Skor Toffee Chocolate Bars (Slice)

This has to be my absolute favorite Christmas treat. It is stick in your teeth goodness! I made these for the first time last Christmas - unfortunately they didn't last long. So I purposely held off on making them this year, until today.

Skor Toffee Chocolate Bars (Slice)

• 3/4 cup margarine
• 3/4 cup brown sugar, packed
• 1 1/2 cups flour
• 1 can sweetened condensed milk
• 2 tbsp margarine
• 300g milk chocolate chips (I use one bag - 270g)
• 225 g chipits skor toffee bits (again I just use one bag)

Preheat oven to 350. Cream together 3/4 cup margarine, brown sugar and flour until well blended and mixture comes together. Press evenly into 9 x 13 greased cake pan. Bake at 350 for 13 minutes or until light golden brown. Set aside to cool. Heat condensed milk and 2 tbsp margarine in heavy saucepan, stirring constantly over medium heat for 5-10 minutes. Spread over base and return to oven to bake 10 minutes longer. Sprinkle milk chocolate chips and skor toffee bits evenly over top and press down lightly, bake for 2 minutes. Cool completely. If necessary, chill to set chocolate before cutting. Store at room temperature.

Turkey Noodle Casserole

This is a great recipe to use when you have lots of leftover turkey (or chicken). So after you're done eating all those Christmas dinners, give this recipe a whirl!
Creamed Turkey Noodle

• 6 oz broad noodles (I used spiral noodles this time around)
• 1 1/2 cups chopped onion
• 2 cups chopped celery
• 2 tbsp butter or margarine
• 4 cups cooked turkey or chicken (chopped)
• 10 oz condensed cream of mushroom soup
• 10 oz condensed cream of chicken soup
• 10 oz canned mushrooms (drained)
• 1 tsp salt
• 1/4 tsp pepper

Cook noodles according to package directions. Drain. Put onion, celery and butter in frying pan. Saute until limp. Add to noodles. Add turkey, mushroom and chicken soup, mushrooms, salt and pepper. Stir. Pour into large casserole. Bake, uncovered, in 350 oven for 35 minutes until bubbly hot. Serves 6 to 8.

Banana Chocolate Chip Cookies

Banana Chocolate Chip Cookies

2/3 cup margarine
1 cup white sugar
2 eggs
1 tsp vanilla
2 1/4 cups flour
1 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
1 cup mashed bananas
1 pkg chocolate chips

Cream butter, add sugar, eggs and vanilla. Mix. Add all dry ingredients;flour, baking soda, baking powder and salt. Mix well and then add bananas and chocolate chips. Drop by teaspoonful onto baking sheet. Bake at 375 for 8-10 minutes.

*You can try and hide these in the freezer, but they're even better frozen. :)

Fruit Strudel

Fruit Strudel

• 2 cups chopped fresh fruit (or frozen fruit, thawed and drained)
• 2 tbsp sugar
• 1 1/4 cups flour
• 1/4 tsp salt
• 1/2 cup hard margarine
• 1/2 cup light sour cream
• 4 oz light cream cheese
• 1/2 tsp almond flavoring
• 1/4 cup slivered or sliced almonds, toasted
• Sugar for garnish

Combine fruit and sugar in small saucepan on medium heat. Stir. Heat for 10 minutes until soft and reduced to about half. Cool.

Measure flour and salt into bowl. Cut in margarine until crumbly.

Add sour cream. Mix well. Divide into two equal portions. Cover with plastic wrap. Chill. Roll our 1 portion on lightly flour surface to 12 x 15 inches (30 x 38 cm) rectangle.

Beat cream cheese and flavoring in small bowl. Spread 1/2 of cream cheese mixture in 4 inch (10cm) lengthwise row down center of rectangle.

Spread 1/2 of fruit mixture over cream cheese layer. Sprinkle with 1/2 of almonds. Cut both sides of uncovered pastry in 1/4 inch (2 cm) slices at slight angle from edge of cream cheese layer to edge of pastry. Fold each strip alternately over fruit layer, creating a braided look. Repeat to make second braid. Transfer to greased baking sheet. Bake at 350 over for 30 to 35 minutes until golden.

