Homemade Turtles

A friend of mine talked about these just the other day. Then I tried them at a family member's house just a few days later. Oh my! How delicious! And super easy.

- 20 pretzels
- 20 rolo chocolates
- 20 pecan halves

Preheat oven to 300. Arrange pretzels on a parchment paper lined cookie sheet. Place one rolo chocolate on each pretzel. Bake for about 4 minutes. While chocolate is still warm, press pecan half onto each chocolate covered pretzel. Cool completely and store in an air tight container. You've gotta try it!

Pizza Surprise

This is oh so yummy! One of my favorite things to make for a party. Serve with crackers or raw vegetables.
- 8 oz package cream cheese
- 1/2 cup sour cream
- 1/4 cup mayonnaise
- 1 cup chili sauce
- chopped tomato, peppers, green onions (as much as you like)
- shredded cheese to cover

Mix together cream cheese, sour cream, mayo. Spread onto pan/dish. Cover with chili sauce, then add tomatoes, peppers, green onions and shredded cheese.

Can be made ahead of time and stored in the fridge.

toddler take on chicken soup

In a toddler lunch rut, so I decided to make soup for the 'gents today. Soup seems to always take a long time, but this one was quick, made within an hour including toddler interruptions :)

I took this recipe and made some changes to suit my fridge contents:

1/4 of a small onion, chopped

2/3 c. chopped baby carrots

2 cloves garlic, crushed

tbsp of olive oil

light salt and pepper to taste

Saute in pot, med high heat until carrots start to soften, 5 mins

1/2 yellow/orange or red pepper, whatever you have

Add to pot, saute for a few more mins

Add:

2 cups low sodium veg or chicken stock

1 cup water (or more, to your desired consistency)

1 packet low sodium chicken stock (powder)

1 tbsp dried thyme

I used veg stock, so I added a packet of chicken stock to the water.

Simmer with lid on pot for 20 minutes or so.

Add 2/3 cup crushed egg noodles (I crushed them so they wouldn't be monstrous noodles for the kids to spoon in).

Simmer til noodles are soft.

Enjoy.

Delicious Carrots

I tried these for the first time the other day. Loved them! Of course you need to be a lover of sauteed onions to appreciate these.
- 1 chicken oxo cube
- 1/4 cup boiling water
- 1 onion, chopped
- 1/4 cup margarine
- 1 tbsp flour
- 1/2 tsp salt
- dash of pepper
- cooked carrots

Cook the amount of carrots needed for your family. Dissolve the chicken oxo in the boiling water. Separately saute the onion in the margarine. Mix flour, salt and pepper and add to onions. Then add oxo mixture. Mix well and pour over cooked carrots.

Whoopie Cookies

• 4 1/2 cups flour
• 2 cups sugar
• 2 tsp baking soda
• 1 cup shortening
• 1 cup water
• 1 cup cocoa
• 2 eggs
• 2 tsp vanilla
• 1 cup sour milk

Mix all ingredients thoroughly. Cool several hours. Drop by spoonful onto cookie sheet. Bake at 350 F for 10-15 minutes.

Filling:

• 2 tablespoons flour
• 2 egg whites
• 1 1/2 cups Crisco
• 4 cups icing sugar
• 1 tsp vanilla

Cookies can still be warm when putting filling on.

Florentine Spaghetti Bake

• 8 ounces uncooked spaghetti
• 1 lb bulk Italian sausage
• 1 cup chopped onion
• 1 garlic clove, minced
• 1 jar (26 ounces) spaghetti sauce
• 1 can mushroom stems and pieces, drained
• 1 egg, lightly beaten
• 2 cups small curd cottage cheese
• 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
• 1/4 cup grated Parmesan cheese
• 1/2 teaspoon seasoned salt
• 1/4 teaspoon pepper
• 2 cups shredded mozzarella cheese

Cook pasta according to package directions. In a large skillet, cook the sausage, onion and garlic over medium heat until sausage is no longer pink; drain. Stir in spaghetti sauce ad mushrooms. Bring to a boil. Reduce heat; cover and cook for 15 minutes. Drain the pasta.

In a bowl, combine the egg, cottage cheese, spinach, Parmesan cheese, salt and pepper. Spread 1 cup sausage mixture in a greased 13-in. x 9-in. x 2-in. baking dish.

Top with spaghetti and remaining sausage mixture. Layer with spinach mixture and mozzarella cheese.

Cover and bake at 375 F for 45 minutes. Uncover; bake 15 minutes longer or until lightly browned and heated through. Let stand for 15 minutes before cutting. Yield: 9 servings

Play Dough

With the cooler weather setting in, it's time to find some indoor things to keep the kiddos busy! Dillon has been hauling out his play dough stuff and has spent quite a bit of time with it. But the (bought) play dough was a little old, so I thought I'd whip him up some fresh play dough. I have many memories of my Mom making play dough for me and my two brothers as we were growing up.
By the looks of the photo I should have probably kneaded the food coloring in a bit more.

• 1/2 cup salt
• 1 cup flour
• 1 cup water
• 1 tbsp oil
• 2 tbsp cream of tartar
• food coloring

Mix and warm first five ingredients in a pot on the stove. Keep stirring and working it (your arm will feel like it wants to fall off) for a few minutes. Once it no longer sticks to the side of the pot, it's done. Add food coloring to divided pieces. I kneaded the coloring in on a plate, as I didn't want to stain my counter count. Store in the fridge in a bag, to keep it fresh.

Layered Mocha Cheesecake

This is what Darren asked for to be his birthday cake. I wish I had found the chocolate covered coffee beans, the picture in my cook book looks a lot better than this one. But it sure tasted good, maybe too good!

