Cooking - for a new lifestyle (Our Test Kitchen)

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 ...

http://inmyworld-pam.blogspot.ca/2015/02/paper-piecings-that-begin-with-c.html 1 box gluten free cake mix, yellow or golden 1/2 cup of chopped pecans 1/2 cup of soft butter 2 packages of cream cheese 1 cup sugar 1 cup of plain pumpkin 1 tbsp pumpkin pie spice 2 tbsp whipping cream 2 eggs Heat oven to 350 F.  In a medium bowl stir together cake mix and pecans.  With pastry blender or fork cut in butter until mixture is crumbly.  Reserve 1 cup for the top.  Put remaining mix in 9x13" pan, press down and bake 10 minutes. In a large bowl beat cream cheese and sugar with electric mixer on medium speed until smooth.  Add in remaining ingredients.  Beat until well blended.  Pour over warm crust in pan and sprinkle with remaining cake mix. Bake 35 minutes or until centre is set.  Cool 30 minutes and refrigerate 2 hours before cutting into bars. Note:  Received from Caroline W. at a pumpkin recipe swap.  Delicious!!

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.

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...

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!"

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...

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                                                      ...

Ingredients 1 cup salted butter (melted) 2 cups graham cracker crumbs 1/4 cup brown sugar 1 3/4 cup powdered sugar 1 cup peanut butter 1/2 tsp. vanilla 1 (11 oz) bag milk chocolate chips Instructions 1. Combine all ingredients, except chocolate chips in a medium sized bowl. Stir until the mixture is smooth and creamy. 2. Pour mixture into a 9 x 13 pan. 3. Melt chocolate chips in the microwave (at 50% power) for 1-2 minutes. Stir chocolate and pour over the peanut butter mixture. Spread chocolate with a spatula. To even out chocolate, tap pan on the counter. 4. Refrigerate bars for one hour. Cut while bars are still cool. "BON APPETIT!"

I know it's a little late in the season but here it is anyway . . . Filling: 2 lbs rhubarb, cut into 1" pieces 1-1/4 cups white sugar 1/4 cup all purpose flour 1 tsp vanilla extract 1/4 tsp ground cardamom Crumble: 1 cup all purpose flour 1/2 tsp salt 1 cup light brown sugar 1/2 cup of butter, cut into cubes Preheat oven to 375F.  In a medium sized bowl, mix together the rhubarb, white sugar, 1/4 cup of flour, the vanilla extract, and the ground cardamom.  Spoon into a 9 x 13" baking dish. In a food processor, pulse together 1 cup of flour, the salt, and the brown sugar.  Add the butter and pulse until the pieces of butter are pea-sized.  Spread topping mixture over rhubarb mixture. Place in oven and cook for 35-45 minutes, until the filling is bubbly and the topping is lightly browned.  Let cool for at least a half an hour before serving. Serve with vanilla ice cream or whipped cream. Serves 8 From www.simplyrecipes.com

6 servings Preparation 10 minutes Cooking 10 minutes Standing 3 hours 130 calories per serving 1/4 cup pearl tapioca (quick-cooking) 1 large egg 2 cups 2% milk 4 tbsp sugar 1/4 tsp salt 1/3 cup unsweetened coconut flakes (optional) Warm up the milk on the stove or in a microwave oven 1-2 minutes until lukewarm. Add the tapioca, salt and sugar to a saucepan.  Mix and add the warmed milk.  Cook over very low heat for 5 minutes with stirring. Separate the egg white from the yolk.  Put the white in a bowl and add the yolk to the saucepan.  Cook an additional 5 minutes over low heat, with stirring.  Remove the saucepan from the heat. Beat the egg white to form stiff peaks using an electric mixer, then fold them very gently into the tapioca mixture. Portion out the pudding into small serving bowls.  Sprinkle with coconut flakes.  Chill at least 3 hours before serving. From www.sos.cuisine.com

1/2 can of cherry pie filling 3 cups frozen raspberries/blackberries  (I used both) 1/4 cup brown sugar 1tsp Epicure Maple dip mix bring above to mild boil on med heat. Pour mixture into a greased loaf pan. 1 cup of sifted flour 1/4 cup granulated sugar 2 tspbaking powder (I sifted it with tthe flour) 1/2 tsp salt 1/4 cup of refrigerated butter can use hard margarine Mix dry ingredients and cut in butter. (I used a pastry mixer/masher thing!) When combined, add cold milk until the mixture is moistened 1/4 to 1/2 cup milk. Drop by spoonful over berry mixture Bake uncovered for 20-25 minutes in a 350 degree oven. (it suggest 400 but that is really hot). Serve with whip cream, ice cream or heavy cream. Serves 6-8. Reviews were amazing. "Bon Appetit!"

