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Thursday, June 30, 2016

Chilled Dill and Cucumber Soup With Salmon Crostini

Blend this super-easy chilled soup in the morning, and leave it in the fridge until dinnertime. The chilling process develops the cool, subtle flavours of the soup while getting the prep work out of your way early.

By Jennifer Bartoli and The Canadian Living Test Kitchen
Source: Canadian Living Magazine: September 2014
Prep time 25 minutes
Total time 1 hour 30 minutes
Portion size4 servings


3 cucumbers, chopped
1 clove garlic, halved
2 cups (500 mL) 2% plain yogurt
3 tbsp (45 mL) chopped fresh dill
1 tbsp (15 mL) lemon juice
1/2 tsp each salt and pepper
12 slices baguette, 1/4 inch/ 5 mm thick
100 g smoked salmon, sliced
4 radishes, thinly sliced


In blender, purée 8 cups of the cucumbers, the garlic, 1 1/2 cups of the yogurt, 2 tbsp of the dill, the lemon juice, salt and pepper until smooth. Cover and refrigerate for 1 hour. (Make-ahead: Refrigerate for up to 24 hours.)

Meanwhile, arrange baguette slices on parchment paper–lined baking sheet; bake in 400°F (200°C) oven until crisp and light golden, about 6 minutes. (Make-ahead: Store in airtight container for up to 24 hours.)

Top baguette slices with salmon and remaining dill. Pour soup into serving bowls; drizzle with remaining yogurt. Top with radishes and the remaining cucumber.

Nutritional Information per serving: about
cal 180 pro 13g total fat 4g sat. fat 2g 
carb 24g dietary fibre 2g sugar 12g chol 17mg 
sodium 655mg potassium 675mg   
calcium 22 iron 11 vit A 6 vit C 17 
folate 17

15 Minute Chili And Rice Wraps

1 (28 ounce) can chili [784 g]
1/2 cup water [125 ml]
1 cup instant rice [224 g]
6 flour tortillas, room temperature
1 cup shredded Mexican blend cheese [112 g]
2 large tomatoes, chopped
In saucepan, combine chili and water. Bring to a boil. Stir in rice. Cover;
cook over low heat for 5 minutes. Spoon chili mixture into tortillas. Top
with cheese and tomatoes.

Apple Cinnamon Oatmeal Porridge

Everyone will enjoy this warm, hearty breakfast that guarantees a great start to a busy day.

By The Canadian Living Test Kitchen

Source: Canadian Living Magazine: April 2004
Portion size 4

3 cups (750 mL) unsweetened apple juice or water
1/2 tsp (2 mL) salt
1-1/3 cups (325 mL) quick-cooking rolled oats
1/2 apple, peeled and diced
1/3 cup (75 mL) raisins, (optional)
1/2 tsp (2 mL) cinnamon

In saucepan, bring apple juice and salt to boil; whisk in rolled oats, apple, raisins (if using) and cinnamon. Reduce heat and simmer, whisking constantly, until desired thickness, 4 to 5 minutes.

Nutritional Information Per serving: about
cal 201 pro 4g total fat 2g sat. fat 0    
carb 43g fibre 3g chol 0mg sodium 295mg         
% RDI:
calcium 3 iron 14 vit C 92 folate 5

Green Salad with Ratberry Dressing

Bone-shaped croutons are a fun way to scare up conversation, but any spooky shape will do.

By The Canadian Living Test Kitchen

Source: Canadian Living Magazine: November 2005
Portion size8

8 cups (2 L) torn mixed greens
1 cup (250 mL) alfalfa sprouts
1/4 cup (60 mL) sunflower seeds or pumpkin seeds

Raspberry Dressing:
1/2 cup (125 mL) fresh or thawed raspberries
1/3 cup (75 mL) vegetable oil
3 tbsp (45 mL) red wine vinegar
1 tsp (5 mL) liquid honey
1/4 tsp (1 mL) each salt and pepper

Bone Croutons:
8 slices white bread
2 tbsp (30 mL) vegetable oil


Raspberry dressing: In food processor, pur?together raspberries, oil, vinegar, honey, salt and pepper. Strain through fine sieve; set aside. (Make-ahead: Refrigerate in airtight container for up to 2 days.)

Bone Croutons: Using 4-inch (10 cm) bone-shaped cookie cutter, cut 3 bones from each slice of bread. Arrange on rimmed baking sheet; brush with oil. Broil, turning once, until golden, about 4 minutes. (Make-ahead: Let cool; store in airtight container for up to 24 hours.)

In serving bowl, toss greens with dressing; sprinkle with sprouts and sunflower seeds. Scatter bones over top.

Nutritional Information Per serving: about

cal 208 pro 4g total fat 16g sat. fat 2g
carb 15g fibre 2g chol 0mg sodium 200mg

% RDI: 
calcium 6 iron 11 vit A 12 vit C 17
folate 34

Spicy Bloody Mary Mix

Taste great with out alcohol
By Johnny

Prep Time: 5 Minutes Ready In: 35 Minutes
Servings: 12

"With a nod to the famous 'bull shot' cocktail, this tasty bloody mary mix
adds beef consomme for savory flavor. Drink it as is over ice or add vodka.
Adjust the spices to your taste -- this version is spicy!"

1 (46 fluid ounce) can tomato
1/2 (10.5 ounce) can
condensed beef consomme
(such as Campbell's R)
3 tablespoons Worcestershire
sauce 1 tablespoon lemon juice
1 tablespoon hot pepper sauce
(such as TabascoR)
1 tablespoon celery salt
1 tablespoon ground black

1. Mix the tomato juice, beef consomme, Worcestershire sauce, lemon
juice, hot pepper sauce, celery salt, and black pepper together in a
pitcher; chill.

Wednesday, June 29, 2016

Apple Cheddar Quick Bread

The combination of sweet-tart apples and salty Cheddar cheese is a match made in heaven. The grated and diced apples in this moist quick bread are key to the bursting apple flavour and tender texture.

By Rheanna Kish and The Test Kitchen
Source: Canadian Living Magazine: September 2013
Prep time 20 minutes
Total time 1 1/2 hours
Portion size 12 to 16 slices

2 cups (280 g) all-purpose flour
1 tsp (5 mL) baking powder
1/2 tsp (2 mL) baking soda
1/4 tsp (1 mL) salt
1-1/3 cups (325 mL) shredded extra-old Cheddar cheese
1/3 cup (76 g) butter, softened
2/3 cup (134 g) granulated sugar
2 eggs
1 cup (250 mL) diced, cored and peeled Granny Smith apples
3/4 cup (175 mL) grated and peeled Granny Smith apples
2/3 cup (150 mL) milk

In large bowl, whisk together flour, baking powder, baking soda and salt; stir in 1 cup of the Cheddar cheese.

In separate bowl, beat butter until smooth; beat in sugar. Beat in eggs, 1 at a time. Stir in diced apple, grated apple and milk; stir into flour mixture just until combined. Spread in greased 9- x 5-inch (2 L) loaf pan; sprinkle with remaining cheese.

Bake in 375 F (190 C) oven until cheese on top is melted and golden, and cake tester inserted in centre comes out clean, 50 to 55 minutes. Let cool in pan on rack for 10 minutes. Turn out onto rack; let cool completely.

