Wednesday, 16 December 2015

Apple Cider Pork Chops

Seasoned pork loin chops baked with apple cider and Worcestershire sauce and finished with sherry. Serve with mashed potatoes

3 tablespoons olive oil
4 pork loin chops
seasoning salt to taste
black pepper to taste
garlic powder to taste
1/2 teaspoon poultry seasoning
3 tablespoons Worcestershire sauce
1 (8 ounce) container frozen apple cider concentrate, undiluted
1/4 cup dry sherry

  • Preheat oven to 375 degrees F (190 degrees C).
  • Heat olive oil in a large oven-safe frying pan over medium-high heat. 
  • Sprinkle chops with salt, pepper, garlic powder, and poultry seasoning. 
  • Place in hot oil, and brown on both sides. 
  • Drizzle Worcestershire sauce over chops, and pour in apple cider.
  • Bake in preheated oven for 25 minutes. 
  • Remove chops to a plate, and return frying pan to stove over medium-high heat. 
  • Stir sherry into pan, and boil until sauce thickens, stirring frequently. 
  • Serve sauce over chops.

Wednesday, 2 December 2015

Mince Pies

Mince pies are the ultimate Christmas staple. The sweet, fruity mincemeat with all of those wonderful festive spices, encased in icing-covered crumbly, buttery pastry.. is festive food heaven

350g plain flour
Pinch of salt
225g butter, diced
1 whole egg
1 jar of mincemeat (recipe here)
Dusting icing sugar

  • Heat the oven to 400°F/205°C/Gas 6
  • Place the flour, butter and salt into a large bowl.
  • Rub the butter into the flour until the mixture resembles fine breadcrumbs,
  • Add the egg to the mixture and using a knife stir, add cold water a teaspoon at a time until the mixture binds together.
  • Choose a muffin or bun tin for the size of the pie you want.
  • Dust a work surface lightly with a little flour and roll out two-thirds of the pastry to 1/8"/3mm thick.
  •  Cut circles to line the cups of your tin.
  • Fill the pastry lined tins 2/3 full with mincemeat.
  • Roll out the remaining pastry to the same thickness and cut smaller circles to fit as lids or cut out star shaped lids to be decorative.
  • Bake in the preheated oven for 20 mins or until golden brown.
  • Remove from the oven and sprinkle with the icing sugar.

Monday, 30 November 2015

Scottish Dundee Cakes

Scottish Dundee Cakes is a nice alternative to the Traditional Christmas cake as its not so heavy. This is a lovely recipe that makes small loaves. Thank you Lavender Cottage 

2 sticks of unsalted butter, at room temperature
2/3 cups sugar
4 eggs
2 T. fresh orange juice (add zested peel too if you like)
1 t. vanilla
1/2 cup blanched chopped almonds
2 1/2 cups cake flour
1/2 t. salt
1 t. baking powder
1 cup raisins (try a mixture of dark and golden)
1 1/2 cup currants
1/2 cup ctiron, chopped
1/2 cup candied cherries
Whole or sliced blanched almonds and candied cherries for decorations.

  • Preheat oven to 275.    
  • Grease and flour two 4.5 x 9 inch loaf pans or four small loaf pans. 
  • An option is to line them with foil and grease it as well.
  • In a large bowl, cream butter and sugar, mixing well.   
  • Add the eggs, one at a time, beating 5 minutes after each egg. 
  • Stir in the orange juice, vanilla and almonds. (and zest if using)
  • Sift the flour together with the salt and baking powder in another large bowl. 
  • Add the fruit and mix by hand until well floured. 
  • Add the fruit to the butter/sugar mixture and mix thoroughly with a wooden spoon.
  • Pour the batter into the prepared loaf pans 
  • Decorate the tops with cherries and almonds in festive designs.
  • Bake for 1 hour in the preheated oven checking with doneness with a toothpick or cake tester. 
  • Cool in the pans for 10 minutes and then remove to cool completely. 
  • When cool, wrap in aluminum foil and freeze until needed 

Saturday, 28 November 2015

Old Fashioned Gingerbread Cake

A lovely cake...whose flavours bring back lots of memories. Thank you Rose Chintz Cottage

