Recipe For Disaster

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Brownies...in the form of a cookie. I made them for the first time yesterday. Oh. Man!

INGREDIENTS:

4 squares unsweetened chocolate
3/4 cup butter
2 cups sugar
3 eggs
1 tsp vanilla
2 cups flour

DIRECTIONS:

Preheat oven to 350.Microwave chocolate & butter on high for 2 minutes. Stir until chocolate is completely melted. Stir in sugar. Blend in eggs and vanilla. Add flour, mix well. Refrigerate 15 minutes or until dough is easy to handle.

Shape dough into 1-inch balls; place 2 inches apart on greased baking sheets.

Bake 8 minutes, or just until set. Let stand on baking sheet 1 minute; transfer to wire racks and cool completely.

Try to stop at just one. It won't happen.

INGREDIENTS

1/2 cup peanut butter
1/2 cup brown sugar
1/2 cup corn syrup
3 Tbsp. butter
2 cups rice krispies
1 cup salted peanuts

DIRECTIONS

Melt together the first four ingredients. Mix with the last two ingredients. Spread and squish into an 8x8 pan and sprinkle chocolate chips on top. Put under the broiler just until the chocolate is melted. You will want to double this...and they freeze well.

INGREDIENTS

1 cup brown sugar
1/2 cup margarine
1/4 cup white corn syrup
1/2 tsp. salt

DIRECTIONS

Melt all these in the microwave for 2 min. in a large bowl. Stir, then boil 2 min. more in the microwave. Add 1/2 tsp. baking soda. It will get kind of foamy. Stir well.
Pop one batch of popcorn- make sure to pick out all the un-popped kernels. Pour all the popcorn into a large paper shopping bag. Pour the sauce from the microwave on top of the popcorn. Roll the top of the bag and shake it well.
Microwave the bag with the popcorn/sauce in it for 1 min. more.
Shake the bag well. Microwave 1 min. more. Done!! Be careful not to burn yourself when you open the bag and scrape it all out into a bowl.

INGREDIENTS

1 cup peanut butter
1 cup sugar
1 cup margarine
1 cup brown sugar
2 eggs
1 tsp. vanilla
2 1/2 cups flour
1 1/2 tsp. baking soda
1/2 tsp. salt

DIRECTIONS

Cream sugars, margarine and then add eggs and peanut butter. Add dry ingredients last. Drop by Tbsp. onto an ungreased pan. Bake at 375 degrees F for 10 min. or less....do not overcook so they remain chewy.

INGREDIENTS

1 small onion chopped
1/2 cup brown sugar
1/2 cup ketchup
1/4 cup salsa
1/8 tsp. cayenne

DIRECTIONS

Pour this on top of a maximum of 4 chicken breasts (double if more). Bake at 350 degrees for 50min. Serve with basmati rice and corn. Easy and yummy.

INGREDIENTS

1 cup sifted flour
3 eggs
1 1/2 cups milk
1/2 tsp. salt
1 Tbsp. melted butter

DIRECTIONS

Put in blender on high until smooth. Pour a ladle amount into a hot greased pan, spreading the batter thinly around the pan. Flip when it bubbles up. Serve with cinnamon and cottage cheese rolled inside, or syrup, fruit, ice cream, peanut butter etc.

an interesting variation of the classic chili...does not use chili powder...more of a creamy chili

INGREDIENTS

1/2 lb. bacon
2 lb. ground beef
1 stalk of sliced celery
2 cans of kidney beans
2 cans of pork and beans
1 can of mushrooms
2 jalapeno peppers
1 green pepper
2 large onions
1 large can of tomatoes
1 can of tomato soup
1 can of mushroom soup

DIRECTIONS

Fry up the bacon. Drain off most of the fat and add the onions and celery. When they are soft, put aside in a large pot, and fry up the beef. Then put the beef into the large pot as well, and add all the rest of the ingredients. Stir well, bring to a boil and then simmer for awhile. (This recipe will feed a small army).

What's orzo, you ask? It's pasta shaped like pearls of barley; frequently prepared with lamb in Greek cuisine

INGREDIENTS

3 Tbsp. butter
1 1/2 cups orzo
3 cups chicken broth (750ml)
1/2 cup grated parmesan
6 Tbsp. chopped basil or 1 1/2 tsp. dried
salt and pepper

DIRECTIONS

Melt butter in skillet over medium-high heat. Add orzo and saute 2 min. until slightly brown (watch closely as it can burn). Add broth and bring to a boil. Reduce heat, cover and simmer until orzo is tender and liquid is absorbed...20 min. or more. Mix in parmesan and basil. Season with salt and pepper. Transfer to shallow bowl. Serves 6. A good alternative side-dish if you're getting tired of rice.

INGREDIENTS

5 cups flour
1 cup margarine
2 tsp. salt
4 Tbsp. sugar

2 Tbsp. yeast
1 cup of warm water
2 tsp. sugar
1 1/2 cups of milk
2 eggs

DIRECTIONS

Mix these together into a crumble as you would for a pie crust. Put aside. Then soak 2 Tbsp. yeast in 1 cup of warm water with 2 tsp. sugar. Warm 1 1/2 cups of milk. Beat in 2 eggs, mix with the yeast. Stir into the crumbs to make a soft dough. Put in the fridge for at least 2 hours or up to two days. The dough may be very moist. Just add flour until it is workable. Roll out the dough to 1/4 " thickness on a floured surface. Cut into strips 1 " wide. Twist each strip into a rope, curl into a loose pinwheel. Or cut dough into triangle shapes to roll up. Let rise in warm place for approx. 1/2 hour to an hour. Spread out between 3 cookie sheets at least. Bake at 350 degrees for 20 min. Can drizzle with a simple butter icing or icing sugar mixed with water and vanilla. Makes 3 dozen butterhorns. Quite fussy, but worth the hassle!!

INGREDIENTS

16oz bread or pizza dough
2 tsp. curry powder (save half for later)
4 Tbsp. soy sauce (save half for later)
1/8 tsp. cayenne pepper
1/2 tsp. sugar
1 tsp. grated ginger (1/2 tsp. if ground)
2 crushed garlic cloves
1 lb. hamburger
1 Tbsp. cornstarch
2 Tbsp. water
2 Tbsp. veg. oil
1 small chopped onion

DIRECTIONS

Brown the hamburger with onion (and oil if necessary) Add all spices to the beef. Mix the saved 1/2 of soy sauce and curry with the cornstarch and water. Add to the beef and let simmer. Cool. Roll dough out into one long rectangle like you are going to make cinnamon buns. Spread the filling on top of the dough and roll it up. Cut into individual buns. (If you prefer, you can make little circles and make them more like pizza pockets) Place 2 " apart onto greased cookie sheet. Let rise for 20 min. Bake at 350 degrees for 20 min. Makes 2 dozen buns.

I got this from Christy. It's like the white chocolate brownie from Moxies...only BETTER. Her recipe was for double these amounts, but these amounts work great for me in a 9x13 pan.

INGREDIENTS:

DRY

1 Tbsp baking powder
1/4 tsp baking soda
1 tsp salt
2 cups flour
1 cup chocolate chips

OTHER

3/4 cup margarine
1/8 cup hot water
2 cups brown sugar
2 eggs
1 tsp vanilla

DIRECTIONS:

Mix dry ingredients together. Add other ingredients one at a time.

Bake at 350 for 30 minutes.

This recipe doesn't call for icing, but icing just makes it even better :)

INGREDIENTS:

10 Tbsp unsalted butter, softened at room temperature
5 oz bittersweet (or semi-sweet, for a sweeter taste) chocolate
2 oz unsweetened chocolate
1 cup sugar
2 tsp vanilla
Pinch table salt
2 large eggs, at room temperature
1 large egg yolk, at room temperature
2/3 cup flour

DIRECTIONS:

Position rack in middle of the oven, and heat over to 350. Butter an 8 inch pan, line the bottom with parchment (or wax) paper, and then butter the parchment.

