Basic Sugar Cookies

Basic Sugar Cookie Dough

• Hard margarine (or butter), softened 1 cup/250 mL
• Granulated sugar 1 cup/250 mL
• Egg yolks (large) 2
• Vanilla1 /2 tsp./2 mL
• All-purpose flour 2 1/2 cups/625 mL
• Baking powder 1/2 tsp./2 mL
• Salt 1/2 tsp. /2 mL

Basic Cookie Glaze

• Icing (confectioner's) sugar 3/4 cup/175 mL
• Milk 1 tbsp./15 mL
• Hard margarine (or butter), softened 2 tsp./10 mL
• Vanilla1/4 tsp./1 mL
• Liquid (or paste) food colouring (see Note)

Directions

Basic Sugar Cookie Dough

Cream margarine and sugar in large bowl. Add egg yolks 1 at a time, beating well after each addition. Add vanilla. Beat until smooth.

Combine flour, baking powder and salt in small bowl. Add to margarine mixture in 2 additions, mixing well after each addition until no dry flour remains. Divide dough in half. Shape each half into ball. Flatten each ball into disc and wrap with plastic wrap. Chill for 1 hour.
Discard plastic wrap from 1 disc. Roll out dough between 2 sheets of waxed paper to about 1/8 inch (3 mm) thickness. Discard top sheet of waxed paper. Cut out shapes with lightly floured 2 1/2 inch (6.4 cm) cookie cutters. Roll out scraps to cut more shapes.
Arrange about 1 inch (2.5 cm) apart on greased cookie sheets. Bake in 350ºF (175ºC) oven for 6 to 8 minutes until edges are golden. Let stand on cookie sheets for 5 minutes before removing to wire racks to cool completely. Cool cookie sheets between batches. Repeat with remaining disc.

Basic Cookie Glaze

Beat first 4 ingredients in small bowl, adding more icing sugar or milk if necessary until barely pourable consistency.

Add food colouring 1 drop at a time, stirring well after each addition until desired colour is reached. Makes about 3/4 cup (175 mL) glaze. Spoon into paper cone (page 27), or into small resealable plastic bag with tiny piece snipped off corner. Drizzle glaze over each cookie. Makes 3 dozen (36) cookies.

1 cookie: 120 Calories; 6 g Total Fat (3.8 g Mono, 0.6 g Poly, 1.3 g Sat); 12 mg Cholesterol; 16 g Carbohydrate; trace Fibre; 1 g Protein; 104 mg Sodium

Note: For best results, use paste food colouring to make bolder colours. Use only a few drops of liquid food colouring to make softer colours.

 I recommend using natural food colours (like strawberry juice, orange juice, etc...instead of artificial colours)

Rockwell Bake

This is from Canadian Parents website
http://www.canadianparents.com/recipe/rockwell-bake?utm_source=_BM$RQ6B8WGq6jV&utm_content=dbnl6&utm_medium=email




You'll Need:

• 2 Tbsp olive oil 30 mL
• 1 cup finely diced onion 250 mL
• 1 cup finely diced celery (including leaves) 250 mL
• ½ cup finely diced carrot 125 mL
• 1 clove garlic, minced
• 1 Tbsp finely chopped fresh sage 15 mL
• 2 tsp finely chopped fresh thyme 10 mL
• 1 cup dried cranberries 250 mL
• ¼ cup dry vermouth or water 60 mL
• 5 large eggs
• 3 cups 2% milk 750 mL (you can switch for 1% or skim)
• 1 tsp Dijon mustard 5 mL
• 1½ tsp fine salt 7.5 mL
• ¼ tsp ground black pepper 1 mL
• 8 cups diced day-old bread (white, whole wheat or mix) (1-inch/2.5 cm cubes) 2 L
• 3 cups diced cooked turkey meat (½-inch/1 cm cubes) 750 mL
• 2½ cups grated Swiss cheese 625 mL (to lower fat and calories try fat free cheese)

Directions

Preheat the oven to 350°F (180°C). Grease a 9-inch (2.5 L) springform pan and place on a baking sheet.

In a sauté pan over medium heat, add the oil and heat for a minute, then add the onion, celery and carrot. Sauté until the onions are translucent, about 5 minutes. Add the garlic and herbs, and sauté 1 minute more. Add the cranberries and vermouth or water, then simmer until almost all liquid has evaporated. Remove from heat and cool to room temperature.

While the vegetables are cooling, whisk the eggs to blend in a large bowl, then whisk in milk, mustard, salt and pepper. Add bread cubes, toss to coat and let soak for 15 minutes, stirring occasionally.

Stir the cooled vegetables and diced turkey into the bread mixture, then stir in 2 cups (500 mL) of Swiss cheese. Spoon mixture into the prepared springform pan and sprinkle with remaining ½ cup (125 mL) Swiss cheese. Bake for 60 minutes, or until the top is a rich golden brown and the center springs back when pressed. Let rest for 15 minutes before unmolding and serving.

Serves 6 to 8

Roasted Chicken with Lemons and Thyme

I found this in the Melaleuca magazine November 2010 p.49

"Paprika, lemon and thyme lend this simple roast chicken traditional Sephardic flavor. Substitute oregano for thyme, if desired. Garnish with fresh lemon slices or roasted lemon wedges. To roast, add lemons to the roasting rack during the last 20 minutes of cooking time.

