Homemade Ice Cream Toppings

Today I tried two recipes for homemade ice cream toppings. Yum!! I'm thinking these would make some nice gifts for teachers, neighbours and maybe even the bus driver!

Caramel Sauce

• 3/4 cup butter
• 1 1/2 cups firmly packed brown sugar
• 2 tbsp water
• 1/4 tsp salt
• 3/4 cup evaporated milk
• 1 tbsp vanilla

Combine butter, brown sugar, water and salt in a medium sauce pan over medium heat, stirring constantly. Bring to boil for 3-5 minutes depending on thickness desired. (The longer is boils, the thicker the sauce). Remove from heat and stir in evaporated milk and vanilla.

Sauce will be quite thin. Thickens to a nice, but pourable, consistency when cooled. If using right away, you may want to only put in half the evaporated milk to create a thicker sauce.

Hot Fudge Sauce

• 1 (14 oz) can sweetened condensed milk
• 1/4 cup butter
• 3 ounces of chocolate (whatever type you prefer - I used milk chocolate)

Put all ingredients in a heavy saucepan and cook over low heat until sauce is smooth and creamy. Let cool slightly and spoon into jar.

Candy Bar Cheesecake

• 2 cups chocolate wafer crumbs
• 1/3 cup butter, melted
• 4 packages (8 ounces each) cream cheese, softened
• 1 cup sugar
• 3 tablespoons heavy whipping cream
• 1-1/2 teaspoons vanilla extract
• 5 eggs, lightly beaten
• 3 Butterfinger candy bars (2.1 ounces each), frozen and chopped

TOPPING:

• 1 Butterfinger candy bar, frozen and chopped
• 2 tablespoons butterscotch ice cream topping

In a small bowl, combine the wafer crumbs and butter. Press onto the bottom and 1-1/2 inches up the sides of a greased 9-in. springform pan; set aside.

In a large mixing bowl, beat cream cheese and sugar til smooth. Beat in the cream and vanilla. Add eggs; beat on low speed just until combined. Stir in chopped candy bars. Pour into the crust. Place pan on a baking sheet. Bake at 325 for 60-70 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate over night.

Remove sides of pan. Sprinkle chopped candy bar over cheesecake; drizzle with butterscotch topping. Refrigerate leftovers.

Tiny Mini Kisses Peanut Blossoms

These don't last long around my house of peanut butter lovers.
- 1/2 cup softened margarine
- 3/4 cup creamy peanut butter
- 1/3 cup sugar
- 1/3 cup packed brown sugar
- 1 egg
- 3 tbsp milk
- 1 tsp vanilla
- 1 1/2 cups flour
- 1/2 tsp baking soda
- 1/2 tsp salt
- mini kisses

Cream margarine, sugars and peanut butter. Beat in 1 egg, milk and vanilla. Combine flour, baking soda and salt. Gradually blend into creamed mixture. Shape dough into 3/4 inch balls. Roll in granulated sugar. Place on ungreased cookie sheet. Bake at 350 for 5-6 minutes or just until set. Remove from oven and immediately press one mini kiss in centre of each cookie.

*Oops! I forgot to roll these in sugar. Oh well, they were still delicious!

Whipped Shortbread

A favorite around Christmas.
- 1 cup butter (not margarine)
- 1 1/2 cups flour
- 1/2 cup icing sugar
- 1/4 cup cornstarch

Whip butter with beaters until fluffy. Add sugar and cornstarch. Whip. Add flour 1/2 cup at a time. Roll dough into balls (will be very soft) and place on ungreased cookie sheet. Using a fork dipped in four, make cross marks if desired. Bake at 325 for 12-15 minutes.
* Colored sprinkles or crushed candy canes make a nice touch.
** Makes approximately 2 1/2 dozen cookies.

Gingerbread Boys

I got this recipe from my sister-in-law Jessica, who is the cookie baking queen, much to her nieces and nephews delight. My five year old's request:

• 1 box butterscotch pudding mix (not instant)



• 1/2 cup shortening



• 1/2 cup brown sugar



• 1 egg



• 1 1/2 cups flour



• 1 1/2 tsp ginger



• 1/2 tsp cinnamon



• 1/2 tsp baking soda

Cream shortening and sugar, add egg and mix well. Add dry pudding mix, flour and spices. Mix well. Roll dough 1/8 to 1/4 inch think and cut with cookie cutter. This dough is easy to work with. Bake on greased sheet at 350 for 10 minutes.* Cool and add icing.**

* I baked these for 7-8 minutes so they were still a little chewy
**It's best to add m & m's or whatever you're using to decorate, before you bake these.

Ribs, Round 2

I made ribs for, I think the 2nd time in our marriage (3 years :).  This time, they turned out, mostly.

