Tuesday, September 29, 2009

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

** or, one part allspice and cloves to three parts cinnamon....add as much as you like, but go easy on the cloves or else it will taste medicinal.

Dump everything into the slow cooker, stir, and leave it alone (on HIGH) for about three hours or until apples are very soft.

Then, either puree directly in the slow cooker with an immersion blender, or remove to a blender or food processor and process until smooth. Don't worry if it looks like it's runny; it will thicken as it cools to a nice, spreadable consistency.

This is lovely on toast, with a piece of sharp Cheddar cheese.

Enjoy!!

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 carbohydrate, 171g sodium

"Bon Appetit!"

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...add veggies your family likes (parsnips etc.). Veggies that can overcook easily like zuchinni, eggplant or cabbage should be added after the first 8 hours of cooking.

Step #3

1/4 cup cooking oil
1 can of diced tomatoes
1/2 box of liquid beef broth
2 cups water

In a VERY large pot, pour 1/4 cup of oil. When oil is hot, add meat dredged in flour. Fry the meats until they are browned....a thick coating will gather on the bottom of the pot if you do not stir from the bottom as it cooks.

When meat is cooked, add canned tomatoes, water and beef broth. Bring to a boil, stirring to mix in the flour residue, which will thicken your stew.

Step #4

Add all items (veggies) from step #2 into the pot. Stir well. Bring to a boil.

Step #5

Transfer whatever fits into your crock pot, for your dinner.
***leave some head room...this gets very liquidy for a short time.
Whatever does not fit can be frozen and cooked at another point for another meal.

Cook the stew in the crock pot on low, covered for the first 8 hours. Stir well and remove lid for the duration of cooking time.
I cooked our stew for 18 hours, start the crock pot before you go to bed.
You can taste test your hardest vegetable for your "done time".
(I always check the turnip).
Stir well whenever possible.
The flour can create a crispy rim, stir back into stew.

This is a crowd pleaser at our house...and I serve with crusty bread.

Judy really liked this, she said it had lots of flavours, and 2 bowls was definitely enough!

"Bon Appetit!"

Monday, September 28, 2009

Slowcooker Turkey Tortilla Soup




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 the next day.

Enjoy,
Annie

Sunday, September 27, 2009

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!

Friday, September 25, 2009

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 the deep fried tortellini. The zuchinni was too wet.

"Bon Appetit!"

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 of mincd onion
(or onion flakes or onion soup mix)
250g cottage cheese
2 eggs
salt & pepper
1/4 cup bread crumbs
(or oatmeal or cracker crumbs or crushed corn flakes)

Mix in a large bowl.
Note: If the mixture is VERY wet add more bread crumbs.

Make a ball the size of a large meatball and stuff into cooled shells. Repeat.
Place into lasagna pan on top of veggies. Bake covered with foil for 45 minutes. When you remove this be careful! We had a lot of clear liquid. We poured off some before adding the spaghetti sauce.

Step #4

1 cup shredded cheese
1 can spaghetti sauce

Sprinkle shredded cheese over shells. Pour 1/2 to 3/4 jar of your favourite spaghetti sauce or marinara sauce over the shells. (to taste)
Bake uncovered for 15-20 minutes.

Step #5

parmesan cheese
salad

Sprinkle with parmesan cheese. Serve with salad of your choice.

Judy(12) made this recipe alone tonight, and served it with caesar salad, dredged veggies and sparkling apple juice. John loved this meal. I enjoyed it too and Judy is still eating!

"Bon Appetit!"

TIP #1

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

Thursday, September 24, 2009

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.

When cake is out of oven, remove from pan. Let cool a little. Pour mixture over cake. Sprinkle with nuts (I used almonds, cause that is what I had!)

MMMMM! This smells like oatmeal cookies when it is cooking....and tastes amazing!

"Bon Appetit!"

♥THE BEST CHOCOLATE CHIP MUFFINS EVER♥

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...


tandc 202



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 half white & half dark chocolate - though next time he's requested I use only dark chocolate chips.)


Method:
Pre heat the oven to 375˚F. Line 12 muffin cups or grease the cups.
In a bowl, mix together the flour, sugars, baking powder, baking soda and salt and keep aside.
In another bowl, beat the eggs with a balloon whisk for 2 mins. Add the milk, butter and vanilla extract and stir.
Add the butter mixture to the dry ingredients and mix lightly just until combined. Stir in the chocolate chips.
Do not over mix the batter.
Spoon into the muffin cups and bake for 20-22 mins till done.


