Cooking - for a new lifestyle (Our Test Kitchen)

Growing up this was a recipe that Mum always brought to pot lucks every where we went. As I got older I made this for different occasions. I know of two people that if left alone with it and a spoon, they would eat the entire thing with no problem.One of them even passed on the habit to his daughter. Ingredients Lime jello powder (large package) 8oz cream cheese 1tsp vanilla 2Tbsp sugar 1 1/2cup boiling water Small can of crushed pineapple 8oz of lemon/lime pop  I've used one of those mini cans before, less waste. Directions Dissolve jello in hot water. Add softened cream cheese & beat with mixer. Drain liquid from pineapple can before adding. Add remainder of ingredients and set over night. **So you know, there is a very good chance there will be more than will fit in the jello mold container.

One of the recipes that we used in the recipe swap. So moist. And if you don't have a 9x13 baking sheet, tin foil will work wonders to make the proper size and just put it onto the larger baking sheet. Found on Allrecipes.com originally. Ingredients 3/4 cup all-purpose flour 1 cup white sugar 1 teaspoon baking soda 2 teaspoons pumpkin pie spice 1 cup pumpkin puree 3 eggs 1 teaspoon lemon juice 2 tablespoons confectioners' sugar 1 (8 ounce) package cream cheese, softened 1/4 cup butter 1 teaspoon vanilla extract 1 cup confectioners' sugar Directions 1. Preheat oven to 375 degrees F (190 degrees C). Grease and flour a 9x13 inch jelly roll pan or cookie sheet. 2. In a large bowl, mix together flour, sugar, baking soda, and pumpkin pie spice. Stir in pumpkin puree, eggs, and lemon juice. Pour mixture into prepared pan. Spread the mixture evenly. Bake at 375 degrees F (190 degrees C) for 15 minutes. 3. Lay a damp linen towel on the counter, sprink...

Prep time 20 minutes Cook time 10 minutes Portion size 6 to 8 Ingredients 1/3 cup (75 mL) butter 1/4 cup (60 mL) pine nuts 12 fresh sage leaves 2  cups (500 mL) roasted pumpkin purée or roasted squash purée, (see Perfect Puree, below) 1/2 cup (125 mL) grated Parmesan cheese 1 egg 1 tsp (5 mL) salt 1/4 tsp (1 mL) ground nutmeg 3 cups (750 mL) all-purpose flour , (approx) Preparation In large bowl, stir together pumpkin purée, Parmesan cheese, egg, salt and nutmeg. Using wooden spoon, stir in 2 cups (500 mL) of the flour. Stir in enough of the remaining flour, 1/4 cup (60 mL) at a time, to make soft, sticky dough that pulls away from bowl but still sticks to spoon and fingers. On well-floured surface and with floured hands, roll dough into log; divide into quarters. Gently roll and shape each quarter i...

4 Layer Pumpkin Dessert Total Time: 30 mins Prep Time: 15 mins Cook Time: 15 mins First Layer 1/2 cup butter , melted 1 cup flour Second Layer 8 ounces cream cheese 1 cup powdered sugar 1 cup Cool Whip Third Layer 2 cups whole milk, cold 2 (3 ounce) boxes instant vanilla pudding 1 cup fresh pumpkin 2 teaspoons cinnamon Fourth Layer 4 ounces Cool Whip  (remainder from 8oz container ) Directions: First layer: Mix all 1st layer ingredients together, press in 9x13 dish. Bake at 350°F for 15 minutes. Cool. Second layer: Gently mix together all 2nd layer ingredients. Place on 1st layer and refrigerate. Third layer: Mix all together all 3rd layer ingredients and spread over second layer. Cool until set. Fourth layer: Spread remaining cool whip over top. Refrigerate overnight.

I played with all kinds of words like filling, curd, topping, jam....and this is exactly what I meant.  A compote is an easy fruit topping that can go over waffles (hmmmmm) cake, ice cream.....whatever. It has an exquisite sweetness and bulk of the berry. Almost jam, but not quite so thick. Takes only 20 minutes! 3/4 cup orange juice 2 1/2 teaspoons cornstarch  2 cups frozen blackberries  1/2 cup sugar  Pinch cinnamon  Pinch ground cloves In a small bowl, combine 2 tablespoons of the orange juice with the cornstarch. Set aside. Put the blackberries in a small saucepan with the sugar, the remaining orange juice, the cinnamon and cloves. Bring to a simmer over low heat and continue simmering 1 minute. Stir the cornstarch mixture and add it to the compote. Simmer, stirring from the bottom until thickened, or about 3 minutes. Serve warm or at room temperature. We served this after a pasta dinner over lemon poppyseed cake with fresh wh...

