sweet

Summer salad with grilled peaches and zucchini

zucchini

peaches

cucumber

arugula

1.4 tsp chili flakes

buffalo mozzarella cheese

lemon

olive oil

marjoram

salt

pepper

olive oil (for coating)

One of my favorite pancakes ever! These are delicious, chocolaty pancakes with high fiber, reduced fat, reduced sugar, and even some fruit snuck in there (shh... don't tell!). Very yummy, very satisfying. If you wish to enjoy these plain, boost the sugar and the chocolate chips.

Healthy Cocoa Chocolate Chip Banana Pancakes

skim milk

milk

egg whites, lightly beaten egg

vanilla

banana

all-purpose flour

whole wheat flour

cocoa powder

flax seeds

sugar

baking soda

milk chocolate chips, mini (or semi-sweet)

raspberry jam (warmed)

In a small bowl whisk milk, egg whites, vanilla, and banana.

In large bowl, mix flours, cocoa powder, sugar, flax seed, baking soda and salt.

Add wet mixture to dry, and whisk just until dry ingredients are moistened, folding in chocolate chips.

Pour pancakes onto greased griddle (at about 350-375&deg;F) and let sit until lightly bubbling and edges have began to firm. Flip and cook until firm and browned. Top with jam or a sweet sauce.

FREEZING INSTRUCTIONS: If you make these to freeze them, don't make the topping. Cool the pancakes on a wire rack, and then when they are completely cool, wrap them in tinfoil (I wrap them in packs of two for 1 serving) and freeze. Microwave until warm, then toast to unfreeze them.

This has become a staple in our house. All my kids absolutely love them. They are healthy, and delicious! My kids are young, so don't eat a lot at one time, but by the end of the day all the pancakes that were not finished at breakfast have been eaten as snacks

Leave out the preservative and give your little one something simply good for them. I like to sneak in the grated carrot just to get another vegie into the mix but it's not necessary

Easy Granola Bars

corn syrup

peanut butter

granola cereal (bought

carrot, grated (optional)

In a 3 qt saucepan boil corn syrup for 1 minute only, stirring constantly.

Stir in granola and grated carrot if using.

Spread and pat in place with a spoon or dampened spatula.

Cool for an hour before cutting into bars.

I have made them twice as a breakfast item. Like other reviewers, I tweaked the recipe based on what I had on hand I didn't add carrot to either batches as I didn't have any and for the granola, I mixed it up such as Special K, Cheerios, Quaker Almond Grain. I also used agave instead of corn syrup. Today I doubled the batch. Hoping I calculated correctly. For us, it is important that it maintain a firm bar shape. I also used foil for ease of cutting &amp; cleanup

Easy sweet instead of the fat full desserts we all enjoy and pay extra for. Your child will like it!

Peanut Butter, Jelly &amp; Apple Roll-Ups

flour tortillas

apple, apple

butter

cinnamon

Microwave tortillas 10 seconds to soften.

Spread each with a tablespoon of peanut butter and 2 tsp jam.

Place 2-3 apple wedges down the center of each tortilla.

Combine sugar and cinnamon in a small cup.

Sprinkle half of mixture on top of each roll.

Seriously Really Great Recipes Specially For me because I love Peanuts . i would try this recipes in this week also I have also Collected Some great Recipes here ( http://www.fooducook.com/ ) i will also add this recipes in my Collection .

This is based on the recipe by Bob Blumer from the &quot;Surreal Gourmet Bites&quot; cookbook. This simple caramelization method transforms this much maligned veggie into a knock-your-socks-off side dish or sweet snack that you won't be able to get enough of!

Cauliflower Popcorn - Roasted Cauliflower

cauliflower cauliflower

salt,

Trim the head of cauliflower, discarding the core and thick stems; cut florets into pieces about the size of ping-pong balls.

In a large bowl, combine the olive oil and salt, whisk, then add the cauliflower pieces and toss thoroughly.

Line a baking sheet with parchment for easy cleanup (you can skip that, if you don't have any) then spread the cauliflower pieces on the sheet and roast for 1 hour, turning 3 or 4 times, until most of each piece has turned golden brown.

(The browner the cauliflower pieces turn, the more caramelization occurs and the sweeter they'll taste).

Where I got it:  I originally heard about this recipe at Gail's Recipe Swap, where Josh posted it and many folks tried and loved it.

