Tuesday, 30 April 2013

Easy Banoffee Cheesecake

So easy and needs no baking. Thank you Andora's Box

1 1/2 c. of digestive biscuit or graham cracker crumbs
1/3 c. packed brown sugar
1/3 c. butter, melted
4 medium sized bananas, sliced into thick diagonal pieces
1 can (397 gms.) of Carnation caramel or dulce de leche
300 mls. whipping cream
1 c. cream cheese
1/2 c. sugar

  • Mix together the crumbs, sugar and butter, then press into the base of a lined springform pan.
  • Arrange the bananas on top of the biscuit base. 
  • Spread the caramel evenly on top of the bananas. 
  • Whip the cream until thick, then add the cream cheese and sugar. 
  • Whip until combined, then spread on top of the caramel. 
  • Chill until firm. 
  • Decorate with cinder toffee (honeycomb) and chocolate shavings.

Monday, 29 April 2013

Peach Banana Muffins

Thank you My Royal Kitchen

peach and banana muffins

1/2 cup granulated sugar
2 large eggs
1/4 cup oil
2 ripe bananas, mashed
1 ripe peach, diced
1 teaspoon vanilla extract
1/2 teaspoon salt
1/2 teaspoon pumpkin pie spice
1 teaspoon baking soda
1/2 teaspoon baking powder
1 1/2 cup flour

  • Preheat oven to 350 degrees. Line a muffin tin with 12 cupcake liners.
  • Beat together the eggs and sugar for about 3 minutes. 
  • Add in oil, bananas, peaches and vanilla. 
  • Mix until all combined.
  • In a separate bowl combine the dry ingredients. The salt, pumpkin pie spice, baking soda, baking powder and flour. 
  • Slowly add the dry ingredients into the wet and mix until combine, be careful not to over mix.
  • Pour the batter into each liner until it's about 3/4 of the way full.
  • Bake at 350 degrees for 15 minutes.

Sunday, 28 April 2013

Strawberry Kiwi Smoothie

Strawberries and kiwi fruit are a delicious combination. Thank you Manila Spoon

2-3 Kiwi fruits, peeled and chopped
1 to 1 1/2 cups fresh or frozen strawberries, chopped
1 cup Applesauce
1/2 cup plain low-fat yogurt 
Honey or Brown sugar, about 2 Tablespoons or to taste

  • Place all the ingredients in a blender and process till smooth. 
  • Pour into glasses or jars and serve immediately.  

Fresh strawberries are usually sweet enough so may not need the honey or brown sugar sweetener

Saturday, 27 April 2013

Fingerling Potato Salad

Colourful, attractive and very tasty. Thank you Roti n Rice

1 1/2 lb Fingerling Potatoes
1/3 cup mayonnaise
1 tbsp butter
salt and pepper
1 tbsp lime juice
4 rashers bacon, pan fried and crumbled
Finely sliced green onions

  • Boil potatoes in lightly salted water until tender
  • Drain and cut larger potatoes into bite size pieces
  • Add butter, salt and pepper and mix well
  • Add mayonnaise and lime juice, and toss till potatoes are well coated
  • Chill for 2 hours
  • Sprinkle with  bacon and green onions before serving

Friday, 26 April 2013

Cucumber Salad

A light, refreshing, low-fat summer side dish. Thank you Center Cut Cook

Cucumber salad

1 English Cucumber, very thinly sliced
Juice from one lemon
2 tablespoons low-fat sour cream
1/4 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon dried dill, or 1 teaspoon fresh dill
1/2 teaspoon sugar

  • In a medium sized bowl, combine lemon juice, sour cream, salt, pepper, sugar, and dill. 
  • Stir in cucumbers.
  • Cover, and chill for one hour in the refrigerator before serving.

