2 20-ounce cans pie filling (your choice) 1 white or yellow cake mix 3 tablespoons butter 1 cup 7-Up® Ice cream or whipped topping, optional
Directions
Pour the pie filling into a 10” cast iron skillet. Sprinkle cake mix over the pie filling. Slice butter over the top. Pour the 7-Up® over everything. Bake at 350°F for about 35-45 minutes. Serve with ice cream or whipped topping. Comments and suggestions are ALWAYS welcome
Tonya said that we are going to be having this for supper on Saturday. I don't know. This looks like something that could be made before then...
Ingredients
7 large tortilla wraps 4 chicken breasts, sliced mixed peppers, 3, sliced salt and pepper 2 red onions, sliced 3 tbsp olive oil 1/2 tbsp salt 1/2 tbsp cumin powder 1/2 tbsp paprika 1 tsp garlic powder 1 tsp cayenne 2 handfuls Dorito chips 2 tbsp spring onion, diced 2 tbsp fresh tomato, diced 2 cups cheddar, grated sour cream to serve
Directions
Mix your chicken, peppers, onions, spices. Transfer to a parchment paper lined cookie sheet and roast at 450 F for 20 minutes. Remove the fajita mixture from the oven and leave to cool slightly. Reduce the oven to 375 F. Grease a large cast iron skillet with oil and lay down 5 of your tortillas, overlapping, in a flower formation. Put your smaller wrap in the centre. Layer your 1/2 your cheese, half your fajita mix, then a Dorito chip layer, your gonna want to flatten out the chips. Top with the remaining half of fajita mix, spring onion, tomato then the rest of the cheese. Place a final wrap on top in the centre and fold the rest of the wraps over. Bake for 30 minutes at 375 F. To serve, flip the crunchwrap onto a board and cut into slices like a pizza. Comments and suggestions are ALWAYS welcome.
3 pounds Pork Tenderloin (1 Pkg. Of 2 Tenderloins), Cut Into 4 Pieces Total 1 pound Bacon ¾ cups Soy Sauce 1 Tablespoon Minced Onions ½ teaspoons Garlic Salt 1 Tablespoon Wine Vinegar Or White Vinegar ¼ teaspoons Salt 1 dash Pepper ¾ cups Brown Sugar
Directions
Wrap the tenderloin pieces in bacon. Place in an 8 1/2″ x 11″ pan. Poke holes in meat with a fork. Combine rest of ingredients in a small bowl; stir well. Pour marinade over meat. Refrigerate, uncovered, 2 to 3 hours or overnight. Bake in a 300 degree oven for two to three hours. If the bacon burns, place foil over the top after approximately 1 1/2 hours of baking. Remove from oven, cut meat into small pieces and allow the meat to soak up the excess juices in the pan. Comments and suggestions are ALWAYS welcome.
Sunday morning is pancake time. Weekdays are so busy; it’s fun to relax and enjoy a leisurely breakfast when the weekend rolls around. The cast iron skillet or griddle cooks perfect pancakes every time. MAKES 2 DOZEN 4-INCH PANCAKES
Ingredients
2 cups all-purpose flour 2 tablespoons sugar 2 teaspoons baking powder ½ teaspoon salt 2 eggs 2 cups buttermilk ½ cup whole milk ½ cup (½ stick) salted butter, melted, plus additional melted butter for serving 1 tablespoon vegetable oil, plus more if needed Warm maple syrup, for serving
Directions
In a large bowl, combine the flour, sugar, baking powder, and salt. In another bowl, whisk the eggs, buttermilk, milk, and melted butter until well blended. Add the egg mixture to the flour mixture and whisk just until combined. Heat a 10- or 12-inch cast iron skillet or a cast iron griddle over medium heat. Add 1 tablespoon vegetable oil to the skillet. Pour the batter into the skillet, ¼ cup at a time, forming small pancakes. When bubbles start to form, turn the pancakes over and cook until golden brown, 2 to 3 minutes longer. Continue until all the batter is used up, adding more vegetable oil as necessary. Serve with melted butter and warm maple syrup Comments and suggestions are ALWAYS welcome.
