RECIPES


*This page is being revamped for your reading comfort... Please bare with me during this process! Thank you! :) 


- Breakfast

German Apple Pancake





- Breads & Muffins

Carrot Oatmeal Muffins
Cranberry Orange Muffins




- Cookies, Bars & Candies


Chocolate & Caramel Bars
Oh Henry! Cookies
Crazy Marbled Brownies




- Desserts, Cakes & Pies


Maple Pudding Chomeur
Sunday Carrot Cake





- Jams, Spreads & Others


Apple Maple Butter





- Pasta, Rice & Beans


Divine Italian Tomato Sauce
Pesto Pasta Delight
Chilli Con Carne
Springtime Pilaf




- Pork


Oven Barbecued Ribs
Gingery Asian Pork




- Soups & Stews


Butternut Squash Soup
Beef & Barley Soup
Chicken Thai Soup
Potato Bacon Chowder




- Salads & Sandwiches






Sweet Rosies
I never thought so little ingredients could turn into such an amazing dessert. This recipe is sooo easy, sooo fast and tastes sooo good, it must be sinful!
1 tube of Pillsbury regular crescent dough
1 c. 35% cream
1 c. maple syrup
1/4 c. brown sugar

In a Pyrex (glass) oven dish, mix together the cream, maple syrup and brown sugar. Cut the dough into one inch slices. Lay the slices down one next to another in the oven dish. Bake in the oven at 350° F for 25 minutes.









Artichoke & Hearts Of Palm Salad
This salad is extremely packed with flavor and ready in about 10 minutes time. Truly enjoyable to eat as a light lunch or as a side dish for dinner.
1 can (398 ml) artichoke hearts, drained and cut in quarters or halves (your preference)
1 can (398 ml) hearts of palm, drained and sliced
1/4 c. diced yellow or red onion
2 tbsp olive oil
2 tbsp lime juice
1 tbsp chopped fresh parsley
1/4 c. dried sweetened cranberries
Salt and pepper

In a small bowl, combine all ingredients together. Cover and chill. You can either eat it after about 30 minutes or after letting it stand overnight to get the flavors to all blend in nicely together.





Rocket Popsicles
Kids will go crazy over the vibrant colors and delicious taste of these homemade popsicles!  Made with real fruits.
Blue Portion:
1 box (85 g) blue Jell-O 
1 c. boiling water
1c. cold water

White Portion:
1 pear, peel and heart removed
2 tbsp lemon juice
1/4 c. water
2 tbsp sugar

Red portion:
1 1/2 c. fresh or frozen raspberries (if frozen, make sure you defrost them)
2 tbsp sugar

In a small bowl, mix the Jell-O powder and boiling water together until powder is fully dissolved. Add cold water. Pour into popsicle molds in such way to fill 1/3 of each cavity (you might have some mixture leftover... which you can make Jell-O cups with instead of throwing it out!). Put in the freezer for about one hour and a half, or until mixture is frozen. In the meantime, put all the ingredients of the white portion in a blender and bring to a smooth puree. Pour into each cavity of the popsicle molds in order to fill each one to their 2/3. Put back into the freezer for about 45 minutes, or until the mixture has slightly set but not completely (you want to be able to put the sticks in but you don't want the mixture to be too liquidy that it will blend with the following red portion). In the meantime, put the raspberries in the blender and bring to a smooth puree. Pour the mixture through a strainer or sieve in order to remove all the little seeds from the raspberries. Add the sugar and mix well. Pour the mixture into each cavity to fill completely. Add the sticks and put back into the freezer until completely set. 

*I had popsicle molds where the sticks had little lids/drip guards which doesn't allow me to pour anything into the molds' cavities once the sticks are in. But if you have plain popsicles sticks, you might want to insert the sticks after the white portion has frozen enough (45-60 minutes) to be able to get the sticks in and hold them straight, and then put the molds back in the freezer to make it all set completely before adding the red portion.






