Healthy Breakfast Gems

Name: Healthy Breakfast Gems
Prep time: 10 min
Cook time: 8 min
Total time: 18 min
Yield: 18
Cuisine: American
Ingredients: 1 egg; 1/2 cup brown sugar; 1 tablespoon vegetable oil; 1/4 teaspoon salt; 1 teaspoon vanilla; 1/3 cup rolled oats; 1/3 cup bran flakes; 2 tablespoons wheat germ; 1/2 cup chopped pecans; 1/2 cup chopped walnuts; 1/2 cup golden raisins

January 9, 2021 BeckieLeave a comment

Healthy Breakfast Gems

Save to BigOven

Yum

Cuisine American

Category Bars and Cookies Breakfast and Brunch

Persons

Serving Size

1 each

Prep Time

10 minutes

Cook Time

8 minutes

Total Time

18 minutes

Rate this recipe

0 ratings

Ingredients

1 egg
1/2 cup brown sugar
1 tablespoon vegetable oil
1/4 teaspoon salt
1 teaspoon vanilla
1/3 cup rolled oats
1/3 cup bran flakes
2 tablespoons wheat germ
1/2 cup chopped pecans
1/2 cup chopped walnuts
1/2 cup golden raisins

Instructions

Beat egg until light. Gradually add brown sugar, beating until light and fluffy. Add oil, salt, vanilla, oats, bran flakes, wheat germ, nuts and raisins. Mix well.
Drop by rounded tablespoonfuls onto greased baking sheets. Bake at 350° for 8 minutes, or until golden brown. Remove immediately from baking sheets and let cool on wire racks.
Makes about 18 cookies.

Notes

Remember, cooking times may vary depending on ovens, so test doneness before stated cooking times.

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Nutritional values listed may vary from final results depending on actual measurements and brands used to prepare the recipe.

Amount Per Serving: 1 each
Calories		91.97 kcal
% Daily Value*
Total Fat 5.56 g		8.6%
	Saturated Fat 0.55 g	2.8%
	Trans Fat 0.01 g
Cholesterol 8.89 mg		3%
Sodium 40.49 mg		1.7%
Total Carbohydrate 10.34 g		3.4%
	Dietary Fiber 1.25 g	5%
	Sugars 6.74 g
Protein 1.75 g

Vitamin A 1.1 %		Vitamin C 0.48 %
Calcium 1.76 %		Iron 3.53 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Beckies Kitchen

Tags

bran flakes,

brown sugar,

nuts,

raisins,

rolled oats,

wheat germ

Zucchini Cookies

December 27, 2019August 11, 2020 BeckieLeave a comment

Zucchini Cookies

Save to BigOven

Yum

Cuisine American

Category Cookies Frostings

Persons

Serving Size

1 each

Prep Time

10 minutes

Cook Time

10 minutes

Total Time

20 minutes

Rate this recipe

0 ratings

Ingredients

1/2 cup granulated sugar
1/2 cup packed brown sugar
1/2 cup butter or margarine, softened
2 eggs
2 1/2 cups all-purpose flour
1 1/2 cups shredded zucchini (about 1 medium)
1/2 cup chopped nuts
1 teaspoon grated lemon peel
1 tablespoon lemon juice
2 teaspoons baking powder
1 teaspoon ground nutmeg
1/4 teaspoon salt

Lemon Frosting

3 cups powdered sugar
1/4 cup butter or margarine, softened
1 teaspoon grated lemon peel
1 tablespoon lemon juice
1 tablespoon water

Instructions

Heat oven to 375°F.
Mix sugars, butter or margarine and eggs. Stir in remaining ingredients except Lemon Frosting.
Drop dough by rounded teaspoonfuls about 2 inches apart onto ungreased cookie sheet. Bake until almost no indentation remains when touched, 8 to 10 minutes; cool.
Frost with Lemon Frosting.
Makes about 5 dozen cookies.

Lemon Frosting

Mix powdered sugar, butter or margarine and lemon peel. Beat in lemon juice and water. If necessary, stir in additional water, 1 teaspoon at a time, until of spreading consistency.

Notes

For Carrot Cookies: Substitute shredded carrots for the zucchini.