I've never known a cook that doesn't like praise. I made these for a Bake Sale that they were having at work. Tonya bought some and gave them around at work. There was a young fella that she gave one to. He came up to her later in the day and asked if she had any more. So she gave him a couple more cookies. He told her, this was the BEST cookie he has had in his life.
Ingredients
1 1/4 cups margarine 3/4 cup firmly packed brown sugar 1/2 cup white sugar 1 egg, lightly beaten 1 teaspoon vanilla extract 1 1/2 cups all-purpose flour 1 teaspoon baking soda 1/2 teaspoon salt 1 teaspoon ground cinnamon 1/4 teaspoon ground nutmeg 1/8 teaspoon ground cloves 3 cups rolled oats 2 ripe bananas, sliced 1 1/2 cups raisins
Directions
Preheat the oven to 375 degrees F (190 degrees C). Line the cookie sheets with parchment paper. In a large bowl, cream together the margarine, brown sugar and white sugar. Beat in the egg and vanilla. Combine the flour, baking soda, salt, cinnamon, nutmeg and cloves; stir into the creamed mixture until well blended. Stir in the oats, bananas, and raisins, one at a time using a wooden spoon. Drop by rounded spoonfuls 2 inches apart onto the prepared cookie sheet. Bake for 11 to 13 minutes in the preheated oven. Allow cookies to cool on baking sheet for 1 minute before removing to a wire rack to cool completely. Comments and suggestions are ALWAYS welcome.
So I have some friends that are from Newfoundland. Calling them a "Newfie" is not considered a term of endearment. I did a few months onboard HMCS St. John's. The chief cook was from Newfoundland and he used to serve dressing on the fries with gravy. I have a colleague who used to work at Marine Atlantic on the ferry crossing from North Sydney to Channel Port Au Basque. The truckers used to ask for "Newfie Poutine". Some people may call it "Newfoundland Fries", or even, "Fries, Gravy and Dressing". No matter what you call it, it is yummy.
I think the pictures speak for them selves. We had the Newfie Poutine with chicken strips for supper last night.
Ingredients
1 box of Chicken Stuffing Chicken Gravy Fries
Directions
Make the stuffing, using the directions on the box. Make up the fries. You can use my Home Fries recipe HERE Get your chicken gravy ready. You can use my Chicken Gravy recipe HERE Put the fries on the plate first. Followed by the dressing and then top with gravy. If you have a recipe that makes your stuffing loose and crumbly, this is more what you get when you order it on the Marine Atlantic ships and from my Chief Cook onboard HMCS St. John's. Comments and suggestions are ALWAYS welcome.
I made this a long time ago. It really didn't turn out quite what the picture looked like when someone else made it, but it was my first attempt.
Ingredients
Recipe to make Rice Krispie Squares Vanilla Cake Frosting
Stuff you will need
Cookie Star Cut Outs
Directions
When you are making your Rice Krispie Squares, I was able to find a box of Rice Krispies with these colorful marshmallows in them. But you spread the Rice Krispie Squares as thin as you can get them on a cookie sheet. I got mine about an inch thick. When I made this, I didn't have a star pattern. I had round cookie cutters. Then I just took the time to cut out each star. Between each star, as you are layering the tree, put some vanilla icing to hold it together. When I was done, it looked like something I would have done when I was about 10 years old. So we ate the evidence. Comments and suggestions are ALWAYS welcome
1/2 orange, sliced 2 cinnamon sticks, broken in half 1/2 cup of fresh cranberries 1 teaspoon cloves, whole or ground 1 teaspoon nutmeg Add all the ingredients to a small crockpot. Fill the crockpot with water about one inch below the rim. For a regular sized crockpot I would triple or quadruple the recipe. You can also make this potpourri in a saucepan and put it on the stove to simmer. I would double the recipe for a medium sized saucepan. Within a few minutes, you home will smell like Christmas. Comments and suggestions are ALWAYS welcome
Got a bake sale coming up and don't know what to make?
