Banana and cocoa frozen sandwich

Are you a cocoa lover? Cause if the answer is yes, this recipe is perfect for you. This Banana and cocoa frozen sandwich is ideal for adults and kids. The sweet banana flavor mix with cocoa is just yummy! Try it at home and share with the family.

Preparation time: 20 mins
Refrigeration time: 2 hrs
Yields: 8 Servings

INGREDIENTS

1/2 a banana, peeled
2 tsp (10 ml) cocoa
1/2 cup (125 ml) Canadian Ricotta (or just normal one)
3 tbsp (45 ml) sugar
1/4 cup (60 ml) plain yogurt
2 tbsp (30 ml) milk
16 biscuits, for ice cream sandwiches

DIRECTIONS
1. In a blender, process all ingredients, except the biscuits, until blended together.
2. Place in freezer for about 1 hour or until mixture is sufficiently firm to form sandwiches.
3. Top 8 biscuits with mixture.
4. Cover with remaining 8 biscuits and return to freezer for about 1 hour. Enjoy!










[recipe & photo belongs to: dairygoodness.ca]

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Chocolate Chunky Banana Bread

Tired of the old-traditional bread in the mornings? Try this delicious Chocolate Chunky Banana Bread! Fill with chunks of chocolate and chewy dates, this banana bread recipe will bright any morning! Recipe for breakfast and kids school snack.

Yield: 10 to 12 servings

Ingredients
Butter and flour, as needed for greasing the loaf pan
2 cups flour
1 tsp. baking soda
Pinch salt
Pinch nutmeg, freshly grated
1/2 cup butter, room temperature
1 cup regular granulated sugar
1 egg
1-1/2 cups mashed ripe bananas, (about 3 medium)
1 tsp. vanilla or almond extract
1/2 cup finely chopped dates
About 3/4 cup chopped dark chocolate

Preparation
1. Preheat oven to 350 degrees F.

2. Butter and flour an 8-inch x 4-inch loaf pan or line with parchment paper. Set aside.

3. Combine flour, baking soda, salt and nutmeg. Set aside.

4. Cream butter and sugar with electric mixture until light and fluffy. Beat in egg until smooth and incorporated. Beat in mashed banana and vanilla until smooth. Stir in flour mixture, just until blended, it’s okay if some flour remains. Fold in dates and chocolate.

5. Scrape batter into prepared loaf pan. Bake until toothpick inserted in centre of bread, come out clean, about 1 hour. Let cool completely. Slice and serve.
















[recipe & photo credit belongs to: Chef Stefano Faita]

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Bacon-and-Escarole Grilled Cheese

Sandwiches are one of the best meals for lunch or dinner, best part? You can easy make a delicious sandwich from leftovers. For the Bacon-and-Escarole Grilled Cheese you only need six ingredients. Perfect for lunch, school, work or kids snacks.

Preparation time: 30 minutes
Servings: 4 people

Ingredients
12 slices bacon (12 ounces)
3 tablespoons Dijon mustard
1 tablespoon honey
8 slices sourdough bread

6 ounces sharp cheddar, sliced 

1/2 small head escarole, trimmed and torn into bite-size pieces

Directions

1. In a large skillet, cook bacon over medium-high until fat is rendered and bacon is crisp, about 7 minutes. Transfer to paper towels to drain. Pour off and reserve all but 1 tablespoon fat. In a small bowl, combine mustard and honey and spread on bread. Divide cheese and bacon among bread to make 4 sandwiches.

2. Place skillet over medium; in batches, add sandwiches and cook until bread is golden and crisp and cheese is melted, 6 to 8 minutes, flipping halfway through and adding more bacon fat as needed. Open sandwiches, add escarole, close, and serve immediately.

[recipe & photo courtesy of Martha Stewart]

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Salami and Cream Cheese Sandwich

Looking for a easy-yet delicious recipe for your work lunch, or kids snack time? Well i found the perfect (and super easy to make!) recipe that will help make you say "oh la la" in less than 30 minutes. Kids can help you make this recipe also!

Preparation Time: 30 minutes
Serves: 4 sandwiches

Ingredients
1 teaspoon grainy mustard
2 slices rye bread
2 ounces salami (about 6 slices), thinly sliced
1/2 small bunch arugula, trimmed and washed
1 tablespoon cream cheese

Directions

1. Spread mustard on one slice of bread; top with salami and arugula. Spread cream cheese on the other slice of bread; close sandwich. Serve, or refrigerate, wrapped tightly in wax paper or plastic, up to overnight. Cut in half.

