BBQ Back Ribs

This BBQ sauce recipe has been handed down through the Grant Family and anyone who has had it always raves about it. M.

Cook back ribs. Everyone has their own way of cooking ribs. My way is to put them uncovered in a roasting pan (sprayed with cooking spray) - meat side up - in a 425 - 450F degree oven for 1 hour or however long it takes to cook them. This renders the fat off them.

OR ribs can also be cooked on the BBQ.

SAUCE for 1 (one) rack of ribs:

In a bowl combine:

1/4 teaspoon pepper

1 teaspoon dry mustard

1/4 cup brown sugar

1 cup ketchup

1/4 cup vinegar

2 tablespoons Worcestershire sauce

1/2 cup water

Cut rack of ribs in pieces with 2-3 ribs in each piece.

Drain grease and place ribs in roasting pan - meat side down.
Cover with sauce and bake covered ; 325 degrees for 1 hour.

Serve with cooked rice.

NOTE:

Use 1 sauce recipe per rack of ribs. However, when doubling or tripling the recipe do not double or triple the pepper or mustard.

BBQ Back Ribs (printable)

Old-Fashioned Baked Beans

I always wanted a Baked Bean Recipe like I remember from when I was a kid. I tried this one from the 12th edition of the Better Homes and Gardens New Cook Book. I invited the neighbours to be guinea pigs and everyone liked it, including me. M.

Prep: 1 hour Cook: 1 hour Bake: 2 & 1/2 hours
Oven: 300 degrees Makes: 10 - 12 side-dish serving; 4 - 6 servings as a main dish

INGREDIENTS:

• 1 pound dry navy beans or dry Great Northern beans (about 2 & 1/3 cups)
• 1/4 pound bacon or salt pork, cut up
• 1 cup chopped onion (1 large)
• 1/2 cup molasses or maple syrup (I used molasses)
• 1/4 cup packed brown sugar
• 1 teaspoon dry mustard
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

DIRECTIONS:

1. Rinse beans. In a large Dutch oven combine beans and 8 cups water. Bring to boiling; reduce heat. Simmer for 2 minutes. Remove from heat. Cover and let stand for 1 hour. (Or, place beans in water in Dutch oven. Cover and let soak in a cool place for 6 to 8 hours or overnight.)
2. Drain and rinse beans. Return beans to Dutch oven. Stir in 8 cups fresh water. Bring to boiling; reduce heat. Simmer, covered, for 1 to 1 & 1/2 hours or until beans are tender, stirring occasionally. Drain beans, reserving liquid.
3. In a 2 & 1/2-quart casserole combine the beans, bacon and onion. Stir in 1 cup of the reserved bean liquid, the molasses, brown sugar, dry mustard, salt and pepper.
4. Bake, covered, in a 300 degree oven about 2 & 1/2 hours or to desired consistency, stirring occasionally. If necessary, add additional reserved bean liquid.

Old-Fashioned Baked Beans (Printable)

Oatmeal Cookies

My mom has a recipe book from...let us say the 1970's...with many pages, more than half falling out.  The recipes are typed on white paper, you must know the one.  One day - must have been years ago - I was going through this book and found a recipe for oatmeal cookies.  Hope you enjoy!

INGREDIENTS:

• 3/4 cup softened butter
• 3/4 cup lightly packed brown sugar
• 1/2 cup sugar
• 1 egg
• 2 tbsp water
• 2 tbsp vanilla
• 3/4 cup flour
• 1 tsp cinnamon
• 3/4 tsp baking soda
• 3 cup oats
• 1 cup chocolate chips or raisins

DIRECTIONS:

1. Preheat oven to 350F.
2. Cream butter, sugars, egg, water, and vanilla until light and fluffy.
3. In a small mixing bowl, combine flour, baking soda and cinnamon.  Add to creamed mixture and mix.
4. Stir in oats and chocolate chips.
5. Drop by tbsp-full onto a greased cookie sheet.
6. Bake for 12 - 15 minutes.

Oatmeal Cookies (printable)

BBQ Chicken Pizza

I played around with the pizza dough recipe and made it even easier to make.  Check out the changed recipe.

