Nova Scotia Fish Chowder

I have made Fish Chowder before and it is always great.  What I do find, it doesn't freeze well.  When it's thawed and reheated, it just doesn't have that "fresh"-ness any longer.  So make it for the crowd that you are going to have.

Ingredients

2 large onions, diced 
3 carrots, sliced 
7 potatoes, cubed 
1 pound salmon, cut into chunks 
1 pound cod, cut into chunks 
1 pound scallops 
1 pound shrimp, peeled and deveined 
6 ounces cooked lobster meat, shredded 
1 (6 ounce) can crabmeat, drained and flaked 
2 (6.5 ounce) cans chopped clams, drained 
4 1/4 cups heavy whipping cream 
2 cups half-and-half 
1 1/2 cups butter, cut into chunks salt and ground black pepper to taste

Directions

Fill a large pot halfway with lightly salted water; bring to a boil. Add onions and carrots; cook until slightly tender, 10 minutes. Add potatoes; cook until tender, 15 to 20 minutes.

Stir in salmon, cod, scallops, shrimp, lobster, and crab; cook over medium heat until salmon and cod are firm but chunks are still slightly translucent in the center, about 10 minutes. Drain half the water from the pot and add clams, heavy cream, and half-and-half. Place butter chunks atop the soup; season with salt and black pepper. Cover and simmer, stirring occasionally, until salmon and cod are fully cooked and flake easily with a fork, about 30 minutes.

Comments and suggestions are ALWAYS welcome.

Octopus Hot Dogs

Do you have fussy kids at home and don't know what to make them for their next meal?

Even an adult that has come home from a hard day's work would have a hard time keeping a simile off their face when they would see this.

Ingredients

Hot Dogs
A favorite side dish i.e. Kraft Dinner

Stuff you will need

Sharp knife
Cutting board

Directions

Cut hot dog in half length-wise, leaving about 1" intact at the end.

Cut each of the long sections in half (lengthwise), then in half again - these are the legs.

Boil until legs' curl up and hot dog is cooked through.

Put the "octopus" on top of the side dish and watch the smiles!

Comments and suggestions are ALWAYS welcome.

German Fried Potatoes

When I was in the NAVY I must have eaten a TON of these potatoes.

This was another staple of the Canadian Forces cooking arsenal to keep us sailors happy and fed.

Ingredients

3 lbs potatoes, any kind
1 lb bacon, maple flavored, cut in 1-inch pieces
2 large onions, diced
1 bunch fresh parsley, chopped
salt and pepper
1 cup olive oil, for frying

Directions

Wash potatoes.

You can peel the potatoes, or not. It's good either way.

Slice the potatoes into 1/8-inch thick slices.

I take frozen bacon because it's easier to cut and cut strips down the side to get my one inch pieces.

Put enough olive oil in a large deep skillet (cast iron is good) to cover bottom of pan about 1/4 inch deep. Add all of the potatoes to the pan, along with cut up bacon which hasn't been cooked yet; diced onions, parsley and salt and pepper.

Cook on medium high heat, stirring and watching so that potatoes don't burn because they will stick to the bottom of pan as they are cooking and you will need to scrape them up as they are browning.

You can cover the pan for the first 20 minutes of cooking and cook on low and then turn up the heat for the last 15 minutes or so in order to brown some of the potatoes.

Comments and suggestions are ALWAYS welcome.

Pigs in a blanket

When I was in the NAVY, this used to be one of those "staple" foods that we would get about once a week.

Ingredients

Pillsbury Cresent Roll
Hot Dogs

Directions

Using the directions on the can of dough, preheat your oven.

Roll out the dough into the pre cut sections

Cut your hot dog in 1/2 and using one half, roll it up in the dough.

Following the directions on the can, into the oven it goes.

When I was in the NAVY, they used to serve with a Creole Sauce.

Comments and suggestions ALWAYS welcome.

Butter Roasted Chicken

I think that Chicken is an international bird eaten everywhere.  No wonder, it's so tasty and so easy to make.

Ingredients

1 whole chicken 3-5 pounds
Assorted vegetables of your choice, cut into bite size pieces if large
½ cup butter
1 1/2 teaspoon salt
1 teaspoon paprika
1 teaspoon basil
1 teaspoon parsley
½ teaspoon black pepper
½ teaspoon garlic powder

Directions

Preheat oven to 425. Place butter in 9x13 baking dish and put in oven to melt while it preheats.

