Healthy & Good Tasting Fitness Snack Recipes

Healthy snacks don't have to be difficult to make, although some may take a little extra work. Regardless of the work involved, though, they sure do not have to lack great taste. Here are some recipes to try with your family and friends at the gym.



Reese's Cups



2 T butter

1/3 c chunky (or plain) peanut butter

1 oz unsweetened chocolate

1/3 c ricotta

10 pkts Splenda

1 t vanilla



Melt butter, peanut butter and chocolate in microwave. Cool slightly, then add ricotta, sweetener and vanilla. Spoon onto wax paper and refrigerate. Serves 22.



Layered Peanut Butter Pie



CRUST:

1 c crushed or ground pecans

4 t melted butter



CHOCOLATE:

2 T butter

1 oz unsw chocolate

2 T cream

1 t vanilla

8 pkgs Equal Sweetener



PEANUT BUTTER:

5 T peanut butter

4 oz cream cheese

1/3 c Splenda



WHIPPED CREAM:

1 cup heavy cream

1 t vanilla

1 T cocoa



1. Crust: mix pecans and butter. Pour in pie plate, spread to cover bottom of plate and put in freezer.

2. Chocolate layer: Melt butter and chocolate in microwave approx. 2 min. Mix in cream and vanilla. Stir well. Add equal. Pour over frozen pie crust and put back in freezer.

3. Peanut Butter layer: Mix peanut butter, cream cheese and Splenda with food processor or blender. Spread over frozen pie.

4. Whip cream with vanilla and cocoa until stiff peaks. Spread over pie and refrigerate. Serves 8.



Cheesecake Muffins



1 pkg gelatin (plain)

1 c boiling water

16 oz soft cream cheese

1 t vanilla

16 pkgs Splenda

1 oz unsw. Chocolate, melted (optional)



Dissolve gelatin in boiling water and stir well. Cut cheese into small pieces and place in dissolved gelatin. Add melted chocolate (if using) and mix. Add vanilla, sweetener and beat well with electric mixer (2 min. on med/hi). Pour into buttered pie pan or 12 muffin cups. (If using muffin cups, put cupcake paper in cup first). Chill until firm, 2-3 hours. Makes 12.



Pumpkin Cheesecake Bars



Crust:

1 cup almond flour

1/4 cup brown sugar twin

1/2 cup butter

1/2 cup chopped walnuts



Filling:

8 oz cream cheese

1/2 cup Slenda

2 eggs

1/2 cup pumpkin

1 tsp vanilla

1/4 tsp nutmeg

1/2 tsp ginger

1 tsp cinnamon



Blend crust ingredients in food processor until blended. Press into an 8x8" greased pan. Bake at 350 for 15 min; cool slightly. Meanwhile, make filling: Blend all ingredients until smooth. Pour over crust and bake 35 min until set. Cool and cut in bars. Makes 16 bars.



Basic Cookie Recipe



Ingredients

2 1/2 cups almond flour

1 1/2 cups splenda

1 tsp guar or xanthan gum

1 cup butter, soft

1 egg

1 1/2 tsp baking powder

1 tsp vanilla

1/4 tsp salt



Mix all ingredients in mixer until blended. Divide into 4 bowls and flavor according to your tastes. Refrigerate at least 4 hours before baking. Make cookies by forming dough into 1/2" balls, placing on cookie sheet. Dip bottom of a glass in Splenda (or Splenda / cinnamon) mixture and flatten balls. Bake at 375 8-12 min, until lightly browned. Makes about 12 cookies.



To flavor: add 1 tsp extract to each portion. For chocolate, add 1 oz melted unsweetened chocolate to one portion, and additional tablespoon of Splenda.



Enjoy!!

