Bacon and Cheddar Stuffed Mushrooms

We had a little Christmas get together with our book club group last night to which I brought these little morsels.  Found on the net somewhere, but I can't find the site back to give proper credit.  They went over very well and to anyone on Phase 1 of South Beach, these are also Phase 1 friendly.  I had them all stuffed and ready to go in the fridge and just popped them in the oven when we were ready to eat.  Easy and yummy!

Bacon and Cheddar Stuffed Mushrooms

3 slices bacon (or turkey bacon)j

8 mushrooms

1T butter or oil

1T chopped onion (I used green onion)

3/4c shredded cheddar cheese, divided

Fry bacon, drain, dice and set aside.  Preheat oven to 400*.  Remove mushroom stems.  Set aside caps.  Chop stems.  In a small frying pan, melt butter (or heat oil).  Slowly cook and stir in the chopped stems and onion until they are soft.  Remove from heat.  In a medium bowl, stir together the mushroom mixture, bacon and 1/2c cheese.  Mix well and scoop into the mushroom caps.  Back in preheated oven for 15 min, or until the cheese has melted.  Remove and sprinkle with the remaining cheese.

Breakfast Bean Cookies

I just made these cookies, found on the Parents Canada site and they are scrumptious!  They don't flatten very much, so do ensure that you do flatten them with your hand. 

Some hints on their directions:
Since I don't own a food processor, I ground up the oats in my blender, which worked really well, but then had to transfer them to a bowl to mix it with the other dry ingredients.  However, when I tried to puree the beans, it didn't work, so I did it with my immersion blender, which worked much better.  Then I mixed the butter, beans, sugar, etc together with my stand mixer and continued with the rest of the instructions using my stand mixer.  So, they were a bit "machine" intensive, but the results were well worth it - and the kids liked them too!

Cheesy Sweet Potato Shepherd's Pie

I cut this recipe out of the local newspaper back in September and finally made it for the first time a couple weeks ago.  It's different from most Shepherd's pie that I've had, but it was quite tasty and a definite make again.  I halved the recipe to only make one 8" square pan but next time would make two dinners and freeze one.

Big batch cheesy sweet potato shepherd's pie

This twist on a classic offers a colourful and tasty mealtime solution for eight to ten hungry people. Or make two dinners for four and freeze the second pan for a last-minute meal to cook from frozen. Or make eight individual 1 cup (250 mL) servings for later use.

Preparation Time: 10 minutes.

Cooking Time: 15 to 20 minutes

Baking Time: 20 to 45 minutes

Serves: 8 to 10

Topping:

4 lb (2 kg) sweet potatoes, peeled and cubed

1-1/2 cups (375 mL) shredded old cheddar cheese

1/2 cup (125 mL) milk

Salt and pepper

In large pot, cook potatoes in boiling water until fork-tender, 12 to 15 minutes. Drain and mash with Cheddar cheese, milk, and salt and pepper to taste.

Filling:

2 lb (1kg) lean ground beef

2 cloves garlic, minced

2 cups (500 mL) each shredded carrots and zucchini

1-1/2 cups (375 mL) fresh corn kernels (I used frozen)

3/4 cup (175 mL) minced onion (about 1 medium)

1 tbsp (15 mL) each dried thyme, oregano and dry mustard

1 tbsp (15 mL) all-purpose flour

1 cup (250 mL) milk

Salt and pepper

 In a large frying pan, sauté beef over medium-high heat for 8 to 10 minutes or until no longer pink. Drain off fat. Add garlic, carrots, zucchini, corn and onion; cook for 5 minutes or until vegetables are softened. In small bowl, mix together thyme, oregano, mustard and flour; stir into pan along with milk, and salt and pepper to taste. Cook for 2 minutes or until slightly thickened. Transfer to two 8-inch (2 L) square baking dishes; top each with half of the potato mixture. (Can be frozen at this point). Bake in 375 F (190 C) oven for 20 minutes, or until heated through and topping is browned. From Frozen: Bake in 350 F (180 C) oven for 45 minutes or until heated through.

Cake Release

Just tried this for 2 round cakes I was making for my husbands upcoming birthday and it worked GREAT!  Got it from an acquaintance who decorates cakes so therefore having them come out of the pan in one piece is important.  And it beats using parchment or wax paper or butter and flour.  Great for muffins too!

Cake Release

Mix equal parts:

flour

oil

shortening/lard

Spread in cake pan using a brush or plastic bag (I used wax paper and that worked too).

Update: You can make a larger amount and keep it in the cupboard for whenever you need it!

Antipasto

I was at an Arbonne party the other evening and the host served a bought Antipasto.  It was new to some of the other guests and while discussing the ingredients, I mentioned that I've made it myself in the past.  I was asked to share the recipe, so here it is.  I got it from my mom and not sure where she got it from.  It makes lots, but freezes well (not sure if you can can it unless perhaps in a pressure canner??).  We usually just eat it with crackers, but this time was served with cream cheese and crackers which was good too.  I'm also sure you can omit the fish, if that's not your thing (though it's not noticeable in the finished product), and add other veggies (ie beans) as long as they are finely chopped.

Antipasto

makes 6 c

1c cauliflower, finely chopped

1/2c pickled onions, chopped

1/4c oil

Put in a large saucepan.  Bring to a boil over medium heat, simmer 10 min.

Add:

10oz mushroom pieces, drained and chopped

1 small green pepper, finely chopped

1/4c red peper, finely chopped (optional)

2 1/4c ketchup

12oz dill pickle (or sweet mixed), finely chopped, keep juice

3T pickle juice

Return to a boil, simmer 10 min, stirring often

Add:

7oz drained tuna

4oz tiny or broken shrimp, drained

Stir and chill.

Blended Iced Coffee

Friends of ours introduced us to homemade blended iced coffees and when we are South Beaching it has become our evening "something sweet".  You can adjust the sweetness to your taste, as we are finding that we like things on the "not to sweet" side.

Blended Iced Coffee

1 serving

Put in blender:

1c milk (we use skim)

1T cocoa powder

1t instant coffee

splash vanilla

2 drops liquid stevia (or 1 pouch of sweetener or 1T sugar)

4-5 ice cubes

Process in blender until ice is all chopped up.  Pour into a large glass as this makes a generous serving.

Note: To make an Iced Vanilla Latte add 1T of vanilla instant pudding mix (sugar free for SB) and omit cocoa powder and sweetener/sugar.