My philosophy for pizza is that you should put on whatever you like.  Just be creative!  So my attempt at BBQ chicken pizza is as follows:

INGREDIENTS:

• 1 pizza dough recipe
• 1 (7.5 fl. oz.) can of pizza sauce
• 2/3 cup BBQ sauce
• 1 red pepper - chopped
• 1 chicken breast - chopped and cooked
• shredded mozzarella cheese

DIRECTIONS:

1. Preheat oven to 500F.
2. Cut the dough in half and roll out onto floured surface.  Best not to roll too thin, try for 1/4 inch.  If you have a pizza stone then roll the dough out on the counter and transfer the dough to your pizza paddle before the next few steps.  If you do not have a pizza stone then roll the pizza out onto a floured baking sheet.
3. Spread 1/2 the can of pizza sauce and 1/3 cup of BBQ sauce.
4. Place half the red pepper and half of the chicken on top of the sauce.
5. Spread your desired amount of cheese.
6. Bake in the oven for about 5 -7 minutes, until golden brown.

BBQ Chicken Pizza (printable)

Pork Chops with Peach Glaze

An excellent dish, perfect for the BBQ.  We came across this dish through the good old Google search which pointed us to a Williams-Sonoma site.

INGREDIENTS:

• pork chops
• olive oil
• salt and pepper
• peach glaze (see below)

FOR THE GLAZE:

• 3/4 cup peach jam
• 6 tbsp bourbon whiskey
• 4 tbsp white wine vinegar
• 1/4 tsp salt
• 1/2 tsp hot pepper sauce (or tabasco)

DIRECTIONS:

1. To make the glaze, combine the jam, whiskey, vinegar, and salt in a saucepan.
2. Bring to a boil and let simmer for 5 - 8 minutes so the glaze can thicken.
3. Thinly spread olive oil on both sides of pork chops, sprinkle slat and pepper.
4. Spread some of the peach glaze on both sides of the pork chops.
5. Grill the chops, brushing on additional glaze while cooking.

Pork Chops with Peach Glaze (printable)

Sweet & Sour Meatballs

This is one of my favourite dishes, the one I always ask for on my birthday.  The recipe came from my mom who was given the dish as a "welcome to the neighbourhood" when my parents bought their first house before any of us kids came along.

FOR THE MEATBALLS:

• 1 1/2 pounds of ground beef
• 1/2 cup bread crumbs
• 2 eggs
• salt, pepper, and onion to taste

FOR THE SAUCE: 

• 4 tbsp soya sauce
• 6 tbsp vinegar
• 1 cup catsup
• 6 level tbsp cornstarch
• 1/2 cup brown sugar
• 3 cups water
• 2 cans pineapple chunks with liquid

DIRECTIONS:

1. Preheat oven to 350F.
2. Mix ground beef, bread crumbs, eggs, and seasoning together.  Roll into meatballs and place in a deep baking dish.
3. Bake the meatballs in the oven for 30 minutes (or until cooked), flipping them once.
4. While the meatballs are cooking, in a dutch oven pot bring to a boil the ingredients for the sauce.  Be careful as the sauce has a low boiling point and burns easily.
5. Add cooked meatballs.  Stir occasionally until the sauce thickens.
6. Best served over rice.

Sweet & Sour Meatballs (printable)

Classic Risotto

I came home from work one day and my husband was making this. Absolutely delicious and a great change from regular rice dishes.  We have adapted the recipe from recipetips.com to our liking and the dish is perfect for two people.  Adjust the ingredients to fit your family.

 

INGREDIENTS: 

• 2.5 cups chicken stock
• 3 tbsp butter
• 3-4 green onions, chopped
• 1 cup cup Italian rice like arborio (don't use lower starch rice like long-grain)
• 3/4 cup white wine

DIRECTIONS:

1. Heat up chicken stock in a pot over medium heat.  Once the stock is heated, place heat to lowest setting.
2. In a large saucepan or frying pan, melt 2 tbsp butter over medium heat.
3. Add the onions and just sweat the onions.  Do not overcook the onions or make them go brown.
4. Add the rice to the frying pan and stir with a wooden spoon to keep the rice from sticking to the bottom of the pan.  Cook for about 2 minutes, the rice should become translucent.
5. Add the white wine and stir until the the liquid is absorbed.
6. Add 1/2 cup of stock to the rice and continue to stir while heating the rice over medium heat.  Once the liquid is almost absorbed, add more stock and continue until the rice is cooked to your taste.  If the stock is all gone, use water.  You don't have to use all the stock either.  This should take about 25 minutes.
7. Reduce the heat to low and add 1 tbsp of butter to the rice until melted in.
8. Allow the risotto to sit for 2 minutes prior to serving.