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Healthy Pastries for You

If you value eating pastries from cakes to cookies nevertheless wish to sustain your curves avoiding unwanted calories that might be harmful to suit your needs, and then here is another cookie diet recipe. Cookies can be extremely sweet food and delightful you can eat. The traditional cookies are sinfully good and therefore are major forms of guilty pleasures. You happen to be a legitimate sweet-toothed and you simply cannot help but keep some cookies along with you in school or at the office or have got a grab of the usb ports from your cookie jar. So the best answer will be to bake healthy cookies you could indulge yourself with. They are healthy at the same time frame, harmless for anyone who is virtually worried gaining too much pounds. Basically throughout the day, you are going to eat few cookies which might be reduced calories in replacement with regular food. And through the evening, you may take a sensible dinner.

A piece of cookie can be good for your diet and is a means of vitamins source, just click here - Weight Vitamins and Diet and Cookie Diet Recipe

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Baking Cookies As healthy family Fun

Baking with your children is one of the best known family-bonding moments. Time spent together in teaching and learning allows you to spend capability time with them that will create a healthy house fun and enjoyment.

Baking cookies with any or all of your children is entertaining. Cookies are versatile, handy, sweet and fun to make. They can be made in different versions, flavors, sizes and designs kids will like doing. Just get ready the dough in the evening and bake them the next morning. Older children can read the recipe while adults can guide them on what steps to take. Small children will enjoy rolling the dough into balls and flatten it with a fork, similar to development peanut butter cookies. They most likely will love the cookies all the more.

Cookie Bake

One of the main ingredients that can heighten your cookie is cornstarch. It plays a big role in many food recipes, especially when added to dough. In fact, most baked recipes in the 20th century used corn starch in conjunction with flour. Bakers discovered cookies baked with cornstarch have a notably fine texture with more tender crumbs, compared to cookies baked with flour alone.

In 1892, Argo Corn Starch was launched. It continued to be the source of much presuppose even to the present. Upon its merge with Kingsford in 1899, its experts created recipes bearing this fantastic discovery of corn starch to food.  

Here is a straightforward and tasty cookie recipe that will bring you and your children a batch of fun to bake.

Lemon Shortbread Cookies

Ingredients:

1 1/3 cups Argo or Kingsford's Corn Starch 2 cups all-purpose flour 2 cups butter or margarine 2/3 cup powdered sugar 1 teaspoon 1/2 teaspoon vanilla Lemon peel, finely shredded

Procedure:

Preheat the oven to 350°F. In a large bowl, beat butter until softened. Add the powdered sugar. Beat until well combined. Add lemon peel and vanilla. Beat well. In a medium bowl, stir together flour and corn starch, add to blend and beat well. Roll dough into 1-inch balls. Let your kids to do this, they will love it. Place on ungreased cookie sheets. Press each ball with the tines of a fork to create subtle design. Bake for about 15 minutes, or until bottoms are lightly browned. Cool on wire racks.

Makes six dozen Lemon Shortbread cookies that can be sufficient fun to go around for everyone.

Baking Cookies As healthy family Fun

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Healthy Tips When Baking With Splenda

One of the greatest benefits of the sugar substitute Splenda is that this alternative for table sugar can be used to prepare a wide range of your favorite baked goods.  This is a great advantage for people who want to cut back or eliminate granulated sugar from their daily diet while still enjoying something sweet every now and then.  There are some tips to keep in mind, however, if you are planning on trying a few recipes using Splenda instead of sugar.

Mike Cole is a freelance writer who writes about dieting and fitness often focusing on a particular product such as Splenda.

