Cooking - for a new lifestyle (Our Test Kitchen)

1 brick cream cheese 3/4 cup of pumpkin pie filling 1 cup powdered sugar blend together well chill well! overnight if possible. roll in crushed cookie crumbs serve with sliced apples, or small cookies. Bon appetite!

Lemon Pepper  Acini di Pepe This small, round pasta is named for its resemblance to peppercorns, so why not pair it with black pepper, which, along with lemon, adds brightness to the parmesan?  The pasta is VERY starchy! I ended up rinsing it and it turned out fine. I believe replacing the recipe with couscous or other smallish pastas will work the same. ingredients 2 cups  acini di pepe 2 tablespoons unsalted butter 1/2 cup grated Parmesan 1/2 cup shredded old cheddar (optional) 1 tablespoon grated lemon zest 2 teaspoon freshly ground black pepper preparation Cook  acini in a large pot of boiling salted water (2 teaspoons salt for 8cups water) until al dente. Reserve 1 cup cooking water, then drain pasta and rinse. Melt butter in same pot with lemon, pepper and cheese.  Remove from heat and stir in 1/2 cup of the reserved cooking water. Add pasta and stir. "Bon Appetit!"

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!"

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 ...

1 large cheap pork roast.....a good one does not shred as easy. Boil your roast, this will remove some of the salt and then roast in the oven at 350 for 2 hours with 2 cups of water (for moisture). Pull roast out of oven and let cool to be able to handle by hand. Remove any visible fat, and then with a fork shred the meat off the roast. Place into a crock pot. Add onion, peppers, pineapple, S&P, and 1 bottle of your favourite BBQ sauce. Fill the bottle with water and add to the crock pot too. Stir well, if you feel it is still too thick, add another bottle of water or tomato juice. You can add more spices or chilli's if you'd like. Cook at high for 3 hours. Stirring occaionally. Serve on buns, with a salad. This is lovely at backyard parties. Easy and filling. "Bon Appetit!"

My adaptation. In a large pot bring to a boil: I diced green pepper 1/2 bunch of celery ~large chunks 1 onion ~sliced 1 can tomato juice/vegetable cocktail 1 can diced tomatoes pepper chilli flakes to taste Bring to a good boil and let rest. Add some fresh basil. If this step can be done the day before the flavours intensify. In a large stock pot bring 8 cups water, to a boil with: 5 potatoes ~peeled and cubed 6 boneless skinless chicken thighs ~ cut each into 3 strips 1 bag mini carrots 1/4 bunch of celery ~chopped lots of pepper Cook until potatoes are JUST cooked and drain (reserve liquid for soup stock in another recipe). In a large casserole (or crock pot), pour 1/2 of tomato mixture. Pour potato/chicken mixture on top and finish with the rest of the tomato mixture. Bake at 300 for 1 hour covered. Top with your favourite cheese and broil until cheese is melted. Serve with warm bread on a cold day. "Bon Appetit!"

This is so simple I don't even look up the recipe anymore! 2 cups chocolate (you can use squares, wafers, bars, left over easter bunnies or foil wrapped balls) 1 cup butterscotch chips (I prefer 1/2 of a cup or none) vegetable oil 2 cup peanut butter (smooth is best but crunchy will work) 2 cup mini marshmallows (coloured looks nice) 1 greased cookie sheet Put a pot on very low heat on the stove empty (this is to ensure there is no dampness in the metal ~ water damages chocolate). Heat pot. Add small amounts of chocolate and stir from the bottom constantly. *** If your chocolate looks grainy, add small amounts of vegetable oil. Cheaper chocolate will need more oil....Just keep adding as needed. Melt thoroughly with the butterscotch chips (if used). Add peanut butter. Turn off heat and stir until mixture is smooth. Pour into a small greased cookie sheet and spread evenly. Place marshmallows on top of chocolate in rows so when you cut into squares each will get a marshmallow. Press i...

So everyone has been there. You open the fridge after Thanksgiving or Christmas and find all the bits no one has finished off. This is what I did. 1 cup of gravy or whatever is left over 1 cup parsnips/turnip/carrots 1/2 cup cream/regular corn 1/2 onion 4-6 cups of mashed potatoes 4-6 cups of liquid water/broth/consomme (equal to the amount of potato)OR milk for creamier S&P Now I put everything in the pot on med heat and mashed together (I used a emulsion mixer)be careful if you have used milk as it burns easier! i mixed in: 1/2 head of par cooked cauliflower florets or brocolli florets 1 cup of peas and 2 cups of ham cubes or turkey cubes Stir and pour into a crock pot. Now take the leftover stuffing (if there is any) and cut into cubes. About the size of croutons! Place on a cookie sheet and bake until crispy. Serve your turkey day croutons with your cream of leftovers soup! "Bon Appetit!"

