Baking Soda | My Meals are on Wheels

“Meatless Monday” Recipe of the Week – Diner Griddle Cakes

May 24, 2021 at 6:01 AM | Posted in CooksRecipes, Meatless Monday | Leave a comment
Tags: All-Purpose Flour, Baking powder, Baking Soda, Buttermilk, Cooking, CooksRecipes, Diner Griddle Cakes, Eggs, Food, Granulated Sugar, Meatless Monday, recipes, Salt, Vanilla Yogurt

This week’s “Meatless Monday” Recipe of the Week is Diner Griddle Cakes. To make this week’s recipe you’ll be needing All Purpose Flour, Baking Powder, Baking Soda, Granulated Sugar, Salt, Eggs, Vanilla Yogurt, and Buttermilk. No Meat needed to start the day with this week’s recipe. The recipe is from the CooksRecipes website. At the Cooks site you’ll find a huge selection of recipes to please all Tastes, Diets, or Cuisines so be sure to check it out today for any of your recipe needs! Enjoy and Eat Healthy in 2021! https://www.cooksrecipes.com/index.html

Diner Griddle Cakes
The vanilla yogurt and buttermilk contributes to the tenderness of these pancakes as well as giving them a subtle sourdough-like flavor that goes well with butter and warm maple syrup.

Recipe Ingredients:
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoons baking soda
2 tablespoons granulated sugar
1/4 teaspoons salt
2 large eggs
1 cup vanilla yogurt
2 cups buttermilk
1/4 cup butter, melted
2 to 4 tablespoons butter to grease griddle

Cooking Directions:
1 – In a large bowl, stir together flour, baking powder, baking soda, sugar and salt; set aside.
2 – In a small bowl, beat eggs; add yogurt and mix well. Stir in buttermilk and melted butter.
3 – Pour liquid ingredients into dry ingredients all at once and whisk just until moistened.
4 – Heat griddle and 2 tablespoons butter over medium heat (300ºF / 150ºC for electric griddle).
5 – Pour 1/4 cup batter into griddle for each pancake. Cook 2 to 3 minutes until underside is golden, then flip. Cook 3 to 4 minutes more, until center springs back when gently pressed. Use additional butter, if necessary to prepare remaining batter.

Makes 24 pancakes.
https://www.cooksrecipes.com/breakfast/diner_griddle_cakes_recipe.html

Diabetic Desert of the Week – Easy Oat Chocolate Chips Cookies Recipe

May 6, 2021 at 6:02 AM | Posted in dessert, diabetes, diabetes friendly, Diabetes Self Management, Diabetic Dessert of the Week | Leave a comment
Tags: All-Purpose Flour, baking, Baking Soda, Brown Sugar, Cookies, Cooking, Desert, Diabetes, Diabetes Self Management, Diabetic Desert of the Week, Easy Oat Chocolate Chips Cookies Recipe, Egg, Food, Margarine, Quick Cooking Rolled Oats, recipes, Salt, semisweet chocolate chips, Vanilla, Vegetable Cooking Spray

This week’s Diabetic Desert of the Week is Easy Oat Chocolate Chips Cookies Recipe. To make this week’s recipe you’ll be needing Margarine, Brown Sugar, Egg, Vanilla, All Purpose Flour, Baking Soda, Salt, Quick Cooking Rolled Oats, Semisweet Chocolate Chips, and Vegetable Cooking Spray. The Cookies are 101 calories and 13 net carbs per serving (2 cookies). The recipe is from the Diabetes Self Management website where you can find a huge selection of Diabetic Friendly Recipes, Diabetes News, Diabetes Management Tips, and more! You can also subscribe to the Diabetes Self Management Magazine. Each issue is packed with Diabetes News and Diabetic Friendly Recipes. I’ve left a link to subscribe at the end of the post. Enjoy and Eat Healthy in 2021! https://www.diabetesselfmanagement.com/

Easy Oat Chocolate Chips Cookies Recipe
These classic oatmeal chocolate chip cookies have just 14 grams of carbohydrate per serving!