Nutritional Information per each of 16 slices: about
cal 182 pro 5g total fat 8g sat. fat 5g 
carb 22g dietary fibre 1g sugar 11g chol 44mg 
sodium 193mg potassium 61mg   
calcium 9 iron 6 vit A 8 folate 13

Espresso-Chocolate Chip Banana Bread with Espresso-Cinnamon Butter

Recipe By: Bobby Flay
Yield: One 9-inch loaf


5 tablespoons unsalted butter, plus extra at room temperature for greasing the pan [71 g]
1 tablespoon instant espresso powder
1 1/2 cups all-purpose flour, spooned and leveled [210 g]
1 teaspoon baking soda
1/4 teaspoon kosher salt
4 medium-ripe bananas (the peel should be pretty black), peeled and halved
1/2 cup granulated sugar [96 g]
2 tablespoons lightly-packed light brown sugar
1 large egg, beaten
3 ounces semisweet chocolate, finely chopped [84 g]
1 1/2 sticks (12 tablespoons) unsalted butter, at room temperature
2 tablespoons confectioners sugar
1 teaspoon instant espresso powder
Pinch of ground cinnamon
Pinch of fine salt


Make the banana bread: Adjust an oven rack to the lowest position and preheat the oven to 350 degrees F. Grease a 9-inch loaf pan with the softened butter. Place the 5 tablespoons butter in a small saucepan set over medium heat and cook until the butter turns a deep golden brown color, about 2 minutes; stir in the espresso powder. Remove and let cool slightly.

Whisk the flour, baking soda and kosher salt together in a medium bowl.

Using a potato masher, mash the bananas in a medium bowl until pretty smooth. Add the sugars, cooled brown butter and egg and whisk until combined. Add the flour mixture and whisk until just combined, don't over-mix. Fold in the chopped chocolate.

Scrape the batter into the prepared loaf pan and bake on the lowest oven rack until a toothpick inserted into the center of the banana bread comes out with just a few moist crumbs attached, 40 to 50 minutes. Let the banana bread cool on a baking rack in the pan for 15 minutes. Use a knife to separate the edges of the banana bread from the pan, then invert it and cool the loaf directly on the rack for at least 30 minutes before slicing.

Make the espresso-cinnamon butter: Stir the butter, sugar, espresso, cinnamon and salt together in a small bowl until smooth. Serve with the banana bread.

Excellent Meatballs

Recipe courtesy of Anne Burrell

Total Time: 1 hr 23 min
Prep: 40 min
Cook: 43 min
Yield:18 to 20 meatballs


Extra-virgin olive oil
1 large onion, 1/4-inch dice
2 cloves garlic, smashed and chopped
Pinch crushed red pepper
1/2 pound ground beef [250 g]
1/2 pound ground veal [250 g]
1/2 pound ground pork [250 g]
2 large eggs
1 cup grated Parmigiano
1/4 cup finely chopped fresh Italian parsley leaves
1 cup breadcrumbs
1/2 cup water [125 ml]

Marinara Sauce, recipe follows

Marinara Sauce:
1/4 cup extra-virgin olive oil
1/4 pound diced pancetta
2 large Spanish onions, cut into 1/4-inch dice
Kosher salt
4 large garlic cloves, smashed and chopped
4 (28-ounce) cans Italian plum San Marzano tomatoes


Coat a large saute pan with olive oil, add the onions and bring to a medium-high heat. Season the onions generously with salt and cook for about 5 to 7 minutes. The onions should be very soft and aromatic but have no color. Add the garlic and the crushed red pepper and saute for another 1 to 2 minutes. Turn off heat and allow to cool.

In a large bowl combine the meats, eggs, Parmigiano, parsley and bread crumbs. It works well to squish the mixture with your hands. Add the onion mixture and season generously with salt and squish some more. Add the water and do 1 final really good squish. The mixture should be quite wet. Test the seasoning of the mix by making a mini hamburger size patty and cooking it. The mixture should taste really good! If it doesn't it is probably missing salt. Add more. Add more anyway.

Preheat the oven to 350 degrees F.

Shape the meat into desired size. Some people like 'em big some people like 'em small. I prefer meatballs slightly larger than a golf ball. Coat a large saute pan with olive oil and bring to a medium-high heat. Brown the meatballs on all sides. Place them on a cookie sheet and bake them in the preheated oven for about 15 minutes or until the meatballs are cooked all the way through. If using right away, add them to your big pot of marinara sauce. If not using right away, they can be frozen for later use. Serve with pasta and sauce or just eat them straight out of the pot! YUM!

Marinara Sauce:
Coat a large saucepot with olive oil and add the pancetta. Bring the pot to a medium-high heat and cook the pancetta for 4 to 5 minutes. Add the onions, season generously with salt and stir to coat with olive oil. Cook the onions for 6 to 7 minutes stirring frequently. The onions should become very soft and aromatic but have no color. Add the garlic and cook for another 2 to 3 minutes stirring frequently.

Pass the tomatoes through the food mill. Be sure to pass all of the pulp through the holes leaving only the stems and the seeds, and be sure to scrape the pulp off of the bottom of the food mill. That's all of the big money stuff! Add the tomatoes to the pot and rinse out 1 of the empty tomato cans with water and add that water to the pot (about 2 to 3 cups). Season generously with salt and TASTE IT!!!! Tomatoes take a lot of salt. Season in baby steps and taste every step of the way. Cook the sauce for 2 to 3 hours, stirring occasionally and tasting frequently.

Use the sauce right away on pasta or for any other tomato sauce need. This sauce can also be cooled and stored in the refrigerator for a few days and freezes really well.

Yield: 2 quarts

Recipe courtesy Anne Burrell



7 pound cooked ham (3.2 kg)
1 orange
Two 8 oz. jars sweet red pepper jelly (224 ml)
1/3 cup red wine vinegar (80 ml)

Heat oven to 375 degrees. Place ham on rack set in a roasting pan, add 1/4 cup water to pan. Cover ham and pan with foil, bake 40 min. Grate orange zest into a bowl, then squeeze in 3 tbs. juice. Add jelly and vinegar, whisk to combine. Transfer 3/4 cup glaze to a bowl, reserve for serving. *Brush half the remaining glaze over ham, bake 20 min. Brush remaining glaze over ham, bake until ham is heated through 20 min. SERVE with reserved glaze and ENJOY...

Stir-Fried Pork & Vegetables with Whole-Wheat Noodles

Serves 4


1/2 pound (228 g) dried whole-wheat spaghetti or linguine
1/2 tablespoon (7 ml) peanut oil or vegetable oil
3/4 pound (345 g) pork tenderloin, trimmed of excess fat, cut into thin strips
1/2 pound (228 g) fresh shiitake mushrooms, stems removed, caps quartered
1/4 pound (115 g) carrots, cut into thin julienne strips
1/4 pound (115 g) asparagus, trimmed and cut diagonally into thin slices
1/4 pound (115 g) broccoli, crowns cut into small florets, stems cut diagonally into thin slices
1 1/2 tablespoons (22 ml) thinly sliced scallions
1/2 tablespoon (7 ml) finely chopped ginger
1/2 tablespoon (7 ml) finely chopped garlic
kosher salt
freshly ground black pepper
4 teaspoons (20 ml) Chinese plum wine
3/4 cup (175 ml) organic low-sodium chicken broth or vegetable broth
1 tablespoon (15 ml) rice wine vinegar or fresh lime juice
1/4 cup (60 ml) bottled hoisin sauce
fresh cilantro leaves, for garnish


1. Bring a large pot of lightly salted water to a boil. Add the pasta and cook until al dente, tender but still slightly chewy, following the manufacturer's instructions. Drain and set aside.