In a medium bowl, melt the butter and both chocolates together and let cool slightly. Whisk in sugar and then vanilla and salt. Whisk in the eggs and the egg yolk, one at a time. Add the flour, beating until thickened and smooth.

Pour into prepared pan and bake until a toothpick inserted in the middle comes out with moist crumbs (not wet batter) clinging to it, 35 to 45 minutes.

Set the pan on a cooling rack until pan is cool enough to handle. Invert pan onto flat surface and peel off the parchment. Flip the baked brownie back onto the rack to cool completely. Cut into squares.

My parents used to make this, and we make it now for a quick warm dinner on a cold day.

INGREDIENTS:

Ground beef
1 can kidney beans
1 can tomato soup
1 can of beans in tomato sauce
Chili powder to taste

DIRECTIONS:

Brown the meat. Add beans and chili powder and heat. You can also add garlic powder, or any other spices. That's it.

Goes well with cornbread.

Do all chopping first. This will take about 2 hours, but a blender shouldn't be used. (A mini chopper works great, and cuts the time!). Cook, stirring constantly, 10 minutes:

1 cup olive oil
1 very large cauliflower, cut into bite sized pieces
2 tins rip olives (the bigger tins), chopped
1 16oz tin broken green olives (bigger tin), chopped
1 12oz jar pickled onions, chopped
2 10oz tins mushroom stems and pieces, chopped
2 large green peppers, chopped
2 large red peppers, chopped
4 15oz bottles Heinz Ketchup
1 15oz bottle Heinz Chili sauce
1 48 oz jar of mixed pickles, chopped
4 dill pickles, chopped
i can of green beans, chopped

Simmer 10 minutes and stir often (constantly).

Drain and pour boiling water over the following to rinse:

3 tins solid tuna, chopped
3 tins small shrimp

And tuna and shrimp to mixture. Place in sterilized jars and can or freeze. Serve with crackers or chips.

Fudgesicles

1 Instant Chocolate pudding box
2 1/2 cups Cold milk
1/4 cup Sugar

Mix all three. Beat on slow speed until creamy thick. Pour into molds. Freeze for about 8hours or overnight. Makes about 12.


Popsicles

1 Orange jello box (3oz)
1 Orange kool-aid package
1/2 cup sugar
2 cups boiling water

Combine the flavored jello, kool-aid and sugar in a bowl.Pour the boiling water over the top. Stir til dissolved. Add the cold water to the bowl. Stir. Fill your molds and freeze. Makes about 16


Creamy Popsicles

1 Strawberry or raspberry jello box (3 oz)
1 cup boiling water
1 cup strawberry or raspberry yogurt
1/2 cup cold water

Pour jello in bowl. Add boiling water. Stir til dissolved. Add yogurt. Stir. Add cold water. Stir. Pour into molds. Freeze. Makes about 10.

I got this one out of Today's Parent magazine, and it's YUMMY! I didn't have peanuts, so I just doubled the Goldfish :)

A

INGREDIENTS:

Oil mixture:
3 tbsp olive oil
1 tbsp Worcestershire sauce
1/2 tsp garlic powder
1/2 tsp onion powder
1/2 tsp paprika
1/4 tsp salt

Dry mixture:
2 cups Shreddies
2 cups Cheerios
2 cups pretzels
1 cup Goldfish
1 cup peanuts

DIRECTIONS:

Preheat the oven to 250.

In a small bowl, wisk together the oil mixture. In a large roasting pan, mix together the dry goods. Drizzle with oil mixture & mix well.

Bake for 1 hour, turning contents every 15 minutes to prevent heavy browning.

Just TRY and stop at one handful!

It's hard to describe some of these as I don't really use recipes as often in the summer, but I'll do my best.
~~k

Fresh Summer Salsa

2-3 tomatoes
red pepper
green pepper
green onion or white onion
jalapeno pepper
fresh cilantro
fresh lime juice (lemon works too)
salt

Vary the amounts according to your taste. In the past I have used a mandolin to dice everything, but lately my favourite is to put it all in a food processor and blend and then CHOW DOWN!!!

Bar-B-Q potatoes

Thickly slice some red or white new potatoes. Slice some onion.

In an aluminum foil cake pan (9x9 or whatever), place a few pats of butter on the bottom. Layer the potatoes and the onions, randomly putting more butter here and there as you go (I don't think you could have too much butter, could you? -- but make sure there's enough). Season with Montreal steak spice or whatever fresh herbs you have on the go. Cover with alum. foil. Place on grill over medium heat for, about 20-25 minutes or until potatoes are soft. When you do them just right, the ones on the bottom are nice and crispy. I like them almost burned. In our family, we fight for the bottom ones!

Easy veggies

This one I love.

Chop any veggies you like as you would for a stir fry. Mushrooms, zuccini, peppers, onions, broccoli, cauliflower, beans, asparagus.... Drizzle some olive oil, and use any club house seasoning you have. I use the greek one lots, or the italian one too. Let sit for a bit. Using a bar-b-q grilling basket on the grill over med-high heat, 'stir fry' away. Yum.

Grilled asparagus

Season asparagus with coarse salt -- lots of it. let it sit, and bar-b-q on the grill until they are well done. A grilling basket works well for these guys so they don't fall through the cracks!

Mmmm...pitas.

Mmmm...garlic.


INGREDIENTS:

2 (8 ounce) containers plain yogurt
2 cucumbers - peeled, seeded and diced
2 tablespoons olive oil
1/2 lemon, juiced
salt and pepper to taste
1 tablespoon chopped fresh dill
3 cloves garlic, peeled
Pitas or veggies

DIRECTIONS:

In a food processor or blender, combine yogurt, cucumber, olive oil, lemon juice, salt, pepper, dill and garlic. Process until well-combined.

Transfer to a separate dish, cover and refrigerate for at least one hour for best flavour.

This is a low-fat version that tastes good.

INGREDIENTS:

3 large ripe tomatoes, chopped
2 cucumbers, peeled and chopped
1 small red onion, chopped
1/4 cup olive oil
4 teaspoons lemon juice
1 1/2 teaspoons dried oregano
salt and pepper to taste
1 cup crumbled feta cheese
6 black Greek olives, pitted and sliced

DIRECTIONS:

In shallow salad bowl, or on serving platter, combine tomatoes, cucumber, and onion. Sprinkle with oil, lemon juice, oregano, and salt and pepper to taste. Sprinkle feta cheese and olives over salad. Serve.

You can use pork for this. I personally dislike pork, so we use chicken :) This recipe makes 6 servings.

Goes well with a Greek Salad!

INGREDIENTS:

1 lemon, juiced (or lemon juice)
1/4 cup olive oil
1/4 cup soya sauce
1 teaspoon dried oregano
3 cloves garlic, crushed
4 pounds chicken (or other meat), cut into 1 inch cubes
2 medium yellow onions, cut into 1 inch pieces
2 green bell peppers, cut into 1 inch pieces
skewers

DIRECTIONS:
In a large bowl, mix together lemon juice, olive oil, soy sauce, oregano, and garlic; add chicken, onions, and green peppers, and stir to coat.

Cover, and refrigerate for 2 to 3 hours.

Preheat grill for medium-high heat. Thread chicken, peppers, and onions onto skewers.
Lightly oil grate. Cook for 10 to 15 minutes, or to desired doneness, turning skewers frequently for even cooking.

This is a staple here in the summer! It gets raves whenever we make it for guests :)

This is scaled for 8 steaks, so play with the proportions if you're making less.

