Cabbage rolls

Cabbage rolls
lean ground beef,
1 egg,
1/2 tsp curry powder,
1/4 tsp Paprika,
1/4 cup brown washed rice
, salt and pepper to taste,
handful of Mrs. Bick's saurekraut (yes saurekraut,
 secret ingredient, makes them so moist). Put your cabbage in th...e microwave sealed in cellophane for 9 minutes. (easier than boiling it) roll each cabbage roll and tuck in ends. In large pot, cover bottom with small chopped cabbage leaf left overs and some of the saurekraut... (yes you are going to boil these ) add cabbage rolls in layers until 3/4 full. Add Heinz tomato juice to just covering the cabbage on top. Boil on low for several hours. Add more juice as needed.

Butterscotch Pie

Butterscotch Pie
　
•1 cup brown sugar
•4 tablespoons cornstarch
...•1/2 teaspoon salt
•2 cups MILK -- warmed
•2 egg yolks -- beaten
•1 tablespoon butter
•1 teaspoon vanilla
•1 pie crust -- baked
TOPPING: Ingredients:
　
•2 egg whites -- beaten stiff
•1 pinch salt
•4 tablespoons powdered sugar
Instructions:
　
In top of double boiler, combine brown sugar, cornstarch, salt and milk. Stir and keep stirring until it thickens. Add egg yolks, keep on cooking, stirring until it thickens. Remove from heat and add butter and vanilla; keep on stirring, pour into cooked pie crust. Combine the topping ingredients to make the meringue and spread over filling and bake in 400 degree oven for 5 minutes or until brown.

Apple Caramel Dip

Apple Caramel Dip
Apple Caramel Dip

1 pkg (8oz) cream cheese
3/4 cup brown sugar
1 container caramel (usually found in the produce section)
1 pkg skor bits
Granny Smith apples, sliced

1. Beat the cream cheese with brown sugar until smooth. Spread thinly onto large serving plate.

2. Heat the caramel slightly (about 15 second in microwave) to make spreadable. Spread on top of cream cheese.

3. Sprinkle the package of Skor bits all over the top. Serve with sliced Granny Smith apples for dipping

Strawberry Chocolate Chip Scones

Strawberry Chocolate Chip Scones

2 1/4 c. all purpose flour

1/4 c. granulated sugar, plus extra for sprinkling

1 Tbsp baking powder1/4 tsp salt

1 stick (8 Tbsp) butter, chilled and cut into small pieces1 egg

1/4 c. strawberry Fiber One yogurt1/4 c. milk1/3 c. chocolate chips

Directions: oven to 350 degrees-In small bowl, combine egg, yogurt, milk, whisk to combine thoroughly and set aside.-In large bowl combine flour, sugar, baking powder, salt, and whisk to combine.-Using pastry cutter or two knives, cut butter into flour until all pieces are smaller than pea-sized.Add chocolate chips, and toss to coat.Add wet ingredients to dry and mix in lightly with fork until dough just comes together.Turn dough out onto well floured work surface and pat into large ball.-Shape dough into flat disk shape and cut with circle cookie cutter. Place on baking sheet. Sprinkle tops of scones with sugar and place in the oven.-Bake until turn slightly brown, about 22 minutes.Remove from oven and let cool on baking sheet for 10 minutes.

-Transfer to a wire rack and let cool

Whole Wheat Pizza Dough

Whole Wheat Pizza Dough

1 packet active dry yeast

1 tbsp. granulated sugar

1 c. warm water

1 c. whole wheat flour

3/4 c. all purpose flour

Add water, yeast and sugar to a mixing bowl. Let it sit for 10 minutes, yeast will bubble. Turn the dough hook on and add in the flours. If the dough is too sticky, add another 1/4 c. all purpose flour. Let it knead for 5 minutes. Cover with a damp towel and let it sit for 1-2 hours.

Roll out dough, and place on a pizza pan. Bake at 400 degrees for 8 minutes. Add toppings (I used pizza sauce, pizza seasoning from Penzey's, shredded mozzerella and parmesan cheeses and turkey pepperoni) and put back in the oven for another 3-5 minutes.

