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Hearty 'almost whole wheat' pancakes blending whole wheat and white flour for nutty flavor without dense weight. Brown sugar adds soft sweetness. A breakfast workhorse that stacks high on the plate.

Super moist and delicious. These muffins are great for grab-go breakfast or a afternoon pick-me-up snack.

Peanut butter banana cookies bake mashed banana into a classic peanut butter dough for a softer chewy texture. Uses an egg white only for a lighter cookie.

Double Chocolate Peanut Butter Surprise Cookies recipe

Fudgy reduced-fat chocolate brownies with half the fat using egg whites and low-fat margarine. Guilt-free chocolate treat with chocolate chips in every bite, ready in 50 minutes.

Chocolate chip cookies built on shortening and all brown sugar for a chewy-edged, soft-centered crumb studded with semi-sweet chips and chopped pecans. Bake 8 minutes for chewy or 13 for crisp.

Peanut butter double chip cookies stir chunky peanut butter, salted peanuts, semi-sweet chocolate chips, and butterscotch chips into a tender brown sugar dough. Three textures in every bite.

You can use any vegetable as you wish, the pastry is made with whole wheat flour, low fat milk and a little bit butter or olive oil. It is a much healthier way to enjoy a pot pie!

Peanut butter bulgur cookies blend creamy peanut butter dough with chewy reconstituted bulgur wheat for a heartier, fiber-rich version of the classic peanut butter cookie.

This was THE BEST EVER! So moist and so much flavor with just the right amount of 'kick' to it. I loved loved LOVED this and so did my guest! This gets more than 5 stars! and a double blue ribbon! :)

Bacon and cheese can both be found in these muffins. Using mostly whole wheat flour and olive oil instead of all-purpose flour and butter makes them much healthier and still taste delicious.

Made these whole wheat pumpkin pancakes for breakfast, and they were delicious and packed with goodness. Served these yummy pancakes with maple syrup and orange juice, our palate and bellies were all well satisfied :)

Mom's chocolate chip pecan cookies use shortening instead of butter for thicker, chewier cookies that hold their shape, packed with semi-sweet chocolate morsels and toasted pecans throughout.

I was looking for a recipe which would show off the colors of M&Ms. I exchanged the margarine for butter. At first bite, the cookie was a bit dry. Then the butter kicked in and it just melted in my mouth. What a flavor experience! I will definitely be making this cookie again!

This delicious and flavorful soup will for sure spice you up, feel free to reduce or increase the amount of jalapenos according to your own taste.

Breakfast pumpkin muffins with pumpkin puree, cinnamon, and a tender shortening-based crumb. A simple twelve-muffin batch that's ready in 30 minutes for fall breakfasts.