Creamy Tuna Noodle Casserole
Super easy and extremely delicious!
1 can (10 oz.) cream of chicken soup
1 can (10 oz.) cream of celery
1 c. mayonnaise
1/2 c. milk
1 medium onion, diced (equal to 1 c.)
1 c. diced celery
2 cans (170 g. each) tuna, drained
12 oz. cooked egg noodles
1/2 c. shredded medium cheddar cheese
Salt and pepper

In a large bowl, mix the cream of chicken, cream of celery, mayonnaise and milk together. Add the diced celery and onion. Fold in the tuna, followed by the cooked egg noodles and shredded cheddar cheese. Season with salt and pepper. Put mixture in a large oven dish. Cook at 375
° F for about 40-45 minutes, or until the top starts to golden.




Exotic Pineapple Ice Cream

You probably think homemade ice cream is mission impossible... think again! It's super easy and super yummy!
3 egg yolks 
2 c. whole milk
1 c. sugar
1/4 c. dry milk powder
3/4 tsp ground cinnamon
1/4 tsp ground nutmeg
1/8 tsp ground cloves
1 c. whipping cream
1 can (8 oz.) crushed pineapple, undrained
1 tsp vanilla extract

In a medium bowl, beat egg yolks until combined. Set aside. In a medium saucepan, combine milk, sugar, dry milk powder, cinnamon, nutmeg and cloves. Heat and stir over medium heat until sugar dissolves. Slowly whisk 1/2 c. of the milk mixture into the egg yolks. Return the milk-egg yolk mixture to saucepan. Cook and stir until mixture coats the back of a spoon and registers 165° F when tested with an instant-read thermometer. Remove from heat and stir in the cream, pineapple and vanilla. Now, depending on if you have an ice cream freezer or not, you have 2 options from here on out. Either way, you will transfer the mixture immediately to a metal or ceramic bowl, cover and put in the fridge for at least 4 hours or up to 24 hours. If you do have an ice cream freezer, you will freeze chilled mixture according to manufacturer's directions. Then cover and ripen in the freezer about 4 hours or until firm. Now, if you don't have an ice cream machine, here's what you're going to do. Super easy! After the chilling process, you will transfer your bowl to the freezer. After mixture has been in the freezer for about 30 minutes, take it out of the freezer and whisk it. If any bits have frozen along the side of the bowl, be sure to whisk them into the rest of the mixture. Do this as quickly as possible and return bowl to the freezer. Repeat this whisking the mixture every 30 minutes until the mixture is frozen. The mixture will eventually freeze enough to be more or less soft-serve ice cream texture. It will cling to a whisk. At this point you may need to switch to a spoon or spatula to stir the ice cream unless you have a very strong whisk. Continue freezing and stirring the ice cream, at 30 minute intervals – until the ice cream is firm and becomes difficult to stir. Transfer ice cream to a container you plan to store it in (or simply cover the bowl you've frozen it in) and keep in the freezer until hard. When ready to serve, allow ice cream to soften slightly at room temperature for about 10 minutes, scoop and serve!




Oh-So-Fresh Rotini
375 g rotini
2 tbsp vegetable oil
1 onion, chopped
2 garlic cloves, finely chopped
1 zucchini, sliced
1 tbsp all-purpose flour
1 can (370 ml) skimmed milk, 2% or fat-free (i.e. Carnation)
1/2 c. grated parmesan
12 cherry tomatoes, sliced in half
2 tbsp lemon zest
2 tbsp fresh parsley or basil (or 2 tsp if using dried herbs)
1/4 tsp pepper

Cook the pasta until al dente. Drain and set aside. Heat the oil in a large saucepan. Sauté the onion, garlic and zucchini until tender, about 5 minutes. Add the flour while stirring and cook 2 minutes. Add the skimmed milk, bring to a boil, cook 3 minutes and add, while stirring, the cheese. Cook while stirring constantly until it thickens, about 2-3 minutes. Add, while stirring, the tomatoes, lemon zest, herbs and pepper. Add the pasta and keep on low heat until heated through.