Ingredients
Preparation time: 15 minutes
Baking time: 10 minutes per pan

1/3 cup margarine, softened
1/2 cup firmly packed brown sugar
1 egg
3 teaspoons vanilla
3/4 cup all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
3/4 cup quick-cooking rolled oats
1/3 cup semisweet chocolate chips
Vegetable cooking spray

Directions
Yield: about 3 dozen
Serving size: 2 cookies

1 – Preheat oven to 375°F. Beat margarine at medium speed with an electric mixer until light and fluffy; gradually add brown sugar and beat well. Add egg and vanilla, beating well. Combine flour, baking soda, and salt. Gradually add flour mixture to margarine mixture, mixing well. Stir in oats and chocolate chips. Coat cookie sheets with cooking spray. Using two teaspoons, drop dough onto cookie sheets, leaving about 2 inches between each cookie. Portion the dough so that you make about 3 dozen cookies. Bake 10 minutes or until lightly browned. Store in an airtight container.

Nutrition Information:
Calories: 101 calories, Carbohydrates: 14 g, Protein: 1 g, Fat: 4 g, Saturated Fat: 1 g, Sodium: 120 mg, Fiber: 1 g
https://www.diabetesselfmanagement.com/recipes/desserts-sweets/easy-oatmeal-chocolate-chip-cookies/

Subscribe to Diabetes Self-Management Magazine
Your one-stop resource for advice, news and strategies for living with diabetes.

Inside every issue you’ll find…
* The latest medical and research news
* In-depth articles related to both Type 1 and Type 2 diabetes
* Weight Self-Management: Everything to maintain a healthy diet
* Diabetic Cooking: Recipes and meals for every occasion
* Quizzes, Q&As, Resources, Products, and more! Your one-stop resource for advice, news and strategies for living with diabetes.
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Sensibly Delicious Oatmeal-Butterscotch Cookies

March 18, 2021 at 6:01 AM | Posted in CooksRecipes | Leave a comment
Tags: All-Purpose Flour, baking, Baking Soda, Brown Sugar, Cookies, Cooking, CooksRecipes, dessert, Food, Ground Cinnamon, NESTLÉ® TOLL HOUSE® Butterscotch Flavored Morsels, Old Fashioned Oats, recipes, Sensibly Delicious Oatmeal-Butterscotch Cookies, Splenda Sugar Blend for Baking

I have a recipe for some Sensibly Delicious Oatmeal-Butterscotch Cookies. To make these Cookies you’ll be needing All Purpose Flour, Baking Soda, Ground Cinnamon, SPLENDA® Sugar Blend for Baking, Brown Sugar, Old Fashioned Oats, NESTLÉ® TOLL HOUSE® Butterscotch Flavored Morsels and more! The recipe is from the CooksRecipes website. At the Cooks site you’ll find a huge selection of recipes to please all Tastes, Diets, or Cuisines so be sure to check it out today for any of your recipe needs! Enjoy and Eat Healthy in 2021 Https://www.cooksrecipes.com/index.html

Sensibly Delicious Oatmeal-Butterscotch Cookies
A winning combination, SPLENDA® and NESTLÉ® TOLL HOUSE® have teamed up to give you these ‘sensibly delicious’ cookies.

Recipe Ingredients:
1 1/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
1 cup (2 sticks) butter or margarine, softened
1/3 cup SPLENDA® Sugar Blend for Baking*
3/4 cup packed brown sugar
2 large eggs
1 teaspoon vanilla extract or grated peel of 1 orange
3 cups quick or old-fashioned oats
1 2/3 cups (11 ounce package) NESTLÉ® TOLL HOUSE® Butterscotch Flavored Morsels

Cooking Directions:
1 – Preheat oven to 375°F (190°C).
2 – Combine flour, baking soda, cinnamon and salt in small bowl. Beat butter, SPLENDA® Sugar Blend for Baking, brown sugar, eggs and vanilla extract in large mixer bowl. Gradually beat in flour mixture. Stir in oats and morsels. Drop by rounded tablespoon onto ungreased baking sheets.
3 – Bake for 7 to 8 minutes for chewy cookies or 9 to 10 minutes for crisp cookies. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.
Makes 4 dozen cookies.

*3/4 cup SPLENDA® No Calorie Sweetener, Granular can be substituted for SPLENDA® Sugar Blend for Baking.

For Pan Cookie Variation: Grease 15 x 10-inch jelly-roll pan. Prepare dough as above. Spread into prepared pan. Bake for 18 to 22 minutes or until very lightly browned. Cool completely in pan on wire rack. Makes 4 dozen bars.