2. In a large nonstick wok or skillet, heat the oil over high heat. Add the pork tenderloin strips and stir-fry them, stirring continuously with a wooden spatula, until lightly seared on all sides, about 3 minutes. Add the mushrooms, carrots, asparagus, broccoli, 1 tablespoon of the scallions, and the ginger and garlic; stir-fry for 3 minutes longer. Season to taste with salt and pepper. Remove the meat and vegetables from the pan and set aside.

3. Add the plum wine and deglaze the pan with a wooden spoon, stirring and scraping to dissolve the pan deposits. Bring to a boil over high heat and cook until the liquid has reduced by half, about 1 minute. Add the broth and continue to boil until the liquid has thickened slightly, 2 to 3 minutes longer.

4. Add the cooked pasta and the reserved meat and vegetables. Stir in the rice wine vinegar and hoisin and toss together briefly, just until heated through. Correct the seasonings, if necessary, with more salt and pepper.

5. Mound the meat, vegetables, noodles and sauce in individual plates or bowls or a large serving bowl. Garnish with the remaining chopped scallions and the cilantro leaves. Serve immediately.

Tuesday, June 28, 2016

Banana Pecan Whole Wheat Mini Muffins

Prep: 15m

I adapted this from an Old Betty Crocker cookbook. My husband was terribly dissapointed when they were all done!


2 tablespoons water
1/2 teaspoon baking soda
1 1/2 cups mashed bananas [375 g]
1/2 teaspoon salt
1 1/2 cups whole-wheat pastry flour ]210 g]
2 teaspoons baking powder
1 cup oat bran [105 g]
1 egg
1/2 cup chopped pecans [56 g]
1 teaspoon vanilla
1/2 cup sugar [100 g]
1/2 cup butter [114 g]


1. Preheat the oven to 350 degrees.

2. Spray your mini muffin pans with non stick spray.

3. Beat the butter and sugar together.

4. Add the egg and mix well.

5. Then add the oat bran and mix well.

6. In a seperate container combine the mashed banana with the 2 tablespoons water.

7. Mix the dry ingredients together.

8. Add the banana mix to the butter alternatively with the mixed dry ingredients.

9. Mix well.

10. Add the vanilla and the pecans.

11. Bake for about 15 minutes or until the muffins start to brown.

Salted Peanut Chews

Prep: 30m

What a treat. If you're a nut lover this is wonderful.


1/3 cup margarine or butter (75 gr)
1 egg
1 (12 ounce) package peanut butter chips (2 cups) (336 gr)
1/4 cup margarine or butter (56 gr)
3 cups miniature marshmallows (126 gr)
2 cups Rice Krispies (56 gr)
2 teaspoons vanilla
2/3 cup corn syrup (205 gr)
1 package Pillsbury Plus yellow cake mix
2 cups salted peanuts (280 gr)


1.Heat oven to 350 degrees.

2.In a large bowl, combine all base ingredients except marshmallows at low speed until crumbly.

3.Press in bottom of ungreased 13x9 inch pan.

4.Bake at 350 degrees for 12-18 minutes or until light golden brown.

5.Remove from oven and immediately sprinkle with marshmallows.

6.Return to oven for 1-2 minutes or until marshmallows just begin to puff.

7.Cool while preparing topping.

8.In large saucepan, heat corn syrup, margarine, vanilla and chips just until chips are melted and mixture is smooth, stirring constantly.

9.Remove from heat; stir in ceral and nuts.

10.Immediately spoon warm topping over marshmallows.

11.Spread to cover.

12.Chill; cut into bars.

13.Store covered.

Easy Homemade Bubble Gum Slushee


4 cups cold water [2 L]
1 cup sugar [200 g]
1 tsp. Bubble Gum flavoring (you may need more depending on the
concentration of your flavoring)
4-6 drops of pink food coloring


In a large bowl, combine water and sugar and stir until sugar is
completely dissolved.
Add in Bubble Gum flavoring and stir well.
Add your food coloring to achieve your desired color. Stir well.
Pour into your ice cream maker and turn on.
Let run for approximately 20 minutes or until desired consistency is
Serve immediately.

Source :


1 lb. ground round [500 g]
1 lb. pork sausage [500 g]
6 stalks of celery, chopped
1 onion, chopped
1 lb. mushrooms, sliced [500 g]
2 eggs
1/2 tsp. thyme
2 tsp. ground sage or to taste
1 can evaporated milk
1 pkg. stuffing mix

Brown meat; drain well. Saute in butter or steam celery, onion and mushrooms. Beat eggs and add milk and vegetables. Combine all together with stuffing mix and seasonings. Add broth to moisten. Bake in a greased and uncovered casserole for 1 hour at 325 degrees.

Sugar's Chicken Salad Sandwiches

1 bag of baby spinach leaves
About a third red onion or to taste (diced)
1sm. Green Bell Pepper (diced)
1 can of black olives (sliced)
1 cup Broccoli Florets(chopped)
2 Stalks Celery (diced)
2 cans of Chicken in a can (in water and drained ) or you can boil chicken
and shred if desired-I like using the roasted chicken then shredding it.
About 1 tea spoon of garlic
Lemon to taste
Salt and Pepper to taste
Mayonnaise to taste
6 Ounce Walnuts (chopped)-optional [168 g]
Dried cranberries(also optional and acc. To taste
Hot sauce is optional. My Daniel likes tapa tio

In a Lg. Bowl, cut up baby spinach to smaller size.
Place chicken in the bolw, along with all the veggies.
*To get chicken to spread evenly, shred it a bit more. unless you wish for
chunks as canned chicken comes in chunks.(optional)
Add mayo to the ingrediants, enough to your taste. I add about 3 to 4
serving size spoons, again according to your taste
Drizzle a little lemon juice.
Salt and pepper to taste

* If your husband is like mine you will add some form of hot sauce, in my
case Tapa tio it is!*

You may serve salad in croissants or your choice of bread, or if you wish
you may serve with crackers.

Monday, June 27, 2016

Hearty beef and barley soup

Servings 9

This hearty barley soup is a favorite menu item in our house throughout the year. Everyone savors the flavor. —Elizabeth Kendall, Carolina Beach, North Carolina

1 pound beef top round steak, cut into 1/2-inch cubes   [500 g]
1 tablespoon canola oil  
3 cans (14-1/2 ounces each) beef broth   [406 ml]
2 cups water   [500 ml]
1/3 cup medium pearl barley   [75 g]
1 teaspoon salt  
1/8 teaspoon pepper  
1 cup chopped carrot  [150 g]
1/2 cup chopped celery   [56 g]
1/4 cup chopped onion  [40 g]
3 tablespoons minced fresh parsley  
1 cup frozen peas [84 g] 

In a Dutch oven, brown beef in oil; drain. Stir in the broth, water, barley, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 1 hour.

Add the carrots, celery, onion and parsley; cover and simmer for 45 minutes or until meat and vegetables are tender. Stir in peas; heat through. Yield: 9 servings (2-1/4 quarts).


Yield: 9 servings

Herbed Salmon With Kale and Fennel Salad

This speedy yet elegant meal will impress even the most discerning dinner guest. If you can't find baby kale, you can easily substitute baby spinach.

