Archive | April 2011

Easter Snickers Fruit Salad

mini snicks!

I inherited a love of Snickers from my Mother. My Mom, a nutritionist, of all people!! It’s sort-of a family tradition to freeze all candy, so she has always placed the little fun-sized treats on the freezer door. Naturally, I’ve become HOOKED on doing the same thing. My 85 year old Nana does this too…and that‘s right where all the grandchildren head when we visit her!

Have you ever had a frozen snickers? They’re unreal! It’s like eating a caramel filled with peanuts, but it’s easier to chew! They.are.addicting. Needless to say, I try not to buy them for myself too often, because living alone and buying bags of fun-size candy=disaster. For this recipe though, I made an exception. The addition of Snickers to this fruit salad is unreal. Fruit+chocolate=winner. Trust me!

Snickers Fruit Salad

3 green apples, chopped (I used granny smith)
3 red apples, chopped ( I used gala)
1 small can pineapple tidbits, drained
8 mini or two regular sized Snickers, chopped
1 cup mini marshmallows
12 oz cool whip ( I used fat-free)
1/2 cups nuts (optional) – I used glazed walnuts!

Chop the fruit and snickers.

chopped fruit

choppin' the candy

Drain the pineapple. Combine with the rest of the ingredients, and chill for about an hour in the refrigerator. Enjoy!!!!!!!

all together now

Fruit salad at it's finest

I’ll be enjoying this as a side dish and for dessert tomorrow. You should too!

Happy Easter :)


Apple Butter Oatmeal Cookie Bars

Last fall marked the moment I first tried apple butter. A trip to a local apple orchard sparked my interest in this healthy, sweet spread. The orchard had a shop full of pre-picked apples, cider donuts, and homemade jams and butters. I saw the apple butter and knew it was for me! I first tried it straight from the jar with apple slices, then moved on to spreading a layer over English muffins and toast. Delicious! Recently, I stumbled upon a cookie recipe that incorporated apple butter, and I immediately recreated it. Let’s just say I managed to eat the entire pan myself, in less than a week. The sign of a great recipe? I think yes.

To cut down on dishes ( pathetic, I know), I opted to make these into cookie bars. Not only are these healthier than your standard oatmeal raisin cookie (the recipe calls for just a ¼ cup of margarine, along with egg whites, whole oats, and dried fruit of your choice), but they’re also extremely moist, without any butter or grease. They’re moist because of the star ingredient…apple butter!

Try these…I promise they don’t disappoint!

Apple Butter Oatmeal Cookie Bars

¾ cup firmly packed brown sugar
½ cup granulated sugar
1/4 cup (1/2 stick) light butter
3/4 cup unsweetened applesauce or apple butter
2 egg whites or 1 egg
2 tablespoons skim milk
2 teaspoons vanilla
1 ½ cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
3 cups Quaker® Oats (I used old fashioned, uncooked)
1 cup diced dried mixed fruit or raisins ( I used ½ cup raisins, ½ cup cinnamon chips)


1) Heat oven to 350°F. Lightly spray pan with cooking spray.
2) In large bowl, beat sugars and light butter with electric mixer until well blended. Add apple butter, egg whites, milk and vanilla; beat well.

first steps...

Apple Butter!

Mixing the goods!

 3) Add combined flour, baking soda, and cinnamon; mix well. Stir in oats and raisins ( and cinnamon chips if you‘re me!); mix well. (The dough will be moist!)

Flour and oats!

raisins and chips!

delicious dough

 4) Spoon dough into pan, and press lightly to flatten.

close uppp


 Bake 18-22 minutes or until edges are light golden brown.

Note: I have a tendency to undercook cookie bars, because once they cool, I think they’re a better consistency. Moist and partially doughy, just how I like them! Careful…you may not be able to stop at one!