Retro Butterfly Chicken

A 4-5 lbs whole chicken
5 cloves of garlic, chopped finely
2 tbsp sugar
1 tsp sea salt
1 tbsp soy sauce
1 tbsp fish sauce

Glaze:
2 tbsp vegetable oil
1 clove of garlic, chopped
2 tsp sweet paprika

To butterfly the chicken, using strong kitchen scissors, cut along both sides of the backbone. Remove and discard the backbone. Rinse the chicken body cavity and pat dry with paper towels. Turn chicken skin side up, and press down between the breast halves to break the breast bone. Make two deep slashes to the bone in each half of the chicken breast and in each leg and thigh. Twist wing tips under wings. Place chicken in a baking dish just large enough to hold it. In a small bowl, mix together the 5 cloves, sugar and salt until you get a paste (or close to one!). Add the soy sauce and fish sauce and mix until well combined. Spread the mixture over the chicken, forcing it down into the slits and turning the chicken to coat well on both sides. Cover and chill from 1 to 4 hours. Heat the barbecue on high and once it's warm, turn it down to medium and place the chicken breast side up on the grill over indirect heat (close the burners that are directly under the chicken). Close lid and cook for about an hour or until an instant-read thermometer reads 180F in thigh. Brush chicken with glaze during the last 15 minutes of grilling, brushing every 5 minutes. 

Glaze: Heat oil in a small saucepan over medium heat. Add garlic and cook and stir for about 1 minute or until just starting to brown. Add paprika and cook for another minute or so.






Healthyliscious Spaghetti Sauce & Meatballs
Sauce: 
2 tsp olive oil
1 onion, finely diced
1 carrot, finely diced
1 celeri stick, finely diced
2 garlic cloves
1 red pepper, finely diced
1 can (796 ml) diced tomatoes, reduced in salt
2 tsp balsamic vinegar
1 can (125 ml) tomato paste
1 tbsp sugar
2 tbsp fresh basil, finely chopped

Meatballs:
2 lb ground chicken (or turkey)
1 c. dry bread crumbs
1/2 c. parmesan
2 eggs, slightly beaten
2 tbsp italian seasonings
Salt and pepper to taste

In a large pot, heat oil over medium heat. Cook the onion, carrot, celery, for 5 to 7 minutes. Add the garlic and red pepper and cook for about 1or 2 minutes. Incorporate the tomatoes, vinegar, tomato paste, and sugar and let it simmer for a couple of hours, until the sauce thickens considerably. Add more tomato paste if needed. In the meantime, Mix together all the ingredients for the meatballs in a large bowl. Form 1" meatballs. Spray large pan with cooking spray and put on medium heat. Cook meatballs until golden on all sides. Add to sauce, along with the basil, and let it simmer together for about 30 minutes. Serve on cooked spaghetti or your favorite pasta!





Open-Face Turkey Brocoli Sandwich
This makes for a great, healthy and quick weeknight dinner. Ready within 30 minutes max!
1/2 c. butter or margarine, softened
1/2 tsp fresh tarragon leaves
1 lb French loaf, cut into fourths, sliced horizontally
1 lb cooked sliced turkey
3/4 c. mayonnaise
3/4 tsp fresh tarragon leaves
3 c. brocoli flowerets
1 medium red onion, sliced 1/4" thick, separated into rings
8 slices of Monterey Jack cheese

In a small bowl, stir together butter and 1/2 tsp tarragon and spread on bread. Arrange turkey slices evenly among bread. In small bowl, stir together mayonnaise and 3/4 tsp tarragon and spread over turkey, top with broccoli and onion rings. Place sandwiches on cookie sheets and place under the broiler for 3-5 minutes, or until sandwiches are heated through. Top with cheese and broil again for 2-3 minutes or until cheese is melted.