By Irene Fong and The Canadian Living Test Kitchen
Source: Canadian Living Magazine: September 2014
Prep time 15 minutes
Total time 15 minutes
Portion size 4 servings


2 tbsp (30 mL) chopped fresh dill
2 tbsp (30 mL) chopped fresh parsley
1 tsp (5 mL) olive oil
4 salmon fillets, about 450 g total
1/4 tsp each salt and pepper

Kale and Fennel Salad
2 tbsp (30 mL) extra-virgin olive oil
1 tbsp (15 mL) red wine vinegar
1 tsp (5 mL) liquid honey
Pinch each salt and pepper
4 cups (1 L) packed Baby Kale
1/2 bulb fennel, cored and thinly sliced
2/3 cup (150 mL) jarred mandarin orange segments in light syrup, drained


In small bowl, stir together dill, parsley and oil. Sprinkle salmon with salt and pepper; spread dill mixture over tops. Place on lightly greased foil-lined rimmed baking sheet. Bake in 425F (220C) oven until fish flakes easily when tested with fork, about 12 minutes.

Kale and Fennel Salad: Meanwhile, in bowl, whisk together oil, vinegar, honey, salt and pepper. Stir in kale, fennel and orange segments. Serve with salmon.

Nutritional Information per serving: about
cal 306 pro 21g total fat 19g sat. fat 3g 
carb 13g dietary fibre 2g sugar 8g chol 55mg 
sodium 234mg potassium 689mg   
calcium 8 iron 11 vit A 44 vit C 110 
folate 25

Coconut Cake with Buttercream Frosting

This coconut cake recipe is one of our readers' all-time favorites. The frosting is also popular for several other cupcake and cake flavors like carrot, spice and basic white. Garnish the cake plate with sugar-frosted cranberries and rosemary sprigs.

Yield: 16 servings (serving size: 1 slice)

Cooking spray
1 tablespoon cake flour
2 1/2 cups cake flour (about 10 ounces) [280 g]
2 teaspoons baking powder
1/2 teaspoon salt
2 cups sugar
6 tablespoons butter, softened
1/4 cup egg substitute
2 large eggs
3/4 cup light coconut milk
1/4 teaspoon coconut extract

1 cup sugar [200 g]
1/4 cup water [63 ml]
5 large egg whites
1/2 teaspoon cream of tartar
1/8 teaspoon salt
1/4 cup butter, softened [57 g]
1/4 teaspoon coconut extract (optional)
3 tablespoons toasted flaked sweetened coconut

Preheat oven to 350.

To prepare cake, coat 3 (8-inch) round cake pans with cooking spray; line bottoms of pans with wax paper. Lightly coat wax paper with cooking spray; dust pans with 1 tablespoon flour.

Lightly spoon 2 1/2 cups flour into dry measuring cups, and level with a knife. Combine flour, baking powder, and salt, stirring with a whisk. Place 2 cups sugar and 6 tablespoons butter in a large bowl; beat with a mixer at medium speed for 2 minutes or until well blended. Add egg substitute and eggs to sugar mixture; beat well. Add flour mixture and coconut milk alternately to sugar mixture, beginning and ending with flour mixture. Stir in 1/4 teaspoon extract.

Spoon batter into prepared pans. Sharply tap the pans once on countertop to remove air bubbles. Bake at 350 for 25 minutes or until a wooden pick inserted in the center comes out clean. Cool in pans 10 minutes on wire racks; remove from pans. Remove wax paper; discard. Cool cakes on wire racks.

To prepare frosting, combine 1 cup sugar and 1/4 cup water in a saucepan; bring to a boil. Cook 3 minutes, without stirring, or until a candy thermometer registers 250. Combine egg whites, cream of tartar, and 1/8 teaspoon salt in a large bowl; using clean, dry beaters, beat with a mixer at high speed until foamy. Pour hot sugar syrup in a thin stream over egg whites, beating at high speed until stiff peaks form, about 3 minutes. Reduce mixer speed to low; continue beating until egg white mixture cools (about 12 minutes).

Beat 1/4 cup butter until light and fluffy; stir in 1/4 teaspoon extract, if desired. Fold in 1 cup egg white mixture. Fold butter mixture into remaining egg white mixture, stirring until smooth.

Place 1 cake layer on a plate; spread with 1 cup frosting. Repeat twice with cake layers and 1 cup frosting, ending with cake layer; spread remaining frosting over top and sides of cake. Sprinkle with toasted coconut. Chill until set.


Fruity Red Smoothies

"This thick tangy drink combines the refreshing flavors of cranberries, raspberries and strawberries," says Beverly Coyde of Gasport, New York. "Once you start sipping it, you can't stop!"

2 Servings

3/4 cup cranberry juice  1 cup [125 g] frozen unsweetened raspberries
8 oz strawberry yogurt [224 g] 1 1/2 teaspoons sugar
1-1/2 cups frozen unsweetened strawberries [300 g]  

In a blender, combine all ingredients; cover and process until smooth. Pour into chilled glasses; serve immediately

Tangy Macaroni Salad

Canadian Living Test Kitchen food experts create every recipe to inspire home cooks and share how fun and satisfying cooking is.

By The Canadian Living Test Kitchen

Source: Canadian Living Magazine: June 2010
Prep time10 minutes Stand: 10 minutes
Cook time8 minutes Chill: 1 hour
Portion size12

4 cups (532 g) elbow macaroni
1 cup (112 g) diced celery
1/4 cup (60 mL) chopped pimento

1/2 cup (80 g) finely chopped shallots or green onions
1/4 cup (60 mL) white wine vinegar
3/4 tsp (4 mL) salt
2/3 cup (150 g) mayonnaise
1 tbsp (12 g) granulated sugar
2 tsp (10 mL) Dijon mustard
1/4 tsp (1 mL) pepper

Dressing: In large bowl, combine shallots, vinegar and salt; let stand for 10 minutes. Stir in mayonnaise, sugar, mustard and pepper.

Meanwhile, in large pot of boiling salted water, cook pasta until al dente, 8 to 10 minutes. Drain and rinse under cold water; drain well. Add to dressing.

Add celery and pimiento pepper; toss to coat evenly. Cover and refrigerate for 1 hour or for up to 24 hours.

Nutritional Information Per serving: about

cal 230 pro 5g total fat 10g sat. fat 2g
carb 29g fibre 2g chol 5mg sodium 325mg
potassium 90mg      

% RDI:

calcium 2 iron 11 vit A 3 vit C 10
folate 35

Sunday, June 26, 2016

Irish Cream Pots of Gold

Boozy custard is a treat in itself, but these artful Irish Cream Pots of Gold are even more luscious served in edible chocolate bowls and dressed with a sparkly topping. While They look clever, they're almost too easy to make when you follow the simple steps in our how-to photos. Find the link below.

By Amanda Barnier and The Test Kitchen
Source: Canadian Living: Web Exclusive
Prep time 30 minutes
Total time 5 hours
Portion size 6 servings


4 egg yolks
2 cups (500 mL) milk
1/3 cup (75 mL) granulated sugar
1/4 cup (60 mL) cornstarch
Pinch salt
1/2 cup (125 mL) Irish cream liqueur
280 g semisweet chocolate, (10 oz) chopped
1/2 cup (125 mL) whipping cream, (35%)
2 tbsp (30 mL) toffee bits
Edible gold leaf, optional


In large bowl, whisk together egg yolks, 1/4 cup of the milk, the sugar, cornstarch and salt.

