Garlic Mashed Potatoes

Garlic Mashed Potatoes

Ingredients
• 3 full heads of garlic
• 6-8 baking potatoes or Yukon Golds, washed and cut into quarters
• 2 bay leaves
• 1 stick butter (8 tablespoons, 4 ounces or 1/2 cup)
• 1 cup milk
• Sprinkled sea salt and freshly ground black pepper, to taste

Directions
1. Preheat your oven to 350°.
2. Place the full heads of garlic in a small baking dish. Roast in the oven until they are golden, very soft and the tops have begun to bubble. This will take about 45 minutes or an hour and may be done in advance. Let cool slightly.
3. Put the potatoes into the top part of a stovetop steamer and fill the bottom part with 2-3 inches of water. Add the bay leaves to the water and then fit the top onto the bottom. Place over medium-high heat and cover with a tight fitting lid. Steam until the potatoes are easily pierced with a fork, about 15-20 minutes.
4. Meanwhile gently heat the butter and milk in a small saucepan until the butter has melted.
5. When the potatoes are tender, pour off the water in the pot then place the steaming hot potatoes back in the pot. Pour in the butter milk mixture. Slice the top off the roast garlic with a serrated knife and squeeze in the roasted garlic, holding onto the root end bottom and letting the softened garlic ooze out of the top. Season with salt and pepper and mash well.

Frizzled Onions

These onions are delicious sprinkled on Garlic Mashed Potatoes. You can also substitute seasoning salt for the salt and paprika.

Frizzled Onions

4 cups canola oil or vegetable oil (for frying)
1 large yellow onion
2 cups milk
1 cup flour
2 teaspoons salt
2 teaspoons black pepper
1 teaspoon paprika (divided)


Using a mandoline or vegetable slicer, thinly slice onion into rings.

Place onion rings in a large bowl and cover with milk. Let sit for 1 hour.

Heat oil in a heavy stockpot to 375º F.

In another bowl, mix together flour, salt, black pepper, cayenne, and 1/2 teaspoon of the paprika.

Drain onions from milk.

Dredge in flour mixture and shake off excess.

Deep-fry until golden and crisp, about 2 minutes.

Drain on paper towels.

Sprinkle with remaining 1/2 teaspoon of the paprika.

Roast Prime Rib au Poivre

Christmas to me is all about traditions and starting new one's. So I thought I would try to recreate The Keg's Prime Rib with Garlic Mashed Potatoes and Frizzled Onions for New Year's Dinner. All in all I succeeded with the potatoes and onions, but the prime rib was a bloody mess. Seriously, cooking the roast to a suggested internal temperature of 120 degrees which is rare (the internal temperature will rise another 10 degrees for medium-rare when the roast is removed from the oven and let to stand, uncovered, 30 minutes before carving. This lets the juices re-distribute throughout the roast.) is still raw to me. I put the roast back in the oven and brought the internal temperature to 150 degrees which is more medium well. The roast was still slightly pink in the center and more well done outside offering different degrees of doneness for different tastes. A meat thermometer is really the only way to go here as opposed to timing! I will post the recipes for the onions and potatoes seperately. Happy New Year and Enjoy!

P.S. Leftovers slices are delicious pan fried with some eggs for New Year's Day breakfast or brunch!

Roast Prime Rib au Poivre(from Bon Appetit Magazine)

1 9-pound prime rib beef roast (about 4 ribs), excess fat trimmed
2 tablespoons Dijon mustard
4 teaspoons minced garlic
2 tablespoons plus 1 teaspoon mixed whole peppercorns, coarsely crushed

1/3 cup minced shallots
3 1/2 cups canned beef broth
1/3 cup Cognac or brandy

Position rack in center of oven and preheat to 450°F. Place beef, fat side up, in shallow roasting pan. Sprinkle beef with salt. Mix mustard and garlic in small bowl. Spread mustard mixture over top of beef. Sprinkle 2 tablespoons crushed peppercorns over mustard mixture.
Roast beef 15 minutes. Reduce heat to 325°F. Roast until meat thermometer inserted into center of beef registers 125°F. for medium-rare, tenting loosely with foil if crust browns too quickly, about 2 hours 45 minutes. Transfer beef to platter. Tent with foil to keep warm.
Pour pan juices into 2-cup glass measuring cup (do not clean pan). Freeze juices 10 minutes. Spoon fat off top of pan juices, returning 1 tablespoon fat to roasting pan. Reserve juices.
Melt fat in same roasting pan over medium-high heat. Add shallots and sauté until tender, scraping up any browned bits from bottom of pan, about 2 minutes. Remove pan from heat. Add canned beef broth, then Cognac (liquid may ignite). Return pan to heat and boil until liquid is reduced to 2 cups, about 15 minutes. Add pan juices and remaining 1 teaspoon crushed peppercorns. Transfer pan juices to sauceboat.
Carve roast and serve with juices.

Here are two other tasty pan sauces:

2 cups beef stock
sprig of thyme or 1/2 tsp. dried
worchestershire to taste
salt and freshly ground pepper

or

1/2 cup red wine
1 1/2 cups beef stock
1 small sprig of rosemary
1 small sprig of thyme
1 garlic clove, smashed
salt and freshly ground pepper

Toblerone Topped Caramel Cheesecake

Today is Mom's 69th birthday and I asked her what kind of cake she would like. I suggested this one as I had heard Holly talking about how she had made one and Mom loves Toblerone. The recipe originally is from Kraft, however I changed up the recipe a little. Holly and the gang suggested a graham crust over an oreo crust. I also added extra chocolate right over the crust before pouring in the filling. I would also suggest melting a small bag of kraft caramels and pouring over the top as opposed to the caramel ice cream topping. It ran out of the sides of the pan in the fridge and across the kitchen floor as I took it out of the fridge.


What You Need!
1-1/4 cups OREO Baking Crumbs
1/4 cup butter, melted
3 pkg. (250 g each) PHILADELPHIA Brick Cream Cheese, softened
3/4 cup packed brown sugar
1 Tbsp. vanilla
3 eggs
1/3 cup caramel ice cream topping
1 bar (100 g) TOBLERONE Swiss Milk Chocolate, coarsely chopped

Make It!HEAT oven to 350ºF.

MIX crumbs and butter; press onto bottom of 9-inch springform pan.

BEAT cream cheese, sugar and vanilla in large bowl with mixer until well blended. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust.

BAKE 40 to 45 min. or until centre is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate 4 hours. Spread caramel topping over cheesecake just before serving. Garnish with chopped chocolate.

Outragious Coconut Cake

Tonight is our book club meeting and we thought this would be a nice winter dessert. It was a bit time consuming to make, but well worth the effort. I really liked making the meringue and I got to stick my fingers in it to make the peaks, not to mention I got to use my blow torch.

Banana Bread

This recipe comes from The Martha Stewart web site. The batter for this easy to bake banana bread is enriched with the addition of sour cream. Well, I didn't have any sour cream. So I threw in a 1/2 cup of Marscapone Cheese instead. Delicious! Moist! Oh, don't make the same mistake I made and throw in 3 mashed bananas. Measure them!

Ingredients

Makes 1 loaf

1/2 cup (1 stick) butter, at room temperature, plus more for pan
1 cup granulated sugar
2 large eggs
1 1/2 cups unbleached flour
1 teaspoon baking soda
1 teaspoon salt
1 cup mashed very ripe bananas
1/2 cup sour cream
1 teaspoon vanilla
1/2 cup chopped walnuts or pecans

Directions

1.Preheat oven to 350 degrees. Butter a 9-by-5-by-3-inch loaf pan; set aside. In an electric mixer fitted with the paddle attachment, cream butter and sugar until light and fluffy. Add eggs, and beat to incorporate.
2.In a medium bowl, whisk together flour, baking soda, and salt. Add to the butter mixture, and mix until just combined. Add bananas, sour cream, and vanilla; mix to combine. Stir in nuts, and pour into prepared pan.
3.Bake until a cake tester inserted into the center of the cake comes out clean, about 1 hour 10 minutes. Let rest in pan for 10 minutes, then turn out onto a rack to cool.

Sloppy Joes

I have no idea how I got these in my mind. However, I decided to make a batch for supper. The recipe I used was basically ground beef, onion, ketchup, brown sugar, vinegar and dry mustard. Not bad for a first attempt and I was going to post the recipe I used, but while watching the Food Network there was a show about Sloppy Joes. Chef Bobby Flay challenged the Schnipper brothers who are famous in Times Square New York for their Sloppy Joes against his. The brothers discussed a couple of key ingredients like Ground Beef, Onion, Red and Green Pepper, NO CELERY, Sweet Paprika, Brown Sugar, Red Wine Vinegar, Worchestershire, and a secret ingredient which I belive may be Coke. Yes Coke, it was in some of hundreds of Sloppy Joe recipes I looked at on line this weekend. They also said to make the sauce a day ahead to develop the flavors. Anyway, this is the recipe I came up with. Also, check out the Schnipper brothers under my links.

