Monday, December 21, 2009

Best Whishes For The Holidays

This being the Christmas week, I won't be posting anything more until after the start of the new year.

I would like to take this time to wish everyone who visits this blog a very Merry Christmas and a Happy New Year. May the days ahead be better than the ones that have just passed and may your home be blessed with love, laughter, and prosperity.

Friday, December 18, 2009

Caroler's Crunch

This is one recipe I haven't had time to try yet but the person who sent it to me swears by it. She says it's a great nutty, crunchy treat. It sounds good so I am going to try it soon.


  • 1/2 Cup evaporated milk

  • 3/4 Cup white sugar

  • 1 - 6 Oz. package butterscotch chips

  • 2 Cups Cherrios

  • 1/4 Cup butter

  • 1 Tsp. vanilla

  • 1 Cup peanuts

  • 1 Cup broken pretzel pieces

Combine milk, sugar & butter. Bring to boil stirring contantly. Boil for 2 minutes. Remove from heat & add butterscotch chips, stirring until smoth. Combine rest of ingredients and toss lightly. Drop by spoonfuls onto a tray lined with parchment paper and cool

Store in air tight container.

Thursday, December 17, 2009

Nuts And Bolts

Whether you buy these for events like new years eve or just anytime, nuts and bolts are a nice little treat. Considering the cost and preservatives in the store bought version, these are better for you and a little cheaper to make. They also taste great.


  • 8 Cups Cheerios

  • 6 Cups Shreddies

  • 6 Cups pretzel sticks

  • 1 & 1/2 Cups margerine(melted)

  • 2 Cups whole cashews

  • 2 Cups whole almonds

  • 2 Tbsp. Worchestershire Sauce

  • 1 Tbsp. garlic salt

  • 1 Tbsp. onion powder

  • 1/2 Tsp. cayenne pepper (optional if you want it spicy)

  • 1 Tsp. seasoned salt

Preheat oven to 250 degrees. Mix all dry ingredients in large roasting pan. In microwave, melt margarine then add remaing ingredients to margarine and stir well. Pour over dry mixture and stir well again.

Place in oven and bake for 2 & 1/2 to 3 hours stirring occasionally. Remove from oven and let cool. Store in sealed cookie tins for up to 3 weeks

Wednesday, December 16, 2009

Gingerbread Man Cookies

If you're like my wife and insists on having a gingerbread house during the holidays (she has them mainly so she can watch our grandson destroy it), then you just have to have gingerbread men to go with it.


  • 1 Cup margarine

  • 1 Cup sugar

  • 1/2 Cup dark molasses

  • 1 Tsp. cinnamon

  • 1 Tsp. nutmeg

  • 1 Tsp. cloves

  • 1 Tsp, Ginger

  • 2 Eggs

  • 1 Tsp. Vinegar

  • 5 Cups flour

  • 1 Tsp. baking soda

In a saucepan, cream the margarine and sugar. Add molasses and spices and mix well. Bring to a boil, constantly stirring. Remove from heat and cool.

Stir in well beaten eggs and vinegar. Sift flour and baking soda and stir into molasses mixture.

Chill several hours.

Divide dough into 6 portions. Roll out and cut with gingerbread man cookie cutter. Garnish and then place on cookie sheet and bake at 350 degrees for 10 minutes.

Cool on a wire rack.

Tuesday, December 15, 2009

Christmas Rum Balls

Most people I know always have rum balls on hand during the Christmas season so here's any easy recipe for those who would like to try their hand at making them.


  • 4 Cups vanilla wafer crumbs

  • 1 & 1/4 Cups shredded coconut

  • 1 Cup finely chopped walnuts

  • 1 - 14 Oz. can sweetened condensed milk

  • 1/2 Cup rum

  • Icing sugar (for dusting)

In a large mixing bowl, combine the first five ingredients and thoroughly blend together. Cover bowl with plastic wrap and set in fridge for at least 10 minutes.

Remove from fridge and roll mixture into balls. Roll the balls in the icing sugar and store finished balls in fridge.

Monday, December 14, 2009

Chocolate Mice

As todays is my youngest sons birthday (Happy Birthday Joe), I thought I would post one of his favourite treats. Even at 27, he still likes these chocoloate rodents.


  • 4 - 1 Oz. squares semisweet chocolate

  • 1/3 Cup sour cream

  • 1 Cup chocolate cookie crumbs

  • 1/3 Cup chocolate cookie crumbs (for decorating)

  • 1/3 Cup confectioners' sugar

  • 24 Silver balls decorating candy

  • 1/4 Cup sliced almonds

  • 12 - 2 Inch pieces long red shoestring licorice

Melt the chocolate, and combine with sour cream. Stir in 1 cup chocolate cookie crumbs. Cover and refrigerate until firm.

Roll by level tablespoonfuls into balls. Mold to a slight point at one end (the nose).

Roll dough in confectioners sugar (for white mice), and in chocolate cookie crumbs (for dark mice). On each mouse, place silver candy balls in appropriate spot for eyes, almond slices for ears, and a licorice string for the tail.

Refrigerate for at least two hours, until firm.

Friday, December 11, 2009

Honeyed Pumpkin Pie with Broiled Praline Topping

One of the desserts a lot of people have at Thanksgiving and Christmas is pumpkin pie. I'm no exception. After I've had my Christmas turkey dinner, I love a good piece of homemade pumpkin pie with a small scoop of ice cream on top and a coffee. Imagine my surprise when I got the following recipe in an e-mail recently. Now I haven't tried it yet but then Christmas day is only 2 weeks from today so it may well end up as the dessert for that day.


  • 1 - 16 Oz. can pumpkin (do not use pumpkin pie filling)

  • 1 Pre-made single pie crust (those you buy from the grocers, such as Tenderflake)

  • 1 Cup honey

  • 3/4 Tsp. salt

  • 3/4 Tsp. ground nutmeg

  • 3/4 Tsp. ground allspice

  • 4 Eggs

  • 3/4 Cup evaporated milk


  • 1/3 Cup chopped pecans

  • 1/4 Cup packed brown sugar

  • 2 Tbsp. butter or margarine (softened)

Heat oven to 375°F. Remove pie crust from package, place flat on work surface. With rolling pin, roll crust into 13-inch round. Place in 10-inch deep-dish pie pan as directed on box for One-Crust Filled Pie.

In large bowl with electric mixer, beat pumpkin, honey, salt, nutmeg and allspice on medium speed until blended. Beat in eggs. On low speed, gradually add milk, beating until well blended. Pour into crust-lined pan.

Bake 45 to 55 minutes or until edge is set. Cool completely on wire rack, about 2 hours.

Set oven control to broil. In small bowl, mix topping ingredients; sprinkle over pie. Broil with top 4 to 6 inches from heat 2 to 3 minutes or until topping is bubbly. Store in refrigerator.

Thursday, December 10, 2009

Christmas Crack

Last year about this same time, I was looking for something different in the way of candy when I ran across this recipe. I'll admit the name threw me off at first but once I made it and a few people tried it, I was getting requests for me to make it or give out the recipe. This is a great treat but you have to follow the recipe "exactly".


  • 40 Saltine crackers

  • 1 Cup butter (margarine will not work in this recipe. it "must" be butter)

  • 1 Cup light brown sugar (you must use light not dark brown sugar)

  • 12 Oz. chocolate chips

  • 1 Cup nuts (chopped [I use shelled sunflower seeds but you can use what you prefer or none at all])

Line up the saltines on a jelly roll pan that has been lined with foil that makes a bigger rim then the pan. There should be 5 rows of 8.

Melt butter and add light brown sugar. Stir often and bring to a full rolling boil for "exactly" 3 minutes.

Pour over the saltines and bake in a 400 oven for 5 minutes. Sprinkle with chocolate chips and wait until they are almost melted. Spread over all the saltines. Drop the nuts over top as evenly as possible. Refrigerate for two hours and then break up into pieces.

Wednesday, December 9, 2009

Maple Candy

I love maple cookies. The ones shaped like maple leaves. When my grandson is here, they are called grandpa cookies. I also have a sweet tooth when it comes to fudge. Imagine my delight when I came across this maple candy recipe.


  • 4 Cups maple syrup

  • 1 Cup cream

  • 1/4 Cup butter

  • 1 Cup walnuts (crushed)

  • 1 Tsp. lemon extract

In a medium sized saucepan, add the maple syrup, cream, and butter. Bring to a rolling boil. After mixture reaches boiling point, boil for an additional 9 minutes.

Remove pan from heat, add the walnuts and lemon extract and stir for 5 minutes.

Pour into buttered pan and cool. After candy has cooled enough to handle, cut into squares.

Tuesday, December 8, 2009

Sponge Toffee

One of the treats I like to make for the Christmas season reminds me of growing up. Sponge toffee. Crunchy, sweet, sticky after awhile. It's heaven. This recipe is fairly simple to make but Be Careful. If you don't use a pan big enough, the mixture can and will bubble over creating an awful mess that is almost impossible to clean off a stove top. I speak from experience.


  • Olive oil, to coat the pan

  • 2 1/2 Cups granulated sugar

  • 2/3 Cup light corn syrup

  • 6 Tbsp. water

  • 2 Tbsp. baking soda

  • 2 teaspoons vanilla

Liberally coat a 10-inch round spring form cake pan with olive oil. At this point, if you want to be on the safe side, line the bottom and sides of the pan with parchment paper. Make sure you coat them well with olive oil as you did with the pan.

In a deep medium saucepan add sugar, corn syrup, water, and vanilla. Over medium-high heat bring the mixture to a boil (without stirring) and cook until hard crack stage (until temperature reads 300 degrees F. on a candy thermometer). This should take about 10 minutes. During the cooking process, if there are any sugar crystals on the sides of the pan, brush the sides of the pan with a clean pastry brush dipped in water.

Remove the sugar mixture from the heat. Working quickly, add the baking soda and whisk to incorporate the soda into the sugar mixture, about 5 seconds. Note the mixture will bubble up when you add the baking soda so be very careful not to touch the hot toffee. Immediately pour the hot toffee into the prepared pan. Let cool and set completely before touching. Break into pieces and serve. Store at room temperature in an airtight container.

Monday, December 7, 2009

Meringue Wreaths

Usually, our 6 year old grandson spends Christmas day with his maternal grandparents. When it was learned she would be having her Christmas dinner and such a few days later, we asked him if he would like to spend Christmas day with us instead of the usual few hours. His response was "Well it sounds good to me grandma but I'll have to discuss it with Nana first".

Since this is the Christmas month, from now untill Dec. 22, I will try and post a Christmas related recipe. It could be anything from desserts to salads to a whole turkey dinner. I won't be posting anything here from the 22nd till after the first of the year so that I may spend time with family and friends.

Now todays recipe

While this recipe may take practice to get it right, it is well worth the effort. Meringues are light and tasty but if they are rushed when baking, they will crack.


  • 2 Egg whites

  • 1 Tsp. lemon juice

  • 1/4 Tsp. cream of tartar

  • 2/3 Cup of instant dissolving fruit/berry sugar

In a small bowl, beat egg whites with lemon juice until foamy. Add the cream of tartar. Slowly mix in sugar, about 1 Tbs. at a time. Beat until it doesn't feel gritty. Line your baking sheet with wax paper then scoop meringue onto paper making small rings.

Bake it at 250 degrees F. for 1-1/4h rs or until they are firm. When firm turn off oven and leave them in oven for 1 more hr.

Friday, December 4, 2009

Fruited Rice Pudding

I love a good rice pudding. Rice and raisins swimming around in a rich and creamy sauce. Hmmm. While I usually make mine in the oven, this recipe is well worth the change, especially with the added fruit.

