Friday, December 9, 2016

Butternut Squash Pie

Butternut Squash Pie with whipped cream.
We had a lot of butternut squash this year from the garden.  So lately we have been having a lot of boiled squash (with a bit of butter), roasted squash, butternut squash lasagna, soup, cupcakes, and of course pie!  If you like pumpkin pie you will like this pie and the best part, it's a very easy recipe! Hey, you all should know me by now... I like easy!  :D
Butternut Squash from the garden.
This recipe makes two nine-inch pies (deep pie shells).  Let's face it, if you are going to make the mess, you might as well get two pies out of it.  Eat one now and freeze one for later is what I always say.  Just make sure the pie has cooled and wrap it well with plastic wrap and place it in a large freezer bag.  It's always nice to have something homemade and yummy in the house when guests come over so I will be making and freezing a few more pies in the next few weeks, that is if the kids don't get at them first!

3 1/2 cups cooked butternut squash
1 cup packed brown sugar
1 tbsp cornstarch
2 eggs lightly beaten
1 can evaporated milk (354 ml)
1 1/2 tsp cinnamon
1/4 tsp cloves
1/4 tsp ginger
1/2 tsp nutmeg

Boil the peeled and cut up squash until fork tender.  Drain and cool.  In a blender combine all the listed ingredients until smooth.  Pour into the unbaked pie shells.
 
Bake at 350 degrees for approximately 55 minutes.  I will use a butter knife inserted in the centre of the pie to check for doneness.


#butternut #squash #pie #dessert #veggies #vegetables

Monday, November 28, 2016

'Jam in' Butter Cookies

'Jam in' Butter Cookies
Another variation for my Butter Cookies.  As long as you have a good base, you can make all sorts of yummy cookies.  These might not look as pretty but they are so tasty! Use your favourite jam, I used strawberry for a splash of red on my Christmas cookie plate.  A little drizzle of white chocolate or dark chocolate over the top is also quite fabulous. :D  Ooooh, colouring some icing green and drizzling it over top would be so cool against the red jam!  Plating that in the shape of a Christmas tree...awesome!  As always, have fun and make it your own.  

Ready for the oven.
1 cup salted butter
1 cup sugar
2 eggs
1 1/2 tsp vanilla extract

3 cups all-purpose flour
1/2 tsp baking powder
1/4 tsp salt

Your favourite jam (I used strawberry).

In your mixing bowl, cream the butter and sugar well.  Beat in eggs, one at a time.  Add the vanilla.  In a separate bowl, stir together the flour, baking powder, and salt.  Add this to the butter mixture and mix well.  Using a small sized ice cream scoop, place the dough onto a parchment lined baking sheet.  Slice the scooped dough in half and shape into balls. Press your thumb into the ball to make a well in the centre of each cookie. Make sure the sides are even so that the jam doesn't escape.  Fill the hole with 1/2 tsp of jam.

Bake in a 350 degree convection oven for approximately 12 minutes.  (If you are baking three trays at a time, the trays on the lower rack may need to be rotated to the top and baked a little longer.)  

Cooling down.
#cookies #baking #Christmas #jam #butter

Wednesday, November 23, 2016

Roasted Sweet Potato Squash

Roasted Sweet Potato Squash
Sweet Potato Squash is really popular around here, so this year hubby decided to grow some in the garden.  If my daughter had her way, we would have this every night. :D  

Sweet Potato Squash from the garden.
Wash the squash thoroughly, rubbing away any dirt, especially in the crevices.  Check for blemishes and cut them off.  Cut off the top and bottom ends, then cut the squash in half lengthwise.  Spoon out the seeds.  (We will be saving some of the seeds to plant next year.)  Cut the squash into pieces as in the photo below.