2-1/4 cup flour
1 tsp baking powder
1 tsp ginger
1/2 tsp cloves
3/4 cup firmly packed brown sugar
2 tsp cinnamon
1/2 tsp soda
1/2 tsp nutmeg
3/4 cup oil
2 eggs
3/4 cup water
3/4 cup molasses

  • Heat oven to 350 degrees. 
  • Generously grease and flour a tube pan. 
  • Combine all the above ingredients and blend at low speed until moistened. 
  • Beat three minutes at medium speed. 
  • Pour into pan and bake 45-55 minutes. 
  • Enjoy with whipped cream, apple sauce or lemon sauce.

Monday, 23 November 2015

Cheesy Potato Pan

A lovely side dish....easy to make and very tasty. Thank you My Fridge Food

4 cups thinly sliced potatoes
3 tablespoons butter
3 tablespoons flour
1 1⁄2 cups milk
1 teaspoon salt
1 dash cayenne pepper
1 cup grated sharp cheddar cheese
1⁄2 cup grated cheese, to sprinkle on top

  • In a small sauce pan, melt butter and blend in flour.
  • Let sit for a minute.
  • Add all of cold milk, stirring with a whisk.
  • Season with salt and cayenne.
  • Cook sauce on low until smooth and boiling, stirring occasionally with a whisk.
  • Reduce heat and stir in cheese.
  • Place a half of the sliced potatoes in a lightly greased one quart casserole dish.
  • Pour half of cheese sauce over potatoes.
  • Repeat with second layer of potatoes and cheese sauce.
  • Sprinkle the remaining cheese on top.
  • Top with some paprika for color.
  • Bake uncovered for about 1 hour at 350°F.

Friday, 20 November 2015

Apple Flapjacks

Quick and easy to make, these simple apple flapjacks make a great breakfast or energy-boosting snack. Thank you Good to Know

1kg apples (peeled, cored and grated)
200g oats
70ml golden syrup
150g butter
40g sugar
Pinch of salt
Pinch of ground ginger

  • Simmer the apples gently in a covered pan with the sugar, until it becomes a soft. 
  • Add the butter and golden syrup and bring to a gentle simmer.
  • Gently stir in the oats, salt and ginger to coat through.
  • Pour the mixture into a buttered cake tin (8in round) 
  • Bake in the oven at 180C for 30 mins. 
  • Allow to cool before turning out.

Wednesday, 18 November 2015


I have made this so many times and its always a winner. Its much better than shop bought and makes lovely pies. The Brandy is optional. Thank you Delia

Zest and juice of 2 Lemons
Zest and juice of 2 Oranges
8oz Bramley Apples, unpeeled and chopped into small pieces
8oz Candied Peel, chopped
1lb Fresh Cranberries
2oz Almonds, sliced
12oz  Raisins
8oz Sultanas
8oz Currants
12oz Soft Dark Brown Sugar
4 level tsps Ground Mixed Spice
 ½ level tsp Ground Cinnamon
 ½ level tsp Nutmeg, freshly grated
8oz Beef or Vegetarian Suet, shredded

Makes 6lb Mincemeat

  • Start the night before so all the flavours will be given a chance to develop
  • Put all ingredients into a large mixing bowl,
  • Stir and mix these together very thoroughly  
  • Cover the bowl with a clean cloth and leave the mixture in a cool place for 12 hours or overnight
  • Pre-heat the oven 225°F,120°C
  • Cover the bowl loosely with foil and place in the oven for 3 hours. 
  • When you remove the mincemeat from the oven, it will appear to be swimming in fat. 
  • As it cools stir it from time to time; the fat will coagulate 
  • This coats all the fruits, including the apples and cranberries, and seals in the juices. This is how it should be and in no way affects the superb flavour.
  • When the mincemeat is quite cold, you can stir in 6 tablespoons brandy, if you like
  • Pack into the clean, dry jars, cover with wax discs and seal. 
  • Don't forget to put the labels on when the mincemeat is cold or they'll simply peel off. 
  • It will keep in a cool, dark cupboard indefinitely, but I think it is best eaten within a year of making

To prepare the jars for the mincemeat, 
Wash in mild, soapy water, rinse and dry them thoroughly 
Place  on a tray in an oven pre-heated to gas mark 4, 350°F (180°C).
Leave for 5 minutes, by which time they will be sterilised.

