Mini Toffee Rolls

 

6 tablespoon butter,softened
1/2 cup brown sugar

1 teaspoon ground cinnamon

1/3 cup English toffee bits

2 tubes (8 ounces each) refrigerated crescent rolls

1 cup confectioners' sugar

4-1/2 teaspoons 2% milk

1/4 teaspoon pure vanilla extract

Photo Courtesy of Taste of Home

In a small bowl, cream thebutter, brown sugar and cinnamon until light and fluffy. Stir in the toffee bits.

Separate each tube of crescent dough into four rectangles; seal perforations. Spread evenly with butter mixture. Roll up each rectangle jelly-roll style, starting with a long side.

Cut each into six 1-in. slices; place cut side down into two greased 8-in. square baking dishes. Bake at 375° for 14-16 minutes or until golden brown.

In a small bowl, combine the confectioners' sugar, milk and vanilla until smooth. Drizzle over warm rolls.

Yield: 4 dozen.

Winter Beef Stew

1 1/2 pounds boneless beef chuck roast, cut into 1 inch pieces
1 cup chopped onion
2 teaspoons canola oil
2 cloves garlic, minced
1 1/2 pounds small red potatoes, cut into chunks
3 medium carrots, cut into 1 inch pieces
2 medium onions, quartered
1/2 pound fresh mushrooms, halved
1 can reduced sodium beef broth
1 cup unsweetened apple juice
1/4 cup tomato paste
1/2 cup minced fresh parsley
2 bay leaves
1/2 teaspoon salt
1/2 teaspoon dried thyme
1/2 teaspoon pepper
1 bacon strip, cooked and crumbled

In a dutch oven, cook meat and chopped onion in oil over medium high heat until meat is browned on all sides. Add garlic; cook 1 minute longer. Drain. Add the potatoes, carrots, quartered onions and mushrooms.

In a small bowl, combine the broth, apple juice, tomato paste, parsley, bay leaves, salt, thyme and pepper. Pour over meat.

Cover and bake at 325F for 2 hours. Stir. Bake, uncovered, for 30-45 minutes or longer or until stew reaches desired thickness. Discard bay leaves; sprinkle with bacon.



Toffee Brownie Trifle

1 package fudge brownie mix (13x9 inch pan size)
2 1/2 cups cold milk
1 package instant cheesecake or vanilla pudding mix
1 package instant white chocolate pudding mix
1 carton frozen whipped topping, thawed
2-3 Heath candy bars, chopped

Prepare and bake brownies according to package directions for cake-like brownies, using a greased 13x9 inch baking pan. Cool completely on a wire rack.

In a large bowl, beat milk and pudding mixes on low speed for 2 minutes. Let stand for 2 minutes or until soft set. Fold in whipped topping.

Cut the brownies into 1 inch cubes; place half in a 3 quart glass trifle bowl or serving dish. Cover with half of the pudding mixture. Repeat layers. Sprinkle with chopped candy bars. Refrigerate leftovers.



Side Note: I use Skor bars instead of Heath bars. 

One Pot Chili

1 pound ground turkey
1 small onion, chopped
1/4 cup green pepper, chopped
1 teaspoon olive oil
1 can pinto beans, rinsed and drained
1 can beef broth
1 can diced tomatoes with mild green chilies, undrained
1 can tomato sauce
2 teaspoons chili powder
1 teaspoon ground cumin
1/2 teaspoon dried oregano
2 cups uncooked multigrain penne pasta
1/4 cup reduced fat sour cream
1/4 cup minced fresh cilantro

In a large saucepan coated with cooking spray, cook the turkey, onion and pepper in oil over medium heat until meat is no longer pink; drain.

Stir in the water, beans, broth, tomatoes, tomato sauce, chili powder, cumin and oregano. Bring to a boil. Add pasta; cook for 15-20 minutes or until tender; stirring occasionally. Serve with sour cream; sprinkle with cilantro.

Pork Tenderloin with Horseradish Sauce

1/2 teaspoon steak seasoning
1/2 teaspoon dried rosemary, crushed
1/2 teaspoon dried thyme
1 pork tenderloin
2 garlic cloves, peeled and quartered
1 teaspoon balsamic vinegar
1 teaspoon olive oil
HORSERADISH SAUCE
2 tablespoons fat free mayonnaise
2 tablespoon reduced fat sour cream
1 teaspoon prepared horseradish
1/2 teaspoon grated lemon peel
Dash salt and pepper

In a small bowl, combine the steak seasoning, rosemary and thyme, rub over meat. Using the point of a sharp knife make eight slits in the tenderloin. Insert garlic into the slits. Place meat on a rack in a foil-lined shallow roasting pan. Drizzle with vinegar and oil.

Bake uncovered at 350F for 30-40 minutes or until a meat thermometer reads 160. Let stand for 10 minutes before slicing. Meanwhile, combine the sauce ingredients, chill until serving. Serve with pork.

Side Note: I cooked the meat for about 50 minutes because the meat was still pink at 40 minutes.

Peaches and Cream French Toast

1 cup packed brown sugar
1/2 cup butter, cubed
2 tablespoons corn syrup
1 can (28oz.) sliced peaches, drained
1 loaf day old french bread, cubed
1 package cream cheese (8oz.), cubed
12 eggs
1 1/2 cups half and half cream
1 teaspoon vanilla extract

In a small saucepan, combine the brown sugar, butter and corn syrup. Cook and stir over medium heat until sugar is dissolved, pour into a greased 13x9 inch baking dish.

Arrange peaches in dish. Place half of the bread cubes over peaches. Layer with cream cheese and reamining bread. Place eggs, cream and vanilla in blender, cover and process until smooth. Pour over top. Cover and refrigerate overnight.

Remove from the refrigerator 30 minutes before baking. Bake, uncovered at 350F for 50-60 minutes or until a knife inserted near the centre comes out clean.

Side Note: I did not use all 12 eggs for this dish (used 8) nor did I use all of the bread (used about 3/4 of the loaf). I did fill my baking dish without these additional ingredients and it made a fairly big portion. I baked it for 60 minutes.

Hot and Fresh out of the oven.