In heavy saucepan, heat remaining milk over medium heat just until steaming and small bubbles form around edge; gradually whisk into yolk mixture. Return to pan; cook, whisking, until thick enough to mound on spoon, about 4 minutes. Remove from heat; whisk in liqueur until smooth.

Strain through fine sieve into clean bowl; place plastic wrap directly on surface. Refrigerate until well chilled, about 4 hours. (Make-ahead: Refrigerate for up to 24 hours. Whisk until smooth before serving.)

Meanwhile, in heatproof bowl over saucepan of hot (not boiling) water, melt chocolate, stirring until smooth. Let cool to room temperature, about 45 minutes. (Chocolate will thicken slightly.)

Inflate six small balloons to make globes that are 3 inches (8 cm) diameter at widest point; tie knot in each to seal.

Scoop chocolate by scant 1 tbsp onto parchment paper–lined baking sheet to make six circles.

Working with one balloon at a time and holding knot, spoon chocolate around widest part and all around bottom of balloon, coating generously, to create bowl shape.

Gently press bowl, balloon side up, onto chocolate round to adhere. Repeat with remaining balloons, reserving any leftover chocolate. Refrigerate until chocolate is firm, about 30 minutes.

Using pin, pierce balloons at knot ends to release air; slowly and gently pull balloons away from chocolate. Discard balloons. Re-melt any reserved chocolate; spoon or brush on bases of bowls to fill any holes. Refrigerate until chilled, about 10 minutes. (Make-ahead: Cover loosely with plastic wrap and refrigerate for up to 24 hours.)

Whip cream until soft peaks form. Divide custard among chocolate bowls; top with whipped cream, toffee bits and gold leaf (if using).

Find the step-by-step instructions for making these cute Irish Cream Pots of Gold here.

Nutritional Information per serving: about
cal 499 pro 7g total fat 26g sat. fat 14g 
carb 58g dietary fibre 3g sugar 49g chol 163mg 
sodium 72mg potassium 259mg   
calcium 13 iron 14 vit A 19 folate 13

Italian Sliced Chicken and Pork Hoagie

Recipe courtesy of Rachael Ray
SHOW: 30 Minute Meals
EPISODE: Cold and New

Total Time: 30 minutes
Prep: 5 minutes
Cook: 25 minutes
Yield: 4 servings
Level: Easy


1 pork tenderloin, trimmed
3 skinless, boneless chicken breasts (1 1/4 to 1 1/3 pounds) [625 g - 667 g]
EVOO, for drizzling
Montreal Grill Steak Seasoning
Salt and freshly ground pepper
1 cup drained giardiniera
Four 10-to-12-inch white Italian sub rolls
Sliced provolone
Chopped romaine lettuce
Sliced tomato
Thinly sliced red onion
Hoagie Dressing, recipe follows

Hoagie Dressing:

3 tablespoons red wine vinegar
1 tablespoon finely chopped fresh basil
1 tablespoon finely chopped fresh flat-leaf parsley
2 teaspoons finely chopped fresh thyme
1 rounded teaspoon superfine sugar
1 large clove garlic, grated
1 shallot, minced or 3 tablespoons grated red onion
1/2 small Fresno chile pepper, finely chopped
Juice of 1/2 lemon
1/2 cup EVOO
1 rounded tablespoon Dijon mustard
Salt and freshly ground pepper


Preheat the oven to 500 degrees F.

Drizzle the pork tenderloin and the chicken breasts with EVOO and sprinkle with the seasoning blend, salt and pepper. Place the pork on a rack set over a rimmed baking sheet and roast in the oven for 10 to 12 minutes. Reduce the heat to 425 degrees F and roast until a thermometer inserted into the thickest part of the pork registers 145 to 155 degrees F, about 15 more minutes (do not open the oven while it's cooking). Transfer the pork to a cutting board and let rest 5 minutes, if desired. Then very thinly slice on an angle.

Meanwhile, heat a cast-iron skillet or griddle over medium-high heat. Add the chicken and cook, flipping occasionally, until firm but not tight and the juices run clear, 12 to 15 minutes. Transfer to a cutting board and let rest 5 minutes, if desired. Then thinly slice on an angle.

Pulse the giardiniera in a food processor until finely chopped.

Layer the chicken and pork on the rolls and top with the cheese, lettuce, tomato and red onion. Scatter the giardiniera relish over the top, then drizzle with the hoagie dressing.

Hoagie Dressing:

In a mixing bowl, combine the vinegar, herbs, sugar, garlic, shallot, chile pepper and lemon juice. Whisk in the EVOO in a slow stream. Add the mustard and season with salt and pepper, then whisk until emulsified.

Singapore Sling

Serves: 1



3/4 ounce Tanqueray No. TEN Gin
1/4 ounce Grand Marnier
1/4 ounce Cherry liqueur
1/4 ounce Herbal liqueur
1 ounce Pineapple juice
1/2 ounce Fresh lime juice
1 dash Bitters
Club soda

Garnish: Orange slice and cherry

Glass: Highball


Add all the ingredients except the club soda to a shaker and fill with ice. Shake, and strain into a highball glass. Fill with club soda and garnish with an orange slice and a cherry.



2 cans 6 oz each tuna, drained [336 g]
2 hard cooked eggs, chopped
1/3 cup mayonnaise [74.6 g]
1/4 cup minced chives
2 tsp minced parsley
1/2 tsp minced basil
1/2 onion, chopped
8 slices bread, toasted
1/2 cup shredded cheddar cheese [56g]

Combine first 7 ingredients. Place 4 slices toast on an ungreased baking sheet, top with tuna mixture, sprinkle with cheese. Broil until cheese is melted. Top with remaining toast. SERVE and ENJOY...

TEN THOUSAND LAKES Minestrone Soup with Wild Rice & White Beans

From: ArcaMax Publishing's "Wolfgang Puck, Tribune Content Agency" (1/7/2015)


Notes from Wolfgang: Make a big pot of hearty, healthy soup for dinner tonight -- and beyond!

Some people say January could not be a worse time of year for resolving to eat more healthfully and get fit. After all, it's frigid outside. Who wants to head outside to exercise? And how can you possibly make it on light fare when your body craves warm, robust, filling food to sustain it against the elements?

I understand those arguments. But, honestly, we're talking here about making it through winter, not getting ready to hibernate.

And I can actually answer such protests from those resisting healthy winter foods with a single word: Soup!

Delicious soup is one of the main reasons I look forward to cooking when it's cold outside. Soup is one of the greatest comfort foods, soothing with every sip. Some of the best soups I know feature healthy, satisfying ingredients like hearty roots and green vegetables, beans and grains, which offer a wealth of nutrients, plus ample dietary fiber that not only makes you feel fuller longer but also may help safeguard against all sorts of diseases.

Even the way you eat soup helps when you're trying to trim down. Enjoyed hot spoonful by spoonful, it forces you to slow down, so your hunger ultimately winds up being satisfied with less.

Doesn't that make soup sound like a downright miracle food?

I hope you'll find my recipe for "Ten Thousand Lakes" Minestrone a small miracle in itself. It's a healthy New World spin on the Italian classic, replacing the usual pasta with wild rice, which gives the soup a nutty, earthy, satisfying flavor and texture -- not to mention inspiring its name, a reference to Minnesota, where so much of that grain is grown.

You'll find the recipe simple to make, whether you prepare it on the stovetop or in a pressure cooker. Either way, it's worth making in quantity and freezing in individual portions for future quick meals.