Spinach Rose Tortellini
We have been making this simple recipe for years now and always impressed at how good it is. Within 20-30 minutes you have a wonderful and healthy meal. Serves 4-6.
2 lb. cheese tortellini
1 can (796 ml) diced tomatoes
1 tbsp vegetable oil
1 small onion
5 tsp minced garlic (divide into 2 tsp and 3 tsp)2 c. chopped fresh spinach
1 tsp salt
1/2 tsp pepper
3 tsp dried basil
4 tbsp all-purpose flour
1 1/2 c. milk
1 1/2 c. heavy cream
1/2 c. grated Parmesan cheese

Cook the tortellini in boiling water until tender (about 10-15 minutes). In the meantime, in a large saucepan, heat oil over medium heat. Add onion and 3 teaspoons of garlic and cook until onions are translucent. Add the tomatoes, spinach, salt, pepper, basil and remaining 2 teaspoons of garlic. Cook and stir until the mixture begins to bubble. In a medium bowl, whisk together the flour, milk and cream. Stir this mixture into the saucepan along with the Parmesan cheese. Bring to a small boil and then reduce heat to low, and simmer until thick, 5-10 minutes. Simply drain the tortellini and pour them into the saucepan with the sauce. Stir to coat and serve.



Choco-Nutty Cookies
Everyone loves these buttery cookies chock full of chocolate and nuts! Makes 3 dozens.

3/4 c. firmly packed sugar
1/2 c. sugar
1 c. unsalted butter, softened
1 egg
1 1/2 tsp vanilla
2 1/4 c. all-purpose flour
1 tsp baking soda
1/2 tsp salt
1 c. coarsely chopped walnuts
250 g. milk chocolate candy bar, cut into 1/4" pieces or 1 c. of milk chocolate chips (or
basically any type of chocolate that you have on hand or that you prefer)

Heat oven to 375F (190C). In a large bowl, comine together the brown sugar, sugar, butter, egg and vanilla. Beat with mixer at medium speed until well mixed. Add flour, baking soda, and salt. Continue beating until well mixed (1 to 2 minutes). By hand, stir in the walnuts and chocolate. Drop dough by rounded tablespoonfuls 2" apart onto cookie sheets. Bake for 9 to 11 minutes, or until lightly browned. Cool 1 minute before removing from cookie sheets and transferring to cooling rack.




Slow-Cooker Irish Beef Stew
With St-Patrick's Day right around the corner, what better way to celebrate but with a yummy, hearty, Irish stew? And this one is a "just-throw-it-all-together" kind of meal. So delicious, you won't believe it was that easy to make!

8 slices of bacon, chopped
1/3 c. all-purpose flour
1 tsp salt
1/2 tsp ground black pepper
1 tsp ground allspice
2 1/2 lb beef stew meat, cubed
4 carrots, peeled and cut diagonally into 1-inch pieces
4 large onions, cut into eighths
3 medium potatoes, cubed
2 cloves garlic, chopped
1/4 cup minced fresh parsley
1 tsp dried rosemary, crushed
1 tsp dried marjoram
2 bay leafs
12 oz. Guiness beer

In a large bowl, combine well the flour, salt, black pepper, and allspice. Throw in the meat and toss to coat. Throw the seasoned meat with all the remaining ingredients in the slow-cooker (making sure you keep the beer for the end so you can pour it over the ingredients) and stir gently, just so that everything is well combined. Cover and cook on low setting until the meat is tender and cooked, about 4 to 6 hours.




Margherita Pizza
1/4 c. olive oil
1 tbsp minced garlic
1/2 tsp salt
8 italian tomatoes, sliced or chopped
2 pre-baked pizza crusts
1 c. shredded Mozzarella cheese
1/2 c. shredded Provolone, Gouda or Fontina cheese
20 fresh basil leaves, torn slightly (or to your liking, basil shrinks a lot during cooking)
1/2 cup freshly grated Parmesan cheese
1/2 cup crumbled feta cheese

Stir together olive oil, garlic, and salt. Toss with tomatoes, and let it sit for 15 minutes. Preheat oven to 400
° F (200 degrees C). Brush each pizza crust with some of the tomato marinade. Sprinkle the pizzas evenly with Mozzarella and Fontina cheeses. Arrange tomatoes overtop, then sprinkle with some of the basil, Parmesan, and feta cheese. Bake until the cheese is bubbly and golden brown, about 10 minutes.

***A couple of minutes before the end of the oven time, you can add a little bit more basil leaves just to have a few fresher leaves on there. It is really to your liking!