Sprinkle with sugar during last 10 minutes of baking. Cuts into 8 pieces.

I shared this dessert with my Dad and he didn't believe that I had made it. Gee thanks. :)

Butterscotch Confetti Squares

This has got to be the easiest recipe EVER. And I'm sure everyone has had it at one point or another. I made this the other day, just to have something different and Devin and Dillon devoured it. Dillon calls it marshmallow cake, but somehow in his two year old pronounciation it comes out marsh m cake. I'll be making some more for the holidays.

Butterscotch Confetti Squares

• 1/4 cup margarine
• 1/2 cup smooth peanut butter
• 1 cup butterscotch chips
• 8 oz (250 g) miniature colored marshmallows

Melt margarine and peanut butter in a large saucepan over low heat. Stir in butterscotch chips until melted. Cool until you can hold your hand on the bottom of the pan. Add marshmallows and stir until all are coated. Pack in 9x9 pan that has been lined with foil or waxed paper (I just use pam in my glass pan). Refridgerate.

Chocolate Chocolate Chip Cookies

Chocolate Chocolate Chip Cookies

• 1 1/4 cups marg/butter
• 2 cups sugar
• 2 tsp vanilla
• 2 eggs
• 2 cups flour
• 3/4 cup cocoa
• 1 tsp salt
• 2 cups chocolate chips
• 1 tsp baking soda

Cream butter and sugar until light and fluffly. Add eggs and vanilla; beat well. Combine flour, cocoa, baking soda and salt; blend into creamed mixture. Stir in chocolate chips. Drop by teaspoonful onto ungreased cookie sheet. Bake at 350 for 8 to 10 minutes.

Note: Do not overbake; cookies will be soft. They will puff while baking and flatten while cooling. Cool slightly before removing from pan.

Buns

Is there anything better than buns, fresh from the oven? I think not!
Buns

This recipe works well using a large mixer with a large bowl and fitted with dough hooks. Begin with a coarse whisk, switching to a dough hook as the mixing becomes heavier.

• 2 cups milk
• 2 cups boiling water
• 1 cup oil
• 2 eggs, slightly beaten
• 2 tsp salt
• 2/3 cup sugar
• 2 tbsp fermipan yeast

Mix first six ingredients and add 4 cups flour. Then slowly add 2 tbsp fermipan yeast that has been mixed with 1 cup flour. Continue to add flour (approx 8 - 10 cups total) until fairly stiff. Turn into large bowl and let rise until double in bulk. Punch down.* Let rise again until double. Shape into buns and let rise on pans. Bake at 350.

Variation: To make brown buns, use whole wheat flour for the first four cups. 1/4 cup wheat germ and 1/4 cup crushed flax can be added as well.

*I don't usually let the dough rise a second time. Once is enough for me! I've got things to do!

Sweet & Sour Meatballs

I'm not a huge fan of meatballs in general, but I really like this recipe:


Sweet & Sour Meatballs

• 2 lbs hamburger
• 1 cup rolled oats
• 2 eggs
• 2 tsp sage*
• 1 tsp garlic salt
• salt and pepper
• chopped onion to taste

Sauce:

• 1 cup brown sugar
• 2 tbsp cornstarch
• 1 cup ketchup
• 1/2 cup vinegar
• 1 cup water

Combine the first 7 ingredients. Roll into small balls and brown in a frying pan. Place browned meatballs in a casserole dish or roaster.

Sauce: Put brown sugar and cornstarch in saucepan. Mix well. Add ketchup, vinegar and water, mixing well after each, stirring continually. Bring sauce to a boil. It will thicken and clear. Pour over meatballs. Bake at 325 for an hour.

Pineapple chunks may be added with the sauce. The juice may be used to replace the 1 cup water. Make sure 1 cup liquid is added.

*Although I have about 10,000 spices, I don't have sage, so I've never added it in to this recipe and I think it's still pretty tasty!

Pecan Glazed Salmon

Now, if you recognize any theme within my recipes it's "easy". I love food, I love to cook, but I (like everyone else I know), don't have all day. So if you like salmon, or better yet if you don't, give this recipe a try. I'm sure you'll love not only the taste, but also how little effort it takes! (Don't tell Tom.)

