Quick Meal Ideas

Slow Cooker Cheesy Asparagus

2011-12-22T09:01:00.000-08:00

1 lb fresh asparagus
1 1/2 tablespoons flour
1/4 teaspoon salt
pepper
3/4 cup skim evaporated milk
1 cup sharp cheddar cheese , grated

Directions:
1Wash and trim asparagus. Asparagus breaks naturally at the tough part of the stalk.2Lay the spears in a 5 quart slow cooker.3Stir flour, salt and pepper together in saucepan. Whisk in evaporated skim milk gradually until no lumps remain.4Heat and stir until boiling and thickened.5Stir in cheese to melt.6Pour over asparagus. Cover. Cook on low for 2 to 3 hours.7

Check for doneness at 2 hours if you like it crisp, let it cook longer if you like it softer.

Shortbread

2011-12-22T07:01:00.001-08:00

Shortbread

1 cup (250ml) unsalter butter, softened (I put 1 1/4 cup, you can even do 1 1/2 cup)
1/4 cup (50ml) sugar
1/4 cup (50ml) icing sugar
2 cups (500 ml) all-purpose flour
1/2 tsp (2ml) salt
2 heaping teaspoons of cornstarch (or 1/4 cup/60ml) - optional (makes it more crumbly)
1/2 tsp (2ml) vanilla (optional)

for raspberry jam/almond shortbread - add 2 teaspoons of almond extract and add the raspberry jam on top before baking

for nutella cookies, add the nutella after the cookies are baked and cool down.

for toblerone cookies, form the dough around the toblerone triangle piece and bake.

Combine butter, sugar and icing sugar in a large bowl and beat using a mixer until creamy. Add flour and salt and beat until flour is absorbed and mixture is crumbly.

You can either form the cookies by hand, like me, or you can roll between 2 sheets of parchment paper (if you're rolling, then you should put the dough into the fridge for 30 minutes beforehand).

Form cookies by hand, or if rolling out then cut out shapes.

Cook in preheated oven, at 300 degrees F (150 degrees C), for 18-22 mins (depending on your oven).

Skor Toffee Chocolate Bars

2011-12-17T06:58:00.000-08:00

Ingredients
3/4 cup margarine
3/4 cup brown sugar
1 1/2 cups flour
1 can sweetened condensed milk
2 tbsp margarine
1 pkg. Milk chocolate chips
1 pkg. Chipits Skor toffee bits

Directions
Cream first 3 ingredients until well blended and mixture come together. Press evenly in 13”x9” cake pan. Bake at 350° for 20-25 minutes, or until golden. Cool on wire rack while preparing filling. Heat sweetened condensed milk and 2 tbsp margarine in a heavy saucepan, stirring constantly over medium heat for 5-10 minutes, or until thickened. Spread over baked base. Bake 12-15 minutes longer, or until golden. Sprinkle Chipits milk chocolate chips evenly over top. Bake 2 minutes more or until chocolate evenly, sprinkle Skor toffee bits on top, pressing lightly into chocolate; cool completely. If necessary, chill just to set chocolate before cutting into bars. Store at room temperature.

Gwyneth Paltrow’s Wholesome Cookies

2011-12-16T20:50:00.000-08:00

I found these in Gwyneth Paltrow’s surprisingly inspired cookbook My Father’s Daughter: Delicious, Easy Recipes Celebrating Family & Togetherness (2011). She calls them Lalo’s Famous Cookies since her mom, Blythe Danner, invented them and goes by “lalo” instead of grandma.

But these cookies really speak to Paltrow’s wholesome cooking style. She even lets her kids have them for breakfast. I got my barley flour and almonds at Bulk Barn.

Gwyneth Paltrow’s Wholesome Cookies

2 cups (500 mL) barley flour

1-1/2 cups (375 mL) raw (unroasted) whole almonds, finely chopped

½ cup (125 mL) each: pure maple syrup, canola oil

½ tsp (2 mL) each: ground cinnamon, fine sea salt

Jam (such as raspberry, blueberry or apricot)

In large bowl, combine flour, almonds, maple syrup, oil, cinnamon and salt. Stir with wooden spoon until blended.

Drop by heaping 1-tbsp (15-mL) portions of dough onto parchment-lined baking sheets. Using index finger, make vertical indent into each cookie. Fill each with small amount jam (about ¼ tsp/1 mL depending on depth of holes).

Bake in preheated 350F (180C) oven until lightly browned, about 16 to 18 minutes. Cool completely. Store in airtight container up to 1 week.

Creamy Chicken and Spinach Pasta

2011-10-19T05:28:00.000-07:00

This pasta is packed with nutrients: potassium from the spinach and calcium from the evaporated milk, which has 80 per cent more calcium than regular milk. Serve with a crisp green salad.

