Sweat on the Brain
Recipes "For Life"
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Recipes "For Life"
Here's what food makes my body feel soooo GOOD!

This wins the award for the most useful (it makes a bulk amount):
 
Cinnamon Protein Pancakes:
 
2 cups cottage cheese
2 cups egg substitute
2 1/2 cups old fashioned oats
2/3 cup Splenda
1/2 tsp baking soda
2 tsp cinnamon
2 tsp vanilla
 
Here's the key: Put all in a food processor or blender and blend until smooth (otherwise you have pancakes with CURDS in them- yuck!)
 
Cook on a pancake griddle or fry pan sprayed with Pam util golden brown on both sides.  Makes 6 3-pancake servings (each pancake about three to 4 inches in diameter, depending on how thick your batter is).
 
Have fun.  These freeze well, by the way.  I freeze them and toast them before eating.  Sometimes I even put strawberry jam and peanut butter on them.  Most often I add a few fresh or frozen blueberries to each pancake as its cooking.  Yummy!
 
Jamie's Famous Pudding Cookies
 
Ingredients:
 
4 1/2 cups all-purpose flour
  • 2 teaspoons baking soda
  • 2 cups unsalted butter, softened
  • 1 1/2 cups packed brown sugar
  • 1/2 cup white sugar
  • 2 (3.4 ounce) packages instant vanilla pudding mix
  • 4 eggs
  • 2 teaspoons vanilla extract
  • 4 cups semisweet chocolate chips (2 bags)
  • 2 cups chopped walnuts (optional)

DIRECTIONS:

  1. Preheat oven to 350 degrees F (175 degrees C). Sift together the flour and baking soda, set aside.
  2. In a large bowl, cream together the butter, brown sugar, and white sugar. Beat in the instant pudding mix until blended. Stir in the eggs and vanilla. Blend in the flour mixture. Finally, stir in the chocolate chips and nuts. Drop cookies by rounded spoonfuls onto ungreased cookie sheets.
  3. Bake for 10 to 12 minutes in the preheated oven. Edges should be golden brown.
Chewy, Yummy Toffee Cookies
  • 2 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 cup unsalted butter, melted
  • 1 cup packed brown sugar
  • 1/2 cup white sugar
  • 1 tablespoon vanilla extract
  • 1 egg
  • 1 egg yolk
  • 2 cups semisweet chocolate chips

    • DIRECTIONS:

    1. Preheat the oven to 325 degrees F (165 degrees C). Grease cookie sheets or line with parchment paper.
    2. Sift together the flour, baking soda and salt; set aside.
    3. In a medium bowl, cream together the melted butter, brown sugar and white sugar until well blended. Beat in the vanilla, egg, and egg yolk until light and creamy. Mix in the sifted ingredients until just blended. Stir in the chocolate chips by hand using a wooden spoon. Drop cookie dough 1/4 cup at a time onto the prepared cookie sheets. Cookies should be about 3 inches apart.
    4. Bake for 15 to 17 minutes in the preheated oven, or until the edges are lightly toasted. Cool on baking sheets for a few minutes before transferring to wire racks to cool completely
    KETTLE CORN!!!
    Put 1/4 cup canola oil in a large pot with three kernels unpopped popcorn over medium heat with the cover on.  When the three kernels pop, add 1/4 cup white sugar and stir. Pour in 1/2 cup popcorn kernels and alternate between three seconds of shaking and three seconds of the pot sitting on the burner.  Once popping slows, take off burner and let sit for a minute.  Stir with a long handled spoon and salt lightly if desired.
    Makes 5 servings, 189 cals each serving.