Tuesday, 17 November 2015

Buffalo Chicken Casserole

A simple but tasty meal that can be on the table in less than an hour

1 1/2 lb boneless skinless chicken breasts cut in 1" strips
1/3 cup Frank's Hot Sauce
5 cups potatoes, grated can also use thawed frozen or refrigerated hash browns
1 cup light ranch dressing
1/2 cup cheddar cheese
1 can condensed cream of chicken soup
1/2 cup panko, breadcrumbs or French's Onions 

  • Heat oven to 350 and grease 13x9 inch dish with cooking spray.
  • Grate potatoes, or defrost frozen hash browns. 
  • Pat with paper towel to get rid of some of the moisture.
  • Mix together chicken strips and buffalo sauce. 
  • Layer in bottom of baking dish.
  • Mix together potatoes, dressing, cheese and soup. 
  • Pour over chicken.
  • Sprinkle bread crumbs over the top of the casserole. 
  • If using French's Onions, wait and add these during the last ten minutes of baking.
  • Cover with foil and bake 30 minutes.
  • Uncover and bake an additional 20-25 minutes longer, until potatoes are tender and chicken is cooked.

Thursday, 12 November 2015

Pizza Burger

Another incredibly easy recipe from Mari at My Little Corner of the World

1 pound ground beef, browned and drained
1 can pizza sauce
2 teaspoons Italian Seasoning
8 ounces shredded mozzarella cheese
8 hamburger buns

  • Stir together ground beef, pizza sauce and Italian seasoning 
  • Stir in Mozzarella cheese.
  • Split buns in half, then spread meat mix evenly over each half.
  • Place buns under broiler until lightly browned.

Monday, 9 November 2015

Meatball Soup

A warming, filling soup...perfect for a chilly day. Thank you to Linda at Just Simply Linda
Pre packaged meatballs or make your own
1 can of Tomatoes
1 can of Corn
1 can of Green Beans
1 small onion diced
4 regular sized potatoes diced
2 big tablespoons of Better than Bouillon
Salt, Pepper
Dash of Hot Sauce
Red Pepper Flakes

  • Fill a a large pan with water and add all the ingredients 
  • Cook for about 45 minutes-or hour
  • Serve over hot cooked noodles and rolls

Thursday, 5 November 2015

Mexican Chocolate Crinkles

I love these crispy chocolate cookies with just a hint of cinnamon. Thank you Mari at My Little Corner of the World

3/4 cup Crisco
1 cup sugar
1 egg
1/4 cup light corn syrup
2 squares unsweetened chocolate, melted
1 3/4 cup flour
2 teaspoons baking soda
1/4 teaspoon salt
1 teaspoon cinnamon
1/4 cup sugar (to roll cookies in)

  • Preheat oven to 350 degrees.
  • Cream shortening, sugar and egg. 
  • Add syrup and melted chocolate. 
  • Add flour, soda, salt and cinnamon to make a stiff dough. 
  • Shape dough into walnut size balls and roll in sugar. 
  • Bake on ungreased cookie sheet for 15 minutes.

Wednesday, 4 November 2015

Pumpkin Cornbread

Not much pumpkin taste but you do get a cornbread with a nice fall flavor from the addition of molasses, cinnamon and nutmeg. Thank you Real Mom Kitchen

½ cup all-purpose flour
½ cup whole wheat flour
1 Tbs baking powder
1 tsp salt
½ tsp ground cinnamon
¼ tsp ground nutmeg
1 cup cornmeal
2 large eggs
1 cup pumpkin puree (canned or freshly cooked and processed)
2/3 cup brown sugar
¼ cup canola oil
1 Tbs molasses
  • Preheat oven to 400°F. 
  • Grease 10-inch glass pie pan or 9-inch square baking pan.
  • Sift flours, baking powder, salt and spices in a large mixing bowl. 
  • Whisk in cornmeal.
  • In separate bowl, beat eggs lightly. 
  • Whisk in pumpkin, brown sugar, oil and molasses.
  • Make a well in the dry mixture. 
  • Add pumpkin mixture and blend batter with a few quick strokes (just until blended- don’t overmix.  
  • Pour batter into prepared pan. 
  • Bake for 30 minutes, or until cornbread is browned and the surface has a slightly springy feel.