Country Skillet Goulash

1 pound ground beef
1 can (28oz) stewed tomatoes
1 can condensed cream of mushroom soup, undiluted
2 cups fresh or frozen corn
I medium green pepper, chopped
1 medium onion, chopped
1 tablespoon Worcestershire sauce
3 cups cooked macaroni

Cook macaroni according to package directions.

In a large skillet, cook beef until no longer pink. Drain. Stir in the tomatoes, soup, corn, green peppers, onion and Worcestershire sauce. Bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until vegetables are tender. Stir in macaroni and heat through.





Apricot Glazed Ham

1 boneless fully cooked ham
2 teaspoons whole cloves
2 cups apple cider or juice
1/4 cup apricot preserves
3 tablespoons mango chutney
3 tablespoons Dijon mustard
1 cup packed brown sugar

Place ham on a rack in a shallow roasting pan. Score the surface of the ham, making diamond shapes 1/2 inch deep; insert a clove in each diamond. Pour cider into pan.

In a small saucepan, combine the preserves, chutney and mustard. Cook and stir over medium heat until preserves are melted; brush over ham. Press brown sugar onto ham.

Bake uncovered at 325F for 2 - 2 1/2 hours or until a meat thermometer reads 140, basting occasionally with pan drippings.  Cover loosely with foil if ham browns too quickly. Let stand 10 minutes before slicing.



Pumpkin Chocolate Chip Muffins

Got this recipe from another site Baked by Joanna.
http://www.facebook.com/l.php?u=http%3A%2F%2Fwww.bakedbyjoanna.com%2F&h=qAQGTLIBq

Serves 36

Ingredients

3 cups white sugar
1 (15 oz) can pumpkin puree
1 cup vegetable oil
2/3 cup water
4 eggs
3 1/2 cups all-purpose flour
1 tbsp ground cinnamon
1 1/2 tsp ground nutmeg
1 tsp ground ginger
1/4 tsp ground cloves
2 tsp baking soda
1 1/2 tsp salt
1 1/2 cups semisweet chocolate chips, coarsely chopped

Directions

Preheat oven to 350 degrees F and line a muffin pan with cupcake liners. Set aside.

In a bowl, beat the sugar, pumpkin, oil, water and eggs together until smooth. Whisk in the flour, cinnamon, nutmeg, ginger, cloves, baking soda and salt until thoroughly combined. Fold in the chocolate chips with a spatula.

Fill the lined muffin pans with batter half full and bake for 22-25 minutes or until an inserted toothpick comes out clean. Transfer the muffins to a rack to cool completely.

Ranch Snack Mix

1 package miniature pretzels
2 packages (6 ounces) Bugles
1 can (10 ounces) salted cashews
1 package (6 ounces) bite-size cheddar cheese fish crackers
1 envelope ranch salad dressing mix
3/4 cup canola oil

In two large bowls, combine pretzels, Bugles, cashews and crackers. Sprinkle with the ranch dressing mix; toss gently to combine. Drizzle with oil; toss until well coated. Store in air-tight containers.

Side Note: I had to stop making this mix because I couldn't find Bugles anywhere. I went Christmas shopping to Walmart and found them there. I was so excited to find them because I love this snack mix. So good.

Caramel Chocolate Trifle

1 package devil's food cake mix
2 packages instant chocolate pudding
1 carton frozen whipped topping, thawed
1 jar caramel ice cream topping
1 package English toffee bits or almond brickle chips

Prepare and bake cake according to package directions for 8 inch baking pan. Cool on a wire rack. Prepare pudding according to package directions.

Cut cake into cubes, place half of the cubes into a 3 quart trifle bowl or large glass serving bowl, lightly press down to fill in gaps. Top with half of the whipped topping, pudding, caramel topping and toffee bits; repeat layers. Cover and refrigerate until serving.

Chocolate Malt Crispy Bars

4 cups malted milk balls ( I used two bags of Malteasers)
1 package large marshmallows
3 tablespoons butter
5 cups crisp rice cereal
1 cup malted milk powder
2 cups semisweet chocolate chips

Chop 1 cup malted milk balls, set aside. In a dutch oven, combine marshmallows and butter. Cook and stir over medium-low heat until melted. Remove from the heat; stir in the cereal, 3/4 cup malt powder and chopped candy. Press into a greased 13x9 inch pan.

In a microwave safe bowl, melt chocolate chips, stir until smooth. Stir in remaining malt powder. Spread over cereal bars. Top with remaining malted milk balls. Let stand until set. Cut into squares.

Side Note: Next time I try this recipe I may chop all of the malted milk balls and sprinkle the chopped balls on top.

Fluffy Apple Dip

1 package cream cheese, softened
1 tablespoon peanut butter
1/2 teaspoon pumpkin pie spice
1 jar marshmallow creme
Assorted apple wedges

In a small bowl, beat the cream cheese, peanut butter and pie spice until blended. Fold in marshmallow creme. Serve with apple wedges.

Makes 2 cups.

Chicken Club Casserole

4 cups uncooked spiral pasta
4 cups cubed cooked chicken
2 cans condensed cheddar cheese soup, undiluted
1 cup crumbled cooked bacon
1 cup 2% milk
1 cup mayonnaise
4 medium tomatoes, chopped and seeded
3 cups fresh baby spinach, chopped
2 cups shredded, Colby-Monterey Jack cheese

Cook, pasta according to package directions. Meanwhile in a large bowl combine the chicken, soup, bacon, milk and mayonnaise. Stir in the tomatoes and spinach.

Drain pasta, stir into chicken mixture. Transfer to two greased 8 inch square baking dishes. Sprinkle with cheese.

Cover and freeze one casserole for up to three months. Cover and bake the remaining casserole at 375F for 35-40 minutes or until bubbly and cheese is melted.

To use frozen casserole: Thaw the casserole in the refrigerator overnight. Remove from the refrigerator 30 minutes before baking. Cover and bake at 375F for 60-70 minutes or until bubbly.

Ready for the oven.

Hot and Fresh from the Oven.

Ready to Eat!



Hot Spinach Dip

Got this recipe from a staff member. She made it for us one day for a meeting and it was so good I just had to ask for the recipe. Thanks Cathy for sharing. Its delicious and it came out great.