Sloppy Joes

Ingredients
• 1 lb ground beef
• 1 small onion, finely chopped
• 1 small green pepper, finely chopped
• 1 small red pepper, finely chopped
• 1 (8 ounce) can tomato sauce
• 1/4 cup ketchup
• 1/4 cup barbecue sauce
• 1 tablespoon firmly packed brown sugar
• 1 tablespoon prepared mustard or 1 teaspoon dry mustard
• 1 tablespoon sweet paprika
• 1 tablespoon Worcestershire sauce
• 1 tablespoon red wine vinegar
• salt and pepper
Directions
In a large skillet, brown ground beef just until pink color is gone. Remove from pan and set aside.
Drain the fat except 1 tablespoon, add onion and peppers. Sauté until onions and peppers are soft, about 5 minutes.
Stir in remaining ingredients, ground beef, simmer covered, 60 minutes, stirring occasionally.
If Joes appear too’ loose', leave cover off and let moisture evaporate.
Cook until it's the consistency you like for serving on toasted buns, with french fries and cole slaw.

Chicken Bacon Ranch Pizza

O.K. if I haven't inspired you yet to try a new recipe, don't pass over this one. It is absolutely delicious. Once again I used a prepared Thin and Crispy Crust from Sobey's, the Kraft Pizza Cheese Blend with Provolone, Mozzarella and Cheddar and a couple of thinly sliced Roma Tomatoes. Use a good quality Ranch Dressing like Rene's. It's has a thicker consistancy.

Chicken Ranch Pizza

Ingredients

2 cups cooked chicken, torn or cut into bite-sized pieces
2/3 cup ranch dressing, divided
1 (12-inch) prepared pizza crust
6 slices bacon, cooked crisp, crumbled
1/4 cup sliced green onion (optional)
3 cups Pizza Cheese

Directions

1.Combine chicken and 1/3 cup dressing in medium bowl; mix well. Spread remaining 1/3 cup dressing over pizza crust. Spoon chicken mixture over crust; top with bacon, onion and cheese.
2.Place on baking sheet; bake in preheated 425°F oven 8 to 10 minutes. Cut into wedges and serve.

Grilled Stuffed Blueberry Marscapone French Toast

Derek made this last weekend for brunch and it was delicious. I have yet to find Brioche bread here in St. John's, so you can substitute a crusty french loaf instead.

Ingredients:
French Toast
•1 loaf Brioche bread
•1/2 cup cream cheese, at room temperature
•1/2 cup marscapone cheese cold
•3 tbsp confectioners’ sugar
•Zest of 2 lemons
•3/4 cup blueberries
•5 eggs
•1 1/2 cup half-and-half or milk
•1 tsp vanilla extract
•Pinch of kosher salt
•Freshly grated nutmeg
•Oil for coating grill grate
•Maple syrup warmed slightly
•2 tbsp melted butter for brushing

Directions:
French Toast
1.Slice bread ½ inch thickness 12 slices.
2.In a medium bowl, mix together the cream cheese, mascarpone, the confectioners’ sugar, and the lemon zest.
3.Spread the filling equally on 6 slices of bread and top with blueberries. Place the remaining 6 pieces of bread on top of the filling, like a sandwich and press gently to close.
4.Place the stuffed bread on a large baking tray.
5.Whisk together the eggs, half and half, vanilla, a grating of nutmeg, and a pinch of salt.
6.Dip the bread in mixture, soak for 1 minute and let excess mixture drip off.
7.Heat the grill to medium heat 350°F (180°C) and oil grill to prevent sticking.
8.Place each of the French toast on the grill and cook until nicely browned and crisp on the outside, about 3 minutes per side. Watch closely for burning.
9.Transfer French toast to a platter, brush with melted butter. Drizzle with maple syrup and serve.

Hungry Heart Cafe

Today Derek, Cathy, Bev and I checked out the Hungry Heart Cafe at 142 Military Road. It's part of the Stella Burry Community and uses profits from the cafe to support training and affordable housing in the community. You can check it out yourself at www.hungryheartcafe.ca. The food was fantastic, colorful and seasonal. We had two orders of Eggs Benedict, French Toast and I had Pulled Pork Sandwich with chipolte aioli, grilled pineapple, sweet grilled sweet peppers. Reservations are recommended @738-6164.

Anyway, this reminded me of a couple of very tasty recipes for French Toast. I will post the recipes separately.

Festive JELL-O Poke Cake

Today was our friend Bob's birthday. Happy Birthday Bob! His wife Cathy made him a JELL-O Poke Cake for his birthday cake which I believe has become a tradition. It's so good, you'll want seconds. You can have a lot of fun with this cake by picking out your own JELL-O flavors. Although I don't have Cathy's specific recipe, I have made this one a couple of times.



Festive JELL-O Poke Cake


2 baked white cake layers (9 inch), cooled
2 cups boiling water, divided
1 pkg. (85 g) JELL-O Strawberry Jelly Powder
1 pkg. (85 g) JELL-O Lime Jelly Powder
2 cups thawed COOL WHIP Whipped Topping, divided

Make It!

PLACE cakes, top-sides up, in 2 clean 9-inch round pans. Pierce cakes with large fork at 1/2-inch intervals.

ADD 1 cup boiling water to each flavour jelly powder in separate bowl; stir 2 min. until completely dissolved. Carefully pour red jelly over 1 cake layer, and green jelly over remaining cake layer. Refrigerate 3 hours.

UNMOULD cakes. Fill and frost with Cool Whip. Keep refrigerated.

For coloured frosting, gently stir 2 to 3 drops food colouring into the Cool Whip before using as directed.

Molten Dark Chocolate Cakes a.k.a. Lava Cakes

I have made these many times and the recipe never fails. The recipe originates from Kraft Canada. You can also use semi-sweet chocolate. Enjoy!

Molten Dark Chocolate Cakes

4 squares BAKER'S Premium 70% Cacao Dark Chocolate
1/2 cup butter
1 cup icing sugar
2 whole eggs
2 egg yolks
6 Tbsp. flour
1 tsp. icing sugar
12 raspberries

PREHEAT oven to 425°F. Butter four 3/4-cup custard cups or soufflé dishes. Place on baking sheet.



MICROWAVE chocolate and butter in large microwaveable bowl on HIGH 1 min. or until butter is melted. Stir with wire whisk until chocolate is completely melted. Add 1 cup sugar; mix well. Blend in whole eggs and egg yolks. Stir in flour. Pour into prepared custard cups.



BAKE 13 to 14 min. or until sides are firm but centres are still soft. Let stand 1 min. Carefully run small knife around edges of cakes to loosen. Invert cakes onto dessert plates. Sprinkle evenly with 1 tsp. sugar. Top with raspberries. Cut in half. Serve warm.

Grilled Fajita Fettuccine

I seen this recipe in a magazine back this summer. I was thumbing through them while I was waiting to get my eyes examined. I love Fajita's and I thought this recipe had a nice twist with the pasta. I finally got around to trying it this evening for supper. Very tasty! I think if I made it again, I would leave out the second lime juice and zest. It seemed to take away from the other flavors.

GRILLED FAJITA FETTUCCINE


• 1 Tbs. fajita seasoning
• 1/2 cup lime juice
• 2 Tbs. oil
• 2 cloves garlic, minced
• 4 chicken breast halves
• 1/2 whole red bell pepper, seeded & cut into 1/4" strips
• 1/2 whole yellow bell pepper, done as above
• 1/2 whole green bell pepper, done as above
• 1 large, sweet onion cut into 1/4" slices, then halved
• 8 oz. fettuccine
• 2 Tbs. fajita seasoning
• 1 clove garlic, minced
• 1 Tbs. lime juice
• 1 tsp. lime zest
• 1 tomato, peeled, seeded, and chopped
• 1 tsp. chicken boullion granules
• 1/2 cup half & half
• 2 Tbs. butter

Combine first measure of fajita seasoning, lime juice, oil, garlic, and chicken in a zipper bag; close and turn to coat well. Marinate in refrigerator at least two hours. Grill over hot coals, basting with any leftover marinade till chicken is done. Set aside and keep warm. In a grill basket, place pepper strips and onion strips and grill during last five minutes of chicken cooking time till crisp, tender and smokey. Hold warm with chicken. While chicken is grilling, cook pasta al dente. Drain water, and return pasta to pan. Add next measure of fajita seasoning, garlic, lime juice & zest, chicken boullion, half & half, butter, and tomato. Toss and stir over medium low heat till liquid is somewhat absorbed and pasta is well coated with seasonings. Slice chicken breats into 1/4" strips. Divide pasta among four plates, and top with equal portions of chicken strips, peppers, and onions.

