Archives for April 2013

Cheesy Cheesy Buns


Cheesy Cheesy Buns
These are so easy to make and so delicious
Serves: makes 20 buns
  • 1 package of dinner rolls (comes in package of 20) thawed for about 1 hour
  • ⅓ Cup butter melted
  • 1-2 cups grated cheddar (used old grated in bag)
  1. Put 10 pieces dipped in the butter then cheese in a 8” round baking pan Let rise 2-3 hours. Bake 20 minutes at 375.
  2. If making the night before cover pan with damp tea towel and bake when ready...
  3. To serve pull apart and put in a bread basket


Chocolate Peanut Éclair squares


Chocolate Peanut Éclair squares
This looks so yummy. I must try it apparently It gets better the longer it sits in the fridge.
  • 1 box chocolate graham crackers (there will be a few graham
  • crackers left over)
  • 2 () boxes vanilla instant pudding
  • 1 cup peanut butter
  • 3½ cups milk
  • 1 () container Cool Whip, thawed
  • 1 can chocolate frosting
  1. Spray the bottom of a 9x13 pan with cooking spray. Line the bottom of the pan with whole graham crackers. In bowl using an electric mixer, mix pudding with milk and peanut butter; beat at medium speed for 2 minutes. Fold in whipped topping. Pour half the pudding mixture over graham crackers. Place another layer of whole graham crackers on top of pudding layer. Pour over remaining half of pudding mixture and cover with another layer of graham crackers. Heat the container of prepared frosting, uncovered in the microwave for 1 minute. Pour over the top of the cake.
  2. Refrigerate for at least 12 hours before serving
Low Fat & Sugar Version: Use Sugar Free Pudding, Low fat chocolate crackers, Sugar free chocolate syrup, Light cool whip, Skim milk.


Southern Steak and Mushroom Pie


Southern Steak and Mushroom Pie
This is very tasty. The name is a misnomer as steak is not an ingredient but instead a chuck roast is used. I have this recipe but have no idea where it originated from and my notes showed I had modified it somewhat.
Serves: 4-6
Prep time: 
Cook time: 
Total time: 
  • 3 pounds chuck roast cut into cubes
  • ¼ cup soy sauce
  • 1 large onion, diced
  • 3 carrots, diced
  • 12 ounces mushrooms, sliced
  • 2 cloves garlic, crushed
  • 2 cups beef stock
  • 1 tablespoon corn starch mixed with
  • 3 tablespoons whole milk
  • salt & pepper to taste
  • 1 egg, beaten
  • 1 cup frozen peas
  • 2 teaspoons smoked paprika
  • 1 teaspoon rosemary
  • 1 teaspoon thyme
  • 1 teaspoon oregano
  • 2 bay leaves
  • 1 sheet of puff pastry, rolled out slightly to seals seams.
  1. Place beef in a large bowl and add the ¼ cup soy sauce let sit for 15 minutes. Brown the beef in batches as to not overcrowd in a Dutch oven. Remove from pot onto a plate and set aside. In the same pot, sauté the onion and carrots until soft (about 10 minutes). Add the mushrooms and garlic and sauté for 5 more minutes before adding the paprika and all the seasonings. Add the beef stock to the pot and then pour your browned beef back in. Stir to combine everything and reduce the heat. Cover the pot and allow the stew to simmer gently for 2-3 hours.
  2. When the meat is fork tender and easy to tear apart, turn the heat up and pour in the corn starch mixture. Allow the sauce to come to a rapid boil while sauce thickens for about 10 minutes.
  3. Preheat the oven to 375 degrees. Divide the beef and mushroom filling between 4-6 ovenproof baking dishes (depending on size). Cut the pastry into squares big enough to cover the dishes, it doesn't have to be perfect. Brush the rim of the dishes with some of the beaten egg then place the pastry on top and pinch the pastry onto the rim. Cut 2 slits into each pie to allow the steam to escape and brush with the rest of the beaten egg. Place in the oven and bake for 25-30 minutes until the pastry is cooked through and golden brown.


