Tuesday, October 2, 2012

Granola Bars

Here's the recipe you've been waiting for! :) (you know who you are) hehe


Granola Bars

3 cups Brown Sugar, packed
1 ½ cup Butter or Margarine
1 cup Corn Syrup
3 tsp. Vanilla

7 cups Rice Krispies
7 cups Oatmeal

Salt (not sure how much, I just sprinkle it over top)

Bring first 3 ingredients to boil.  Boil for 1 minute.   Add vanilla.  Pour sauce over Rice Krispies & Oatmeal.   Pat into large cookie sheet and let dry.  Cut into bars and store in a sealed container (put wax paper in between the layers).

Sometimes, I do 6 cups Rice Krispies, 6 cups Oatmeal and 2 cups Peanuts.

Saturday, August 4, 2012

Salsa


Salsa
12 cups Tomatoes, chopped
4 or 5 large Onions, chopped
4 sweet Peppers (Green or Red), chopped
5 6 Jalapeno Peppers, blended
8 cloves Garlic, minced or 2 tsp. Garlic Powder
1 cup Vinegar
¼ cup Sugar
½ tsp. Cayenne Pepper
4 tsp. Salt
1 tsp. Oregano
Small handful Parsley, chopped
1 Tbsp. Chili Powder
2 5 ½ oz. tins Tomato Paste
2 Tbsp. Cornstarch mixed with a bit of water.

Mix together all ingredients, except for cornstarch mixture. Cook for 45 minutes. Add cornstarch mixture and cook for another 15 minutes. Pour into jars and seal. Makes about 10 pints.

For HOT Salsa: Use 24 Jalapenos, 1 ½ tsp. Cayenne Pepper, 1 ½ Tbsp. Chili Powder for 1 recipe.

Tuesday, July 31, 2012

Little Man Lunch

During the summer the kids have been making their own lunches.  It usually consists of a peanut butter and jam sandwich, some fruit and granola bars or yogurt.  We were going to have a picnic lunch outside and this is the creation I found made by C.  The girls helped him name it, "Little Man Lunch".  They asked me to put it on my blog. hehe


I'm thinking the directions/recipe is self explanatory ;)  Enjoy!

Friday, June 8, 2012

Quelle Surprise (Stuffed French Toast)

This is what I was served on Mother's Day (breakfast in bed) :)  I was expecting cereal, and maybe toast.  This was a great surprise!!  I made it again afterward, so I could post it on the blog.  :)
Quelle Surprise (Stuffed French Toast)

2 Tbsp. Cream Cheese, softened
2 Tbsp. Jam (this was Strawberry)
1 Egg
2 Tbsp. Milk
2 tsp. Butter
2 slices Bread
2 tsp. Icing Sugar
Cinnamon, Sprinkle

Put cream cheese and jam onto plate.  Mash with fork until smooth.  Set aside.  Break egg into small bowl.  Add milk.  Beat with whisk until mixture is bubbly on top.  Pour into plate.  Melt and spread butter in frying pan on medium-high.  Dip bread slices into egg mixture, coating both sides.  Arrange bread slices in pan.  Cook for 1-2 minutes until the bread slices are browned on bottom.  Use lifter to check.  Turn bread slices over.  Cook for another 1-2 minutes until browned on both sides.  Remove bread slices to plate.  Spread the cream cheese mixture on 1 bread slice.  Cover with remaining bread slice.  Cut sandwich in half.  Sprinkle icing sugar and cinnamon over top.  Makes 1 surprising snack.

Friday, June 1, 2012

Caesar Salad

Caesar Salad

Romaine or Leaf Lettuce
Caesar Croutons
Bacon Bits
Mozzarella Cheese
Parmesan Cheese
Caesar Salad Dressing

Wash and break lettuce in pieces and place into bowl.  Add croutons, bacon bits sand cheeses. Pour dressing over, just before serving. You can use whatever amounts of each of these ingredients you wish.

You can also add strips of Cooked Chicken, for Chicken Caesar Salad!