Classic Risotto (printable)

Cheesy Beef Pasta Bake

A delicious pasta bake for those lasagna lovers without all the hassle of making lasagna.  This recipe has been adapted from Canada Living October 2010 issue for Beef and Mozzarella Baked Rotini.

 

INGREDIENTS:

• 1 tbsp olive oil
• 1/2 medium chopped white onion
• 1 clove garlic, minced
• 1 lb lean ground beef
• 1 can (680 mL) of your favourite off the shelf pasta sauce
• 1 can (10 oz) can of tomato soup (we like Campbell's Fiesta Tomato or Tomato with Basil & Oregano)
• 1 pkg (375 g) whole wheat rotini or large pasta shells
• 3 cups shredded mozzarella cheese
• 1/4 cup grated parmesan cheese

DIRECTIONS:

Preheat oven to 350F In a large skillet, saute onion and garlic.   Add the beef.  Cook until there is no more pink in the beef.  Drain the excess fat. Add the pasta sauce, soup and 1 soup can of water.  Simmer over medium heat until sauce has thickened, about 10 minutes. While beef is cooking, cook the pasta for 2 minutes less than package instructions as the pasta will be cooking in the oven. Toss pasta with meat sauce, 2 cups of mozzarella cheese, and 2 tbsp parmesan cheese. Spread into a greased 9 x 13 inch casserole dish.  Sprinkle with remaining cheeses. Bake for 30 minutes at 350F or until the cheese is melted and bubbly.

Cheesy Beef Pasta Bake (printable)

Citrus Chicken

We made this for dinner one night. My husband loved it and he said "you have to get a photo of this for your recipe page". I did but we had already pretty much polished off the chicken, hence the rather odd photo for the dish. Trust me though, it is delicious!

INGREDIENTS: 1 orange 1 lemon 1 lime 3 green onions, chopped 2 tbsp olive oil 2 tbsp honey chicken breasts

DIRECTIONS:

1. Zest the lime, lemon, and orange.
2. Combine the zest, green onions, oil and honey in dish.
3. Juice the orange, lime and lemon into the mixture.
4. Flatten the chicken breasts with the palm of your hand.
5. Marinate the chicken in the citrus mixture for 1 - 4 hours.
6. Grill or bake the chicken.

Citrus Chicken (printable)

Apple Crisp

INGREDIENTS: 8 apples, sliced 3 tsp of sugar 1/4 tsp cinnamon For the topping: 1/3 cup flour 1/2 cup rolled oats 1/4 cup brown sugar 1/4 tsp salt 1/2 tsp cinnamon 1/4 cup melted butter

DIRECTIONS:

1. Preheat oven to 350F.
2. In a greased pan, place sliced apples.  Sprinkle cinnamon and sugar to your tasting.
3. Mix the ingredients for the topping and add melted butter.  Mix until crumbly and sprinkle on top of apples.
4. Bake for 45 minutes or until the apples are tender.

Apple Crisp (printable)

Banana Bread

A quick to make loaf that has been passed through the generations.

INGREDIENTS:

1 1/2 cup flour 2 tsp baking powder 1/4 tsp baking soda 1 tsp salt 1/4 cup sugar

1 cup nuts or chocolate chips (optional) 2 eggs, beaten 1/3 cup corn syrup 1 cup mashed bananas (about 3 bananas)

DIRECTIONS:

1. Preheat oven to 350F.
2. Stir together dry ingredients.  Add nuts.
3. Add the rest of the ingredients and mix only until the flour is moist.
4. Pour into a greased loaf pan.
5. Bake for 55 - 60 minutes.

