Thursday, 26 June 2014

Lemon Sauce

Use this sauce with your favourite desserts. Thank you Love Bakes Good Cakes

½ cup sugar
2 tbsp. cornstarch
¾ cup water
1 tbsp. grated lemon peel
¼ cup lemon juice
2 tbsp. butter

  • Mix sugar and cornstarch in a small saucepan. 
  • Gradually, stir in the water. 
  • Cook over medium heat, stirring constantly, until the mixture thickens and boils. 
  • Boil and stir for 1 minute. 
  • Remove from the heat. 
  • Stir in the remaining ingredients. 
  • Serve warm or cool. 
  • Cover and refrigerate any remaining sauce.
  • Makes approximately 1-1½ cups

Tuesday, 24 June 2014

Strawberry Banana Cheesecake Salad

Surely anything with the word salad in the title is good for you. So easy

1 bag of miniature marshmallows
16 oz of vanilla yogurt
1 regular size tub of cool whip
1 package of no bake cheese cake filling

1-2 containers of sliced up strawberries
3-4 sliced up bananas

  • Mix together marshmallows, yogurt, cool whip and cheesecake filling
  • Stir in the fruit
  • Other fruits can be substituted or added as desired
  • Best served chilled and same day due to banana discoloration.

Thursday, 19 June 2014

Homemade Strawberry Pie Filling

Tuesday, 17 June 2014

Monterey Chicken

Full of flavour and its simple to make. Thank you Mommy on Demand

4 chicken breasts
1 cup Monterey Jack Cheese
8 slices of bacon, cooked and crumbled
2 green onion, chopped
8 Tbsp BBQ sauce, we used Sweet Baby Rays
3 Tbsp honey
3 Tbsp Soy Sauce
3 Tbsp Worcestershire Sauce
1/2 tsp salt
1 cup water
  • Mix marinade together and place in Ziploc bag 
  • Add in chicken breasts and let marinade up to 8 hours 4 at the most. 
  • Fire up the grill and cook your chicken until juices run clear.
  • Move chicken to the top grate in your grill. 
  • Add 2 tbsp of BBQ sauce to each breast, add cheese, bacon and green onion. 
  • Close lid and wait for cheese to melt, serve immediately.

Friday, 13 June 2014

Peanut Butter Cookie Dough Topped Brownies

Fudgy homemade brownies topped with a thick layer of creamy peanut butter cookie dough and colorful candy. Thank you Roxana's Home Baking


3/4 cup butter
6 oz chocolate chips
1 1/2 cups sugar
1/2 cup brown sugar
1 teaspoon vanilla extract
3 eggs
1 cup all purpose flour

4 oz cream cheese, room temperature
2/3 cup creamy peanut butter
2 tablespoons butter, room temperature
1/2 cup powdered sugar
1/2 cup granulated sugar
1/2 cup brown sugar
1 teaspoon vanilla extract
1 1/4 cups quick cooking oats
pinch of salt
1/4 cup almond meal
1/2 to 3/4 cup Reese's peanut butter candy
  • Heat the oven to 350F.
  • Line a 9X9" baking pan with parchment paper. 
  • Set aside.
  • In a heat proof bowl, add the butter and chocolate. 
  • Microwave for about 1 minute, stir and microwave few seconds more until melted. 
  • Stir to combine.
  • Pour the melted chocolate into a mixing bowl. 
  • Add the sugars and start mixing
  • The mixture will seem granulated, but do not panic.
  • Add the vanilla extract and the eggs, one at a time, mixing well after each addition.
  • Stir in the flour and mix until just combined.
  • Pour the brownie batter into the prepared pan and bake in preheated oven for 30 to 33 minutes.
  • Remove from the oven and cool completely.
  • To make the peanut butter cookie dough, add the cream cheese, peanut butter and butter to a mixing bowl. 
  • Beat until light and fluffy
  • Beat in the sugars.
  • Stir in the vanilla extract, oats and almond meal.
  • Spread the peanut butter cookie dough over the cooled brownies and top with colorful candy.
  • With a sharp knife cut the dessert into 16 or 20 bars.