In small bowl, stir together all seasonings.

Once butter is melted, place chicken in center of pan. Brush melted butter all over and sprinkle liberally with seasonings, reserving about a teaspoon for veggies.

Arrange vegetables around chicken in pan. Sprinkle remaining seasonings over them.

Place this, uncovered, in oven for one to one and a half hours, basting vegetables and chicken with butter in pan from time to time and covering loosely with foil if necessary to prevent overbrowning, until chicken is fully cooked and juices run clear.

Enjoy!

Notes
The seasonings are a general guideline.  I only used dried herbs, but very likely fresh would give the most taste.

Comments and suggestions are ALWAYS welcome.

Best Ribs EVER

Do you like ribs?  I don't just like ribs, I LOVE ribs.

Everyone has their own way of making ribs, but this is the 3, 2, 1 method of making ribs.  Set aside about 6 hours to make these ribs.  It's worth the time and effort.

Ingredients

Your favorite Rib Rub

Your faborite BBQ Rib Sauce

Slab of ribs

Stuff you will need

Cutting Board

Sharp Knife

Spoon

Paper Towel

Tin Foil

Cookie sheet

Parchment paper

Directions

Preheat your oven to 250 F.

Using a spoon and the paper towel, get the white skin off the back of the ribs.  See this gentleman's YouTube video of how to remove the white skin.  Click HERE to see how it's done.

I will post my own video soon on how to do that.

Once the membrane has been removed, you can spice up your ribs.  Both sides.  Be generous here.  You will have to make a decision here.  Do you want to cook these ribs as a whole rack, or break them down into 2 or 3 rib segments.

On a parchment paper lined cookie sheet, put the ribs into the oven for 3 hours.  The low heat is going to break down any tough meat fibers and make those ribs fall off the bone good.

Remove the ribs and put them into it's own tin foil boat.  Put a generous helping of BBQ sauce over the ribs and close up that tin foil.

Back into the oven for another 2 hours.

This is going to make your ribs juicy.

After 2 hours, open up the tin foil boat so that the BBQ sauce will now caramelize to the ribs.

Back into the oven for 1 hour.

After an hour, plate up the ribs and serve while they are hot.

Now you know why they are called 3, 2, 1 RIBS!

You will get RAVE reviews.

Comments and suggestions are ALWAYS welcome

The Perfect Bloody Mary

Are you a bit seedy today?  This spicy Bloody Mary may be just the thing to put you back on track.  You may also need this in a week's time when it's New Year's Day.

Ingredients

The Mix

1 qt. tomato juice
1/4 inch horshradish, chopped
1/2 anchovy
1 tsp. Sriracha
1/2 tbsp. Chinese hot mustard
1 1/2 tsp. Worcestershire
1/2 lime, fresh squeezed
1/2 lemon, fresh squeezed
1 tbsp. vodka
dash of black pepper
dash of sea salt
dash of celery seeds

The Drink

2 oz. vodka
6-8 oz. Bloody Mary mix

Directions

Blend horseradish, Worcestershire, anchovies, sriracha, mustard, and spices until completely smooth.

Add lemon, lime, and tomato juice and blend.

Adjust the mix to taste depending on how spicy, salty, or citrusy you like it.

Add a tablespoon of vodka to stabilize the mix and keep the juices fresh.

Refrigerate and let marinate for at least 24 hours, ideally three days, but no more than five.

Combine 6-8 ounces of the mix with 2 ounces of vodka.

Garnish as desired.

Comments and suggestions are ALWAYS welcome

Christmas Morning Strata

Make this tonight before you go to bed.  Then tomorrow, when you get up, put it in the slow cooker and you are having breakfast right after opening your gifts from Santa.

Ingredients

1 pound ground pork sausage
6 cups cubed French bread
2 cups (8 ounces) shredded Cheddar cheese
3 cups milk
6 large eggs, lightly beaten
2 teaspoons prepared mustard
3/4 teaspoon Worcestershire sauce
1/4 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon ground nutmeg

Directions

Brown sausage in a large skillet over medium-high heat, stirring until it crumbles and is no longer pink; drain well.