Banana Bread (printable)

Turkey Soup

Perfect for that leftover turkey!

INGREDIENTS:

• 6 cups chicken broth, or your own turkey broth
• 2 carrot sticks, chopped
• 2 celery stick, chopped
• 1 onion, chopped
• 3 cups turkey, or whatever you have leftover
• 1/2 cup barley
• 1/4 tsp sage
• pepper to taste
• dash Worcestershire sauce

DIRECTIONS:

1. Add 3 cups broth, carrots, celery, and onion to large pot.  Heat until boiling and let simmer for 20 minutes.
2. Add turkey, barley, rest of broth, sage, and Worcestershire sauce.  Bring to a boil.
3. Taste.  Add pepper if necessary.
4. Keep warm until you are ready to serve.

Turkey soup (printable)

Stuffing for Turkey

Every Thanksgiving I seem to call my mom and ask about the turkey stuffing.  Last year I wrote the recipe down and this year I changed the recipe a little bit.  Stuffing, one of the best things about the classic Thanksgiving dinner...yummy!

INGREDIENTS:

• 6 tbsp butter or margerine
• 1 medium yellow onion, diced
• 1 celery stick, diced 
• 1/4 tsp pepper
• 1 loaf of bread, cubed
• 3 tsp sage

DIRECTIONS:

1. Melt butter over medium heat in a large frying pan.
2. Add onions, celery, and pepper.
3. Cook until the onions are transparent, not brown.  Let them cool.
4. While the onions are cooking, cube the bread and mix with sage.
5. Add the onion mixture to the bread and mix well.
6. Stuff your bird.

The stuffing can be made up to one day before you stuff your bird.  I added the celery stick to my Mom's recipe so you can omit the celery if you are not a celery fan, the stuffing is still delicious!

Stuffing for Turkey (printable)

Turkey Casserole

Happy Thanksgiving!  The long October weekend that brings family and friends together for a nice turkey dinner....

I got this recipe from my university roommate.  For our first Thanksgiving away from home we made a turkey, turned out to be a large turkey with a lot of leftovers.  She found this recipe in order to use up some of that leftover turkey and it turns out to be delicious!

INGREDIENTS:

• 1 package of stuffing mix (or leftover stuffing, enough to cover the top of dish plus 1 cup)
• 1 can (10 oz) cream of mushroom soup (I've used cream of pretty much anything and it works)
• 1/2 cup sour cream
• 2 carrots sticks, diced
• 2 celery sticks, diced
• 2 cups turkey, cooked and sliced
• 2 green onions, diced

DIRECTIONS:

1. Preheat oven to 350F.
2. Spray 9 x 9 inch baking dish with cooking spray.
3. Spread stuffing on the bottom of the baking dish, if you are using stuffing from a box, don't add the water.  Reserve 1 cup of stuffing for the top of the casserole.
4. Blend soup, sour cream, carrots, celery, green onions, and turkey in a large bowl.  Spread on top of the stuffing.
5. Add remaining stuffing to top of baking dish.
6. Bake covered for 35 minutes. 
7. Uncover and continue baking for an additional 5 minutes.

Turkey Casserole (printable)

Coconut Lime Macaroons

I came home from a month away to find that my husband bought me the latest "Holiday Cookie Collection" (2010) from Canadian Living.  Some of you may say "excuse me?" but to me, this is a great gift as I love to try new baking.

This recipe is from page 21.  Coconut and lime - pretty awesome!

INGREDIENTS:

2 egg whites 1/4 tsp cream of tarter pinch salt 3/4 cup granulated sugar

3 cups sweetened shredded coconut 1 tsp finely grated lime rind juice from the grated lime

DIRECTIONS:

Preheat oven to 325F. Beat egg whites until foamy, add cream of tarter and salt until soft peaks have begun to form. Add sugar, two tablespoons at a time, and beat until stiff peaks form. Fold in the coconut and lime. Drop large tablespoons of mix onto lined pan. Bake for 16 minutes, until light golden brown. Let cool on pan for 10 minutes then transfer to cooling rack.

Coconut Lime Macaroons (printable)

Hamburger Soup

This is a hearty soup, perfect for those fall days.  This soup is easy to make as all the ingredients should be in everyone's pantry.

