Monday, December 29, 2014

crustless chicken pot pie

Great for leftovers!

In a pot:

Melt 1/4 cup of butter
with 1 sliced/diced onion
Mix in 1/4 cup flour
2 tbsp black pepper
2 tsp of poultry seasoning

2 cups chicken boullion
1 cup milk
(I added 1/2 cup leftover cheeseball to add flavour)

Cook on medium heat until thick, stirring constantly.
Add 2 cups diced cooked chicken/turkey
Remove from heat.

In a rectangular casserole dish place:

1 bag hash browns
1 can corn kernels (canned or frozen)
1 cup of diced carrots (fresh or frozen)
2 cups of finely diced cauliflower and brocolli (frozen or fresh)

Give your sauce a quick stir and then pour over the vegetables.

Top the whole casserole with:

1 tube of Pillsbury pizza dough

Bake at 300 degrees for about 30-40 minutes.

"Bon Appetit!"

Monday, December 15, 2014

leftover soup casserole

Got leftover soup??????

I had leftover cream of potato soup, but just about any cream of "?" soup would work

2-3 cups of diced meat (ham, turkey, sausage.... your choice)
2 tbsp of seasoning (I used poultry because I chose turkey.... use whatever will work)
1 onion (sliced)
4 large carrots (grated)
*** frozen peas would be a nice addition or broccolli
1/2 - whole bag of frozen hash brown potatoes
4 + cups leftover cream soup
1 cup of shredded cheese (optional)

  • In a casserole dish (I uses my rectangular pampered chef dish), 
  • cover bottom the diced meat you chose (I used turkey)
  • Sprinkle with appropriate seasoning
  • cover with sliced onion
  • cover with carrot shavings
  • top with still frozen hash brown potatoes
  • pour soup to cover
  • sprinkle cheese on top
Bake at 350 for about an hour. Serve with crusty bread.

"Bon Appetit!"

Tuesday, December 2, 2014

Roasted Sweet Potatoes with Pecans and Onions

4 cups peeled, diced sweet potatoes
1 Vidalia onion, chopped
2 cloves garlic, chopped
3 tbsp olive oil
1 tbsp chopped thyme leaves
1/2 cup pecan halves
1 tbsp balsamic vinegar
salt and pepper to taste

Preheat oven to 425F.

In large bowl, combine potatoes, onion, garlic, oil and thyme.  Toss well to coat.  Pour into shallow roasting pan.  Bake, turning occasionally, for 30 minutes or until vegetables are soft and golden brown.

Add pecans.  Roast 10 minutes, watching carefully so nuts don't burn.

Drizzle with vinegar.  Season with salt and pepper.

Makes 4-6 side servings.

Sweet Potato Pie Delite

1 250 g package soft cream cheese
3 eggs
1 cup sugar
1 tsp vanilla
1 9" unbaked pie shell
14 oz sweet potatoes cooked and mashed
1 tsp ground cinnamon
1/2 tsp ginger
1/4 to 1/2 cup milk
whipped cream (optional)

Beat cream cheese until light and fluggy; blend in 1 of the eggs, vanilla and half of the sugar.  Spread cheese mixture on the bottom of the unbaked pie shell.

Beat remaining 2 eggs; blend in sweet potatoes, remaining 1/2 cup of sugar, cinnamon, ginger and milk.  Pour mixture carefully over cream cheese to form a second layer.

Bake in preheated 425F oven for 10 minutes.  Reduce temperature to 350F.  Bake 30-35 minutes longer or until set.

Cool.  Garnish with whipped cream.

Thanksgiving Sweet Potato - Apple Bake

4 medium sweet potatoes
3 tart apples
1 tbsp lemon juice
1/3 cup packed brown sugar
1 tbsp butter
1/2 tsp ground cinnamon
1/8 tsp ground nutmeg

Preheat over to 350F.  Lightly coat a shallow 1-1/2 quart baking dish with nonstick spray.

In a medium saucepan, cover sweet potatoes with water and boil over medium-high heat for 20 minutes of until slightly tender.  Drain and let cool.  Remove and discard the sweet potato skins and cut into 1/2" thick slices.

Peel and core the apples.  Cut crosswise into 1/2" thick rings.  Sprinkle with lemon juice to prevent discolouring.  Arrange half of the sweet potato slices in a layer in the prepared baking dish.  Top with the apples and then the remaining sweet potatoes.

In a small microwaveable bowl, combine the brown sugar, butter, cinnamon and nutmeg.  Microwave on high power for 30 seconds or until melted.  Stir until smooth and blended.  Drizzle over the sweet potato mixture.  Cover with foil and bake for 45 minutes or until very tender.

Makes a perfect side dish with turkey.

This was another delicious swap recipe from last year.  Sweet potatoes and apples just belong together.

Ginger Shortbread

1 cup soft butter
1/2 cup sifted icing sugar
1/4 tsp salt
3 tbsp finely chopped ginger
2 cups of flour

Mix by hand.  Put in ungreased 8" square pan.  Bake at 300F for 60 minutes.

My mom made these cookies for a recipe swap last year and I really enjoyed them.  That is saying a lot because I'm not really fond of ginger.

Thursday, November 27, 2014

Cheese Sauce . . .

. . . perfect for broccoli and cauliflower.

2 tbsp butter
2 tbsp all-purpose flour
1 cup milk
1-1/2 cups shredded cheddar cheese
salt and pepper to taste

Melt butter in a saucepan over medium heat; whisk flour into butter until smooth.  Pour milk into butter mixture and stir with a wooden spoon to combine.  Cook and stir until mixture thickens, about 3 minutes.  Add cheese and stir until cheese is melted, about 3 minutes more.  Season with salt and pepper.

