Jakk's Broccoli Bacon Salad

Broccoli Bacon Salad (Serves 20)

2 Bags (6 lbs)      - Broccoli (Cut Small)
1 cup               - Diced Celery
1 cup               - Diced Red Onion
4 cups              - Chopped Bacon or Bacon Bits
1/2 cup             - Raisins
1/2 cup (to taste)  - Sugar
4 tbsp (to taste)   - White Wine Vinegar
2 1/2 to 3 cups     - Mayo

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Combine all ingredients in a large bowl and mix thuroghly.

Mystie's Creamy Potato Soup

You will need:
1 1/2 lb sweet Italian sausage (loose)
1/2 lb bacon, cut into small pieces
1 medium white onion, diced
2 tsp minced garlic (2-3 cloves)
1/2 lb baby bella mushrooms, sliced
1 tsp crushed red pepper (more or less to taste)
1 tbsp salt (to taste)
1 tbsp olive oil
5 cups chicken broth
5 cups water
1/3 cup flour
1 lb red potatoes, sliced thin (do not peel)
1 cup heavy cream
1/2 bunch green or red kale leaves, chopped (cut away the stems and discard)
Grated Parmesan cheese (optional)

You should use the same pot for everything. Brown the sausage with the red pepper over medium-high heat. When the sausage is cooked, drain and set aside.
If your bacon is particularly thick, you may want to brown it first. Otherwise, heat the olive oil in the pot, then add the garlic and stir quickly. When the garlic is lightly toasted, add the onion, bacon and mushrooms. Stir frequently and cook until the onions are transparent and the mushrooms are nicely browned.
Drain any excess fat, then put the sausage back into the pot. Add the potatoes, chicken broth, and 4 cups of the water, reserving 1 cup for later. Bring to a boil, then reduce heat to low and simmer for ~30 minutes, stirring occasionally, until the potatoes are tender.
Mix the flour thoroughly into the reserved cup of water. Add this to the pot along with the salt and stir constantly until it boils again. Now, stir in the cream. When it is thoroughly mixed in, add the kale. Heat this through but do not allow the soup to boil a third time.
Serve in bowls, topped with the grated Parmesan. Some good bread with butter will make the perfect side.

Mouth Watering BBQ

Mouth Watering BBQ
A complete BBQ meal in 3 sections.

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Steak Chimichurri
1/4 c lime juice
1/4 c olive oil
4 garlic cloves, minced
1 tsp salt
1 tsp black pepper
2 lbs flank steak

Chimichurri:
1 c cilantro, minced
1 c flat leaf parsley, minced
4 garlic cloves, minced
1/4 c red wine vinegar
1/4 c extra virgin olive oil

In a baking dish, whisk lime juice, olive oil, garlic, salt and pepper. Add steaks and turn to coat both sides. Cover and refridgerate over night or for at least 2 hours.
Meanwhile, make the chimichurri. Combine cilantro, parsley, garlic and vinegar, then slowly whisk in the olive oil until emulsified
Preheat grill or grill pan to medium high heat. Cook steaks to desired degree of doneness, about 4 minutes on each side for medium. let meat rest for 10 minutes then slice thinly and serve with chimicurri.

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Grilled Tomatoes
4 ripe beefsteak tomatoes, cut in half, crosswise
1 tbsp olive oil
1 tbsp fresh thyme leaves
1/4 c grated parmesan cheese

Preheat grill or grill pan to medium high heat. Brush tomatoes with olive oil on both sides and season cut side with slt and pepper. Place cut side down on grill and cook 1-2 minutes. Turn, and top tomatoes with thyme and parmesan and then cook one additional minute

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Basil Corn Sautee
2 tbsp olive oil
1 garlic clove, minced
6 ears of corn, shucked and kernels cut from the cob (about 4c)
2 tbsp fresh basil, very thinly sliced

In a large skillet over medium heat, heat the olive oil and sautee garlic for about 2 minutes. Add corn, and season with salt and pepper. Cook until the corn is just tender, about 8 minutes. Remove from heat and gently stir in basil.

Healthy Fried Chicken With Salad

Healthy Fried Chicken With Salad

1 small red onion, halved, thinly sliced
5 limes, divided
Salt
2 litres (8 cups) grapeseed oil
500 grams (1 lbs) boneless skinless chicken thighs
Ground black pepper
37 mls (2 1/4 tbsp) Goya Adobo seasoning, divided
2 egg whites
37 mls (2 1/4 tbsp) Sweet hungaerian paprika
50 ml (1/4 c) finely ground yellow cornmeal
175 ml (3/4 c) whole wheat flour
1 (4 c) chunked iceberg lettuce (5 cm/2cm pieces)
16 cherry tomatoes, quartered
1/2 Ripe Hass avocado, peeled, cut into 8 chunks
16 sprigs fresh cilantro

In a bowl, place the sliced red onion. With fine grater, zest skin of 1 lime over onion. Slice zested lime as well as 3 additional lines in half, then squeeze juice over onion. Add a pinch of salt, then mix. Submerge onion in juice, use squeezed limes as a weight to push down onions sticking out of juice. COver onions with tight fitting lid and refridgerate. Marinate onion in juice for as long as possible. 15 mins - 3 days

Pour oil into large heavy pot. There should be at least 5 cm (2 inches) of oil in pot.Clip deepfrying thermometer to the side of pot according to the manufacturer's direction. Set heat to medium and heat oil to 200 degrees celcius (400 farenheight). DO NOT COVER POT

Cut each chicken thoigh into 4-5 even chunks. Arrange chunkc on a microwave safe plate and season both sides with pepper and 3 ml (1/4 tbsp) of the adobo powder. Microwave on high for about 1 1/2 minutes. Turn each piece of chicken over, then microwave on high until chunks are just cooked through, about another 1-2 minutes, depending on microwave. Let cool.

