Neika's Healthy Banana Nut Bread

BANANA NUT BREAD

Here is what you will need:

1 stick of butter

2 eggs or you can also use flax meal. I used 3TB in 1/3 cup of boiling water. It turns eggy and slimy and is perfect for an egg substitute.

1 1/2 cups sugar

3 or 4 VERY ripe bananas all mushed up

1/4 c milk

1 cup of white or bread flour

1 cup of wheat flour

1TBS baking powder

1/2 c nuts... optional

1/2 cup raisins ...optional

wheat germ...optional

flax seeds...optional

For the topping you will need:

1/2 stick of butter melted

enough brown sugar to make the butter not runny but not pasty either cuz you wont it to pour out....I dont even measure mine. I just throw some melted butter and brown sugar together and stir it up.

Here is what you do next :)

Preheat the over to 350

Melt the stick of butter and add sugar and eggs. Beat well.

Add mashed bananas and milk. Stir.

Add flour gradually until well blended. Add baking powder.

Add any extras now and stir well.

pour mixture into a well greased bread pan.

Mix up your topping and pour/drizzle it all over the top through the middle of the bread.

Bake at 350 for 40 or 50 minutes or until done in the middle.

ENJOY my little home made recipe. I cant believe I'm sharing this with you. lol

Cracker Candy

This sounds strange but it is so delicious. Much like a heath or score candy bar.

Saltine Toffee Chocolate Cracker Candy

30 or 40 saltine crackers

1 c. butter (NO substitute)

1 c. brown sugar

1 c. milk chocolate chips

Bits of toffee(optional)

Arrange saltine crackers on foil on a jelly roll pan. (Line it with aluminum foil)

Melt butter and brown sugar in pan and boil 3 minutes.

Pour over crackers.

Bake for 5 minutes in preheated oven at 325 degrees.Pour chocolate chips over and let stand 5 minutes to melt.

Spread around with knife.

Sprinkle with Bits of toffee.

Place in refrigerator until hard.

Break up into bite-size pieces.YUMM!

Silken Chocolate Tofu Pie

Silken Chocolate Tofu Pie

Ingredients

1 block silken tofu
1 regular size bag of semi sweet chocolate chips
1/4 cup strongly brewed black coffee
1-2 tablespoon vanilla flavoring
graham cracker pie crust
fresh raspberries (optional)

Directions:

1. Melt chocolate chips in the microwave or on stovetop.

2. Blend together: tofu, chocolate chips, coffee, and vanilla.

3. Pour into graham cracker crust and chill 1-2 hours in the freezer, or 4 or more hours in the refrigerator.

4. Garnish with fresh raspberries when serving.

Serves: 8

Preparation time: 15 minutes plus 2 hours chilling

Frosty Lemon-Strawberry Dessert

Frosty Lemon-Strawberry Dessert

This was so delicious and refreshing.

1 quart fresh strawberries, hulled

1/2 gallon vanilla ice cream, softened

1can (12 ounce) frozen lemonade concentrate, thawed

2tsp grated lemon peel

Place strawberries in a food processor; cover and process until pureed. Transfer to a large mixing bowl; add the ice cream, lemonade concentrate and lemon peel. Beat until blended.

Pour into an ungreased 13-in. x 2-in. dish. Cover and freeze overnight. Remove from the freezer 15 min before serving.

Yield: 12 servings

Crust-less Pumpkin Pie

Crust-less Pumpkin Pie

This dessert lets you have all the flavor of pumpkin pie without any of the negative nutritional impact. Who needs crust, anyway?

ready in 1 hour. Makes 4 servings

1 package silken tofu

1 cup pumpkin puree

1 1oz box sugar free, fat free vanilla instant pudding mix

1tsp pumpkin pie spice

Add all ingredients to a large bowl and blend until smooth. Refrigerate before serving.

Nutrients per serving: calories:90, total fat:3g, sat fat:0g, trans fat:0g, sodium:263mg, total carbohydrates:12g, dietary fiber:2g, sugars:2g, protein:4g, iron:0.5mg

Oatmeal Raisin cookies with banana and zucchini

Oatmeal Raisin Cookies

Prep: 20 min....Total:35 min.....makes 2 dozen cookies

Nonstick cooking spray (i use the olive oil kind for better health)

1 cup whole wheat flour

1 cup old fashioned oats

1tsp baking soda

1/2tsp salt

1/4tsp cinnamon

3/4 cup firmly packed light or dark brown sugar

6TBS trans-fat-free soft tub butter (smart balance)

1/2 cup banana puree

1/2 cup zucchini puree

1lrg egg white

1/2 cup raisins

1/2 cups chopped walnuts (optional)

1. Preheat oven to 350. Coat two baking sheets with cooking spray or line with cooking parchment.

2. In a bowl or zipper-lock bag, combine the flour, oats, baking soda, salt, and cinnamon, and shake or stir to mix.

3. In a large bowl beat the sugar and butter with a wooden spoon until just combined; do not over mix. Add the banana and zucchini purees and egg white. Then stir just to blend. DO NOT use an electric mixer or it will make cookies tough. Add the flour mixture, raisins, and walnuts, if using and stir to combine.