Serve with grated cheddar cheese and sour cream on the side.
Serves 4 generously, or 6 nicely.

Boston Cream Cake

Today was Dad's 70th birthday and Mom asked me to make his cake. She didn't want anything too chocolatey. So after looking over several recipes that I have wanted to try, I gave this one a whirl. It tasted like a giant Boston Cream doughnut from Tim's. My sister in law Donna who doesn't eat sweets even had a slice!

Basic Hollandaise Sauce

Just a quick note. I halved the recipe by using just 2 egg yolks and a 1/4 pound or 1stick of butter as well as half the lemon juice and salt. One tablespoon of cream is fine. I suggest you add the lemon juice a few drops at a time as well as the salt, to your own taste.

Basic Hollandaise Sauce

House & Garden | February 1962

Barbara Poses Kafka


The preparation of most hot butter sauces has as its object the relatively permanent and smooth blending together of ingredients. The grand-daddy of these sauces is Hollandaise. Here is the classic.

Yield: Makes 2 cups, or enough for a broiled unseasoned steak serving 4 to 6


3 egg yolks
1 tablespoon cream
1 cup (1/2 pound) melted butter, cooled to room temperature
1 tablespoon lemon juice or white wine vinegar
1/2 teaspoon salt
Dash of cayenne pepper


Use a small, thick ceramic bowl set in a heavy-bottomed pan, or a heavyweight double boiler. Off the heat, put the egg yolks and cream in the bowl or upper section of the double boiler and stir with a wire whisk until well-blended — the mixture should never be beaten but stirred, evenly, vigorously and continually. Place the container over hot water (if you are setting the bowl in water, there should be about 1 1/2 inches of water in the pan; in a double boiler, the water should not touch the top section). Stirring eggs continuously, bring the water slowly to a simmer. Do not let it boil. Stir, incorporating the entire mixture so there is no film at the bottom. When the eggs have thickened to consistency of very heavy cream, begin to add the cooled melted butter with one hand, stirring vigorously with the other. Pour extremely slowly so that each addition is blended into the egg mixture before more is added. When all the butter has been added, add the lemon juice or vinegar a drop at a time and immediately remove from heat. Add salt and a mere dash of cayenne.


Note:
If you proceed with care your Hollandaise should not curdle. If it does, however, don't despair. Finish adding the butter as best you can. Remove sauce to a small bowl, clean the pot and put a fresh egg yolk in it. Start over again, using the curdled sauce as if it were the butter.

Best Buttermilk Waffles

One of my fondest memories of visiting Las Vegas a couple of years ago was the Mini Belgian Waffles at Caesar's Palace. Not to mention a wonderful lady who reminded me of Whoppie, who served them. I did ask her what was in them and she gladly told me. I remember something about wheat flour, etc. Anyway, I've tried a few recipes and I finally came across this one. It's from Baking Bites and is fantastic. It works well on all types of waffle makers. You can read all about it on their website which is quite informative with detailed instructions and pictures of their recipes. I will post their address under my links.

I almost forgot. Don't forget the strawberries and whipped cream or Vegas Style, Banana's Foster to top them off!

Belgian Waffles

1 1/2 cups all-purpose flour
1/4 cup cornstarch
2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/4 cup sugar
1 1/2 cup buttermilk
1 tsp vanilla extract
pinch ground nutmeg (optional)
2 large eggs
1/2 cup butter, melted and cooled

Preheat your waffle iron while you make the batter.
In a large bowl, sift together flour, corn starch, baking powder, baking soda, salt and sugar.
In a large measuring cup or a medium-sized bowl, lightly beat together buttermilk, milk, vanilla, nutmeg, eggs and melted butter until smooth. Pour into flour mixture and whisk only until just combined and no obvious streaks of flour remain. Batter should be slightly lumpy. Let rest 30 minutes.

Use a 1-cup measure or a large spoon to scoop batter into the waffle iron, lightly greased if your iron requires it. Cook as directed by your machine (mine makes a loud beeping when waffles are done).
Serve immediately, with butter and maple syrup.

Makes 4 Belgian waffles

Classic Eggs Benedict

Yesterday, we went to Blue on Water for brunch. It's a small 7 room hotel with a conference room, restaurant and bar. Although, the waitress seemed like we were bothering her, the food was really tasty. We had Eggs Benedict, Smoked Salmon Eggs Benedict, Cod Tempura and Kettle Chips and Kippered Mackerel served with Shallot Cream and Molasses Toast. Reservations recommended. Call 1-877-431-BLUE (2583) toll-free or 754-BLUE (2583) locally to reserve your table.

I tried this recipe this past weekend for Sunday breakfast. The instructions on how to poach the eggs was flawless. They came out perfect. However, the Hollandaise Sauce wasn't fit to eat. Right off the bat, the egg yolks cooked and curdled, but not knowing better I pressed on. I added the butter just like it said, but I didn't have it melted. Folks, read you recipes. Two tablespoons of lemon juice is way too much as well. So after the whisk fell out of the pot and hit the floor causing Hollandaise Sauce to splatter all over the kitchen. I threw the pot in the sink, cleaned up the mess and started again with another recipe. I will post it seperately. The end result was delicious.

Classic Eggs Benedict

Ingredients:
1 tsp (5 mL) vinegar
8 eggs
4 English muffins
8 oz (250 g) thinly sliced Black Forest ham
Hollandaise Sauce:
4 egg yolks
1/3 cup (75 mL) butter, melted
2 tbsp (25 mL) lemon juice
1/4 tsp (1 mL) salt
Pinch cayenne pepper

Variations:
Tomato Basil Eggs Benedict: Replace muffins with sliced focaccia. Replace ham with broiled tomato slices. Add 2 tbsp (25 mL) finely chopped fresh basil (or 1/2 tsp/2 mL dried) to sauce.

Smoked Salmon Eggs Benedict: Replace muffins with sliced focaccia or croissants. Replace ham with smoked salmon. Add 2 tbsp (25 mL) chopped fresh dill to sauce.


Smoked Turkey Eggs Benedict: Replace ham with smoked turkey; sprinkle with 1/4 cup (50 mL) chopped sweet red pepper.

Peameal Bacon Eggs Benedict: Replace ham with sautéed peameal bacon.

Directions:
See directions with images.

Hollandaise Sauce: In heatproof bowl over saucepan of simmering water, whisk egg yolks until thick enough to coat back of spoon, about 4 minutes. Remove from heat. Whisk in butter, 2 tbsp (25 mL) at a time, until thickened; whisk in lemon juice, salt and cayenne. Keep warm over hot water.

Pour enough boiling water into skillet to come 3 inches (8 cm) up side; return to boil. Add vinegar; reduce heat to gentle simmer. Break each egg into small dish; gently slip into simmering water. Cook until desired doneness, about 5 minutes for soft yolks and firm whites. Remove with slotted spoon and drain well, patting bottom of spoon with towel to dry egg.

Meanwhile, cut muffins horizontally in half and toast; place 2 halves, cut side up, on each plate. Top each with ham, poached egg and 2 tbsp (25 mL) Hollandaise Sauce.

Deep Fried Cheesecake

In case your haven't noticed, I really like the food at Montana's. There's nothing better than Apple Butter Ribs followed by Deep Fried Cheesecake. If you haven't tried it, this is a fantastic copycat recipe for it. Enjoy!

Deep Fried Cheesecake

Ingredients

Filling:
3 (8 oz) pkg. cream cheese (softened)
3/4 cup sugar
3 eggs
1 cup sour cream
2 tablespoons flour
1/2 teaspoon vanilla
1/2 teaspoon lemon juice
1/4 teaspoon cinnamon

Wrapping:
8 tortillas
1/4 cup milk
1 egg white
1/4 cup sugar
1/8 teaspoon cinnamon

Topping:
1 cup caramel or chocolate sauce
1/4 cup icing sugar
2 cups ice cream (your choice)
4 cups peanut oil for frying (approximately)




Method

Preheat oven to 350 F.

In large bowl, beat together cream cheese and sugar until creamy. Add eggs, one at a time, mixing well after each addition. Add sour cream, flour, vanilla, cinnamon & lemon juice. Mix just until blended. Do not over mix.

Pour into large baking pan lined w/wax paper. Bake 20-25min, or until almost set. Remove from oven and cool to room temp.

Microwave tortillas 30 seconds then lay on counter.

Spoon an even amount of cheesecake filling into center of each tortilla.