BrownSugarPecan Glazed Salmon

Ingredients:

1/4 cup coarsely chopped pecans (or any type of nut)

1/4 cup dark brown sugar

1/4 cup butter or margarine (I use light marg)

1-2 tbsp water

2 salmon steaks

Preparation:

1) Preheat oven to 425

2) Brown the pecans in a non-stick pan, over medium heat.


Add brown sugar, butter/margarine, and water; heat until simmering. Set aside.

3) In a pie plate, roast salmon in pre-heated oven for 6 minutes.

4) Spoon glaze over salmon and continue roasting for an additional 6 minutes.

5) Voila, you're done!

See? Super easy! Of course you can use salmon fillets instead of steaks if you wish, but remember that cooking times vary according to the thickness of your fish. Be sure to always cook your fish until the flesh flakes easily with a fork.

I love this recipe. Why? Not only are they a fantastic way to increase your fish intake (Health Canada recommends 2 servings per week) and boost your body's omega-3s, but your husband will be so distracted by the goodness, he won't realize it's not beef!

Banana Muffins

1 cup sugar 1/4 tsp salt 1 egg 1 tsp soda 1/2 cup oil 1 cup bananas (2 bananas) 1.5 cups flour 1 tsp baking powder Bake at 375 for 20 minutes. This is the only banana muffin recipe that has ever turned out well for me. Makes 12 muffins.

Monster Cookies

This is my favorite cookie recipe!

6 eggs
2 cups brown sugar
2 cups white sugar
1 Tbsp vanilla
1/2 Tbsp corn syrup
4 tsps baking soda
1/2 lb butter
3 cups peanut butter
2 cups chocolate chips
2 cups smarties
8 cups oatmeal

Mix all this stuff together and bake at 350 for 10-12 minutes. Makes a lot of cookies, 7 or 8 dozen, depending on how big you make them.

Cowboy Cookies

1 cup butter melted
1 cup brown sugar
1 cup white sugar
2 eggs
2 cups flour
1 tsp baking powder
1 tsp salt
1 tsp soda
1 cup rice krispies
1 cup oatmeal
1 cup coconut
1 cup chocolate chips
1 cup raisins

Bake at 350 for 11 minutes.

Garlic Beef Stroganoff

2 tsp beef base
1 can mushroom soup (i usually do 2 or 3)
2 cans of mushrooms
1 onion
3 cloves of garlic
1 Tbsp Worcester sauce

2 pounds of beef (stewing beef, beef roast, steak, whatever!)
2 Tbsp vegetable oil

1 pkg cream cheese, cubed

1. Cut your beef into strips, and brown it in the vegetable oil.
2. Put all ingredients (except cream cheese) into the slow-cooker.
3. Cook on low 8-10 hours
4. Add cream cheese about an hour from the end.
5. Serve over noodles.
   

I find that it takes the cream cheese FOREVER to melt. Make sure to cut it into cubes, and even add it earlier if you like to give it extra time to melt into the sauce. We LOVE this recipe, and I hope you do too!

Beef Barley Soup

1.5 pounds ground beef
1 onion
28 oz tomatoes
2 cups water
3 cans beef broth
1 can tomato soup
4 carrots
3 celery sticks
8 tbsp pearl barley
1 bay leaf
parsley
1/2 tsp thyme

Put all your ingredients in a slow cooker. Cook on low 8-10 hours, or high 4-5 hours.

Some recipes suggest adding the barley only for the last hour or so, but I just put it all in to start. This recipe is very thick when it's done.

Also, if I don't happen to have cans of broth I just mix water and oxo packets together and pour that in. I used 5 packs last time, and enough water to fill my slow cooker. Don't worry about adding too much water, the soup is VERY thick. Good luck!

Sour Cream Roll Out Cookies

These are one of my favorite cookies - Dillon's too! They're an incredibly soft cookie - it's hard to eat just one!
Sour Cream Roll Out Cookies

• 2 cups sugar
• 1 cup butter/margarine
• 1 1/2 cups sour cream
• 2 level tsps baking soda
• 3 eggs
• 4 cups of flour*

Mix all ingredients into a soft dough. (*I usually add more flour - the dough seems almost too soft to handle otherwise. Add enough flour to make it managable).