Friday, November 7, 2014

Make ahead pork chops Wellington

Sometimes you see a cookbook and the picture on the front sells you on buying it.
In this case the "idea" of the recipe created an amazing supper!


1 box of frozen puff pastry thawed the amount of time recommended on box
(1 box will do 8 small chops)
8 nice medium to small size boneless pork chops
olive oil
1 cup of chutney or salsa or SUNSET GOURMET's roasted red pepper and onion relish
melted butter


Pre cook your chops in a frying pan with the oil, no more than 2 minutes each side.

Cut your puff pastry into the required number of squares.

Place 1 tbsp of chutney in the center of the pastry.
Place 1 chop on the chutney.
Add another tbsp of chutney if desired.
Fold the pastry over and moisten edges to seal.
Place on a cookie sheet.
Baste with melted butter.
Bake for 17-18 minutes at 350 degrees.
Serve immediately.

These can be prepared up to 12 hours in advance! Just place on sheet covered in foil.

THESES were amazing.
The Sunset Gourmet relish was a fantastic addition to this recipe.
We had buttered egg noodles and french green beans with them.

`Bon Appetit!

Saturday, September 20, 2014

Three P Soup

4 servings

Preparation 10 minutes
Cooking 50 minutes
130 calories per serving

3 parsnips, peeled and cut into chunks
1 potato, peeled and cut into chunks
1/2 pear, peeled and cut into chunks
1-1/2 tbsp olive oil
2-3/4 cups chicken broth
1 tsp dried oregano
salt and pepper to taste

Preheat the oven to 400F.  Generously oil a baking sheet.

Prepare the vegetables and pear and lay them out on the baking sheet in a single layer and coat them thoroughly with the oil.  Roast in the middle of the oven for 35-40 minutes, until the vegetables are softened and lightly browned.  During cooking, turn them a couple times using a spatula to coat them with the oil on the sheet.

Heat the broth in a saucepan over medium heat.  Stir and in the roasted vegetables and pear.  Add salt and pepper then simmer 15 minutes.  Puree the soup in a blender or food processor adding more broth if the soup is too thick.  Add the oregano, adjust the seasoning then serve the soup into bowls.

This soup keeps up to 7 days in the refrigerator or up to 4 months in the freezer.

This recipe is from

Changes:  I didn't have quite enough parsnips so I substituted a white carrot for one of the parsnips.  


Friday, September 19, 2014

SUPER easy brocolli bake

Have you ever looked in the fridge
and said "ugh, I do NOT want to make that again tonight"?

Tonight, I decided to play
with 3 house favourites
and make a side dish
for the meatloaf John chose for super.

dice up 4-6 raw potatoes (I left the skins on)
scissor cut 1 head of brocolli and all the thin stems (small pcs)

Throw in Pampered Chef casserole dish with 1/2 cup of water in a 350 oven for 40 minutes.

1/2 box of Cheesy Cheddar Broccoli Soup from Sunset Gourmet
1 1/2 cups of milk or 1/2 and 1/2
1 1/2 cups of water

In a bowl whisk soup mix and liquids.

After the potatoes have spent 40 minutes in the oven,
pour soup over potato mixture and continue baking
until everything is baked and bubbly about another 40 minutes.

"Bon Appetit!"

Friday, September 12, 2014

It took an entire afternoon.
But here is the first draft of my spring and fall grocery list.
I know there is items you may use that are missing,
but they may not be used in our house.

This an all encompassing list.


brown bread
white bread
french loaf
mini crescent rolls
dinner rolls
hamburger buns
hot dog buns
garlic bread

german salami
black forest ham
polish sausage
mozzarella cheese ball
spiced gouda
havarti slices
fresh pizza
premade macaronni salads
premade potato salad
premade coleslaw
tzaiki dip
parmesan cheese

green pepper
vegetable dip
Renee’s dressing

pudding cups
apple sauce
ripple potato chips
corn chips
crunchy cheesies
popcorn kernels
Scoops chips
mini chocolate bars
juice boxes


instant oatmeal
mini wheats
corn flakes
rice krispies
red river cereal
pancake mix
pancake syrup
chewy granola bars
crispy granola bars

baking soda
baking powder
corn starch
brown sugar
sugar cubes
chocolate cake mix
vanilla cake mix
chocolate icing mix
vanilla icing mix
muffin mix
cookie mix
chocolate chips
butterscotch chips
tea biscuit mix
powdered milk
icing sugar
lemon pie filling
chocolate pudding
vanilla pudding
butterscotch pudding
pistachio pudding
cooked coconut pudding
cooked banana pudding
red jello
orange jello
green jello
whip cream mix
custard mix
pie crust mix
graham cracker premade crust
fruit cocktail
mandarin oranges
crushed pineapple
marashino cherries
pumpkin pie filling
cherry pie filling

Coke bottles
Pepsi bottles
Canada Dry bottles
assorted canned pop
water bottles
water jugs
5 Alive
root beer
MIA flavouring
chocolate milk flavouring
orange juice
frozen lemonade
tomato juice
apple juice

cherry brandy
white wine
red wine

hot chocolate mix
flavoured tea
instant coffee
coffee filters
ground coffee

hard margarine
garlic margarine
Chocolate milk
½ and ½ 
flavoured creamer
sour cream
cottage cheese
cream cheese
cheddar cheese
mozarella cheese
marble cheese
cheese slices
crescent rolls
cookie dough
greek yogurt
vanilla yogurt
fruit yogurt
spray whip cream

fishermans friends
cold and flu pills
Buckleys cough syrup
throat spray
Vicks vapo rub

toilet paper
purse size kleenex
baby wipes
3 air freshners
2 anti bacterial pumps
3 hand pump soap
tampons super
maxi pads
shaving cream
shower gel
irish spring
cotton balls
Q tips
hair spray
bobby pins
hair elastics
Toothpaste sensitive
mouth wash
dental floss

