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Showing posts from 2009

Cereal Jumbles

I was invited to a cookie swap at Annie's last week. Am I ever glad I went. I received some really delicious cookies. But what to make? I had to get out one of my old cookbooks and come up with a sure-fire cookie recipe. What better way to remember which recipes are best than to look for the pages with the most spills on them . . . LOL . . . And that's how I chose this recipe . . . Cereal Jumbles 1/3 cup shortening 1/2 cup sugar 1 well-beaten egg 1-1/2 tbsp milk 1 cup sifted enriched flour 1/2 tsp baking powder 1/4 tsp baking soda 1/2 tsp salt 1/2 tsp vanilla 1/2 cup finely cut dates 1/2 cup chopped nuts 1-1/2 cups whole wheat flakes** ** I went to 3 different stores and could not find any wheat flake cereal. I ended up using Presidents Choice On Track cereal. It was a good decision. And I've been really enjoying eating the leftover cereal. ** Cream shortening; add sugar gradually, and blend. Add egg and milk. Sift together flour, baking powde

Lightened-Up Cream of Mushroom Soup

Lightened-Up Cream of Mushroom Soup - Recipes - Food - Canadian Living Posted using ShareThis I made this soup the other night using white mushrooms I found on the "hardly used nearly new rack" at Superstore. I'm not a fan of mushroom soup but I really enjoyed this one. Hal is a fan.

Toffee Squares

These squares turned out wonderfully. I made them for a cookie exchange with the ladies. YUMMY! 4 1/2 cups rolled oats 1 cup brown sugar, firmly packed 3/4 cup (1 1/2 sticks) butter, melted 3/4 cup light corn syrup 1 tablespoon vanilla 1/2 teaspoon salt 2 cups (12 ounces) semisweet chocolate chips 2 tablespoons vegetable shortening 2/3 cup (about 3 ounces) chopped nuts Preheat the oven to 350°F. Lightly grease a 15 x 10-inch pan. Combine the oats, sugar, butter, corn syrup, vanilla and salt and mix well. Press the mixture into the pan, using your lightly greased hands to help the process along. Bake the squares for 10 to 12 minutes, or until they're a light golden brown. Remove them from the oven and cool completely on a wire rack. In a medium saucepan set over very low heat, melt the chocolate and shortening together, stirring constantly until smooth. Spread the mixture evenly over the oat base and sprinkle on the chopped nuts. Cover very loosely and chill the sq

Basic roll from the breadmaker

1 1/2 cups water 1/4 cup oil 2 tbsp honey or brown sugar 2 tsp salt 4 cups flour 2 tsp yeast Add in order and turn on machine. Allow dough to finish mixing and rise. Roll dough into balls and arrange on oiled cookie sheet and let rise again (double in size) Bake at 350 for 20 minutes. I have a love hate relationship with yeast! Is it too old? Did I buy the wrong kind........on and on......now I have a trick I found online! Unsure about your yeast? The above recipe calls for 1 1/2 cups of water....only add 1 cup at the start. Make the 1/2 cup warm water and soak your yeast in it! Not ovenight, just while you are putting the rest of the ingredients into the breadmaker! If the yeast is still a grain in the water, it is no good. If it is goopy (technical word) the yeast is good. Add the water/yeast combination and wahoo! Press start. This works in any recipe (so far). Don't need 16 buns right now? Here's a tip (again stolen from online!) Place what you will need on th

Basic White Bread for a breadmaker

Have you ever been pleased you remembered to pull out the breadmaker and make a loaf especially for a meal you are making, and when you opened the lid found a doughy lump of goo or a dried out rock hard mass? ME TOO!! Until I became less scared of the stupid machine's "warnings" of not correctly entering the items etc. So here is a simple bread recipe: 1 1/4 cups of water 2 tbsp powdered milk (I used milk) 2 tbsp oil 1 tsp salt 3 1/4 cups of flour 1 1/4 tsp yeast Simple right? Put the items in the breadmaker in that order and turn it on.....well....not if you are me, and instead of using the 1 cup measuring cup, I used the 1/4 cup and counted out the number I needed....9 right? hmmmmm no! it was suppose to be 13! 13 of the 1/4 cups = 3 1/4 cups NOT 9! Giant error and soup in the breadmaker (thank goodness I only use mine to mix not bake! LOL) Ok so what do you do? If I add the flour I will have to remix (therefore overworking the dough) If I don't I might as well toss

A funny thing happened on the way to the breadmaker!!

Hey I am adding a new label today for breadmakers! I am finding more and more people who are disappointed with the outcome of their breadmaker....I have found a couple tricks and hope to learn a few more from people on this blog! Happy baking and "Bon Appetit!"

Great Soup Recipe!