  • 2 Quarts milk

  • 1 Cup rice

  • 1 Cup sugar

  • 3 Tbsp. margarine

  • 1/4 Tsp. salt

  • 1 Tsp. vanilla extract

  • 1/2 Cup minced dried fruit (apricots or peaches or any combination)

  • 1/4 Tsp. ground cinnamon

Put all ingredients into crock pot. Stir to blend well. Cover and cook on high 1 & 1/2 hours, stir once after about 1 hour. Or, cook on high for the first 30 minutes, turn to low and cook as long as you want.

Check and stir after the first 2 hours of cooking on low. If rice is not absorbing the milk quickly enough, turn the crock pot up to high again. Keep cover on at all times.

Thursday, December 3, 2009

Bumbleberry Cobbler

When I was younger and someone asked me if I would like some bumbleberry fruit with my ice cream, I didn't know what to think. I had never heard of bumbleberry. Not untill I reached my teens did I discover that it was a mix of berry fruits.

This bumbleberry recipe is one of my favourite berry fruit blends, although I'm still partial to anything with blueberries.

  • 1 Cup all-purpose four

  • 1/2 Cup sugar

  • 1 & 1/2 Tsp. baking powder

  • 1/2 Tsp. ground cinnamon

  • 1/2 Tsp. salt

  • 2 Eggs (slightly beaten)

  • 2 Tbsp. olive oil

  • 2 Tbsp. milk

  • 1 Tsp. vanilla

  • 1 Cup fresh or frozen raspberries

  • 1 Cup fresh or frozen blueberries

  • 1 Cup sliced strawberries (fresh or frozen)

  • 3/4 Cup sugar

  • 1/2 Cup water

Stir first 5 ingredients together in bowl.

Add eggs, olive oil, milk and vanilla. Mix well. Turn into ungreased 3 & 1/2 quart crock pot.

Measure remaining 5 ingredients into saucepan. Heat, stirring occasionally, until boiling. Pour over batter in crock pot. Place 5 paper towels between top of crock pot and lid. Cook on high for 1 & 3/4 to 2 hours.

Wednesday, December 2, 2009

Apple Pecan Bread Pudding

I've made bread pudding in the past the old fashioned way - in a hot oven for awhile - and with great success. This way sure keeps the house from overheating and tastes just like traditional bread pudding but with an added twist.

  • 1 Cup pecans (coarsely chopped)

  • 3 Eggs

  • 8 Slices raisin bread (cubed)

  • 2 Cups Half & Half or milk

  • 2 Medium apples (Granny Smith work best)

  • 1/4 Cup bourbon or brandy(I like Jack Daniels in it)

  • 1 Cup sugar

  • 1/4 Cup butter or margarine (melted)

  • 1 Tsp. cinnamon

  • 1 Tsp. nutmeg

  • Vanilla ice cream (optional)

Preheat oven to 350°F. Spread pecans in a shallow baking pan and bake until golden, about 8-10 minutes, stirring occasionally. Meanwhile, place bread cubes in a greased 3 quart or larger crock pot. Peel, core and thinly slice the apples.

Mix lightly together the sugar, cinnamon and nutmeg, add eggs and mix well. Blend in half and half or milk and then stir in bourbon or brandy. Lightly mix pecans with bread and apples. Pour egg mixture over bread. Drizzle with butter.

Cover and cook on low until apples are tender when pierced and custard is set, about 3 & 1/2 to 4 & 1/2 hours. Let pudding stand, covered, for about 15 minutes.

Serve warm with ice cream, if desired

Tuesday, December 1, 2009

Apple Cranberry Dessert

As you may have guessed by the recipes I've posted over the last month, you can cook pretty well anything in a crock pot. This week will be about desserts. It's also the last one for crock pot recipes (unless I get a request for something).

  • 6 Cooking apples (peeled and sliced)

  • 1 Cup fresh cranberries

  • 1 Cup sugar

  • 1/2 Tsp. grated orange peel

  • 1/2 Cup water

  • 1/4 Cup port wine

  • Sour cream (as a topper)

Arrange apple slices and cranberries in crock pot. Sprinkle sugar over fruit. Add orange peel, water and wine. Stir to mix ingredients. Cover and cook on low for 4 - 6 hours, until apples are tender.

Serve warm fruits with the juices, topped with a dab of sour cream.

Monday, November 30, 2009

Crock Pot Beef Stew

Nothing beats a good hearty stew after a cool day outside. This recipe produces one of the tastiest stews I've ever had.

  • 1 Tbsp. olive oil

  • 1 Lb. stewing beef (cut into 1-inch cubes)

  • 12 Oz. small red potatoes (quartered)

  • 4 Med. carrots (cut into 1/2-inch pieces)

  • 1 - 10 Oz. can condensed cream of mushroom or cream of celery soup

  • 1/2 Cup beef broth

  • 1 Envelope onion soup mix

  • 1/2 Tsp. dried marjoram or thyme (crushed)

  • 1 Pkg. frozen cut green beans, (thawed)

Heat oil in a large skillet. Cook beef, half at a time, in hot oil until brown. Drain off fat.

Place potatoes, carrots, and beef in crock pot. Stir together condensed soup, wine, soup mix, and marjoram in a medium bowl. Pour over meat.

Cover and cook on low for 8 to 10 hours. (Or, cook on high for 4 to 5 hours.)

Turn to high, if using low heat. Stir in thawed green beans. Cover and cook for 5 to 10 minutes more or until beans are tender.

Friday, November 27, 2009

Crock Pot Homemade Chicken Soup

There's a saying which goes "chicken soup is good for the soul". I don't know if that's true or not but I do know that chicken soup is one of those comfort foods we all crave at one time or another.

  • 1 Pkg. boneless, skinless chicken breasts

  • 1 Pkg. chicken Bovril mix

  • 1 Lg. can chicken broth

  • 2 Cups of each carrots and celery

  • 1 Cup slivered onions

  • Seasonings according to taste (parsley flakes, garlic, salt, pepper, etc.)

Cut chicken breasts into bite size pieces and add to crock pot. Add remaining ingredients. Cover and cook on low for 8 to 10 hours. Add water to pot as needed.

For added texture, add 1 cup of wide no-yolk egg noodles 1 hour before serving.

Thursday, November 26, 2009

Beef & Barley Stew

One of my wifes favourites is a good beef and barley soup so when I put this dish together, she thought she had died and gone to Heaven.

  • 1 Lb. extra-lean ground beef

  • 1/2 Cup chopped onion

  • 2 Cups beef broth

  • 2/3 Cup uncooked barley

  • 1/2 Tsp. dried oregano

  • 1/4 Tsp. salt

  • 1/4 Tsp. pepper

  • 1 - 16 Oz. can whole tomatoes (undrained)

  • 1 - 8 Oz. can sliced water chestnuts (undrained)

  • 1 - 10 Oz. pkg. frozen mixed vegetables

Cook ground beef and onion in skillet over medium heat, stirring occasionally, until beef is brown then drain off excess fat.

Mix beef mixture and remaining ingredients, except frozen mixed vegetables, and place in crock pot. Break up tomatoes, cover pot and cook on low for 2 hours.

Stir in mixed vegetables. Cover and cook on low 3 more hours or until barley is done.

Wednesday, November 25, 2009

Sweet and Sour Shrimp

If you're a fan of Americanized Oriental cuisine, then you know there is a dish called "sweet and sour chicken balls". While there are different ways of doing any sweet and sour dishes, this sweet and sour shrimp dish isn't too difficult and is pretty tasty.

  • 1 - 6 Oz. Pkg. pea pods

  • 1 - 13 Oz. can pineapple chunks or tidbits (drain and reserve juice)

  • 2 Tbsp. cornstarch

  • 3 Tbsp. sugar

  • 1 Chicken bouillon cube

  • 1/2 Cup reserved pineapple juice

  • 2 Tsp. soy sauce

  • 1/2 Tsp. ground ginger

  • 2 4 & 1/2 Oz. cans shrimp (rinsed and drained)

  • 2 Tbsp. cider vinegar

Place pea pods and drained pineapple in crock Pot. In a small saucepan, stir together cornstarch and sugar. Dissolve bouillon cube in boiling water and add with juice, soy sauce and ginger to saucepan. Bring to a boil, stirring, and cook sauce for about 1 minute or until thickened and transparent. Gently blend sauce into pea pods and pineapple. Cover and cook on LOW setting for 4 to 6 hours.

Before serving, add shrimp and vinegar, stirring carefully to avoid breaking up shrimp. Serve over hot rice.

Tuesday, November 24, 2009

Crock Pot Bouillabaisse

I've mentioned in previous posts about my Dad being from Nova Scotia and while growing up, fish was a major staple in our home. We had a meal made with some sort of fish or other at least once a week.


  • 2 Lbs. boneless fish fillets (cut into 1" cubes)

  • 1 Lb. shelled shrimp

  • 1 & 1/2 Lb. scallops

  • 2 Cups shucked clams

  • 2 Cans diced tomatoes

  • 1 Cup white wine

  • 1 Cup chopped onion

  • 1 Cup chopped celery

  • 1/2 Cup olive oil

Place all ingredients into crock pot. Stir to blend and cover. Replace lid and cook on low about 3 hours.

Friday, November 20, 2009

Soy-Glazed Spareribs

I love spareribs. Sweet and sour, barbecued, honey/garlic...You name it, I'll always ask for more. This rib recipe is a little different than most are accustomed to but don't be fooled. These taste fantastic.


  • 4 to 5 Lbs. pork spareribs (cut into two-rib pieces)

  • Salt and pepper (to taste)

  • 1/2 Cup pineapple juice

  • 2 Tbsp. garlic-flavoured wine vinegar*

  • 1/4 Cup dry white wine

  • 2 Tbsp. soy sauce

  • 2 Tbsp. honey

  • 1/2 Cup chicken broth

  • 2 Tbsp. cornstarch

  • 3 Tbsp. cold water

* If finding garlic flavoured vinegar is hard, just mash 1/2 clove of garlic and add to plain white vinegar before adding to recipe.

Place spareribs on rack in shallow baking pan. Brown in 400° oven for 30 minutes, turning ribs once. Remove from oven and pour off fat. Sprinkle ribs with salt and pepper and place in crock pot. Combine remaining ingredients except cornstarch and water. Pour over ribs. Cover and cook on low 7 to 9 hours. Turn control to high. Dissolve cornstarch in 3 tablespoons cold water. Stir into rib mixture. Cook 10 to 15 minutes or until slightly thickened.

Thursday, November 19, 2009

Polish Sauerkraut and Apples

One of the dishes I like every once in awhile is sauerkraut. Usually I'll have it with either a good bratwurst sausage or if the only thing I have are weiners, that will do in a pinch. I've even tried making homemade sauerkraut but sadly with no luck.

The following recipe uses kielbasa, apples, and apple juice for a really great tasting dish.


  • 1 - 14 Oz. can sauerkraut (rinsed and well drained)

  • 1 Lb. fully cooked polish sausage or kielbasa (cut into 2" thick rounds)

  • 3 Med. tart apples (peeled and cut into eighths)

  • 1/2 Cup brown sugar

  • 1/2 Tsp. caraway seeds (optional)

  • 1/8 Tsp. pepper

  • 3/4 Cup apple juice

Place half of the sauerkraut in an ungreased crock pot. Top with sausage, apples, brown sugar, caraway seeds (if desired) and pepper. Top with remaining sauerkraut. Pour apple juice over everything and cover. Cook on low for 4 to 5 hours or until apples are tender.

Wednesday, November 18, 2009

Crock Pot Beef Goulash

A couple of years ago, I tried some goulash for the first time. I thought it was great so I tried my hand at making it. It took a bit of work but it turned out pretty good. This recipe sure makes it a lot easier to make.