Resolve spray
laundry soap
8 laundry baskets

dish soap
3 Clorox wipes
paper towels
garbage bags
SOS pads
nail brushes
Swiffer pads
Swiffer dusters
Bleach spray
tea towels
hand towels
dish cloths
foam drying matts

saran wrap
tin foil
snack bags
sandwich bags
medium bags
large bags
xl bags
scotch tape
electrical tape

pork kebab
pork chops
pork schnitzel
pork roast
ground pork
chicken kebab
chicken breasts
chicken thighs
chicken burgers
chicken strips
chicken nuggets
popcorn chicken
whole chicken
ground chicken
beef cubes
beef strips
ground beef
fish sticks
salad shrimp
ham slices
whole ham

batteries AA
batteries AAA
watch batteries
paper plates
plastic silverware
printed napkins
scented candles
battery operated tea lights
bbq lighters

deli mustard
bbq sauce
soya sauce
whip dressing
plum sauce
sweet chili thai sauce
seafood sauce
ranch dressing
french dressing
catalina dressing
rasberry dressing
thousand island dressing
cheese whiz
sweet and sour pickles
dill pickles
sandwich pickles
horse radish
crushed garlic
lemon juice

frozen fruit
cool whip
ice cream
chocolate covered ice cream
ice cream sandwiches
dessert blossoms

baby corn
cream corn
green beans
yellow beans
baby peas
pizza sauce
tomato paste
diced tomatoes
spaghetti sauce
4 chicken noodle soup
Boxed chicken noodle soup
4 vegetable soup
2 XL vegetable soup
4 tomato soup
4 cream soups
2 bacon carbonera noodles 
2 creamy parmesan noodles
2 butter and herb noodles
mashed potato mix
scalloped potato mix
2 fried rice
2 garden rice
4 tuna
water chestnuts
Hamburger Helper
Manwich sauce

vegetable lasagna
stuffed chicken
TV dinners
french fries
hash browns
toaster streudel
chicken wings
meat pies
egg rolls
mixed veggies

egg noodles
lg shells
sm shells
bow ties
soup noodles

chocolate sauce
caramel sauce
strawberry sauce
corn syrup
peanut butter
sesame seed
sunflower seeds
vegetable spray 
vegetable oil

bay leaf
caraway seed
celery seed
lemon grass
mustard seed
star anise

Thursday, September 4, 2014

Potato Crust Chicken

I dug through our freezers today. 

I love a challenge. I found a lot of one of a kind things. like small amounts of frozen veggie, and random pieces of chicken (1pc each), and some frozen boullion.

Sounds like a casserole just waiting to be made!

First the BASE:

frozen potatoes/hash brown chunksor 2 large potatoes, thinly sliced
1 tablespoon olive oil
1/2 teaspoon salt
1/4 teaspoon pepper

In a large bowl, toss potato slices with oil, salt and pepper. Arrange slices onto the bottom and sides of an 11-in. x 7-in. baking dish coated with cooking spray. Bake at 400° for 20-25 minutes or until potato is tender. Reduce heat to 350°.

Second the FILLING:

1-1/2 pounds chicken cut into 1/2-inch cubes or strips
2 teaspoons olive oil
1 1/2 cups diced tomato (I used some frozen green)
1 medium onion, chopped
1/2 green pepper
mushrooms (optional)
1 tablespoon butter
2 tablespoons all-purpose flour
2 cups milk
1 cup shredded cheese
2 cups frozen veggies
1/2 teaspoon salt
*1/2 teaspoon dried thyme
*1/4 teaspoon dried basil
*Dash sage

***note I used Epicure Poultry Seasoning instead of these 3 items

In a large skillet over medium heat, cook chicken in oil until no longer pink. Remove from skillet. In the same skillet, saute onion in butter. Stir in flour until blended; gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; stir in cheese until melted. Stir in vegetables, seasonings and chicken. Spoon over your prepared potato crust.


1 cup soft bread crumbs or crushed leftover crackers and chips
1 tablespoon butter, melted
1/2 teaspoon garlic powder
some grated parmesan cheese

Combine topping ingredients; sprinkle over chicken mixture. 
Bake, uncovered, for 40-45 minutes or until bubbly and topping is golden brown. 

Yield: 6 servings.

Thanks for the starting point TASTE OF HOME!


Thursday, August 7, 2014


1/2 cup Renée's® Caesar Dressing
1 tbsp vegetable oil
1 Onion, chopped
2 cloves Garlic, chopped
1/2 bag of mini carrots, diced
3 Boneless, skinless chicken pieces, chopped
1/2 tsp Each salt and pepper
2 tbsp All-purpose flour
1 cup Milk
2 cups cauliflower and broccoli florets
1 cup Chopped roasted red pepper
1/2 cup frozen Peas
1 tbsp Finely grated lemon zest
1 1/2 cups Fresh breadcrumbs
3/4 cup Grated Parmesan cheese
2 tbsp Finely chopped green onion
2 tbsp Butter, melted



Preheat the oven to 400°F.

Heat the oil in a large, nonstick skillet set over medium heat. 
Add the onion and garlic and carrots; cook for 3 minutes or until softened. 
Add the chicken, salt and pepper. 
Cook for 5 to 7 minutes or until browned.

Pour the milk into the used frying pan scraping the sides and bottom.
Add flour gently then add caesar dressing and stir until well combined.
Turn off heat stirring often. Allow to simmer to thicken.
Stir in the red pepper, peas and lemon zest.