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Let's Make Some Healthy Cookies

You may already know that heart-healthy margarine spreads are great for topping foods to give them a tasty, buttery flavor. But did you know that they are good for cooking and baking, too?
To check if a spread is heart-healthy, look for a cholesterol-free soft tub spread that is made from 50 percent to 60 percent vegetable oils, has 2 grams or less of saturated fat and contains no trans fat per serving.
Dana Jacobi, author of the "12 Best Foods Cookbook," offers these tips for cooking and baking with margarine spreads:
* To measure soft tub spread correctly, make sure to level the cup or spoon.
* When sautéing, use medium heat to maintain the flavor and to avoid burning the spread.
* For baking, chill the spread in the freezer before measuring it if the recipe calls for creaming it with sugar.
* When melting a spread for baking, remember that it melts quickly. In the microwave, 3 tablespoons of tub spread melts in 15 seconds, versus 30 seconds for butter.
Now that you know which spreads to choose and how to cook with them, try it for yourself. The following recipe uses a heart-healthy spread and produces perfect results.

DANA JACOBI'S OATMEAL-RAISIN COOKIES
(Makes 36 cookies)

1/3 cup chilled Promise Buttery Spread
1 cup sugar
1 large egg, at room temperature
1 tablespoon mild molasses
1 teaspoon vanilla extract
1/2 teaspoon salt
1 cup all-purpose flour
1 1/2 cups rolled oats
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 cup raisins
3/4 cup sliced almonds

Preheat oven to 350 degrees. Line baking sheet with parchment paper and set aside.
Use an electric mixer on medium speed to cream Promise Buttery Spread with sugar until it is pale and fluffy, about 2 minutes.
Mix in egg, molasses, vanilla and salt. Using a rubber spatula, stir in flour, oats, baking soda and cinnamon until almost blended. Add raisins and almonds, mixing gently until ingredients are combined.
Drop the dough 1 tablespoon at a time onto the baking sheet, spacing them 3 inches apart.
Bake for 12 minutes or until cookies are golden brown. Cool for 1 minute on the pan, then transfer to a wire rack and cool completely.  - NU
You may already know that heart-healthy margarine spreads are great for topping foods to give them a tasty, buttery flavor. But did you know that they are good for cooking and baking, too?
To check if a spread is heart-healthy, look for a cholesterol-free soft tub spread that is made from 50 percent to 60 percent vegetable oils, has 2 grams or less of saturated fat and contains no trans fat per serving.
Dana Jacobi, author of the "12 Best Foods Cookbook," offers these tips for cooking and baking with margarine spreads:
* To measure soft tub spread correctly, make sure to level the cup or spoon.
* When sautéing, use medium heat to maintain the flavor and to avoid burning the spread.
* For baking, chill the spread in the freezer before measuring it if the recipe calls for creaming it with sugar.
* When melting a spread for baking, remember that it melts quickly. In the microwave, 3 tablespoons of tub spread melts in 15 seconds, versus 30 seconds for butter.
Now that you know which spreads to choose and how to cook with them, try it for yourself. The following recipe uses a heart-healthy spread and produces perfect results.

DANA JACOBI'S OATMEAL-RAISIN COOKIES
(Makes 36 cookies)

1/3 cup chilled Promise Buttery Spread
1 cup sugar
1 large egg, at room temperature
1 tablespoon mild molasses
1 teaspoon vanilla extract
1/2 teaspoon salt
1 cup all-purpose flour
1 1/2 cups rolled oats
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 cup raisins
3/4 cup sliced almonds

Preheat oven to 350 degrees. Line baking sheet with parchment paper and set aside.
Use an electric mixer on medium speed to cream Promise Buttery Spread with sugar until it is pale and fluffy, about 2 minutes.
Mix in egg, molasses, vanilla and salt. Using a rubber spatula, stir in flour, oats, baking soda and cinnamon until almost blended. Add raisins and almonds, mixing gently until ingredients are combined.
Drop the dough 1 tablespoon at a time onto the baking sheet, spacing them 3 inches apart.
Bake for 12 minutes or until cookies are golden brown. Cool for 1 minute on the pan, then transfer to a wire rack and cool completely.  - NU

Information on baking pumpkin seeds can be found at the Baking Ideas site.