Place bread cubes in a lightly greased 5-quart slow cooker; sprinkle sausage and cheese over bread.

In a medium-bowl, combine milk and remaining ingredients. Pour over bread in slow cooker insert. Cover the insert, and chill 8 hours.  

Christmas Morning, return insert to slow cooker, and let it stand at room temperature 20 minutes.

Cover and cook on low setting 3 1/2 hours.

Comments and suggestions are ALWAYS welcome.

Mimosa

This is one of those multi-purpose drinks.  When I was in the NAVY, we would have this on the morning as the ship was coming into home port.

Funny story about this.  The Stewards on board one of the ships were all woke up at 04:00 to get the breakfast table ready for the Wardroom.  They popped a bottle of champagne to get into the festive mood.  By 07:00, every Steward was passed out in the Wardroom and there was no champagne left.

I rather enjoy this drink on Christmas morning when we are opening gifts and having breakfast.

A Mimosa is a cocktail composed of equal parts champagne and chilled citrus juice, usually orange juice unless otherwise specified.

Ingredients

2 1/2 oz Champagne
2 1/2 oz Orange juice

Directions

Ensure both ingredients are well chilled, then mix into the glass. Serve cold.

Stirred not shaken

Standard garnish: Cherries, Strawberries, Grenadine

Drinkware: Champagne flute

Comments and suggestions are ALWAYS welcome

Bits and Bites "The Best EVER"

We tend to snack a lot more at Christmas time.  The days are shorter, the wind a lot colder.  We are always looking for comfort food.

I made this one year for a bake sale we were having at work.  This recipe makes A LOT!  I transferred them to zip lock bags and brought them to work.  

They weren't selling as, well, come on, it's "Bits and Bites". 

That was until one lady asked if she could try a small sample.

She bought every bag right there on the spot.

Ingredients

1 box (12 cups) Cheerios
1 box (13 cups) Shreddies
1 bag (4-5 cups) Pretzels
3 cups peanuts and/or mixed nuts
1 box Cheese Stixs
2 cups butter
4 Tbsp seasoned salt
2 Tbsp onion powder
2 tsp garlic powder

Directions

Put first 5 ingredients into large roaster.

Melt butter. Add seasoned salt, onion powder and garlic powder. Drizzle over contents in roaster. 

Stir carefully to mix well. 

Roast uncovered in 250 oven for 1 1/2 to 2 hours, stirring every 20 minutes. 

Cool, store in airtight container or freezer bags.

Comments and suggestions are ALWAYS welcome.

Hot Rum Toddy

Do you have a cold this Christmas Season?  Get under a blanket and nurse your "man cold" with a rum hot toddy.

Ingredients

3 ounces dark rum (or to suit taste)
4 tablespoons liquid honey
3 tablespoons lemon juice
dash of nutmeg
1 x 4 inch cinnamon stick (whole)
6 ounces boiling water

Directions

To a large heavy duty cup or glass, add rum, honey, lemon juice, and nutmeg. Stand cinnamon stick in the cup.

Pour the boiling water and stir well to blend.

Adjust honey and lemon juice to suit your taste.

Sip slowly and enjoy.

I know for me, it can take minimum of 2 hot rum toddy's to make me feel better when I am suffering my my "man cold".

Comments and suggestions are ALWAYS welcome.

Mulled Wine

Spiced mulled wine is a Christmas favorite.  It's warm, flavorful, and always so comforting!

Ingredients

1 (750 ml) bottle of dry red wine
1 orange, sliced into rounds
1/4 cup brandy
1/4 cup honey or sugar
8 whole cloves
2 cinnamon sticks
2 star anise

Directions

Combine all ingredients in a non-aluminum saucepan, and bring to a simmer (not a boil -- you don't want to boil the alcohol out!) over medium-high heat.  Reduce heat to medium-low, and let the wine simmer for at least 15 minutes or up to 3 hours. Strain, and serve warm with your desired garnishes.

Garnishs

Citrus slices (orange, lemon and/or lime), extra cinnamon sticks, extra star anise

Comments and suggestions are ALWAYS welcome

Canadian Forces Moose Milk

1st time I ever had Moose Milk was when I was onboard HMCS Iroquois.  Then I noticed that it's every where I went when I was in the Canadian Forces.