This is from Eat, Shrink and Be Merry by Janet and Greta Podleski. Don't be discouraged by the length of this recipe. It doesn't take very long to make this great soup, and it's really worth the effort. Rome on the Range Roasted tomato and red pepper soup with mini meatballs Soup: 8 large plum or Roma tomatoes (about 2 lbs/907 g) 2 large red bell peppers, seeded and coarsely chopped 1 large red onion, coarsely chopped 1 tbsp minced garlic 1 tbsp olive oil 2 tbsp each minced fresh thyme and fresh rosemary (or 2 tsp dried Italian seasoning) 2 cups beef broth, divided 1 cup V8 juice 1/4 cup chopped fresh basil leaves (or 2 tsp dried) 1 tbsp balsamic vinegar 1 tsp granulated sugar 1/2 tsp each salt, freshly ground black pepper, and crushed red pepper flakes Meatballs: 12 oz (340 g) extra-lean ground beef 1/4 cup minced shallots or onions 1/4 cup unseasoned dry bread crumbs 2 tbsp grated Parmesan cheese 1 egg 1/2 tsp dried Italian seasoning 1/4 tsp each salt and fre

Squash-tastic Shepherd's Pie

I've recently become a tad obsessed with Hungry Girl. Not heard of her? Well, crawl out from under your rock and listen up: She's great! Her cookbooks and website are full of interesting, healthy, low-fat recipes....and they all contain the Weight Watchers points you'll need to know if you're counting that sort of thing. One caveat: HG recipes do tend toward some ingredients I wouldn't use, like artificial sweeteners, but you can swap in real sugar or, in many cases, leave it out entirely. This was my first day cooking her recipes, and I have to say I can't wait to make more! This was dinner tonight: Squash-tastic Shepherd's Pie (from HG's Hungry Girl cookbook, page 278) Ingredients: 3 1/2 cups peeled and cubed butternut squash 1/2 cup chopped onions 1 lb raw extra-lean ground turkey 1/2 tsp minced garlic dash of garlic powder dash of onion powder dash of black pepper 3/4 cup fat-free gravy 1 1/2 cup frozen mixed veggie

Stuffed Pork Chops

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Did you see that several supermarkets have pork roasts on sale this week? Mom & I picked up 6 roasts for $1.89 and $1.99 per pound at Metro and spent today cooking. I hope you enjoy the 6 recipes I am posting: Dijon Pork Chops, Sweet-n-Sout Pork, Pork Rice Skillet Bake, Herbed Pork Chops, Provencale Pork, and Stuffed Pork Chops. I did a lot of cutting to turn the roasts into dozens of pork chops and Mom chopped and stirred and packed like crazy. We knew we'd done a good job when my nephew (her grandson), Scott, walked in after school and you could see his eyes glaze over as he smelled the aromas coming from the stove and oven. He went home with a stuffed pork chop, scalloped potatoes and Provencale Pork. I have since heard that he really enjoyed his supper . . . LOL. On the subject of the cookbook we used today, "Frozen Assets Lite & Easy" by Deborah Taylor-Hough, I have to say I love this book . . . perhaps a little too much. It is now covered in olive

Provencale Pork

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6 servings 2 pounds boneless pork chops, cut into 1/2-inch strips 1/4 cup butter 2 medium onions, sliced 1 (15-oz.) can stewed tomatoes 1/2 teaspoon salt 1/4 teaspoon pepper 1/2 teaspoon dried mixed herbs 1-1/2 pounds potatoes, peeled and thinly sliced 1 tablespoon chopped parsley Trim excess fat off pork chops; slice into thin strips. In large skillet over medium heat, melt half the butter. Add slices of pork; cook, stirring constantly, until no longer pink. Remove meat from skillet; set aside. Stir onions into juices remaining in pan; cook until just tender. Add tomatoes, salt, pepper and mixed herbs to pan. Heat to boil; reduce heat; simmer about 5 minutes. In casserold dish, layer pork, sauce and potatoes (end with potato layer). Brush top of potatoes with melted butter; sprinkle with parsley. Cover casserole dish with a lid and bake at 350F for 1 hour. In my opinion: Beautiful!! While we were at it, Mom sliced up some extra potatoes and onions and made scalloped

Herbed Pork Chops

6 servings 1/3 cup dry white wine 2 teaspoons fennel, crushed 1 teaspoon marjoram 1/4 teaspoon salt 1 garlic clove, minced 2 teaspoons basil 6 pork chops Combine together in a small bowl: wine, fennel, marjoram, basil, salt and garlic: blend well. Set aside. Spray large skillet with cooking spray. Cook pork chops over medium-high heat for 3 minutes. Turn chops, add wine mixture. Reduce heat; cover and simmer for 5 minutes or until pork is no longer pink. In my opinion: This recipe was elegant, aromatic, attractive and so quick and easy!!!!! The aroma from the wine and the fennel were absolutely fabulous!!!!! This recipe from "Frozen Assest Lite & Easy" by Deborah Taylor Hough. Le dîner est servi . . .

Pork Rice Skillet Bake

6 servings 6 pork chops 1 package brown and wild rice mushroom mix 2 cups water 1 large tomato, sliced 1 large onion, sliced 1/2 cup fresh parsley, chopped Spray large nonstick skillet with nonstick cooking spray. Heat over high heat; place chops in skillet; cook 2 minutes, turning halfway through. Remove from heat. Remove pork chops from skillet; set aside. In a casserole dish, stir together drippings from browning pork chops, the wild rice mix and 2 cups water. Arrange slices of tomato and onion in a single layer over rice mixture. Sprinkle with 1/2 cup parsley. Arrange pork chops over top. Cover. Bake in 350 F oven for 40-50 minutes, or until pork is no longer pink in centre and rice is cooked. In my opinion: We put the parsley on top of the pork chops because it was prettier. This recipe is quite simple, and looks and smells wonderful. Recipe is from "Frozen Assets Lite & Easy" by Deborah Taylor Hough. Le dîner est servi . . .