4.Drop the dough by heaping heaping tablespoonful onto baking sheets, leaving about 1 inch in between. Bake until golden brown, 12 to 15 min. Let the cookies cool on the baking sheets for 4 to 5 min, just until they are firm enough to handle, then transfer to a rack to cool completely.

Banana Pudding Pie with hidden fruits and veggie

Banana Pudding Pie

(with cantaloupe and yellow squash)



Prep time:20 min .....Total 75 min (3hr refrigerated) ......serves 8



2(3-OZ) pks instant banana pudding mix

1/2 cup cantaloupe puree

1 cup banana puree (mushed up over ripe bananas work well)

1/2 cup yellow squash puree

1/4 cup water

1 large banana, thinly sliced plus one more sliced for garnish

1(9inch) store-bought graham cracker crust (Arrowhead mills makes a healthy version)

1/2 pint fresh raspberries



1. In a large bowl combine the pudding mix, cantaloupe , banana and squash purees and add water. Stir with a wooden spoon until smooth.



2. Spread the banana slices in a single layer over the bottom of the pie crust. Pour the pudding mixture over the bananas and smooth top. Cover and chill until firm, about 3 hours, or freeze 1 1/12 hours.



3. Just before serving, decorate with raspberries and banana slices. :)

Gingerbread Spice Cake

Gingerbread spice cake

(with broccoli and carrot)

This cake is SOFT and yummy. You would never know there is hidden veggies in it.

Nonstick cooking spray

1 cup whole-wheat flour

1 cup all-purpose flour

1tsp baking soda

1tsp ground ginger

1tsp cinnamon

1/4tsp ground cloves

1/4tsp allspice

1/4tsp salt

3/4 cup firmly packed brown sugar

1/4 cup extra virgin olive or coconut oil

1 LRG egg

1 Cup broccoli puree

1/2 cup carrot puree

1/2 cup nonfat plain yogurt

1/4 cup molasses (i never used this because i didn't have any and it turned out fine)

2tsp pure vanilla extract

1TBS grated orange zest

Preheat oven to 375 and coat a 9x5 inch loaf pan with cooking spray.

In a bowl, mix the flours with the baking soda, ginger, cinnamon, cloves, allspice, and salt. Set aside.

In a large mixing bowl or the bowl of an electric mixer, beat the sugar, oil, and egg until smooth. Beat in the vegetable purees, yogurt, molasses, vanilla, and orange zest. Add the flour mixture and mix until smooth.

Pour the batter into the pan and smooth the top. Bake until a toothpick comes out clean when inserted into the center of the cake, 45 min to 50 min. Cool 5 min in the pan before turning the cake out onto a rack to cool completely.

Ginger Crinkles

Ginger Crinkles

These are really healthy and yummm!!

2 1/4 cups flour (i like King Arthur unbleached)

2 tsp baking soda

1tsp ginger

1 tsp cinnamon

1/2tsp ground cloves

1/4tsp sea salt

1 cup brown sugar

3/4 cups coconut oil melted

1/4 cup dark molasses

1 large egg

raw sugar for rolling balls in

preheat oven to 400

Combine egg, brown sugar and molasses and beat on medium speed until smooth. Add coconut oil and continue mixing until all of the oil is incorporated into the first mixture.

Sift together flour, baking soda, spices and salt and then add to liquid mixture. Mix on low-medium speed until all of the dry ingredients are incorporated and it forms a smooth oily dough. Make walnut sized balls of dough and drop them into a bowl of raw sugar and roll around until coated on all sides. I use a #40 disher to make uniform balls of dough and to speed of this process. Using this disher a single batch produces 24 cookies.

Bake about 2 inches apart on parchment paper for about 10 minutes or until cookies puff up and split apart on top. After removing from oven, slide parchment paper from cookie sheet onto a cooking rack and allow cookies to cool before removing them.

