1 cup regular oats (not quick-cooking)
2 cups low-fat buttermilk
1 2/3 cups whole wheat flour
3/4 cup packed dark brown sugar
2 Tbls. vegetable oil
1 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
2 large eggs, lightly beaten
2/3 cup dried blueberries (or cherries, cranberries, etc.)
Cooking spray

Combine oats and buttermilk in a medium bowl; cover and refrigerate overnight. Preheat oven to 350°. Lightly spoon flour into dry measuring cups; level with a knife. Place buttermilk mixture, flour and next 6 ingredients (flour through eggs) in a large bowl; beat with a mixer at medium speed until smooth. Fold in dried fruit.

Spoon 1/4 cup batter into each of 24 muffin cups coated with cooking spray. Bake for 15 minutes or until muffins spring back when touched lightly in center. Remove muffins from pans immediately and place on a wire rack. Makes 24 muffins. Calories: 105, 2.2 fat grams.

Taffy Apple Salad
Thanks to Janet Christoff and Jill Jenkins of Poland for sharing this delicious recipe...

5-6 cups Granny Smith apples, cutup
1 (8 oz.) can crushed pineapple (reserve juice)
1 cup salted peanuts (optional)
1 (8 oz.) frozen dairy topping
1 Tbls. flour
1 egg, slightly beaten
1/2 cup sugar
2 Tbls. apple cider vinegar
20 Milky Way bite sized bars

Mix flour, sugar, egg, pineapple juice and vinegar in saucepan. Heat over low heat, stirring until thick. Cool. Mix apples, pineapple and frozen dairy topping together in a large bowl. Combine juice mixture with apple and pineapple mixture. Cut the Milky ways into 1/4's. Fold into mixture and refrigerate for at least 4 hours. Add peanuts just before serving.

1 tsp. ground cumin
1/4 tsp. salt
1/4 tsp. ground black pepper
6 chicken thighs (about 1 1/2 lbs.), skin removed
1 cup chopped onion
1 (14.5 oz.) can Mexican-style stewed tomatoes with jalapeno peppers and spices, undrained
1 (4.5 oz.) can chopped green chiles, undrained
2 (15-oz.) cans pinto or red kidney beans, rinsed and drained
1/4 cup minced fresh cilantro
1/4 cup reduced-fat sour cream

Combine cumin, salt and pepper; sprinkle over chicken. Place chicken in an electric slow cooker; stir in onion, tomatoes and chiles. Cover and cook on high-heat setting for 3 hours. Stir in beans. Cover and continue cooking on high heat for another hour.

Place 1 chicken thigh in each of 6 soup bowls; ladle 1 1/4 cups stew into each bowl. Top each serving with 2 tsp. cilantro and 2 tsp. sour cream.
Makes 6 servings.