NOTE: I baked mine for 19 minutes at 350F; yeilding 16 muffins.

Apple Galette


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 used apple jelly)
3 tbsp orange marmalade (I used plum sauce)
4 1/2 tsp water

Heat above 3 items on stove until melted and of medium thickness and drizzle 3/4 of the glaze onto dough keeping about 2" away from the edge.

Next...filling!

6 med peeled and chopped apples
1/2 cup currants or raisins
1/4 cup sugar
1 tsp cinnamon
2 tbsp butter

** I used about 2 1/2 cups of homemade chunky applesauce, which is pretty much what they are making!

Combine items and pour into center of pastry. Fold up approx 2" of pastry around eges leaving the center of the "pie" open.

NOW....

beat 1 egg yolk and 1 tbsp of water and brush your pastry.

Bak at 350 for 45-55 minutes or until the crust is golden and filling is bubbly.

Slide galette onto wire rack to cool. Brush reserved glaze over filling.

Serve with ice cream.
Yields 10-12 servings.
MMMMMMM good!
This was lovely, but if any of the filling gets out on the pan, you will have burnt bits around the edge...thank goodness I baked it on paper. Messy cleanup, so make sure your paper extends the full length of your pan.

"Bon Appetit!"

Wednesday, September 23, 2009

Lemon Cheesecake

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 Cheesecake. It was a close finish 6 to 4 for the Lemon Cheesecake.

That said, John was vying for the Cheesecake Re-Arranged which previously unknown to him called for "gelatin" to which he despises. That and the fact I tried with avengence to find SHEETS of gelatin to NO avail and came up empty handed, that recipe will have to wait.

Awww well, I L♥VE all things LEMON and wasn't in the least bit apprehensive to try her Lemon Cheesecake.

Notes on record for this recipe included:
Ivy: The cheesecake was really good but a little soft in the middle. I in turn cooked the cheesecake for the required hour at 280 F degrees before increasing the temperature to 300 degrees F for an additional 15 minutes.
Veronica: Despite all my precautions, the first time I made this the top collapsed into huge crevasses as it cooled. I had some mascarpone in the fridge, so I whisked it to loosen it up and spread a very thin layer over the top of the cake before covering with lemon curd. This worked perfectly as camouflage, even after an hour's journey in the car.

LEMON CHEESECAKE
the bottom crust:

1 1/4 cup shortbread biscuits (I used Arrowroot's)
1/2 cup butter

the filling:

1 1/2 cup ricotta cheese
1 1/2 cup cream cheese
3/4 cup sugar (I used 1/2 cup caster sugar & 1/4 cup granulated sugar)
3 eggs
Finely grated zest of 1 lemon, plus the juice of half of it
3/4 cup lemon curd

-Preheat the oven to 350F. Have a large spring-form pan ready

-Put the biscuits in a plastic bag and crush with a meat tenderizer or roll with a rolling pin. Don't reduce them to powder leave some biggish lumps, otherwise the base will be too stodgy. Melt the butter, mix with the biscuits, then spread the mixture over the base of the tin, patting it down firmly,

-bake for 10 minutes. Reduce heat to 280 F.

-Meanwhile, put all the cheese in a bowl and beat with an electric whisk for 30 seconds to make it smooth and light. Beat in the sugar, then the eggs, one by one, followed by the lemon zest and juice.

-Swirl in half the lemon curd

-Pour into the tin and bake for about an hour (I baked for 1 hour at 280F and an additional 15 minutes at 300F). The filling should be only just set and still a little bit wobbly in the middle. Turn off the oven and leave the cheesecake in it to cool.

tandc 207


-When it's completely cold, unmould it and put it on a plate.

-Spread the rest of the lemon curd over it and decorate

tandc 208


LEMON CURD

Juice of 2 lemons
1 large strip lemon peel
2 eggs
1/2 cup sugar
5 tbs. butter cut into little pieces

Mix all ingredients in a saucepan and cook on medium-low heat until mixture thickens and starts to bubble a little(5 mins), mixing occasionally. Remove saucepan from heat immediately and press through a sieve. Stir and then store in a container. Chill at least 1-2 hours before serving. I stored mine in the fridge until I was ready to use.