Thursday, 25 April 2013

Chewy Lime Sugar Cookies

Thank you My Baking Addiction

Post image for Chewy Lime Sugar Cookies

2 3/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup butter, softened
1 1/2 cups white sugar
1 egg
1/2 teaspoon vanilla extract
Zest of one large lime, finely minced
3 tbsp lime juice
½ cup unsweetened toasted coconut
1/2 cup sugar for rolling cookies

  • Preheat oven to 350 degrees. Line cookie sheets with parchment paper.
  • In a small bowl, stir together flour, baking soda, baking powder and salt. Set aside.
  • Using a mixer, beat together the butter and sugar until smooth and very fluffy.
  • Beat in egg, vanilla extract, lime juice and lime zest.
  • Gradually blend in the dry ingredients and toasted coconut.
  • Roll rounded teaspoonfuls of dough into balls, and roll in sugar. 
  • Place on lined cookie sheets about 1 1/2 inches apart.
  • Bake 8 to 10 minutes in the preheated oven, or until lightly browned.
  • Let stand on cookie sheet two minutes before removing to cool on wire racks.

Tuesday, 23 April 2013

Crock-Pot Cheesy Chicken & Broccoli Over Rice

Very simple , very economical, very tasty. Thank you Clipping Money

3-4 boneless chicken breasts
1 10oz can cream of chicken soup
1 10 oz can cheddar soup
1 14 oz can chicken broth
½ teaspoon salt
¼ teaspoon garlic salt seasoning
1 cup sour cream
6 cups broccoli florets, just fork tender (I cooked it in boiling water for 3-4 minutes)
1 cup shredded cheddar cheese

  • Place soups, chicken broth, salt, and garlic seasoning into a crock-pot over low heat. 
  • Whisk until smooth. 
  • Place chicken in, pressing to the bottom. 
  • Cover lid and cook on low for 6 hours or on high for 3 hours.
  • When chicken is cooked, use 2 forks to shred into bite size pieces. 
  • Stir in sour cream and broccoli. 
  • Serve over steamed rice and sprinkle with cheese.  

Monday, 22 April 2013

Onion Roasted Potatoes

A very simple side dish

  • Chop up potatoes into even sized chunks
  • Toss in Olive Oil 
  • Coat in Onion Soup Mix. 
  • Bake at 425-450 for about 40 minutes.

Sunday, 21 April 2013

Homemade Banana Pudding

Using homemade egg custard, this dessert is delicious. Thank you Dash Recipes

Homemade Banana Pudding

1/2 cup all purpose flour
1 cup granulated sugar
1/8 tsp salt
12-oz can evaporated milk 
4 large egg yolks plus one whole egg
2 cups whole milk
1 Tbsp butter
1 tsp pure vanilla extract
11-oz box vanilla wafers
4-5 medium bananas, sliced

4 egg whites
1 tsp pure clear vanilla extract 
1/2 tsp cream of tartar
1/4 cup granulated sugar

  • Sift together the flour, sugar, and salt. 
  • Whisk in the evaporated milk until the dry ingredients are dissolved.
  • Place in a double boiler over simmering water. 
  • The custard can also be prepared in a heavy-bottomed saucepan over very low heat, stirring constantly, to prevent scorching.
  • Whisk 4 egg yolks and 1 whole egg with 2 cups of whole milk. 
  • Add to the ingredients in the double boiler whisking until fully combined. 
  • Continue to stir for 12-15 minutes or until the custard has thickened. Remove from the heat.
  • Stir in 1 tablespoon of butter and 1 teaspoon of pure vanilla extract.  
  • To assemble, divide the vanilla wafers, setting aside 18 to line the edge of the dish. 
  • In a 2 quart oven-safe dish, alternate layers of vanilla wafers, sliced bananas, and custard.
  • Line the edge of the dish with the reserved 18 vanilla wafers and set aside. 

