So tasty and quick, yet healthy.
Time: 15m | Total Time: 30m
2 lbs Carrots
1/3 cup Water
1/4 cup Maple syrup
2 Tbl. Unsalted butter (you can also used salted)
½ tsp. Kosher
¼ tsp. Black
In a large skillet or kettle, combine the carrots, syrup, butter, water, and salt. Bring to a boil. Reduce heat and simmer, partially covered, stirring once, until the carrots are tender and the liquid has reduced to a glaze, 12 to 15 minutes. (If the carrots are tender before the liquid has thickened, uncover, increase heat to medium-high, and cook until the liquid forms a glaze.)
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CARROTS WITH GREEN GRAPES
1 pkg. (14 oz.) Frozen tiny whole carrots
14 oz. Fresh whole carrots, pared and sliced in large pieces
2 Tbl. Margarine or butter
2 cups Seedless green grapes
1/2 cup Sour cream
1/4 cup Brown sugar
Cook the carrots until desired tenderness (don’t over cook), drain.
Melt margarine or butter in 10-inch skillet, over medium high heat. Add carrots. Sauté until heated through.
Add grapes. Remove from heat.
Blend sour cream and brown sugar and pour over carrots and grapes.
Yield: 4 servings
Creative Cooking By Lydia Critchley
Carrots with Green Grapes
PUMPKIN PIE BARS
1 can (29 oz.) Pumpkin
1 cup Milk
1 cup Sugar
1/2 tsp. Cinnamon
1/2 tsp. Nutmeg
1/2 tsp. Ginger
1/2 tsp. Salt
1 15oz box Yellow cake mix
3/4 cup Pecans, chopped
1 1/2 sticks Butter or margarine, melted
Preheat oven to 350 degrees.
In large bowl, mix together all ingredients for the bottom layer. Spread mixture into a glass 9×13″ pan.
Pat dry yellow cake mix over bottom layer. Spread walnuts over dry mix.
Cover dry mix with melted butter.
Bake 45-55 minutes, or until golden brown.
Yield: Depends on how large you cut the bars.
Pumpkin Pie Bars
Quick easy and tasty for fall and holiday baking and serving. Healthy and not overly sweet like many cookies tend to be too sweet.
30 minutes to cool
30 minutes to cool
To cook potatoes for salads, scrub and wash potatoes (red potatoes work best); remove any eyes or sprouts. Place whole unpeeled potatoes in a large kettle. Cover with cold water; add 1-2 teaspoons salt for each quart of water. Cover and boil until fork-tender, yet firm. (Cooking times vary with size and variety – small potatoes may cook in 15 minutes (these are best) while larger ones may need 30 minutes.) Drain potatoes; allow to cool enough to peel. Use a knife to peel if desired. Slice or cut potatoes into chunks or slices.
Chill salad overnight for best flavor – so the dressing and onion flavors can penetrate the potatoes. Be generous with the dressing, as the potatoes absorb dressing and you do not want a “pasty” salad. Add lots of boiled eggs for good flavor. Chopped chives or fresh parsley gives it a nice touch of color. Paprika over the top of the finished salad is pretty.
Red potatoes are especially good for salads because they don’t absorb excess dressing or break apart as easily as other varieties. Because of their thin edible skin, they don’t need to be peeled, if so desired.
Creative Cooking by Lydia, LLC
Tips for Potato Salads
ROMAN APPLE CAKE
1/2 cup Flour
1 cup Sugar, granulated
1/4 tsp. Salt
1 tsp. Baking soda
1/4 tsp. Baking powder (I use Rumford brand – no aluminum in it – saves bitter taste in baked goods)
1 tsp. Cinnamon
1 tsp. Nutmeg
1/2 cup Raisins
Mix and add:
1 Egg, beaten
1/2 cup Milk
1/2 cup Butter or margarine, melted
Mix well together. Add:
3 or 4 Apples, peeled and sliced
Pour into 7″x11″ glass pan – greased.
2 Tbl. Flour
2 Tbl. Butter, soft
1/2 cup Brown sugar
1/2 cup Nuts (optional)
Mix and spread over top of cake. Bake at 350* for 45 minutes.
Best served with real whipped cream or vanilla ice cream.