Ingredients
1 tsp vegetable oil
12 oz boneless skinless chicken breasts cubed
1 onion , chopped
2 cloves of garlic, minced
2 1/2 tsp pepper
2 tbsp all-purpose flour
1 385 ml can evaporated fat-free milk
5 cups whole wheat penne, (12 oz/375 g)
1/2 bag fresh spinach, trimmed (10oz/284 g)
3/4 cup diced sweet red peppers
1/3 cup shredded fresh basil
3 tbsp lemon juice
2 green onions, chopped

PreparationIn large nonstick skillet, heat oil over medium-high heat; brown chicken. Transfer to bowl.

Drain off any fat from pan. Add onion, garlic and pepper; fry over medium heat until softened, about 5 minutes. Sprinkle with flour; cook, stirring, for 1 minute. Return chicken and any accumulated juices to pan. Add evaporated milk; cook, stirring and without boiling, until thick enough to coat back of spoon, about 5 minutes.

Meanwhile, in pot of boiling salted water, cook penne until tender but firm, about 12minutes. Add spinach; drain and return to pot. Add chicken mixture, red pepper, basil, lemon juice and green onions; toss to combine.

Potato-Spinach Casserole

2011-09-20T10:19:00.001-07:00

Ingredients

6 to 8 large potatoes (about 3 pounds)
1 8-ounce carton dairy sour cream
1/4 cup butter or margarine
2 tablespoons snipped fresh chives or green onion tops
1/4 teaspoon pepper
1 10-ounce package frozen chopped spinach, thawed and well drained
1 cup shredded cheddar cheese (4 ounces)

Directions

Peel and quarter potatoes. In covered large saucepan, cook in small amount of boiling lightly salted water for 20 to 25 minutes or until tender. Drain. Mash (should have about 6 cups). Add sour cream, butter, chives, and pepper; mash again until butter is melted and mixture is smooth. Stir in spinach. Transfer to a 2-quart casserole. Bake, uncovered, in a 400 degree F oven for 15 to 20 minutes or until heated through. Sprinkle with cheese. Makes 12 servings.

Nutrition Facts

Calories204 Total Fat (g)11 Saturated Fat (g)7, Cholesterol (mg)29, Sodium (mg)134, Carbohydrate (g)20, Fiber (g)3, Protein (g)7, Starch (d.e.)1, Vegetables (d.e.)1, Fat (d.e.)2, Percent Daily Values are based on a 2,000 calorie diet

Easy Shepherd's Pie

2011-09-20T10:15:00.000-07:00

1 17-ounce package refrigerated cooked beef tips with gravy
2 cups loose-pack frozen mixed vegetables
1 10-3/4-ounce can condensed tomato bisque soup
1 tablespoon Worcestershire sauce
1 teaspoon dried minced onion
1/2 teaspoon dried thyme, crushed
1/8 teaspoon black pepper
1 20-ounce package refrigerated mashed potatoes
1/2 cup shredded cheddar cheese (2 ounces)

directions

1. Preheat oven to 375 degree F. Lightly grease a 2-quart rectangular baking dish. In a large saucepan combine beef tips with gravy, mixed vegetables, tomato bisque soup, Worcestershire sauce, dried minced onion, thyme, and pepper. Bring to boiling over medium heat, stirring occasionally. Transfer to prepared baking dish.

2. Place potatoes in a large bowl; stir until nearly smooth. Spoon potatoes into 6 mounds on top of meat mixture.

3. Bake, uncovered, in preheated oven for 20 to 25 minutes or until heated through and bubbly on edges. Sprinkle with cheese. Let stand for 10 minutes before serving. Makes 4 servings.

nutrition facts

Servings Per Recipe 4 servings Calories442 Total Fat (g)15 Saturated Fat (g)6, Cholesterol (mg)64, Sodium (mg)1609, Carbohydrate (g)50, Fiber (g)6, Protein (g)27, Percent Daily Values are based on a 2,000 calorie diet

Bacon Wrapped Chicken Recipe

2011-04-04T08:29:00.000-07:00

Chicken, and bacon, better yet, crispy bacon. They are two of my favorite foods both in one easy recipe. I had some extra boneless-skinless chicken breasts on hand and was looking for an easy dinner which brings us today’s recipe for Bacon Wrapped Chicken. What really surprised me was the amount of ingredients in this recipe, there are very few! I feel the chive and onion cream cheese is a huge ingredient in the flavor department and does most of the work for you. Try and pound the chicken breasts down with a mallet as thinly as possible because they will roll up a lot easier. If you want to do some outdoor grilling these can also be grilled as well. They go great with a side dish of pasta or flavored rice. Enjoy.

