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Tuesday, December 12, 2017

French Onion Garlic Bread

My husband and I love creating new recipes together based on our favorite foods. This is our very first creation as a married couple. The cheesy bread can also be use as an appetizer for a party. —Taryn Camp, Oviedo, Florida

TOTAL TIME: Prep: 40 minutes
Bake: 10 minutes
YIELD: 2 servings

1 large sweet onion, thinly sliced
1 tablespoon olive oil
1/2 cup beef broth
4 garlic cloves, minced, divided
1/4 teaspoon dried thyme
1/4 cup butter, softened
1 loaf (1 pound) French bread, sliced
2 tablespoons grated Parmesan cheese
2 cups (8 ounces/225g) shredded Gruyere or Swiss cheese

1. In a large saucepan, sauté onion in oil for 8-10 minutes or until tender. Add the broth, 1 garlic clove and thyme; bring to a boil. Reduce heat; simmer, uncovered, for 12-15 minutes.

2. Meanwhile, in a small bowl, combine butter and remaining garlic; stir until creamy. Spread over bread slices. Place on a greased 15-in. x 10-in. baking pan. Bake at 350° for 5-8 minutes or until lightly toasted.

3. Sprinkle with Parmesan cheese; top with onion mixture and Gruyere cheese. Broil 3-4 inches from the heat for 1-2 minutes or until bubbly.  

Nutritional Facts: 1 slice: 323 calories, 18g fat (10g saturated fat), 52mg cholesterol, 452mg sodium, 24g carbohydrate (3g sugars, 1g fiber), 16g protein.

French Onion Soup

There is no end of different recipes for this divine soup!

I remember, when I was a young girl, my mom taking me to down town St. Louis to Famous-Barr (Now Macy’s) and we’d go to the fourth (?) floor and have French Onion Soup.  To this day it’s one of my favorite memories and favorite soups.  I felt so grown up.  I hate raw onions, but usually keep some caramelized onions in the fridge for topping burgers, steaks, etc.  YUM

TOTAL TIME: 2 hours
Prep: 15 minutes
Cook: 1 hour 45 minutes
YIELD: 8 servings

5 sweet onions (like Vidalia’s) or a combination of sweet and red onions (about 4 pounds)
3 tablespoons butter
1 teaspoon salt
2 cups white wine
10 ounces/30ml canned beef consommé
10 ounces/30ml chicken broth
10 ounces30ml/ apple cider (unfiltered is best)
Bouquet garni; thyme sprigs, bay leaf and parsley tied together with kitchen string
1 loaf country style bread
Kosher salt
Ground black pepper
Splash of Cognac (optional)
1 cup Fontina or Gruyere cheese, grated

Trim the ends off each onion then halve lengthwise. Remove peel and finely slice into half-moon shapes. Set electric skillet to 300 degrees and add butter. Once butter has melted add a layer of onions and sprinkle with a little salt. Repeat layering onions and salt until all onions are in the skillet. Do not try stirring until onions have sweated down for 15 to 20 minutes. After that, stir occasionally until onions are dark mahogany and reduced to approximately 2 cups. This should take 45 minutes to 1 hour. Do not worry about burning.

Add enough wine to cover the onions and turn heat to high, reducing the wine to a syrup consistency. Add consommé, chicken broth, apple cider and bouquet garni. Reduce heat and simmer 15 to 20 minutes.

Place oven rack in top 1/3 of oven and heat broiler.

Cut country bread in rounds large enough to fit mouth of oven safe soup crocks. Place the slices on a baking sheet and place under broiler for 1 minute.

Season soup mixture with salt, pepper and cognac. Remove bouquet garni and ladle soup into crocks leaving one inch to the lip. Place bread round, toasted side down, on top of soup and top with grated cheese. Broil until cheese is bubbly and golden, 1 to 2 minutes.



1lb lean ground Beef
1 Packet of Lipton Onion soup Mix
1 Packet of Beef Seasoning or  one “Au Jus” seasoning packet
5 medium Onions
8 tbs. Butter
Swiss Cheese or Gruyere Cheese Slices
Burger Buns
Slice up the Onions , keeping them thin…wipe your tears!

In a medium pan, add the butter and the onions and let them get golden and caramelized.  Stir them to keep them evenly coated in the butter.

Mix the ground beef with the Soup packet and form burger patties.

Grill them up until they’re done to your liking!
While they’re grilling up, make the Au Jus!  Add the packet with 2 cups of water to a medium pot and simmer.

Top those hot burgers with a generous amount of Swiss/Gruyere cheese, cover them with a foil tent and let it get melty!

Brush the buns with some warm Au Jus!

Now stack that big juicy, cheesy burger…You’ll need two hands and/or a knife and napkins for sure!

You’ll never have a more flavorful & juicy burger!  The perfect compromise!  ~Enjoy!

Fresh Corn Omelet

I throw in homegrown corn and from-scratch salsa when I make this super omelet. Sprinkle on onions, mushrooms, peppers and breakfast meat to customize it. —William Stone, Robson, West Virginia

TOTAL TIME: Prep/Total Time: 25 minutes.
YIELD: 4 servings

10 large eggs
2 tablespoons water
1/4 teaspoon salt
1/4 teaspoon pepper
2 teaspoons plus 2 tablespoons butter, divided
1 cup fresh or frozen corn, thawed
1/2 cup shredded cheddar cheese
Fresh salsa

1. In a small bowl, whisk eggs, water, salt and pepper until blended. In a large nonstick skillet, heat 2 teaspoons butter over medium heat. Add corn; cook and stir 1-2 minutes or until tender. Remove from pan.

2. In same pan, heat 1 tablespoon butter over medium-high heat. Pour in half of the egg mixture. Mixture should set immediately at edges. As eggs set, push cooked portions toward the center, letting uncooked eggs flow underneath. When eggs are thickened and no liquid egg remains, spoon half of the corn on one side; sprinkle with 1/4 cup cheese. Fold omelet in half. Cut in half; slide each half onto a plate.