Friday, May 25, 2012

Maple Twists





Maple Twists

Dough:
3/4 cup Milk (I used Almond Milk)
1/4 cup Butter or Margarine
2 3/4 - 3 cups Flour
3 Tbsp. Sugar
1/2 tsp. Salt
1 Tbsp. Yeast
1 Egg
1 tsp. Maple Extract

Filling:
1/2 cup Sugar
1/3 cup chopped Nuts, optional
1 tsp. Cinnamon
1 tsp. Maple Extract
1/4 cup melted Butter, for brushing between the layers (I used more)

Glaze:
1 cup Icing Sugar
2 Tbsp. Butter, melted
1 - 2 Tbsp. Milk (Almond Milk)
1/2 tsp. Maple Extract

Heat milk and butter until very warm and butter begins to melt.  In a mixer, blend liquids with 1 cup flour, sugar, yeast, salt, egg, and extract on low speed for 2 minutes.  By hand, stir in remaining flour to form a soft dough;  knead 5 minutes.  Let rise in the oven with the oven light on for 45 minutes or until double in bulk.  Meanwhile combine the filling ingredients.  Grease a 12-inch pizza pan with butter or margarine.  Divide dough into 3 balls.  Roll out 1 ball to fit the pizza pan.  Brush with melted butter and top with 1/3 of the filling.  Repeat layers with remaining balls.  Place a round 2-inch glass or cookie cutter in the center of the dough and press down to cut a circle.  With a sharp knife, cut 16 wedges from the outside the center.  Twist each wedge about 3-5 times;  press down end to hold in place.  Cover and let rise until double in bulk.  Bake in pre-heated oven at 375 for 18-22 minutes or until golden brown.  Cool 5 minutes.  Remove from pan onto serving dish.  While warm, drizzle with glaze.

Friday, May 18, 2012

Pizza Crust

This is one of the best pizza crusts I've ever used. And, believe me, I've tried LOTS of different recipes (ask my hubby ;)) I got the Mennonite Girls Can Cook cookbbook for Christmas from my kids and this recipe is in there. If you don't already own this cookbook, you should! It's a good one. There's a picture that goes along with every recipe. :) You can buy it at any Ten Thousand villages store or here:
http://www.amazon.ca/gp/product/0836195531/ref=s9_simh_gw_p14_d7_i1pf_rd_m=A3DWYIK6Y9EEQB&pf_rd_s=center3&pf_rd_r=03TDE39B5631EWZANZXF&pf_rd_t=101&pf_rd_p=463383531&pf_rd_i=915398

Pizza Crust

3 - 3 1/2 cups Flour
1 tsp. sugar
1 tsp. salt
1 Tbsp. instant yeast
2 Tbsp. Oil
1 1/4 cups Water
1 - 2 Tbsp. Cornmeal

Mix 3 cups flour with the sugar, salt and yeast in mixing bowl. Add oil and warm water and mix. Continue adding flour to make a soft dough that is no longer sticky. Cover and let rise until nearly double in bulk. Grease a large pizza pan or cookie sheet (12" x 17") and roll out dough to cover the entire pan. Lift up half and sprinkle with 1/2 of the cornmeal (this keeps your crust from getting soggy). Does this with the other half as well. Bake at 400 for about 10 minutes. Remove from oven and top with your favorite toppings. This was a ham and pineapple pizza.

Tuesday, May 15, 2012

Cheese & Bacon Muffins/Cake Pops

I got this Cake Pop maker for Mother's Day on Sunday.  You can use any muffin or cake batter and bake in this maker.  I made these Cheese & Bacon muffins/pops.  The kids LOVED them!!

This is the cake pop maker.  You can buy it at Canadian Tire.


Cheese & Bacon Muffins/Cake Pops

2 cups Flour2 Tbsp. Sugar
1 Tbsp. Baking Powder
¼ tsp. Salt
½ cup Cheese, grated
5 Bacon slices, cooked & crumbled
1 Egg, slightly beaten
1 cup Milk
¼ cup Oil

Mix first 6 ingredients. Make well in center of bowl; add remainder ingredients. Stir only to moisten. Batter will be lumpy. Bake at 400F for 20-25 minutes.