1. Clean the seeds. The annoying-but-necessary task is that you have to meticulously clean the seeds until there are no signs of pumpkin guts. After picking off the strands, give them a GOOD rinse with water in a colander. Some say that sugar pumpkin seeds yield much crispier seeds than carving pumpkins. 2. Boil for 10 minutes in salt water. I added the pumpkin seeds to a medium-sized pot of water along with 1 tsp salt. Bring it to a boil and reduce the heat to simmer, uncovered, for about 10 minutes over low-medium heat. This method helps make the pumpkin seeds easier to digest and produces a crispy outer shell during roasting. 3. Drain the seeds in a colander and dry lightly with a paper towel or tea towel. The seeds will stick to the towel, but just rub them off with your fingers. Don’t worry, they don’t have to be bone dry – just a light pat down. 4. Spread seeds onto a baking sheet and drizzle with extra virgin olive oil (I only needed to use about 1/2-1 tsp). Massage oi...

Well, when you think of a side dish does celery come to mind??? Not for me. This is an item reserved for recipes and salads (and cheese whiz!) As my previous posts have done this week, I am using up bits and pieces of leftovers in my fridge, freezer and baking cupboards! So I was happy to find yet another recipe for this week that would accomplish doing this. 1/4 cup margarine 2 medium / large carrots chopped 1 cup frozen corn 1/2 cup of water or chicken stock 1 tsp garlic powder Sautee slowly until carrots are tender. Covered. **Add 1/4 cup of liquid if more is needed. 1 cup chopped onion 3 cups celery (mine was pretty beat up...the tail end of a head of celery) Add to the pan. Continue to sautee until celery is tender. Covered. 1 package of  sweetener **no sugar so I used a substitute (1/2 tsp sugar) 1/4 tsp thyme (we used italian spice) 1 tsp salt (omitted) 1/2 can of diced tomatoes (or 2 large tomatoes diced)some juice r...

So, I was emptying my baking cupboard (as I do every November) and found some muffin mixes.  Today's easy dessert is made from a banana muffin mix. I am calling it the ELVIS special. 1 - 220g banana muffin mix 1 egg 1/2 cup cold water 1/4 cup powdered milk 1/3 cup of peanut butter (all I had left in the conatiner) Mix well and pour into a greased loaf pan. Bake at 350 for 30-45 minutes. Remove immediately to cool. (I use glass loaf pans so mine keep cooking if I do not) 1/3 container of vanilla icing (its what I had left or make some) I used a 1/4 cup "sweet caramel sprinkle" from Pampered Chef I had http://www.pamperedchef.com/ordering/prod_details.tpc?prodId=16633&catId=12 (nuts, toffee chips and cinnamon) Mix well.  Put cake back into the baking pan when cool. Ice right in the baking dish. This was an amazing surprise mix of tastes. Definite do over. Could definitely used an over ripe banana but I didn't have any! "BON APPET...

I love clean out the fridge day. ESPECIALLY after holiday dinners. You always find leftovers like cranberries or apple sauce tucked in tupperware on the shelf. Try this easy use it up dessert. 1 small cake mix (bagged like at dollar store) leftover applesauce (to replace the water) 1/3 cup oil (or as directed) 2 eggs Mix well.  Pour into greased pan.  Sprinkle with cinnamon.  Bake at 350 till done.  Dessert tonight! Ice the top or serve with cool whip or ice cream. "BON APPETIT!"

I have to tell you there was a lot of odd mix this, set this aside, now put together kind of steps but this smells amazing. I cannot wait until supper.... 40 minute prep time, but I made it early so all I had to do was heat it for the 45 minutes before supper! rectangular baking dish (grease if not a pampered chef dish) *****Recipe calls for 8oz cooked chorizo out of casings to be cooked in the onion and peppers, but we substituted 2 chicken breasts (I boiled boneless skinless ones and diced them up) In a large bowl mix:  2 cups diced tomatoes (had to use canned this time) 1/2 diced green pepper 1/2 diced red pepper 1 can of black beans (drained) In a frying pan sautee: 1 slivered onion 1/2 diced green pepper 1/2 diced red pepper 1/2 cup water pepper to taste 1 med fresh poblano pepper *seeded and chopped (we omitted) Add diced chicken (or chorizo) to frying pan and stir well. Pour everything into the bowl of tomatoes etc. and stir well. Set...