3. Repeat with remaining butter, egg mixture and filling. Serve with salsa.  

Nutritional Facts: 1/2 omelet (calculated without salsa): 336 calories, 25g fat (12g saturated fat), 500mg cholesterol, 482mg sodium, 8g carbohydrate (3g sugars, 1g fiber), 20g protein.

Fried Green Tomato Burger

2 pounds ground chuck
3 tablespoons Worcestershire sauce
3 1/2 teaspoons seasoned salt
4 slices Monterey Jack cheese with peppers
8 slices bacon, cooked
4 Kaiser rolls, split and toasted
Thousand Island dressing
1/2 cup self-rising cornmeal mix (Jiffy)
2 tablespoons all-purpose flour
1 large egg
1 large green tomato, cut into 1/2 inch thick slices
vegetable oil or bacon grease (leftover from frying the bacon) for frying

In a medium bowl, combine ground chuck, Worcestershire sauce, and 1 1/2 teaspoons seasoned salt, stirring well. Form mixture into 4 (4-inch) patties Grill until done to your guests preference. Place 1 cheese slice over each patty; cover until cheese is melted. Place patty on the bottom half of the bun, add bacon and fried green tomatoes. Drizzle Thousand Island dressing on top. Cover with bun top and serve immediately.

Monday, December 11, 2017

Florida Sweet Corn, Snap Bean and Bell Pepper Sauté

Serves: 4

4 ears fresh Florida sweet corn, kernels cut off the cob
1 pound fresh Florida snap beans, rinsed and stems trimmed
2 large Florida bell peppers, sliced thin
1/4 cup green onion, washed and chopped fine
1 teaspoon plus more to taste seasoning blend (Greek, Latin, Cajun)
sea salt and fresh ground pepper to taste
1/2 lemon, juiced
1 teaspoon vegetable or olive oil

Preheat a large sauté pan over medium heat.
Add vegetable or olive oil to the preheated sauté pan.
Carefully add the trimmed snap beans to the sauté pan.
Cook snap beans for 2 to 4 minutes until they start to get some color.
Add the corn kernels and sliced bell pepper to the cooking snap beans.
Cook ingredients for another 2 to 4 minutes until the ingredients become crisp-tender.
Add the seasoning blend and lemon juice.
Stir ingredients to combine.
Add the green onion and taste.
Adjust seasoning with sea salt and pepper.
Remove from heat and serve warm as a side dish. 

Four Cheese with Bacon Mac

Makes: 12 servings
Yield: 10 cups
Prep: 10 minutes
Cook: 10 minutes
Bake: 20 minutes at 350°F
Broil: 3 minutes

1 box (1 pound) cavatappi
6 slices bacon, diced
1 tablespoon unsalted butter
3 tablespoons all-purpose flour
2 cups 2 percent milk
1/2 teaspoon onion flakes
1/4 teaspoon salt
1/4 teaspoon pepper
1/2 pound sharp cheddar cheese, shredded
1 cup shredded Colby-Jack cheese (4 ounces/115g)
1 cup shredded mozzarella cheese (4 ounces/115g)
8 slices Kraft Deli Deluxe American cheese (6 ounces/170g) [I substituted more cheddar for these.  We don’t care for American Cheese.  Not much taste]

1. Heat oven to 350 degrees F. Coat a 3-quart broiler-safe baking dish with nonstick cooking spray. Bring a large pot of lightly salted water to boiling.

2. Cook cavatappi 8 minutes in boiling water, then drain. Meanwhile, in medium-size saucepan, cook bacon over medium heat until crisp, 6 minutes. Transfer to paper towels. Carefully pour off drippings, returning 2 tablespoons to pan. Add butter.

3. Whisk in flour until smooth. In a thin stream, whisk in milk. Stir in onion flakes, salt and pepper. Bring to a boil over medium-high heat, then reduce heat and simmer 2 minutes. In large bowl, toss together cheddar, Colby-Jack and mozzarella.

4. Remove milk mixture from heat; whisk in American cheese and 1-1/4 cups of the cheddar mixture. Toss bacon pieces with remaining shredded cheese.

5. In pasta pot, combine cooked pasta and cheese sauce. Pour half into prepared dish. Sprinkle with a generous cup of the bacon-cheese mixture. Repeat layering.
6. Bake at 350 degrees F for 20 minutes. Increase oven temperature to broil and broil 3 minutes, until top is lightly browned. Cool slightly before serving.

Nutrition Information for Four Cheese with Bacon Mac

PER SERVING: 404 calories, 21 g total fat (11 g saturated fat), 63 mg cholesterol, 616 mg sodium, 33 g carbs (2 g fiber), 20 g protein. 

Fluffy 1-Bowl Sugar Cookies (Vegan + GF)


Prep time 25 mins Cook time 12 mins Total time 37 mins Serves 24

Fluffy, perfectly sweet sugar cookies made in 1 bowl! Roll out and cut into shapes or roll into easy circles. Entirely vegan and gluten free and perfect for the holidays and beyond!


* 1/2 cup (1 stick or 112 g) softened vegan butter* (or dairy butter if not vegan)
* 2/3 cup (133 g) organic cane sugar*
* 1 tsp pure vanilla extract
* 3 Tbsp (45 ml) chickpea brine (aquafaba - the liquid left behind in a can of cooked chickpeas), or sub 1/4 cup (50 g) pumpkin purée*
* 3/4 tsp baking powder
* 1/4 tsp sea salt
* 1 2/3 cups (266 g) gluten free flour blend*
* 2/3 cup (75 g) almond flour* (not almond meal - the texture and flavor is different)
* 1/3 cup (56 g) cornstarch or arrowroot
* 1 Tbsp unsweetened almond milk

FROSTING optional

* 1/2 cup (1 stick or 112 g) vegan butter, softened
* 1 1/2 - 2 cups (150-200 g) sifted organic powdered sugar (to ensure vegan friendly)
* 1/4 tsp vanilla extract
* 1-2 Tbsp (15-30 ml) unsweetened almond milk
* optional: Natural food dyes (like Watkins or Color Kitchen or my DIY version)