[recipe & photo courtesy of: Martha Stewart]

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Easy Snack Wraps

Easy Snack Wraps are the best lunch (and easy!) you could possible do. This delicious Snack Wraps are healthy and quick to make. The wraps are perfect for kids lunch or work snack. 

Makes 4 servings
Preparation time: 15 minutes
Total time: 15 minutes

Ingredients
4 whole-wheat tortillas (can buy the package of 4)
1 package light cream cheese
1 head lettuce
1 package sliced deli-style turkey
3 tablespoons of shredded carrots
3 tablespoons minced tomato

Directions

1. Spread the light cream cheese evenly over the tortillas. Add the lettuce leaves and Turkey slices. Sprinkle the carrots and tomatoes over the Turkey slices. Now Roll the tortilla into wraps and cut diagonally (into bite sized pieces). You an secure the wraps with toothpicks so it doesn't open. Pack in your lunch bag or kids bag and ready to go! Delicious, healthy and quick lunch.

[photo credit: missionfoods.com]

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Hazelnut Chocolate Thumbprint Cookies

Chocolate Hazelnut lovers get ready, you will fall in love with this delicious Hazelnut Chocolate Thumbprint Cookies! This recipe is perfect for the whole family and kids will love it. 

Makes about 2 dozen

Ingredients

1 almost-full cup (4 ounces) hazelnuts, toasted, skinned and cooled

2/3 cup sugar

2/3 cup matzo cake meal or 1 cup plus 1 tablespoon flour

1/4 teaspoon salt

1 stick (1/2 cup) unsalted butter, melted and cooled slightly

1 large egg, lightly beaten

1 teaspoon vanilla extract

Chocolate (I used chocolate baking discs or “wafers”; 2 or 3 chocolate chips would also work)

Directions

1. Pulse hazelnuts, sugar, matzo cake meal or flour, and salt in a food processor until finely ground. (Be careful not to grind to a paste.) Transfer to a bowl and stir in butter, egg, and extract until combined well. Chill dough, covered, until firm, about 30 minutes.

2. Put oven rack in middle position and preheat oven to 350°F.

3. Drop level tablespoons of dough 1 inch apart onto 2 ungreased baking sheets (though I lined mine with parchment paper, for an easier lazier clean-up). Roll dough into balls, then chill until slightly firm, about 10 minutes.

4. Press one piece of chocolate firmly into the top of each ball of cookie dough and bake, 1 sheet at a time, until tops are pale golden and undersides are golden, 10 to 12 minutes. Be careful not to overbake. Transfer cookies to a rack and cool completely.

5. To fill with jam instead: After balls of cookie dough have been chilled for an additional 10 minutes, make a 1/2-inch-wide (1/3-inch-deep) indentation in center of each ball using your thumb, index finger, or the rounded end of a wooden spoon. Fill each indentation with 1/4 teaspoon jam.

Almond variation: The hazelnuts can also be swapped with 3/4 cup sliced almonds.

Do ahead: Cookies keep in an airtight container at room temperature 3 days.

[recipe credit belongs to: smittenkitchen.com]

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Summer Recipe: Frozen Peanut Butter Bites

photo / foodnetwork

Summer is here! and let's enjoy this beautiful season with everyone in the family, and for that let me share a must-try recipe: Frozen Peanut Butter Bites. This recipe is perfect for kids, family, easy-to make and super quick! Enjoy~

Preparation time: 20 minutes
Inactive time: 1 hour and 30 minutes
Cook time: 5 minutes
Total time: 1 hour and 55 minutes

Ingredients
1 (18-ounce) jar creamy peanut butter
2 1/2 cups confectioners' sugar
1 teaspoon vanilla extract
8 ounces semi-sweet chocolate, chopped

Directions

1. Using an electric mixer or a whisk, beat the peanut butter and confectioners' sugar together until smooth and stiff. Beat in the vanilla extract. Shape the peanut butter mixture into 20 (1-inch) balls and place on a waxed paper-lined sheet tray. Place the tray in the freezer for 1 hour.

2. Add chopped chocolate to a small bowl set over gently simmering water. Stir to melt. Remove chocolate from heat. With 2 forks, carefully dip the chilled peanut butter balls 1/2 way into the chocolate, let excess drip off, and lay onto the waxed paper-lined sheet tray.

3. With a fork, swirl some decorative chocolate across the top of each bite. Place in the refrigerator for the chocolate to set and the peanut butter to solidify, about 30 minutes.

Cook's Note: If it's a hot and humid day outside dust your hands with confectioners' sugar before rolling the balls. This will make it less sticky.

[recipe credit belongs to: foodnetwork.com]

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No-Bake Fresh Fruit Tart

photo / food network

Summer is here! and there's nothing better than a  10 minutes Rachael's ready to-go dessert. This easy and quick desserts features graham cracker pie crust, vanilla pudding and lots of berries.

