Blog Archives
March 16, 2017
March 16, 2017
1. Prepare cake mix as directed on box. Pour batter into 9 x 13 x 2 inch greased baking dish. Set aside.
2. Combine ricotta cheese, sugar, vanilla, and eggs. Blend well. Spread mixture evenly over the top of the cake batter.
3. Bake at 350 degrees F (175 degrees C) for 75 minutes if using a glass baking dish, 90 minutes if using a metal pan.
4. Blend pudding mix and milk until thickened. Blend in whipped topping.
Spread over cooled cake.
January 11, 2017
“A light, fluffy puff pastry is filled with melted Brie cheese and hot fruit preserves. If you do not want a sweet wheel, you may substitute cheese spread for the preserves. Baking times are the same for the substitution,”
Ingredients
1 (8 oz) wheel Brie cheese
3 tbsp. apricot or peach preserves
1/2 (17.5) package frozen puff pastry, thawed
1 egg white
Directions
1. Preheat oven to 350 F. Lightly grease a cookie sheet.
2. Slice one wheel of Brie cheese in half so you have 2 circles of cheese. Spread preserves on (the cut side) half of one circle of Brie. Make a sandwich out of the 2 halves of Brie, so that the preserves are in the center of both halves. Wrap the entire wheel of Brie with one sheet of puffed pastry and flip the entire concoction onto the prepared cookie sheet so the seam is on the bottom. Brush the puffed pastry with egg white.
3. Bake for 30 minutes, or until pastry is golden brown.
December 1, 2016
1 15 oz can black beans, rinsed and drained
3 eggs
1/4 c butter, melted
1 tsp vanilla
3/4 c sugar
1/2 tsp salt
1 tsp baking powder
1/2 c cocoa
—————————
1/2 c chocolate chips
Puree beans, eggs, vanilla and butter in food processer until smooth. Add sugar, salt, baking powder and cocoa and pulse to combine. Spread in greased 8 x 8 baking pan. Sprinkle with chocolate chips. Bake at 350F for 25-30 minutes.
*Gluten free
**Swap the butter for margarine or oil to make lactose free
These are awesome and you would never know they’re made with black beans!!
Courtesy of Allen – Cook at Camp 61
February 19, 2016
Ingredients
2 eggs
1 cup cornflake crumbs
1/3 cup ketchup
2 tbsp soya sauce
1 tbsp parsley flakes
2 tbsp onion powder
1/2 tsp salt
1/4 tsp pepper
2 lbs ground beef
Sauce
1 16 oz can cranberry sauce
1 cup ketchup
3 tbsp brown sugar
1 tbsp lemon juice
Directions
In a bowl, combine meatball ingredients. Shape into 72 balls. Place on pan and bake for 20 to 25 minutes at 350 ºF or until done. Drain on paper towels. In a saucepan, combine sauce ingredients. Stir constantly until the cranberry sauce is melted. Add meatballs and heat through.
These are too die for!
January 19, 2016
Ingredients
1 cup flour
1/2 cup butter, softened
1/4 cup icing sugar
1 cup granulated sugar
2 tsp lemon peel
2 tbsp lemon juice
1/2 tsp salt
2 eggs
Directions
Heat oven to 350 º F. I a small bowl mix butter, flour and icing sugar.
In another bowl beat remaining ingredients with a mixer on high speed for about 3 minutes or until light and fluffy. Pour over hot cooked crust.
Bake for 20 – 25 minutes until almost no mark is left when touched. ( I like to leave it a little softer for a creamier texture). Cool for about an hour and cut and sprinkle icing sugar on top.
Enjoy!
December 18, 2015
Ingredients
1 cup graham crumbs 3 tbsp all-purpose flour
2 tbsp white sugar 3/4 cup eggnog
3 tbsp melted butter 2 eggs
3 (8 oz) packages cream cheese, softened 2 tbsp rum extract
1 cup white sugar 1 pinch ground nutmeg
Directions
Preheat oven to 325ºF
In a medium bowl combine graham crumbs, 2 tbsp sugar and the melted butter. Press into the bottom of a 9 inch spring form pan.
Bake in preheated oven for 10 minutes. Place on a wire rack to cool.
Preheat oven to 425ºF
In a food processor combine cream cheese, 1 cup sugar, flour and eggnog; process until smooth. Blend in eggs, rum and nutmeg. Pour mixture onto cooled crust.
Bake in preheated oven for 10 minutes.
Reduce heat to 250ºF and bake for 45 minutes, or until center of cake is barely firm to the touch. Remove from the oven and immediately loosen cake from rim. Let cake cool completely before removing the rim.
December 17, 2015
Ingredients
2 cups oil 3 cloves garlic
1/2 cup lemon juice 1/4 onion
1/2 cup vinegar salt and pepper to taste
Directions
Using food processor, toss garlic and onion and puree. Add rest of ingredients until mixed thoroughly.
