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