Recipes for the day

Peanut Butter Oat Cookies with Chocolate Fluff Filling recipe

One of these Peanut Butter Oat Cookies with Chocolate Fluff Filling is never enough
Ingredients
For the cookies:
1/2 cup creamy peanut butter
1/2 cup (8 tablespoons) butter, at room temperature
3/4 cup packed light brown sugar
1/4 cup sugar
1 egg, cold
1 teaspoon vanilla
3/4 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup quick cooking oats

For the filling:
100g marshmallow fluff
1/4 cup (4 tablespoons) vegetable shortening
3 tablespoons powdered sugar
2 tablespoons Dutch-processed cocoa powder
1/2 teaspoon vanilla

Directions
Heat the oven to 180C and line two baking sheets with parchment paper.

In the work bowl of a stand mixer fitted with the paddle attachment, or in a large bowl with a hand mixer, add the peanut butter and butter. Beat on medium speed until thoroughly combined, about 1 minute. Add the brown sugar and sugar and mix until well combined and lighter in color, about 1 minute. Add the egg and vanilla and beat on medium high until light and fluffy, about 1 minute.

In a separate bowl combine the flour, baking powder, baking soda, and salt and whisk until thoroughly incorporated. Add the flour mixture to the peanut butter mixture and mix on low speed until just combined, about 30 seconds. Add the oats and mix until well distributed, about 10 seconds.

Scoop the dough onto the prepared baking sheet by rounded teaspoons at least 1 inch apart. Lightly press the tops of each dough ball to flatten. Bake for 6 to 8 minutes, or until the edges of the cookies are just becoming golden brown and the tops are still relatively pale but dry. Allow to cool on the pan for 10 minutes before transferring to a wire rack to cool to room temperature.

While the cookies cool prepare the filling. In a medium bowl combine the marshmallow fluff, vegetable shortening, powdered sugar, cocoa powder, and vanilla. Beat until the mixture is thoroughly combined. The mixture should be quite thick. Scoop the filling into a piping bag fitted with a medium round tip.

To assemble the cookies turn half the cookies over. Pipe approximately 1 teaspoon of the filling onto the cookies. Top with the remaining cookies, pressing gently to help the filling spread to the edges.

Enjoy!

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Salmon and Greens Salad recipe - fantastic yum



Make this Salmon and greens salad with buttermilk lemon-thyme dressing as a healthy lunch
Ingredients
For the salad:
170g cooked salmon, chilled and broken into chunks
1 cup cubed cucumber
1 cup cherry tomatoes, halved
1/4 cup pitted kalamata olives, rinsed and halved
2 cups baby lettuce or mixed greens

For the dressing:
1/2 cup buttermilk (made from powdered, or fresh)
2 Tbsp plain nonfat Greek yogurt
Zest of 1/2 lemon, plus 2 tsp lemon juice
1/2 tsp fresh lemon thyme or regular thyme leaves
1 Tbsp extra virgin olive oil
Kosher salt and fresh black pepper, to taste

Directions
In a large serving bowl, combine all of the salad ingredients.

In a small glass measuring cup or bowl, whisk together the ingredients for the salad dressing. (Can be made up to 1 day ahead and stored in the refrigerator.)

Pour just as much of the dressing as you need over the salad to moisten all of the ingredients. Toss gently, and serve immediately.

Servings
Serves 3-4

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Zucchini Pie recipe - sound different


This Zucchini Pie recipe makes a fantastic picnic snack
Ingredients
3 cups grated zucchini, moisture squeezed out
1 small onion, diced
1/2 cup white whole wheat flour
1 cup shredded low-fat mixed Italian cheeses (store-bought), or nonfat mozzarella
3 eggs, lightly beaten
1 Tbsp extra virgin olive oil
3 Tbsp nonfat (skim) milk
1/4 cup grated Parmigiano-Reggiano cheese (reserve 1 Tbsp)
1 tsp chopped fresh basil
1 tsp chopped fresh thyme
1 tsp baking powder
1 tsp kosher salt
1/2 tsp fresh black pepper

Directions
Preheat oven to 180C. Coat a pie plate or 9-inch square glass baking pan with cooking spray, and set aside.