Ensure the cauliflower and broccoli are bite sized pieces
**the veggies turn out al dente so if you like softer veggies use frozen or par boiled**
and throw into an extra large bowl.
Pour chicken mixture over veggies.
Stir well and transfer to a 9x13-inch casserole dish.

Toss the breadcrumbs with the Parmesan, 
green onion and butter until well coated. 
Sprinkle over the casserole.

Bake for 30 minutes or until the top is golden and the filling is bubbling. 
Let stand for 5 minutes before serving.

Serve with egg noodles and crusty bread.

"Bon Appetit!"

Thursday, July 24, 2014

the best raviolli ever

If I never eat raviolli again, I will remember this meal forever.

This is what I did.

Artichoke dip.
1/2 brick of cream cheese
1/2 cup of Hellman's mayo
1/4 cup shredded cheese (I used marble)
1/2 package of SUNSET GOURMET Creamy Parmesan Artichoke Dip Mix (2 packages to each box)

Mix well and refrigerate.

I used 1 package of frozen meat raviolli

Bring water to a rapid boil.
Drop frozen raviolli in.
Bring back to boil stirring constantly.
***DO NOT over-boil or they will be mushy,
which is what most people complain about when eating premade frozen raviolli.

Drain and set aside for a moment.

Adjust amounts by how much sauce/pasta you will need.

Ok, so now you have:
artichoke dip,
cooked raviolli
all you need now is a small amount of pasta sauce (1/2 cup).

In the hot pot you just boiled the pasta in:
drop artichoke dip and pasta sauce into pot and stir.
***Remember to stir from bottom as it is cheese and will burn.
Turn off burner.
Return raviolli back into pot.

Serve with a side salad and fresh bread to mop up the leftover sauce.

"Bon Appetit!"

Sunday, May 25, 2014

Italian baked chicken

When it becomes summer
I start over cooking the amounts
of items I am making,
so prep for another meal is only
half the work.
We made homemade
mac and cheese this week
AND a macaronni salad
AND this recipe
out of 1 900g bag of elbows.

Pre cooking the macaronni
was a great help.


3-4 cups cooked elbow macaronni
2 tablespoons olive oil
1 1/2 cups diced chicken (I used leftover frozen shredded turkey)
1/2 cup diced green onion
2 stalks of celery diced small
1 clove garlic, minced
3 diced tomatoes and 1 cup tomato juice
or 1 can of diced tomato with juice
1 cup shredded marble cheese
1 tsp italian seasoning
1 crown broccoli cut into small pieces
1/2 teaspoon black pepper
1 cup chicken boullion

1 tub of shredded asiago cheese or whatever you prefer

1 cup bread crumbs
1/2 cup grated Parmesan cheese
2 tablespoon butter melted


Preheat the oven to 350 degrees.

Put the olive oil in a medium saute pan over medium heat.
Add the chicken and cook for 3 minutes.
Add the onions and garlic, stirring to combine, and cook until the onions are soft
and the chicken is cooked through, about 5 minutes more.
Put the chicken mixture into the bowl with the cooked pasta and diced broccoli.
Add the tomatoes, shredded cheese, italian seasoning, boullion salt and pepper.
Stir to combine. Place the mixture in a greased baking dish.

Top with asiago cheese.

In a small bowl mix together the the melted butter, bread crumbs and the Parmesan cheese.
Sprinkle over the top of the pasta mixture.
Bake covered for 30 minutes. Then uncover and bake until the top is golden brown.

Served with fresh italian bread, and a spinach salad.

Perfect for a long day of sun and gardening and is fast and easy.

"Bon Appetit!"

Friday, May 2, 2014

Shrimp Alfredo

1 250ml container of cottage cheese (or ricotta if that is your preference)
1 jar of alfredo sauce (I used a no name version)
1/2 jar of 1/2 and 1/2 cream (I use the jar for measurement and get all the sauce that way)
1/2 cup of parmesan cheese
1 crown of broccolli cut small
3 green onions diced
1 tub of cherry tomatoes each sliced in half
1 tsp italian seasoning
1/2 tsp minced garlic

Optional: green peppers, mushrooms

Mix and heat on low in a crockpot.

We added 1 bag of cleaned and peeled shrimp (mine were precooked). But diced chicken would work too. Pan fry to heat up and throw into sauce. I NEVER trust fish or chicken raw in a sauce.

I left my sauce to heat for 1 hour in the crock pot on low. I served it over tri color spiral pasta with warm bread. A salad of spring greens or spinach would be very nice, with a light dressing to counter how heavy this sauce was.

"Bon Appetit!"

Wednesday, April 30, 2014

Cran-Apple & Sage Pork

3/4 tsp sage
1 tsp minced garlic
1 tsp thyme
1/2 tsp ground all spice
1/2 tsp paprika
2/3 cup cranberry sauce
1 tbsp soya sauce

2 small pork tenderloin  cut into 3 large pieces (or pork chops)

In a large ziploc bag, mix first 7 items well then place pork in bag and rub into spices well. Seal and let sit for 2 hours. Rub down again (in bag) and let sit for another 2 hours. I did not keep refrigerated but would have if it was summer time.

2-4 left over apples or about 1 1/2 cups apple sauce
1/2 tsp cinnamon (optional)
5 stalks of green onions

In a greased baking dish slice 2 apples and lay on bottom of dish. Sprinkle with cinnamon.
Place meat onto apples. Garnish with green onions and more apple. Add 3/4 cup of water and bake uncovered.

Bake 40-50 minutes.

Serve chunky veggies and rice!
We added vegetable egg rolls as an appetizer.

"Bon Appetit!"

This was the moistest meat I have had in forever. 