I found this recipe online, Guy Fieri approved recipe.  Not his recipe, just approved by him.  So I figured they had to be good, because he is the expert in bbq-ish type stuff.

My modifications:
** I followed the recipe for Spicy Pork Ribs to a tee.  Put the rub on the ribs. Then I let them sit for a bit. Then placed them in a slow cooker. And the veggies on top. 3 hours on high, 3.5 hrs on low. At this point, they were pretty much fall off the bone, but at least I could still remove them from slow cooker without falling apart. I placed them on a baking sheet with parchment. Slathered them with bbq sauce. Turned the oven on broil, rack up to second highest position. Let them broil until they started getting crusty and the bbq sauce was bubbly. Pretty good.

**We had costco Pork Back Ribs, 2 racks. The recipe worked well for that amount.

**Wasn't really that spicy, which was ok for our liking. The one thing I would change is to be very generous with the bbq sauce, I was a little light on it. And, next time try an actual rib house sauce, like Montana's or Tony Romas (we had Bullseye Guinness).

**After those veggies were in the slow cooker that long, I chose not to serve them, kinda mushy.

**I also didn't pay attention to that slaw recipe below it, I see it now and does that ever look delightful, next time.

Spicy Pork Ribs with Tangy Slaw

Ingredients:

Spicy Pork Ribs:

6 racks baby back ribs

1 tablespoon ground cumin

1 tablespoon paprika

2 teaspoons red pepper flakes

Salt and freshly ground black pepper

1 (12-ounce) bottle of light beer 

1 lemon, zested

2 tablespoons tomato paste

2 Roma tomatoes, chopped

1 red bell pepper, sliced

1 yellow bell pepper, sliced

1/2 yellow onion, sliced

2 cloves garlic, chopped

Tangy Slaw:

2 limes, juiced

2 avocados, diced

1 cabbage head, shaved

1 cucumber, seeded and shaved

1 fennel bulb, shaved

1 jalapeno, diced

1 bunch fresh cilantro, chopped

1/2 red onion, shaved

Salt and freshly ground black pepper

Direction:

For the ribs: Preheat the oven to 400 degrees. Place the ribs in a deep pan and rub with the cumin paprika, red pepper flakes, 2 teaspoons salt and 2 teaspoons black pepper. Let sit 30 minutes.

In the meantime, whisk together the beer, lemon zest and tomato paste. Pour over the ribs. Scatter the ribs with the tomatoes, bell peppers, onions and garlic. Cover tightly with foil and bake 3 hours.

While the ribs are cooking, make the slaw: In a mixing bowl, whisk together the lime juice and avocado until the avocado is just broken up. Add the cabbage, cucumber, fennel, jalapeno, cilantro and onions and season well with salt and pepper. Cover and refrigerate.

To prepare: 

Preheat a grill to medium-high heat. Remove the ribs from the oven and finish on the grill until the outside is crisp, 15 to 20 minutes. Serve the ribs with the slaw on the side.

Cream Puffs

I was wondering what to serve for dessert for our harvest crew, my Mom suggested cream puffs. I've never made them before, but she assured me it was easy and I'd wonder why I'd never made them before. She was right. :)

• 1/2 cup butter/margarine
• 1 cup water
• 1 cup flour
• 1/4 tsp salt
• 4 eggs

Preheat oven to 375. Grease a baking sheet. In a saucepan, combine butter and water. Bring to a boil. All at once, beat in flour and salt. Continue cooking, beating hard until mixture leaves the sides of the pan. Remove from heat and cool slightly. Then add, one at a time, 4 eggs. Beat hard until smooth and glossy after adding each egg. Chill the dough.* Drop batter from spoon onto baking sheet. Bake at 375 for about 25-30 minutes or until light and golden. Turn off oven and let dry in oven. Cool. Fill with sweetened whipped cream.

* I skipped the step about chilling the dough and they turned out fine.

Pumpkin Cream Cheese Muffins

Mmm....nothing like baking with pumpkin in fall. So yummy!

For the Filling:

- 8 oz cream cheese, softened

- 1 cup icing sugar

For the Muffins:

- 3 cups flour

- 1 tsp cinnamon

- 1 tsp nutmeg

- 1 tsp ground cloves*

- 1 tbsp plus 1 tsp pumpkin pie spice

- 1 tsp salt

- 1 tsp baking soda

- 4 large eggs

- 2 cups sugar

- 2 cups pumpkin puree

- 1 1/4 cups vegetable oil

For the Topping**:

- 1/2 cup sugar

- 5 tbsp flour

- 1 1/2 tsp ground cinnamon

- 4 tbsp cold butter, cut into pieces

To prepare the filling, combine the cream cheese and icing sugar and mix until well blended and smooth. Transfer the mixture to a piece of plastic wrap and shape into a log about 1 1/2 inches in diameter. Smooth the plastic wrap tightly around the log and reinforce with a piece of tinfoil. Transfer to the freezer and chill until at least slightly firm, at least 2 hours.