• 3 packages of cream cheese (box kind)
• 1/2 - 3/4 of a jar of alfredo sauce (plain or four cheese kind wok fine) - Classico size
• 2 packages of frozen chopped spinach - (block size) - defrost, strain, and dry on paper towels or cloth (the more liquid you get out the better)
• 1 red onion - finely chopped
• 1 red pepper - finely chopped
• Cheddar Cheese 1-2 cups ( your choice ... what you feel looks good on top)
• I usually use at least 6 good shots of each sauce, but it could be up to 10.
• Sometimes I blend it in, and take a taste of the dip to see if I think I need more.
• hot sauce
• worcestershire sauce

•  Mix the cream cheese and alfredo sauce (I use beaters or K.A mixer)
•  Add red pepper and onion
•  Add hot sauce and worceshire sauce
•  Add spinach, mix well (spinach will bunch, make sure to stir well)
• Mix it all together
• Place in baking pan
• Put cheese on top
• Sometimes I split it up into a few smaller dishes ... for easier distribution
• Place in oven at 375 - 425 ... for about 30-45 min.
• You can speed up the process if you want... just be careful if you raise the temp.

I split the recipe into two 8 inch cake pans. I baked it at 375F for 35 minutes and it came out perfectly.

Marzetti

1 pound ground beef
1 large onion, chopped
1/3 cup chopped green pepper
1 can condensed cream of mushroom soup, undiluted
1 can condensed tomato soup, undiluted
1 can tomato paste
1 teaspoon salt
1/4 teaspoon dried oregano
1/4 teaspoon pepper
1/3 cup water
1 tablespoon Worcestershire sauce
8 ounces wide noodles, cooked and drained
1 cup shredded  cheddar cheese

In a large skillet, cook the beef, onion and green pepper over medium heat until meat is no longer pink, drain. Stir in the next nine ingredients. Spoon into a greased 3 quart baking dish, sprinkle with cheese.

Cover and bake at 350F for 45 minutes or until heated through.

Nutritional Information: 1 cup equals 473 calories, 10 grams fat, 48 grams carbohydrates, 5 grams fiber

Creamy Shells and Chicken

1/2 pound boneless skinless chicken breast cut into 1 inch strips
1/4 teaspoon salt
1/4 teaspoon pepper
2 tablespoons canola oil, divided
2 tablespoons butter, divided
1/2 cup chopped onion
1/2 cup chopped green pepper
1/2 cup chopped red pepper
1 1/3 cups water
1/2 cup milk
1 package creamy garlic shells
Shredded Parmesan cheese

Sprinkle chicken with salt and pepper. In a large skillet, cook chicken over medium heat in 1 tablespoon oil and 1 tablespoon butter for 4-5 minutes or until no longer pink. Remove and keep warm.

In the same skillet, saute onion and peppers in remaining oil and butter until crisp-tender. Stir in the water, milk and shells. Bring to a boil. Reduce heat; simmer, uncovered, for 10-12 minutes or until pasta is tender, stirring occasionally. Add the chicken; cook 2-3 minutes longer or until heated through. Sprinkle with cheese.

Fruit and Nut Salad

4 medium firm bananas, sliced
1 medium green apple, chopped
1 medium red apple, chopped
1/2 cup miniature marshmallows
1/2 cup dried cranberries
1 carton frozen whipped topping, thawed
1/2 cup dry roasted peanuts, coarsely chopped, divided

In a large bowl, gently stir the bananas, apples, marshmallows, cranberries, and whipped topping. Fold in 1/4 cup peanuts. Refrigerate until serving. Sprinkle with remaining peanuts just before serving.



Nutritional Information: 3/4 cup equals 208 calories, 8 grams fat, 31 grams carbohydrates, 3 grams fiber

Roasted Pumpkin Seeds

2 cups fresh pumpkin seeds
5 teaspoons butter
1 teaspoon Worcestershire sauce
1 teaspoon sugar
1/2 teaspoon salt
1/4 teaspoon garlic powder
1/8 - 1/4 teaspoon cayenne pepper

In a bowl, toss pumpkin seeds with butter and Worcestershire sauce. Combine the sugar, salt, garlic powder, and cayenne: sprinkle over seeds and toss to coat.

Line a baking pan with foil and coat foil with cooking spray. Spread the seeds in pan. Bake at 250F for 45-60 minutes or until seeds are dry and lightly browned, stirring every 15 minutes. Cool completely, Store in an airtight container.

Salsa Chicken Skillet

2 cups uncooked instant brown rice
1 pound boneless skinless chicken breasts, cut into 1 inch cubes
2 teaspoons canola oil
1 cup chunky salsa

1/4 cup orange marmalade

2 tablespoons lime juice                                                                      
1 tablespoon brown sugar
1/4 teaspoon ground allspice
2 tablespoons minced fresh cilantro



Cook rice according to package directions. Meanwhile in a large non-stick skillet, coated with cooking spray, cook chicken in oil over medium heat for 5 minutes or until no longer pink. 

Stir in the salsa, marmalade, line juice, brown sugar and allspice.  Bring to a boil. Reduce heat; simmer, uncovered, for 2 minutes. Sprinkle with cilantro. Serve with rice.

Nutritional Information: 2/3 cup chicken mixture with 3/4 cup rice equals 397 calories, 6 grams fat, 53 grams carbohydrate, 4 grams fiber

Side Note: I used white rice instead and I did not add the cilantro. I also used my homemade tomato salsa with this but you can use any store bought variety that you like as well as the degree of spiciness.



Pumpkin Trifle

Found this recipe on another blog called Comfy in the Kitchen. Thanks for the great recipe.

Cake:
1 box Spice Cake
1 ¼ cups water
1 egg
*Mix all ingredients and bake in an 8×8 pan at 350 for 35 mins or until set. Cool on stove or wire rack.

Pudding Filling:
4 cups skim milk
4 packages (1 oz each) instant butterscotch pudding mix
1 can (15 oz) pure pumpkin puree
1 ½ tsp Pumpkin Spice (or 1 tsp cinnamon, ¼ tsp of each: ginger, nutmeg and allspice)
* In a large bowl mix milk with pudding mix. Let sit until it thickens (appx 5 mins). Add pumpkin and spices and mix well.
1 carton (12 oz) light whipped topping

Layering Process:
In a Trifle bowl (or any large bowl) layer:
1. A fourth of the cake crumbled with your hands
2. Half of the pumpkin mixture
3. A fourth of the cake crumbled
4. Half the whipped cream
5. Repeat the layers
6. Garnish with whipped topping and cake crumbs
7. Refrigerate until ready to serve.