Saturday, April 5, 2014

Creamy Asparagus Soup

1/2 cup olive oil
1 large onion diced
1-2 pounds of asparagus 
(I use the stalks after using the tips in other recipes)
5 cups chicken stock
1 cup heavy cream
1tbsp butter
1 tbsp flour
salt and pepper

crab meat or fresh diced bacon bits f desired

Trim ends off and cut stalks of asparagus into 1/2-inch or smaller pieces.

Cook diced onion in 2 tablespoons olive oil  in a large pot over medium heat, stirring, until softened.

Add asparagus pieces and salt and pepper to taste, 
then cook, stirring often for 5 minutes.

Add 5 cups broth and simmer, covered, until asparagus is very tender, 15 to 20 minutes.

Purée soup in batches in a blender until smooth, transferring to a bowl (use caution when blending hot liquids), and return to pan.

THIS IS WHEN I refrigerated it, to continue making when I wanted to eat it. It would freeze well at this point too. Just bring back to a boil and continue from here if you choose to do the same.

Stir in heavy cream

Bring soup to a boil and whisk in remaining tablespoon butter.

Add lemon juice and garnish with crab meat or bacon bits if desired.

Soup keeps, covered and chilled for 2 days. 
If making ahead, add last tablespoon butter and lemon juice after reheating.

Serve with baguette toast or grilled sandwiches.


This is a great soup base as well. You can add brocolli, carrots, cauliflower florets.......

Asparagus Wraps

So easy and tasty and inexpensive when you get it on sale.
If this is the first time your child has had them..... Grandpa used to call them little trees.

Asparagus does not store well so plan to use it as soon as you can.
and store the way you found them in the store!

1 package of asparagus. (the slimmer the stalks the better) (usually 12 to a bunch)
24-36 slices of thinly sliced ham or prosciutto
6 full size slices of cheese ( your favourite.... I have used Kraft slices. Swiss, Havarti)

3 cups of already cooked rice (or pasta al dente)
*** note that you can add onions or celery or green peppers or shredded carrot or mushrooms to this.

In a rectangular greased baking pan, lay down the precooked rice or pasta.

Trim your stalks of asparagus to 6-8" long. Set aside base of stalks for soup if desired.
Lay out 2-3 thin slices of ham on the counter.
Place 1/2 slice of cheese on top.
Place 2 asparagus tips on the cheese and roll.
Lay this wrap on the rice.
Repeat, until everything is used.

Cover with foil and set aside until you are ready to heat.

The purpose of the rice/pasta is to catch the cheese as it melts! When I was first introduced to this, it was done in the pan and the burnt cheese seemed like such a waste to me!

Now in a pan, melt 2-3 tbsp butter or margarine.
Melt and add black pepper and mustard. Turn down hear and stir in 2 tsp corn starch, flour or cheese powder and whisk to make a paste. Add 2 cups milk and half cup of cheese (shredded) and whisk until thickened. Now pour over entire casserole!

I have also seen this done in tinier versions with crescent rolls  or puff pastry wrapped around the ham and cheese.

Bake on 300 for 1 hour.

Serve with a fresh salad and bread.


By the way...... look for asparagus soup in the recipes as I use the stalks for that!

Sunday, March 23, 2014

Lemon Cake Cookies

  • Box cake mix
  • 2 cups cool whip
  • 1 egg
  • Icing sugar

  • Mix together cake mix, cool whip and egg using electric mixer till smooth. Take your time because it does become quite thick and sticky. Suggestion is to let the cool whip melt a bit before adding.
  • Cover bowl with plastic wrap for 2 hours or over night in freezer.
  • Preheat oven to 350.
  • Grease cookie sheet.
  • Roll dough into 1 inch balls and then roll in icing sugar
  • Place on cookie sheet 2-3 inches apart.
  • Bake for 10-12mins. Be watchful, you don't want them to brown.
Any cake mix can be used for making the cookies. Just do remember, take your time or you'll get splattered like Mum.

Tuesday, March 4, 2014

Cinnamon Apple Crisp

Makes 4 servings

4 apples, peeled and cut into thin slices
2 tsp sugar
1 tsp ground cinnamon
1/3 cup brown sugar
1 cup rolled oats
2 tbsp butter, unsalted
4 scoops vanilla ice cream (optional)

Preheat the oven to 400F.  Butter an oven-safe dish.

Peel the apples, remove and discard the cores, cut them into thin slices.  Arrange the slices in the buttered dish, then sprinkle with the sugar and cinnamon.  Bake in the middle of the oven 12-15 minutes.

During this time, combine the brown sugar, rolled oats, and butter in a bowl.  Using a pastry blender or 2 knives, blend the ingredients until a crumbly pastry mixture forms (about the size of peas).

Take the dish out of the oven, spread the crumbly mixture evenly over the apples.  Bake an additional 15 minutes, until the topping is golden-brown.

Let stand 15 minutes, then serve with vanilla ice cream, if desired.

Monday, March 3, 2014

Creamy Cole Slaw

Creamy Cole Slaw

Makes 6 servings

1/3 cup mayonnaise
1/3 cup yogurt, plain, 2%
3 tbsp wine vinegar
1 tbsp Dijon mustard
1 tbsp horseradish
8 cups Savoy cabbage, or green, thinly sliced
3 carrots, grated
6 green onions/scallions, thinly sliced
salt and ground pepper, to taste

In a large bowl add the mayonnaise, yogurt, vinegar, mustard and horseradish.

Prepare the cabbage, carrots and green onions.  Add the prepared vegetables to the bowl, add salt and pepper, then mix well.  Cover with plastic wrap and chill in the refrigerator for at least 1 hour.

Adjust the seasoning and serve.

Delicious!!  From

Friday, February 21, 2014

Oven Roasted Vegetables

A recipe has been passed around the internet today for Oven Roasted Vegetables.  The photo looked good.  The recipe sounded good.  So I decided to make it for supper tonight.

