Healthy Family Hangout

My parents have a rhubarb patch that I decided to dig into this weekend. Actually my dad was kind enough to get some for me on Sunday, but then I had to decide what to make. I pulled out my cooking magazines and found Rhubarb Cheesecakes, Pies, and even Cookies made with shortening Mmmm. There were so many more scrumptious looking recipes that tempted me, but I kept searching. After much flipping through pages I found 'Rhubarb Oat Bars' in a 2006 edition of Taste of Home and thought that these would be the better choice. They were easy to make and tasted delicious although I can't help but wonder how good that grand prize winning Rhubarb cheesecake would've tasted. Rhubarb Oat Bars Prep: 20 min. Bake: 25 min. + cooling 1 1/2 cups chopped fresh or frozen rhubarb 1 cup packed brown sugar, divided 4 tablespoons water, divided 1 teaspoon lemon juice 4 teaspoons cornstarch 2 cup old-fashioned oats 3/4 cup all-purpose flour 1/2 cup flaked coc...

How many times have you bought the ingredients for a certain recipe, stick it in the cabinet or fridge and that's as far as it got? We've all done it and I am certainly most famous for it! This week I am all about digging out those goodies from the fridge and pantry and putting them to good, healthy use. I had zucchini sitting in the fridge for maybe a week. I bought it with the intention of making zucchini bread. Of course I never got around to it until this past weekend. Thankfully on Saturday when I pulled them out of the crisper they was still in perfect condition. Whew, money not wasted! I was gonna use a Chocolate Zucchini Bread recipe shared by a friend of mine, but used a Splenda recipe instead. Not only is Millard a diabetic, but sugars and chocolate really affect Christian's acid reflux. I tried 2 variations of the recipe... (1) as is, and (2) with only 1/2 cup of Splenda because Millard don't like things overly sweet. Also, the recipe called f...