Peppermint Chocolate Pudding Pie

PEPPERMINT CHOCOLATE PUDDING PIE



A festive dessert that has a surprise layers hidden inside. This pie is perfect for Christmas and everyone loves it and asks me to make it again.



prep time: 15 min Total: 3 hours 15 min (incl. refrigerating)



INGREDIANTS:



2 cups of cold milk

2 packages ( 4-serving size each) JELL-O chocolate flavor instant pudding & pie filling

1 HONEY MAID Graham pie crust (6oz)

1 cup JET-PUFFFED Miniature marshmallows

1 tub(8oz) COOL WHIP whipped topping, thawed and divided

2 squares BAKER'S semi-sweet baking chocolate

1/4 cup of crushed candy canes

1 to 2 drops of peppermint oil flavoring (optional)

DIRECTIONS:



Pour cold milk into large bowl. Add dry pudding mixes. Beat with wire whisk 2 min or until well blended. (mixture will be thick) I also like to add 1 or 2 drops of peppermint flavoring but that's just an extra thing i do....it doesn't call for it.



Spoon 1 1/2 cups of the pudding into pie crusts. Top with marshmallows. Gently stir 1 1/2 cups of the whipped topping into remaining pudding; spoon over pie.

Refrigerate 3 hours.



Meanwhile, microwave chocolate in small microwavable bowl on HIGH 1 min. Stir until melted. Cool slightly. Place melted chocolate in resealable plastic bag. Snip off small piece from one of the bottom corners of the bag; squeeze chocolate into 10 desired shapes on parchment paper-covered baking sheet. Refrigerate until firm.



Top pie with remaining whipped topping just before serving. Garnish with crushed candy canes. (do NOT put candy canes on until serving time or they will bleed red all over pie...trust me LOL) Serve each slice with a chocolate decoration. :)



Makes 10 servings, 1 slice each.

Corn Flake Hollies!!!

Corn Flake Hollies

~~INGREDIENTS~~

30 LG Marshmallows

1 Stick margarine

4c. Corn Flakes

Green Food Coloring

Cinnamon Red Hots

~~DIRECTIONS~~

Put corn flakes in lg. bowl, set aside.

In med. pan melt margarine. Add Marshmallows, stir until completely melted. Stir in about 4 drops of coloring. Pour mixture over flakes and gently stir. Put spoon fulls of flakes on wax paper. Garnish with red hots. Let cool and enjoy!

Peanut Butter Balls

PEANUT BUTTER BALLS : )

10 oz peanut butter

1 stick melted butter

20 oz confectioners sugar

Mix & roll into bite size balls

melt in double boiler:

16 oz semi-sweet choc chips

1/2 bar paraffin

dip balls & let dry on foil

ENJOY!!!

Double Chocolate mocha

Brownies 1/2 cup of cold milk 2pkg white choc pudding 1/4 cup warm water 4tsp instant coffee 1 8oz cool whip 3 toffee bars or heath bars, crumbled Prepare brownies using your fav recipe. (9x13pan) let cool mix pudding mix with milk dissolve coffee in warm water and mix with the pudding. fold in cool whip crumble brownies layer brownies, pudding mix, then toffee bits (2-3 layers) chill at least 30 min before serving

Oatmeal Chocolate Chewy Balls

A yummy and healthy snack for on the go!!!!!

Oatmeal Chocolate Chewy Balls

*2c.old fashioned oats

*up to 3/4c.chunky natural peanut butter

*up to 1/2c. raw honey

*up to 1/4c. of chocolate mini-chips

Stir first 4 ingredients together in a medium bowl Optional ingredients.

You may add any of the following;

*2-3T. raw wheat germ

*2-3T finely shredded coconut

*1to2T unbleached flour to help hold the mixture together

*1T sesame seeds, hulled, raw

*1-2T roasted or raw almonds chopped

*Up to 1/4c. raisins or currants

* Crisp rice for crispier consistency

Stir in each optional ingredients into the first mixture, adjusting the amounts until you like the consistency. Form tightly packed but chewy balls in any size you wish.

TIP: If it gets hard to form into balls then wash your hands off and it gets easier.

COCONUT DESSERT PIZZA

This pizza is a little something i came up with one day when we made the white cheese pizza. We had an extra crust so i decided to make a dessert pizza with it.



What you will need:



Pizza crust

large vanilla pudding

shredded coconut



Make the vanilla pudding according to package. Let chill for 1 hour then spread thick over pizza crust. Sprinkle the coconut shavings over the pizza and bake on 350 for 10-15 min or until hot.



YUMMMYYY!!