Ingredients
1 box Brownie Mix 1 tub white vanilla icing green food colouring small round sprinkles small star sprinkles candy canes
Directions
Line an 8"x8" baking pan with aluminum foil and spray with cooking spray. Prepare the brownie mix according to the package directions and bake as directed. Allow brownies to completely cool, approximately 1.5 hours. Remove the brownies from the pan, and cut into triangles. (Cut in three rows, then cut in alternating diagonals, as in the photo shown above). Unwrap the candy canes, and use a sharp knife to gently cut/break the candy canes into 1.5" long pieces. Press the sharper end of the candy cane into the bottom of the brownie triangles. Spoon out approximately ½ of the tub of icing into a bowl. Add green food colouring until you're happy with the colour. Spoon the green icing into a zip lock bag. Seal the bag and cut off a small corner of the bag with sharp scissors. Starting at the top of the brownie triangles, gently squeeze out the icing in a curvy zigzag as you go down the tree. Add your favourite sprinkles and a small star sprinkle at the top. Comments and suggestions ALWAYS welcome.
This is a sandwich I could eat quite often. I suspect not everyone would eat this, only because of the bacon. Then again, I'm not supposed to have the lettuce. But that's because of gout. The mysteries of life.
Ingredients
4 slices of white bread 6 slices of crispy bacon 1 tomato cut into slices 4 pieces of lettuce leaves 3 tablespoons of Mayonnaise - divided
Stuff you will need
Toaster Cutting board Bread knife
Directions
Toast the bread. Spread the Mayonnaise on the bread. Break the bacon in 1/2 and create your first layer. Add the tomato and then the lettuce. Top with the final layer of toast. Cut the 2 sandwiches in 1/2. Find the TV remote, sit in your favorite chair and dig in. When your done, burb and have a nap. Let the dog lick the crumbs off the plate. Comments and suggestions are ALWAYS welcome.
This is a great soup to make with leftover cooked holiday ham, turkey, chicken or beef chunked and added to the soup for extra heartiness.
Ingredients
4 cups chicken broth 1 can condensed cream of celery soup 2 cups water 1 (6-ounce) box long-grain and wild rice mix 2 cups chunked cooked ham 1 (16-ounce) package frozen cut green beans, thawed 1 tablespoon browning and seasoning sauce (Kitchen Bouquet)
Directions
In a soup pot, bring chicken broth, celery soup, water, and rice mix with seasoning packet to a boil over medium heat. Reduce heat to low, cover, and simmer 25 minutes. Return heat to medium and stir in ham, green beans, and browning and seasoning sauce. Cook 5 to 8 minutes, or until heated through. Ladle into bowls and serve. Comments and suggestions are ALWAYS welcome.
I sailed with Rick Caissie onboard HMCS Nipigon. He used to bribe the Officer Of the Day with this dessert. Most Europeans will often state that our desserts are way too sweet. Well they wouldn't be wrong with this dessert.
1 st layer:
1/2 c. butter 1/4 c. brown sugar 3 tbsp. cocoa 1 beaten egg 2 c. graham wafer crumbs 1 c. coconut 1/2 c. chopped walnuts Combine, put in 9 inch square pan and chill for 1/2 hour.
2 nd layer:
2 c. confectioners sugar 1/4 c. butter 2 tbsp. cream or milk 2 tbsp. custard powder Combine all ingredients beating until smooth and fluffy, then spread carefully on top of 1st layer.
3 rd layer:
3 chocolate squares (sweet or semi-sweet) 1/4 c. butter, melted Melt chocolate and butter together, then spread over second layer and chill. As this is a very rich square, it should be cut into small 1 inch pieces. Comments and suggestions are ALWAYS welcome.
Do you love your spouse? Is their life insurance paid up? I do believe, this would be a trip to the Emergency Room to unclog the arteries after this meal. Either that, or your young and have no fear of getting old.
This "meal" is for you.