You'll need:
6 pound roasting chicken
2 tsp Hungarian paprika
2 tbsp chopped fresh thyme
1 tsp salt
1 tsp pepper
2 lemons
cooking spray
1 tsp olive oil
2 tbsp all purpose flour
1/2 cup dry white wine (such as sauvignon blanc)
1 cup fat free, less-sodium chicken broth
1 tsbp fresh lemon juice
2 tsp sugar
lemon slices (optional)
Thyme sprigs (optional)

Preheat oven to 425
Remove and discard giblets and neck from chicken. Trim excess fat. Starting at the neck loosen skin from breast and drumsticks by inserting fingers, gently pushing between skin and meat.

Combine paprika, 1 tablespoon thyme, 1/2 tsp salt, 1/4 tsp pepper, rub under loosened skin
Thinly slice 1 lemon, arrange slices under skin. Cut remaining lemon into quarters, place lemon quarters inside chicken cavity. Add remaining thyme to chicken cavity.

Place chicken on the rack of a broiler pan or roasting pan coated with cooking spray. Brush oil over skin. cover with aluminum foil. Back 425 for 30 minutes.

uncover and bake 50 minutes or until thermometer read 165


Transfer chicken to cutting board. Cover with foil and let stand 15 minutes before carving.

GRAVY
Place a plastic bag in a 2 cup glass measure. Pour drippings into bag let stand 10 minutes. Fat will rise to the top.  Seal bag, snip off corner of bag. Drain drippings into measuring cup stopping before fat layer reaches opening. Discard fat.

Place drippings on stove top over medium heat. Sprinkle flour into pan.  Add wine bring to boil.  Stir constantly with whisk.  Add drippings, broth juice, sugar, pepper, salt to pan. stir constantly with whisk until thickened. remove from heat.

Remove skin and lemon slices from chicken. remove lemon wedges from cavity - discard.  Carve chicken, arrange on serving platter. Serve with gravy.

Roasted Butternut Squash and Shallot Soup

I found this recipe in the Melaleuca Leadership in Action magazine November 2010


"Spicy fresh ginger complements the sweet roasted winter squash and shallots in this easy recipe. Serve with a grilled cheese sandwich for a simple supper."

Makes 6 servings

You'll need:
4 cups cubed peeled butternut squash
1 tbsp olive oil
1/4 tsp salt
4 large shallots, peeled and halved
1 piece peeled fresh ginger, thinly sliced
2 1/2 cups fat free low-sodium broth
2 tbsp fresh chives


Preheat oven to 375

Combine first 5 ingredients in a roasting pan, toss well. Bake for 50 minutes, stirring occasionally. Cool for 10 minutes.

Place half of squash mixture and half of broth in a blender. Remove center piece of blender lid (to allow steam to escape) secure blender lid. Place a clean towel over opening in blender lid (to avoid splatters). Blend until smooth. Pour into saucepan.

OR

I just put in a pot with the broth, on medium heat and start squishing it with a potato masher - that's if you don't mind a few lumps.

Cook on medium heat for 5 minutes or until heated. Top with chives, if desired.

This would also be tasty topped with sour cream - a tip I got from Carrie Nowlin fellow Motivated Mom.

Vegetarian Penne

I found this one on All Recipes

 I added extra firm tofu to mine...no squash or mushrooms (didn't have any)

I also used fresh parsley instead of dried and used that as a garnish as well.

Ingredients

• 2 cups uncooked penne or medium tube pasta
• 1/3 cup finely chopped onion
• 1 small yellow summer squash, sliced
• 1 small zucchini, sliced
• 1/2 cup sliced fresh mushrooms
• 1 teaspoon minced garlic
• 3 tablespoons butter
• 1 tablespoon all-purpose flour
• 1/2 teaspoon salt
• 1/4 teaspoon dried parsley flakes
• 1/4 teaspoon dried thyme
• 1/4 teaspoon pepper
• 1/4 cup heavy whipping cream

Directions

1. Cook pasta according to package directions. Meanwhile, in a large skillet, saute the onion, summer squash, zucchini, mushrooms and garlic in butter until tender.
2. In a bowl, whisk the flour, seasonings and cream until smooth; add to the skillet. Cook for 2-3 minutes or until thickened. Drain pasta and add to vegetable mixture. Cook for 2-3 minutes or until heated through.

Chunky Chicken Chili

I made this dish on Sunday and it was delicious.  It was pretty quick for a chili as well, only took about 30 minutes.  You can however let it simmer and even sit in the fridge overnight in order to get the full flavour of the spices.

You'll need:
Oil
1 onion - Chopped
2 sweet peppers, chopped
2 cloves garlic, minced
1 lb skinless, boneless chicken cut into 1" chunks (or you can use leftover chicken)
Can diced tomatoes (I used fresh tomatoes chopped up)
1 can black kidney beans - drained & rinsed well (I didn't have any so didn't use this)
1 tbsp chili powder (I like more so I put 2 Tbsp)
2 tsp dried oregano (again I like more so I put 3 tsp)
1 tsp ground cumin (you get the idea I put 2 tsp)
1/2 tsp salt (I left this out)
pinch cayenne pepper (again I added 2 pinches)
2 bay leaves (I forgot to get these so I didn't use them but VERY good idea)
1/3 cup chopped cilantro (I didn't use this either)


I added some potatoes to mine. boiled and cut into chunks.

