Wednesday, November 30, 2016


Ingredients:

2.25 ounce, envelopes active dry yeast
1/2 cwarm water (110 degrees f/45 degrees c)
3eggs
1 cpineapple juice
1/2 cwater
3/4 cwhite sugar
1/2 tspground ginger
1 tspvanilla extract
1/2 cbutter, melted
6-7 call-purpose flour or bread flour

Directions :

1 In small bowl dissolve yeast in 1/2 cup warm water. Let stand until creamy, about 10 minutes.
2 In a large bowl, beat the yeast mixture, eggs, pineapple juice, 1/2 cup water, sugar ginger, vanilla, and melted butter. Gradually stir in flour until a stiff batter is formed. Cover with a damp cloth and let rise in a warm place for 1 hour.
3 Deflate the dough and turn it onto a well floured surface. Divide into 3 equal pieces and divide into 8 balls. You should end up with 3 pans of buns.Grease and flour 3 cake pans. cover and let rise again till doubled about 40 minutes. Meanwhile, preheat oven to 350F.
4 Bake in preheated oven for 25-30 minutes, or till bottom are browned. Remove from oven and either spray with cooking spray or butter tops.

You’ll need:



8 graham crackers.
4 tbsps of butter.
1 ½ gallon of softened ice cream.
1 tub of cool whip.

How to:

In the food processor, blend the graham crackers. Melt the butter and mix it with the crushed graham crackers.
In a 9×13 pan, pat the the batter then place the softened ice cream on top ( you can just leave the ice cream out for 30 minutes to soften).
Pour the entire tub of cool whip on top then freeze for 4 to 6 hours. The more the better!
Easy, creamy and yummy! For my daughter’s birthday, I used strawberry ice cream and added sliced strawberries on top and some red sugar sprinkles! I also made this as a chocolate version using oreos. Try it out, you’ll be happy!

You’ll Need:

2 lbs of ground beef.
1 chopped onion.
3 chopped carrots.
4 stalks of chopped celery.
2 (28 ounce) undrained cans of diced tomatoes.
1 (16 ounce) drained can of red kidney beans.
1 (16 ounce) undrained can of white kidney beans.
3 (10 ounce) cans of beef stock.
3 tsps of oregano.
2 tsps of pepper.
5 tsps of parsley.
1 tsp of Tabasco sauce (optional).
1 (20 ounce) jar of spaghetti sauce.
8 ounces of pasta.

How to:

In a skillet, brown the beef and drain off the fat. Place the beef in the crock pot along with all the other ingredients except for the pasta.
Cook on low for 7 to 8 hours or on high for 4 to 5 hours.
1 hour before fully cooked add the pasta (if you are cooking on high, add the pasta during the last 30 min).
Bonne App├ętit!
Simple, easy and yummy! The beans, vegetables, beef, pasta and seasonings make a great combination. You won’t believe how good this soup tastes until you get a taste yourself!

Monday, November 28, 2016


INGREDIENTS

3 medium ripe bananas
¾ cup brown sugar
½ cup applesauce
1 tsp vanilla
1 egg, lightly beaten.
1 cup flour
½ cup cocoa powder
1 tsp baking soda
¼ tsp salt
1 cup semi sweet chocolate chips
mini chocolate chips for topping - optional

INSTRUCTIONS

Preheat the oven to 350 degrees and coat an 8 inch square pan with cooking spray.
Combine the mashed bananas and sugar into a large mixing bowl and stir until the sugar is dissolved.
Add the applesauce, vanilla and egg. Stir to combine.
Stir in the flour, cocoa powder, baking soda and salt. Add the chocolate chips and pour into the prepared baking pan.
Sprinkle mini chocolate chips over the top and bake for 25-30 minutes. Mine took 28.