INGREDIENTS:

1 1/2 pounds of ground beef 1 medium onion, chopped 20 oz. can of tomatoes, diced 2 cups water 3 can consomme 1 can tomato soup 4 carrots, chopped

Bay leaf 2 celery sticks, chopped parsley 1/2 tsp thyme pepper to taste 8 tsp barley

DIRECTIONS:

1. Brown meat and drain
2. Add water, carrots, celery, onion.  Let boil for 10 minutes.
3. Add tomatoes, bring to a boil.
4. Add the remaining ingredients.
5. Let simmer together prior to serving.

I got this recipe from my mother-in-law, pretty tasty!

Printable recipe available here.

Rose Sauce

An easy rose sauce that takes only as long as the pasta to cook. Delicious! Use regular milk instead of heavy cream to make the dish low in fat and not as rich.


I can't take credit for this recipe, I found it on AllRecipes.ca after a Google search for "rose sauce".

INGREDIENTS:

• 6 tablespoons olive oil
• 1/2 teaspoon dried basil
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried oregano
• 1/2 teaspoon dried parsley
• 1/4 teaspoon dried red pepper flakes
• 2 tablespoons minced onion
• 2 tablespoons minced green bell pepper
• 1 tablespoon minced garlic
• 7 ounces tomato sauce (just less than 1 cup)
• 1/2 teaspoon chicken soup base (a.k.a. chicken oxo powder)
• 1 tablespoon white sugar
• 6 fluid ounces heavy cream (3/4 cup, sub in milk for lower fat and not as rich)
• 1/2 cup white wine (can use chicken broth -- make with oxo -- instead)

DIRECTIONS:

1. In a large skillet, heat olive oil over medium-low heat and add basil, thyme, oregano, parsley and dried red pepper flakes; stir together.
2. Add onion, bell pepper and garlic and cook until onions are transparent; add tomato sauce and bring to a boil, stirring well. Add chicken bouillon and sugar; stir.
3. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
4. Reduce heat, add cream and wine; bring close to a boil, stirring constantly. Add pasta and serve.

Substitute vegetable broth for chicken broth for the vegetarian option.

Printable recipe? visit Rose Sauce (printable)

Pizza Dough

An easy recipe for pizza dough. I have played around with this recipe for a while now and I found a way to make it even easier.  This dough is perfect for baking in the oven and on the BBQ. This will make two large pizzas.  Best not to freeze this dough.  I found the original recipe on Rachael Ray's website but I have made some changes that work for me.

INGREDIENTS:

• 2 1/4 tsp dry yeast (one 1/4 ounce pkg)
• 1 1/2 tsp sugar
• 1 1/2 cups hot water
• 4 1/4 cups flour
• 1 1/2 tsp salt

DIRECTIONS - BY HAND:

1. Preheat the oven to 170F.
2. Place the water in a medium bowl. Stir in the sugar and yeast and let stand until foamy, about 10 minutes.
3. In a large glass bowl, combine 3 cups flour and the salt.  Make a well in the centre, pour in the yeast mixture and stir with a wooden spoon; the dough will fell sticky and elastic.
4. Transfer to a floured work surface and dust with some of the remaining flour. Knead for 7 to 8 minutes, adding flour a little at a time as necessary until the dough is smooth and springy.
5. Turn off the oven. 
6. Wash and dry the glass bowl, then lightly grease with oil or cooking spray.
7. Return the dough to the bowl, cover tightly with plastic wrap and place in the warm oven.  Let the dough rise until double.  About 30 minutes.
8. Turn the dough out onto a lightly floured work surface and cut in half; wrap each piece tightly in plastic wrap until ready to use.

DIRECTIONS - BY STAND MIXER:

1. Preheat oven to 170F.
2. In your mixer bowl, stir in sugar yeast and water.  Let it stand and become foamy, about 10 minutes.
3. Add salt and mix.
4. Using the dough hook on the mixer, add flour, 1 cup at a time.  You will have enough flour once the dough comes off the side of the bowl easily.
5. Turn the mixer up to medium speed and beat for 5 minutes.
6. Turn off the oven.
7. Roll the dough in a large ball and place in a grease large glass bowl.  Cover tightly with plastic wrap.
8. Place the dough into the warm oven.  Let the dough rise, should double in size.  This takes about 30 minutes.
9. Turn the dough out onto a lightly floured work surface and cut in half; wrap each piece tightly in plastic wrap until ready to use.