In a bowl, place egg whites and beat with fork until just foamy, about 1 minute. In a separate wide and shallow bowl, combine remaining adobo powder, paprika, cornmeal and flour. Add chicken pieces to eggwhites and toss to coat.

One at a time, lift chicken pieces from egg and transfer to four mix, turning each to coat thoroughly. Let chicken sit in one layer over flour mixture. Wash and dry hands thoroughly, prior to assembling salad.

Place iceberg chunks in a bowl and add cherry tomatoes. Drain lime juice from onions (reserving juice), and add onion, dash of salt and 30 ml (2 tbsp) of the reserved lime juice to lettuce and tomatoes. Toss to dress. Divide salad among 4 serving plates. Divide avocado

Working in 4 batches, fry chicken pieces in oil until deep golden brown, about 12 seconds. Using metal tongs, remove chicken from oil and transfer to plate with paper towels to drain any excess oil.

Divide chicken among salads them top each with 4 sprigs of cilantro. Slice remaining lime in 4 wedges and serve one with each salad.

Rice Casserole

Rice Casserole
Donated by Theresa

1 c cooked chicken
1 c milk
1 10 oz can mushroom soup
1 10 oz can mushrooms, cut
1 c grated cheddar cheese
1/2 medium onion
2 or 3 stalks celery, chooped
1/2 cup uncooked rice
Salt
Pepper
Garlic POwder
Seasoning Salt

Mix all the ingrediants into same oven proof dish and bake for 1 hour at 375 (f). Let stand about 20 minutes.

Herbed Maple Marinade & Bluberry Plum Compte with Grilled Pork

Herbed Maple Marinade & Bluberry Plum Compte with Grilled Pork
Herbed Maple Marinade:
500 g (1 lbs) pork tenderloin
50 ml (1/4 c) Maple Syrup
50 ml (1/4 c) Grainy Mustard
2 cloves garlic, minced
50 ml (1/4 c) apple cider vinegar
30 ml (2 tbsp) olive or vegetable oil
22 ml (1 1/2 tbsp) chopped fresh rosemary
5 ml (1 tsp) ground coriander
2 ml (1/2 tsp) each allspice and salt

Blueberry Plum Compote
50 ml (1/4 c) granulated sugar
50 ml (1/4 c) water
15 ml (1 tbsp) lemon juice
2 ml (1/2 tsp) grated lemon rind
5 ml (1 tsp) fresh grated ginger
1 ml (1/4 tsp) vanilla
Pinch of allspice
125 ml (1/2 c) blueberries
2 yellow plums, pitted and coarsely chopped

In a small bowl, combine maple syrup, grainy mustard, garlic, apple cider vinegar, oil, rosemary, coriander, allspice and salt. Pour over pork tenderloin in a resealable plastic bag and refridgerate to marinate for a minimyum of 4 hours or over night.

Place pork on a greased BBQQ grill over medium heat, close cover and cook until thermometer reaches 68 C ( 155 F) for 20-25 mins. Let stand for 5-10 minutes or until temperature reaches 71 c (160F).

For blueberry plum Compote, in a small saucepan, bring sugar, and water to a boil. Add lemon juice and lemon rind. Cook for about 5 minutes or until syrupy. Remove from heat. Add ginger, vanilla and allspice. Mix well. Mix well. Mix in blueberries. Refridgerate until ready to serve. Mix plums into compote.

Lemony Sunner Pasta

Lemony Sunner Pasta
This dish uses lemon juice and fresh herbs to take flavour to another level

50 ml (1/4 c) butter
30 ml (2 tbsp) chopped fresh sage
15ml (1 tbsp) grushed garlic
175 ml (3/4 c) veggie broth
375 ml (1 1/2 c) 35% whipping cream
30 ml (2 tbsp) fresh lemon juice
250 ml (1 c) fresh or frozen small green peas
250 ml (1 c) ricotta cheese
Salt and pepper to taste
500 g (1 lbs) fresh linguine
125 ml (1/2 c) grated parmesan cheese
50 ml (1/4 c) finely chopped fresh basil or mint

In a skillet, combine butter and sage, heat over medium high heat, stirring constantly until butter melts and sage starts to sizzle. Add garlic, saute for about 1 minute or until butter and garlic start to turn brown. Gradually pour in vegertable broth, cream and lemon juice and cook, stirring occasionally for about 3 minutes or until slightly thickened. Stir in Ricotta cheese and cook, stirring until combined. Remove from heat.

