MIXED BERRY PIE

HEALTHIFIED MIXED BERRY PIE WITH LEMON CREAM
Was very good. Roy Gray said I could bring it anytime I wanted.

Nonstick cooking spray

1 1/3

cups finely crushed zwieback or graham crackers

2

tablespoons packed brown sugar

1

egg white, lightly beaten

2

tablespoons butter, melted

3/4

cup Cascadian Farm® strawberry fruit spread (used homemade blueberry/blackberry jam)

2

containers (6 oz) Yoplait® honey vanilla Greek yogurt

6

cups fresh raspberries, blackberries, blueberries, and/or halved strawberries

Fresh mint sprigs and/or Lemon Cream* (optional) (didn't do, but would be good)

• 1Preheat oven to 350°F. Coat a 9-inch pie plate with nonstick cooking spray. In a medium bowl, combine finely crushed zwieback and brown sugar. Add egg white and melted butter; stir until well mixed. Press mixture evenly onto bottom and up side of prepared pie plate. Bake for 10 to 12 minutes or until edge is browned. Cool completely on a wire rack.
• 2Meanwhile, for glaze, in a small saucepan, melt fruit spread over medium-low heat. Transfer to a large bowl; cool slightly.
• 3Spread yogurt into crust-lined pie plate. In a large bowl, gently toss berries and fruit spread. Spoon over yogurt. Cover and chill for 3 to 6 hours before serving. If desired, garnish with fresh mint and/or serve with Lemon Cream.
  *Lemon Cream: In a small bowl, combine 1 1/2 cups frozen light whipped dessert topping, thawed, and 3/4 tsp finely shredded lemon peel.

DOUBLE CHOCOLATE OATMEAL COOKIES

DOUBLE CHOCOLATE OATMEAL CHOCOLATE CHIP COOKIES
Yum!  Were spreading..put dough in fridge 15 min then okay.

1 cup butter, softened to room temp
1 cup brown sugar
1/2 cup sugar
1 tsp vanilla
2 eggs
1 1/4 cup flour
1/2 cup cocoa powder
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 cup oats
1 cup quick oats
2 cups semisweet chocolate chips

Preheat oven to 350.  Line two baking sheets with parchment paper or liners.

In a large bowl mix butter and sugars until light and fluffy (1-2 min).  Add vanilla and eggs and beat until creamy and light in color (2-3 min).

In a separate bowl whisk together flour, cocoa powder, baking powder, baking soda, salt and both kinds of oats.

Add the dry ingredients to the batter and mix until a few streaks remain.  Add the chocolate chips and mix until everything is combined.

Drop by heaping tablespoon about 2" apart.  Bake for 10-11 minutes or until edges are just set but the middles are still soft.  Transfer to a cooling rack to cool completely.


DOUBLE CHOCOLATE OATMEAL COOKIES
We liked.  They are a rich, dry cookie.  Perfect with milk.  Would be good with peanut butter added.  Try next time only cooking 8 minutes - then 2 minutes on the cookie sheet then put in a covered container.  They might be more moist.

http://www.eatbetteramerica.com/recipes/double-chocolate-oatmeal-cookies/f3dce0db-3d51-4f44-a518-bbf45483cbd1

1 cup brown sugar
1/2 cup butter, softened
3/4 cup vanilla yogurt
1 egg
1 tsp vanilla
1/3 cup unsweetened baking cocoa
2/3 cup flour
2/3 cup whole wheat flour
1/2 tsp baking soda
1/4 tsp salt
3 cups oats (regular or quick or mixture)
1/3 cup mini chocolate chips or white chocolate chips

Heat oven to 350.  In a large bowl mix sugar, butter, yogurt, egg and vanilla.  Stir in remaining ingredients.  Drop by tablespoon 2" apart onto ungreased cookie sheet.

Bake 11-13 minutes or until almost no indentation remains when touched.