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Tuesday, May 31, 2016

Arugula Mushroom Pizza

This unusual veggie-packed pizza is covered with a creamy mushroom mixture and lemony arugula. The crisp salad topping adds freshness and lightens up the texture. Serve sprinkled with freshly ground pepper.

By Jennifer Bartoli and The Test Kitchen
Source: Canadian Living Magazine: November 2012
Prep time 25 minutes
Total time 25 minutes
Portion size 4


1 pkg (200 g) thin multigrain pizza crust
3/4 cup (75 g) shredded Gruy re cheese
1 tbsp (15 mL) butter
2 tsp (10 mL) olive oil
2 shallots, chopped
2 tsp (10 mL) minced fresh thyme
2 cloves garlic, chopped
8 oz (227 g) cremini mushrooms, quartered
1 pinch salt
1 pinch pepper
1 cup (84 g) frozen peas, thawed
2 oz (57 g) light cream cheese, cubed
2 cups (500 mL) arugula
1 tsp (5 mL) lemon juice


Place crust on parchment paper–lined baking sheet or pizza pan. Sprinkle with Gruy re cheese, leaving 1/2-inch (1 cm) border uncovered. Bake in 400°F (200°C) oven until cheese is melted and crust is golden and no longer doughy, 6 to 8 minutes.

Meanwhile, in large skillet, heat butter and half of the oil over medium heat; cook shallots, thyme and garlic, stirring occasionally, until shallots are softened, 2 minutes.

Add mushrooms, salt and pepper; cook for 4 minutes. Add peas and cream cheese; cook until peas are warm and cheese is melted. Spread on baked crust.

Toss together arugula, lemon juice and remaining oil; scatter over pizza.

Nutritional Information Per serving: about
cal 362 pro 15g total fat 18g sat. fat 8g 
carb 36g dietary fibre 5g sugar 4g chol 40mg 
sodium 384mg potassium 548mg   
% RDI:
calcium 30 iron 25 vit A 26 vit C 13 
folate 41

Asiago Cheese Dip

Yields: 7 cups
Prep: 25 minutes
Cook: 3 hours (low) or 1-1/2 hours (high)


1 cup chicken broth or water [250 ml]
4 ounces dried tomatoes (not oil-packed) [112 g]
2-16 ounce carton dairy sour cream  [900 ml]
1 1/2 cups finely shredded Asiago cheese (6 ounces) [168 g]
1 1/4 cups mayonnaise
1/2 of an 8 ounce package cream cheese, cut up [112 g]
1 cup sliced fresh mushrooms or 1 ounce rehydrated dried mushrooms (such as porcini, shiitake, chanterelle, and/or oyster)*
1 cup thinly sliced green onions
Thinly sliced green onions
Baguette-style French bread slices, topped with finely shredded Asiago cheese and toasted


In a small saucepan, bring broth to boiling. Remove from heat. Add dried tomatoes; cover and let stand for 5 minutes. Drain, discarding liquid. Chop tomatoes (you should have about 1-1/4 cups).

Meanwhile, in a 3-1/2- or 4-quart slow cooker, combine sour cream, the 1-1/2 cups Asiago cheese, the mayonnaise, cream cheese, mushrooms, and the 1 cup green onions. Stir in chopped tomatoes.

Cover and cook on low-heat setting for 3 to 4 hours or on high-heat setting for 1 1/2 to 2 hours. Stir well before serving. If desired, keep warm in the slow cooker on low-heat setting for up to 2 hours. Sprinkle dip with additional green onions and serve with toasted cheese-topped baguette slices. Makes 7 cups.

From the Test Kitchen

Test Kitchen Tip:
To rehydrate dried mushrooms, place the dried mushrooms in a small bowl. Add enough boiling water to cover; let stand for 30 minutes. Drain mushrooms, squeezing out any excess liquid. Coarsely chop mushrooms.

Nutrition Facts per 1/4 cup dip: 196 calories, 19 g total fat (8 g sat. fat), 29 mg cholesterol, 269 mg sodium, 4 g carbs, 1 g dietary fiber, 4 g protein.

Asparagus Bread ‘Torta’

This unusual dish was inspired by the London chef, Yotam Ottolenghi. His was a bread ‘pudding’ but when I called my version that at a brunch we hosted, everyone was very skeptical. Luckily I was convincing enough to get everyone to try it. My little asparagus dish stole the show. And it was competing with bacon so that’s saying something.

I’m really sorry if it’s not asparagus season where you live. See the variations for alternative veg ideas

enough for 4-6

500g (1lb) asparagus (about 2 bunches)
2 cups milk [500 ml]
3 eggs
3 croissants, sliced about 1cm (1/2in) thick
2 large handfuls grated parmesan cheese
green salad, to serve

1. Preheat your oven to 180C (350F). Break the woody bottoms off the asparagus and pop in a loaf pan 24cm x 12cm (approx 9.5in x 5in) with a little oil.

2. Roast for 20 minutes or until the asparagus is almost tender.

3. Combine milk, eggs and parmesan in a large bowl. Season. Toss in the croissants to moisten.

4. When the asparagus is cooked, place on a chopping board and slice half into chunks, leaving the remaining stems whole.

5. Line the loaf pan with baking (parchment) paper. Layer half the croissants in the pan. Sprinkle over the chopped asparagus. Layer in the remaining croissants and pour over the rest of the egg mixture. Top with whole asparagus spears.

6. Bake for 45-50 minutes or until well browned and puffy. If you touch the top with your finger it should spring back.

7. Cool a little before slicing and serving with salad.


dairy-free – replace milk with your favourite dairy-free milk spiked with a few tablespoons extra virgin olive oil, I’d personally go with almond milk. And you might want to use bread instead of buttery croissants. Use about 8 slices of a rustic loaf like a sourdough chopped into cubes. And just skip the parmsean.

gluten-free – replace croissants with about 8 slices GF bread that have been cut into chunks. You might like to substitute cream for the milk to make up for the lack of croissant butteriness (I would!).

different veg – when it’s not asparagus season I’d try broccolini, zucchini, eggplant (aubergine) or red peppers or a combo. Adjust the roasting time of the veg as needed.

carnivore – toss in some cooked sausage or crispy chopped bacon in with the chopped asparagus in step 5.

pescetarian – add some chopped smoked trout, smoked salmon, tuna or canned salmon in with the chopped asparagus in step 5.

more decadent – the first time I made this I used cream instead of the milk. It was really good!

Aunt Josephine's Fresh Pear Cake

Prep Time: 30 Minutes
Cook Time: 50 Minutes
Ready In: 1 Hour 40 Minutes
Servings: 10

 "Fresh pears and pecans are folded into a nicely spiced batter creating a dense and moist pear cake perfect for showers and brunches."

cooking spray
3 cups all-purpose flour [420 g]
1 1/2 teaspoons baking soda
1 teaspoon fine sea salt
1/2 teaspoon ground allspice
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1 cup turbinado sugar
1 cup grapeseed oil
3 large eggs, lightly beaten
3 cups peeled and finely chopped Bartlett pears
1 cup chopped pecans


1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9-inch fluted tube pan (such as a Bundt®) with cooking spray; dust lightly with flour.