In a large pot of boiling salted water, cook pasta according to package directions or until desired doneness. Drain.

Add pasta to ceam sauce in pan, toss to coat. Sprinkle with parmesan and basil, tossing to coat. Season with salt and pepper. Serve.

Shepherds Pie

Shepherds Pie
Who can turn away a true classic?
Servings: 4
Total time: 1 hour

2lbs (900 g) potatoes
Salt and pepper
1 large onion
3 tbsp oil
1 garlic clove
1lbs minced cooked lamb
50g (2 oz) butter
150 ml milk
75 g cheese

Peel and halve potatoes. Cook in boiling salted water for 25-30 minutes.
Peel and finely chop the onion. heat oil in a frying pan, add onion and cook for about 10 minutes. Peel and crush garlic. Add garlic and meat to pan and cook for about 5 minutes while stirring.
Preheat the oven to 425 degrees.
Drain potatoes and mash with half the butter and milk. Season to taste. Cover nottom of oven proof dish with half of the mashed potato, cover with meat, then then spread or pip the remaining potato on top.
Grate cheese. Sprinkle over potato, dot with remaining butter and bake for about 15 minutes until top is browned. Serve with side of choice.

Quick and Easy Poached Tilapia for 2

Quick and Easy Poached Tilapia for 2
Donated by Anne Clarke
Here is one of my favourite recipes. It is also low calorie and low salt.

Nutritional Notes for the Tilapia itself:
100 grams (3.5 oz.) of tilapia = approximately 93 calories, with 1 gram of fat (0.5 g saturated), 55 mg cholesterol, 37 g sodium, is high in Vitamins C and A, and contains vitamins B6, B12, and D, and calcium, iron, niacin, phosphorous, protein, and other great things for you!
Servings: 2

2 large or 4 small Tilapia fillets
½ package of frozen spinach
1 shallot,, sliced thinly
¼ leek sliced thinly
2 cloves garlic, minced
1 cup white wine
1 cup orange juice
A few slices of orange
2 wedges of lemon squeezed
1 tsp fresh lemon basil, minced
1 tsp fresh mint, minced
½ tsp marjoram
2 tbsp olive oil
1 tbsp corn starch

Place the olive oil in a pan that you have a lid for. Add shallot, garlic, and leek.
Sauté until translucent.
Add spinach.
Nestle the Tilapia fillets in the spinach.
Place the orange slices around the Tilapia.
Add the wine and juices, including the squeezed lemon juice.
Top off with the herbs. Cover and poach at medium heat for approximately 8 minutes.
Take out all but the wine/juice mixture and add a tbsp of cornstarch to the liquid and continue cooking a couple of minutes longer allowing the juice to thicken a bit.
Pour over the Tilapia and serve.

Potato Pancakes

Potato Pancakes
600 g (1 1/2 lbs) Waxy potatoes
2 eggs
1 tbsp plain flour
4 tbsp oil

Peel the potatoes and grate coarsely into a bowl of cold water. Drain and squeese dry in a cloth, then put into a dry bowl. Add the eggs, flour and seaoning, and mix well.
Heat a little oil in a frying pan and add 1/4 of the potato mixture. Flatten into pancake shape and fry over moderate heat for about 5 minutes til the edges are golden. Turn carefully and brown the other side. Remove from the pan and keep hot while rest of mixture is cooked.
Serve hot with roast or grilled meats and veggies.

Stuffed Mushrooms

Stuffed Mushrooms
Total time: 1 hour
Servings: 4

8 c mushrooms
50 g (2 oz) freshe breadcrumbs
150 ml (1/4 pint) warm milk
1 garlic clove
Salt and pepper
1 egg
1 egg yolk
125 g (4 oz) Grated Parmesan Cheese
2 tsp chopped fresh marjoram
8 tsp oil
Fresh parsley

Preheat oven to 350 degrees.
Carefully detach mushroom caps from stalks. Wipe caps and reserve. Chop stalks.
Soak breadcrumbs in warm milk, then squeeze out well, reserving milk. Peel garlic and place in mortar or blender with mushroom stalks, a little of the reserved milk and seasoning. Pound or blend till well combined. Put mixture into a bowl and add egg, eggyolk, grated parmesan, marjoram and 2 tsp of oil. Mix well until creamy and add salt.
Spread stuffing into hollow of each mushroom cap, using a dampened knife. Arrange the stuffed mushrooms in an oiled baking dish. Sprinkle top with remaining oil and pepper and bake for about 30 minutes.
Garnish with parsley and serve hot.

Russian Potatoes with cream

Russian Potatoes with cream
Total time: 1.5 hours
Servings: 4
Please keep in mind, these cannot be frozen

700 g (1 1/2 lbs) Waxy potatoes
Salt and pepper
50 g (2 oz)Button mushrooms
1 small onion
50g (2 oz) butter
150 ml (1/4 pint) Sour cream
2 tbsp chopped parsley

Cook the potatoes in boiling salted water for about 30 minutes until tender. Drain and peel the potatoes, then cut into 1/4 inch thick sliced. Peel and thinly slice the onion.
Melt the butter in a frying pan and fry the onion until transparent. Add the mushrooms and fry for about 2-3 minutes, stirring. Add the sliced potatoes and fry for about 5 minutes, turning once.
Pour the cream over and season well. Turn potatoes gently until coated and continue cooking over low heat for about 10 minutes until potatoes have absorbed most of the cream.
Stir in parsley and adjust seasoning if needed.
Serve hot.