Ingredients:
12 boneless skinless chicken breasts halves
2 (8 oz) cartons chive and onion cream cheese
12 slices of bacon
salt (to taste)
2 tablespoons butter

Cooking Instructions:

Step 1: Preheat the oven to 400 degrees. Between 2 sheets of wax paper with a mallet flatten chicken breasts to ½” thickness.
Step 2: Spread 3 tablespoons of cream cheese over each chicken breast. Then Dot with butter and season with salt. Wrap with bacon and stick a toothpick through the rolled chicken breast to hold it together. Roll up and stick a toothpick through to hold it together.
Step 3: Bake uncovered for 35-40 minutes (or until juices run clear).
Step 4: Turn on the broiler and broil six inches from the heat for 5 minutes or until the bacon is crispy.
Tags: cooking, recipes, food and drink, recipe

Chewy Cherry Almond Bars

2010-06-29T11:52:00.000-07:00

Ingredients
1 cup butter, softened
2 cups packed brown sugar
2 teaspoons baking powder
1 egg
1 teaspoon almond extract
2 cups all-purpose flour
2 cups regular rolled oats
1/2 cup sliced almonds
1 12-ounce jar (1 cup) cherry preserves
Directions
1. Preheat oven to 350 degrees F. Line a 13x9x2-inch baking pan with foil, extending foil over the edges of the pan. Grease foil; set pan aside.

2. In a large bowl, beat butter with an electric mixer on medium to high speed for 30 seconds. Add brown sugar and baking powder. Beat until combined, scraping side of bowl occasionally. Beat in egg and almond extract until combined. Beat in as much of the flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour, the oats, and almonds.

3. Remove 1/2 cup of the dough and set aside. Press the remaining dough evenly into the bottom of the prepared baking pan. Spread with preserves. Crumble the remaining dough evenly over preserves layer.

4. Bake in the preheated oven about 35 minutes or until lightly browned. Cool completely in pan on a wire rack. Using the edges of the foil, lift the uncut cookies out of the pan. Cut into bars. Makes 36 bars.

To Store: To Store: Place bars in a single layer in an airtight container; cover. Store in the refrigerator for up to 3 days or freeze for up to 1 month.

Ricotta Dumplings with Sun-dried Tomato Romesco and Crumbled Blue Cheese

2010-06-29T07:40:00.000-07:00

Yield: Makes 4 to 6 servings If you're a cheese fiend you'll love this one: Warm ricotta dumplings, served with a savory sun-dried tomato romesco sauce, topped off with crumbles of blue cheese. Serve, enjoy, repeat.Ingredients: For the sun-dried tomato romesco:1/4cup sun-dried tomatoes, coarsely chopped

1/2cup piquillo peppers
1Teaspoon pimenton
2tablespoons sherry vinegar
1garlic clove, minced
1/2cup slivered almonds, toasted
1/2cup extra virgin olive oil
salt and freshly ground black pepper
3ounces Point Reyes Blue cheese (or Valderon)
1/4cup of basil, chiffonade

For the dumplings:salt
1cup ricotta cheese
3egg yolks
1pinch of nutmeg
1/3cup of flour

Reggae Baby Back Ribs

2010-06-29T07:22:00.000-07:00

Makes: 4 large servings
Prep: 30 minutes
Marinate: 8 to 24 hours
Grill: 1-1/2 hours

Ingredients
1/4 cup packed brown sugar
2 tablespoons grated fresh ginger
2 teaspoons salt
2 teaspoons finely shredded lime peel
1 teaspoon ground cumin
1/2 teaspoon ground cinnamon
4 pounds pork loin back ribs, cut into 6- to 8-rib portions
1/2 cup chicken broth
1/4 cup dark rum
3 tablespoons lime juice
1 tablespoon cooking oil or olive oil
1 small fresh habanero chile pepper, finely chopped*
Mango-Guava BBQ Sauce
Directions
1. In a small bowl, combine brown sugar, ginger, salt, lime peel, cumin, and cinnamon. Sprinkle mixture evenly over ribs; rub in with your fingers. Place ribs in a resealable plastic bag; seal bag. Marinate in the refrigerator for 8 to 24 hours.

2. For mop sauce: In a medium bowl, combine broth, rum, lime juice, oil, and habanero pepper. Cover and chill for 8 to 24 hours.

3. For a charcoal grill, arrange medium-hot coals around a drip pan in a grill with a cover. Test for medium heat above pan. Place ribs, bone sides down, on the grill rack over pan. (Or place ribs in a rib rack; place on grill rack). Cover and grill for 1-1/2 to 1 3/4 hours or until ribs are tender, brushing with mop sauce every 15 to 20 minutes. (For a gas grill, preheat grill. Reduce heat to medium. Adjust for indirect cooking. Cover and grill as above, except place ribs in a roasting pan.)

4. While ribs are cooking, prepare Mango-Guava BBQ Sauce. About 15 minutes before ribs are done, brush some of the mango sauce over ribs. Pass the remaining sauce. Makes 4 large servings.

Mango-Guava BBQ Sauce: In a small saucepan, combine 1 1/3 cups chopped mangoes; 2/3 cup packed brown sugar; 2/3 cup chopped onion; 1/3 cup lime juice; 1/4 cup olive oil; 1/4 cup guava paste; 3 tablespoons honey; 2 tablespoons tomato paste; 2 cloves garlic, minced; and 3/4 teaspoon ground cumin. Bring to boiling; reduce heat. Cover and simmer for 15 minutes. Cool slightly. Transfer to a food processor or blender. Cover and process or blend until slightly chunky.