Light New York Cheesecake

Recently our church hosted a Dine n Dash event, where you go to someone's house for appetizers, someone else's for dinner and yet some else's for dessert.  Your hosts don't know who to expect, just how many, and you meet different people at each place.  It's quite fun and a great way to visit with people you may not necessarily talk to on a regular basis.  This year we hosted dessert and our guests were impressed that I made this cheesecake from scratch.  Then, as my cousin T was celebrating her birthday the next day, another friend and I surprised her and I brought the left overs to share and they have been consistently asking for the recipe.  As I promised I would add it when my blog was up to date, I am now fulfilling that promise.  It was profiled on "The Shopping Bags" and on the episode the ladies had a full fat and this lower fat cheesecake to see if the professional chef could tell the difference and he liked this one better.  I didn't get the cookbook, but found the recipe here.  I will include the recipe below as well, as I changed the directions somewhat and clarified the ingredient amounts.  If you give it a try, please leave a comment and let me know how you liked it.

Light New York Cheesecake

Serves 12

Crust:

1 1/4c graham cracker crumbs (approx 9 whole crackers, broken and processed to fine crumbs)

1/4c butter, melted

1T sugar

Filling:

1lb (~2c) 1% cottage cheese

1lb (2x250g) light cream cheese at room temperature

8oz low fat yogurt cheese (recipe below) or some stores carry it

1 1/2c sugar

1/4t salt

1/2-1t grated lemon zest (opt)

1T vanilla extract

3 large eggs at room temperature

Line a medium bowl with a clean dish towel on several layers of paper towels.  Spoon the cottage cheese into the bowl and let drain for 30 min.

Put oven rack at the middle position and heat oven to 325*.  Grease a 8 or 9" spring form pan.  In a medium bowl, stir together the graham cracker crumbs, melted butter and sugar until combined.  Press into prepared pan bottom.  Bake in preheated oven 10-15 min until crust begins to brown.  Cool on wire rack.  Increase oven to 500*.

Process the drained cottage cheese in a food processor, blender or in a large bowl with an immersion blender until smooth and no visible lumps remain, about 1 min, scraping down the sides of the bowl as needed.  Add the cream cheese and yogurt cheese and continue to process until smooth, 1-2 min, scraping down the sides as needed.  I needed to process in a large bowl with my immersion blender as it didn't all fit in my blender.

Add the sugar, salt, lemon zest and vanilla and continue to process until smooth, about 1 min, scraping down the sides as needed.  While blending, add the eggs, one at a time, and continue to process until smooth.  Note: To prevent cracks, you should not over process but treat it like a custard as opposed to a cake.

Set the pan on a rimmed baking sheet and pour the cheese mixture onto the cooled crust.

Bake for 10 min.  Without opening the oven door, reduce the oven to 200* and continue to bake until an inserted instant read thermometer inserted into the center of the cheesecake reads 150*, about 1 1/2hours.  (Or until a toothpick comes out slightly moist, or until sides are brown and firm and middle is slightly jiggly).  Really, nothing works better then a thermometer.  I had to cook my cake and extra 20-30 minutes to finally get to 150*

Transfer cake to a  wire rack and run a paring knife around the edge of the cake to loosen it.  Cook the cake at room temperature until barely warm, about 2 1/2 - 3 hours, running a paring knife around the edge to loosen the cake every hour or so.  (not sure if this is completely necessary if you have a non-stick pan as I didn't do it and it was fine).

Wrap the pan tightly in plastic wrap and refrigerate until cold, at least 3 hours.  Unmold the cake and blot any excess moisture from the top of the cake with paper towels.  Let the cheesecake stand at room temperature for about 30 min before slicing.

Yogurt Cheese:

Fine mesh strainer

3 paper coffee filters

16oz plain low-fat yogurt (not vanilla)

Line a fine mesh strainer set over a deep container with 3 paper coffee filters (or a double layer of cheesecloth).  Spoon the yogurt into the lined strainer; cover and refrigerate.  After 10-12 hours, about 1 cup of the liquid will have drained off the yogurt and the yogurt will have a creamy, cream cheese-like consistency.  Transfer the yogurt to a covered container and refrigerate.  It will keep for about a week.

I'm all caught up!!

Now that all the recipes have been transfered from my old blog to this one, please stay tuned for new recipes to be posted in the next few days!

Chicken Stir Fry in Peanut Sauce

I found a recipe for Chicken Satay on-line (but I can't find where) that some had commented that they changed to a stir fry.  We had it for dinner yesterday and it was quite good and a change from soy sauce based sauces.  It's South Beach Phase 1 approved, but for the other Phases I think it would taste good on a bed of noodles.

Chicken Stir Fry in Peanut Sauce.
In a large frying pan cook boneless, skinless chicken breast (I did one per person), cut into bite sized pieces until cooked.  Remove from pan and set aside.

In the same frying pan add as many vegetables of your choice, but some suggestions are:
Red pepper, asparagus, cabbage, broccoli, cauliflower, mushrooms, zucchini, and onion.
Fry slowly until cooked to desired tenderness.  Add chicken and sauce (recipe below), stirring to coat well.  Serve and enjoy!


Peanut Sauce
1 1/2T trans-fat free peanut butter
1/4t garlic powder
1/2T lemon juice
1T light soy sauce
1/4 packet sugar substitute (I did 4 drops of liquid stevia)
3T water or more to get the consistency you want.

Quickest South Beach Breakfast

Well, hubby and I are into week 2 of Phase 1 of the South Beach Diet with good results so far.  As this is not our first try at this, we have both found it to be easier this time around as we know which foods/recipes are good and which are not so we've still been enjoying a variety of foods and not getting bored of eating the same thing all the time.  I have been enjoying this (Quickest South Beach Breakfast) for breakfast.  It's quick and yummy and a great way to eat greens.  I think it will be a staple breakfast, even after we're through this phase and allowed our beloved bread again.

Snack Pizzas

For snack today I tried another recipe that I found  here http://www.recipezaar.com/South-Beach-Snack-Phase-1-pizzas-143405 .

 

It was surprisingly good and filling and South Beach friendly.

