Carrot Graham or Bran Muffins

The flavor and texture of these muffins are unsurpassed. I love the full flavor of whole wheat and graham flour plus complex flavor of the molasses. These are outrageously healthy and great for getting some good nutrition (and fiber) into any child or adult for that matter. Our Stella loves them (without nuts of course).

3 medium carrots (processed in a food processor until minced finely)

1 1/2 cups whole wheat flour
1 1/2 cups graham flour or oat bran
1 1/2 teaspoons baking soda
1 teaspoon salt

1/4 cup vegetable oil
2 eggs
1/4 cup honey
1/2 cup molasses
1 1/2 cups milk
2 tablespoons white vinegar
1 teaspoon real vanilla extract

1/2 cup walnuts or pecans (optional)

Preheat oven to 375.

Pulse the flours, salt, and soda together in a food processor. Remove, fold in carrots, and set aside. Add eggs and oil to processor and blend for 3-5 seconds. Combine milk, vinegar, molasses, vanilla and honey. Add liquid to egg mixture and blend. Add the nuts to the dry ingredients and add all of the dry mixture. Pulse just until blended. Do not over mix.

Spray muffin tin with vegetable spray and fill 2/3 full. Bake for 22-25 minutes or until a toothpick comes out clean. let cool in the pan for 5-10 minutes and turn out onto a cooling rack.

Parsley Butter for Weeknight Meals

This is a seriously easy and tasty way to make many weeknight dinners in a flash. Make this butter and keep it on hand in the freezer. Some ideas are:

- Place butter under the skin of chicken breasts or a whole chicken and roast for dinner or a flavorful staple you can use for many meals during the week.

- finish a grilled steak with a pat of butter. Yummy!

- Rub it on a pork tenderloin and roast.

- Toss with pasta, lemon juice, chicken or shrimp, and parmesan.

- Add it to rice before you cook it. Toss with potatoes or stir into mashed potatoes

- Saute shrimp with salt, pepper, and olive oil and top with a knob of butter for a quick sauce. (add some white wine, soy sauce, or even hot chili paste to mix things up)Delish!)

Parsley Butter:

* 2 sticks (1/2 pound) unsalted butter, at room temperature or softened
* 1 cup fresh parsley roughly chopped
* 1 lemon, juiced
zest from 1/2 of the lemon
* 2 tablespoons chopped garlic
* 1/2 teaspoon salt
* 1/4 teaspoon freshly ground black pepper

Process in a food processor, scoop butter out onto parchment or plastic wrap and shape into a log. Place in the refrigerator or freezer until set. Slice off slabs as you need them. ***If you use salted butter remember to leave out the 1/2 t. salt.*** Enjoy!

Peanut Butter Bars

These are so incredibly delicious and so easy to make. They taste like peanut butter cups but as they are homemade they are so much better.

Filling:
3/4 cups butter (melted)
2 cups graham cracker crumbs (about 1 sleeve)
1 1/4 cups crunchy peanut butter
2 cups powdered sugar

Topping:
4 tablespoons creamy peanut butter
1/2 teaspoon vanilla
1 3/4 cups high quality chocolate chips (semi-sweet or milk chocolate)

Melt butter in microwave in a small bowl. Pulse graham crackers in a food processor until they become crumbs. Add melted butter, chunky peanut butter, and powdered sugar. Pulse until combined and mixed well. Spread into a 9X13 pan. Rap on the counter to settle the filling.

Melt chocolate with creamy peanut butter for 30 seconds in the microwave. Stir and repeat until ALMOST completely melted. Be careful not to burn the chocolate. I did mine for a total of 90 seconds. Stir until residual heat melts remaining chocolate. Add vanilla and stir. Using an off-set spatula spread chocolate/peanut butter on top of filling.

Refrigerate for 30 minutes and then cut into 1 1/2 inch squares. Refrigerate for another 30-45 minutes or until set. Enjoy!

Creamy Coleslaw

* 1 head green cabbage, finely shredded
* 2 large carrots, finely shredded (or 1 bag pre cut coleslaw)
* 3/4 cup best-quality mayonnaise
* 2 tablespoons sour cream
* 1 tablespoon grated onion, or to taste (make sure it is a mild onion)
* 2 tablespoons sugar, or to taste
* 2 tablespoons white vinegar
* 1 tablespoon dry mustard
* 2 teaspoons celery salt
* Salt and freshly ground pepper


Directions

Combine the shredded cabbage and carrots in a large bowl. Whisk together the mayonnaise, sour cream, onion, sugar, vinegar, mustard, celery salt, salt, and pepper in a medium bowl, and then add to the cabbage mixture. Mix well to combine and taste for seasoning; add more salt, pepper, or sugar if desired.
Bobby Flay revised by Charity