  • 2 Tbsp. all-purpose flour

  • 1/2 Tsp. salt

  • 1/2 Tsp. pepper

  • 2 Lb stewing beef (cut into 2 inch pieces)

  • 2 Tbsp. vegetable oil

  • 2 Onions (sliced lengthwise into eighths)

  • 2 Cloves garlic (minced)

  • 3/4 Cup red wine

  • 1 Cup bottled chili sauce

  • 1- 28 Oz can diced tomatoes

  • 1/4 Cup paprika

Combine flour, salt and pepper in crock pot. Add beef and toss to coat. In large skillet, heat 1 tbsp oil over medium-high heat. Brown seasoned meat in 4 batches and adding oil as necessary. Return meat to crock pot.

Add remaining oil to skillet; cook onions and garlic for 1 minute. Add wine and bring to boil, scraping up brown bits from bottom of pan. Pour over beef, then stir in chili sauce, tomatoes and paprika.

Cover and cook on Low for 8 to 10 hours or on High for 4 to 6 hours, until meat is tender. Serve with mashed potatoes or cooked noodles.

You could add 1/4 cup of sour cream to the pot just before serving but that's optional.

Tuesday, November 17, 2009

Crock Pot Sausage and Potatoes

Cooking a meal of potatoes and sausages is one of the simplest things to make. The only thing is, it can sometimes get boring preparing it the same way all the time. This recipe puts a new spin on it and it tastes really good.


  • 1 & 1/2 Lbs. Polish sausage links (sliced 1/2-inch thick pieces)

  • 2 Lbs. frozen hash brown potatoes

  • 1 Can cheddar cheese soup

  • 1 Can milk

  • 1 Bunch green onions (sliced)

  • Salt & pepper (to taste)
  • Garlic (to taste)

Combine sausage, potatoes, onions, garlic, and seasonings in a well-buttered crock pot. Stir to mix. Whisk together soup and milk. Pour over ingredients in crock pot. Cook on low for about 6 hours.

Monday, November 16, 2009

Crock Pot Hawaiian Pork

Everyone loves to try something different where food is concerned or else the food you eat starts tasting bland and tiresome. This recipe brings out different aspects of the pork you are using.


  • 3 Lb. pork roast (boneless, rolled)

  • 6 Cloves

  • 1/2 Tsp. nutmeg

  • 1/4 Tsp. paprika

  • 1/4 Cup ketchup

  • 2 Tbsp. orange juice

  • 2 Tbsp. honey

  • 1 Tbsp. soy sauce

  • 2 Tbsp. lemon juice

Place the roast on a rack and broil 15-30 minutes or until brown (can be done the night before). Stick the cloves randomly all over the roast then place roast in crock pot. Mix together the nutmeg and paprika, sprinkle over the roast. In a small bowl, stir together the catsup, orange juice, honey, soy sauce, lemon juice and pour over roast.

Cover and cook on low 10-12 hours (high 4-6 hours). Remove the meat from crock pot and thicken juices.

To thicken the juices, thoroughly mix 2 1/2 Tbsp. cornstarch and 2 Tbsp. cold water. Slowly pour into bubbly juices while stirring. After thickened, remove from heat and serve.

Friday, November 13, 2009

Spicy Wine Pot Roast

As I mentioned in another post, a lot of great chefs cook with wine and sometimes even beer (as in  this beer braised beef  recipe). The recipe here is made with red wine and it creates an incredible taste treat.


  • 3 To 4 Lb. beef pot roast

  • 1 Small onion (chopped)

  • 1 Pkg. brown gravy mix (3/4 oz.)

  • 1 Cup water

  • 1/4 Cup ketchup

  • 1/4 Cup dry red wine

  • 2 Tsp. Dijon mustard

  • 1 Tsp. Worcestershire sauce

  • Salt and pepper to taste

  • 1/8 Tsp. garlic powder (DO NOT USE GARLIC SALT!)

Sprinkle meat with salt and pepper and place in crock pot. Combine remaining ingredients and pour over meat. Cover and cook on low 8 to 10 hours. Remove meat and slice.

If desired, thicken sauce with 2 Tbsp. of corn starch dissolved in a small amount of water, and serve over meat.

Thursday, November 12, 2009

Glazed Corned Beef

Earlier, I posted a recipe for  Corned Beef And Cabbage  so I thought I would post another recipe for corned beef but with a glaze this time.


  • 1 & 1/2 Cups water

  • 1 Medium sized onion (sliced)

  • 3 Strips fresh orange peel

  • 2 Whole cloves

  • 3 to 4 Lb. corned beef

  • Additional whole cloves (optional)

  • Glaze


  • 3 Tbsp. honey

  • 2 Tbsp. frozen orange juice concentrate (thawed)

  • 2 Tsp. prepared mustard

Combine water, onion, orange peel and cloves in crock pot. Add corned beef, fat side up, to crock pot, cover and cook on low 7 to 9 hours or until fork-tender.

Remove corned beef from crock pot. Score top of corned beef, insert additional cloves to decorate, if desired.

To make glaze, combine honey, orange juice concentrate and mustard in large bowl.

About 30 minutes before serving, place corned beef in ovenproof pan. Preheat oven to 375°F. Prepare glaze and spoon over corned beef. Bake 20 to 30 minutes, basting occasionally with glaze.

Wednesday, November 11, 2009

Easy Crock Pot Swiss Steak

Swiss steak can sometimes be frustrating to make and often times it can be tough to swallow. This recipe will be a hit every time.


  • 2 To 3 Lbs. round steak

  • 2 Pkgs. onion soup mix

  • 2 Cans cream of mushroom soup (10 oz.)

  • 10 Oz. water

Trim fat and cut steak into 5 or 6 serving size pieces. Place in crock pot. Add dry onion soup mix, water and mushroom soup. Cover and cook 6 to 8 hours.

NOTE: This make lots of gravy. If you want less gravy use 1 package of onion soup mix, 1 can of mushroom soup and1/4 cup of water, or else, you can divide gravy into small zip-lock bags and freeze for use later.

Tuesday, November 10, 2009

Crock Pot Spaghetti Sauce

These days, it is very easy to make a spaghetti dinner. Drop spaghetti into salted boiling water and cook till tender. Open can of sauce, preheat and add to spaghetti. What if you want to try your hand at a homemade spaghetti sauce though? This one couldn't be easier or tastier.


  • 4 Tbsp. olive oil

  • 1 Small onion (finely chopped)

  • 1-15 1/2 Oz.can tomato sauce

  • 1 & 1/2 Cups water

  • 1/2 Tsp. pepper

  • 1/2 Tsp. red pepper flakes (optional)

  • 1 Lb. ground beef

  • 1-29 Oz. can tomato puree

  • 1-6 Oz. can tomato paste

  • 1 Tsp. salt

  • 1/2 Tsp. dried oregano

  • 2 Lb. sausage links (any style)

Brown ground beef in 2 tablespoons of the olive oil in a frying pan. When almost browned, add onion and continue browning until onion is tender. Pour meat and onion into 31/2 quart crock pot. Add tomato puree, sauce, paste, water, salt, pepper and oregano and set dial on low setting. Cut sausage into pieces and brown in remaining 2 tablespoons oil. When brown, place sausage in crock pot. Continue cooking for 12 hours.

Cook spaghetti according to directions on package, drain and put into bowl. Serve with homemade spaghetti sauce.

Monday, November 9, 2009

Crock Pot Cabbage Rolls

My wife makes excellent cabbage rolls in the oven and as I like to be competitive some times, I thought I would give her a run for the money with this recipe. It is a good meal when finished but I think I'll stick to my wife's version. She can cook while I watch.


  • 12 Large cabbage leaves

  • 1 lb. lean ground beef or lamb

  • 1/2 Cup cooked rice

  • 1 Can tomato paste (6 oz.)

  • 3/4 Cup tomato juice or V8

  • 1/4 Cup water

  • 1/2 Tsp. salt

  • 1/8 Tsp. pepper

Wash cabbage leaves. Boil 4 cups water. Turn off heat. Soak leaves in water for 5 minutes. Remove, drain and cool. Combine ground meat, rice, salt, and pepper. Place 2 tablespoons meat mixture on each leaf and roll firmly. Stack in crock pot. Combine tomato paste, tomato juice, and water and pour over stuffed cabbage. Cover. Cook on low setting for 8 - 10 hours.

Friday, November 6, 2009

Corned Beef and Cabbage

One of the meals I like (as does my wife) is a good feed of corned beef and cabbage. Usually I just boil the cabbage and do the corned beef in the oven. It wasn't until I found this recipe some time ago that I realized what I had been missing in the flavour department. This is a great taste treat.


  • 2 Medium onions (sliced)

  • 2 1/2 to 3 Lbs. corned beef brisket

  • 1 Cup apple juice

  • 1/4 Cup brown sugar

  • 2 Tsp. orange zest (finely shredded)

  • 2 Tsp. prepared mustard

  • 6 Whole cloves

  • 1 Small to medium sized head of cabbage (peeled, cut into wedges and cored)

Place onions in crock pot. Trim fat from brisket and if necessary, cut meat to fit into crock pot. Place meat on top of onions.

In a bowl, combine apple juice, sugar, orange zest, mustard, and cloves and blend well. Pour over brisket. Place cabbage on top of meat, cover and cook on low for 10 to 12 hours (high 5 to 6 hours).

Thursday, November 5, 2009

Crocked Meat Loaf

While I'll admit that it's not all that hard to make a half decent meat loaf, cooking one in a crock pot just seems to free up your time to do other things. After all doing it in the oven can fluster some because you never know if it will be cooked enough in the center.


  • 17 Ritz Crackers

  • 1 Small onion (finely chopped)

  • 2 Tbsp. finely minced green pepper

  • 1/4 Cup prepared chili sauce

  • 1/2 Cup milk

  • 2 Eggs (slightly beaten)

  • 3/4 Tsp. salt

  • 1/8 Tsp. pepper

  • 1 & 1/2 Lbs. lean ground beef

Crush crackers with rolling pin or blender until crumbled. In mixing bowl, combine crumbs with onion, green pepper, chili sauce, milk, eggs, salt, and pepper. Mix in ground beef. Form into 6 or 7 inch round loaf. Place in crock pot. Cover and cook on low for 6 to 8 hours or until done.

Wednesday, November 4, 2009

Beef and Beans

One of the dishes I like to make is a variation of "Boston Baked Beans" (I add barbecue sauce for extra flavour). After pre-soaking the beans over night, I cook the dish in an oven for several hours. This dish is similar except it is cooked in a crock pot and instead of having the meat cut into small pieces, it is cut after it is cooked.


  • 1 Lb. dried navy beans

  • 6 Cups water

  • 3 Lbs. beef brisket or round roast

  • 1 Large onion (chopped)

  • 1/2 Cup molasses

  • 2 Tsp. salt

  • 1/2 Tsp. ground ginger

  • 1/2 Tsp. dry mustard

  • 1/4 Tsp. pepper

  • 1 Bay leaf

Rinse beans under running water, place in a large kettle with water, bring to boiling. Cover kettle, lower heat, cook 15 minutes, then let stand 1 hour.

Trim all excess fat from beef. Brown meat on all sides in a large skillet.

Place meat in the bottom of the crock pot. Add beans and liquid, onion, molasses, salt, ginger, dry mustard, pepper and bay leaf. Add more water, if needed to cover meat and beans then cover.

Cook on high for 2 hours. Stir beans, adding more liquid if needed to keep beans and meat covered.

Turn heat control to low and cook for 8 hours, or until beans are very tender and liquid is absorbed. Taste and season with a spoonful of hot prepared mustard, if you wish.

Remove meat to a carving board and cut into slices. Spoon beans around beef on platter.