Aside from Dalton (my picky eater)... Dakota, John and I LOVED it. Dakota even went on to declare it being "a little taste of heaven", and somewhat "similar to Lemon Meringue Pie, 're-arranged'"

That said, I was impressed with how EASY this cheesecake was to make and how well it held up, without crumbling apon being sliced.

tandc 209


This recipe is a DEFINITE keeper

I can't wait to see what next month's taste and create dishes up.To check out the original recipe on

Veronica's blog... click here

or

Ivy's blog (with step by step tutorial)... click here

Check out the other entries for this month's Taste & Create here.


If you would like to join in on the fun, check out the How it Works!

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;

  1. 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.
  2. Reduce the heat and simmer until potatoes are very tender.
  3. Meanwhile, cook reserved potatoes in microwave until very tender.
  4. Puree soup with an immersion blender, or puree in batches in a blender or food processor. Add in cooked potatoes, all but about 2-3 tbsp bacon, 3/4 cup cheese, and all bout 2 tbsp green onions.
  5. Cook until cheese is melted. Taste for seasoning and adjust salt and pepper to taste, if necessary.
  6. Divide among serving bowls and top each serving with remaining bacon, cheese, green onions and a dollop of sour cream.
Makes about 4 servings

Sunday, September 20, 2009

Judy's Favourite Curry Chicken

So I am a planner! Whenever I am baking a whole chicken or turkey I always have this pot of goodies on the backburner of the stove just waiting! NOT hard, and uses all the bits of stuff you use for cooking whole birds!!!

What you will need is:

3 cups of chicken soup base/boullion
1 1/2 cups of water
3 tbsp curry powder
salt and pepper
2 tbsp of soya sauce/worchestershire sauce
leftover chicken/turkey
(we use whatever dark meat/drumsticks/wing meat is left)
1 cup med cut slices of celery
1 cup med wedges of onions
leftover gravy if there is any

OK.
Boil soup and water. Mix in curry, S&P and soya sauce. Add veggies and chicken. Simmer and boil down. Add gravy if you have it.
Thicken with whatever you would normally make gravy with if necessary.
This will have a dark mustard yellow colour.

Serve on rice or egg noodles.

Judy called this green chicken as a child! She loves this and it is sooooo easy.
NOTE: cheap curry from the $ store is not a bargain, I have learnt. Cheap curry will take more than the 3 tbsps to get good flavour and WILL turn your dish a yellow/green colour. If you do not normally use curry, get good stuff from the bulk barn. ALWAYS read labels....a lot of the cheaper ones have a lot of salt too!

"Bon Appetit!"

Saturday, September 19, 2009

Apple Dumplings

This was from a cookbook called Blue Ribbon Recipes, a book from which I will be making a few more recipes in the very near future.

Ingredients:

2 apples, cored, peeled and quartered
1 tube refrigerated crescent rolls
1 cup water
1 cup sugar
3/4 cup brown sugar
1/2 cup butter
Cinnamon

Directions:

Preheat oven to 350F.

Wrap each apple quarter in one triangle of crescent roll dough. Continue until all 8 quarters are wrapped. Place dumplings in a round baking dish.

Meanwhile, in medium saucepan, bring sugars, water, and butter to a boil. Pour over dumplings. Sprinkle cinnamon over top. Cook for 30 to 40 minutes and serve warm with cream, if desired.

Notes: The original recipe, as written, called for 2 tubes of crescent rolls. To my calculations, that equals 16 triangles of dough for 8 pieces of apple. I'm assuming it's a typo, because I used only 1 tube of dough and it worked out great.

Also, this makes a LOT of sauce, which makes me wonder whether the typo was in the number of apples that should have been used (maybe four instead of two?). I think the sauce recipe could easily be cut in half with successful results. But really, is too much butter and sugar ever too much?

I used cinnamon AND nutmeg, only because I LOVE nutmeg. It was yummy.

I served it with Cool Whip. Would also be delicious with ice cream or fresh cream.

Here's an interesting roast recipe and a side dish to complement it . . .

Just received an email from a friend, Tim McNulty, who swears by this recipe.