Nutritional Information Per Serving (1/48 of recipe): Calories: 130 Calories from Fat: 60 Total Fat: 7 g Saturated Fat: 4.5 g Cholesterol: 20 mg Sodium: 90 mg Carbohydrates: 16 g Dietary Fiber: 1 g Sugars: 10 g Protein: 1 g.
https://www.cooksrecipes.com/cookie/sensibly_delicious_oatmeal-butterscotch_cookies_recipe.html

Spicy Sweet Potato Muffins

March 16, 2021 at 6:01 AM | Posted in diabetes, diabetes friendly, Diabetes Self Management, sweet potatoes | Leave a comment
Tags: All Spice, All-Purpose Flour, baking, Baking powder, Baking Soda, Brown Sugar, Canned Sweet Potatoes, Cooking, Diabetes, Diabetes Self Management, Egg, Food, Ground Cinnamon, Low Fat Buttermilk, recipes, Slat, Spicy Sweet Potato Muffins, Vegetable Oil

I have a recipe for some Spicy Sweet Potato Muffins. To make this delicious Muffins you’ll be needing Brown Sugar, Ground Cinnamon, All Purpose Flour, Baking Powder, Slat, Baking Soda, All Spice, Canned Sweet Potatoes, Low Fat Buttermilk, Vegetable Oil, and Egg. This recipe is also from the Diabetes Self Management website where you can find a huge selection of Diabetic Friendly Recipes, Diabetes News, Diabetes Management Tips, and more! You can also subscribe to the Diabetes Self Management Magazine. Each issue is packed with Diabetes News and Diabetic Friendly Recipes. I’ve left a link to subscribe at the end of the post. Enjoy and Eat Healthy in 2021! https://www.diabetesselfmanagement.com/

Spicy Sweet Potato Muffins
The delicious flavor of sweet potatoes make these muffins the perfect anytime treat!

Ingredients
1/3 cup plus 2 tablespoons packed brown sugar, divided
2 teaspoons ground cinnamon, divided
1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon baking soda
1/2 teaspoon ground allspice
1 cup mashed cooked or canned sweet potatoes
3/4 cup low-fat buttermilk
1/4 cup vegetable oil
1 egg

Directions
Yield: 12 muffins
Serving size: 1 muffin

1 – Preheat oven to 425°F. Spray 12 standard (2 1/2-inch) muffin cups with nonstick cooking spray. Combine 2 tablespoons brown sugar and 1 teaspoon cinnamon in small bowl; mix well. Set aside.

2 – Combine flour, baking powder, remaining 1 teaspoon cinnamon, salt, baking soda and allspice in large bowl. Stir in remaining 1/3 cup brown sugar. Combine sweet potatoes, buttermilk, oil and egg in medium bowl; mix well. Stir into flour mixture just until moistened. Spoon evenly into prepared muffin cups. Sprinkle with brown-sugar cinnamon mixture.

3 – Bake 14 to 16 minutes or until toothpick inserted into centers comes out clean. Remove to wire rack; cool completely.

Nutrition Information:
Calories: 166 calories, Carbohydrates: 26 g, Protein: 3 g, Fat: 6 g, Saturated Fat: 1 g, Cholesterol: 19 mg, Sodium: 256 mg, Fiber: 1 g
https://www.diabetesselfmanagement.com/recipes/breakfast/spicy-sweet-potato-muffins/

Subscribe to Diabetes Self-Management Magazine
Your one-stop resource for advice, news and strategies for living with diabetes.

Pineapple Plantain Muffins

March 14, 2021 at 6:01 AM | Posted in CooksRecipes | Leave a comment
Tags: Almonds, baking, Baking powder, Baking Soda, Banana, Cooking, CooksRecipes, Flour, Food, Muffins, Pineapple Chunks, Pineapple Plantain Muffins, Plantain, recipes, Spices, Splenda Brown Sugar Blend, Splenda Sugar Blend

I have a recipe for Pineapple Plantain Muffins to pass along. Some of the ingredients that you’ll be needing are Plantain, Spices, Flour, Baking Powder, Baking Soda, Splenda® Sugar Blend, Splenda® Brown Sugar Blend, Banana, Pineapple Chunks, Almonds and more! The recipe is from the CooksRecipes website. At the Cooks site you’ll find a huge selection of recipes to please all Tastes, Diets, or Cuisines so be sure to check it out today for any of your recipe needs! Enjoy and Eat Healthy in 2021! https://www.cooksrecipes.com/index.html

Pineapple Plantain Muffins
Plantains are baked and folded into the muffin batter with pineapple in this brightly flavored muffin.

