Recipe: Carrot Quick Bread

Vegetables are important part of a healthy diet; I know this. Despite this knowledge, I have a difficult time getting them in, while having no problem getting to dessert. A simple solution? Combine them. This carrot bread has a taste like carrot cake, but with less sugar and fat. Additionally, by using whole wheat flour, I increase the fiber.

Wet ingredients:
1/4 cup vegetable oil
1/4 cup brown sugar
1/4 cup honey
1/2 cup applesauce (to cut the sugar down, use natural unsweetened applesauce)
2 large eggs
1 tsp vanilla extract

Dry ingredients:
1 tsp baking soda
1 tbsp baking powder
1/2 cup all purpose flour
1/2 cup whole wheat flour
1/4 cup rolled oats

Other ingredients:
2 tsp cinnamon
2 cups shredded carrots
1 med potato peeled and shredded (I know this looks weird, but the end result tastes good!)
1/4 cup coconut flakes
1/4 cup crushed walnuts (optional)

Directions: Preheat oven to 350 degrees. Grease and flour a normal loaf pan.

Combine all the wet ingredients in a large bowl. Whisk until well blended. Add cinnamon and whisk until it is blended throughout the wet mixture.

In other large bowl, combine all dry ingredients. Mix together until all ingredients are well distributed. Add dry ingredients to the wet mix and stir. Fold in the carrots, potato and coconut flakes. If using the optional crushed walnuts, add at this time.

Spoon mix into loaf pan. Place on middle rack in the oven. Bake for 40-50 minutes. If you insert a knife in the center and the knife comes out clean, the bread is done.

Once done baking, transfer to cooling rack and cool completely.  Once cool, wrap the bread in plastic wrap and refrigerate overnight or up to 5 days before serving. The bread tastes better if left in the refrigerator overnight, but it is still good if you want to serve after it cools.

Recipe: Easter Egg Nest Cookies

Ingredients:
5 oz package Chow mein noodles
1 cup crushed cornflakes
1/2 cup rolled oats
1/2 cup coconut flakes
48 egg-shaped candies
2 cups sugar
1/4 cup butter
1/2 cup milk
1 cup peanut butter
1 tsp vanilla extract


Directions: In large bowl, combine the chow mein noodles, crushed cornflakes, rolled oats, and coconut flakes. With a spoon or your hand, break the chow mein noodles up some. This will make it easier to create the nests. Place egg-shaped candies in small bowl. Cover two cookie sheets with parchment paper or wax paper. Set these items to the side.

Chow mein, cornflakes, oats and coconut flakes mix.

In large saucepan, melt butter over medium heat. Once butter is melted, add sugar and milk. Bring to a full boil over medium heat while stirring continuously. Boil for one minute. Remove from heat. Add peanut butter and vanilla. Mix until the peanut butter is melted and blended in well.

Add chow mein/cornflake/oats/coconut flake mix to the peanut butter mixture. Mix until the dry ingredients are well coated. Spoon the mixtures onto the wax paper and quickly form into nests. Add two to three egg-shaped candies to the nest. If the cookie mix starts to set before creating all the nests, place the saucepan over low heat for one to two minutes to soften the mix.

Let cookies set for 5 minutes before consumption.

Recipe: No Bake Peanutbutter Cookies

Ingredients:
2 cups Sugar
1/4 cup butter
1/2 cup milk
1 cup peanut butter
1 tsp vanilla extract
1 cup crushed cornflakes
1/2 cup coconut flakes
1 1/2 cup rolled oats

Directions: Combine crushed cornflakes, coconut flakes and rolled oats in medium bowl. Place wax paper or parchment paper over two cookie sheets. Set these items to the side.

In large saucepan, melt butter over medium heat. When butter is completely melted, add sugar and milk. Mix well; bring mixture to full boil over medium heat while continuously stirring. Boil for one minute.

Remove from heat. Add peanut butter and vanilla extract. Mix until the peanut butter is completely melted and blended into the mixture. Add cornflake/coconut/oats mixture. Stir until the dry ingredients are completely coated with the peanut butter mixture.

Quickly drop spoonfuls of the cookie mix onto the wax papered cookie sheets. If cookie mix starts to set before spooned onto the wax paper, place the large saucepan over low heat for a minute or two to soften the mixture.

Let cookies set for at least 5 minutes. Once set, enjoy!