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Archive for October, 2006

We are always trying to discover new & healthy foods/recipes that Princess will eat as we don’t believe in giving her alot of processed foods or junk foods & candies.  And we think due to this she has developed some interesting tastes for foods (currently loves pesto, any kind of pasta, feta cheese & sundried tomatoes)!

We tried these muffins a couple weeks ago and Princess gobbled them down.  Husband made a fresh batch the other night and are so tasty they are quickly becoming a family favourite!

Recipe Source: The Healthy Baby Meal Planner

Pineapple and Raisin Muffins

1 cup – all purpose flour
1 cup – wholewheat flour
1 tsp. – baking powder
3/4 tsp. – baking soda
1 tsp. – cinnamon
1 tsp. – powdered ginger
1/2 tsp. – salt
5/8 cup – vegetable oil
3/8 cup – sugar
2 – eggs
1.5 cups – grated carrot
8 oz can – crushed pineapple, drained
1 cup – raisins

I sprinkle in wheat germ either while mixing the muffins or on top before I put them in the oven. Can’t taste it and you get the added benefits (protein, fiber, + more) from the wheat germ. These will make large or miniature muffins.

Sift together the flours, baking powder, baking soda, cinnamon, ginger, and salt. Mix well. In a seperate bowl beat the oil, sugar and eggs together until well blended. Add the grated carrots, pineapple, and raisins. Gradually add the flour mixture, beating just enough to combine all the ingredients. Pour the batter into muffin cups and bake in an oven preheated to 350F for about 20-25 minutes or until well risen and golden. Cool on a wire rack.

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I love to cook. Everyone who knows me knows that I love to cook. Time does not allow me much time to experiment as much as I would like but I always manage to get a new recipe in every week. So I decided to start a new feature in our blog called Recipe of the Week because I just don’t have enough to do!!

Our first installment to kick off this new feature is one I tried a couple weeks ago when Cousin D came to dinner and it was quite tasty although I did not add in the nuts since guy does not care for most nuts (he is nutty enough!). Enjoy!

Recipe source: kraftcanada.com

 

Rocky Road Ice Cream Shop Pie

 
Quick, Easy and Delicious. My kind of cooking!

1-1/4 cups OREO Baking Crumbs
1/4 cup butter, melted
1-1/2 cups cold milk
1 pkg. (4-serving size) JELL-O Chocolate Instant Pudding
2 cups thawed COOL WHIP Whipped Topping
1/2 cup each: BAKER’S Miniature Semi-Sweet Chocolate Chips, JET-PUFFED Miniature Marshmallows and chopped nuts

MIX baking crumbs and butter in 9-inch pie plate until well blended; press firmly onto bottom and up side of pie plate.

POUR milk into large bowl. Add dry pudding mix; beat with wire whisk 2 min. or until well blended. Let stand 3 to 5 min. or until slightly thickened. Gently stir in whipped topping, chocolate chips, marshmallows and nuts. Spoon into crust.

FREEZE pie 6 hours or overnight until firm. Remove from freezer; let stand at room temperature about 10 min. to soften before serving. Store leftover pie in freezer.

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