INGREDIENTS:

1 cup vegetable oil
1/2 cup soya sauce
1/3 cup red wine vinegar
1/4 cup fresh lemon juice
3 Tbsp Worcestershire sauce (just don't ask me to pronounce it)
1 Tbsp freshly ground black pepper
2 Tbsp Dijon mustard
1 onion, sliced
2 cloves garlic, minced

DIRECTIONS:

Mix together well, and use on your favourite meat. The longer you can marinade it, the better it gets. 24 hours of soaking is heavenly!

I got the following email from my friend Judy. I haven't tried it yet, but I plan to!
Angella

The secret is to get FRESH Mahi Mahi . Add a see-zore salad (or greek) and it is a perfect summer dinner!

Salsa:

1 ripe avocado, cut into 1/2 inch chunks
2 plum tomatoes, cut into 1/2 inch chunks
1 cup minced red onion
1 jalapeno pepper, seeded and minced
1/2 cup minced fresh cilantro
1 lime, juiced
1/2 tsp. salt

Combine all ingredients in a glass (or stainless steel or glazed ceramic) dish, and mix gently. Set aside. (Can be made hours ahead, if desired, and stored, covered, in refrig.)

Mahi Mahi:

1-1/2 lb. mahi mahi, cut into 4 pcs.
1 Tbsp. extra-virgin olive oil
1 lime, juiced
1/2 tsp. salt
1/2 tsp. black pepper

In a deep glass dish marinate the fish with the other ingredients for 20-30 minutes before grilling. Grill over coals or under a broiler for 6-8 min. per side. Serve fish with the salsa on top.

Another favourite :)
Angella

INGREDIENTS:

Batter:

1/2 cup margarine
1 cup sugar
2 eggs
1 cup sour cream
2 cups flour
1 tsp baking powder
1 tsp baking soda
1 tsp vanilla

Topping:

1 1/4 cup chocolate chips
1/2 cup brown sugar

DIRECTIONS:

Cream margarine & sugar well. Add eggs & sour cream. Mix well. Add flour, baking powder, baking soda, and vanilla. Mix well.

Grease 1 10-inch bundt pan. Mix topping together and set aside.

Pour 1/2 of batter into pan. Cover batter with 1/2 of topping mixture. And rest of batter. Sprinkle with remaining topping.

Bake at 350 for 50-60 minutes.

HINT: I don't actually mix the topping. I put 1/2 of the batter in. Then cover with enough brown sugar so you can't see the batter. Then cover with enough chocolate chips so you don't see the brown sugar. Then put the rest of the batter in. Then repeat the smothering with brown sugar & chocolate chips.

I made this for Nathan's last birthday, and for Matthew's birthday yesterday. It's pretty much the best chocolate cake EVER.
Angella

INGREDIENTS:

1 (18.25 ounce) package dark chocolate cake mix (Betty Crocker Devil's Food Cake rocks!)
1 (3.9 ounce) package instant chocolate pudding mix
1 (16 ounce) container sour cream
3 eggs
1/3 cup vegetable oil
1/2 cup coffee flavored liqueur (I substitute this with chocolate milk)
2 cups semisweet chocolate chips

DIRECTIONS:

Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10-inch Bundt pan.
In a large bowl, combine cake mix, pudding mix, sour cream, eggs, oil and coffee liqueur. Beat until ingredients are well blended. Fold in chocolate chips. Batter will be thick. Spoon into prepared pan.
Bake in preheated oven for 1 hour, or until cake springs back when lightly tapped. Cool 10 minutes in pan, then turn out and cool completely on wire rack.

Chocolate icing makes it unbelievable.

One of my favourite meals while pregnant...
Angella

INGREDIENTS:

Spaghetti, cooked
3 tablespoons olive oil
1/2 cup sliced and halved zucchini
1/2 cup sliced and halved yellow squash
3 cloves garlic, finely chopped
2 large tomatoes - peeled, seeded and chopped (I just dice them, and I've used canned before)
1/3 cup chopped fresh basil (or improvise)
1/3 cup shredded Parmesan cheese


DIRECTIONS:

HEAT oil in medium saucepan. Add zucchini, squash and garlic; cook for 3 minutes; Add tomatoes and basil; cook for 5 minutes or until hot and slightly thickened.

TOSS pasta with sauce. Garnish with Parmesan cheese.

From The Best of the Best and more....

This is for you, Ange!

I used to be intimidated by phyllo pastry, now I'm not! It's really easy.
k


1 cup peeled and finely chopped potatoes.
1 tsp vegetable oil
1 onion, finely chopped
2 tsp curry powder
2 tsp cumin
1 tsp tumeric
1/4 tsp salt
pinch cayenne pepper
1/2 lb lean ground beef
1/2 cup small frozen peas
3 Tbsp beef broth
1 Tbsp currants
1 Tbsp lemon juice
2 tsp liquid honey

9 sheets phyllo pastry
1/4 cup butter, melted

To make filling: Cook potatoes in boiling water until tender, but still firm; drain and set aside. In nonstick pan, heat oil over medium heat and cook onion, stirring until softened. Stir in curry powder, cumin, tumeric, salt and cayenne. Stir and cook for 2 min. Add beef, breaking up into small pieces; cook until no longer pink. Stir in potatoes, peas, beef broth, currants, lemon juice and honey. Cook, gently stirring, until peas are thawed. Cool. (very important) Place 1 sheet of phyllo on work surface (keep a slightly damp clean cloth over the other sheets so they will not dry out.) Lightly brush phyllo with some of the butter. Using a sharp knife, cut the phyllo into 4, 3 inch wide strips. Spoon 1 Tbsp filling onto phyllo about 1 inch from bottom on the right side. Fold the left side over filling and continue folding in a triangular shape (flag-fashion) to the end of the strip. Press edges together and place on baking sheet. Repeat with remaining strips. Brush tops lightly with butter. (these may be frozen on a cookie sheet and stored in a freezer bag). Do not thaw. Bake at 375 F for 20 min, or until samosas are golden.

Serve with coriander chutney or a hot mango chutney or ginger pickle relish -- experiment!!

from The Best of the Best and more....
karen


1 3/4 cups flour
3/4 tsp baking soda
1 cup butter
1 tsp vanilla
1 cup sugar
1/2 cup packed brown sugar
1 egg
1/3 cup cocoa powder
2 tbsp milk
1 cup chopped pecans or walnuts
3/4 cup chocolate chips

Preheat oven to 350 F. Stir together flour and baking soda. Set aside. In a large bowl, cream together butter, vanilla and sugars. Beat until fluffy. Beat in egg, then cocoa, then milk. Mix in flour until just blended. Stir in nuts and chocolate chips. Drop by spoonfuls on greased cookie sheets and bake for 12 min. Cool slightly before removing from cookie sheet. Makes 3 dozen cookies (not really).

Ingredients:

1 cup butter or margarine, melted
2 cups sugar
1 cup all purpose flour
2/3 cup cocoa
1/2 teaspoon baking powder
2 eggs
1/2 cup milk
3 teaspoons vanilla extract, divided
1 cup chopped nuts (optional)
2 1/2 cups Semi Sweet Baking Chips
1 can sweetened condensed milk (not evaporated milk)

Preparation:

1. Heat oven to 350°F (180°C). Grease 13x9x2-inch baking pan.

2. In large bowl, stir together butter, sugar, flour, cocoa, baking powder, eggs, milk and 1-1/2 teaspoons vanilla; beat well. Stir in nuts. Spread batter into prepared pan.

3. Bake 40 minutes or until brownies begin to pull away from sides of pan.

4. Just before brownies are done, in heavy saucepan, melt CHIPITS Semi-Sweet chips with sweetened condensed milk and remaining 1-1/2 teaspoons vanilla.