Sweet-n-Sour Pork

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6 servings 3/4 cup cornstarch 1/3 cup white vinegar 1/3 cup sugar 2 tablespoons catsup 1-1/2 tablespoons soy sauce 1/8 teaspoon cayenne 1 egg, beaten 6 boneless pork chops, trimmed and cut into 1-inch chunks 1 large onion, cut into thin wedges 1 large gree pepper, seeded and cut into 1-inch squares 2 garlic cloves, minced 1 large tomato, cut into wedges 2 cups canned pineapple chunks, drained 1 cup water In a medium-sized bowl, combine 1/4 cup cornstarch and the vinegar. Stir in 1 cup water, sugar, catsup, soy sauce and cayenne; set aside. In small bowl, beat egg. In separate bowl, place remaining cornstarch. Dip pork chunks in egg; then dip into cornstarch. Over medium-high heat, heat vegetable oil in large skillet. Add meat to hot oil and saute until golden brown on the outside and no longer pink inside (stirring contantly); remove meat from pat using a slotted spoon. Add onion, green pepper, garlic and 2 tablespoons water to pan; saute for 1 minute. Stir sweet-n-s

Dijon Pork Chops

6 servings 1/2 cup plain dried bread crumbs 3 tablespoons Parmesan cheese 3 tablespoon parsley 1 tablespoon vegetable oil 1/2 teaspoon pepper 6 pork chops 2 tablespoons Dijon mustard In pie plate, combine bread crumbs, Parmesan cheese, parsley, oil and pepper. Mix well. Set aside. Spread both sides of pork chops with mustard; press chops into bread crumb mixture, coating both sides. Spray rack in broiler pan with cooking spray, arrange chops on rack; broil 5-6 inches from element until cooked (5-6 minutes on each side). In my opinion: These chops are so simple and the aroma . . . fabulous!!!!! Recipe from "Frozen Assets Lite & Easy" by Deborah Taylor-Hough. Le dîner est servi . . .

Need a special dish for a pot luck?? Check this out . . .

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I haven't woken up Taylor from his nap to taste test this one yet. I think it tastes really really good. It looks pretty good too. And it was quite simple to make. Tortilla Casserole 6 servings 1 pound extra-lean ground beef 1 (15-oz.) can red kidney beans, drained and rinsed 1 (14.5-oz) can diced tomatoes, undrained 1 (4.5-oz.) can chopped green chilies 1 package taco seasoning mix 6 corn tortillas 3/4 cup nonfat sour cream 4 oz (1 cup) grated mozzarella or cheddar cheese 2 tbsp chopped fresh cilantro Heat oven to 350 F. Spray nonstick skillet with non-stick cooking spray. heat over high heat until hot. Add ground beef; brown 8-10 minutes or until thoroughly cooked, stirring constantly. Drain well; return beef to skillet. Add beans, tomatoes, chilies and taco seasoning mix; mix well. Reduce heat and simmer for 5 minutes. Meanwhile, spray 12 x 8 (2-quart) baking dish with nonstick cooking spray. Cut each tortilla in half; place 6 halves in bottom of sprayed baking di

Macaroni and Beef

Taylor and I really enjoyed taste-testing this recipe. I used Unico Scoobi Doo macaroni for a little extra excitement. And it is soooooo simple to make. Macaroni and Beef 6 servings 6 oz elbow macaroni, cooked 1 pound extra-lean ground beef 1 cup chopped onion 1 cup chopped red bell pepper 1 cup tomato sauce 1/2 tsp dried basil 1/2 tsp thyme 1/4 tsp pepper 4 oz (1 cup) reduced-fat mozzarella cheese, grated (I substituted 1/4 cup of homemade pesto for the basil) In large skillet, brown ground beef, onion and bell pepper until meat is no longer pink and vegetables are softened. Add tomato sauce, basil, thyme and pepper, Stir frequently over medium heat until heated through. Remove from heat. Add macaroni; stir to combine. Sprinkle cheese over top. Per Serving: 292.2 calories; 10.3 g fat; 21.3 g protein; 28.3 g carbohydrates; 43 mg cholesterol Le dîner est servi . . .

Pizza Burgers

These burgers didn't make it into the freezer . . . they were lunch . . . and very yummy!!!!! Pizza Burgers Serves 6 1 pound extra-lean ground beef (I think I would have liked bigger burgers so maybe 1-1/2 pounds of ground beef would be better) 1 tsp salt 1 tsp pepper 1 tsp oregano 1/2 cup tomato sauce 1/2 cup muchrooms, thinly sliced 1 tbsp butter 4 oz (1 cup) fat free mozzarella cheese, grated 1 tbsp parsley 6 hamburger buns In skillet over medium-high heat, saute mushroom slices in butter. Remove from heat. In large bowl combine beef, salt, pepper and oregano. Form beef mixutre into six equal patties. Cook patties in non-stick skillet for 3 minutes (or until cooked through). Spread each patty with 1 tbsp tomato sauce and 1 tbsp mushrooms. Divide cheese evenly between patties. Serve sprinkled with parsley in hamburger buns. Per serving: 217.1 calories; 13.1 g fat; 21.0 g protein; 3.5 g carbohydrates; 56 mg cholesterol Le dîner est servi . . .