South Beach Muffin

Well, it's time again for my hubby and I to South Beach it.  The diet that is.  This will be the third time we've done it with a variety of results.  The first time we both lost a substantial amount of weight, but our diets weren't the best.  Now, since we try to eat better, it is harder to lose weight, but we both still lose some and it is good for curbing the postpartum carb cravings that I have and my hubby is willing to do it with me.  What makes it difficult this time is that the kids are eating those loved carbs and it's hard to not take a bite of their food, but we can do it.  So, in keeping with the South Beach Diet, I thought I would share with you some foods that I have been enjoying.

South Beach Muffin

http://www.recipezaar.com/South-Beach-Muffin-263983

They use Splenda, but I use 3 drops of liquid Stevia and cut the flax to 1T since 3 would be my nut allowance for the day.  Surprising good, fills in the the bread texture that you miss and it's not a plate of eggs!  I enjoyed it this morning for breakfast with a dish of plain yogurt sweetened with liquid stevia.

Caramel Apple Dip

First was introduced to this at a home kitchen ware party where the demonstrator made this to profile some of their products.  Loved it and found a recipe so that I could make it myself.
 

Caramel Apple Dip

1 pkg cream cheese
1/2c brown sugar
1c caramel topping
1/4c toffee/skor bits
4-5 Granny Smith apples

Mix together cream cheese and brown sugar and spread on a serving platter. Spread caramel topping on top (microwave for 20-30 seconds if necessary). Sprinkle with toffee/skor bits. Serve with sliced apples (firm tart apples are best to offset the sweetness of the dip). So yummy!

Caramel Popcorn

Holiday time is when all the nibbley food come out and you gain umpteen pounds enjoying it all just so you can make a New Years resolution to lose it all again.

The next two posts are of some snacky food that I've made, served and enjoyed with great friends this year that I thought I would share with you.

Wishing you all a Blessed New Year!

Caramel Popcorn

20-28c popped popcorn (or ~1c unpopped)
1/2c margarine
2c brown sugar
1/2c corn syrup
1t salt
1/2t baking soda
1t vanilla
1-2c peanuts (optional)

Preheat oven to 250*F.
Put popped popcorn, and peanuts if using, is a large ovenproof pan (I use my roasting pan). Put pan in oven to keep warm. Mix margarine, brown sugar, corn syrup and salt together in a med saucepan and bring to a boil, stirring often. Boil for 5 min, WITHOUT STIRRING. Add vanilla and baking soda, stir and immediately pour over popcorn. Stir until all is coated. Bake in oven for 1 hour, stirring occasionally. Let cool, break apart and enjoy!

Croquettes

For those of you who do not know what a croquette is it is minced meat in a thick white sauce that is formed into rolls, breaded and deep fried. Bitterballen are the same thing, except rolled into balls. And they are yum! Not sure where they originated from, but common to Dutch folk. Anyways, most people I know make them from roast beef, but my in-laws make them from turkey and I like it better as it's not as heavy. I made some recently as turkey's were on sale in my area and now my dear cousin, who sampled her first turkey croquette would like the recipe. So, T, here it is:

Croquettes


You will need 1c sauce for 2c diced cooked meat (which I do in the food processor or blender).

For 1c sauce you'll need:
2T butter
1/4 flour
1/2 milk
1/2c broth (chicken for turkey, beef for roast, etc)

Melt butter in sauce pan. Add flour and cook for a few minutes, stirring to incorporate. Remove from heat. Slowly add milk and broth, stirring or whisking constantly to ensure you don't get any clumps. Put back on med high heat, stirring constantly until it boils and thickens. Add meat.

Add in:
1t maggi (or soya sauce)
1/2t salt
1/4t pepper
1t curry powder
1t parsley
1/2t paprika
1/2t ginger powder

If the mixture is too thin, you can add some more flour. If too thick, add more liquid (ie milk). Put in fridge to cool (they roll better when the mixture is cold). To roll (and this is best done with a friend as it can get pretty messy), put bread crumbs in a container and an egg that has been mixed with 2T water in another container (foil pie plates work well). Roll a croquette into desired size and shape then roll first in bread crumbs, then in egg mixture, then once more in crumbs. Deep fry in hot oil until golden brown and serve with your favourite mustard.

You can also freeze them before you fry them. I do so by putting the finished croquettes on cookie sheet and putting them in the freezer. Once frozen, I transfer them to a container. When ready to deep fry, ensure that the croquettes are completely thawed out. Or you can also freeze them after they have been fried and heat up in the oven when you want them.

Note: My mom informed me that to make the rolling process easy, you should spread the mixture on a cookie sheet and freeze, then cut into the size of croquette you want and roll. I'm going to try that next time cuz I'm sure frozen mix is less sticky then just cold mix.

Sweet Red Pepper Jelly

Years ago, my cousin made this jelly for Christmas gifts and it was fantastic, especially on crackers with cream cheese! Since then, I've bought it but never tried making it myself, until this year. Boy is it ever easy to make! I shared one of my unsealed jars with another cousin, who is thoroughly enjoying it and asked that I share the recipe so that she can make it herself too! I combined two recipes, one from C*mp*ny's C*m*ng and one from here. So here it is.....

Sweet Red Pepper Jelly
3c, finely chopped red bell pepper (I actually used Sheppard peppers)
1 1/2c white vinegar
6 1/2c white sugar
170ml (6oz) liquid pectin

Combine the chopped peppers, vinegar and sugar in the saucepan. Bring to a rolling boil and cook for 6 min, stirring constantly.

Stir in the liquid pectin and return to a full rolling boil, boiling hard for 1 min., stirring constantly. Remove from heat. Skim off white foam with a metal spoon.

Ladle the jelly into sterilized jars to within 1/4" of top. Run a plastic spatula next to the glass and run it carefully around the edges to remove any air bubbles. Place sterilized metal lids on jars and screw metal bands on securely. Process in a boiling water bath for 5 min. Makes 6 x 250ml (or half pints).

Note: I canned them in 125ml cans, which I thought was a nicer size for gifting and serving.

If you don't can, I'm sure you can also freeze it. From an answer found on line, let jars cool for 24 hours then freeze. To use, thaw in refrigerator and store in fridge after opening.

Land of Nod Cinnamon Buns

For a recent bake sale fundraiser, I made these cinnamon buns, which went over quite well and subsequently I was asked to share the recipe. My recipe is from one of those church cookbooks and the only issue I have with sharing it is that the main ingredient, frozen bread dough, is almost impossible to find (in my area anyways). If you can't find it, I'm sure you could make your own bread dough, shape it into a loaf and freeze it before the final rising, although I've never tried it myself. Regardless, they are very yummy and very easy!