Time to turn!
Drizzle a little olive oil in a metal baking pan and place your pieces inside.  I try to place the pieces the same way so when I'm turning them I know which ones still need to be turned.  Sprinkle with salt and pepper and drizzle a little more olive oil on top.  Bake in a preheated 425 degree oven for 10 minutes and then turn the squash, sprinkle a little more salt and pepper, and continue baking, turning, (and sprinkling some salt and pepper on the squash), every 10 minutes until all sides have turned golden brown.  About 30 more minutes.
#squash #sweetpotatosquash #roasted #sides 

Tuesday, September 13, 2016

Chocolate Zucchini Cake

A slice of Chocolate Zucchini Cake with sifted icing sugar on top.

This is a yummy variation of the Sour Cream Coffee Cake.

2 cups Self-Rising Flour (Brodie XXX)
1 1/2 tsp Baking Soda
1 tsp Cinnamon
3/4 cup Cocoa Powder

1 1/2 cups soft Butter
1 cup Sugar
1/2 cup Brown Sugar
3 Eggs
1 1/2 cups Sour Cream
1 1/2 tsp Vanilla
2 cups shredded Zucchini

Vanilla Bath
1 tbsp Vanilla
1 tbsp Water

Grease a 10 inch bundt pan with butter and dust with some cocoa powder.  In a separate bowl, measure out the flour, baking soda, cinnamon, and cocoa and set aside. Beat the butter with both sugars until fluffy.  Add eggs, one at a time.  Blend in the sour cream and vanilla.  Add in the zucchini.  Gradually add in the dry ingredients and mix well.

Batter up!
Pour batter into the prepared pan.

Almost ready for the oven.
Mix the water and vanilla and spoon out over top of the unbaked cake.

Adding the vanilla bath.
Bake at 350 degrees for 50 - 55 minutes.  I use a long wooden skewer to test for doneness.  Cool 10 minutes in pan on a rack and then place a large plate over top and flip cake.  Leave to cool with pan on.  

Just out of the oven.
This cake can be served as is or you can dust some icing sugar before serving (as in first picture). You can also add chocolate chips and/or chopped walnuts to the batter.  Ooooh and a yummy chocolate ganache is also nice.  As always, have fun and make it your own.  :D 

Let me taste this for you. :P

#coffeecake #cake #sourcream #dessert #chocolate #zucchini 

Tuesday, September 6, 2016

Cauliflower Cheddar Soup


Ingredients
6 tbsp Butter, divided
1 medium Onion, chopped
1 clove Garlic, minced
6 cups fresh Cauliflower Florets
6 cups Vegetable Broth (I use organic vegetable cubes, 1 cube for every two cups of boiled water)
3 cups 10% Cream
4 tbsp Flour
2 cups shredded Cheddar Cheese (medium)




1.  In a large pot, melt 2 tbsp of the butter over medium heat and saute the onion and garlic until onion is soft.
2.  Add the cauliflower and vegetable broth.  Simmer uncovered until the cauliflower is just soft enough to puree.  Puree the cauliflower/broth mixture.
3.  In another pot, melt the remaining 4 tbsp of butter over medium low heat.  Whisk in the flour until smooth.  Add the cream.  Pour it in slowly, whisking constantly.  Simmer until it thickens, whisking often.  Add in the grated cheese and stir until melted.
4.  Pour the cream mixture into the cauliflower puree.  Stir until it is well blended.

#soup #cauliflower #cheese #cheddar 

Tuesday, August 30, 2016

Rum Cake


Rum Cake soaking in the syrup.

1 box Golden Yellow Premium Cake Mix from Duncan Hines
3/4 cup of Rum (I used Bacardi Superior Rum)
1/4 cup Olive Oil
1 package of Jello Vanilla Pudding Mix (instant--96 grams)

4 Eggs

Mix together the cake mix, rum, olive oil, and pudding mix.  Then add the eggs in one at a time and mix well.  Pour batter into a bundt pan that has been greased with butter and sprinkled with white sugar.  Sprinkle white sugar on top of the batter as well.

Bake for approximately 45 minutes at 350 degrees. I use a long wooden skewer to test for doneness.

