Friday, 31 May 2013

Complete Steak dinner in a crock pot

Just be careful about the size of potatoes you use. If they are too big they may not all fit or be completely cooked throughout.


Use a thick 3/4 inch steak

Pour a 1/2 cup A1 or Heinz 57 sauce over meat
cover with a layer of foil

foil wrapped potatoes

foil wrapped frozen corn cobs


Cook on low for 6 hours

Full steak dinner any night of the week!

This can also be done with thick pork chops or chicken breasts and BBQ sauce. The whole meal cooks in the slow cooker.

Wednesday, 29 May 2013

Chocolate Peanut Butter Cookies

Duncan Hines Moist Deluxe Devil's Food Cake Mix jam-packed with candy-coated peanut butter pieces, kids and kids-at-heart will love and devour these Chocolate Peanut Butter Cookies.

Preparation time: 15 minutes
Cooking time: 150 minutes 


  • 1 package Duncan Hines Moist Deluxe Devil’s Food Cake Mix
  • 3/4 cup crunchy peanut butter
  • 2 large eggs
  • 2 tablespoons milk
  • 1 cup candy-coated peanut butter pieces

  • Directions

    1. Preheat oven to 350 ºF. Grease cookie sheets.
    2. Combine cake mix, peanut butter, eggs and milk in large mixing bowl. Beat at low speed with electric mixer until blended. Stir in peanut butter pieces. Drop dough by slightly rounded tablespoons onto prepared cookie sheets.
    3. Bake 7 to 9 minutes or until lightly browned. Cool 2 minutes on cookie sheets. Remove to cooling racks.

    Grilled Turkey Burgers with Pineapple Salsa

    Moist and delicious turkey burgers topped with fresh and flavourful salsa.

    Preparation time: 15 minutes
    Cooking time: 12 minutes
    Yield: 6


    Burger Mix

    • 3 pounds ground turkey
  • ¼ chopped minced green onion
  • 2 teaspoons minced ginger
  • 2 tablespoons chopped Thai basil
  • Salsa

    • ½ a pineapple cored and cut into ¼ inch cubes
  • 1 red bell pepper cut into ¼ inch dice
  • 2 scallions thinly sliced
  • 2 tablespoons small dice red onion
  • ½ jalapeno pepper minced (optional)
  • 2 tablespoons fresh chopped cilantro leaves
  • 1 tablespoon fresh limejuice
  • Other ingredients

    • Salt and pepper
  • Oil for brushing
  • 6 soft buns
  • Garnish suggestion: Lettuce, red onion, and mayonnaise

  • Directions

    Burger Mix

    1. In a medium bowl, mix together all burger ingredients and combine evenly.
    2. Using your hands, gently form the burgers into 6 patties about ¾ of an inch. Take care not to handle the meat too much to keep temperature as cold as possible at all times.
    3. Drizzle oil on both sides of the patties and season the outside with salt and pepper.
    4. Place patties into the refrigerator for 30 minutes to set up.
    5. Preheat barbeque to medium heat. (350- 375°F) (175C-190°C). Oil grill to prevent sticking.
    6. Place burgers on the grill and cook for 5-6 minutes per side. Or until turkey is cooked through and nice char marks are achieved.
    7. Remove the turkey burgers from the grill. Cool slightly and serve on buns with pineapple salsa. Garnish with burgers with lettuce, red onion and mayo if desired.


    1. To prepare the salsa, combine all the ingredients in a medium bowl. Mix well until all ingredients are evenly combined. Reserve salsa.