• 1-1/2 cups cream filled chocolate sandwich cookie crumbs
• 1/4 cup butter, melted

FILLING:

• 2 Tbsp plus 1-1/2 tsp instant coffee granules
• 1 Tbsp boiling water
• 1/4 tsp ground cinnamon
• 4 packages (8 ounces each) cream cheese, softened
• 1-1/2 cups sugar
• 1/4 cup all purpose flour
• 4 eggs, lightly beaten
• 2 tsp vanilla extract
• 2 cups semisweet chocolate chips, melted and cooled

GLAZE:

• 1/2 cup semisweet chocolate chips
• 3 Tbsp butter
• Chocolate covered coffee beans (optional)

1. Grease a 9-in. springform pan. Combine cookie crumbs and butter; press onto the bottom of prepared pan. Place on a double thickness of heavy duty foil (about 16 in. square); securely wrap foil around pan. Set aside. In a small bowl, combine the coffee granules, water and cinnamon; set aside.
2. In a large mixing bowl, beat the cream cheese, sugar and flour until smooth. Add eggs; beat on low speed just until combined. Stir in vanilla. Divide batter in half. Stir melted chocolate into one portion; pour over crust. Stir coffee mixture into the remaining batter; spoon over chocolate layer.
3. Place pan in a large baking pan; add 1 in. of hot water into larger pan. Bake at 325 F for 45-50 minutes or until center is just set and top appears dull. Remove pan from water bath. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen. Remove foil. Cool 1 hour longer. Refrigerate over night.
4. In a microwave safe bowl, melt chocolate chips and butter; stir until smooth. Spread over cheesecake. Remove sides of pan. Garnish with coffee beans if desired. Refrigerate leftovers.

Banana Muffins

This recipe is no-fail. I tried a bunch of different recipes for banana loaf and/or muffins once upon a time, but they never worked for me until this one! Ingredients:

• 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

Directions:

• Mix ingredients (I usually mix all but the flour first, and then add the flour. It mixes a little nicer that way). Scoop into muffin tins and bake at 375 for 20 minutes.


• Makes 12 muffins.

Strawberry-Coconut Tres Leches Trifle

• 1 lb fresh strawberries
• 3 pkg (3 oz each) soft ladyfingers ( I used an angel food cake)
• 1-14 oz can sweetened condensed milk
• 1-14 oz can unsweetened coconut milk, divided
• 1- 250ml container sour cream
• 1-1lb container frozen whipped topping, thawed, divided
• 1 pkg vanilla instant pudding
• 1 tsp cinnamon

1. Set aside one strawberry for garnish. Hull and slice remaining strawberries. Cut ladyfingers into 1 inch pieces; set aside

2. Whisk together 1/2 cup of the condensed milk, 2/3 cup of the coconut milk and sour cream in large bowl. Add ladyfingers and toss gently.

3. Combine pudding mix and remaining coconut milk; whisk until thickened. Add remaining condensed milk and cinnamon; whisk until incorporated. Set aside 1 cup whipped topping for decorating; fold remaining whipped topping into pudding mixture.

4. To assemble, place half of the ladyfinger mixture into trifle bowl; top with half of the strawberries. Spread half of the pudding mixture over strawberries. Repeat layers. Pipe whipped topping over top. Garnish with strawberry fan.

*The trifle bowl I used was a bit too large for the amount of trifle that it gave. This recipe comes from Pampered Chef. If I had their trifle bowl I am sure the picture would be a lot better :)

Pumpkin Bars

This fall my grandma shared some of her pie pumpkins with me. She told me how to bake them in the oven and puree them to put in the freezer, for baking at a later date. It was pretty easy and now I have a freezer full of pumpkin. So...pumpkin cake it is!

• 4 eggs
• 1 2/3 cups sugar
• 1 cup vegetable oil
• 1 (15 oz) can pumpkin (2 cups)
• 2 cups flour
• 2 tsp cinnamon
• 2 tsp baking powder
• 1 tsp baking soda
• 1 tsp salt

In a bowl, beat eggs, sugar, oil and pumpkin. Combine flour, cinnamon, baking powder, baking soda and salt; gradually add to pumpkin mixture and mix well. Pour into an ungreased 15 x 10 inch baking pan. Bake at 350 for 20-25 minutes. Cool completely. Ice with cream cheese icing.

Black Bottom Banana Bars

These bars stay very moist and their rich banana and chocolate flavor is even better the second day.

• 1/2 cup butter, softened
• 1 cup sugar
• 1 egg
• 1 tsp vanilla
• 1 1/2 cups mashed banana (about 3 medium)
• 1 1/2 cups flour
• 1 tsp baking soda
• 1 tsp baking powder
• 1/2 tsp salt
• 1/4 cup cocoa

In large bowl cream butter and sugar until light and fluffy. Beat in egg and vanilla. Stir in bananas. Combine flour, baking soda, baking powder and salt; add to creamed mixture and mix well.

Divide batter in half. Add cocoa to half; spread in greased 9 x 13 inch baking pan. Spoon remaining batter on top and swirl with a knife, if desired.

Bake at 350 for 25 minutes or until toothpick inserted near the middle comes out clean.

*We like this cake with either a butter or cream cheese icing. :)

Fettucine Alfredo

A simple, yet delicous meal. And calorie free, of course!

