Something's always cooking around here. It's hard to shake the habits of the past. With our kids and foster kids in and out, the kitchen was a huge part of our life. Now,with just the two of us, we're so used to being in the kitchen, we can't seem to get out. We've had a hard time scaling down the quantity of food prepared, often having to freeze the left overs for the kids.

For us, and probably you as well, family life centered around the kitchen. When kids were disruptive, which was every hour, I'd get busy baking. Good smells, especially cinnamon or chocolate chip cookies always settled gripey moods and ruffled feathers.

We'd take advantage of the calmer moments and sneak in a suggestion or teaching moment. if you haven't tried it, give it chance. When you think about it, it's pretty hard to be mad and eat a chewey warm chocolate chip cookie at the same time.

I've noticed a few gray hairs in the mirror, and a tendency to spread out in the hips. Our busy life doesn't seem to scare the calories away, so we've tried to change what we eat.We're all low fat conscious or should be, but who wants to cut flavor? Do you love the Red Lobster Cheese Biscuits?

These melt in your mouth, low fat cheese biscuits will go with every meal and I think will become a favorite in your home. The ingredients need to be specific to cut fat and enhance flavor.

Ingredients:

2 c skim milk

1 8 oz pkg Healthy Choice fat free fancy shredded cheddar cheese

2 tbls dry Butter Buds Sprinkles

2 tsp garlic salt

5 c reduced-fat Bisquick baking mix

48 sprays "I can't Believe It's Not Butter" spray

Procedure:

1. Preheat oven to 350F
2. Spray 2 cookie sheets with non-fat cooking spray and set aside.
3. In a large mixing bowl, pour milk over cheese and let sit for 3 minutes.
4. Add Butter Buds and garlic salt to milk, stirring until they are dissolved.
5. Stir in Bisquick. Dough will become very stiff. At the end of stirring, you may find it easier to finish mixing wuth your hands. Keep mixing until there is no Bisquick on bottom or sides of bowl.
6. Drop by rounded tbls onto prepared cookie sheets. Use two spoons, one to scrape dough out of the other.
7. Bake at 350F for 15 to 17 minutes. Tops should be lightly golden brown. Spray each biscuit with 2 - 3 sprays of "I Can't Believe It's Not Butter" before serving.

This will make about 24 biscuits. Calories are 117 per biscuit; 1.6 grams total fat. Cholesterol: 1 mg, and Sodium; 531 mg. Total prep time is about 22 minutes.

I don't know about you, but this made me hungry. I'm having company for dinner tomorrow, and cheese biscuits have just made the menu!

I also wanted to share my favorite Mexican Corn Muffin Recipe with a secret ingredient I've bet you've never used in Corn Muffins. The only way I found out was helping my aunt prepare corn muffins on the farm. She used homemade applesauce in lots of breads and cakes.

Ingredients:

1/3 c chunky salsa (your favorite brand)

2 tbls cinnamon-flavored applesauce (This is the secret!!)

2 eggs whites

1 6.5 oz gold Medal Smart Size Golden Corn Bread and Muffin Mix

Procedure:

1. Preheat oven to 400 degrees F.
2. Spray 6 medium muffin cups with non-fat cooking spray or use paper muffin liners.
3. Mix together salsa and applesauce, and egg whites until well blended.
4. Add corn bread mix, stir until blended but still lumpy.
5. Spoon batter evenly into cups.
6. Bake at 400 degress for 15 min or until tops are lightly brown.
7. Remove muffins mmediately.

Double the recipe and bake ahead, freeze and re-heat, or bag and warm when needed. They do not keep more than 2 days so freeze if you need to use them later.

These are excellent with chili or soup, and just as good with a complete Mexican meal. For variations, you can add a chopped jalapeno, or some grated cheese. When adding a solid, be sure and compensate by adding another tablespoon or so of applesauce or salsa.

Total fat is 3.1 grams per serving.

Hungry yet? More recipes here.