All assembled for the evening

Land of Nod Cinnamon Buns

All risen the next morning

2 loaves frozen bread dough
1c brown sugar
1/3c vanilla instant pudding mix
1-2 T cinnamon
3/4c raisins or pecans or almonds (optional)
1/4-1/2c melted margarine

Grease either a bundt pan, angel food pan, 4L casserole dish or a 9x13 pan. Allow frozen bread dough to thaw for 1 hour or microwave for 1min on 60% power. Cut up first frozen dough into slices and arrange in dish. Sprinkle with 1/2 each of the brown sugar, pudding mix, cinnamon, optional ingredients and melted margarine. Repeat with second frozen dough and remaining ingredients to make a second layer. Cover with a damp tea towel and leave out at room temperature. (In winter place on a heat register). If using an angel food pan, place a cookie sheet underneath to catch drippings. While in the land of nod, your cinnamon buns will rise. In the morning, remove the tea towel, and bake at 350*F for 25-30 min. Let stand for 5 min. Drizzle with your favourite icing if desired.

Baked, frosted and ready to eat!

 Note: the pictures show 1.5 times the recipe in a roasting pan.  Adjust the amounts to your needs.

Chicken Pot Pie

Recently I made a meal for a friend after their family was blessed by the birth of their 7th child, knowing that she needed to rest, yet has hungry mouths to feed. It went over well and hence it was requested as a post. So, Michelle, this one is for you!

It's another Internet find: Another Chicken Pot Pie

I don't put pastry on the bottom of the pan, just crumble my oil crust on top as we find it less heavy and don't really like all the pastry of traditional pot pies. It's a great one dish meal and any left overs freeze well.

Glad your family enjoyed it! PS: I doubled the recipe for you guys.

Soup Substitutes

Have you ever looked at the sodium content on your condensed soups? Or your onion soup package? Or even your beef bouillon base? You might be quite surprised at what you find. I know I was. I recently compared low sodium beef base with regular beef base. The regular contained 16,500mg sodium/100gr while the low sodium was 20mg/100gr. Yes you read that right! Shocking isn't it!

Here are some recipes I found on-line that you can do to substitute for the higher sodium convenience counterparts which don't actually take much more time to do, probably cost less (I know the onion soup mix is) and which definitely have less sodium in them.

Copycat Onion Soup Mix
I store in an old jam jar. If you use the low sodium bouillon, it's definitely a lot less salty then the original, but even if you add a touch of salt (and sea salt or kosher is best), you're probably still not going to equal the amount in the regular bouillon.

Cream Soup Substitute
I tried this recently when I realized that I was out of cream soup part way through cooking and couldn't get to the store. It worked and tasted great! If you search for cream soup substitute you'll also see a powdered version. I've tried this in the past with unfavourable results and this was much better (in my opinion).

Best Chocolate Cake

While on vacation in BC, we enjoyed a delicious dinner at some friends' place. Now Chris admitted to being a good cook, but a lousy baker, so I promised to post a recipe for her that she could not possibly mess up on. A trick for great cake, is to beat the sugar and butter like crazy! The more you incorporate those two ingredients together, the better your cake will turn out. And, like with everything else, having the right equipment to help makes it easier (ie a stand mixer). Makes great cupcakes too! (but not sure on the baking time for those)

Best Chocolate Cake 

3/4c butter
2c granulated sugar
2 eggs
1t vanilla extract
3/4c water
3/4c buttermilk (or sour milk see note) 
2c flour 
3/4c cocoa
1t baking soda
1/2t baking powder
1t salt
Cream butter and sugar until light and creamy. Add eggs, vanilla, water and buttermilk. In a separate bowl, combine flour, cocoa, baking soda, baking powder and salt. Add to other mixture, mixing until smooth. Pour into a 9x13" pan and bake at 325 degrees for 45 min or until done.

Note: to make sour milk, measure slightly less than 1T vinegar or lemon juice in liquid measuring cup and add milk to make 3/4c. Let sit for a few minutes to allow to curdle, stir and add to recipe in place of buttermilk. The equivalent amount of yogurt would work too.

Butternut Squash Soup

Today I made Butternut Squash Soup from the recipe that was in yesterday's paper and it was so yummy and easy that I just had to share it with you.

Butternut Squash Soupserves 8

6c butternut squash, peeled and cubed
3 1/2c chicken stock
1 1/2c chopped onion
1 bay leaf
1/2t nutmeg
salt and pepper to taste
1c plain yogurt

In a large saucepan, combine squash, stock, onions and bay leaf. Bring to a boil. Simmer for 20 min or until squash is tender. Remove bay leaf. In a blender, puree soup in batches until smooth. Return to pan. Season with nutmeg and salt and pepper to taste. To serve, ladle soup into bowls and swirl 2T of yogurt in each (was yummy with the yogurt).

Note: Soup can be cooled and frozen for up to 2 months. Not sure about the serving 8 bit. I got six servings (four in the freezer, one in the fridge for tomorrow and one in my tummy)

Chocolate Chip Cookies

My SIL had a baby recently (#5 and her first girl!) so I brought her a meal and some chocolate chip cookies and she asked for the recipe. I like my chocolate chip cookies soft, not hard and that's what these are like, and because I make them with oat flour, they are quite thin too. Do ensure that they have cooled enough to harden before removing them from the cookie sheet or the middles will fall out on the cooling racks (but since the baker has to eat those is it really a problem???)

Chocolate Chip Cookies

Sift together and set aside:

2 1/2c four (I use oat flour)

1t baking soda

1/2t salt

Beat together:
1/2c butter
1/2c shortening

Add and beat until fluffy:
1c packed brown sugar
1/2c white sugar

Add and beat well:
2 eggs
1 1/2t vanilla

Add dry ingredients and beat until well blended.

Stir in:
2c chocolate chips
1c walnuts

Drop from teaspoon onto ungreased cookie sheet. Bake in 375 degree oven for 8-10 min or until done.

Whole Wheat Biscuits

I found this receipt on the internet recently, but am not sure where. I made biscuit's from it recently to go with our chili and it was easy and good. I know there are a lot of biscuit mixes out there, but they tend to use all or a majority of white flour. This one was 1/2 and 1/2 and also used healthier fats, but you wouldn't know it from eating them. Good, easy and healthier, what could be better!