5. Immediately spread over hot brownies. Cool in pan on wire rack. Refrigerate. Cut into bars.

INGREDIENTS:

1 cup packed brown sugar
1/2 cup butter or margarine
1/2 c. sugar
2 Tbsp. honey or molasses
1/2 tsp. vanilla
1 egg
1 c. flour (You could use all whole wheat - I do)
1/2 tsp. cinnamon
1/2 tsp. baking soda
1/4 tsp. salt
1 1/4 cup rice krispies
1 cip ground flax seed or coconut (of course I use flax seed, stay near
a washroom)
1/2 or 1 c. chocolate chips (or raisins, cranraisins etc.) I did 1/2 cup chocolate chips
1 1/2 cup rolled oats

DIRECTIONS:

1. Preheat oven to 350
2. Beat B.sugar, sugar and butter
3. Blend in molasses, vanilla and egg
4. Combine flour, cinnamon, baking soda and salt
5. Add to other mixture
6. Stir in remaining ingredients
7. Press firmly in a greased 9 x 13 pan and bake for 20 -25 minutes
8. Cool and cut into rectangles

They sure don't taste as healthy as they are!

INGREDIENTS:

Bar:

4 Mars Bars
1/2 cup butter or margarine
3 cups Rice Krispies

Topping:

1 cup chocolate chips
1/4 cup butter or margarine


DIRECTIONS:

Melt Mars bars & 1/2 cup butter or margarine in a large microwaveable bowl. Stir in the Krispies.

Press into 8 inch pan, or 8x11 if you like them thinner.

Cool in fridge.

Melt 1 cup chocolate chips with 1/4 cup butter. Spread on top.

So easy. So yummy.

Angella

From Auntie Judy!

1 lb. ground turkey (or ground beef)

3 cups salsa, divided

1 (10 oz.) package frozen chopped spinach, thawed, squeezed dry

2 ½ tsp. ground cumin, divided

1/2 tsp. salt

1 (250 g.) pkg. cream cheese, cubed

12 flour tortillas (7 inch), warmed

1 (14 oz.) can diced tomatoes, undrained

1 cup shredded cheddar cheese

Optional toppings: shredded lettuce, black olives, diced avocado, sour cream

In a large skillet, cook turkey until no longer pink, breaking it into small pieces with a spoon. Drain excess fat. Add 1 cup of the salsa, the spinach, 1 1/2 tsp. of the cumin and salt. Cook and stir 5 minutes or until most of the liquid has evaporated. Add cream cheese stirring just until melted.

Spoon about 1/2 cup filling down centre of each warmed tortilla; roll up and place seam side down in a lightly greased 13X9 baking dish.

Combine tomatoes and remaining 2 cups salsa and 1tsp. cumin. Spoon over enchiladas. Bake at 350 F. for 20-30 minutes or until hot. Sprinkle with cheddar; return to oven 2 minutes. (I like to serve the cheddar from the table to sprinkle on each portion.)

Serves 6.

Judy's notes:

1. The filling can be made ahead and refrigerated or frozen. Rewarm slightly to proceed.

2. Suggested toppings can be served as a salad.

From Auntie Judy.

So so so so so so so so good!!!!!!!!!!!!!!!!!!!!!!!!!

4 boneless chicken breast halves, cut in strips

(drain on paper towel to remove excess moisture for best browning)

Pam or oil for sauteing

Sauce:

3 - 4 Tbsp. finely chopped onion

2 garlic cloves, chopped fine (use a garlic press!!)

1 - 2 tsp. sweet chili sauce - Asian food section of store

1/2 cup crunchy peanut butter (use smooth if necessary)

2 Tbsp. fresh lime juice (1 lime) - microwave lime for 20 sec. for more juice

grated rind of lime, optional - for enhanced lime flavour

1 - 2 tbsp. soy sauce (or more to taste)

1 Tbsp. grated fresh ginger

1 can (400 ml.) coconut milk

Saute chicken strips. Remove to a separate plate.

Saute onion and garlic in drippings over medium heat until softened but not browned. Add remaining ingredients in order. Stir well to mix. Taste and adjust flavours!!! Add chicken strips and simmer for about 20 minutes. Serve with rice.

Judy's notes:

Chicken breasts cut into strips very easily when partially frozen. Cut across the grain with a sharp knife.

Whenever you need chopped onion in a recipe, chop a whole large onion. Use what you need, then store the rest in an airtight container or freezer bag for next time. Saves time next time.

USE A FRESH LIME!! The difference in flavour is incredible and they are so inexpensive at produce markets. Get a juicer if you don't have one! For the grated rind, one of those "V" shaped vegetable peelers that has a grater in the handle is perfect.

Fresh ginger keeps well wrapped in plastic wrap in the fridge or can be frozen and then grated from the frozen state, if necessary. Peeling is optional. So easy to have on hand. Use the same grater as mentioned above.

My Auntie Judy. She is my mom's older sister, and is a FANTASTIC cook. Thanksgiving dinner at her place involves the turkey (of course), stuffing done inside and outside the bird, 3 kinds of cranberry sauce, and I'm not kidding, 6 or 7 vegetables. This is all followed by 2 or 3 desserts, and you leave their house VERY full.
Every once in a while, she will email me recipes that I have come to love. A while ago, I had asked her permission to put some of them on our site so I could share them with you all, and she graciously allowed me to do so. This is on one condition, though. If she ever comes out with a cookbook, you must promise to buy it.
I know I will!

Anyways, try and enjoy, I promise you won't be disappointed.

k

INGREDIENTS:

4 medium tomatoes, cut into chunks
2 medium zucchini, chopped
2 cups sliced mushrooms
1 medium red onion, coarsely chopped
1 tsp minced garlic
1 tbsp olive oil
1 tbsp balsamic vinegar
1 tbsp fresh herbs, such as rosemary, basil, oregano or thyme
1/4 tsp each salt and freshly ground black pepper
1 cup fresh whole wheat bread crumbs
1/2 cup freshly grated parmesan cheese
1/2 tsp dried thyme

DIRECTIONS:

Bread crumbs:

Tear a slice of multigrain in whole wheat bread into large pieces and place them in a food processor, or use a mini chopper. 1 slice of bread makes about 1/2 cup of bread crumbs.

Dish:

Spray a 9x13 dish with baking spray. Add the veggies. Add garlic, olive oil, vinegar, herbs, salt & pepper. Mix well.

Roast, uncovered, at 425 for 25 minutes. While roasting, prepare topping. Combine bread crumbs, parmesan & thyme in a small bowl & mix well.

Remove veggies from oven. Sprinkle crumb mixture evenly on top. Return to oven for 5 minutes.

Serve hot.

Adele requested this one today; I made it for them for Christmas dinner :)
A


INGREDIENTS:

Veggies:

2 cups broccoli
2 cups cauliflower
1 ½ cup sliced carrots
1 cup sliced mushrooms

And:
1 cup grated cheese
1 box seasoned croutons - crushed

Sauce:

2 eggs
½ cup mayo (or Miracle Whip)
1 onion, finely chopped
1 can mushroom soup
½ of the cheese

DIRECTIONS:

Preheat oven to 350. Steam veggies for 5 minutes – drain. Put in casserole dish. Beat eggs, and add rest of the sauce ingredients. Pour over vegetables. Sprinkle the rest of the cheese and add croutons.

Bake 20 minutes covered, and 20 minutes uncovered.

Easy & yummy!

INGREDIENTS:

4 Italian sausages (or mennonite sausages)
4 large whole wheat tortillas
3/4 cup mozzarella cheese (or any kind)

Salsa

1/2 cup drained, rinsed canned black beans
1/3 cup diced red onion
1/3 cup diced red pepper
1/3 cup canned corn kernels
2 tbsp coriander
2 tbsp red wine vinegar
1 small plum tomato, chopped
Pinch of salt & pepper

DIRECTIONS:

Mix together salsa ingredients, and set aside.

Cut sausages in half lengthwise, but not all the way through. Open like a book. In skillet, grill sausages over med-high heat, turning halfway through, until cooked, about 8 minutes.

Grill tortillas, turning halfway through, until marked, about 1 minute.