Nutritional values listed may vary from final results depending on actual measurements and brands used to prepare the recipe.

Amount Per Serving: 1 each
Calories		79.37 kcal
% Daily Value*
Total Fat 3.1 g		4.8%
	Saturated Fat 1.6 g	8%
	Trans Fat 0.09 g
Cholesterol 11.43 mg		3.8%
Sodium 25.29 mg		1.1%
Total Carbohydrate 12.25 g		4.1%
	Dietary Fiber 0.29 g	1.2%
	Sugars 7.76 g
Protein 0.98 g

Vitamin A 2.45 %		Vitamin C 0.92 %
Calcium 1.66 %		Iron 1.98 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Beckies Kitchen

Tags

all-purpose flour,

brown sugar,

Lemon Frosting.,

nuts,

Zucchini

Source: Unknown

Chocolate Cheese Fudge

December 10, 2018May 13, 2020 BeckieLeave a comment

Chocolate Cheese Fudge

Save to BigOven

Yum

Cuisine American

Category Candy

Persons

Serving Size

Prep Time

15 minutes

Cook Time

10 minutes

Total Time

25 minutes

Rate this recipe

1 ratings

Ingredients

Chocolate Cheese Fudge

1/2 pound Velveeta cheese, sliced
1 cup butter
1 teaspoon pure vanilla extract
1 cup chopped nuts, pecans, walnuts
2 (16-ounce) boxes confectioners’ sugar
1/2 cup cocoa powder

Instructions

Spray lightly the bottom of a 9 by 2-inch square pan with a nonstick spray.
In a saucepan over medium heat, melt the cheese and butter together, stirring constantly until smooth. Remove from heat and add the vanilla and nuts.
In a large bowl sift together the sugar and cocoa. Pour the cheese mixture into the sugar and cocoa mixture and stir until completely mixed. The candy will be very stiff.
Using your hands, remove candy from bowl and press evenly and firmly into pan. Because of the amount of butter in this recipe, pat the top of the candy with a paper towel to remove the excess oil, if needed.
Place pan in refrigerator until candy is firm.
To serve candy, cut into squares.
Yield: 6 to 8 servings

Please Note: Nutritional values listed may vary from final results depending on actual measurements and brands used to prepare the recipe.

Amount Per Serving: 8
Calories		796.32 kcal
% Daily Value*
Total Fat 35.62 g		54.8%
	Saturated Fat 20.71 g	103.6%
	Trans Fat 1.26 g
Cholesterol 89.92 mg		30%
Sodium 189.21 mg		7.9%
Total Carbohydrate 117.19 g		39.1%
	Dietary Fiber 2.22 g	8.9%
	Sugars 111.26 g
Protein 8.64 g

Vitamin A 29.85 %		Vitamin C 0.05 %
Calcium 20.97 %		Iron 5.37 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Beckies Kitchen

Tags

cocoa powder,

confectioners’ sugar,

nuts,

stove top,

Velveeta cheese

Source: Food Network | Paula Deen

French Vanilla Breakfast Cake

April 22, 2018July 7, 2020 BeckieLeave a comment

French Vanilla Breakfast Cake

Save to BigOven

Yum

Cuisine American

Category Breakfast and Brunch Cakes

Persons

Serving Size

1 Slice

Prep Time

10 minutes

Cook Time

50 minutes

Total Time

1 hour

Rate this recipe

0 ratings

Ingredients

French Vanilla Breakfast Cake

1 (18.25 ounce) box cake mix (butter)
1 package instant French vanilla pudding
3/4 cup water
3/4 cup vegetable oil
1/2 cup nuts
4 eggs
1 teaspoon vanilla extract
1 teaspoon butter extract
1/4 cup granulated sugar
2 teaspoons cinnamon

Instructions

Preheat oven to 350°F. Grease and flour a Bundt pan.
Mix cake mix, vanilla pudding, water and oil. Add eggs, vanilla extract and butter extract. Beat 8 minutes at high speed.
Put 1/4 cup nuts in bottom of Bundt pan, then sprinkle with the sugar and cinnamon. Layer cake mix and cinnamon and nuts, topping with nuts.
Bake for 45 to 50 minutes.