1. Preheat oven to 375 degrees F (190 C) and line two baking sheets with parchment paper. Set aside.
2. Add softened vegan butter (make sure it's softened - not melted or cold) to a large mixing bowl and beat or whisk until creamy and smooth - about 1 minute.
3. Add sugar and mix on medium speed until fluffy and light - about 1 minute. Then add chickpea brine (or other egg substitute*) and vanilla and mix again, scraping down sides as needed.
4. Add baking powder and sea salt and blend or whisk to combine. Then add gluten free flour blend, almond flour, and cornstarch and mix on low until the ingredients are combined. I had to switch to a wooden spoon toward the end. Add almond milk and stir once more.
5. The dough should be thick, moldable and a little difficult to mix at this point (see photo). If too soft, continue adding a mixture of gluten free flour blend, almond flour, and cornstarch until a thick, moldable dough is formed. If too thick, thin with a bit more almond milk.
6. Transfer dough to the refrigerator and chill for 15 minutes*. Once chilled, use a cookie scooper (I like this one) or a Tablespoon to measure out 1 1/2 Tbsp amounts of dough and gently roll into balls - the dough will still be soft so be gentle. Arrange on the parchment-lined baking sheets with 1 inch room between each and press down gently with the palm of your hand to smash slightly.
7. Alternatively, roll out the dough on a well-floured surface until about 1/4-inch thick and dip cookie cutters in gluten free flour before pressing into the dough. Use a floured spatula to gently scoop onto baking sheets. This recipe works well with both cut outs and traditional circles!
8. Bake cookies for 11-12 minutes or until the cookies appear fluffy and the edges are slightly beginning to dry out. Let cool on baking sheet for 10 minutes before transferring to a plate to cool completely.
9. To make frosting (optional), add softened vegan butter to a mixing bowl and whisk or beat until soft and fluffy - about 1 minute. Then sift in powdered sugar in small amounts and mix. Around the 1-cup mark, add the vanilla extract and whisk. Continue adding powdered sugar until you have spreadable frosting (I used about 2 cups powdered sugar). If you prefer a thinner frosting, add a little almond milk to thin. If it becomes too thin, add more powdered sugar. If it becomes too thick, add more almond milk. Add natural food coloring at this time (optional).
10. Frost cookies or leave plain! I decorated with some naturally-dyed sugar sprinkles like these. Organic cane sugar as a base should ensure vegan friendliness.
11. Storage: Once cooled, store leftover cookies covered at room temperature for 3-4 days, or in the freezer up to 1 month.

*I tested this recipe with coconut oil and found it didn't work for me, therefore I'd highly recommend sticking with vegan butter (Earth Balance brand sticks).

*If you'd like to cut back on sugar, sub 1/3 cup of the sugar with 1 packet (~1/4 tsp) stevia extract (I like Trader Joe's brand). This will make the cookies softer, so you may need to add more gluten free flour, almond flour, and/or cornstarch to help thicken the dough.

*The chickpea brine substitutes an egg in this recipe. In its place, you can also try subbing 1/4 cup pumpkin puree, 1 egg replacer, or 1 small chicken egg if not vegan. I haven't tested it with a flax egg or any of the other substitutes and can't guarantee the results.

*If not gluten free, sub the almond flour and gluten free flour blend with unbleached all purpose flour, but keep the cornstarch - it helps them puff up.

*The brand of almond flour I recommend is WellBee's, which I find on Amazon.

*You can make the cookie dough ahead of time and refrigerate up to 2-3 days in advance. Simply let the dough rest at room temperature for 30 minutes before scooping and baking. It should be soft and moldable.


Fluffy Vegan Gluten Free Sugar Cookies | Minimalist Baker Recipes
Fluffy, perfectly sweet sugar cookies made in 1 bowl! Entirely vegan and gluten free and perfect for the holidays and beyond!

(From Daily Recipes (Linda Gambi))


2 onions, chopped
4 garlic cloves, smashed
6 tbs olive oil
Two 28 oz/785ml cans diced tomatoes
1 cup orange juice
1/2 tsp cinnamon
2 tsp red wine vinegar
Sweat onions and garlic in 3 tbs oil in a pressure cooker until translucent. Add tomatoes, orange juice, salt, and cinnamon, affix lid. Once cooker comes to pressure, a constant loud hissing or whistling, reduce heat to low, maintain a low hiss for 6 min. Kill heat, release pressure on cooker. Remove lid, add vinegar. Puree with a blender while adding 3 tbs oil. SERVE and ENJOY...

Garlic Honey Asparagus

From: Peak of the Market (Winnipeg, Manitoba, Canada, 9/23/2016)

2 tablespoons (30 ml) peanut oil
1 1/2 teaspoons (7 ml) honey
1 1/2 teaspoons (7 ml) soy sauce
1 tablespoon (15 ml) minced garlic
1 lb (455 g) asparagus, rinsed and trimmed
red onion, chopped (for garnish)

1. Heat the oil in a skillet over medium heat. Add the honey, soy sauce and garlic. Saute until the garlic is tender.
2. Lay half of the asparagus in the skillet. Saute, turning, until it is lightly browned on all sides.
3. Transfer the asparagus to a warming dish and repeat with the remaining asparagus.
4. Place the asparagus on a serving plate and sprinkle with the chopped red onion.