In small bowl, whisk together milk and egg white. Brush each roll with egg mixture to seal.

Fold bottom of each tortilla over filling, then fold in each side and roll tortilla up to resemble a burrito.

Freeze at least 2hrs before frying.

In small bowl, combine sugar & cinnamon, then pour on plate.

Heat oil to 350 F.

Submerge rolls. Carefully place 1 or 2 frozen rolls into oil and fry 3-5 min. or until golden brown.

Remove from oil and drain just a little on paper towels. Gently roll in cinnamon sugar and dust with icing sugar.

Cut cheesecake at an angle and serve sauce and ice cream. Enjoy!

Donair Meat

Donair Meat

2 1/2 lbs Ground Beef
2 tbsp. Worcestershire Sauce
1/2 tsp. Pepper
1/2 tsp. Salt
2 tsp. Oregano
1 tsp. Paprika
1 tsp. Onion Powder
2 tsp. Garlic Powder
1/2 cup Bread Crumbs

Preheat oven 350°F

Mix all ingredients in a bowl. In a loaf pan, pack down the ground beef mixture well. Place pan upside down on a boiler pan or deep casserole dish.

Bake for 30 minutes and remove the loaf pan. Continue to cook for another 30 minutes. Place meat, covered in the fridge for 20 minutes. Then thinly slice meat and when you are ready to eat, fry in frying pan to heat up.

This is served on a pita/flat bread with tomatoes, onions and Donair Sauce.

Donair Sauce

This is a great recipe for Donair Sauce that Chris Humber gave me. I have made it many times to go with Homemade Garlic Fingers. However, there's a couple of tricks to the sauce. Evaporated Milk seems to work the best and you have to add the vinegar all at once, NOT one tablespoon at a time. It doesn't need to be cooked either.

Donair Sauce

2/3 can Evaporated Milk
2/3 cup sugar
2 tbsp. white vinegar
1/2 tsp. garlic powder

Stir canned milk, sugar, and garlic powder until sugar is dissolved. Slowly add vinegar and continue mixing. Let sauce sit for at least one hour in refrigerator before using.

Quick Vanilla Buttercream Icing

Quick Vanilla Buttercream Icing

Ingredients

• 3 cups confectioners' sugar
• 1 cup butter
• 1 teaspoon vanilla extract
• 1 to 2 tablespoons whipping cream

Directions

In a standing mixer fitted with a whisk, mix together sugar and butter. Mix on low speed until well blended and then increase speed to medium and beat for another 3 minutes.
Add vanilla and cream and continue to beat on medium speed for 1 minute more, adding more cream if needed for spreading consistency.

Butterscotch Tasty Kakes

Butterscotch Tasty Kakes

For cake

4 large eggs, room temperature
1 cup sugar
1 cup light brown sugar
1 1/2 tsp vanilla extract
1 cup milk (low fat is fine)
2 tbsp butter, softened
2 cups all-purpose flour
1 tsp baking powder
1/4 tsp salt

Preheat oven to 350F. Lightly grease a 17×11x1-in. jelly-roll pan (15×10 is fine) and line the bottom with parchment paper. In a large bowl, using an electric mixer, beat together eggs and sugars until thick and pale, 3-5 minutes. Beat in vanilla.
While that is beating (or before, if you’re not using a stand mixer), heat milk and butter in a small saucepan or in the microwave until the butter has just melted and the milk is steaming, but not boiling. Remove from heat and set aside.
Gradually sift flour and baking powder into the beaten egg mixture and mix at low speed until just combined. With the mixer running, still at a low speed, slowly stream in the milk/butter mixture until batter is uniform.

Pour batter into prepared pan, spreading it out evenly, and bake for 20-25 minutes at 350F. Cake is done when a tester comes out clean and the top is golden and springs back when touched lightly.

Let cake cool in the pan for 5 minutes, then turn the cake out onto a wire rack to cool completely.

When cake is cooled, spread the butterscotch frosting onto it in a thin, even layer.
Store leftovers in an airtight container.

Butterscotch Frosting

1/3 cup butterscotch chips
1/2 cup butter, room temperature
1 1/2 cups confectioners’ sugar
2 tbsp milk
1/4 tsp salt

Melt butterscotch chips and butter together in a medium sized, microwave safe bowl. Whisk to combine, and set aside for a few minutes to cool to room temperature.
Beat butterscotch mixture with confectioners sugar, 2 tbsp milk and 1/4 tsp salt. If frosting is too thin, add additional confectioners’ sugar to make it spreadable.

Peanut Butter Tasty Kakes

Peanut Butter Tasty Kakes
(from Gourmet magazine)
For cake
4 large eggs, room temperature
2 cups sugar
1 tsp vanilla extract
1 cup milk (low fat is fine)
2 tbsp butter
2 cups all-purpose flour
1 tsp baking powder

For topping
1 1/3-1 1/2 cups creamy peanut butter (do not use a “natural” kind)
1 pound milk chocolate, chopped

Preheat oven to 350F. Butter and flour a 17×11 1/2×1-in. jelly-roll pan, knocking out excess flour.
In a large bowl, using an electric mixer, beat together eggs and sugar until thick and pale, 3-5 minutes. Beat in vanilla.
While that is beating (or before, if you’re not using a stand mixer), heat milk and butter in a small saucepan or in the microwave until the butter has just melted and the milk is steaming, but not boiling. Set aside.
Sift flour and baking powder into the beaten egg mixture and beat until just combined. With the mixer running, slowly stream in the milk/butter mixture until just combined.
Pour batter into prepared pan, spreading it out evenly, and bake for 20-25 minutes at 350F. Cake is done when a tester comes out clean and the top is golden and springs back when touched lightly.

Let cool on a wire rack for 5 minutes, then place small dollops of peanut butter on the surface of the cake. Use an off-set spatula to spread the peanut butter into an even layer, covering the entire cake.
Let cool completely, then refrigerate for 1-2 hours to make sure the peanut butter is set.

When chilled, melt the chocolate in a double boiler (bowl over a pan of simmering water), stirring constantly. Once it is smooth, pour it over the chilled cake and spread it evenly with an offset spatula.
Using a knife, cut the cake into 30 bars. It is not necessary to cut all the way through the cake, just into the chocolate/pb layers. Make sure the cuts are clear, so wipe your knife in between each. This will make it easy to divide up the bars when the chocolate has set.
Return cake to fridge and chill until chocolate is firm (or overnight).

Makes 30 bars.

Pizza Cake

This is the recipe for the Pizza Cake I brought to work on Halloween. However, I used a copycat recipe for a Tasty Kake for the cake and a butter cream icing. Tasty Kakes are famous in Philadelphia. Their version of a Hostess Twinkie. When I seen the recipe I knew I wanted to try it. I will post the recipies for the Tasty Kakes and the icing seperately.

The Strawberry Fruit Roll Ups are very narrow, so I joined 3 pieces together and cut them out with a cookie cutter to get large slices of pepperoni. Gummi Worms work great for red and green pepper. Just one note though. Liquid red food coloring will not turn your icing red like pizza sauce no matter how much you add. I gave up after 2 ounces. You need a food coloring paste. I thing you can get at The Bulk Barn.

Individual Chocolate Cake in 5 Minutes

Well, I just gave this recipe a try. I always like a little something chocolaty after pizza usually lava cakes, but these hit the spot. It's a hoot just watching them cook in the microwave as it looks like it going to blow up, but it doesn't. You're kids will love them!

Ingredients:

4 Tablespoons cake flour
4 Tablespoons sugar
2 Tablespoons cocoa
1 Egg
3 Tablespoons milk
3 Tablespoons oil
3 Tablespoons Chocolate Chips (optional)
a splash of vanilla extract
1 Mug

Instructions:
Mix flour, sugar and cocoa:





Spoon in 1 egg

Pour in milk and oil, and mix well




Put in microwave for 3 minutes on maximum power (1000watt)


Wait until it stops rising and sets in the mug


Tip contents out of mug onto saucer and enjoy!

Snowballs 2

I came across this recipe while surfing the net and it caught my eye. Moist and different it claims. It's because of the cake mix. You can do fudge, devil's food. Is there other flavors of chocolate cake mix? Oh the possibilities!

Snowballs

Ingredients:

2 cups two per cent milk or whole

1 1/4 cup white sugar

1 cup butter

1 chocolate cake mix, dry (chocolate fudge is good)

4 cups fine coconut

4 cups rolled oats

Coconut for rolling

Method:

In a large saucepan heat the milk, sugar and butter until melted, not boiling. Remove from heat and cool. Add the chocolate cake mix, coconut and rolled oats. Let cool. Transfer to a large bowl and cover. Place in the refrigerator overnight. Next day, form into small balls and roll in coconut. Place in the freezer until needed. I sneak mine right from the freezer, yummy!!