Recipe Ingredients:
1 large ripe plantain
1/4 teaspoon light butter
1 1/2 teaspoons ground cinnamon
2 cups all-purpose flour plus
2 tablespoons all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
2 tablespoons light butter
3/4 cup Splenda® Sugar Blend
1/3 cup Splenda® Brown Sugar Blend
2 egg whites
1 egg yolk
8 ounces light vanilla yogurt
1 teaspoon vanilla extract
1 small ripe banana, mashed
3/4 cup pineapple chunks
1/2 cup sliced almonds, for garnish

Cooking Directions:
1 – To prepare plantain: Preheat oven to 350°F (175°C). Slice skin of plantain and spread teaspoon butter and cinnamon on top. Wrap in aluminum foil and bake for 45 minutes. Allow to cool. Remove from skin and set aside.
2 – To prepare muffins: Sift flour, baking powder and baking soda into small bowl. In large bowl, cream butter and Splenda® Sugar Blend and Splenda® Brown Sugar Blend. Add eggs, yogurt, vanilla, mashed banana, and plantain.
3 – Fold in flour mixture. Fold in pineapple.
4 – Line muffin pans with paper liners. Fill each liner about 2/3 full. Top with sliced almonds if desired.
5 – Bake for 18 to 22 minutes or until a toothpick inserted in the center comes out clean.
Makes 15 muffins.

Diabetic Dessert of the Week – Chunky Peanut Butter Triangles

January 14, 2021 at 6:02 AM | Posted in CooksRecipes, dessert, diabetes, diabetes friendly, Diabetic Dessert of the Week | Leave a comment
Tags: All-Purpose Flour, baking, Baking Soda, Chunky Peanut Butter Triangles, Cooking, CooksRecipes, dessert, Diabetic Dessert of the Week, Egg, Food, Light Butter, NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Chunks, Peanut butter, recipes, Splenda Brown Sugar Blend, Splenda Sugar Blend for Baking, Vanilla extract

This week’s Diabetic Dessert of the Week is, Chunky Peanut Butter Triangles. These Delicious Triangles are made using All Purpose Flour, Baking Soda, Peanut Butter, Light Butter, Splenda Brown Sugar Blend, Splenda Sugar Blend for Baking, Egg, Vanilla Extract, and NESTLÉ TOLL HOUSE® Semi-Sweet Chocolate Chunks. Chocolate and Peanut Butter, what’s not to like! The recipe is from the CooksRecipes website. At the Cooks site you’ll find a huge selection of recipes to please all Tastes, Diets, or Cuisines so be sure to check it out today for any of your recipe needs! Enjoy and Eat Healthy in 2021! https://www.cooksrecipes.com/index.html

Chunky Peanut Butter Triangles
What’s not to like about this delicious recipe? Chocolate chunks and peanut butter — a great combination that can’t be beat.

Recipe Ingredients:
1 1/2 cups all-purpose flour
1/2 teaspoon baking soda
3/4 cup creamy or chunky peanut butter
1/2 cup (1 stick) light butter, softened
1/3 cup packed Splenda® Brown Sugar Blend
1/4 cup Splenda® Sugar Blend for Baking
1 large egg
1 teaspoon vanilla extract
1 3/4 cups (11.5-ounce package) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Chunks

Cooking Directions:
1 – Preheat oven to 350°F (175°C).
2 – Combine flour and baking soda in small bowl; set aside.
3 – Combine peanut butter, butter, Splenda® Sugar Blend for Baking and Splenda® Brown Sugar Blend in large bowl; beat at medium speed until creamy. Beat in egg and vanilla. Gradually beat in flour mixture. Stir in chocolate chunks. Press into ungreased 13x9x2-inch baking pan, distributing chocolate chunks evenly.
4 – Bake 18 to 20 minutes or until center is set. Cool completely in pan on wire rack. Cut into bars; slice each bar in half diagonally.
Makes 42 bars.

Kitchen Hint of the Day!

December 26, 2020 at 6:00 AM | Posted in Kitchen Hints | Leave a comment
Tags: baking, Baking Soda, Cooking, Cooking Tips, Eggs, Food, Hard-Boiled Eggs, Kitchen Hints, recipes

What to add to boiled eggs to make them peel easier………..

Add a little baking soda (about 1/2 teaspoon or a little less) to the water while boiling. This will make it easier to peel the eggs later on. Once the eggs are done cooking, give them a little crack and plunge them in an ice water bath. Only do this if you’re going to peel them right away. Enjoy those Eggs!