So, I adapted this recipe to items I knew I had on hand and could replace in the printed recipe. It looks incredibly yummy! Although there is a big prep time, it takes as long to cook as a small roast, so they are finished at the same time. I use a food processor to do my thin slicing but you do it the way you are comfortable with. Preheat oven to 350 and grease a baking dish. Set aside. 2 pounds thinly sliced potatoes (5-6 cups) 1 pound thinly sliced carrots (1-2 cups) 1 large onion thinly sliced Set these aside until it is time to assemble. 2 cups of chicken broth 1 cup sour cream (they called for whipping cream) 3 tbsp of dijon mustard 3/4 tsp of italian seasoning (it called for thyme) 3/4 tsp salt (omitted) 1 tsp black pepper In a large measuring cup mix above items. 1 1/2 cups of cheddar cheese 1/4 cup flour Mix lightly and set aside. 1cup fine soft bread crumbs 1 tbsp melted butter Mix together and set aside. Ok, now you are ready to assemble! ...

So we tried this as it was written. I have altered the recipe (in red) so it is 100% better! Although our first attempt was all eaten. Grease one 13x9 baking dish and set aside. Preheat oven to 350. 1 cup of bacon bits (real) 1 1/2 cups canadian bacon cubed 1 (large) slivered onion 1tbsp butter Melt butter in frying pan and sautee onions. Add bacon and cook for about 5 minutes. Set aside while doing the next step. 8-10 eggs beaten 1 cup skim milk (I used 2%) 1/2 tsp salt 1/2 tsp pepper (2 tsp) 2 tbsp chives 1/2 green pepper diced or shredded (1 whole) 1 whole red pepper diced or sliced 2 cups shredded cheese (strong flavored like old cheddar) 3 cups of grated potato or thawed hash browns (uncooked) (stick to 3 cups) In a large bowl combine ingredients above, then add bacon mixture to bowl. Pour into prepared pan and bake for 30 minutes. You may choose to sprinkle more cheese on top at this point. Bake another 10 minutes or until the casserole is firm. Serv...

Hands down, the best part about eating at McDonald’s as a kid was the end of the meal, when it was time for the deep-fried, flaky apple pie. Although the fast-food chain swapped the fried treat in 1992 for a healthier baked version, in honor of apple season, we’re bringing back the original, courtesy of Australian YouTube chef David Chilcott, a.k.a., the  One Pot Chef . Chilcott launched his career in 2007 after a workplace injury left him with lots of free time. His passion was cooking, so he decided to start a YouTube channel sharing favorite recipes, such as Nutella brownie cupcakes, pizza-filled Hot Pockets, and Asian-style chicken noodle soup, made quick and simple. Today, he shares his recipes three times a week on his wildly popular YouTube channel, where fast-food lovers can also learn how to re-create McDonald's Sausage McMuffin, oven-baked Chicken McNuggets, and Snack Wraps. Chilcott says his apple pies are meant to be an occasional treat, but you (and your willpowe...

Or as I also like to call them, Mini meatloaf. This dish has been a staple since I was a kid. I even used it for a Food's class project. Everyone in my family loves these tiny treats and if it could make more than 8-10, I'm sure we'd all eat more than we should. Ingredients 1lb ground beef 2 tbsp minced onion 1/2 cup bread crumbs 1 egg- slightly beaten 1/2 cup milk Dash of sage Salt and pepper to taste 1/4 cup brown sugar 1/4 cup ketchup 1 tsp dry mustard Dash of nutmeg Makes 8-10. Directions Heat oven to 350F. Combine ground beef, onion, bread crumbs, egg, milk, sage, salt & pepper. Pat mixture into un-greased muffin tins. Make a hole using the small end of a wooden spoon in the center of each. Combine brown sugar, ketchup, mustard and nutmeg and place some in each. Bake for 25mins.

Ok. This is weird for even our cooking group. BUT I just gotta try it! Preheat oven to 350.  1 1/2 pounds of red seedless grapes (we used a cereal bowl full and I think that is way more than needed) 1 16 oz tube of polenta cubed (we used par cooked turnip cubes) 1 onion sliced into thin wedges 1/2 thinly sliced (or diced) green pepper 1 cup frozen corn 1 tsp fresh rosemary (used 1/2 tsp dried italian seasoning) 2tbsp olive oil In an ungreased baking dish add the first six items and drizzle with the olive oil. Toss gently. 6-8 sweet/hot italian sausages Using a fork, prick each sausage in several places. Add to baking dish pressing lightly into mixture. 1-2 tbsp of balsamic vinegar (2tbsp wine vinegar and 1/2 tsp sugar heated = 2 tbsp balsamic) Bake covered for 1/2 hour and 1/2 hour uncovered or until sausages are cooked. Drizzle with vinegar and toss gently.  I served this with an orzo and rice mixture, I made up with fresh celery and onions...