• 8 ounces of fettucine
• 2 tbsp butter
• 1 cup whipping cream
• 1/2 tsp salt
• 1/8 tsp freshly ground pepper
• 1/2 cup freshly grated parmesan cheese

Cook pasta. Meanwhile, melt butter in a large saucepan. Add cream, salt and pepper. Bring to boiling; reduce heat. Boil gently, uncovered, for 3-5 minutes or until mixture begins to thicken. Remove from heat and stir in 1/2 cup grated parmesan cheese. Drain pasta. Add pasta to hot sauce. Toss to combine.

*Add chicken, shrimp, ham or whatever your family loves with their pasta.

Schwarties Hash Browns

This is one of my all time favorite casserole dishes for many reasons. Cheesy, oniony goodness, it freezes well, mixes up in a snap and is great for buffets.

• one bag hashbrowns (1 kg)
• 500 ml container sour cream
• 2 tins mushroom soup
• 1/2 cup melted butter/margarine
• grated onion to taste (I do one whole medium onion in food processor)
• salt to taste
• 2 cups grated cheddar cheese
• parmesan cheese

Thaw potatoes slightly for easier mixing. Mix first 7 ingredients in 9 x 13 baking dish. Pat down into dish. Sprinkle with parmesan cheese on top. Bake at 350 for 1 to 1 1/2 hrs.

Serves 8-10.

*I like to add ham and broccoli to make this a complete supper casserole.

Pumpkin Pie Cake

Don't you just love pumpkin recipes? I do! After a visit to a pumpkin patch yesterday, I was inspired by all those orange globes to try a recipe I got from my Grandma a couple weeks ago. She says she hesitates to make it because then people ask for the recipe and she's tired of writing it out! Lol.

• 1 white or yellow cake mix

Remove one cup of dry mix and set aside.

To remainder of mix add:

• 1/2 cup melted margarine
• 1 egg.

Press into 9 x 13.

Beat together:

• 3 cups pumpkin
• 3 eggs
• 1/2 cup brown sugar
• 1/3 cup white sugar
• 2/3 cup evaporated milk
• 1 1/2 tsp cinnamon

Pour over base.

To one cup dry mix add:

• 1/2 cup brown sugar
• 1/2 cup chopped walnuts
• 1/4 cup soft margarine

Mix together and use as a crumb topping. Bake at 325 for 60 minutes. Garnish with whipped cream. Enjoy!

Frosted Banana Bars

Another delicious way to use up those bananas. :)

• 1/2 cup butter or margarine, softened
• 1 1/2 cups sugar
• 2 eggs
• 1 cup sour cream
• 1 tsp vanilla
• 2 cups flour
• 1 tsp baking soda
• 1/4 tsp salt
• 2 medium ripe bananas, mashed (about 1 cup)

Frosting:

• 8 oz package cream cheese, softened
• 1/2 cup butter or margarine
• 2 tsp vanilla
• 3 3/4 to 4 cups icing sugar

In a mixing bowl, cream butter and sugar. Add eggs, sour cream and vanilla. Combine flour, baking soda and salt; gradually add to the creamed mixture. Stir in bananas. Spread into a greased 15 x 10 x 1 inch baking pan. Bake at 350 for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool.

For Frosting: In a mixing bowl, beat cream cheese, butter and vanilla. Gradually beat in enough icing sugar to achieve desired consistency. Frost bars. Store in the refrigerator.

*A butter icing is also great on this cake, if you don't happen to have cream cheese on hand.

Canned Tomato Soup

1-11 qt. basket ripe tomatoes

4 large onions,cut up

1 head celery, chopped

1 bunch parsley

put above ingred in large pot and boil 1 hour or till tender. Remove parsley, then press veggies through sieve. put juice back in kettle and add

2 tbsp salt

1/4 tsp cayenne pepper

1/2 c butter

1 c sugar

1/2 c cornstarch or clear jel

Cook until it boils down a little and is thickened, watch close as burns easily. Seal in jars for twenty minutes. recipe says the yield is nine pints but I got ten pints from eight quart tomatoes.

We still like campells soup with grilled cheese but I find this soup excellent as an addition to borshts or hamburger soups. Also great for recipes like lazymans cabbage rolls and meat loaf.

Oatmeal Chocolate Chip Cookies

This is one of my favorite chocolate chip cookie recipes. Reason being, they never run flat. Ever had cookies run into pancakes in the oven? I sure have. But this recipe has always turned out for me. Nice soft cookies every time. Love to have these in the freezer for hubby's lunches when it's field work time.

• 1 cup margarine


• 3 eggs


• 3/4 cup white sugar


• 1 1/4 cup brown sugar


• 3 tsp vanilla

Mix and add:

• 3 cups flour


• 1 tsp baking soda


• dash of salt


• 1 1/2 cups oatmeal


• 1 1/2 cups chocolate chips

Add smarties if desired (and you do desire them!) Bake at 350 for 10 minutes.

Biscuit Mix

I wish I'd come across this recipe when I was putting stuff in the freezer while pregnant with my now almost 4 month old son. You make the mix, store it in the fridge or freezer and just add milk when you want to bake them. I love things you can make ahead of time and that are this delicious!

• 2 cups margarine
• 9 cups flour
• 1 tbsp salt
• 4 tbsp baking powder

Sift together dry ingredients and cut in margarine (like pie crust). This is the mix you store in the fridge (or freezer).

To bake:

• 3 cups of mix
• 3/4 cups milk

This can be thick and rolled out and cut into shapes.

or

• 3 cups mix
• 1 cup milk

This can be spooned into muffin tins. Makes 1 dozen biscuits. (Full recipe makes 4 dozen).

Bake at 400 for 15 minutes.

Copper Coins

Often also called marinated carrot salad. I like this salad recipe because it's easy, uses up abundant carrots from the garden and keeps in the fridge for 2-3 weeks. Recipe is from my Mom.