"Hi Pam, I see that your are into trying new recipes you might want to try this one. Medium size roast in slow cooker, add 2 can's Coca Cola or Pepsi, 1 large package Onion Soup Powder. Cook on high until done (left mine for 5 hour's on high then set to keep warm). As a side I prepared 2 cup's white rice and 2 cup's brown rice like you normally would and then mixed in 1 can each peas, mushroom's, corn and 1 can drained dice tomatoes. Season to taste with Soy Sauce, Parsley, Basil and Thyme. Bake in Caserole dish for 30 to 45 minutes at 350. At first I thought the Recipe for the Roast was a joke but it is actually good, being single I am always looking for new easy recipes that have left over's to get me through a few day's. "

"Had the roast for supper tonight, it was sweet but very tender. Next time I think I will cut back on the Cola and try 1 can and a equal part water. The rice I have done numerous times, I have even added left over meat from previous meal's and served it as the supper instead of using it as a side. "

Friday, September 18, 2009

another link for you!

Here's a new post courtesy of heather....re: apples

http://allrecipes.com/Newsletters/Archive/Detail.aspx?ms=1&year=2009&month=09&nid=2&eid=455&prop25=23775782&prop26=WhatsCooking&prop27=2009-09-17&prop28=TopNav&prop29=Archive&me=1

Turtle Cake

This was decadent!
A very small piece is enough.

Mix together:
1 Devil's Food Cake Mix
3 eggs
1/4 cup oil
3/4 cup water

Beat on low until mixed and on high for 2 FULL minutes.
Pour 1/2 of the cake mix into a greased rectangular cake pan. Bake at 350 for 15 minutes.

On low in a saucepan, melt:
1/2 cup butter
1/2 - 3/4 cup pecan pieces
1 can sweetened condensed milk
1/2 bag of chocolate chips (real not simulated)
1 bag of Kraft caramels

This takes time, but it does melt eventually.
Pour over the baked portion of the cake and spread evenly. Pour the rest of the cake batter over the caramel mixture. Sprinkle the other 1/2 of the bag of chocolate chips on top.

Bake for another 15 - 20 minutes.

This cake is sticky on the sides (obviously) so it is a little hard to get out when it cools, but it is well worth the effort.....I would add more nuts next time,
John said he would like vanilla ice cream with it! Judy couldn't talk, her mouth was full of cake! LOL

This was an expensive cake to make....but real yummy.

"Bon Appetit!"

Celery Root Mashed Potatoes

This vegetable definitely tastes like celery with a hint of parsley.

We tried it raw, and it tases like celery. It would be a conversation piece on a veggie tray with dip.

On its own, a small amount is enough.

Mixed into mashed potatoes was nice.

We boiled the celery root which had been diced into cubes exactly like the potatoes. We mashed them with the potatoes and added milk butter and onions just like we always do.

They add a very faint flavour to the potatoes.

HINT: when shopping for one, look for hard bulbs, no soft spots. We found ours at The Superstore.

"Bon Appetit!"

Stuffed Chicken with Apple Glaze

I had a whole chicken, made my favourite stuffing and stuffed it.
This is the glaze that we topped it with.

1/2 cup apple jelly (WalMart $2.97)
1 tbsp lemon juice
1/2 tsp cinnamon

Mix the three items in a small bowl and place on stove while the bird cooks.
Roast chicken for one hour at 350.
Cover the bird with the jelly, and bake uncovered for 1/2 hour.
Turn off oven, and let the bird rest for a minimum of 15 minutes in the oven.

Serve.
The juices from the chicken mixed with the drippings from the jelly, actually gave a faint hint of apple to the gravy.

Our opinion was this glaze was wasted on a whole chicken. The drumstick was the only place the flavour permeated the chicken.
We think this would be nice on a pork roast, chicken drumsticks/pieces.
John believes it would be nice on duck as well.

So, for use of the leftovers, look at Judy's favourite Curry Chicken.

"Bon Appetit!"

Corn Bread Muffins

I dug this out of an online site and they turned out well.

1 1/4 cup cornmeal
1 cup flour
1/3 cup sugar
2 tsp baking powder
1/2 tsp salt
1 beaten egg
1/4 oil
1 cup milk

In a large bowl, mix together dry ingredients. Add egg, oil and milk. Stir gently to combine. Spoon batter into greased cake pan or muffin cups.

Bake at 350 for 15 minutes.

We used a cake pan. Almost all of the cake was eaten.

"Bon Appetit!"