Place each sausage on tortilla. Fill with an equal portion of the salsa & cheese. Roll up & serve.

**We have a George Foreman grill, so I usually fill them first, and then grill them, instead of grilling the tortillas ahead of time.

A

If I want to be "healthy", I use whole wheat flour.

INGREDIENTS:

Cookie:
3/4 cup all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon baking powder
1/2 teaspoon salt
1/2 cup butter, softened
1/2 cup peanut butter
1/2 cup white sugar
1/2 cup packed light brown sugar
1 egg
1 teaspoon vanilla extract
1 cup quick cooking oats

Filling:
3 tablespoons butter, softened
1 cup confectioners' sugar
1/2 cup smooth peanut butter
2 1/2 tablespoons heavy whipping cream


DIRECTIONS:

In a large bowl, cream together 1/2 cup butter or margarine, 1/2 cup peanut butter, white sugar, brown sugar, and vanilla. Add egg and beat well.
In another bowl, combine the flour, baking soda, baking powder, and salt. Add these dry ingredients to the creamed mixture. Stir. Add oatmeal and stir.
Drop by teaspoons onto greased baking sheet, and press each mound down with a fork to form 1/4 inch thick cookies. Bake at 350 degrees F (175 degrees C) for 10 minutes, or until cookies are a light brown.

To Make Filling: Cream 3 tablespoons butter or margarine with the confectioners' sugar, 1/2 cup smooth peanut butter, and the cream. Spread filling onto half of the cooled cookies, then top with the other half to form sandwiches.

For all you moms out there.

1 cup flour
1/2 cup salt
1 cup water (warm)
1 tsp oil
2 tsp cream of tartar
food colouring

Mix and cook until thick.

Knead on wax paper.

ps. Sarah enjoys the salty flavour of this dough, so I have to be a little careful that she doesn't eat what she makes!!

SOOOOOOOOOOO goooooooooooood.

From my Grandma.

k


1 cup flour
2 tsp baking powder
1/2 tsp salt
2 tbsp cocoa
2/3 cup sugar
1/2 cup milk
1/2 cup chopped nuts
2 tbsp melted butter
1 tsp vanilla

Sift all dry ingredients into bowl. Add nuts, milk, butter and vanilla, and blend well. This will be quite thick.

Pour into greased casserole.

Topping:

mix together:
1/4 cup white sugar
1/2 cup brown sugar
3 tbsp cocoa
1/2 tsp salt
1 tsp vanilla

Spread evenly over batter then pour 1 cup boiling water over all (don't stir!!) Bake 1 hour at 350 F. Put lid on casserole for last half hour.

I usually double the topping portion for more sauce!!!


YUM.

I made this last night, but served it with tortillas chips instead of bread. I think that any means of getting it into your mouth is a good one!


INGREDIENTS:

11 ounces cream cheese, softened
1 small onion, finely chopped
5 tablespoons mayonnaise
2 (6 ounce) cans crabmeat, drained and flaked
1/8 teaspoon garlic powder
salt and pepper to taste
1 (1 pound) loaf round, crusty Italian bread


DIRECTIONS:

Preheat oven to 350 degrees F (175 degrees C).
In a medium bowl, combine the cream cheese, onion, mayonnaise, crabmeat, garlic powder, salt and pepper. Spread mixture into a 1 quart baking dish.

Bake for 20 minutes in the preheated oven. While the dip is baking, cut a circle in the top of the bread, and scoop out the inside to create a bread bowl. Tear the removed bread into pieces for dipping.
Remove baked crab dip from the oven, and stir well. Spoon the mixture into the hollowed out loaf. Place bread bowl and chunks of bread on a medium baking sheet, and bake for an additional 10 minutes. Serve hot.

Dayna got this one from Allrecipes.com and made it for Austin. Now, there's apparently talk of a wedding :)


INGREDIENTS:

4 boneless, skinless chicken breast halves
1 (8 ounce) package sliced fresh mushrooms
2 (4 ounce) cans whole green chili peppers, drained, and sliced lengthwise
4 ounces sliced Havarti cheese with dill
Italian dressing
Greek seasoning (optional)
1 tablespoon butter
1 tablespoon white cooking wine
1 tablespoon Worcestershire sauce
1/2 teaspoon garlic salt
salt


DIRECTIONS:

Preheat oven to 400 degrees F (200 degrees C).
Marinate chicken in Italian Dressing and Greek Seasoning, if using, for a minimum of 30 minutes.
Place chicken in a 9 x 13 inch baking dish. Sprinkle top with additional Greek seasoning, if desired, and bake in preheated oven for approximately 25 minutes, or until no longer pink in center and juices run clear.
Shortly before chicken is done, melt butter in a skillet over medium-high heat until bubbling. Pour in wine, Worcestershire sauce, and garlic salt, and bring to a boil. Stir in mushrooms. Reduce to a simmer, cover, and cook until mushrooms are tender, about 3 to 5 minutes. Adjust seasoning with salt as needed.
Remove chicken from the oven. Lay green chili slices on top of each breast, then top each chili with a slice of cheese. Return to the oven until cheese has melted.
Remove chicken from the oven, top with mushrooms and their pan juices, and serve.

This makes a LOT, so I usually half it.

Ingredients:

8 oz cream cheese
1/2 cup butter or margarine (marg makes it softer)
4 cups icing sugar
1 tsp vanilla


MMMM....Cream cheese icing

From the Best of Bridge. These are now our Christmas Day AND New Years Day tradition:

Ingredients:

20 Frozen Dough Rolls
1 c Brown Sugar
1/4 c Vanilla Instant Pudding
1 tb Cinnamon (up to 2 Tbsp)
3/4 c Raisins, Plumped (optional)
1/4 c Butter, Melted (up to 1/2 C)

Directions:

Before you put the cat out and turn off the lights, grease a 10" bundt pan and add the frozen rolls. Mix the brown sugar, dry pudding powder and cinnamon. Sprinkle over the rolls. Sprinkle the plumped raisins ontop. Pour the melted butter or margarine over all. Cover with a clean, damp cloth. (Leave out at room temperature). Turn out the lights and say Good Night. In the morning preheat the oven to 350F and bake for 25 minutes. Let sit for 5 minutes and then turn out on a serving plate. Now Enjoy!

This isn't a Christmas recipe, but is a good one to keep on hand. Once the muffin batter is made, it keep 4 weeks in the refrigerator. So you can have a fresh muffin every day, just like Matthew does :)


INGREDIENTS:

Mix and Set Aside:

2 1/2 cups flour (I've sometimes used whole wheat - don't tell Matthew)
2 1/2 tsp baking soda
1 tsp salt
1 cup brown sugar
1 1/2 cups bran
1 1/2 cups All Bran cereal

Next:

2 eggs
1/2 cup oil
1/8 cup molasses
2 cups buttermilk
3/4 cup water

DIRECTIONS:

To make buttermilk, put 2 Tbsp vinegar in a measuring cup, and then add milk until it makes 2 cups. Let stand for 5 minutes (I usually do this first, then mix the dry ingredients).

Beat eggs with oil & molasses in large bowl. Add milk & water. Add dry ingredients & mix well.

To bake, stir cold mixture. You can also add anything you want (blueberries, raisins, chocolate, etc.) I mix them in a separate bowl.

Fill greased muffin cups. Bake at 400 for 18 minutes. If you make large muffins, you'll have to bake longer.

Ingredients:

1l b. extra lean ground beef
1 Tbsp. chili powder
1 cup medium chunky salsa
1 cup water
1 cup frozen corn
1 cup frozen cut green beans
1 - 1/2cups Minute Rice Brand Rice, uncooked
1cup Kraft Tex Mex Shredded Cheese

I didn't have Minute Rice, so I just cooked rice ahead of time...and I just used cheddar cheese, as that's all I had.