Italian Wedding Soup


Italian Wedding Soup
I happen to like the Italian Wedding soup at East Side Mario's so I found this recipe on line (as it was a long time ago I no longer know the source) this recipe is similar and now one of my favorites. Try it you will not be disappointed.
Recipe type: Soup
Serves: 8
  • For the meatballs:
  • 1 lb. lean ground beef
  • 2 eggs, beaten
  • ¼ cup breadcrumbs
  • 2 tablespoon grated Parmesan
  • 1 teaspoon dried basil
  • 1 teaspoon garlic powder
  • 3 tablespoon minced onion
  • For the soup:
  • 12 cup chicken broth
  • 2 cup spinach, chopped fine
  • 1 cup dry small pasta
  • ¾ cup diced carrots
  • prepared meatballs
  • dash of onion and garlic powder
  • salt and pepper to taste
  1. For the meatballs:
  2. In medium bowl, combine beef to onion and shape into small meatballs. Bake 350 for 20-25 minutes
  3. For the Soup:
  4. In large stockpot, heat broth to boiling and stir in everything else, except pasta. Cook pasta separately and add in at the end. Simmer soup for 30 minutes. Add pasta and cook for 5 more minutes. Serve warm
You can substitute Kale for the spinach. One plus of this soup is that it stirs up very quickly. But don't let that deter you from letting it simmer and giving that wonderful smell to the house. However long you simmer it, just be sure to put the pasta end at the end or it will get way too bloated.


Braised Brussels Sprouts with Bacon and Beer


Braised Brussels Sprouts with Bacon and Beer
Brussels sprouts with bacon alone, are something to be relished. Brussels sprouts with bacon and beer can turn even the toughest adversary into a fan of this humble little sprout. It’s worth a try
Recipe type: Vegetable
Serves: 6-8
Prep time: 
Cook time: 
Total time: 
  • 2 lbs. Brussels Sprouts
  • 6 oz. thick cut bacon, chopped
  • 1 shallot, peeled and sliced
  • 12 oz. bottle beer, something light and crisp
  • ½ tsp. salt
  • ¼ tsp. pepper
  • Pinch crushed red pepper
  1. Trim the ends of each Brussels Sprout, removing excess leaves. Cut the sprouts in half, leaving the smallest sprouts whole.
  2. Place a large skillet over medium heat. Add the chopped bacon and sauté until crisp.
  3. Add the sliced shallot. Sauté another 2-3 minutes to soften. Then add the Brussels Sprouts. Stir and sear the sides of the sprouts for 4-5 minutes.
  4. Pour the bottle of beer into the skillet. Add the salt an both peppers. Bring to a simmer and lower the heat a little. Stir and simmer until the beer has reduced to a glaze and the sprouts are cooked through--12-15 minutes.


Stuffed Flank Steak with Prosciutto & Wild Mushrooms


Stuffed Flank Steak with Prosciutto & Wild Mushrooms
The provolone cheese, earthy sautéed mushrooms, salty bite of prosciutto and peppery arugula are a winning combination. This pairs well with Brussels sprouts
Recipe type: Main Entre
Serves: 4-6
Prep time: 
Cook time: 
Total time: 
  • 2 lbs. flank steak
  • 2 cloves garlic, finely chopped
  • 4 Tb. olive oil, separated
  • 8 oz. wild mushrooms, sliced thin
  • 1 bunch fresh arugula
  • 6 pieces of prosciutto
  • 8 thin slices of provolone
  • 2Tbsp. flour
  • 1 tsp. paprika
  • Salt and Pepper
  • *Kitchen Twine
  1. Lay the flank steak on a work surface and place a piece of plastic wrap over the top. Using a meat mallet or rolling pin, POUND the steak into a 9X12 inch rectangle—1/4 inch thick.
  2. Lay the cheese over the steak, leaving a 2-3 inch area uncovered along one long edge. Next, lay the mushrooms over the cheese, followed by the prosciutto and arugula leaves.
  3. Starting with the long edge covered with ingredients, carefully roll the flank steak. Tie the steak roll in 4 places with kitchen twine. Mix 1 tsp. salt, ½ tsp. pepper, paprika and flour and rub over the roll.
  4. Preheat the oven to 350 degrees F. In a large skillet heat 2 Tb. of oil over medium-high heat. Carefully place the steak roll in skillet and sear 5-8 minutes turning to brown on all sides.
  5. Transfer the skillet to the oven and bake until cooked through and cheese is melted—30 minutes. Tent with foil and let the meat rest for 10 minutes, then carefully slice in ½ inch pieces.


