Archive for November, 2008

Chocolate Bark

One of the quickest and easiest recipes I have. The fact that it tastes amazing is a bonus.

Chocolate Bark


Eight squares semi-sweet chocolate (Can use bittersweet if you prefer)

Six squares white chocolate

1 cup whole, toasted almonds

1 cup dried cranberries (Optional. We don’t do fruit in our chocolate, so we leave it out.)


Place semi-sweet chocolate squares in a small bowl and microwave for two minutes on MEDIUM power.

Remove from microwave and stir until chocolate is completely melted and smooth.

Repeat with the white chocolate.

Stir 1/2 cup of almonds into each of the bowls and stir to cover.

Drop spoonfuls of chocolate onto wax paper on a cookie sheet, alternating white and dark chocolate.

Use the end of a knife to swirl the chocolates and make the marble effect.

Chill until firm, then break into about twenty pieces.



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Veggie Supreme

Veggie! Supreme!

This is a veggie casserole that we make at least once a week over the winter.



2 cups broccoli
2 cups cauliflower
1 ½ cup sliced carrots
1 cup sliced mushrooms

1 cup grated cheese
1 box seasoned croutons – crushed


2 eggs
½ cup mayo (or Miracle Whip) (Use low fat to be “healthy”)
1 onion, finely chopped
1 can cream of mushroom or chicken soup (I use the low fat variety)
½ of the cheese


Preheat oven to 350. Steam veggies for 5 minutes – drain. Put in casserole dish. Beat eggs, and add rest of the sauce ingredients. Pour over vegetables. Sprinkle the rest of the cheese and add croutons*

Bake 20 minutes covered, and 20 minutes uncovered.

* In place of store-bought croutons, I usually take whole wheat bread and crumble with a chopper. They are softer and healthier as well.

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Carrot Cake/Muffins

Nekked muffins


2 cups (500 mL) all-purpose flour (You can substitute a cup of whole wheat flour)
2 tsp (10 mL) baking powder
2 tsp (10 mL) cinnamon
1 tsp (5 mL) baking soda
3/4 tsp (4 mL) salt
3/4 cup (175 mL) each granulated and packed brown sugar
3 eggs
3/4 cup (175 mL) vegetable oil
1 tsp (5 mL) vanilla
2 cups (500 mL) grated carrots (I used pureed carrots. I am all about the HIDING of the vegetables.)
1 cup (250 mL) applesauce

1 pkg (8 oz/250 g) cream cheese, softened
1/4 cup (50 mL) butter, softened
1/2 tsp (2 mL) vanilla
1 cup (250 mL) icing sugar


Grease and flour 13- x 9-inch (3.5 L) metal cake pan; set aside.

In large bowl, whisk together flour, baking powder, cinnamon, baking soda, and salt. In a separate bowl, beat together granulated and brown sugars, eggs, oil and vanilla until smooth; pour over flour mixture and stir just until moistened.

Stir in carrots and applesauce. Spread in prepared pan.

Bake in centre of 350°F (180°C) oven for 40 minutes or until cake tester inserted in centre comes out clean. Let cool in pan on rack.

Muffins take less time to bake. I set the timer for 20 minutes and see how they are faring. It all depends on your oven.


In bowl, beat cream cheese with butter until smooth. Beat in vanilla. Beat in icing sugar, one-third at a time, until smooth. Spread over top of cake/muffins.

With icing!

These can almost be considered healthy. Almost.

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