The recipe is also very adaptable. Using vegetable broth and leaving out the optional Parmesan garnish will make it completely vegan. And, once you've tried it with the ingredients listed, you can start making healthy substitutions. Try Swiss chard or collard greens in place of the kale, for example, or any other dried bean variety for the white beans.

Speaking of beans, instead of soaking them overnight as the recipe describes, you could also "quick soak" them. Put the dried beans in a small saucepan and add 1 cup (250 ml) cold water. Bring to a boil over high heat, then continue boiling for 2 minutes. Remove the pan from the heat and leave the beans to soak for 1 hour before draining them and beginning the recipe as written.

Sticking to your New Year's resolution was never so easy!

TEN THOUSAND LAKES Minestrone w/Wild Rice and White Beans
Serves 8


1/3 cup (75 ml) dried cannellini beans or other dried white beans, sorted, rinsed
                  and soaked overnight in cold water to cover
2 tablespoons (30 ml) extra-virgin olive oil
3 medium organic leeks, white parts only, halved lengthwise, thoroughly rinsed and chopped
6 garlic cloves, chopped
2 medium organic carrots, cut into 1/2 inch (12 mm) pieces
2 stalks organic celery, chopped
1 - 14 oz (400 g) can crushed tomatoes
1 1/2 cups (375 ml) packed chopped organic kale leaves
1/3 cup (75 ml) uncooked wild rice
1 large bay leaf
2 teaspoons (10 ml) kosher salt, plus more as needed
1/2 teaspoon (2 ml) freshly ground black pepper, plus more as needed
1 teaspoon (5 ml) dried thyme
7 cups (1.75 L) organic low-sodium vegetable broth or chicken broth
chopped fresh Italian parsley, basil, or chives, for garnish
6 tablespoons (90 ml) freshly grated Parmesan, for garnish (optional)


1. Drain the soaked cannellini beans, put them in a saucepan, and add enough cold water to cover by 2 inches (5 cm). Bring to a boil over high heat and cook for 30 minutes. Drain and set aside.

2. In a large, heavy soup pot, heat the oil over medium heat. Add the leeks and saute, stirring constantly, until tender, 3 to 5 minutes. Add the garlic and saute, stirring, until fragrant, about 30 seconds more.

3. Add the carrots, celery, tomatoes, kale, wild rice, drained cannellini beans, bay leaf, salt, pepper and thyme. Stir together briefly, and then stir in the stock. Bring the liquid to a boil; then, reduce the heat to maintain a simmer. Cover the pot and simmer until the beans and rice are tender, about 1 1/2 hours.

4. (Alternatively, heat a pressure cooker over medium heat. Add the oil and the leeks and saute until fragrant, 1 to 2 minutes. Add the garlic and stir briefly; then, stir in the carrots, celery, tomatoes, kale, wild rice, drained cannellini beans, bay leaf, salt, pepper and thyme. Secure the lid and bring to high pressure, following the manufacturer's instructions. Turn the heat to low and set a timer for 20 minutes. When the cooking time is up, turn off the heat and release the pressure, following the manufacturer's instructions. Continue simmering with the lid off until the soup is thick but still fairly fluid, about 10 minutes longer.)

5. Taste and adjust the seasoning, if necessary. Ladle the soup into heated serving bowls and garnish with parsley, basil, or chives and, if you like, grated Parmesan.

Saturday, June 25, 2016

Bake Your own Caramel Pumpkin Cups

2 cups flour [224 g]
1 tsp baking powder
1 tsp cinnamon
1/2 tsp baking soda
1/2 tsp nutmeg
3/4 cup butter  [168 g]
1/2 cup brown sugar
1 egg
1 cup canned pumpkin [182 g]
8 oz. cream cheese [224 g]
1 tsp lemon juice
1 tbsps sour cream
1 tsp vanilla
4 cups confectioner's sugar [460 g]

Step 1 You will first need to locate a mixer to start combining the ingredients and preheat the oven to 350 degrees F. In a bowl, place the flour, baking powder, cinnamon, and baking soda. Start mixing these ingredients and add in the nutmeg, brown sugar, and 1/2 cup of butter.

Step 2 Keep mixing and add the egg and canned pumpkin until it is smooth. You will then need a muffin pan. Spray it with a cooking spray and line the pan with wrappers or liners.

Step 3 Next, add 1/2 tbsp of the mixture into the muffin pan. When the pan is ready, place it in the oven, and bake the cups for approximately nine minutes. The muffins are done when a toothpick stuck in the middle comes out clean.

Step 4 Once you have removed the pan from the oven you will need to take a spoon and push the back of the spoon into each cup. This process will form a shallow bowl. Set the breads aside to cool.

Step 5 To make the butter cream frosting for the cups, begin by mixing 1/4 cup of butter with
the cream cheese. Next, slowly add in 1 cup of sugar and the lemon juice.

Step 6 While still mixing, add in another cup of sugar and the vanilla. You want to add the sugar into this mixture slowly so it will mix evenly. Now mix in the sour cream and another cup of sugar. Finish off by adding in the last cup of sugar and mixing until you have a nice fluffy texture.

Step 7 The final step in this process is to decorate your cups. Start by placing the frosting into a piping bag and placing your desired amount on each cup. Finish off by drizzling a little bit of caramel on top.

Conclusion Pumpkin cups are great to bake for special occasions as well as for when you need something special to satisfy your sweet tooth. They could be made for a holiday such as Thanksgiving or even birthday parties. The recipe is simple to follow and does not take very long to make. Enjoy this great tasting dessert with family and friends.

Shrimp Fajitas:

I’ve lost 50 pounds recently and my husband, Jere, has lost 65. We’re always looking for tasty ways to keep the weight off. I think working moms would love it as much as we do because it's so quick and easy. —Charlene Chambers, Ormond Beach, Florida

4 Servings Prep/Total Time: 30 min.


•1 pound uncooked medium shrimp, peeled and deveined
•4 tablespoons minced fresh cilantro, divided
•1 tablespoon plus 2 teaspoons olive oil, divided
•3 teaspoons Caribbean jerk seasoning
•1/8 teaspoon chili powder
•1/8 teaspoon ground cumin
•1 cup (8 ounces) fat-free sour cream
•1 large onion, halved and thinly sliced
•1 medium sweet red pepper, cut into thin strips
•1 medium green pepper, cut into thin strips
•8 flour tortillas (6 inches), warmed
•1/2 cup salsa


•In a large bowl, toss shrimp with 2 tablespoons cilantro, 1
•tablespoon oil and spices; let stand 10 minutes. Meanwhile, in a
•small bowl, mix sour cream and remaining cilantro.

•In a large nonstick skillet coated with cooking spray, heat 1
•teaspoon oil over medium-high heat. Add onion and peppers; cook and
•stir until crisp-tender. Remove from pan.

•In same pan, heat remaining oil over medium-high heat. Add shrimp;
•cook and stir until shrimp turn pink. Return onion mixture to pan;
•heat through. Serve with tortillas, salsa and sour cream mixture.

•Yield: 4 servings.

Nutritional Facts: 2 fajitas with 1/4 cup sour cream mixture and 2 tablespoons salsa equals 418 calories, 13 g fat (1 g saturated fat), 147 mg cholesterol, 962 mg sodium, 44 g carbohydrate, 2 g fiber, 29 g protein.