Beef Loaf

Beef Loaf 8 servings 2 cups onion, chopped 2 cups carrots, shredded 2 cups zucchini, shredded 2 garlic cloves, minced 1 cup fresh bread crumbs 4 tbsp skim milk 1 pound extra-lean ground beef 2 eggs, slightly beaten 2 tbsp parsley 1/2 tsp salt 2 tsp pepper 1 tsp thyme 1/2 tsp sage Spray medium skillet with cooking spray. Heat and add onions. Cook over medium-high heat, stirring frequently until golden brown. Add carrot, zucchini and garlic, stirring contantly until vegetables are softened. Remove from heat. Set aside. In small bowl, combine bread and milk. Let stand five minutes. In large bowl, combine beef, eggs, parsley, salt, pepper, thyme, sage, cooled vegetables and soaked bread. Shape into loaf. Place into centre of 13 x 9 x 2-inch baking dish. Bake 1 hour and 15 minutes. Per serving: 206.4 calories; 10.3 g fat; 13.7 g protein; 15.1 g carbohydrates; 105 mg cholesterol. This was very simple to make, smells wonderful, and tastes good too. I did make one substitution. There is a typo

Meatballs and Sauce

Remember the good ol' days when ground meat was cheap?? This morning I began the "Ground Beef Mini-Session" from Frozen Assets Lite & Easy by Deborah Taylor-Hough: Meatballs and Sauce, Beef Loaf, Pizza Burgers, Macaroni and Beef, and Tortilla Casserole. My son, Tim, and grandson, Taylor, have been my taste testers today. All the meals have been well received so far. Taylor wanted to take a nap, but he has requested a wake up call when the Tortilla Casserole comes out of the oven so he can taste test it as well . . . LOL. Meatballs and Sauce Serves 6 1 cup dry bread crumbs 3/4 cup skim milk 2 pounds extra lean ground beef 1-1/2 cup grated zucchini 3/4 cup apple juice (or white wine) 3 tbsp Parmesan cheese 3 tbsp tomato paste 1 tbsp oregano 32-0z. canned crushed tomatoes 1 cup water. Mix bread crumbs and milk. Let stand 5 minutes. Add beef, zucchini, 2 tbsp apple juice, cheese, tomato paste and 1 tsp oregano. Mix well. Form into 36 equal meatballs. Spray large skillet w

Bruschetta Chicken Bake

Courtesy of Kraft's Whats Cooking Fall 2008 1 - 540ml can of undrained diced tomatoes (I used herbed) 1 box Stove Top Stuffing Mix 2 cloves minced garlic 1 1/2lb of diced chicken or turkey 1 tsp dried basil leaves (I omitted because my tomatoes were spiced) 1 cup shredded cheese (I used mozarella) Mix first 3 items until stuffing is moist. Layer into a lightly greased casserole dish: 1/2 stuffing mixture, chicken/turkey, basil, cheese, 1/2 stuffing mixture. Bake at 350 for 30 minutes. Serve with green salad or soup...... "Bon Appetit!"

Hoping to do a little "Shrinking" next week...

So, in an effort to try to prevent my legs from turning blue as a result of too-tight jeans, I'm trying to keep my diet in check. No, I'm not swearing off of all of the things I love, but we'll just have a more on again, off again relationship rather than a steady thing. And I'm on a mission to find healthier versions of the things I love the most, which is why I have become a fan of the Hungry Girl daily e-newsletter and other healthy-but-realistic recipe sources. To that end, I've chosen Eat, Shrink and Be Merry by the Podleski sisters and the Hungry Girl cookbook for recipe sources for this weekend's/next week's cooking. Here are a few recipes I'm hoping to try from the ES&BM cookbook. I'll post some from HG later tonight (It's on my bedside table and frankly I don't feel like going to get it). Will post the actual recipes as I try them. Na-cho Ordinary Taco Salad (page 39) The Squash Court (Butternut squash soup with orange and g

Spinach Couscous Salad

I love this recipe: SPINACH COUSCOUS SALAD 1 c. chicken broth 3/4 c. couscous 1/2 c. Italian salad dressing 2 c. shredded fresh spinach 12 cherry tomatoes, halved 1/2 of 8 oz. can sliced water chestnuts Spinach leaves In a saucepan, bring chicken broth to boiling; stir in couscous. Remove from heat. Cover and let stand for 5 minutes. Transfer to a bowl; add salad dressing. Cover and chill for 2 to 4 hours or until completely chilled. Before serving, toss couscous mixture with shredded spinach, tomatoes and water chestnuts. Serve on spinach leaves. Makes 8 servings. http://www.cooks.com/rec/view/0,1843,155162-246194,00.html Le dîner est servi . . .

Black Bean and Rice Salad

I made this salad for Paula's baby shower a couple of weeks ago because I thought it would go nicely with the spare ribs that Deb was bringing. I was right. Ingredients: 1 can (15 ounce) black beans, drained and rinsed 2 cups cooked long-grain rice, chilled 1 green bell pepper, finely chopped 1/2 red bell pepper, finely chopped 1 tomato, seeded and chopped 2 to 3 green onions, finely chopped 3 tablespoons olive oil 2 tablespoons lime juice 1/2 teaspoon Dijon mustard 1/2 teaspoon sugar 1/4 teaspoon ground cumin 1/4 teaspoon ground black pepper fresh chopped parsley or cilantro for garnish, if desired Preparation: Combine beans with rice, green and red bell pepper, tomato, and green onion. In a small bowl, whisk together the oil, lime juice, mustard, sugar, cumin, and pepper. Add dressing to beans and rice and stir gently to blend ingredients. Garnish with parsley or cilantro and serve chilled. Serves 6. http://southernfood.about.com/od/beansalads/r/bl91029c.htm Le dîner est servi .

