12 Days of Christmas 2017, Day 9: [Recipe] Coconut Mounds

Coconut mounds filled with cherries and chocolate chips. These little morsels make a cute little addition to your plate of sweets.

I’m not sure if you’ve noticed, but this year especially, I am keeping these recipes simple. I have a three year old – suffice to say that life is busy and mama’s tired. Not too tired to bake these though.

[Recipe] Coconut Mounds
Yields 36
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Prep Time
15 min
Cook Time
14 min
Total Time
30 min
Prep Time
15 min
Cook Time
14 min
Total Time
30 min
128 calories
18 g
4 g
6 g
2 g
5 g
33 g
58 g
16 g
0 g
1 g
Nutrition Facts
Serving Size
33g
Yields
36
Amount Per Serving
Calories 128
Calories from Fat 54
% Daily Value *
Total Fat 6g
10%
Saturated Fat 5g
24%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 1g
Cholesterol 4mg
1%
Sodium 58mg
2%
Total Carbohydrates 18g
6%
Dietary Fiber 2g
6%
Sugars 16g
Protein 2g
Vitamin A
1%
Vitamin C
0%
Calcium
4%
Iron
3%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 4 cups sweetened shredded coconut
  2. 2 cups mini semi-sweet chocolate chips
  3. 1/4 tsp salt
  4. 1 14 oz can sweetened condensed milk
  5. 2/3 cup maraschino cherries, patted dry and finely chopped
Instructions
  1. Preheat the oven to 325F.
  2. Chop the cherries and pat them dry quite well.
  3. Line a large baking sheet with parchment paper and set aside.
  4. In a large bowl combine coconut, chocolate chips, cherries, salt, and sweetened condensed milk.
  5. Stir until combined.
  6. Scoop out dough by rounded tablespoonful onto prepared baking sheet.
  7. Bake for 12 to 14 minutes or until tips of coconut are just starting to brown.
beta
calories
128
fat
6g
protein
2g
carbs
18g
more
The Frilly Apron http://www.thefrillyapron.com/
Coconut Mounds

Makes about 3 dozen

14 oz (about 4 cups) sweetened shredded coconut
2 cups mini semi-sweet chocolate chips
1/2 tsp salt
1 14 oz can sweetened condensed milk
2/3 cup maraschino cherries, patted dry and finely chopped

Preheat the oven to 325F.

Line a large baking sheet with parchment paper and set aside.

Chop the cherries and pat them dry quite well. 

In a large bowl combine coconut, chocolate chips, cherries, salt, and sweetened condensed milk.

Stir until combined.

Scoop out dough by rounded tablespoonful onto prepared baking sheet. Be sure not to make the mounds too big.

Bake for 12 to 14 minutes or until tips of coconut are just starting to brown.

12 Days of Christmas 2017, Day 8: [Recipe] Vegan Banana Bread

We make banana bread a LOT in our house – almost every weekend. This is mostly because our daughter loves to bake with me, she loves banana bread, and this recipe is one of the easiest banana bread recipes you’ll ever come across. I usually add a handful or two of chocolate chips to the loaf, and some sprinkles too if that’s what my girl wants.

Oh, and this banana bread recipe is now my favourite. No joke. It’s the go-to recipe for banana bread in this house – I think it stays more moist than most other recipes I’ve tried.

[Recipe] Banana Bread (Vegan)
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Prep Time
10 min
Cook Time
1 hr
Total Time
1 hr 10 min
Prep Time
10 min
Cook Time
1 hr
Total Time
1 hr 10 min
2711 calories
424 g
0 g
112 g
23 g
95 g
856 g
1817 g
243 g
0 g
10 g
Nutrition Facts
Serving Size
856g
Amount Per Serving
Calories 2711
Calories from Fat 965
% Daily Value *
Total Fat 112g
172%
Saturated Fat 95g
475%
Trans Fat 0g
Polyunsaturated Fat 3g
Monounsaturated Fat 7g
Cholesterol 0mg
0%
Sodium 1817mg
76%
Total Carbohydrates 424g
141%
Dietary Fiber 14g
57%
Sugars 243g
Protein 23g
Vitamin A
5%
Vitamin C
51%
Calcium
5%
Iron
18%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 3 very ripe bananas, mashed
  2. 1 cup sugar
  3. 1/2 cup coconut oil (melted)
  4. 1 1/2 cups flour
  5. 1/2 tsp salt
  6. 1/2 tsp baking soda
Instructions
  1. Preheat oven to 325F.
  2. Combine bananas, sugar, and coconut oil in a large bowl and blend well.
  3. Add the remaining ingredients. Mix just no dry spots remain in the batter.
  4. Bake for 1 hour, or until the loaf passes the toothpick test.
beta
calories
2711
fat
112g
protein
23g
carbs
424g
more
The Frilly Apron http://www.thefrillyapron.com/
[Recipe] Vegan Banana Bread

3 very ripe bananas, mashed
1 cup sugar
1/2 cup coconut oil (melted)
1 1/2 cups flour
1/2 tsp salt
1/2 tsp baking soda

Preheat oven to 325F.