    Sweet Potato Poutine

    Cooking time: 30 minutes
    Yield: 2


    • 3 large sweet potatoes
  • 2 tablespoons unsalted butter
  • 2 tablespoons flour
  • 2 large shallots, sliced
  • 1 1/2 tablespoons extra virgin olive oil
  • Pinch of sea salt and freshly cracked black pepper
  • 2 cups organic beef stock
  • handful parsley, minced
  • pinch of thyme
  • pinch of brown sugar
  • 1 litre peanut oil
  • 1 cup cheese curds

  • Directions

    1. Push potatoes through a french fry cutter or hand cut so that pieces are uniform in size. Soak in ice water for 30 minutes to 1 hour.
    2. Heat a pan on medium, melt butter then add flour and whisk vigorously for about 8 minutes until the roux is amber colored. Remove from the heat.
    3. In another pan, lightly sauté shallots in olive oil over medium heat for about 1 minute. Add sea salt and pepper. Deglaze with organic beef stock, add thyme, brown sugar and bring to a simmer.
    4. Whisk in the roux and let reduce on medium low for 15 minutes. Stir in fresh, minced parsley.
    5. Strain chilled sweet potato fries and dry them in a salad spinner. It is important the fries be thoroughly dried before cooking.
    6. Heat peanut oil in a heavy pot on medium-high until oil thermometer reaches 375 degrees F. Fry the potatoes in small batches for 5 minutes, then lay them on a wire rack to drain.
    7. Place the fries on a plate, top with cheese curds and smother with gravy.

    Cappuccino Nanaimo Bars

    Cappuccino Nanaimo Bar's feature the same walnut and coconut base you love, with the new boldness of coffee as filling and good old chocolate on top.

    Yield: 16



    • 1/2 cup unsalted butter
  • 1/4 cup sugar
  • 5 tablespoons cocoa powder
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1 1/2 cups chocolate cookie crumbs
  • 1 cup unsweetened grated coconut
  • 1/2 cup walnuts, toasted and chopped

  • Filling

    • 1/3 cup unsalted butter, room temperature
  • 1 1/2 tablespoons custard powder
  • 1/4 cup milk
  • 2 teaspoons instant coffee powder
  • 2 teaspoons vanilla
  • 3 cups icing sugar, sifted

  • Topping

    • 8 ounces semisweet chocolate, chopped
  • 2 tablespoons unsalted butter

  • To Assemble





    To Assemble

    1. Preheat oven to 350° F. Grease bottom and sides of 8-inch square pan with vegetable oil or spray. For base, melt butter and stir in sugar. Sift cocoa powder into mixture and blend well. Whisk together egg and vanilla extract and add. Blend in chocolate cookie crumbs, coconut and chopped walnuts until evenly incorporated. Press into prepared pan and bake for 10 minutes. Allow to cool for 10 minutes then chill for 20 minutes.
    2. For cappuccino filling, beat butter by hand until smooth and beat in custard powder. Heat milk with coffee powder to dissolve and cool to room temperature. Add milk to butter mixture a stir in sifted icing sugar a cup at a time, combining well. Spread over base and chill while preparing topping.
    3. For topping, melt chocolate and butter over a pot of gently simmering water. Pour over vanilla filling and spread to cover evenly. Chill for 30 minutes.
    4. To serve, slice with a hot, dry knife into 1-inch squares.
    5. Yield: 1 8-inch square pan.

    Raisin Sugar Pie



    • 2 2/3 cups all purpose flour
  • 1/3 cup sugar
  • 1/4 teaspoon salt
  • 2/3 cup unsalted butter, cut into pieces and chilled
  • 1/4 cup 2% milk
  • Raisin Pie

    • 1/3 cup brown sugar
  • 1 teaspoon cinnamon
  • 1 cup golden raisins
  • 1 1/3 cups whipping cream
  • cinnamon, for sprinkling

  • Directions


    1. For the crust, pulse flour, brown sugar and salt in food processor. Add in chilled butter and pulse until a rough, crumbly texture. While pulsing, add milk until dough comes together. Shape dough into a disc, wrap and chill for an hour.

    Raisin Pie

    1. Preheat oven to 425 degrees F. and sprinkle a 9-inch pie plate lightly with flour.
    2. On a lightly floured surface, roll out dough to about a 10-inch circle and line pie plate, pinching edges.
    3. For filling, toss sugar, cinnamon and raisins together and spread over bottom of dough. Carefully pour in cream and sprinkle top with cinnamon. Bake for 10 minutes, then reduce heat to 400 degrees F. and bake for 30 to 35 minutes, until crust is brown and filling is browned and bubbly.
    4. Serve pie warm or at room temperature.

