123 bit bit recipes

Use mostly whole wheat flour and grape seed oil to make these muffins much healthier without losing a bit of deliciousness.

A crunchy combination of apples and celery with bits of toasted walnut in a creamy dressing. Perfect along side of pork or any other main dish.

A lively fresh appetizer perfect for the summer. Mint and oregano brightness the couscous toped with fried tomatoes, almonds and a bit of salty feta.

Asparagus, mushrooms and a bit of cheese baked on a delicate puff pastry base. Store bought puff pastry saves time while impressing your guests.

Old fashioned classic with a twist, a little barley boosts the fiber along with corn kernels makes it more filling. Fills the kitchen with a lovely smell whilst baking.

This delicious Mexican Hot dog is topped with homemade or stor-bought salsa, a bit pickled jalapeno pepper rings, and sprinkled with some Mexican cheese if you like.

Making pot stickers are pretty much as same as making dumplings, the only thing different is how to cook them. Instead of boiling in the water, we fry them in a nonstick skillet with a bit oil, which really develops a layer of golden, brown and crispy bottoms with great texture. Serve these yummy pot stickers with a mixture of rice vinegar, a little bit soy sauce, a dash of sesame oil and splash of hot pepper oil.

Quick and easy scrambled eggs with a bit of Mexican flair. Served with corn tortillas and salsa. Perfect for one serving and very easy to double up for two.

Quick banana apricot bread with ripe banana pulp, chopped dried apricots, and a hint of lemon zest. Tender loaf with chewy apricot bits and a brighter twist on classic banana bread.

Loaded with sweet and salty flavor from mirin and soy sauce. Garlic and sesame oil add more deliciousness. A bit cilantro and sesame seeds are sprinkled on top just before serving.

Very crispy like the name, celery seeds worked deliciously well in the coleslaw, and it tasted very refreshing with a bit sweetness and sourness. A great side dish with many main courses.

Roasting probably is the best way to cook brussels sprouts, it really develops tons of yumminess. Simply toss roasted sprouts with a bit good olive oil, roasted walnuts, dried cranberries, and drizzle with some balsamic glaze. Delicious!

Pumpkin pie sweetened with honey and molasses, lightened with whipped cream folded into the custard, in a buttery short pastry crust. A holiday classic with a silkier-than-usual filling.

You can use any vegetable as you wish, the pastry is made with whole wheat flour, low fat milk and a little bit butter or olive oil. It is a much healthier way to enjoy a pot pie!

German potato salad in a warm, tangy dressing of broth, white wine vinegar, mustard and a touch of sour cream, poured over still-warm sliced potatoes so they soak up every bit. Served at room temperature with fresh dill.

The oat scones were buttery, fluffy and delicious, when we spread the apple-pear butter on top, the flavor was just amazing. Sweet, a bit sour and smooth apple-pear butter went deliciously well with these yummy scones.