  • Whip together 4 egg whites, 1 teaspoon pure vanilla extract and ½ teaspoon cream of tartar. 
  • Slowly whip in ¼ cup granulated sugar. 
  • Whip the egg whites until stiff peaks form.  
  • Spread the meringue evenly over the top of the banana pudding. 
  • Preheat the oven to broil. 
  • Place the banana pudding under the broiler. 
  • Carefully turn the banana pudding as required for even browning. 
  • Continue this process until the top is golden. 
  • Chill for 4 hours before serving.

Friday, 19 April 2013

Fluffernutter Rice Krispie Treats

A very yummy no bake treat. Thank you Shugary Sweets

Fluffernutter Krispie Treats: a delicious chocolate peanut butter and marshmallow treat, easy and no bake too! #reeses

10oz bag regular sized marshmallows
1/4 cup unsalted butter
1/2 cup creamy peanut butter
5 cup Rice Krispies cereal
1 1/4 cup mini marshmallows
1 bag (10oz) Reese's peanut butter morsels, melted
2 bags (8oz each) Reese's Mini Peanut Butter Cups

  • In a large pot, melt butter over medium heat. 
  • Add marshmallows and turn heat to low. 
  • Stir until completely smooth. 
  • Remove from heat and quickly stir in peanut butter. 
  • Add cereal.
  • Fold in the mini marshmallows. 
  • Pour Krispies treats into a 9inch square baking dish lined with parchment paper (or buttered foil). 
  • Very gently even the top of the treats with the butter wrapper or marshmallow bag wrapper
  • DO NOT PRESS them in tightly.
  • Top the melted peanut butter morsels with the peanut butter cups. Press those in so they stick 
  • Allow to set, about one hour. 
  • Cut into squares and store in an airtight container.

Thursday, 18 April 2013

Brown Buttercrunch Cookies

Thank you The Girl Who Ate Everything

1/2 cup salted butter, softened
1/2 cup light corn syrup
2/3 cup brown sugar, packed
1 cup old fashioned oats (not quick oats)
3/4 cup All Purpose Flour
1 teaspoon pure vanilla

For the chocolate glaze:
1/4 cup heavy cream
1 cup semi-sweet chocolate chips
2 teaspoons light corn syrup

  • Preheat oven to 375 degrees and line cookie sheets with parchment paper.
  • In a medium saucepan, melt butter, corn syrup and brown sugar over moderate heat, stirring constantly until sugar dissolves.
  • Increase heat to high.
  • When mixture boils remove from heat and stir in oats, flour and vanilla.
  • Drop half teaspoonfuls, three inches apart on parchment lined cookie sheets.
  • They will spread a lot so do not place them too close.
  • Bake for 6-8 minutes or until mixture spreads, bubbles and turns golden brown.
  • Let cookies cool completely.
  • To make the chocolate glaze, heat cream in a small saucepan until scalded. Remove from heat and stir in chocolate chips and corn syrup. Cover and let stand about 15 minutes until the chocolate has melted. Using a wire whisk or a wooden spoon, gently mix glaze until smooth, being careful not to create bubbles.
  • When cookies are cool, drizzle glaze over the cookies or use a spatula to cover the end in chocolate.
  • Allow to set for 10-15 minutes.

Wednesday, 17 April 2013

Rhubarb Cherry Berry Cobbler

 A great combination of tart and sweet. Thank you Real Food, Real Deals

rhubarb cobbler

2 cups chopped rhubarb
4 cups mixed cherries and berries
1 tbs. arrowroot starch
1 tbs. maple syrup
cobbler topping:
1½ cups almond flour
¼ tsp. salt
¼ tsp. baking powder
2 tbs. melted coconut oil
3 tbs. maple syrup
2 tbs. almond or rice milk
1 egg

  • Preheat the oven to 350 degrees.
  • Mix together the filling ingredients and pour them into an 8×8 pan.
  • For the cobbler topping, mix together the dry ingredients in a small bowl.  Set aside.
  • Mix together the wet ingredients in a large bowl.  
  • Add the dry ingredients to the wet ingredients and mix until well combined.
  • Evenly cover the fruit with the cobbler topping.
  • Bake for 30 to 40 minutes, until the topping is cooked through.
  • Enjoy warm or at room temperature.