1. Heat oil in a pot - add onions, peppers and garlic.  Cook for about 5 minutes.  Add chicken, cook until no longer pink.


2. Add tomatoes, beans, seasonings and potato. Stir and bring to boil then reduce heat and simmer COVERED (cover is important it keeps the juices and flavours in). Simmer for at least 15 minutes.  UNCOVER and keep simmering for 10 minutes (this will thicken it)

3. Stir in cilantro and serve.


I found this recipe in Today's Parent magazine November 2010

The Perfect Pumpkin Pie

Pumpkin Pie is my FAVORITE all time pie.  I have been searching for YEARS for the perfect recipe.  I love cooking from scratch: including the crust, filling, and topping.

I recently found this one online and plan on testing it this weekend.

If you have a good pumpkin pie recipe please email it to me  amandadrover@live.com

If you try this recipe please leave a review so others can see if it's good.  And if you have any suggestions on how to make it better please feel free to leave a comment. Thanks!!!

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Pate Brisee (Short Crust Pastry):
1 1/4 cups (175 grams) all-purpose flour
1/2 teaspoon salt
1 tablespoon (14 grams) granulated white sugar
1/2 cup (113 grams) unsalted butter, chilled, and cut into 1 inch (2.54 cm) pieces
1/8 to 1/4 cup (30 - 60 ml) ice water

In a food processor, place the flour, salt, and sugar and process until combined.  Add the butter and process until the mixture resembles coarse meal (about 15 seconds).  Pour 1/8 cup (30 ml) water in a slow, steady stream, through the feed tube until the dough just holds together when pinched.  If necessary, add more water.  Do not process more than 30 seconds.

Turn the dough onto your work surface and gather into a ball.   Flatten into a disk, cover with plastic wrap, and refrigerate for 30 minutes to one hour before using.  This will chill the butter and relax the gluten in the flour. 
After the dough has chilled sufficiently, place on a lightly floured surface, and roll into a 13 inch (33 cm) circle.  (To prevent the pastry from sticking to the counter and to ensure uniform thickness, keep lifting up and turning the pastry a quarter turn as you roll (always roll from the center of the pastry outwards).)  Fold the dough in half and gently transfer to a 9 inch (23 cm) pie pan.  Brush off any excess flour and tuck the overhanging pastry under itself.  Use a fork to make a decorative border.  Alternatively, you can trim the pastry to the edge of the pie pan.  With the remaining pastry make decorative cut-outs (leaves, pumpkins, etc.) and with a little water, attach them around the lip of the pie pan.  Refrigerate the pastry, covered with plastic wrap, for about 30 minutes before pouring in the filling. 

 

 

Pumpkin Filling:

3 large eggs

2 cups fresh pumpkin puree or 1 - 15 ounce can (425 grams) pure pumpkin

1/2 cup (120 ml) heavy whipping cream

1/2 cup (110 grams) light brown sugar

1 teaspoon ground cinnamon

1/2 teaspoon ground ginger

1/8 teaspoon ground cloves

1/2 teaspoon salt

Make the Pumpkin Filling:  In a large bowl lightly whisk the eggs.  Add the remaining ingredients and stir to combine.  Pour the mixture into the prepared pie shell and place on a large baking pan to catch any spills.  Bake the pie for about 45 to 55 minutes or until the filling is set and the crust has browned (the center will still look wet).  (A knife inserted about 1 inch (2.54 cm) from side of pan will come out almost clean.)

Place the baked pie on a wire rack to cool.  Serve at room temperature with maple whipped cream.  Store any leftovers in the refrigerator. 

Makes one 9 inch (23 cm) pie.

Maple Whipped Cream:

1 cup (240 ml) heavy whipping cream

1 1/2 tablespoons pure maple syrup

Make the Maple Whipped Cream

:

Place the heavy whipping cream and maple syrup in bowl of your electric mixer.  With the whisk attachment, whip the cream until soft peaks form.

Read more: http://www.joyofbaking.com/pumpkinpie.html#ixzz117MUYQR7

 

Homemade Tomato Sauce

You'll Need:

Ingredients

• 10 ripe tomatoes
• 2 tablespoons olive oil
• 2 tablespoons butter
• 1 onion, chopped
• 1 green bell pepper, chopped
• 2 carrots, chopped
• 4 cloves garlic, minced
• 1/4 cup chopped fresh basil
• 1/4 teaspoon Italian seasoning
• 1/4 cup Burgundy wine
• 1 bay leaf
• 2 stalks celery
• 2 tablespoons tomato paste

Bring a pot of water to a boil. Have ready a large bowl of iced water. Plunge whole tomatoes in boiling water until skin starts to peel, 1 minute. Remove with slotted spoon and place in ice bath. Let rest until cool enough to handle, then remove peel and squeeze out seeds. Chop 8 tomatoes and puree in blender or food processor. Chop remaining two tomatoes and set aside.  

In a large pot or Dutch oven (A Dutch oven is a thick-walled (usually cast iron) cooking pot with a tight-fitting lid.) over medium heat, cook onion, bell pepper, carrot and garlic in oil and butter until onion starts to soften, 5 minutes.