Directions:

BROWN meat with chili powder in large deep skillet.ADD salsa, water, corn and green beans. Bring to boil. Stir in rice; cover. Reduce heat to low; simmer 5 min.REMOVE from heat. Top with cheese; cover. Let stand 5 min. or until liquid is absorbed and cheese is melted.

We had this last night & we both enjoyed it. Matthew suggested serving it will tortillas & making wraps. I found it a bit spicy, but sour cream made it great!

Brownies. Cheesecake. Icing.

I had some of this for breakfast the other day.
k

1 (21.5 or 23.6 oz) package fudge brownie mix
1 (8 oz) package cream cheese, softened
2 T butter, softened
1 T cornstarch
1 (14 oz) can sweetened condensed milk
1 egg
2 tsp vanilla

chocolate icing, if desired

1. Preheat oven to 350 degrees F. Prepare brownie mix as package directs. Spread into well-greased 13x9 inch baking pan.

2. In large mixing bowl, beat cream cheese, butter and cornstarch until fluffy.

3. Gradually beat in condensed milk. Add egg and vanilla; beat until smooth. Pour cheesecake mixture evenly over brownie batter.

4. Bake 40-45 min or until top is lightly browned. Cool. Spread with frosting or sprinkle with orange peel, if desired. Cut into bars. Store covered in refrigerator. Also freezes well.

This is a super easy appy.
k

12 oz (1 1/2 blocks) cream cheese
2 T worschestershire sauce
2 T lemon juice
2 T finely chopped onion

Mix above ingredients well, and spread on a dish.

Top with Heinz chili sauce, or seafood cocktail sauce.

On top of that, sprinkle 1/4 - 1/2 pound (or can) of crab or shrimp.

Sprinkle with lemon juice and parsley.

Serve with crackers.

Try not to eat all at once.

BASE:

1 1/2 cups flour
3/4 cup packed brown sugar
3/4 cup butter

TOPPING:

1 can sweetened condensed milk
2 Tbsp butter
1 1/2 cup semi-sweet or milk chocolate chips
1 pkg (200g) Chipits Skor Toffee Bits


DIRECTIONS:

1. Preheat oven to 350. Grease a 13" x 9" pan.

2. Base: combine flour and brown sugar. Cut in butter until mixture is crumbly. Press evenly in pan. Bake for 15-20 minutes, or until golden brown.

3. Topping: Heat sweetened condensed milk & butter in heavy saucepan over medium-low heat, stirring constantly, for 5-10 minutes, or until thickened. Spread over baked base. Bake 12-15 minutes longer, or until golden.

4. Sprinkle chocolate chips evenly on top. Return to oven for 2-3 minutes, or until chocolate is soft & shiny. Remove from oven. Spread chocolate evenly. Sprinkle Skor bits on top, pressing lightly into chocolate.

Chill to set chocolate before cutting into bars. Enjoy!

This came from Mel's friend Pam, who used to manage a Rocky Mountain Chocolate Factory.

INGREDIENTS:

1 pkg semi-sweet chocolate (2 cups)
1 pkg milk chocolate (2 cups)
1 jar marshmallow cream (it's in the junk food isle)
1 can evaporated milk
4 1/2 cups sugar
2 Tbsp margarine
1 pinch salt

DIRECTIONS:

Put milk, sugar, margarine & salt in a large saucepan. Bring to a boil. Stir constantly for 5 minutes.

Pour over chocolate chips in a large bowl & mix well.

Place on wax paper in an 8 x 11 pan.

SOOOOO rich!

Let the Christmas baking begin!!!!

Courtesy of my Grandma.
k


Shortbread
1/2 cup plus 2 T butter
1/4 cup sugar
1 1/4 cup flour

Cream together, press into 8 inch pan, and bake at 350 degrees farenheit for about 20 min or until golden. Let cool a bit.

Caramel
1/2 cup butter
2 T corn syrup
1/2 cup brown sugar
1/2 cup sweet and condensed milk

Mix in a saucepan and bring to a boil. Let boil for 5 min, stirring constantly.
Pour overtop shortbread. Let cool before putting topping on.

Topping -- melt 2/3 cup chocolate chips, and spread on top.

I bought a Nestle cookbook, and I've made this recipe two times in a row, upon Matthew's request.

INGREDIENTS
Brownie:
1 2/3 cups sugar
1/2 cup butter or margarine
2 Tbsp water
2 bars (2 ounces each) Unsweetened baking chocolate, broken into pieces
2 eggs
1 1/2 tsp vanilla
1 1/3 cups flour
1/4 tsp salt
Peanut Butter topping:
1/2 cup peanut butter
3 Tbsp sugar
2 Tbsp milk

DIRECTIONS:

Heat sugar, butter & water in medium saucepan, just to boiling, stirring constantly.
Remove from heat.
Add baking chocolate, stirring until melted.
Transfer to mixing bowl.

Stir in eggs, one at a time, beating well after each addition.
Stir in vanilla.
Gradually stir in flour, baking soda & salt.
Pour into greased 9x13 baking pan.

Combine peanut butter topping ingredients in medium microwave-safe bowl.
Microwave on HIGH for 45 seconds.
Stir until smooth.
Spoon over top of chocolate batter, swirl with a spoon.

Bake in preheated oven at 350 for 20-25 minutes.
Cool completely in pan on wire rack.

Yummy!

INGREDIENTS:

2 (15 ounce) cans baked beans with pork
1/4 cup packed brown sugar
1/2 onion, chopped
1/4 cup ketchup
1 tablespoon prepared mustard
1 teaspoon Worcestershire sauce
1 teaspoon red wine vinegar
salt and pepper to taste
2 slices bacon


DIRECTIONS:

Preheat oven to 350 degrees F (175 degrees C).

In a 9x9 inch baking dish, combine the pork and beans, brown sugar, onion, ketchup, mustard, Worcestershire sauce and vinegar and season with salt and pepper to taste. Top with the bacon slices.

Bake at 350 degrees F (175 degrees C) for 1 hour, or until sauce is thickened and bacon is cooked.

I can't believe I haven't posted this yet. It's a staple at our house in the winter. Goes great with baked beans & mashed taters.

INGREDIENTS:

6 pounds pork baby back ribs
1 pinch black pepper
1 pinch salt
1 pinch crushed red pepper
4 cups barbecue sauce
2 (12 ounce) bottles porter beer, room temperature (any beer will do)


DIRECTIONS:

Cut ribs into small portions of 2 or 3 bones each. Bring a large pot of water to a boil. Season water a pinch each of salt, black pepper, and crushed red pepper to the water. Boil ribs in seasoned water for 20 minutes. Drain, and let the ribs sit for about a half an hour.
Meanwhile, preheat an outdoor grill for high heat.

Lightly coat the ribs with barbecue sauce. Cook the ribs over high heat for a 5 to 10 minutes on each side to get a nice grilled look to them.

Place grilled ribs in a slow cooker. Pour remaining barbecue sauce and one bottle of beer over the ribs; this should cover at least half of the ribs. Cover, and cook on High for 3 hours. Check ribs every hour or so, and add more beer if needed to dilute sauce. Stir to get the ribs on top into the sauce. The ribs are done when the meat is falling off the bone. The ribs were cooked completely in the first process, the rest is about flavor and texture.

Note: If you add too much beer, the sauce will get very thin. It is best to drink most of the second bottle of beer.

Another one from my friend Lisa, who got it from her sister Lana.
I haven't tried it yet, but I can't wait to, I think I'll have to bank some room for some extra calories for this one.
k

4-6 chicken breast halves
1/4 cup butter
1 package dry Italian dressing mix
1 can Campbells golden mushroom soup
1/2 cup dry white wine
1/2 container chive and onion cream cheese.