Whole Wheat Biscuits
3c whole wheat flour
3c all-purpose flour
1T salt
3T baking powder
1/2c shortening (trans fat free if possible) or coconut oil

Add the flour, salt and baking powder in a very large bowl. Add the shortening/oil. Mix together with a pastry blender or actually your fingers work better! Mix until the shortening/oil is evenly distributed throughout the dry ingredients and it resembles store-bought mix (if you know what that looks like). Store mixture in an airtight container. Makes 8c.

Drop Biscuits
2 1/2c mix
1c milk or buttermilk

Combine together in a bowl. Stir to make a soft, sticky dough. Drop by spoonfuls onto an oiled cookie sheet and bake at 425 degrees for 10-15 min. Makes about 8 biscuits.

Chickpea Salad

This one is a conglomerate of ones I've found on-line. I enjoy it for a light lunch.

Chickpea Salad
1 15oz can chickpeas, drained and rinsed
1/2 onion, chopped (I like the white ones for their mild onion taste)
1/2 cucumber diced
1 small tomato, chopped
1/2 medium green bell pepper, diced
1 small clove garlic, minced
1T chopped fresh parsley
2T olive oil
3T lemon juice
1/4c diced meat (ie salami, sausage, or ham) (opt)
feta cheese

Toss everything, except except feta cheese, together. Cover, and chill until serving. Just before serving, sprinkle with feta cheese. Serves 4.

Carrot Raisin Salad

My biggest "fan" asked me to post a few more salad recipes, so this post is for her. This one is similar to the carrot one I posted last time, but has a different taste. Not sure where it originated but our family has been eating it for many years.

Carrot Raisin Salad
3 large carrots, coarsely grated carrots (~2c)
1 stalk sliced celery
1 small unpeeled apple, chopped
1/4c salted peanuts
1/4c seedless raisins
1/4c mayonnaise

Combine everything but mayonnaise and chill in refrigerator. Just before serving, stir in mayonnaise. Makes 6 servings.

Carrot Sea Salad

We hosted a BBQ last weekend and I made Japanese Chicken Salad and this one and the participants requested that I pass the recipes onto them so I figured I would share them with my readers too.  As with the Japanese Chicken Salad, this too was from a school dinner and our family has been enjoying it ever since. If you don't like seafood, just omit it and it tastes great too.

 Carrot Sea Salad
Toss together and refrigerate:
2c (3 large) grated carrots
1c chopped celery
1/3c sliced green onions
1c mayonnaise
salt, pepper and season salt

Add just before serving:
2 4oz cans shrimp, drained and rinsed OR
1 6oz can of tuna
2c shoestring potato chips

Note: if you can't find shoestring potato chips, Hickory sticks can be used, just omit the seasonings.

Lemon Crisps

My sons friend was sick when he had his b-day party so Joel and his brothers came later and had some fun outside. Joel enjoyed these cookies and kept coming back for more. So, this post is for Joel so that his mommy can make these yummy cookies for him. I found this recipe in an old church cookbook of my mom's - you know, the kind that various individuals contribute to. I also made them with Oat flour so they weren't crispy, but they might be if you use white flour.

Lemon Crisps
1c shortening
1/2c sugar
1/2c brown sugar
1T lemon juice
1 egg
2 1/2c flour
1t salt
1/4t baking soda
1t lemon rind

Cream shortening and both sugars. Add lemon juice and egg, beating until well combined. Combine flour, salt and baking soda and add to sugar mixture, stirring well. Add lemon rind. Drop by teaspoon onto cookie sheet and bake at 375 degrees F for 10-12 min.

Baked Crab Ragoon

What's Cooking from Kraft has some great appetizer ideas like their Baked Crab Ragoon Instead of the crab meat, you can also sub canned tuna or even turkey if you don't like seafood. The won ton wrappers make them lighter than using tarts.

Excellent, different and yummy!

Chili-Cheese Dip

If you are expecting a lot of people, this appy is good cuz it makes a lot. It's a little hard to divide in half, unless you can find a smaller can of chili, or use homemade chili. Or, you can freeze some for later use. This is from another former co-worker. Thanks Deb!

Chili-Cheese Dip

Mix together:
1 lg can chili con carne (ie Nalley's)
1 small can chopped olives (opt)
1 small onion, chopped
1 brick soft light cream cheese (break up in chunks)
grated cheese, as much as you like.

Heat in the oven until cheese on top bubbles and it's warm all the way through. Eat with your favourite tortilla chips.

Tortilla Pinwheels

I recently was asked for some appetizer ideas, so I thought I would list some here.  I got this recipe from a former co-worker. Thanks Cathy!

Tortilla Pinwheels
makes 3 dozen

Blend until smooth:
1/2c cottage cheese
1T butter, softened
1 1/2t milk
3/4t lemon juice

Turn into a bowl. Add:
1/8c chopped green onions
1oz canned diced green chilies, drained (opt.)
1/4c grated cheddar cheese
dash of garlic salt

Divide mixture between:
2-3 10" Flour Tortilla's

Roll up like jelly roll. Wrap in plastic wrap, sealing ends. Chill at least 2 hours. Cut into 1/2" - 3/4" slices.

Lemon Dessert

The flavour of this dessert is light and since it's frozen it's quite refreshing, especially on a beautiful summer's day, or after a large meal. I found it on the internet somewhere, but don't know where, so unfortunately I can't pass along the credit. Enjoy!

Lemon Dessert

4 eggs, separated (egg whites should be at room temperature)
2/3c sugar
1T grated lemon peel
1/4c lemon juice
1/8t salt
1c whipping cream
3/4c vanilla wafers, crushed

In a small mixing bowl, beat egg yolks at high speed until thick and pale yellow. Gradually beat in sugar. Add lemon rind, lemon juice and salt and beat until well blended. Transfer to a medium saucepan. Cook over low heat until thickened. Remove from heat and cool.

In a small mixing bowl, beat egg whites until stiff peaks form. Fold into the egg yolk mixture until no streaks remain.

Whip whipping cream. Fold whipping cream into lemon mixture.

Spread half of the cookie crumbs in the bottom of an 8x8 baking dish. Spoon lemon mixture over crumbs. Sprinkle remaining crumbs on top. Freeze at least 2 hours or until firm.

Serve directly from freezer, or place in the fridge 15 minutes before serving.

