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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

INGREDIENTS

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.)

DIRECTIONS

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.

Enjoy!

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Veggie Supreme

Veggie! Supreme!

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

INGREDIENTS:

Veggies:

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

And:
1 cup grated cheese
1 box seasoned croutons – crushed

Sauce:

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

DIRECTIONS:

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

INGREDIENTS:

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

Icing:
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

DIRECTIONS

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.

Icing:

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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