Naan Pizzas
Now this one will undoubtedly be a hit with your whole family. More than easy, more than delicious, and they will ask for more! I used some left-over ratatouille to make this one, but you can definitely cook up your favourite veggies and throw them on there. To do so, just cut them in somewhat bit-sized pieces, cook them until golden in a sauce pan with a bit of garlic and spices such as basil and thym to give them some flavour. Also, once they are cooked, don't forget to mix them with a can of diced tomatoes, drained, to make sure your mixture holds itself together nicely. This pizza is really all about making it your own by personalizing it to your liking. 
In any case, I will be posting a ratatouille recipe, soon.
4 naan breads
2 c. of ratatouille (or desired quantity)
Italian sausages cooked and chopped-up, shredded cooked chicken , bacon (or any type of preferred meat)
1/2 c. sliced black olives
2 c. shredded cheese (mozzarella, provolone, or any type of mild cheese)
4 tbsp olive oil
2 tsp balsamic vinegar
2 garlic cloves
Salt and pepper

Preheat oven at 375
° F. Place naan breads on a cookie sheet. In a small bowl, mix together the olive oil, balsamic vinegar, garlic and salt and pepper. Brush over the naan breads. Spread the ratatouille evenly over each bread. Top with meat, olives, and cheese (or whatever topping you like). Bake in oven for about 10 minutes, or until the cheese has melted and the sides are getting golden. Then broil for a couple of minutes until cheese is golden.




Chocolate Chip Banana Muffins
Always a hit with the kids! 
4 very ripe bananas
1 egg
1/3 c. vegetable or canola oil
1 1/2 c. flour
1 tsp baking powder
1 tsp baking soda
Pinch of salt
1/4 c. flax seed or wheat germ
1/2 c. mini or regular chocolate chips

In a large bowl, blend together with a hand mixer the bananas, egg and oil. In an another bowl, sift together the flour, baking powder, baking soda, salt and flax seed or wheat germ. Add dry ingredients to wet ingredients and mix together until just moistened. Add chocolate chips. Pour in greased muffin tins. Bake at 350
° F for 10 to 12 minutes, or until an toothpick inserted in the middle of the muffins comes out dry.




Creamy Fettucini Alfredo
This recipe is beyond easy and quick. Perfect for a quick weeknight dinner. You can even dress it up a little bit more by throwing in some slices of grilled chicken, or even cooked shrimp. Try it out tonight! 
1 (8 oz.) package of cream cheese, cubed
3/4 c. grated parmesan cheese
1/2 c. butter or margarine
1/2 c. milk
8 oz. fettucini, cooked, drained
Fresh parsley, optional

In a large saucepan, combine cream cheese, parmesan cheese, butter or margarine, and milk. Stir over low heat until smooth. Add fettucini; toss lightly. Sprinkle each servings with parsley. Makes 4 servings.




Long Soup
With the cold weather crawling outside, why not warm up with a nice soup!?
Makes about 4 portions.
8 green onions
4 to 6 oz of cabbage (1/4 of small head), shredded
8 oz uncooked boneless lean pork, sliced into thin strips
1 1/2 tbsp vegetable or canola oil
6 c. chicken stock or broth
2 tbsp soy sauce
1/2 tsp grated, pared fresh ginger root
4 oz thin Chinese egg noodles
Salt and pepper, to taste

Cut onions into thin, diagonal slices. Heat oil in wok over medium-high heat. Stir-fry pork and cabbage until pork is no longer pink, about 5 minutes. Add stock, soy sauce, ginger and salt and pepper to pork mixture. Cook until mixture boils. Reduce heat and simmer for 10 minutes. Stir in noodles and onions and cook just until noodles are tender, 1 to 4 minutes.