To make the muffins preheat the oven to 350. Combine flour, nutmeg, cinnamon, cloves, pumpkin pie spice, salt and baking soda; whisk to blend. With electric mixer combine eggs, sugar, pumpkin puree and oil until just blended. Then add dry ingredients. Mixing until just incorporated.

To make the topping, combine the sugar, flour and cinnamon in a small bowl; whisk to blend. Add in the butter pieces and cut into the dry ingredients with a pastry blender or two forks until the mixture is coarse and crumbly. Put into fridge until ready to use.

To assemble the muffins, fill each muffin well with a small amount of batter, just enough to cover the bottom of the liner (1-2 tablespoons). Slice the log of cream cheese filling into 24 equal pieces. Place a slice of cream cheese mixture into each muffin well. Divide remaining batter among the muffin cups, placing on top of cream cheese to cover completely. Sprinkle a small amount of topping mixture over each of the muffin wells.

Bake for 20-25 minutes. Transfer to a wire rack for cooling. Be sure to allow the muffins to cool completely before serving. The filling will be very hot!

These taste even better the next day if you can resist them.

* I used Epicure's Pumpkin Pie Spice in place of the cloves, as I didn't have any on hand.

** Topping amount is generous. Half of the amount would be plenty.

"Perfectly Chocolate" Chocolate Cake

• 2 cups sugar
• 1 3/4 cup all-purpose flour
• 3/4 cup cocoa
• 1 1/2 tsp baking powder
• 1 1/2 tsp baking soda
• 1 tsp salt
• 2 eggs
• 1 cup milk
• 1/2 cup vegetable oil
• 2 tsp vanilla extract
• 1 cup boiling water

1. Heat oven to 350 F. Grease and flour two 9-inch round baking pans.

2. Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil and vanilla; beat on medium speed of mixer 2 minutes. Stir in water. (Batter will be thin.) Pour batter evenly into prepared pans.

3. Bake 30 to 35 minutes or until wooden pick inserted into center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely.

4. Prepare Chocolate Frosting; spread between layers and over top and sides of cake.

Chocolate Frosting

• 1/2 cup butter or margarine
• 2/3 cup cocoa
• 3 cups icing sugar
• 1/3 cup milk
• 1 tsp vanilla

1. Melt butter. Stir in cocoa. Alternately add icing sugar and milk, beating to spreading consistency.

2. Add small amount additional milk, if needed. Stir in vanilla.

Deluxe Rice Krispie Cake

These are a cinch to whip up. Maybe one or two of these in a lunch might make the first day back to school a little sweeter?

Cake:
- 1/4 cup margarine
- 40 large marshmallows (5 cups mini)
- 1 tsp vanilla
- 6 cups rice krispies


Filling:
- 1/4 cup margarine
- 1 pkg caramels
- 1 can sweetened condensed milk
- chocolate chips


Make the filling recipe first, so it's ready to go. Melt first 3 ingredients together. Keep warm. Then make cake recipe. Melt margarine and marshmallows together. Add vanilla, then mix with rice krispies. Put half of cake in greased 9 x 13 pan. Pour filling over cake, then sprinkle with chocolate chips. (Milk chocolate chips are best, but semi-sweet work well too). Press remaining cake recipe on top and let cool.

* I found the filling recipe to be too much for one cake, so it could be halfed (but what do you do with half a can of sweetened condensed milk?) or make two pans of cake and give one to a friend. :)

Million Dollar Relish

Tis the season for canning! This is my all time favorite relish recipe. My Grandma makes it, my Mom makes it and now I make it. I could eat it with a spoon! Not all that expensive to make if you've got the cucumbers, onions and peppers in your garden.
- 1 quart onions, chopped fine
- 3 quarts cucumbers, chopped fine
- 3 green peppers
- 3 red peppers
- 3/4 cup salt
- 2 quarts water
- 1 quart vinegar
- 5 cups sugar
- 1 tsp celery seed
- 1 tsp tumeric
- 2 tbsp dry mustard
- 1/2 cup flour
- 1 cup vinegar

Soak chopped vegetables in the 3/4 cup salt and 2 quarts water overnight. (I use a food processor to chop everything. Easy peasy). Drain in the morning. Add the next 5 ingredients and bring to a boil. Add flour, mixed with vinegar. When bubbly and hot, put into jars and seal. Makes 10 pints or 5 quarts.