    White chocolate and Pecan Nanaimo Bars


    • 1/3 cup unsalted butter, cut into pieces
  • 6 ounces white chocolate, chopped
  • 2 eggs
  • 1 cup sugar
  • 2 teaspoons vanilla
  • 1 cup all purpose flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/3 cup pecan pieces
  • peanut butter icing
  • melted white chocolate topping
  • melted unsweetened chocolate topping

  • Directions

    1. Preheat oven to 350 F. Butter and line a 9-inch square baking pan with parchment.
    2. Over a pot of simmering water start to melt butter. Add white chocolate and stir until melted. Allow to cool to room temperature.
    3. In a mixer fitted with the whisk attachment, whip eggs until creamy. Add sugar and vanilla and continue to whip until pale and thick. Reduce speed to medium and add cooled, melted white chocolate.
    4. In a separate bowl, sift together flour, baking powder and salt and stir into egg mixture, by hand. Stir in pecan pieces and spoon into prepared pan. Bake 45 minutes.
    5. When cooled make peanut butter icing: put 1 tablespoon soft butter, ½ teaspoon vanilla, ¼ cup peanut butter and 1/8 cup skim milk in mixing bowl and cream together. Add 1 cup confectioner's sugar and mix until thick and creamy. Ice Brownies and chill.
    6. When chilled melt 150g white chocolate with 1 tablespoon butter and 100 g unsweetened chocolate with 1 teaspoon butter (separately!). Cover chilled peanut butter icing with layer of white chocolate and chill, then cover white chocolate with melted unsweetened chocolate. Chill. Cut and serve when top layer of chocolate has hardened.

    Chuck's Awesome Poutine

    Chuck Hughes' twist on a French Canadian classic is sure to cure any savoury craving.

    Preparation time: 20 minutes
    Cooking time: 35 minutes
    Yield: 4


    • 7 large Yukon gold potatoes
  • 1 tablespoon vegetable oil (15 ml)
  • 1 shallot, minced
  • 1 small garlic clove, minced
  • 4 cups veal stock (1 L)
  • 2 tablespoons ketchup (30 ml)
  • 1 tablespoon cider vinegar (15 ml)
  • 1 tablespoon whole green peppercorns (15 ml)
  • 1/2 teaspoon Worcestershire sauce (2 ml)
  • 2 tablespoons butter (30 ml)
  • 2 tablespoons flour (30 ml)
  • 2 cups cheddar cheese curds (500 ml)
  • salt and pepper to taste
  • Vegetable oil for frying

  • Directions

    1. Clean and peel potatoes. Using a French fry cutter make the fries. Or, alternatively, cut potatoes into desired size. Place in large bowl filled with cold water and let sit for one hour and up to 24 hours for extra crispy fries.
    2. In a saucepan, heat the vegetable oil on medium heat and sauté the shallots and garlic until translucent, about 3 minutes. Add veal stock, ketchup, cider vinegar, peppercorns, Worcestershire and bring to a boil.
    3. Meanwhile, in a separate saucepan on medium high heat melt butter. Add flour and stir for 2-3 minutes forming a roux. Allow to brown slightly. Whip the roux mixture into the stock and let simmer for about 20 minutes until reduced by half and thickened. Season with salt and pepper. Keep warm.
    4. In a deep fryer set to 250°F, blanch the fries for about 2 minutes. Let them rest for about 5 minutes. Then, fry them again for about 2 minutes or until golden brown. Place on a tray lined with paper towel to absorb excess oil. Salt and pepper. Remove sauce from the stovetop and strain. Plate fries in a shallow bowl, pour sauce on top and garnish with cheese curds.

    Poutine Baked Potatoes

    A delicious baked potato with poutine gravy from Anna Olson.