2. Mix flour, baking soda, sea salt, allspice, cinnamon, and cloves together in a bowl.

3. Beat sugar and grapeseed oil together in a separate bowl until creamy; stir in eggs. Stir flour mixture into sugar mixture; add pears. Blend batter with an electric mixer until thickened, about 3 minutes. Fold pecans into the batter and mix by hand until batter is well blended, about 2 more minutes. Pour batter into prepared pan.

4. Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, 50 to 60 minutes. Loosen cake from pan by gently running the edge of a knife between cake and pan; let cool in pan for 20 minutes. Place a cake plate upside-down atop cake and flip pan to turn cake onto plate.

Paula Deen's Jamie's Coconut Cake

By Redneck Epicurean on March 08, 2006

* Prep Time: 25 mins
* Total Time: 55 mins
* Yield: 1 3-layer cake

. About This Recipe
"Paula Deen is my favorite chef - EVER! If I had to choose
another mother, she'd be who I'd pick. This is her son Jamie's
favorite birthday cake. I'm posting it here because not only do I
want to try it, but I never want to lose it. And if you could see
my office, you'd know that if I wrote it down, it would not be
found until the day I stopped looking for it. So, here it is,
safe and sound for everyone to enjoy."

* 1 cup butter, at room temperature
* 2 cups sugar
* 4 eggs
* 3 cups sifted self-rising flour
* 1 cup coconut milk
* 1 teaspoon pure vanilla extract

* 3/4 cup sugar
* 1 cup sour cream
* 4 tablespoons milk
* 1/2 cup sweetened flaked coconut

* 1 1/2 cups sugar
* 1/4 teaspoon cream of tartar or 1 tablespoon white corn
* 1/8 teaspoon salt
* 1/3 cup water
* 2 egg whites
* 1 1/2 teaspoons pure vanilla extract

* shredded coconut (optional)

1. Preheat oven to 350 degrees F. Grease and flour 3 (9-inch)
cake pans.
2. Using an electric mixer, cream butter until fluffy. Add
sugar and continue to cream well for 6 to 8 minutes. Add eggs, 1
at a time, beating well after each addition. Add flour and milk
alternately to creamed mixture, beginning and ending with flour.
Add vanilla and continue to beat until just mixed.
3. Divide batter equally among prepared pans. Level batter in
each pan by holding pan 3 or 4 inches above counter, then
dropping it flat onto counter. Do this several times to release
air bubbles and assure you of a more level cake. Bake for 25 to
30 minutes or until done. Cool in pans 5 to 10 minutes. Invert
cakes onto cooling racks. Cool completely.
4. While cake is baking, prepare filling. Stir together sugar,
sour cream, milk, and coconut in a bowl until well blended.
5. Remove cake layers from oven and allow cake to remain in
pans as you prepare to stack and fill. Remove first layer and
invert onto cake plate. Using the wrong end of a wooden spoon,
poke holes approximately 1-inch apart until entire cake has been
poked. Spread 1/3 of filling mixture on cake layer. Top with
second layer, repeat process. Top with last layer and repeat
process again. (As I stack layers together I stick them with
toothpicks to prevent cake from shifting).
6. To prepare the frosting, place sugar, cream of tartar or
corn syrup, salt, water, and egg whites in the top of a double
boiler. Beat with a hand-held electric mixer for 1 minute. Place
pan over boiling water, being sure that boiling water does not
touch the bottom of the top pan. (If this happens, it could cause
your frosting to become grainy). Beat constantly on high speed
with electric mixer for 7 minutes. Beat in vanilla. Frost the
sides of the cake first, being careful not to get crumbs in the
icing. When cake is completely covered, gently cover frosting
with coconut.
7. Cover loosely and refrigerate for three days (if you can
stand it that long!).

Nutrition Facts
Serving Size: 1 (2372 g)
Servings Per Recipe: 1
Amount Per Serving % Daily Value Calories 8369.7
Calories from Fat 2873 34% Amount Per Serving
% Daily Value Total Fat 319.2g 491% Saturated Fat
211.7g 1058% Cholesterol 1360.1mg 453% Sugars
1032.3 g Sodium 7522.0mg 313% Total Carbohydrate
1321.1g 440% Dietary Fiber 12.8g 51% Sugars
1032.3 g 4129% Protein 82.9g 165% .
© 2014 Scripps Networks <> ,
LLC. All Rights Reserved.

Monday, May 30, 2016

Apple Peanut Butter Cookies

These spiced peanut butter cookies are great for fall gatherings. They're crisp on the outside and soft inside. —Marjorie Benson, New Castle, Pennsylvania

15 Servings
Prep: 20 min.
Bake: 10 min./batch

•1/2 cup shortening [114 g]
•1/2 cup chunky peanut butter [113 g]
•1/2 cup sugar [100 g]
•1/2 cup packed brown sugar  [110 g]
•1 egg
•1/2 teaspoon vanilla extract
•1-1/2 cups all-purpose flour [210 g]
•1/2 teaspoon baking soda
•1/2 teaspoon salt
•1/2 teaspoon ground cinnamon
•1/2 cup grated peeled apple [30 g]

•In a large bowl, cream the shortening, peanut butter and sugars until

•light and fluffy. Beat in egg and vanilla. Combine the dry

•ingredients; gradually add to creamed mixture and mix well. Stir in


•Drop by rounded tablespoonfuls 2 in. apart onto greased baking

•sheets. Bake at 375° for 10-12 minutes or until golden brown.

•Cool for 5 minutes before removing to wire racks. Yield: about 2-1/2


Nutritional Facts: 1 serving (2 each) equals 216 calories, 11 g fat (3 g saturated fat), 14 mg cholesterol, 170 mg sodium,

© Taste of Home 2014

Apple Peanut Butter Cookies

These spiced peanut butter cookies are great for fall gatherings. They're crisp on the outside and soft inside. —Marjorie Benson, New Castle, Pennsylvania

15 Servings
Prep: 20 min.
Bake: 10 min./batch
•1/2 cup shortening [114 g]
•1/2 cup chunky peanut butter [113 g]
•1/2 cup sugar [100 g]
•1/2 cup packed brown sugar  [110 g]
•1 egg
•1/2 teaspoon vanilla extract
•1-1/2 cups all-purpose flour [210 g]
•1/2 teaspoon baking soda
•1/2 teaspoon salt
•1/2 teaspoon ground cinnamon
•1/2 cup grated peeled apple [30 g]
•In a large bowl, cream the shortening, peanut butter and sugars until

•light and fluffy. Beat in egg and vanilla. Combine the dry

•ingredients; gradually add to creamed mixture and mix well. Stir in


•Drop by rounded tablespoonfuls 2 in. apart onto greased baking

•sheets. Bake at 375° for 10-12 minutes or until golden brown.

•Cool for 5 minutes before removing to wire racks. Yield: about 2-1/2


Nutritional Facts: 1 serving (2 each) equals 216 calories, 11 g fat (3 g saturated fat), 14 mg cholesterol, 170 mg sodium,

© Taste of Home 2014

Apple Pork Tenderloin Canapes

Choose a long thin baguette with a crisp crust for these two-bite hors d'oeuvres.