Pumpkin Chip Cookies

11/2 cups butter, softened
2 cups packed brown sugar
1 cup sugar
1 can (15 ounces) solid pack pumpkin
1 egg
1 teaspoon vanilla extract
4 cups all-purpose flour
2 cups quick-cook oats
2 teaspoons baking soda
2 teaspoons ground cinnamon
1 teaspoon salt
2 cups semisweet chocolate chips

In a large mixing bowl, cream butter and sugars. Beat in the pumpkin, egg and vanilla. Combine the flour, oats, baking soda, cinnamon and salt; gradually add to creamed mixture. Stir in chocolate chips.

Drop by tablespoons 2 inch apart onto ungreased cookie sheets. Bake at 350F for 10-12 minutes or until lightly browned.  Remove to wire racks to cool.





Makes 10 dozen

Christmas Classics

Shortbread
1 3/4 cups all-purpose flour
1 cup butter, softened and cut up
1/3 cup confectioner's sugar
1/4 cup cornstarch
1/2 teaspoon vanilla
a pinch of salt

Process all 6 ingredients in food processor for 10 seconds until ball forms. Transfer to work surface. Roll dough into two 1 1/4 inch diameter logs. Wrap tightly in waxed paper. Chill for at least 1 hour or overnight. Discard wax paper. Cut into 1/4 inch slices.  Arrange on 2 ungreased cookie sheets. Bake on separate racks in 325F oven for about 15 minutes, switching position of pans at halftime, until golden brown on bottom and sides. Remove cookies from cookie sheets and place on wire racks to cool. Makes about 48 cookies.

Shortbread Cutouts
1 cup butter softened
1/2 cup sugar
2 1/2 cups all-purpose flour
Coloured Sugar, optional

In a mixing bowl, cream butter and sugar; gradually add flour. Divide dough in half. On a lightly floured surface, roll out each portion to 1/4 inch thickness. Cut with 2 inch to 3 inch cookie cutters dipped in flour. Place 1 inch apart on ungreased baking sheets.  Bake at 300F for 20-25 minutes or until lightly browned. Remove to wire racks to cool. Yield: About 2 dozen

Basic Sugar Cookies
1 cup butter, softened
1 cup granulated sugar
2 egg yolks
1/2 teaspoon vanilla extract

2 1/2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt

Basic Cookie Glaze
3/4 cup icing sugar
1 tablespoon milk
2 tsp. butter, softened
1/4 teaspoon vanilla extract

Liquid food colouring

Cream butter and granulated sugar in large bowl. Add the egg yolks 1 at a time, beating well after each addition. Add vanilla. Beat until smooth.

Combine next three ingredients in small bowl. Add to butter mixture in 2 additions, mixing well after each addition, until no dry flour remains. Divide dough in half. Shape each half into slightly flattened disc. Wrap with plastic wrap. Chill for 1 hour. Discard plastic wrap from 1 disc. Roll out dough between two sheets of waxed paper to about 1/8 inch thickness. Discard top sheet of waxed paper. Cut out shapes with lightly floured cookie cutters. Roll out scraps to make more shapes. Arrange about 1 inch apart on greased cookie sheets. Bake at 350F oven for 6-8 minutes until edges are golden brown. Let stand on cookie sheets for 5 minutes. Remove cookies from cookie sheets and place on wire racks to cool. Cool cookie sheets between batches. Repeat with remaining disc.

Basic Cookie Glaze - Beat first four ingredients in small bowl, adding more icing sugar or milk if necessary, until bearly pourable consistency.

Add food colouring 1 drop at a time, sitting well after each addition, until desired colour is reached. Makes about 3/4 cup glaze. Spoon into small resealable plastic bag with tiny piece snipped off corner. Drizzle glaze over each cookie. Makes about 36 cookies.

Ranch Mac 'n' Cheese

1 package (16 ounces) elbow macaroni
1 cup 2% milk
2 tablespoons butter
4 1/2 teaspoons ranch salad dressing mix
1 teaspoon garlic-pepper blend
1 teaspoon lemon-pepper blend
1/2 teaspoon garlic powder
1 cup shredded Monterey Jack cheese
1 cup shredded Colby cheese
1 cup reduced-fat sour cream
1/2 cup crushed saltines
1/3 cup grated Parmesan cheese

Cook the macaroni according to package directions. Meanwhile, in a Dutch oven, combine the milk, butter, dressing mix and seasonings, heat through. Stir in the Monterey Jack and Colby cheeses until melted. Stir in sour cream.

Drain macaroni, stir into cheese sauce with the saltines.  Sprinkle with Parmesan cheese.

Note: I forgot to add the sour cream (shouldn't cook when I'm not feeling well). I also did not add the saltines because I felt like I didn't really need them. Tasted yummy without both ingredients.

What to do With Leftover Pork

Pork 'n' Penne Skillet

2 tablespoons all-purpose flour
1 teaspoon chili powder
3/4 teaspoon salt
3/4 teaspoon pepper
1 pound boneless pork loin chops cut into strips
2 cups sliced fresh mushrooms
1 cup chopped onion
1 cup chopped sweet red pepper
1 teaspoon dried oregano
1 teaspoon minced garlic
1 tablespoon vegetable oil
1 tablespoon butter
3 cups milk
1 can tomato sauce
2 cups uncooked penne

In a large resealable bag, combine the flour, chili powder, salt and pepper. Add pork, a few pieces at a time and shake to coat.

In a large skillet, cook the pork, mushrooms, onion, red pepper, oregano and garlic in oil and butter over medium heat for 4-6 minutes or until pork is browned.

Add the milk, tomato sauce and pasta. Bring to a boil. Reduce heat; simmer, uncovered, for 15-20 minutes or until juices run clear and pasta is tender.