Delicious!  I was scared they were burnt, but they tasted delicious.  Next time I will reduce the cooking time a bit, and reduce the amount of salt....maybe just adding it at serving.  But I have been reducing salt in my diet and am probably overly sensitive.  I agree with earlier posters....do not cut the cauliflower into small sizes.....maybe a little larger than ping pong balls.....they really shrink up!  The smaller ones dry up.  Made for Best of 2010 Tag game!  Congrats on being a Best of 2010 Recipe!!!  Thanks for sharing.

A healthier and lower calorie alternative to potato chips and the fancy veggie chips available because these are not fried! These beet chips make a wonderful (and pretty!) snack. Good for packing in a lunch, serving at parties or just nibbling on. These are chips you can feel GOOD about eating. :)

Unfried Crispy Baked Beet Chips (Low Fat)

beets, large, scrubbed clean

nonstick cooking spray

Using the slicing blade of your food processor, a mandoline or a sharp knife, slice beets thinly. You want them to be the size of a potato chip.

Spread evenly on a cookie sheet, spray with nonstick spray and season with salt.

Roast 45 minutes to 1 hour, turning halfway through, until crisp. Check often to make sure they don't burn. you may need to roast for a shorter or longer period of time depending on your oven and how crisp you want them - so keep an eye on them. :).

serve as is, or with sour cream or another favourite dip.

I've never really had beets and this was easy and tasty. Salty and sweet. You really need to keep the beets evenly sliced and watch them because they will burn. Thanks for posting and I will be making this again!

You can adjust all ingredients to taste, this makes a great weekday breakfast, and keeps you going all morning...so yummy. This makes a great breakfast for kids!

Breakfast Apple English Muffin Rounds

peanut butter (use tablespoons)

muffins,

red apple,

brown sugar, packed

Spread about 1 heaping tablespoon peanut butter onto each toasted English muffin half.

In the microwave, melt together butter, brown sugar and cinnamon, stirring frequently until smooth.

Drizzle the cinnamon mixture over the apple slices.

Simple and delicious! I think next time I will try maple syrup instead of brown sugar.

Just thought this up one morning and couldn't find any others like it on the site.  Still in the tinkering/perfecting process so any suggestions are welcome :)  (Thanks to Maito for some wonderful suggestions already!)  Also, note that the type of oats you use will change the consistency of the oatmeal... quick oats will yield a cake-like oatmeal, whereas old fashioned oats will be a little more liquidy

Chocolate Chip Cookie Baked Oatmeal

old fashioned oats

baking powder

brown sugar Splenda sugar substitute

chocolate chips

chopped nuts (optional)

skim milk (See note about water or milk combo)

water

Preheat oven to 350 degrees.  Grease well an individual sized oven-proof dish/ramekin (at least 12 oz, this will bubble a bit).

In a small bowl, combine first 5 ingredients (oats through chocolate chips, plus nuts if you're using them).

In a separate bowl, combine remaining wet ingredients (milk through vanilla).

Mix together wet and dry ingredients.  Pour into baking dish.

Bake 30-40 minutes or until top is crispy and oatmeal is relatively firm (quick-oats will firm up more than old-fashioned).  Let cool 5-10 minutes.

NOTE:  Alternately, all milk can be used, but this may make the oatmeal a little looser in consistency, since oats absorb water a little better than milk.  If you choose to use all milk, quick oats may be a better choice :).

Also, If you want a larger serving size, use 3/4 cup oats and increase water to 1/2 cup.

Quite good. Definitely more baked oatmeal than chocolate chip cookie, but wonderful flavor. I used a whole egg instead of the Egg Beaters.

These muffins are INCREDIBLE. What a great way to get fruits AND veggies. My seven year old is in love--and the dog ran off with a pan full, too!

Banana Carrot Muffins

eggs,

bananas

orange juice

(16 ounce) can carrots, drained or 2 cups grated carrots

flour

In medium bowl, combine flour, soda and salt.

Using a fork or an old fashioned potato masher, mash carrots and bananas thoroughly.

Mix the carrots and bananas into the egg-sugar mix.

Bake at 350&deg;F for approximately 30 minutes, until light golden.

To bake in microwave, bake approximately 5 minutes at 50% power for a high powered microwave; 7 minutes at 70% power for low powered microwave.

