Italian Pasta Salad

1/2 green pepper, seeded and chopped

2 chopped tomatoes ( I remove the seeds)

1 small english cucumber, remove seeds and chop

1 carrot, peeled and chopped

500g tri-color fusilli pasta, cooked and cooled

Sauce:

2/3 cup white sugar

1/2 cup vegetable oil

1/3 cup ketchup

1/4 vinegar

1 tsp salt

1/4 tsp pepper

1 tsp paprika

Cook and cool your pasta and put in salad bowl. Add all your chopped veggies and mix together. Put all your sauce ingredients in a separate bowl and whisk together well. Pour over salad and mix up. Put in fridge to cool. Mix before serving as the dressing tends to settle on the bottle.

I like to toss cheese in mine when I serve it. I have one who doesn't like cheese in her salad so I try to get her some up first. I also don't really measure out the salt, pepper and paprika so you want to taste it and see if you want a little more or not. Enjoy!!

Dark Chocolate Cake

This is my favorite chewy, chocolate cake. It was delicious!

INGREDIENTS: 

2C Flour

1 1/3 C Sugar

1 ½ t baking soda

2/3 cup unsweetened cocoa

( I couldnt find unsweetened..or sweetened...just plain cocoa)

1/2C melted butter

1 ½ C hot water

1 tsp. vanilla

1 C sauerkraut (pureed until smooth)

1 tsp. cocoa

DIRECTIONS:

Preheat oven 350 degrees

Coat Bundt pan with cooking spray

Mix together flour, sugar, baking soda and 2/3 C cocoa

Add melted butter, hot water and vanilla. Mix well

Add sauerkraut and blend thoroughly

Pour into pan and bake until tester inserted in center of cake comes out clean…50-55 minutes

Cool cake in pan for 20 min. and then turn out on to baking rack to cool completely

Sprinkle cake with 1 tsp cocoa before slicing.

Don't mention the sauerkraut until it's been tasted !

Homemade Tortillas

• 4 cups flour (do half whole wheat and half white!)
• 1 tsp salt
• 2 tsp baking powder
• 2 tbsp shortening
• 1.5 cups water

Mix the dry ingredients together.

Add shortening with your fingers until the mixture looks kinda like cornmeal.

Add water and mix until it all comes together nicely.

Kneed on a floured surface until nice and smooth and stretchy.

Roll 24 little balls.

Then you just roll them as flat as you possibly can, see-through is the goal!

Place them on a non-stick frying pan on med/high heat until it bubbles a little (this is really a matter of seconds) and flip over.

Lime Cilantro Rice

1 cup of dry rice 

2 tablespoon of butter

Juice from 1 large lime

1 small can of pineapple crushed (optional)

1/2 to 3/4 cup of chopped cilantro

Salt & pepper

-Cook rice in 2 cups of water or broth

-Toss cooked rice in butter and stir to melt

-Add other ingrediants and serve right away

Baked Creamy Taquitos

3 oz of cream cheese (softened)

1/4 cup of green salsa

1 tablespoon of fresh lime juice

1/2 teaspoon cumin

1 teaspoon chili powder

1/2 teaspoon onion powder

1/4 teaspoon garlic powder

3 tablespoon chopped cilantro

2 tablespoon green onion

2 cup shredded cooked chicken

1 cup shredded pepperjack cheese

10 small tortillas fresh ground salt (kosher)

PAM cooking spray

Oven temp 425*

-Line a baking sheet or pan with foil and spray with "Pam"

-Heat cream cheese for 20 sec in microwave, if not at room temperature

-Mix cream cheese, green salsa, lime juice, green onion 

-Add cilantro and green onion

-Add chicken and cheese & mix well

-Place 2 or 3  tablespoons on the lower 1/3 of the shell and roll tight

-Place seam side down on the pan DO NOT let them touch each other

-Ppray them with a good amount of cooking spray and sprinkle freshly ground or kosher salt on top of them