Monday, 15 April 2013

Vegetable Au Gratin Casserole

"Vegetable Au Gratin Casserole"

2 Tbsps butter
1/2 tsp salt
1/2 tsp pepper
2 Tbsps flour
2 cups milk
3 cups shredded cheddar cheese
1 1/2 cups asparagus tips (3 inch piece)
1 1/2 cups baby carrots
1 1/2 cups broccoli florets
1 cup cauliflower
1 celery stalk – chopped
1 cup diced yellow onion
1 1/2 cups mushrooms – sliced
1 1/2 cups yellow, straight neck squash – sliced
2 med red potatoes – quartered

  • Preheat oven to 400 degrees.
  • Melt butter in a sauté pan over medium heat and add salt and pepper.
  • Reduce heat to medium-low and add flour to create a roux; using a wire whisk, stir the butter-flour mixture constantly until it bubbles for 1-2 minutes.
  • Slowly add milk to the roux, stirring vigorously with the wire whisk.
  • Cook and stir constantly over medium heat until the sauce thickens.
  • When the sauce is thickened and just begins to boil add cheddar cheese, continue stirring and cook until cheese is completely dissolved.
  • Remove from heat.
  • Add vegetables to cheese sauce, mix and transfer to a 2 quart casserole dish.
  • Cover and bake at 400 degrees for 1 hour and 45 minutes.

Friday, 12 April 2013

Lemon Brownies

Lovely. Thank you Rita's Recipes

3/4 C flour
3/4 C sugar
1/4 t salt
4oz unsalted soft butter
2 eggs
juice from 1/2 lemon (about 1T)
zest from 1/2 lemon (about 1t)

1/2C powdered sugar
1 T lemon juice
additional lemon zest

  • Combine the flour, sugar and salt in a large bowl.
  • Mix in the softened butter.
  • In another bowl whisk the eggs with  the lemon juice and zest.
  • Add to the larger bowl and mix well.
  • Pour into prepared 8X8 brownie pan.
  • Bake at 350 for 25 minutes.
  • You can double the recipe and bake in a 9X13 pan for 30 minutes.
  • Remove and let cool
  • Stir together sugar, lemon juice and zest, then glaze

Thursday, 11 April 2013

Death by Cookie

Five kinds of chocolate in one cookie....oh my!! Thank you Hugs & Cookies

1 cup + 1 Tbsp all-purpose flour
1/4 cup unsweetened cocoa powder
1 tsp baking powder
1/4 tsp salt
8 ounces semi-sweet chocolate chips
2 eggs
1 tsp vanilla extract
5 Tbsp unsalted butter, softened to room temperature
3/4 cup light brown sugar
1/4 cup sugar
1 cup dark chocolate chips
1/2 cup milk chocolate chips

1/2 cup semisweet chocolate chips

  • Sift together flour, cocoa powder, baking powder and salt in a medium bowl. Set aside.
  • Melt the 8 ounces of chocolate chips in the microwave until smooth.
  • In a small bowl, whisk the eggs and vanilla. Set aside. 
  • With an electric mixer, beat the butter until smooth and creamy – about 1 minute.  
  • Beat in the sugars.  
  • Mix in the beaten egg/vanilla until incorporated.  
  • Add the chocolate and beat until combined.  
  • Add the dry ingredients on slow speed.  
  • Fold in the chocolate chips.
  • Chill dough for at least 30 minutes. Preheat oven to 350 degrees F.
  • Scoop about 2 Tbsp of dough and roll into a ball. 
  • Bake for about 10 minutes, or until the cookies have just begun to set with the centers still appearing very soft.  They will firm up as they cool.
  • Allow cookies to cool on baking sheet for at least 5 minutes before transferring to a wire rack to cool completely.