So back to the recipe book I traveled, and I (and John and Judy) really wanted to try this. In my opinion the recipe called for a lot of waste and needed a kick. I will post my suggestions below. This photo was taken just before I baked it. It smelt yummy and this dish was filled AFTER 3portions were given away in tupperware, and 4 side servings had been eaten!!!!!!!!!!! It make A LOT. My advice is to cut the recipe in 1/2. Unless you are cooking for more than 8 people. The cheese they chose, AND the one I used had very little flavour as well. I will make this again as I did enjoy it, but all who have tried it said it was lacking.....something. nonstick cooking spray large casserole dish Spray your pan and set aside. Preheat oven (if cooking immediately) to 350. 900g package of shell macaronni Boil pasta and drain. Set aside in a large mixing bowl. 1/4 cup margarine 1 medium onion sliced thinly (or diced if you prefer) 1/3c flour 3/4 tsp salt (we omitted) 1/2 tsp pe...

So after another Kitchen Girls night, this was my recipe from the wonderful one pan cook book. Potatoes Ingredients Non-stick cooking spray 5lbs red skin potatoes (About 15 medium) 1 8oz package regular or reduced-fat cream cheese, cut up and softened 1 tsp cracked black pepper 1 1/2 cups half &  half, light cream or evaporated fat-free milk Garden Confetti Ingredients 3Tbsp butter 3 Medium carrots, shredded 1 small red sweet pepper, finely chopped 1 small green sweet pepper, finely chopped 1 medium onion, halved and thinly sliced 2 cloves garlic minced Directions 1. Scrub potatoes thoroughly with a brush; rinse and pat dry with paper towels. Prick potatoes with a fork. I put them in the microwave on the potato setting for the full amount of time. 2. To make mashing easier, transfer half into a large bowl (cut larger pieces into half or quarter.) Use masher or electric on low speed. 3. Once all potatoes are mashed, combine into one bowl and add cream chees...

Judy decided this was a recipe she'd like to try, and it was fabulous. It is definitely a "make this again". nonstick cooking spray rectangular baking dish Preheat oven to 400 (we only use 350) and lightly spray baking dish. Set aside. 1 cup of diced pancetta, bacon or ham 1 cup of diced onion 2 cloves of garlic peeled and minced 1 cup of wine or apple juice In a large skillet cook the meat over medium heat until brown and crisp. remove meat from pan leaving drippings for use. Add onion to drippings and cook for 3-4 minutes. Add garlic. Add wine and stir the mixture including the browned bits on the bottom. Simmer uncovered for 5 minutes or until liquid is reduced to 1/2. Remove from heat. 4 cups chicken broth 16 oz / 2 cups orzo pasta In a large pot, bring broth to a boil. Stir in orzo. Cook uncovered for 5 minutes stirring occasionally. Remove from heat and allow orzo to absorb liquids. 1 cup provolone cheese (shredded or diced) 1/2 cup of di...

What started out as crab cakes ultimately became like a delicious stuffing that you can use as a main or side. If you'd like to make crab cakes follow the recipe I found on the Food Network website or follow my side steps. The choice is yours. Crab Cakes 1 pound (454 g) lump crab meat, well drained* 1 ¼ cups whole wheat cracker crumbs, divided ¼ cup finely minced red bell pepper 2 tablespoons minced green onions 1 tablespoon minced fresh parsley** 1 egg 2 tablespoons light mayonnaise (not fat free) 1 tablespoon freshly squeezed lemon juice 2 tablespoons grainy Dijon mustard 1 teaspoon Old Bay Seasoning*** 1 teaspoon Worcestershire sauce ½ teaspoon grated lemon zest ⅛ teaspoon freshly ground black pepper 1 tablespoon each butter and light olive oil to sauté Creamy Lemon-Dill Seafood Sauce (good with any type of fish) ½ cup light sour cream (3% or 5%) 1 tablespoon grainy Dijon mustard 1 tablespoon freshly squeezed lemon juice 1 tablespoon minced fresh dill 1 teaspoon grated l...

Chocolate bars should be a a food group! I love them! It is also apple season and the perfect time to incorporate them into any recipes we can! While this isn’t your typical “Salad” ................... This recipe is awesome! I know there are many different versions out there, this whips up in a matter of 10 minutes and then chills until ready to serve. Thanks to Charlene who made this and it was amazing! INGREDIENTS 6 regular size Snickers Candy Bars *(or your favourite) 4 medium apples I used Red Delicious 1 (5.1 oz.) package Vanilla Instant Pudding dry, do not prepare 1/2 cup milk 1 (16 oz.) tub cool whip thawed to room temp 1/2 cup caramel ice cream topping INSTRUCTIONS Whisk vanilla pudding packet, 1/2 cup milk and cool whip together until well combined. Chop up apples and Snickers into bite size pieces. Stir chopped apples and Snickers into pudding mixture. Place in a large bowl and drizzle with caramel ice cream topping. Chill for at le...