Chicken Gumbo

Chicken Gumbo
Easy and tasty chicken gumbo for a cold night
Servings: 10

1 large onion, chopped
3 stalks celery, chopped
16 oz bag sliced, frozen okra
1 tbsp olive oil
1 lbs boneless skinless chicken breast cut into cubes
2 cans reduced sodium chicken broth
2 tbsp cornstarch
1/4 c water
1/4-1/2 tsp black pepper
1/4 tsp ground cayenne pepper
Salt to taste

Heat olive oil in a dutch oven
Add okra and cook until slightly browned (about 10 mins)
Add chopped onions and celery,
Stir occasionally, cooking til soft
Add stock and spices, bring to a slight boil
Add cut up chicken and simmer for another 15-20 minutes or until chicken is cooked
Serve over brown rice

Mexican Chicken Breast

Mexican Chicken Breast
If you love Mexico and are looking for a new way to prepare chicken breast, here it is. It is delicious and easy to prepare.
Servings: 4

1 pkg taco seasoning
4 4oz boneless skinless chicken breasts
1 c salsa
1/4 c reduced fat sour cream

Preheat oven to 375 degrees
Put chicken and taco seasoning in ziploc bag, skae and coat well.
Place chicken in casserole dish sprayed with non-stick cooking spray
bake for about 30 minutes
Top with salsa about 5 minutes before done.
garnish with sour cream before serving.

Chicken Parmesan

Chicken Parmesan
6 boneless chicken breasts
1 egg
1/2 c milk
1 bunch seasoned dry bread crumbs
3 tbsp olive oil
8 slices mozzarella cheese
1 jar spaghetti sauce
1 c parmesan cheese

Preheat oven to 350 degrees
Pound the chicken breasts into 1/2 inch thickness
Whisk together the egg and milk
Dip each chicken breast in milk/egg mixture and then in bread crumbs
Heat olive oil in a large skillet over med-high heat
Brown the chicken in the hot oil on both sides until golden, about 3-4 minutes on each side.
Set chicken in baking dish
Slice 8 pieces of mozzarella cheese and put two on each chicken breast
Pour spaghetti sauce over all
Sprinkle with parmesan and a little more mozzarella
Bake for about 25-30 mins or until bubbly

Garlic Wine Chicken

Garlic Wine Chicken
Serving 1
Donated by Tabatha
1 skinless, boneless chicken breast half - pounded thin
1 tablespoon vegetable oil
1/4 cup all purpose flour
ground black pepper to taste
1/2 tablespoon chopped garlic
4 mushrooms, chopped
1/2 lemon
1 1/2 cups chablis whine
2 table spoons butter, softened

1. In a medium skillet, heat oil for frying. Dredge chicken breast in flour and add to skillet. Saute untill golden brown (presentation side down) and pepper to taste.

2. Turn chicken over (presentation side up) and ad the garlic, mushrooms, juice from 1/2 lemon and wine. Stir all together, Turn up heat as high as possible and let liquids reduce until about 1/4 cup liquid remains in skillet.

3. Remove chicken from skillet and add the room temperature butter. Swirl it around in the skillet sauce until it is incorporated and the suce is silghtly thickened. Pour sauce over chicken and serve.

Hawaiian Chicken

Hawaiian Chicken
Donated by Theresa

1 egg
2 tbsp water
1/4 c flour
1/8 tsp salt
1 1/2 c leftover chicken, cut into large cubes (Turkey and ham may be substituted instead)
1 tbsp margarine
1/2 c pineapple juice 1 chicken bullion cube
1 large carrot thinly sliced
1 c pineapple chunks
2 tbsp corn starch
1 tbsp soya sauce
1 red pepper cut up

Beat egg slightly, add water, flour and salt. Beat until smooth Add chicken and stir. until cubes are coated. Drop into hot shallow vegetable oil. Fry until browned on all sides.

Bring to a boil mararine, pineapple juice, 1 1/2 c water and bullion cube. Add carrots. Cover and cook for about 5 minutes. Add pepper and pineapple, and bring to a boil. Add cornstarch blended with soyasauce and a little cold water. Cook until thickened.

Add chicken and serve.

Shepherds Pie

Shepherds Pie
Who can turn away a true classic?
Servings: 4
Total time: 1 hour

2lbs (900 g) potatoes
Salt and pepper
1 large onion
3 tbsp oil
1 garlic clove
1lbs cooked hamburger
50g (2 oz) butter
150 ml milk
75 g cheese

Peel and halve potatoes. Cook in boiling salted water for 25-30 minutes.
Peel and finely chop the onion. heat oil in a frying pan, add onion and cook for about 10 minutes. Peel and crush garlic. Add garlic and meat to pan and cook for about 5 minutes while stirring.
Preheat the oven to 425 degrees.
Drain potatoes and mash with half the butter and milk. Season to taste. Cover nottom of oven proof dish with half of the mashed potato, cover with meat, then then spread or pip the remaining potato on top.
Grate cheese. Sprinkle over potato, dot with remaining butter and bake for about 15 minutes until top is browned. Serve with side of choice.