Tomato, Cheese & Chickpea Salad

2010-05-26T08:56:00.000-07:00

Ingredients
2 cups (500 mL) cherry tomatoes, halved
1 cup (250 mL) orange bell pepper, diced
1 cup (250 mL) yellow bell pepper, diced
3 1/2 ounces (100 g) Mozzarella, diced
3 1/2 ounces (100 g) Feta, diced
2 cups (500 mL) canned chickpeas, drained
2 shallots, finely chopped
1/4 cup (60 mL) chopped fresh basil
1/4 cup (60 mL) fresh lemon juice
2 tablespoons (30 mL) olive oil
salt and pepper

Directions
Place cherry tomatoes, peppers, cheeses, chickpeas, shallots and basil in a salad bowl.
Whisk together lemon juice and olive oil.
Mix gently into salad. Season to taste.

Olive Mushroom and Bocconcini Pizza

2010-04-16T11:20:00.000-07:00

Ingredients
1x12 inch pizza crust or 4 pita breads
1 cup pizza sauce
Ground hot peppers
Fresh basil
1 cup sliced white mushrooms
1/2 green bell pepper, trimmed and sliced
Canadian Bocconcini cheese, sliced
Green and black marinated pitted olives
1/2 onion, chopped
Dried oregano
Olive oil

Directions
Spread pizza sauce on pizza crust or pita bread. Season to taste with ground hot peppers. Top with fresh basil, mushrooms, green pepper, Canadian Bocconcini cheese slices, olives and onion.
Season to taste with oregano and sprinkle with olive oil.
Preheat barbecue to maximum. When barbecue is hot, reduce heat to medium-high and turn off 1 burner. Generously oil grill. Place pizza over turned off burner. Grill for 10 to 12 minutes or until cheese has melted. Check crust often to avoid burning, reducing heat to minimum if needed When using pita bread, grill over low heat for shorter period.
Remove pizza from grill and cut into 8 slices. Serve immediately with green salad and spicy flavoured oil.

Emeril's Balsamic Vinegarette

2010-04-11T17:04:00.000-07:00

Ingredients

1/4 cup balsamic vinegar
2 teaspoons dark brown sugar, optional*
1 tablespoon chopped garlic
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
3/4 cup olive oil

Simple Banana Muffins

2010-04-09T05:20:00.000-07:00

Ingredients
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
3 large bananas, mashed
3/4 cup white sugar
1 egg
1/3 cup butter, melted

Directions
Preheat oven to 350 degrees F (175 degrees C). Coat muffin pans with non-stick spray, or use paper liners. Sift together the flour, baking powder, baking soda, and salt; set aside.
Combine bananas, sugar, egg, and melted butter in a large bowl. Fold in flour mixture, and mix until smooth. Scoop into muffin pans.
Bake in preheated oven. Bake mini muffins for 10 to 15 minutes, and large muffins for 25 to 30 minutes. Muffins will spring back when lightly tapped.

A Chimichurri Sauce for Salmon

2010-04-07T11:31:00.000-07:00

Ingredients:

1/2 cup mild olive oil

3 tablespoons white wine vinegar, or to taste

1 large bunch Italian parsley

1/2 cup packed freshly picked cilantro leaves

1/4 cup packed freshly picked oregano leaves

4-6 cloves garlic, sliced

1/4 teaspoon hot red pepper flakes

1/4 teaspoon fresh ground black pepper

1/4 teaspoon cumin

1/2 teaspoon salt, or to taste

put all into Blender

Broccoli Salad

2010-03-06T11:01:00.000-08:00

1 large bunch
1 cup raisins
1/4 cup red onion diced
1 cup diced bacon
1 cup sunflower seeds
3 - 4 tsp sugar
1/2 cup mayonnaise
1 tbsp vinegar

1. cook and dice bacon
2. wash broccoli thoroughly and drain well. cut into bit size pieces
3. Place diced broccoli in a bowl. Add raisins, diced onion, sunflower seeds and bacon
4. In another bowl mix together mayonnaise, sugar and vinegar. Stir well.
5. Pour dressing over broccoli salad and refrigerate.

prep time: 30 mins.

Stuff Chicken Breast

2010-01-24T18:51:00.000-08:00

Chicken skinless boneless breasts

STUFFING

Asiago Cheese
Baby Spinich
Thinly sliced red pepper
parsley
capers

Cut in the middle and sprinkle with Ms. Dash - layer stuffing ingredients, toothpick close and bake.

