Ingredients
- 1 1/4 cups all-purpose flour (about 5 1/2 ounces)
- 1 cup regular oats
- 3/4 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup granulated sugar
- 1/2 cup packed brown sugar
- 1/3 cup butter, softened
- 1 1/2 teaspoons vanilla extract
- 1 large egg
- 1/4 cup chopped pecans, toasted
- 1/4 cup semisweet chocolate mini-chips
Preparation
- Preheat oven to 350°.
- Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 4 ingredients (through salt), stirring with a whisk; set aside.
- Place sugars and butter in a large bowl; beat with a mixer at medium speed until well blended. Add vanilla and egg; beat until blended. Gradually add flour mixture, beating at low speed just until combined. Stir in pecans and mini-chips. Drop dough by tablespoonfuls 2 inches apart onto baking sheets lined with parchment paper. Bake at 350° for 12 minutes or until edges of cookies are lightly browned. Cool on pans 2 minutes. Remove cookies from pans; cool on wire racks.
Ingredients
· 1 package of sugar-free butterscotch pudding mix
· 1 can of pumpkin
Preparation
1. Combine pudding mix and pumpkin with a splash of milk to create desired consistency. Layer with low-fat whipped topping in clear glass bowl for presentation.
Or go for some super-simple, kid-friendly snacks like these edible snowmen:
Ingredients
· 1 box Ritz crackers
· 1 container low-fat cream cheese
· Tiny slices of carrots, apples
· 1 box raisins
Preparation
1. Each child should get 3 Ritz crackers, approximately 2 tablespoons of cream cheese, and a small pile of sliced fruits, veggies and raisins.
2. Spread cream cheese over all 3 crackers. Decorate using available foods.
Make healthy substitutions – Modify your budget baking with these healthier replacements—cut down on expenses and the notorious sugars and fats of holiday cooking!
· Use whole wheat flour—if you’ve never baked with it before, start by replacing half the all-purpose flour called for in the recipe with whole wheat
· Cut down on sugar, add more fruit (but don’t drop below half the amount of sugar called for)
· Replace saturated fats (butter, shortening) with unsaturated fats (olive oil, canola oil)
· Substitute applesauce for oil at a ratio of 1/3 cup for ½ cup—good for muffins and breads, not as effective in cookies