Nutritional Information: 1 cup equals 264 calories, 10 grams fat, 26 grams carbohydrates, 2 grams fiber

Slow-Cooked Sweet and Sour Pork

2 tablespoons plus 1 1/2 teaspoons paprika
1 1/2 pounds boneless pork loin roast, cut into 1-inch strips
1 tablespoon canola oil
1 can (20 ounces) unsweetened pineapple chunks
1 medium onion, chopped
1 medium green pepper, chopped
1/4 cup cider vinegar
3 tablespoons brown sugar
3 tablespoons reduced-sodium soy sauce
1 tablespoon Worcestershire sauce
1/2 teaspoon salt
2 tablespoons cornstarch
1/4 cup cold water
Hot cooked rice, optional

Place paprika in a large resealable plastic bag. Add pork, a few pieces at a time, shake to coat. In a non-stick skillet, brown pork in oil in batches over medium-high heat. Transfer to a 3 quart slow cooker.

Drain pineapple, reserving juice, refrigerate the pineapple.Add the pineaaple juice, onion, green pepper, vinegar, brown sugar, soy sauce, Worcestershire sauce and salt to slow cooker; mix well. Cover and cook on low for 6-8 hours or until meat is tender.

Combine cornstarch and water until smooth; stir into pork mixture. Add pineapple. Cover and cook 30 minutes longer or until sauce is thickened.  Serve over rice if desired.

Nutritional Information: 1 cup pork mixture equals 312 calories, 10 grams fat, 28 grams carbohydrate, 2 grams fiber

Teriyaki Pork

3/4 cup reduced-sodium chicken broth, divided
1/3 cup reduced-sodium soy sauce
2 tablespoons red wine vinegar
2 teaspoons honey
2 teaspoons garlic powder
1 pound boneless pork loin chops, cut into thin strips
1 tablespoon canola oil
2 cups fresh broccoli florets
3 medium carrots, sliced
3 celery ribs, sliced
4 cups shredded cabbage
6 green onions, sliced
1 tablespoon cornstarch
Hot cooked rice, optional

In a small bowl, combine 1/4 cup broth, soy sauce, vinegar, honey and garlic powder. Pour 1/3 cup marinade into a large resealable plastic bag; add the pork. Seal bag and turn to coat; refrigerate for 1 hour. Cover and refrigerate remaining marinade.

Drain and discard marinade from pork. In a large non-stick skillet or wok, stir fry the pork in oil for 2-3 minutes or until no longer pink. Remove and keep warm. In the same pan, stir fry broccoli and carrots in reserved marinade for 2 minutes. Add celery; stir fry for 2-3 minutes. Add cabbage and green onions; stir fry for 2-3 minutes or until the vegetables are crisp tender.

Combine cornstarch and remaining broth until smooth; stir into vegetable mixture. Bring to a boil; cook and stir until thickened. Return pork to the pan; heat through. Serve with rice if desired.

Nutritional Information: 1 1/2 cups stir-fry mixture 302 calories, 11 grams fat, 20 grams carbohydrates, 5 grams fiber

All-American Beef Stew

3/4 cup all-purpose flour, divided
1/2 teaspoon seasoned salt
1/2 teaspoon pepper, divided
2 pounds beef stew meat, cut into 1 inch cubes
1 teaspoon olive oil
4 1/2 cups water, divided
1 large onion, halved and sliced
2 tablespoons Worcestershire sauce
1 tablespoon lemon juice
2 garlic cloves, minced
1 teaspoon sugar
1/2 teaspoon salt
1/2 teaspoon paprika
1/8 teaspoon ground allspice
1 bay leaf
4 medium potatoes, cubed
6 medium carrots, sliced

Place 1/2 cup flour, seasoned salt, 1/4 teaspoon pepper in a large resealable plastic bag. Add beef, a few pieces at a time, and shake to coat.

In a Dutch oven, brown meat in oil in batches. Remove and set aside. Add 4 cups water to the pan, stirring to loosen brown bits. Add the onion, Worcestershire sauce, lemon juice, garlic, sugar, salt, paprika, allspice, bay leaf and remaining pepper.  Return beef to the pan. Bring to a boil. Reduce heat; cover and simmer for 1 hour.

Stir in potatoes and carrots. Bring to a boil. Reduce heat; cover and simmer for 30-35 minutes or until meat and vegetables are tender.

Combine remaining flour and water until smooth; stir into the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Discard bay leaf.



Nutritional Information: 1 1/4 cups equals 324 calories, 10 grams fat, 33 grams carbohydrate, 4 grams fiber

Turkey with Curried Cream Sauce

2 tablespoons butter
2 tablespoons all-purpose flour
1/2 teaspoon curry powder
1 cup chicken broth
1/4 cup milk
1 small yellow summer squash, sliced
1 small zucchini, sliced
1/2 small onion thinly sliced
2 teaspoons canola oil
2 cups cubed cooked turkey breast
1/2 teaspoon grated lemon peel
Hot cooked rice
3 tablespoons chopped cashews

In a small saucepan, melt butter, stir in flour and curry until smooth.  Gradually add broth and milk. Bring to a boil. Remove from the heat; set aside.

In a large skillet, saute the summer squash, zucchini and onion in oil until tender.  Add the turkey, lemon peel and reserved sauce; heat through. Serve with rice. Sprinkle each serving with cashews.

Wild Rice Turkey Soup

1 cup uncooked wild rice
7 cups chicken broth
1/2 pound sliced fresh mushrooms
1 medium onion, chopped
1 celery rib, chopped
1/4 cup butter, cubed
1/2 cup all-purpose flour
1/2 teaspoon salt
1/2 teaspoon ground mustard
1/2 teaspoon poultry seasoning
1/4 teaspoon pepper
4 cups cubed cooked turkey
2 cups half and half cream

In a large saucepan, bring rice and three cups broth to a boil. Reduce heat; cover and simmer for 50-60 minutes or until rice is tender.

In a Dutch oven, saute the mushrooms, onion and celery in butter until tender. Stir in flour and seasonings until blended. Gradually add remaining broth. Bring to a boil; cook and stir for 2 minutes or until thickened.  Stir in the turkey, cream and cooked rice; heat through (do not boil).

Sloppy Joe Supper

1 package frozen shredded hash brown potatoes, thawed
1 can condensed cheddar cheese soup, undiluted
1/4 cup egg substitute
1 teaspoon salt
1 teaspoon pepper
2 pounds ground beef
2 tablespoons finely chopped onion
1 can sloppy joe sauce

In a large bowl, combine the potatoes, soup, egg substitute, salt and pepper. Spread into a lightly greased 5 quart slow cooker. In a large skillet, cook the beef and onion over medium heat until meat is no longer pink, drain. Stir in sloppy joe sauce. Spoon over potato mixture.

