Cooking - for a new lifestyle (Our Test Kitchen)

http://grandmapamskitchen.blogspot.ca/2015/11/melon-ball-cocktail.html

http://grandmapamskitchen.blogspot.ca/2015/11/ham-spread.html

http://grandmapamskitchen.blogspot.ca/2015/11/chicken-or-turkey-spread.html

http://grandmapamskitchen.blogspot.ca/2015/11/appetizers-involving-carrots.html

http://grandmapamskitchen.blogspot.ca/2015/11/bologna-triangles.html

SOOOOO easy but needs time to refrigerate! Unfortunately, I forgot to tell Judy to cut the cold water in 1/2 so our jello was a little too liquid to hold the cubed shapes. Although mine LOOKED like soup, it was still super DELICIOUS. *1 box jell-o *1 container cool whip *1 can mandarin oranges *1 can crushed pineapple *coconut flakes nice bowl/serving dishes Step 1: Drain 1 can of pineapple and 1 can mandarin oranges, removing as much liquid as you can from the pineapple ***Let sit to the side in a strainer while jello sets. Step 2: Sprinkle fruit with coconut (amount of your choice) Step 3: Make any colour jello package with 1 cup boiling water and 1/2 a cup of cold water. then REFRIGERATE well. Step 3: In large serving bowl mix 1 almost thawed container of cool whip/no name whip topping to the fruit DO NOT mix hard! just gently Step 4: Cut your jello with a knife into cubes and drop into cool whip/fruit mixture. Serve as an appetizer or ...

I haven't made this recipe in years until my sister-in-law asked me to make it for her open house on Christmas Eve.  I had forgotten just how good it is. 1 can (14 oz) artichoke hearts, drained and chopped 1 cup mayonnaise 1 cup grated Parmesan cheese 1 clove garlic, finely chopped Preheat oven to 350F. Combine all ingredients in 1-quart casserole.  Bake uncovered 25 minutes or until heated through.  Serve with your favourite dippers. Enjoy.

1 large butternut squash - peeled and cubed 1/2 green pepper 1 large onion garlic (I used garlic oil but minced garlic or dry garlic would work) holiday seasoning (sage, italian seasonings, S&P) 1 cup water I baked the above items in a Pampered Chef casserole dish covered with a cookie sheet to keep in the moisture at 350 for about 1 1/2 hours or until quite soft. (*the smell of garlic through the house was awesome! so I must have used quite a bit.) baked squash cubes 1 can evaporated milk 2 cans water 3 tsp chicken boullion Allow to cool, so you don't crack your food processor bowl or blender, for about 1/2 - 3/4 hour. Then process everything into a puree. Pour directly into a crock pot. It took 2 loads to process all of my squash without making a mess. In the bowl of the food processor, pour 1 can evaporated milk, 3 tsp chicken boullion powder and 2 cans of water * the reason I do this is to ensure I get all the spices and vegetable out of the bowl. Blend and then add to the ...

Makes 2 servings Prep 10 minutes / Cooking 20 minutes 280 calories per serving 1 leek, white and light green parts only, cleaned 1 tbsp olive oil, plus more for drizzling 1/2 tsp dried oregano salt to taste ground pepper to taste 2 slices country bread, lightly toasted 45 g brie cheese, thinly sliced 1 tomato, Roma type, thinly sliced Prepare the leeks.  Cut off the dark green tops then thinly slice the white and pale-gree parts crosswise. Heat the olive oil in a skillet over medium heat.  Add the leeks and oregano, then season with salt and pepper.  Cook, stirring frequently, until the leeks are very tender and just beginning to brown, 15 to 20 minutes. Arrange the toasted bread slices on a baking sheet.  Distributing the ingredietns equally, layer the bread slices with the cheese, cooked leeks, and sliced tomatoes.  Drizzle with olive oil, then add salt and pepper to taste. Broil at 10 cm from the heat until the cheese has melted and the t...

We needed a vegetable last night and this one popped into my head at the last second. It is fast and Judy says she loves this....so, add another veggie to her "like" list. 1 green tomato (we used plum)sliced into rings 1 tsp oil 1/4 tsp garlic 1/4 tsp italian seasoning S&P ***for each person eating In a hot fry pan add oil and garlic. On med setting place rings of tomato into oil. Sprinkle with seasoning. When tender (about 1/2 cooked through) flip and repeat seasoning. Do not cook until mushy. About 3-4 minutes per side max! This was so easy and she said it had the texture and somewhat tase of an onion ring. Next time she wants to try breading them first! "Bon Appetit!"