Fandango

Fandango
Donated by Theresa
Serves 6

1 lbs ground beef
1 medium onion, chopped
1 10 oz can mushrooms, drained
1 or 2 garlic cloves, crushed
1 tsp oregano
1 10 oz package chopped spinach, thawed and drained
1 10 can cream of celery soup
250 ml (1 c) sour cream
1 tbsp uncooked minute rice
Salt and Pepper
1 6 oz pkg mozzarella cheese

Brown meat, onions, mushrooms, garlic and oregano in a frying pan. Stir in spinach, soup, sour cream, rice, saat and pepper to taste. Place cheese on top. Bake in oven at 350 (f) for 35-40 mins.

If you are a cheeese fan, double the amount of cheese. Layer this in the middle of the casserole.

BBQ Pot ROast Dinner

BBQ Pot ROast Dinner
DOnated by Theresa
Serves 8-10

4 lbs boneless blade
1/2 tsp salt
1/4 tsp pepper
1 c ketchup
3 tbsp flour
2 tbsp Wocestershire sauce
1 1/2 tsp vinegar
1 tbsp brown sugar
1 tsp dry mustard
3 potatoes, peeled, quartered
3 green peppers, seeded, quartered
3 carrots cut in 1/2 inch slices
2 medium onions sliced

Brown the meat on noth sides on BBQ. Remove and season with Salt and pepper. Combine remaining ingredients in a small bowl. Place browned meat in center of 2 foot length of heavy duty tinfoil. Top with half the sauce and arrange veggies on top of meat, covering with remaining sauce. Make a double fold of long ends of foil, turn up sides and seal securely. PLeace foil wrapped meat on slow coals or low temp gaspowered BBQ and cook for 1 1/2-2 hours or until meat is tender. Serve with sauce and veggies.

BBQ Steak Wrap

BBQ Steak Wrap
This recipe is kid friendly and easily exchanged ingredients will make this no hassle dish a sure pleaser.
Servings: 4

4 eight inch whole wheat/fat free tortillas
2 c baby spinach (bagged)
1 c frozen corn (thawed)
1 c canned black beans (Rinsed/drained)
1/2 c low-fat cheddar cheese
2 c thinly sliced cooked steak

OR

2 c thinly sliced boneless skinless chicken breast
4 tbsp bbq sauce

Preheat Oven to 400 degrees
Top each tortilla with even amounts of spinach, corn, beans, cheese and steak/chicken.
Drizzle BBQ sauce over and wrap up
heat thoroughly in baking dish lightly coated in cooking spray for 10 minutes, or until lightly browned.

Herbed Potato Soup

Herbed Potato Soup
Donated by Tabatha
3 1/4 Medium potatoes, pealed and diced
3 1/4 Cups of water
1 5/8 Large onions, chopped
1/3 Cup and 1 tablespoon of butter, cubed
1/3 Cup and 1 tablespoon of all purpose flour
1 1/2 teaspoon of salt
3/4 teaspoon of dried thyme
1/2 teaspoon of dried rosemary, crushed
1/2 teaspoon pepper
2 1/3 Cup and 1 tablespoon of milk

1. Place potatoes and water in a large saucepan, cook over medium heat until tender.

2. Meanwhile, saute onion in the butter until tender.

3. Stir in flour, salt, thyme rosemary and pepper.

4. Gradually add milk.

5. Bring to a boil, cook and stir for 2 minutes.

6. Add potatoes and cooking liquid. Heat through. Serve

Manhattan Fish Chowder

Manhattan Fish Chowder
4 oz (125g) Streaky Bacon
2 tbsp Oil
3 large onions
2 large tomatos
2 leeks
1 stalk of celery
1 carrot
2 potatoes
850 ml fish stock
2 Sprigs parsley
1 Bay leaf
1/2 tsp ground nutmeg
Salt and pepper
400 ml milk
450 (1lbs) canned clams
25 g (1 oz) butter
25 g (1 oz) Plain Flour
2 tsp Worcestershire sauce
1/2 tsp tabasco sauce

Derind and dice the bacon. Heat oil in a saucepa, add bacon and cook gently. Peel and slice the onions into the pan. Cook until onions are transparent

Blanch and peel tomatoes. Finely chop the leeks and celery. Peel and finely chop carrot and potatoes. Add to pan and cook for 2-3 minutes. Add stock, parsley, bayleaf, nutmeg and seasoning. Cover and simmer for 10 minutes.

Discard parsley and bayleaf. Puree soup in a blender, return to rinsed out pan and add milk and drained clams. Simmer gently for 4 minutes.

Knead butter and four to into a paste. Stir into pou in tiny pieces. Cook for 2-3 minutes until thick. Stir in Worcestershire sauce and tobasco sauce and serve.