If you don't have a Dutch oven you can use a cast iron pot, or a big pot (but the dutch oven does the best job)

Pour in pureed tomatoes. Stir in chopped tomato, basil, Italian seasoning and wine. Place bay leaf and whole celery stalks in pot. Bring to a boil, then reduce heat to low, cover and simmer 2 hours. Stir in tomato paste and simmer an additional 2 hours. Discard bay leaf and celery and serve.  

Creamy Salmon Fettuccine

you'll need:

250g package of fettuccine
2 cups water
1/2 cup white wine (or additional water)
zest of 1 lemon
1 clove garlic, crushed
1 lb skinless salmon fillet, all bones removed
1 lb asparagus, sliced into bite sized pieces
1 tbsp cornstarch
370ml can 2% evaporate milk
2 tsp salt
ground pepper
1 tbsp chopped fresh dill
1 green onion, chopped

1. In a large pot of boiling salted water, cook pasta according to package instructions (usually 7 or 8 minutes)

2. In large frying pan HIGH heat combine water, wine, lemon zest and garlic.  Boil uncovered for 5 minutes.

3. Reduce to simmer, add salmon and cook. Covered for 8 minutes

4. add asparagus, continue cooking 3 minutes. or until salmon flakes and is no longer opaque in the middle and asparagus is tender.

5. Remove 1/4cup of the fish cooking liquid.  whisk it together with cornstarch


6. Drain remaining liquid from fish.  Add cornstarch mixture to fish.  Add evaporated milk salt and pepper.  Increase the heat to HIGH bring it to a boil then turn it down to a simmer.  Stir for 1 minute.

7. Combine with pasta and garnish with chopped dill and green onion.

ENJOY!

Fruits and Veggies in season for August

Fruits and Veggies in Season for August

Fruits & Berries                                  Herbs                                     Veggies
Apricots                                              Basil                                         Bell Peppers
Avocados                                            Cilantro                                    Beets
Blackberries                                        Fennel                                       Carrots
Blueberries                                          Garlic                                        Chard
Boysenberries                                      Rosemary                                 Chiles
Cantaloupe                                                                                          Corn Cherries                                                                                               cucumbers
Grapes                                                                                                 Eggplant
Kiwi                                                                                                     Figs
 Limes                                                                                                  Green Beans
Mangoes                                                                                              Green Onions
 Melons                                                                                                Lemongrass
Nectarines                                                                                            Onions
Peaches                                                                                                Peas
Plums                                                                                                   Potatoes
Raspberries                                                                                          Radishes
Strawberries                                                                                         Scallions
Watermelons                                                                                        Shallots
                                                                                                            Summer Squash
                                                                                                            tomatoes
                                                                                                            Zucchini

Chocolate Drop Sugar Cookies

You'll need:
2/3 cup butter or margarine - softened
1 cup sugar
1 egg
1 1/2 tsp vanilla extract
1 1/2 cups flour
1/2 cup cocoa
1/2 tsp baking soda
1/4 tsp salt
1/3 cup buttermilk or sour milk

To make sour milk add 1 tsp white vinegar to 1/3 cup milk

How to make your own Buttermilk

1. Heat oven to 350F

2. Beat butter and sugar in large bowl until well blended. 

3. add egg and vanilla. beat until fluffy.

4. In separate bowl mix flour. cocoa, baking soda and salt

5. alternate between the cocoa mixture and buttermilk and add this to the egg & sugar mixture

6. lightly grease cookie sheet

7. use an ice scream scoop to put balls onto pan (about 2" apart"

8. Bake for 13-15 minutes.  They are done when you touch the top and it springs back.

9. Lightly sprinkle with sugar, let cool on pan for 5 minutes.  Then move to cooling racks. Let it cool completely.

* Makes about 1 dozen  (they are large cookies)

Easy BBQ Chicken Wings

you'll need 1 pkg fresh chicken wings (tips removed) - about 2 lb
2 tsp chopped fresh oregano or 1 tsp of dried oregano
1 tsp chopped fresh thyme or 1/2 tsp dried thyme leaves
1 large clove of garlic, minced
1/4 cup apple butter
1/4 cup bottled bbq sauce
2 tbsp chicken stock

How to make your own Apple Butter

Make your own BBQ Sauce

Get the BBQ going and bring it up to 400F

In a large bowl combine wings with oregano, thyme and garlic.  Place on metal baking pan. Cover with foil.  Put on BBQ grill on medium high for 20 minutes - turning once. (or until it's not longer pink on the inside)

In a small bowl, whisk together the apple butter, bbq sauce and chicken stock.  Put the wings right on the grill and baste with the sauce for 10 minutes or until they are crisp and golden.

Makes 4-6 servings

What's in your Fridge?

Go to this website.  Check the boxes for what you have - then click Find Recipes!

http://www.cookingbynumbers.com/frames.html

Presto Ham Fritata

A nice quick meal (great for summertime when you don't want to have the oven on for a long time)

You'll need:
8 eggs  (or 2 eggs per person)
1/2 cup water (or 1 Tbsp per egg)
6 slices ham
2 TBSP pesto
1 tomato

Whisk eggs with water salt and pepper

put Ham in skillet, spread the pesto over the ham.

Pour egg mixture over ham.

As it cooks, lift the cooked portion so the uncooked egg will cook.

Cook until almost done, then turn off the heat and cover it.

Let it set and then cut into wedges and serve.