Thursday, September 17, 2009

Roasted Veggie Lasagna


As requested, here is the lasagna recipe I developed by blending two recipes I found online and my own intuition:

Roasted Veggie Lasagna
2-3 onions, sliced
1/2 lb mushrooms, sliced (I used crimini)
3 zucchini sliced
2 red or green sweet peppers, cut into 6 pcs
and slice up any other veggies you think might be interesting in your lasagna.

In a separate bowl, mix 3 tbsp olive oil, 1 minced garlic, 1 tsp salt, 1/2 tsp pepper.

Place veggies in large baking dish. Brush both sides of veggies with the oil mixture. Put veggies in 400F oven for 15 minutes. Turn over and cook for an additional 15 minutes.

Mix 15 oz ricotta or cottage cheese, 1/4 cup grated Parmesan and 1 beaten egg.

You will also need a 26 oz jar of spaghetti sauce (I used diced tomatoes and 1/4 cup of homemade basil pesto), 12 no-boil lasagna noodles, and 2 cups grated mozzarella.

In a 9 x 13" pan pour 1/4 of the sauce.

Place 4 noodles. Spoon 1/2 of the cheese mixture over noodles. Place 1/2 of the roasted veggies over cheese. Pour 1/3 of the sauce over veggies. The next layer is 2/3 cup of mozzarella. Repeat these layers one more time. Top with 4 noodles and the remainder of the sauce.

Cover and bake in a 450F oven for 40 minutes. Uncover. Sprinkle the remaining mozzarella cheese over the top and return to over for 5-10 minutes. Remove from oven and let stand for 10 minutes before slicing.

Pam Hedden

Le dîner est servi . . .

The Ladies Come for Lunch

I invited a few of my favourite lady friends for lunch today to taste test some more recipes from No-More-Than-4 Ingredient Recipes: A Cookbook for Kitchen Klutzes by Joy Gallagher Douglas.

Menu
Orange Blossom Specials
Chicken and Peppers
Chutney Peaches
Tomatoes and Brie
Lovely Limas
Biscuits
Strawberries Lola

Orange Blossom Specials
3 cups orange juice
1 cup white wine
2 thin orange slices
4 mint sprigs (optional)
Put ice cubes in 4 tall glasses. In pitcher, mix orange juice and white wine. Fill glasses. Garnish with half a slice of orange and a mint sprig if desired.
Serves 4

This beverage is very enjoyable!

Chicken and Peppers
1 green or red sweet pepper
2 tbsp butter
4 whole chicken breasts, halved
ground cumin
Cut pepper in half. Core and remove seeds and slice into thin strips. Heat butter in large skillet over medium-high heat. Sprinkle each brest half with a pinch of cumin. Saute breasts for about 3 minutes on each side, or until lightly browned. Turn breasts, add pepper strips and reduce heat to medium-low. Cook, stirring often, until breasts are tender, about 5 minutes on each side. Sprinkle with salt and pepper.
Serves 4

I couldn't understand buying boneless, skinless chicken breasts and then frying them, so, I seasoned them and baked them in the oven. I added them to the sauteed peppers shortly before serving. I think it must have been the cumin, but the chicken had a lovely aroma and taste.

Chutney Peaches
4 canned peach halves
4 tbsp melted butter
4 tbsp chutney
Place peach halves cut side up in buttered baking dish. Brush each with 1 tbsp melted butter and fill cavity with 1 tbsp chutney. Bake in preheated 350F oven for 10-15 minutes, or until hot.
Serves 4

I used peach chutney for the filling. These little gems were soooooo delicious.

Tomatoes and Brie
2 ripe tomatoes
4 thin slices Brie cheese
1 tbsp chopped fresh basil or 1 tsp dried basil
2 tbsp red wine vinegar
On small serving plate, overlap sliced tomatoes and slices of Brie. Sprinkle with basil and vinegar, and salt and pepper if desired.
Serves 4

Delicious. Refreshing. A wonderful way to start the meal.

Lovely Limas
1 package frozen lima beans
2 tbst chopped piniento
2 tbsp butter
1/2 cup dairy sour cream
In saucepan, cook lima beans according to package directions and drain well. Combine with remaining ingredients and mix lightly but well.
Serves 4

I think even lima bean haters might like this recipe. I found that frozen lima beans were very expensive so I used canned lima beans, rinsing the beans and cooking them in fresh water. Because I used canned beans, the cooking time was much shorter.