Greek Sandwiches (Gyros)
This easy and tasty recipe yields 4 servings. Within 20-25 minutes you will have a nice meal that can be served with a simple salad or homemade potato fries. If you are not a big fan of lamb, you can replace it by a mix of beef and pork (half-half). 
Meatballs:
1 lb ground lamb
1 egg
2 garlic cloves, finely minced
1/2 c. breadcrumbs
1/2 c. chopped fresh parsley
1/2 c. chopped fresh mint
1 tsp ground ginger
1 tsp cumin
Salt and peper, to taste

Sandwich:
4 pita bread rounds
1 c. tzatziki sauce
Romain lettuce, to taste
1/2 red onion, thinly sliced
16 cherry tomatoes, halved
1 Lebanese cucumber, thinly sliced
1 sweet yellow pepper, cut in strips
Mint leaves for garnish
Lemon juice to taste

Preheat oven broiler. Combine all meatball ingredients in a bowl and shape into small meatballs and place in an ovenproof dish. Broil for 10-12 minutes, or until lamb is cooked through, turning over halfway through. Reserve. Assemble sandwiches by placing garnishes in each pita. Add the meatballs, mint and splash with a bit of lemon juice. Close pitas tightly.




Supreme Plum Pudding
This dessert is simply divine! Serves 10.
2 c. dried fruit, chopped (dates, raisins, cranberries, prunes, figs, etc.)
1/2 c. Cognac (or rum)
1/2 c. maple syrup
Butter as needed
1 1/2 c. all-purpose flour
1 tbsp baking powder
Pinch of fine salt
1 tsp ground cinnamon
Pinch of nutmeg
Pinch of ground cloves
4 eggs
3 tbsp butter, softened
1 1/2 c. maple sugar
1/2 c. milk
1 c. white bread, crust removed, broken into small pieces

Caramel:
1 c. maple syrup
1/4 c. Cognac or rum
1/2 c. butter
1/4 c. instant flour
Pinch of salt

Macerate the dried fruit in the Cognac or rum and the maple syrup for 24 hours. Butter a 2-L (8-cup) pudding pan. Set aside. In a bowl, sift together the dry ingredients and the spices. Set aside. In another bowl, beat together the eggs, butter and maple sugar. Add the milk and the bread, mix to combine, then fold in the dry ingredients and the macerated fruit. Pour batter into the prepared pan. Cover with a layer of parchment paper and then aluminum foil; tie with a string to keep the cover snug. Place a towel or rack in the bottom of a very large pot. Place the pudding pan on top and pour boiling water around it until it is two-thirds submerged. Cover and simmer for 4 hours over low heat. Check water level periodically during cooking. Add water as needed to keep it at the two-thirds level. Remove pan from dish and let stand 15 minutes before unmoulding the plum pudding.

To serve, heat the maple syrup and 60 ml (1/4 cup) Cognac or rum. Brush pudding with warm mixture. Mix the butter and flour into what is left of the maple syrup mixture and reduce. Add the pinch of salt and serve alongside the pudding. 





New Style Cabbage Rolls
This recipe is so easy to make, it is almost ridiculous! Everything cooks in one dish only and the results are truly delicious. Try it out and you will love it guaranteed! Serves 6-8.
1 1/2 lb medium-lean ground beef
1 large onion, chopped
2 cloves of garlic, finely chopped
2 tsp dried oregano
1 1/2 tsp dry mustard
1 tsp celery salt
1/2 c. long grain parboiled rice, uncooked
1 can (796 ml) diced tomatoes
1 can of tomato soup
8 c. green cabbage, finely shredded
1 c. chicken broth
Salt and pepper

Preheat the oven to 350
° F (180° C). In a bowl, combine the meat, tomato soup, onion, garlic, and spices. Season with salt and pepper. Place half the meat mixture into a 13 x 9 inch baking dish. Cover with half the rice and half the tomatoes. Layer with half the cabbage and press gently. Add the remaining meat and rice in the same way. Cover with the remaining tomatoes and the remaining cabbage. Season with salt and pepper. Add the broth. Cover with a sheet of aluminum foil. Bake for 2 hours. Remove the foil and bake for 30 minutes.




Warm Your Heart Pasta Soup
Nothing better than a homemade soup to satisfy your hunger! Serve it with fresh crusty bread and a nice salad and you have a nice and light dinner. Makes 4 portions.