By The Canadian Living Test Kitchen

Source: Holiday Best 2005

Portion size 24 pieces

3 tbsp (45 mL) apple jelly
3 tbsp (45 mL) vegetabIe oil
1 tbsp (15 mL) balsamic vinegar
1/2 tsp (2 mL) dried thyme
1/2 tsp (2 mL) each salt and pepper
1 small pork tenderloin
Half green-skinned apples
2 tbsp (30 mL) lemon juice
1/3 cup (75 mL) light cream cheese, softened
24 thin slices baguette, toasted

In bowl, combine 1 tbsp (15 mL) of the apple jelly, the oil, vinegar, half of the thyme, the salt and pepper; add pork and turn to coat. Cover and refrigerate for 30 minutes. (Make-ahead: Refrigerate for up to 24 hours.)

Place pork in small roasting pan, tucking small end under. Roast in 425°F (220°C) oven until just a hint of pink remains inside, about 20 minutes. Tent with foil; let stand for 10 minutes before thinly slicing. (Make-ahead: Let cool for 30 minutes; refrigerate until cold. Wrap and refrigerate for up to 2 days.)

Core and thinly slice apple; cut each slice in half. In small bowl, toss apple
with lemon juice to prevent browning. Thinly slice pork.

In separate small bowl, whisk together cream cheese and remaining apple jelly and thyme until smooth. Spread 1 tsp (5 mL) on each toast. Overlap 2 apple slices on top; curl pork decoratively over apple.


Nutritional Information PER PIECE: about

cal 47 pro 3g total fat 1g sat. fat 1g
carb 5g fibre 0 chol 8mg sodium 102mg

% RDI:

calcium 1 iron 2 vit C 2 folate 2

Apple-Toffee Tartlets

Makes: 24 servings Serving
Size: 1 tartlet 
 Yields: 24 tartlets 
Prep: 25 mins 
Bake: 18 mins 375°F

1 15 ounce package (2 crusts) rolled refrigerated unbaked piecrust [420 g]
1 1/3 cups chopped baking apples (2 medium) [124 g]
1/2 cup toffee pieces
1/4 cup packed brown sugar [63 g]
2 tablespoons butter, melted
1/8 teaspoon salt
Powdered sugar (optional)


1. Let piecrusts stand according to package directions. Preheat oven to 375 degrees F. In a medium bowl combine apples, toffee pieces, brown sugar, melted butter, and salt; set aside.

2. On a lightly floured surface, unroll one piecrust at a time. Using a 3-inch round cookie cutter, cut pastry into 24 circles, rerolling scraps as necessary. Press pastry circles onto the bottoms and up the sides of 24 ungreased 1-3/4-inch muffin cups. Spoon about 1 tablespoon of the apple mixture into each cup.

3. Bake about 18 minutes or until pastry is golden and filling is bubbly. Remove tartlets from muffin cups and cool on a wire rack. If desired, sprinkle with powdered sugar.

From the Test Kitchen
To Store:
Layer tartlets between sheets of waxed paper in an airtight container; cover. Store in the refrigerator for up to 3 days or freeze for up to 3 months.

Nutrition Facts (Apple-Toffee Tartlets) Per serving: 127 kcal cal.,
7 g fat
(3 g sat. fat, 1 g polyunsaturated fat, 2 g monounsatured fat),
6 mg chol.,
112 mg sodium,
16 g carb.,
1 g fiber,
6 g sugar,
1 g pro.
Percent Daily Values are based on a 2,000 calorie diet

Apricot Peach Cobbler

Whenever I'm baking with apricots, I recall picking them fresh from my aunt's tree more than 25 years ago. They were so juicy and sweet! This comforting cobbler has a crumb topping that is super.





TIME: Prep: 20 min. Bake: 40 min.


1 can (29 ounces) sliced peaches
1 can (15 ounces) apricot halves
1/2 cup sugar
2 tablespoons cornstarch
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 tablespoon butter

1/2 cup all-purpose flour
1/2 cup sugar
3/4 teaspoon baking powder
1/4 teaspoon salt
1 egg
2 tablespoons butter, softened

1 cup heavy whipping cream
2 tablespoons honey
1/2 teaspoon ground cinnamon


Drain peaches, reserving 1/2 cup syrup. Drain apricots, reserving 1/2 cup syrup. Cut apricots in half; set fruit aside.

In a large saucepan, combine the sugar, cornstarch, cinnamon, nutmeg and reserved syrups until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in butter until melted. Stir in peaches and apricots. Transfer to a greased 8-in. square baking dish.

For topping, in a large bowl, combine the flour, sugar, baking powder and salt. Add egg and butter; mix well. Spoon over fruit. Bake at 350° for 40-45 minutes or until golden brown.

In a large mixing bowl, beat the cream, honey and cinnamon until stiff peaks form. Serve with warm cobbler. Yield: 6-8 servings.


36 Oreo Cookies, divided
1/4 cup butter, melted [57 g]
4 pkg. (8 oz. each) Philadelphia Cream Cheese, softened [224 g]
3/4 cup sugar [150 g]
1 tsp. vanilla
1 tub (8 oz.) Cool Whip Whipped Topping, thawed [224 g]

CHOP 15 cookies coarsely. Finely crush remaining cookies; mix
with butter. Press onto bottom of 13x9-inch pan. Refrigerate while
preparing filling.

BEAT cream cheese, sugar and vanilla in large bowl with mixer
until blended. Gently stir in Cool Whip and chopped cookies;
spread onto crust.

REFRIGERATE 4 hours or until firm.

Kraft Kitchens Tips
Healthy Living - Save 40 calories and 7g of fat per serving by
preparing with Reduced Fat Oreo Cookies, Philadelphia
Neufchatel Cheese and Cool Whip Lite Whipped Topping.

Variation - Prepare as directed, using 1 pkg. (15.5 oz.) Golden
Oreo Cookies or 1 pkg. (15.3 oz.) Oreo Cool Mint Creme Cookies.

How to Easily Remove Cheesecake from Pan to Serve
Line pan with foil, with ends of foil extending over sides before
using to prepare cheesecake as directed. Use foil handles to lift
chilled cheesecake from pan before cutting to serve.

Sunday, May 29, 2016

Ancho-Scallion Roast Turkey Breast


2 Ancho chiles, stemmed and seeded
Boiling water
4 tablespoons unsalted butter, softened
1 garlic clove
5 scallions—4 chopped, 1 thinly sliced
Kosher salt and freshly ground pepper
One 3-1/4-pound boneless whole turkey breast with skin
1 tablespoon all-purpose flour
2 cups turkey stock, chicken stock or low-sodium broth


In a small skillet, toast the chiles until they just start to blister, about 4 minutes. Transfer the chiles to a small bowl and cover with boiling water. Let stand for 15 minutes. Drain and pat dry. In a food processor, combine the chiles, butter, garlic and the chopped scallions and puree until smooth. Season generously with salt and pepper. Carefully loosen the turkey breast skin and rub one-third of the ancho-scallion butter over the meat. Rub the remaining butter all over the top skin and bottom of the turkey breast. Season with salt and pepper. Let the turkey breast stand at room temperature for 1 hour. Preheat the oven to 400°. Set the turkey breast skin side down on a work surface and fold the sides of the breast into the center. Tie the turkey in 5 places with kitchen string to make a neat roast. Set the turkey skin side up, in a shallow roasting pan. Roast the turkey breast for 20 minutes, until the top just starts to brown. Reduce the oven temperature to 350° and roast for 35 to 40 minutes longer, until an instant-read thermometer inserted in the thickest part of the meat registers 145°. Transfer the turkey to a carving board and let stand for at least 10 minutes. Meanwhile, spoon off all but 1 tablespoon of fat from the roasting pan. Add the sliced scallions and the flour and cook over moderate heat for 3 minutes. Add the turkey stock and boil over moderately high heat until lightly thickened, about 5 minutes. Season with salt and pepper. Discard the strings and carve the turkey in 1/2-inch-thick slices. Serve with the gravy.