Biscuits
1/2 cup butter or margarine, at room temperature
1 package cream cheese
1 cup sifted all-purpose flour
Cream together butter or margarine and cream cheese. Add flour and a pinch of salt and mix well. Form into small balls and put on ungreased baking sheet. Press down with fingers. Bake in preheated 350F oven for about 20 minutes, or until golden brown. Serve with butter.
Serves 4

I couldn't figure out how these biscuits were going to rise, and they did not rise much. But they were quite delicious and disappeared quickly.

Strawberries Lola
4 cups fresh strawberries
4 tbsp dairy sour cream
4 tsp brown sugar
Wash, hull and drain strawberries and place in 4 dessert dishes. Top each with 1 tbsp of sour cream and sprinkle with 1 tsp brown sugar.
Serves 4

A wonderful end to the meal. You might not think these ingredients should go together, but this dessert is surprisingly refreshing and delicious.

To get this meal on the table for 1 pm (using the recipes exactly as posted):
12:15 set table
12:20 make dessert
12:30 make biscuits
12:35 make chicken
12:40 make lima beans
12:45 make peaches
12:50 make tomatoes and brie
12:55 make beverages
Times will need to be adjusted if you use my suggestions.

Le dîner est servi . . .

Pam Hedden
scrap.master.pam@rogers.com

Well today I was inundated with awesome sites!

I had some lovely people send me links to wonderful sites full of awesome holiday ideas.

Hope you like the links as much as me, and post any recipes that you try!!!

http://www.pillsbury.com/recipes/recipelanding.htm

and

http://www.bettycrocker.com/recipes/

"Bon Appetit!"

Wednesday, September 16, 2009

Well, I have finally had the time to try and few new recipes. I did not have the time to really sit and study the book so I just opened it up and found a recipe I like on the page. My recipes are Saucy Cauliflower, David's Favourite Casserole and Sesame Sun Refrigerator Cookies.

The book I am using this month is Whole Foods for the Whole Family from La Leche League International.

Here we go:

Saucy Cauliflower

1 whole head cauliflower, steamed
1 cup shredded sharp cheddar cheese
1 cup white sauce (2 T butter, 2 T flour, 1 cup milk)
1/2 cup dry bread crumbs
1 T. melted butter.

Place cauliflower in greased 1 1/2 qt. casserole. Stir cheese into white sauce; poor over cauliflower. Toss bread crumbs with butter; sprinkle over top. Bake at 350 degrees for 30 minutes. Makes six servings.

David's (don't ask who is he is, it is the just the name in the book) Favourite Casserole

1 lb. ground beef
1 onion, chopped
2 cups tomatoe sauce
1/2 tsp. salt
dash of pepper
8 oz noodles cooked
2 cups sliced carrots, cooked
1 cup yogurt
1 cup cottage cheese
1/4 cup parsley
1 cup shredded cheddar cheese.

Brown ground beef with onions in a skillet, stirring until crumbly; drain. Add tomato sauce and seasonings. Simmer for 5 minutes. Combine noodles, carrots, yogurt, cottage cheese, and parsley in a bowl; mix well. Layer beef mixture and noodles mixture 1/4 at ta time in a 2.5 quart casserole. Top with cheese. Bake at 350 degrees for 30 minutes. My substitute sour cream for yogurt. The dish freezes well. Yield six servings.


Sesame Sun cookies

1/2 cup butter, softened
1/2 cup honey
1 egg
1 t. vanilla
3/4 cup whole wheat flour
1 1/2 cups rolled oats
1/4 cups wheat germ
1/2 baking soda
3/4 cup sunflower seeds
3/4 cup sesame seeds

Cream butter, honey, eggs, and vanilla in a mixer bowl. Mix dry ingredients together. Add to creamed mixture with seeds; mix well. Shape into 2 roils about 2 inches in diameter. Wrap in waxed paper. Place in fridge for 4 hours or in the freezer for 2 hours. Slice 1/4 inch thick; place on ungreased cookie sheet. Bake at 375 degrees for 10 minutes or until light brown. Cool on wire rack. Double this recipe and freeze 2 rolls to bake later or give to a friend. Yield 48 servings.


Everyone liked the cauliflower, but who doesn't like a veggie with a cheese sauce.

Much to my suprise they all like the casserole. I liked it taste wise, but I really should have given it a better read before I made it. Left over carrots and pasta would have really cut down on the prep time. I did steam my caulifower over that pasta pot so that saved time. I am sure I would make it again.