Chili Tortilla Stack

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The proportions in this recipe depend on what you have in your fridge, how big the dish is you are making this in, and your preferences, so I'll just list the ingredients and once you read the instructions you'll be able to gauge how much you'll need. Or, you could do what I did and use up stuff from the fridge! I used: 1 package small flour tortillas (about 8) 1/2 to 3/4 of a 14 ounce can refried beans (I used vegetarian) 2-3 cups your favourite chili recipe or canned chili (I used my own homemade chili) 2-ish cups shredded cheese (I used marble) 1/2 cup corn (thawed if frozen, drained if canned, left alone if fresh!) Jar of salsa Optional, for garnish (but they make it really, really good) Diced tomato Chopped green onion Ranch dressing Shredded iceberg lettuce In a casserole dish, layer: Tortillas (torn to fit) Refried beans Tortillas Chili Salsa Cheese Repeat layers until your dish is full or your ingredients run out, whichever comes first. Bake in 350 degree oven for

Cheeseburger Pie

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This is a hit with my entire family (OK, so there are only three of us, but one of us is 2 years old, so I consider this a victory). Ingredients: 1 frozen pie crust 1 pound extra-lean ground beef (or use regular and drain it after you brown it) 1/2 small onion, chopped finely 1/2 cup water 1/2 cup crumbs (cornflake, bread, cracker...doesn't really matter) 1/2 cup ketchup (or bbq sauce, or 1/4 cup of each) squirt of mustard (any kind; we often use honey mustard) salt, pepper and Mrs Dash Italian flavour to taste 1/2 tsp (or more if you like it spicy) crushed red pepper flakes or chili sauce 3/4 cup shredded Cheddar or mozzarella cheese Instructions: Thaw pie crust at room temperature. Preheat oven to 375F. Brown ground beef and onions in a skillet until meat is cooked through and onions are soft. Drain off excess fat if necessary. Add water and mix well to combine. Add crumbs, ketchup, mustard and seasonings. Mix together. Pour mixture into pie shell and smooth top. Cover wit

Rat-a-too-ille...leftover style

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So, Thanksgiving dinner is over. You forgot to cook the squash, there are leftovers everywhere and no-one wants anymore turkey. This is what I did, loosely based on a recipe. Step #1 Ingredients: 1 stalk of celery (leftovers from the veggie tray) 1/2 bag of mini carrots (leftovers from the veggie tray) 3-4 slices of ham (leftovers) ***Grate these three items, I used my food processor, and then add salt & pepper 1-300ml box of Knorr red pepper/tomato soup ***mix well and pour into greased casserole dish. Step #2 Ingredients: 1 chinese eggplant (on its last leg) 1 zucchini (use it or toss it) 1 purple pepper (or green, red, orange) 1 red onion 1 green onion 1 peeled butternut squash (par cooked in microwave) ***I would in the future add 3-4 potatoes thinly sliced too! I used my food processor to thinly slice these veggies. Layer one veggie at a time on top of the ham/carrot mixture in the casserole dish. Step #3 Ingredients: 1 can of diced tomatoes (or fresh leftovers) Cover the top

Cheddar, Cauliflower & Potato Soup

This is a super easy soup that my kids love. It is from a dairy ad in Canadian Living from ages ago. Add a crusty bread and salad and it's a perfect light dinner or lunch. 4 cups cauliflower (about 1 small head), chopped 1 cup potato, diced 20 oz. chicken broth (either homemade or canned condensed) 3 Tbsp butter or margarine 2/3 cup onion, chopped 1/2 tsp thyme 3 Tbsp flour 3 cups milk 2 1/2 cups shredded medium (I use old) cheddar cheese Method: Cook cauliflower and potato in broth until tender. Meanwhile, in large saucepan, melt butter. Over medium heat, saute onion until tender with thyme. Stir in flour and cook one minute. Gradually whisk in milk. Cook, stirring, until thickened. Stir in cauliflower, potato and chicken broth. Remove from heat, add cheese, stirring until cheese melts. Season to taste. Makes 6 to 8 servings. Yummy and even better the next day!

Mushroom Chicken Couscous

also from "Frozen Assets Lite & Easy: by Deborah Taylor-Hough I had a tough time picking which recipes to test today. This recipe book is a true gem. 1 pound skinless, boneless chicken breast 1 tbsp margarine 1 large onion, chopped finely 12 oz mushrooms, sliced 2 tsp cornstarch 1/4 cup reduced-fat chicken broth 3 tbsp sherry 2 tbsp soy sauce 1/8 tsp cayenne 2 cups skim milk 3/4 cup reduced-fat chicken broth 1-1/2 cups couscous cooking spray fresh cilantro springs (optional) Place chicken between sheets of plastic wrap or wax paper. Pound with a meat mallet until 1/4-inch thick. Cut chicken into 1/2-inch wide strips. In medium bowl, stir together cornstarch, 1/4 cup broth, sherry, soy sauce and cayenne. In large skillet or saucepan, melt margarine over medium-high heat. Add onion and mushrooms; cook until onion is golden brown, stirring frequently; remove from heat. Remove onion mixture from skillet; set aside. Spray saucepan with cooking spray and place over medium-high heat;

Chicken Noodle Soup

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1 tsp vegetable oil 2 cups onion, chopped 8 cups reduced-fat chicken broth 3 cloves garlic, minced 1/2 tsp thyme 1/4 tsp pepper 2 large carrots, sliced thinly 1/2 cup celery, chopped 5 oz. dried wide egg noodles 1 pound boneless chicken breasts, cut into 1 inch cupes (about 2 cups) 1 small zucchini, thinly sliced 1 medium-sized tomato, seeded and chopped 2 tbsp parsley, chopped In large pan or Dutch oven, heat oil over medium heat. Add onion and cook until softened, stirring frequently. Stir in broth, garlic, thyme, pepper, carrots, celery and chicken. Reduce heat to low; cover and simmer until carrots are barely tender and chicken is no longer pink (less than 10 minutes). Remove from heat. Stir in zucchini, tomato and parsley. Cool. Pour into labeled freezer bag; freeze. To Serve: Thaw. Place in large pan or Dutch oven; add noodles. Heat over medium heat until heated through and noodles are cooked through. Per Serving: 230.3 calories; 2.9 g fat; 33.6 g protein; 29.1 g carbohydrates; 5