Potato Salad Dressing

Love, love, love this recipe. I've always enjoyed potato salad and this would have to be one of my favorites. Recipe from Mom T. :)
- 1/3 cup sugar
- 1 cup mayonnaise
- 1 small onion or onion greens, chopped
- pinch of salt
- 1 tsp celery seeds
- 1/2 tsp prepared mustard

Mix all ingredients, then pour over cooked, diced potatoes.
I also like to include a few hard boiled, diced eggs. Delicious!!

Black Bottom Cupcakes

This is an old stand by for me. Love this cupcake with the cream cheese middle as it packs easily for lunches and doesn't make the mess that icing does. And so yummy! I've tried a few different recipes for these cupcakes and wasn't having much luck until I found this recipe. Perfect.
- 2 1/4 cups flour
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1 1/2 cups white sugar
- dash of salt
- 3/8 cup cocoa
- 1 tbsp vinegar
- 1 1/2 tsp vanilla
- 3/4 cup oil
- 1 1/2 cups warm water
- 2 eggs

Mix dry ingredients. Then mix wet ingredients and add to first bowl. Fill muffin liners 2/3 full.

Filling:
- 1 block cream cheese
- 1/3 cup icing sugar
- 1 egg
- chocolate chips*

Mix filling ingredients and spoon about a tablespoon of filling into the center of each batter filled muffin liner.

Bake at 350 for 15-20 minutes. Makes 18-24 cupcakes.

*Optional

Green Bean Soup

I grew up eating this soup. My Mom and Grandmas were sure to make a pot of this soup when the beans were ready in the garden. My Grandma actually brought me a jar last week. Delicious! A few days ago I picked my first beans from my own garden (although mostly yellow, a few green), so I thought I'd whip up a pot for us to enjoy. So easy to make with all the fresh vegetables starting to become ready for picking.
- 2 quarts water
- 1/2 cup chopped sausage or ham
- 2 carrots, sliced
- 1 medium onion, chopped
- 2 medium potatoes, diced
- 2 cups green (or yellow) beans, cut into small pieces, ends removed
- 1/2 cup peas (fresh or frozen)
- Fresh parsley*
- Summer savory (a few sprigs)

Add sausage/ham, vegetables and herbs and cook gently until vegetables are tender. As with most soups, tastes better the next day. Leave herbs in pot so flavors can mesh.
Add a few tablespoons of cream, just before serving.
* I didn't have fresh parsley available, so I left it out. Would make a nice addition though.

Berry Cheesecake Parfaits

I will put a picture up as soon as I find my camera :) This is a delicious and easy way to use up some of those raspberries!

• 1 package cream cheese, softened
• 2 to 4 tablespoons sugar
• 1/2 cup vanilla yogurt
• 2 cups fresh raspberries or other berries
• 1/2 cup graham cracker crumbs (8 squares)

In a mixing bowl, beat the cream cheese and sugar until smooth. Stir in yogurt. In parfait glasses or bowls, alternate layers of raspberries, cream cheese mixture and cracker crumbs. Serve immediately or refrigerate for up to 8 hours. Yield: 4 servings.

Raspberry Bread

Another great recipe from my friend Julie. Yay for raspberry season!
- 3 eggs
- 1 cup oil
- 2 cups sugar
- 2 cups raspberries (fresh or thawed)
- 3 cups flour
- 1 tsp salt
- 1 tsp baking soda
- 1/4 tsp baking powder
- 1/2 cup chopped walnuts*
- 3 tsp cinnamon
- 1 tsp vanilla

Preheat oven to 325. Beat eggs until light and foamy. Add oil, sugar, raspberries and vanilla. Mix lightly but well. Sift together and then add flour, salt, soda, cinnamon and baking powder. Add nuts and mix gently. Pour into two 9 x 5 inch loaf pans. Bake for 1 hour.

*Walnuts optional
** Glazing the loaves with icing makes it extra tasty!

Chewy Granola Bars

I used to make these years ago. Totally forgot about the recipe until a friend reminded me and I'm glad she did. These are super easy and so yummy! Would be a great addition to packed lunch and I made these to go camping last week.
- 1 cup brown sugar
- 2/3 cup peanut butter
- 1/2 cup corn syrup
- 1/2 cup margarine, melted
- 2 tsp vanilla
- 1/2 cup coconut
- 1/2 cup raisins*
- 2 tbsp sesame seeds**
- 1/3 cup wheat germ
- 1 cup chocolate chips
- 3 cups oatmeal
- 1/2 cup sunflower seeds

Preheat oven to 350. In a large bowl, blend sugar, peanut butter, syrup and melted margarine. Once mixture is blended add vanilla. Stir in coconut, raisins, sesame seeds, wheat germ, chocolate chips, oatmeal and sunflower seeds. Mix until ingredients are blended. Press mixture into a 9 x 13 in pan. Bake for 15 to 20 minutes. Cool and cut into bars.

