My Corner of the World

I got the original recipe from the internet but modified it a lot.  I used brown Splenda, barley flour, 1/2 of a banana instead of oil, I added a half a banana to give it a little more banana tasted (it’s not strong, I might use 2 large ones next time and add only 3/4 c. milk) and added cinnamon and vanilla.  I doubled their baking soda and baking powder, didn’t add salt.  They also didn’t have “add-ins” like almonds, raisins, etc.  Makes 12 muffins.  Without the add-ins, only 2 points!

Ingredients:

• 1 c. quick oats
• 1/4 c. oat bran 
• 1/4 c. brown Splenda
• 1 c. barley flour (all purpose can also be used)
• 1 tsp baking soda
• 2 tsp baking powder
• 3/4 tsp cinnamon (more or less depending on how much you like cinnamon)
• 1 c. milk
• 2 large eggs
• 1/2 c. cottage cheese
• 1 tsp vanilla, a little more if you like
• 1.5 medium bananas
• 1/2 c. sliced almonds, golden raisins, or other preferred add-ins

Preparation:

1. Preheat oven to 350 F
2. Mix dry ingredients in a bowl, not add-ins
3. Mix wet ingredients in a separate bowl, not add-ins
4. Incorporate wet and dry ingredients (hold the add-ins for the next step), mix well but don’t overmix
5. Once mixed, stir your add-ins to the batter
6. Spoon into 12 greased muffin wells (using silicone muffin cups in a muffin tin works well)
7. Bake for 25 min.
8. Enjoy!

June made these soft oatmeal cookies and they were really good. She adds raisins in hers.

Ingredients:

Preparation:

• In a large bowl, cream butter and sugars until light and fluffy. Beat in eggs and vanilla. Combine the flour, baking soda, cinnamon, baking powder and salt; gradually add to creamed mixture and mix well. Stir in oats.
• Shape into 1-1/2-in. balls. Place 2 in. apart on ungreased baking sheets. Bake at 350° for 10-12 minutes or until golden brown. Cool for 1 minute before removing to wire racks.

I got this recipe from another site, but quite frankly, I didn’t find the author put enough cheesecake filling in. I also made it a little more nutritionally friendly. Note: Baking Splenda can be substituted with white or brown sugar and whole wheat flour can be substituted with all-purpose.

Ingredients:

Crust

• 2 c. whole wheat (if you use the optional rolled oats and coconut, reduce the flour amount by a 1/2 cup)
• 1 c. baking Splenda
• 1 c. large flaked rolled oats (optional)
• 1 c. shredded coconut (optional)
• 1 c. butter, chilled

Filling

• 4 c. chopped rhubarb
• 1- 3 oz. pkg. strawberry or raspberry Jell-O
• 3 bricks cream cheese (room temperature)
• 2 1/2 c. baking Splenda (divided)
• 3 eggs
• 1 tsp. vanilla

Preparation:

1. Preheat the oven to 350 F
2. In a bowl, combine flour and sweetener. Cut in the butter and mix until texture is like coarse crumbs.
3. Mix in coconut and rolled oats
4. Pour half of the crust mixture into a greased 9×13 pan and press into the bottom and sides to create the crust
5. Bake in the oven for 15 minutes and remove
6. In a medium-sized bowl, coat the rhubarb with the jello and 1/2 c. of
   the sweetener and set aside. You can steam the rhubarb in the microwave for 5 minutes if you want to ensure it will be soft enough for someone without teeth to enjoy
7. In a new bowl, combine cream cheese and sweetener until light and fluffy. Add eggs and vanilla. Mix at medium speed until well-blended
8. Pour the cream cheese mixture over the partially-baked crust, and spread it evenly with caution to avoid breaking the crust up
9. Sprinkle the rhubarb mixture over the cream cheese (be aware that the cream cheese mixture is soft, so you won’t be able to do a lot of spreading without getting it all mixed up). Top with the remaining crust mixture
10. Bake at 350 degrees F for 45 minutes
11. Cool on a cooling rack for about an hour before cutting into it
12. Refrigerate for a couple of hours, but if you can’t wait at this point, that’s ok. Slice into it and enjoy!