Serves 4

Sunday, December 10, 2017

Famous-Barr's French Onion Soup

3 pounds sliced onion, 1/8" thick
4 ounces/115g unsalted butter
2 tablespoons paprika
1 1/2 teaspoons coarse-ground black pepper
2 teaspoons salt (or to taste)
1/4 cup flour
3 quarts beef stock
1 cup white wine
1 bay leaf
24 slices crusty French bread
2 cups Swiss cheese, grated

1. Peel onions, cut in half, then in half again, then in 1/8" slices. (usually a 5 lb bag of onions peeled will equal 3 lbs)
2. In large soup pot, melt butter. Add onions and sauté over low heat, until translucent, about 1 1/2 hours
3. Add paprika, salt and pepper to onions, blend well
4. Add flour and stir constantly to combine to roux
5. Add beef stock, wine and bay leaves, stir to combine
6. Bring to a boil, reduce heat and simmer 2 hours
7. (optional) Add kitchen bouquet for rich brown color
8. Check for seasoning and adjust to taste
9. Put in icebox overnight
Proper serving: Heat soup. Fill individual fireproof bowls with 8oz/225ml of soup, top with three slices of (Famous Barr) French bread and 1 1/2 oz/14g grated Swiss cheese. Place under broiler approx 550°, until cheese starts to brown and soup bubbles.

Flemish Onion Soup With Cheese

Yield: 6 servings

4 tablespoons (1/2 stick/60g) unsalted butter
2 pounds yellow onions, thinly sliced
2 large baking potatoes, peeled and cubed
4 cups water

1 bay leaf
1 cup milk
Salt and white pepper, to taste
Ground nutmeg, preferably fresh, to taste
3 tablespoons minced chives, optional
Croutons, optional
3/4 cup grated Gruyère cheese

1. Melt the butter in a heavy soup pot over low heat. Add the onions and increase the heat to medium. Cook stirring occasionally, until translucent, 10 minutes. Let the onions brown slightly for a more pronounced flavor.

2. Add the potatoes, water and bay leaf. Bring to a boil and reduce the heat. Simmer, covered, until the potatoes are soft, 20 to 25 minutes.

3. Discard the bay leaf and let the soup cool slightly. Press the soup through a food mill or purée in batches in a blender or food processor until smooth.

4. Return the purée to the pot and gradually stir in the milk. Season with salt, pepper and nutmeg.

5. Reheat the soup gently before serving. Do not let it boil. Serve hot, in warmed soup plates. If desired, sprinkle with chives and float croutons in each soup plate. Place the grated cheese in a bowl and pass at the table.

Per serving: 223 calories; 14g fat; 8g saturated fat; 39mg cholesterol; 8g protein; 19g carbohydrate; 3g sugar; 2g fiber; 154mg sodium; 208mg calcium.

Recipe from “Everybody Eats Well in Belgium Cookbook,” by Ruth Van Waerebeek, with Maria Robbins

Fairy Food

"santa's workshop"
1 cup white sugar
1 cup light corn syrup
1 tablespoon distilled white vinegar
1 1/2 tablespoons baking soda
1 (12 ounce/340g) package chocolate chips (optional)

In a large saucepan over medium heat, stir together the sugar, corn syrup and vinegar. Bring to a boil, and heat to the hard crack stage, 300 to 310 degrees F (149 to 154 degrees C), or until a small amount of syrup dropped into cold water forms hard, brittle threads. Do not stir once the mixture begins to boil.
While you wait for the sugar to come up to temperature, grease a 7x11 inch baking dish. When the mixture reaches the hard crack stage, remove from heat, and quickly stir in the baking soda with a long handled spoon; it will become very foamy. Pour immediately into the prepared dish, and set aside to cool.
Cut into little pieces when cool.
If you wish to coat the candies with chocolate, melt the chocolate chips in a metal bowl over a pan of simmering water, stirring occasionally until smooth. If the chocolate is too thick, some vegetable oil may be added. Dip pieces of candy in chocolate, and place on waxed paper until set.

Filet Mignon with Rich Balsamic Glaze

Servings 2

Prep Time: 5 mins
Cook Time: 8 mins
It's date night! Begin with these delicious filet mignon steaks.


2 (4 ounce/115g) filet mignon steaks
1/2 teaspoon freshly ground black pepper to taste
salt to taste
1/4 cup balsamic vinegar
1/4 cup dry red wine


Sprinkle freshly ground pepper over both sides of each steak, and sprinkle with salt to taste.

Heat a nonstick skillet over medium-high heat. Place steaks in hot pan, and cook for 1 minute on each side, or until browned. Reduce heat to medium-low, and add balsamic vinegar and red wine. Cover, and cook for 4 minutes on each side, basting with sauce when you turn the meat over.

Remove steaks to two warmed plates, spoon one tablespoon of glaze over each, and serve immediately.


Fireball Whisky White Hot Chocolate-Sugar

•2 cups Whole Milk
•2 cups White Chocolate Chips
•2 shots Fireball Whisky
•2 dollops Whipped Cream
•½ tsp. Cinnamon

1.In a medium saucepan, combine milk and chocolate.
2.Heat over medium heat while whisking constantly until chocolate is melted
and milk begins to bubble around the edges.
3.Pour into two mugs.
4.Top each mug with a shot of whisky.
5.Place a dollop of whipped cream on the hot chocolate.
6.Sprinkle with cinnamon.

Saturday, December 9, 2017


Canadian Living Magazine: December 2016

This tofu is so delicious and simple, you'll look for any excuse to make it. Serve as an appetizer or as a meatless main, either with a side of rice or stuffed inside a steamed Asian bun.

Prep time 10 minutes
Total time 35 minutes

2 pkg (each 350 g) extra-firm tofu , drained and cut in 1-inch chunks
1/2 teaspoon salt
Pinch pepper
1/4 cup cornstarch
2 tablespoons vegetable oil
1/2 cup Molasses Teriyaki Sauce (see recipe, right)
1 green onion , thinly sliced
1 red finger chili pepper , thinly sliced
1/4 teaspoon sesame seeds , toasted

Pat tofu dry with paper towel. In bowl, toss together tofu, salt and pepper. Sprinkle with cornstarch; toss until well coated. Drizzle with oil; toss to coat. Arrange in single layer on greased rimmed baking sheet. Bake in 400°F oven, turning occasionally, until golden all over, about 25 minutes.
Arrange tofu on serving dish; drizzle with Molasses Teriyaki Sauce. Sprinkle with green onion, chili pepper and sesame seeds.
Makes 4 to 6 servings.
Molasses Teriyaki Sauce
In small saucepan, stir together 1/2 cup sodium-reduced soy sauce, 1/4 cup fancy molasses, 2 tbsp packed brown sugar, 1 piece (1 inch) fresh ginger and 3/4 cup water; bring to boil. Reduce heat to medium and simmer, stirring occasionally, until slightly thickened, about 5 minutes. Discard ginger. Whisk 2 tbsp cornstarch with 2 tbsp water; whisk into soy sauce mixture and cook, stirring, until thickened, about 1 minute. (Make-ahead: Refrigerate in airtight container for up to 1 week.) Makes about 1 cup.