• 1 cup sugar
• 1/2 cup oil
• 3/4 cup vinegar
• 1 can tomato soup
• 1 tsp salt
• 1/2 tsp pepper
• 1 tsp dry mustard
• 2 lb cooked, chopped carrots
• 1 raw green pepper, sliced or diced
• 1 sweet or spanish onion

Bring first 7 ingredients to a boil. Boil for 3 minutes. Add carrots. Add pepper and onion. Mix and refrigerate to marinate. (At least 12 hrs) Stir occasionally.

Lazy Daisy Cake

This was one of my favorite cakes while growing up. This recipe comes straight from my Grandma Driedger. So good.

• 2 eggs
• 1 tsp vanilla
• 1 cup sugar
• 1 cup flour
• 1 tsp baking powder
• 1/4 tsp salt
• 1/2 cup milk
• 2 tbsp butter

Topping:

• 1/2 tsp vanilla
• 4 tsp melted butter
• 2/3 cup coconut
• 5 tsp brown sugar
• 2 tsp cream

Mix together batter and put in 9x9 pan. Mix topping ingredients and spread evenly over batter. Bake for 30-40 minutes at 350 F.

Sweet & Sour Chicken Stir-Fry

• 1 can Campbell's chicken broth
• 2 Tbsp cornstarch
• 1 lb boneless chicken breast strips
• 1 Tbsp oil
• 3 cups frozen Asian vegetable mix
• 1 can (8oz) pineapple pieces, drained
• 1/4 vinegar
• 1/4 cup brown sugar
• 2 Tbsp soy sauce
• 1/2 tsp garlic powder

Mix broth with cornstarch, set aside. Saute chicken in hot oil in skillet until browned, then add vegetables and saute for 3 minutes. Add broth mixture and flavor accents. Cook until mixture boils and thickens. Serves 4

Butterhorns

I've been treated to these a few times over the years, thanks to my friend Claudette. Always a treat!

• 2 cups milk
• 1/2 cup granulated sugar
• 1 cup butter or margarine
• 1 tsp salt
• 1 tsp granulated sugar
• 1/2 cup warm water
• 1 Tbsp dry active yeast
• 6 cups flour
• 1 large egg, beaten

Scald milk in saucepan (if you do it in the microwave for about 3 minutes, there's no chance of it burning). Add next three ingredients. Stir to dissolve sugar and melt butter. Cool to lukewarm.

Stir second amount of sugar in warm water in small bowl. Sprinkle yeast over top. Let stand for 10 minutes. Stir to dissolve yeast.

Measure flour into large bowl. Make a well. Pour beaten egg into well. Add yeast mixture and milk mixture. Mix with spoon to moisten. Beat with spoon until mixed well. Cover with tea towel and let stand in a warm place (in oven with light on and door closed) for 1 hour. Gently stir down with spoon. Cover and let stand in warm place again for 30 minutes. Stir dough down.

Divide into 2 portions. Roll one portion on flour surface to 10 x 12 inch rectangle. Cut into 12 strips. Take each strip and roll slightly to smooth sides. Beginning with one end being the center, coil the rest of the strip around it. Pinch end to side of coil. Place two inches apart of baking sheet. Repeat with other portion of dough. Cover with tea towel and let rise in a warm place for 30 minutes. Bake at 375 for about 20 minutes.

Icing:

• 2 cups icing sugar
• 3 Tbsp butter or margarine, softened
• 2 Tbsp milk or water
• 1 tsp vanilla

Mix all ingredients together well, adding more icing sugar or milk for proper spreading consistency.

*It's recommended to double the icing recipe to have enough icing to do one recipe of butterhorns.

Cucumber Salad

Cucumbers! So many cucumbers! My garden is producing them in abundance. This is an easy way to use up some cucs. And good tasting too!

• 8 big cucumbers, sliced
• 1 cup chopped celery
• 1 1/2 tsp salt

Mix and let stand for 1/2 hour. Then drain. Mix following ingredients:

• 2 cups sugar
• 1 tsp celery seed
• 1 red and 1 green pepper, chopped
• 1 cup vinegar
• 1 tsp mustard seed

Stir until sugar is dissolved and pour over cucumbers. Stores in fridge for several weeks. Easy, peasy.

Peanut Butter Pie

Sorry no picture, I made this one for the guys on the field and transported it on a slightly slanted surface so by the time I got to the field most of the whip cream and chocolate syrup had run off. Definitely not worthy of a picture that day!

• 1 pkg (8oz) cream cheese, softened
• 1 cup plus 2 Tbsp creamy peanut butter, divided
• 1/2 cup sugar
• 1 carton (12oz) frozen whipped topping, thawed, divided
• 1 chocolate crumb crust (8 inches)
• 2/3 cup plus 2 Tbsp hot fudge ice cream topping, divided

In a large mixing bowl, beat the cream cheese until smooth. Add 1 cup peanut butter and sugar; mix well. Fold in 3 cups whipped topping; spoon into chocolate crumb crust. In a microwave safe bowl, heat 2/3 cup hot fudge topping for 30 seconds. Pour over the peanut butter layer and spread to the edges of the crust. Refrigerate for 2 hours.

Spread remaining whipped topping over pie. Cut into slices. Place the remaining hot fudge topping and peanut butter in two separate plastic bags. Cut a small hole in the corner of each bag; pipe topping and peanut butter over each slice of pie.

Yield: 8 servings

* Personally I leave the piping of peanut butter out! It definitely has a nice rich taste of it without the extra on top!