Shrimp Suprise Spread


Shrimp Suprise Spread
Make a lot as it disappears quickly. Serve with your favorite dipping crackers
Recipe type: Appetiser
Serves: 8
Prep time: 
Total time: 
  • 1 (8 ounce) packages cream cheese or light cream cheese
  • ½ cup sour cream or low fat sour cream
  • ¼ cup Miracle Whip or ¼ cup mayonnaise or light miracle whip
  • 3-4 small cans of broken baby shrimp rinsed and drained
  • 1 cup seafood cocktail sauce
  • 1 green pepper chopped finely
  • 2 cups shredded mozzarella cheese or light mozzarella cheese
  • 3 green onions chopped
  • 1 tomato, diced
  1. Mix first three ingredients.
  2. Spread into a pie plate or onto a pizza pan.
  3. Spread the cocktail sauce on next.
  4. Top with green onions, shrimp, tomatoes, green peppers and cheese.
  5. Cover and chill for at least 2 hours.


Jamaican Jerk Turkey Burgers with Tropical Fruit Salsa


Jamaican Jerk Turkey Burgers with Tropical Fruit Salsa
Serves: 4
Prep time: 
Cook time: 
Total time: 
  • ½ cup papaya, diced
  • 1 cup mango, diced
  • ¾ cup onion finely chopped, divided
  • ½ cup green pepper, finely chopped, divided
  • 2 Tbsp. cilantro, fresh, chopped (optional)
  • 2 Tbsp. fresh lime juice
  • ½ cup uncooked quick oats or Panko crumbs
  • ⅓ cup ketchup
  • 1 Tbsp. jerk seasoning, Jamaican-variety
  • 1 large egg
  • 1 pound uncooked ground turkey
  1. To prepare salsa, combine papaya, mango, ¼ cup each of red onion and green pepper, cilantro and lime juice in a medium bowl; set aside. (Note: You can make the salsa up to 1 day in advance.)
  2. To prepare burgers, combine remaining ½ cup of red onion, remaining ¼ cup of green pepper, oats or Panko crumbs, ketchup, jerk seasoning and egg in a large bowl; mix until well combined. Add turkey; mix thoroughly. Divide turkey mixture into 4 equal portions and shape each portion into a 1-inch-thick patty; cover and refrigerate for a minimum of 20 minutes.
  3. Preheat broiler. Broil burgers until cooked through, flipping once, about 16 -20 minutes total. Serve each with about a heaping ⅓ cup of salsa.
These Caribbean-inspired burgers also taste great made with ground chicken breast or extra-lean ground beef. Trim prep time by making the fruity salsa a day in advance