Combine bananas, sugar, and coconut oil in a large bowl and blend well.

Add the remaining ingredients. Mix just no dry spots remain in the batter.

Bake for 1 hour, or until the loaf passes the toothpick test.

12 Days of Christmas 2017, Day 7: [Recipe] Chicken Broccoli Rice Casserole

Trisha Yearwood’s Chicken Broccoli Rice Casserole is something I discovered while looking for a way to use up leftover turkey. Keeping that in mind, I figured this time of year is a great time to share this recipe.

We like this chicken broccoli rice casserole so much that I’ve even gone as far as to cook chicken just to make it, but you can use any leftover cooked poultry in this recipe. I’ve also used a couple of cans of Kirkland chicken breast chunks and this turns out just fine.

I’ve lightened up the recipe just a bit by using light sour cream, low-sodium soup, and brown rice (and more of it). This is my lightened up version of Trisha’s casserole masterpiece.

[Recipe] Chicken Broccoli Rice Casserole (Lightened Up)
Serves 8
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555 calories
32 g
106 g
32 g
34 g
13 g
354 g
660 g
3 g
0 g
17 g
Nutrition Facts
Serving Size
354g
Servings
8
Amount Per Serving
Calories 555
Calories from Fat 286
% Daily Value *
Total Fat 32g
50%
Saturated Fat 13g
63%
Trans Fat 0g
Polyunsaturated Fat 9g
Monounsaturated Fat 8g
Cholesterol 106mg
35%
Sodium 660mg
27%
Total Carbohydrates 32g
11%
Dietary Fiber 4g
15%
Sugars 3g
Protein 34g
Vitamin A
19%
Vitamin C
114%
Calcium
30%
Iron
14%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 4 cups cooked chopped chicken or turkey
  2. 1 medium head broccoli, cut into florets
  3. 4 cups cooked brown rice
  4. 1 can condensed cream of chicken soup
  5. 1 cup low-fat sour cream
  6. 1/2 cup low-fat mayonnaise
  7. 1 Tbsp lemon juice
  8. 2 cups grated cheddar cheese
Instructions
  1. Cook the broccoli and rice to your liking. Set aside.
  2. Preheat the oven to 350F.
  3. Spray a 9x13" pan or large casserole dish with cooking spray.
  4. Spread the rice in an even layer in the baking dish. Make a second layer with the broccoli. In a large bowl, mix the soup, sour cream, mayonnaise, lemon juice, chicken, half the cheese, and some salt and pepper.
  5. Pour the mixture over the broccoli and top with the remaining cheese.
  6. Bake for 40 minutes.
beta
calories
555
fat
32g
protein
34g
carbs
32g
more
Adapted from Trisha Yearwood's Chicken Broccoli Casserole
The Frilly Apron http://www.thefrillyapron.com/
[Recipe] Chicken Broccoli Rice Casserole

Adapted from: http://www.foodnetwork.com/recipes/trisha-yearwood/chicken-broccoli-casserole-2797797

Serves 8

4 cups cooked chopped chicken or turkey
1 medium head broccoli, cut into florets (I use frozen broccoli to save time)
4 cups cooked brown rice
1 10-ounce can condensed cream of chicken soup (I use any kind of cream soup I have on hand)
1 cup low-fat sour cream
1/2 cup low-fat mayonnaise
1 Tbsp lemon juice
2 cups grated cheddar cheese

Cook the broccoli and rice to your liking. Set aside.

Preheat the oven to 350F.

Spray a 9×13″ pan or large casserole dish with cooking spray.

Spread the rice in an even layer in the baking dish. Make a second layer with the broccoli. In a large bowl, mix the soup, sour cream, mayonnaise, lemon juice, chicken, half the cheese, and some salt and pepper.

Pour the mixture over the broccoli and top with the remaining cheese.

Bake for 40 minutes.

12 Days of Christmas 2017, Day 6: [Recipe] Squash and Stuffing Casserole

Oh my, hold on Martha!

I’ll admit I was very skeptical about this recipe when my friend Sue passed it on to me. She told me how delicious it was and honestly I just wasn’t sure whether I should believe her.

I WAS WRONG TO BE SKEPTICAL!

This squash casserole will FOR SURE become a side dish we’re going to serve very regularly in our home. A bit sweet, but really savoury too – it’s the best casserole recipe I’ve eaten in ages. We all loved it, even the tiny one.