Friday, May 11, 2012

Salisbury Steak



Salisbury Steak

2 lbs. Hamburger
1 cup Bread Crumbs
2 Eggs
½ cup Light Cream
½ cup Onions, chopped
½ tsp. Salt
½ tsp. Pepper
2 Tbsp. Parsley Flakes
4 Tbsp. Cooking Oil

Brown Gravy:
¼ cup Dripping or Butter
¼ cup Flour
2 OXO Beef Cubes
2 cups Boiling Water
Onions

Mix meat, crumbs, eggs, cream, onions, salt, pepper and parsley flakes. Shape into patties. Bake at 350oF for about 10 minutes on each side. Place into a casserole dish. Mix together ingredients for brown gravy and onions and let simmer. Pour over hamburgers. Bake at 350oF for ½ - 1 hour.

Friday, May 4, 2012

Papa Nate (Easter Buns)



Papa Nate (Easter Buns)

1 cup Lard, melted
2 cups Sugar
4 cups Water
2 Eggs
3 Tbsp. Instant Yeast, rounded
1 ½ tsp. Cinnamon
1 tsp. Pepper, rounded
½ tsp. Salt
11-13 cups Flour


Mix and let rise in bowl for about 1 hour.  Roll into buns and place into well-greased 9 x 13 pans. Let rise about 1 ½ hours.  Bake at 325oF for 20 30 minutes.  Ice with butter-cream icing and sprinkle with candy sprinkles.

Friday, April 27, 2012

Cake Pops

This year for each of the kids' birthdays, I made cake pops. They are actually really easy to make, they just take a bit of time.

Rolled into balls, ready to dip...









Cake Pops

1 cake mix (your choice)
Icing (homemade butter-cream or bought)
Dipping Chocolate
Cake Pop Sticks
Decorations, sprinkles

Bake the cake (as per instructions) and let it cool completely on a rack.  Once it is cooled, break the cake into a large bowl. Crumble it with forks or your fingers until it is in fine crumbs.  Add icing, just enough to get the cake to stick together.  Roll into balls and place onto cookie sheet, covered with wax paper.  Refrigerate.  You can also freeze this, if you have extra.  Once cooled, melt your dipping chocolate.  Dip a cake pop stick into the dipping chocolate and stick into a cake pop.  Refrigerate until chocolate is cooled.  Then dip the entire cake pop into the dipping chocolate and decorate as you wish.  Enjoy!

Strawberry/Pineapple Smoothie

This is what I'm drinking right now, as I get this post ready! :)



Strawberry/Pineapple Smoothie

Fresh Pineapple chunks
Strawberries
Cinnamon
Vanilla
Almond Milk
Stevia, just a sprinkle (you can also use sugar)

Sorry, I don't have any amounts, but you really can't go wrong!!  Just dump together and blend.  It's SOO tasty!  Enjoy!

Thursday, April 19, 2012

Perogie Casserole

Wow, this is seriously one of the easiest recipes I've ever made!!  (and it's really good too!!)

Perogie Casserole

2 - 750 gram bags of frozen perogies (I used one bag of potatoe & cheese and one bag of potatoe & onion)
1 Onion, chopped
1 link Farmer Sausage, sliced
1-2 cups Whipping Cream
Salt & Pepper to taste

Layer the perogies, then onion and sausuage in a large casserole dish.  Pour the cream over top.  Sprinkle with salt & pepper.  Cover and bake at 350 for 1.5 hours.

Monday, April 2, 2012

Russian Chicken

This supper was super easy to make, and it was really good!!  We had potatoes and corn with it.  You can also serve it with rice.  Enjoy!


Russian Chicken

Chicken pieces
1 env. onion soup
1 bottle Russian dressing
1 med. jar apricot jam

Put chicken pieces in a casserole dish. Mix together onion, soup, Russian dressing and apricot jam. Pour over chicken pieces. Bake at 350 degrees for 1 hour or until done.

Sunday, February 12, 2012

Montana's Pulled Pork Sandwich (Copycat Recipe)

My sister and I went out for lunch to Montana's a couple weeks ago.  I had their pulled pork sandwich.  It was SOOO good!!  I tried my best at a copy-cat version of it....

Montana's Pulled Pork Sandwich (Copycat Recipe)

1 Pork Roast
1 pkg. Onion Soup Mix
1 jar of Montana's Apple Butter BBQ Sauce
Hamburger Buns
Garlic Spread
Onions
Butter
Cheddar Cheese, Shredded

First I put the Pork Roast (topped with the onion soup mix and I put a little bit of water at the bottom) in the slow cooker for about 7 hours on high.  Then I pulled it apart and removed the fat.  I then added the jar of the BBQ Sauce.