Carrot Casserole

I was looking for a recipe that used carrots, as I have a long row of them in my garden. I tried this casserole recipe was pleased with how it turned out. The harvest crew were my guinea pigs. ;) I only used half of the recipe for half a dozen guys - big recipe!

Sorry, not the greatet picture! Was in a hurry to get the meal out the door to the hungry guys in the field.

• 8 cups sliced carrots
• 2 medium onions, sliced
• 5 tbsp butter, divided
• 1 can cream of celery soup, undiluted
• 1/2 tsp salt
• 1/4 tsp pepper
• 1 cup shredded cheddar cheese
• 1 cup seasoned croutons

Place carrots in a saucepan and cover with water; bring to a boil. Cook until tender-crisp. Meanwhile in skillet, saute onions in 3 tbsp butter until tender. Stir in soup, salt, pepper and cheddar cheese. Drain carrots, add to soup mixture. Transfer to a greased 9 x 13 pan. Sprinkle with croutons. Bake, uncovered, at 350 for 20-25 minutes.

Yield: 10-12 servings

Freezer Corn

All year long we wait for the corn to be ready. So delicious! We really like the super sweet variety. This recipe is so buttery, sweet and salty all at the same time - perfect!

• 8 cups of corn (cut off cob)
• 1/2 cup butter or margarine
• 1/2 tsp salt
• 1/4 cup sugar
• 1 cup water

Put all ingredients in a large pot and boil for two minutes. Cool, bag and put in freezer. Include the water that is in the pot. When taking it out to use, put in corn in pot and heat on low until it's heated through. No need to add extra water, etc.

* I got this recipe from my Grandma, who said to use less sugar for super sweet corn, because it's already so sweet. I must have a hard time listening to directions; I ended up using the full sugar amount and found it to be great just the way it was. So adjust accordingly to your liking.

Strawberry Punch

This is a delicious punch and it's relatively inexpensive to make, which is always a plus! Thanks to my friend Claudette for sharing the recipe.

• 1/2 cup sugar
• 1 litre of pink or regular grapefruit juice
• 1 can of frozen lemonade
• 1 can of frozen berry punch
• 1 package strawberry koolaid
• 4 cups frozen sliced strawberries
• 2L sprite
• ice cubes

Mix all ingredients in a large punch bowl. Do not add water.

Serve over ice and enjoy!

Creamy Mushroom Pasta

• 3/4 oz (22g) pkg dried porcini mushrooms
• boiling water

• 1.5 cups (375 ml) medium bow (or other) pasta
• boiling water
• salt

• 1 tbsp Cooking oil
• 3 cups Sliced brown (or white) mushrooms
• 1 cup Chopped low-fat deli ham

• 2 tbsp All-purpose flour
• 2 cups milk
• 1/2 cup low-sodium prepared chicken broth
• 1 tbsp Dijon mustard
• 1/4 tsp Pepper

• 1 cup Frozen peas
• 1/4 cup Chopped fresh parsley

• 2/3 cup Grated light sharp Cheddar cheese

Put porcini mushrooms into small bowl. Pour boiling water over top until covered. Let stand for about 20 minutes until softened. Drain. Rinse with cold water. Squeeze to remove excess liquid. Discard stems. Thinly slice caps.

Cook pasta according to directions. Drain. Cover to keep warm.

Heat oil in large frying pan on medium-high. Add porcini mushrooms, brown mushrooms and ham. Stir. Cook for about 5 minutes, stirring occasionally, until mushrooms start to brown.

Add flour. Heat and stir for 1 minute. Slowly add milk, broth, mustard and pepper, stirring constantly. Heat and stir for about 5 minutes until boiling and thickened.

Add peas and parsley. Heat and stir for about 5 minutes until peas are heated through. Remove from heat.

Add cheese. Stir until melted. Add to pasta. Stir until coated. Serves 4.

1 serving: 503 Calories, 14.4 g fat, 5 g fibre, 870 mg sodium.

Zucchini Tomato Spaghetti

• 13oz/370g Whole Wheat Spaghetti
• 1 tbsp olive or cooking oil
• 4 medium zucchini, with peel, chopped
• 2 garlic cloves minced
• 4 Roma tomatoes, quartered lengthwise
• 4.5 oz light feta cheese cubed (about 3/4cup)
• 1/4 cup chopped fresh parsley
• 1 tbsp lemon juice
• 1/4 tsp pepper

Cook spaghetti according to package directions.

Heat olive oil in large frying pan on medium. Add zucchini and garlic. Cook for 5 to 10 minutes, stirring occasionally, until zucchini is softened.

Add tomato. Heat and stir for about 3 minutes until tomato just starts to soften. Add to spaghetti.

Add remaining 4 ingredients. Toss gently. Serves 6.

1 Serving: 328 cal, 8.2 g fat, 55 g carbs, 3 g fibre, 14 g protein 257 mg sodium.

Ham and Cheese Tarts

These are so delicious!! A recipe I got from my friend Julie. Nice to serve for breakfast/brunch when you have company.

• 2 cups shredded cheese
• 2/3 cup chopped ham
• 1/3 cup chopped green onion
• 1/3 cup sour cream*
• 18 unbaked tart shells

Mix filling ingredients together. Add salt and pepper to taste. Bake empty shells at 375 for 10 minutes. Fill. Bake another 10 minutes until hot and melted.

* I usually add a bit more sour cream

Diane

I lost a great friend today. She was my neighbour, friend and sister in Christ. She was also a contributer on this blog. Diane passed away today, after a year long battle with cancer. All through her struggles of this past year, she kept her chin up and kept glorifying God. She is such an inspiration to me. Diane was an amazing gardener and an even better cook and baker. I will treasure the recipes she posted on here. But I can also have joy today, knowing that she is no longer suffering from the cancer that took over body and that she is in heaven with her creator. And I will see her again one day. Until we meet again Diane...