Chicken Pasta Italiano

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6 oz bow tie pasta, uncooked 2 medium tomatoes, seeded and chopped 1 cup onion, chopped 1 small zucchini, sliced 1 small red pepper, cut into thin strips 2 tsp olive oil 2 garlic cloves, minced 1 pound boneless chicken breasts, cut into 1/2-inch strips 1/2 cup frozen peas 1 tsp salt 1 tsp dried Italian seasoning 1/8 cup Parmesan chees In large skillet, heat oil over medium heat. Add garlic and chicken slices; cook 5 minutes, stirring frequently. Add onion, zucchini, red pepper, frozen peas, salt and Italian seasoning. Cook 1 minute longer. Remove from heat and stir in tomatoes. Cool. Place into labeled freezer bags. Freezer. To Serve: Thaw chicken mixture. Cook bow-tie pasta according to package directions. Heat chicken mixture in large skillet over medium heat until heated through. Toss together pasta and chicken mixture; sprinkle with Parmesan cheese. Per Serving: 197.7 calories; 3.1 g fat; 13.0 g protein; 29.6 g carbohydrates; 19 mg cholesterol. Changes I made: After adding the veg

Chicken Vegetable Skillet

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I went shopping this afternoon and purchased everything I needed to cook and freeze FIVE entrees: Old-Fashioned Chicken and Rice Chicken Vegetable Skillet Chicken Pasta Italiano Chicken Noodle Soup Mushroom Chicken Couscous Chicken Vegetable Skillet from "Frozen Assets Lite & Easty" by Deborah Taylor-Hough 6 tsp olive oil 1 pound potatoes, sliced thin 1 pound boneless chicken breasts, cut into 1-inch cubes 3 tbsp butter or margarine 1 cup onion, chopped 1 cup green bell pepper, chopped 1 cup carrot, sliced 3 garlic cloves, minced 1 (15-oz) can Italian-style stewed tomatoes 3 tbsp fresh parley, chopped 1/2 tsp thyme 1/2 tsp salt 1/2 tsp pepper In large skillet, heat oil over medium-high heat; add potatoes and chicken; cook until chicken is no longer pink, stirring constantly. Transfer mixture to another container and set aside. Using same skillet, melt butter and stir in onion, green pepper, carrot slices and garlic; cook over high heat until just barely tender. Add potato

Old Fashioned Chicken and Rice

from "Frozen Assets Lite & Easy" by Deborah Taylor-Hough 2-1/2 cups canned fat-free chicken broth 1-1/2 pounds boneless skinless chicken breasts, cut into 1-inch pieces 1-1/2 cups long-grain rice, uncooked 1 cup onions, chopped 1/4 cup fresh parsley, minced 6 garlic cloves, minced 1 small red bell pepper, sliced into thin strips 1 (6-oz) jar sliced mushrooms, undrained 1 tsp pountry seasonings In large saucepan or Dutch oven, bring broth to a boil. Add remaining ingredients. Mix well and return to boil. Reduce heat to medium; cover tightly and cook 20 minutes or until chicken is no longer pink and rice is tender. Cool. Place into labeled freezer bags; freeze. To serve, thaw. Place into large skillt; heat over medium heat until heated through. Per Serving: 301.9 calories; 1.7 g fat; 30.2 g protein; 43.3 g carbohydrates; 53 mg cholesterol. Quick and easy and tastes delicious. Le dîner est servi . . .

Slow Cooker Apple Butter

The first good thing about this recipe is that it is easy. It's made in the slow cooker, so once you do the initial prep you don't need to do anything else until about three hours later, at which time you just puree and store. Anyway, the next good thing about this recipe is that it makes your house smell AWESOME while it's cooking. Imagine the best, cinnamon-y-est apple pie you've ever had, and then imagine that smell wafting through your house all day. Delicous! And the final good thing about this recipe is that it makes delicious apple butter. Since it's apple season, you probably already have all of the ingredients in the house to make this. OK, so here goes: 14 cooking apples, peeled, cored and roughly chopped (it doesn't matter how you chop them, they turn to mush in the slow cooker anyway) 2 cups sugar (I used brown sugar because I think it tastes better) 1/2 tsp cloves (ground, not the kind you stick in a ham!) 1/2 tsp allspice 1 1/2 tsp cinnamon

Rhubarb muffins

I found this recipe in the Company's Coming Easy Entertaining Hardcover 1998 edition page 59. 1/3 cup oil 1 cup brown sugar 1 large egg 1 tsp vanilla 2/3 cup sour milk (milk plus 1 tbsp lemon juice) 2 1/2 cup fresh rhubarb cut to 1/4" (if frozen thaw completely and drain) OPTIONAL: 1/3 cup walnuts 1 2/3 cup flour 3/4 tsp baking powder 3/4 tsp baking soda 1/4 tsp salt Beat together oil, brown sugar and vanilla. Add egg and milk. Mix. Stir in flour, soda, powder and salt. Stir just to moisten. Add rhubarb and nuts. Stir lightly to mix. Fill paper lined cups to almost full. Bake at 350 for 20 minutes. As soon as removed from oven, sprinkle with baking sugar crystals (decor only). Let stand for 5 minutes. Remove from pan and cool on a rack. Makes 2 doz medium size muffins. Judy and I liked them. They are light and fluffy. Not a lot of rhubarb flavour, but the rhubarb was the last picking of the year. (a lot of green) 1 muffin= 238 calories, 3g proten, 9.6g total fat, 35g carbohydr