For the Syrup:

1/4 cup butter (I use salted)
1 cup white sugar
1/2 cup Rum

In a pot on the stove top, melt the butter first, then stir in the sugar and add the rum. Simmer for five minutes.
Once the cake has cooled, take the cake out of the pan and poke holes all over the cake with a skewer. Pour half of the warm syrup into the bundt pan and put the cake back in, then pour the rest of the syrup over top. This cake is best, made two days ahead. Good luck keeping people away from it for that long. :P

Ready to eat.
#Rum #Cake

Friday, August 19, 2016

Sauteed Beet Leaf and Stem


Hubby and the kids grew some beets this year so we will be eating a lot of this yummy side dish. :D

I washed the stems and leaves really well and discarded the tougher leaves and any 'ugly looking' stems.  


Separate the stems and leaves as you are chopping them up.





Saute some chopped onion in olive oil until softened. Then add in the chopped up stems. Saute the stems for approximately 10 minutes or until softened.  While the stems are cooking add in salt, pepper, oregano, basil, and parsley.  Add in more olive oil if needed. When the stems have reached desired tenderness, add in the leaves and keep stirring until they have wilted down.  Taste test to see if you need any more seasoning.  You can serve this now, as it is, straight from the pot with lemon slices, or for a variation you can place the sauteed beet leaf and stem in a bowl and add in some fresh olive oil, lemon juice, and a little salt.  Both ways, very tasty. :D 

#beets #veggies #vegetable #sides

Monday, July 18, 2016

BBQ Beef Ribs

Beef Ribs on the BBQ
One of our family's favourites right here!  Found this recipe awhile back from Plain Chicken and Christine'd it a little. My guys do not like 'sweet meat' so I left the brown sugar out and added the Montreal Steak Spice.  Also, instead of broiling the ribs in the oven at the end, we like to use the BBQ. I love that it's not much work for me. These babies spend most of the day in the crock pot and then my son takes over on the BBQ. Win/Win! :D 
Rub a dub dub.
First we start with the rub, mix this together and set aside.  
2 tbsp Paprika
2 tbsp Montreal Steak Spice (Club House)
1/4 tsp Cayenne Pepper
2 tsp Garlic Powder
1 tsp Onion Powder
1 1/2 tsp Salt
1 1/2 tsp Pepper 

4 racks Beef Ribs
Diana Sauce or your favourite BBQ Sauce (I used a combination of Spicy, Original, and Smokehouse Diana Sauces.)

Seasoning the ribs.
Now this is very important.  Remove the membrane from the back of the ribs.  I have forgotten to do this a few times and one of the times was for these photos. Ugh!  The ribs were still fabulous but when you have to chew around the membrane, they are not as enjoyable to eat.  :( 

Season both sides of the ribs with the rub and cut the racks to fit vertically into your crock pot.  Cook on low for 7 hours.

Ready for some Diana Sauce.
Transfer the ribs from the crock pot to the BBQ.  Cook on low while brushing with your favourite BBQ sauce.  
Dig in!
#Beef #Ribs #BBQ #CrockPot #PlainChicken #MontrealSteakSpice #ClubHouse

Tuesday, July 12, 2016

Boiled Beet Salad

Boiled Beet Salad
This is a favourite of mine.  I didn't like beets as a child but I love them now.  First, wash your beets and place them into a pot.  Cover with water and boil until done.  (I check for doneness by piercing them with a fork.)  Once the beets are cooked, drain the water and let sit to cool off a bit.  While they are still a little warm, rub the beets with your fingers and the skin should slide right off.  This salad tastes great warm or cold.  To your cut up beets add olive oil, balsamic vinegar, salt, and oregano. Sometimes I like to sprinkle some feta cheese on top. :D  This also goes great with tuna or chicken salad.

The beets in this photo are pickled but boiled works well too with tuna salad.