Wednesday, 11 June 2014

3 Ingredient Orange Cream Swirl Fudge

Thank you A Taste of Glitter

3 Ingredient Orange Cream Swirl Fudge: A Pinch of Glitter 

1 container (16 oz.) Orangesicle frosting
1 bag (12 oz.) white chocolate chips, divided
1 Tbs. milk
  • Set aside 1/3 cup white chocolate chips.
  • In a medium-sized microwave-safe bowl, pour in rest of white chocolate chips and container of frosting.
  • Heat in the microwave at 50% power, stirring every 30 seconds, just until melted (about 1 1/2 minutes).
  • In a separate microwave-safe bowl, combine the 1/3 cup white chocolate chips and 1 Tbs. milk. 
  • Microwave at 50% power just until melted (about 30 seconds).
  • Pour the orange fudge into a well greased 8×8 or 9×9 baking dish.
  • Drop spoon fulls of the white fudge on top of the orange fudge.  
  • Use a toothpick or a knife to swirl gently (be careful to not mix!)
  • Refrigerate until set (about 1 hour).  

Tuesday, 10 June 2014

Asian-Glazed Chicken Thighs

I love this sweet-tangy Asian glaze over chicken. Chicken thighs stay moist even without the skin when roasting: Thank you Cooking Light

Photo: We love this sweet-tangy Asian glaze over chicken. Chicken thighs stay moist even without the skin when roasting: 

1/3 cup rice vinegar
1/4 cup lower-sodium soy sauce
3 tablespoons honey
2 tablespoons dark sesame oil
1 1/2 tablespoons chile paste (such sambal oelek)
10 garlic cloves, minced
12 bone-in chicken thighs, skinned 
Cooking spray
1/2 teaspoon salt

  • Combine vinegar, soy sauce, honey, sesame oil, chile paste, and garlic, 
  • Stir until honey dissolves. 
  • Pour vinegar mixture into a zip-top plastic bag. 
  • Add chicken to bag; seal. 
  • Marinate in refrigerator 1 hour, turning occasionally. 
  • Remove chicken from bag, reserving marinade.
  • Preheat oven to 425°.
  • Place reserved marinade in a small saucepan over medium-high heat; bring to a boil. 
  • Cook for 2 minutes or until syrupy, stirring occasionally. 
  • Place chicken on a rack coated with cooking spray, and place rack in a roasting pan. 
  • Baste chicken with reserved marinade; sprinkle evenly with salt. 
  • Bake at 425° for 10 minutes; baste. 
  • Bake an additional 10 minutes; baste. 
  • Discard remaining marinade. 
  • Bake an additional 10 minutes or until done. 
  • Let stand 5 minutes before serving.

Sunday, 8 June 2014

Cranberry-Almond Chicken Salad

Thank you Melissas Southern Style Kitchen

1 cup real mayonnaise
2/3 cup prepared poppyseed salad dressing
2 Tbsp chopped chives
1/2 tsp onion powder
1/2 tsp salt
1/4 tsp freshly ground black pepper
1/4 tsp garlic powder

4-5 cups chopped roasted chicken
2/3 cup celery, finely diced
1/3 cup toasted almond slices
1/2 cup dried cranberries

To serve:
8 fresh onion rolls, croissants, slider rolls
green leaf or bibb lettuce leaves, separated

  • Whisk together all of the dressing ingredients until combined.  
  • Stir in the chopped chicken, celery, toasted almond slices and dried cranberries.  
  • Mix gently until combined.  
  • Adjust the dressing, if desired.   
  • Serve chilled on onion rolls, croissants or slider rolls dressed with green leaf or bibb lettuce.  