Per each of 6 servings: about
Sodium667 mgSugars7 gProtein17 gCalories250Total fat13 gPotassium315 mgCholesterol0 mgSaturated fat1 gTotal carbohydrate17 g

El Chico Cheese Enchiladas

Author: Stephanie Manley via CopyKat.comRecipe Type: Prep time: 15 minutesCook time: 15 minutesServes: 6El Chico Cheese Enchiladas
Enjoy these classic Tex Mex Enchiladas at home.

2 tablespoons flour
2 tablespoons vegetable oil
1 teaspoon salt
1/2 cup chili powder
1/2 cup paprika
1 Quart of water
12 corn tortillas
oil for heating corn tortillas
3/4 pound shredded American cheese
chopped white onions optional

In a medium sized pot combine vegetable oil and flour. Stir and cook for about 1 minute, or until this begins to become fragrant like pie crust. Add in salt, chili powder, and paprika. Stir to combine, begin to add in water, begin with 1/4 of the water. When the sauce becomes thick add in the next quarter of water, and repeat until the sauce is complete.

Preheat oven to 350 degrees. Heat corn tortillas in either the microwave by sprinkling a little water on the tortillas and wrapping them in a clean dish towel, or heat them in a small skillet with a little vegetable oil.

To assemble the enchiladas, spread a little sauce in the bottom of the dish. Place 1 1/2 tablespoons of cheese in the center of the corn tortilla and roll. Place the rolled tortilla in the baking dish. Fill the pan with your enchiladas and then top with the sauce. Heat for about 15 minutes or until the cheese melts. Some people like to add some chopped white onion on top. 

Eggnog Pudding

Servings 6

Prep Time: 15 mins
Cook Time: 20 mins
This eggnog-and-brandy pudding faithfully re-creates the taste of traditional holiday eggnog.


1 can sweetened condensed milk
1 1/2 cups half and half, divided
1 1/4 teaspoons freshly grated nutmeg
3 tablespoons molasses
1/3 cup brandy
1/2 teaspoon salt
4 large egg yolk
2 tablespoons + 1 tsp cornstarch
25 small gingersnap cookies
3/4 cup heavy cream
1 1/2 teaspoons confectioners' sugar


Yield: Serves: 6

Make the pudding: Fill a large bowl with ice water and set aside. Bring the sweetened condensed milk, 1 cup of the half-and-half, nutmeg, molasses, brandy, and salt to a simmer in a medium saucepan over medium heat. Stir occasionally to prevent burning. Remove from heat. 

Whisk the egg yolks and 1/4 cup half-and-half in a medium bowl until combined. Slowly add in 1/4 cup of the hot sweetened condensed milk mixture to the egg mixture, while continuing to whisk, and set aside. (this will cool the egg yolk mixture.)

Whisk the cornstarch and remaining 1/4 cup half-and-half together in a medium bowl. Quickly whisk the cornstarch mixture into the hot sweetened condensed milk mixture. Place the pan back on heat, increase to medium-high, and whisk constantly until it just boils. 

Remove from the heat and add the egg mixture, while stirring vigorously, to the hot milk mixture. Place the pan over medium-high heat and cook, stirring constantly, until the liquid just begins to simmer. Immediately remove from the heat and strain into a medium bowl. Cover with plastic wrap, placing the film directly on the hot pudding, and set in the ice bath to cool. Refrigerate.

Assemble the dessert: Crush 1 gingersnap and set aside. Combine the heavy cream and confectioners' sugar in a large bowl and beat to soft peaks. Alternate layers of cooled pudding, gingersnaps, and cream in six 6-ounce/170ml individual custard cups. Chill for at least one hour. Top with crushed cookies and serve.


Eggnog Spiced Yule Log

From: "Our Best Holiday Desserts" (12/2/2016)

Prep Time: 35 minutes
Cooking Time: 25 minutes
Refrigeration Time: 2 hours
Serves 12

Ingredients Rum Pastry Cream:
1 teaspoon (5 ml) gelatin
1 tablespoon (15 ml) water
1/2 cup (125 ml) brown sugar
1/4 cup (60 ml) unbleached all purpose flour
2 eggs
1 cup (250 ml) milk
1/2 cup (125 ml) 35% cream, hot
2 tablespoons (30 ml) cold unsalted butter
2 tablespoons (30 ml) dark rum
1/2 teaspoon (2 ml) vanilla extract

Ingredients Spiced Genoise:
1/2 cup (125 ml) unbleached all purpose flour
1 tablespoon (15 ml) sifted cocoa powder
1/2 teaspoon (2 ml) ground cinnamon
1/4 teaspoon (1 ml) ground nutmeg
1 pinch ground cloves
1 pinch salt
5 eggs, at room temperature
1/2 cup (125 ml) brown sugar
2 oz (55 g) white chocolate, melted

Ingredients White Chocolate Whipped Cream:
2 oz (55 g) white chocolate, melted
1 1/2 cups (375 ml) 35% cream
1/4 cup (60 ml) sugar

Directions Rum Pastry Cream:
1. In a small bowl, sprinkle the gelatin on the water. Let it bloom in the water for 5 minutes. Set aside.
2. In a saucepan off the heat, combine the brown sugar and flour. Add the eggs and whisk until the mixture is smooth.
3. Gradually whisk in the milk and cream. Bring the mixture to a boil over medium heat, whisking constantly and scraping the sides and the bottom of the pan. Simmer over low heat for 1 to 2 minutes.
4. Remove the saucepan from the heat and add the gelatin, stirring until it is dissolved. Add the butter, stirring until it is melted. Stir in the rum and vanilla. To prevent a skin from forming, lay a sheet of plastic wrap directly on the surface of the hot cream. Let it cool.
5. Refrigerate until it is chilled; about 2 hours.