Boiled Beet Salad with Chicken Salad
#beets #vegetables #veggies 

Sunday, July 3, 2016

Strawberry Rhubarb Crisp

Strawberry Rhubarb Crisp with Vanilla Ice Cream

4 cups Strawberries, cut in half
4 cups Rhubarb, cut into 1 inch pieces
2 cups White Sugar
4 tbsp Flour
1 -2 tsp Lemon Zest

Strawberries and Rhubarb
Topping

1 cup All Purpose Flour
1 cup Brown Sugar, packed
1 cup Oats
1 cup of Cold Butter

In a large bowl, mix the strawberries, rhubarb, sugar, flour, and lemon zest together and then pour into a 9 by 13 inch, deep, baking pan. In another bowl, measure in flour, brown sugar, and oats and then cut in cold butter with a fork until it is crumbly. Spread the topping over the strawberry/rhubarb mixture.

Strawberry Rhubarb Mixture
Add the topping.
Bake at 400 degrees for 30 minutes and then switch to convection for 15 minutes more. If you don't have the convection option, bake at 400 degrees for 45 minutes and then place under broil until the topping is a nice golden brown. Make sure to watch the pan when broiling, it doesn't take very long, we want it baked into a crisp not burnt to a crisp. :P We love this with vanilla and/or strawberry ice cream.  So yummy!

Just out of the oven.
#strawberries #rhubarb #crisp #dessert

Thursday, June 30, 2016

Garlic Asparagus

Garlic Asparagus 
This is my favourite way to make (and eat) asparagus for two reasons.  It tastes really good and it's really easy to make.  Win/Win!  Measurements?  We don't need no stinkin' measurements! :D  

Asparagus
Olive oil
Butter
Garlic, pressed
Kosher Salt
Pepper

To start, rinse your asparagus under running water and then pat dry.  Snap off the bottom about an inch or so. (I bend the asparagus until it breaks.) Heat up your olive oil and butter (enough to cover the bottom of your pan). When the butter has melted, add in your pressed garlic. Saute the garlic on medium/low heat for about 10 seconds. Place the asparagus in your pan in a single layer and stir until well coated.  Add in your salt and pepper and cook to your liking.  See? I told you, easy.  ;)
#garlic #asparagus #veggies 

Monday, June 6, 2016

Panko Coated Baked Pork Chops

Panko Coated Baked Pork Chops
Pork Loin sliced into chops. 
Boneless Pork Chops, 3/4 to 1 inch thick (I cut my chops from a large loin of pork)
Hellmann's Mayonnaise

For every four chops, mix together on a plate:
1 cup of Panko Japanese Style Bread Crumbs (Kikkoman)
1 tbsp Greek Seasoning
1 tsp Garlic Powder
1 tsp Paprika
1 tsp Salt
1/2 tsp Pepper

Brush the one side of the pork chops with the mayonnaise and place the chop, mayonnaise side down, onto the panko mixture.  Brush the top and sides with the mayonnaise and then spoon the panko mixture over top. Press the mixture onto the chops and make sure they are well coated. Line a pan with parchment paper and place the coated chops in the pan.  Bake at 350 degrees for approximately 40 - 45 minutes turning the pork chops over at about 20 minutes.  Baking time will depend upon the thickness of your pork chops.  (I will cut one open to be sure it is not pink.)  The mayonnaise makes the chops so moist and the panko gives you a nice crispy crust. Win/Win!!  As always, have fun and make it your own. :D 

Ready for the oven.
Ready for my belly. 
#Pork #Loin #Panko #Hellmanns #Kikkoman

Friday, May 13, 2016

Cinnamon Rolls

Cinnamon Raisin Roll
My daughter and I will be trying out some baking recipes from 'the list' this summer.  We made these yummy Cinnamon Rolls from Two Peas & Their Pod.  Very good, wouldn't change a thing!  Can't wait to make these again real soon.  :D  

No raisins for the kids.

Raisins for me and hubby.

Rise up!

Rise up!

How good does this look?  

The frosting is fabulous! 
#cinnamon #rolls #twopeasandpod