Core Oatmeal Cookies
1 cup quick oats
1/2 cup Splenda
1/4 teaspoon cinnamon
1/2 cup fat free Cottage Cheese
2 Egg Whites
1/4 teaspoon baking soda
1/8 teaspoon baking powder
1/2 teaspoon vanilla
In a medium bowl, mix together oats, Splenda and cinnamon. In a blender or food processor blend cottage cheese, egg whites, baking soda, baking powder and vanilla until very creamy. Add wet ingredients to dry ingredients and let rest 5 minutes to soften oatmeal by absorbing liquids. There is a lot of variations in different brands of oatmeal and cottage cheese, so you may have to add a little oatmeal or skim milk if batter looks too runny or too stiff.
Spray a cookie sheet with cooking spray. Place batter by spoonfuls about 2 inches apart. Bake at 350 degrees for 12 to 15 minutes before removing, otherwise they will stick. Makes one dozen soft cookies.
Banana Cookies - Substitute one ripe banana for the cottage cheese.
Pumpkin Cookies - Substitute 1/2 cup canned pumpkin for the cottage cheese. Use pumpkin pie spice in place of the cinnamon.
Apple Cookies - Substitute 1/2 cup unsweetened applesause for the cottage cheese. Fold in 1/2 of a pealed, finely chopped apple after wet and dry ingredients are combined.
core corn chowder
I came across this recipe, which I am pretty certain is core, though the potatoes make it a once per day thing:
two medium (or one large) white potato, cubed
half a red (bell) pepper, also cubed
a length of leek (about 3-4 cm), sliced thin
a can of corn in kernels, washed
some hot pepper sauce
dry veg bouillon
dollop of olive oil
milk, or non-dairy substitute
Put the first three ingredients in a saucepan with the olive oil and
sauté slightly. Put in water to cover, add salt and pepper and hot sauce
to taste and bring to a boil, then reduce to a simmer. Add the dry veg
bouillon, and simmer 15 minutes.
Just before it is finished, add 1/4 of the corn kernels. Remove from
heat. Using a hand blender, mash but not to a purée. Add the milk or
soy milk until you have achieved a nice colour which you find appetizing.
Bring back up to a boil and serve with biscuits or bread and cheese.
The OP uses the soy milk because of food allergies - lactose intolerance, I would guess. Some respondents said they liked bacon in corn chowder, but to keep it core I suppose diced canadian bacon or ham could be used. I also think that the little salad shrimps could be stirred in.
Core Baked Oatmeal
1 cup oat bran
1 cup oatmeal, quick or instant
1 1/2 tsp. baking powder
1 tsp. baking soda
Pinch of salt
1 egg [used 2 eggs]
1 cup FF evaporated milk (you can use skim milk, although I think FF evaporated is The Secret Ingredient! )
1/2 cup FF plain yogurt
1/2 cup applesauce, unsweetened (I use the pre-portioned containers)
1 1/2 tsp. vanilla extract
1 tsp. cinammon
1 tsp. Pumpkin Pie spice (rounded)
1/2 tsp. nutmeg,
3 Splenda packets
Preheat oven to 350 degrees.
Line 8X8" pan with aluminum foil.
Combine first set of dry ingredients.
Blend second set of wet ingredients.
Add wet ingredients to dry, stir, and scrape into pan quickly and put into preheated oven immediately.
Cook for 25 minutes or longer, until top is golden brown and sides begin to pull away from the edge of the pan.
Cool for a few minutes before turning out onto a cooling rack. Divide into 4 servings. Serve hot or cold (or "toasted").
Optional: You can add nuts and dried fruits (i.e. raisins or craisins), and count the additional points.