    Preparation time: 5 minutes
    Cooking time: 60 minutes
    Yield: 4


    Baked Potatoes

    • 4 large Idaho (baker) potatoes, washed
  • 2 tablespoons butter, room temperature
  • coarse salt
  • Poutine Gravy

    • 2 tablespoons butter
  • 2 tablespoons all-purpose flour
  • 1 1/2 cups good quality low-sodium beef broth
  • 1 teaspoon chopped fresh thyme
  • salt & pepper
  • Assembly

    • 2 tablespoons butter
  • 8 ounces fresh cheese curd (orange, white or a mix)

  • Directions

    Baked Potatoes

    1. Preheat oven to 350 °F.
    2. Pierce potatoes with a fork, then rub with butter and sprinkle with salt. Place each potato into an individual baking dish and bake for about an hour, until they yield when gently pressed. While baking, prepare gravy.

    Poutine Gravy

    1. To make the gravy, add butter and flour to a small saucepot over medium heat. Stir constantly with a wooden spoon until a rich brown, the color of peanut butter (this takes 7 to 10 minutes).
    2. Slowly pour in stock in a thin stream, whisking constantly, then stir in thyme. Bring to a simmer, season to taste and keep warm.


    1. To assemble, cut an oval opening into top of each potato (you can reserve these for another use, such as Smoked Salmon Potato Skins). Scoop out most of the potato and mash with butter, and season lightly.
    2. Spoon mashed potato back into their skins. Ladle gravy into each potato and top with cheese curd.
    3. Return potato to oven to melt cheese, about 10 minutes, then serve immediately.

    Maple Shortbread

    You can shape these maple shortbread in two different ways: roll dough into a log shape and then slice rounds or roll between 2 sheets of waxed paper and then cut out with a maple cookie cutter.

    Yield: 20


    • 3/4 cup unsalted butter, room temperature (175 ml)
  • 1/4 cup superfine sugar (125 ml)
  • 1 cup all purpose flour (250 ml)
  • 1/2 cup rice flour (125 ml)
  • 1/4 teaspoon salt (1 ml)
  • 1 teaspoon pure vanilla extract (5 ml)
  • 2 tablespoons maple syrup (30 ml)
  • 1/3 cup granulated maple sugar, for garnishing (75 ml)

  • Directions

    1.  Preheat oven to 300 degrees F. Line a baking sheet with parchment

    2.  In a bowl, beat the butter until fluffy. Beat in the sugar until light and fluffy. Sift together the salt, rice and all-purpose flour. Add flour mixture to butter mixture and mix just until incorporated. Add vanilla and maple syrup and combine until just incorporated. Divide dough in half and roll into two logs, 1 ½-inches thick. Wrap in plastic wrap. Chill in refrigerator until firm, about 1 to 2 hours.

    3.  Once dough is chilled, cut into ¼-thick slices. Place on prepared baking sheets, spacing the cookies two-inches apart. Sprinkle each cookie with some granulated maple sugar.

    4.  Bake in the centre of the oven until edges are lightly golden, about 25 to 30 minutes. Cool on baking sheet on a wire rack, about 10 minutes. Transfer to wire racks to cool completely. Store in an airtight container. Makes about 20 cookies.

    Saturday, 4 May 2013

    Healthy Frozen Banana Treat

    Healthy Frozen Banana Treat!

    1.  Cut bananas in half and place on popsicle stick

    2.  Add cinnamon to the Vanilla flavoured Greek yogurt and stir

    3.  Coat the Bananas in Greek yogurt mixture

    4.  Roll the yogurt covered bananas in the crushed almonds

    5.  Freeze

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    Amish Broccoli Salad

    Looking for a simple compliment to a summer cookout? Try chopped fresh broccoli, sweet cranberries, and crunchy toasted almonds tossed with a tangy buttermilk dressing.

    What’s your favorite summer side dish?

    Ingredients for Salad
    2 heads of broccoli
    1/2 cup thinly sliced almonds, toasted
    1/3 cup dried cranberries
    1/2 small red onion, finely chopped
    Ingredients for Dressing
    1/2 cup buttermilk, well-shaken
    1/3 cup mayonnaise
    2 tablespoons cider vinegar
    1 tablespoon sugar
    3 tablespoons finely chopped shallot
    salt and pepper
    Trim and chop broccoli. Toss with almonds, cranberries, and red onion in a large bowl.

    Meanwhile, whisk together dressing ingredients in a small bowl, then pour over broccoli and toss well.

    Season with salt and pepper to taste.
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