Ingredients
1 pack of Thick Bacon 1 cup of flour Half a cup of crushed Doritos 1 tablespoon of baking powder 1 teaspoon of salt 1 cup of beer
Directions
Place your your bacon on a sheet lined with parchment paper. Cook for 15 minutes at 375 degrees and when you’re done transfer the bacon to a plate line with paper towels. In a bowl, mix the flour with the crushed Doritos, the baking powder and salt until they’re well blended, then slowly add the beer as you keep stirring. Cut your cooked strips into halves and coat each piece in batter. Drop them in skillet filled with 2 inches worth of boiling oil. Cook 2 minutes on each side and once again place the strips on a plate lined with paper towels. Comments and suggestions are ALWAYS welcome.
I've made this several times and I do find that there is no coke flavour left when it is all cooked. There is a BBQ flavour that is great!
Ingredients
1 (2-3 pound) cheapest beef roast you can find 1 can Coca-Cola 2 cups ketchup 1 package onion soup mix 1 to 2 Teaspoons liquid smoke
Directions
Spray slow cooker with nonstick cooking spray. Place roast in slow cooker. Mix remaining ingredients in a bowl and pour over roast in the slow cooker. Cook on low for 8-9 hours or high for 5 hours. Good luck taking the roast out of the slow cooker in one piece. It's going to fall apart. Comments and suggestions are ALWAYS welcome.
1 box brownie mix 1 tub of chocolate chip cookie dough 1 pkg oreo cookies ( any chocolate sandwich cookie will do) chocolate ice cream chocolate syrup
Directions
All you do is buy a brownie mix, follow the directions on the box of mix to make the batter. In a 9" x 13" pan spray bottom, put chocolate chip cookie dough in the bottom of the pan. Then layer a package of Oreo cookies on the cookie dough. Take the brownie batter and pour over the Oreo cookies. Follow the directions on the brownie mix box on how to bake. Once the brownies are done, cool completely. When you go to serve, over the top of the brownies, cover with chocolate ice cream and chocolate syrup. Hold your microphone at arm's length and let it drop to the floor. Turn your back on the crowd. Walk off the stage. Your done. Comments and suggestions are ALWAYS welcome.
Today, thanks to you, my faithful readers, I will have over 5000 views on my Food Blog. My Mum told me about this cake and I've made it a few times. It is a delicious, moist cake full of tropical flavor.
Ingredients
3 cups flour 2 cups sugar 1 tsp. baking soda 1 tsp. salt 1 tsp. cinnamon 3 eggs, beaten 1 cup vegetable oil 1 1/2 tsp. vanilla 1 (8 oz.) can crushed pineapple, undrained 1 cup pecans, chopped 2 cups bananas, chopped, not mashed
Directions
Grease and flour three 9 inch cake pans. Preheat the oven to 350 degrees F. Combine the flour, sugar, soda, salt, and cinnamon. Add the eggs and oil, stirring until all is moist. Do not beat. Stir in the vanilla, pineapple, nuts, and bananas. Spoon into the pans, filling evenly. Bake 25 - 30 minutes, until knife inserted in middle comes out pretty clean. Cool in pans 10 minutes, then remove and cool completely before frosting. Butter cream frosting, and cream cheese frosting are two really good frosting choices for this cake. Comments and suggestions are ALWAYS welcome.
Just the other day I was saying how I would post the recipe for my Pizza Dough. Well here it is. The "secret" ingredient... honey.
Ingredients
1 cup warm water (About 110 F) 2 1/4 cups of all purpose flour 2 tsp yeast 2 tbsp honey 3 tbsp olive oil 1 tsp salt
Stuff you will need
Mixer with dough hook Mixing bowl Oil to cover the dough while it rises
Directions
Combine the yeast, salt and honey with the warm water. Make sure the water is warm, but still comfortable to the touch. (As an alternate, I've substituted a cup of milk, in the microwave for 90 seconds. Then let it cool for about 5 minutes before introducing the other ingredients. But water works just fine.) Let the yeast proof for about 5 to 7 minutes. Add the oil and about 1 cup of flour. Using your mixer, incorporate that together. Then add the next cup of flour. Incorporate that and then finally the last 1/4 cup of flour. Let the mixer continue working the dough until it's a nice supple dough. Lightly oil a bowl. Lightly oil up the dough and place the dough into a draft free place. (I normally put mine in the oven with the oven light on to make it a warm, draft fee place to rise the dough) Let the dough rise for about 2 hours. It should double in size. Take the dough out and punch it down. Now transfer to a floured board. Make sure that the dough is completely covered in flour. The dough shouldn't stick to your hands. Spread out the dough on to a cookie sheet. Or to 2 medium sized pizza pans. Make up your favorite pizza toppings. Bake your pizza at 375 F for about 30 minutes, or until the bottom is browned. Comments and suggestions are ALWAYS welcome.