Friday, 23 October 2015

Cream Cheese Crescent Bars

A nice easy recipe...which has only 4 ingredients. Delicious too. Thank you Mari at My Little Corner of the World

2 cans crescent rolls (I use the recipe variation, without the perforations)
2 (8 oz) pkg cream cheese, softened
2/3 cup sugar
1 cup chocolate chips
  • Spread a pkg of crescent rolls in 9x13 pan, and press into corners.
  • Mix cream cheese and sugar; spread over crescents in pan.
  • Sprinkle chocolate chips over cream cheese.
  • Place remaining crescents between 2 sheets of wax paper and roll to fit pan.
  • Place over chocolate chips.
  • Sprinkle sugar over top for a nice finish.
  • Bake at 350 for 20-25 minutes or until lightly browned

Monday, 19 October 2015

Savory Bacon & Cheddar Muffins

Bacon and cheddar cheese in a warm fluffy muffin would be just as welcome at the breakfast table with eggs and they would at the dinner table with chili or soup. thank you The Cozy Little Kitchen

1 1/2 c. all purpose flour
1/2 c. corn meal (I happened to have yellow self rising corn meal mix and it was good.)
1 Tbsp. baking powder
1/4 tsp. cayenne pepper
1/4 tsp. salt
2 1/2 c. shredded cheddar cheese, divided (I only had Colby jack so that's what I used this time.)
6-8 bacon slices, cooked crisp and chopped
1 egg, beaten
1 c. milk (I always use skim.)
1/4 c. butter, melted
  • Preheat oven to 425 F.
  • Combine dry ingredients into a large bowl. 
  • Stir in 2 c. cheese and bacon; set side. 
  • Blend egg, milk, and butter in a medium bowl and stir it in the flour mixture until just incorporated. 
  • Fill greased muffin cups 3/4 full with batter. 
  • Sprinkle on remaining cheese. 
  • Bake for 12-15 minutes. 
  • Let cool about 5 before removing from pan

Friday, 16 October 2015

Pumpkin Brownies

Another lovely pumpkin recipe. Thank you Colletta's Kitchen Sink

1- 15 oz. can pureed pumpkin
1 cup applesauce
2 egg whites
1 cup brown sugar
2 teaspoons cinnamon
1 teaspoon ginger
2 cups flour
1 teaspoon baking soda
1/4 teaspoon salt
1- 10 oz bag chocolate chips (or cinnamon chips)
1 cup chopped walnuts
  • In a large bowl, thoroughly combine pumpkin, applesauce, egg whites and brown sugar
  • In a small bowl combine flour, spices, baking soda and salt.
  • Stir flour mixture into the pumpkin mixture. 
  • Mix well.
  • Stir chocolate (cinnamon) chips and walnuts into batter
  • Pour batter into a greased 13X9 pan 
  • Bake at 350 degrees for 35 minutes or until an inserted toothpick comes out clean.

Wednesday, 14 October 2015

Creamy Potato and Celery Soup

This is a non-dairy soup that is low in calories and fat. It's simple to make and extremely delicious. Enjoy with crusty bread rolls, if desired.