Frozen Strawberry Cheesecake

Frozen Strawberry Cheesecake


2 48 oz containers strawberry icecream
1 1/2 c graham cracker crumbs
6 tbsp butter, melted
1/4 c plus 2 tbsp sugar
1 6 inch store bought cheesecake, room temperature
1 pint strawberries hulled and cut into pieces
Juice of 1/2 lemon

Set icecream out to soften for about 30 minutes. Mix graham cracker crumbs, butter and 1/4 c sugar. Press mixture over the bottom and partly up the sides of a 9 inch spring form pan. Set aside.

When icecreamhas softened, cram it with a wooden spoon until soft but not melted. break cheesecake into pieces or beat and fold into icecream. Pour mixture into pan and smooth the top. place in freezer to set.

Combine strawberries, remaining sugar and lemon juice in a non reactive saucepan. Warm over medium heat, 3-5 mins. Chill.

To serve, remove sides of springfowm pan and place cheesecake on a plate. Top with strawberries.

Pumpkin Pie

Pumpkin Pie
Donated by Theresa

3 c canned pumpkin
1 c milk
1 c cream
4 eggs
1 c honey or brown sugar
1 tsp salt
2 tsp cinnamon
1 tsp ginger
1 tsp cloves>br> 1/2 tsp allspice
2 tsp vanilla

Blend in a belnder. Pour into Pie shell. Bake about 45 minutes at 350 (f)

Wicked Brownies

Wicked Brownies
Donated by Tabatha
Serves 24

1/2 cup butter
1/2 cup unsweetened cocoa powder
2 cups white sugar
4 eggs
2 1/4 cups all purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup chopped walnuts (optional)

1. Preheat oven to 375 degrees F (190 degrees C) Lightly grease a 9 x 13 inch pan.

2. In a medium saucepan over medium heat, melt butter. Remove from heat and immediately stir in cocoa. In a large bowl, beat together the sugar and eggs. Stir batter. Fold in walnuts if desired. Spread evenly into the prepared pan.

3. Bake for 35 to 40 minuets in the preheated oven, or until the top has crusted over. You want the tester to come out with a little batter on it, not completely clean. Cool for a few minuts before cutting into bars.

Peanut Butter Slices

Peanut Butter Slices
Donated by Theresa
Makes 2 dzn

1 cup brown sugar
1/2 c butter or margarine
2 beaten eggs
2 c graham wafer crumbs
1/2 c walnuts, crushed
1 c shredded coconut

Icing:
1 tbsp butter
1 tbsp peanut butter
1 1/2 c icing sugar

Bring sugar, butter and eggs ot a boil. Remove them from stove and add wafer crumbs, walnuts and coconut. Flatten into a pan and let cool

For icing: blend together using milk if needed.

Slice, freeze and store in fridge

Apple Crisp

Apple Crisp
This apple crisp is sweet and simple to prepare, but uses very little added sugar.
Servings: 9

3 medium baking apples, cored, sliced thin
1 tsp cinnamon
2 tbsp sugar
2 tbsp flour

Topping:
1 c quick oats
1 tsp vanilla
1/2 tsp cinnamon
1/4 c brown sugar
2 tbsp heart-healthy margarine
Preheat oven to 325 degrees

Mix cinnamon, sugar flour and apples into 9 inch baking dish
In a small bowl, mix topping ingredients until crumbly. Sprinkle topping over apples.
Bake until apples are soft and topping is golden brown (about 30 mins)

Joan's Bread

Joan's Bread
Donated by Theresa

8 c warm water
4 tbsp sugar
4 tbsp yeast
1 c oil
1 tbsp salt
5 eggs
1 big spoon of honey
3 cups brown flour

Put yeast, 4 cups warm water and sugar into a coontainer and let stand for 10 minutes

In a big bowl, mix remaining water, oil, salt, eggs and honey. Add yeast and stir. Add one cup of flour at a time until it looks like bread dough. Let rise for 1 1/2 hours Put into pans. Let rise 1 hour, or until high enough to bake. Bake at 350 (f) for 25-30 minutes.

Cheese Garlic Biscuits

Cheese Garlic Biscuits
Donated by Tabatha
2 cups bisquick
2/3 cup of milk
1/2 cup grated cheddar cheese
1/2 cup melted butter
1/4 teaspoon of garlic salt

Mix bisquick milk and cheddar until a soft ball forms. Beat vigorously for 30 seconds. Drop by balls onto an ungreased baking sheet and bake at 450 degrees for 8 to 10 minutes. Mix butter and garlic and brush on rolls while still on the pan and hot.

Blueberry Muffins

Blueberry Muffins
1 1/2 c flour
1/2 c sugar
1 tsp salt
2 tsp baking powder
3/4 c milk
1/4 c oil
1 1/2 c frozen blueberries

Preheat oven to 400 degrees
Place muffin cups in muffin pan
Combine flour, sugar, salt and baking powder together in mixing bowl
Add milk and oil
Mix the ingredients in mixing bowl
Fold in blueberries
Pour into muffin cups
Bake for 25-30 mins

Apple Streudal Muffins

Apple Streudal Muffins
Donated by Theresa

Topping:
1/2 c packed brown sugar
1/4 c flour
1/4 c butter

Muffins:
1 1/2 c flour
1/2 c sugar
3 tsp baking powder
1/2 tsp salt
1 beaten egg
1/4 c milk
1/4 c cooking oil
3/4 c apple, shredded and peeled

