Wednesday, August 13, 2014

Chocolate Chip Banana Snack Cake

This cake is moist and delicious, . . . and healthy! Low sugar and nutritious ingredients make a moist and tasty treat. 

Chocolate Chip Banana Snack Cake

1 cup plain Greek yogurt
2 ripe bananas
2 eggs
2 cups rolled oats
1/4 cup brown sugar
1 1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 cup chocolate chips

Preheat oven to 375 degrees. Spray a square baking pan with non-stick spray.

Add all ingredients except chocolate chips to a blender or food processor and process on high until the oats are broken down and batter is smooth and creamy.

Pour into prepared pan. Sprinkle chocolate chips over the top. Bake for about 20 minutes, until golden brown and top springs back when pressed lightly. Store in an airtight container for up to a week in the refrigerator.

Wednesday, August 6, 2014

Peach Cobbler

Peach season is the best. There is nothing like a perfectly ripe juicy peach. This recipe is perfect and simple to make.

Peach Cobbler

1/2 cup (1 stick) butter
1 cup flour
1/2 teaspoon salt
1.5 teaspoons baking powder
1 cup sugar
1 cup milk
1 teaspoon vanilla
4 cups peeled, sliced peaches

Preheat oven to 350 degrees. Place butter in a 2-quart baking dish. Put in the oven to melt. Combine dry ingredients. Add milk and vanilla. Pour mixture over melted butter. Do not stir. Spoon peaches over batter. Do not stir. Bake about 40 minutes. Serves 6.

Sunday, July 20, 2014

Chicken Marinade

This flavorful recipe makes 1 3/4 cups, enough for up to 4.5 pounds of chicken. The secret is to not overlook the chicken, grill or broil just until chicken center is no longer pink and juices run clear.

Chicken Marinade

1/2 cup brown sugar
1/2 cup balsamic vinegar
1/2 cup low sodium soy sauce
1/4 cup olive oil
2 tablespoons Worcestershire sauce
2 tablespoons sesame oil
4 cloves garlic, minced
1/2 teaspoon ground black pepper
Up to 4.5 lbs. boneless skinless chicken breasts, cut into serving size pieces, pierced all over with a fork.

Place all ingredients except chicken in a gallon ziplock bag. Zip bag shut and mix gently with hands. Add chicken breasts to marinade in bag and coat evenly. Place in bowl in refrigerator and let marinate for two or more hours. Remove from marinade and grill outside or broil in your oven, turning a few times until juices run clear.

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