© Taste of Home 2014

Fireball Whisky White Hot Chocolate


2 cups Whole Milk
2 cups White Chocolate Chips
2 shots Fireball Whisky ( )
2 dollops Whipped Cream
1/2 tsp. Cinnamon


In a medium saucepan, combine milk and chocolate.
Heat over medium heat while whisking constantly until chocolate is
melted and milk begins to bubble around the edges.
Pour into two mugs.
Top each mug with a shot of whisky.
Place a dollop of whipped cream on the hot chocolate.
Sprinkle with cinnamon.

Source :



In a skillet cook 1/2 chopped onion in 1/4 cup butter until tender. Stir in 1 1/2 cups cooked rice, 1/3 cup chopped dried tomatoes, 1/8 cup parsley, salt and pepper. Whisk together 1/2 cup chicken broth and an egg. Stir into rice, place in a baking dish. Sprinkle with chopped nuts. Bake at 375 degrees for 30 min. SERVE and ENJOY...

Fruity Quinoa and Feta Salad With Raspberry Vinaigrette

A hearty addition to any lunch, this salad pleases many palates. Quinoa, an ancient grain, is available at natural food stores and most supermarkets.

By Amanda Barnier and The Test Kitchen
Source: Canadian Living Magazine:September 2012
Prep time 5 minutes
Total time 20 minutes
Portion size 4


3/4 cup (175 mL) quinoa
3 tbsp (45 mL) raspberry vinegar
2 tbsp (30 mL) olive oil
1 shallot, finely chopped
1 pinch salt
1 pinch pepper
1/2 cup (125 mL) crumbled feta cheese
1/4 cup (60 mL) dried apricots, diced
2 tbsp (30 mL) dried cherries, chopped
2 tbsp (30 mL) chopped fresh flat-leaf parsley


In small saucepan, bring 1-1/2 cups water to boil; stir in quinoa. Reduce heat, cover and simmer until no liquid remains, 10 to 12 minutes. Stir; let stand, covered, for 5 minutes.

In bowl, combine vinegar, oil, shallot, salt and pepper. Stir in quinoa, feta cheese, apricots, cherries and parsley.

Nutritional Information Per serving: about
cal 267 pro 8g total fat 13g sat. fat 4g 
carb 33g dietary fibre 3g sugar 9g chol 17mg 
sodium 220mg potassium 387mg   
% RDI:
calcium 12 iron 26 vit A 8 vit C 5 
folate 12

Friday, June 24, 2016

German-Style Pork Stew

Cozy up to a bowl of hearty German stew. Apple juice and caraway seeds complement this classic pork stew seasoned in rich mushroom gravy.

These are the ingredients you will need

Nonstick cooking spray
2 pounds boneless pork shoulder or beef chuck, trimmed and cut into 3/4-inch cubes
1 16 ounce package refrigerated diced potatoes
2 12 ounce jars mushroom gravy
1 1/2 cups apple juice
2 teaspoons caraway seeds

This is how you make it

Lightly coat a 12-inch skillet with cooking spray. Heat over medium heat. Add pork; cook and stir until light brown. Drain off fat.

In a 3 1/2- or 4-quart slow cooker, combine pork, potatoes, gravy, apple juice, and caraway seeds.

Cover; cook on low-heat setting for 7 to 8 hours or on high-heat setting for 3 1/2 to 4 hours.

Slow Cooker Risotto

When I got my hair cut in Las Vegas this summer, my hairdresser and I were discussing recipes. He asked me if I had ever tried Slow Cooker Risotto. I had never heard of making risotto in a slow cooker. I was instantly intrigued!

I love risotto. I don't necessarily love making risotto. It isn't hard, it just takes a lot of standing and stirring. I did some research and came up with this Slow Cooker Risotto. It is SO good. We've made this numerous times and it turns our perfectly every time. It couldn't be simpler. Dump everything in the slow cooker and let it do its thing for about 2 hours. Stir in the cheese and you have risotto. This is a great base recipe for Slow Cooker Risotto. Feel free to add in some green peas, cooked mushrooms or cooked chopped chicken. The possibilities are endless!

serves 6

4 cups chicken broth
1 1/4 cup Arborio rice
1 tsp garlic powder
1/2 tsp onion powder
1 tsp salt
1/4 tsp black pepper
2/3 cup grated parmesan cheese

Mix chicken broth, rice, garlic powder, onion powder, salt and pepper in the slow cooker. Cover and cook on HIGH for 2 hours.

Stir in parmesan cheese. Cover and let cook about 2 minutes, until cheese is melted. Serve immediately.

Smoked Salmon Bites with Dill Caper Cream

Garnish with additional dill sprigs or salmon roe.

By The Canadian Living Test Kitchen
Source: Holiday Best 2005
Portion size20 pieces

7 slices white bread
1 tbsp (15 mL) extra-virgin olive oil
26 capers
1/4 cup (60 mL) light mayonnaise
2 tsp (10 mL) finely chopped fresh dill, (or 1/2 tsp dried dillweed)
1 tsp (5 mL) lemon juice
1/4 tsp (1 mL) pepper
5 thin slices smoked salmon
1 piece (3 inches/8cm) English cucumber

With rolling pin or bottle, flatten each slice of bread. Using 2oe-inch (5.5 cm) round cookie cutter, cut out 20 shapes. Lightly brush both sides of each with oil; press each into cup of mini-muffin pan.

Bake in centre of 350°F (180°C) oven until light golden and crisp, about 12 minutes. Remove from pan; let cool on rack. (Make-ahead: Store in airtight container for up to 5 days or freeze for up to 1 month; recrisp in oven.)

Remove 20 capers and set aside. Coarsely chop remaining capers; place in small bowl. Add mayonnaise, dill, lemon juice and pepper; mix lightly.

Cut salmon into 1 1/2- x 1/2 inch (4 x 1 cm) strips; roll into rosettes. Quarter cucumber lengthwise; thinly slice crosswise. (Make-ahead: Cover and refrigerate salmon, cucumber, capers and sauce for up to 8 hours.)

Spoon 1/2 tsp (2 mL) mayonnaise mixture into each bread cup. Tuck 1 salmon rosette and cucumber slice in each; garnish with caper.

Nutritional Information PER PIECE: about

cal 49 pro 2g total fat 2g sat. fat 0
carb 5g fibre 0 chol 3mg sodium 157mg

% RDI:

calcium 1 iron 3 folate 4

Fiery Chicken Spinach Salad

This hearty and colorful main-course salad is easy to throw together when I get home from work, because it uses canned black beans and Mexicorn and packaged chicken breast strips. I sometimes add a can of ripe olives and fresh cherry tomatoes from our garden.

Contest Winning

TOTAL TIME: Prep/Total Time: 10 min.
MAKES: 6 servings

6 frozen breaded spicy chicken breast strips, thawed
1 package (6 ounces) fresh baby spinach
1 medium tomato, cut into 12 wedges
1/2 cup chopped green pepper
1/2 cup fresh baby carrots
1 can (15 ounces) black beans, rinsed and drained
1 can (11 ounces) Mexicorn, drained
3 tablespoons salsa
3 tablespoons barbecue sauce
3 tablespoons prepared ranch salad dressing
2 tablespoons shredded Mexican cheese blend

Heat chicken strips in a microwave according to package directions. Meanwhile, arrange the spinach on individual plates; top with tomato, green pepper, carrots, beans and corn.