Bake for 15 - 20 minutes until the ends are golden brown 

Serve with lime cilantro rice for pure heaven in your mouth 

Apple Crisp

4-6 good size apples, peeled and sliced

1/2 cup softened butter or margarine

3/4 cup brown sugar

3/4 cup oatmeal

1/2 cup flour

1 tsp cinnamon

Peel and slice apples and put in casserole dish. Mix butter and brown sugar together and then mix in the rest of the ingredients. Crumble over apples. Bake at 350F for 35-340 minutes or until golden. Serve with ice cream or whip cream

White Washed Buns

Combine the yeast and flour:

• 2 Tbsp Fermipan inst. yeast (use this type if possible)
• 4 cups flour 

Whip together the following ingredients:

• 8 Tbsp white sugar
• 6 Tbsp oil (Canola)
• 2 eggs
• 3 cups warm water

Add flour/yeast mixture and blend well.

Combine the following:

• 1 tsp salt
• 3-4 cups flour

Add the salt/flour to the mixture and blend well until smooth.

Pour out onto floured surface and knead.  Place in a large greased bowl, turning once so dough is coated.  Cover with cloth and let rise 15 min in warm over. Punch down. Let rise again about 30 min.  Punch down.
Pour out onto floured surface.  Form into buns (If you roll out and then use a glass to cut them they will be more uniform). Place on a greased pan.  Cover and let rise in a warm place.

Bake 15-18 min @350F
Makes about 4 doz.

Waikiki Meatballs

2 Tbsp corn starch

1/2 cup brown sugar

1/3 cup vinegar

1 Tbsp soya sauce

1 19 fl.oz pineapple tidbits.

1/2 green pepper, chopped

To start out with prep your meatballs (as many as your heart desires). I use pre made ones that M&M meat shop sells so I cook them and set them aside. Drain your pineapple and set the juice aside. Mix together your corn starch and brown sugar. Stir in your pineapple juice, vinegar and soya sauce. Cook in frying pan, stirring until thickened and clear. Boil for 1 minute. Add meatballs, pineapple and green pepper. Heat through. Serve with basmati rice.

Baked Mac & Cheese

This is a recipe from a Newfoundland cookbook that used to belong to my grandmother Mary Durnford. Sorry for the weird measurements........it's how it was in the cookbook.....

25 ml margarine

25 ml flour

2 ml salt

0.5 ml pepper

350 ml milk

250 ml grated cheddar cheese

1 ml Worcestershire sauce

1 ml prep mustard

250 ml macaroni

75 ml bread/cornflake crumbs

25 ml cheddar cheese

Boil pot of water, cook uncooked macaroni noodles and set aside. In pot melt your margarine and stir in your flour, salt and pepper. I don't measure the salt and pepper......just put what I like in. Pour in your milk and continue to stir over medium heat until sauce begins to thicken. Once thickened remove from heat and stir in Worcestershire sauce, mustard and cheddar cheese.....again I add a little extra cheese :) Once your cheese has melted mix noodles into sauce and pour into casserole dish. Top with buttered crumbs and cheddar cheese. I personally use cornflake crumbs and mix with a little melted butter. Bake at 400F for 20-25 minutes.

All mixed up.....waiting for topping

Ready for the oven.....

Sweet & Sour Chicken

adapted from Mel's Kitchen Cafe

Chicken:
3-4 boneless, skinless chicken breasts
Salt and pepper
1 cup tapioca starch (found in Asian supermarkets)
2 eggs, beaten
1/4 cup canola oil

Sauce:
¾ cup sugar
4 tablespoons ketchup
½ cup vinegar
1 tablespoon soy sauce
1 teaspoon garlic salt

Cut boneless chicken breasts into chunks. Season with salt and pepper. Dip chicken in cornstarch and then in egg. Fry in a little oil until brown but not cooked through. Place in a single layer in a baking dish. Mix sauce ingredients (below) together and pour over chicken.

Bake for one hour at 325 degrees. Turn chicken every 15 minutes so it is evenly coated with the sauce.  Turn the oven to broil and cook for another 1 1/2 to 2 minutes, just to crisp up the chicken. Serve over rice

Curried Chicken Pita Bites

1 cup finely diced cooked chicken

1/2 apple finely chopped

1/4 cup craisins

1 celery stalk, chopped

1 green onion, thinly sliced

1/3 cup mayo

1 tsp curry powder

12-15 mini pitas

Mix all ingredients together and then stuff into pitas. I slice them half way and open like a pocket and fill. Enjoy!!!

