Author: Anne Marie

Oatmeal Peanut Butter Chocolate Chip Cookies

Serves: 30 Cookies

Source:

Serves: 30 Cookies
Source:

Ingredients:

  • 1 cup flour
  • 1 cup old-fashioned or quick-cooking oats
  • 1/2 tsp. baking soda
  • 1/4 tsp. salt
  • 1/2 cup butter, softened
  • 1/2 cup granulated sugar
  • 1/2 cup firmly packed brown sugar
  • 1/2 cup KRAFT Smooth Peanut Butter
  • 1 egg
  • 1-1/2 tsp. vanilla
  • 2/3 cup chocolate chips

Instructions:

  1. PREHEAT oven to 375°. Mix flour, oats, baking soda, baking powder and salt; set aside. Beat butter, sugars and peanut butter in large bowl with electric mixer on medium speed until light and fluffy. Add egg and vanilla; mix well. Gradually add flour mixture, mixing until well blended after each addition. Stir in chocolate.
  2. DROP heaping tablespoonfuls of dough, 2 inches apart, onto ungreased baking sheets.
  3. BAKE 10 to 12 min. or until lightly browned. Cool 1 min.; remove from baking sheets to wire racks. Cool completely.

Chocolate Chip Cookies

Serves: 4 dozen

Source: The Canadian Living Cookbook

Serves: 4 dozen
Source: The Canadian Living Cookbook

Ingredients:

  • 1/2 cup butter
  • 1/2 cup shortening
  • 1 cup white sugar
  • 1/2 cup packed brown sugar
  • 2 eggs
  • 2 teaspoons vanilla
  • 2 1/4 cups all purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup of chocolate chips

Instructions:

  1. Preheat oven to 375° degrees.
  2. In a large bowl cream together sugars, shortening, and butter. Beat in eggs and vanilla.
  3. In a separate bowl, combine together flour, baking soda, and salt and blend into creamed mixture. Stir in chocolate chops. Let dough cool for 30 minutes. Roll into 48 balls and flatten cookies with your hands to neaten the edges.
  4. Bake for 8 to 9 minutes or until cookies are golden brown around the edges and slightly under baked in the centre.

Spicied Pumpkin Bread

Serves: 1 Loaf

Source: Anne Marie

Serves: 1 Loaf
Source: Anne Marie

Ingredients:

  • 2/3 cup all purpose flour
  • 1/2 cup whole-wheat stone ground flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon salt
  • 1/8 teaspoon ground allspice
  • 1/8 teaspoon ground cloves
  • 3/4 cup pumpkin puree (homemade or canned)
  • 1/2 cup sugar
  • 1/4 cup honey
  • 1/4 cup canola oil
  • 1 large egg and 1 egg white

Instructions:

  1. Preheat oven to 350 degrees F. Lightly spray an aluminum loaf pan with non stick spray.
  2. Combine all-purpose flour , whole-wheat flour, baking powder, baking soda, cinnamon, ginger, salt, allspice and cloves in a medium bowl until combined.
  3. Beat pumpkin puree, sugar, honey and oil in a large bowl with a whisk until smooth.
  4. Beat in egg and egg white.
  5. Add the dry ingredients and beat until combined.
  6. Scrape into the prepared loaf pan.
  7. Bake the bread until lightly browned and a toothpick inserted into the centre comes out clean, 45 to 50 minutes.
  8. Cool in the pan for 10 minutes, then turn out onto a wire rack and let cool for 30 minutes more.

Pesto

Serves: 3/4 cup

Source: Food

Serves: 3/4 cup
Source: Food

Ingredients:

  • 3 cups of tightly packed fresh basil leaves
  • 3 tablespoons of pine nuts or walnuts
  • 3 tablespoons of grated parmesan cheese
  • 2 garlic cloves, pealed
  • 1 tablespoon of fresh lemon juice
  • course salt and ground pepper
  • 3 tablespoons of water
  • 3 tablespoons of olive oil

Instructions:

  1. In a food processor, combine basil, pine nuts, Parmesan, garlic cloves, lemon juice, and water. Season with salt and pepper.
  2. With the motor running, add oil in a thin stream, Process until very smooth, about 1 minute.
  3. Cook 8 ounces of whole wheat pasta until al dente. Drain pasta, reserving 1/2 cup cup of water. Toss pasta with Pesto, adding reserved water a little at a time to create a thin sauce. Season with salt and pepper and fresh Parmesan.

Shortcakes

Serves: 6

Source: Everyday Food

Serves: 6
Source: Everyday Food

Ingredients:

  • 2 cups of all purpose flour
  • 1 tablespoon of baking powder
  • 1/2 teaspoon salt
  • 1 1/4 cups heavy cream
  • 1 tablespoon white sugar
  • Topping
  • 2 tablespoons of cream
  • 2 tablespoons of white sugar

Instructions:

  1. Preheat oven to 450°.
  2. In a large bowl, whisk together flour, baking powder, salt, and 1 tablespoon of sugar.
  3. Add 1 1/4 cups of cream and mix until just moistened.
  4. Turn dough onto a floured surface and pat into a 3/4 inch thick round.
  5. Cut out 8 rounds. Brush tops with cream and sprinkle with sugar.
  6. Bake for 15 to 20 minutes or until golden brown. Transfer to wire rack to cool.