Directions Spiced Genoise:
1. With the rack in the middle position, preheat the oven to 375ºF (190ºC). Line a 12 x 17 inch (30 x 43 cm) baking sheet with parchment paper, letting the paper hang over 2 opposite sides. Butter the unlined sides and the paper.
2. In a bowl, combine the flour, cocoa powder, spices and salt. Set aside.
3. In another bowl, cream the eggs and brown sugar using an electric mixer. Beat until the mixture turns pale, triples in volume and falls in ribbons from the beaters; about 10 minutes.
4. Using a spatula, gently incorporate the melted chocolate. Sift the dry ingredients into the egg mixture using a spatula or whisk. Using a spatula gently spread onto the prepared baking sheet.
5. Bake in the preheated oven until a toothpick inserted in the center comes out clean; about 10 minutes.
6. Remove the cake from the oven. While the cake is still warm, invert it onto another sheet of parchment paper. Remove the original parchment paper from the top of the cake.
7. Starting from the shortest side, roll the cake and paper into a log shape. Let it cool completely.

Directions White Chocolate Whipped Cream:
1. In a large bowl, combine the chocolate, 1/4 cup (60 ml) of the cream and the sugar using an electric mixer.
2. Gradually beat in the remaining cream and whip until stiff peaks form.

Directions Assembly:
1. Unroll the cake roll and discard the parchment paper.
2. Spread the top of the cake with the pastry cream.
3. Roll the cake into a log and place it on a serving plate.
4. Frost the cake with the whipped cream and refrigerate until you are ready to serve it.


6 chocolate sugar cones
1 tbs each honey and red nonpareils
2/3 cup green candy melts
6 apples
2 tbsp white candy melts
3 green jelly candies, halved
12 brown M and M's
6 tbsp cocoa powder
4 tbsp each milk and maple syrup
5 tbs plain Greek yogurt
Red decorating gel

Brush cone rims with honey, coat with nonpareils. Let sit 10 min. Melt green candies as package directs. Dip apples halfway into candy for faces, press jelly candies into faces for nose. Let stand. Melt white candy as package directs. Transfer to ziptop bag. Cut off corner of bag, pipe white dots on apples for eyes, press on brown M and M's for pupils. Pipe white dots on brown eyes. *In bowl, whisk cocoa, milk, yogurt, and maple syrup until smooth. Transfer to decorating bag fitted with small round tip. Drizzle over apple tops and backs for hair. Place cone hats over hair. Pipe mouths with decorating gel. SERVE and ENJOY...ANYTIME. KIDS WILL LOVE THEM.

Friday, December 8, 2017

DIY Gingerbread Latte

1/3 cup water
1/3 cup sugar
A 2-inch piece of fresh ginger, peeled and thinly sliced
1/4 teaspoon ground cinnamon
1/4 teaspoon vanilla extract
1/2 cup hot espresso
1 cup hot milk or soy milk
Whipped cream (optional)

In a small saucepan, combine the water, sugar, cinnamon, ginger, and vanilla. Bring to a boil, stirring, until the sugar dissolves. Reduce heat and simmer slowly for 15 to 20 minutes.

Combine the espresso in a mug and add 1/4 cup of the gingerbread syrup. Top off with the heated milk. If you desire, garnish with whipped cream and a sprinkle of grated nutmeg. Enjoy!


 SPONSORED BY  Lavazza Holiday

This recipe is featured on:Holiday desserts that pair perfectly with coffee

This luscious dessert combines the decadent flavours of chocolate cream pie and peanut butter cups. The best part? It takes only 20 minutes to prepare! Substitute the peanut butter with other nut butters, such as cashew or almond butter, to change it up.

Portion size 12 servings
Credits : Canadian Living Magazine: February 2016

1 1/4 cup chocolate wafer crumbs
1/3 cup butter melted
120 g dark chocolate (about 4-1/4 oz), finely chopped
1 cup whipping cream (35%)
Half pkg (250 g pkg) cream cheese , room temperature
1/2 cup smooth peanut butter
1/3 cup icing sugar
1 teaspoon vanilla
1/2 cup unsalted peanut toasted

In bowl, mix wafer crumbs with butter. Press into bottom and up side of 9-inch (23 cm) pie plate. Bake in 350°F (180°C) oven until firm and dry, 12 to 14 minutes. Let cool completely.

Meanwhile, place chocolate in heatproof bowl. In small saucepan, bring 2/3 cup of the cream to boil; pour over chocolate, whisking until melted. Let cool until lukewarm, about 20 minutes.

Meanwhile, in bowl, beat cream cheese with peanut butter until smooth; beat in remaining cream and the icing sugar until fluffy. Beat in vanilla. Scrape into crust, smoothing top. Scrape chocolate mixture over top, spreading to edges. Sprinkle with peanuts, leaving 1 1/2-inch (4 cm) border. Refrigerate until set, about 1 hour.

Tip from The Test Kitchen: Store peanuts in the fridge or freezer. Because of their high fat content, they will quickly turn rancid if left at room temperature.

per serving: about
Fibre2 gSodium195 mgSugars12 gProtein7 gCalories383.0Total fat30 gPotassium221 mgCholesterol51 mgSaturated fat14 gTotal carbohydrate21 g

DoubleTree by Hilton Chocolate Chip Cookies


The DoubleTree (Hilton) Hotel gives one of these delicious cookies to each of their guests to make them feel special. One bite and you'll know why!

