Quaker® Banana Bread Oatmeal

Ingredients:

3 cups (750 mL) fat-free milk
3/4 tsp (4 mL) ground cinnamon
1/4 tsp (1 mL) ground nutmeg
2 cups (500 mL) Quick Quaker® Oats (uncooked)
2 medium-size ripe bananas, mashed (about 1 cup or 250 mL)
2 tbsp (25 mL) coarsely chopped toasted pecans

Optional ingredients:
Brown sugar
Non-fat vanilla yogurt
Banana slices
Pecan halves

Method:

In medium saucepan, bring milk and spices to a gentle boil (watch carefully); stir in oats. Return to boil; reduce heat to medium. Cook 5 minutes, or until most of the liquid is absorbed, stirring occasionally.

Remove oatmeal from heat. Stir in mashed bananas and pecans. Spoon oatmeal into six cereal bowls. If desired, sprinkle with brown sugar and top with yogurt, sliced bananas and pecan halves.

To toast pecans:

Spread evenly in a shallow baking pan. Bake at 350°F (180°C) for 5 to 7 minutes or until light, golden brown. Or, spread nuts evenly on microwave-safe plate. Microwave on high for 1 minute; stir. Continue to microwave on high, checking every 30 seconds until nuts are fragrant and brown.

Midnight Bliss Cake

Ingredients
1 pkg. (2-layer size) chocolate cake mix
1 pkg. (4-serving size) Chocolate Instant Pudding
1/2 cup Hot Chocolate Mix
4 eggs
1 cup sour cream
1/2 cup oil
1/2 cup water
1 pkg. (8 squares)Bakers Chocolate, chopped

Directions
PREHEAT oven to 350°F. Grease and lightly flour 3-L fluted tube pan or 10-inch tube pan.

PLACE all ingredients except chopped chocolate in large bowl. Beat with electric mixer on low speed just until moistened, stopping mixer frequently to scrape side of bowl. Beat on medium speed 2 min. or until well blended. Stir in chopped chocolate. Pour into prepared pan.

BAKE 50 min. to 1 hour or until toothpick inserted near centre comes out clean. Cool in pan on wire rack 10 min. Loosen cake from side of pan. Invert cake onto rack; gently remove pan. Cool completely.

TIP
Sprinkle with icing sugar just before serving. Or for a more elegant topping, melt additional Baker's Semi-Sweet Chocolate as directed on pkg.; drizzle over cooled cake. Garnish with fresh raspberries.

Nutritional Information - per slice

Calories 246 Total fat 13.8 g Carbohydrate 29.3 g Dietary fibre 0.9 g Protein 3.4 g Vitamin A 2 %DV Vitamin C 0 %DV Calcium 5 %DV Iron 10 %DV

Chocolate Indulgence Brownies

Prep time: 10 minutes

Cooking Time: 35 minutes
Freezing: excellent, without garnish
Makes: 16 brownies

Ingredients:

½ cup butter, melted
½ cup Smucker’s® Chocolate Fudge Topping
2 eggs
1 tsp vanilla extract
¾ cup sugar
½ cup Flour
¼ cup cocoa powder
¼ tsp salt
1 cup semi sweet chocolate chips

Topping:
Whipped cream
Caramel- melted or sunday topping/syrup

Directions:

1.Preheat oven to 350 (180). Line an 8” (20cm) square baking pan with foil and grease
2.Beat first 5 ingredients together in bowl of electric mixer. Mix in remaining ingredients. Pour into prepared pan. Bake in preheated oven 30-35 minutes, or until set. Remove from oven and let cool on wire rack. Cut into squares.
3.To serve, top brownies with whipped cream and caramel syrup.
4.Indulge!

Sour Cream Raspberry Loaf

This cake freezes well for up to 2 months.

Yield: 12 servings (serving size: 1 slice)

Ingredients
1/3 cup seedless raspberry jam
3 tablespoons chopped walnuts, toasted
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/8 teaspoon salt
3/4 cup sugar
1/4 cup butter, softened
2 teaspoons grated lemon rind
1 1/8 teaspoons vanilla extract, divided
1 large egg
1 large egg white
3/4 cup fat-free sour cream
Cooking spray
1/4 cup sifted powdered sugar
1 1/2 teaspoons 2% reduced-fat milk

Preparation

Preheat oven to 350°.Combine raspberry jam and walnuts in a small bowl.

Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, baking soda, and salt in a bowl, stirring with a whisk. Combine sugar, butter, lemon rind, 1 teaspoon vanilla, egg, and egg white in a large bowl; beat with a mixer at medium speed until well blended. Add flour mixture and sour cream alternately to sugar mixture, beginning and ending with flour mixture.

Spread half the batter into an 8 x 4-inch loaf pan coated with cooking spray. Spoon raspberry mixture over top, leaving a 1/4-inch border. Spread remaining batter over raspberry mixture.

Bake at 350° for 55 minutes or until wooden pick inserted in center comes out clean. Cool in pan 10 minutes on a wire rack; remove from pan. Cool completely on wire rack. Combine 1/8 teaspoon vanilla , powdered sugar, and milk in a small bowl, stirring well with a whisk. Drizzle over loaf.

Parmesan Chicken Pasta

125 g (1/3 of 375-g pkg) whole wheat spaghetti, uncooked
2 Tbsp. CALORIE-WISE Zesty Italian Dressing
2 cloves garlic, minced
1/2 lb. (225 g) boneless skinless chicken breasts, cut into strips
2 cups small broccoli florets
1 cup chopped tomatoes
1/2 cup Part Skim Mozzarella Shredded Cheese, divided
4 tsp. 100% Parmesan Light Grated Cheese

Directions

COOK spaghetti as directed on package.

MEANWHILE, heat dressing and garlic in large nonstick skillet on medium heat. Add chicken and broccoli; cook and stir 5 to 7 min. or until chicken is cooked through. Stir in tomatoes and 1/4 cup of the mozzarella cheese; cook 1 to 2 min. or until heated through, stirring occasionally.

DRAIN spaghetti; place on serving plate. Top with the chicken mixture, remaining 1/4 cup mozzarella cheese and the Parmesan cheese.

*For a little lemon zing, add 1 tsp. lemon pepper seasoning as you cook and stir the chicken and broccoli.