Chocolate Zucchini Bread

from allrecipes.com

Ingredients

• 2 (1 ounce) squares unsweetened chocolate
• 3 eggs
• 2 cups white sugar
• 1 cup vegetable oil
• 2 cups grated zucchini
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 teaspoon ground cinnamon
• 3/4 cup semisweet chocolate chips

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease two 9x5 inch loaf pans. In a microwave-safe bowl, microwave chocolate until melted. Stir occasionally until chocolate is smooth.
2. In a large bowl, combine eggs, sugar, oil, grated zucchini, vanilla and chocolate; beat well. Stir in the flour baking soda, salt and cinnamon. Fold in the chocolate chips. Pour batter into prepared loaf pans.
3. Bake in preheated oven for 60 to 70 minutes, or until a toothpick inserted into the center of a loaf comes out clean.

Energy Bars

from Clean Eating - Quick and Easy Meals - 2010

1 Cup Natural Peanut Butter

1 Cup Honey

1 Cup Old-Fashioned Oatmeal

1 Cup Chopped Dried Apricots

1/2 Cup Walnuts

1/2 Cup Almonds

~ Combine Peanut Butter and Honey in a large non stick pot and heat on low until runny. Mix in the oatmeal, apricots, and nuts, stirring until all ingredients are well coated. 

~ Line a 9x9 inch pan with waxed paper. Press the mixture into the pan. Let cool, then cut into 16 bars.

Hot Artichoke and Parmesan Dip

from Kraft Canada

What You Need

1 cup Miracle Whip Dressing

1 cup Kraft 100% Parmesan Grated Cheese

1 can (398 mL) artichoke hearts, drained, coarsely chopped

2 green onions, chopped

Make It

HEAT oven to 350°F.
MIX ingredients.
SPOON into shallow ovenproof dish.
BAKE 15 min. or until hot and bubbly.

kraft kitchens tips

Serving Suggestion

Serve with Triscuit Thin Crisps Crackers and fresh vegetable dippers.

Seafood Variation

Substitute 1 cup chopped cooked shrimp, or 1 drained and flaked can (170 g) crabmeat or salmon for the artichokes.

Special Extra

Add prepared horseradish and/or a dash of hot pepper sauce to the dip ingredients before baking as directed.

Lemon Blueberry Bread

from the Joy of Baking Website

1 1/2 cups (195 grams) all-purpose flour

1 teaspoon baking powder

1/4 teaspoon salt

6 tablespoons (85 grams) unsalted butter, room temperature

3/4 cup (150 grams) granulated white sugar

2 large eggs

1/2 teaspoon pure vanilla extract

1 tablespoon grated lemon zest (outer yellow skin of the lemon)

1/2 cup (120 ml) milk

1 cup fresh blueberries

Lemon Glaze:

1/4 cup (50 grams) granulated white sugar

2 tablespoons fresh lemon juice

 

Preheat oven to 350 degrees F (180 degrees C) and place the oven rack in the center of the oven. Butter (or spray with a non stick vegetable spray) the bottom and sides of a loaf pan (9 x 5 x 3 inch) (23 x 13 x 8 cm).  In a separate bowl, whisk together the flour, baking powder and salt. In the bowl of your electric mixer, or with a hand mixer, beat the butter until softened (about 1 minute). Add the sugar and continue to beat until light and fluffy. Add the eggs, one at a time, beating well after each addition. Scrape down the sides of the bowl as needed. Beat in the vanilla extract and lemon zest. With the mixer on low, add the flour mixture (in three additions) and milk (in two additions) alternately, starting and ending with the flour. Mix only until combined. Gently fold in the blueberries. Scrape the batter into the prepared pan and bake for about 55 to 65 minutes, or until the bread is golden brown and a toothpick inserted in the center comes out clean. Meanwhile, in a small saucepan, bring the 1/4 cup (50 grams) of sugar and the 2 tablespoons of lemon juice to a boil, stirring until the sugar dissolves. When the bread is done, remove from oven and place on a wire rack. Pierce the hot loaf all over with a wooden skewer or toothpick and then brush the top of the loaf with the hot lemon glaze. Cool the loaf in the pan for about 30 minutes then remove from pan and let cool completely on a wire rack. This bread is best served on the day it is made. Makes 1 loaf. Sources: Beranbaum, Rose Levy. 'The Cake Bible'. William Morrow & Company, Inc. New York: 1988. Bon Appetit Magazine, August 1991 Issue.