* I leave the raisins out as we're not raisin lovers around here. (Craisins are a delicious additon, unless you ask my five year old). ;)
** Also left the sesame seeds out as I didn't have them on hand.

Fast Chicken (For the grill)

I recently tried this recipe for the first time and was impressed! Everyday ingredients put together with the result being a really easy, simple and yet absolutely delicious way to do chicken on the grill. Left over chicken works well for chicken Caesar wraps or BBQ chicken pizza.
- 1/2 cup soy sauce
- 1/4 cup cooking oil
- 1 tbsp ketchup
- 1/4 tsp garlic powder
- 3 lb chicken breasts (or pieces)

Mix soy sauce, oil, ketchup and garlic powder in small bowl. Dip chicken pieces in sauce. Place on greased grill over medium heat until chicken is cooked on both sides (about 12-15 minutes per side). Brush with sauce a time or two while grilling.
Thanks to Claudette for sharing the recipe!

Sweet & Sour Meatballs

A few years ago we were invited out for lunch after church and were served these meatballs. A little different from the norm, but oh so yummy. Quite a bit of sugar in the sauce, but tasty none the less.
Meatballs:

- 1 1/4 lb ground beef
- 1/2 cup dry bread crumbs
- 1/2 cup water or milk
- 1 tsp salt
- 1/4 tsp pepper
- 1 onion, chopped
- 3-4 cloves of garlic

Mix beef, crumbs, water, onion, garlic, salt and pepper. Makes approximately 24 meatballs. Brown in frying pan or hot oven. Transfer to casserole.

Sauce:

- 2 cups brown sugar
- 2 tbsp flour
- 1/2 cup vinegar
- 1/4 cup water
- 2 tbsp soy sauce
- 1 tbsp ketchup

Combine brown sugar and flour in saucepan. Blend thoroughly. Add vinegar, water, soy sauce and ketchup. Stir over medium-high heat until boiling. Pour over meatballs. Cover and heat in 350 oven for 20 minutes until hot and bubbly. Serves 4.

Rice Casserole

I love this rice! Very flavorful and a cinch to whip up.
- 2 cups of rice
- 3 1/2 cups water
- 1/2 cup cooking oil*
- 1/4 cup soya sauce
- 1 pkg onion soup mix
- 2 chicken bouillon cubs or chicken soup brine
- 1 can mushrooms
- 1 diced onion
- 1 diced green pepper**
- 1 cup celery ***
- salt****
- pepper

Put all ingredients together and mix. Put in large casserole and bake at 350 for 1 1/2 hours. Stir once and a while.

* I found this to be quite a lot of oil, so I halved the amount
** I didn't have green pepper on hand, so I used red
*** No celery on hand either, but would be an delicious addition
**** I didn't add any extra salt, as the soya sauce, onion soup mix and chicken bouillon add a lot of salt already.
***** Rather large recipe...I halved it for my family of four.

Baked Ham and Cheese Omelette Roll

Looking for something different to use up some ham, I came across this recipe. A quicker way to make omelettes for a family. Instead of standing at the stove making multiple omelettes, it's baked in the oven. Super simple, super delicious. Even my four year old gobbled this up.

• 6 eggs


• 1 cup milk


• 1/2 cup flour


• 1/2 tsp salt


• 1/4 tsp pepper


• 1 cup cooked ham or 9 slices of deli ham


• 1 cup shredded sharp cheddar cheese

Preheat oven to 450 degrees. Beat eggs and milk until fluffy. Add flour, salt and pepper and beat until smooth. Pour into a greased 9 x 13 pan. Bake for 10-15 minutes or until eggs are just about set (keep an eye on them at the six minute mark - depending on your oven they could set fast!) Sprinkle with chopped ham or lay slices of deli ham over top. Sprinkle with cheese. Bake for about 5 minutes more or until cheese is melted. Starting at the short side, roll up omelette while still in the pan. Place seam side down on serving dish. Cut into slices.

* I halved this recipe and baked it in a 9x9 pan, which suits my family of four perfectly.

** I added fresh chives from my flower bed, which added a nice flavor. Bacon, mushrooms, peppers, sausage, etc...would be also be a great addition.

Slow-Cooked Bean Medley

We enjoyed this bean medley this weekend at one of our Easter gatherings. So delicious! Another great recipe from my Mom-in-law. :)

• 1 1/2 cups ketchup


• 2 celery ribs


• 1 medium onion, chopped


• 1 medium green pepper, chopped


• 1 medium sweet red pepper, chopped


• 1/2 cup brown sugar


• 1/2 cup water


• 1/2 cup Italian dressing


• 2 bay leaves


• 1 tbsp cider vinegar


• 1 tbsp prepared mustard


• 1/8 tsp pepper


• 16 oz can kidney beans


• 16 oz can black-eyed peas


• 16 oz can great Northern beans


• 16 oz can whole kernel corn


• 16 oz can Lima beans


• 16 oz can black beans

In a 5 quart slow cooker combine the first 12 ingredients, Rinse and drain canned beans and corn. Stir into the ingredients in the slow cooker. Cover and cook on low for 5-7 hours or until onions and peppers are tender. Discard bay leaves. Serves 12.