Peanut Butter Slice

This is a quick and easy square for the peanut butter lovers in your house.

• 1/2 cup brown sugar
• 1/2 cup corn syrup

Melt together on stove top. Then mix with:

• 1 cup peanut butter
• 2 cups corn flakes
• 1 cup rice krispies
• 1 tsp vanilla

Pat into lightly greased 9 x 9 inch pan.

Luscious Salad

This is one of my favorite salads, so easy and tastes great.

• 1 head cauliflower
• 1 head broccoli
• 4-6 carrots
• 1 green or red pepper
• any other favorite veggies (celery, green onion)*

Dressing:

• 1 cup salad dressing (miracle whip)
• 1/3 cup sugar
• 1 Tbsp vinegar
• dash of Tabasco
• dash of Wocestershire sauce

Wash and cut vegetables into bite-size pieces. Mix the dressing and add to cut vegetables. Serve.

*I make mine without celery and green onion, but some recipes call for them. Use your favorites and enjoy!

Tomato and Cheese-Stuffed Baked Potatoes

These are a bit different from your average baked potato. Sometime you have to change it up a bit! Tried these for the first time and we loved them.

• 3 potatoes (8 to 10 oz each)
• 1 cup shredded cheddar cheese
• 1/4 cup sliced green onions
• 1/2 cup sour cream
• 1/2 tsp salt
• 3/4 cup chopped tomatoes*
• freshly ground black pepper

Prick potatoes several times with a fork; place on paper towel in microwave. Microwave on high 10 to 15 minutes, turning potatoes over several times, just until potatoes are almost tender. Let stand for 10 minutes.

Heat bbq. Cut potatoes in half lengthwise. With spoon, scoop out pulp from each potato, leaving 1/4 inch layer in each half. Chop potato pulp; place in large bowl. Add cheese, onions, sour cream and salt; mix lightly to combine with potato pulp. Gently stir in tomatoes. Spoon mixture into potato shells; sprinkle with pepper.

When grill is heated, place potatoes on grill over medium heat; close bbq. Cook 10 to 12 minutes or until cheese is melted.

*I was out of tomatoes, so I left them out.

**I think next time I make these I'll add some chopped, cooked bacon. Great flavor.

Cheerio Cake

This is just a twist on an old favorite - rice krispie squares. Substitute the rice krispies with cheerios and add smaries or reeses pieces on top. Think it'd make a nice change to school lunch favorite.

• 1/4 cup margarine
• 40 large marshmallows (5 cups mini)
• 1 tsp vanilla
• 6 cups rice krispies (or cheerios)
• smarties/reeces pieces for on top (optional)

Melt margarine and marshmallows on stove top. Add vanilla. Pour over rice krispies (or cheerios) and pat into greased 9 x 13 pan.

Banana Coffee Cake

Looking for a recipe that called for bananas, but not wanting muffins or banana cake, I came across this coffee cake recipe. Served with cinnamon whipped cream. Delicious!

• 1 cup butter
• 1 1/2 cups white sugar
• 2 eggs beaten
• 1 tsp vanilla
• 3 bananas mashed
• 3 cups of flour
• 2 tsps baking soda
• 2 tsps baking powder
• 1 cup sour milk (in cup put 1 tbsp vinegar then top with milk

Topping:

• 1 tsp cinnamon
• 1/2 cup brown sugar
• 1 1/2 cups chocolate chips

Mix first 5 ingredients then add sour milk. Add mixture to dry ingredients. Place half batter in 9 x 13 pan (or bundt pan works well). Sprinkle with half of topping. Repeat the layers and bake at 350 for about 50 minutes. Or until toothpick comes out clean in center. Serve with a generous dollap of cinnamon whipped cream. I add about a tsp to a cool whip tub.

*Cake freezes well. Cut into pieces before putting in the freezer and take out as much as you need. Nice to have on hand for impromptu company.

Cheesy Chicken Casserole

My Mom brought me this casserole shortly after Reid was born. It was delicious and when I asked for the recipe, she told me it was in a cookbook she had borrowed from me - lol.
A very simple, yet delicious casserole.

• four cups of cooked chicken
• 2 cups egg noodles
• 1 can mushroom soup
• 1 cup chicken broth
• 3/4 cup milk
• 1 1/2 cups cheese whiz
• four slices of bread

Cook egg noodles; drain. Mix soup, milk, cheese whiz and chicken broth in pot on stove top and heat until cheese whiz melts and is easily mixed in. Combine cooked chicken and egg noodles and put in greased 2 quart casserole. Pour soup mixture over top and mix. Butter and cube sliced bread and put on top of casserole. Bake for 30 minutes at 350.

Peanut Butter Cookies

• 1 cup peanut butter
• 2 tsp baking soda
• 3 cups flour
• 2 eggs
• 1 cup brown sugar
• 1 cup white sugar
• 1 cup softened margarine
• 1/4 tsp salt

Mix ingredients and roll into balls. Flatten slightly and bake at 350 for 10-15 minutes.

*I baked these for 8 minutes so they were a nice soft cookie. A nice change from chocolate chip.

Cake Mix Cookies

Easiest cookies ever.

1 cake mix (any flavor)
1/3 cup oil
2 eggs (beaten)
1/2 cup chocolate chips (any flavor)

Stir contents until smooth. Add chips. If mixture becomes too sticky add a bit of water or milk. Drop onto greased cookie sheet and bake for 6-8 minutes at 350.