Sunday, November 27, 2016


Ingredients:

2 1/4 cups plain flour
2 tsp baking powder
1/2 tsp bicarbonate of soda
1 tsp salt
1/2 tsp dry mustard powder
60g freshly grated parmesan
60g grated cheddar cheese
1/2 cup green olives, sliced
8 pieces sundried tomatoes, sliced thinly
1 tsp salt
1 tsp freshly ground black pepper
1/4 cup mixture of spring onion and Italian parsley
2 tsp thyme leaves or 1 tsp dried thyme
2 eggs
2 1/2 Tbsp olive oil
1 1/4 cup buttermilk (or use 1 1/4 cup less 1 Tbsp fresh milk + 1 Tbsp white vinegar or lemon juice. Set aside for 10 minutes before using)
Egg wash (optional) made from 1 egg yolk beaten with 2 tsp water
Extra thyme springs and sea salt, for topping

Method:

1) Preheat oven to 180C or 350F. Generously butter a large loaf tin (23 x 13 x 6cm) and either line it with butter parchment paper or dust with flour. Set tin aside.
2) Sift flour, baking powder, soda, salt, pepper and mustard powder into a large bowl. Whisk with a whisk to incorporate the dry ingredients. Add both cheeses, olives, sundried tomatoes, spring onion, parsley and thyme and stir them thoroughly together.
3) In a separate bowl, whisk the eggs, then whisk in the oil and buttermilk until they are well combined.
4) Make a well in the center of the flour mixture and pour in the wet ingredients. Stir together to form a thick, sticky batter. Scrape the batter into the prepared tin and spread it out evenly.
5) Brush the top of the batter with the egg wash and then srpinkly some thyme leaves and sea salt onto the loaf.
6) Bake for 40 - 45 minutes or until a fine skewer inserted in the middle of the loaf comes out clean. If the top starts to burn, place a piece of foil to cover the top of the loaf and continue baking. Leave in tin for 5 minutes before turning ot onto a wire rack.
7) This loaf is best served on the same day. Wrap left overs tighly and store in fridge. Gently reheat in oven if serving left overs.

Ingredients:

Stuffed Shells
1 Jar of Italian Sauce (Any sauce you like or you can make your own sauce)
Mozzarella Cheese
Any type of grated Italian cheese
The Ingredients: shells, sauce, cheese

Directions:

Preheat oven to 400 degrees. Place the sauce on the bottom of a large pan, add the shells with sauce on top and add to that mozzarella and grated cheese. Cook in oven for 50 to 60 minutes with tin foil on top.
Sauce on top of the shells
Cheese on top of the shells
Shells baked after 50 minutes
While the shells are cooking you can a make salad. This salad is made with arugula, red onion, cucumbers and tomatoes.

12 Chicken Wings separated at the joints to make 24 pieces. Tips can be frozen to make broth later.
4 Tbsp. Olive oil or melted butter
4 Tbsp. Lemon Pepper Seasoning

Instructions:

Preheat oven to 400 degrees F. Line your baking dish or sheet with foil. While oven is preheating, rinse chicken wings and lay on paper towel to drain excess water. Dip each wing section in olive oil or butter and then coat with lemon pepper seasoning. Place wings into baking dish or baking sheet. Bake wings for 30 minutes until golden brown and until the skin is crisp. You can turn on the broiler to crisp wings. Make sure juices run clear. Serve with a side of bleu cheese, ranch or other dressing as a dipping sauce.

Ingredients

4 lbs. Beef
4 15 oz. Cans Brooks Mild Chili Beans
1 15 oz. Can Black Beans
1 Can Petite Diced Tomatoes
3 Tbsp of my Basic Chili Powder Mix
1 Tbsp Cumin
1/2 Cup Minced Onion
2 Diced Jalapeno Peppers
1 11.5 oz. Can V8 Juice

Directions

1. Cook ground beef, onion and jalapenos in large skillet on medium-high heat 5-10 minutes, stirring occasionally until beef is browned. Drain fat.
2. In a large pot, add black beans and chili beans (both undrained…leave that juice in!), diced tomatoes, chili powder mix, cumin and can of V8 Juice. Bring contents to a boil. Reduce heat to low and add ground beef, onions and jalapenos; cover and simmer 25-30 minutes, stirring occasionally.
3. Serve with shredded cheddar cheese, crackers and additional chopped onion, if desired.