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Healthy Oatmeal Chocolate and Flax Seed Cookies

Ok, so tell me who doesn't enjoy a few hot out of the oven oatmeal chocolate chip cookies - there's nothing like it...well, that's if you like oatmeal and chocolate chips. I enjoy this home made treat so much that I decided to create a recipe that contains mostly healthy ingredients and after a few tests this is the best I've come up with so far. A great alternative with more wholesome ingredients and very delicious. Give it a try I'm sure you'll find it equally as good as mom's original home made oatmeal chocolate chip cookies.

Healthy Oatmeal Chocolate and Flax seed Cookies

Preheat oven to 350F

Ingredients

1 ½ cup white flour

2 ½ cups quick oats

½ cup grounded flax seeds

1 ½ cups dark chocolate chip

¾ cup brown sugar

1 tbsp vanilla extract

1 tsp salt

1 tbsp baking powder

1 tsp baking soda

1 large egg plus 1 cup egg whites

¾ cup olive oil

1 cup chopped walnuts (optional)

¾ cup dried cranberries (optional)

Mix together and set aside:

Flour, salt and baking soda and powder and set aside

Mix together egg, whites, oil, sugar and vanilla extract

Add flour mixture to liquid mixture then add the oats, flax seeds, and chocolate chips to form a soft dough. At this point you can add the optional ingredients of cranberries and or walnuts.

Spoon mixture unto ungreased cookie sheets and bake for 12 min for soft chewy cookies or 16 min for firmer cookies.

Cookies can be frozen in a proper container or freezer bags for up to 2 months.

I am the music, the song, and the dance. My life is the whatever expression I choose to give it. I decide how fulfilled or not I'm going to be; my faith or lack thereof, the positive or negative attitude I decide on embracing or rejecting. I am given "today" to live, so I'm going to give it my all and live the best I can for today.

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Healthy Halloween Cookie Cake Recipes - How to Bake Yummy Tummy Fillers 4 Trick Or Treat Ghouls

Do you find every year when Halloween night comes around, not only do you have to cater for your own clan, but everyone else's too? I refer to those little freaky spooks, devils, monsters and imps that come a calling to your door trick or treating.

You can never know how many callers you will have on the evening, so more times than not you will either end up buying too many treats, or heaven forbid not enough. Did anyone ever tell you what "TRICK" stands for!

This Halloween play it safe and make your own treats to give to the kids October 31st.

A sure way to make "everyone else's" children happy is give them cookies or cake of the healthy kind that you have made yourself. And the plus to doing this is, is nothing will go to waste because depending on the foods you bake for trick and treat night can likely be put in the freezer.

Cake and cookie treats you will find every ghoul will gladly remove their mask for, so bear this in mind mom and dad if your little Dracula or Zombie flatly refuses to take off his or her scary Halloween costume for bed.

Below are some simple to bake yummy healthy Halloween cookie/cake recipes

HALLOWEEN PUMPKIN CHIP COOKIES

Ingredients

1 cup pumpkin 1 egg 1/2 cup any kind vegetable oil 1 cup sugar 2 tsp. baking powder 2 cups all purpose flour 1 tsp. cinnamon 1/2 tsp. salt 1 tsp. baking soda 1 tsp. milk 1 tsp. vanilla 1 cup white chocolate or butterscotch chips 1/2 cup walnuts or pecans, finely chopped

Baking Instructions

Preheat oven to 370F.

Note: If using butterscotch chips, use butter rum extract or butterscotch schnapps rather than vanilla for extra flavour.

Mix pumpkin, egg, oil and sugar. Combine and beat flour, baking powder, cinnamon and salt; gradually add to first mixture. Dissolve the baking soda in milk and add to batter. Stir in chocolate (or butterscotch) chips, nuts and vanilla.

Drop by the teaspoonful onto lightly greased baking sheets.

Bake at 370F degrees for approx 10 to 12 minutes.

Recipe can be doubled even tripled which is something you need to consider doing if you are to keep up with the number of witches and wizards that are likely to knock at your door trick or treating on Halloween night.