Strawberry Spinach Salad

2010-01-24T18:46:00.000-08:00

SALAD:

2 pkgs. fresh spinach
1 1/2 - 2 pts. sliced strawberries

DRESSING:
1/3 c. sugar
1/4 c. apple cider vinegar
1 tbsp. poppy seeds
2 tbsp. sesame
1 1/2 tsp. minced onion
1/4 tsp. paprika
1/2 c. oil
1/4 tsp. Worcestershire sauce

Perfect Steamed Rice Recipe

2010-01-20T07:36:00.001-08:00

Serves 4

2 cups (380 g) raw rice (long grain, jasmine or short grain rice)
2 1/2 cups (700 ml) cool water

Place rice grains in pot. Wash the rice and swish with your hands. Drain and repeat 3 more times until the water is no longer milky. This helps remove excess starch and clean the grains.
Fill the pot with the cool water and the washed rice. Turn the heat to high. When the water near the edge of pot starts bubbling, cover the pot and reduce heat to low. Cook for 15 minutes.
Turn off heat and keep covered! Just let it sit with lid on for 5 minutes to finish the steaming process. Fluff with fork after done.

Ritz bars

2009-12-22T17:27:00.000-08:00

I forgot that I usually use parchment paper - easier to cut as they do stick a bit with teh skor bits. Cut them when they're warm with a pizza roller or a knife.

1 can of sweetened condensed milk (it only comes in one size)
1 box of originial Ritz (I think the box size is around 220g)
1 bag of chipits
1 bag of score bits

Mix them all together and spread into greased 13x9 pan and bake at 350 for 20 mins.

‘Mock’ Skor Bar

2009-12-17T10:59:00.000-08:00

‘Mock’ Skor Bar

Ingredients:
Saltine Crackers (Premium Plus - salted or unsalted)
1 cup butter
¾ cup brown sugar
1 ½ cups chocolate chips
Topping of choice (Candy cane, pecans, skor toffee pieces, etc.)

Steps:
Pre-heat oven to 375°
Cover a cookie sheet with a layer of tin foil
Layer the cookie sheet with saltine crackers
In a saucepan, melt the butter, and add the brown sugar.
Bring to a boil over medium-high heat, and boil for 3 minutes, stirring constantly.
Pour the mixture over the crackers and spread evenly.
Bake in the oven for 5 minutes
Take out of the oven and sprinkle the chocolate chips. (The base will be ‘bubbly’, but not to worry!)
Cover with another cookie sheet (or something else) to keep the heat in, and let the chocolate melt for 5 minutes.
Spread the chocolate out over the base.
Sprinkle with your topping of choice - or leave plain!
Cool in the freezer until chocolate hardens, and then cut or break up into pieces!

Fruit & Nut Bars - Shelley's

2009-01-05T06:11:00.000-08:00

¼ cup raw Pepitas seeds
1/3 cup raw Sesame seeds
1/3 cup raw Almond slivers
1/3 cup raw Pecan pieces
½ cup Thompson raisins
¼ cup Craisins
¼ cup Dried apricots (or papaya)
1/3 cup Cooking dates
1/3 cup Dried apples
2 cups All Bran honey flakes (or rolled oats)
1/3 cup All Bran buds (can skip if you like)
¾ cup Honey
1/3 cup Brown Sugar
½ cup Almond Hazelnut butter
1 tsp Vanilla
1 tsp Cinnamon
½ tsp ea. ground Nutmeg, Allspice, Clove

Spray frying pan or baking sheet with canola oil and toast nuts and seeds lightly.
Cut larger fruits (apricots, dates, apples) into smaller pieces.
Combine fruit, toasted nuts/seeds and cereal in a large bowl.

In non-stick pan, over low heat, add vanilla, spices, honey and brown sugar and bring to a boil for 1 minute (**very important as this is what makes it sticky enough to hold everything together**) remove from heat, stir in nut butter quickly then pour into dry mixture immediately. Mix thoroughly, press into parchment lined 9x13 baking pan and let cool in freezer for at least an hour. Cut into bars while frozen (approx 16) and return to pan or individually wrap for quick snack. Store in fridge or freezer until ready to enjoy.

Baby Carrots

2008-12-22T20:46:00.000-08:00

Ingredients
1 1/2 pounds baby carrots
3 tablespoons butter, cut into small pats
1 tablespoon sugar
1 teaspoon coarse salt

Directions
Place baby carrots in 1/2-inch of water with butter, sugar, and salt. Bring water to a boil, cover pan, and reduce heat to simmer. Cook carrots 7 or 8 minutes, remove lid, and raise heat to medium high. Reduce water until it almost evaporates, a couple of minutes. Turn carrots in sauce and taste to adjust seasonings and serve

Sauteed Sugar Snap Peas

2008-12-22T20:45:00.001-08:00

SAUTEED SUGAR SNAP PEAS

1 lb. sugar snap peas
3 tbsp. vegetable oil (1/2 sesame oil is great)
1 tsp. finely minced garlic
1 tbsp. fresh ginger, finely shredded
1/2 tsp. salt
1/4 tsp. black pepper
1/3 c. julienned red onion

String peas by beginning at tip and pulling it down. If peas are very young, you can omit this step. Cut off stem ends and leave whole. Place in colander and rinse under cold water. Shake well and drain.
In large skillet heat oil. Add garlic and ginger and saute briefly about 30 seconds. Add peas and, over medium high heat, toss and cook for 2-4 minutes, depending on how large they are. Do not overcook. Add salt, pepper, red onion just as they are finished cooking. Serve immediately.