Pesto Recipe

• 2 cups fresh basil leaves, packed
• 1/4 cup grated Parmesan cheese
• 1/2 cup Olive oil
• 3 tablespoons pine nuts or walnuts
• 3 garlic cloves, finely minced

Place basil leaves in small batches in food processor and whip until well chopped (do about 3/4 cup at a time). Add about 1/3 the nuts and garlic, blend again.
Add about 1/3 of the Parmesan cheese; blend while slowly adding about 1/3 of the olive oil, stopping to scrape down sides of container.
Process basil pesto it forms a thick smooth paste. Repeat until all ingredients are used, mix all batches together well. Serve over pasta. Basil pesto keeps in refrigerator one week, or freeze for a few months.

Apple Pat-a-Pie

I read this in Today's Parent magazine, haven't made it yet but looking forward to making this in the fall with fresh-picked Ontario apples.

If you make it beforehand and have any tips or things to add please post a comment :)

Filling
3 large apples (peeled, cored, cut into wedges about 5 cups)
1/2 cup raises or dried cranberries
1/2 sugar
2 tbsp flour
1/4 tsp cinnamon
1/4 tsp salt

Crust
2 1/2cups flour
1  tbsp sugar
1/4 tsp ground ginger
1/4 tsp salt
1/2 cup canola oil
1/2 cup 2% milk

Using your hands, toss apples with raisins, sugar, flour, cinnamon and salt.  It's OK if apples don't absorb all the dry bits.  Let stand, stirring occassionally.

Using a fork, stir flour, sugar, ginger and salt.  Make a well in the center.  In measuring cup add oil with milk and then pour into the well.  Stir with fork until dough starts to come together.  Use hands, gently pat to form a ball.

cut off 1/3 of dough and set aside.

Break the large piece of dough into smaller pieces and press over bottom and up the sides of pie plate.

Put the reserved dough between 2 sheets of waxed paper.  Press to flatten and then cut into shapes.
- triangles
- use cookie cutters for shapes if you'd like

Fill the pie shell with apples.  Overlap the pastry pieces to make the crust. It's ok if it doesn't cover completely.

Place on baking sheet to catch the over spill (if any)

Bake in the LOWER part of the PREHEATED Oven  400F for 20 minutes.

This will help the crust stay crisp.

Then reduce heat to 350F and continue to bake until the crust is deep golden brown and it's bubbling. (about 40 minutes)

If the crust starts to darken before it's bubbling cover with tin foil.

Let it cool completely before cutting.

Baby Spinach Omelet

You'll need:
2 eggs
1 cup torn baby spinach leaves
1 1/2 tablespoon of grated parmesan cheese
1/4 tsp onion powder (or grated onion)
1/8 teaspoon nutmeg
salt & pepper

In a bowl beat the eggs.  I find if you beat them a lot until they are fluffy then you'll get nice fluffy eggs.
Stir in rest of ingredients.

Get a small pan...coat it with cooking spray. Heat the pan to medium heat and then add the egg mixture.

Cook for about 3 minutes.Flip with a spatula continue continue a few minutes.  Flip and cook few more minutes.

HERE IS A GREAT VIDEO THAT SHOWS YOU HOW TO COOK AN OMELET

http://www.youtube.com/watch?v=TdVqRXI61iU

Home-Made Pop Tarts

A friend of mine, Eva, shared this recipe with me today and I am SO EXCITED to be able to make my own poptarts!!!! I don't like buying them at the store because they are loaded with preservatives and chemicals and don't have a real fruit filling - SO Here it is! You'll have to thank Eva Klassen for this:

Dough for pop tarts

1 c. milk
1/2c. vegetable oil
1 tsp.baking powder
1/8 tsp. baking soda
1 tsp.salt
1 egg

About 2 c. Flour
Add flour gradually until a soft dough forms. but not sticky.
Roll out dough cut in to squares

Add filling of your choice (I was thinking of just mushing up some strawberries or blueberries, etc)
Place another square on top of filling and pinch sides together
with your fork poke a few holes into the top. (to release air bubbles)
Bake at 350 F. Until golden brown..

Once cooled add topping and sprinkles!

Topping:
1 1/2 c. icing sugar
3 tbs. peanut butter or cocoa (can omit)
a touch of vanilla extract if desired.
milk till desired consistency ( about that of glue)

 TIPS
freeze them after they are baked and when your ready to eat them pop em in the toaster!! just remember to make them small enough to fit :

I mushed up some strawberries and bananas and used that as filling. Make sure to roll the dough SUPER thin it will rise a little tiny bit (probably because I used too much baking powder HAHA)

Oh! and I found a container that was kind of the shape of a pop tart and used that to cut the dough into the rectangles

Potatoes Romanoff

You'll need:
4 large potatoes, peeled and quartered
2 Tbsp butter
1 cup sour cream
4 green onions, clised
1 1/4 cups cheddar cheese, shredded
1 tsp salt
1/8 tsp black pepper
paprika, to taste

Boil potatoes until tender.  Mash with butter, sour cream, onions and 3/4 cup cheese, salt and pepper.

Place into buttered casserole.

Sprinkle with remaining cheese and paprika.

Bake, uncovered at 350F for 40 minutes.