Cheesy Chicken Cups

Cheesy Chicken Cups

1 can Buttermilk Biscuits (10 biscuits)
1 cooked chicken breast, cut into small pieces
1 can Healthy Request Cream of Chicken Soup
2/3 cup FF Shredded Cheddar Cheese
1 TBS dried parsley flakes
1/2 tsp black pepper

Preheat oven to 400 degrees. Place each biscuit into a muffin pan. Press the biscuits into the holes (and up the sides) to form cups. In a bowl, combine chicken, soup, cheese, parsley and pepper. Mix well. Spoon evenly into cups.

Bake for 12-15 minutes or until golden brown.

Oreo Bark

Oreo Bark12 oz. milk chocolate (I use Ghirardelli chips)
6 oz. white chocolate
15 Oreos
Directions:
Put the oreos into a large ziploc bag and crush them until they are in small, bite-sized pieces.
Melt the milk chocolate in a double boiler.
When chocolate is melted and smooth, carefully stir in Oreo pieces.
Spread the mixture onto a foil covered cookie sheet, trying to keep the cookies in an even layer.
Melt white chocolate in microwave and drizzle it on top. Use a knife to swirl.
Let cool & harden (I put the tray in the refrigerator to speed things up). Break into bite sized pieces.

Peppermint Marshmallows

Peppermint MarshmallowsIngredients:
1 bag marshmallows
1 c. powdered sugar
3-4 tsp. water
About 5 candy canes
Directions:
Crush candy canes in food processor until few large chunks remain.
Stir water in powdered sugar 1 tsp. at a time tuntil a smooth glaze forms.
Dip tops of marshmallows into glaze and roll in candy cane. Lay, candy side up on was paper until dry.

BETTER THAN SEX TRIFLE

BETTER THAN SEX TRIFLEINGREDIENTS:

1 (18.25 oz) box chocolate cake mix
12 oz Coke Zero soda
1/4 cup semi sweet mini chocolate chips
7 oz sweetened condensed milk
7 oz caramel ice cream topping (plus additional for garnish if desired)
4 Skor or Heath candy bars, chopped
2 (8 oz) tubs Cool Whip Lite whipped topping.

DIRECTIONS:
1. Preheat oven to 350 degrees. Spray 9x13 baking pan with nonstick spray.
2. In a large mixing bowl combine cake mix and Coke Zero soda. Using a handheld mixer, mix on low speed until moistened. Scrape bowl and mix on medium speed for 2 minutes. Fold in semi sweet chocolate chips and transfer to baking pan. Bake for 30-35 minutes until sides pull away and a toothpick inserted in the center of the cake comes out clean. Set aside to cool.

3. In a saucepan over low heat, combine sweetened condensed milk and caramel topping, stirring until smooth and blended. Using a skewer or the handle of a spoon poke holes across the top of the cake every 1-2 inches. Slowly pour the warm caramel topping mixture over the top of the cake, letting it sink into the holes. Cover and refrigerate until just before serving (I would recommend storing cake no more than a 6-8 hours if possible).

4. Just before serving assemble dessert in a large glass trifle or serving bowl. Cut cake into chunks and layer evenly across the bottom of bowl, top with a layer of Cool Whip and a small amount of chopped candy bars (reserve some for garnish) - repeat layers, ending with Cool Whip topping. Top with reserved chopped candy bars and drizzle with caramel topping if desired.

Ritz Crackers

Ritz Crackers

1 sleeve reduced fat Ritz crackers
chocolate and white chocolate almond bark
peanut butter (creamy)

Spread a bit of peanut butter (not a lot just a bit) over each Ritz cracker. Dip the crackers in the almond bark, covering both sides with melted bark. Shake off excess (I know I know, I should practice what I preach!) and allow to dry on waxed paper.

These were a new find this year, I had never made them before. I heard about them from a friend at work and was excited to try them. OMG they are so good! So very very good! They are very rich too!