2 tbsp butter or margarine
1 medium onion, chopped
2 c. sliced mushrooms
1 can (796 ml) of stewed tomatoes
1 can (284 ml) chicken broth, & 1 can of water
1/2 tsp dried basil
3/4 c. small shells pasta
2 c. fresh spinach torn in bite-size pieces
1 1/4 c. shredded swiss or gruyere cheese

Melt butter in a big pot over medium-high heat. Sauté the onions and mushrooms for 2 minutes. Add the tomatoes, chicken broth, water, and basil. Bring to a boil, add the pasta. Let it simmer, uncovered, stirring occasionally, for 10 minutes or until the pasta is tender. Incorporate the spinach and heat for a minute or until they start to wilt. Serve immediately in soup bowls and sprinkle with the cheese.




Mustard Crusted Pork Chops
These pork chops are a quick and awesome weeknight dinner because they are ready in 20 minutes. Serve it up with a nice couscous or a salad, or even a few steamed-cooked veggies and you have yourself a savoury meal in an instant.
2 c. breadcrumbs
Salt and pepper, to taste
2 tbsp dried savory
1/2 c. old-style mustard
1/2 c. melted butter
2 tbsp butter
8 butterfly-style pork chops

Mix the five first ingredients together. Heat the 2 tbsp of butter in a big saucepan at high heat. Cook the pork chops 2 minutes on each just to colour them. Afterwards, place them in a buttered gratin dish and cover them with the breadcrumb mixture. Press lightly. Bake in the oven at 350
° F for 15 minutes, or until the meat is cooked and the topping is golden




Turtles Brownies
Your kids will undoubtedly love helping you make these. But be careful! These rich chocolate brownies topped with tender turtles will disappear quickly!
Brownies:
1 pack (515 g) chocolate cake mix
3/4 c. butter, softened
1/3 c. evaporated milk
1 c. chopped pecans

Topping:

1 c. semi-sweet chocolate chips
2 tbsp evaporated milk
20 Turtles chocolates

Brownies:

Preheat oven at 375° F. In a bowl, mix together the cake mix with the butter and evaporated milk until you obtain a smooth texture. Incorporate the pecans. Pour half of the mixture into a 13x9 inch cake pan. Bake 12 minutes. Let it cool off 10 minutes on a rack.

Topping:

Mix the chocolate chips with the milk in a microwaveable bowl; cook on high for approximately one and a half minute until the chocolate has melted, stirring frequently. Spread over the cake. Place the chocolates on top of the preparation at about one inch apart from each other. Drop small spoonfuls of the rest of the brownie mixture between the chocolates. Bake for 16 minutes or until an inserted toothpick comes back out with a few moist crumbs on it. Let it cool completely on a rack. Cut into squares with one chocolate each. Makes 20 portions.




Cream Cheese & Herbs Stuffed Mushrooms
Want to impress your guests at your next get-together with a delightful appetizer? Then this one is definitely for you!!! It is preferable if all the mushrooms are the same size, about 2 inches in diameter.

24 mushrooms, stems removed
1 tbsp vegetable or canola oil
1 pack of herbs flavoured cream cheese, such as Boursin
1/4 c. sour cream
2 green onions, chopped
Some green onion slices

Place the mushroom tops, bottom side down, on a aluminium foil covered baking sheet and brush them with oil. Bake in the oven at 400
° F for about 8 minutes or until they are slightly softened. Let cool and drain. Place the mushroom tops, bottom side up, on a clean aluminium foil covered baking sheet. In a small bowl, combine the cheese, the sour cream, and the green onions. Stuff the mushrooms and cook in the oven at 375° F for 12 minutes or until the stuffing becomes golden. Garnish each mushroom with a few slices of green onion




Veal & Pindjur Sandwiches
These easy-to-make and very affordable sandwiches will be a hit for the whole family. They will be ready to serve in 25 minutes. Now that's a great evening dinner idea! And their cost? Oh, about 4.95$ per portion! Pretty terrific! Throw together some lettuce, tomatoes, mushrooms, a drop of olive oil and some balsamic vinegar and you got yourself a nice side dish for this healthy meal. Just delish!!!