Amount Per Serving: 1 Slice
Calories		374.58 kcal
% Daily Value*
Total Fat 21.0 g		32.3%
	Saturated Fat 2.55 g	12.8%
	Trans Fat 0.13 g
Cholesterol 54.17 mg		18.1%
Sodium 282.24 mg		11.8%
Total Carbohydrate 42.42 g		14.1%
	Dietary Fiber 1.3 g	5.2%
	Sugars 4.32 g
Protein 4.84 g

Vitamin A 3.05 %		Vitamin C 0.04 %
Calcium 8.39 %		Iron 5.92 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Beckies Kitchen

Tags

bundt,

butter extract,

cake mix,

instant French vanilla pudding,

nuts

Blueberry Crisp

December 15, 2017December 27, 2019 BeckieLeave a comment

Blueberry Crisp

Save to BigOven

Yum

Cuisine American

Category Crisps Desserts and Sweets

Persons

Serving Size

Prep Time

15 minutes

Cook Time

35 minutes

Total Time

50 minutes

Rate this recipe

0 ratings

Ingredients

Blueberry Crisp

5 cups blueberries
4 tablespoons granulated sugar
3 tablespoons flour
1/2 cup rolled oats
1/2 cup brown sugar
1/4 cup flour
1/4 teaspoon nutmeg
1/4 teaspoon cinnamon
1/4 cup butter
1/4 cup chopped nuts
vanilla ice cream, if desired

Instructions

Combine blueberries with sugar and 3 tablespoons flour; pour into a square baking dish.
Combine the rolled oats, brown sugar, 1/4-cup flour, nutmeg and cinnamon. Cut in butter until mixture resembles coarse crumbs. Stir in the nuts and spread over fruit.
Bake in a preheated 375° oven for 30 to 35 minutes. Serve warm with ice cream.
Makes 6 servings.

Please Note: Nutritional values listed may vary from final results depending on actual measurements and brands used to prepare the recipe.

Amount Per Serving: 6
Calories		309.11 kcal
% Daily Value*
Total Fat 11.6 g		17.8%
	Saturated Fat 5.4 g	27%
	Trans Fat 0.31 g
Cholesterol 20.34 mg		6.8%
Sodium 6.83 mg		0.3%
Total Carbohydrate 51.21 g		17.1%
	Dietary Fiber 4.42 g	17.7%
	Sugars 32.52 g
Protein 3.86 g

Vitamin A 7.61 %		Vitamin C 13.33 %
Calcium 2.95 %		Iron 5.98 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Beckies Kitchen

Tags

blueberries,

brown sugar,

nuts,

rolled oats

Source: Unknown

Apples and Carrots Sweet Bread

November 25, 2017December 11, 2020 BeckieLeave a comment

Apples and Carrots Sweet Bread

Save to BigOven

Yum

Cuisine American

Category Quick Breads

Persons

Serving Size

Prep Time

15 minutes

Cook Time

1 hour

Total Time

1 hour, 15 minutes

Rate this recipe

0 ratings

Ingredients

1 1/2 cups (2 medium) shredded apples
1/2 cup (1 medium) shredded carrot
1/4 cup butter or margarine
2 eggs-large
1 3/4 cups flour
2/3 cup sugar
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2-3/4 cup coconut, chopped nuts and/or raisins

Instructions

Preheat oven to 350°. Grease bottom only of 9 x 5 inch loaf pan.
In large mixer bowl, blend apples, carrots, butter, and eggs. Add flour, sugar, baking powder, baking soda, and salt. Beat 3 minutes at medium speed. Stir in desired combination of coconut, nuts and raisins.
Pour into pan and bake 50-60 minutes or until done. Remove from pan to cool.
Makes 1 loaf

Notes

Nutritional values listed may vary from final results depending on actual measurements and brands used to prepare the recipe.