1 bunch celery, diced
3 large potatoes, diced
1 onion, diced
1/2 teaspoon celery salt (or sea salt)
1.5 litres chicken stock
1 tablespoon oil

  • Heat the oil in a large frying pan.
  • Saute onion and potato for 3 minutes or until the onion has turned translucent.
  • Pour in chicken stock and bring to the boil.
  • Once boiling, add celery.
  • Bring back the boil and lower the heat.
  • Add celery salt.
  • Let simmer for 30 minutes.
  • Puree the soup with a hand blender, liquidiser or food processor until smooth

Tuesday, 29 September 2015

Baked Breaded Ranch Chicken

Quick and easy to prepare.. and very tasty

½ cup Panko bread crumbs
¼ cup grated parmesan cheese
2 tsp garlic powder
1 envelope Hidden Valley® Original Ranch® Seasoning Mix
4 tbsp butter
4 boneless chicken breasts
  • Pre heat oven to 375
  • Spray baking pan with non stick spray
  • Melt butter in a shallow bowl.
  • In another shallow bowl, combine Panko, cheese, garlic powder, and Hidden Valley® Original Ranch® Seasoning Mix.
  • Dip chicken in butter, then roll in breading mixture to coat, pressing the breading into the chicken breast. 
  • Place breaded chicken onto tray.
  • Bake for about 35 minutes or until golden brown and the chicken is cooked thoroughly and the center is no longer pink

Monday, 28 September 2015

Mashed Potato Muffins

Nice and easy...and could be made with leftover mashed potato. Thank you My Fridge Food

  • Peel and chop potatoes and boil in lightly salted water.
  • When soft, mash potatoes plain with butter or add ingredients like cooked bacon, cheese, parsley, green onion, garlic, etc.
  • Stuff in to a greased muffin tin
  • Run a fork along the top and brush with melted butter or olive oil.
  • Bake at 375 degrees or until tops are crispy and golden.

Monday, 21 September 2015

Cinnamony Apple Pie Muffins

Cinnamon and apples...whats not to love. Thank you The Nourishing Home

2 large eggs
1/3 cup plain whole milk or coconut milk yogurt
1 tbsp honey (or pure maple syrup)
1 tbsp fresh-squeezed lemon juice
1 1/2 tsp pure vanilla extract
2 tsp coconut flour
2 1/4 cups blanched almond flour
1/2 tsp baking soda
1/4 tsp sea salt
Cinnamon Streusel Topping
2 tbsp honey (I prefer sage honey due to its mild flavor)
1 tbsp butter, melted (or coconut oil, melted)
2 1/2 tsp ground cinnamon
1/4 tsp pure vanilla extract
1/2 cup diced organic apple (about 1 small or medium apple)
1/2 cup crispy walnut pieces
  • Preheat oven to 315 degrees.
  • Place 8 parchment muffin liners in a 12-cup muffin tin; set aside.
  • In a large bowl, whisk together the eggs, yogurt, honey, lemon juice and vanilla until well blended.
  • Whisk in the coconut flour until blended.
  • Using a spoon, stir in the almond flour, baking soda and salt until well incorporated.
  • Set batter aside.
  • In a small bowl, add the streusel ingredients (except for the diced apple and walnuts)
  • Whisk together until well combined; set aside.
  • Add a spoonful of the muffin batter to each of the lined muffin cups making sure to fill no more than 1/3 of the muffin liner.
  • Using both hands, lift the muffin tin evenly tap the bottom on the counter to evenly distribute the batter in the bottom of the muffin cups.
  • Using a small spoon, place a dollop of the streusel in the center of each muffin
  • Top with a little sprinkling of diced apple and walnuts.
  • Place another spoonful of batter on top of the cinnamon-apple-nut layer, making sure to evenly distribute the remaining batter among all the muffin cups.
  • Top each muffin with the remaining diced apple and nuts.
  • Drizzle the remaining cinnamon streusel over the top of each muffin.
  • Bake for approximately 25 minutes, until a toothpick placed in the center comes out clean.
  • Allow to cool in the pan for 5-10 minutes, then serve

Sunday, 20 September 2015

Pumpkin Spice Granola

A sweet combination of fall spices along with sweet maple syrup, brown sugar, walnuts and almonds. A lovely way to start the day. Thank you A Night Owl

Pumpkin Spice Granola - a sweet combination of your favorite fall spices along with sweet maple syrup, brown sugar, walnuts and almonds. 