I can't Review this yet but it's something I'll be trying tomorrow. It sounds tasty! On a side note: Unless you follow the recipe exactly as the OP states I see no reason to give bad reviews! I find it unnecessary and unhelpful. It doesn't make sense to Review a recipe if you don't follow instructions! Rant over...happy cooking :-)

Elmer's Cornbread

vegetable oil

mayonnaise

cornmeal

sugar (optional)

buttermilk

Preheat the oven to 425°F. Add 2 teaspoons of vegetable oil or shortening to an 8-inch cast iron skillet and place it in the oven to preheat while the oven preheats. (If your oven preheats quickly, you might want to leave the skillet in the oven to heat for at least 5 minutes once it&#039;s reached the target temp to allow the skillet to heat through. This is what gives the cornbread its thick, dark brown outer crust.)

In a large bowl, whisk the egg and mayo together. Add the corn meal, sugar, buttermilk, and water and mix together until the batter is smooth.

Carefully remove the hot skillet from the oven and rotate it to ensure the oil has coated the entire bottom of the skillet. Pour the batter into the skillet, being cautious as the hot oil can splatter a bit. You&#039;ll know the skillet is prepheated enough if the batter sizzles when you pour it in. Return the skillet to the oven and bake for 20 to 25 minutes or until golden brown. You can also turn the oven on low broil for 2 to 3 minutes if you like the top really brown.

Remove from the oven and immediately invert to remove the cornbread from the skillet. If left in the skillet, the bottom will lose its crisp, crunchy crust. Serve warm.

This is the best barbecue sauce, and trust me I have experimented with hundreds of different combinations over the years,  this is even better than any of the popular bottled sauces! ---plan ahead this sauce must be made one day in advance to allow the flavors to blend and intensify, don't even think about using it the same day it is made,  this sauce will take on a whole different flavor when simmered for 1 hour and left overnight in the fridge--- the ingredients can easily be doubled but keep the garlic amount no more than 2 tablespoons, and for the best flavor use only Heinz ketchup and a good quality brand of yellow mustard, I use French's mustard it really will make a difference in the taste, please do not omit the liquid smoke --- yield is only estimated as the sauce will reduce after simmering for 1 hour or more  ---*NOTE* for a smoother low fat sauce omit the oil, onion and fresh garlic, then in the saucepan mix all remaining ingredients together and add in 1 teaspoon each garlic powder and onion powder then simmer for 1 hour -----you will love this sauce!

Kittencal's Famous Barbecue Sauce for Chicken and Ribs

onion,

garlic garlic (can use more)

chili powder

paprika

black pepper (do not use the fine black pepper!)

cayenne pepper (or adjust to taste)

ketchup

cider vinegar red wine vinegar

french's yellow mustard

Worcestershire sauce

liquid smoke (for the

Heat oil over medium heat; add in onion and saute for about 3 minutes, then add in garlic and saute for 2 minutes.

Add in chili powder, paprika, cayenne, salt and black pepper; stir for 1 minute.

Add in all remaining ingredients; bring to a boil stirring with a wooden spoon to combine.

Reduce heat to low and simmer uncovered stirring occasionally for 1 hour over low heat (do not cover the pot or the texture and flavor will be affected, if you have a splatter screen then use it to cover the pot).

Cool to room temperature then cover and refrigerate for 24 hours or more before using.

I made the following subs for my friend who can't have corn products--corn syrup is in EVERYTHING just a bout.  Use organic ketchup--I ran low so I subbed 6oz tomato paste and 1/4 c. vinegar.  
Use Koops mustard--no corn syrup
For Worcestershire sauce use 1/3 c. soy + 1 Tbsp sugar + 1 Tbsp vinegar + 1 Tbsp and 1tsp Pickapepa sauce.  The amounts are larger because I was doubling the recipe.  This was a FANTASTIC bbq sauce.  Everyone of our friends raved about it.

This recipe is easy to make and tastes great. Amounts can be adjusted to suit individual tastes to make it more or less sweet and spicy. Black bean paste can be used in placed of the peanut butter. Goes well with chicken, pork, beef, wild game and dim sum.

Homemade Hoisin Sauce

soy sauce

molasses honey

seasoned rice vinegar

garlic clove, finely minced

sesame seed oil

chinese hot sauce (more

black pepper

Combine all ingredients in a small mixing bowl.

