. Let cool for about 5 minutes.
4. Beat egg in a medium bowl. Add the quinoa, mushroom mixture, cheese, pecans, oats and soy sauce; stir to combine. Scoop scant 1/2-cup portions of the mixture onto the baking sheet and shape into 8 patties, about 3 inches wide, leaving about 1 inch of space between each patty. (The mixture will be crumbly; patting it into burgers on the baking sheet makes it easier to work with. The burgers hold together very well once baked.)
5. Bake the burgers until crispy, 28 to 30 minutes. Serve on buns with your favorite garnishes.

Tips & Notes

• Make Ahead Tip: Individually wrap and freeze cooked burgers for up to 3 months. Defrost overnight in the refrigerator. Reheat in a skillet with a little oil.

• For the best flavor, toast nuts before adding to recipes. Spread whole nuts on a baking sheet and bake at 350°F, stirring once, until fragrant, 7 to 9 minutes. For chopped nuts, place in a small dry skillet and cook over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes.

http://www.eatingwell.com/recipes/quinoa_veggie_burger.html