In a large mixing bowl, combine all of the ingredients except 1 Tbsp of Parmigiano-Reggiano cheese. Mix well. Pour the mixture into the prepared pie plate.

Bake at 350F for 45-50 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean. Remove pie from the oven, sprinkle on the remaining 1 tablespoon of cheese, and let sit for at least 10 minutes, or up to an hour, before serving.

Serve at room temperature. Can be made up to 2 days ahead; store in the refrigerator.

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Banana Fool with Strawberry Topping recipe


A scruptious diabetic friendly dessert recipe for Banana Fool with Strawberry Topping
Ingredients
750g ripe strawberries
15ml (1tbsp) brown sugar
250ml (1 cup) strawberry juice
4 bananas, frozen in their skin
30ml (2tbsp) well chilled fat free thick yoghurt
1 vanilla pod, split and scraped
or 5ml (1tsp) vanilla essence

Directions
Rinse and hull strawberries. Place a quarter of the strawberries in a blender and blitz until smooth.

Slice the remaining strawberries and sprinkle with sugar and strawberry juice, carefully fold in the berry puree.

Slice the bananas and puree in blender. Add the yoghurt and stir in the seeds from the vanilla or the essence.

Spoon the banana puree into individual serving glasses and top with strawberries. Serve well chilled.

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Blueberry Pancakes and Kiwis recipe - very nice only invites few guests and stay over night and next day breakfast time yum....

Make these Blueberry Pancakes and Kiwis for a special breakfast this weekend.
Ingredients
2 1/2 cups self-rising flour
2 cups milk
4 tsp. Sugar
1 egg
1 cup blueberries
1 tsp. vanilla
1 tablespoon melted butter

For the Kiwis:
3 Kiwis - peeled and sliced
Juice of 1/2 lemon
Zest of 1/2 lemon
3 tablespoons honey

Directions
In a large bowl place the self-rising flour.

In a separate medium sized bowl; beat the egg. Add the milk, vanilla, sugar and let the melted butter cool a bit and while stirring; add the butter.

Add the blueberries to the flour and gently toss.

Add the liquid to the flour, while gently stirring as you add the liquid.

The batter will seem thick and lumpy; that is okay.

Heat a large cast iron pan or griddle with a bit of butter. Do not make the pan too hot or the butter will burn and the pancakes will cook too fast and be raw on the inside. A medium heat is good.

Spoon the batter into the pan. When the pancakes smooth out and are firm enough to flip and are a nice golden color; flip; and finish cooking on the other side.

For the Kiwis

Combine the sliced kiwis in a bowl with the lemon juice and honey. Top the pancakes with the kiwis.


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Apple and Cinnamon Muffins recipe - nice to make and give for kids lunch or for home

This Apple and Cinnamon Muffins recipe makes a great lunchbox snack
Ingredients
1 cup (250 ml) cake flour
1 cup (250 ml) wholewheat flour
1 tbsp (15 ml) baking powder
2 tsp (10 ml) ground cinnamon
1/2 cup (125 ml) sugar
1 cup (250 ml) grated apples
1 cup (250 ml) finely grated carrots
3 eggs, beaten
100 ml low-fat or fat-free milk
1/2 cup (125 ml) sunflower oil
1 tsp (5 ml) vanilla essence

Directions
Preheat oven to 180 C and place paper muffin cups into a 12-hole muffin pan.

Mix dry ingredients together in a mixing bowl. Stir in apples and carrots until blended.

Beat eggs, milk, oil and vanilla together. Stir egg mixture into the dry ingredients until just mixed through. Take care not to overmix.

Divide batter between muffin cups and bake for 15-20 minutes or until golden brown and cooked through.

Comments
1.Mix 2 tsp sugar with a pinch of ground cinnamon and sprinkle on muffins before baking.

2.To serve as a tea time treat, decorate muffins with a lemon icing.

3.Mix 1/2 cup icing sugar with 1 tbsp lemon juice and drizzle over muffins.

4.Bake as a cake in a 20 cm cake tin for 30-35 minutes.

5.Use icing in tip 2. The apples can be replaced with more carrots for a carrot muffin or cake

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