Snowballs

I just recently got back in touch with my friend Chris through Facebook. I ran into his mother at Walmart. He is currently living in the U.S. and recently mentioned the Snowballs we can get here. I told him I would post the recipe for him so he can have a little taste of home. The funny thing is that I cannot find my recipe, but my friend Kim at work made a comment on Facebook that she made really good one's or was it the best and she sent me the recipe. Thanks Kim!

I remember when I used to make them, I always thought they were too wet and always dumped in more rolled oats. Then they were too dry. I also burned the hands off myself by rolling the hot mixture. You can avoid both these issues by letting the mixture completely cool. Anyhow, I always thought they were good.

Snowballs

1/2 cup butter
3 cups rolled oats
1 1/2 cups sugar
1/2 cup coconut
1/2 cup milk
4 tbsp. cocoa

Boil butter, sugar, and milk a few mins. Remove from heat & add rolled oats,coconut & cocoa. Let cool. Form into balls & roll in coconut. Chill & serve.

Shipwreak or 7 Layer Dinner

Holly was talking about 7 Layer Dinner yesterday at lunch and it got me thinking. Wendy gave me the recipe for it ages ago. I still haven't tried it, but here it is and I know it's tastey!

Seven Layer Dinner

Grease a large deep casserole dish.

Slice potato thinly on bottom of dish, a couple of layers.

Slice an onion and place on potato as second layer.

Slice carrot thinly for the third layer.

Layer of rice (soup rice) not cooked about 1 cup as the fourth layer.

1 pound ground beef (precooked) as the fifth layer.

1 can green peas or shredded cheese as the sixth layer.

1 can tomato soup and 1 can water, pour over casserole as the seventh layer.

Season with salt and pepper to taste.

Bake covered in 350 degree oven for 1 hour. Uncover and bake until vegetables are cooked and golden brown. Prepare and bake in one dish!

One Pot Macaroni and Cheese

I was telling Janice today I had a great recipe for one pot macaroni and cheese. You can add 2 cups of your favorite frozen cut up vegtables for the last 5 minutes of the macaroni cooking time if you want. One pot, tasty, healthy, what more do you want?

One Pot Macaroni and Cheese

2 cups water
2 cups uncooked macaroni
1 cup 1% skim milk
1 tbsp. margarine or butter
2 cups shredded cheddar cheese
¼ cup parmesan cheese

Place 2 cups each water and uncooked macaroni, 1 cup milk and 1 tbsp. margarine in large saucepan. Bring to a boil and reduce heat. Cook on medium heat 15 minutes or until macaroni is tender, stirring frequently.

Stir in 2 cups shredded cheddar cheese and ¼ cup parmesan cheese. Cook and stir until melted

Fish and Chips

When I moved home to Newfoundland from Toronto years ago to go back to school, I took a job at Ches Fish and Chips to help pay the bills. It was an interesting experience to say the least. I guarantee you the restaurants are clean as a whistle as we cleaned everything with hot water, ABC and bleach. The first layer of grease was removed with a flat plaster trowel. I mostly worked 5 pm to 5 am. and there was a night crew who prepped the food. I honestly don't know what was in the batter as it was prepped overnight, but it was just mixed up in a large bowl with your hand and water to the right consistancy. Simple seems to be the best.

So I have given a few batter recipes a try as there are one's with eggs, egg whites, milk, beer soda, etc. and I believe that this one is definately a keeper...the cornstarch helps keep the batter light and crispy.

Ingredients
3/4 cup flour
2 tablespoons cornstarch
1/4 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon salt
3/4 cup water

Directions

Sift dry ingredients.
Add water and mix well.
Use to coat fish or chicken filets.
Cover the fish completely.
Deep fry until a nice golden brown.

There's also a technique to cooking the fries. You need to cook them in 2 stages. Deep fry them at a slightly lower temperature until they are just soft enough to pinch. Remove from fryer and let cool. When you are ready for the fries drop them back down in fat with the temperature increased until golden brown.

Chocolate Cheesecake

This recipe came from a friend of a friend. She swears it tastes like it came from a gourmet restaurant and will melt in your mouth. It takes a little more effort as it's cooked in a water bath, but well worth the effort. Thanks Janice and Cavel!

Ingredients

Crust

1/3 cup butter, melted
1 1/4 cups chocolate cookie crumbs

Cake

3 (8 ounce) packages cream cheese, softened
1 (300 ml) can sweetened condensed milk
8 semi-sweet chocolate baking squares, melted
4 eggs
2 teaspoons vanilla

Directions

Crust

Mix melted crumbs and butter. Press on bottom of springform pan. Wrap 3 layers of heavy-duty foil around the outside of the pan, bringing foil to top of rim.

Cake

Preheat oven to 300 degrees.
Beat cream cheese until fluffy.
Add condensed milk and beat until smooth.
Add chocolate, eggs and vanilla and mix well.
Pour batter into prepared pan. Place cake in large roasting pan. Add enough hot water to roasting pan to come halfway up sides of cake pan.
Bake cake until center no longer moves when pan is gently shaken, about 50 minutes.

Healthy Chocolate/Berry Muffins

My next door neighbour Kim was kind enough to share this recipe with me. She had mentioned she had a great recipe for a healthier muffin. Beats paying McDonalds for one every morning. They freeze great, but you won't probally have any left to freeze unless you make a double batch they are so good!

Ingredients

1 cup yogurt, plain or vanilla
1 cup rolled oat
1/2 cup all-purpose flour
1/2 cup whole wheat flour
1 teaspoon baking powder
1/2 teaspoon baking soda
2/3 cup brown sugar
1 egg
1 teaspoon vanilla
1/2 cup oil
1 cup chocolate chips or berries

Directions

1 Preheat oven to 350 degrees.
2 Mix yogurt and oats and set aside to moisten.
3 Combine flours, baking powder, baking soda and brown sugar.
4 Add egg, vanilla, oil, and oat/yoghurt mixture. Mix well to combine.
5 Add 1 cup of chocolate chips or berries. Mix again.
6 Divide into 12 paper lined muffin tin.
7 Bake 20 to 25 minutes.

Pumpkin Creme Brulee

From the first crunch of the crackle topping to the last bite of the creamy pumpkin custard, this sinfully pleasing dessert makes a splendid ending to a fall dinner.

Pumpkin Crème Brûlée

By The Canadian Living Test Kitchen

Servings: 8

1-1/2 cups (375 mL) pumpkin purée
1 tsp (5 mL) vanilla
1/2 tsp (2 mL) cinnamon
1/4 tsp (1 mL) each ground nutmeg and ginger
2 cups (500 mL) whipping cream
8 egg yolks
1/3 cup (75 mL) granulated sugar
1/2 cup (125 mL) packed brown sugar

Preparation:

1- Place eight 6-oz (175 mL) custard cups or ramekins in large pan; set aside.In large bowl, combine pumpkin purée, vanilla, cinnamon, nutmeg and ginger; set aside.

2- In saucepan, heat cream until steaming. In bowl, whisk egg yolks with granulated sugar; slowly whisk in cream. Whisk into pumpkin mixture. Pour into prepared custard cups. Pour enough hot water into pan to come halfway up sides of cups.

3- Bake in centre of 350°F (180°C) oven until edge is set but centre still jiggles and knife inserted in centre comes out creamy, about 35 minutes. Remove from water; let cool on racks. Cover and refrigerate until chilled and set, about 2 hours. (Make-ahead: Refrigerate for up to 2 days.)

4- Set fine sieve over bowl; press brown sugar through sieve to eliminate lumps. Pat custards dry; sprinkle evenly with brown sugar.

5- Holding small blowtorch so end of flame touches sugar, heat until sugar bubbles and turns dark amber. Chill, uncovered, for at least 30 minutes before serving. (Make-ahead: Refrigerate for up to 3 hours.)

Tip: You can also broil the sugar 6 inches (15 cm) from the heat until it turns dark amber. Keep a close eye on the cups because you may need to rearrange them as they broil to evenly darken the sugar.

Variation

Apple Butter Crème Brûlée: Replace pumpkin purée with 1/2 cup (125 mL) apple butter. Increase whipping cream to 2-1/2 cups (625 mL).

Sausage Walnut Stuffing Loaf

This is the recipe I tried for Thanksgiving Dinner from The Canadian Living Test Kitchen. I omitted the walnuts though. The sage made it taste a bit like Stovetop Stuffing, so I think I will try savory the next time. It would probably give it a whole different taste. For more great recipes check out www.canadianliving.com.

Sausage Walnut Stuffing Loaf.