Amount Per Serving: 10
Calories		220.23 kcal
% Daily Value*
Total Fat 8.02 g		12.3%
	Saturated Fat 5.3 g	26.5%
	Trans Fat 0.19 g
Cholesterol 44.19 mg		14.7%
Sodium 185.7 mg		7.7%
Total Carbohydrate 34.11 g		11.4%
	Dietary Fiber 1.78 g	7.1%
	Sugars 15.82 g
Protein 3.72 g

Vitamin A 11.56 %		Vitamin C 1.49 %
Calcium 4.74 %		Iron 3.75 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Beckies Kitchen

Tags

apples,

carrots,

coconut,

nuts,

raisins

Butterscotch Apple Squares

November 21, 2017January 13, 2020 BeckieLeave a comment

Butterscotch Apple Squares

Save to BigOven

Yum

Cuisine American

Category Bars and Squares Desserts and Sweets Microwave

Persons

Serving Size

Prep Time

20 minutes

Cook Time

30 minutes

Total Time

50 minutes

Rate this recipe

0 ratings

Ingredients

Butterscotch Apple Squares

1/4 cup butter
1 1/2 cup graham cracker crumbs
2 small all-purpose apples, pared and chopped (about 1 1/4 cups)
1 cup (6 oz.) butterscotch-flavored chips
1 (14 oz.) can Eagle Brand® Sweetened Condensed Milk
1 1/3 cup flaked coconut
1 cup chopped nuts

Instructions

Heat oven to 350ºF (325ºF for glass dish).
Melt butter in 13 x 9-inch baking pan in oven. Sprinkle crumbs evenly over butter; top with apples.
Melt butterscotch chips with sweetened condensed milk in heavy saucepan over medium heat. Pour butterscotch mixture evenly over apples. Top with coconut and nuts; press down firmly.
Bake 25 to 30 minutes or until lightly browned. Cool. Cut into squares. Garnish as desired.

Microwave Method

Melt butter in 12 x 7-inch microwave-safe baking dish on high (100% power) 1 minute or until melted. Sprinkle crumbs evenly over butter; top with apples.
Melt butterscotch chips with sweetened condensed milk in 1-quart glass measure on medium-high (70% power) 2 to 3 minutes. Stir until smooth. Pour butterscotch mixture evenly over apples. Top with coconut and nuts. Press down firmly.
Cook on high (100% power) 8 to 9 minutes.
Cool. Cut into squares. Garnish as desired.

Please Note: Nutritional values listed may vary from final results depending on actual measurements and brands used to prepare the recipe.

Amount Per Serving: 15
Calories		292.39 kcal
% Daily Value*
Total Fat 18.08 g		27.8%
	Saturated Fat 10.01 g	50.1%
	Trans Fat 0.18 g
Cholesterol 17.13 mg		5.7%
Sodium 85.01 mg		3.5%
Total Carbohydrate 29.87 g		10%
	Dietary Fiber 1.98 g	7.9%
	Sugars 23.69 g
Protein 4.65 g

Vitamin A 5.08 %		Vitamin C 1.5 %
Calcium 9.43 %		Iron 4.76 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Beckies Kitchen

Tags

apples,

butterscotch chips,

coconut,

graham cracker crumbs,

nuts

Source: Eagle Brand

Candied Walnuts

September 2, 2017 BeckieLeave a comment

1/4 cup sugar
Grated peel of 1 orange
1/4 cup walnut halves
Salt to taste

In small heavy-bottomed pan, melt sugar over low heat. It will take about 15 minutes for it to turn to syrup. Stir in orange peel and walnuts. Stir to coat.

Spoon onto greased baking sheet or greased wax paper. Season lightly with salt.

Cooking with Walnuts: 51 Recipes using Walnuts

Coconut Carrot Cake

January 2, 2017January 27, 2020 BeckieLeave a comment

Coconut Carrot Cake

Save to BigOven

Yum

Cuisine American

Category Cakes

Persons

Serving Size

Prep Time

10 minutes

Cook Time

1 hour

Total Time

1 hour, 10 minutes

Rate this recipe

0 ratings

Ingredients

Coconut Carrot Cake

2 cups flour
2 1/2 teaspoons baking soda
2 teaspoons cinnamon
1 teaspoon salt
1 cup oil
2 cups sugar
3 eggs
1 can crushed pineapple in juice, 8 oz
2 cups grated carrots
1 1/3 cups flaked coconut
1/2 cup chopped nuts