Cover and cook on low for 4- 41/2 hours or until heated through.

Side Note: I couldn't find shredded hash brown potatoes so I used diced vegetable hashbowns from McCain.

Greek Rice Recipe

Here is a recipe that was shared by a good friend of mine. Thanks Andrea for the recipe. Sounds yummy.

Greek Rice Recipe
For all those Greek lovers this is a must !!
Goes well with Gyros, lemon garlic chicken or we enjoy it with pork souvlaki.

2 tablespoons olive oil
1 clove garlic, minced
1/4 cup finely diced red onion ( about 1/4 of a medium onion)
1 cup short or medium grain rice
1 1/2 cup chicken broth
2 lemons, squeezed (or about 2 tablespoons lemon juice)
1/4 teaspoon salt
1/4 teaspoon pepper
1/3 cup quartered Kalamata olives
4 oz Feta , crumbled
1/4 cup finely chopped flat -leaf (Italian) parsley
(I just use the dry parsley, works just as fine)

1. Heat oil in a medium saucepan over medium heat.
2. Add onion and garlic, cook and stir for about 1 minute until onions just begin to soften.
3. Add rice and stir frequently for about 2 mins. Next add broth, lemon juice, salt & pepper
4. Bring to a boil then reduce to a very low heat, cover and simmer for 15-20 mins. or until water is absorbed. I'd check this at 15 mins, if there is still a noticeable amount of liquid cover and cook for an additional 5 mins. It shouldn't take more than 20 mins. to cook completly.
5. Add olives, Feta & parsley & stir until just incorporated, serve hot.

Serves 4


ENJOY !!

Soft Lemonade Cookies

1 cup butter softened
1 cup sugar
2 eggs
3 cups all-purpose flour
1 teaspoon baking soda
3/4 cup thawed lemonade concentrate divided
Additional sugar

In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition.Combine flour and baking soda, add to the creamed mixture alternately with 1/3 cup lemonade concentrate, beating well after each addition.

Drop by rounded tablespoonfuls onto ungreased cookie sheets. Bake at 400F for 8 minutes. Remove to wire racks. Brush with remaining lemonade concentrate, sprinkle with sugar. Cool.

Makes 6 dozen cookies.

Fruity Cereal Bars

3 tablespoons butter
1 package (10 ounces) large marshmallows
6 cups crisp rice cereal
1/2 cup chopped dried apple
1/2 cup dried cranberries

In a large saucepan, combine the butter and marshmallows. Cook and stir over medium-low heat until melted. Remove from the heat, stir in the cereal, apples and cranberries.

Put into a 13x9 inch pan coated with cooking spray, cool. Cut into squares.

Glazed Pork Tenderloin



2 teaspoons dried oregano
1 teaspoon dried parsley flakes
1/2 teaspoon dried rosemary
1/2 teaspoon dried thyme
1/2 teaspoon garlic powder
1/2 teaspoon seasoned salt
Dash pepper
Dash cayenne pepper
1 pork tenderloin (3/4 pound)
Glaze
4 1/2 teaspoons brown sugar
4 1/2 teaspoons Dijon mustard
1/4 teaspoon honey

In a small bowl, combine the first eight ingredients. Rub over pork. Place in a large resealable plastic bag. Seal bag and refrigerate overnight.

Combine the glaze ingredients. Place tenderloin on a rack in a foil-lined shallow roasting pan. Bake, uncovered, at 350F for 40-45 minutes, basting occasionally with glaze. Let stand 5 minutes before slicing.





Side Note: I added the entire amount of glaze to the meat before putting it into the oven. I also cooked the meat for the full 45 minutes. So tender and juicy.

5 ounces cooked pork equals 263 calories, 7 grams of fat, 14 grams carbohydrate, 1 gram of fiber



Hamburger Supper

1 pound ground beef
1 1/2 cups water
1/2 teaspoon poultry seasoning
1/4 teaspoon pepper
1 envelope brown gravy mix
1 medium onion, sliced and separated into rings
1 medium carrot, sliced
2 medium potatoes, sliced
1 cup shredded cheddar cheese

In a large skillet, cook the beef over medium heat until no longer pink, drain.  Stir in the water, poultry seasoning and pepper. Bring to a boil. Stir in gravy mix. Cook and stir for 2 minutes or until slightly thickened.

Arrange the onion, carrot and potatoes over beef. Reduce the heat, cover and simmer for 10-15 minutes or until vegetables are tender. Sprinkle with cheese. Cover and cook for 3-5 minutes or until cheese is melted.

 1 serving equals 412 calories, 19 grams of fat, 30 grams carbohydrate, 3 grams fiber, 30 grams protein

Side Note: I used Mrs. Dash original instead of poultry seasoning as I did not have poultry seasoning in the house.



Hamburger Stew

2 pounds ground beef
2 medium onions, chopped
4 cans stewed tomatoes
8 medium carrots, thinly sliced
4 celery ribs, thinly sliced
2 medium potatoes, peeled and cubed
2 cups water
1/2 cup uncooked long grain rice
1 to 2 tablespoon salt
1 to 2 teaspoons pepper
Additional ingredient (for each batch of stew)
1 cup water

In a dutch oven, cook beef and onions over medium heat until meat is no longer pink; drain.  Add the tomatoes, carrots, celery, potatoes, water, rice, salt and pepper; bring to a boil. Reduce heat, cover and simmer for 30 minutes or until rice and vegetables are tender.

Uncover, simmer 20-30 minutes longer or until thickened. Freeze in 3 cup portions for up to three months.

To use frozen stew, thaw in the refirigerator for 24 hours. Transfer to a saucepan; add water. Cook until hot and bubbly.

Side note: When I made this recipe I cut the amount of indgredients in half and didn't freeze any. I also used diced tomatoes instead of stewed tomatoes because I prefer those. I used Alymers Spicy Red Pepper Tomatoes because I wanted to add a little kick to the recipe.