Tuesday, November 3, 2009

Crock Pot Beer Braised Beef

One of the ingredients cooks all over the world use in cooking is alcohol because it adds not only flavour, but can sometimes help with tenderizing meats. While wine is used most often, beer works very well in a lot of differnt dishes. This is one of them.


  • 3 Lbs. lean stewing beef (cut into 1 & 1/2-inch pieces)

  • 1 Tsp. salt

  • 1/2 Tsp. pepper

  • 2 Med. onions (thinly sliced)

  • 1 - 8 Oz. can mushrooms or pieces (undrained)

  • 1 Can beer (12 oz.)

  • 1 Tbsp. vinegar

  • 2 Beef bouillon cubes

  • 2 Tsp. sugar

  • 2 Garlic cloves (minced)

  • 1 Tsp. dried thyme

  • 2 Bay leaves

Put the beef in the crock pot. Combine all the other ingredients and pour over the beef. Cook on low for 8-10 hours or on high for 4-5 hours. Before serving, thicken juices if desired using equal amounts of cold water and corn starch blended together and slowly poured into crock pot.

Monday, November 2, 2009

All Day Crock Pot Beef

Winter is coming fast and nothing beats a nice hot meal on a cold day but unfortunately a lot of people don't have the time to make a big meal so all this month, I'll post recipes that use 1 pot and can cook slowly all day.


  • 1-1/2 Lbs. beef roast

  • 1/2 Tsp. pepper

  • 2 Cloves garlic

  • 1/2 Env. onion soup mix

  • 2 Tsp. Worcestershire sauce

  • 1 Tsp. steak sauce (Heinz 57 is ideal)

  • 3 Carrots (diced)

  • 2 Ribs celery (diced)

  • 1 Green bell pepper (chopped)

  • 1 Yellow onion (cut into rings)

  • 1/2 Cup water

  • 1/2 Cup tomato juice

Cut beef into serving sized portions. Use more beef if you need more than 6 servings. Brown beef in a bit of oil. Place the vegetables into bottom of Crock Pot. Sprinkle the beef pieces with fresh ground black pepper, minced garlic and the onion soup mix. Place on top of the vegetables. Mix the steak sauce and Worcestershire sauce in a small bowl with about 1/2 cup water and 1/2- cup tomato juice. Pour this over the meat. Turn to low, cover and cook for 7-9 hours. When ready to serve, ladle meat and vegetables out of pot with a slotted spoon. Use the liquid as is or turn Crock Pot to high and thicken liquid with a little flour or cornstarch.

NOTE: Keep the Crock Pot covered as much as possible throughout cooking time. A Crock Pot can be used to cook this type of meal for a varied amount of time, depending on your schedule. It is not important that you take the meat and vegetables out at a specific amount of time. One or two hours either way usually makes no difference.

Friday, October 30, 2009

Sweet Potato Soup

Anyone who was a reular viewer of "The Jerry Seinfeld Show" knows there was a character modled after someone called "The Soup Nazi". I can't be too certain of who the guy is/was or anything (I didn't find the show funny and some of the characters were just plain annoying) but apparently he is real and has a large following. The recipe below is a rendition of his and according to my wife is delicious. I couldn't say as I'm not partial to sweet potatoes.


  • 4 Sweet potatoes (about 1 pound each)

  • 8 Cups water

  • 1/3 Cup butter

  • 1/2 Cup tomato sauce

  • 2 Tbsp. half & half

  • 2 Tsp. salt

  • 1/8 Tsp. pepper

  • 1/2 Tsp. dried thyme

  • 1 Cup cashew halfs

Preheat oven to 375 degrees and bake the sweet potatoes for
45 minutes or until they are soft. Cool the potatoes until
they can be handled safely.

Peel off the skin, and put the potatoes into a large bowl.
Mash the potatoes for 15-20 seconds.

Spoon the mashed sweet potato into a large saucepan over
medium/high heat, add the remaining ingredients and stir to combine.

When the soup begins to boil, reduce the heat to medium/low and simmer for
50-60 minutes. Cashews should be soft. Serve hot.

Thursday, October 29, 2009

Peanut Butter Cups

With halloween here already, I thought the perfect treat for all those little ghoulies would be some homemade peanut butter cups made famous by a certain candy company. I don't eat much candy and sometimes I have a problem eating chocolate but I'll gladly run the risk for these little morsels.


  • 1 Package milk chocolate chips (12 Oz.)

  • 1 Cup smooth style peanut butter

  • 1/2 Cup powdered sugar

  • 1/4 Tsp. salt

  • 12 Paper muffin cups

Cut the top half off of each of the muffin cups to make them shallower.

Pour the chocolate chips into a glass bowl and microwave on 50% power for 2 minutes. Stir the chocolate gently then let it sit for about a minute before resuming.

Using a teaspoon, coat the inside of the muffin cups with the chocolate, drawing the chocolate all the way up to the edge of the cups. Place each coated cup in a muffin tin and when all cups are coated, place muffin tin in refridgerator to harden chocolate.

Combine peanut butter, powdered sugar and salt in a medium sized bowl.

When chocolate in cups has completely hardened, place peanut butter mixture in microwave and nuke for 1 minute. Stir mixture then pour mixture into each chocolate cup leaving room for another layer of chocolate. Place in refridgerator for about an hour to harden peanut butter mixture.

After cups with peanut butter mixture has completely hardened, microwave remining chocolate chips for 30 to 60 seconds. Use a teaspoon to add chocolate to top of each cup. Make sure "all" areas are completely covered. Refridgerate once more to set chocolate.

After 30 minutes, you have your own homemade peanut butter cups. Remove paper cup and enjoy.

Wednesday, October 28, 2009

Arby's Horsey Sauce

One of the best places for a quick burger style sandwich is without a doubt Arby's. Their Beef N' Cheddars, Arby Q, and my favourite, the Reuben on marbled bread are simply incredible. Sadly, their aren't too many outlets here and since I don't drive, it's to far to go for my Arby's fix.

One product Arby's came out with that I love on my sandwhiches is none other than the Horsey Sauce. Here is a very good facsimile of that sauce. I defy anyone to tell me the difference between this recipe and one that Arby's uses.


  • 1 Cup mayonnaise

  • 3 Tbsp. horseradish sauce (creamy style, not regular horseradish)

  • 1 Tbsp. sugar

  • 2 Packets of Equal sweetener (this may confuse some but trust me, it's important)

Mix all ingredients together in a mixing bowl. Keep refrigerated in a tightly covered container.

Must use up within about 2 weeks. Do not freeze.

Tuesday, October 27, 2009

Red Lobster Style Cheese Biscuits

One of my favourite restaraunts has always been Red Lobster. I love seafood, especially lobster, and Red Lobster is "the" place to go for it. The recipe below is for my version of their cheese biscuits and the best part is, while the biscuits may taste like it would take a long time to make them, they are very simple to make.



  • 1 1/4 Lbs.  Bisquik

  • 3 Oz. freshly shredded cheddar cheese

  • 1 & 1/3 Cups. cold water

Garlic Spread

  • 1/2 Cup melted butter

  • 1 Tsp. garlic powder

  • 1/4 Tsp. salt

  • 1/8 Tsp. onion powder

  • 1/8 Tsp. dried parsley

To cold water, add Bisquik and cheese, blending in a mixing bowl. Mix until dough is firm.

Using a small scoop, place the dough on a baking pan lined with
baking paper. Bake in 375 degree oven for 10 to 12 minutes or until
golden brown.

While biscuits bake, combine garlic spread ingredients.

Brush baked biscuits with the garlic topping.

Monday, October 26, 2009

Homemade Twinkies

I thought since I am always trying different recipes, especially for something made famous by somebody (for example, my  homemade Tootsie-Rolls ), I thought for this week I would post recipes for well known foods you can make at home.

For this recipe, along with the ingredient list, you will also need...a spice bottle about the same size as a Twinkie, 10 pieces of aluminum foil measuring 12" X 14", a pastry bag or cake decorator and a chopstick.



  • 4 Egg whites

  • Non-stick spray

  • 1 Golden pound cake mix (16 Oz)

  • 2/3 Cup water


  • 2 Tsp. hot water (should almost be boiling)

  • 2 Cups marshmallow cream (Fluff works great)

  • 1/4 Tsp. salt

  • 1/2 Cup shortening

  • 1/3 Cup powdered sugar

  • 1/2 Tsp. vanilla

Preheat oven to 350 F.

Fold each piece of tinfoil twice then wrap around spice bottle to create a mold about the same size as a Twinkie - leave top open for pouring in batter. Make 10 of these from the foil and arrange on a cookie sheet and spray inside of each with the cooking spray.

In one bowl, beat the egg whites with a beater until stiff. In a second bowl, mix the cake mix with the water for about 2 minutes (disregard the instructions on the box). Pour egg whites into batter and gently fold together until well blended.

Pour batter into foil molds (about 3/4 inch in thickness) and bake for 30 minutes until done. After baking, set aside to cool.

In a small bowl, combine salt with the hot water and mix until salt has dissolved. Set aside to cool.

In a mixing bowl, combine marshmallow cream, shortening, powdered sugar, and vanilla and mix well with mixer until fluffy. Add salt solution and mix another 2 minutes.

Using the chopstick, make 3 small holes in the bottom of each cake (after they've been removed from foil of course). Move the chopstick around inside the cake a little at each hole to create room for the filling.

Use the pastry bag or cake decorator to fill each cake with the cream filling.

Voila....10 homemade Twinkies.

Friday, October 23, 2009

Baked Potato Soup

One thing I'm a sucker for is a nice baked potato with butter, sour cream and snipped chives. Nothing beats it when I'm having a nice rare steak. Russets make the best baking potato because of not only their taste but because of their firmness.

Finding this recipe is perfect for those days when I want the flavour of the potato but not the full-meal feel.


  • 4 Large Russet baking potatoes

  • 2/3 Cup butter or margarine

  • 2/3 Cup flour

  • 6 Cups milk

  • 3/4 Tsp. salt

  • 1/2 Tsp. pepper

  • 4 Green onions (chopped)

  • 12 Slices bacon (fried & crumbled)

  • 1 & 1/4 Cups cheddar cheese (shredded)

  • 1/2 Cup sour cream

Wash potatoes and prick several times with fork. Bake at 400 F. for 1 hour or until done. Let cool.

Cut potatoes in half lengthwise, scoop out pulp and set aside, discarding skins.

Melt butter in a heavy saucepan over low heat. Add flour, stirring until smooth. Cook for one minute, stirring constantly. Gradually add milk; cook over medium heat, stirring constantly, until mixture is thickened and bubbly.

Add potato pulp, salt, pepper, 2 tbsp. of the green onions, 1/2 the bacon, and 1 cup of the cheese. Cook until thoroughly heated; stir in sour cream. Add extra milk, if too thick.

Serve topped with remaining green onion, bacon, and cheese.


Tomorrow is my Mother-In-Law's birthday and I just want to wish her all the best.

Hope she likes the gift I put together for her.

Thursday, October 22, 2009

Hush Puppies

Years ago, one of my favourite t.v. cooks was Justin Wilson. He was an older gent from the bayou of Louisianna who not only was a great cook but had an amazing penchant for telling funny stories. This recipe is for one of his easiest treats to make.


  • 2 Cups cornmeal

  • 1 Tsp. ground cayenne pepper

  • 1 Cup flour

  • 2 Eggs (beaten)

  • 1 Tsp. baking powder

  • 1 Cup buttermilk

  • 1 Tsp. salt

  • 1 Cup finely chopped green onion

  • 1/2 Tsp. baking soda

  • 2 Tbs. hot bacon drippings

  • 1/2 Cup parsley (finely chopped)

  • 1/2 Tsp. garlic powder

  • Oil for deep frying

Combine all dry ingredients. Add eggs, buttermilk, onions, and bacon drippings. Mix well.