Preparation time: 10 minutes

Total time: 10 minutes

Ingredients

1 box vanilla or lemon flavor instant pudding mix

1 orange, zested

1/2 cup seedless raspberry or blackberry preserves

1 prepared graham cracker crust, found on baking aisle

1/2 pint raspberries

1/2 pint blackberries or blueberries, your preference

6 large strawberries, sliced

2 tablespoons chopped fresh mint, optional

Directions

Make pudding according to package directions and let stand 5 minutes. Stir orange zest into the pudding. Spread a thin layer of preserves across the bottom of graham cracker crust. Top with pudding. Arrange fruit on pudding, then sprinkle pie with mint, if desired.

Nutrition Table

Per serving: Calories: 311;Total Fat: 8 grams; Saturated Fat: 1.5 grams; Protein: 2 grams; Total carbohydrates: 59 grams; Sugar: 44 grams; Fiber: 3 grams; Cholesterol: 0 milligrams; Sodium: 351 milligrams

[recipe credit belongs to: food network]

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Banana Oatmeal Chocolate Chip Cookies

photo credit / Superspark

I love this recipe! Because eating healthy cookies can never be wrong and this recipe is prove of it. The mix of bananas and oatmeal make a perfect combination for a cookie breakfast or morning snack. Easy to make and perfect for kids. Made by The Perky Poppy Seed. Makes 30 cookies.

Ingredients
2 tablespoons unsalted butter
1/2 cup sugar
1/2 cup brown sugar
1 very very ripe banana
1 egg
1 teaspoon vanilla
1 cup flour, fluffed to aerate before measuring
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon cinnamon
1/4 teaspoon table salt
1-1/2 cups oatmeal (old-fashioned or quick, not instant)
1 cup chocolate chips

Directions

1. Preheat oven to 350. Melt butter in a small dish in microwave, about 20 seconds. Transfer to mixing bowl. Mix in sugars, banana, egg and vanilla.

2. In a separate bowl, mix the flour, baking power, baking soda and salt. Add the bowl of dry ingredients to the bowl of wet ingredients and mix until well combined. Stir in oatmeal and chocolate chips.

3. Drop dough by tablespoons onto a baking sheet lined with parchment (or with a Silpat). Bake for 11 – 14 minutes until set and golden. Cool 5 minutes on tray, then transfer to cooling racks.

[recipe credit belongs to: The Perky Poppy Seed / Superspark]

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Rugelach Pinwheels

photo credit / smitten kitchen

I love baking, do you know why? This recipe will leave you open-mouth, delicious Rugelach Pinwheels. This delicious recipe includes raisins, walnuts and apricots.  All mix in a roller coaster of flavor, try it you will love it! This is the perfect recipe for baking-beginners, kids, family time and dessert or snack. It makes about 50 cookies.

Dough
1 package (8 ounces) cream cheese, room temperature
1 cup (2 sticks) unsalted butter, cut into small pieces, room temperature
1/4 cup granulated sugar
2 cups sifted bleached all-purpose flour

Filling
1/4 cup plus 2 tablespoons granulated sugar
1/4 cup packed light-brown sugar
1/2 teaspoon ground cinnamon
3/4 cup golden raisins, chopped
1 cup finely chopped walnuts
1/2 cup apricots preserves, heated and cooled slightly

Topping
1 cup sugar
2 teaspoons ground cinnamon

Directions

1. Place cream cheese and butter in the bowl of a food processor and process until smooth and creamy. Add sugar and continue processing until fully incorporated. Add flour and pulse just until dough comes together. Divide dough into 2 equal pieces, wrap with plastic wrap, and refrigerate at least 2 hours.

2. Meanwhile, make filling. In a medium bowl, mix together granulated and brown sugar, cinnamon, raisins, and walnuts; set aside.

3. On a lightly floured surface, roll out 1 piece of dough into a rectangle about 1/8-inch thick. Spread a thin layer of preserves over dough; sprinkle with filling mixture. Roll dough into a log beginning with one of the long sides; wrap in plastic wrap. Transfer dough log baking sheet. Repeat process with remaining piece of dough. Place dough logs in refrigerator; let chill at least 1 hour.

4. Preheat oven to 350 degrees. Line baking sheets with parchment paper; set aside. Mix together the cinnamon and sugar for the topping; set aside.

5. Slice chilled dough logs crosswise, about 1/4 inch thick. Toss each cookie in the cinnamon-sugar mixture. Place cookies 3 inches apart on prepared baking sheets. Bake until lightly browned, 18 to 20 minutes. Lift parchment paper from baking sheets and transfer to a wire cooling rack; let cool.