Hashbrown Potato Casserole

You'll need:
2 lbs frozen hash browns, thawed
3/4 cup melted butter
salt & pepper
1 can cream of chicken soup
2 cups sour cream
1 onion chopped
2 cups shredded cheese (I recommend cheddar)
1 cup crushed corn flakes (or bread crumbs)

Preheat oven to 350F

Mix 1/2 cup of the melted butter, chicken soup, sour cream, shredded cheese.
Add hashbrowns, onion, salt and pepper, mix well

put in casserole dish

mix cornflakes with 1/4 cup butter then sprinkle on top of casserole

bake for 1 hour (until bubbling)

Scalloped Potatoes

8 potatoes
1 onion
3 Tbsp butter
4 Tsbp flour
2 cups milk
salt
pepper
chives
parsley
mozzarella cheese
parmesan cheese

Preheat over to 375F

Peel and slice potatoes and onion into very thin slices.

Melt butter in pan, add flour and milk heat until slightly thickened

pour some sauce into casserole dish.  Add layers of potatoes and onions with salt pepper chives and parsley.

add remaining sauce on top then sprinkle with cheese

cover and bake for 45 minutes

remove cover and bake 15 minutes

Broccoli Salad

you'll need

1 head broccoli
1 red onion
1/2 pkg fresh white mushrooms
1/2 cup raisins
tablespoon shelled sunflower seeds
1 1/2 cup Miracle Whip
1/2 cup sugar
1 1/2 TBSP white vinegar

Chop onion, slice mushrooms.

Mix Miracle Whip, sugar and vinegar.

Combine all ingredients.

Marinate in fridge overnight.

Pasta Salad

2 cups colloured fusilli
2 tomatoes, diced
1 green onion, diced
1/2 green pepper, diced
1/3 cup cucumber, diced

Dressing:
1/3 cup ketchup
2/3 cup sugar
1/2 cup oil
1/4 cup vinegar
1 tsp salt
1/4 tsp pepper
1 tsp paprika

Cook and drain pasta.

Mix in vegetables.

Mix together ingredients for dressing.

toss dressing and pasta.  Chill before serving.

Jamie Oliver's Spaghetti with Prawns (Shrimp) and Rocket

You'll Need:

455g dried spaghetti
• sea salt and freshly ground black pepper
• extra virgin olive oil
• 2 cloves of garlic, peeled and finely chopped
• 1–2 dried red chillies, crumbled
• 400g peeled raw prawns
• 1 small wineglass of white wine
• 2 heaped tablespoons sun-dried tomato purée, or 6 sun-dried tomatoes blitzed in a blender
• zest and juice of 1 lemon
• 2 handfuls of rocket, (Arugula) roughly chopped


Cook your spaghetti in a large pan of salted boiling water according to the packet instructions.

Meanwhile, heat 3 good lugs of extra virgin olive oil in a large frying pan and toss in the garlic and chilli. As the garlic begins to colour, add the prawns and sauté them for a minute. Add the white wine and the tomato purée and simmer for a couple of minutes.

When the pasta is ready, drain it in a colander, reserving a little of the cooking water. Toss the spaghetti with the sauce, squeeze in the lemon juice, add half the chopped rocket, adding a little of the reserved cooking water if you want to loosen the sauce a bit, and correct the seasoning.

Divide between 4 plates and sprinkle with the grated lemon zest and the rest of the rocket leaves.

Pancakes

You'll need:
1 egg
1 cup flour (I use whole wheat)
1 tbsp sugar
3 tsp baking powder
1/4 tsp salt
1 cup milk

Beat Egg until fluffy (2-3 minutes)
beat in other ingredients

Mix in 1 cup of strawberries, or blueberries, or chocolate chips, etc...

preheat pan or grill to medium heat
melt butter in pan or on flat grill

I use soup ladle to place pancake mix on grill

wait until bubbles form on the top of pancake before you flip

Strawberry Salad

You'll need:

1 head romaine lettuce or spinach
2 cups strawberries (sliced)
1/2 cup slivered almonds
1/4 cup sugar
2 tsp water


Dressing:
2 Tbsp red wine vinegar
1/4  cup oil (EVOO)
1 Tbsp worcestershire sauce
1 Tbsp sugar
2 Tbsp poppy seeds
1 green onion, chopped fine
1/2 tsp salt
pinch of paprika



In sauce over medium heat, place slivered almonds, sugar and water.  Stir constantly until almonds turn golden brown.  Remove from pan, let cool.

Mix all dressing ingredients.  Place in a bottle, keep refrigerated until you wish to use it.

Break lettuce into pieces toss with strawberries, dressing and almonds.

Surprise Spread

You'll need:

250g cream cheese softened
1/2 cup sour cream
1/4 cup Miracle Whip
1 cup seafood sauce
1 cup mozzarella cheese, shredded
1 cup green pepper, chopped
1 cup tomato, diced
tortilla chips or crackers for dipping

Mix cream cheese, sour cream, and Miracle Whip.  Spread on bottom of dish.

Cover with seafood sauce.  sprinkle with green pepper and tomato.  sprinkle cheese.

cover and chill before serving.

Breton Brittle

1/2 cup butter
1/2 cup brown sugar
1 box Breton crackers
1 pkg milk chocolate chips
1 pkg chopped pecans

Line cookie sheet with foil.
Spread with crackers, breaking up crackers to put in the open spaces, do not overlap crackers.

Bring sugar and butter to a boil until thick. Pour that over crackers.