Coconut Pineapple Cake

2 eggs
2 cups sugar
1 teaspoon vanilla extract
2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 can (20 ounces) crushed pineapple, undrained
1/2 cup chopped walnuts

Frosting
1 package (8 ounces) cream cheese
1/2 cup butter softened
2 cups confectioners sugar
1/2 cup flaked coconut

In a large bowl, beat the eggs, sugar, and vanilla until fluffy. Combine the flour, baking soda, baking powder and salt: add to the egg mixture alternately with pineapple. Stir in walnuts.

Pour into a greased 13x9 baking pan. Bake at 350F for 35-40 minutes or until a toothpick inserted near the centre comes out clean. Cool on a wire rack.

In a small bowl, beat the cream cheese, butter and confectioners sugar until smooth. Frost cake. Sprinkle with coconut. Store in the refrigerator.

Side Note: When I baked this the first time I wasn't sure how long it baked because when I set the timer on the stove something went wrong. I made the cake again two days later and baked it for 40 minutes but I think that it was too long. I suggest baking it for 35 minutes and then checking on it. I also don't recommend storing it in the fridge because it is hard to cut. Better when its left out. It tastes so good that it won't go bad if left out because it will be gone quickly.

I am also not a big fan of icing and will often leave it off of recipes when it is called for. This is one of the best icings that I've ever tasted (this and my coffee icing). Soooooooooooo good.  Glad that I tried it because I definitely enjoyed it, even ate the leftover icing straight out of the bowl.

Chocolate Peanut Butter Cake

2 cups miniature marshmallows
1 package chocolate cake mix
1 1/4 cups water
3/4 cup peanut butter
1/3 cup canola oil
3 eggs
1 cup semisweet chocolate chips

Sprinkle marshmallows into a greased 13x9 inch baking pan. In a large bowl, combine the cake mix, water, peanut butter, oil and eggs, beat on low speed for 30 seconds. Beat on medium for 2 minutes or until smooth. Pour over marshmallows, sprinkle with chocolate chips.

Bake at 350F for 30-35 minutes or until toothpick inserted near the centre comes out clean. Cool on a wire rack.

Surprise Monkey Bread

1 cup brown sugar
1/2 cup butter, cubed
2 tubes refrigerated flaky buttermilk biscuits
1/2 cup sugar
1 tablespoon ground cinnamon
1 package (8oz.) cream cheese, cut into 20 cubes
1 1/2 cup chopped walnuts

In a small microwave safe bowl heat brown sugar and butter on high for 1 minute or until sugar is dissolved. Set aside.

Flatten each biscuit into a 3 inch circle. Combine cinnamon and sugar; sprinkle 1/2 teaspoon in the centre of each biscuit. Top with a cream cheese cube. Fold dough over filling; pinch edges to seal tightly.

Sprinkle 1/2 cup walnuts into a 10 inch fluted tube pan coated with cooking spray. Layer with half of the biscuits, cinnamon sugar, and butter mixture and 1/2 cup of walnuts. Repeat layers.

Bake at 350F for 40-45 minutes or until golden brown. Immediately invert onto a serving platter. Serve warm. Refrigerate leftovers.

Nutritional Information: 1 slice equals 467 calories, 24 grams of fat, 56 grams carbohydrates

Side Note: Not a great "diet" dessert but oh so good. Worth the calories and fat. I didn't read the instructions properly (shouldn't bake after a full day of teaching LOL) but I missed the first step and didn't add the brown sugar or melt my butter. I put a 1/2 cup of walnuts into the coated pan, then half of the biscuits, some of the cinnamon sugar, because it seemed like too much, and then another 1/2 cup walnuts, the cubed butter, then the rest of the biscuits. Then I baked it for 45 minutes. Here are pictures of what it looked like hot and fresh out of the oven.

Candy Bar Apple Salad

1 1/2 cups cold 2% milk
1 package instant vanilla pudding
1 carton frozen whipped topping, thawed
4 large appples, chopped
4 Snickers bars, cut into 1/2 inch pieces

In a large bowl,whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. Fold in whipped topping. Fold in apples and candy bars. Refrigerate until serving.

Side Note: I use 1% milk, fat free pudding and fat free Cool Whip to lower the fat in this recipe.

Pecan French Toast

4 eggs
2/3 cup orange juice
1/3 cup 2% milk
1/4 cup sugar
1 tablespoon grated orange peel
1/2 teaspoon vanilla extract
1/4 teaspoon ground nutmeg
6 slices Italian bread (1 inch thick)
1/3 cup butter, melted
3/4 cup chopped pecans
Maple Syrup

In a small bowl, whisk the first seven ingredients. Place bread in a 13x9 inch dish: pour the egg mixture over the top. Cover and refrigerate overnight, turning slices once. 

Pour batter into a 15x10 inch baking pan; top with bread. Sprinkle with pecans. Bake at 400F for 20-25 minutes or until golden brown. Serve with syrup.


Note: I used 1% milk in this recipe because that's what I use at home and it worked. Can be served for breakfast or if you are like me and sometimes enjoy breakfast dishes for dinner, have it then. Delicious and filling.

Quick and Easy Desserts

Broiled Pineapple Dessert

1 can unsweetened sliced pineapple drained and patted dry
2 teaspoons brown sugar
1/4 teaspoon ground cinnamon
1/4 cup miniature marshmallows

In an ungreased square dish, overlap the pineapple in two stacks of two slices each. Combine brown sugar and cinnamon; sprinkle over  pineapple.

Broil 4-6 inches from the heat for 1- 1 1/2 minutes or until sugar is melted.  Top with marshmallows, broil 1- 1 1/2 minutes longer or until marshmallows are golden brown.

1 serving (2 slices of pineapple) 98 calories, trace fat, 25 grams carbohydrates

Bananas Foster Sundaes

1 tablespoon butter
3 tablespoons brown sugar
1 tablespoon orange juice
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
3 large firm bananas sliced
2 tablespoons chopped pecans, toasted
1/2 teaspoon rum extract
3 cups reduced fat vanilla ice cream

In a large nonstick skillet, melt butter over medium-low heat. Stir in the brown sugar, orange juice, cinnamon and nutmeg until blended.  Add bananas and pecans; cook, stirring gently for 2-3 minutes or until bananas are glazed and slightly softened. Remove from the heat and stir in extract. Serve with ice cream.