Coconut Cream Frosting

1 cup flaked coconut. Toast Cool.
1 pkg. cream cheese (3 oz)
1/4 cup butter
3 cups sifted powdered sugar
1 tablespoon milk
1/2 teaspoon vanilla

Instructions

Cake: Mix flour, baking soda, cinnamon, salt. Beat oil, sugar and eggs thoroughly. Add flour mixture; beat until smooth. Add pineapple, carrot, coconut and nuts.
Pour into greased 13 x 9 inch pan. Bake at 350° for 50 to 60 minutes. Remove from oven. Cool on rack.
Frosting: Cream the cream cheese with butter. Alternately add powdered sugar, milk, and vanilla. Beat until smooth. Add 1/2 of the coconut. Frost cake. Top with the rest of the coconut.

Please Note: Nutritional values listed may vary from final results depending on actual measurements and brands used to prepare the recipe.

Amount Per Serving: 12
Calories		661.23 kcal
% Daily Value*
Total Fat 32.98 g		50.7%
	Saturated Fat 9.65 g	48.3%
	Trans Fat 0.23 g
Cholesterol 58.08 mg		19.4%
Sodium 467.17 mg		19.5%
Total Carbohydrate 89.2 g		29.7%
	Dietary Fiber 3.35 g	13.4%
	Sugars 66.62 g
Protein 5.99 g

Vitamin A 25.52 %		Vitamin C 4.97 %
Calcium 4.43 %		Iron 7.39 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Beckies Kitchen

Tags

carrots,

cinnamon,

coconut,

cream cheese,

crushed pineapple,

flour,

nuts,

powdered sugar

Source: Unknown

Sweet Potato Bread

April 21, 2016July 25, 2020 BeckieLeave a comment

Sweet Potato Bread

Save to BigOven

Yum

Cuisine American

Category Quick Breads

Persons

Serving Size

1 Slice

Prep Time

15 minutes

Cook Time

1 hour

Total Time

1 hour, 15 minutes

Rate this recipe

0 ratings

Ingredients

1 cup sugar
1 1/2 cups flour
1/2 cup canola oil
2 egg whites (slightly beaten)
1 cup mashed yams or sweet potatoes (fresh or canned)
1/2 teaspoon vanilla
1/8 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon cinnamon
* optional 1/2 cup chopped nuts (walnuts or pecans)

Instructions

Preheat oven to 350°. Grease one 8 or 9 inch loaf pan. (The 8 inch will be popped up full and the 9 will be a little below the top when baked.)
In large mixing bowl, combine sugar, oil, egg whites, sweet potatoes and vanilla. Stir to mix.
In a separate bowl mix the dry ingredients.
Combine the dry ingredients with the wet mixture until moist. If using nuts, fold in until mixed.
Pour batter into greased pan.
Bake for 60 minutes or until toothpick inserted comes out clean.
Cool for 10 minutes on wire rack. Remove from pan and continue cooling on rack.

Notes

Nutritional values listed may vary from final results depending on actual measurements and brands used to prepare the recipe.

Amount Per Serving: 1 Slice
Calories		248.46 kcal
% Daily Value*
Total Fat 12.19 g		18.8%
	Saturated Fat 1.09 g	5.5%
	Trans Fat 0.04 g
Cholesterol		0
Sodium 119.27 mg		5%
Total Carbohydrate 32.5 g		10.8%
	Dietary Fiber 1.38 g	5.5%
	Sugars 17.2 g
Protein 3.26 g

Vitamin A 8.74 %		Vitamin C 0.33 %
Calcium 1.59 %		Iron 2.76 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Beckies Kitchen

Tags

cinnamon,

flour,

nuts,

sweet potatoes

Source: Unknown

Healthy Breakfast Gems

Ingredients

Instructions

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Chocolate Cheese Fudge

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French Vanilla Breakfast Cake

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French Vanilla Breakfast Cake

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Blueberry Crisp

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Apples and Carrots Sweet Bread

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Butterscotch Apple Squares

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Please Note: Nutritional values listed may vary from final results depending on actual measurements and brands used to prepare the recipe.

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Coconut Carrot Cake

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Coconut Carrot Cake

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Please Note: Nutritional values listed may vary from final results depending on actual measurements and brands used to prepare the recipe.

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Sweet Potato Bread

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