Saturday, 7 June 2014

Creamy Strawberry Dip

Creamy Strawberry Dip is perfect for dipping cookies, graham crackers, chocolate, or fresh strawberries! Deliciously sweet. Thank you Lemon Tree Dwelling
Creamy Strawberry Dip 6b 
2 (8 oz.) packages cream cheese, softened
¾ c. powdered sugar
2 Tbsp. Hershey’s strawberry syrup
½ tsp. vanilla extract
dried strawberries for garnish (optional)
cookies, pretzels, graham crackers, or fresh fruit for dipping

  • Combine cream cheese, powdered sugar, strawberry syrup, and vanilla extract 
  • Mix on high speed for 1 min.
  • Spoon into serving bowl; garnish with dried strawberries (optional).
  • Serve with your choice of dippers.

Friday, 6 June 2014

Crispy Cheese and Bacon Mashed Potato Cakes

A great way to use up left over mashed potato.Thank you Cooking Light

Crisp Mashed Potato Cakes 

Cooking spray
1/2 cup chopped green onions 
2 cups mashed potatoes, chilled 
2 tablespoons shredded extra sharp cheddar cheese 
1/8 teaspoon salt
1/8 teaspoon freshly ground black pepper
1 center-cut bacon slice, cooked and crumbled 
3/4 cup panko

  • Preheat oven to 425°.
  • Heat a large nonstick skillet over medium heat. 
  • Coat pan with cooking spray. 
  • Add green onions to pan, and cook 2 minutes or until tender, stirring occasionally. 
  • Remove from heat.
  • Place mashed potatoes in a medium bowl. 
  • Stir in onions, cheese, salt, pepper, and bacon. 
  • Divide potato mixture into 6 equal portions, shaping each into a 1/2-inch-thick patty. 
  • Place panko in a shallow dish. 
  • Dredge patties in panko. 
  • Place patties on a baking sheet coated with cooking spray. 
  • Bake at 425° for 12 minutes. 
  • Carefully turn patties over; bake an additional 12 minutes or until golden


Wednesday, 4 June 2014

Crustless Ham and Cheddar Quiche

Thank you A Family Feast

Crustless Ham and Cheddar Quiche - A Family Feast 

2 tablespoons olive oil
1 cup chopped onion
1 ½ cups carrots, peeled and cut into medium sized pieces
4 large eggs
1 cup whole milk
1 tablespoon cold butter
½ cup baking mix (see recipe here)
8 ounce cooked ham steak, cut into medium sized pieces
2 cups shredded yellow sharp cheddar cheese

  • Preheat oven to 350 degrees.
  • In a medium pan, sauté onions and carrots in olive oil over medium heat for four minutes. 
  • Remove from heat and set aside.
  • In a large bowl, beat eggs and add milk to combine.
  • With pastry cutter, mix cold butter into baking mix until small pea sized pieces form. 
  • Add this to the egg and milk mixture and with a whip, whip until combined.
  • Add ham and cheese to egg mixture and stir with wooden spoon to combine.
  • Add cooked carrot and onion to mixture and stir again.
  • Spray a regular sized pie plate with pan spray and pour egg mixture into pie plate.
  • Bake for 30-40 minutes or until a tooth pick inserted into center comes clean and serve cut into wedges.

Tuesday, 3 June 2014

Oven Baked Fajitas

Thank you Moms Pantry


1 pound boneless, skinless chicken breasts, cut into strips
2 Tbsp vegetable oil
2 tsp chili powder
1 1/2 tsp cumin
1/2 tsp garlic powder
1/2 tsp dried oregano
1/4 tsp seasoned salt
1 (15 oz) can diced tomatoes with green chilies 
1 medium onion, sliced
1/2 red bell pepper, cut into strips
1/2 green bell pepper, cut into strips

  • Preheat the oven to 400 degrees. Place chicken strips in a greased 13×9 baking dish.
  • In a small bowl combine the oil, chili powder, cumin, garlic powder, dried oregano, and salt
  • Drizzle the spice mixture over the chicken and stir to coat.
  • Next add the tomatoes, peppers, and onions to the dish and stir to combine.
  • Bake uncovered for 20-25 minutes or until chicken is cooked through and the vegetables are tender.