This is a weight watchers recipe and has 7 points per serving


Rolling Pancakes (Crepes) Dusted with Powdered Sugar


5.0 from 1 reviews
Rolling Pancakes (Crepes) Dusted with Powdered Sugar
The kids used to love these when they were little hence the name rolling pancakes.
Serves: 4 (3 crepes per person)
  • 2 large eggs
  • 1 cup whole milk
  • 6 tablespoons water
  • 1 cup flour
  • ¼ teaspoon table salt
  • 2 tablespoons granulated sugar
  • 1 teaspoon vanilla
  • 3 tablespoons unsalted butter, melted, plus extra for brushing pan
  • ¼ cup powdered sugar for dusting
  1. Mix all ingredients (except extra melted butter) in food processor or blender until smooth batter is formed, 3 to 4 seconds. Transfer batter to covered container; refrigerate at least 2 hours or, if desired, up to 2 days.
  2. Gently stir batter if ingredients have separated. Heat nonstick 10 -12 inch skillet over medium-high heat. Brush pan bottom and sides very lightly with butter, which should sizzle when it hits pan. When butter stops sizzling, pour 5 tablespoons (use ½-cup measure just over half full) batter into pan. Cook until mottled brown on bottom, loosening crepe from pan side with table knife or metal icing spatula to check doneness, 30 seconds to 1 minute. Flip loosened crepe quickly with fingertips or spatula; cook until spotty brown on other side, about 30 seconds longer.
  3. Place cooked crepe on plate and repeat cooking process with remaining batter, brushing pan as necessary, every two to three crepes.. (Crepes can be double-wrapped in plastic and refrigerated up to 3 days or frozen up to 2 months.)
  4. Sprinkle the crepes with powdered sugar roll up and sprinkle powdered sugar on top. I find using a sieve and stirring the powdered sugar through the sieve results in an even dusting
Letting the batter rest for two hours after mixing lets the gluten relax, ensuring tender crêpes MAKING CREPES 1. Tilt the buttered and heated crepe pan just slightly to the left and begin pouring in the batter. 2. As you continue to pour the batter in a slow, steady stream, twirl the pan slowly counterclockwise until the crepe is formed. 3. To flip the crepe, loosen edge with a spatula and, with fingertips on top side, slide it toward you until you can grab edge and flip.


No Boil Lasagna



No Boil Lasagna
Easy to Prepare and best of all you do not have to cook the lasagne before using easily saving you a pot to wash and time.
Serves: 8
Cook time: 
Total time: 
  • 15 mL (1 tablespoon) vegetable oil
  • 75 mL (1/3 cup) grated Parmesan cheese
  • 1 medium onion, chopped
  • 1-280 g (10 oz) package frozen chopped spinach, thawed (optional)
  • 1 clove garlic, minced
  • 500 9 (lib) ground beef
  • 2-398 mL (14 oz) cans Catelli Tomato Sauce
  • 1 egg, slightly beaten
  • 10 mL (2 teaspoons) vegetable oil
  • 1-284 mL (10 oz) can sliced mushrooms
  • 5 mL (1 teaspoon) salt
  • 125 mL (1/2 cup) water
  • 1-170 g (6 oz) package sliced Mozzarella cheese
  • 5 mL (1 teaspoon) oregano
  • 1-250 g carton (1 cup) cottage cheese
  • 375 g (112 package) CATELLI LASAGNE, UNCOOKED
  1. Sauté onion and garlic in oil. Add ground beef and brown. Remove excess fat
  2. Stir in tomato sauce, mushrooms with their liquid, water and oregano; bring to a boil and remove from heat.
  3. Combine cottage cheese, Parmesan cheese, well drained spinach, egg, oil and salt. Spoon 1/ 3 of sauce into a 22 cm X 33 cm (9" X 13") baking dish
  4. Cover with ⅓ of lasagna.
  5. Spread another 1/ 3 of sauce over and cover with another 1/ 3 of lasagna.
  6. Spread cheese and spinach mixture over and cover with remaining lasagna and sauce.
  7. Top with cheese slices. t
  8. Cover with foil paper and bake at 190°C (375°F) for 45 minutes
  9. Uncover and bake until cheese starts to brown, about 15 minutes.
Note WITH HOMEMADE SPAGHETTI SAUCE - When using your own recipe sauce with the above method (no boil lasagna), make sauce thinner than usual or thin with water; otherwise lasagna will be dry.


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