I used:
1 pound lean ground beef, drained
1 package taco seasoning
6 burrito sized flour tortillas
3 taco sized flour tortillas
6 corn tortillas
1 cup shredded cheese of choice
1/2 cup sour cream
1/2 cup diced tomatoes
1 cup shredded lettuce 

How to make it:

Brown your beef, drain the fat, and prepare according to the taco seasoning label. While the meat is cooking, you can wash and chop your tomato and lettuce, and shred your cheese. It helps to have a little assembly line of ingredients set up for easy preparation. 
To assemble, toast your corn tortillas until crispy and lightly browned in your oven or toaster oven. Warm the flour tortillas in the microwave to make them more pliable. Spoon a small amount of the meat into the center of your burrito sized flour tortilla. Add some shredded cheese. Top with the crispy corn tortilla. Spread some sour cream, then top with some tomatoes and shredded lettuce. My large tortilla was not large enough to cover the entire packet, so I had to use part of a smaller tortilla in the center.
Fold the edges, as pictured, until you have a neat little packet. Place seam side down on a hot skillet, or in my case I used my Cuisinart Griddler, so there was no need for flipping. If you need to flip, do so carefully after a few minutes once your seam is toasted and sealed closed.
Serve immediately, but be careful- they will be very hot!
These were really delicious! A lot less greasy than the Taco Bell ones, but just as flavorful and satisfying. They were very filling, too. I just had 1 for dinner and was completely full. 
Taco Bell Crunchwrap supreme stats: 540 calories, 21 grams of fat.
Homemade Crunchwrap supreme stats: 503 calories, 15 grams of fat.


INGREDIENTS

3 cups luke-warm water
1/4 cup sugar
1 1/2 Tbsp. yeast
1/3 cup oil
1 Tbsp. salt
6 - 7 cups unbleached ground white wheat flour (You can use regular all-purpose flour with success as well. You will need more flour... closer to 8 cups, and it will make a softer, less-coarse bread.)
*opt. 1 Tbsp. vital wheat gluten (if using whole white wheat flour)

DIRECTIONS

In a large mixing bowl, dissolve yeast in warm water and sugar. Let sit 10 minutes. Add the oil. Add the salt and flour (starting with 6 cups of flour). Mix all together. Knead the dough thoroughly until all ingredients are incorporated, and dough is smooth, elastic, very slightly sticky, and pulls away from the bowl (6-10 minutes). As you knead the dough, you may add more flour as needed, and repeat the process until dough reaches the desired consistency. 
Cover the bowl of dough with a dish towel or plastic wrap and let rise until doubled (an hour or more depending on how warm your kitchen is.) You may speed up this process by placing the covered bowl inside the oven with the oven light on, and another bowl of warm water sitting on the lower rack.
Punch the dough down, divide and and form into 2 loaves. Place the dough in 2 greased bread pans. (I use 9" pans.) Cover and let rise till the top of the dough is an inch or two above the bread pans.
Bake at 375 degrees for 25 minutes. Remove the baked loaves from their pans immediately, and place on a cooling rack. Slice, and serve warm with butter and honey.
Store in an air-tight bag. Baked loaves AND bread dough freeze well.