Drop in hot oil by spoonfuls and brown on all sides.

Makes about 48.

Wednesday, October 21, 2009

Pasta Primavera

I've stated a number of times how I like pasta and this pasta recipe is not all that hard to follow and the end product is incredible. Enjoy.


  • 1 Pkg.spaghetti or fettuccine (500 g.)

  • 1 Small bag fresh spinach leaves (284 g.)

  • 2 Each: red and yellow peppers

  • 1 can whole mushrooms (284 mL)

  • 1 Container cream cheese (250 g)

  • 1/2 Cup milk

  • 2 Tbsp. fresh basil (finely chopped)

  • 2 Tbsp. grated parmesan cheese

Cook pasta in large saucepan according to pkg. directions, adding the spinach, peppers and mushrooms to the water for the last 3 min. of the pasta cooking time. Place pasta mixture in colander; drain.

Meanwhile, add cream cheese and milk to same saucepan; cook on low heat until cream cheese is completely melted and mixture is well blended, stirring frequently.

Place pasta in large bowl. Add cream cheese mixture; toss to coat. Top with basil and grated cheese just before serving.

Tuesday, October 20, 2009

Tasty Meatloaf

One dish that almost everyone likes is meatloaf. While there are different ways of preparing it, this one works well for me.


  • 1 & 1/2 Lbs. ground beef

  • 1 Egg (beaten)

  • 1/2 Cup oatmeal

  • 1 Onion (chopped)

  • 1 Tsp. salt

  • 1/2 Tsp. black pepper

  • 1/2 Cup barbecue sauce (I prefer Jack Daniels original recipe BBQ sauce)

Preheat oven to 350 degrees.

Lightly grease a 9"x5" loaf pan. In a large bowl, combine ground beef, egg, oatmeal, chopped onion, and seasonings. Form mixture into a loaf and place in the prepared pan. Cover top of uncooked meat loaf with barbecue sauce.

Bake 1 & 1/2 hours. Remove from oven, slice, and serve.

Monday, October 19, 2009

Pouch Potatoes

One of the easiest vegetables to do on a barbecue are potatoes done in a foil pouch. Since barbecue season is pretty well over, these can be adapted so they can be done in the oven simply by substituting parchment paper for foil.


  • 1 Large Vidalia or Spanish onion (peeled and thickly sliced)

  • 2 Medium white potatoes (peeled and thickly sliced)

  • Salt and pepper to taste

  • 2 Tbsp melted butter or margarine

Place overlapping slices of onion and potato on a large sheet of heavy-duty foil. Sprinkle lightly with salt and pepper; drizzle with melted butter. Fold foil edges together to form tight seal.

Preheat grill on medium. Place foil package on grill rack; close lid and cook (use Direct Grilling) for about 25 minutes, or until vegetables are tender and starting to turn golden brown; turn often.

If using parchment paper, preheat oven to 350 degrees. Tear of a piece of parchment paper approx. 8 to 10 inches wide by 16 to 20 inches long. Fold paper in half creating a crease. Layer potatoes and onion as above.

Starting at one end, make little folds in the parchment paper to make a seal. At end of the folds, tuck under, lay packet on a cookie sheet and bake for 30 to 40 minutes or until tender.

Friday, October 16, 2009

Homemade Chicken Noodle Soup

After being out in the cool weather yesterday, I thought it only appropriate that the last recipe for this week would be an ideal meal to make over the weekend. Nothing beats a nice hot bowl of homemade chicken noodle soup for flavour, nutrition and just making you feel good all over.


  • 6 Oz. skinless, boneless chicken breast

  • 1 Tbsp. olive oil

  • 1/2 Tsp. salt

  • 1/2 Tsp. black pepper

  • 2 Qts. chicken stock

  • 1 Cup diced celery

  • 1 Cup sliced carrots

  • 4 Green onions (thinly sliced)

  • 2 Cups egg noodles (the wide no-yolk egg noodles are best)

Preheat oven to 350°F. Next, lay out chicken breast on a baking sheet and coat with olive oil. Season with salt and pepper. Cook in oven for 30 to 40 minutes making sure chicken is fully cooked. Remove from oven and allow to cool.

Heat chicken stock in an uncovered stock pot on stovetop and bring to a steady simmer before adding other ingredients.

While stock is brought to a simmer, cut up chicken breast, cutting meat into medium size cubes.

Add celery, carrots, green onions, and noodles to stock. When noodles are fully cooked (8 to 10 minutes), add chicken meat. Allow to cook for an additional 4 minutes or until meat is heated and serve hot.

Thursday, October 15, 2009

Turkey Tetrazzini

As everyone knows, after Thanksgiving or Christmas there is usually an abundance of turkey to deal with and using the same recipes can get boring fast. Here's one that is not that difficult to make and tastes pretty good.


  • 1 Cup butter

  • 1 Cup chicken broth

  • 1/4 Cup flour

  • 1 Cup whipping cream

  • 1/2 Tsp. salt

  • 2 Tbsp. sherry

  • 1/4 Tsp. pepper

  • 1 Package (7 Oz.) spaghetti

  • 2 Cups turkey or chicken(cubed)

  • 1 Cup sliced mushrooms

  • 1/2 Cup parmesan cheese

Melt butter in large saucepan over low heat. Blend in flour and seasonings. Cook over low heat, stirring until mixture is smooth and bubbly. Remove from heat. Stir in broth and cream. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in sherry, spaghetti, turkey, and mushrooms.

Pour into ungreased 2-quart casserole. Sprinkle with cheese. Bake uncovered 30 minutes or until bubbly. Brown lightly under broiler.

Wednesday, October 14, 2009

Honey-Glazed Pork Chops

These pork chops are simple to make and only take about a 1/2 hour (give or take) from package to plate. Taste pretty good too.


  • 4 Pork loin chops (3/4- to 1-inch thick with the bone)

  • Salt and pepper

  • 2 Tbsp. brown sugar

  • 2 Tbsp. honey

  • 2 Tbsp. olive oil

Heat oven to 350 degrees F. Sprinkle chops with salt and pepper. In a large large non-stick frying pan, add olive oil and heat skillet over medium heat. Add pork chops. Cook until brown, turning once.

Remove chops and place them in a 9x13-inch baking dish. Combine brown sugar and honey in small bowl and microwave on high for 20 seconds. Stir to combine then spoon half of the honey mixture over tops of chops, spreading evenly.

Bake, uncovered, for 15 minutes. Turn chops; spoon remaining honey mixture over chops, spreading evenly. Bake for 15 to 20 minutes more. To serve, spoon pan drippings over chops.

Tuesday, October 13, 2009

Homemade Crescent Rolls

Since yesterday was Thanksgiving Day and the wife forgot to pick those crescent dinner rolls in a can like she usually does (thank God for that because I think they taste somewhere between a piece of soggy cardboard and an old sponge), I decided to make some from scratch. I can in all honestly say, they turned out darn good for my first attempt.


  • 1 (.25 Oz.) package active dry yeast (About 2 and 1/2 Tsp.)

  • 1 Cup warm water

  • 1 Cup butter or margarine (melted)

  • 1/2 Cup sugar

  • 3 Eggs

  • 1/2 Tsp. salt

  • 4 Cups all-purpose flour

In a small bowl, dissolve yeast in warm water. In a mixing bowl, beat butter and sugar. Add eggs, salt and yeast mixture. Stir in enough flour until dough leaves the sides of bowl and is soft (do not knead). Cover and refrigerate overnight.

Punch dough down. Turn onto a floured surface; divide in half. Roll each portion into a 12-in. circle; cut each circle into 12 wedges. Roll up wedges from the wide end and place with pointed end down on greased baking sheets. Curve ends to form crescents. Cover and let rise in a warm place until doubled, about 1-1/2 hours. Brush a little milk across the top to promote browning and bake at 350 degrees F for 20-22 minutes or until golden brown. Remove from pans to wire racks.

Friday, October 9, 2009

Slow Cooker Pot Roast

Now that summer is over and cooler temperatures are ahead, that means most people will be getting ready for winter. Jobs such as raking leaves, storing summer items (BBQ, bikes, etc.), and getting the car ready for winter can use up a lot of time. An easy meat dish to make is sometimes hard to come up with. This dish takes a few hours to cook but since it's done in a slow cooker, once you start it, you'll have the rest of the day to finish up those chores.


  • 2 10 Oz. cans condensed cream of mushroom soup

  • Envelope of dry onion soup mix

  • 1 1/4 Cups water

  • 5 1/2 Lb. pot roast

In a slow cooker, mix cream of mushroom soup, dry onion soup mix and water. Place pot roast in slow cooker and coat with soup mixture.

Cook on High setting for 3 to 4 hours, or on Low setting for 8 to 9 hours.

Thursday, October 8, 2009

Sloppy Joe Spaghetti

I posted a recipe some time ago for my  Sloppy Joe Pizza , so imagine my surprise when I found another recipe that combined two of my favourite foods. Pasta and sloppy joes. This is really good especially if you sprinkle a little grated parmesan cheese on your plateful.


  • 1 Lb. spaghetti (uncooked)

  • 1 Lb. lean ground beef

  • 1 - 15 Oz. can sloppy joe mix

  • 1/2 Green bell pepper (diced)

  • 1/2 Onion (chopped)

  • 1/2 Cup dried bread crumbs

  • 1/4 Cup shredded Cheddar cheese

Bring a large pot of lightly salted water to a boil. Add pasta and cook for 10 minutes or until cooked to your liking then drain.

In a large skillet, brown beef over medium heat. Cook until no longer pink and drain. Add sloppy joe mix and simmer on low.

Add green bell pepper and onion and mix well. Remove from heat and immediately mix in bread crumbs and cheese.

Add sauce to pasta; serve immediately.

Wednesday, October 7, 2009

Chocolate Shortbread Cookies

Almost everyone loves shortbread cookies but when you add chocolate to them, they become a whole new sensation. These little cookies taste incredible.


  • 1/2 Cup butter (at room temperature)

  • 1/2 Cup icing sugar

  • 1/2 Tsp. vanilla extract

  • 1 Tsp. water

  • 3/4 Cup all-purpose flour

  • 3 Tbsp. cocoa powder

  • 1 Tbsp. unsalted butter

  • Pinch of salt

  • 1/3 Cup semisweet mini chocolate chips

Preheat oven to 325° F.

Using a mixer, cream the butter until light and fluffy. Add the icing sugar in two parts, mixing on low speed until ingredients are combined. Increase the speed of the mixer and continue beating until light and fluffy.

Add the vanilla and water and mix until combined.

Sift together the flour, cocoa, cornstarch and salt. Add to the creamed mixture on low speed until combined.

When the dough is pulling away from the sides of the bowl add the chocolate chips. Mix on low speed for half a minute.

Roll the dough on a floured surface 1/4" thick and use your favourite small cookie cutter to cut out shapes (between 1-1 1/2" in diameter).

Place cookies 1" apart on a non-stick cookie sheet and bake for 11-12 minutes. Cool and store in an airtight box.

Makes about 50 small cookies.

Tuesday, October 6, 2009

Three Cheese Chicken Penne Pasta

A recipe I posted earlier was for mac and cheese that was simple to make and pretty tasty. This is what I call the king of the mac and cheese meals and it is really good.


  • 1-1/2 Cups penne pasta, uncooked

  • 1 Pkg. (10 Oz.) fresh baby spinach

  • 1 Lb. boneless skinless chicken breasts (cut into bite-size pieces)

  • 1 Tsp. dried basil leaves

  • 1-1/2 Cups pasta sauce

  • 1-2/3 Cups diced tomatoes (drained)

  • 1/4 Cup Light Cream Cheese Spread

  • 1 Cup mozzarella shredded cheese (divided)

  • 2 Tbsp. parmesan grated cheese

Heat oven to 375ºF. Cook pasta as directed on package, adding spinach to the boiling water for the last 1 min.