Freeze leftover cookies, somehow I don't think you will need to do this if the kids come back dressed as Oliver Twist asking for more.

STRAWBERRY GHOSTS

Ingredients

30 fresh strawberries
8 ounces white baking chocolate, chopped
1 teaspoon shortening
1/8 teaspoon almond extract
1/4 cup mini semisweet chocolate chips

Instructions

Rinse strawberries and dry using paper towels. In a microwave bowl, melt white chocolate and shortening at 50% power; stir until smooth. Stir in extract. Dip strawberries in chocolate mix; place on a waxed paper-lined baking sheet, allowing excess chocolate to form the ghosts' tails. Quickly press chocolate chips into coating for eyes. Freeze for approx 5 minutes. In the microwave, melt remaining chocolate chips until it is smooth. Using a toothpick prick into melted chocolate and draw a mouth on each face.

Nutrition Facts: 1 strawberry equals 54 calories, 3 g fat (2 g saturated fat), 2 mg cholesterol, 8 mg sodium, 6 g carbohydrate, trace fiber, 1 g protein.

FRANKENSTEIN CUPCAKES

24 Servings

Ingredients

1 to 2 16 ounce tins of chocolate frosting
Cupcakes of your choice
Marshmallows
Corn syrup
Green and black sprinkles
M&M's miniature baking bits
Candy coated liquorice

Directions

Cover cupcakes with frosting. Spread a light coating of corn syrup over marshmallows. Roll sides of marshmallows in green sprinkles; dip tops in black. Place a marshmallow in the center of each cupcake. For eyes, attach baking bits to the face of each marshmallow with a little amount of frosting; pipe pupils using frosting. Attach liquorice candies to sides of head for bolts. Pipe frosting onto faces for mouths and stitches as desired..

BONE BISCUITS

34 Servings

Ingredients

1 cup confectioners' sugar
1/2 cup cornstarch
1/2 cup butter, cut into squares
2 eggs
1 teaspoon almond extract
2 cups all-purpose flour
1/8 teaspoon salt
2 to 3 tablespoons seedless strawberry/raspberry jam

16 to 18 ounces white baking chocolate, chopped

Instructions

Combine confectioners' sugar and cornstarch in baking bowl. Cut in butter until mixture looks like coarse crumbs. Add eggs and beat. Add extract and whisk. Combine flour and salt; gradually add to sugar mixture and blend well. Shape dough into a ball; flatten into a disk shape. Wrap in plastic wrap; and allow to cool in the fridge for 30 minutes. On a floured surface, roll dough to 1/8-in. thickness. Cut with a floured 3-1/2-in. bone-shaped cookie cutter. Place 1 in. apart on parchment paper-lined baking sheets. Bake at 350 for 8-10 minutes or until edges start to turn brown. Remove and then allow them to cool.

On the bottoms of half the cookies, spread 1/8 to 1/4 teaspoon jam down the middle; top with remaining cookies. Melt white chocolate in microwave at 70% power for 60 seconds; stir. Microwave at additional 10- to 20-second intervals, stirring until smooth.

Dip each bone cookie in chocolate, allowing excess to drip off. Place on waxed paper; let stand until set.

Nutrition Facts: 1 cookie equals 155 calories, 8 g fat (5 g saturated fat), 23 mg cholesterol, 54 mg sodium, 19 g carbohydrate, trace fiber, 2 g protein.

Make sure the little ones clean their teeth after eating their treats. Although they are all healthy recipes, children couldn't care a less whether they are or not just as long as they are yummy that is all that matters to a kid, and this is why it is up to you to inform the Halloween ghost or fiend in your midst that even ghouls and witches clean their teeth, because how else could they eat their bat and mice stew

Go on be devil and get baking to avoid the "trick" by giving a "treat".

Ideas for Halloween Costumes & cakes and much more

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