Serving 1/3 cup banana mixture 1/2 cup ice cream - 233 calories, 7 grams fat, 40 grams carbohydrates

Summer Salsa

4 cups chopped tomatoes
2 cups peeled, chopped peaches
2 cups peeled, chopped pears
1 red pepper, finely chopped
1 cup chopped red onion
3-4 jalapeno peppers, chopped (seeding optional)
1/2 cup finely chopped fresh cilantro
Grated peel and juice of 1 lemon
1/4 cup white balsamic vinegar
1 Tbsp.finely chopped mint
1/2 cup liquid honey

Wash, seed and coasely chop tomatoes, drain off excess liquid; measure 4 cups. Blanch, peel, pit/core and chop peaches and pears; measure two cups each. In a large stainless steel saucepan, combine tomatoes, peaches, pears, red pepper, onion, jalapenos. Bring to a boil. Add cilantro, lemon peel and juice, balsamic vinegar, mint and honey. Boil gently for 5 minutes.

Ladle hot salsa into jar to within 1/2 inch of top rim. Using a nonmetallic utensil, remove airbubbles. Wipe jar removing any stickiness. Centre snap lid on jar and apply screw band securely and firmly until fingertip tight. Place jar in canner.

Cover canner; bring water to a boil. Boil filled jars 250ml - 15 minutes, 500ml - 20 minutes. Remove jars without tilting. Cool upright, undisturbed 24 hours. Do not retighten screw bands. After cooling check jar seals. Label jars and store in a cool dark place.

Gloves on to chop and seed the jalapenos.

Tomatoes, peaches, pears, red onion and red pepper in the pot ready to cook.



A closer look.

Cilantro added.

Ready for eating. Delicious, sweet flavour.

Remember no double dipping!

Dijon Peach Pork Chops

4 bone-in pork loin chops
1 can (14oz.) sliced peaches, undrained
1/4 cup brown sugar
1/4 cup dijon mustard
1/4 teaspoon ground cloves

 In a large skillet coated with cooking spray, brown pork chops over medium heat for 4-5 minutes on each side. Stir in the remaining ingredients. Bring to a boil. Reduce heat, cover and simmer for 10 minutes or until meat is tender.

This recipe is quick and easy and one of my favourite recipes to make with pork.

City Girl S'mores

A good friend and fellow baker shared this recipe with me. Have not made it myself but it lookks delicious. She recommends that you have a good stand up mixer when making this recipe. Not for the occasional baker.



City Girl S’mores

For the people who are not at one with nature and feel no need to make friends with skunks, racoons, bears, bats or mosquitoes.

Graham Cracker Crust Layer
Combine
3 ½ c Graham cracker crumbs
1 c. butter melted
4 tbsp sugar
Press into a 9 x 13 x 2 pan that is lined with parchment paper so that all the sides of the pan are covered. This will allow the s’mores to be removed easily.

Marshmallow Layer
1 cup cold water, divided
3 - 1/4 ounce envelopes (21 grams) unflavoured gelatine (Knox is a 28g and it works)
2 cups granulated white sugar
1 cup light corn syrup (golden works too if that’s all you have)
1/4 tsp salt
2 teaspoons pure vanilla extract
Place 1/2 cup cold water into the bowl of your electric mixer that is fitted with a whisk attachment. Sprinkle the gelatine over the water and let stand until gelatine softens, about 15 minutes.
Meanwhile, in a heavy two quart saucepan, place the sugar, corn syrup, salt, and remaining 1/2 cup cold water. Stir over medium heat until sugar dissolves and the mixture comes to a boil. Cover the saucepan with a lid and let boil for about three minutes to allow any sugar crystals to dissolve from the sides of the saucepan. Remove the lid and attach a candy thermometer to the side of the pan. Increase heat to high and boil, without stirring, until the syrup reaches 240 degrees F (115 degrees C), about 10 minutes. Remove from heat.
With mixer running at low speed, slowly pour the hot syrup into the gelatine mixture in a thin stream down the side of the bowl. Gradually increase the speed to high and beat until mixture has tripled in volume and is very thick and stiff, about 10 minutes (looks like thick marshmallow cream). Add vanilla extract and beat to combine, about 30 seconds longer.
Scrape marshmallow mixture over the Graham crust and spread with a damp offset spatula or rubber spatula. The mixture is very sticky so just smooth it out as best as you can and let stand, uncovered, at room temperature until set, about 12 hours.

Ganache Layer
16 ounces semisweet or bittersweet chocolate, cut into small pieces
1 ½ c. heavy whipping cream
4 tablespoons butter
2 tablespoons vanilla
Place the chopped chocolate in a medium sized heatproof bowl. Set aside. Heat the cream and butter in a small saucepan over medium heat or heat the cream and butter in the microwave. Bring just to a boil. Immediately pour the boiling cream over the chocolate. Stir gently using a wooden spoon, to avoid to incorporating air, until smooth then add vanilla. Once cool, but still liquid, pour over marshmallow layer.

Leave to stand for 1-2 hours.

Peach Salsa

6 cups prepared peaches
1 1/4 cups chopped red onion
4 jalepeno peppers, finely chopped
1 red pepper, chopped
1/2 cup loosely packed finely chopped cilantro
1/2 cup white vinegar
2 tbsp. liquid honey
1 clove garlic, finely minced
1 1/2 tsp. ground cumin
1/2 tsp. cayenne pepper

Blanch, peel, pit and chop peaches; measure 6 cups. Combine peaches, onion, peppers, cilantro, vinegar, honey, garlic, cumin and cayenne pepper in a large stainless steel saucepan. Bring to a boil, stirring constantly to prevent scorching. Boil gently, stirring frequently 5 minutes. Remove from heat.

Ladle hot salsa into jar to within 1/2 inch of top rim. Using a nonmetallic utensil, remove airbubbles. Wipe jar removing any stickiness. Centre snap lid on jar and apply screw band securely and firmly until fingertip tight. Place jar in canner.

Cover canner; bring water to a boil. Boil filled jars 250ml - 15 minutes, 500ml - 20 minutes.  Remove jars without tilting. Cool upright, undisturbed 24 hours. Do not retighten screw bands. After cooling check jar seals. Label jars and store in a cool dark place.