Thank you, Sue!

Keep in mind when you read this post that casseroles don’t photograph well at the best of times, so you’ll just have to trust me when I say how good this is.

[Recipe] Squash and Stuffing Casserole
Serves 12
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Prep Time
10 min
Cook Time
45 min
Total Time
55 min
Prep Time
10 min
Cook Time
45 min
Total Time
55 min
91 calories
5 g
21 g
8 g
1 g
5 g
51 g
102 g
3 g
0 g
2 g
Nutrition Facts
Serving Size
51g
Servings
12
Amount Per Serving
Calories 91
Calories from Fat 69
% Daily Value *
Total Fat 8g
12%
Saturated Fat 5g
25%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 2g
Cholesterol 21mg
7%
Sodium 102mg
4%
Total Carbohydrates 5g
2%
Dietary Fiber 1g
2%
Sugars 3g
Protein 1g
Vitamin A
37%
Vitamin C
6%
Calcium
2%
Iron
1%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 1 cooked squash
  2. 1 c grated carrot
  3. 1/4 finely chopped onion
  4. 1/4 c milk
  5. 1/2 c butter
  6. 1 box stove top dressing, unprepared
  7. 1 can cream soup (your favourite kind - I used mushroom)
Instructions
  1. Mix all together.
  2. Put in shallow casserole dish and bake at 350F for 40 to 50
  3. minutes.
beta
calories
91
fat
8g
protein
1g
carbs
5g
more
The Frilly Apron http://www.thefrillyapron.com/
Squash Casserole

1 cooked squash
1 c grated carrot
1/4 finely chopped onion
1/4 c milk
1/2 c butter
1 box stove top dressing, unprepared
1 can cream soup (your favourite kind – I used cream of mushroom)

Mix all together.

Put in shallow casserole dish and bake at 350 for 40 to 50 minutes.

12 Days of Christmas 2017, Day 5: [Recipe] Butterscotch Macaroons

Most people have probably tried chocolate macaroons (chocolate frogs, haystacks, whatever your people may call them), but have you tried butterscotch macaroons?

As I mentioned in my first post of this year’s countdown, I am keeping all of these recipes eggless. Well I didn’t realize until after I made these that the butterscotch chips that I used, while egg-free, have a *may contain peanut* warning listed in the ingredients. I will have to try to find another brand to use next time. Please take note if you plan to make this recipe, but are also avoiding contact with peanuts. My apologies for this oversight.

Another note about this recipe – resist the temptation to make these larger than a tablespoon. If they are made too large, they may not quite set enough to be able to pick them. Eating them with a spoon would just be tragic, wouldn’t it?

[Recipe] Butterscotch Macaroons
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3095 calories
499 g
257 g
115 g
45 g
63 g
856 g
100 g
312 g
4 g
40 g
Nutrition Facts
Serving Size
856g
Amount Per Serving
Calories 3095
Calories from Fat 1011
% Daily Value *
Total Fat 115g
176%
Saturated Fat 63g
317%
Trans Fat 4g
Polyunsaturated Fat 10g
Monounsaturated Fat 30g
Cholesterol 257mg
86%
Sodium 100mg
4%
Total Carbohydrates 499g
166%
Dietary Fiber 26g
105%
Sugars 312g
Protein 45g
Vitamin A
63%
Vitamin C
1%
Calcium
36%
Iron
73%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 1 1/2 cups white sugar
  2. 1/2 cup butter
  3. 2/3 cup milk
  4. 1 cup butterscotch chips
  5. 3 1/2 cups quick oats
  6. 1/2 shredded coconut
Instructions
  1. Combine sugar, butter, and milk in a saucepan. Bring to a boil. Boil 1 minute, stirring constantly. Remove from heat.
  2. Add butterscotch chips. Stir until the mixture is smooth.
  3. Stir in oats and coconut. Mix thoroughly. Cool 10 minutes.
  4. Drop by tablespoon on parchment (or waxed) paper. Chill until firm.
beta
calories
3095
fat
115g
protein
45g
carbs
499g
more
The Frilly Apron http://www.thefrillyapron.com/
Butterscotch Macaroons

Original recipe from Peter Gordon Memorial United Church, Morell, PEI

Makes about 3 dozen

1 1/2 cups white sugar
1/2 cup butter
2/3 cup milk
1 cup butterscotch chips
3 1/2 cups quick oats
1/2 coconut

Combine sugar, butter, and milk in a saucepan. Bring to a boil. Boil 1 minute, stirring constantly. Remove from heat.

Add butterscotch chips. Stir until the mixture is smooth.

Stir in oats and coconut. Mix thoroughly. Cool 10 minutes.

Drop by tablespoon on parchment (or waxed) paper. Chill until firm.