Wednesday, November 23, 2016


Ingredients

1 cup of milk, heated (110 degrees F), divided
1 package (2-1/4 teaspoons) of rapid rise yeast
1-1/2 tablespoons of granulated sugar, divided
3-1/2 cups of all purpose flour, divided
1 teaspoon of salt
1/4 cup (1/2 stick) of salted butter, softened at room temperature, plus additional butter for the pans, and melted butter for brushing the rolls, if desired
1 teapoon of vegetable oil (for the bowl)

Instructions

Heat the milk; set aside. Add yeast to a small bowl. Add a teaspoon of the sugar and 1/4 cup of the heated milk to the yeast. Let proof for 5 minutes or until yeast is puffy.
In a large bowl, whisk together 3 cups of the flour, the remaining sugar, and the salt. Add the yeast mixture, the 1/4 cup of softened butter and the remaining milk to the flour mixture. Stir together until dough is shaggy looking, then turn out onto a floured surface and knead by hand, until dough is smooth, sprinkling with a small amount of the remaining flour only as needed. Wipe out and oil the bowl and return the dough to the bowl, turning to coat. Cover and let rise in a warm, draft free place until doubled, about 1 hour.
Generously butter two 8 inch cake pans; set aside. Deflate dough and transfer to a lightly floured surface. Pull off 16 equal sized pieces of dough and form into rolls, placing 8 rolls into each of the buttered cake pans. Cover loosely with a towel and allow to rise again in a warm, draft free place, until rolls have puffed and filled the pan, at least another hour.
Preheat oven to 350 degrees F. and bake for about 20 to 25 minutes until light golden brown. Brush tops with the melted butter and serve immediately with some honey butter.
Tips: If you use unsalted butter, increase salt to 1-1/2 teaspoons. When proofing the yeast, if it does not puff up it is dead. Discard and start over. When measuring your flour, use a smaller scoop to fill your measuring cup, then level. If you scoop your measuring cup right into a bag or canister, it compacts the flour and you will use too much, making for a dense roll.
To shape, halve the dough, then halve again so that you have 4 equal pieces. Cut each section into 4 pieces for a total of 16. Roll the dough between both palms to form into a fairly tight ball. Take one dough ball and place it into your palm. Cup the ball with your thumb and forefinger together and use the fingers on your other hand to push the dough up from underneath to stretch and form a smooth top, while pinching the dough underneath together. Once the top is stretched smooth, tuck the edges of the roll underneath, and place into the buttered pan. You should end up with a more smooth, rounded top on your rolls. Rise times are estimates - it really just depends on how warm and draft free your kitchen is.

Thursday, November 17, 2016


Ingredients:

10oz gluten-free white mix
8oz sugar
8oz utterly butterly
4 large eggs
2 tsp baking powder
lemon juice

How to make it:

I measured all the ingredients together in a large bowl and whizzed together with an electric hand mixer, adding lemon juice as I was mixing, to achieve the right consistency.  I then poured the mixture into an 8" square cake tin, that I'd greased with butter and base lined with baking parchment.  I'm not keen on zest in cakes, and I didn't have any fresh lemons - so there's no zest here!  But you could add zest to make the cake even more lemony!
I baked the cake at 160C until it looked ready!  Now, I'm guessing this was about 40 minutes... but I was pottering around cooking chilli con carne at the same time, so it may have been slightly more, or less!
The cake was left to cool slightly, then I added the topping - which was made with several tablespoons of suger mixed in a bowl with the juice of a Jif lemon.  I then drizzled the sugary mix over the top of the cake before leaving it to almost cool completely in the tin.  After that, I transferred to a wire rack to cool completely.
Well, I say completely.  Actually, I cut into the cake fairly quicly after that point, as I was desperate to try a slice - it smelled so good!
As you can tell from the photographs, I was eating as I was going...
I cut the cake into quarters as Frugal Queen suggested, wrapping two in foil and stashing away in the freezer for another day. The rest has been slowly but surely demolished over the last 24 hours - not just by me - my family helped, too!
This is a real winner and one I will definitely be making again!  Next time I might try this recipe as cupcakes.
Just a wee note on the weight ratios in my ingredients list.  I find when making gluten-free cakes, that the normal 4-4-4-2 ratio is too "wet", so when converting non-gluten-free recipes to gluten-free, I always add extra white mix.  This helps to make my cakes lighter and rise better.  If you are giving this a go with normal flour, I'd use 8oz self raising flour instead.