There are lots of variations you can make with this recipe. I usually do a chocolate cake mix with chocolate chips, which is my brothers absolute favorite cookie. This time around I used a cherry chip cake mix and white chocolate chips. My taste tester (my four year old, Dillon) gave this combination the thumbs up. :) Although I found them so be pretty sweet.

This is also a great recipe to use when you're out of a few key ingredients (margarine, flour, sugar,etc) and you need to whip up something quick for company that's on the way or for the kids lunches.

Debbie's Vegan Minestrone

I found this recipe last year in the Winnipeg free press. My goodness is it ever great. I make it for myself for lunch and now for Caden (8 mths + for babies due to garlic and onions), my husband is not a soup guy at all :), I eat some, then freeze the rest in lunch size containers, freezes really well, then I simmer it on the stove to thaw.

The only modifications I make are; I don't usually have Cilantro on hand and the soup still taste ok without it. Also, I don't always have zucchini on hand, so I throw in 1 or 2 yellow flesh potatoes (they hold their shape really well in soup compared to red).

Here goes...

Olive oil
half an onion, diced
2 stalks celery, diced small
4-5 medium carrots, sliced
3 garlic cloves, minced
2 bay leaves
1 small unpeeled zucchini, diced
28 oz can diced tomatoes
7 cups water
19 oz can kidney beans, drained and rinsed
pepper and sea salt to taste
1 tsp dried cilantro (or generous handful chopped fresh cilantro)
1/2 tsp dried basil
1/2 tsp dried rosemary
1 tbsp dried oregano
approx 3/4 inch bundle of whole wheat spaghetti, broken in thirds

Wilt onions, celery, carrots, garlic and bay leaves in hot oil. Stir in zucchini. Add tomatoes, water, beans and seasonings. Bring to a boil and then simmer for 45 minutes. Add more water if needed. Bring back to a slow boil and add spaghetti. Cook for an additional 15 to 20 minutes

(I serve with shredded parmesan on top.)
Yummy, Enjoy!!

Homemade Nutritional Supplement

Although I'm not one to push the pills when it comes to nutrition, nutritional supplementation can often help in boosting the immune system when someone's ill and an appetite is non-existent. However, the price of Boost or Pediasure may make you even more ill to your stomach.

Here's an easy, make-it-at-home-and-save-some-cash recipe, nutritionally designed for kids aged 1-4, but still great for those up to age 11. For those older than 11, follow the modifications in brackets.

• 2 cups whole milk (if preparing for adults: use partially skimmed or skim milk)
  
• 1 hard-boiled egg, cooled and shelled (for adults: use 2 eggs and be sure to blend well)
  
• 1 ripe banana
• 1 orange
• 2 children's chewable multi-nutrient tablet. Check to ensure the tablet contains minerals (such as iron, calcium, etc.), and not just vitamins. (Use 3 tablets for adults)
  
• 1-2 tablespoons sugar, depending on taste preference
• 1-2 tablespoons Nestle chocolate milk mix, depending on taste preference
  
• pinch of salt

1. Place milk and hard-boiled egg in blender, blend on highest speed until egg is liquefied.
2. While the above is blending, place chewable vitamin tablets in a ziplock plastic bag and crush to a fine powder with a rolling pin or bottom of a glass.
   
3. When egg is liquefied, add banana and orange to blender contents. Blend until smooth.
   
4. Pour mixture through a strainer to remove orange seeds and banana-ness that didn't liquefy (this step is only necessary if the consumer has 'texture issues', which, really, many people have when they are feeling ill)
   
5. Pour mixture back in blender, add powdered multi-nutrient, sugar, flavor, and salt. Blend on slowest setting (to avoid kicking up the power and having it stick to the blender walls instead of being in your shake.)
   
6. Serve chilled. Recipe yields 4 servings*
   

* Each serving containing at least 50% (depending on composition of multi-nutrient, which, in Canada, have pretty standardized compositions, and age of the consumer) of recommended daily intake of vitamins and minerals, plus 6 grams of protein, and a near 185 calories: A fantastic kick for the immune system and boost for the body when nutritional intake is low.

** Enjoy up to two servings a day.

Although I haven't yet priced out the recipe using Canadian values, in Ecuador it costs only 25% what Pediasure does on a per-serving basis.

Penne Pasta Salad

Penne Pasta Salad

• 1 package (16 oz) penne or medium tube pasta



• 1 cup quartered cherry tomatoes



• 1/2 cup chopped green pepper



• 1/4 cup chopped green onions



• 1 can (2-1/4 ounces) sliced ripe olives, drained



• 1 bottle (8 oz) Italian salad dressing



• 1/2 teaspoon coarsely ground pepper



• 1/4 teaspoon each dill weed, garlic salt, and lemon-pepper seasoning

Cook pasta according to package direction. Meanwhile, in a large serving bowl, combine the tomatoes, green pepper, onions and olives. Drain pasta and rinse in cold water; add to vegetables. Combine the salad dressing and seasonings; pour over the salad and toss to coat. Cover and refrigerate for at least 2 hours before serving.

Yield: 8-10 servings

Fruit Pizza II

Although there's already another fruit pizza recipe on here, I thought I'd post one I tried this last weekend. Love this dessert.

Fruit Pizza

• 2 cups flour
• 1/2 cup icing sugar
• 1 cup cold butter
• one package cream cheese
• 1/3 cup sugar
• 1 tsp vanilla
• various fruit

Glaze

• 1/2 cup sugar
• 2 tbsp cornstarch
• 1 cup unsweetened pineapple juice
• 1 tsp lemon juice

In large bowl, mix flour and icing sugar. Cut in butter until crumbly. Press into an ungreased 12 inch pizza pan. Bake at 350 for 12-15 minutes or until very lightly browned. Cool.