Pizza Dough (printable)

Spanakopita Cups

My brother and I made this for his wife's birthday, we added broccoli to the spinach part.  Something that I would definitely make again with or without the broccoli.  Not too sure where my brother got the recipe but here it is.

FOR THE FILLING:

• 1/2 cup olive oil
• 2 bunches green onions, chopped
• 30oz (900g) frozen chopped spinach, defrosted
• 8 eggs
• 14oz (400g) feta cheese
• 1/2 cup dried parsley
• 1 tsp seasoning (garlic, salt, pepper, etc. mixed together to make 1 tsp)

FOR THE CUPS:

• 4 sheets of phyllo pastry
• 1 tbsp olive oil (for brushing top)

DIRECTIONS:

1. Preheat oven to 350F.
2. At medium-high heat, heat oil.  Add green onions (chopped), mix and heat for 2 minutes.
3. In a colander, use a fork to lightly squeeze out a small amount of water (not all) from the defrosted spinach.
4. Mix eggs, spinach, crumbled feta and spices.  Add green onion mix and blend well.
5. Spray two 12-cup muffin tins with cooking spray.  Lay 2 phyllo sheets on top of each pan.  With a sharp knife, cut an X from edge to edge of each cup.  Equally distribute the mixture into the bottom of all 24 cups.
6. Cut the pastry horizontally and vertically into squares around the muffin cup (should now look like four triangles on top of muffin cup).  Gather each cup's surround phyllo and bunch over the centre of the cup.
7. Bake for 40 minutes.

Spanakopita Cups (printable)

Yorkshire Puddings

A family favourite!  A great addition to that Sunday roast dinner....yummy!

WHAT YOU WILL NEED:

• 1 cup flour
• 1/2 tsp salt
• 1 cup milk, room temperature
• 2 eggs, room temperature

Preheat oven to 450F.
Beat together milk and eggs.  Add the flour and stir until mixed.

Spray cooking spray into a 12 cup muffin tin.  Preheat muffin tin.  ** Be careful, as preheating a pan too long will cause a lot of smoke and sometimes fire.

Remove pan from oven, fill muffin cups with batter.  Bake for 20 minutes.

From Margie's kitchen

Printable View is also available:  http://ourrecipecards-printable.blogspot.com/2010/10/yorkshire-puddings.html

Taco Dip

I'm not sure where I got this one from.....could likely be from the back of the nachos bag.

FOR THE DIP

• 1 large package cream cheese (250g)
• 1 small package sour cream (250mL)

FOR THE TOPPING

• 1 jar salsa (mild, medium, or hot, your choice)
• 1 lb grated cheese
• 1 green pepper, chopped (optional)
• 1 tomato, chopped (optional)

Cream together cream cheese and sour cream.  Spread mixture across the bottom of pie plate or brownie pan.  Set in fridge to set, 1 hour minimum.

On top of creamed mixture, spread salsa over, top with grated cheese, green pepper and tomato.

Serve with a bag of nacho chips.

Want the printable version?  See this page.

Spinach Salad

FOR THE SALAD:

• 1 package fresh spinach
• 1 head butter lettuce
• 2 cups bean sprouts
• 1 can water chestnuts, chopped
• 3/4 cup bacon, crumbled

FOR THE DRESSING:

• 1/2 cup olive oil
• 1/4 cup sugar
• 1/4 cup ketchup
• 1/4 tsp dry mustard
• 1/2 tsp cayenne pepper
• 2 tbsp red wine vinegar
• 1/2 tsp Worcestershire sauce
•  1 small onion, chopped
• 1/2 tsp salt

Chocolate Chip Cookies

An all-time favourite, must have with a glass of cold milk!