1. Place chicken in slow cooker
2. In medium sauce pan melt butter. Stir in dry Italian mix. Stir in soup, wine, cream cheese, and mix until combined. Pour over chicken.
3. Cover and cook on low for 4-5 hours. I usually turn the chicken about 1/2 way through.

This one's from Amanda Brown. I'm copying her email to me EXACTLY. Yes, she uses "poo" to describe the consistency...

Dough:
2 chocolate cake mixes (any kind works...devil's food, chocolate fudge, etc.)
4 eggs
2/3 cup oil
(Healthy, I know!)

Frosting:
4 oz. cream cheese (half of a block)
2 cups icing sugar
1/2 tsp. milk
1 tbsp vanilla

Instructions:
Blend dough ingredients until mixed (the dough will be quite wet and thick...like poo). Roll a bit of dough into a ball, about the size of a small walnut. Bake at least one inch apart; the cookies flatten as they bake. Bake at 325 degrees for 8-10 minutes. Allow to cool. While cookies are baking, make the frosting. (An electic mixer is best for making the frosting.) Take two cookies and slather a bunch of frosting on one, then smoosh the other on top. Oh, the gooey goodness.

*Whenever people eat these cookies, they break into yelps of elation. They are so delicious and chewy and decadent!

INGREDIENTS:

¼ cup honey
2 tsp yeast
1 cup hot water
1/3 cup skim milk powder
1/3 cup unsalted butter, melted
2 large eggs
1 tsp salt
4 to 4 ½ cups flour
Cooking spray
½ cup melted unsalted butter, for brushing

DIRECTIONS:

In large bowl, dissolve honey & yeast in the water; let stand 5 minutes (until foamy)

Stir in dry milk, eggs, butter & salt

Stir in 4 cups flour, turn onto floured surface & knead for a few minutes, adding additional ½ cup as needed.

Shape into ball. Lightly coat large bowl with cooking spray. Place dough in bowl; cover with plastic wrap. Let rise in warm place until doubled; 1 to 1 ½ hours.

Brush muffin tins with melted butter. Punch down dough. Roll pieces of dough into 1 inch balls; place 3 balls in each muffin cup. Brush tops with butter. Cover loosely with plastic wrap. Let rise in warm place – 30 minutes.
Preheat oven to 375. Bake until golden; 12-15 minutes.

From my friend Lisa Robinson.
k

3 Italian sausages (mild or hot)
700 mL jar pasta sauce (I use Classico Italian sausage, peppers and onions)
1/2 cup salsa
1 1/2 cups uncooked fusilli pasta
approx 3/4 cups grated cheddar cheese

Preheat oven to 350 degrees. Boil water for pasta and cook about 10 min. Meanwhile remove sausage from casing, break up and brown. Add pasta sauce and salsa to sausage, bring to a boil, then reduce to a simmer, cover and cook 10 min. ( I usually time it so the pasta sauce is simmering while the pasta is cooking). After 10 minutes, drain the pasta, add it to the pasta sauce, and pour into a greased 11 x 7 dish. Top with cheese, cover with tin foil sprayed with Pam, and cook for 1/2 hour. Serve with garlic bread. Quick and delicious!

INGREDIENTS:

½ cup margarine
1 ¼ cup sugar
2 eggs
1 tsp baking soda
2 ripe bananas, mashed
1 tsp vanilla
1-½ cups flour
¾ cup chocolate chips

DIRECTIONS:

Blend margarine and sugar. Add eggs and blend. Add baking soda, bananas & vanilla and stir together. Add flour & chocolate chips and mix just until blended.

You can either make a loaf, or muffins. Just grease the loaf pan or the muffin tin.

Bake at 350 for 40- 50 minutes (depends on your oven)


Can you tell that we Dykstras like chocolate? :) Angella

INGREDIENTS:

1 1/2 pounds lean ground beef
1 onion, chopped
2 cloves garlic, minced
1 tablespoon chopped fresh basil
1 teaspoon dried oregano
2 tablespoons brown sugar
1 1/2 teaspoons salt
1 (29 ounce) can diced tomatoes
2 (6 ounce) cans tomato paste
12 dry lasagna noodles
2 eggs, beaten
1 pint part-skim ricotta cheese
1/2 cup grated Parmesan cheese
2 tablespoons dried parsley
1 teaspoon salt
1 pound mozzarella cheese, shredded
2 tablespoons grated Parmesan cheese


DIRECTIONS:

In a skillet over medium heat, brown ground beef, onion and garlic; drain fat. Mix in basil, oregano, brown sugar, 1 1/2 teaspoons salt, diced tomatoes and tomato paste. Simmer for 30 to 45 minutes, stirring occasionally.

Preheat oven to 375 degrees F (190 degrees C). Bring a large pot of lightly salted water to a boil. Add lasagna noodles, and cook for 5 to 8 minutes, or until al dente; drain. Lay noodles flat on towels, and blot dry.

In a medium bowl, mix together eggs, ricotta, Parmesan cheese, parsley and 1 teaspoon salt.

Layer 1/3 of the lasagna noodles in the bottom of a 9x13 inch baking dish. Cover noodles with 1/2 ricotta mixture, 1/2 of the mozzarella cheese and 1/3 of the sauce. Repeat. Top with remaining noodles and sauce. Sprinkle additional Parmesan cheese over the top.

Bake in the preheated oven 30 minutes. Let stand 10 minutes before serving.



This is a winter staple in our house! Angella

This one is an absolute staple in the Bond house.

from Chatelaine, May 2003

3-4 boneless, skinless chicken breasts
1 large onion
3 celery stalks
1 large red pepper
1 T vegetable oil
1 1/2 - 2 tsp curry paste
400 ml can light coconut milk
10 oz can (284 mL) undiluted chicken broth
4 cups (1 L) fine dried egg noodles
2 cups frozen peas
1/2 cup coarsely chopped fresh coriander

1. Slice chicken into 1/2 inch thick strips. Slice onion in half, then thinly slice halves. Chop celery into 1/2 inch pieces. Core and seed pepper, then slice into thin strips.

2. Heat oil in a large wide saucepan or wok set over medium-high heat. Add 1 1/2 tsp curry paste or 2 tsp for fiery kick. Stir until fragrant, 30 sec. Add chicken and onion. Stir=fry until chicken is pale golden, 2-3 min. Add celery and pepper. Stir often until tender-crisp, 2-3 min. Stir in coconut milk and broth. Using a wooden spoon, scrape up bits from pan bottom to add flavour to dish.

3. Bring to a boil, then stir in noodles. Reduce heat to medium. Cover and stir often until noodles are tender, from 5-6 minutes. Stir in peas and coriander. Remove from heat. Taste, then add salt, if needed. Serve immediately.

SO GOOD!!!!

INGREDIENTS:

3 garlic cloves
1 onion
Olive oil
28 oz can diced tomatoes, including juice
10 oz can undiluted chicken or vegetable broth
½ cup salsa
1 can tuna
OR
Boiled chicken breast, cut into bite sized pieces (both are optional)
4 cups baby spinach
1 cup frozen corn
½ tsp pepper
½ tsp oregano
feta cheese (optional)

DIRECTIONS:

Mince garlic and coarsely chop onion. Lightly coat a large saucepan with oil and set over medium high heat. Add garlic and onion and stir often until onion begins to soften, 2 to 3 minutes. Stir in tomatoes and juice, broth & salsa. Bring to a boil, stirring occasionally.

Crumble in tuna or chicken. Add spinach, corn, pepper & oregano. Stir until hot and spinach is wilted.

Goes great with scones!

INGREDIENTS:

2 cups flour
1 Tbsp sugar
1 Tbsp baking powder
½ tsp salt
¼ cup margarine
½ cup sour cream
½ cup milk
½ tsp baking soda

DIRECTIONS:

Mix flour, sugar, baking soda and salt
Add margarine
Combine sour cream, milk and baking soda
Add to flour all at once
Mix until dough
Knead 4-5 times and cut into scones


Bake at 450 degrees F for 9-12 minutes on a lightly greased on no-stick baking sheet.