2 for 1 Eighteen Hour Stew

This is a great freezer recipe.....because I can NEVER just cook small, I have given in and accepted my overcooking issues. So now I prepare one to eat and one to freeze. Step #1 2 flank steaks (fast fry is fine) cut into small bite size pieces 6 (breakfast) sausages cut into small pieces flour salt and pepper garlic powder Mix dry ingredients in a large ziploc bag. After the meat is cut up, dredge in flour mixture, remove from bag and set aside. Step #2 Prepare these items and set aside, ready for step #4 6 medium potatoes peeled and diced 1 red onion sliced into pieces appropriate to family tastes 1 cooking onion sliced into pieces appropriate to family tastes 1 cup corn (frozen or canned) **creamed corn will work in a pinch 1 cup green beans (frozen) or peas (frozen) 2 cups of thinly sliced carrots 1 cup of diced turnip 1/2 of a diced green pepper 2 celery stalks sliced into pieces appropriate to family tastes OPTIONAL: 1 cup mushrooms (fresh or canned) Make this stew your own...ad

Slowcooker Turkey Tortilla Soup

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First this could be chicken tortilla soup just as easy. I made our tortilla soup with leftover turkey breast from our weekend meals. Shred or dice up turkey 1 can corn 1 quart tomatoes (canned by me) 1 can tomato paste plus 3/4c water 1/2 quart jarred salsa (or small jar) 2 cups beans (I used navy beans but you can use canned ones too) I put in all ingredients in the slowcooker added some cumin and garlic to taste. Cooked on high for 5 hour. I served it with shredded cheese, dollop of sour cream on top with tortilla chips (homemade) but you can use store bought. UPDATE: Since I am getting asked about the chips in the soup... I thought I would let you all know how I did them... I took a tortilla and cut it into slices with my pizza cutter... put some oil in a pan... and put the tortilla in the oil to brown them up... I think it might be easier to brown the tortilla up first before cutting next time... but is turned out well and EVERYONE at my house loved this soup! it was even better t

I thought people knew this!

If you peel and core an apple too early for a recipe, put it cut up in a bowl of 7up, canada dry or any clear pop and it will not GO BROWN!

Apple Crisp

This recipe is perfect to use up damaged, aged or over ripe apples. (or fresh!) (Base recipe that can be doubled if you'd like! We always double the topping.) 6-8 apples 1/2 tsp cinnamon 1/2 tsp nutmeg 3 tbsp soft margarine/butter 1/2 cup rolled oats (oatmeal) 1/4 cup flour 1/2 cup brown sugar **1/2 cup raisins are optional Step #1 Grease one casserole dish (according to how much you want) Step #2 Peel, core and slice apples and drop into greased dish. Step #3 In a bowl mix the rest of the items until crumbly. Pour over top of the apples. Step #4 Bake at 350 for 30-35 minutes. Until apples are tender and topping is golden brown. Serve this dish warm with whip cream or ice cream. Farm kids will remember being served this with milk over it! (John) Again Judy(12) made this dish for us. It was awesome! We used about 8 Ginger Gold apples and we doubled the topping. The result was delicious. "Bon Appetit!"

Dredged Veggies

Judy(12) wanted to try making breaded raviolli. We had an abundance of chinese eggplant and zuchinni as well. 2 eggs milk bread crumbs flour salt & pepper seasonings assorted veggies or raviolli Using 2 eggs with a bit of milk, whisk together a base coat. Mix together 1 cup flour, 2tbsp flour, salt & pepper, and Italian seasoning. Dip thin slices of veggies into egg mixture and then into bread crumbs. Set aside. Throw pasta (in bulk) into egg mixture that is left. Pour leftover breadcrumb mixture into a plastic bag. Drop coated pasta into bag and then shake until all bread crumbs are used up. (shake and bake) Drop items into deep fryer, leaving room for them to move a bit. (Not too many at once) Remove when golden brown. Serve with spaghetti sauce or marinara sauce. This is a nice appetizer and a good use for leftover pasta (we never cook the whole bag of raviolli/tortellini anymore, so we can make these with any italian meal). John, Judy and I liked the deep fried eggplant and

Stuffed Shells in Fall Veggie Sauce

This started out as plain stuffed shells, then we spotted all the veggies in the drawer and came up with this version of a classic in our house. Step #1 2 tbsp oil 2 tsp minced garlic 1 cup of liquid (tj or consomme or soup mix or water) 1 tsp sugar 2 tsp Italian seasonings (oregano, basil) salt & pepper 6 diced tomatoes 1 diced eggplant 2 small diced zuchinni 1 cup thin strips of green pepper 2 med size wedges of onion 2 stalks celeriac or celery pieces **add mushrooms if desired In a large pot brown garlic in oil. Add liquids and spices. and bring back to boil. Mix, in the rest of the items as listed. Boil down to a thick sauce. Stirring regularly. **Not too long! You don't want mush. Pour into a large lightly greased lasagna dish. Step #2 1 box jumbo shells Bring a large pot of salted water to a boil. Add 1 box of jumbo shells. Reduce heat and cook until JUST tender. Drain and set aside individually to cool. Step #3 2lb ground beef (or pork or turkey or chicken) small amount

TIP #1

Do not store with onions, the gas given off by onions accelerate the decay of potatoes.