Tuesday, 9 April 2013

Garlic Brown Sugar Chicken

Fast, simple and very tasty. Thank you Quick and Easy Recipes


Brown Sugar, 4 tsp unpacked
Chicken Breast, no skin, 12 ounces
Garlic, 1 clove
Butter, salted, 2 tbsp
Salt, 1 tsp
Pepper, black, 1 dash
Melt the butter in a frying pan

  • Brown the garlic in the butter
  • Add chicken breasts to garlic and butter and cook thoroughly, adding salt and pepper as you like it.
  • When chicken is fully cooked add brown sugar on top of each breast
  • Allow the brown sugar to melt into the chicken (about 5 minutes)
  • Serve with rice or noodles and veggie or salad. 

Monday, 8 April 2013

Cheesy Cauliflower Patties

1 head cauliflower
2 large eggs
1/2 cup cheddar cheese, grated
1/2 cup panko crumbs -
1/2 tsp cayenne pepper or to taste
olive oil

  • Cut cauliflower into florets & cook in boiling water until tender about 10 minutes. Drain
  • Mash the cauliflower while still warm. 
  • Stir cheese, eggs, panko, cayenne & salt to taste.
  • Coat the bottom of a griddle or frypan/skillet with olive oil over medium-high heat. 
  • Form the cauliflower mixture into patties about 3 inches across. 
  • Cook until golden brown & set, about 3 minutes per side. 
  • Keep each batch warm in the oven while you cook the rest.

Saturday, 6 April 2013

Blackberry Sour Cream Coffee Cake

One word...yummy. Thank you Tide and Thyme


For the crumb topping:
½ cup all-purpose flour
1/3 cup sugar
1/2 tsp lime zest
4 tbsp. (2 oz.) unsalted butter, melted and cooled slightly
1/2 cup sliced almonds

For the cake:
1 3/4 cups all-purpose flour
1 cup sugar
2 tsp. baking powder
¼ tsp. baking soda
¼ tsp. salt
3 eggs
1 cup sour cream
1 tsp. vanilla extract
2 cups fresh blackberries

  • Preheat the oven to 350F.  Lightly grease and flour and 10-inch spring form pan.  
  • To make the crumb topping, combine the flour, sugar and lime zest in a small bowl and mix to combine. 
  • Pour in the melted butter and mash with a fork until the mixture is crumbly. Set aside.
  • To make the cake, combine the flour, sugar, baking powder, baking soda and salt in a large bowl.  
  • In a 2-cup measuring cup, whisk together the eggs, sour cream and vanilla until well blended. 
  • Make a well in the centre of the flour mixture and pour in the liquid ingredients.  
  • Fold together gently until evenly combined and no streaks remain, being careful not to over mix.  
  • Pour the  the batter into the prepared pan in an even layer.  Dot the top of the batter with the blackberries. 
  • Sprinkle the crumb topping evenly over the berries. Sprinkle sliced almonds over the crumble.
  • Bake until the topping is golden brown and a toothpick inserted into the centre of the cake comes out clean, 38-42 minutes. 
  • Transfer the pan to a wire rack and let cool for 20 minutes.  Remove the sides of the spring form pan.  
  • Serve warm or at room temperature, cut into wedges.

Friday, 5 April 2013

Quick and Easy Loaded Potato Slices

  • Pre heat oven to 350F
  • Clean up potatoes and slice in thin even slices, try not to detach from other pieces
  • Put potatoes on baking sheet
  • Cut up thin slices of cheese and place in between potato slices 
  • Put in oven till potato is cooked.
  • Pour sour cream on top and shredded cheese.
  • Put back in oven to melt cheese if you like
  • Take out and top with your other favorite toppings
  • Sour cream, chives, green onion, tomatoes, etc.
  • If you are not vegetarian..add bacon bits, ham, etc

Thursday, 4 April 2013

Lemon Sandwich Cookies

Thank you Bakers Royal

Lets begin with why you should make these lemon sandwich cookies: The cookies themselves are soft and crumbly, the flavor is lemony but not tart, its sweetness is refined not over the top and the filling is a lemon cream cheese frosting that adds a rich creaminess to the ensemble to tie it altogether.