Any can of beans may be substituted with beans of choice.

Colored Eggs

I like to color eggs with Dillon every Easter (and Reid too once he's old enough). He loves it and its very simple to do.

• 1 cup hot water


• 1 tbsp vinegar


• food coloring

Combine ingredients, doing as many colors as you like. The more food coloring you put in and the longer the eggs are left in, the darker the color. Dry on wire rack with paper towel underneath so dye does not stain.

Options: 1.) Draw a design with a wax crayon before dyeing. 2.) To do different colors, wax between dippings. The wax can be removed in oven till wax melts. Wipe off.

Cake Decorator Icing

Feeling in the mood for something "spring-ish" I made these cupcakes for a bridal shower tonight. I tried a new icing recipe and must admit it's pretty tasty. It's not over the top sweet like some icings can be. The vanilla and almond flavoring are a delicious combination.

• 1 cup shortening


• 1/2 tsp salt


• 1 1/2 tsp clear vanilla*


• 1/4 tsp almond extract


• 1/2 cup water


• 8 cups sifted icing sugar

Mix shortening, water, vanilla, salt and almond extract with a mixer for 5 minutes. (It's very important to mix this long, before adding 1/2 the icing, then mix again for at least another 5 minutes because it takes out that "lardy" type taste that comes with using shortening). Add the rest of the icing sugar and beat just enough to mix in. Add additional water if needed, for desired consistency.

* I used a non-clear vanilla, which I think worked ok, seeing as I was coloring the icing anyway.

** Large recipe, so half may be sufficient, depending on what you're icing.

Taco Salad

This is a delicious salad, a little different from your average taco salad. Recipe from my mom-in-law. Warm weather is coming. Time to start thinking of some salads to go along with the burgers and steaks.

• 1 cup Miracle Whip salad dressing


• 1 cup Italian dressing


• 1 lb ground beef


• 1 small chopped onion


• 2 cups kidney beans


• 1 tsp salt


• 1/2 tsp pepper


• 1 head lettuce


• 2 tomatoes, chopped


• 375g pkg taco chips, crushed


• 2 cups grated cheese

Mix Italian dressing and Miracle Whip. Brown ground beef and onion. Add beans, salt and pepper. Toss the remaining ingredients then add warm ground beef mixture. (Temperature of ground beef can be cooled slightly to warmed slightly if it's been refrigerated). Add dressing; toss and serve immediately.

Apple Brown Betty (Apple Crisp)

Needing to use up a bag of apples that had been hanging out in my fridge, I decided to try this dessert. Apple crisp is one of my husband's favorite desserts and this recipe didn't disappoint. The first pan disappeared so fast, I had to make another for our guests the following day. Served warm out of the oven with ice cream - that pan was scraped clean too!

• 4-6 cups apples, peeled and sliced
• 3/4 cup white sugar
• cinnamon (optional)*

Topping:

• 1 1/4 cups flour
• 3/4 cup brown sugar, packed
• 1/2 cup butter or margarine
• 1/2 tsp salt
• 1 tsp cinnamon (optional)*

Place apples and sugar in 10 inch casserole, 2-3 inches deep or in a cake pan. Mix topping ingredients until crumbly. Spread over apples. Pat down lightly. Bake at 375 for 40 minutes. Serves 8.

*In my opinion, cinnamon is definitely not an optional part of this dessert. Adds wonderful flavor and it's just not the same without it!

Cheddar BBQ Chicken Breasts

The thing I like about this recipe is that it pairs up everyday ingredients to make something really delicious. It's easy too!

• 4 boneless, skinless chicken breasts
• 8 cooked bacon strips
• 1 cup shredded cheddar cheese
• 1/4 cup chopped green onion
• 1 cup bbq sauce

Cover chicken breasts with bbq sauce and bake until done (about 30 minutes at 350). When chicken is done, pour on more sauce. Add bacon strips to cover chicken and cover with shredded cheese. Return to oven until cheese melts. Sprinkle with green onions and serve.

Fruit Salad

Super easy fruit salad. Tasty too!

• 1 can peach slices, undrained*
• 1 can pineapple chunks, undrained
• 1 box dry vanilla instant pudding mix
• 1 lb strawberries, stemmed and quartered
• 1 banana, sliced
• 1 cup blueberries
• 1 bunch grapes
• 1-2 tbsp sugar (optional)**

In a large bowl, combine peach slices, pineapple chunks and dry vanilla pudding mix. This includes the juices from the cans. Mix well until pudding is dissolved. Stir in strawberries, banana, blueberries, grapes and sugar (if desired). Chill.