Bake in oven for 3-4 minutes and 400F

watch crackers they burn easy

sprinkle with chocolate chips, let it melt. spread the chocolate then sprinkle with pecans

Refrigerate and then break into pieces.

Banana Chocolate Chip Muffins

You'll need:

2 1/2 cups flour (I use whole wheat)
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 cup butter, softened
1 cup sugar
1 egg, beaten
1 Tbsp instant coffee mixed with 1 Tbsp hot water
3 ripe bananas, mashed
1 cup chocolate chips

In a large bowl, combine flour, baking powder, baking soda and salt.  Mix well and set aside.

In another bowl, cream margarine and sugar until fluffy.

Add egg, coffee liquid and mashed bananas.

Combine with dry ingredients.  Fold in chocolate chips.

Spoon into muffin tins.

Bake at 400F for 20 minutes

Saucy BBQ chicken Sammies with Pepper and Scallion Potato Salad

This recipe is from Rachael Ray's 365 No Repeats cookbook and this one is a for sure MAKE IT AGAIN.  It was sOOOOO tasty!!!

Cook the chicken, make your sauce, then pull the chicken apart into pieces, then heat with the sauce and put on the bun, yum yum!



Chunk up 2 pounds of potatoes, play in pot of water and boil until tender 10-12 minutes

While potatoes are cooking bring the stock and beer to a simmer in a small or medium skillet. 
Add chicken breast and poach for 10 minutes (turning once)

Heat a second skillet over medium-low heat.  Add 2 tablespoon EVOO and garlic and onions.  Once it's cooked through turn off heat.

Potatoes should be by now, drain and return to pot. add 1 ounces of hot peppers(chopped), 1 small red bell pepper (chopped) and 4 scallions (chopped) to the pot.  Add splash of hot pepper juice and 3 tablespoons of wine vinegar.  Toss to combine, drizzle with EVOO season with salt and pepper.

Combine 2 tablespoons or worcestshire sauce, 1 tablespoon of hot sauce, 2 tablespoons or grill seasoning, 3 tablespoons of dark brown sugar and 4 tablespoons of tomato paste in a bowl.

Add 2 ladles of the poaching liquid to the bowl and mix well.

Transfer chicken breasts to the bowl and use 2 forks to pull the chicken apart.  Add the shredded chicken into the pan with the garlic and onions and combine well.  Reheat for 5 minutes.  You can add more poaching liquid to make it as saucy as you'd like it.

Add to buns and enjoy!

Italian Stoup with Toasted Floaters

I got this recipe from Rachael Ray's No Repeats cookbook - it was DELISH!  Sooo tasty.  



Place a soup pot on stove and preheat to medium high.  Add 2 tablespoons of EVOO and 3 links of sausage (take sausage out of the casings) and then mix it up and crumble.  Drain off excess fat then add 1/4 p ound of pepperoni (diced) and 1 ham steak (diced).  Cook for 2 minutes then add 1 green bell pepper (sliced) and 1 onion (sliced) and cook for 3 minutes.  Add 1 can of diced tomatoes and season with salt and pepper.  Add chicken stock (6 cups) and bring to boil.  Stir in 1 cup of pasta and cook for 8 minutes.

While the paste cooks, heat 1/4 cup of EVOO in a skillet over medium heat.  Add garlic and cook for 1 minute.  Add the bread cubes, toss and toast for 5-6 minutes.  Season with 1 teaspoon of red pepper flakes, 1/2 teaspoon of oregano, 1/2 cup parmigiano-reggiano cheese.

Stir in 4 cups of arugula (trimmed and chopped) before you serve the soup.  Then add floaters on the top.

Julia Child

"The measure of achievement is not winning awards. It's doing
something that you appreciate, something you believe is
worthwhile. I think of my strawberry souffle. I did that at
least twenty-eight times before I finally conquered it."
 
-- Julia Child

Turkey Noodle Casserole

I was going to give this one 2 stars out of 5 until Ben took his first few bites and was making noises "mmmmmmmmmmmmmm"   "awwwwwwwwwwwwww"   "so goooooooooooooooooood"  and I said are you being sarcastic?

NO! This is amazing my favorite yet!

Apparently we have very different opinions in what makes a good meal LOL

So Ben gives this one "Over 5 stars"

Even Lily and Owen ate it up.

I, however, found it dry and the sauce wasn't thick enough.




My Recommendation:
After you cook the meat and you are about to add the sauce ingredients - I recommend adding 2 tablespoons of flour to the meat, cook it for 1 minute THEN add the ingredients for the sauce.  That way the sauce will be thicker.

Either way - it does have a nice TASTE to the dish, I just didn't enjoy the texture.

Meatball Pizza!

Ok. So I skipped 2 recipes...We were sick and tired of Mac N Cheese LOL  I'll go back and do the ones I skipped.  So we did pizza tonight.  Meatball Pizza (Rachel calls for italian popcorn on the side but we didn't make that).



I made my own pizza dough using the recipe found at this website
http://www.annamariavolpi.com/pizza_recipe.html

Great recipe and has pictures to follow along to help ya out.

I used whole wheat flour - a touch of healthy right?!

I also added mushrooms to the recipe.  Pizza came out DELISH!  For sure try this one out!

Mac n Cheese Festival!

Alrighty...So Friday I made Mac N Cheddar with Broccoli.