This is a recipe I got from Karen :)
A

Why it's called classy chicken, I'll never know, but it's fast, easy and yummy, that's all that matters.
From the Best of the Best and more

3 boneless, skinless chicken breasts
1/4 tsp pepper
3T oil
10 oz frozen asparagus or broccoli (fresh is better)
-I've used cauliflower -- about 1/2 head or so
10 oz can cream of chicken soup
1/2 cup mayonnaise
1 tsp curry powder
1 tsp lemon juice
1 cup grated cheddar cheese

Cut chicken into bite sized pieces and sprinkle with pepper. Saute in oil over medium heat until opaque, about 6 minutes. Drain. Cook broccoli until tender crisp; drain and arrange in bottom of buttered casserole. Place chicken on top. Mix together soup, mayo, curry and lemon juice and pour over chicken. Sprinkle with cheddar cheese and bake, uncovered at 350 degrees F for 30-35 min.
serves 6

Mix together:

1 cup butter or margarine
1 1/2 cup sugar
1 large egg
2 Tbsp corn syrup
1/2 cup molasses

Then add:

3 cups flour
2 tsp baking soda
2 tsp cinnamon
2 tsp ginger
1/2 tsp cloves
1/2 tsp salt

Bake at 350 for 10-12 minutes. They key is to not overcook them - they should be springy to the touch when you take them out.

Ingredients:

1 1/2 lbs ground beef
1 medium onion finely chopped
28 oz can of tomatoes
2 cups water
3 10 oz cans of consumme or beef broth
1 can tomato soup
4 chopped carrots
2 bay leafs
3 celery stalks, chopped
parsley
thyme
pepper
1/2 cup barley

Directions:

Brown meat & onions. Drain. Add everything else. Simmer minimum 2 hours. Or put in slow cooker at lunch to have for dinner.

This one we got from the Heighs & it's become a family favorite.

Ingredients:

Rouladin (thinly sliced beef)
Bacon
Onions
Mustard
Mrs. Dash
Beef broth

Directions:

Lay out Rouladin. Spread with mustard, and sprinkle Mrs. Dash. Lay the Bacon on top. Wrap around 1/4 of a medium onion, and hold together with toothpicks.

Place in covered casserole or roasting pan. Pour in beef broth, and additional spices. Cover. Roast at 350 for 2 hours, or cook longer at a lower temperature.

This goes well with mashed potatoes and veggies. It's too good NOT to try :)

Christy made these the other day. I made them for the boys - they LOVE them! Christy gave a good tip - add a bit more corn syrup & brown sugar to help keep them together.


INGREDIENTS:
2 1/2 cups crisp rice cereal
2 cups quick-cooking oats
1/2 cup raisins
1/2 cup firmly packed brown sugar
1/2 cup light corn syrup
1/2 cup peanut butter
1 teaspoon vanilla extract
1/2 cup milk chocolate morsels (I used semi-sweet)

DIRECTIONS:
COMBINE first 3 ingredients in a large bowl; set aside.
BRING brown sugar and syrup to a boil in a small saucepan over medium-high heat, stirring constantly; remove from heat. Stir in peanut butter and vanilla until blended.
POUR peanut butter mixture over cereal mixture, stirring until coated; let stand 10 minutes.
STIR in chocolate morsels. Press mixture into 13- x 9-inch pan; cool in pan on a wire rack. Cut into bars.


I actually pressed them in the pan & THEN pressed the chocolate chips on top (as I had seen Christy do). Whatever you like!

Angella

From Auntie Judy

1 14oz can (1 3/4 cups) pumpkin
2 c sugar
2 beaten eggs
2 T milk
1 c vegetable oil
2 t vanilla
4 c unsifted flour
2 t baking soda
4 t baking powder
1 t salt
2 t (up to 4) cinnamon
1-1 1/2 cups chocolate chips
1 c walnuts (optional)

Mix sugar and pumpkin in large mixer bowl. Beat in eggs, milk, oil and vanilla. Without beating, add flour, soda, baking powder, salt and cinnamon in that order. Then mix into batter. Stir in cc's and walnuts. Drop by large tsps on lightly greased cookie sheet.
Bake at 375 Farenheit for about 14 min.
Do not overbake -- cookies will not really brown except on bottom.

Makes quite a large batch, so I usually freeze about 1/2 of them.
k

This recipe called for vanilla pudding mix. I didn't have it, so I substituted white chocolate. Matthew enjoys these so much that he won't let me try it with vanilla...

INGREDIENTS:
· 2-1/4 cups all-purpose flour
· 1 teaspoon baking soda
· 1 cup butter, softened
· 3/4 cup packed brown sugar
· 1/4 cup white sugar
· 1 (3.4 ounce) package instant white chocolate pudding mix
· 2 eggs
· 1 teaspoon vanilla extract
· 2 cups semisweet chocolate chips
· 1 cup chopped walnuts (optional)

DIRECTIONS:
1. Preheat oven to 350 degrees F (175 degrees C). Sift together the flour and baking soda, set aside.
2. In a large bowl, cream together the butter, brown sugar, and white sugar. Beat in the instant pudding mix until blended. Stir in the eggs and vanilla. Blend in the flour mixture. Finally, stir in the chocolate chips and nuts. Drop cookies by rounded spoonfuls onto ungreased cookie sheets.
3. Bake for 10 to 12 minutes in the preheated oven. Edges should be golden brown.

I changed the settings so that you can email recipes to whoever you want, including yourself :) Just click on the little envelope at the bottom of each post.
:)
A

1 cup flour
1 cup yellow cornmeal
1/4 cup sugar
4 tsp baking powder
3/4 tsp salt
2 eggs
1 cup milk
1/4 cup butter, melted

add wet to dry
9x9 greased pan
bake at 425 F for 20-25 min

From the kitchen of my Auntie Heather

Cook 1/2 cup chopped onion, and 1/2 cup chopped celery in 2 Tbsp butter. Add 2 Tbsp flour to mixture when veggies are soft. Add mixture to chicken broth.

Bring 4 cans (4 1/2 cups) of chicken broth with veggie mixture to a boil.

Add 2 boneless chicken breasts cooked and chopped and 3-4 potatoes chopped to soup.

Simmer 10 min.

Add 1 tin corn, 1 tin creamed corn, and 1 tin cream of chicken (or anything) soup.

Heat it through, and serve with grated cheese and cornbread.

k

Welcome to our little recipe site. I'm so excited about this one, so enjoy yourselves! Some recipes just shouldn't be kept a secret.
k

The Dykstras made this for the first time yesterday. The Bonds got to partake of the goodness. Yummy!!!

INGREDIENTS:
4 pounds rump roast
1 (10.5 ounce) can beef broth
1 (10.5 ounce) can condensed French onion soup
1 (12 fluid ounce) can or bottle beer
6 French rolls
2 tablespoons butter

DIRECTIONS:
Trim excess fat from the rump roast, and place in a slow cooker. Add the beef broth, onion soup and beer. Cook on Low setting for 7 hours.
Preheat oven to 350 degrees F (175 degrees C).
Split French rolls, and spread with butter. Bake 10 minutes, or until heated through.
Slice the meat on the diagonal, and place on the rolls. Serve the sauce for dipping.

Well, Karen & I were talking (which we do AT LEAST once a day), and we got talking about recipes. And blogging. Both are interests of ours. As are our kids, but we have separate blogs for them. See the links to the right.
Karen told me that she had thought of starting a Blog just for recipes. I told her that I had thought the SAME THING. We also do that AT LEAST once a day.
So, we created a blog we can both post to. Well, I told her I would create it tonight & then email her the details so we can both post to it.
I thought the title was cool. Kind of like Break A Leg.
Enjoy! And email us with cool recipes!