Wednesday, November 16, 2016


Ingredients

4 oz marshmallow cream
8 oz cool whip, thawed
1- 14 oz whole cranberry sauce - drained of any juice
1 - 20 oz well drained, crushed pineapple
1/2 c each - shredded coconut & chopped walnuts

 Direction

1In a large bowl, fold together the marshmallow cream and cool whip, until well blended.
Break apart cranberry sauce with spoon or clean fingers. Add to cool whipped mixture, along with pineapple - fold on well. Now add the nuts and coconut, fold in until well blended.

Monday, November 7, 2016


Ingredients

10 egg roll wrappers
2 cups cooked sirloin steak strips
1/2 green bell pepper, thinly sliced
1/2 purple onion, thinly sliced
3 tbsp butter
1/2 tsp garlic powder
5 slices provolone cheese, halved
canola oil for frying
1 egg, lightly beaten
For the Sauce:
1/2 cup light mayo
1 tbsp milk
1 tsp horseradish
1/4 tsp garlic powder
1/8 tsp fresh cracked pepper

Instructions

Fill your fryer or pot with at least 1 inch deep of canola oil. Heat to 375 degrees F.
In a saute pan melt butter over medium high heat. Add the pepper strips and onions and cook until soft and tender (about 5 minutes), then toss in the steak and garlic powder, stir to combine. Remove from heat and let cool to room temperature.
Once cool, place an egg roll wrapper on a clean dry surface and brush all the edges with the lightly beaten egg. Place a couple strips of the steak, pepper and onions and an angle in the center of the wrapper and top with half of a slice of provolone cheese. Fold the bottom corner of the wrapper over the filling then fold in the right side and left side. Roll towards the remaining corner and seal closed.
Repeat with remaining egg roll wrappers and filling.
Place two to three egg rolls in the hot oil at a time. Cook and turn for 3 to 5 minutes or until all sides are golden brown. Drain on paper towel lined plate.
For the Sauce:
Combine the sauce ingredients in a small bowl and whisk till combined. Add more horseradish if you want it with more of a kick.
Serve egg rolls hot with a side of sauce. Enjoy!

Thursday, November 3, 2016

v

2 (1 oz) packages dry onion soup mix
1/2 teaspoon paprika
2 pounds lean beef stew meat (cut up into bite sized pieces)
5 medium potatoes, peeled and diced
2 to 3 cups baby carrots
1 small Onion, chopped
2 (10 oz.) cans cream of celery soup
1 cup ketchup

How to make it  :

In a large plastic bag, combine the dry onion soup mix and paprika. Add in meat and shake the bag to coat meat with the seasonings. (You may have to do that step in two batches, for all the meat to fit) Once meat is coated, spread out evenly into a greased 7 quart crock pot.
Top meat evenly with diced potatoes, carrots and onion.
Mix the cream of celery soup and ketchup in a small bowl. Pour mixture over the meat and vegetables.
Cover crock pot with lid. Cook on low heat for 8 hours or until meat is cooked through and vegetables are tender. Stir to combine everything then.

Ingredients:

14 hard-cooked eggs
1/2 cup mayonnaise
1/2 cup sour cream
1 1/2 teaspoons Dijon mustard
1 teaspoon fresh lemon juice
1/4 teaspoon black pepper
1/3 cup crumbled cooked bacon
1/4 cup (1 ounce) finely shredded sharp Cheddar cheese
2 tablespoons chopped fresh chives or scallion (green onion) tops

Directions:

Slice eggs in half lengthwise. Remove yolks to a medium bowl. Reserve 24 white halves; finely chop remaining 4 white halves.
Mash yolks with fork. Add mayonnaise, sour cream, mustard, lemon juice, and pepper; mix well. Add chopped egg whites, bacon, cheese, and chives; mix well.
Spoon 1 heaping tablespoon yolk mixture into each reserved egg white half. Refrigerate, covered, to blend flavors.
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