Apple Beef Stew

Just about everyone has a recipe they know by heart. Well, this is mine. It's easy because all the ingredients (except the salt) are in measurements of two.

2 pounds boneless beef chuck roast; cut into 1-inch cubes 2 tablespoons apple juice
2 tablespoons butter 2 bay leaves
2 medium onions; cut into wedges 2 whole allspice
2 tablespoons all-purpose flour 2 whole cloves
1/8 teaspoon salt 2 medium carrots; sliced
2 cups water 2 medium apples; peeled and cut into wedges

In a Dutch oven, over medium heat, brown beef in butter. Add onions; cook until lightly browned. Sprinkle with flour and salt. Gradually add water and apple juice. Bring to a boil; cook and stir for 2 minutes.

Place the bay leaves, allspice and cloves in a double thickness of cheesecloth; bring up corners of cloth and tie with string to form a bag. Add to pan.

Reduce heat; cover and simmer for 1-1/2 hours or until meat is almost tender.

Add carrots and apples; cover and simmer 15 minutes longer or until the meat, carrots and apples are tender. Discard spice bag. Thicken if desired.

Apple Cranberry Muffins

Adding fresh apples to this muffin batter is a nice way to incorporate fruit in a baked treat. Dried cranberries add a touch of tartness, but you can use raisins or any other dried fruit.

By Jennifer Bartoli and The Test Kitchen
Source: Canadian Living Magazine: March 2013
Prep time 20 minutes
Total time 40 minutes
Portion size 12 muffins

1 cup (250 mL) buttermilk
3/4 cup (175 mL) large-flake rolled oats
1/2 cup (125 mL) dried cranberries
1/3 cup (75 mL) natural wheat bran
1/2 cup (125 mL) liquid honey
1/2 cup (125 mL) vegetable oil
1/4 cup (60 mL) packed light brown sugar
1 egg
1 cup (250 mL) all-purpose flour
1-1/2 tsp (7 mL) baking powder
1/2 tsp (2 mL) baking soda
1/2 tsp (2 mL) cinnamon
1/4 tsp (1 mL) salt
1 cup (250 mL) chopped cored peeled apple

In large bowl, mix together buttermilk, rolled oats, cranberries and wheat bran; let stand for 15 minutes. Stir in honey, oil, sugar and egg.

Whisk together flour, baking powder, baking soda, cinnamon and salt; stir into oat mixture just until combined. Stir in apple.

Divide among 12 paper-lined muffin cups. Bake in 375ºF (190ºC) oven until tops are firm to the touch, 16 to 18 minutes. Let cool in pan on rack for 5 minutes. Remove from pan to rack; let cool completely.

Nutritional Information Per muffin: about
cal 243 pro 4g total fat 11g sat. fat 1g 
carb 36g dietary fibre 2g sugar 22g chol 17mg 
sodium 164mg potassium 129mg   
% RDI:
calcium 5 iron 9 vit A 1 vit C 2 
folate 12

Apple Crisp Tartlets

Enjoy all the pleasures of crumble-topped apple pie in a delightful hand-held size. Serve warm with vanilla ice cream for an even more indulgent dessert.

By Rheanna Kish and The Test Kitchen
Source: Canadian Living Magazine: September 2013
Photography by Jeff Coulson/TC Media
Prep time 35 minutes
Total time 2-1/4 hours
Portion size 12 tartlets

2 Cortland apples, (about 450 g)
1/4 cup (60 mL) granulated sugar
2 tbsp (30 mL) all-purpose flour
2 tsp (10 mL) lemon juice
1/4 tsp (1 mL) cinnamon
Pinch salt

1-1/4 cups (300 mL) all-purpose flour
1/4 tsp (1 mL) salt
1/4 cup (60 mL) cold butter, diced
1/4 cup (60 mL) cold lard, diced
2 tbsp (30 mL) Ice water
2 tbsp (30 mL) sour cream

1 cup (250 mL) quick-cooking rolled oats, (not instant)
1/2 cup (125 mL) packed brown sugar
1/3 cup (75 mL) all-purpose flour
1/4 tsp (1 mL) ground nutmeg
1/3 cup (75 mL) butter, melted

Pastry: In large bowl, whisk flour with salt. Using pastry blender, cut in butter and lard until in fine crumbs with a few larger pieces.

Whisk water with sour cream; drizzle over flour mixture, tossing briskly with fork and adding a little more water if needed to form ragged dough. Press into disc. Wrap and refrigerate until chilled, 30 minutes. (Make-ahead: Refrigerate for up to 3 days.)

On lightly floured surface, roll out pastry to generous 13-inch (3 mm) thickness. Using 4-inch (10 cm) round cutter, cut out 12 circles, rerolling scraps. Fit into muffin cups; refrigerate for 30 minutes.

Meanwhile, peel, quarter and core apples. Cut each quarter lengthwise into thirds; thinly slice each third crosswise. Toss apples with sugar, flour, lemon juice, cinnamon and salt. Divide apple mixture among pastry cups.

Topping: In small bowl, whisk together oats, brown sugar, flour and nutmeg; stir in butter until combined. Sprinkle over apple filling.

Bake in bottom third of 375 F (190 C) oven, covering with foil if topping darkens too much, until pastry and topping are golden and filling is tender, 40 to 45 minutes.

Run knife around edges of tarts to release. Let stand in pan on rack for 10 minutes; remove from pan and let cool.

Nutritional Information per tartlet: about
cal 283 pro 4g total fat 15g sat. fat 8g 
carb 35g dietary fibre 2g sugar 16g chol 29mg 
sodium 117mg potassium 93mg   
calcium 2 iron 9 vit A 8 vit C 2 
folate 13


1 package spring mix greens
1 pint strawberries, sliced [336 g]
1 large orange, cut into small pieces
3 green onions, sliced
1 cup Sliced Almonds
4 tbsp butter
4 tbsp sugar

To make candied almonds:
Mix almonds, butter and sugar in a saucepan over medium heat
until the the butter and sugar turn to a toffee color, stir constantly.

Orange Dressing
1/2 tsp grated orange peel, or orange zest
1/3 cup fresh orange juice ( 1 to 2 oranges )
2 Tablespoons red wine vinegar
2 Tablespoons sugar
1/2 cup vegetable oil
1 tbsp "Good Seasons Dry Italian" dressing mix. about 1/2 a pkg

Put all ingredients in a container and shake- serve.