I changed a few things . . . surprise . . . !!!  And it was delicious!!  This recipe makes enough for at least six hearty diners.  I served it with roast beef and apple crisp for dessert.

Here goes . . .

1 bundle of asparagus, cut in half
1 small package of snow peas
2 medium yellow squash (which I couldn't find), cut in large chunks
1 zucchini (so I added a second zucchini), cut in large chunks
1 small package of baby carrots
1 package of grape or cherry tomatoes
1 small bag of baby red potatoes, cut into wedges
about 1/4 cup of extra virgin olive oil
2 tbsp of rosemary
1-1/2 tbsp of basil
steak seasoning (I used Mrs. Dash)
salt and pepper
1-1/2 tbsp garlic salt (I used a couple of garlic cloves well chopped)

Prepare the vegetables and place in a large bowl.  Drizzle olive oil over and then add seasonings.  Toss the vegetables so they are well coated with oil and seasonings.  Pour into a deep baking dish and cover with foil.  Bake for 1/2 hour at 450F.  Remove foil and cook for 15 minutes or until veggies are tender.

The original recipe is at

My favourites were the asparagus and tomatoes.  Hal loved the potatoes best.  Austin ate everything but the tomatoes.  Taylor particularly enjoyed the carrots and asparagus.

Happily Ever Apple Pork Chops

Found in The LooneySpoons Collection Cookbook, you know this has to be good if I am willing to eat something with cooked apples.


2tsp olive oil
6 boneless pork loin chops, trimmed of fat (about 5oz each)
1cup apple butter (ours was caramelized)
2Tbsp yellow mustard
1tsp ground cumin
1/4tsp each of salt and ground black pepper (we used 1/8tsp of salt)
3cups peeled and sliced Golden Delicious apples (Says 3 large, we used 3 medium)
1/2cup thinly sliced onions
2Tbsp cider vinegar


1. Heat oil in a large, non stick skillet over medium-high heat. Cook cho0ps until browned on both sides, about 5 minutes.

2. In a small bowl, combine apple butter, mustard, cumin, salt and pepper. Spoon evenly over chops. Reduce heat to medium-low, cover and cook until chops are just slightly pink in the center and juices run clear, about 10minutes. Remove chops from skillet (leave sauce in) and keep warm.

3. Add apples, onions and vinegar to sauce in skillet. Stir to coat apples and onions with sauce. Cover and cook over medium heat for 5 to 7 minutes (6 worked perfectly to leave a bit of crisp) until apples are softened and onions are tender.

4. To serve, spoon hot apple mixture over warm pork chops.

Saturday, February 8, 2014

Pork Tenderloin

These pork tenderloins go on sale often, ours was about $4!
So this is an inexpensive recipe to make.
Will work with pork chops too.

2 tsp paprika
1/4 tsp curry
1/4 tsp chilli powder ( I used Pam's from this blog)
1/4 tsp black pepper

3lb pork tenderloin
1/4 cup water

1 can of fruit (peaches was called for but I used blackberries)
2tbsp vinegar
1/8 tsp nutmeg
1/8 tsp ground cloves
1/2 tsp mustard

Combine first 4 items in a large bowl. Coat pork with spice mix and place into a roasting pan (with lid) with water.

Bake at 350 degrees for 1 hour or until meat is no longer pink.

For sauce:

Stir water and juices in roaster removing bits of pork and drippings. I put the pork in the oven on broil to crisp up the topping a bit while I made the sauce.

Add the last 4 items on med-high heat stirring often until hot and reduced a bit to consistency that makes you happy (thinner or thicker). I added a bit of cornstach to thicken. Makes about 2 cups of sauce and smells amazing. ***I strained my sauce to reduce blackberry seeds.

Slice pork and lay out on a platter. Drizzle with sauce.

Serves 8

"Bon Appetit!"

Potato and turnip crunch

On a quest to try something different a couple years ago, we taste tested 
(the little white and purple) turnips 
vs rhutabagas (larger brown and burgundy), 
out taste testing found they are interchangeable 
(although rhutabagas are more visually appealing being orange when they are done). 

rhutagagas have 38 calories per serving 9g of carbohydrates and 2.3g of fiber 
while turnips have 28 calories, 6g carbohydrates and 1.3g of fiber.

Around here either are welcome at our table, but you could easily substitute
carrots, celeriac or parsnips in this dish.

This can be prepared and refrigerated ahead of time too!

4 cups cooked diced potato
2 cups of cooked diced root vegetable
pinch of salt
pinch of pepper

2 tbsp margarine
1/4 cup of diced onion or green onion or small shallots
1 cup crushed corn flakes

Combine potato and vegetable in a greased baking dish (no lid) and sprinkle with salt and pepper.

In a small frying pan melt margarine and sautee onions. Remove from heat and add cerreal. Bake at 350 degreesfor 30 minutes or until heated thoroughly and topping is browned. 

This recipe I followed as instructed. I think this would be lovely if the potatoes and vegetables were mashed as well. Serves 6.

"Bon Appetit!"

Tuesday, February 4, 2014

Turkey and hidden sausage soup

Judy dislikes sausage. 
BUT! it is cheap and easy to use in recipes and adds tons of flavour. 
I have begun finding places to "hide it" without ruining the recipe. 
This one called for both turkey AND sausage!

So this is what I used. Vary as I think this recipe leaves TONS of room for personalization.