Lemon Sandwich Cookies
This marks the first of a few holiday cookies to come. I realize I’m a little late getting started on this year. If you recall last year I started the season with these Coffee Cake Cookies and then moved on to these Pumpkin Pie Cookies and then on to a few others. This year it seems like being late is the theme for everything.
But things are letting up finally, the book is almost finished. Yay, to that because it has been crazy busy and crazy tough developing and testing recipes, running a blog and working full time. And, oh yeah – the family, so we’ve all been wearing wrinkled clothes and maybe eating cereal for more than just breakfast.


YIELD: Makes 20-22 1 1/2 inch cookie sandwiches



  • 1/2 cup unsalted butter, softened
  • 1/3 cup granulated sugar
  • 1/2 cup confectioner sugar
  • 1 large egg, plus one egg yolk
  • 1 tablespoon lemon zest
  • 1/2 teaspoon lemon oil (or 1 teaspoon of lemon extract)
  • 1 1/2 cup all-purpose flour, plus 2 tablespoons
  • 3 tablespoons cornstarch


  • 1 pkg. (8 oz.) cream cheese, room temperature
  • 1/2 cup unsalted butter, softened
  • 1 cup confectioner sugar, sifted
  • 1/2 teaspoon lemon oil (or 1 teaspoon of lemon extract)
  • Confectioner sugar for dusting



Heat oven to 350 degrees F. Line bake sheet with parchment paper.


  1. Cream butter with granulated and confectioner sugar until light and fluffy. Add in egg and beat until combined. Add in egg yolk and beat until combined. Add in lemon oil (or extract) and lemon zest beat and beat until combined.
  2. Whisk cornstarch and flour together. Add flour mixture into wet mixture and light beat until combined.
  3. Transfer dough to cookie press or a pastry bag fitted with a open star tip. Pipe dough in a circular motion working from the outside towards the center. Bake at 350 degrees for about 10-12 minutes or until bottoms turn golden.


  1. Beat cream cheese and butter until combined. Add in remaining ingredients and beat until well combined and smooth.


  1. Spread a teaspoon and a half of filling on underside of one lemon spritz cookie and place a second lemon spritz cookie bottom side down on top of filling.
A few notes:
  • The cookies are basically a spritz recipe, so if you have a cookie press you can use that to push your dough through for any decorative finish. If you don't have a cookie press, fit a pastry bag with an open star tip to pipe and shape the cookies like you see in the pictures. Alternately, you can gently roll the dough into 1/2 inch balls.
  • If you can't find lemon oil, lemon extract will work. Keep in mind the extract contains alcohol so it will cause the wet mix to slightly seperate and appear somewhat curdled. Do not over beat hoping it will become homogenized, it actually makes it worse.
  • Your palate your preference, so choose a filling that suits your taste. Any buttercream frosting will work or to stay on the fruity side try using a jam or curd.
  • The lemon sandwich cookies can be made unassembled (without filling) three days advance. Store cookies in an airtight container to keep fresh. Fully assembled cookies can be made one day ahead.