Banana Booty Bars

from Pattycake.ca

Ingredients / Directions:

Combine in a blender (or mash and mix by hand):
2 Tbsp flax seeds (grind in blender or coffee grinder first) or 3 Tbsp pre-ground flax
3 large very ripe bananas (about 1 1/2 c)
1/4 - 1/3 c oil or melted butter (coconut oil tastes great)
1/4 c unsweetened apple or white grape juice concentrate (or maple syrup, or agave syrup)
2 - 4 tsp vanilla

Combine seperately:
2 c large flake / old fashioned oats rolled (for gluten-free use gluten-free oats)
1/4 - 1/2 tsp salt
2 tsp cinnamon
*1/8 - 1/4 tsp freshly grated nutmeg

Mix wet with dry. Then add:
1/2 c walnuts (chopped roughly)
1/2 c dates (chopped roughly)
*2 Tbsp candied ginger or candied orange peel (chopped finely) OR 1 tsp finely grated lemon or orange zest
*1/3 c dark chocolate chips OR 2 ounces of dark chocolate (chopped roughly)

*optional ingredients

(If you have the time, let the batter sit for 10 minutes or longer.)

Grease a medium-sized pan and press mixture in. Bake in a pre-heated
oven at 350 for about 40 minutes. Allow to cool at least 10 minutes
before cutting.

Jello Pumpkin Balls

From Kraft Website 

 

what you need

1/4 cup butter

6 cups Jet-Puffed Miniature Marshmallows

1 pkg. (4-serving size) Jell-O Orange Jelly Powder

12 cups popped popcorn

1 cup peanuts (optional)

make it

PLACE butter and mini marshmallows in large microwaveable bowl. Microwave on HIGH for 1-1/2 to 2 min. or until marshmallows are puffed.
ADD jelly powder, stir until well blended. Pour marshmallow mixture over popcorn and peanuts. Stir quickly to coat well.
SHAPE into balls with greased hands.

Carrot Coconut Macaroons

from Canadian Family - April 2010

Yield: 2 dozen cookies

1 Cup (packed) grated raw Carrots (about 1 large)

1/4 Cup Apple Juice or Cider

1/2 Cup Coconut Oil

2 Cups Coconut Flakes

2/3 Cup Whole Wheat Flour

1/2 tsp Salt

1 tsp grated fresh Ginger

2 Tbsp Maple Syrup

~ Preheat oven to 350*F. 

~ Mix all the ingredients together in a large bowl. Lightly grease cookie sheet. Roll into 24 balls and bake for 28 minutes. Transfer to a rack to cool.

Golden Harvest Muffins

Ready in 40 minutes

Makes 18 Muffins

1 Cup Flour

1 Cup Whole Wheat Flour

1 Cup Sugar

2 tsp Baking Soda

2 tsp Ground Cinnamon

1/2 tsp Salt

1/2 tsp Cloves

2 Cups Shredded, Peeled Apples

1/2 Cup Shredded Carrot

1/2 Cup Coconut

1/2 Cup Raisins

1/2 Cup Chopped Walnuts or Pecans

3/4 Cup Oil

1/4 Cup Milk

2 tsp Vanilla

2 Eggs, Beaten

~Heat oven to 350* F, Line 18 <uffin cups with paper or grease cups. In large bowl combine Flour, Whole Wheat Flour, Sugar, Baking Soda, Cinnamon, Salt, Cloves; mix well. Stir in Apples, Carrots, Coconut, Raisins, and Nuts.

~Add Oil, Milk, Vanilla, and Eggs. Stir just until dry ingredients are moistened. Fill Muffin Cups 3/4 full. 

~ Bake for 20-25 minutes or until toothpick inserted in center comes out clean. Immediately remove from tin and allow to cool.

Smoothie

Endless possibilities!!!

1 Cup Frozen Fruit

1 Cup Plain or Flavoured Yogurt (if using plain add honey to taste)

1 1/2 Cup Fruit Juice

-Add all ingredients to blend and blend well.