3 mild or hot italian sausages
2 onions, chopped
2 stalks celery, chopped
4 cloves garlic, minced
1 cup (250 mL) chopped walnuts
1/4 tsp (1 mL) each salt and pepper
2/3 cup (150 mL) chicken stock
1/2 cup (125 mL) chopped fresh parsley
2 tbsp (25 mL) chopped fresh sage (or 3/4 tsp/4 mL crumbled dried)
8 cups (2 L) cubed day-old egg bread or country-style bread
2 eggs, lightly beaten

Preparation

Remove sausages from casings. In large skillet, brown sausages over medium-high heat, breaking up with spoon, until no longer pink, about 6 minutes. With slotted spoon, transfer to paper towel-lined plate.
Drain all but 2 tsp (10 mL) fat from pan. Add onions, celery, garlic, walnuts, salt and pepper to pan; cook over medium heat until onions are softened, about 5 minutes. Add stock, parsley and sage; return sausages to pan. Remove from heat; let cool.

In large bowl, toss together bread, sausage mixture and eggs until combined. Scrape into parchment paper-lined 9- x 5-inch (2 L) loaf pan, pressing firmly; cover with foil. (Make-ahead: Refrigerate for up to 24 hours; add 25 minutes to covered baking time.)
Bake in 375°F (190°C) oven for 40 minutes. Uncover and bake until golden and crusty, about 20 minutes. Let stand for 10 minutes before slicing.

Pumpkin Roll Cake

Pumpkin Jelly Roll

3 eggs
1 cup sugar
2/3 cup pumpkin, pureed
1 tsp. lemon juice
3/4 cup flour
1 tsp. baking powder
2 tsp. cinnamon
1 tsp. ginger
1/2 tsp. nutmeg
1/2 tsp. salt
1 cup pecans, chopped

Filling

1 cup icing sugar
6 oz. cream cheese
1/4 cup butter
1/2 tsp. vanilla

Beat eggs 5 minutes until thick and lemon coloured. Gradually add sugar. Stir in pumpkin and lemon juice. Sift remaining dry ingredients and fold into egg mixture. Spread in greased 15 x 10 inch (33 x25 cm) jelly roll pan lined with greased wax paper. Top with chopped pecans. Bake at 375° F (190°C) 15 minutes or until no impression remains when pressed with finer tips.

Immediately turn out on tea towel sprinkled with confectioner's sugar. Remove paper and roll up in a roll up starting at the long side jellyroll fashion. Meanwhile, beat softened cream cheese, butter, icing sugar and vanilla to a spreadable consistency. When roll is partially cool unroll and spread on filling. Roll up and chill a few hours until serving time.

Brined Roast Turkey and Gravy

We were watching the Food Network and Chef Michael Smith, Chef at Home prepared a brined turkey. It's supposed to make the turkey moist and give it a nice golden color. So we decided to give it a try. I didn't really have the right sized cooler, so I decided to use a giant zip lock bag. Imagine my face as the bag burst open and 4 gallons of salty, sugary water spilled out of the fridge and across the kitchen floor which is laminate by the way. I had been meaning to clean out the fridge and behind the fridge and stove for the last couple of weeks. I guess the powers from above got sick of me putting it off.

I make a Pumpkin Jellyroll for dessert which by the way fell apart a bit while I was rolling it. I am also going to make a Sausage Stuffing to go with the turkey. What else can happen? Pray I don't go down in flames.

This is the recipe for the turkey, the other recipies I will post seperately.

Ingredients:

An insulated picnic cooler large enough to submerge the turkey
1 x fresh turkey, 12 to 25 lbs.
2 pounds sea salt
2 cups brown sugar or honey
Lots of cold water
A few freezer packs
A large roasting pan
4 x large carrots
4 x stalks celery
4 x onions
An accurate meat thermometer to gauge exactly when the turkey is done
3 cups water, chicken broth or cider for the gravy
1 cup of whatever wine you are drinking
3 tbsp corn starch

Directions:

Brined Roast Turkey and Gravy

Place the turkey in the cooler upside down. Dissolve the salt and sugar in one gallon of cold water. Pour over the turkey and add three more gallons of cold water. Turn the turkey a few times to thoroughly mix the salt and sugar. Place the cooler in a cold place for four hours for a smaller turkey and as much as six hours for a larger one, no more no less. To help keep the brine and turkey cold toss in a few freezer packs.
Remove the turkey from the brine and rinse well under cold running water. Thoroughly dry it with paper towels or clean kitchen towels. Remove any excess moisture and dry out the skin so that it will brown well.
Cut the onions in half and along with the carrots and celery fashion a bed in the roasting pan for the turkey to rest on.
Place the turkey in a preheated 400 degree oven. Roast one hour then, without opening the oven, turn the heat down to 300 degrees and continue roasting for two to three hours longer, depending on the size of the turkey. If you have a convection oven, only roast for 45 minutes first before turning down the oven heat, no other adjustments are needed.
After 2 1/2 hours, open the oven and check the temperature every 15 minutes or so. Continue roasting until the breast and thigh meat both reach 165 degrees. Let the turkey rest covered with foil for 20 to 30 minutes before carving then serve immediately.
Pour off most of any accumulated fat carefully reserving any juices. Add the liquid of your choice, the wine and the reserved juices then scrape the bottom of the pan to dissolve all of the browned bits. Dissolve the cornstarch in a splash of water and whisk it into the pan. Taste, season and enjoy!

Copycat Pizza Hut Pan Pizza

Last night we went to see The Invention of Lying. It was pretty good, but not as funny as the commercials make it seem. However, it was an interesting concept for a movie. Basically, no one can tell a lie and they say exactly whats on their minds. If only!

Movie's are getting expensive. A ticket is $10.99 and add in a couple of pan pizza's, taco's and drink's, you're looking at another $28.00.

Anyway, if you want to save a buck stay home, rent a movie and try this excellent recipe for Copycat Pizza Hut Pan Pizza!

Just a note about this recipe. I didn't really like the sauce. I suggest you use your own sauce favorite sauce. The dough was fairly thick. I suggest you make 4 pizza's instead of 3. It seems like 3 ounces of oil in the pans is a lot so I cut it back to just enough to coat the pans. This dough is also an excellent go to pizza dough for just regular pizza.

Ingredients:

1 1/3 cup Warm water (105F)

1/4 cup Non-fat dry milk

1/2 teaspoon Salt

4 cups Flour

1 tablespoon Sugar

1 pk. Dry yeast

2 tablespoons Vegetable oil (for dough)

9 ounces Vegetable oil (3 oz. per pan)

Butter flavored Pam

***Sauce: ***

1 (8 Ounce) Can Tomato Sauce

1 teaspoon Dry Oregano

1/2 teaspoon Marjoram

1/2 teaspoon Dry Basil

1/2 teaspoon Garlic salt

Put yeast, sugar, salt, and dry milk in a large (2 qt.) bowl. Add water and stir to mix well. Allow to sit for two minutes. Add oil and stir again. Add flour and stir until dough forms and flour is absorbed. Turn out on to a flat surface and knead for about 10 minutes. Divide dough into three balls.

In three 9" cake pans, put 3 Oz. of oil in each making sure it is spread evenly. Using a rolling pin, roll out each dough ball to about a 9" circle. Place in cake pans. Spray the outer edge of dough with Pam. Cover with a plate. Place in warm area and allow to rise for 1 to 1 1/2 hours.

Sauce:

Combine ingredients and let sit for 1 hour.

For Each Nine Inch Pizza: 1. Preheat oven to 475F 2. Spoon 1/3 cup sauce on dough and spread to within 1" of edge. 3. Distribute 1 1/2 Oz. shredded mozzarella cheese on sauce. 4. Place toppings of your choice in this order: Pepperoni or Ham Vegetables Meats (cooked ground sausage or beef) 5. Top with 3 Oz. mozzarella cheese 6. Cook until cheese is bubbling and outer crust is brown.

Roasted Red Pepper Dip 2

Roasted Red Pepper Dip 2

Ingredients

1 tbsp 15 mL) vegetable oil
1 onion, finely chopped
2 cloves garlic, minced
1 tsp (5 mL) dried basil
1/4 tsp (1 mL) salt
1 jar (313 mL) roasted sweet red peppers, drained
1/4 cup (50 mL) light mayonnaise
4 tsp (20 mL) Dijon mustard
1/4 tsp (1 mL) hot pepper sauce

Preparation

In small saucepan, heat oil over medium heat; cook onion, garlic, basil and salt, stirring occasionally, for 5 minutes or until softened. Transfer to food processor or blender.
Add red peppers, mayonnaise, mustard and hot pepper sauce; purée until smooth. Transfer to bowl. (Make-ahead: Cover and refrigerate for up to 2 days.)