Wednesday, 3 April 2013

Roasted Pork Tenderloin with Plum Sauce

 Thank you Our Best Bites

2 (1 pound) pork tenderloins, trimmed if necessary
kosher salt
freshly ground black pepper

1 tablespoon canola oil
1 cup chopped onion
2 garlic cloves, finely chopped
1/4 cup packed brown sugar
1/4 cup rice wine vinegar
1/4 cup ketchup
2 tablespoons low sodium soy sauce
2 teaspoons dry mustard
1 teaspoon ground ginger
1/2 teaspoon black pepper
1/8 teaspoon crushed red pepper
one pinch ground cloves
1 1/2 pounds black plums, pitted and quartered

  • Heat a large saucepan over medium-high heat, add 1/2 tablespoon canola oil to pan, and swirl to coat. 
  • Add onion and garlic; sauté 5 minutes, stirring constantly. Add sugar and the rest of the ingredients; bring to a boil. 
  • Reduce heat, and simmer, partially covered, for 30-40 minutes or until plums break down and sauce thickens, stirring occasionally. 
  • Remove from heat. Adjust taste if necessary adding a sprinkle of kosher salt or a little more sugar if needed for sweetness. If fruit is slightly bitter, the salt should combat that. 
  • This sauce can be made a day in advance.

  • Preheat oven to 450°
  • Heat a large skillet over medium-high heat. Add 1/2 tablespoons oil; swirl to coat, adding more oil if necessary. 
  • Sprinkle pork evenly with salt and black pepper. Add to pan; sauté 7 minutes, turning to brown on all sides.
  • Transfer pork to a foil-lined jelly-roll pan; coat with about 1/2 cup plum sauce and use a spoon to spread it around on the pork. 
  • Roast pork for 15 minutes. Remove pork from oven. Turn pork over; coat with an additional 1/2 cup plum sauce. 
  • Roast 10 minutes or until a thermometer inserted in thickest portion of pork registers 155°. 
  • Remove from pan; let stand 10 minutes. Slice crosswise. Serve with remaining plum sauce.

Tuesday, 2 April 2013

Slow Cooker Orange Chicken

Simple and delicious. Thank you Six Sisters Stuff

Boneless chicken breasts, chopped into small chunks
1/3 cup flour
olive oil
1/2 Tbl. salt
1 teaspoon balsamic vinegar
3 Tbl. ketchup
6 oz. frozen orange juice concentrate, thawed
4 Tbl.  brown sugar

  • In a bowl, mix the orange juice, brown sugar, vinegar, salt, and ketchup.  
  • Put the flour in a small bowl.  Cover the chicken breast chunks in flour and shake off the excess.
  • Pour a small amount of olive oil in a skillet and brown the flour-covered chicken. The chicken doesn't need to be fully cooked since it's going in the crock pot.
  • After the chicken is done cooking, pour the pieces into the crock pot. Cover the chicken with the sauce mixture and give the pot a stir.
  • Cook on low for 5-6 hours or on high for 2-3.
  • Serve over rice and even add veggies if you want a healthier meal.

Monday, 1 April 2013

Apple Streusel Muffins

Low sugar, real apples and streusel


1 1/2 c. flour
1/4 c. sugar
2 ½ tsp. baking powder
2 tsp. cinnamon
½ tsp. nutmeg
½ tsp. all spice or pumpkin pie spice
2 medium apples, peeled and shredded
1/2 cup milk
1/4 cup olive oil
1 egg

1/3 cup brown sugar
1/3 cup flour
1 tsp. cinnamon
3 tbsp. butter, room temperature

  • Pre-heat oven to 350 degrees. Grease a standard 12 muffin pan or a mega 6 muffin pan.
  • Peel and shred apples.
  • In a medium bowl, sift together flour, baking powder, cinnamon, nutmeg and allspice. Add sugar and salt and stir until mixed.
  • In a small prep bowl, blend milk, oil and egg with a fork.
  • Stir in apples.
  • Add wet ingredients and stir just until mixed.
  • Spoon into muffin tin
  • Prepare streusel topping by mixing sugar, flour, cinnamon and butter with by hand. Should look crumbly.
  • Sprinkle topping evenly onto the muffins ensuring coverage.
  • Bake at 350 degrees for 18 – 24 minutes or until a toothpick comes out clean.
  • Serve warm out of the oven or the next day.