2 cups salad dressing or mayo 3 tbsp vinegar 3 tbsp sugar 1 squeeze lemon juice a generous helping of celery seed Mix well and add to 2 bags of presliced coleslaw. Refrigerate well before serving. All I can say is yummmmm. Sweet for sure, but yummmmmmm! "Bon Appetit!"

I made this one up from many on line recipes, so I will post what the party goers thought of this tonight. 6-8 garden cucumbers (they were fresh so they were smaller) 6 very thinly sliced radishes thinly sliced onions 1/2 box of grape tomatoes, sliced in 1/2 Refrigerate this concoction for a couple hours before serving. Add sundried tomato dressing. Mix well. I do not like radishes bit really really liked this. "bon appetit!"

Menu: Beet and Green Apple Salad Italian-Style Sausage in a Tomato Sauce Potato Puree Beet Greens Sugared Peaches   Beet and Green Apple Salad 3 beets 1 Granny Smith apple 2 tbsp Classic Vinaigrette (recipe below) salt and pepper to taste Prepare the beets:  boil or steam them about 25-30 minutes.  Let the beets cool down a few minutes, then peel them and dice into 1.5 cm pieces.  Place the pieces in a salad bowl.  Cut the apple into 1.5 cm cubes, without peeling them, but removing the core.  Add the apples to the salad bowl.  Pour in the Classic Vinaigrette, then season with salt and pepper.  Toss well, then serve. Makes 2 servings. Classic Vinaigrette Whisk together 3/4 cup extra virgin olive oil, 3-1/2 tbsp wine vinegar (I used red wine vinegar) and 1 tbsp Dijon mustard. I LOVED THIS SALAD.  HAL DOESN'T LIKE BEETS APPARENTLY.  HE ONLY LIKES BEET RELISH.  FIGURE THAT OUT IF YOU CAN. Italian-Style Sausage in a Tomato Sauce ...

Everyday Cornbread Recipe taken from online source. http://southernfood.about.com/od/cornbread 2 cups cornmeal 3/4 cup flour 3 tsp baking powder 1 tsp salt 2 tbsp honey 1 1/2 cups milk 2 eggs 1/4 cup shortening/margarine Blend last 4 ingredients, then add dry ingredients and combine only until blended. OR throw everything in a breadmaker(on mix only). Spoon into a greased pan. Bake at 400 for 25 minutes. "Bon Appetit!"

Betty Crocker Quick Bread Recipe 2 cups flour 2 cups cornmeal 1/2 cup sugar 5 tsp baking powder 2 tsp baking soda 1 1/2 tsp salt 4 eggs 2 cups milk 1/2 cup vegetable oil 1/4 cup shortening/margarine Blend last 4 items together, then add dry ingredients in mixer, or throw everything in the breadmaker(on mix only). beat only until smooth. Place into muffin cups. (Did not turn out well in a loaf!) Bake at 425 for 20-25 minutes. This made a loaf and 18 muffins. (BTW I added green food colouring to the muffins for St Patricks Day!) "Bon Appetit!"

There are many versions of the out there, but here's my variation.  I have been known to eat a couple of pieces of this with a salad for lunch or supper, and it makes great "picky" food too. It makes a great potluck offering, too. Ingredients: 2 packages Pillsbury crescent roll dough 1-2 cups of chopped raw veggies of choice (I use red pepper, zucchini, green onion, broccoli and shredded carrot) about 1/2 a tub of garlic and herb cream cheese (you can use more or less depending on your taste of course) 1 cup shredded cheese (cheddar or mozzarella usually, but use whatever you like) Directions: Open both packages of crescent rolls, one at a time, and unroll dough side by side onto an ungreased cookie sheet.  press down on perforations so that it forms one solid sheet of dough. Bake at 325 for 10-15 minutes until lightly golden brown.  Set aside to cool completely. Spread cream cheese over dough, leaving a small border around much like you would expect fro...

I'm catching up on some recipe posting . . . I hope you enjoy them . . . here's the first . . . My kids/grandkids planted a garden this past summer and about the only thing that really grew was the basil . . . which I love so that's okay. Here's what I did with it. 2 cups fresh basil leaves, packed 1/2 cup freshly grated Parmesan-Reggiano or Romano cheese (I used Parmesan) 1/2 cup extra virgin olive oil 1/3 cup pine nuts of walnuts (I used pine nuts) 3 medium sized garlic cloves, minced salt and freshly ground black pepper to taste Combine the basil in with the pine nuts, pulse a few times in a food processor. (If you are using walnuts, pulse them a few times first before adding the basil). Add the garlic, pulse a few times more. Slowly add the olive oil in a constant stream while the food processor is on. Stop to scrape down the sides of the food processor with a rubber spatula. Add the grated cheese and pulse again until blended. Add a pinch of salt and pepper ...

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

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...