Cooking gluten free often means making what you need from scratch to avoid contaminants. I used trusted ingredients from my pantry to put this recipe together and could rest easy knowing the dish I prepared was truly gluten free. The side benefit to making your own homemade condiments, etc, is avoiding preservatives or other undesirable ingredients such as MSG. I really appreciate this recipe. It was terrific! One thing I would suggest is mixing the peanut butter and honey together well first, then slowly incorporating the soy sauce, oil and remaining ingredients. I threw them all together as directed and found that it took lots of elbow grease with the whisk to get the peanut butter to incorporate with everything else. When I make this recipe, I double the ingredients and freeze the extra in ice cube trays, to always have some ready to go. Most trays hold 1 Tb in each compartment, making it super easy to measure out.

Make and share this S'more Cups recipe from Food.com.

S'more Cups

graham cracker crumbs

butter, melted

milk chocolate candy bars, divided

marshmallows

Combine graham cracker crumbs, powdered sugar and melted butter in a bowl.

Use a mini muffin pan and place a small scoop of crumb mixture into each cup.

Bake 4 to 5 minutes or until edges bubble and remove from oven.

Break candy bar into rectangles and cut marshmallows in half.

Place one piece of chocolate into each cup and top with a marshmallow.

Bake for another minute or two or until the marshmallow is soft.

Melt the remaining candy bars and dip each s'more into the chocolate mixture.

These are so good!  I spread a little peanut butter on them before adding the marshmallows!

These brownies are not cake-like. They are more moist and gooey. I always undercook them a bit because we like them very moist.

The Best Brownies

eggs

Preheat oven to 350 degrees Fahrenheit or 180 degrees Celsius.

Add eggs and vanilla; stir just until blended.

Mix all dry ingredients in a separate bowl.

Stir dry ingredients into the oil/sugar mixture.

Bake for 20 minutes or until sides just starts to pull away from the pan.

Note: I usually double the recipe and bake in a 9 x 13 pan. If you double the recipe, you will need to cook longer than 20 minutes.

I logged into this website for the first time in over 4 years to rate these brownies. They literally are THE. BEST. BROWNIES. I&#039;ve been making the recipe for years, following it perfectly, and I&#039;ve never been disappointed. I do always double the recipe and bake by checking every couple minutes. &lt;br/&gt;There are brownies on this website with more ratings than these, they&#039;re not as good. Make these now. :)

Learn how to make cannoli with our easy-to-follow recipe. A classic Italian pastry with a crisp shell and creamy, sweet ricotta filling, it's a moreish treat

Cannoli

plain flour

golden caster sugar

bicarbonate of soda

tsp cocoa powder(optional)

egg,separated

dry marsalaor white wine

rapeseed oilor sunflower oil

dark chocolate,melted

icing sugar,to dust

ricotta,drained and beaten until fluffy

mascarpone

tbsp finely chopped candied peel

tbsp icing sugar

cannoli moulds(available to buy online)

Tip the flour, sugar, bicarb, cinnamon and cocoa (if using) into a bowl with a pinch of salt. Add the butter and rub it into the dry ingredients until there are no more lumps. Mix the egg yolk and marsala and add this to the bowl, then mix the whole lot together and knead to a smooth dough. Wrap and rest in the fridge. (Can be made ahead and fried the next day.)

Fill a deep-fat fryer, wok or deep saucepan a third of the way up with oil. Cut the dough into pieces and, working one piece at a time, roll them out as thinly as you can – use a pasta machine if you have one. Heat the oil and keep an eye on it until it reaches 180C. Lay the dough out on a lightly floured surface and cut out circles about 11cm across. Wrap each one around a cannoli mould, using some of the egg white to stick the top edge down and they're ready for frying.It's important to take care when cooking with hot oil. Read our guide on <a href="https://www.bbcgoodfood.com/howto/guide/how-deep-fry-safely">how to deep-fry safely</a> to avoid accidents in the kitchen.

Deep-fry the cannoli (with their moulds) one at a time, making sure they cook all over. They should take about 45-60 seconds in all and should be visibly golden brown (keep cooking a little longer if they aren't) and the dough will bubble and blister. Carefully take each one out of the oil using the tongs and shake the cannoli off the mould very carefully onto kitchen paper. As you fry each one, make sure the oil stays at 180C at all times and doesn’t get any hotter. These will keep for 2-3 days in an airtight container.

When the cannoli are cold, dip the end of each one into chocolate, then dip some of those into the pistachios. Leave to cool and harden. Beat the ricotta and mascarpone together, then stir in the candied peel and sugar. Spoon the mixture into a piping bag with a wide star nozzle and pipe it into the cannoli. Serve soon after filling.

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