Thaw one case of chicken breasts (20) and once thawed cover with marinade for four hours in the refrigerator.
Preheat grill and when the chicken has been marinated, place on the grill at a 45 degree angle until marks are very present. Flip chicken breast and mark the other side.
Place chicken on a baking sheet once marked. Bake for roughly 20 minutes at 350°F or until chicken has an internal temperature of 175°F.
April 16, 2015
Ingredients:
1/4 cup butter
1/4 cup olive oil
1 1/2 cup chopped onion
3 lbs tomatoes – cored, peeled and chopped
1/2 cup fresh basil leaves
salt to taste
ground black pepper to taste
1 litre chicken broth
1 cup heavy cream
Directions:
Heat the butter and olive oil in a large pot over medium heat. Stir in onions and cook until transparent. Mix in tomatoes and chopped basil. Season with salt and pepper. Pour in the chicken broth, reduce heat to low and continue cooking for 15 minutes.
Transfer soup to a blender and blend until smooth. Return to the pot and bring to a boil. Reduce heat to low and gradually mix in the heavy cream. Pour soup through a fine mesh strainer before serving.
If you want, grate some feta cheese and add for a creamier soup.
ground black pepper to taste
1 lt cicken broth
1 cup heavy cream
Directions:
Heat the butter and olive oil in a large pot over medium heat.
February 2, 2015
Ingredients:
4 cups of sugar
1 cup butter
1 cup cocoa
1 cup milk
6 cups rolled oats
1 cup coconut
2 tsp vanilla
Directions:
Mix sugar, butter, cocoa and milk in a medium size pot.
Bring to a boil and cook for 3 minutes.
Turn off the burner, then add oats, coconut and vanilla, mix well.
Bring to a boil and cook for 3 minutes.
Turn off the burner, then add oats, coconut and vanilla, mix well.
Drop by using a tablespoon onto parchment paper and let cool.
For a tasty variation, try recipe with toasted oats and toasted coconut.
March 13, 2014
9.5 kg all purpose flour
5 oz salt
Handful of dried oregano, garlic powder, basil, and onions
2 oz fresh rosemary
Handful of chopped dried cranberries
Handful of chopped dried raisons
6 oz sugar
16 tbsp. of dry yeast
6 L of warm water (98°F)
Combine dry yeast and water together. Combine all dry ingredients in a large mixer. Add the water and yeast mixture with the dry ingredients. Mix the dough until it is smooth. Let the dough rest for 45 – 60 minutes. Divide the dough into 5 pieces.
Grease 5 large baking sheet trays. Roll out the dough onto the sheet trays. Take a roller and run over the dough. Bake in the oven at 350ºF until golden brown.
December 12, 2013
Eggnog French Toast
Ingredients:
2 eggs, beaten slightly
1 1/2 cups eggnog
1 1/2 tbsp. ground cinnamon
1 tsp pumpkin pie spice
12 slices French bread
Directions:
1. Whisk the eggs, eggnog, cinnamon, and pumpkin pie spice together in a mixing bowl until well blended. Pour the mixture into a shallow dish.
2. Preheat an electric skillet to 300 degrees F. Lightly grease the skillet.
3. Dip one slice of bread at a time into the eggnog mixture, being sure to coat each side of the bread thoroughly.
4. Place the prepared bread slices into the preheated skillet, and cook, turning once until golden brown on each side. Place cooked slices on a serving plate and cover with foil to keep warm until all French toast is cooked. Serve immediately.
April 2, 2013
A recipe to celebrate Grilled Cheese Month! Read more…
March 20, 2013
A twist on the old Corn Beef & Cabbage…try this at home for an Irish Brunch! Read more…
February 14, 2013
“Summer Salad a la Doug”
4 oz Spinach
12 oz Spring Mix
1/2 cup Cilantro Sprigs (not package)
1/2 cup Candied Nuts (Pecans, almonds, walnuts)
1 cup Sliced Strawberries
1/3 cup Dried Cranberries
1/2 cup Sliced Red Grapes
Strawberry Vinaigrette
Goat Cheese or Feta Cheese for Garnish
Toss all ingredients together except goat cheese. Plate and garnish with crumbled goat cheese and a cilantro sprig.
“Strawberry Vinaigrette Dressing”
Strawberries cooked in simple syrup.
Simple syrup – 1 cup water and 1/2 cup sugar. Bring to a boil until clear approximately 1 minute. Add 2 cups of frozen strawberries and simmer until soft (approximately 4 – 5 minutes). Add cornstarch slurry (1.5 tsp and just enough water to moisten) to thicken and continue to simmer 2 – 3 minutes. Cool.