Saturday, May 28, 2016

Alea's Slow Cooker Taco Soup

This soup was delicious! The recipe calls for only 3 TBSP of taco seasoning mix, but after seeing how full my crock pot was, I decided 3 TBSP would not be enough flavor so I added the whole packet. I was glad I did. This turned out yummy. In my opinion it still needs a little more flavor, so my mom in law and I came up with some options. You could use another packet of taco seasoning mix, or add some cayenne. We also thought maybe a can of Rotel would be good in this to add more flavor, or maybe using prepared spanish rice in place of white rice. But as it was last night, it was still really good!

Serves: 8


1/2 pound hamburger browned
1 medium onion chopped
1/2 cup bell pepper diced
1 3/4 cups cooked or 15.5 oz. can black beans
1 3/4 cups cooked or 15.5 oz. can white beans
2 cups cooked rice
1 3/4 cups or 15.5 oz. can frozen corn
3 1/2 cups or 2 15.5 oz. cans diced tomatoes
15 oz. can tomato sauce
2 cups water
3 tablespoons taco seasoning mix
1 cup crushed chips
1 cup shredded Mexican cheese

If necessary, brown hamburger.

Add hamburger, onion, bell pepper, beans, corn, rice, diced tomatoes, tomato sauce, water and taco seasoning to the slow cooker. Cook on low for 6 hours.

Ladle soup into bowls. Top with crushed chips and cheese.

I served the soup with a garden salad.

amazing glazed ham

serves 12 – 20

If you’re only serving 12, expect quite a bit of leftover ham. I assure you this won’t be a problem, You can either carve it up and give your guests a little ‘doggy bag’ to take away, or save it for all manner of leftovers. Ham & lentils soup, ham sandwiches, fried ham and eggs.

You could also use a 1/2 ham and cut back on the glaze – just use 1/2 the jar of marmalade. The cooking time may be slightly less but not significantly. Likewise, if your ham is a giant, even an 8kg one will be fine with this amount of glaze and the cooking time should be about the same, maybe a few minutes more.

The beautiful thing about a good ham is that they’re almost impossible to overcook. If you undercook it there’s no food safety risk, but you’ll be missing out on the crispy, salty sweet goodness. Perfect for people who are a bit nervous about large hunks of meat.

The other wonderful thing is that ham isn’t fussy about its serving temperature. So you can glaze it well ahead of time and serve at room temperature. Or once it’s done, keep it covered in a really low oven (100C /200F) for up to 2 hours.

Highly recommend investing in a disposable aluminum baking dish for cooking your ham. Saves on washing up and is a great place to store your ham in the fridge.
1 whole leg of ham on the bone (approx 6kg / 12lb)
a small handful cloves
1 jar (500g / 1lb) orange marmalade
3-4 sprigs rosemary, leaves picked
extra rosemary for decoration, optional

1. Preheat your oven to 200C (400F).

2. With a sharp knife, carefully cut away the tough skin from the top side of the ham, leaving as much luscious fat as you can.

3. Score the ham in a diagonal pattern with cuts about 1inch apart. Make sure you cut through the fat and just into the flesh.

4. Press one clove into the centre of each diamond.

5. Place in a baking tray, surrounding with the decorational rosemary, if using. Bake for 20 minutes.

6. Meanwhile, heat the marmalade and rosemary leaves in a small saucepan unit it simmers. Remove from the heat.

7. After the ham has been in for 20 minutes, pour 1/2 the glaze over the top, spreading it evenly with a pastry brush, spoon or a little branch of rosemary.

8. Return to the oven, turning so the front goes to the back for another 20 minutes.

9. Smear over the remaining glaze using the method in step 7.

10. Bake for another 20 minutes, remembering to turn again.

11. After the ham has been in for 1 hour, remove and baste by scooping the juices from the bottom of the pan and drizzling over the top.

12. Bake for another 20 minutes, remembering to turn again.

13. After the ham has been in for 1 hour 20minutes it should be done. You’re looking for it to be lovely and deeply caramelised on top. If not, continue to base and check every 10 minutes until well coloured.

14. Serve hot or at room temperature.

Amazingly Good Eggnog

Prep Time: 20 Minutes
Cook Time: 8 Minutes
Ready In: 6 Hours 28 Minutes
Servings: 12

 "It's taken me several years to perfect this recipe. Now everyone asks, 'When are you making the eggnog?!!' This uses cooked eggs for safety, and you can use more or less rum to taste. It's a bit of work to make, but well worth it. You'll never buy store-bought eggnog again! Enjoy!"

4 cups milk
5 whole cloves
1/2 teaspoon vanilla extract
1 teaspoon ground cinnamon
12 egg yolks
1 1/2 cups sugar
2 1/2 cups light rum
4 cups light cream
2 teaspoons vanilla extract
1/2 teaspoon ground nutmeg

1. Combine milk, cloves, 1/2 teaspoon vanilla, and cinnamon in a saucepan, and heat over lowest setting for 5 minutes. Slowly bring milk mixture to a boil.

2. In a large bowl, combine egg yolks and sugar. Whisk together until fluffy. Whisk hot milk mixture slowly into the eggs. Pour mixture into saucepan. Cook over medium heat, stirring constantly for 3 minutes, or until thick. Do not allow mixture to boil. Strain to remove cloves, and let cool for about an hour.

3. Stir in rum, cream, 2 teaspoon vanilla, and nutmeg. Refrigerate overnight before serving.

Apple and Cranberry Lattice Pie

A fluted lattice top is all you need to transform a bubbly, fruit-filled pie into a bakery-worthy treat. Its filling combines the best of the season with a mix of apples and fresh cranberries.

By Jennifer Bartoli and The Test Kitchen
Source: Canadian Living Magazine: October 2013
Prep time 45 minutes
Total time 3-1/2 hours
Portion size 8 servings

1 cup (250 mL) packed brown sugar
2 tsp (10 mL) cornstarch
2 tsp (10 mL) vanilla
Pinch each cinnamon, ground ginger and salt
3 firm cooking apples, (such as Golden Delicious) peeled, cored and chopped
1-1/2 cups (375 mL) fresh cranberries, coarsely chopped
1 Easy-roll Pie Pastry
1 egg yolk, beaten
1 tbsp (15 mL) coarse sugar

In large bowl, stir together brown sugar, cornstarch, vanilla, cinnamon, ginger and salt; add apples and cranberries, tossing to coat. Set aside.

On lightly floured surface, roll out half of the pastry to generous 1/3-inch (3 mm) thickness; fit into 9-inch (23 cm) pie plate. Trim to leave 3/4-inch (2 cm) overhang. Scrape filling into pie shell, packing firmly.

Roll out remaining pastry to generous 1/8-inch (3 mm) thickness; using fluted pastry wheel, cut into 6 scalloped 2-inch (5 cm) wide strips. Weave strips, about 1 inch (2.5 cm) apart, over filling to form lattice top. Trim pastry, leaving 1/2-inch (1 cm) overhang. Brush some of the egg yolk on bottom pastry rim under each strip; press to seal. Fold both edges under and crimp.