It was DELICIOUS!  Lily loved it....Here's Lily blowing on hers to cool it down



SATURDAY

Ben and I made Mac N White Cheddar with Cauliflower and Smoked Almonds



Which was also yummy and not something I would have thought of making on my own at all.  So it was great to try something new.

Tomorrow  - TEX MEX MAC N CHEESE!

Recipe #3 Beef Goolash

What Rachael calls Beef Goolash I would call Beef Stroganoff.  Where I come from goolash is a tomato based meal...with hamburger meat, noodles, ketchup, tomato soup, onions and a little worcestershire sauce.  (forgive me of the spelling mistakes *LOL*)



THIS meal was DELISH.  I omitted a few things - and added cumin instead of smoked paprika.  Takes a lot like the "Hamburger Helper" version of Beef Stroganoff.

Next recipe...Mac N Cheese with a twist!

Smokey Turkey Shepherd's Pie

Ok I FINALLY made the Shepherd's Pie - recipe #2 LOL



Some tips I have - after you cut your potatoes in cubes and put them in water to boil cut the rest of veggies right then before you start the bacon and ground turkey.

Here is a picture when it came out of the oven:



It was YUM YUM YUMO!!!  Soooo good.

Even Owen loved it



And Lily didn't want to eat



I highly recommend this recipe.  Enjoy!

Ladies & Gentlemen we have been delayed

OK OK OK I know.  I was supposed to make recipe #2 on Saturday and I didn't.  I didn't do it on Sunday OR Monday either.  I'm SO far behind, I don't know if I can reach my goal of 365 recipes in 332 days.  That sounds kind of crazy doesn't it?  But I figured on the weekends I'll do 2....One for lunch and one for supper.  And invite friends over more to help us eat all this food - because Rachael's serving sizes are enormous!  BUT Delish!

SOOOO I went to the grocery store last night and I picked up everyday I need to make the next 4-5 recipes.  The only thing I couldn't find was chipotle powder and chorizo.  I live in a small town, I'm lucky they had cummin LOL

SOOO prepare yourself! I'm making recipe #2 tonight for supper.  Wish me luck!!!

Scramblewiches a Success!

So I've started my venture...366 recipes in 336 days. I started doing this 2 years ago...then gave up after 2 weeks.  After watching Julie & Julia I really wanted to do it again - but this time finish it.

It will mean making more than one recipe per day.  It might cost me my sanity.  But I'm going to stick with this and get it done - and hopefully learn something about cooking along the way LOL

Recipe #1 Scramblewiches





I went to the store last night and picked up the stuff I needed to make the scramblewiches...I was going to make them for supper last night but decided it would be a great breakfast :)

I cook everyday and yet somehow when I started to cook Rachel's recipe I dropped and egg and broke it. Then dropped another and it rolled across the kitchen floor.  While cleaning the egg up the ham was cooking away and it smelled SOOO good.  Absolutely divine.

I used ciabatta demi baguette which were the perfect size.  The recipe makes A LOT of food, so we have half leftover to eat for lunch...not sure how it will taste after being wrapped up in the fridge for a few hours and then warmed up but we'll give it a shot.

I used black forest ham and provolone cheese (which hubby didn't enjoy). The provolone has a strong taste so if you're not into strong cheese I would recommend using just medium cheddar or mozzarella.

It really was a fast meal, as Rachael promised.  Quick, easy, and even my 2 year old loved it so I give it 2 thumbs up!

Next meal is the Smoked Turkey Shephard's Pie....mmmmmmmmm I have made this one once before and it was delicious.

Stay tuned ;)


You'll need
1 baguette
2 Tablespoon unstalted butter
1/2 pound deli-sliced ham
8 large eggs
1 tsp hot sauce
salt and pepper
4 deli slices of Swiss Cheese (halved lengthwise to fit the bread)
chopped fresh chives or parsley

Preheat Oven to 200F

Crisp the bread in low oven, split it lengthwise and hollow it out (I found using a spoon made this easier)

Cut each bread in half, then across making 4 boats

Turn the broiler on

Heat large skillet over medium heat.  Add butter and melt it. Add meat and cook for 3 minutes.

In a bowl beat the eggs with the milk, hot sauce, salt and pepper.  Add to meat and scramble. 

Divide eggs among the bread, cover with cheese.  Melt cheese in broiler.  Don't let the cheese bubble just melt.  Garnish with chives or parsley and serve.

366 Recipes in 336 days

I've been putting this off but am now going to start my adventure of cooking through Rachael Ray's 365: No Repeats cookbook. Published in 2005 by Clarkson Potter/Publishers.

First Recipe Scramblewiches - which is considered to be a super-fast supper.  I'm going to the store to pick up the things I need and also pick up what I need for Smoky Turkey Shepherd's Pie and Beef Goulash.

Wish me luck! lol

366 Recipes in 336 days!

Welcome to my Blog

Hello fellow chefs, cooks, chef de cuisine, sous-chefs, commis, etc...My name is Amanda.  I'm a stay at home mom with 2 kids with many hobbies and interests among them is learning the art of cooking.  I will be sharing my recipes with you, trying new recipe and rating them, sharing tips and flounders of recipes gone wrong.

I will also be cooking my way through entire cookbooks (inspired by the movie Julia & Julia).

I'll be sharing as many photos and how to's as I go along, and feel free to send emails, messages, ask questions, share your own tips, etc....

Bon Apetit!