WHAT YOU WILL NEED:

• 1 cup butter
• 1 cup packed brown sugar
• 1/2 cup granulated sugar
• 2 eggs
• 2 tsp vanilla
• 2 cups all-purpose flour
• 1 tsp baking soda
• 1 tsp salt
• 2 cups semi-sweet chocolate chips
• 1 cup chopped nuts (optional)

DIRECTIONS:

1. Preheat oven to 375F.
2. In a large bowl, beat butter, brown sugar, and granulated sugar until fluffy.  Beat in eggs and vanilla until creamy.
3. In a medium bowl, mix together flour, baking soda, and salt.  Gradually blend into creamed mixture.
4. Stir in chocolate chips and chopped nuts.
5. Drop tablespoon fulls onto cookie sheet.  Bake 10 - 12 minutes, until golden brown.

Printable view: Chocolate Chip Cookies

Easy BBQ Chickpea Casserole

WHAT YOU WILL NEED:

• 4 cups cooked or canned chickpeas (2 - 19 oz. cans, drained & rinsed)
• 2 cups canned stewed tomatoes
• 3 - 4 tbsp maple syrup or honey
• 1 medium onion, chopped
• 1 green pepper, chopped
• 1 tsp Dijon mustard
• 1/2 tsp cayenne pepper
• Freshly ground pepper, to taste

Spray a 2 quart ovenproof casserole with non-stick spray.  Combine all ingredients and mix well.  Cover and bake at 350F for 1 hour.

VARIATION:

• add mushrooms and chili pepper to taste.  Use tomato paste instead of canned tomatoes.

From John and Sarah's kitchen

Butter Tarts

FOR THE FILLING:

• 1 cup brown sugar
• 1 tbsp butter
• 1 tbsp milk
• 3 tbsp corn syrup
• 1 tsp vanilla

Mix together sugar and butter then add the remaining ingredients and mix well.

Add nuts or raisins to unbaked tart shells, cover with filling.

Bake at 350F for 10 - 20 minutes.

From Kathy's recipe collection

Seafood Dip

FOR THE DIP:

• 1 can crab meat, drained well, rinsed
• 1 can shrimp, rinsed
• 1 package cream cheese, softened
• 1/2 container source cream, about 250 mL
• 1 jar seafood sauce

Mix it all together, place in a serving dish and refrigerate until serving.

Can top with green onions and tomatoes.

From Margie's recipe collection

Printable version available here: http://ourrecipecards-printable.blogspot.com/2010/10/seafood-dip.html

Chinese Salad

FOR THE SALAD:

• 1 head of Nappa, sliced semi fine
• 1 head of Bok Choy, sliced semi fine
• 4 - 6 green onions, chopped

Mix together and refrigerate overnight.

Ceasar Salad Dressing

ITEMS FOR THE DRESSING:

• 1 clove garlic
• 3 anchovy filets
• 1 tsp dry mustard
• 1 1/2 tsp lemon juice
• 5 dashes worcestershire sauce
• 1 tsp wine vinegar
• 2 eggs
• 1/2 cup olive oil

Put everything in a blender and blend!

From Margie's recipe collection

Pepper Pot Soup

This soup is perfect for those cool fall days.   Our family would make a pot for the Thanksgiving weekend every year...perfect!  We have been enjoying this soup for years, as for where the recipe came from I'm not too sure.

 

WHAT YOU WILL NEED:

• 4 cups water
• 4 tbsp chicken bouillon powder (or vegetable)
• 2 large potatoes, shredded
• 2 large carrots, shredded
• 2 celery stalks, shredded
• 1 green pepper, chopped
• 2 onions, chopped 
• 1/2 cup flour
• 2 tsp salt
• 1/2 tsp pepper
• 1 cup water
• 6 cups milk

DIRECTIONS:

1. Mix together water, chicken powder, potatoes, carrots, green pepper, onions and bring to a boil in a large pot.  Cover and let simmer for 20 minutes.
2. Mix flour, salt, pepper, and water.  Stir into simmering soup.
3. Add milk and heat through.  Ready to serve.

Want a printable copy?  Pepper Pot Soup (printable)

Chocolate Cheese Cake

This one I got from my Mom, not too sure where she got this recipe from.  It is great none the less.