!

Bacon Bruschetta

1 cup mayo

2 Tbsp Worcestershire sauce

1/4 tsp paprika

1/2 tsp garlic powder

1/2 tsp black pepper

2 cups grated cheddar

3/4 cup bacon, cooked and chopped

2-3 large baguettes

Cook, cool and chop your bacon. I chop mine up before I fry it but it's your preference. Mix all the ingredients together in a bowl. Slice your baguettes width wise maybe 1/2 " thick and spread some of mixture on top. Not too topping, but don't be too cheap!! Bake @ 350 F until warm and cheese looks melted.

Apple Quinoa Curry Salad

Ingredients

Serves 4

• 1/4 cup raw whole almonds
• 1 cup white quinoa
• 1 teaspoon honey
• 1 tablespoon finely chopped shallot
• 1 teaspoon curry powder
• 1/4 teaspoon coarse salt
• 2 tablespoons fresh lemon juice
• Freshly ground pepper
• 2 tablespoons extra-virgin olive oil
• 2 tablespoons dried currants
• 1 small McIntosh apple, cut into 1/8-inch-thick wedges
• 1/4 cup loosely packed fresh mint leaves, coarsely chopped, plus more for garnish

{via marthastewart.com}

I made my quinoa as directed on the big bag from Costco. I made half a cup (serves two) boiled in one cup of water. Then turned it to low and let it cook for another 15 minutes. After 15 minutes I drained it and let it cool before 'fluffing' it. 

For the dressing, I disregarded the shallots, the currant and the mint. It tasted fine and was delicious divided on two large salads. I also added small pieces of chopped up chicken to make the salad more of a dinner meal. I used almond slivers, lightly baked in the oven and mixed everything together. The more apple the better as the sweet taste is a nice combination with the spicy curry flavor. 

Broccoli Salad

1/2 pkg bacon, cooked until crispy, broken into small pieces

1 head broccoli, cut into small pieces

3 green onions, chopped

1/2 cup raisins

1/2 cup shredded cheddar cheese

Sauce

1/4 cup white sugar

2 Tbsp vinegar

1/2 cup mayonnaise

All the above measurements are a best guesstimate. I usually double everything and make a huge batch as it won't last long. Prep all your ingredients and mix together in a bowl. Whisk together the sauce ingredients and mix in salad. Best if you chill for a couple of hours. Enjoy!!

Puppy Chow

9 cups Rice Chex cereal

1 cup semi sweet chocolate chips

1/2 cup peanut butter

1/4 cup butter or margarine

1 teaspoon vanilla

1 1/2 cups powdered sugar

Measure cereal into a large bowl and set aside. In microwaveable bowl microwave chocolate chips, peanut butter and butter uncovered on high for 1 minute. Stir. Microwave about 30 seconds longer or until mixture can be stirred smooth. Stir in vanilla. Pour mixture over cereal, stirring until evenly coated. Pour into large ziploc bag and add powdered sugar. Seal bag and shake until well coated. Spread onto wax paper until cool. Store in air tight container in refrigerator.

Marshmallow Fondant

Recipe from Fondant 101

Makes about 3 lbs of marshmallow fondant

INGREDIENTS

16 ounces white mini-marshmallows 

2-5 tbsp water

2 lbs powdered sugar 

about 1/2 cup Crisco shortening, to grease hands and work surface

INSTRUCTIONS

Melt marshmallows and 2 tbsp of water in a microwave safe bowl. Put the bowl in the microwave for 30 second intervals (stir between intervals) for about 2-1/2 minutes until marshmallows are melted. Place 1 to 1-1/2 lbs of the powdered sugar on the top of the melted marshmallow mix.

 

 

Now grease your hands GENEROUSLY (palms and in between fingers), then heavily grease the surface you will be using and dump the bowl of marshmallow/sugar mixture in the middle. 