Roasted Red Pepper Dip 1

Roasted Red Pepper Dip 1

Ingredients

2 roasted red bell peppers, drained and chopped
1 tablespoon minced garlic
1 teaspoon extra-virgin olive oil
1 tablespoon balsamic vinegar
1 cup light sour cream
1 tablespoon finely chopped fresh basil, or 1 teaspoon dried
sea salt
freshly ground black pepper

Preparation

1. In the skillet, heat the oil over medium heat and add the garlic, stirring for about 30 seconds.
2. Add the chopped peppers and cook for about 1 minute, then add the balsamic vinegar and cook over moderately low heat, stirring, until dry, about 12 minutes.
3. Transfer to a bowl to cool. Stir in the sour cream and basil and season with salt and pepper. Cover and refrigerate until chilled.

Get Stuffed

These next recipe's are inspired by Get Stuffed Restaurant at 100 Duckworth Street. Although it's been awhile since we have been there, it still stands out in my mind as an incredible dining experience. They served a Roasted Red Pepper Dip with Salty Wontons to get you started and the wine was served in a stemless wine glass which was a first for me. The Meatloaf was delicious as it was grilled and served with a Red Wine Sauce. Dessert was Bananas wrapped in a Phyllo Pastry. They offer a Regular or a Get Stuffed Portion. For the finicky eater they also offered a hot dog! Call 757-2480 for reservations.

Warm Roasted Red Pepper Dip

Warm Roasted Red Pepper Dip

Ingredients

1 (7 ounce) jar roasted red peppers, drained and diced
3/4 lb shredded monterey jack cheese
1 (8 ounce) package cream cheese, softened
1/2 cup mayonnaise
1/2 cup sour cream or plain yogurt
1/4 cup minced yellow onions
2 cloves garlic, minced
1 tablespoon prepared Dijon mustard
1/2 teaspoon ground cumin

Directions

Preheat the oven to 350 degrees F (175 degrees C).
In a small baking dish, mix the roasted red peppers, Monterey Jack cheese, cream cheese, mayonnaise, sour cream (or yogurt), onion, garlic, Dijon mustard, and cumin.
Bake in preheated oven for 20 minutes or until bubbly and lightly browned on top.
Serve warm with tortilla chips.
Makes 4 cups.

Molassses Raisin Tea Buns

Molasses Raisin Tea Buns

3 cups flour
1 cup margarine
3 tbsp. baking powder
1 tsp. baking soda
1 cup raisons
¼ cup brown sugar
¼ tsp. cinnamon

Mix flour, baking powder, baking soda, brown sugar and cinnamon together.

Cut in margarine. Add raisins.

Combine: ½ cup molasses and 1 egg. Add enough milk to make 1 ¼ cups of liquid. Add to dry ingredients.

Form a large dough ball and sprinkle with flour until it’s not sticky. Press out half at a time on a floured board. Cut out with a bun cutter or glass. Place on a greased cookie sheet close together.

Bake at 375*F for 15 minutes.

Boneless Buffalo Wing Dip

I saw this recipe last year being made on a news show for the Super Bowl. It has all the taste of Buffalo Wings without the bones. It's always a hit or should I say kick at any party. On a side note I usually only use 2 tablespoons of Frank's Hot Sauce for mild wing taste. I believe the recipe below is a suicide version.

Boneless Buffalo Wing Dip

Ingredients:

1 (8 ounce) package cream cheese, softened
1 (8 ounce) container sour cream (can use light) or ranch dressing
2 green onions, finely diced (optional)
1 celery rib, finely diced (optional)
2 cups cooked chicken breasts, shredded
1/4 cup crumbled blue cheese (optional)
1/2 cup buffalo wing sauce (Frank's preferred)
2 cups Tex Mex Cheese Blend (reserve 1 cup)

Directions:

Combine all ingredients in a mixing bowl until thoroughly combined. Transfer to casserole dish. Top with reserved cheese.
Bake at 350*F for 30 minutes.

Serve with tortilla chips and/or assorted veggies, like carrots, celery, cauliflower, red pepper strips and broccoli.

White Chocolate Raspberry Mousse Cheesecake

Tomorrow is my sister's birthday. I don't really know what to get her so I decided to make her a birthday cake. I have wanted to try this recipe for a while and I think Andria will really enjoy it. It was one of my favorite desserts on the menu when I worked at the Olive Garden. I will get back to you with the final results.

White Chocolate Raspberry Mousse Cheesecake

RASPBERRY MOUSSE

1 1/2 tsp. Gelatin
1 1/2 Tbsp. Cold water
1/2 C. Raspberry preserves
2 Tbsp. Sugar
1 C. Heavy whipping cream

FILLING

1 lb. Cream cheese – softened
1/2 C. Sugar
2 Eggs
1/2 tsp. Vanilla
1 9″ chocolate crumb crust – prepared

FILLING-Preheat oven to 325~. Mix cream cheese, sugar, eggs and vanilla with electric mixer on medium until thoroughly blended, about 3 to 4 minutes. Pour into prepared crust. Place on baking sheet and bake for 25 minutes. Cool to refrigerated temperature.

MOUSSE-Sprinkle gelatin over cold water, stir and let stand 1 minute. Micro on HIGH for 30 seconds or until gelatin is completely dissolved. (Or heat on stove with 1 additional tablespoon of water.) Combine gelatin with preserves. Chill 10 minutes.

CREAM-Whip cream until soft peaks form. Add 2 tablespoon sugar and continue whipping until stiff peaks form. Measure out 1-1/2 c of whipped cream for mousse and set aside. Refrigerate remainder of cream for topping. Gently fold raspberry mixture into measured whipped cream. Spread raspberry mousse on top of chilled cheesecake, mounding slightly in the center. Chill 1 hour before serving. To serve, cut cheesecake into 6 servings and top each piece with a dollop of reserved whipped cream.

Philly Cheese Steak Pizza

Last night we gave this pizza a try. We wanted something different without processed meats, so we came up with this idea. You see it advertised in commercials and it always looks hot, fresh and tasty. It was! However, I made a few changes to save time. I brought a ready made Thin and Crispy Crust from Sobey's. There's 2 in a pack and includes the sauce. This recipe will easily make 2 pizza's.

I also bought a sirloin steak (about 1 pound). I ran it through the food processor with the slicer attachment. Then I marinaded it in 3 tablespoons of Worchestershire Sauce and 2 cloves of minced garlic just as long as it took to cut up the vegtables. Of course you can save time by doing your vegtables in the food processor as well. If you don't own one just slice everything thinly.

Quickly saute your steak in a hot pan coated with a little oil just until brown 2 to 3 minutes. Drain off any juices. I also used a large bag of Kraft Pizza Cheese. It has mozzarella, provolone and cheddar.

This is the full unchanged recipe.

Philly Cheese Steak Pizza

Ingredients

1 tbsp (15 mL) extra-virgin olive oil
1 sweet green pepper, sliced
2 cloves garlic, minced (omit here if you put in marinade)
Half sweet onion, sliced
2 cups (500 mL) sliced mushrooms
1 tsp (5 mL) dried oregano
1/4 tsp (1 mL) each salt and pepper
1 lb (500 g) pizza dough
1/2 cup (125 mL) pizza sauce
8 slices provolone cheese
1 cup (250 mL) thinly sliced cooked roast beef

Preparation

In large skillet, heat oil over medium-high heat; saute green pepper, garlic, onion, mushrooms, oregano, salt and pepper until onion is golden and no liquid remains, about 5 minutes. Set aside.

On lightly floured surface, roll out pizza dough to fit 12-inch (30 cm) pizza pan. Spread with pizza sauce. Arrange half of the cheese over sauce; spoon vegetable mixture over top. Top with roast beef and remaining cheese.

Bake in bottom third of 500°F (260°C) oven until crust is golden and cheese is bubbly, about 10 minutes. If you use the Sobey's crust, follow their baking instructions on the back of the bag.

Soft n' Cakelike Chocolate Cookies

Soft n' Cakelike Chocolate Chip Cookies

Ingredients

1/2 cup shortening
1 1/2 cups brown sugar
2 slightly beaten eggs
1 teaspoon vanilla
2 1/2 cups flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
8 ounces sour cream
1 1/2 cups semi-sweet chocolate chips
1 cup chopped walnuts or pecans

Directions

COMBINE flour, baking soda, baking powder and salt in small bowl. Beat shortening brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs and sour cream beating well. Gradually beat in flour mixture. Stir in morsels and nuts. Drop by rounded tablespoon onto ungreased baking sheets.