In a small bowl, mix topping with fingers until crumbly. Set aside

In a bowl, mix flour, sugar, baking powder, and salt. Make a well in the middle

Mix the rest of the ingredients together in bowl POur into the well. Stire and mix until just moistened. Fill muffin tins 3/4 full. Sprinkle with topping. Bake at 400 (f) for 20-25 mins

Toasted Almond Brittle

Toasted Almond Brittle

1 ounce Baileys with a hint of Creme Caramel
1/2 ounce hazelnut Liqeur
1/2 ounce Vanilla Liqeur
1 ounce half and half
Honey
Crushed Almonds

Put liquids into a shaker with ice and shake. Dip the glass into honey and cover in almonds. Pour in glass.

The Apple-Disiac

The Apple-Disiac

1 ounce apple vodka
1/2 ounce coffee liqeur
1 ounce apple cider
Splash of Cream
1 apple slice

Mix all ingredients with ice in a shaker and shake well. Strain into snifter glass. Garnish with apple slice.

Pumpkin Martini

Pumpkin Martini

1/2 ounce cream liqeur
2 ounces Absolut Vodka
1 ounce canned cinnamon pumkin puree
1 tsp whipped cream
Cinnamon stick

With ice, shake together cream liqeur and vodka. Add pumkin puree and shake. Strain into glass. Top with whipped cream and cinnamon stick

White Ginger

White Ginger

Crushed gingersnaps
1/4 ounce Cointreau
1/4 tsp grated ginger
1 1/4 ounces Hangar One Citron
1 ounce white cranberry juice

Wet the rim of the glass and dip in cookies. Muddle the Cointreau and ginger in shaker. Add remaining ingredients with ice, shake and pour into the glass.

Cherry Fizz

Cherry Fizz

2 ounces Three Olives Rootbeer Vodka
1 ounce Amaretto
Dollop of whipped cream
Cherry pop rocks

Pour vodka and amaretto into skaer with ice, shake and strain into glass. Add whipped cream, and sprinkle with a pinch of poprocks to make it fizz

Parmesan Pie Fries

Parmesan Pie Fries

1 frozen deep dish pie shell
1 ml (1/4 tsp) garlic powder
50 ml (1/4 c) grated parmesan cheese
15 ml (1 tbsp) chopped parsley
15 ml (1 tbsp) olive oil

Preheat oven to 200 C (400 F). Remove pie shell from freezer and let thaw at room temp for 20 mins

In small bowl, combine garlic powder, parmesan and parsley. Set aside.

Remove pie shell from foil onto a clean, flat lightly floured surface. If cracks appear, press together and repair using fingers moisened with water.

Cut out strips that are about 1 by 7.5 cm (1/2 to 3 inches) wide using a fluted pastry cutter and chently place on parchment lined baking sheet.

Brush lightly with oil, and sprinkle with parmesan mixture. Bake in preheated oven for 12-15 minutes or until pastry is golden

Hot Cheese Dip

Hot Cheese Dip
Donated by Theresa

1 kg Velveeta cheese
1 jar jalapeno relish
1 large onion sauteed in butter
2 c canned tomatoes, drained
1 clove garlic, minced

Melt very slowly in microwave. Do not cook. Leave in containers, heat to serve

Apple Chicken Salad

Apple Chicken Salad
DOnated by Jennifer
1 Serving

Ingredients:

1 - Chicken Breast (Cooked)
1 - Apple (Half or Full)
2 - Celery Sticks
1 - Pack of Almands (Optional)
2 Tbl Spoons of Mayonnaise
Pinch or 2 of Pepper (Salt is Optional)


Directions:


Cut up Chicken, Apple, and Celery Sticks and though together into a Medium sized bowl.
Than add the other 3 ingredients and well with either a large spoon or fork.
This recipe is good as by itself or as a sandwich.
If hosting a party, use a full Chicken (or 2) and double the ingredients.

Grilled Romaine Salad

Grilled Romaine Salad
Serves 6
Prep time 15 mins

60 mls (4 tbsp) extra virgin olive oil, divided
175 ml (3/4 c) finely diced red onion
250 g ( 1/2 lbs) bacon, diced into small pieces
125 ml ( 1/2 c) balsamic vinegar
3 romaine lettuce heads, halved lengthwise, cores removed, leafy ends trimmed
Salt and Black Pepper
125 ml (1/2 c) crumbled blue cheese

Heat a grill to high. In skillet over high, heat 15 ml (1 tbsp) olive oil. Add onion and bacon and cook until bacon is crispy, about 10 mins. Use slotted spoon to transfer onion and bacon to plate. Return to skillet and heat and add balsamic vinegar and 15 ml (1 tbsp) olive oil. Bring to a simmer, then cook to reduce for 2 minutes. Remove from heat.

Brush romaine lettuce with remaining 30 ml (2 tbsp) olive oil, then season with salt and pepper. PLace on grill cut side down and quickly sear until grill marks are visible. Set aside.

For each serving, place half a head of romaine, cut side up on a plate and drizzle with the balsamic dressing. Sprinkle with blue cheese and the bacon and onion mixture, then season with black pepper.