100 ml Olive Oil
200 ml Canola Oil
1 Tbsp Sesame Seed Oil
2 Tbsp honey
1.5 Tbsp chopped fresh cilantro
1 Tbsp chopped fresh parsley
1.5 Tbsp minced fresh ginger
150 ml red wine vinegar
1/4 tsp salt
1/2 tsp pepper
Place all ingredients including in robot coupe (food processer) including the strawberry simple syrup mixture when cooled and puree.
The dressing is enough for 16 to 20 servings and could be used on other salads.
“Grilled Turkey & Swiss Panini on Cranberry Sour Dough”
Cranberry sour dough bread
Sliced turkey
Swiss cheese
Dijon Mayo Spread
Butter
Cut the sour dough bread in half and butter the outsides. Spread with Dijon mustard spread and add a slice of swiss cheese and sliced turkey. Grill on Panini press until lightly brown.
Enjoy!
January 21, 2013
Ingredients:
Cure for one 3 Lb skin off pork belly:
1/2 cup brown sugar or maple syrup
1/4 cup kosher salt
1 teaspoon black pepper
2 bay leaves crumbled
2 sprigs thyme
Directions:
Mix together all ingredients and rub evenly over the pork belly and place in large ziploc bag. Leave it in the fridge for 6-7 days taking it out once a day to rub the cure into the pork belly.
Smoking using a BBQ:
Soak 4-5 cups wood chips (hickory or applewood) in water overnight. Drain woodchips and put in a metal pie pan or metal casserole dish. Cover with tin foil and poke lots of large holes in the tin foil. Take the grill off one side of your BBQ and turn the BBQ on the side with the grill taken off to low-medium heat. Close lid and let the heat under the lid get to 200 degrees fahrenheit. Once temperature reached, put woodchip containter on top of the flames and leave until you see lots of smoke coming from the BBQ. Next place the cured pork belly on the other side of the grill. Leave for approximately 1 hour or until pork belly reaches 150 degrees fahrenheit. Then place smoked pork belly in fridge to tighten up the fat so it can be sliced. Slice, fry and enjoy!
January 8, 2013
Ingredients:
4 slices of bread
Dijon mustard, to taste
2 thin slices of cooked ham or turkey
2 slices of swiss cheese
2 eggs
2 tbsp. milk
1 tbsp. butter
Directions:
Spread two slices of bread with mustard. Make sandwiches by layering ham, cheese and remaining bread slices.
In medium bowl, beat together eggs and milk. In nonstick skillet over medium-high heat, melt butter. Dip sandwiches into eff mixture, coating both sides well. Lift out and place in skillet. Cook each sandwich on both sides until golden brown.
January 8, 2013
Ingredients:
2 egg whites
1/8 tsp salt
1/8 tsp cream of tarter
1/2 cup white sugar
2 peppermint candy canes, crushed
Directions:
Preheat oven to 225 degrees F. Line 2 cookie sheets with foil.
In a large glass or metal mixing bowl, beat egg whites, sugar and cream of tarter to soft peaks. Gradually add the sugar, continuing to beat until whites form still peaks. Drop by spoonfuls 1 inch apart on the prepared cookie sheets. Sprinkle crushed peppermint candy over the cookies.
Bake for 1 1/2 hours in preheated oven. Meringues should be completely dry on the inside. Do not allow them to brown. Turn off the oven. Keep oven door ajar, and let meringues sit in the oven until completely cool. Loosen from foil with metal spatula. Store loosely covered in cool dry place for up to 2 months.
January 8, 2013
Ingredients:
5 cups cooked turkey meat, chopped
1 cup finely chopped celery
1 fresh jalapeno pepper diced
3 tbsp. sweet pickle relish
1 cup mayonnaise
1 tbsp. fresh cilantro
salt and pepper to taste
Directions:
In a bowl, mix the turkey meat, celery, relish, jalapeno pepper and mayonnaise. Season with cilantro, salt and pepper. Chill in the refrigerator until serving.
January 3, 2013
Spicy Meatloaf…a mixture of peppers, chili powder, Worcestershire sauce and hot pepper sauce give this sometimes thought of boring meal a kick! Leftovers make great meatloaf sandwiches for lunch the next day if there is any left! Read more…
December 5, 2012
Sticky, spicy and sweet ribs that are finger licking good…good enough to polish the whole rack! Read more…
November 16, 2012
Enjoy these luscious candy featuring a dark chocolate shell and a gooey peanut butter center.
November 15, 2012
Almost any seasonal FRESH fruit can be used for this recipe! VERY TASTY, VERY REFRESHING!
November 13, 2012
Mini apple crisp cups make a yummy-one bite fall treat, fills your home with the smell of sweet cinnamon apples!
November 2, 2012
A deliciously savory, slow-cooked classic perfect for sharing with loved ones on a chilly evening.
September 10, 2012
Bannock is a scrumptious flatbread that can be deep fried or baked. Since it has no yeast, it can be whipped up in no time! Enjoy this traditional Aboriginal bread with butter, jam or your favourite spread.
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