from soscuisine.com 2 servings Prep 10 minutes cooking 5 minutes 150 calories per serving 2 peaches, ripe, freestone type 1-1/4 cup raspberries 2 tbsp sugar 1 tbsp apple juice 2 tsp cornstarch 2 scoops vanilla ice cream Peel the peaches, split them in half, then pull apart and remove their pits.  Set aside. In a saucepan, heat the raspberries and sugar over low heat.  Cook 2-3 minutes, then mash the raspberries with a fork. In a small bowl, dilute the cornstarch with the apple juice.  Add this slurry to the warm raspberries and cook over low heat, with stirring, about 2 minutes until the mixture thickens.  Pass the thickened raspberries through a fine sieve and, using a rubber spatula, press on the raspberries to extract as much juice as possible.  Discard the seeds. Drizzle the peaches with the strained raspberry sauce and serve.  Garnish with vanilla ice cream, if desired.

from sos.cuisine.com 4 servings Prep 5 min Cooking 7 min 90 calories per serving 8 plums, red or black, firm-ripe 2 tsp sugar 1/2 cup water Briefly wash the plums.  Split them in half, then pull them apart and remove the pits.  Add them to a saucepan with the sugar and water.  Cook over medium-low heat, covered, for about 5-8 minutes, until the plums are soft. Take the pan off the heat and let it cool.  Serve with its juice either lukewarm or at room temperature. I served the compote over French vanilla ice cream.

Please don't ask me where I found this recipe or why it is called what it is.  I just don't remember.  This was a family favourite when the boys were young.  Yes, back in the days when I used to bake. Enjoy! 2 cups sliced apples 1/4 cup molasses or brown sugar 1/4 tsp nutmeg 1/4 tsp cinnamon 1/4 tsp salt 1/4 cup butter or margarine 1/2 cup sugar 1 well beaten egg 1-1/2 cups sifted enriched flour 2 tsp baking powder 1/2 tsp salt 1/2 cup milk Place apples in greased baking dish.  Sprinkle with molasses or brown sugar, spices and 1/4 tsp salt.  Bake in a moderate oven 350F until apples are soft. Meanwhile prepare batter:  Cream butter.  Add sugar gradually; add egg.  Mix and sift flour, baking powder and 1/2 tsp salt.  Add alternately with milk to creamed butter mixture.  Pour over apples and continue baking.  Total baking time about 35 minutes. Serve from baking dish or turn out with apples on top.  Serve wi...

1/4 jar of leftover applesauce (if you have it) 250g cream cheese (I used apple cinnamon) 2 eggs 2 diced apples with skin 1 tsp cinnamon 1/2 tsp nutmeg 1 tsp salt pinch of clove 1 cup sugar (I only used 1/2 because I used sweetened applesauce and flavoured cream cheese) blend well Add to: 2/3 cup milk 1/2 cup vegetable oil 3 cups flour 2 1/2 tsp baking powder Mix well. Bake at 350 on a top rack. I used muffin cups but would make a good loaf too. As a topping I used some leftover chocolate caramel fruit dip from a fruit tray! "Bon Appetit!"

2 can mandarin orange sections 1/2 tsp nutmeg 1 tsp salt 1/4 tsp clove 1 tsp cinnamon 2 eggs 1 cup sugar or substitute (I used 1/2 and 1/2) Blend lightly or you will lose the shape of oranges. Add to: 3 cups flour 2 1/2 tsp baking powder 2/3 cup vegetable oil 2/3 cup milk Mix well. these are dense muffins that rise pretty well. With some leftover jello and fruit cocktail that I heated on the stove, I pureed the mixture and dipped the muffins into it for a jellee coating. (How iron chef is that?) LOLOL "Bon Appetit!"

take some leftover jell-o and leftover fruit cocktail and puree over heat. Set aside to cool. grind up some leftover cookies add 1/2 cup sugar and a little butter to make a cookie base. Press into muffin cups. when jello starts to cool, pour over cookie bases and top with a sprinkle of cookie. refrigerate until set. "Bon Appetit!" This came because I made this jello concoction to top some mandarin orange muffins I made. I used tropical fruit jello and the concoction smelt of mangoes!!!! yummmmmmm

2 cup pumpkin (I used the meat from a halloween pumpkin gutting) 4 eggs 2 1/2 cups sugar or sweetener replacement 1/2 tsp. cloves 1 tsp. cinnamon 1/2 tsp. nutmeg or allspice 1/2 tsp. salt Blend well then add to: 3 cups all purpose flour 2 tsp baking soda 1/2 tsp baking powder 2 cups chocolate chips or pecans 2 tbsp cointreau liqueur or 2 tsp orange peel 1 cup vegetable oil Preheat oven to 350°F. Bake in a greased pan Bake for about 1 hour, or until a toothpick inserted in center comes out clean. Brush top of loaf with melted butter. Sprinkle lightly with cinnamon sugar, maple sugar, turbinado sugar or white sugar. Can be eaten plain, buttered, or with cream cheese "Bon Appetit!"