Morning Muffin Magic

I became reacquainted with these muffins last week and they are just as good as I remembered. Why not give them a try and let me know what you think. BTW, this recipe is from the Baking Festival Recipes booklet that I picked up at the grocery store many moons ago.

Morning Muffin Magic

In large mixing bowl combine and stir well to blend:
2c flour
1c sugar
2t baking soda
2t cinnamon
1/2t salt
2c peeled, grated carrot
1/2c raisins
1/2c chopped nuts
1/2c unsweetened, flaked coconut
1 apple, peeled and grated

In a small bowl beat:
3 eggs
3/4c oil
1 1/2t vanilla

Add to dry ingredients, stirring just until moistened. Fill greased muffin cups 3/4 full. Bake at 350 degrees for 20-25 min or until top springs back when lightly touched.

Apricot Delights

Christmas is the time of year when it seems more people are out baking, or perhaps just baking more then normal. Here is a recipe I tried this year and I while perhaps not your typical "Christmas" goody, it's very yummy.

Apricot Delights
1/3c butter or marg, softened
1/4c sugar
1 1/3c flour, divided
1c brown sugar, firmly packed
1/2t baking powder
2 eggs, beaten
1t vanilla
1c chopped, cooked dried apricots (see note below)
1c chopped walnuts

Preheat oven to 350 F.

Combine butter and sugar. Beat until light and fluffy. Add 1c flour. Mix well. Spread mixture in a 9" square pan. Bake for 20 minutes or until lightly browned. Meanwhile, combine remaining 1/3c flour, brown sugar and baking powder. Mix well. Add eggs and vanilla and blend well. Stir in apricots and walnuts. Spread over partially baked base. Return to oven and bake for an additional 30 minutes. Cool completely and cut into squares.

Note: to cook apricots, combine dried apricots and 1c water in a saucepan. Bring to a boil, reduce heat and simmer for 10 min. Drain and chop apricots.

Spiced Pork Chops

This recipe is from my sister. (Thanks for sharing sis.) We tried them for the first time this week and they were delicious. Hope you'll give them a try and let me know what you think.

Spiced Pork Chops

Coating
Combine:
1/2c flour
1 1/2 t each garlic powder, ground mustard & paprika
1/2t celery salt
1/4t ginger
1/8t each oregano, basil and salt
pinch of pepper

Dredge 6-10 pork chops in flour mixture and brown in oil in frying pan. Put in a 9x13 pan.

Sauce
Combine and pour over chops:
1c each ketchup and water
1/4c brown sugar

Bake uncovered at 350 degree oven for 1hour.

Note: I only made 2 chops, so I just quartered the recipe.

Savoury Tomato Soup

Last week a friend of mine gave me some wonderful Roma tomatoes off her vine which made a delicious spaghetti sauce. This made me very ambitious and I decided to buy a bushel of Roma tomatoes to can some more sauce. Well, I didn't realize how big a bushel was and it didn't really register until I had all those Roma tomatoes home and started the process. By day one I had 51/2 liters of sauce and had only made it through about 1/3 of the tomatoes - I was in trouble! My husband took one look at it all when he got home, laughed at me and thought I was insane (I was thinking the same thing too). It took me a whole day just to PEEL the tomatoes. Roma's may make great sauce, but each little tomato requires to be peeled which is VERY time consuming. Needless to say, I managed to get it all done and ended up with 14.5 ltrs of tomato sauce and 7 ltrs of diced tomatoes. I'm sure that will last us for a while as I hope to not see a tomato for a good long time and if I decide to do this again, will see if I can enlist the help of a friend to make the peeling process a bit quicker.

So, with my mind still on tomatoes, here is a recipe that I got in high school cooking class. It is simple and good and uses up some of those canned tomatoes.

Savoury Tomato Soup (4 servings)
1T oil or butter
1/4c chopped celery
2T chopped green onion
2T flour
1 1/4c water
1 chicken bouillon cube (or 2 1/2t powder)
1t sugar
1 tin (19oz) stewed tomatoes

In a small saucepan, cook celery and green onion in butter/oil over medium heat until tender but not brown. Blend in flour. Add remaining ingredients. Cook, stirring constantly until slightly thick. Reduce heat. Cook slowly for 15 min, stirring occasionally. Serve

Better Butter

To all of you trying to cut down on the saturated fats in your butter, here's a recipe that is easy and the whole family can use. It's from my chiropractor.

Better Butter
1lb butter
1c olive oil

Blend together and store in refrigerator. Believe me it will be soft enough to spread.

Note: you can also use 1/2 olive and 1/2 flax seed oil (make sure it's the organic cold pressed in a dark bottle). If you use flax seed oil, you cannot use it for cooking, as the heat will ruin all the positive attributes of the oil.

You can also use UDO's oil, which can be found in your local health food store, but, while it again has more health benefits for you, also has a more distinct taste.

Greek Salad

The Internet is one of my favourite places to find new recipes. I was looking to make Greek salad but couldn't find a recipe among my collection of books that intrigued me, so I searched the Net and found this one. I tried it on Monday, tested it out on my in-laws and some relatives that are visiting and it went over very well. I'll definitely be making it again, although, unless I'm expecting company, be making maybe a 1/3rd of it as it makes quite a bit. I skipped the olives (cuz they make my stomach turn) and found that soaking the onion really did take the sharpness out of the onion (I'll have to remember that for future salads). The dressing was nice and light, yet flavourful. Give it a try and let me know what you think. Again, I'll just provide the link to try and avoid copyright issues.

Greek Salad
http://www.recipezaar.com/90975

Catalina Dressing

If memory serves me correctly, this makes about 1 1/2c.

Catalina Dressing

3/4c oil
1/4c vinegar
1/3c ketchup
1/2c brown sugar
1T Worcestershire sauce

Mix all ingredients together and shake well before serving.

Asian Slaw

In order to not get in trouble with copyright issues, I'll just be providing a link for this next recipe. It's from Kraft's "What's Cooking" magazine Summer 2006 edition and if you don't already subscribe to "What's Cooking", I suggest you do so (click on the "Magazine" link on their site). We really enjoy it, probably cuz it's so different from other coleslaw's.


Asian Slaw
 
I will, however, in my next post, provide an alternative to the Catalina dressing that is required.