Carrot Spice Cookies

From The Hospital for Sick Children - Better Baby Food - Daina Kalnins & Joanne Saab

Preheat Oven 400 F

Ungreased Baking Sheets

Makes about 45 cookies

1/2 Cup Butter or Margarine

1 Cup Packed Brown Sugar

1 Egg

1 Cup Finely Shredded Carrots

1 1/2 Cup Flour

1 Cup Whole Wheat Flour

1 tsp Ground Cinnamon

1 tsp Baking Powder

1/2 tsp Ground Nutmeg

1/2 tsp Salt

~ In large bowl cream together butter with sugar until light and fluffy. Beat in egg and carrots.

~ In another bowl, mix together flours, cinnamon, nutmeg, baking powder, and salt. Gradualyy stir into creamed mixture, blending well after each addition.

~ Drop cookies on baking sheets, press down with moistened fork. Bake in preheated oven for 15 minutes or until cookies are golden. Allow to cool on wIre racks.  

Roasted Chickpeas

 adapted from www.allrecipes.com

 

Ingredients

• 2 tablespoons olive oil
• 1 tablespoon ground cumin
• 1 teaspoon garlic powder
• 1/2 teaspoon chili powder
• 1 pinch sea salt
• 1 pinch ground black pepper
• 1 dash crushed red pepper
• 1 (15 ounce) can chickpeas, rinsed and drained

Directions

1. Preheat an oven to 400 degrees F.
2. Whisk the oil, cumin, garlic powder, chili powder, sea salt, black pepper, and red pepper together in a small bowl; add the chickpeas and toss to coat. Spread into a single layer on a baking sheet.
3. Roast in the preheated oven, stirring occasionally, until nicely browned and slightly crispy, about 45 minutes.

Toasted Coconut Granola

http://pattycake.ca/recipes/toastedcoconutgranola

Sneaky Snack Bars

Makes 24 squares

4 Cups MultiGrain Cheerios

4 Cups Whole-Grain Cereal Flakes (I used Nature's Path Organic Heritage Heirloom Whole Grains) 

1 1/2 Cups Dried Cranberries

1 Cup Coarsely chopped Dried Apricots

1/2 Cup Sweetened fancy Flake Coconut (Optional)

1/4 Cup Butter

400 g Pkg Jumbo Marshmallows (about 45) I suggest 50-55

~ Coat 9x13" baking pan with Cooking Spray or line with Parchment Paper. 

~ In a very large bowl, mix all Cereal, Cranberries, Apricots, and Coconut (if using)

~ Melt Butter in very large pot over medium-low heat. Add Marshmallows and stir constantly until melted and evenly combined. About 6-10 minutes. (Spray wooden spoon with cooking spray before stirring to prevent a sticky situation) 

~ Turn off heat, but leave pot on burner and add the Cereal Mixture and stir vigorously to combine. There will be A LOT, so dig deep.

~ Turn mixture into pan and using a spatula sprayed with cooking spray, press into pan. Cool until firm (about 2 hours) remove from pan and cut.

Note: You can use any Dries fruit/nut combination that suits your fancy, just keep the amounts the same. Raisins, Dried Figs, Pumpkin Seeds, Chopped Dried Pineapple, Dried Berries, Dried Mango... the possibilities are endless.

Nutella Whole Wheat Banana Bread

http://www.nutella.ca/english/recipes

Carrot Raisin Salad Roll up

http://www.kraftcanada.com/en/recipes/carrot-raisin-salad-roll-up-88226.aspx

Canadian Style Corn Fritters

http://allrecipes.com/Recipe/Corn-Fritters-Canadian-Style/Detail.aspx

Easy Caramel Apple Bars

http://www.bettycrocker.com/recipes/easy-caramel-apple-bars/a10f1b2c-b2c9-4c7e-88ca-74ed776d7963

Add Cinnamon and raisins to the cookie mixture. Add extra Apples -I cut up 2 apples.

Choclate Chip Banana Muffins

http://allrecipes.com/Recipe/Chocolate-Chip-Banana-Muffins-2/Detail.aspx

I followed the advise of a couple reviews and switched out the yogurt for sour cream (had no yogurt)
1 Cup White Flour
3/4 Cup Whole Wheat
1/2 White Sugar and 1/2 Brown