Start kneading like you would bread dough. It will be VERY sticky at this stage! Add the rest of the powdered sugar and knead some more. Re-grease your hands and surface when the fondant starts sticking. If the mix is tearing easily or it is to dry, add water (about 1/2 tablespoon at a time). Continue to knead and add water until there are no bits of powder sugar visible. It usually takes about 8 minutes to get a firm smooth elastic ball so that it will stretch without tearing.

[NOTES: I added about 1-1/2 tbsp of water]

 

 

Prepare the fondant for storing by coating it with a good layer of Crisco shortening, double wrap with saran wrap and then put in ziploc bag. Squeeze out as much air as possible. Let rest overnight for best results.

Color with Wilton concentrated gel. Use a toothpick to poke coloring into the fondant. Knead with your hands until the color is dispersed evenly. Continue to add color and knead until you reach the desired shade you want.

source: www.iheartcuppycake.com

Pink Lemonade Cupcakes

 

Ingredients:

1/2 cup water + 3/4 cup pink lemonade concentrate, thawed


White cake mix


3 egg whites


2 Tbsp vegetable oil

Instructions:

To make cupcakes—
Preheat oven 350F. Prepare cupcake pan with liners.In a stand mixer, add the cake mix, egg whites, vegetable oil, water and pink lemonade concentrate. Mix on low for about 30 seconds and then increase to medium speed for 90 seconds (the batter will still be a bit lumpy; don’t overmix or they may be a little dry).

Fill the cupcake liners 1/2-2/3 full. Bake at 350 for about 22-25 minutes or until a toothpick registers “done” in the center cupcake. Cool completely on a baking rack before frosting cupcakes. Pair with lemon buttercream.

source: www.iheartcuppycakes.com

Cucumber Dill Rounds

1 cup cream cheese
1/2 cup mayo
2 to 3 tsp of a package of dry Italian salad dressing mix

Mix the above ingredients until smooth. Chill overnight.

Slice a baguette into bite-size rounds. Spread with cream cheese mixture. Top with a thin slice of cucumber and then sprinkle with dried dill weed if desired.
This makes enough for 2 baguettes.

Homemade Oreo Cookies

OREO COOKIES

3 pkgs Duncan Hines Devil’s Food Cake mix

6 eggs

1 cup vegetable oil

Work together with your hands because it’s too heavy for a blender (but you could with a Bosch or Kitchenaid).  Roll into walnut size balls.  Do not press.  Bake at 375 for 10 – 12 mins.

When you take them out of the oven tap pan on the counter, this will flatten the cookies.  Put two cookies together with the following:

ICING

¼ cup margarine or butter                        

1 – 8 oz. pkg. cream cheese

4 cups icing sugar                                     

tsp vanilla

Mix together.  Spread generously.

Chewy Caramel Corn

 1/2 cup brown sugar
1 cup light corn syrup
1 cup butter
dash of salt
1-14 oz can of sweetened condensed milk
1 t. vanilla
10 quarts of popped corn

Combine sugar, corn syrup, butter and salt in a medium saucepan. Bring to a boil.

Reduce heat to medium and add milk. Cook, stirring frequently to a temperature of 225 degrees on a candy thermometer.

Remove from heat then stir in vanilla.

Pour slowly over popcorn, stirring until the caramel is evenly distributed throughout.

Store popcorn in a covered container.

Note: You may vary the amount of popcorn used. I like more caramel coating so I use less popcorn. You may also 1/2 the recipe, but I never seem to use the other half a can of sweetened condensed milk:)

Oatmeal Chocolate Chip Cookies

1 Cup. Margarine

1 Cup. Brown Sugar

1 Cup. White Sugar

Cream these 3 and then add:

2 beaten eggs

1 tsp vanilla

Mix until blended all together.

1 1/2 cups flour

1 tsp salt

1 tsp baking soda

Sift and add to already mixed ingredients. Once blended add:

3 Cups oatmeal

1- 1 1/2 cups chocolate chips

Stir the oatmeal and chocolate chips in well. Shape into balls and spread evenly on cookie sheet. Make sure to line your sheet with something so the cookies don't stick.

Bake at 375 fro 10 -12 minutes.