* I used a can of fruit cocktail instead, which worked well.

** I left the sugar out and found it to be sweet enough without it.

Cheese Blintzes with Mixed Berry Sauce

I read a book the other day where the main character was a cook and described making a meal like this one. I googled and googled until I found this recipe that sounded very similar to the one in the book. I made it for my mom and sister for breakfast and it was a big hit!

Crepes:

1 cup all-purpose flour

2 eggs

1/2 cup milk

1/2 cup water

1/4 teaspoon salt

2 tablespoons butter, melted

Cheese Filling:

1 cup dry curd or farmers cheese

1 cup whole-milk ricotta cheese

8 ounces softened cream cheese

1/4 cup sugar

3 large eggs

1/4 teaspoon vanilla extract

1/4 teaspoon salt

4 tablespoons butter, or as needed, to fry filled crepes

Mixed Berry Sauce:

1 1/2 cups fresh or frozen raspberries

1 1/2 cups fresh or frozen sliced strawberries

1 cup fresh or frozen blueberries

3/4 to 1 cup sugar or to taste

1 to 2 tablespoons fresh lemon juice or to taste

Directions for crepes:

In a large mixing bowl, whisk together eggs and milk. Gradually add in the flour and water, stirring to combine. Add the salt and butter; beat until smooth.

Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each crepe. Tilt the pan with a circular motion so that the batter coats the surface evenly.

Cook the crepe for about 2 minutes, until the bottom is light brown. Loosen with a spatula, turn and cook the other side. Serve hot

Stack crepes to fill now, or refrigerate or freeze them and assemble later.

To make the cheese filling: In a large bowl, combine cheeses and sugar, and beat with a wooden spoon until thoroughly blended. Add eggs, vanilla, and salt and stir until smooth.

To make the mixed berry sauce: In a medium saucepan, combine 1 cup raspberries, 1 cup strawberries, 3/4 cup blueberries, 3/4 cup sugar and 1 tablespoon lemon juice, and bring to a simmer over medium heat until sugar has dissolved, about 10 minutes. Adjust sugar, if necessary, and cook until dissolved. Puree the berry mixture and return to the saucepan and bring to a simmer. Add additional lemon juice, if necessary. Add remaining 1/2 cup raspberries, 1/2 cup strawberries and 1/4 cup blueberries, and simmer until sauce is hot. Sauce can be served hot or cold.

To assemble the blintzes: Spoon 2 to 3 tablespoons filling on lower third of each crepe. Fold bottom of crepe over filling, then fold each of the remaining sides over to make a little package. Repeat with remaining crepes. Melt 1 tablespoon of the butter in a skillet over medium-low heat. Arrange 6 blintzes at a time seam-side down in skillet and sauté until faintly brown and crisp, about 2 minutes. Turn blintzes and brown on second side, another 2 minutes. Repeat with remaining blintzes, adding another tablespoon of butter for each batch.

Serve 3 blintzes per plate with sauce ladled across the center.

* The batter for the crepes is supposed to keep in the fridge for up to a week. I made the batter and the cheese filling the night before so I didn't have that much work in the morning. I found the cheese filling to be a bit too runny so I think I would cut back on the eggs next time.

One Skillet Salsa Chicken

• 1/4 cup flour
• 1/2 pouch taco seasoning mix
• 4 boneless, skinless chicken breasts
• 1 Tbsp vegetable oil
• 1 3/4 cup salsa
• 1 tsp sugar
• 1/4 tsp salt
• 1 cup frozen niblet whole kernel corn
• chopped onion greens
• 1/2 cup water

Place flour and taco seasoning mix in a large plastic bag; shake to combine. Shake chicken in mixture until coated. Heat oil in skillet over medium-high heat. Brown chicken on both sides. Combine salsa, 1/2 cup water, sugar and salt; pour over chicken. Cover and simmer 10 minutes. Add corn to skillet, cover and cook 5 minutes. Serve over hot cooked rice, sprinkle with onion greens.

Tropical Chicken Pizza

A recipe from my friend Heather. This pizza is a little different than the norm, but oh so tasty.

• Your favorite pizza crust (to fit a cookie sheet)
• 2 chicken breasts
• 1/4 cup Kraft mandarin orange with sesame dressing
• 1 jar classico alfredo sauce
• 200 g finely chopped ham
• 1 can pineapple tidbits, drained
• 1 to 2 cups grated mozzarella cheese (I used marble this time around as it's what I had on hand)

Fry chicken breasts in salad dressing until fully cooked. Sliced into small pieces. Spread pizza crust with 1/2 to 3/4 jar of alfredo sauce. Top with sliced chicken, ham, pineapple and grated cheese. Bake at 425 for 20 minutes.