Brush lattice with remaining egg yolk; sprinkle pie with coarse sugar. Bake on bottom rack in 425 F (220 C) oven for 20 minutes. Reduce heat to 350 F (180 C); bake until bottom is golden and filling is bubbly, 55 to 60 minutes. Let cool in pan on rack.

Nutritional Information per serving: about
cal 494 pro 6g total fat 25g sat. fat 12g 
carb 63g dietary fibre 2g sugar 34g chol 85mg 
sodium 216mg potassium 152mg   
calcium 4 iron 15 vit A 12 vit C 5 
folate 27


3 eggs, beaten(I beat them with a wire whisk)
1 cup light corn syrup [312 g]
4 tablespoons butter or margarine, melted [57 g]
1 cup rolled oats (the old-fashioned kind) [88 g]
1/2 cup brown sugar [109 g]
3/4 cup coconut [53 g]
1/2 cup walnuts (can use pecans) [56 g]
2 teaspoons vanilla extract
2 tablespoons all-purpose flour [16 g]
1 (9 inch) deep dish pie crust

Beat eggs with whisk. Add remaining ingredients and mix well with spoon. Pour into pie shell. Bake at 350 degrees for 40 minutes, increase heat to 375 and bake for 10 more minutes. Let cool before cutting. Enjoy!

Friday, May 27, 2016

Butter-Pecan Bars

Yield: 48 bars Prep: 20 mins
Bake: 15 mins at 350°F
Cool: 10 mins
Yield: 48 bars Prep: 20 mins
Bake: 15 mins at 350°F
Cool: 10 mins

2 cups all-purpose flour [280 g]
1 cup packed brown sugar [250 g]
1/2 cup cold butter [114 g]
2/3 cup butter [151 g]
1/2 cup packed brown sugar [125 g]
2 cups chopped pecans [160 g]
1 1/2 cups milk chocolate pieces or semisweet chocolate pieces [252 g]

For Crust:
1. In a medium mixing bowl, stir together flour and the 1 cup brown sugar. Using a pastry blender, cut in the 1/2 cup butter until the mixture resembles coarse crumbs. Press the crumb mixture into the bottom of an ungreased 13x9x2-inch baking pan. Bake crust in a 350 degree F oven for 10 minutes or until very lightly browned.

For Filling:
2. In a small saucepan, combine the 2/3 cup butter and the 1/2 cup brown sugar. Cook and stir until mixture boils. Boil gently for 1 minute. Remove filling from heat. Sprinkle pecans over partially baked crust. Pour filling over pecans.

3. Bake bars for 15 minutes more or until golden and mixture bubbles over entire surface. (Dont overbake, or bars can become too hard after they cool.) Transfer baking pan to a wire rack.

4. Immediately sprinkle bars with chocolate pieces. Cool for 10 minutes. (If you like, you can spread the softened chocolate pieces over the surface of the bars.) Loosen edges and cut into bars while warm. Makes 48 bars.

Chewy Chocolate Chip-Almond Bars

15|MINPrep Time
2|HR|25|MINTotal Time

1 package Pillsbury™ Ready to Bake!™ refrigerated chocolate chip cookies
2 oz marzipan, diced (1/4 cup)
1/4 teaspoon Watkins™ Pure Almond Extract
1 can (14 oz) Eagle Brand® Sweetened Condensed Milk
½ cup Jif® Crunchy Almond Butter
½ cup semisweet chocolate chips
½ cup sliced almonds



1.Heat oven to 350°F. Spray 9-inch square pan with Crisco® Original No-Stick Cooking Spray.

2.In large bowl, break up cookie dough. Add marzipan and almond extract. Beat with electric mixer on high speed about 2 minutes or until well blended. Press dough evenly in bottom of pan.

3.In small bowl, mix condensed milk and almond butter until smooth; pour over dough in pan. Sprinkle chocolate chips and almonds evenly over condensed milk mixture.

4.Bake 35 to 40 minutes or until edges are golden brown and center still jiggles slightly. Cool completely in pan on cooling rack, about 1 1/2 hours. Cut into 4 rows by 3 rows. Store covered in refrigerator.

Chocolate Chip Toll House Cookies

Prep: 15m

Taken from Rosie's Fresh Cream Sugar-Packed Baking Book one of my all time favorite recipe books! This cookie dough also works beautifully when refrigerated a minumum of 4 hours, it tends to produce a thicker, chewier cookie that is crisp around the edges, and also may be frozen. For a different taste, substitute 2 teaspoons maple extract for vanilla This is a great chocolate chip recipe!...and yes, measure 1 cup plus 2 tablespoons flour.

1 cup chopped walnuts
2 cups flour
3/4 teaspoon salt
1/2 cup butter, softened (no subs!)
1 1/2 cups chocolate chips
2 teaspoons baking soda
2 teaspoons vanilla
1 cup lightly packed brown sugar
2 tablespoons flour
1/2 cup white sugar
2 large eggs
1/2 cup Butter Flavor Crisco
1/2 cup skor English toffee bits

1.Set oven to 375°.

2.Line a cookie sheet with parchment paper, or lightly grease with vegetable oil or butter (no non-stick vegetable sprays!).

3.In a bowl, sift together flour, baking soda and salt.

4.In another bowl, using an electric mixer cream butter, Crisco shortening,both sugars and vanilla until fluffy (about 2 minutes).

5.Add in eggs and beat on medium speed until blended (about 1 minute).

6.Add in the flour mixture, and beat until blended (about 30 seconds).

7.Add in chocolate chips, nuts and toffee bits; mix to combine.

8.Drop the dough by tablespoons (equivalent to about 3 tablespoons).

9.Bake the cookies centers are slightly puffed up (about 11-12 minutes).

10.Remove the cookies from the oven and allow to cool on the baking sheet.

Puree of Roasted Potatoes and Pears

By The Canadian Living Test Kitchen

104 people added this to their
Recipe Box

This recipe makes 8 servings

Smooth in texture and sweet in flavour, this dish is a colourful, flavourful alternative to regular mashed potatoes. Roasting the pears alongside the sweet potatoes makes for easy preparation.

4 sweet potatoes , (3 lb/1.5 k)
2 firm and ripe pears
3 tbsp butter
2 tbsp packed brown sugar
2 tbsp orange juice
1/4 tsp salt
1/4 cup chopped pecans , toasted

Prick potatoes in several places and place on foil-lined baking sheet; bake in 400°F (200°C) oven for 35 minutes.

Peel pears; halve lengthwise and remove cores. Remove baking sheet from oven and push potatoes to one half of sheet. Brush foil on other half of sheet with vegetable oil. Arrange pears, cut sides down, on greased side; bake with potatoes for about 25 minutes or until potatoes are tender.

Halve sweet potatoes and scoop pulp into food processor. Add pears; puree until smooth. Add butter, brown sugar, orange juice and salt ; pulse to combine. (Make-ahead: Cool, cover and refrigerate for up to 1 day or freeze in airtight container for up to 2 weeks. Thaw in microwave or overnight in refrigerator. Reheat, covered, at Medium-High 70% for 10 minutes or until steaming, stirring once. Or heat over medium heat, stirring often, for 15 minutes.) Transfer to warmed serving dish; sprinkle with pecans.