Gingerbread Cake

December 10, 2020 at 6:01 AM | Posted in Uncategorized | 3 Comments
Tags: All-Purpose Flour, baking, Baking powder, Baking Soda, Cooking, CooksRecipes, dessert, Eggs, Food, Gingerbread Cake, Ground Cinnamon, Ground Cloves, ground ginger, Molasses, recipes, Salt, Splenda® Granulated No Calorie Sweetener, Unsweetened Applesauce, Vegetable Oil

I have another Diabetic Friendly Holiday Dessert to pass along, Gingerbread Cake. To make this cake you’ll be needing Unsweetened Applesauce, Molasses, Vegetable Oil, Eggs, All Purpose Flour, Splenda Granulated No Calorie Sweetener, Baking Soda, Baking Powder, Salt, Ground Ginger, Ground Cinnamon, and Ground Cloves. The recipe is from the CooksRecipes website. At the Cooks site you’ll find a huge selection of recipes to please all Tastes, Diets, or Cuisines so be sure to check it out today for any of your recipe needs! Enjoy and Eat Healthy in 2020! https://www.cooksrecipes.com/index.html

Gingerbread Cake
Who can resist a warm freshly baked gingerbread cake? This is a reduced calorie version that doesn’t sacrifice flavor.

Recipe Ingredients:
2 cups unsweetened applesauce
3/4 cup molasses
1/3 cup vegetable oil
3 large eggs
3 cups all-purpose flour
1 1/3 cups Splenda® Granulated No Calorie Sweetener
2 teaspoons baking soda
1 teaspoon baking powder
1/2 teaspoon salt
2 teaspoons ground ginger
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground cloves

Cooking Directions:
1 – Preheat oven to 350°F (175°C). Spray Bundt pan with butter-flavored cooking spray. Set aside.
2 – Pour applesauce, molasses, and vegetable oil into a large mixing bowl. Add eggs. Stir well.
3 – Blend remaining dry ingredients in a separate bowl. Mix well.
4 – Add dry ingredients to the applesauce mixture. Stir well.
5 – Pour cake batter into prepared pan.
6 – Bake in preheated 350°F (175°C) oven 50 to 60 minutes, or until a toothpick inserted in the center comes out clean. Remove from oven.
7 – Cool cake in pan on a wire rack approximately 20 minutes. Invert cake onto serving plate. Serve warm or cool.
Makes 12 servings.

Serving Suggestions:
Serve with sautéed apples or non-dairy topping.
Place 1/2 cup Splenda® Granulated Sweetener in a blender. Blend covered, on high approximately 30 seconds. Sprinkle the finely ground Splenda over the cake like powdered sugar.
Nutritional Information Per Serving (1/12 of recipe): Calories: 170; Calories from Fat: 45; Total Fat: 5g; Saturated Fat: 1g; Cholesterol: 35mg; Sodium: 240mg; Total Carbs: 29g; Dietary Fiber: 1g; Sugars: 11g; Protein: 3g.
https://www.cooksrecipes.com/diabetic/gingerbread_cake_recipe.html

Diabetic Dessert of the Week – CLASSIC CARROT CAKE

November 12, 2020 at 6:02 AM | Posted in dessert, diabetes, diabetes friendly, Diabetic Dessert of the Week, Diabetic Gourmet Magazine | Leave a comment
Tags: All-Purpose Flour, applesauce, baking, Baking powder, Baking Soda, CLASSIC CARROT CAKE, Cooking, dessert, Diabetic Dessert of the Week, Diabetic Gourmet Magazine, Egg Beaters, Egg Whites, Food, Granulated Splenda No Calorie Sweetener, Ground Cinnamon, Honey, recipes, Shredded Carrots, Walnuts

This week’s Diabetic Dessert of the Week is a CLASSIC CARROT CAKE. Some of the ingredients you’ll be needing are All Purpose Flour, Baking Powder, Baking Soda, Ground Cinnamon, Egg Beaters, Egg Whites, Granulated Splenda No Calorie Sweetener, Honey, Applesauce, Shredded Carrots, Walnuts and more! So you can find this Diabetic Friendly recipe and more all at the Diabetic Gourmet Magazine website. You can also sign up to receive wonderful recipes, engaging articles, helpful and healthful tips, critically important news and more. Enjoy and Eat Healthy in 2020! https://diabeticgourmet.com/

CLASSIC CARROT CAKE
A great classic dessert and it has less carbs.

