Resolution #4: Throw away the take-out menus and cook more often.

In comes Kitchen Scraps ($29.95) by Calgarian Pierre A. Lamielle, an illustrator who studied at the French Culinary Institute in New York City. Filled with simple recipes accompanied by Lamielle’s Burton-esque drawings, this kitchen helper is broken into four sections: “Food You Eat With a Spoon,” “Food You Eat With a Fork,” “Food You Eat With a Forkenknife,” and “Food You Eat With a Hand” and includes cleverly named recipes like  “Vampire Slayer’s Garlic-Laced Chicken,” and one of Lamielle’s favourites, “Snails in the Garden” (deep friend escargots in a salad).

At Amazon.ca.

The detox has begun. For a hearty meal that’s light enough to counteract the three weeks of eating cheese balls and chocolate, we recommend this white bean salad. After all, beans aren’t called the "magical fruit" for nothing.

Post-Holiday White Bean Salad

1 can of white beans, drained
½ cup of chopped parsley
2 handfuls of cherry tomatoes cut in half (regular tomatoes diced can also be used)
¼ of a red onion diced or use chives if onions are too strong
Large lemon wedge
1 tbls of balsamic vinegar
1 tbls of olive oil
¼ teaspoon of sea salt

Combine all the ingredients in a large bowl (the last four can be mixed separately before adding).

Season with more lemon and/or salt to taste and enjoy, or shall we say detox.

Presenting Editor-in-chief Sarah Bancroft's great-great-Grandmother Matilda's gingerbread cookie recipe, originally from Heligoland. The secret to its crispiness? See ingredient #2. Yum!

Matilda's Gingerbread Cookies

1/2 c butter, softened
1/4 c bacon fat, cold
1/2 c white sugar
1  large  egg
1/4 c molasses
2 1/4 c flour
1 tsp baking soda
1 tsp cinnamon
1 tbls ground or fresh grated ginger

Method
Cream together butter and bacon fat, adding sugar.
Add egg and molasses, mix again.
Sift together flour, baking soda, cinnamon and ginger.
Mix flour mixture into butter mixture gradually.
Form dough into ball, flatten slightly, wrap in plastic wrap and chill for 1 hour.
Roll out with a dusting of flour into 1/4 inch thickness.
Cut with cookie cutters and lift onto baking sheets.
Bake at 350 degrees for 8-10 minutes.

This toddler-proof, ridiculously simple Banana Bread recipe has been in Editor-in-chief Sarah Bancroft's family for four generations. Invite the little ones into the kitchen for a stress-free baking session.

Ingredients
2 large eggs
1 cup of sugar
1/2 cup of oil
2 ripe bananas, mashed
1 cup of chopped walnuts (optional)
1 1/4 cup flour
1 tsp baking soda

Method
Preheat the oven to 315 degrees F. Combine eggs, oil and sugar. Add mashed banana and nuts. Sift in flour and baking soda, stirring just until blended. Bake in well-greased loaf pan for about an hour.

After a recent Italian excursion, we’ve brought back our own Italia-inspired recipe for a simple salad that has a little fall colour and flavour.

Ingredients

1 bag of salad mixed with a healthy portion of arugula (if the mix already contains arugula, add more as you want plenty of its strong flavour)
2 vine ripened tomatoes sliced
Half a can of pitted ripe black olives (drained)
Half a can of sweet corn (simple Green Giant will do)

Method

Top with freshly grated parmesan and drizzle lightly with olive oil.
Dress with a sweet balsamic vinegar and coarse salt.

Since reading The Automatic Millionaire we’ve been haunted by  the “Latte Factor” theory. Instead of coffee shop guilt, we’re making our mochas at home with this deliciously local Brownie Mocha recipe.

Ingredients
¼ cup whole organic chocolate milk from Vital Green Farms (available at the Calgary Farmers Market)
¼ cup of 1 per cent organic milk from Vital Green Farms
½ cup steamed or boiled water
1 Tbsp chocolate shavings from Bernard Callebaut
2 shots espresso (Try Kicking Horse Cliff Hanger espresso)

Method
Steam both milks together (if you don’t have a steamer, opt for a handheld frother) until you get a layer of fluffy foam.
Pour two shots of espresso into a cup, then the hot water and milk.
Top with chocolate sprinkles.
(Tip: If you don’t have an espresso machine, foam half the called for amount of milk and add to a cup of drip coffee.) 

