B B Banana Bread

1 c. whole wheat flour
1/2 c. all purpose flour
1 tsp. baking soda
1 tbsp dry milk powder
1/8 tsp. salt
1/2 c. brown sugar (optional)
1 1/2 tbsp ground flax seed
1 egg
1/2 c. organic 1% milk
2 tbsp unsalted butter, melted
1/4 c. low fat vanilla yogurt
1/2 tsp vanilla extract
3 ripe bananas
1 c. chopped almonds

1. Preheat oven to 350F. Coat an 8 1/2 x 4 1/2 inch pan with cooking spray.

2. Mix the dry ingredients (flours, baking soda, dry milk powder, salt, brown sugar, and ground flax seed) together in a medium bowl.

3. In a separate bowl, whisk the egg. To the egg, add the milk, melted butter, yogurt, and vanilla. Whisk until combined and mash in the bananas.

4. Stir the wet ingredients into the dry until just incorporated. Do not overmix.

5. Transfer batter into the prepared pan. Top with the chopped almonds, and bake for 40 minutes, or until golden brown. Cool for 10 minutes, then serve.

Basic Cream Cheese Frosting

4 oz. neufchatel (cream) cheese
1 tsp. vanilla extract
1 c. confectioners sugar

1. Combine all ingredients in a small bowl. Beat on high with an electric mixer until creamy. Spread on top of cupcakes, banana bread, etc.

Carrot Cake Dream Bars

1 c. finely shredded carrot
1 egg whisked
1 tbsp orange juice
1/2 c. golden raisins
1/2 tsp. ground cinnamon
1/2 c. part skim ricotta cheese
2 tbsp butter, melted
3/4 c. packed brown sugar
1 c. old fashioned oats
1/4 tsp salt
3/4 c. whole wheat flour
1 tsp. baking powder
1 tsp. baking soda
1/3 c. chopped walnuts

1. Preheat oven to 350.

2. Combine the first 7 ingredients (carrot through ricotta cheese) in a large bowl.

3. In a small bowl, stir together the melted butter and the brown sugar. Add to the carrot mixture. Set aside.

4. In a separate medium bowl, combine the dry ingredients (oats through walnuts). Stir the carrot mixture into the dry mixture until fully combined. Do not overmix.

5. Spray and 8x8 inch pan with cooking spray. Pour batter into the pan, and bake for 30 to 33 minutes or until a toothpick comes out clean. (Good if topped with cream cheese frosting).

Chunky Monkey Muffins

1 1/4 c. whole-wheat flour
1/2 c. all-purpose flour
3/4 c. brown sugar
2 tbsp. ground flax seed
1 tbsp. 1 tsp. dark cocoa powder
2 tsp. baking soda
1/4 tsp. salt
2/3 c. semisweet chocolate chips
6 oz. low-fat vanilla yogurt
2 medium overripe bananas, mashed
1 egg
1 tsp vanilla extract
2 tbsp vegetable oil
1/4 c. milk
1/3 c. natural smooth peanut butter (optional)
1 tbsp wheat germ

1. Preheat oven to 350. Line 12 cup muffin tin with paper liners. Coat liners with cooking spray and set aside.

2. Measure out the flours, leveling with a knife, into a large mixing bowl along with the brown sugar, flax seed, 1 tablespoon cocoa powder, baking soda salt, and chocolate chips. Whisk together until combined.

3. Combine the yogurt, bananas, egg, vanilla extract, oil, and milk in a separate bowl until thoroughly mixed (it's OK if there are chunks of banana)

4. Fold the banana mixture into the dry mixture just until combined. If using peanut butter, fill the prepared muffin cups 1/2 full with batter and then spoon 1 tsp peanut butter on top. Fill the cups with more batter until 3/4 full (if not using peanut butter simply fill the cups 3/4 full with batter). Sprinkle tops with wheat germ and put in the oven for 20 minutes or until the tops of the muffins look dry and spring back when touched in the center. Allow to cool on the stovetop.

Oreo Icecream Sandwich Cake

1/2 cup hot fudge ice cream topping, warmed

1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided

1 pkg. (3.9 oz.) JELL-O Chocolate Instant Pudding

8 OREO Cookies, chopped (about 1 cup)

12 vanilla ice cream sandwiches

POUR fudge topping into medium bowl. Whisk in 1 cup COOL WHIP. Add dry pudding mix; stir 2 min. Stir in chopped cookies.

ARRANGE 4 ice cream sandwiches, side-by-side, on 24-inch-long piece of foil; top with half the COOL WHIP mixture. Repeat layers. Top with remaining sandwiches. Frost top and sides with remaining COOL WHIP. Bring up foil sides; double fold top and ends to loosely seal packet.

FREEZE 4 hours or until firm.

Sweet and Spicy Chicken

Sweet and Spicy Chicken

* 2 tablespoons brown sugar
* 1 tablespoon paprika
* 2 teaspoons onion powder
* 1-1/2 teaspoons salt
* 1 teaspoon chili powder
* 5 boneless skinless chicken breast halves (6 ounces each)

Combine the first five ingredients; rub over chicken. Coat grill rack with cooking spray for grills or brush with olive oil before starting the grill. Grill chicken, covered, for 4-5 minutes on each side or until a meat thermometer reads 170°. Yield: 5 servings.

From: http://realmomkitchen.com/2065/sweet-and-spicy-grilled-chicken/

Hummus

1 can chickpeas, partially drained
1 T. tahini (sesame seed paste)
3 T. lemon juice
1 T. olive oil
1/2 t. salt
2-3 cloves smashed garlic (I use a couple more)

Blend up ingredients in food processor (I use my immersion blender). Drizzle with olive oil, if you like, and dust with paprika.