Ingredients

7/8 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground allspice
2 large egg whites
1/4 cup eggbeaters
3/8 cup Splenda No Calorie Sweetener, Granulated
3 tablespoons reduced fat margarine
1/2 cup honey
1 teaspoon vanilla extract
3 tablespoons unsweetened applesauce
3 tablespoons canola oil
2 1/4 cups finely shredded carrot
1/3 cup walnuts
butter flavored cooking spray

Directions

1 – Preheat oven to 350 degrees F. In medium bowl whisk together flour, baking powder, baking soda, salt, cinnamon, and allspice. Set aside.
2 – In small bowl whisk together egg whites and eggbeaters. Set aside.
3 – In large bowl beat Splenda Granulated Sweetener, margarine, honey, vanilla, applesauce, and canola oil. Mix in egg mixture, stir until well mixed. Stir in flour mixture, then carrots and walnuts.
4 – Pour into greased 8 cup loaf pan and bake for 40-45 minutes, or until toothpick inserted comes out clean. Allow to cool, ice if desired.

NOTES:
A great classic dessert and it has less carbs.

Recipe Yield: Yield: 10 servings

NUTRITIONAL INFORMATION PER SERVING:
Calories: 190
Fat: 9 grams
Saturated Fat: 1 grams
Fiber: 2 grams
Sodium: 270 milligrams
Protein: 4 grams
Carbohydrates: 26 grams
Sugars: 16 grams
https://diabeticgourmet.com/diabetic-recipe/classic-carrot-cake

PEANUT BUTTER CHOCOLATE BARS

November 12, 2020 at 6:01 AM | Posted in dessert, diabetes, diabetes friendly, Diabetic Gourmet Magazine | Leave a comment
Tags: 2% Milk, All-Purpose Flour, baking, Baking Soda, Brown Sugar, Cooking, Creamy Peanut Butter, dessert, Diabetes, Diabetic Gourmet Magazine, Egg, Equal Spoonful, Food, Mini Semi-Sweet Chocolate Chips, PEANUT BUTTER CHOCOLATE BARS, Quick Oats, recipes, Salt, Stick Butter, Vanilla

I have another Diabetic Friendly Recipe to pass along, PEANUT BUTTER CHOCOLATE BARS. To make these Bars you’ll be needing Stick Butter, Equal Spoonful, Brown Sugar, 2% Milk, Creamy Peanut Butter, Egg, Vanilla, All Purpose Flour, Quick Oats, Baking Soda, Salt, and Mini Semi-Sweet Chocolate Chips. There’s 6 calories and 7 carbs per serving. So you can find this Diabetic Friendly recipe and more all at the Diabetic Gourmet Magazine website. You can also sign up to receive wonderful recipes, engaging articles, helpful and healthful tips, critically important news and more. Enjoy and Eat Healthy in 2020! https://diabeticgourmet.com/

PEANUT BUTTER CHOCOLATE BARS
A bar cookie that combines two favorites – chocolate chips and peanut butter – in vanilla dough.

Ingredients

1/2 cup stick butter, softened
1 cup Equal Spoonful or Granulated*
1/3 cup firmly packed brown sugar
1/2 cup 2% milk
1/2 cup creamy peanut butter
1 egg
1 teaspoon vanilla
1 cup all-purpose flour
3/4 cup quick oats, uncooked
1/2 teaspoon baking soda
1/4 teaspoon salt
3/4 cup mini semi-sweet chocolate chips

Directions

1 – Beat butter, Equal and brown sugar until well combined. Stir in milk, peanut butter, egg and vanilla until blended. Gradually mix in combined flour, oats, baking soda and salt until blended. Stir in chocolate chips.
2 – Spread mixture evenly in well-sprayed 13 x 9-inch baking pan. Bake in preheated 350F oven 23 to 25 minutes or until wooden pick inserted near center comes out clean. Cool completely in pan on wire rack. Cut into squares.
3 – Store in airtight container at room temperature.
NOTES:
A bar cookie that combines two favorites – chocolate chips and peanut butter – in vanilla dough.

Recipe Yield: Yield: 48 servings
NUTRITIONAL INFORMATION PER SERVING:
Calories: 68
Fat: 4 grams
Sodium: 42 milligrams
Cholesterol: 10 milligrams
Protein: 1 grams
Carbohydrates: 7 grams
https://diabeticgourmet.com/diabetic-recipes/peanut-butter-chocolate-bars