Banana muffins

4 Medium Mashed Bananas
3 T Vegetable Oil
1 Large Egg
1/3 C Sugar
2 C Bisquick Baking Mix
½ C chopped nuts {if desired}
1/2 C chocolate chips {if desired}

1. Heat oven to 400. Paper line or grease a 12 muffin tin.
2. Beat bananas, oil, egg and sugar in large bowl until well blended. Stir in baking mix, nuts, and chocolate chips just until baking mix is moistened (batter will be lumpy). Divide batter into muffin tin.
3. Bake about 15 minutes or until golden brown. Cool muffins in pan 5 minutes; remove from pan to wire rack. Serve warm {and with milk please}

carrot pancakes

5.6 ounces all-purpose flour (about 1 1/4 cups)
1/4 cup chopped walnuts, toasted
2 teaspoons baking powder
1 teaspoon ground cinnamon
1/4 teaspoon salt
1/8 teaspoon freshly ground nutmeg
Dash of ground cloves
Dash of ground ginger
1/4 cup brown sugar
3/4 cup low-fat buttermilk
1 tablespoon canola oil
1 1/2 teaspoons vanilla extract
2 large eggs, lightly beaten
2 cups finely grated carrot (about 1 pound)
Cooking spray
3 tablespoons butter, softened
2 tablespoons honey

Preparation
1. Weigh or lightly spoon flour into dry measuring cups, and level with a knife. Combine flour and next 7 ingredients (through ginger) in a large bowl, stirring with a whisk.
Combine 1/4 cup brown sugar and next 4 ingredients (through eggs); add sugar mixture to flour mixture, stirring just until moist. Fold in 2 cups carrot.
2. Heat a large nonstick skillet over medium heat. Coat pan with cooking spray. Spoon 4 (1/4 cup) batter mounds onto pan, spreading with a spatula. Cook for 2 minutes or until tops are covered with bubbles and edges look cooked. Carefully turn pancakes over; cook 1 minute or until bottoms are lightly browned. Repeat procedure twice with remaining batter. Combine butter and honey in a small bowl; serve with pancakes.

leftover rice pudding

2 Cups White or Brown RIce
1 Cup Vanilla Rice Milk (you can also use cow’s, almond or soy milk)
1 Tsp Vanilla Extract
1/2 Tsp Cinnamon
2 Tbsp- 1/4 Cup Agave Nectar

1. Place all the ingredients in a sauce pan and cook over medium heat for 8-10 minutes or until it starts to thicken up.
2. Place in bowls and cool.
3. Refrigerate or serve at room temperature.

cranberry lentil salad

Cranberry Lentil Salad (Makes 6 Servings)

1 Cup Lentils
1/2 Cup Dried Cranberries
1/4 Cup Parsley, chopped
1 Tsp Salt
1/2 Cup Walnuts, chopped
Juice of 1 Small Lemon
2 Tbsp Olive Oil

1. In a saucepan bring 4 cups of water and lentils to a boil.
2. Reduce the heat to a simmer, cover and cook for 20-25 minutes or until tender.
3. Pour lentils into a strainer and rinse with cold water.
4. Fold all of the ingredients in a bowl and stir to combine.
5. Serve.

mac n cheese bites

Mac, Chicken & Cheese Bites (Makes 20 Mini Bites)

1/2 Lb. Macaroni
2 Tbsp Butter
2 Tbsp Flour
1/2 Tsp Salt
1 1/2 Cup Milk
1 Cup White Cheddar
1/4 Cup Parmesan Cheese, divided
1/4 Cup Bread Crumbs
1 Cup Cooked Chicken, diced

1. Preheat oven to 400 degrees.
2. Cook pasta until al dente, according to package directions (the pasta I used said to cook for 9-12 minutes, so I cooked it for 10 minutes).
3. Drain the pasta and set aside.
4. In a small heavy bottomed saucepan melt 2 Tbsp of the butter.
5. Whisk in the flour and salt and cook for 2 minutes.
6. Add the milk in a slow stream and whisk to combine. Bring the mixture to a boil and then reduce to a simmer. Cook for 3 minutes stirring occasionally .
7. Add the white cheddar and 1/4 cup parmesan cheese and stir until melted.
8. Pour the cheese sauce and chicken over the pasta and stir to combine.
9. In a bowl, combine the 1/4 cup parmesan cheese and bread crumbs.
10. Grease mini muffin cups.
11. Pour about 1/4 cup of the macaroni mixture into the muffin cups, sprinkle the top with the bread and cheese mixture and bake for 15-20 minutes (I cooked mine for 20 mins) or until breadcrumbs are golden brown.
12. Cool in muffin cups, remove and serve

Butter Chicken

Butter Chicken - serves 6

800g skinless chicken breast
1 medium onion diced (optional)
1 tsp crushed garlic (in jar)
1/2 tsp crushed ginger (in jar)
1 tsp cinnamon
1 tsp tumeric
1 tsp dried coriander
2 tsps paprika
1/2 tsp cumin
1/8 tsp chilli powder
2 tsps chicken stock powder
4 tbs tomato paste
1 tbs cornflour
1 x 375ml can evaporated light milk

Cut chicken into bite sized pieces.
Spray pan, saute chicken, onion, garlic and ginger until chicken is nearly cooked.
Add all the spices and stock powder stir for 1 minute
Add tomato paste, stir.
Blend cornflour with milk then add to pan, stir continuously until boiled.

All done, serve with rice

Bruchetta

Mix together
3 vine ripened tomatoes, diced
2 tbsp finely diced red onion
1 tbsp virgin olive oil
balsamic vinegar
1/2 cup basil leaves

spray or paint
1 small loaf sourdough cut into 1cm slices - or a french stick
with olive oil and
1 clove garlic peeled

put in the oven or fry in the pan until toasty
top with mixture and serve quick :)