Smoked Oysters

Smoked Oysters
Serves 4

2 cans smoked oysters
1 lb bacon slices cut in half
toothpicks

Wrap oysters one at a time in each slice of bacon until you run out, sticking a toothpick through each one as you go to keep it together. Bake on a cookie sheet on a piece of parchment paper at 350 degrees F until golden brown (about 35 to 45 minutes).

Caramelized Onion Dip with Potato Chips

Caramelized Onion Dip with Potato Chips
Try to refrain from licking the bowl clean in front of your guests.

1 tbsp olive oil
1 large onion, very thinly sliced
1/2 c mayo
1/4 c sour cream
1 8-ounce package cream cheese at room temperature
1 tsp Worcestershire sauce
1/2 tsp garlic salt
1/2 tap onion powder
1/2 tsp freshly ground black pepper
1 scallion, green part only, thinly sliced
Kettle style potato chips or veggies

Sautee onion slices in oil on medium heat for 5/7 minutes until they begin to brown. Stir in 1/4 cup of water and scrape brown bits from bottom of pan. Turn hreat to low and cook 30-35 mins, stirring occasionally until onions are golden brown. If the pan looks too dry at any point, add a tbsp water. Let cool.
In a medium bowl, combine mayo, sour cream, cream cheese and Worcestershire sauce, garlic salt, onion powder, and pepper. Using a handheld electric mixer, beat until smooth. Stir in reserved onions and scallions. Chill until serving time.
Serve with potato chips or veggies.

Cheeseburger Sliders

Cheeseburger Sliders
These miniburgers go fast. You may want to double the recipe for a hungry group.

1 lbs lean ground beef.
1 tsp salt
1/2 tsp black pepper
1/2 tsp garlic powder
2 slices american cheese, cut into quarters
8 slider size hamburger buns

Special Sauce
1/4 c mayo
1/4 c ketchup
2 tsp sweet-pickle relish

Preheat grill pan over medium-high heat. In a bowl combine beef with salt, pepper, and garlic powder. Shape meat into eight small patties of equal size. Cook burgers about 2 minutes, flip and top with cheese. Cook about 2 more minutes. Put burgers on buns and top with special sauce, lettuce and tomatoes

Ham and Potato Cake

Ham and Potato Cake
Total time: 1.5 hours
Servings: 4

700 g (1 1/2 lbs) medium sized potatoes
Salt and pepper
225 g (8 oz) sliced, cooked ham
225g (8 oz) Cheese
75 g (3 oz) butter
3 tbsp fresh bread crumbs
150 ml (1/4 pint) milk
Cook potatoes in boiling, salted water for 20 minutes.
Chop the ham and grate the cheese.

Grease a 7 inch (18 cm) springform tin with a little of the butter and sprinkly with breadcrumbs over the bottom and sides, shaking off any excess. Preheat oven to 350 degrees.
Drain and peel potatoes, then cut into 1/4 inch (6 mm) thick slices. Arrange a few of the slices, slightly overlapping in the bottom of the tin. melt the remaining butter and brush a little over the potatoes. Scatter some of the ham and then some cheese over and season. Continue layering, reserving a little of the butter, and finishing wiht a layer of potato topped with cheese. Pour the milk over an brush with remaining butter.
Bake for about 30 minutes till potatoes are tender and the cheese has melted. Take cake out of tin to serve.

Sweet and Sour Drumettes

Sweet and Sour Drumettes
 
Pepper
2 lbs chicken drumettes (need to ask butcher to cut them for you)
1 tbsp Olive Oil
2 tbsp unsalted butter
1/4 c BBQ sauce
1/4 c French Dressing
1 tbsp red-wine vinegar
Dash of hot sauce (optional)

Preheat oven to 350 degrees. Season chicken with Salt and pepper. heat oil in a skillet over medium heat. Brown chicken in batches (don't overcrowd the pan), about 3 minutes on each side. Transfer drumettes into baking dish.

Combine butter, BBQ sauce, dressing, vinegar and hotsauce. Microwave until butter is melted. Stir. Pour sauce over chicken and toss to coat evenly. Bake for 15 minutes.

Pizza à Mame (Pizza Crust)

Pizza à Mame

 

 

Servings

One 12" round pizza

 

Cook Time

prep: 60 min / cook: 25 min / total: 1.5 hour

 

Ingredients

• 1 cup warm water
• 2 tsp white sugar
• 1 pack yeast
• 4 tbsp vegetable oil
• .5 tsp salt
• 2.5 cup flour (more or less)
• Preferred non-stick method for pan
• Your preferred pizza ingredients

Directions

 

Start with water, add sugar and yeast
 

Mix and let sit for 10min, then mix again
 

Add vegetable oil, salt, and about 3/4 cup of flour
 

Mix, adding flour incrementally until dough is formed
 

Use non-stick method (oil, butter, Pam, etc.) on pan
 

Put pizza dough down on pan and spread out
 

Cover with sheet and let sit for 45min
 

Garnish pizza as preferred
 

Preheat oven at 400
 

Put pizza into oven and cook at 400 for about 25min
 

Enjoy~