Roman Apple Cake
Tasty and moist and so easy to make. Great for brunch or lunches.
Chocolate Banana Muffins Recipe
TOTAL TIME: Prep: 25 min.
Bake: 20 min. + cooling
Chocolate Banana Muffins
Chocolate Banana Muffins
- 1/2 cup butter, softened
- 1/2 cup sugar
- 1/2 cup packed brown sugar
- 2 large eggs
- 1-1/2 cups mashed ripe bananas (about 3 large)
- 3 teaspoons vanilla extract
- 2 cups all-purpose flour
- 3 teaspoons baking soda
- 1 cup chopped walnuts
- 1 cup (6 ounces) semisweet chocolate chips
- 1. Preheat oven to 350°. Cream butter and sugars. Beat in eggs, bananas and vanilla. In another bowl, combine flour and baking soda; add to creamed mixture just until combined. Stir in walnuts and chocolate chips. Fill greased or paper-lined muffin cups two-thirds full.
- 2. Bake until a toothpick comes out clean, 20-25 minutes. Cool 5 minutes before removing from pans to wire racks. Yield: 1-1/2 dozen.
- Banana Bread Recipe
Banana bread is one way to use up ripe bananas. Bakers can quickly whip up a loaf using the following steps:
Prep Time: 10 min.
Bake Time: 1 hour 10 min.
Ready In: 1 hour 20 min.
• 1/2 cup butter
• 1 cup sugar
• 2 eggs
• 3 ripe bananas (1 1/3 cups)
• 1 tsp. cinnamon
• 1 tbsp. milk
• 2 cups flour
• 1 tsp. baking soda
• 1 tsp. baking powder
• 1 tsp. salt
• 1/2 cup chopped walnuts (optional
- 1/2 cup raisins – optional
- Optional: 1/4 cup wheat germ
1. Prepare the pan and oven
Grease a loaf pan with butter and set it aside. Turn on the oven to 325 degrees Fahrenheit.
2. Mix the butter, sugar and eggs
Use beaters to cream the butter and sugar together. Beat in the eggs one at a time.
3. Add the bananas, cinnamon and milk and wheat germ.
Mash the bananas up in a separate bowl. Add them to the butter, sugar and egg mixture and blend well. Add the cinnamon and milk and blend the ingredients together.
4. Mix in the dried ingredients
Add the flour, baking soda, baking powder and salt to the mixture and blend. Bakers who want to add walnuts can stir them into the batter. Stir in banana and nuts.
5. Bake the loaf
Add the batter to the greased loaf pan. Bake the loaf for 1 hour and 10 minutes. To test the loaf, prick the middle of it with a toothpick. If it comes out clean, the loaf is finished.
Banana Bread Recipe healthy version
Chocolate Peanut Butter Cereal Bars
• prep time 15 min
• total time 30 min
• ingredients 8
• servings 24
5 cups Chocolate Cheerios™ cereal
3/4 cup raisins
3/4 cup salted peanuts
1 cup corn syrup
1/2 cup packed brown sugar
1/2 cup granulated sugar
1 cup creamy peanut butter
1/2 cup milk chocolate chips
Optional: 1/2 cup wheat germ
• 1 Spray 13×9-inch pan with cooking spray. In large bowl, combine cereal, raisins and peanuts; set aside.
• 2 In 2-quart saucepan, place corn syrup and sugars. Heat to boiling over medium heat, stirring constantly; remove from heat. Stir in peanut butter and wheat germ if used.
• 3 Pour peanut butter mixture over cereal mixture; mix until thoroughly coated. Spread evenly in pan.
• 4 In small microwavable bowl, microwave chocolate chips on High 1 minute, stirring every 15 seconds, until melted and smooth. Drizzle over bars. Refrigerate 15 minutes or until chocolate is set.
Place melted chocolate chips in resealable plastic bag. Cut off small piece of corner; drizzle chocolate over bars. Add oil to chocolate if too thick.
Serving Size: 1 Bar
Calories from Fat80
% Daily Value*:
1/2 Starch; 0 Fruit; 1 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 1/2 High-Fat Meat; 1 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
Chocolate Peanut Butter Cereal Bars with healthy variation