Make Ahead Mashed Potatoes

2008-12-22T20:34:00.000-08:00

The perfect side dish recipe for the holidays

Potatoes with cream cheese, sour cream and garlic you can make a day ahead. It's the perfect Thanksgiving or Christmas side dish recipe.

Make Ahead Mashed Potatoes
12 cups Yukon gold potatoes (approximately 9 potatoes), peeled and cubed
6 cloves garlic
6 oz low fat cream cheese
1 cup nonfat sour cream
2 Tbsp. butter
salt and pepper to taste
Put potatoes and garlic in a large pot. Cover with water. Add a dash of salt. Bring to a boil and cook until potatoes are fork-tender, about 15 minutes. Drain potatoes, and transfer to a large bowl. Add cream cheese, sour cream, butter and salt and pepper, mashing lightly, until smooth. Be careful not to overmash.

Transfer to a 9 X 13 baking dish that has been sprayed with nonstick cooking spray. Cover and refrigerate overnight.

Preheat oven to 350 degrees. Bake potatoes for 30 minutes. Serve with turkey or beef tenderloin

White Chocolate & Dried Cranberry Cookies - Laura Betts

2008-12-22T06:46:00.000-08:00

Ingredients
1 and a quarter cups unsalted butter (room temperature)
half a cup of white sugar
1 cup of light brown sugar
1 large egg (room temperature)
1 large egg yolk (room temperature)
1 Tbsp. vanilla essence
1 cup of quick cooking oats (pulsed well in the food processor)
2 cups of all purpose flour
1 Tsp. baking powder
1 Tsp. baking soda
Half Tsp. salt
1 and a half cups of white chocolate (coarsely chopped)
1 cup dried cranberries

Preheat over to 325F. Line a cookie sheet with greaseproof paper.
With electric mixer beat the soft butter and both sugars until smooth and creamy. Scrape down sides of the bowl, then add the egg, egg yolk and vanilla essence. Mix really well until creamy again.
In a separate bowl mix the flour, pulsed oats, baking powder, baking soda and salt until well incorporated.
Add in sections the flour mixture to the butter mixture (I use a wooden spoon for this part). Mix well until all parts are in original bowl.
Now add the dried cranberries and white chocolate and mix again.
Use a teaspoon and place heaped spoonfuls on the lined cookie trays. Bake until cookies begin to brown at the edges (I normally cook for about 13 minutes).
Cool on wire racks and repeat with remaining dough.

Butter Pecan Bars - from Lucy

2008-12-19T08:02:00.001-08:00

Butter Pecan Bars

3/4 cup butter, softened
1 cup white sugar
1 cup packed brown sugar
2 eggs
1 teaspoon vanilla extract
1 1/4 cups all-purpose flour
1 cup pecan halves

Directions:
1. Preheat oven to 350 degrees F (175 degrees C). Grease an 8x8 inch square baking pan
2. In a medium bowl, cream together the butter, brown sugar and white sugar. Beat in the eggs and vanilla. Stir in the flour and pecans until just blended. Spread the mixture evenly into the prepared pan
3. Bake for 35 to 40 minutes in the preheated oven, or until edges begin to pull away from the sides of the pan. Allow bars to cool in the pan before cutting

Coconut Macaroons

2008-12-18T12:09:00.000-08:00

1 1/3 c. flake coconut
1/3 c. sugar
2 tbsp. flour
1/8 tsp. salt
2 egg whites
1/2 tsp. almond extract

Combine coconut, sugar, flour, and salt in bowl. Stir in unbeaten egg whites and almond extract. Mix well. Drop by teaspoonfuls onto lightly greased baking sheets. Bake at 325 degrees for 20-25 minutes or until edges are brown. Remove from sheets at once.
Makes 1 to 1 1/2 dozen macaroons.

Butter Tarts

2007-12-21T12:04:00.001-08:00

1 – Egg
½ cup Brown Sugar (packed)
3 tbs. soft butter
1/3 cup corn syrup
1-½ tsp. vinegar
½ tsp. vanilla
Pinch of Salt

Choice of 2/3 cup of – raisins, pecans (favorite nut)

Beat egg, sugar and butter together.
Stir in rest of ingredients.
Bake at 350 degrees for 25-30 minutes.

Makes 1 dozen large – 2 dozen small tarts.

I use the Tenderflake frozen tart shells. Bake tart shells for 5 min. till a little flakey, then add mixture to shells.