In small mixing bowl beat cream cheese, sugar and vanilla until smooth. Spread over crust. Arrange various fruit on top. I used strawberries, pineapple, kiwi, bananas, saskatoons and mandarin orange slices.

For glaze combine sugar and cornstarch. Stir in pineapple juice and lemon juice until smooth. Bring to a boil; cook for 2 minutes or until mixture thickens. Cool slightly. Drizzle over fruit. Refrigerate until chilled.

*I added a bit of whipped topping to the cream cheese mixture, to make it a more spreadable consistency.

Basic Rhubarb Crisp

12 stalks of rhubarb cut into thin slices, place these in bottom of 9 x 13 pan

next: Mix together till crumbly and pour over rhubarb
2 cups quick oats
1 cup flour
1 1/2 cups brown sugar
3/4 cup soft margarine

Bake at 350 for 40 -50 min. till golden brown & bubbly. A quick easy last min. dessert to whip up. Serve with ice cream, cool whip or whipping cream. This dessert one can also cut into half and spread into 8" pan, just watch baking time a bit more closely. Frozen rhubarb also works great.

Rhubarb Pie

Pie Dough
5 cups flour
6 scoups lard
sprinkle of salt
1 tsp. vinegar
cold water
Mix flour & cold lard until crumbly like lrg peas, sprinkle in salt, add vinegar & cold water and mix until a nice soft ball forms. Cut dough into 4 and roll out quite thin and so its big enough to cover your whole pie plate, then roll out second piece and save for the top

Filling
4 cups rhubarb
1 1/2 cups sugar
3 Tbsp. flour
Mix rhubarb ( which has been cut into 1/2 or so pieces) and sugar & flour, i like to have mine sit for a while so the juices from the rhubarb will mix together so pie isn't sugary. Then pour into pie shell and top with second piece. Crimp edges and cut slits in top. Bake 350 till golden aprox 40 min and up to an hr. enjoy with some ice cream.

Waffles n' Sauce

Sunbeam Waffles
3 cups flour
4 tsp. baking powder
1 tsp. salt
2 tsp. sugar
2/3 cup melted & cooled butter
4 egg whites
4 egg yolks
2 cups milk

Melt and cool butter and add in 4 egg yellows, meanwhile mix the 4 egg whites in a seperate bowl. go back to first bowl of egg yellows and butter, cream that together then add flour, baking powder, salt, sugar and slowly pour in the milk and mix until you have everything well blended and smooth then fold in the egg white mixture. Pour into pre heated waffle iron till golden

Waffle Sauce
1/2 cup white sugar
4 Tbsp. flour
dash of salt
4 cups milk
1 tsp. vanilla
I like to cook this up in the microwave in a large bowl so i don't burn the sauce, cook on high heat stirring after 3 minutes, then after that after every minute to get a nice smooth sauce. although i find cooking it on the stove gives it a nicer flavor just need to constantly be stirring so it doesn't burn.
This makes enough for a family of 5, you can always add your favorite fruit, eg. blueberries, strawberris & cool whip, which is also absolutely delic.

Chicken Primavera

Hi fellow cooks, I'm excited to finally post my first recipe. Sonya invited me quite some time ago and well it takes me a while to get around to things. So anyway, here comes chicken primavera, a recipe I tried last week from one of my mom's cookbooks. Sadly we had no leftovers and very full tummys...






3 c red, green and yellow peppers(1 c each, I did half peppers and half broccoli)
1 small onion, sliced thin
1 c mushrooms
3 garlic cloves, minced( i did a little less to save oursleves on the bad garlic breath)
1/4 c butter
2 c heavy cream
1 tsp basil
2-3 grilled, chicken breasts, thinly sliced
1/2 tsp salt
Hot cooked pasta

In a large skillet, saute peppers, mushrooms, onion and garlic in butter. Add cream, basil, chicken and salt;cook and stir until slightly thickened. Serve over pasta. 4-6 servings.
* I added Clubhouse Roasted Red Pepper and Garlic seasoning to the sauce and chicken, to add flavour!

Soft Gooey Cinnamon Buns

1 cup warm milk
1 1/2 cups warm water
1/2 cup margarine
2 eggs
2Tbsp. yeast
1 pkg. instant butterscotch pudding
1 tsp. salt
1 Tbsp. sugar (optional)
8 cups flour
Filling:
1 cup soft margarine
2 cups Brown sugar
4 tsp. cinnamon

Mix together milk, water & margarine till margarine is melted, add eggs, yeast, salt, sugar, then add flour & pudding. Mix until smooth and sides are clear of dough, you may need another 1/2 cup or flour, but this is an extremely soft dough.
Let rise in a warm spot for 45 min. punch down and cut into half. Roll out into using rolling pin to aprox. 15 x 8 inch rectangle and spread 1/2 cup of soft margarine on top, then mix together brown sugar & cinnamon and sprinkle 1/2 the mixture over top and pat down a bit.

Roll up and cut into 12 pieces,
and place in a greased 9 x13 pan or sometimes i use a cookie sheet and put 12 in each pan, i tend to score mine first and cut with a knife, many people prefer using dental floss whatever works for you is great, then repeat with second batch of dough to make a total of 24 cinnamon buns. Let rise 1/2 hr. and bake at 325 for 20 -25 min. After baking let rest a min. then turn upside down on a cookie sheet so buns will come out easily

Drizzle on some cream cheese icing or butter icing is also delic. I love making these so they're just hot out of the oven for supper, and one i put into the freezer for a needed dessert day or company.