A lovely blondie recipe with a rich caramel flavour from the brown sugar.
Ingredients: Makes 24 pieces
1/2 cup butter, softened
2 cups brown sugar
2 eggs
1 tsp vanilla extract
1 tsp salt
2 tsp baking powder
2 cups flour
1 1/2 cups M&Ms (the chocolate ones)
Directions: Beat the butter and brown sugar until creamy. Add the eggs and vanilla and beat again. Sift together the salt, baking powder, and flour. Slowly beat into the butter mixture. Stir in 1 cup of the M&Ms by hand. Spread the batter in a greased 9x13 inch baking dish. Sprinkle the top with the extra 1/2 cup M&Ms. Bake at 180 degrees Celsius for 23 minutes. Do not overcook as you will loose from the beautiful fudginess of the blondies. Let cool completely before cutting into squares. Store in a sealed container.
1/2 packet crushed Gallett or water biscuits (optional)
Directions: Preheat oven to 180 degrees C. Boil egg and peel tomatoes. Dipping them in boiling water for a few seconds helps. In a large bowl mix all the ingredients except, of course, the peppers. De-seed the peppers by removing a slice from the top. If they are too wobbly you can steady them by removing a small slice from the bottom as well. Set them in a baking dish and divide the mixture between the four peppers. Place in the oven and bake for about 20 minutes, or until peppers are softened and filling is browned. Serve with boiled potatoes and Maltese bread, if available.
Directions: Preheat oven to 200 degrees C. Grease a baking tray and set aside. Fillet the chicken breasts into halves. Mix the spices with the flour. I added a pinch of salt, pepper and chilli powder, and about 1/4th of a tbsp each of oregano, paprika and chicken seasoning. In another bowl pour the panko breadcrumbs and in a third bowl lightly beat the egg. Dip each fillet into the flour mix, then into the egg, and finally into the panko breadcrumbs, and place on the greased baking tray. Spray lightly with oil and place in the oven for about 10 minutes each side. Don't forget to spray the second side with oil as well. While the burgers are baking, prepare the honey mustard sauce. Mix the mayonaise, mustard and honey together. Serve the burger with a side salad.
cinnamon and brown sugar for sprinkling (optional)
Directions: Preheat oven to 400 degrees F (205 degrees C). Use vegetable oil spray to grease 12-cup muffin tin. Set aside.
Mix 1/4 cup of the flour with the blueberries. Set aside. Beat egg and 1 tablespoon oil lightly in bowl. Stir in milk and melted margarine or oil.
In separate bowl, mix together flour, baking powder, salt, and sugar. Sift dry ingredient mixture over egg white mixture. Stir just long enough to moisten flour. The batter will look lumpy. DO NOT OVERMIX. Fold in blueberries.
Fill each tin two-thirds full with batter. Sprinkle tops with brown sugar and cinnamon. Bake in preheated oven 20-25 minutes or until golden brown.
1 medium carrot, halved lengthwise and thinly sliced (about 3/4 cup)
2 cloves garlic, minced
3 cups reduced-sodium chicken broth
2 cans (411g each) low-sodium tomatoes, undrained and cut up
3/4 cup water
1/2 cup long-grain rice
1 tsp dried Italian seasoning, crushed
4 cups shredded fresh spinach
1 can (425g) reduced-sodium navy beans or cannellini beans, rinsed and drained
1 medium zucchini, quartered lengthwise and sliced (about 1-1/2 cups)
1/4 tsp freshly ground pepper
Grated Parmesan cheese (optional)
Directions: In a 4-quart Dutch oven heat olive oil over medium-high heat. Cook and stir the onion, carrot, and garlic in hot oil about 3 minutes or until onion is tender. Stir in the broth, undrained tomatoes, water, uncooked rice, and Italian seasoning. Bring to the boil then reduce heat. Simmer, covered, about 20 minutes or until rice is tender. Stir in the spinach, beans, zucchini, and pepper. Cook, covered, for 5 minutes more. If desired, sprinkle each serving with Parmesan cheese. Nutrition Facts: Calories (kcal): 246 Fat, total: 4g Saturated fat: 1g Carbohydrates: 43g Fiber: 9g Protein: 11g Sodium: 462mg Calcium: 121mg Iron: 6mg Original Recipe