This recipe is dedicated to my friend, Paul Sharpe. I replaced Paul at CFS Alert. I can remember arriving at the station and there was this rather large man with staring eyes, that was looking at the newbies that just arrived. He didn't know who I was. He asked a few people where his replacement was and pointed to me. As he reached out to shake my hand to introduce himself, he handed me my first aid armlette and the first aid pouch. This was mine for the next six months. Paul was also my point of contact from CFB Trenton (we weren't Wings yet). Later on, I met Paul again during the Flood of the Century at CFB Winnipeg. He was part of the disaster relief. Paul and I crossed paths again when I was posted to HMCS Huron. He was posted to HMCS Protector. We were both living away from our family, both on the 5th floor of Bernay's Block. Our paths crossed once again when Paul was posted to 17 Wing Winnipeg. I was posted to 1 CAD/CANR. But while Paul and I both lived in Bernay's Block, we used to order Cheeseburger Pizza's and watch Survivor. Paul, this pizza is for you.
Ingredients
Pizza dough 1 pound of ground beef 1 onion 1 cup pizza sauce 1 cup shredded mozzarella 1 cup shredded cheddar cheese Crisco lard - to cover the pizza pan before making the pizza
Stuff you will need
1 cookie sheet or 2 large pizza pans
Directions
Using your favorite pizza dough recipe, make up a batch. Enough to cover 1 cookie sheet, so that your pizza slices are square, or 2 pizza pans, so that your pizza will be wedges. I promise to post my own pizza dough recipe later on. Fry the ground beef with onions. Drain and set aside. Heat your oven to 350 F. Cover your cookie sheet or pizza pan with the Crisco lard. This will prevent your pizza from sticking to the pan. Spread the pizza dough out on the pan. Put your layer of pizza sauce. This is where you can get creative. You can use ketchup, mustard and relish to create this layer. Put some pickles if you like them on your cheeseburger. Put about a 1/2 cup of cheese and spread this out. Now your layer of fried ground beef with onions and top with the remainder of the cheese. Put into the oven for 40 minutes. Let it rest for 5 minutes before slicing it. As you can see by the video, I had my own twist to this pizza by adding a layer of sliced sausage and pepperoni. Tonya said that I can make this pizza again, over and over.
The basic idea is this: Smear a food-grade drying oil onto a cast iron pan that’s been stripped down to the iron and then bake it above the oil’s smoke point. This will initiate the release of free radicals and polymerization. The more drying the oil, the harder the polymer. Use organic flaxseed oil. It’s in the refrigeration section because it goes rancid so easily. Shake it before you use it. Step 1. Heat the pan on a burner for 30 seconds until it’s just warm to the touch, then put it on a paper towel, pour a teaspoon of flaxseed oil on it and rub it on. Step 2. Now rub it all off! Rub it off with paper towels or a cotton cloth until it looks like there’s nothing left on the surface. The pan should look dry. Put the pan upside down in a cold oven. Step 3. Turn the oven to a baking temperature of 500°F+ and let the pan preheat with the oven. When it reaches temperature, set the timer for an hour. After an hour, turn off the oven but don’t open the oven door. Let it cool down with the pan inside for two hours. The pan will come out of the oven a little darker, but matte in texture – not the semi-gloss you’re aiming for. It needs more coats — like a half dozen — so repeat #1 to #3, five more times. Comments and suggestions are ALWAYS welcome.