Bubbles

Bubbles are usually a favourite of kids in the summer and my mom used to make her own which produced much larger bubbles then the store bought bubbles. I recently tried to make my own, but all the recipes I came across had a water base and the bubbles didn't seem to work, so I called up my mom and she shared her recipe with me. All the ingredients should be readily available at your local pharmacy. Give them a try and let me know what you (or your kids) think.

Bubbles

1c Dawn or Joy (these brands produce the best bubbles)
1/4c glycerin
1T rubbing alcohol
1/4c oil

Mix together, get your bubble wands and have some fun!

Banana Oatmeal Cookies

I freeze overripe bananas in my freezer and since I had quite a few I searched the net looking for a cookie recipe using bananas. I came across one and tried it yesterday and was quite impressed with the results and so were the friends I served them to yesterday. I changed a few things, so I'll copy it over here, but the original recipe can be found here: http://www.recipezaar.com/53832.

Banana Oatmeal Cookies

3/4c shortening (I used butter)
1c sugar (3/4c is enough as the bananas add sweetness too)
1 egg
1 1/2c flour (I used oatmeal flour or you could use 1/2 whole wheat)
1t baking soda
1t salt
1/4t nutmeg
3/4t cinnamon
1c bananas, mashed (about 2)
1 3/4c oats (I use large flake)
1/2c walnuts, chopped (optional)
1/2c chocolate chips (optional)

Cream the shortening/butter and sugar. Beat in egg until well incorporated. In a separate bowl mix together the flour, baking soda, salt, nutmeg and cinnamon. Add to shortening mixture. Alternately add the mashed bananas and oatmeal. Add in nuts and chips if using. Drop by teaspoons full on ungreased cookie sheets and bake at 375 degrees F for 10-12 min, or until the edges are golden brown.

Spicy Raisin Cookies

Not sure where I copied this recipe from, but I made them again last week and they are yummy.

Spicy Raisin Cookies

3/4c butter, softened
3/4c granulated sugar
1/3c molasses
1 egg
2c flour (try all oat flour or half white, half whole wheat)
2t baking soda
2t cinnamon
1/2t cloves
1/2t ginger
1/4t salt
1c raisins
Granulated or coarse sugar

Cream butter and sugar until light and creamy. Add molasses and egg and beat until well blended. Combine flour, baking soda, cinnamon, cloves, ginger and salt. Gradually add to creamed mixture. Mix well. Add raisins. Cover and chill for about 1 hour for easy handling. Shape into 1" balls. Roll in sugar to coat well. Place on greased baking sheet. Press with fork or the bottom of a glass dipped in sugar to flatten slightly. Bake at 350 degrees F for 10-12 minutes until set.

Japanese Chicken Salad

My sister brought this to a potluck that my mom hosted for their anniversary and her birthday while we were in BC. I forgot how good it was. The recipe was shared after it was served at a school dinner years ago. I made it last night for dinner, but didn't have green onions and it was not as tasty as the one my sister made. Some people don't cook the noodles first, but most find it tastier if you do. Hope you'll give it a try sometime this summer.


Japanese Chicken Salad

Combine in large bowl:
2c cubed cooked chicken
1 small white cabbage, shredded
2 packages instant noodles, cooked, rinsed and drained (ie Mr. Noodle)
2 green onions, chopped


In a small bowl combine and pour over the salad 3-4 hours before serving:
1/2c oil
3T vinegar
1T sugar
1/4t pepper
1 1/2T chicken mix (the 2 packages that came with the noodles)

Note: Tastes best if made the day before

Shredded Cabbage Casserole

We visited my sister Rita's family yesterday for dinner and her daughter Leanne made a yummy cabbage casserole that I just had to share with you all. It's actually Rita's recipe that was passed down to Leanne (don't all the best recipes come from our mom's?). I'm not a huge fan of cabbage, but I'll definitely be making this one soon. It was great to see everyone again, especially since it will be the last time before Rita, her husband Albert and clan will be moving to Alberta. We'll sure miss you guys!

Shredded Cabbage Casserole

1 small cabbage, shredded
1/2t salt
1/4c milk
1/4c chopped onion
2T butter
1/8t nutmeg
1/2c shredded cheddar cheese.

Mix all but the cheese in a 2 qt casserole dish. Cover and microwave on high for 5 minutes. Stir. Cook 5 minutes longer or until tender crisp. Stir in cheese. Cook 2 minutes. Let stand covered for 2 additional minutes. Serves 6.

Mango Salad

This salad was introduced to me by my former roommate Annette. It has since become one of my favourite summer time salads just because it is so refreshing. If you don't like seafood (and how can you not like seafood), you can omit the shrimp, but I don't know what kind of flavour it would have if you skipped the fish/oyster sauce. It makes quite a bit, so you could half it if you like.

Mango Salad

2 large mangoes (look for ones that are fairly firm)
1T lime juice
1T oil
1 chicken breast, finely chopped
1T Thai fish sauce, or oyster sauce if you can't find the fish sauce
1 1/2t sugar
shrimp (as much or as little as you like; 1/4 of a shrimp ring is sufficient)
some red onion, finely chopped
some red pepper, finely chopped
fresh cilantro (optional)
cashews

Peel, pit and julienne the mangoes. Place in a large bowl and sprinkle with the lime juice. Set aside. Fry the chicken in the oil until no longer pink. Add the fish/oyster sauce, sugar and shrimp. Mix well. If there is a lot of liquid, spoon the mixture onto a paper towel lined plate and let drain and cool. Once cool, add to the mangoes, along with the red onion, red pepper and cilantro. Toss gently. Just before serving add the cashews.

Note: Supposedly this can also be made with Granny Smith Apples (or other tart apples), but I've never tried it.

Date Krispies

Here is a square recipe that I received from my cousin Laura for a recipe exchange that I participated in. They are different and quite addictive so consider yourself warned.

Date Krispies

1/2c butter
1/2c granulated sugar
1 1/2c chopped dates
3 1/2c Rice Krispies
6oz bakers chocolate

Put butter, sugar and dates into a large saucepan. Cook gently until sugar is melted and dates are soft. Remove from heat. Add Rice Krispies and stir well to mix. Press into a greased 9X13 pan and smooth the top. Cool. Melt the chocolate with 1T of butter in a double boiler (or in microwave). Pour over Krispies mixture, spreading evenly. When cool, cut into 18-24 pieces, remove from tin and store in an airtight container.

