Peachy Keen Pumpkin Oatmeal Muffins

Peachy Keen Pumpkin Oatmeal Muffins

(1 muffin: 80 calories, 1g fat, 160mg sodium, 14g carbs, 1.5g fiber, 3g
sugars, 3.5g protein = 1 Point)

These adorable holiday treats are bursting with fruity flavor and spicy
sweetness. Best part is, they can pass for a breakfast item OR a
dessert. So
treat your holiday guests to some, or horde ‘em all for yourself (we
won’t
judge)!

Ingredients:
1 1/4 cups OLD FASHIONED oats (not quick or instant)
3/4 cup Bisquick Heart Smart baking mix (gluten free for me)
1 cup skim milk (almond milk for me)
1/2 cup Egg Beaters, Original
1/3 cup canned pure pumpkin
1 cup canned peaches in juice or water; drained & chopped
1/4 cup SPLENDA, Granular (i WILL LIKELY TRY TO OMIT)
2 tsp. pumpkin pie spice
1/4 tsp. salt

Directions:
Preheat oven to 400 degrees. Combine ALL ingredients in a large bowl
and
stir well. Spoon mixture into a 12-cup muffin tin sprayed well with
nonstick
cooking spray. Bake muffins for 20 minutes, or until muffins have
puffed up
and tops are firm and golden. Allow to cool before removing from muffin
tin.
Enjoy! (Don’t you love recipes that are this easy?)

PEACHY DUMP CAKE

SOURCE: Gooseberry Patch Super Fast Slow Cooking

2 14and 1/2 ounce cans peach pie filling

one teaspoon lemon juice
18 and 1/2 ounce box yellow cake mix
1/2 cup chopped pecans
1/2 cup butter melted

Garnish; whipped topping, vanilla ice cream

Pour pie filling into a slow cooker that has been sprayed with non-stick vegetable spray. Drizzle with lemon juice. In a separate bowl, combine dry cake mix pecans and melted butter. Spread over the pie filling. Cover and cook on low setting for 4 hours, or on high setting for two hours. Serve with whipped cream or ice cream.

Serves 6-8

Southern Delight Muffins

Southern Delight Muffins
Serves 8

1 (15 oz) can sliced peaches, packed in fruit juice, drained, and 1/2 cup
liquid reserved
1-1/2 cups reduced-fat biscuit baking mix
1/2 cup Splenda Granular
1 tsp baking powder
1 tbsp plus 1 tsp reduced-calorie margarine
1/4 cup no-fat sour cream
2 tbsps peach spreadable fruit
2 tbsps chopped pecans

Preheat oven to 375. Spray 8 wells of a 12-hole muffin pan with
butter-flavored cooking spray or line with paper liners. Finely chop
peaches and set aside. In a large bowl, combine baking mix, Splenda and baking
powder. Add margarine, sour cream, reserved fruit juice and spreadable
fruit. Mix gently just to combine. Fold in chopped peaches and pecans.
Evenly spoon batter into prepared  muffin wells. Bake for 24 to 28 minutes
or until a toothpick inserted in center comes out clean. Place muffin pan on
wire rack and let set for 5 minutes. Remove muffins from pan and continue
cooling on wire rack.

155 Calories;3g Fat;2g Protein;30g Carb;358mg Sodium;1g Fiber
Exchanges: 1 Starch; 1 Fruit; 1/2 Fat

Cooking Healthy with Splenda by JoAnna M. Lund

Healthified Peach Cobbler

Cobbler like mom used to make – now healthified for more health-conscious times. You’ll feel just peachy!

Prep Time:15 min

Start to Finish:1 hr 30 min

makes:6 servings

1	cup Bisquick Heart Smart® mix
1/4	teaspoon ground cinnamon
1	cup fat-free (skim) milk
3	tablespoons canola oil
3/4	cup sugar
1	can (29 oz) peach slices in light syrup, drained
1	teaspoon lemon juice
	Vanilla reduced-fat ice cream, if desired

1.	Heat oven to 375°F. In ungreased 8-inch square (2-quart) glass baking dish, stir Bisquick mix and cinnamon. Stir in milk and oil with wire whisk or fork until blended.
2.	In medium bowl, mix sugar, peaches and lemon juice. Spoon over batter in baking dish.
3.	Bake 50 to 55 minutes or until golden brown. Let stand about 20 minutes before serving. Serve warm with ice cream.

Nutritional Information

1 Serving: Calories 280 (Calories from Fat 70); Total Fat 8g (Saturated Fat 1/2g, Trans Fat 0g); Cholesterol 0mg; Sodium 190mg; Total Carbohydrate 49g (Dietary Fiber 2g, Sugars 35g); Protein 3g % Daily Value*: Vitamin A 15%; Vitamin C 4%; Calcium 15%; Iron 6%

Exchanges: 1 Starch; 1/2 Fruit; 1 1/2 Other Carbohydrate; 0 Vegetable; 1 1/2 Fat Carbohydrate Choices: 3 MyPyramid Servings: 2 tsp Fats & Oils, 1/2 c Fruits
*% Daily Values are based on a 2,000 calorie diet.

SOURCE: http://www.eatbetteramerica.com/recipes/global-flavors/healthified-peach-cobbler.aspx

Peachy Fruit Salad

I only add half the grapes and banana to the portion we are going to eat that evening.



Peachy Fruit Salad

1 can (21 ounces) peach pie filling
1 can (20 ounces) pineapple chunks, drained
1 can (11 ounces) mandarin oranges, drained
2 medium firm bananas, sliced
1 cup green grapes (or purple grapes)
1 cup miniature marshmallows

In a large bowl, combine all ingredients; stir gently. Refrigerate until serving. Yield: 6-8 servings.

SOURCE: Quick Cooking Magazine

Peach Cobbler Recipe

Peach Cobbler Recipe

2 cups sifted all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
sugar, about 1/4 cup, divided
1/2 cup shortening
3/4 cup milk
3 1/2 cups sliced peaches (one large can, 28 to 32 ounces, drained)
1 tablespoon fresh lemon juice
1/2 teaspoon ground cinnamon
1 teaspoon butter

Sift flour into bowl with baking powder, salt, and 1 tablespoon of the sugar. With pastry blender, cut in shortening until crumbs are fine. Add milk to make a soft dough. Combine sliced peaches with lemon juice, 2 tablespoons sugar, cinnamon, and butter in a casserole or baking dish. Pat out dough to fit over the top of peaches; vent to allow steam to escape. Bake in 450 oven for 10 minutes; reduce heat to 350 and bake for an additional 25 minutes, or until crust is golden brown.

Gayla

SOURCE: http://community.stretcher.com/forums/t/11088.aspx