1 sandwich bag of leftover turkey
(approx 2-3 cooked and diced chicken thighs - they said a turkey drumstick!)
3 sausages diced to tiny tiny bits (or removed from casing and fried like hamburger)
1 container of soup boullion (I had some homemade in the freezer)
1 package of green onions diced
5 stalks of celery
1/2 green pepper diced small
1/2 bag of mini carrots shredded
1 can of cream corn (I use creamed corn ONLY to thicken the soup)
5-6 potatoes diced
2 tsp black pepper
2 tsp Parmesan Garlic (Pampered Chef)Seasoning
**parmesan, garlic powder

Cook on high for 4-5 hours and then reduce heat to medium. I then added:

1 cup of frozen peas
2 cups of chopped up brocolli

Cooked for another 2-3 hours with no lid if it is a very "soupy" look as I prefer a chowder.
With a lid if it is already very thick.

Add more liquid to taste if necessary.

"Bon Appetit!"

Saturday, February 1, 2014

Crockpot Chicken Sweet Potatoes

8 boneless, skinless chicken thighs (I used 3 large chicken breasts)
1 tsp. salt
1/8 tsp. cayenne pepper (I used all my cayenne pepper making Homemade Chili Powder . . . so I used 1/8 tsp. of that)
1 tsp. paprika (I used 1 tsp. Homemade Chili Powder)
1 tsp. curry powder
1/2 tsp. ground ginger
3 sweet potatoes, peeled and cubed
1 onion, chopped
1  cup peach or apricot preserves (I used applesauce)
3 tbsp. apple cider vinegar
1 tbsp. low-sodium soy sauce
1/2 cup chicken broth or water
2 tbsp. cornstarch (I was happy with the consistency of the sauce so I didn't thicken it)

Place sweet potatoes and onions in a 3-1/2 quart slow cooker.  Sprinkle chicken with salt, cayenne pepper, paprika, curry powder, and ginger. Place chicken on top of potatoes.  Top with peach preserves, vinegar, and soy sauce.  Cover and cook on low for 6-8 hours (I went high for 4 hours) until chicken is thoroughly cooked and sweet potatoes are tender.  Combine chicken broth and cornstarch and mix well.  Add to slow cooker.  Cover and cook on high 10-15 minutes until sauce is thickened.

from Busy Cooks

Saturday, January 25, 2014

Meatball soup

20-30 mini meatballs (about a cereal bowl full) precooked
1 can of diced tomatoes
4 stalks of celery chopped
2 carrots diced
1 large onion chopped
1 green pepper chopped
1/2 L of *vegetable cocktail (or tomato juice)
1/2 L of water
1L of soup boullion (I used some I had in the freezer)
2 tsp italian seasoning
1 tsp minced garlic

Put all items in a large crock pot stir and let simmer for 5-6 hours on high with lid on.

500g  of rings, penne or spiral pasta cooked

Add pasta to sauce and stir well.

Sprinkle with parmesan cheese if desired.

Serve with fresh bread, and salad.

"Bon Appetit!"

*vegetable cocktail will add an unexpected sweet flavour

Monday, January 20, 2014

Chicken Enchilada Pasta Casserole

Enchilada Sauce
As I could not find this premade, I followed this easy recipe.

In a pan heat:

1/4 cup of oil
2 tbsp flour
1/4 cup chili powder (I used Pam's homemade blend on this site)

Stir constantly until it is thick (a rue). Reduce heat to medium.


1 1/2 cups of water
8oz can of tomato sauce
1/4 tsp ground cumin
1/4 tsp garlic powder
1/4 tsp onion powder (I used flakes)

salt to taste.

Cook mixture, stirring often over medium heat for 10 minutes. Set aside.

Prepare a 9x12 rectangular baking pan.
**As I use a pampered chef pan I do not have to grease
but if using a cake pan or corning ware, grease and set aside.

2 large peppers (red and green) cut up into the size you prefer
1 large onion cut up into the size you prefer
2 tbsp oil

1 fresh jalepeno (optional) seeded and chopped
2 cups of diced cooked chicken

3 tbsp taco seasoning
1 can refried beans
2 10oz cans enchilada sauce (or the amount in recipe above)

1 cup green onion chopped
2 cups shredded cheese (four cheese blend if available)
1 cup sour cream

2 cups crushed doritos
4-6 cups of your favourite pasta (cooked al dente)
NOTE: if you use oversize shells you can stuff the meat mixture in them which would make great appetizers at a party.

**In cooking, al dente describes pasta and (less commonly) rice or beans that have been cooked so as to be firm but not hard.

  • In a large skillet heat oil and sautee the peppers and onion. 
  • Add chicken and jalepeno and heat thoroughly.
  • Stir in taco seasoning, refried beans and 1/2 of the enchilada sauce.
  • Turn off heat.
  • Mix in 1/2 of the green onions and 1/2 of the shredded cheese and the sour cream.
  • In baking dish, pour about 1 cup of the reserved enchilada sauce on the bottom. 
  • Layer 1/2 the cooked pasta, 1/2 the meat and vegetable mix and repeat.
  • Bake for 30 minutes covered.
  • Uncover and drizzle with any leftover sauce and the rest of the cheese.
  • Bake again until cheese is melted.
  • Remove from oven and top with crushed chips and the other 1/2 of the green onions.
Serve with sour cream and guacamole.

This casserole is massive. It will feed 8-10 people! Smells amazing. Good pick Judy.