Rigatoni with Italian Sausage and Colourful Peppers

2007-12-05T09:50:00.000-08:00

lb (1 kg) hot or mild Italian sausage, cut into 1-inch (2.5-cm) pieces

1/4 cup (50 mL) olive oil

4 garlic cloves, finely minced

1 tsp (5 mL) chilli flakes (or more to taste)

2 medium red bell peppers, cored, seeded, and cut into 1/2-inch (1-cm) strips

2 medium yellow bell peppers, cored, seeded, and cut into 1/2-inch (1-cm) strips

1 lb (500 g) dry rigatoni pasta

2 tbsp (25 mL) butter

1 cup (250 mL) freshly grated Parmesan cheese

1/4 cup (50 mL) each finely chopped fresh parsley and fresh basil

Freshly ground black pepper, to taste

Fill a large skillet with 1 inch (2.5 cm) of water. Bring to a boil and cook sausage pieces for 10 to 12 minutes. Drain water and brown sausage in the same skillet (about 5 to 7 minutes). Remove sausage from the pan and keep warm.

In the same skillet, heat olive oil over medium heat. Add peppers and cook until skins brown, but the peppers do not go limp. Add garlic and chilli flakes and cook 1 to 2 minutes more. Add reserved sausage to pepper mixture and cook an additional 5 minutes.

In a separate pot, cook rigatoni in salted boiling water until al dente. Drain and place in a large serving dish. Add butter and stir to coat.

Add sausage/pepper mixture to rigatoni and stir well. Garnish with Parmesan cheese, parsley, basil and freshly ground black pepper.

Serves 8.

Tomato Chick Pea Salad

2007-11-01T05:49:00.001-07:00

Salad:
1 Can (19oz/540ml) chick peas (garbanzos), drained, rinsed
1 cup (250 ml) chopped fresh parsley
4 Greenhouse tomatoes, cut into large dice
1 cup (250 ml) english cucumber, chopped
6 green onions, sliced
1 cup (250 ml) feta cheese

In a large bowl, combine chick peas, parsley, tomatoes, cucumber, onions and cheese

Dressing:
1/3 cup (75ml) olive oil
3 tbsp (45ml) white wine vinegar
1 large clove garlic, crushed
1 tsp (5ml) dried tarragon leaves
1/2 tsp (2ml) salt
1/2 tsp (2ml) dry mustard
1/4 tsp (1ml) freshly ground pepper
Pinch cayenne pepper

Whisk together oil, vinegar, garlic and seasonings, Toss dressing with salad ingredients. Cover and refrigerate for several hours. Makes 6-8 servings.

Thai Mango Salad with Roasted Peanuts

2007-03-04T17:44:00.000-08:00

This is simple enough for a weekday but a really nice treat for company too. Enjoy!
Ingredients
2 limes
1 tbsp (15 ml) soy sauce or fish sauce
1 tbsp (15 ml) granulated sugar
1 small jalapeno pepper, seeded and minced OR 1/2 tsp (2 ml) hot red chili flakes
2 tbsp (30 ml) peanut oil
salt to taste
2 ripe but firm mangoes
2 sweet peppers, preferably 1 red and 1 yellow
1 medium carrot, coarsely grated
2 green onions
1/2 cup (125 ml) chopped fresh mint or coriander
8 cups (2L) mixed lettuce, torn into bite-size pieces if necessary
1/3 cup (75 ml) toasted peanuts, coarsely chopped

Instructions
Finely grate peel from 1 lime and place in a measuring cup along with 1/4 cup (50 ml) lime juice. Whisk in soy sauce, sugar, and jalapeno pepper until sugar is dissolved.
Gradually whisk in peanut oil until blended. Add salt to taste. Set aside.

Peel mango, then cut away chunks of fruit from pit. Cut into thin strips and place in a bowl.
Seed peppers and cut into thin strips and add to mango.

Coarsely grate carrot and thinly slice onions and add to bowl along with mint.
Toss gently until combined.

Place lettuce and mango mixture in a large bowl. Toss with dressing until mixed. Add nuts and serve.

Breakfast Cookie

2007-01-24T07:23:00.000-08:00

11/2 cups (375 mL) whole wheatflour
11/2 cups (375 mL) bran cereal
1/4 cup (50 mL) sesame seeds, toasted
1 tbsp (15 mL) baking powder
1 tsp (5 mL) ground cinnamon
1 tsp (5 mL) ground allspice, optional
1/2 tsp (2 mL) baking soda
Pinch salt
1 egg
1/2 cup (125 mL) brown sugar
1/2 cup (125 mL) buttermilk or unflavoured low-fat yogurt
1/3 cup (75 mL) vegetable oil
2 tbsp (25 mL) molasses or honey
11/2 cups (375 mL) grated carrots
1/2 cup (125 mL) chopped dates or raisins

In a large bowl, combine flour, bran cereal, sesame seeds, baking powder, cinnamon, allspice, baking soda and salt.

In a separate bowl, whisk together egg, sugar, buttermilk, oil and molasses. Stir egg mixture into flour mixture just until moistened. Stir in carrots and dates.