Canadian Navy Moose Milk

Ingredients

1.14 litre dark rum
1.14 litre Kahlua
1.14 litre vodka
4 litres of vanilla soft scoop ice cream
4 litres of homogenized milk

Directions

Mix gently until frothy with still a few ice cream lumps. Liberally sprinkle nutmeg over top. Enjoy and give vehicle keys to a party staying sober.

Canadian Army Moose Milk

Ingredients

40 oz Lambs Dark Rum
40 oz Kahlua
40 oz Vodka
1 gallon Vanilla Ice Cream (the good creamy expensive kind)
1 gallon eggnog

Directions

Mix all together, breaking up the ice cream a bit. Sprinkle nutmeg on top if you so desire. Stir occasionally as the ice cream starts to melt. Enjoy!

Canadian Air Force

Messes traditionally serve “Moose Milk” at their New Year’s Levees. This alcoholic concoction contains no moose milk whatsoever. The recipes vary, but tend to include eggs, sugar, maple syrup, cream, or ice cream, and some combination of rye whiskey and rum.
The Official (well…sort of) Recipe for RCAF Moose Milk

Anyways, here’s another Canadian recipe for Moose Milk – metric of course.

Ingredients

1 l rum
1 l Kahlua
1 l vodka
3 l vanilla ice cream (softened)
3 l 1% milk (just to be diet conscious)
chocolate pieces (break up a dark chocolate candy bar or two- this is the added secret moose poop garnish)
nutmeg

Directions

Stir together, leave in some lumps. Sprinkle nutmeg on top.

You may need to play with the proportions to suit your palate. It does make a lot, but that usually doesn’t seem to be a problem, somehow it gets used up. Can leave you with a bit of a hangover, probably all that milk. Or maybe it’s heading out for spicy food after – been there, done that.


1st edit - requested by Ridgetech
Could I scale this down to something that can be made at home?  YES!  The measurements are close approximation for the meteric equivalents.

Moose Milk for one
1.5 ounces (45 ml) Dark Rum
1.5 ounces (45 ml) Kahlua
1.5 ounces (45 ml) Vodka
4 ounces (125 ml) of vanilla soft scoop ice cream
4 ounces (125 ml) of homogenized milk

Put everything in a 14 oz (415 ml) glass.  Stir till mixed.  Enjoy!  Or you can use a Magic Bullet, don't blend for very long, the milk and ice cream are going to froth up. 

Moose Milk for two
3 ounces (90 ml) Dark Rum
3 ounces (90 ml) Kahlua
3 ounces (90 ml) Vodka
8 ounces (250 ml) of vanilla soft scoop ice cream
8 ounces (250 ml) of homogenized milk

Put everything into a small blender.  I'm lucky enough to have the Ninja blender with 2 pitchers.  Blend till smooth.  Server in 2 x 14 oz (415 ml) glasses.  Enjoy!

Moose Milk by the pitcher - six to eight servings
8 ounces (250 ml) Dark Rum
8 ounces (250 ml) Kahlua
8 ounces (250 ml) Vodka
20 ounces (625 ml) of vanilla soft scoop ice cream
20 ounces (625 ml) of homogenized milk

Put everything into a large blender.  Blend till smooth.  Enjoy!

4 x 17 oz (500 ml) glasses - you don't have to recharge your glasses as often
6 x 11 oz (325 ml) glasses
8 x 8 oz (250 ml) glasses


Be ready to make a second pitcher!

Note: Courtesy of Cape Breton Post

MOOSE MILK WARNING – Within anything from a few minutes to an hour after imbibing on Moose Milk you will begin to feel the benefits. 

Initially a mild feeling of euphoria will overtake you as your metabolism increases its efficiency. Within a very short period thereafter, you will note various other benefits including a massive increase in confidence, pride, intelligence and magnetism to the opposite sex. There are only two possible negative side effects and they can be avoided by following these warnings:

1. If you feel the urge to paw the ground and run head long into a member of the opposite sex. Resist.  Your really not that sexy.

2. Despite the strong cravings you will undoubtedly feel for more moose milk, under no circumstances should you attempt to milk a moose on your own; this job is strictly for the professionals.

Comments and suggestions are ALWAYS welcome.

Million Dollar Pound Cake

Pound cake is Christmasy, isn't it?  I am not sure, but I know that more people seem to eat cake this time of year.