1/2 cup rolled oats
2-1/4 cups all-purpose flour
1-1/2 tsp. baking soda
1 tsp. salt
1/4 tsp. cinnamon
1 cup butter, softened
3/4 cup brown sugar, packed
3/4 cup granulated sugar
1-1/2 tsp. vanilla
1/2 tsp. lemon juice
2 eggs
3 cups miniature semi-sweet chocolate chips
1-1/2 cups finely chopped walnuts*

Preheat oven to 350ºF. Line a baking sheet with parchment paper or a silicon mat.

Grind oats in a food processor or blender until fine. Combine the ground oats with the flour, baking soda, salt and cinnamon in a medium bowl.

Cream together the butter, sugars, vanilla, and lemon juice in another medium bowl with an electric mixer. Add the eggs, one at a time, and mix until smooth.

Add the dry ingredients to the butter mixture and mix until dough forms. Fold in the chocolate chips and walnuts.

Chill the dough overnight in the refrigerator before baking the cookies.**

Spoon rounded 1/4 cup portions onto prepared cookie sheet., 2 inches apart. Bake for 15 minutes, until edges are golden brown. Store in an airtight container at room temperature.
*I used my food processor to "chop" the walnuts. I like this method, because it chops them so fine and so quickly!

**Easy tip for chilling the dough: scoop the dough before chilling overnight. I scoop my dough onto paper plates, stack the plates, and cover the stack with cling wrap to save space in my small refrigerator. You could also scoop and chill them on a baking sheet or into a tupperware container. Scooping before chilling is so much easier than trying to scoop hard, chilled dough the next day!


Easy Broccoli-Cranberry Holiday Slaw

Prep Time: 5 minutes
Total Time: 5 minutes
Servings: 10-12

"You can use your own favorite coleslaw dressing for this, or purchase Kraft brand, also adjust all ingredients to suit taste. This is an easy salad to put together! Dark raisins can be used for the cranberries if desired but for the holidays the cranberries is much nicer to use!"

2 (16 ounce/450g) packages broccoli coleslaw mix
1 (16 ounce/450ml) bottles coleslaw dressing
1 small sweet onion, chopped (optional)
1 (8 ounce/225g) packages dried sweetened cranberries ( or use Ocean Spray dried Craisins)
2 cups pistachio nuts ( or to taste)
salt and pepper


1. In a medium bowl toss together the broccoli mixture with dressing (use more or less dressing to taste)

2. Add in dried cranberries, pistachio nuts; mix then season with salt and pepper.

3. Cover and chill until ready to serve.

4. Delicious!

Serving Size: 1 (83 g)
Servings Per Recipe: 10
Amount Per Serving: Calories 383.8; Calories from Fat 237
Total Fat 26.3g; Saturated Fat 3.5g; Cholesterol 11.7mg;
Sugars 25.7 g; Sodium 323.0mg; Total Carbohydrate 36.3g; Dietary Fiber 3.8g; Sugars 25.7 g;
Protein 5.4g. 


Prep time 15 minutes

20 fun size gingerbread Twix bars (chopped into small pieces)
2 cups semi sweet chocolate chips
3 tablespoons butter
1 can sweetened condensed milk (14 oz/395ml)

Step 1
Chop the twix bars into small chunks and set aside. 
In a saucepan over medium heat, melt the chocolate, butter, and condensed milk. Stir often until melted and smooth. Add in the chopped twix bars and stir together.
Step 2
Line a 8" square pan with parchment paper and spray with a bit of cooking spray. Pour the fudge into the pan, smoothing into an even layer. Refrigerate until firm, about 2 hours.
Cut into small squares. Store in the refrigerator. 

Thursday, December 7, 2017

Garlic Parmesan Roasted Cauliflower

You have never had cauliflower this good.

Cook Time 30 min Total Time 35 min

2 heads Cauliflower, flowerettes removed
1 tsp Kosher Salt
1 tsp Pepper
1 tsp Garlic Powder
2 Tbsp Parmesan Cheese
1 tsp Basil
Olive Oil

Preheat oven to 450 Degrees
Lightly drizzle some olive oil to coat a large shallow pan (I used jelly roll pan)
Evenly spread out cauliflower pieces in a single layer.
Drizzle olive oil liberally over the cauliflower.
Sprinkle with the spices and parmesan cheese.
Roast in oven for 30 minutes!

Curried Cream of Cauliflower and Apple Soup

Yield: 4 to 6 servings

For the curried cream of cauliflower
4 cups chicken stock
1-1/2 tablespoons sweet (unsalted) butter
1 cup onions, chopped
2 teaspoons Madras curry powder
1/2 teaspoon saffron threads or 2 pinches saffron powder
1 cup Golden Delicious apple (or other apple), peeled, split, cored and sliced
4 cups cauliflower (about 1 small to medium head), broken into florets
1 cup heavy cream
Salt and pepper
1 tablespoon chives, minced
For the curried apple dice
1 cup Golden Delicious apple (or other apple), peeled, split, cored, in 1/4-inch dice
1 teaspoon Madras curry powder
1/4 teaspoon saffron threads or 1 pinch saffron powder
Salt and pepper

1. For the curried cream of cauliflower: Warm the chicken stock over medium heat. Melt the butter in a heavy pot over medium-low heat. Add the onions, curry powder and saffron and sweat for 2 minutes, stirring often. Add the sliced apple and sweat for 5 more minutes, stirring often. Add the cauliflower and warm chicken stock and bring to a boil.

2. Boil until the cauliflower is tender when pierced with a knife, about 20 minutes. Add the cream and cook for 3 more minutes. Salt and pepper to taste. Transfer the soup in batches to a blender or food processor and purée at high speed until very smooth. Keep warm until ready to serve, or refrigerate when cool and reheat just before serving.

3. For the curried apple dice: Place the apple dice with 1 tablespoon of water in a pan over medium heat. Add the curry powder and saffron, and season to taste with salt and pepper. Mix well, cover with a lid, and cook for 3 minutes. Strain and keep warm on the side.

Per serving (based on 6): 273 calories; 20g fat; 12g saturated fat; 58mg cholesterol; 7g protein; 19g carbohydrate; 10g sugar; 3g fiber; 263mg sodium; 62mg calcium.