CAPE BRETON SCONES

CAPE BRETON SCONES

2 c flour
2 tbsp sugar
1 tbsp baking powder
1 tsp salt
1/4 tsp baking soda
1 c raisins or currants
1/2 c sour cream
1/4 c oil
1 egg (slightly beaten)
3 tbsp milk

　
Method:
Sift together dry ingredients and stir in the raisins. Blend the remaining
ingredients and stir in the flour mixture until the dough is all together.
Toss on a lightly floured surface until no longer sticky. Knead a few
times. Divide the dough in half then pat each ball of dough into a 6 "
circle with the top slightly rounded. Brush the tops with milk and sprinkle
with sugar. Cut each circle into 6 wedges. Place 2 inches apart on a
cookie sheet
with butter and jam or flavoured butter or honey. . Bake at 425F for 10 to 12 minutes or till golden brown . Serve hot

Cape Breton Pork Pies

Cape Breton Pork Pies
IngredientsShortbread Shells:
1 cup butter 250 mL
1/2 cup icing sugar, sifted 125 mL
1 egg yolk 1
1 tsp vanilla 5 mL
2 cups all-purpose flour 500 mL
2 Tbsp cornstarch 25 mL
1/4 tsp salt 1mL

Filling:
2 1/4 cups chopped dates (12 oz/375 g) 550 mL
3/4 cup packed brown sugar 175 mL
3/4 cup boiling water 175 mL
1/4 tsp salt 1mL
1 tsp vanilla 5 mL

Icing:
2/3 cup icing sugar, sifted 150 mL
2 Tbsp maple syrup 25 mL
1 Tbsp butter, softened 15 mL
Method
Shortbread Shells
Filling
Icing
1. Blend together icing sugar, maple syrup and butter until smooth; dollop onto each tart. (Tarts can be stored at room temperature for up to 4 days or frozen for up to 2 weeks.)
1. In a small saucepan, bring dates, sugar, water and salt to boil over medium heat; reduce heat and simmer; stirring often, for 4 minutes or until thickened and smooth. Let cool, stir in vanilla. Spoon into shells.1. In large bowl, cream butter with sugar until fluffy; beat in egg yolk and vanilla. Stir together flour, cornstarch and salt; gradually stir into creamed mixture; gently kneading until smooth.
2. Working in batches, gently form dough into 3/4 inch (2 cm) balls, place in 1 1/2 inch (4 cm) tart cups and press evenly over bottom and sides of cup to form shell. Bake in 325 E F (160 E C) oven for about 18 minutes or until crisp and pale golden. Let cool in pan on rack; loosen shells with tip of knife.

Mile High Tea Biscuits

Mile High Tea Biscuits too...
3 cups flour
3/4 tsp cream of tartar
3/4 tsp salt
4 1/2 tsp baking powder
2 tbsp. sugar
3/4 cup shortening
1 egg
1 cup milk
Add egg to 1 cup milk. Mix remaining ingred in order given: add egg mixture. Knead dough 3 to 5 times; cut with round cutter. Brush with a touch of milk; bake 450 degree oven for 12-15 minutes.
Variations: can add grated old fashioned cheese or raisins

Atlantic Canada Donairs

Atlantic Canada Donairs
..Ingredients
• 1 teaspoon salt
• 1 teaspoon ground oregano
• 1 teaspoon all-purpose flour
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon Italian seasoning
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/4 teaspoon cayenne pepper
• 1 pound ground beef
Sauce
• 1 (12 fluid ounce) can evaporated milk
• 3/4 cup white sugar
• 2 teaspoons garlic powder
• 4 teaspoons white vinegar, or as needed
Directions
1. Preheat the oven to 350 degrees F (175 degrees C). In a cup or small bowl, mix together the salt, oregano, flour, black pepper, Italian seasoning, garlic powder, onion powder, and cayenne pepper.
2. Place the ground beef in a large bowl, and use your hands to blend in the spice mixture. If you want the smooth texture of meat that you see in a real donair shop, you must do this in a steel mixing bowl and on a sturdy surface. Pick up the meat, and throw it down with force about 20 times, kneading it after each throw. This also helps the meat hold together better when you slice it.
3. Form the meat into a loaf, and place it on a broiler pan. If you do not have one, a baking sheet will do.
4. Bake for 1 hour and 15 minutes in the preheated oven, turning the loaf over about half way through. This will ensure even cooking. This cuts better if you chill the meat overnight before slicing.5. To make the donair sauce, mix together the evaporated milk, sugar and garlic powder in a medium bowl. Gradually whisk in the white vinegar, adding 1 teaspoon at a time, until thickened to your desired consistency. Don't use the 2% type of evaporated milk... Use the regular.
　