The cookies only recieved four out of five stars. Kenny did not like them. They are not really sweet but very nutty tasting. I would make these again.


On a side note; I picked up the groceries last night and could not find the sunflower seeds.....I asked a you gentleman who was working there if he knew where they where...........there in the floral section........*LOL* Go to the bulk store if you are looking for sunflower seeds.

That is it for me.....

Pam

Monday, September 14, 2009

Colleen's Taco Salad

This is a "meal" I enjoyed while working at VanPelt's. One of the employee's brought this to a pot luck luncheon.

1lb of ground beef and 1/2 onion,
cooked, drained
***mix in 1 package of taco seasoning
and set the frying pan in the refrigerator
for about 10 minutes while you make the salad.

1 bag of mixed salad
1/2 cup thinly slice celery
1 cup diced tomatoes
1 cup sliced/diced cucumbers
Optional: 1 cup sliced mushrooms
1 cup shredded cheese
1 cup crushed Doritos/nacho or tortilla chips

***mix ingredients well and add cooled beef/onion mixture to the salad, mix again and stir well. I top this with chives. Serve with ranch dressing on the side.

We serve burritos with this and it is a quick inexpensive meal that is good for you! Thanks Colleen.

"Bon Appetit!"

Sunday, September 13, 2009

Curry-ing Chicken Favour

Curried Orange Chicken
Parmesan Onions
Potatoes Hannah
French Bread
Pineapple Perfect

Curried Orange Chicken

1 cup orange marmalade
1 tbsp curry powder
1 chicken, cut up

In medium bowl, combine marmalade, curry powder, 1 tsp salt and 1/2 cup water. Place chicken pieces, skin side up, in buttered baking dish. Spoon marmalade mixture over chicken. Bake, uncovered in 350F oven for 45-60 minutes, spooning sauce over chicken several times during baking. If sauce begins to stick to bottom or pan, add an additional 1/4 cup water. When tender, remove chicken from sauce. Skim fat from sauce and serve sauce over chicken.
Serves 4

Notes: I just swirled a little olive oil in the bottom of the pan before baking instead of butter. I used 6 chicken quarters I found on sale.

Fabulous. Juicy. Delicious.

Parmesan Onions

2 large sweet Spanish onions
3 tbsp butter
1/4 cup freshly grated Parmesan cheese

Peel and chop onions. In saucepan, cook in butter over low heat until onions are tender but not brown. Turn onions into small shallow casserole and sprinkle with cheese. Put under broiler only long enough to melt cheese or put casserole in 350F oven just until cheese melts, about 5 minutes.

Notes: I followed this recipe exactly.

I thought it was quite tasty. Hal wasn't so keen. That's okay, because I can freeze it to use on hot dogs, hamburgs, etc.

Potatoes Hannah

6 medium potatoes
1/2 cup melted butter

Peel and slice potatoes very thinly. Immediately toss slices in melted butter, coating all over so they won't turn brown. Arrange buttered slices in layers of overlapping circles in generously greased shallow casserole, salting and peppering each layer. Bake in 350F oven for 45 minutes.

Notes: Sprinkled top layer with some paprika.

Delicious. Simple.


Pineapple Perfect
1 cup dairy sour cream
1/4 cup honey
2 tbsp. finely copped candied ginger
2 cups pineapple chunks, drained

In bowl, combine sour cream, honey and candied ginger. Spoon chilled pineapple chunks into 4 individual dessert dishes and top with sauce.

Notes: I used crystallized ginger. Is that the same as candied ginger?

I loved it. Hal says he doesn't like pineapple except on Hawaiian pizza so he didn't even try it. It was smooth and sweet and tangy. Cameron doesn't like pineapple but he posed so I could get a cute photo of the dessert.

All in all, a delicious meal in just an hour. Instead of French bread, I served baguette, goat cheese and bruschetta (all store bought).

To serve supper at 5 pm:
4:00 pm Prepare chicken and put in oven; prepare dessert and put in fridge
4:15 pm Prepare potatoes and put in oven
4:40 pm Cook onions
4:55 pm Put onions in casserole, add cheese and melt in oven.

Le dîner est servi . . .