I'm sure this dish has a more sophisticated name, but in our family it is referred to as "Green Glop" or "Body Filler".  Despite the silly names we've given it, this salad/dessert/whatever is delicious and a Must Have at family gatherings. 1 large Cool Whip 1 instant pistachio pudding mix 1 19 oz. crushed pineapple 2 cups mini marshmallows Mix together and chill before serving.

4 cups diced rhubarb Place in a lightly greased square or rectangular cake pan. *I used a mixture of fresh and frozen. 1 cup granulated sugar 1 cup water 1 tsp vanilla 1 tbsp cornstarch In a saucepan cook until mixture is clear and thick. Pour over rhubarb in dish. 1/2 cup flour 1 cup brown sugar 3/4 cup rolled oats 1 cup melted butter Combine and pour over rhubarb. Bake for 1 hour at 350. Serve with ice cream or whipped cream. Makes 10 servings. "Bon Appetit!"

Mix Together: 1 10oz bag of frozen peas 1 1/2 cups cooked rice (brown or white) 2 4oz cans of shrimp 1 1/2 cups chopped celery 1/4 cup green onions Mix together for Dressing: 1/4 cup oil 1 Tbsp soya sauce 1 tsp celery seed 1 tsp salt 2 tsp curry 1/2 accent 3 Tbsp vinegar 1/2 Tbsp sugar Toss together and serve. "Bon Appetit!"

I found this recipe and it is SOOOOOO simple and although it is not asthetically, the most beautiful dish, it tastes really, really good! Boil 3 chicken pieces (I used chicken breasts)thoroughly, and leave to cool. In a pot: 1/4 cup margarine 1 cup of shredded carrot OR 1 cup frozen veggies soften veggies but do not brown. Reduce heat then add: 2 tsp chicken boullion/soup mix 1/4 cup flour optional: 1/2 diced onion stir well till mixture resembles playdoh. Then add 2 cups milk, stir well and often! Bring almost to a boil , then add chicken and 1 cup of the water it was boiled in. Mix together well and stir from the bottom to avoid burning the recipe. Pour mixture into a crock pot on med/low and cook for another 4-6 hours. Serve over tea biscuits or popover rolls or with mashed potatoes! YUMMMMMM! "Bon Appetit!"

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!"

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!"

I love this recipe: SPINACH COUSCOUS SALAD 1 c. chicken broth 3/4 c. couscous 1/2 c. Italian salad dressing 2 c. shredded fresh spinach 12 cherry tomatoes, halved 1/2 of 8 oz. can sliced water chestnuts Spinach leaves In a saucepan, bring chicken broth to boiling; stir in couscous. Remove from heat. Cover and let stand for 5 minutes. Transfer to a bowl; add salad dressing. Cover and chill for 2 to 4 hours or until completely chilled. Before serving, toss couscous mixture with shredded spinach, tomatoes and water chestnuts. Serve on spinach leaves. Makes 8 servings. http://www.cooks.com/rec/view/0,1843,155162-246194,00.html Le dîner est servi . . .

I made this salad for Paula's baby shower a couple of weeks ago because I thought it would go nicely with the spare ribs that Deb was bringing. I was right. Ingredients: 1 can (15 ounce) black beans, drained and rinsed 2 cups cooked long-grain rice, chilled 1 green bell pepper, finely chopped 1/2 red bell pepper, finely chopped 1 tomato, seeded and chopped 2 to 3 green onions, finely chopped 3 tablespoons olive oil 2 tablespoons lime juice 1/2 teaspoon Dijon mustard 1/2 teaspoon sugar 1/4 teaspoon ground cumin 1/4 teaspoon ground black pepper fresh chopped parsley or cilantro for garnish, if desired Preparation: Combine beans with rice, green and red bell pepper, tomato, and green onion. In a small bowl, whisk together the oil, lime juice, mustard, sugar, cumin, and pepper. Add dressing to beans and rice and stir gently to blend ingredients. Garnish with parsley or cilantro and serve chilled. Serves 6. http://southernfood.about.com/od/beansalads/r/bl91029c.htm Le dîner est servi . ...

So, Thanksgiving dinner is over. You forgot to cook the squash, there are leftovers everywhere and no-one wants anymore turkey. This is what I did, loosely based on a recipe. Step #1 Ingredients: 1 stalk of celery (leftovers from the veggie tray) 1/2 bag of mini carrots (leftovers from the veggie tray) 3-4 slices of ham (leftovers) ***Grate these three items, I used my food processor, and then add salt & pepper 1-300ml box of Knorr red pepper/tomato soup ***mix well and pour into greased casserole dish. Step #2 Ingredients: 1 chinese eggplant (on its last leg) 1 zucchini (use it or toss it) 1 purple pepper (or green, red, orange) 1 red onion 1 green onion 1 peeled butternut squash (par cooked in microwave) ***I would in the future add 3-4 potatoes thinly sliced too! I used my food processor to thinly slice these veggies. Layer one veggie at a time on top of the ham/carrot mixture in the casserole dish. Step #3 Ingredients: 1 can of diced tomatoes (or fresh leftovers) Cover the top ...

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...ad...

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!"