Whisk 1/4 cup each buttermilk and sour cream with 1/2 tsp lemon zest and 1 tsp lemon juice, season. Drizzle over 4 cups shredded lettuce tossed with 2 quartered peaches. Season, top with crumbled cooked bacon and chopped chives. SERVE & ENJOY...

Thursday, May 26, 2016

Blood Orange Pineapple Rum Cocktail


Serves: 2



3 ounces white rum
6 ounces pineapple juice
4 ounces blood orange juice
2 teaspoons lime juice


Stir together all ingredients and pour into two glasses filled with ice.

Braised Cabbage and Beets

The festive red colour of this stove top side dish will dazzle your guests. Freeze leftover tomato paste in 1 tbsp portions for future use.

By Rheanna Kish and The Test Kitchen
Source: Canadian Living Magazine: December 2013
Prep time 25 minutes
Total time 1-1/4 hours
Portion size 8 to 10 servings


2 slices bacon, thinly sliced
1 onion, thinly sliced
8 cups (2 L) shredded red cabbage
450 g beets, peeled, halved and thinly sliced
2 bay leaves
1/2 tsp (2 mL) salt
1/4 tsp (1 mL) pepper
1/3 cup (75 mL) no-salt-added chicken broth
2 tbsp (30 mL) packed brown sugar
2 tbsp (30 mL) red wine vinegar
2 tbsp (30 mL) tomato paste
1/4 cup (60 mL) chopped fresh parsley


In Dutch oven, cook bacon over medium heat until lightly crisped, about 4 minutes.

Stir in onion; cook, stirring occasionally, until softened, about 3 minutes. Stir in cabbage, beets, bay leaves, salt and pepper; cook, stirring, for 1 minute.

Stir in broth, 1/3 cup water, brown sugar, vinegar and tomato paste; bring to boil. Reduce heat, cover and simmer until vegetables are tender, about 50 minutes.

Discard bay leaves; stir in parsley.

Nutritional Information per each of 10 servings: about
cal 69 pro 2g total fat 2g sat. fat 1g 
carb 11g dietary fibre 2g sugar 8g chol 3mg 
sodium 178mg potassium 307mg   
calcium 3 iron 6 vit A 2 vit C 17 
folate 19

Butternut Squash Mac and Cheese

Mac and cheese for under 350 calories? You bet! The sauce may seem a little thin at first, but it absorbs into the pasta quickly. Cooking the pasta with the squash saves time and keeps dishes to a minimum; keep in mind that the pasta will need less time to cook, so add it after the squash, following cooking directions on package.

By Jennifer Bartoli and The Canadian Living Test Kitchen

Source: Canadian Living Magazine: February 2015
Prep time30 minutes
Total time30 minutes
Portion size4 servings

2-1/2 cups (625 mL) chopped seeded peeled butternut squash, (generous 1⁄2-inch/1 cm chunks)
1-1/4 cups (300 mL) elbow macaroni
2 tsp (10 mL) unsalted butter
6 fresh sage leaves, chopped
3 cloves garlic, minced
3 tbsp (45 mL) all-purpose flour
2 cups (500 mL) milk
3 tbsp (45 mL) cold-pack sharp Cheddar cheese, product (such as MacLaren’s Imperial)
2 green onions, sliced
1 tsp (5 mL) Dijon mustard
Pinch each salt, pepper, nutmeg and cayenne pepper

In large saucepan of boiling lightly salted water, cook squash until tender and pasta according to package instructions until al dente, about 12 minutes for squash (the squash may need to cook for a few minutes before adding pasta, depending on pasta cook time listed on package). Drain; set aside.

Meanwhile, in separate large saucepan, melt butter over medium heat; cook sage and garlic, stirring occasionally, until fragrant, about 1 minute. Whisk in flour; cook, whisking constantly, for 1 minute. Whisk in milk in slow, steady stream; cook, whisking often, until beginning to thicken, 6 to 8 minutes. Stir in pasta and squash; cook until sauce is thickened, about 3 minutes. Stir in Cheddar until melted and smooth, about 1 minute. Remove from heat; stir in green onions, mustard, salt, pepper, nutmeg and cayenne pepper. Serve immediately.

Nutritional Information per serving: about

cal 311 pro 13g total fat 8g sat. fat 4g
carb 47g dietary fibre 3g sugar 9g chol 22mg
sodium 530mg potassium 565mg    


calcium 24 iron 16 vit A 121 vit C 27
folate 50

Cinnamon Mousse

By The Canadian Living Test Kitchen
73 people added this to their Recipe Box

This recipe makes 4 servings

Serve these light and creamy cinnamon desserts, called bavarois in French, with the crisp Almond Tuiles. You can add to the presentation with raspberries or orange segments.

2 tsp unflavoured gelatin
1 cup milk
3/4 tsp cinnamon
2 egg yolks
3 tbsp granulated sugar
1/2 tsp vanilla
2/3 cup whipping cream
1/4 tsp cinnamon

In small bowl, sprinkle gelatin over 2 tbsp (25 mL) water; let stand for 5 minutes to soften.

Meanwhile, in small heavy saucepan, heat milk and cinnamon over medium heat until bubbles form around edge.

In bowl, whisk egg yolks with sugar; whisk in hot milk. Return to saucepan and cook, stirring, over medium-low heat until mixture is thick enough to coat back of spoon, about 10 minutes. Remove from heat. Add softened gelatin; stir until dissolved. Add vanilla. Pour into large bowl. Place plastic wrap directly on surface; refrigerate, stirring twice, until consistency of egg whites, about 1 hour.

In bowl, whip cream; fold one-quarter into gelatin mixture. Fold in remaining whipped cream. Pour into 4 greased 6-oz (175 mL) fluted moulds, ramekins or custard cups. Cover and refrigerate until firm, about 6 hours. (Make-ahead; Refrigerate for up to 2 days.)

Garnish: One at a time, run knife around edge of mould, or warm mould for a few seconds in bowl of hot water. Invert chilled serving plate onto mould; invert to unmould mousse onto plate. Using fine mesh sieve, dust cinnamon over mousse and plates.

Source : Canadian Living Magazine: April 2005

Winter Harvest Cookie Bars

10| MIN Prep Time
2| HR|40 |MIN Total Time
24 Servings

​ 4 oats 'n honey crunchy granola bars (2 pouches from 8.9-oz box) 1 roll (16.5 oz) Pillsbury™ refrigerated sugar cookies 1 cup sweetened dried cranberries, chopped 1 cup white vanilla baking chips (6 oz) 1 cup coarsely chopped walnuts 1 cup sweetened condensed milk (not evaporated)


Heat oven to 350°F. While granola bars are still in pouches, use rolling pin to crush bars. In medium bowl, break up cookie dough. Stir or knead in crushed granola bars until blended. Press dough in bottom of ungreased 13x9-inch pan.

In small bowl, mix cranberries, baking chips and walnuts. Sprinkle evenly over dough. With hands, gently press mixture into top of dough. Drizzle with condensed milk.

Bake 25 to 30 minutes or until edges are golden brown and top is lightly browned. Cool completely, about 2 hours. For bars, cut into 6 rows by 4 rows.