1 (8 ounce) package cream cheese, room temperature 4 cups confectioners' sugar 1 1/2 teaspoons vanilla extract 15 ounces white chocolate, chopped 15 Oreo cookies, broken into chunks
Directions
In the bowl of your mixer, beat cream cheese, sugar, and vanilla until smooth and no lumps remain. In the top of a double boiler (or just a glass bowl set over a pot) over lightly simmering water, heat white chocolate, stirring until melted and smooth. Stir the melted white chocolate and 3/4 of the Oreo cookies into the cream cheese mixture. Spread into a parchment lined 8x8 baking dish. Press the remaining cookies into the top of the fudge to make it look pretty. Chill in the fridge for at least 4 hours before cutting. Cut into 1-inch squares (or smaller - this stuff is rich!) and serve! Comments and suggestions ALWAYS welcome.
If french fries and onion rings ever got married and had a baby, I think it would be something like this…a potato ring. You have a light and crispy outer coating with a soft potato and caramelized onion center…why? Because we can, who knows…but it’s kind of fun, right? Two things: 1) the importance of having the potatoes completely coated; no holes please, or the mashed potatoes will pour out of the holes once they hit the oil. 2) the importance of the rings being frozen solid before entering the oil…it just helps with the frying, that’s all. Finally, since ranch is pretty much good with anything it only seemed natural to pair these savory, fried treats with a quick and easy homemade ranch sauce.
Ingredients
3 large russet potatoes, cleaned peeled and chopped into large pieces 1/3 cup plus 2 tablespoons heavy cream ¼ cup unsalted butter (½ stick), softened ½ cup caramelized yellow onions, chopped 3 tablespoons chives, thinly sliced 2/3 cup all purpose flour 1/3 cup rice flour 2 tablespoons garlic powder 1 tablespoon onion powder 1 tablespoon smoked paprika 2 eggs, lightly beaten salt and pepper to taste 2 quarts vegetable oil
buttermilk ranch sauce
1/2 cup light mayonnaise ¼ cup low-fat buttermilk 1 ½ teaspoons fresh lemon juice 2 tablespoons flat leaf parsley, minced 1 tablespoon chives, thinly sliced 1 teaspoons dill, minced ½ teaspoon dry mustard salt and pepper to taste
Directions
Place the potatoes in a large pot and fill with water. Bring to a boil on medium-high heat and cook until the potatoes are fork tender, 20-25 minutes. Drain the potatoes into a colander and pour back into the pot. Pour the cream and butter over the potatoes and mash with a potato masher until smooth (Add more cream 1 tablespoon at a time, if needed). Fold in the caramelized onions and chives until fully incorporated. Season with salt and pepper and stir. Spread the mixture onto a sheet pan, about ½ inch thick and place in the refrigerator until the mixture has cooled down and hardened, 2-3 hours. While the potato mixture cools place both flours, garlic powder, onion powder and smoked paprika into a shallow dish and stir together until fully combined. Set aside. When the potato mixture has cooled, remove from the refrigerator and using 1-1 ½ inch circle cutters, cut out as many circles as possible (usually makes about 32-40). Using a ½ inch circle cutter, cut out a ½ inch circle from every 1-1½ circle, creating a small donut shape. Dip the potato rings into the flour mixture followed by the egg mixture and finally again in the flour mixture (make sure the rings are completely coated). Place the coated rings onto a clean sheet pan, lined with parchment paper and place in the freezer and allow the rings to freeze completely, 4-6 hours. Once the potato rings are frozen, preheat the oil, in a large pot, to 375°F. While the oil heats up, place the ingredients for the dipping sauce into a mixing bowl and whisk together. Season with salt and pepper. When the oil is hot, carefully drop a few of the rings into the oil and fry for 4-6 minutes or until golden brown. Drain onto a large plate lined with paper towels and season with salt with pepper. Repeat with the remaining potato rings and serve immediately with the dipping sauce. Comments and suggestions are ALWAYS welcome.
