Asian Crunch Salad

Not your usual cabbage salad!

Dressing*:
1 c canola oil
1 c white sugar
1/2 c red wine vinegar
2 tbsp soya sauce
> mix together in a leak-proof container.

Crunch:
2 pkgs "mr. Noodles" (throw out flavour packet)
1/2 c almond slivers
1/4 c pine nuts
1/2 c sunflower seeds
1/4 c butter
> heat butter on low in non-stick pan. Break up noodles while in their package, then empty into pan. Brown lightly and add nuts and seeds. Watch carefully as it is easy to burn. Cool in a separate container.

Salad:
1 head napa cabbage, cut, sliced or shredded
6 green onions, green part only, cut into 'rings'
OPTIONAL: add 2 tbsp Victorian Epicure 3-onion dip mix (straight from the jar)

>>>Combine all components just prior to serving.
*1 full dressing recipe lasts for 2-3 salads-easily reduce mixture by 1/2 or 1/4 for a single salad batch. You can keep the components separated and take some each day for lunch!

www.epicureselections.com

THE BEST Banana Bread!

Hands down, no other recipe can hold a torch to this one!

1/2 c butter
1 c sugar, 1/2 white and 1/2 brown (packed)
1-2* eggs, beaten
2-3* creamed bananas
1 1/2 c white flour
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt
1/2 c chopped walnuts

>Preheat oven to 350F.
>mix wet ingredients in one bowl, and dry in another. Add wet ingredients to dry, mix thoughly.
>Pour into greased pans: loaf pan 1hr, mini loaf pans 40-45mins, bundt pan 40-45 mins, muffins 30-35 mins.
> For ultra-decadent results, brush top a few times in baking process as it also helps prevent the top from cracking. If you have a hot oven, turn down temperature for larger loaves to prevent burning and under-cooked center.

*if using 2 bananas only use 1 egg, 3 bananas-2 eggs.

Bananas are best if they are brown; throw in freezer and wait until you have time to use them! Get them out of the freezer, thaw for a few hours and peel. Do not wait until completely thawed, otherwise they are messy to peel...now they mash very easily!

Easy Strawberry Pie

1 frozen Pie Shell
2 1/2 qts Strawberries, washed, stems removed
1 c sugar, or Splenda equivelant
1 c boiling water
2 tbsp cornstarch
1 pkg strawberry gelatin

-cook shells according to package directions.
-mix sugar and cornstarh, add boiling water and cook on stovetop till thick.
-add gelatin, mix, let cool.
-place whole strawberries top side down in cooked shell.
-pour gelatin over berries and chill.

I was using up strawberries that were slighly off, so I sliced up the good ones for this pie. Likely makes it easier to slice, although the presentation of the whole berries would be very pretty :)

Slow-Cooker Baked Beans

Great recipe to feed a crowd...just ask a few of the blog followers, they've had this recipes before!

3 cans white kidney beans, drained and rinsed
1/2 pkg bacon, cut into peices and cooked (or try turkey bacon)
1/2 white onion, chopped small (I like a whole onion)
1/2 c brown sugar, or equivalent measurement brown sugar splenda
1 c brown sugar bbq sauce (Kraft has one, but not as easy to find, can use Bullseye sweet & sticky)
1/2 c molasses

Combine in slow-cooker and bake on high for 3 hours. Enjoy!

Trail Mix Cookies

As mentioned in the previous post, this is the recipe in which you can use the slow-cooker applesauce. Original recipe calls for 16 cookies, but I found they turned out very large, and would recommend about 20-24 cookies.

2 medium bananas, mashed
1/4 c honey
1/2 c molasses
1 tbsp cornstarch
1 tsp vanilla
1/2 c applesauce
1/4 c water
>mix these items in a large bowl.

Mix the following in a separate bowl:
1 c whole wheat flour
1/2 tsp baking soda
1 tsp cinnamon
1/2 tsp ground cloves
3 c quick oats
1/2 c raisins
1/4 c chopped walnuts
1/4 sunflower seeds
1/4 c slivered almonds
1/2 c dried cranberries

> Heat oven to 350F. Lightly coat baking sheets with vegetable spray. Combine wet ingredients into dry ingredients, mix well, using hands if necessary. Batter will be very thick, heavy, grainy consistency. Form into 20-24 balls, flatten and shape into large round cookies. Bake for 12-15 mins.

Nutrition Facts/ 24 Servings/ Amount Per Serving


Calories 138.5

Total Fat 2.9 g

Saturated Fat 0.4 g

Polyunsaturated Fat 1.4 g

Monounsaturated Fat 0.8 g

Cholesterol 0.0 mg

Sodium 130.7 mg

Potassium 232.8 mg

Total Carbohydrate 26.9 g

Dietary Fiber 2.7 g

Sugars 12.3 g

Protein 3.2 g

Vitamin A 10.9 %

Vitamin B-12 0.0 %

Vitamin B-6 19.8 %

Vitamin C 2.0 %

Vitamin D 0.0 %

Vitamin E 5.6 %

Calcium 8.1 %

Copper 7.5 %

Folate 10.3 %

Iron 15.9 %

Magnesium 10.7 %

Manganese 31.9 %

Niacin 11.4 %

Pantothenic Acid 3.2 %

Phosphorus 8.0 %

Riboflavin 7.7 %

Selenium 10.9 %

Thiamin 14.0 %

Zinc 3.4 %

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Slow-Cooker Applesauce

A great way to use up apples which are slightly bruised, but would feel guilty about throwing away!

8 apples-peeled, sliced and cored
1/2 c water

>Cook on low in slow-cooker for 6-8 hours, until mushy. Then add:

1/2 tsp pumpkin pie spice
3/4 c brown sugar or equivalent measurement Brown Sugar Splenda.

>turn off slow-cooker and let sit for 30mins to incorporate. If a thicker consistency is preferred, stir in 1 tbsp quick-cook pearl tapioca.
>serve hot or cold...Enjoy!

P.S. watch for my next blog in which you'll be able to use this recipe!