Apple Raisin Cake

I stole a recipe off an online site and modified it to suit what I wanted to use up! So, In a large bowl mix: 3 large eggs 1/2 cup of sugar 3/4 cup of oil 2-3 cups of applesauce (sweetened) 1 tsp baking soda Sift together 2 cups flour 1/2 tsp salt 1 1/2 tsp cinnamon ****if your applesauce has none 1/2-1 cup of raisins Fold into egg mixture. Stir until blended well. Pour into a greased cake pan. I used a 9x12. Bake at 350 for 1 hour or until cooked thoroughly in the center. (use toothpick to check) While cake is baking, In a small saucepan: 1/2 cup white sugar 1/4 cup water Bring to a boil. DO NOT STIR! you can swirl the liquid but not stir. Allow it to continue to boil. The sugar will eventually start to turn golden brown. Turn down heat and let it continue to boil down. Add a bit of milk or cream as you begin to whisk the mixture. Add 3 tbsp of applesauce, whisk bring back to a boil and turn heat off. This will seperate slightly. Let this cool, stirring occasionally while cake bakes.

♥THE BEST CHOCOLATE CHIP MUFFINS EVER♥

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These are the "BEST" chocolate chip muffins EVER!!! That coming from a girl who routinely DOES NOT eat chocolate chip muffins often. Because neither of my children like anything in resemblance to a sandwich subs, excluded , it has been customary to send them muffins in their lunch. Only problem, Dalton will not venture out of the norm and relies on the old standby... a CHOCOLATE CHIP MUFFIN. I soooo hate the taste of grocery store muffins and looked to searching out a respectable version Dalton would love. Within minutes I happened apon the blog by Poornima Nair called Tasty Treats . Here in all it's glory, is the recipe for the best Chocolate Chip Muffins ever... CHOCOLATE CHIP MUFFINS Ingredients: 1 1/2 cups flour 1/3 cup granulated sugar 1/4 cup dark brown sugar, tightly packed 1/2 tsp baking powder 1/2 tsp baking soda 1/2 tsp salt 2 eggs 1/2 cup butter, melted and slightly cooled 1/2 cup milk 1 tsp vanilla extract 1 cup chocolate chips (at Dalton's request I used

Apple Galette

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I had some leftover homemade applesauce. I wanted to make something creative and found a recipe for an apple galette (which means flat cake). I do not make a good pastry, never have...thats John's job! I went ahead and tried it anyway..... original recipe taken from Country Woman Sept/Oct 2006 pg 51. The crust: 2 cups flour 1/2 tsp sugar 1/2 tsp salt 3/4 cup of cold butter 2 tbsp of shortening 5-7 tbsp of cold water Combine flour, sugar and salt. Cut in butter and shortening until crumbly. Gradually add water tossing with fork until a dough ball forms. ***To eliminate my usual errors, I used my breadmaker to make the dough...very successful. I started with the liquids and butter and added the rest of the items and let the machine mix it till dough ball formed! Roll out on floured surface, into a semi round shape...perfection is not necessary! When it is a thickness you are happy with (not too thin), transfer onto a parchment lined baking sheet. Next...glaze! 1/2 cup apricot jam (I

Lemon Cheesecake

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Started as a food event by Nicole from For the Love of Food , this is the fourth time I've participated in Taste and Create . It’s whole purpose was, and has been, to create a community of bloggers who test each others’ recipes and share links. The participants of the event are paired together and have to try a recipe from each other's blogs. The blog partner given to me this month was ..... Veronica, from La Recette du Jour who resides in France. Unknown to me, cooks in Europe measure dry ingredients by weight, not volume (i.e. cups). so many of her recipes use European standards for measurement; weights are in grams or kilos, volumes are in litres, centilitres, or millilitres, and oven temperatures are in Celsius. Fortunate for me, Ivy from Little Ivy Cakes had used the same recipe in a previous Taste and Create and converted the measurements to American standards...THANK YOU!!! I had previously posted a poll asking of which you would choose: Cheesecake Re-Arranged or Lemon

I found a neat site.

This was a fun site to look at too! http://100mile.foodtv.ca/community/recipes

"Debbie's Yelling at Me to Post This" Loaded Baked Potato Soup

Okay so I actually made this for work, but when I sent over a sample to my official taste-tester around the corner, she literally yelled at me on the computer to post the recipe! So, Deb, here it is: Loaded Baked Potato Soup 1 Tbsp. butter 1/4 cup chopped white onion 1 tbsp chopped garlic (from a jar is fine) 14 ounces chicken stock 1 cup plus 1/4 cup milk, cream, or some combination of the two (use cream! It makes it sooo yummy) salt and pepper to taste (go heavy on pepper, it makes it!) 2-3 large baking potatoes, cut into 1/2-inch chunks 8 slices bacon, fried crisp and crumbled 1 cup shredded cheddar cheese 3 green onions, diced 1/4 cup sour cream Directions; Melt butter in small saucepan. Add onions and cook for 5 minutes, or until crisp but tender. Add broth, milk or cream, and about 2/3 of the chopped potatoes. Season with salt and pepper. Bring to a boil, stirring constantly. Slightly mush up the potatoes with the back of a spoon. Reduce the heat and simmer until potatoes are ve