Friday, June 18, 2010

Booster Cookies

1 cup brown sugar
1 egg
1/2 cup canola oil
1 cup whole wheat flour
1 tsp salt
1/2 tsp baking soda
1/2 cup water
3 cups old fashioned oats
1 cup chopped nuts

Preheat oven to 350.  Spray cookie sheets with non stick coating.  In a large bowl, bet together brown sugar, egg and oil.  Stir together flour, salt and baking soda and add to the sugar mixture, along with the water.  Mix well and then stir in oats and nuts. Drop by spoonfuls onto prepared cookie sheets and bake 10 minutes or until golden brown and set in the center.

Toffee Chip Dip

Easy, delicious dip for fruit, pretzels etc.

8 oz. cream cheese, softened
1/2 cup toffee chips
1/2 cup brown sugar

Stir together all ingredients and serve as a dip. 

Apple Zucchini Granola Bread

3 1/2 cups all purpose flour
1/2 cup wheat bran
1 T baking soda
1/2 tsp baking powder
1 1/2 tsp cinnamon
1/4 tsp ground nutmeg
5 eggs
1 1/2 cups canola oil
1 1/2 cups white sugar
1 1/2 cups brown sugar
1 tsp salt
1 T vanilla
2 cups shredded zucchini
2 cups shredded apples
zest of 1 orange
2 cups granola

Preheat oven to 350 degrees.  Spray two loaf pans with nonstick coating.  In a mixing bowl, combine flour, wheat bran, baking soda, baking powder, cinnamon and nutmeg.  In a large bowl, stir together eggs, oil, sugars, salt and vanilla.  Beat until well blended.  Stir zucchini, apples, orange zest and granola into wet mixture.  Add the dry ingredients and stir until moistened.  Spread mixture in prepared loaf pans.  Bake 50 minutes or until toothpick inserted in center comes out clean.  

Saturday, June 12, 2010

Squash Casserole

4 cups sliced yellow squash
1/2 cup chopped oniions
35 buttery round crackers, crushed
1 cup shredded Cheddar cheese
2 eggs, beaten
3/4 cup milk
1/4 cup butter, melted
1 teaspoon salt
ground black pepper to taste
2 tablespoons butter
Preheat oven to 350 degrees F 
Place squash and onion in a large skillet over medium heat. Pour in a small amount of water.
 Cover, and cook until squash is tender, about 5 minutes. Drain well, and place in a large bowl.

In a medium bowl, mix together cracker crumbs and cheese. Stir half of the cracker mixture into the cooked squash and onions. In a small bowl, mix together eggs and milk, then add to squash mixture. Stir in 1/4 cup melted butter, and season with salt and pepper. Spread into a 9x13 inch baking dish.

Sprinkle with remaining cracker mixture, and dot with 2 tablespoons butter.
Bake in preheated oven for 25 minutes, or until lightly browned.

Sunday, June 6, 2010

Lime Pepper Salmon

1 tablespoon olive oil
4 (6-ounce) salmon fillets
4 tablespoons freshly squeezed lime juice
Salt and freshly ground black pepper to taste
Heavy-duty aluminum foil

Cut two 12-inch square sheets of aluminum foil. Grease the shiny side of the foil with the olive oil. Place two fillets side by side on each square, and fold up the outer edges. Drizzle one tablespoon lime juice over each fillet. Season with salt and pepper. Fold and pinch the aluminum foil tightly to create a watertight seal around each pair of fillets. Make sure the packets are airtight by pressing down gently with your hand. If air escapes easily, rewrap. Bake foil-wrapped packets in a preheated 400 F oven for 12 minutes.