3 cups rolled oats (Old Fashioned Oats)
1 cup chopped walnuts
1 cup chopped almonds
1 cup packed brown sugar
1 cup pumpkin puree
¼ cup vegetable oil
½ cup maple syrup
1½ tablespoon pumpkin pie spice
½ teaspoon cinnamon
  • Preheat oven to 250 degrees F.
  • In a large bowl, mix together the rolled oats, walnuts, almonds and brown sugar.
  • Set aside.
  • In a small bowl, combine the remain ingredients until well mixed.
  • Pour over the dry ingredients and toss/mix until the dry ingredients are wet.
  • Spread the mixture on a baking sheet and put in the oven.
  • Bake for 1 hour 15 minutes.
  • Every 15 minutes, remove from the oven and stir the mixture to evenly bake.
  • Remove from the oven and allow to cool before transferring to a container

Thursday, 17 September 2015

Pumpkin Monster Cookies

A classic Monster Cookie with peanut butter, oats and M&M’s amped up a notch with the addition of pumpkin & spices. Thank you A Dash of Sanity

3 eggs
1 1/2 cups packed brown sugar
1 cup white sugar
1 teaspoon vanilla extract
1 tablespoon honey
2 teaspoons baking soda
1/2 cup butter
¾ cup peanut butter
¾ cup canned pumpkin puree
6 1/2 cups rolled oats
2 cups M&M’s

  • Preheat oven to 350 degrees F (175 degrees C).
  • In a large mixing bowl or stand mixer cream together butter, sugar and eggs.
  • Add the remaining ingredients in order and mix until well combined.
  • Use a cookie dough scooper, add 6 scoops of dough on to your ungreased cookie sheet placing a couple inches apart.
  • Bake for 10-12 minutes or until cookie is a light golden brown, the center will look doughy but it’s not, don’t overcook. 
  • Cool, serve and enjoy

Tuesday, 15 September 2015

Ranch Cheddar Chicken

This chicken is so moist and has loads of its incredibly easy to make. Thank you Buns In My Oven

4 boneless skinless chicken breasts
1/2 cup mayonnaise
2 tablespoons dry ranch dressing seasoning
1/4 cup grated cheddar cheese
1/4 cup panko bread crumbs
cooking spray

  • Preheat the oven to 425 degrees.
  • Place the chicken in a large baking dish.
  • In a small bowl, combine the mayonnaise, ranch, and cheddar cheese.
  • Spread on top of the chicken breasts.
  • Sprinkle the panko on top and spray lightly with cooking spray.
  • Bake for 25 minutes or until chicken is cooked through.

Monday, 14 September 2015

Easy Potato Stacks

Just 4 ingredients ... and they look so impressive. Delicious hot or cold. Thank you My Fridge Food

6-8 Tbsp. of butter
1 1/2 - 2 lb. Yukon Gold potatoes
Salt and pepper
Fresh thyme
Small clove garlic, minced (optional)
  • Preheat your oven to 350 degrees.
  • Melt the butter in a small saucepan
  • Strip 2 or 3 Tbsp. of Thyme into the melted butter with garlic
  • Slice your potatoes.
  • Toss the sliced potatoes into a bowl
  • Drizzle half the herb butter mixture in, and season generously with coarse salt and freshly ground black pepper.
  • Mix thoroughly to coat everything with the herb butter.
  • Grease your muffin tin with the rest of the herb butter
  • Lay a large piece of thyme in the center of each muffin-settin' spot
  • Start layering your potatoes in a roughly circular manner, building up a tower of potato slices that spires a little bit above the fill line.
  • These potato towers will fall a bit as they cook, so give them a little extra height
  • Make sure they are as tight and compact as possible.
  • Cover the muffin tin with aluminum foil and pop into the oven.
  • Set a timer for 30 minutes.
  • After 30 minutes, carefully remove the foil.
  • Using a cake spatula or a butter knife and tongs, carefully lift out each stack
  • Move it over to your baking sheet
  • Carefully turn it over so that the thyme leaf you placed on the bottom is now on the top.
  • If you have leftover herb butter drizzle on these potato stacks
  • Carefully slide the baking sheet back into the oven and turn the heat to 450 degrees. 
  • After about 15 minutes, your Potato Stacks will be ready.
  • You don't want them to burn, but you do want some crispness on the top and sides.
  • Once you remove them from the oven, serve them immediately or let them cool.