With one week to spare until Easter, we cringe just thinking about our sugar-rushed kids bouncing off the walls. For a healthier treat, bake these Yummy Easter bunny beet cupcakes.

Ingredients
1 cup margarine or butter (softened)
1 ½ cup packed dark brown sugar
3 eggs
3 oz dark chocolate
2 cups pureed beets (5 medium beets)
1 tsp vanilla
2 cups all purpose flour
2 tsp baking soda
¼ tsp salt

Method
Boil beets until soft and then place in blender and pulse until smooth puree forms.
In a mixing bowl, cream ¾ cup butter and brown sugar. Add eggs, mix well.
Melt chocolate with remaining butter, stir until smooth. Cool slightly.
Blend chocolate mixture, beets and vanilla into the creamed mixture (it will appear separated).
Combine flour, baking soda and salt, add to the creamed mixture.
Line muffin tins with cupcake papers and fill ¾ full.
Bake at 375 F for 30 minutes.

Add some sweet finishing touches:
We used a simple butter cream icing but cream cheese icing would also be delicious.
Make a bunny face: Sprinkle coconut over the icing, cut large marshmallows and decorate with pink sprinkles for ears and use little candies to create the eyes, nose and cheeks.
Order your little assistant one of these funky smocks ($39) at www.moojoes.com.

Whether it’s a sweet tooth or a craving for salty delights, Rolo-topped pretzels do double duty.

Here’s our recipe for sweet gooey goodness with the perfect punch of spice for any occasion. Because really, plain old chocolate-covered pretzels are so passé.

Ingredients
Small pretzel rings or, waffle pretzels also work well
Rolo candies (same quantity as the pretzels)
Pecan halves (you can substitute with almonds or walnuts)

Method
Preheat oven to 200°C
Place the pretzels an inch or so apart on a baking sheet
Unwrap Rolos and put one candy directly on top of each pretzel
Bake 3 to 5 minutes or until you see the chocolate soften but don’t let the caramel ooze out
Take out of the oven and firmly press a pecan half into each chocolate top until it collapses on the pretzel
Feel free to let the caramel ooze out now

Allow to cool or take the risk by popping one now, it’s worth it.

Talk about a sticky situation: We tested Lesley Stowe’s homemade marshmallow recipe with a three-year-old sous-chef and found it practically goof proof. Now does anyone know how to get marshmallow out of one’s hair?

Happy Valentine’s Day from Vitamin Daily Kids.

Ingredients
3 envelopes of unflavoured Knox gelatin
½ cup cold water
1 tsp pure vanilla extract
2 cups granulated sugar
¼ cups white corn syrup
¼ cup water
¼ tsp salt
Confectioner's sugar for dredging
White thread coconut or sprinkles

Tools
Electric beaters
9x12 inch pan
Tin foil
Heart-shaped cookie cutters

Method
Line pan with foil and sprinkle heavily with icing sugar. 
In a big bowl, sprinkle gelatin over 1/2 cup cold water and vanilla. Soak for 15 minutes.
Combine sugar, corn syrup, and 1/4 cup water in a small saucepan on medium high heat and bring to a boil. Let simmer for one minute. Pour boiling syrup into gelatin and mix at high speed. Add the salt and beat for 10 -12 minutes until white, glossy, and in stiff peaks. Scrape into the  pan and shake to spread evenly.
Let mixture sit at room temperature for 30 minutes (or more). Dip the cookie cutter in water and cut out heart-shaped marshmallows. Roll coconut or sprinkles.

Yield: 20 marshmallows

Cheerios not so cheery anymore? You too can be a happy homemaker at breakfast time.

We tested Grandma Betty's scones by Joy Road Catering from this month's Western Living magazine, and they are the lightest, fluffiest, downright best we've ever had.

So pour some coffee, hand him the recipe, and head back to bed.

For scone recipe, visit Western Living magazine.