2 tbsp olive oil
2 tsp butter
Salt & pepper
4 veal scallops of about 4oz each, tenderized
1/4 lb sliced mushrooms
2 green onions, minced
4 plain ciabatta breads (you can also go for the olive ones), sliced in half
1/2 c. mild or spicy pindjur (or to taste)
4 slices of Provolone or Mozzarella cheese

In a saucepan, heat oil and half the butter at high heat. Season the scallops with salt and pepper and then cook until golden, about 1 minute each side. Keep warm on a plate. Degrease your pan and add butter. Once melted, add mushrooms and green onions and cook for about 4 minutes or until they are golden. In the meantime, toast the buns in the oven under the broiler. Spread the pindjur equally on the buns. Garnish with a veal scallop, some green onions and mushroom mixture and the cheese. Place the top bun and slice sandwiches in half.




Baby-Cereal Cookies
These make a great snack or light dessert for any children age 1 and up. Nothing beats homemade! Your kids will love them.

 1/2 c. butter, margarine or oil
1/2 c. fruit purée (apple, date, banana, etc)
2 tsp vanilla
1 egg beaten
2/3 c. white or whole wheat flour
2/3 c. baby cereal
1 tsp baking powder
Pinch of salt
2 tbsp cocoa powder, optional

Preheat oven to 375
° F (190° C). Grease two cookie sheets. Cream butter with purée. Gradually add vanilla and beaten egg. In another bowl, mix remaining ingredients. Carefully add the dry ingredients to the liquid ingredients. Shape into 24 balls and place on cookie sheets. Flatten with a fork. Bake for 10 minutes (approx).




A penny for your thoughts, a cookie for your soul...

Cho-Cho-Cho Cookies
These cookies will be a winner with the kids and a delight for the grown-ups! They are quick and easy to make and the variations are endless! Let me know if you need any ideas :)

1 c. butter softened
1 c. brown sugar, packed
1/2 c. sugar
1 tsp baking soda
1/2 tsp salt
2 eggs
2 tsp orange zest
1 1/2 c. flour
3 c. oats
1 c. chopped, pitted dates
1 c. chopped pecans

*** To obtain the Cho-Cho-Cho version of the cookies, substitute the dates and pecans for 1 c. each of milk chocolate chips, white chocolate chips and dark chocolate chips. You will also need to omit the orange zest.

Preheat oven to 375
° F (190° C). In a large bowl, with an electric mixer, cream the butter. Add the sugars, baking soda and salt and mix well. Incorporate the eggs and the orange zest while mixing. With a wooden spoon, incorporate the flour, then the oats and finally, the dates and pecans (do not overmix). Drop the dough, approximately 1tbsp at a time, on two cookie sheets lined with parchment paper. You should be leaving about two inches between cookies. Place one cookie sheet on the top oven rack and the other on the lower oven rack. Bake for 7 to 9 minutes or until the cookies are golden (interchanging the sheets halfway). Place sheets on cooling racks for about 5 minutes. Afterwards, move the cookies onto the cooling rack and let cool completely.
Bon appetit!!!




10 Fabulous Comments:

Ugochi said...

Hi Melissa,
You blog beautifully simple.
I think I'll try the barbecued ribs. Thanks for sharing.

Cari Baker said...

WOW! I am so hungry after looking at all the awesome recipes you have listed. Going to try your: Oh-So-Fresh Rotini... YUMMMMM! Thank you for sharing!

Cari

Jenn said...

oh my yummy!! These look really great!! Thanks for sharing!! :)

Mellissa Hanks said...

Wow those Popsicles are a great idea :O)

Jenelle said...

OMG! all of these look yummy!!! I am going to have to try a few of these this week! Thanks for sharing!!!

Kandi said...

This all looks good! I may have to try the German Pancake!

LOVE MELISSA:) said...

THank you!! Thank you!! Thank yoU!! Amazing recipes!! The pops are a great idea for July 4th!

Amanda T said...

Ooh! A lot of these sound delicious - But especially the pineapple ice cream. I bet that would go great in a Pina Colada XD!

Opinions of a Moody Mama said...

I can't wait to try the pineapple ice cream! That sounds absolutely amazing! Thanks for the great recipe!

UntrainedHairMom said...

Those open face turkey sandwiches look great. And those Rocket Pops would be perfect this summer. Yummy recipes!

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