Recipe from “Cooking With Daniel Boulud,” by Daniel Boulud

Curried Squash Soup with Apple and Cheddar Melts

TOTAL TIME: 1 hour
Prep: 20 minutes
Cook: 40 minutes
YIELD: 4 servings

1 large butternut or other orange-fleshed squash or pumpkin, peeled, deseeded and sliced
EVOO, for drizzling
Kosher salt and freshly ground black pepper
Freshly grated nutmeg
2 slightly round tablespoons prepared curry powder
2 tablespoons honey
3 tablespoons butter
3 to 4 cloves garlic, chopped
2 carrots, thinly sliced
1 Gala or other crisp apple, peeled and chopped
1 onion, chopped
1 quart chicken or vegetable stock
Chopped scallions and cilantro, for garnish

8 slices good-quality white bread
Butter, softened, for spreading
Prepared chutney, such as Patak's Major Gray Mango Chutney
12 ounces sharp Cheddar, shredded or sliced
1 Gala or other crisp apple, peeled and thinly sliced

Cook's Note: For a substitute for curry powder, combine 2 teaspoons turmeric, 1 1/2 teaspoons each ground cumin and ground coriander, 1/2 teaspoon each ground mustard and ground ginger and 1/4 teaspoon each ground cinnamon and cayenne pepper.

For the curried squash soup: Preheat the oven to 400 degrees F. Dress the squash with the EVOO to coat lightly. Sprinkle with salt, pepper and a little freshly grated nutmeg, and coat with the curry powder. Drizzle the honey all over and roast until golden on the edges and very tender, about 25 minutes. The spices will toast with the squash and fill the air with a terrific aroma.
Meanwhile heat a drizzle of EVOO in a soup pot over medium to medium-high heat, and then add the butter to melt. Stir in the garlic, carrots, apples and onions and sprinkle with salt and pepper. Cook, partially covered, until softened, about 10 minutes.

Pour in the stock and a drizzle of honey (or chutney). Bring to a boil, reduce to a simmer and cook until the vegetables are softened, about 20 minutes. Add the roasted squash and puree with an immersion blender, thinning the soup with water if necessary. The soup can alternately be pureed in batches in a food processor or high-power blender. Adjust the seasoning. Cool and store for a make-ahead meal, bringing to room temperature before reheating over a medium flame. Garnish with the scallions and cilantro.

For the apple and cheddar melts: Spread each bread slice with softened butter on 1 side and chutney on the other. Fill the sandwiches, chutney sides-in, with the cheese and apples in the center. Griddle the sandwiches over medium heat until deeply golden and the cheese has melted. 

Dark Chocolate Crunch Bars

Nestlé doesn’t currently offer a darker variety of their popular Crunch bars, which means they are missing out. This dark-chocolate version is richer and more delicious than any milk-chocolate candy bar could ever dream to be.

1/4 cup rice crispies (brown or white, or gf) (30g)
1/2 cup cocoa powder (50g)
1/4 cup virgin coconut oil (60g) (See nutrition link below, for substitutions)
Sweetener to taste (options include: pure maple syrup, NuNaturals alcohol-free vanilla stevia drops, or agave. I haven’t tried granulated sugar or powdered stevia in this recipe.)
tiny dash salt (makes the flavor pop)

Combine coconut oil and sweetener. Stir, then add cocoa powder and rice crispies (If needed, add 3 tbsp water or milk of choice, only if using stevia.). Stir until it gets thick. Pour into any flat container (or candy molds, or smush between layers of wax paper or in ziploc bags). Freeze until solid, and store in the freezer.


Our favorite Disneyland recipe, Loaded Potato Soup!

15 min Prep Time
30 min Cook Time
45 min Total Time

1 pound bacon, roughly chopped
1 medium yellow onion, diced
1 large carrot, peeled and diced
3/4 cup diced celery
4 large Russet potatoes, diced
4 medium red potatoes, diced*
1/4 cup flour
2 cups chicken stock (broth works fine too)
Salt and pepper, to taste
4 cups heavy whipping cream
1 (15 oz/420ml) can corn, drained (optional, I just added it because it sounded good!)
Optional garnishes: chopped chives, bacon bits, sour cream, shredded cheddar and Monterey Jack cheese

In a 6- to 8-quart stockpot over medium heat, fry bacon until crisp.
Remove bacon and drain on paper towels, reserving half for garnish. In bacon fat, cook onions, carrots, and celery until the onions are translucent. Add potatoes and cook for 4 minutes, stirring occasionally.
Whisk in flour and stir constantly over low heat until the flour is cooked and the mixture has thickened slightly, about 5 to 7 minutes. Add chicken stock and half of the bacon. Season with salt and pepper.
Over medium-high heat, bring the soup to a simmer and cook for 25 minutes or until the potatoes are soft. Mash some of the potatoes for thicker, creamier texture. Add whipping cream (and can of corn if you want it) and simmer for 5 minutes.
Adjust thickness by adding water or stock. Soup should have a creamy consistency.
Season to taste, and garnish with toppings.

Wednesday, December 6, 2017


Adapted from Fantastical Sharing of Recipes

1/2 cup strong coffee (like double the strength you would normally drink)*
4 tablespoons fat-free vanilla yogurt
1/4 cup skim chocolate milk
1/2 teaspoon sugar
1 tablespoon light chocolate syrup
1-1/2 tablespoon chocolate chips, chopped
4 mini-Oreos, crushed
10-12 coffee ice cubes*
Chocolate whipped cream
2 mini-Oreos, crushed for garnish

Mix together coffee, chocolate milk, sugar, and chocolate syrup. Refrigerate until cold.

Place cold coffee mixture, vanilla yogurt, chocolate chips, mini-Oreos, and coffee ice cubes in a blender.

Blend until smooth.

Top with whipped cream, chocolate syrup, and Oreo crumbs!

*You can use regular ice cubes, just use 1 cup of strong coffee instead. Sarah mentioned that she preferred the version she made with coffee ice cubes, so I went that route!