Chocolate Syrup

I like to make as many things from scratch as possible cuz then you know what's in it and usually have quite a few less chemicals and unnecessary additives. Here is a great chocolate syrup recipe that is from my cousin Doreen. So good over ice cream and also makes good chocolate milk.

Chocolate Syrup

1c cocoa
1 1/2c sugar
1/4t salt
1c boiling water
1t vanilla

In heavy saucepan mix cocoa, sugar and salt. Gradually stir in water. Stir over medium heat for about 8 minutes or until smooth. Remove. Stir in vanilla. Store in refregerator.

Rice Salad

Growing up, summertime = salads. Now, I'm not talking lettuce salads, although we ate those to, but various different salads, many of which you will probably find posted here in the next few months. This particular salad is one of my favourites. It reminds me of road trips as my mom used to pack this with cold fried chicken that we would eat for lunch at one of the rest areas along the way. I have modified it from using minute rice to brown rice, and I think it tastes even better. I hope you'll give it a try.

Rice Salad

1 1/2c frozen peas
3c cooked rice (white or brown), cooled
3/4c mayonnaise
1/2c chopped dill pickles
1/2t salt
dash of pepper
1c cooked ham, cubed (I use the cooked ham steaks)
1c Swiss cheese, cubed (or Gouda, or Monterrey, or Mozzarella, etc)

Rinse peas under cold water to thaw or cook for a few minutes if you like, just don't let them get mushy. Add to cooked rice along with mayo, pickles, salt and pepper. Mix with a fork. Chill. Just before serving add the ham and cheese and mix lightly.

Bran Muffins

These are my FAVOURITE breakfast muffins. Nothing to fancy, but they have a light texture compared to comparable muffins. Again, a recipe from my mom and she's been making them every since I remember. Breakfast just doesn't seem complete without them. They make lots, but freeze really well (and those of you who know my family, know how we like to freeze almost anything). Hope you'll give them a try (you can always divide in 1/3 to try first if you like).

Bran Muffins

A
3c natural bran
3c buttermilk (or plain yogurt or sour milk)

B
1c oil
3 eggs
1c brown sugar (can be dropped to 3/4c)
1c white sugar (can be dropped to 3/4c)
1t vanilla

C
3c flour (1/2 white and 1/2 whole wheat works well)
3t baking powder
3t baking soda
2t salt
1c raisins

Preheat oven to 350*F and prepare muffin tins.

Mix A. Set aside. Mix B in large bowl. In yet anther bowl, combine C. Add A to B mixture, then add C just until combined.  Divide among muffin tins and bake for 20-25 minutes. Best warm, just out of the oven. I'm drooling just thinking about it.

Apricot Zings

I don't remember where I got this recipe from, but they are very yummy!

Apricot Zings

Crust:
1c graham wafer crumbs
1c flour
1c brown sugar
1/2c medium grind coconut
1/2t salt
1/2c melter butter

Combine crumbs, flour, sugar, coconut and salt. Add melted butter and stir until combined. Reserve 1c for topping. Press rest in 8x8 square pan. Bake in 350 degree F oven for 10 min. Cool.

Filling:
1c dried apricots
2 eggs
1c brown sugar
1T lemon juice
1/3c flour
1/2t baking powder
1/4t salt

In a saucepan, cover the apricots with water and simmer them for 15 min. Drain, chop and set aside. In a bowl, beat the eggs until frothy. Add sugar and lemon juice. In another bowl combine flour, baking powder and salt. Add to egg mixture and mix. Mix in apricots. Spread over the base. Sprinkle with reserved crumbs. Bake at 350 degrees F for 30-35 min. Cool and cut into 36 squares.

Beef Balls Supreme

Here is another recipe I got from my mom. They are slightly more work then your usual hamburger balls as from beginning to end it takes approx. 1 hour to prepare, but they are so worth the effort. The sauce is good over rice or mashed potatoes.

Beef Balls Supreme

1 egg slightly beaten
1/2c milk
1/2c bread crumbs
1/2T season salt
1/2t pepper
1 1/2T parsley
1 1/2 ground beef
1/3c butter or margarine or oil
1 large onion
1 can sliced mushrooms (save the juice)
1T paprika
3T flour
1 can beef broth

Soak egg, milk and bread crumbs until it resembles a paste. NOTE: if you are using 1lb of meat instead, reduce milk and bread crumbs to 1/3c.

Add seasonings and ground beef to the bread paste. Form into large balls. If it's too goopy to form balls, add some more bread crumbs. Brown in fat in large skillet. Remove the balls from the pan and set aside.

Fry drained mushrooms and onion until onion is soft. Sprinkle paprika and flour over the mushrooms and onion and let brown thoroughly. Add broth, mushroom juice and the balls. Simmer 20 min.

Hamburger Stroganoff

This is another one of my favourites and one from my childhood. Thanks Mom!

Hamburger Stroganoff
1 lb ground beef
3 slices bacon, diced
1/2c chopped onion
3/4t salt
1/4t paprika
dash of pepper
1can cream of mushroom soup
1c sour cream

In large saucepan, brown beef and bacon. Add onion and cook until tender. Add spices and soup. Cook slowly uncovered for 20 min, sitrring frequently. Stir in sour cream and heat thoroughly. DO NOT BOIL. Serve with pasta, rice or toast.

Whole Wheat Pancakes

Whether you make pancakes during the week, weekends or just on special occasions, these ones are terrific. It from Dietitians of Canada - Cook Great Food. Give them a try and let me know what you think.

Whole Wheat Pancakes - 8 servings

Mix:
1 1/3c whole wheat flour
3T brown sugar
1T baking powder
1t cinnamon
1/4t salt

In separate bowl beat:
1 1/4c milk
1 egg, beaten
3T oil
1/2t vanilla

Add liquid ingredients to dry, mixing until almost smooth (disregard small lumps). Heat skillet over medium heat. Brush with oil. For each cake, pour 1/4c batter into skillet. When underside is brown and bubbles break on top, flip over and cook other side until golden brown. Serve with fresh or pureed fruit, or your favourite syrup. 

Update:
To make your own pancake mix, mix together all the dry ingredients, multiplying by however much you need depending on how large an airtight container you have to store it in.  When you are ready to make a batch, add 1 1/2c of mix to the wet ingredients listed above.  So that you don't have to pull the recipe out, simply record the wet ingredients and how much mix you need to your container.  The ease of store bought only much much better!