[recipe credit belongs to: smitten kitchen.com]

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Mini Peach Cobblers

photo/foodnetwork

Mini Peach Cobblers are a wonderful recipe to share with your friends, family and kids! It can also be presented as a appetizer or dessert, this Mini Peach Cobblers are elegant and easy to make! Let me share with this favourite recipe that you'll fall in love with!

Preparation time: 25 minutes

Cook time: 45 minutes

Total time: 1hr 20 minutes 

Ingredients

- Nonstick cooking spray

- 2 1/2 pounds ripe peaches, pitted and cut into large chunks

- 1 tablespoon cornstarch

- 1/2 cup plus 2 tablespoons sugar

- 3/4 cup all-purpose flour

- 2 tablespoons ground flax seed

- 1/4 teaspoon kosher salt

- 3 tablespoons cold unsalted butter, cut into small pieces

- 2 tablespoons reduced-fat buttermilk

- Non-fat vanilla yogurt or frozen yogurt, for serving, optional

Directions

1. Preheat the oven to 375 degrees F. Lightly coat eight 6-ounce ramekins with nonstick cooking spray and place on a rimmed baking sheet.

2. Toss the peaches with the cornstarch and 2 tablespoons sugar in a large bowl. Let stand until juicy, about 10 minutes. Divide the peaches and juices among the ramekins.

3. While the peaches sit, combine the flour, remaining 1/2 cup sugar, flax seed and salt. Cut in the butter, using a fork or pastry cutter, until the mixture forms medium-size crumbs. Stir in the buttermilk until well moistened and large clumps hold together.

4. Sprinkle the topping evenly over the peaches. Bake until the fruit is bubbling and the topping is golden brown and crisp, 40 to 45 minutes. Serve warm or at room temperature with vanilla yogurt or frozen yogurt if desired.

Nutrition Info:

Per Serving (does not include yogurt for serving): Calories: 203; Total Fat: 6 grams; Saturated Fat: 3 grams; Protein: 3 grams; Total carbohydrates: 38 grams; Sugar: 25 grams; Fiber: 3 grams; Cholesterol: 12 milligrams; Sodium: 64 milligrams

[recipe credit / copyright belongs to: foodnetwork.com]

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Anna's Blueberry Muffins

Spin your morning with a healthy breakfast treat - Anna's Blueberry Muffins. Enjoy a delicious blueberry muffing with healthy ingredients like: yogurt, honey and whole wheat flour. Perfect with coffee or orange juice in the morning, or as a snack. This recipe makes 12 muffins.

Ingredients:

1/3 cup (75 mL) canola oil
1/2 cup (125 mL) honey
2 large eggs
1 1/4 cups (300 mL) 2% plain yogurt
1 teaspoon (5 mL) finely grated orange zest
1 cup (250 mL) whole wheat flour
1 cup (250 mL) all-purpose flour
2 teaspoons (10 mL) baking powder
1 teaspoon (5 mL) baking soda
1 teaspoon (5 mL) ground cinnamon
1/2 teaspoon (2 mL) salt
1 1/2 cups (375 mL) fresh blueberries

Directions:
1. Preheat oven to 375 °F (190 °C) and line a 12-cup muffin tin (or 36 cup mini muffin tin) with paper liners (alternately, tins can be greased).

2. Whisk oil, honey, eggs, yogurt and orange zest to blend. In a separate bowl, combine flours, baking powder, baking soda, cinnamon and salt.
Add to yogurt mixture and stir just until blended. Add blueberries and spoon batter into prepared muffin cups.

3. Bake for 20 to 22 minutes, until muffins spring back when touched. Muffin will keep 2 days in an airtight container, or can be frozen.



[original recipe: footnetwork.ca]

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Fresh Banana Pancakes

Searching for a new breakfast recipe? try fresh banana pancakes and delight your family with this smart / delicious recipe. Can cut some bananas and add to the side or syrup.

Preparation time: 20 minutes
Total time: 20 minutes

Ingredients
1/2 cup  whole wheat flour
1/2 cup  old-fashioned or quick-cooking oats
2 tsp.  Calumet Baking Powder
1 Tbsp.  sugar
1/2 tsp.  ground cinnamon
Dash  ground nutmeg
1 cup  fat-free milk
1  egg
1 Tbsp.  oil
1  banana, sliced

Directions

1. Whisk all ingredients except bananas in medium bowl until well blended. Stir in bananas.

2. Ladle batter onto hot griddle or into hot skillet sprayed with cooking spray, using 1/4 cup batter for each pancake; cook until bubbles form on tops, then turn to brown other sides.

[original recipe: kraft.com]

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