Spread the garlic spread on the hamburger buns on the insides of the top and bottom.  Broil until toasted.

Fry the onions in butter until browned.

Put the meat onto the bun, top with onions and cheese and top of the bun.  Would taste great served with french fries.

Now, I just need to get to Montana's and buy a case of the BBQ Sauce ;) lol

You Color My World, Valentine!

I know this doesn't have anything to do with food, but I thought I'd share these really neat valentines we made. :)


First of all, you will need to gather all the old crayons in the house.  You can also purchase new crayons as well.  Then we removed the labels.  I used a utility knife to make a slit down the length of the crayon to easily remove the labels.  Once you've removed all of the labels, break the crayons into small pieces. The smaller the better…
You will need to use a heart shaped silicon baking mold to melt your crayons in. I found it at the Dollarama.
Place in your oven (or toaste oven) that has been pre-heated to 300 degrees and baked for 15 minutes (or less), just until they are melted.  The crayons will become completely liquefied so be careful when you pull them out of the oven. Carefully place them on the counter to cool. You want to make sure that you don't move them around too much and mix the colors more than you want. Wait for about 20 minutes or until the crayon is solid again and then gently remove it from the mold and let cool completely.
Next we designed some hearts on Photoshop and wrote the words, "You Color my World" at the bottom of the heart.  On the back we printed, " Love, (Name)".  Then the kids cut out the hearts and wrote the person's name at the top of the heart that they were giving the valentine to.  Then we hot-glued the crayon heart to the centre of the paper heart.
There, all ready to go! :)

Saturday, February 11, 2012

Colorful Swirl Cookies






Colorful Swirl Cookies

2 cups Flour, plus possibly a few more tbsp
1/2 tsp. Baking Powder
1/4 tsp. Salt
2/3 cup Icing Sugar
1/4 cup Sugar
1 1/4 cup Butter (cut in chunks)
1 tsp. Vanilla
1/2 tsp. of food coloring of your choice (and/or 1/2 tsp. of any desired extra extracts)
1 1/2 cup Sprinkles

Combine the flour, baking powder, salt and sugars in a food processor and process briefly to mix. Add the butter in pieces; process with on/off bursts until the mixture has the consistency of cornmeal. Add the vanilla and process until the mixture just forms a ball.
Divide the dough into 2 equal portions then return one of the portions to the food processor. Add the strawberry extract, food coloring, and the extra tablespoons of flour to the processor and process until just incorporated.
Roll out each portion of dough between sheets of waxed paper. You want a rectangle about 11 × 9 inches. Leave the dough between the sheets of waxed paper and slide onto a baking sheet. Refrigerate until firm, for at least 2 hours or up to 3 days.
Remove dough pieces from refrigerator. Pour the sprinkles into a shallow rectangular dish or onto wax paper.
Peel off the top sheet of waxed paper from both doughs. Brush the vanilla dough very lightly with water. Using the waxed paper, lift the strawberry dough and flip it onto the vanilla dough so they are stacked. Press with your fingertips to seal the two doughs together. Remove the top sheet of waxed paper.
When the dough is just pliable (but still cold), roll up the dough(begin with the long side) like a jellyroll. As you begin to roll, gently curl the edge with your fingertips so you don’t get any air pockets as you roll dough into a log. As you roll, the vanilla portion may want to tear, pinch tears together as they happen and keep rolling.
After forming the dough into a log, throw away the waxed paper. Gently lift the log on top of the sprinkles in the dish and roll until the log is completely coated. Wrap the log in plastic wrap and refrigerate until firm enough to slice (from 4 hours to a week, or freeze for up to 2 months; defrost in the refrigerator overnight before slicing).  I was in a hurry, so I didn't refrigerate at all, and it worked just fine.
Heat oven to 350°. To bake, slice the log into ⅛- to ¼-inch-thick cookies and bake on parchment-lined baking sheets for 15 to 17 minutes, until the cookies are no longer shiny on top and the bottoms of the vanilla portion are golden.