"Bon Appetit!"

dry pasta measurements

pasta: measuring chart

Use the chart below to determine how much dry pasta to start with and to see the final volume of the cooked pasta.
Note: Chart below based on four servings (2 oz. each) for a total of 8 oz.
long pastasuncookedcooked
Bucatini8 oz.4 1/2 cups
Cappellini8 oz.3 3/4 cups
Fettuccine8 oz.4 cups
Linguine8 oz.3 3/4 cups
Pappardelle8 oz.4 cups
Spaghetti8 oz.3 1/2 cups
Spaghettini8 oz.3 1/2 cups
Tagliatelle8 oz.4 cups
Vermicelli8 oz.3 1/2 cups

short pastasuncookedcooked
Cavatelli8 oz.4 cups
Farfalle8 oz.4 1/3 cups
Fusilli8 oz.4 1/2 cups
Macaroni8 oz.4 cups
Medium Shells8 oz.3 2/3 cups
Orecchiette8 oz.3 1/3 cups
Orzo8 oz.3 1/2 cups
Penne8 oz.4 cups
Rigatoni8 oz.4 1/4 cups
Rotelle8 oz.3 1/2 cups
Ziti8 oz.5 cups

Thursday, January 16, 2014

Banana Bread in the breadmaker

The recipe actually calls for the bread to cook IN the bread maker. My experience with my bread maker is I end up with VERY heavy and dense bread.

So I chose to mix as a dough and bake in the oven.

In a bread maker:

1 cup milk
2 ripe bananas chopped
3 cups of flour (2 1/2 cups white and 1/2 cup brown)
4 tbsp brown sugar
1 tsp salt
pinch of nutmeg or cinnamon
3 tbsp margarine (or butter)
1 1/2 tsp fast acting yeast
nuts are optional

*****one of my 2 loaves will have 3/4 cup peanut butter added to it.

I set it on mix dough as I said earlier my bread machine bakes very dense bread.

Because there is yeast in it you have 3 options

1:  let it rise in the machine before moving it into 1 or 2 greased loaf pans and bake
2:  let the machine bake the loaf
3:  divide mixture into 1 or 2 small greased loaf pans and set aside to rise, then bake

Bake at 350 until a toothpick comes out clean.

"Bon Appetit!"

Pasta Fagioli Soup

1 pound lean ground beef or ground turkey breast
1 large onion, chopped
1 large carrot, peeled, halved and sliced
2 large stalks celery with leaves, thinly sliced
2 cans (1 pound each) unsalted tomatoes, crushed
 tsp dried basil
1 tsp dried oregano
1 tap crushed fresh garlic
1/4 tsp ground black pepper
3 cups beef broth
1 can (1 pound) navy or garbanzo beans, rinsed and drained
6 ounces elbow macaroni or ziti pasta

Place the ground meat in a 4-quart pot and brown over medium heat, stirring constantly to crumble, until the meat is no longer pink.  Drain off any excess fat.

Add the onion, carrot, celery, tomatoes, seasonings and beef broth to the pot and bring to a boil over high heat.  Reduce the heat to low, cover and simmer for 15 minutes, or until the vegetables are tender.

Add the beans and pasta to the pot, cover and simmer for 7 to 9 minutes or just until the pasta is al dente.  Be careful not to overcook as the pasta will continue to soften as long as it remains in the hot soup.

Makes 12 servings

from Secrets of Fat-Free Cooking by Sandra Woodruff

Bread (known as challah, houska or chalka)

Jewish challah bread is a rich, slightly sweet yeast bread that is typically braided and eaten at the Sabbath evening meal on Friday nights and at ceremonial dinners. 

I just wanted a nice sweet egg bread to go with the tuscan pork dish I made from this site for dinner.

Prep Time: 15 minutes
Cook Time: 25 minutes
Rising time: 1 hour, 15 minutes
Total Time: 1 hour, 55 minutes

2 large eggs (+ 1 large egg white later)
5 ounces warm water
2 1/2 tablespoons oil
2 tablespoons brown sugar or honey)
1 1/2 teaspoons vanilla
1/2 teaspoon salt
4 1/2 tablespoons sugar
3 cups bread flour
1 package active dry yeast (1 1/2 tsp)


Put 2 eggs, water, oil, honey and vanilla into a bowl (I use a bread machine to mix as I over mix) 
Add salt, sugar and flour. 
Make a well in the flour and add yeast. 
Mix until JUST combined, and let rest for 10 min.
Knead more and let rest for 10 more min.

(or Run bread machine on dough setting.)

When done, put bread on lightly floured surface and knead 1 minute. 
Make 3 equal ropes of dough and braid on a parchment-lined baking pan. 
Cover with greased plastic wrap and let it rise for 45 to 75 minutes, or until nearly doubled.

Heat oven to 350 degrees. 

Brush dough with beaten egg white. 

Bake for 25 minutes or until an instant-read thermometer registers 190 degrees. 
Cool completely on a wire rack.

NOTE for best results: Make sure all ingredients are at room temperature (and warmish for water.) I've reduced sugar to 1.5 T and it still turns out great.

"Bon Appetit!"

Saturday, January 11, 2014

Crust Free Pizza (Gluten Free)


This one is a WINNER!!!!

Gluten Free, Low Carb, Diabetic Friendly!!!!!!

For when you absolutely want pizza but not all the carbs!!!!!!!

1 (8 oz) package of full fat cream cheese, room temperature
2 eggs
1/4 tsp ground black pepper
1 tsp garlic powder
1/4 cup grated parmesan cheese

1/2 cup pizza sauce
1 1/2 cups shredded mozzarella cheese
toppings - pepperoni, ham, sausage, mushrooms, peppers
Garlic powder

Preheat oven to 350.

Lightly spay a 9×13 baking dish with cooking spray. 

With a handheld mixer, mix cream cheese, eggs, pepper, garlic powder and parmesan cheese until combined. Spread into baking dish. 
Bake for 12-15 minutes, our until golden brown. 
Allow crust to cool for 10 minutes.

Spread pizza sauce on crust. 

Top with cheese and toppings. 
Sprinkle pizza with garlic powder. 
*Add toppings as desired
Bake 8-10 minutes, until cheese is melted.

"Bon Appetit!"