Sprinkle a layer of flour on the countertop, so the dough doesn't stick and roll out half the dough to 1/4" thick, Cut out cookies using your favorite cookie cutter or ikea cup ;). Bake at 375 for 6 minutes. Repeat with remaining dough, making sure to put flour under dough, each time it's rolled out. Let cool, then ice with your favorite icing (homemade is best!).

I like to make these around valentine's day, using heart shaped cookie cutters and sharing with friends and family. A recipe makes about 7 dozen cookies.

Italian Bread Wedges

This is a recipe I got from Home Ec. class in high school - it's been around a few years! This would probably be close to the top of the list of Devin's favorite foods. Great served as an appetizer or in place of garlic toast.
Italian Bread Wedges

Dough:

• 2 1/2 cups flour
• 1 tbsp instant yeast
• 1 cup warm water
• 1 tsp sugar
• 1 tbsp oil
• 1 tsp salt

This is the original dough recipe I used. Once I got my bread maker I switched to the pizza dough recipe that came with in the recipe book. Much softer dough!

Break maker recipe:

• 1 cup beer or water (I use water which is supposed to be crispier, but I still find it to be nice and soft).
• 1 tbsp butter/margarine
• 2 tbsp sugar
• 1 tsp salt
• 2 1/2 cups white flour
• 3 tsp instant yeast

Put in bread maker in order listed. Use dough setting. Makes two thin crusts or one thick crust (we like the thick crust).

Spread dough on greased pizza pan. Set oven at 450.

• 1/4 tsp salt
• 1/4 tsp pepper
• 1/4 tsp oregano
• 1/4 tsp garlic powder
• 1/4 tsp thyme
• 1/2 - 1/3 cup italian dressing
• parmesan cheese
• shredded cheddar or mozza cheese

Mix spices in a small bowl. Brush dressing evenly over dough. Sprinkle on spices and cheeses. Bake for about 15 minutes or until light golden brown. Cut into wedges or strips.

I make this quite often, so I'll mix the spices in larger quantity and store in a big shaker. We like to eat it with honey dill sauce - bought is really good, but you can make your own by mixing about a half a cup of mayo with about a tbsp or two of liquid honey and adding dill.

No-Fail Breadmaker Bread

I'm not sure about yours, but I have found some breadmakers to be pretty finicky. I was telling my breadmaker woes to a co-worker of mine and his wife immediately went to the kitchen and came back with this no-fail recipe. Apparently, they have given it to many friends and family, and all have had success. So, if you are going through the breadmaking woes, give this a whirl - you will be pleasantly surprised.


Ingredients:

350mL water
2 tbsp oil
1/2 cup flax seed (Ground or whole. This can be omitted, but I highly suggest giving it a try)
2 cups white flour
2 cups whole wheat flour
2 tbsp white sugar
1 1/2 tsp salt
1 1/4 tsp yeast

Add all ingredients, in order, to baking pan.
Insert pan in bread machine and select 'sweet cycle'.
When finished (breadmachines can range between 2.5-4 hours on their sweet cycle, be sure to check how long yours is), remove from pan as soon as possible and let cool for a few minutes.
Enjoy!




Nutrition Notes:
I really like that this bread is 50% whole wheat, it is low in added fat, and the flax seed adds terrific texture, softness, and a load of omega-3. Over all, the health value is almost as good as you can get, the recipe is easy, and it tastes great!

Salsa

I'm always a little leary about making my own salsa. I've had a few experiences where the salsa was less than fabulous. But thanks to Shirley and her willingness to share her most excellent salsa recipe, I have the best salsa yet!

Salsa

• 20 ripe tomatoes, chopped
• 2 large onions
• 3 green peppers, chopped
• 4 jalepeno peppers (I left these out)
• 4 tbsp crushed red pepper (I used half this amount)
• 1 bunch of celery, chopped
• 1 cup fresh parsley
• 1 cup vinegar
• 3 small cans of tomato paste
• 4 tsp salt
• 1 tsp basil
• 1 tsp pepper
• 6 tbsp sugar
• 2 cloves of garlic

Chop all veggies and cook until boiling. Add 3 tbsp cornstarch, mixed with water. Pour into sterile jars. Process for 20 minutes.

Makes 8 pints.