Rosemary Mustard Marinade for Chicken

Serves: Marinade sufficient for 1 pound of meat.

Source:

Serves: Marinade sufficient for 1 pound of meat.
Source:

Ingredients:

  • 1/2 cup dijon mustard
  • 1/3 cup lemon juice
  • 2 teaspoons honey
  • 1 teaspoon dried rosemary
  • 1/4 teaspoon black pepper
  • 4 boneless chicken breasts

Instructions:

  1. In a shallow baking dish, combine mustard, lemon juice, honey,rosemary, and pepper.
  2. Add chicken and marinate for 20 minutes.

Date Bran Muffins

Serves: 12 muffins

Source: Anne Marie

Serves: 12 muffins
Source: Anne Marie

Ingredients:

  • 1 cup dates, chopped
  • 1 teaspoon baking soda
  • 1/4 cup canola margarine
  • 1 cup boiling water
  • 1 cup brown sugar
  • 1 egg, beaten
  • 1 cup bran
  • 1 cup all purpose flour
  • 1 teaspoon baking powder

Instructions:

  1. Preheat oven to 375 degrees.Pour boiling water over dates, baking soda, and margarine. Let cool.
  2. Add brown sugar and beaten egg to date mixture.
  3. Combine bran, flour, and baking powder. Gently fold into date mixture until moistened. Bake in prepared muffins tins for 15 to 20 minutes.

Fall Fruit Crisp

Serves: 4

Source: Robinhood Flour

Serves: 4
Source: Robinhood Flour

Ingredients:

  • 3 cups apples, peeled and sliced
  • 2 cups pear, peeled and sliced
  • 2 cups cranberries
  • 2 tablespoons all purpose flour
  • 1/3 cup maple syrup
  • 1/3 cup brown sugar
  • 1/2 cup rolled oats
  • 1/4 cup all purpose flour
  • 1 teaspoon cinnamon
  • 1/4 cup canola margarine

Instructions:

  1. Preheat oven to 375. Grease an 8″ baking dish.
  2. Combine all ingredients for fruit mixture. Mix well. Spread in baking dish.
  3. Combine first four dry ingredients for topping. Cut in margarine until mixture is crumbly. Spread over fruit. Bake at 375 degrees for 30 to 40 minutes.

Note: Peaches may be used to replace pears.

Chicken Fajitas

Serves: 4

Source: Anne Marie

Serves: 4
Source: Anne Marie

Ingredients:

  • 1 pound boneless chicken, sliced
  • 1 garlic clove, chopped
  • 1 teaspoon chili powder
  • 1/2 teaspoon cumin, ground
  • 1 teaspoon oregano, dried
  • 1 teaspoon canola or olive oil
  • 1 green and 1 red pepper green and red peppers, sliced
  • 1 large onion, sliced
  • 1 cup shredded cheddar cheese
  • 2 cups shredded lettuce
  • 1 tomato, chopped
  • salsa

Instructions:

  1. Prepare toppings.
  2. Slice chicken. Sprinkle with chili powder, cumin, and oregano. Brown garlic in oil over medium high heat. Add chicken strips and cook until brown. Add sliced onion and peppers and cook until vegetables are tender crisp.
  3. In the meantime, warm whole wheat tortilla shells in a grill pan or frying pan.
  4. Spread chicken mixture over torilla shells and add toppings.

Sugar Free Lemon Cherry Biscotti

Serves: 24 cookies

Source: Canadian Living Home Baking

Serves: 24 cookies
Source: Canadian Living Home Baking

Ingredients:

  • 3/4 cup sugar substitute
  • 2 eggs
  • 1 egg yolk
  • 1/4 cup canola oil
  • 1 1/2 teaspoons grated lemon rind
  • 1 1/2 teaspoons vanilla
  • 2 cups all purpose flour
  • 3/4 cup dried cherries
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt

Instructions:

  1. Line a rimless baking sheet with parchment paper. Preheat oven to 350 degrees.
  2. In a large bowl, beat together sugar substitute, eggs, and egg yolk; beat in oil, lemon rind, and vanilla. In a separate bowl, mix together flour, baking powder, salt, and dried cherries. Stir into egg mixture.
  3. Divide dough in half. On a lightly floured surface. Roll each half into a 12 inch (30 cm) long log. Place logs 2 inches (5 cm) apart on prepared baking sheet; flatten logs to 3/4 inch (2 cm) thickness, leaving slightly rounded tops.
  4. Bake at 350 degrees for 20 minutes. Remove from oven and let logs cool on a rack for 10 minutes. Transfer to a cutting board; with a serrated knife or electric knife, cut diagonally into 1/2 inch (1cm) thick slices. Bake an additional 15 minutes at 350 degrees rotating pans halfway through baking time. Transfer to racks and let cool.