Meanwhile, heat large nonstick skillet sprayed with cooking spray on medium-high heat. Add chicken and basil; cook 3 min. or until chicken is no longer pink, stirring frequently. Add pasta sauce and tomatoes; bring to boil. Reduce heat to low; simmer 3 min. or until chicken is cooked through. Stir in cream cheese spread until melted.

Drain pasta and spinach; return to same saucepan. Add chicken mixture; mix lightly. Stir in 1/2 cup mozzarella cheese. Spoon into 8-inch square baking dish.

Bake 20 min. or until heated through. Sprinkle with remaining mozzarella cheese and the Parmesan cheese. Bake 3 min. or until cheese is melted.

Monday, October 5, 2009

Spaghetti With Spicy Parmesan Meatballs

I love a good pasta dinner every once in awhile and of course, when you have spaghetti, you just have to have meatballs. These can be a bit spicy but they are so good.


  • 3/4 Cup corn flakes (finely crushed)

  • 1 Lb ground beef

  • 1/4 Cup grated parmesan cheese

  • 3/4 Tsp. Italian seasoning

  • 1/4 Tsp. garlic powder

  • 1 (7 Oz.) can tomato sauce

  • 2 Tbsp. finely chopped green pepper

  • 2 Tbsp. finely chopped onion

  • 1 (14 fl oz)Can diced tomatoes

  • 1/8 Tsp. cayenne pepper

  • 6 oz Uncooked spaghetti

  • Additional grated Parmesan cheese

  • Chopped fresh parsley (optional)

In large bowl, mix crushed cereal, ground beef, 1/4 cup (50 mL) cheese, Italian seasoning, garlic powder and 1/4 cup of the tomato sauce until well blended. Shape into sixteen 1 1/2-inch meatballs.

Spray large skillet with non-stick cooking spray. Cook meatballs in skillet over medium heat 8 to 10 minutes, turning occasionally, until browned. Drain if necessary. Add green pepper and onions and cook on medium heat 2 minutes.

Add remaining tomato sauce, diced tomatoes and cayenne pepper to meatballs; turn meatballs to coat. Cover; cook over medium-low heat 15 to 20 minutes, stirring sauce and turning meatballs occasionally, until meatballs are thoroughly cooked and no longer pink in centre.

Meanwhile, cook and drain pasta as directed on package. Serve meatballs over pasta. Top each serving with additional Parmesan cheese and parsley.

Friday, October 2, 2009

Molasses Cookies

The wife loves molasses cookies but the ones you buy in the grocery stores just don't measure up to these homemade treats.


  • 2 Cups granulated sugar

  • 1 1/2 Cups shortening

  • 2 Eggs

  • 1/2 Cup molasses

  • 2 Tsp. cloves

  • 1 Tsp. ginger

  • 4 Tsp. baking soda

  • 4 Cups all purpose flour

  • 1 Tsp. salt

  • 1/2 Cup granulated sugar (for dipping)

Preheat oven to 375°F. Lightly grease baking sheet.

In a large bowl, blend together sugar and shortening until creamy and light yellow in color. Add eggs, blend well. Stir in molasses. Add all dry ingredients. Dough will be stiff.

Roll dough into 1 inch balls and dip into granulated sugar. Place dough balls (sugar side up) on prepared cookie sheet, 2" apart.

Bake 12-15 minutes. Remove from oven and cool for 1 minute. Remove cookies and place on wire rack.

Cookies should be stored in a tightly covered container.

Thursday, October 1, 2009

Meringue Cookies

One of the things I make is a lime pie with a meringue crust. The taste is incredible but it's the crust that really adds to its uniqueness. After finding this recipe for meringue cookies, I just had to try them. It was a good decision. Light, crunchy and very tasty. It's best to make them about an hour or two before going to bed as they are to sit in the oven overnight. This keeps the meringue from cracking and falling apart.


  • 2 Egg whites

  • 3/4 Cup sugar

  • 1 Cup semi-sweet or milk chocolate chips

  • 1 Cup chopped pecans

  • 1 Tsp. vanilla extract

Preheat the oven to 350°F.

Beat the egg whites until they form a soft peak. Gradually add the sugar and beat mixture until stiff peaks form.

Stir in chocolate chips and chopped pecans.

Line cookie sheets with foil and drop cookie mixture on the foil by spoonfuls to create 1 to 1 1/2 inch mounds.

Place cookies in the preheated oven and then turn the oven off. Leave the cookies in the oven overnight (6 to 8 hours).

Wednesday, September 30, 2009

Brown Spice Cookies

While I was growing up my mother used to buy these great spice cakes but unfortunately they stoppeds making them. I found this recipe some time ago and it surprised me when I found out they taste exactly the same as that cake I used to have years ago.


  • 1 Cup of butter or margarine (softened)

  • 1 Cup of sugar

  • 1 Cup of dark corn syrup

  • 2 Tsp. cinnamon

  • 1 Tsp. ground cloves

  • 1/2 Tsp. of baking soda mixed with 1 Tsp. water

  • 3 3/4 to 4 Cups flour

Cream butter or margarine with sugar and corn syrup. Stir in cinnamon, cloves and
baking soda mixture.

Add flour a little at a time, mixing well after each addition until stiff
dough forms. Cover dough and refrigerate until firm.

Preheat oven to 400 F.

Roll dough into logs about 1-inch in diameter and slice crosswise into 1-inch-thick rounds.

Bake on ungreased cookie sheets until lightly browned, about 8 to 10 minutes.

Tuesday, September 29, 2009

Butter Cookies

Although these cookies are usually served during the Christmas holidays, there's no reason why you can't have them all year round.


  • 1 Cup of butter

  • 1 Cup of sugar

  • 1 Egg

  • 1 Tbsp. of milk

  • 1 Tsp. of vanilla extract

  • 2 3/4 Cups of all-purpose flour

  • 1 Tsp. of baking powder

  • 1/4 Tsp. of salt

Cream butter, gradually adding sugar and beat until light and fluffy. Beat in egg, milk and vanilla extract.

Combine flour, baking powder and salt. Gradually add to creamed mixture.

Chill for at least 30 minutes. Roll out dough to 1/8 (approx) thickness on lightly floured surface. Cut with
floured cookie cutters into desired shapes.

Bake on a cookie sheet in preheated 350 F oven 8-10 minutes or until lightly browned. Remove to wire racks to cool.

Monday, September 28, 2009

Maple Sugar Cookies

Last week I posted a recipe for chocolate chip cookies simply because everyone knows kids love cookies. This week, I think I'll post a cookie recipe every day so people can have a choice of what kind they would like to try for their little ones.

The first one I've decided to post is for maple sugar cookies. Nothing says Canada like maple sugar and these cookies are incredibly delicious. I'm sure the kids (young and old alike) will love them.


  • 2 1/2 Cups of sifted Flour

  • 1 Tsp. of baking Soda

  • 1 Tsp. of cream of tarter

  • 1/4 Tsp. of salt

  • 1 1/3 Cup of butter flavor shortening

  • 1 1/2 Tsp. of vanilla extract

  • 2 Tbsp. of pure maple syrup

  • 2 Cups of granulated sugar

  • 2 Egg yolks

Sift together the flour, baking soda, cream of tarter, and salt, and set aside.

Cream (beat) the shortening, vanilla extract, and maple syrup until well mixed, then add the sugar gradually creaming until light and fluffy.

Add egg yolks one at a time and beat well after each is added. Slowly add the sifted dry ingredients and beat until just blended.

Make Balls 1 1/2 inch (approx) in diameter and place 2 inches apart on an ungreased cookie sheet.

Bake at 350 F. for 9 to 11 minutes or until the edges just start to turn golden brown. Allow to cool at least two min on the sheet before removing to a rack until completely cool.

Friday, September 25, 2009

Chocolate Chip Cookies

One of the things I've learned having a grandson is you can never have enough cookies on hand. Our little guy loves chocolate chip cookies so after a few tries, I found this one which is a hit as far as the monkey-boy goes. It's a relatively easy recipe and stores well in the cookie jar.


  • 1 2/3 Cups all-purpose flour

  • 3/4 Tsp. baking powder

  • 1/2 Tsp. salt

  • 3/4 Cup Butter (softened)

  • 3/4 Cup packed brown sugar

  • 1/3 Cup white sugar

  • 1 Egg

  • 1 Tsp. vanilla extract

  • 2 Cups chocolate chips

Preheat the oven to 375 degrees F.

Sift together the flour, baking powder, and salt; set aside.

In a medium bowl, cream together the butter, brown sugar, and white sugar until smooth. Beat in the egg and vanilla. Gradually stir in the sifted ingredients, then stir in the chocolate chips. Drop by rounded tablespoonfuls onto ungreased cookie sheets.

Bake for 8 to 10 minutes in preheated oven. Allow cookies to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Thursday, September 24, 2009

Banana Cream Pie

Yesterdays post was about banana bread because it's easy to make and my wife likes it (as does our friend). The banana cream pie posted today is strictly all for me. I love this stuff (as my waistline will attest to the fact).


  • 1-1/4 Cups graham cracker crumbs

  • 2 Tbsp. butter (melted)

  • 2 Medium ripe bananas (sliced)

  • 3 Cups cold milk

  • 2 Pkg. (4-serving size each) vanilla instant pudding mix

  • 1-1/2 cups whipped topping

Combine graham crumbs and butter in 9-inch pie plate. Press firmly onto bottom and up side of pie plate. Place half of the banana slices in crust; set remaining banana slices aside.

Pour milk into large bowl. Add dry pudding mixes. Beat with wire whisk 2 min. or until well blended. Gently stir in 1 cup of the whipped topping. Spoon half of the pudding mixture into crust; top with remaining banana slices. Cover with remaining pudding mixture.

Refrigerate for 3 hours or until set. Serve topped with the remaining 1/2 cup whipped topping. Store leftover pie in refrigerator.

Wednesday, September 23, 2009

Banana Bread

One of the wife's recipes that a friend of ours likes, is her home-made babnana bread. Our friend would bring 2 or 3 bunches of bananas just so she would make it. It's an easy recipe and one I'm sure you'll like.


  • 3 Ripe bananas (mashed)

  • 1 Cup granulated sugar

  • 2 Large eggs

  • 1/2 Cup shortening

  • 2 Cups all purpose flour

  • 1/2 Tsp. baking powder

  • 1 Tsp. baking soda

  • 1/2 Tsp. salt

  • 1 Tsp. vanilla

  • 1/2 Cup crushed walnuts (optional)

Preheat oven to 350 F. Grease a 9"x5" loaf pan.

In a large bowl combine sugar, shortening, and eggs. Beat in bananas. Add remaining dry ingredients and combine. Fold in nuts. Batter will be thick.

Pour into prepared pan and bake for 60 minutes or until done. Insert a toothpick in center to check for doneness. If toothpick is clean when removed, the bread is done.

Remove from pan and cool.

Tuesday, September 22, 2009

Pulled Pork

This is one of those recipes that is easier if done the day before you want to serve it as it will take 10 to 12 hours in a slow cooker. I'll tell you though, the end result is fantastic. When I put some of the pork on a Kaiser roll, I like to add either BBQ sauce, horseradish, or some of those hot pepper rings on top.


  • 5 Lbs. pork shoulder roast

  • 1/2 Cup cider vinegar

  • 2 Tbsp. brown sugar

  • 1 Tsp. salt

  • 1 Tsp. red pepper flakes

  • 1 Tsp. black pepper

  • 1 Tsp. garlic powder

  • 1 Tsp. seasoning salt

Place pork shoulder in a slow cooker. In a small bowl, combine the remaining ingredients and pour over the pork roast.