Wednesday, May 25, 2016

Blistered Green Beans

1 lb. fresh green beans, ends trimmed [500g]
2 Tbsp. olive oil
1/2 cup fresh flat-leaf parsley, chopped [14 g]
1 large clove garlic, minced
1/2 cup roasted and salted pistachios, coarsely chopped [60 g]
2 Tbsp. orange peel, cut in thin shreds


Preheat oven to 450º. Place beans in a 15 x 10 x 1" jelly roll pan and drizzle with olive oil then season with salt and pepper. Spread beans in a single layer. Roast 15-20 minutes or until blistered and tender. Sprinkle hot beans with fresh parsley and garlic. Garnish with pistachios and orange peel. Let stand 5 minutes. Stir gently and serve warm or at room temperature.

Note from Jodi: Oh, how I long for our Farmer’s Market to open and finally get fresh produce. You can buy fresh stuff at the better supermarkets, but no telling how long it’s been picked! SIGH!

Brown Butter and Maple Brussels Sprouts with Pecans Recipe

Serves: 4
Prep Time: 5 Minutes
Cook Time: 20 Minutes
Method: Bake
Blue Ribbon Recipe
Kitchen Crew

Notes from the Test Kitchen:

Everyone will love Brussels sprouts after one bite of these! The brown butter with maple syrup and nuts make these really delicious.


12 oz Brussels sprouts
1 Tbsp. olive oil
4 Tbsp. unsalted butter
2 Tbsp. maple syrup (The REAL stuff is best)
2 Tbsp. pecans
salt and pepper, to taste


Pre-heat oven to 375ºF.

Place pecans on a baking sheet and cook until they become fragrant ~3 minutes. Remove from oven and, once cooled, chop small.

Meanwhile, trim the wooded end of the sprouts and slice in half. Toss with olive oil and season with salt and pepper.

Place sprouts, cut side down, on a baking sheet. Roast for 15 – 20 minutes until browned.

When the sprouts have 5 minutes left to cook, heat a skillet to medium heat. Place butter in skillet and whisk as it begins to melt. Continue to whisk. Butter should froth up. Once it does, let it set. You should begin to notice that it is taking on a golden brown color and begins to smell very nutty. Be very careful not to burn. Once it is aromatic, remove from heat.

Stir in maple syrup and pecans. Season lightly with salt and pepper.

Toss cooked sprouts in sauce. Serve with a slotted spoon to ensure the extra sauce stays behind. Or don’t. I’ll love you either way.

* Jodi has made these and even though she’s not crazy about Brussels Sprouts, these were to die for.

Green Bean Beef Stir Fry

Serves: 4
Source: Uncle Ben's


1 Tbsp. canola oil
1 red and/or yellow bell pepper cut into thin strips
3 cloves garlic minced
12 oz. boneless beef sirloin steak thinly sliced
1 can (15.5 oz.) Del Monte® Cut Green Beans or French Style Green Beans with Roasted Garlic, drained
1/4 cup stir fry sauce divided
2 pouches (8.8 oz. each) Uncle Ben’s® Ready Rice® Whole Grain Brown
Sliced green onion, optional
Toasted slivered almonds, optional


Heat oil in a large skillet over high heat. Cook bell pepper 3 minutes or until just tender-crisp. Add garlic and cook 15 seconds, stirring constantly. (Omit garlic if using French Style Green Beans with Roasted Garlic.) Remove from skillet; set aside.

Cook steak 2 minutes in same skillet, or until beef begins to brown, stirring occasionally. Add peppers, beans and 2 Tbsp. stir fry sauce; cook 2 minutes or until heated through and slightly thickened. Gently stir in remaining 2 Tbsp. stir fry sauce.

Meanwhile, heat rice according to package directions. To serve, spoon steak mixture over rice. Garnish with green onion or almonds, if desired.

Marbled Cappuccino Fudge Cheesecake

Originally published as Marbled Cappuccino Fudge Cheesecake in Taste of Home's Holiday & Celebrations Cookbook Annual 2013, p15

I came up with this recipe because I love the frozen cappuccino drinks at coffee shops and wanted a cheesecake with the same goods. If you try it, don't hold the whip. The creamy mocha-infused topping is the best part! Becky McClaflin, Blanchard, Oklahoma

1 1/2 cups chocolate graham cracker crumbs
1 1/2 teaspoons McCormick(r) Pure Vanilla Extract
3 tablespoons sugar
3 eggs; lightly beaten
1/4 cup butter; melted
2/3 cup hot fudge ice cream topping; warmed

32 oz cream cheese; softened
1 cup heavy whipping cream
1 1/4 cups sugar
2 tablespoons double mocha cappuccino mix
2 tablespoons all-purpose flour

1/4 cup heavy whipping cream
1 tablespoon confectioners' sugar
3 tablespoons double mocha cappuccino mix
Chocolate curls; optional

Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan.

In a small bowl, combine the cracker crumbs, sugar and butter. Press onto the bottom and 2 in. up the sides of prepared pan. Place pan on a baking sheet. Bake at 325 degrees for 7-9 minutes. Cool on a wire rack.

In a large bowl, beat cream cheese and sugar until smooth. Beat in the cream, cappuccino mix, flour and vanilla. Add eggs; beat on low speed just until combined. Pour half of batter into crust. Drizzle with 1/3 cup fudge topping. Repeat layers. Cut through batter with a knife to swirl fudge topping. Place springform pan in a large baking pan; add 1 in. of hot water to larger pan.

Bake at 325 degrees for 70-80 minutes or until center is just set and top appears dull. Remove springform pan from water bath. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. Remove sides of pan.

For topping, in a small bowl, beat cream until it begins to thicken. Add cappuccino mix and confectioners' sugar; beat until soft peaks form. Spread over cheesecake. Garnish with chocolate curls if desired.

Chocolate-Filled Cookie Bonbons


6 tablespoons butter or margarine
1/3 cup packed light brown sugar
1/4 cup granulated sugar
1 egg
1 tablespoon milk
1 teaspoon vanilla extract
3/4 cup all-purpose flour
1/4 teaspoon baking soda
1/4 teaspoon salt
1 cup pecan or walnut pieces
1/2 cup uncooked rolled oats
1/2 cup MOUNDS Sweetened Coconut Flakes
About 36 CADBURY Candy Coated Milk Chocolates
Coatings: ground pecans or walnuts, MOUNDS Sweetened Coconut Flakes or powdered sugar


1. Heat oven to 350°F. Line 36 small muffin cups (1-3/4 inches in diameter) with paper or foil baking cups. Line cookie sheet with wax paper.
2. Beat butter, brown sugar and granulated sugar in large bowl until well blended. Add egg, milk and vanilla; beat until well blended. Stir together flour, baking soda and salt; add to butter mixture, blending thoroughly. Stir in pecans, oats and coconut.
3. Drop dough by rounded teaspoonfuls (about 36) onto prepared cookie sheet. Refrigerate 5 to 10 minutes or until easy to handle. Shape each dough mound around chocolate piece, covering completely. Shape into ball; roll in choice of coatings. Place in prepared muffin cups.
4. Bake 14 to 15 minutes or until set. Cool completely in pans on wire rack. Makes about 36 cookies.

This is from the Hershey's website...