Butterscotch Pie

1 cup brown sugar

5 Tbsp cornstarch 

2 egg yolks

2 cups milk 

Stir and cook til thick 

Remove from heat and stir in 1 Tbsp butter and 1 tsp vanilla

Pour into baked pie shell and chill to set

Beef and Noodle Casserole

Beef and Noodle Casserole

Hearty Beef and Noodle Bake with a Creamy Twist

Ingredients:

1 pound ground beef

8 ounces egg noodles

1 onion, chopped

2 cloves garlic, minced

1 can (10.5 ounces) cream of mushroom soup

1 cup beef broth

1 cup frozen mixed vegetables

1 teaspoon Worcestershire sauce

1 teaspoon Italian seasoning

Salt and pepper to taste

1 cup shredded cheddar cheese

1/2 cup breadcrumbs

2 tablespoons olive oil

Directions:

Preheat oven to 350°F (175°C).

In a large pot, cook the egg noodles according to package instructions until al dente. Drain and set aside.

In a large skillet over medium heat, add olive oil and sauté the chopped onion and minced garlic for 2-3 minutes, or until the onion is translucent.

Add the ground beef to the skillet and cook until browned, breaking it apart with a spoon. Drain excess fat if necessary.

Stir in the cream of mushroom soup, beef broth, frozen mixed vegetables, Worcestershire sauce, Italian seasoning, salt, and pepper. Mix well and let simmer for 5 minutes.

Combine the cooked egg noodles with the beef mixture, stirring until everything is well incorporated.

Transfer the mixture to a greased 9x13 inch baking dish. Sprinkle shredded cheddar cheese evenly over the top, followed by the breadcrumbs.

Bake in the preheated oven for 25-30 minutes, or until the cheese is melted and bubbly, and the breadcrumbs are golden brown.

Prep Time: 15 minutes | Cooking Time: 30 minutes | Total Time: 45 minutes

Kcal: 350 kcal | Servings: 6 servings

Copycat Garlic Plus Seasoning

Canadian-style Garlic Plus Seasoning knockoff, crafted to closely match the McCormick Canada Garlic Plus with Herbs & Spices blend. 🇨🇦

That version tends to be brighter, a bit lemony, and more balanced (less salty and garlicky than the U.S. one), with hints of herbs and mild sweetness.

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🇨🇦 Garlic Plus Seasoning (Canadian Copycat)

Ingredients

• 3 tbsp garlic powder
• 1 tbsp onion powder
• 2 tsp dried parsley
• 1½ tsp dried basil
• 1½ tsp dried thyme
• 1½ tsp paprika (use sweet paprika — not smoked)
• 1 tsp dried oregano
• 1 tsp lemon zest (or ½ tsp citric acid for longer shelf life)
• 1 tsp sugar
• ¾ tsp salt (or to taste)
• ¾ tsp ground black pepper
• ½ tsp turmeric (for that signature golden color)
• ¼ tsp dried dill (optional, adds a nice bright herby touch)

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Instructions

1. Mix all ingredients thoroughly in a bowl.
2. Store in a tightly sealed jar in a cool, dark place.
3. Shake before each use to remix herbs and powders.

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Tips for Best Flavor

• For a fresher aroma, add the lemon zest just before use.
• If you prefer the “buttery” taste that McCormick’s has, add ¼ tsp powdered butter flavoring or nutritional yeast.
• Want it salt-free? Just skip the salt entirely — it’s still full of flavor.

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Use It On:

• Roasted potatoes 🥔
• Chicken or pork chops 🍗
• Steamed or grilled veggies 🥦
• Garlic toast 🥖
• Scrambled eggs or omelets 🍳

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Creamy Roasted Butternut Squash Pasta

I do like butternut squash.  Roasting it will bring it to the next level!

Ingredients 

1 butternut squash 

2 bulbs garlic

1 onion

Olive oil

1/2 cup chicken stock

1/4 cup heavy cream

1/2 Tbsp smoked paprika 

1 Tbsp brown sugar 

1/4 tsp cumin

1/2 tsp chili flakes 

Salt and pepper to taste

Herbs, 3 to 4 sage leaves, 2 Bay leaves, rosemary and thyme

Parmesan cheese measured with your heart

Pasta of your choice

Stuff you will need 

Baking sheet lined with parchment paper 

Cutting board 

Sharp knife 

Blender

Frying pan

Pot to cook your pasta

Colander 

Directions

Cut the butternut squash in half down the long axis.  Using a spoon, clean out the butternut squash. 

Transfer to the baking sheet. 

Cut the top off the garlic and put that on the baking sheet.  Along with a chunk cut onion.

Drizzle everything with olive oil.

Bake at 300 F.  You will need to take out the garlic and onion as the butternut squash will need to be baked till fork tender.  This depends on how big the squash is.

Once the squash is cooked, spoon out the squash and transfer to your blender along with the chicken stock, garlic and onion.  Blend till pureed. 

Transfer to your pan and add the remaining ingredients, not the cheese just yet. Cook till your desired consistency.  You might need to add a little more chicken stock if you see it is too thick.  Fish out the bay and sage leafs, along with the rosemary and thyme if you used fresh stuff.

Cook the noodles el dente.  Scoop out some of the pasta water and put aside.  Drain your pasta and add to the sauce.  Add the cheese and some of the pasta water.  

Stir till the cheese is melted.

Serve right away.

Maple Whiskey Beef Jerky

My father LOVED beef jerky.  I didn't mind it, but of course my father would make it so that it was the consistency of shoe leather.

Ingredients 

2 pounds eye of round, or any lean cut of beef

1/3 cup maple syrup

2 shots of your favorite whiskey

1/4 cup soy sauce

1 Tbsp sesame oil 

1 Tbsp chili flakes 

1 Tbsp smoked paprika 

1 Tbsp garlic powder 

A few slices of ginger

A little bit of thyme 

You favorite BBQ Seasoning 

Stuff you will need 

Smoker

Smoker wire rack

Cutting board 

Sharp knife 

Canning jar with lid

Directions

Cut off any fat or silver skin off the meat.

Chill the meat for 30 minutes in the freezer.  This will make it easier to cut.

Cut the meat into thin strips.  Against the grain.

Make sure the canning jar is big enough to hold the marinade and beef.  If not, put everything into a zip lock bag.  Remove as much of the air as you can and put in the fridge for 24 hours.  Make sure to rotate the canning jar or zip lock bag every few hours.

Transfer the beef strips to the wire rack and hit it with your favorite BBQ Seasoning. 

Get the smoker to 200 F.  Smoke the beef for 90 minutes and continue to cook for 5 hours.  Depending on how thick you cut the beef strips.

Jerky should be leathery to the touch, and bendable.

Comments and suggestions are ALWAYS welcome.