  Prep Time: 15 minutes    Cook Time 25 minutes  Total Time 40 minutes Chewy and healthy homemade granola bars, totally customizable. Author:  Bowen Close (Bowen Appétit), adapted from Smitten Kitchen Recipe Type:  Baking Serves:  12-20 Ingredients  2 cups (160 g) oats  ½ cup (96 g) sugar  ½ tsp. salt  ¼ tsp. cinnamon or other spices as desired (cardamom, nutmeg, etc.)  2½ cups additions: dried fruits, seeds, nuts, flax meal, bran cereal, puffed rice cereal,                 crushed pretzels, chocolate chips … the combinations are endless!  ⅓ cup (60 g) peanut or other nut butter  6 Tbsp. (89 ml) olive oil – canola oil, other oils, and melted butter will work here as well  ¼ cup (60 ml) honey, maple syrup, or Agave syrup  1 Tbsp. (15 ml) water Instructions 1. Preheat oven to 325F. Depending on desired thickness, line a squa...

So growing up, this was a staple in our menu plans. Homemade mac and cheese. Mom served it with boiled eggs and hers was always topped with home canned tomatoes.....  I continued this tradition with Judy although our recipe is a little different. This recipe caught my eye and I just had to try it. They tote it as a "grown up version" of mac and cheese. 1 - 900g package of penne pasta 1 greased casserole dish or small roasting pan Boil pasta and drain, set aside in an oversize bowl.  Next: get these items measured and ready as a rue needs constant watching and stirring. 2 tbsp butter (I used margarine) 2 tbsp flour 1 tbsp minced onion (I used Sunset Gourmets "oh onion") 2 tbsp dijon mustard pinch of cayenne pepper (I used 1/4 tsp) 3 cups milk 2 cups (8oz) swiss cheese crumbled ****reserve 1 cup for topping 2 cups (8oz) cheddar cheese crumbled 2 cups (8oz) havarti or gouda cheese crumbled ****reserve 1 cup for topping In a saucepan ...

What a deal! On the almost new/never used reduced area of the meat section, I found bbq thick pork chops for 1/2 price. Pork Chops are John's go to meal. He loves them. I love stuffed pork. Judy hates stuffing. Tonight I decided to try something a bit different! 3 - 1" or thicker pork chops (1/2 frozen if possible as they are easier to work with) Take a very sharp knife and slit a hole into the meat making a pocket in each. Set aside to continue thawing while you make the stuffing etc. I use a rice cooker. Thanks to Pam, I asked for one, and thanks to Mom I have one. Use whatever method makes you happy. 2 cups rice 4 cups water 1 package of Knorr beef vegetable soup mix Italian seasoning 1/2 cup bread crumbs Cook the rice, and set aside approx  1 1/2 cups in a mixing bowl. Set the rest aside as a side dish for either this meal or tomorrow nights! Into the bowl I added the Italian spice and bread crumbs (which I make from the last bits of cracker...

2 cups of boullion liquid (I used beef) 1 tsp minced garlicc 2 tsp worchesteshire sauce 2 lg tbsp dijon mustard 1 packet of gravy mix (I had one laying around) Mix and set aside. french fry cut 3 large fresh carrots (with skin) 1 small roast black pepper 1 med onion (cut up to size prefered) 1 cup edamame beans (frozen) or peas 1 pckg sliced mushrooms (optional) In a small roasting pan I laid the carrots out on the bottom. Take the roast and slice like bread, but not all the way through.  (just down to about and inch from the bottom) Place roast slices down on carrots. Sprinkle with garlic pcs. and pepper to taste.  ***I DO NOT use salt because the boullion is always salty enough. Cover with beans and mushrooms. Pour liquid mix over the meat and cover. Bake at 350 for 1 1/2 hours. Serve with bread, mashed potatoes and corn.  The gravy was so good it immediately became a shepherds pie for this week. "BON APPETIT!" sorry none left!

I'm not a fan of whip cream so I used French vanilla ice cream.  The recipe doesn't say to peel the peaches but you really should to make them easier to eat. http://www.soscuisine.com/en/recipes/view/grilled-peaches-with-cinnamon-cream?sos_l=en&gpr_id=5362 Grilled Peaches with Cinnamon Cream   24 Reviews   95% would make this recipe again    Review this recipe                                                                                   1 serving                                                      ...