Saskatoon Berry Muffins

Scrumtpious!

• 3/4 cup margarine
• 1 cup sugar
• 2 cups flour
• 1 cup buttermilk (or sour milk)
• 1 egg
• 1 tsp baking soda
• 1 1/2 cups sasktoon berries

Combine softened margarine, sugar and flour. Remove 1/2 cup of crumbs to be used later for topping. Add buttermilk, egg and baking soda. Mix well. Gently stir in sasktoon berries. Fill muffins tins and then add crumb topping. Bake at 375 for 15-20 minutes until golden brown. Makes 1 dozen large muffins.

Chocolate Chip Peanut Butter Cookies

Classic combination of peanut butter and chocolate! How can you go wrong?
- 3/4 cup margarine
- 1 cup white sugar
- 1 cup brown sugar
- 1/2 cup peanut butter
- 2 eggs
- 2 tsp vanilla
- 1 tsp baking soda
- 2 1/2 cups flour
- 1/2 tsp salt
- 1 cup chocolate chips

Beat first 4 ingredients until light and fluffy. Blend eggs and vanilla. Add dry ingredients and mix well. Stir in chocolate chips. Bake at 350 for 10-12 minutes on ungreased cookie sheets. Let stand a few minutes before removing from sheets.

Lemon Loaf

So easy. So delicious!

• 1 package lemon cake mix
• 1 package lemon jello powder
• 3/4 cup salad oil
• 4 eggs
• 1 cup boiling water

Make up the jelly powder with one cup boiling water. Cool. Add cool jelly and oil to cake mix. Mix well. Add eggs one at a time, beating well after each one. Fold into 2 loaf pans.

Bake at 350 for 45 minutes.

Glaze: 1 cup icing sugar with 2-3 tbsp lemon juice. Variation: use vanilla in place of the lemon juice.

Quick Szechwan Sauce

Trying to make a conscious decision to eat better, I made a stir fry, but wanted a sauce to add some flavor. And I was really happy with this one. Sweet and spicy. Two of my favorite things. Can be used a meat marinade or cooking sauce.
- 3 tbsp olive oil
- 3 red chile peppers, seeded and chopped fine*
- 2 tsps fresh chopped ginger**
- 2 tsps minced garlic
- 5 tbsp sugar
- 5 tbsp vinegar
- 5 tbsp ketchup

Stir together olive oil, chile peppers, ginger and garlic. Mix in sugar, vinegar and ketchup.

* I used red pepper flakes as I didn't have the chile peppers on hand. Adjust amount to your tastes
** Again I used the ginger powder as I didn't have fresh ginger on hand

Makes 6 servings

Calories: 124
Fat: 6.8g
Cholesterol: 0

Asian Grilled Chicken

This is a tasty way to do up chicken breasts. And best of all - they're good for you!
- 1 can campbell's condensed chicken broth
- 2 tbsp soya sauce
- 1 tbsp vinegar
- 1 tsp sugar
- 1 tsp garlic powder
- 1/8 tsp crushed red pepper
- 4 boneless, skinless chicken breast halves (about 1 lb)

Combine broth, soya sauce, vinegar, sugar, garlic and red pepper. Reserve 3/4 cup of mixture for basting; refrigerate.
Pour remaining mixture into shallow non-metallic dish. Add chicken and turn to coat. Cover and refrigerate 1 hour. Discard marinade.
Grill or broil chicken 20 minutes or until cooked through, turning and brushing often with reserved basting mixture.

Serves 4

I used my indoor grill to cook these. Was a little hazy in the kitchen at times, so I'd probably try the BBQ or oven next time around. Delicious!

Calories: 128
Protein: 26 g
Fat: 2 g
Carb: 1 g

Greek Spinach Pizza

• 2 cups fresh baby spinach
• 3 tablespoons olive oil
• 3 teaspoons Italian seasoning
• 1 prebaked thin Italian bread shell crust (10 ounces)
• 2 plum tomatoes, thinly sliced
• 1 cup crumbled feta cheese
• 1/4 cup shredded part-skim mozzarella cheese
• 1/4 cup chopped pitted Greek olives
• 2 tablespoons chopped sweet onion

In a small bowl, toss the spinach, oil and Italian seasoning. Place crust on an ungreased 12-in. pizza pan. Arrange spinach mixture over crust to within 1/2-in. of edge. Place tomatoes on top; sprinkle with the cheeses, olives and onion.

Bake at 450 F for 10-15 minutes or until the cheese is melted and edges are lightly browned.

Yield: 6-8 slices

* Instead of the Italian bread shell crust I just used a plain pizza crust. It definitely didn't need the whole 10 minutes until it was browned enough.