Category Archives: all recipes

Prep Time

15 min

Cook Time

14 min

Total Time

30 min

Prep Time

15 min

Cook Time

14 min

Total Time

30 min

Nutrition Facts

Serving Size

33g

Yields

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

Sodium 58mg

Total Carbohydrates 18g

Dietary Fiber 2g

Sugars 16g

Protein 2g

Vitamin A

Vitamin C

Calcium

Iron

* 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

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

Instructions

Preheat the oven to 325F.
Chop the cherries and pat them dry quite well.
Line a large baking sheet with parchment paper and set aside.
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.
Bake for 12 to 14 minutes or until tips of coconut are just starting to brown.

By The Frilly Apron

beta

calories

128

fat

protein

carbs

18g

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.

Posted in all recipes, baking, cookies, desserts, egg-free

Tagged 12 Days of Christmas, all recipes, coconut cookies, coconut mounds, egg-free, egg-free baking, eggless, eggless baking

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

Posted on December 20, 2017 by lilbeesie | Leave a comment

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)

2017-12-20 16:31:03

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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

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

Sodium 1817mg

76%

Total Carbohydrates 424g

141%

Dietary Fiber 14g

57%

Sugars 243g

Protein 23g

Vitamin A

Vitamin C

51%

Calcium

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

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

Instructions

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.

By The Frilly Apron

beta

calories

2711

fat

112g

protein

23g

carbs

424g

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.

Posted in all recipes, baking, breads, egg-free, sweets, vegan

Tagged 12 Days of Christmas, banana bread, egg-free, egg-free baking, eggless baking

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

Posted on December 19, 2017 by lilbeesie | Leave a comment

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)

2017-12-19 15:22:52

Serves 8

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Nutrition Facts

Serving Size

354g

Servings

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

4 cups cooked chopped chicken or turkey
1 medium head broccoli, cut into florets
4 cups cooked brown rice
1 can condensed cream of chicken soup
1 cup low-fat sour cream
1/2 cup low-fat mayonnaise
1 Tbsp lemon juice
2 cups grated cheddar cheese

Instructions

Cook the broccoli and rice to your liking. Set aside.
Preheat the oven to 350F.
Spray a 9x13" 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.

By The Frilly Apron

Adapted from Trisha Yearwood's Chicken Broccoli Casserole

beta

calories

555

fat

32g

protein

34g

carbs

32g

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.

Posted in all recipes, casseroles, egg-free

Tagged 12 Days of Christmas, all recipes, casserole recipe, chicken broccoli rice casserole, leftover turkey

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

Posted on December 18, 2017 by lilbeesie | Leave a comment

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

2017-12-18 13:06:16

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

Nutrition Facts

Serving Size

51g

Servings

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

Sodium 102mg

Total Carbohydrates 5g

Dietary Fiber 1g

Sugars 3g

Protein 1g

Vitamin A

37%

Vitamin C

Calcium

Iron

* 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 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 mushroom)

Instructions

Mix all together.
Put in shallow casserole dish and bake at 350F for 40 to 50
minutes.

By The Frilly Apron

beta

calories

fat

protein

carbs

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.

Posted in all recipes, casseroles, egg-free, side dishes

Tagged 12 Days of Christmas, casserole recipe, squash

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

Posted on December 17, 2017 by lilbeesie | Leave a comment

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

2017-12-17 11:02:15

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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

Total Carbohydrates 499g

166%

Dietary Fiber 26g

105%

Sugars 312g

Protein 45g

Vitamin A

63%

Vitamin C

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

Instructions

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.

By The Frilly Apron

beta

calories

3095

fat

115g

protein

45g

carbs

499g

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.