INGREDIENTS FOR THE CRUST:

• 2 cups graham cracker crumbs
• 1/2 cup melted butter

FOR THE CHEESE FILLING:

• 1, 8 oz package of cream cheese
• 1 cup icing sugar
• 1/2 of a large tub of cool whip
• 2 large INSTANT chocolate pudding mix
• 3 cups milk

DIRECTIONS:

1. Preheat the oven to 325F.  Mix butter and crumbs together with a fork and press into a 9 x 13 pan or large springform pan.  Bake for 15 minutes, let cool before adding filling.
2. While the crust is cooling, beat together cream cheese, icing sugar, and cool whip.  In a separate bowl, beat the pudding mix with the milk and let partially set in the fridge.  Evenly spread the cheese mixture over the crust, add the chocolate pudding mix on top.  Then spread the remainder of the cool whip over top of the pudding mix.  Take a knife and swirl to marble.  Place in fridge prior to serving.

Chocolate Cheese Cake (printable)

Spicy Grilled Red Potatoes

WHAT YOU WILL NEED:

• 24 small red potatoes*
• Olive oil for coating
• 2 tbsp sweet paprika
• 1/2 tsp cayenne pepper
• 1 tbsp garlic powder
• 1 1/2 tsp salt

Put the potatoes in a large bowl and coat with oil. In a small bowl, mix together the paprika, cayenne, garlic, and salt. Toss the potatoes with the spice mixture until well coated. Bake potatoes or grill on BBQ.

You can partially precook the potatoes prior to grilling.

* For this recipe, you can choose among new potatoes such as Red Bliss, fingerling or banana potatoes, Yukon golds, and host of others. Larger potatoes may be cut into quarters or halves. Starchy russets are not a good choice for this recipe.

Recipe from "The Essential Recipe Collection for Today's Home Cook", Williams-Sonoma, page 304

Spicy Grilled Red Potatoes (printable)

Strawberry Shortcakes

FOR THE DOUGH:

• 1 3/4 cups all-purpose flour
• 1/4 cup sugar
• 1 tbsp baking powder
• 1/2 tsp salt
• 1/2 cup cold unsalted butter, cut into 1/2-inch pieces
• 1 large egg
• 1/3 cup heavy cream (can just use milk)

FOR THE FILLING:

• 4 cups strawberries, hulled and sliced
• 3 tbsp sugar
• whipping cream (dream whip or cool whip)

Position a rack in the middle of the oven, and preheat to 425F.

BY HAND: In a bowl, stir together the flour, granulated sugar, baking powder, and salt. Using a pastry blender or two knifes, cut the butter until the mixture forms large, coarse crumbs the size of small peas. In a small bowl, whisk together the eff and the 1/3 cup of cream until blended. Pour the egg mixture over the dray ingredients and mix with a rubber spatula just until moistened.

BY FOOD PROCESSOR: Combine the flour, sugar, baking powder, and salt and pulse 2 or 3 times to mix. Add the butter and pulse 3 or 4 times, or just until the mixture forms large, coarse crumbs the size of small peas. In a small bowl, whisk together the egg and the 1/3 cup cream until blended. Pour over the dry ingredients and pulse 2 or 3 times just until moistened.

For drop-biscuit shortcakes, the dough must be soft. Add additional cream, 1 tbsp at a time, as needed. Spoon out the dough onto the prepared pan in mound of 3 inches wide and about 3/4 inch high, space them 1 inch apart.

Brush the tops of the shortcakes with 1-2 tbsp cream and sprinkle with sugar. Bake until lightly browned, 12 - 15 minutes.

While the shortcakes are baking, prepare the berry filling. In a bowl, using a fork, crush 1 cup of the berries. Add the remaining berries and the sugar, mix well, and refrigerate for up to 30 minutes to macerate.

Transfer the shortcakes to a wire rack and let cool for 15 minutes. Meanwhile, prepare the whipped cream. To serve, split the warm shortcakes horizontally and place the bottom half of each, cut side up. on a plate. Spoon the berries on top, dividing them evenly. Top with the whipped cream. Cover with the shortcake tops. Serve immediately.

This recipe is from "Essentials of baking", Williams-Sonoma, page 66.

Strawberry Shortcakes (printable)

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