In a small bowl, combine the salsa, barbecue sauce and ranch dressing. Place chicken over salads. Drizzle with dressing; sprinkle with cheese. Yield: 6 servings.

Editor's Note: This recipe was tested in a 1,100-watt microwave.

Nutritional Facts

1 serving (1 cup) equals 253 calories, 10 g fat (2 g saturated fat), 17 mg cholesterol, 790 mg sodium, 30 g carbohydrate, 6 g fiber, 11 g protein.

Originally published as Fiery Chicken Spinach Salad in Quick Cooking July/August 2005, p31

The Nutcracker Cocktail

Serves : 2 cocktails


6 oz Almond Milk (I used Light Almond Milk)
4 oz Frangelico liquor *
2 oz Cake Vodka
1 Cup ice cubes
4 Tbs whipped cream (homemade or store bought)
1/4 tsp nutmeg, grated


Measure out almond milk, pour into a cocktail shaker, measure frangelico
and add to cocktail shaker, then measure and add vodka to the cocktail

Add the ice and vigorously shake for 1 minute.

Pour into two glasses.
Top with whipped cream (2 Tbs each) and then grate nutmeg over the
whipped cream.


Thursday, June 23, 2016

" Stuffing”

"My husband and father go crazy for this stuffing! It also freezes well so we can enjoy it even after Thanksgiving." Bette Votral, Bethlehem, PA

9 Servings
Prep: 30 min.
Cook: 3 hours


1/2 pound Johnsonville® Mild Ground Italian Sausage
4 cups seasoned stuffing cubes
1-1/2 cups crushed corn bread stuffing
1/2 cup chopped toasted chestnuts or pecans
1/2 cup minced fresh parsley
1 tablespoon minced fresh sage or 1 teaspoon rubbed sage
1/8 teaspoon salt
1/8 teaspoon pepper
1-3/4 cups sliced baby portobello mushrooms
1 package (5 ounces) sliced fresh shiitake mushrooms
1 large onion, chopped
1 medium apple, peeled and chopped
1 celery rib, chopped
3 tablespoons butter
1 can (14-1/2 ounces) chicken broth


In a large skillet, cook sausage over medium heat until no longer
pink; drain. Transfer to a large bowl. Stir in the stuffing cubes,
corn bread stuffing, chestnuts, parsley, sage, salt and pepper.

In the same skillet, saute the mushrooms, onion, apple and celery in
butter until tender. Stir into stuffing mixture. Add enough broth to
reach desired moistness. Transfer to a 4-qt. slow cooker. Cover and
cook on low for 3 hours, stirring once. Yield: 9 servings.

Swedish Red Cabbage & Apples

From: A Veggie Venture

Hands-on time: 25 minutes plus regular attention throughout
Time to table: 50 minutes
Makes 10 cups

3 tablespoons unsalted butter (the inspiring recipe called for 4 tablespoons but i also drop it back to just 1 or 2 tablespoons of olive oil) 
4 granny smith apples (or some times just two apples) 
2 large onions, chopped 
1 red cabbage (start with a generous 2 pounds before trimming) 
1/4 cup brown sugar 
2 tablespoons cider vinegar 
1 tablespoon (yes, tablespoon) kosher salt (this seems like a lot of salt but seems to be what's needed) 
1/4 teaspoon ground cloves
1/4 teaspoon allspice 
1/3 cup dry red wine 
2 tablespoons tart jelly such as red currant or hot peppers (see tips) 
salt and pepper 

Place the butter in a Dutch oven but do not turn heat on yet. Peel and chop the apples; about halfway through, turn heat to MEDIUM to melt butter (see TIPS). Add apples and stir to coat with butter, then stir occasionally. Chop onions and add, continuing to stir occasionally. Remove the outer leaves of the cabbage, cut in half vertically, cut out the tough inner core, then chop roughly. Stir in cabbage and cook until slightly wilted, about 8 minutes.

Combine brown sugar, vinegar, salt and spices in a small dish. Stir well into the cabbage. COVER and cook until the cabbage is crisp-tender, about 10 minutes.

Stir in add red wine and jelly and cook 5 minutes, UNCOVERED. Season to taste with salt and pepper. Serve hot, at room temperature or cold.


2005: The tart jelly is a 'defining ingredient' that may be worth going out of your way for. I bypassed the sweet jams/jellies on hand in the frig to use a chokecherry syrup -- and afterward wished I'd bought the currant jelly. That said, another way to get the effect might be to add a few red pepper flakes. 2008: Currant jelly is quite perfect, so would be a jalapeno jelly, anything with a bit of bite. 2010: Once again, I tried to substitute something else for the tart jelly, this time white pepper. The currant jelly is just so perfect, next time I'll make sure to use it.

2005: Texture is important to this dish. What you don't want is overcooked mush. Since the apples are added first, they cook the longest. To briefly delay their cooking, I think, keeps the apple pieces distinct from the cabbage and onion. 2008: Texture is important. But I like both the 'distinct pieces' on the first day and the 'mellowed flavors' on the second. Picking a favorite would be hard!

2009: I made this without apples, it was just as good!

I choose to chop the cabbage by hand but a food processor would be fine, though the cooking times would likely be shorter. The objective is to end up with fully cooked, soft cabbage that retains a bit of crunch.


Adapted from Bon Appetit December 1992


 Per Cup Made with 2 Tablespoons Butter: 145 Calories; 2g Tot Fat; 2g Sat Fat; 6mg Cholesterol; 400mg Sodium; 30g Carb; 5g Fiber; 21g Sugar; 2g Protein; Weight Watchers Old Points 2, PointsPlus 4


Dried Apricot & Coconut Macaroons

Makes 24 to 26 macaroons


1/2 cup (125 ml) packed dried apricots, each cut into 3 or 4 pieces
1/2 cup (125 ml) water
3/4 cup (175 ml), plus 1 tablespoon (15 ml) granulated sugar [162 g]
4 1/2 cups (1.125 L) unsweetened shredded coconut [315 g]
3 large cage-free egg whites


1. Preheat the oven to 350ºF (175ºC). Line one or two baking sheets with parchment paper.

2. In a small saucepan, combine the apricots, water, and the 1 tablespoon (15 ml) sugar. Over medium heat, poach the apricots until tender and about 1 tablespoon (15 ml) of the water remains. Remove from the heat, set aside to cool for about 10 minutes, and then transfer to a food processor fitted with the stainless-steel blade.

3. Add the remaining sugar, the egg whites and 1/2 cup (125 ml) of the coconut. Pulse the machine on and off several times, until the apricots are coarsely chopped; then, let the machine run continuously until the mixture is pureed.

4. Transfer the puree to the large bowl of an electric stand mixer fitted with the paddle attachment. Add the remaining coconut. On medium speed, beat the mixture until it looks thoroughly combined. Stop the machine and check its consistency by picking up a small amount with clean fingertips, pinching it to see if it holds together; if not, continue to mix for 30 seconds to 1 minute longer and then test again.

5. Using clean hands, form and pinch together 24 to 26 mounds of the mixture, each weighing about 2 ounces (60 g), arranging them 1 to 2 inches (2.5 to 5 cm) apart on the lined baking sheets. Bake until the tops of the macaroons are well browned, 15 to 20 minutes.

6. Transfer the baking sheets to a rack until the macaroons have cooled completely. Store in an airtight container at room temperature -- for up to several days -- until serving time

From: ArcaMax Publishing's "Wolfgang Puck, Tribune Content Agency" (3/35/2015)