Spread mixture in a non-stick or lightly oiled and parchment-lined 9-inch (23-cm/2.5-L) square baking pan. Bake in a preheated 350 degreesF (180 degreesC) oven for 30-35 minutes, or until centre springs back when gently touched. Cool and cut into squares.

Makes 16 squares.

Slow Cooker Chicken Thighs

2007-01-08T12:12:00.000-08:00

1 -2 jars of Mango Chutney
1/4 cup of BBQ sauce
Curry Powder
1 large onion diced

Place chicken in slower cooker and add above. Let cook for 3 hours on high and 6 hours on low

Yummy Potatoes

2007-01-08T12:08:00.000-08:00

10 lbs Yukon Gold Potatos
8 oz Cream Cheese
1 cup of sour cream
1 1/2 tsp onion salt
1/2 tsp salt
1/2 tsp pepper

Whip all together and place in a caserole dish. This can stay in the fridge the night before.

Bake for 1 hour at 350

Betty's Broccoli Bake

2006-10-31T18:26:00.000-08:00

1 Medium onion sautéed
1/4 pound of mushrooms (your discretion) sliced and sautéed
1-2 cloves garlic

Two large broccoli heads, cut up into bite size pieces
1/4 half pound of cheese
1 can of mushroom soup
salt & pepper desired

Mix above all together
add 1/ cup of blanched almonds
Place into Casserole dish, topped with breadcrumbs and 1/4 cup of almonds

Bake for 30-40 minutes at 350 and serve

Spiderweb Brownies

2006-10-17T18:25:00.000-07:00

An easy Halloween twist on a classic dessert. And can be easily altered for a crowd pleasing treat the rest of the year too!

1 brownie mix
1 8oz package of cream cheese
1/4 cup granulated sugar
2 Tablespoons milk
1 zipper bag for piping

Preheat oven to 350 degrees. Grease 9" or 10" round baking plan. Make brownies according to instructions and spoon into prepared round baking pan. Beat cream cheese, sugar and milk togeteher with electric mixer until smooth and fully mixed. Spoon into zipper bag and snip off one corner to make piping bag. Pipe mixture in concentric circles around the pan. Once circles are complete, take chopstick, knife, spoon end and pull lines through the cirles to make the web. Bake in 350 degreen oven for 40 minutes or until wooden toothpick inserted in middle comes out clean. Cool completely. Cut into wedges with wet knife. Top with plastic spiders for full effect. (Makes 12 generous wedes)

Troy's Quesadilla

2006-10-03T18:52:00.000-07:00

Very easy to make…

Depending on how many you want to eat, bought we use for the four of us:
2 breast of chicken
4 green onions
Package of Fajita sheets (make sure they are the big ones, they come in whole wheat or regular)
Marble cheese

Prep:
Shred your cheese
Chop up your onions
Cut your chicken up in cube size

Add to your frying pan the chicken and oignons, once it is cooked
Using another frying pan, butter your fajita sheet place butter side down (like a grill cheese) add cheese , your mixed chicken and onions , add a little more cheese and fold your fajita sheet (this way your cheese will melt everything together.

Cut them is to what ever side you want and serve with sour cream and salsa sauce.

We also buy the Uncle Ben’s Spanish rice and make it as a side dish. Very yummy!!!!!

Easy Guacamole

2006-10-03T18:43:00.000-07:00

mash ripe avocado
add italian salad dressing to taste
add finely chopped red onion
add tiny bit of cayenne pepper
add lemon juice if you dont want it to go brown (leftovers)
you can also mix with low fat sour cream to make it go further and less fattening.

Easy Enchiladas

2006-10-03T18:41:00.000-07:00

4 breast of chicken
3 small peppers (I used red/orange/yellow)
red onion if you want (I don't use because john doesnt like onions but I think it would add some taste)
Lots of cheese (we used marble but that tex mex mix would be good)
1 packet old elpaso taco seasoning
1 tall can of plain hunts tomato sauce
Small soft tortilla shells (it usually makes around 12 depending on how you fill them)

Microwave the chicken or cook it in the frypan if microwaving chicken offends you (it offends me in most cases except this recipe)
cut up peppers and onions
grate cheese
Mix together tomato sauce and taco seasoning

In a big bowl mix chicken, peppers, onions and as much cheese as your diet allows (because cheese is good but you dont need a ton if you are trying to make it a lighter meal). Mix together SOME of the sauce - enough to coat everything but not make it soupy.

Add mixture to soft shell and roll with seam down. I just use a corningware baking dish but you can bake it in a lasagna pan or whatever. Once they are all rolled top with the rest of the sauce. Try and cover all the shells so they don't dry out. Sprinkle with cheese like you would a lasagna and bake in the oven for an hour or so on 350. You could save a ton of time by microwaving the peppers/onions so pretty much all the oven would be for is melting the cheese.

I recommend serving it with sour cream, old elpaso taco sauce and guacamole. They freeze well and I usually make a couple trays up and cook from frozen later just like a lasagna..