Cover the slow cooker with the lid and cook on low for 10-12 hours.

Remove the roast to a tray or cutting board and using two forks, pull the meat apart until well shredded.

Place shredded pork in a large bowl and pour some of the liquid from the slow cooker over the meat until it is as moist as you like

Return the meat to the slow cooker to keep it warm until ready to serve.

Can be served either on a roll, in a sandwich or on the side with potatoes and vegetables.

Monday, September 21, 2009

Spicy Sweet Buffalo Wings

With this being the time when most are watching football, nothing goes quite as good as a few beers and some Buffalo wings. These not only have the spicy flavour that we all know Buffalo wings have, but they are also mildly sweet.


  • 1 Tbsp. red curry paste

  • 1/4 Cup olive oil

  • 2 Lbs. chicken wings (cut in 3, freeze tips for making broth later)

  • Salt and pepper (to taste)

  • 1 Cup unsweetened coconut milk

  • 1 Tbsp. soy sauce

  • 1 Tsp. Fresh ginger (grated)

  • 2 Tsp. lime zest

  • 1 1/2 Tsp. brown sugar

Preheat oven to 450°F.

In a large bowl, whisk 1/2 teaspoon of red curry past with the oil.

Add the wings and season with salt and pepper. Toss to coat.

Spread the wings on a large baking sheet and bake for 25 minutes, turning once half way through the baking.

Remove them from the oven and preheat the broiler. Move the oven racks to the top position.

In a medium saucepan, combine the coconut milk, soy sauce, sugar, fresh ginger, lime peel and the rest of the curry paste.

Bring to a boil, reduce heat to medium and continue to stir until slightly thickened - approximately 3-5 minutes.

Transfer the baked wings to a large bowl. Add 1/2 the coconut curry sauce and toss to coat.

Remove any excess grease from the baking sheet and return the wings back to it, pouring any sauce that is left in the bowl over the wings.

Broil the wings for 10 minutes, turning once, or until cooked through.

Transfer to a large serving platter and garnish with lime wedges. Pour the extra sauce in a small bowl and place it on the side for dipping.

Friday, September 18, 2009

Grilled Rainbow Trout

This trout recipe can be done on a barbecue or in an oven. I do the trout in an oven and I have to tell you, these come out real nice.


  • 3 Lbs. rainbow trout fillets

  • 2 Tbsp. butter

  • 1 Lemon

  • 1/2 Cup French salad dressing

  • Salt and pepper (to taste)

Place the trout onto heavy aluminum foil. Dot with butter and squeeze the lemon on to the fish. Spread with salad dressing then salt and pepper to taste (remember the salad dressing will have salt in it).

Wrap the foil around the fish fillet and seal tightly.

Place the trout "package" on a hot grill or in a 350F preheated oven. Cook for 10 to 15 minutes, until flaky. Exact cooking time depends on the thickness of the fish.

Remove fish from the foil and serve.

Thursday, September 17, 2009

Simple Manicotti

A friend of ours loves manicotti but I regret to say I've never made it for him..... but I will one day. This recipe is simple to make and is pretty tastey.


  • 1 1/2 Lbs. ground beef

  • 2 Cups spaghetti sauce

  • 1 Tbsp. onion powder

  • 1 Tsp. salt

  • 1/2 Tsp. pepper

  • 1 Cup shredded mozzarella cheese

  • 14 large manicotti (cooked and drained)

In a large skillet, cook beef over medium-high heat until no longer pink. Remove from heat and drain off excess fat.

Stir in 1 cup spaghetti sauce, onion powder, salt and pepper. Cool for 5 minutes setting 1/2 cup of sauce mixture aside.

Add cheese to the remaining meat mixture and stuff into manicotti shells. Arrange shells in a greased 13 inches x 9 inches x 2 inch baking dish.

Combine remaining spaghetti sauce and reserved meat mixture and pour over shells.

Bake, uncovered, at 350 degrees, for 10 to 15 minutes or until heated through.

Wednesday, September 16, 2009

Twice Baked Potatoes

Need a change from regular baked potatoes? These are easy to make and taste fantastic.


  • 4 Medium baking potatoes (scrubbed clean)

  • 4 Strips bacon (chopped)

  • 2 Shallots (finely chopped)

  • 1/2 Cup milk

  • 2 Tbsp. butter

  • 3/4 Cup cheddar cheese (shredded)

  • 2 Tbsp. parsley (chopped)

  • Salt and pepper to taste

Preheat the oven to 350 F . Prick the potato skins all over with a fork. Bake in the oven for about 45–50 minutes, until tender. A trick to firmer skins, just before placing them in the oven, coat the potatoes with a light layer of olive oil.

Meanwhile, cook the bacon in a frying pan over medium-high heat about 4 minutes. Add the shallots and cook until they soften, about 1 minute more.

Cut the cooked potatoes in half, horizontally. Using a spoon, scoop out the flesh into a large bowl. Reserve the hollowed-out skins and place in a lightly oiled baking dish.

Mash the potato with a potato masher. Add the milk and butter, and beat until smooth. Stir in the Cheddar and bacon mixture along with the parsley. Season with salt and pepper.

Spoon the mixture back into the potato skins and bake for 20–25 minutes, or until the filling is heated through and golden on top.

Serve hot with extra chopped parsley or extra cheese sprinkled on top, if desired.

Tuesday, September 15, 2009

Wild Mushroom Soup

One of the nicest things you can do for a recipe is to add mushrooms. Pizza, almost all Asian dishes, omelettes, beside a steak, etc. It's endless what goes good with mushrooms. Get the idea I like them? Here's a simple soup recipe that packs a lot of flavour.


  • 1 Lb. fresh morels or boletus mushrooms (dried can be substituted)

  • 3 Cups chicken stock

  • 1 Cup heavy cream

  • 2 Tbsp. all-purpose flour

  • 2 Tbsp. Unsalted butter (softened)

  • Salt and pepper to taste

If using dried mushrooms, plump them in the stock for about 1 hour before cooking.

In a large heavy saucepan, place the stock and the mushrooms over moderate heat. Bring to a simmer and continue to cook for about 15 minutes. Drain the mushrooms, reserving the stock. Strain the stock through a double thickness of dampened cheesecloth and return it to the saucepan.

Coarsely chop the mushrooms in a food processor, pulsing 4 or 5 times. Do not puree; they should be chunky. Return the chopped mushrooms to the stock and add the cream. Bring to a simmer over moderately low heat. Combine the flour with the butter and whisk into pot.

Season to taste with salt and pepper and cook for about 10 minutes, or until the flour dissolves.

Serve immediately.

Monday, September 14, 2009

Beef Wellington

One of the hardest meals I made years ago was Beef Wellington. Luckily, over the years I've been able to improve the end result. Hope you like it.


  • 2¼ Lb beef tenderloin

  • Salt and pepper (to taste)

  • 2 Tbsp olive oil

  • 3 Tbsp butter

  • 2 Shallots (finely chopped)

  • 1 Garlic clove (minced)

  • 9oz Mushrooms (finely chopped)

  • 1 Tbsp brandy

  • 17.3oz box thawed frozen puff pastry

  • 1 large egg, beaten (to use for glazing)

Preheat the oven to 425°F (220°C). Season the meat with salt and pepper. Heat the oil in a frying pan over high heat. Add the beef and cook, turning often, about 5 minutes. Place the beef on a rack in a roasting pan. Roast for 10 minutes. Let cool.

Meanwhile, melt the butter in a frying pan over medium heat. Add the shallots and garlic and cook, stirring, for 2-3 minutes, until just softened. Add the mushrooms and cook 4-5 minutes more, stirring occasionally, until the juices have evaporated. Add the brandy and boil for 30 seconds. Let cool.

Roll one pastry sheet and trim into a rectangle 2in (5cm) larger than the beef fillet. Place on a baking sheet and prick well with a fork. Bake 12-15 minutes, or until crisp and golden. Let cool, then trim any uneven edges with a serrated knife.

Place the pastry rectangle on a baking sheet. Spread 1/3 of the mushroom mixture down the center. Place the beef on top and spread the remaining mushroom mixture on top. Roll out the remaining pastry sheet large enough to cover the beef. Brush the exposed edge of the pastry with beaten egg. Place the rolled dough over the beef, tucking and pressing the dough to the baked pastry base to adhere.

Brush with beaten egg. Decorate with pastry trimmings, and brush again. Make a slit in the center. Bake about 30 minutes, until 130°F for rare.

Let stand for 10 minutes before serving.

Friday, September 11, 2009

Fish Chowder

There's nothing like a good fish stew or chowder and this is an easy one to make. For the fish in this, a good firm fish such as cod, haddock or hake is ideal.


  • 1 Cup onion (chopped)

  • 4 Cups potatoes (peeled and cubed)

  • 1 Tbsp. salt

  • 1/8 Tbsp. pepper

  • 5 Cups raw fish (cut into 3/4-inch cubes)

  • 1 Qt. boiling water

  • 2 Cups milk

  • 1 Cup half-and-half

  • 1 Tbsp. parsley or chives

Add potatoes, onions, salt and pepper to water. Cook about 10 minutes until vegetables are soft but not completely cooked. Reduce heat to med-high.

Add fish and cook for 10 minutes. Add milk and cream, stir and heat 15 minutes longer. Do not boil as it will curdle. Serve sprinkled with either parsley or chives.

Thursday, September 10, 2009

Easy Fish Batter

Years ago, there was a fish and chip chain in Canada reputed to be connected to the late British/American entertainer Arthur Treacher. While I can't say if the shops are still in business in the U.S., I haven't heard of any left in Canada. The recipe for the following fish batter is said to be the recipe that was used in Treacher's Fish & Chip outlets. True or not, all I know is I have used it for awhile now and it is very good.


  • 3 Lb fish fillets (cod or haddock are best)

  • 2 Cups all-purpose flour

  • 3 Cups pancake mix

  • 3 Cups club soda

  • 1 Tbsp. onion powder

  • 1 Tbsp. seasoned salt

  • Oil (for deep-frying)

Dip moistened fish evenly but lightly in the flour. Dust off any excess flour and allow pieces to air dry on waxed paper for about 5 minutes.

Combine pancake mix with club soda to the consistency of buttermilk (not too thick or too thin). Add onion powder and seasoned salt.

Dip floured fillets into batter, shake off excess then place into preheated oil (425 degrees) in a heavy saucepan. Cook about 4 minutes per side.

Arrange on cookie sheet and keep warm in 325 degree oven untill all pieces are done. Serve with fries and coleslaw.

Wednesday, September 9, 2009

Blueberry Fritters

Blueberries are one of the best tasting fruits I can name. Not only are they good, they're good for you. I remember a trip to see my Grandmother in Nova Scotia one year and while there, my aunt made some blueberry dumplings in a blueberry sauce all made with fresh picked wild blueberries. It was fantastic. While I don't have that particular recipe or the wild blueberries, I hope this one appeals to your taste buds.


  • 2 Packages frozen blueberries (9 Oz. each)

  • 4 Cups all-purpose flour

  • 3/4 Cup sugar

  • 3 1/2 Tsp. baking powder

  • 3 Cups oil

  • 5 Eggs

Thaw the blueberries well; drain off syrup and save. Sift together the dry ingredients.

Measure the blueberry syrup. There should be about 1/2 cup. If not, add water to complete the measure.

Place oil in a heavy, deep kettle or deep fryer and begin heating gradually. By the time you have finished mixing the fritters, the oil should have reached 350 degrees on a deep-fat frying thermometer and be just right for frying.

Beat the eggs with the blueberry syrup until foamy. Mix quickly into the dry ingredients and fold in the berries. Drop from a tablespoon into the hot oil. Turn the fritters frequently as they cook so that they become chocolate brown on all sides. Drain on paper toweling and serve hot.