BAKE for 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

Thin n' Crispy Chocolate Chip Cookies

Thin n' Crispy Chocolate Chip Cookies

Ingredients

1 cup butter
3/4 cup brown sugar
3/4 cup sugar
1/2 teaspoon baking soda
1/4 teaspoon salt
1 egg
1 teaspoon vanilla
2 cups flour
1 1/2 cups semi-sweet chocolate chips
1 cup chopped walnuts or pecans

Directions

COMBINE flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add egg beating well. Gradually beat in flour mixture. Stir in morsels and nuts. Drop by rounded tablespoon onto ungreased baking sheets.

BAKE for 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

Basic Chocolate Chip Cookies

Today is such a miserable rainy day. A perfect day to bake cookies. I have 3 recipes, one for regular, one for soft n' cake like and one for thin n' crispy.

Basic Chocolate Chip Cookies

Ingredients

1/2 cup shortening
1/2 cup butter
1 cup brown sugar
1/2 cup sugar
1/2 teaspoon soda
1/4 teaspoon salt
2 eggs
1 teaspoon vanilla
2 1/2 cups flour
1 1/2 cups semi-sweet chocolate chips
1 cup chopped walnuts or pecans

Preheat oven to 375* F.

COMBINE flour, baking soda and salt in small bowl. Beat shortening, butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in morsels and nuts. Drop by rounded tablespoon onto ungreased baking sheets.

BAKE for 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

Montana's Texas Bold and Apple Butter Ribs

Montana's Apple Butter Ribs are one of my favorite things on their their menu. Spice rubbed, slow hickory smoked and sauced. If they are one of your favorites, I have good news. You can make them at home. Just go to Montana's and buy a bottle of sauce and slap it on your ribs. JUST KIDDING! You can also go to Sobey's and buy Bull's Eye Bold BBQ Sauce and Apple Butter and slap it on you ribs. Yes, No, Maybe? But if you are like me, I prefer to make it from scratch. However, I'm going to do things a little differently. I am going to steam the ribs, spice rub them and then sauce them. Start a day ahead as the apple butter recipe I am suggesting to make the sauce takes 10 to 12 hours to make, but it is a set it and forget it recipe.

I guess how to cook the ribs is the first topic of discussion. They say you should never boil your ribs. You wouldn't boil your steak would you. For the proper way to spice rub and smoke your ribs, refer to this site http://www.amazingribs.com/. You can just skip to the sauce recipies then.

Anyway, if you want the ribs in a hurry. Go ahead and boil them. Apple juice works great or lightly salted water. Just enough to cover the ribs. Bring to a boil and then reduce heat to a simmer for 35- 40 minutes. Transfer to large glass baking dish, discarding liquid. Let cool 30 minutes.

This is a better way. Pour enough water or apple juice into shallow roasting pan to come scant 1/2 inch (1 cm) up side. Cut ribs into 2- or 3-rib portions; place, meaty side up, in single layer in water. Cover and cook in 325°F (160°C) oven until meat is tender, 75 to 90 minutes. Transfer to large glass baking dish, discarding liquid. Let cool for 30 minutes.

Next is the spice rub. You may have a favorite of your own or you can use this one. It's an all purpose rub that you can also use on your Beer Can Chicken.

Basic Barbeque Rub

¼ cup firmly packed brown sugar
¼ cup sweet paprika
3 tablespoons black pepper
3 tablespoons salt
1 tablespoon hickory salt
2 teaspoons garlic powder
2 teaspoons onion powder
2 teaspoons celery seed
1 teaspoon cayenne pepper

In a small bowl, combine all ingredients.

Rub over ribs. Cover and refrigerate for 4 hours. (Make-ahead: Refrigerate for up to 24 hours.)

Meanwhile you can make your Bull's Eye BBQ Sauce or if you prefer Apple Butter BBQ Sauce, just add a 3/4 to 1 cup of apple butter to your Copycat Bull's Eye Bold BBQ Sauce.

Brush ribs with about half of the sauce. Place on greased grill over medium heat; close lid and grill, turning once and basting with remaining sauce, until glazed and browned, 12 to 15 minutes.

Basic Barbeque Rub

This is a great all purpose barbeque rub

Basic Barbeque Rub

¼ cup firmly packed brown sugar
¼ cup sweet paprika
3 tablespoons black pepper
3 tablespoons salt
1 tablespoon hickory salt
2 teaspoons garlic powder
2 teaspoons onion powder
2 teaspoons celery seed
1 teaspoon cayenne pepper

In a small bowl, combine all ingredients

Crock Pot Apple Butter

Apple Butter when cooked will be very dark like coffee or chocolate.

Crock Pot Apple Butter Recipe

16 cups cored and chopped apples, do not peel
2 cups apple cider ( not vinegar)
2 cups sugar
1 teaspoon cinnamon
1/4 teaspoon clove

Combine apples and cider in crock pot.
Cover and cook on low heat for 10-12 hours.
Puree and then return the mixture to the crock pot and add sugar, cinnamon, and cloves.
Cover, and cook on low for 1 hour.
Apple Butter will keep for several weeks in your refrigerator or you can pour into hot, sterilized jars and seal.
Can also be frozen in freezer containers.

Copycat Bull's Eye Barbeque Sauce

Copycat Bull’s Eye Bold Barbeque Sauce

1 to 2 cups water or stock( I used beef stock)
3/4 cup light or dark corn syrup
2/3 cup white vinegar
1/2 cup tomato paste
1/4 cup dark brown sugar
3 tablespoons molasses
1-1/4 to 2 teaspoons liquid smoke
1 teaspoon sea salt
1/4 to 1 teaspoon granulated onion
1/4 to 1 teaspoon fine grind black pepper
1/4 to 1 teaspoon dry mustard
1/8 to 2 teaspoons paprika
1/8 to 1 teaspoon granulated garlic
Dash to 1/2 teaspoon cayenne

Combine all ingredients in saucepan over medium high heat, whisk until smooth. Bring to a boil, reduce heat and simmer 30-45 minutes, stirring occasionally, until thick.

Maggie's Decadent Brownies

I watched Paula Deen make these a while ago on the Food Network. I guess the reason that they are decadent, as she pointed out, is the full pound of butter that goes into them. As she was doing the swap out, she laid the uncooked one on the counter and finished icing the cooked one, then took a spoon and dived into the uncooked one. YUM!

Maggie's Decadent Brownies

Ingredients:

1 teaspoon vanilla extract
2 cup sugar
4 large eggs
2 sticks butter
4 ounce unsweetened chocolate
1 cup all-purpose flour, sifted

Frosting:

4 ounces (4 squares) unsweetened chocolate
1 cup (2 sticks) butter, softened
1/2 cup pasteurized egg substitute, such as Egg Beaters
1 teaspoon vanilla extract
One 1-pound box confectioners’ sugar, sifted
4 cups mini marshmallows

Directions:

Preheat oven to 350 degrees. Grease a 13 by 9 inch baking pan.
Melt the chocolate and butter in a 2-quart bowl in the microwave on high for 3 minutes. Stir until the chocolate is completely melted. Add the eggs, sugar, and vanilla and mix well with a spatula. Add the flour and stir to combine. Spread the batter evenly in the prepared pan. Bake for 25 minutes.

While the brownies are baking, make the frosting. Melt the chocolate and butter in a medium bowl in the microwave on high for 3 minutes. Stir until the chocolate is completely melted. Add the egg substitute, vanilla, and sugar and stir with a spoon until smooth. Stir in the marshmallows; they will soften but not melt completely. Spread the frosting over the warm brownies. The frosting will set up when the brownies are completely cooled. When cool, cut into 1 1/2-inch squares and store in the refrigerator in a plastic container with a snap-on lid.

Check out Paula Deen's recipe collection at www.pauladeen.com.

The Classic Zelda Burger

This recipe is inspired by Zelda's Bar Restaurant Patio on Church Street, Toronto, Ontario. They served the most amazing burger called The Classic Zelda Burger...8 oz. of juicy, never-frozen 100% lean ground beef. Hand-made with a special blend of herbs and spices...Of course you will want lettuce, tomato, red onion, ketchup, mustard, relish, and mayo. Don't forget the curly fries!

The Classic Zelda Burger

Ingredients:

1 lb lean ground beef
1 tablespoon Lea & Perrins Worcestershire Sauce
1 teaspoon salt
1/2 teaspoon fresh ground pepper
1 teaspoon garlic powder
1 teaspoon dried basil
1 teaspoon dried dill weed

Directions:

Preheat grill for medium-high heat.

In a large mixing bowl, combine meat, sauce, salt, pepper and herbs until well mixed.

Split mixture into four equal portions.

Shape into patties.

Place patties on lightly oiled grill grate and cook for 8-10 minutes on each side to the degree of doneness that you desire.

Remove from heat and serve on buns.