Cape Breton Oatcakes

Cape Breton Oatcakes
　
1/2 cup Brown Sugar
3/4 cup white sugar
1 cup rolled oats
...2 cups flour
1 tsp. baking powder
1 tsp.salt
1 and 1/4 cup shortening
2 cups Bran Flakes cereal
1/2 tsp. Baking Soda
1/2 cup boiling water
Add soda to boiling water and let stand until cool. Cream shortening and sugar. Add dry ingredients. Add the soda mixture. Roll out thin on a floured board. Cut in to shapes...I`ve seen triangle, round and rectangle! Bake at 350 for 8-10 minutes

FATYRES

FATYRES
2 lbs. flour
1 cake of yeast or 1 package of dry yeast
1 Tbsp. salt
3 cups lukewarm water (approximately)
For filling:

2 lbs. lean ground lamb or sirloin
2 large onions, chopped
2 Tbsp. crushed mint

Salt and pepper to taste
Juice of 2 lemons (optional)
1/2 cup fresh chopped parsley or 1/4 cup dried parsley
1/4 tsp. cinnamon
1/4 cup pine nuts (optional)

Mix well and stuff into pie dough as directed below.

Preheat oven to 400 degrees.

Combine ingredients, mix well and knead until smooth. Cover with a cloth and let rest in a warm place until dough rises, about 1 1/2 hours. Cut into small sections 4 inches in diameter. Cover with a cloth for an additional 30 minutes.

Roll dough into rounds like a pie crust. Squeeze as much excess liquid from filling as possible. Place a heaping tablespoon of filling on each crust round and close in the shape of a triangle. Be careful not to get juices on the edges of the crust, as this will make it difficult to crimp shut. If this happens, dip fingers in flour and close.

Cover the bottom of a baking tray with oil and place pies in rows. Bake until golden brown. Lightly brush with butter after baking. Yield: 3 to 4 dozen pies.

Chicken and Broccoli Spaghetti

Chicken and Broccoli Spaghetti~


Serves: 4

Ingredients:
2 lg. chicken breasts, cooked and finely shredded*
1 md. bag of frozen broccoli spears, thawed(disgard the majority of the stem using mainly the florette)
1/2 lb. spaghetti noodles
1 packet Hidden Valley Ranch Seasoning
4 tbsp. butter
parmesan cheese

Directions:
1.) In a medium size pot bring water to boil, add spaghetti noodles and cook according to the back of the box.

2.) In a food processor chop broccoli until it becomes finely chopped.

3.) In a large skillet on medium high heat add butter, ranch seasoning, broccoli, and finely shredded chicken, saute until cooked through. Add several tablespoons of pasta water and turn burner to low.

4.) Drain spaghetti noodles and add to chicken and broccoli mixture, mixing until fully incorporated. Serve and sprinkle with parmesan cheese as garnish.

* If you are in a rush you can skip cooking the chicken and instead use two large cans of already cooked chicken that can be found around the canned tuna aisle.

BLUEBERRY ICE SQUARES

BLUEBERRY ICE SQUARES
Crust
2 cups graham wafer crumbs
2 tbsp. brown sugar
... 1/2 cup melted butter
Put in a 9 x 9 pan and cook for approximately 10 minutes at 350. Remove and cool

Put in a bowl and mix until creamy
4 oz. cream cheese
1 cup sugar
2 tsp. vanilla
1 tsp. lemon juice
Mix 1 large container of cool whip into the above mixture and put in 3 cups of frozen blueberries. Fold don't beat.
Put your mixture into the crust and pop into fridge. Voila done.