Tuesday, September 8, 2009

Sauteed Artichokes with Butter & Garlic

One of my favourite vegetables is the artichoke. While it can be a little tricky to enjoy, it's really not that bad. The worst part is the fuzzy piece in the center known as the "choke", hence the name.


  • 2 Large artichokes or a handful of baby ones

  • 3 cloves garlic (chopped)

  • 2 Tbsp. butter

Rinse artichokes in cold water. Using a sharp knife, cut the top 1/3 off of each one. Next, trim the stems to about 1 inch, and remove the smaller leaves from around the base. Use scissors to remove any remaining leaf tips.

Cut each artichoke in half from the bottom to the top, then use a spoon to scrape out the hairy choke in the middle. Rinse again to remove any residual hairs.

Melt the butter in a large skillet over medium heat. Add the garlic, and saute for about 1 minute to flavor the butter.

Arrange artichoke halves cut-side down in the skillet. Saute for about 5 or 10 minutes, or until lightly browned.

Reduce heat to low, and pour in about 1/4 cup of water, cover, and let steam for 15 to 20 minutes, or until the artichokes are tender. A fork should easily pierce the stem.

Monday, September 7, 2009

Cajun Style Pork Ribs

This being Labour Day, I thought the perfect thing to have for supper while watching the football game (Go Ti-Cats) would be some ribs. While most would do this on the barbeque, I'm afraid you will have to figure out the temperature to cook them at as I do them in the oven.


  • 1/2 Cup olive oil

  • 3 Tbsp. brown sugar

  • 1/4 Cup vinegar

  • 1/4 Cup scallions (finely diced)

  • 1 Tbsp. cayene pepper

  • 1 Tbsp. chili powder

  • 2 Lbs. pork ribs

In a large zip-lock bag, mix together the first six ingredients and set aside. Trim any excess fat from the ribs with a sharp knife, and poke small holes in the surface of the meat.

Place meat in bag (you may have to cut the ribs to fit) and seal tightly and place in refrigerator for at least 2 hours. If this step is done the night before and left to marinate overnight, it's better but 2 hours works well.

After the time is up, transfer the ribs to a baking pan, cover with lid or foil and set in a preheated 300 degree oven and let cook for 3 to 3 1/2 hours.

When meat is cooked, place on cutting board and let rest for 5 mins. before cutting.

Friday, September 4, 2009

Mulligan Stew

Some of my favourite meals are ones that can be made using one pot. Soups, some pastas, and the one I like best, a good hearty stew. This stew is great and having some home made biscuits to go with it doesn't hurt either.


  • 2 Tbsp. all-purpose flour

  • 1 Lb. beef brisket (cut into 1" cubes)

  • 1 Tbsp. olive oil

  • 1 Onion (chopped)

  • 8 Oz. fresh mushrooms (sliced)

  • 6 Cloves garlic (finely diced)

  • 6 Oz. tomato paste

  • 2 Cups beef broth

  • 1 Bottle of favourite beer

  • 6 Large carrots (peeled and cut into 1" chunks)

  • 2 Large potatoes (peeled and cut into 1" chunks)

  • 2 Tbsp. fresh parsley (chopped)

Coat cubed beef in flour. In a large skillet over medium high heat, add oil and brown beef on all sides. Remove beef from skillet.

Sauté sliced mushrooms and onions over medium heat for 3 to 4 minutes. Add beef, tomato paste, beef broth, beer, potatoes, and carrots. Simmer covered for one hour.

If needed, thicken by mixing 1 Tbsp.cold water with 1 Tbsp. corn starch together and stir corn starch mixture into the stew.

Garnish with parsley and serve.

Thursday, September 3, 2009

Pickled Onions

Now that September is here, most people start their yearly canning. Pickles are the item most make. Dill pickles , pickled beets, and pickled onions are just a few I've made in the past. As with all recipes, substitutes can be made where the pickling brine goes.


  • 2 1/4 Lb. pearl onions

  • 3 Cups vinegar

  • 1 Tbsp. pickling spice

  • 2 Dried chili peppers (optional)

  • 1 Clove garlic (optional)

  • 2 Bay leaves (optional)

In an empty cooler, pour in enough water to cover peeled onions (to your best estimate). Add salt to the water until water is saturated (at this point, a raw egg should be able to float in it). Pour in peeled onions and soak for at least 12 to 15 hours.

Remove onions from salt bath, rinse in cold running water and move to large bowl. Meanwhile, place a large pot filled with enough water to cover canning jars onto a burner and bring water to a boil.

In a seperate pot, add vinegar, salt, and pickling spice and bring to a boil (at this point, you can add whichever of the optional ingredients you wish). Fill sterilized canning jars with the onions, and using a ladel and small strainer (to stop spices from getting in jar), fill jars with boiled brine.

Seal jars and do a regular bath in the pot of boiling water. Store pickled onions for at least 6 weeks before eating.

Wednesday, September 2, 2009

Tasty Mac & Cheese

While it's easy to cook up a box of Kraft dinner, nothing beats the taste of a real mac and cheese dinner.


  • 1/2 Lb. elbow macaroni (cooked)

  • 1 Cup breadcrumbs

  • 1 Cup grated parmesan cheese

  • 3 Tbsp. butter

  • 3 Tbsp. all-purpose flour

  • 3 Cups evaporated milk

  • 2 Tsp. salt

  • 4 Cups cheddar cheese (grated)

Combine breadcrumbs with the parmesan cheese and save for later on.

Preheat oven to 375 F. Grease a 9 x 13 baking dish.

Melt the butter in a medium saucepan, add the flour and cook over low heat stirring for 1 to 2 minutes. Whisk in milk and salt. Bring to a boil, lower heat and cook for 5 minutes.

Add 3 cups of the cheddar cheese, and stir until melted. Pour mixture into the cooked macaroni and pour into the greased baking dish.

Sprinkle remaing cheese over top of macaroni then sprinkle the breadcrumb mix on top of that.

Bake for 25 to 30 minutes.

Tuesday, September 1, 2009

Cheesy Beef Burritos

Over time I've learned that there must be some variety when faced with cooking ground beef. You can only eat meatloaf or hamburgers just so much before you lose it. This burrito recipe is easy enough and tasty too.


  • 1/2 Lb. ground beef

  • 2 Tsp. chili powder

  • 1 Can (19 Oz.) black beans (drained & rinsed)

  • 1/2 Cup salsa

  • 3/4 Cup shredded cheddar cheese

  • 4 Tortillas (9 inch)

  • 1/4 Cup sour cream

  • 1 Tomato (chopped)

  • 1 Cup shredded romaine lettuce

Cook meat and chili powder in large skillet on medium-high heat 5 min. or until meat is no longer pink, stirring frequently. Add beans and salsa; cook 5 min. or until heated through, stirring occasionally. Remove from heat. Stir in cheese.

Spread meat mixture down centres of tortillas; top with sour cream, tomatoes and lettuce.

Fold in opposite sides of each tortilla, then roll up burrito-style.

Monday, August 31, 2009

Barbequed Trout

One of my favourite past-times is dropping a line in a stream or lake and catch my own dinner. Nothing tastes as good as a fresh caught fish done on a barbecue. It doesn't matter whether it's trout, bass, pike or pickerel, anyone of these can be grilled but for this recipe, I've decided trout fillets were best.


  • 2 Lbs. trout fillets

  • 1/4 Cup butter (melted)

  • 2 Tbsp. lemon juice

  • 1/4 Tsp. paprika

  • 1/8 Tsp. cayenne pepper

  • 1/4 Cup barbeque sauce

Preheat an outdoor grill for medium heat, and lightly oil the grate.

Arrange the trout fillets on large piece of aluminum foil. Whisk together the butter, lemon juice, paprika, and cayenne pepper; brush the mixture onto the fillets.

Cook on the preheated grill until the fish flakes easily with a fork, about 10 minutes; brush the fillets with the barbeque sauce; cook another 2 minutes.

Friday, August 28, 2009


One of the tastiest treats I've found, and filling too, is pierogies. The filling can be made from almost anything but is usually potatoes with additional items for flavour (bacon, onion, cheese, etc.).


  • 2 Cups flour, plus extra for kneading and rolling dough

  • 1/2 Tsp. salt

  • 1 Large egg

  • 1/2 Cup sour cream

  • 1/4 Cup butter, softened and cut into small pieces

  • Olive oil for frying


  • 5 Lbs of potatoes (boiled)

  • 1 Large onion(diced and sauteed)

  • 8oz Cheddar cheese (grated)

  • Salt and pepper to taste

To prepare the pierogi dough, mix together the flour and salt. Beat the egg, then add all at once to the flour mixture. Add the 1/2 cup sour cream and the softened butter pieces and work until the dough loses most of its stickiness (about 5-7 minutes). You can use a food processor with a dough hook for this, but be careful not to overbeat. Wrap the dough in plastic and refrigerate for 20-30 minutes or overnight; the dough can be kept in the refrigerator for up to 2 days.

Roll the pierogi dough on a floured board or countertop until 1/8" thick. Cut circles of dough (2" for small pierogies and 3 to 3 1/2" for large pierogies) with a cookie cutter or drinking glass.

For the filling, mash the potatoes with the sauted onions and 8oz of grated cheddar cheese, adding salt and pepper to taste. Place a small ball of filling (about a tablespoon) on each dough round, wet edges of round and fold the dough over, forming a semi-circle. Press the edges together with the tines of a fork ( Personally, I prefer to use  one of these ).

Boil the perogies a few at a time in a large pot of water. They are done when they float to the top (about 8 to 10 minutes). Rinse in cool water and let dry.

Saute chopped onions in olive oil in a large pan until onions are soft. Then add pierogies and pan fry until lightly browned.

Once pierogies are finished, you can add any number of toppings. Sour cream, fried onion and bacon pieces are the favourite for the wife. I like using just a little salsa over mine, just to be different.

You can double or triple the recipe so once the pierogies are made, they can be frozen. Then you have them ready to cook the next time you want some.

Thursday, August 27, 2009

Buttermilk Drop Biscuits

A good substitute to bread every day is to have some biscuits once in awhile. These biscuits are very tasty and easy to make.


  • 2 Cups all purpose flour

  • 3 Tbsp. baking powder

  • 1 Tsp. sugar

  • 1/2 Tsp. baking soda

  • 1/2 Tsp. salt

  • ,li>1/4 Cup butter
  • 2 Tbsp. shortening

  • 1 Cup buttermilk

Preheat oven to 450 degrees. In a large bowl, combine flour, baking powder, sugar, baking soda, and salt. Using a pastry cutter or your hands, cut in the butter and shortening until mixture resembles fine bread crumbs.

Add buttermilk and mix gently until a soft dough forms.

Turn dough out onto a floured work area and knead gently 6 to 8 times.

Drop dough by heaping tablespoonfuls 1 inch apart on ungreased baking sheet and bake until golden brown (about 12 to 15 minutes). Serve immediatley.

Wednesday, August 26, 2009

Sufferin Succotash

I always thought the phrase "Sufferin' Succotash" said repeatedly by Sylvester the cat was just something made up by Warner Bros. Not until I hit 11 did I learn that succotash was a vegetable dish. Here's an easy recipe for making it.


  • 2 Cups fresh or frozen baby lima beans

  • 2 Cups fresh or frozen corn kernels

  • 1 Cup half-and-half

  • 2 Tbsp. olive oil

  • 3/4 Tsp. salt

  • 3 Tbsp. fresh chopped chives

In a large saucepan, bring lima beans, corn, half-and-half, butter and salt to a boil over high heat.

When mix comes to boil, reduce heat to medium, cover and simmer until tender (about 10 to 12 minutes).

Remove from heat, stir in chives and serve.

Site Meter