Last week, I found a great blog dedicated to healthy living. That means that I went crazy at the grocery, buying muesli, dried fruits, low-fat yogurts, oats, and many other things that didn’t win the Husband Seal of Approval. You should’ve seen the bags of veggies from the market! Husband started to mumble about carrying it all to the car, but being the caballero that he is, he smiled and dredged on.
In light of this, I present you with 2 healthy sweets for Monday. ** One of which was later tainted with creamy, tangy cream cheese filling. Both bake at the same temperature, so give your oven the time of its life and bake them at the same time!!
Muesli Snack Bars
original recipe
1 1/2 c. rolled or quick-cooking oats
1/2 c. muesli with fruit and seeds (may use granola cereal)
1/2 c. chopped nuts
1/4 c. flax
1/4 c. brown sugar
4 dried peaches or apricots, sliced
sprinkle of coconut to taste
1 t. cinnamon
1 t. salt
1 1/4 c. skim milk
1 egg
1 t. vanilla
Preheat oven to 375F. Combine all ingredients in large bowl and mix together. Spread onto greased (or parchment covered) 9×13″ baking dish. Bake 35 minutes. Cool and cut.
Libby’s Pumpkin Roll
Since this famous recipe is online, in country cookbooks, and even on the back of pure pumpkin cans worldwide, I thought I’d skip the repeat and send you here. 
The only change I made to this recipe was the addition of 1 t. lemon zest to the filling. It really created a zing that was missing from the original recipe. I also opted not to use all the filling to avoid an oozing roll. This thing is outta this world good!! Try it!
P.S. Yes, I know the formatting on this post is bogus. It refuses to change.
I LOVE the libby’s pumpkin roll! I make it all the time around the holidays! 😀
And I love meusli too, but it’s always so expensive at the grocery store. I might have to try that recipe!