Deb's macaronni salad

I have made this for years, and consistently have kids think it is wonderful.
So here it is:

In a very large bowl mix together:

3/4 bag of boiled and cooled elbow macaronni
2-3 boiled eggs (peeled and diced)
1/2 cup diced onion (green, red, cooking...whatever)
1 cup chopped celery (or diced)
1/2 cup shredded carrots
1 green pepper (diced)
1 can tuna (optional)
1/2 cup of sunflower seeds
1 cup small diced brick cheese
***whipped SALAD DRESSING to taste
(not mayo or miracle whip)

Mix well and refrigerate. I top with chives. This recipe can be doubled.

If you are bringing this to a party, it looks lovely in a nice bowl topped with deviled eggs.....

The only thing I really do differently is add cheese and sunflower seeds. If there are picky eaters (onions and celery) I have diced them REALLY small in a food processor so they don't even realize the veggies are there!
But I only use whipped dressing (which lasts better at a picnic).

"Bon Appetit!"

Saturday, September 5, 2009

Fruity Coleslaw

This was an easy recipe for a bbq we were going to. I was not impressed...
I had let it sit for 4 hours instead of overnight, but when I did let it sit overnight I found it tasted like it had spoiled.

Company's Coming
Potluck Dishes
page 93

1 bag of shredded coleslaw
1 can mandarin oranges
1 cored and diced apple
1/2 tsp of celery seed
1/4 cup orange juice
1/2 - 3/4 bottle of coleslaw dressing

Mix, refrigerate overnight.

My suggestion: eliminate orange juice. Make coleslaw as you would normally and top with mandarin oranges and apple cubes just before serving. The mix of coleslaw and fruit was NOT the problem.....
Wow eh?

"Bon Appetit!"

Friday, September 4, 2009

Oven-Fried Chicken

This has been a chicken week, John chose this one
and made it too, serving it alongside pizza.
The single dip turned out fluffly like a fish and chip batter,
and the double dip was crispy, and very yummy!

365 Quick, Easy & Inexpensive Dinner Menus
Penny E. Stone
page 57

2 boneless/skinless chicken/turkey breasts
(pounded to med thickness)
1 can evaporated skim milk
2 eggs
2 cups corn flake crumbs
1 cup flour
salt and pepper
2-3 tbsp oil

Mix milk and eggs together.
In a large ziploc bag, mix corn flakes, flour, salt and pepper.
Cut chicken into strips suitable for individual servings.
Dip chicken into egg mixture.
Drop each chicken into bag of crumbs and shake well to cover.
Note: Repeat if crumbs allow.
Cover a baking sheet in oil.
Place chicken on baking sheet.

Bake chicken for 15 minutes.
Turn over and bake another 15 minutes.
Note: we deep fried ours as we were in a hurry
and they were really good.
Serve with dip.
Recently we tried making this batter without the evaporated milk and just regular milk. Then we baked it... It was still a lovely crust, but it did not "puff" up and be as crispy as when it was deep fried....

Note: this can be made with chicken pieces or wings as well! It was quite nice on pork loin chops as well.
Just adjust cooking time.


So, the batter was terrific, and so yummy. We double and single coated our chicken. John liked the double dipped and compared it to a "Popeye's restaurant style chicken" and Judy preferred the single dip. I have to agree with John....and wow does a small amount of chicken go a long way.....the breading puffs up and then crisps.....

A definite "do again"!!!!!!

"Bon Appetit!"

Wednesday, September 2, 2009

Crunchy Chicken Casserole

John picked this one. Judy (12) made it..... and it was good....

365 Qick, Easy & Inexpensive Dinner Menus
Penny E. Stone
page 132

4 cups of cooked diced chicken/turkey
2 cups diced celery
1 cup slivered almonds
2 tsp lemon juice
1 cup miracle whip (any kind)
2 cans of cream of chicken soup
optional: onions

2 cups shredded cheese
2 cups crushed potato/nacho chips
note: we used doritos

In a large casserole dish,
Combine chicken, celery, onion, almonds and lemon juice.
Add miracle whip and soup.

note: we added penne pasta (approx 3-4 cups cooked pasta) at this time too.

Mix well.
Cover casserole with cheese and chips.

Bake at 350 for 30 minutes.

Serve with salad.
Judy commented it was like warm macarronni salad. Which was a pretty accurate description. I enjoyed it, but thought maybe a few diced tomatoes would be nice in it too.

All in all, a success.

"Bon Appetit!"