Ingredients

4 cups all-purpose flour, sifted

2 cups salted butter, softened (4 sticks)

1 Tbsp pure vanilla extract

1 teaspoon almond extract

3 cups granulated sugar

6 large eggs

¾ cup whole milk OR buttermilk

Directions

Preheat the oven to 300°F.

Butter and flour an angel food/tube pan with a removable bottom. Set aside.

In the bowl of a stand mixer using the whisk attachment whisk together the butter, vanilla and almond extracts. Whip for 5 minutes on medium-high.

Switch to the paddle attachment Add the sugar gradually beating on medium until light yellow in color.

Add the eggs one at a time beating well after each addition. Scrape the sides of the bowl as needed.

Lower the speed of the mixer and add the flour alternately with the milk, beginning and ending with flour. Stop and scrape the sides of the bowl occasionally.

After all has been added, beat for 1-2 minutes until the flour has fully incorporated.

Spread evenly into the pan and bounce on the counter, if needed to settle.

Place into the oven and bake for 1 hr 30-45 minutes OR until a toothpick inserted into the cake comes back clean.

Cool for 15 minutes, then remove the outer ring.

Cool completely on a cooling rack.

Note

This cake may be made in a tube pan without a removable bottom.

Comments and suggestions are ALWAYS welcome

Reindeer Cookies

Upside Down Gingerbread Man Reindeer Cookies Recipe

Ingredients

3 cups flour
2 teaspoons Ginger, Ground
1 teaspoon Cinnamon, Ground
1 teaspoon baking soda
1/4 teaspoon Nutmeg, Ground
1/4 teaspoon salt
3/4 cup butter, softened
3/4 cup firmly packed brown sugar
1/2 cup molasses
1 egg
1 teaspoon Pure Vanilla Extract

Directions

Mix flour, ginger, cinnamon, baking soda, nutmeg and salt in large bowl. Set aside.

Preheat oven to 350 degrees F. Roll out dough to 1/4-inch thickness on lightly floured work surface.

Bake 8 to 10 minutes or until edges of cookies are set and just begin to brown.

Using cookie icing, decorate your Gingerbread Man cookie, but upside down and they will look like reindeer.

Comments and suggestions are ALWAYS welcome

Savory Stuffing Bread

I smelled this bread for the first time yesterday.  Jeff Jessome went to Sobey's yesterday and bought himself a loaf.  He said that they only make this bread at Christmas time.  

I've been known to put stuffing in a sandwich.  But why do that when you can make your sandwich out of bread that tastes like STUFFING!?  

AMAZING!

Ingredients

1 tablespoon active dry yeast 
2 cups warm water
1/4 cup white sugar 
1 tablespoon salt 
2 eggs, beaten 
1/4 cup vegetable oil 
5 1/2 cups all-purpose flour, or more if needed 
2 tablespoons poultry seasoning 
2 tablespoons dried savory 
1 1/2 tablespoons ground dried sage 
1 teaspoon ground black pepper 
1 teaspoon ground nutmeg (optional)

Directions

Mix yeast, warm water, sugar, salt, eggs, and vegetable oil together in a large bowl. 

In another bowl, whisk together the flour, poultry seasoning, savory, sage, black pepper, and nutmeg until thoroughly combined. 

Beat the flour mixture into the wet ingredients, about 1 cup at a time, until the dough is smooth; add up to 1 more cup of flour if needed.

Turn the dough out onto a floured work surface, and knead until the dough is springy, smooth, and elastic, about 8 minutes. Form the dough into a ball, and place into an oiled bowl. Turn the dough ball around in the bowl to lightly oil the dough, then cover the bowl with a cloth and let the dough rise until doubled in size, about 1 hour.

Grease 2 9x5-inch loaf pans. Punch down the dough, knead several times to remove air pockets, then cut the dough in half. Shape each half into a log, pinching the seams closed, then place into the prepared loaf pans seam sides down. Lightly cover the pans with a cloth, and let rise until doubled, 45 minutes to 1 hour.

Preheat oven to 375 degrees F (190 degrees C).

Bake the bread until golden brown, 25 to 30 minutes; remove from pans and cool on wire cooling racks.

Comments and suggestions are ALWAYS welcome.

Melted Snowman Sugar Cookies

Ingredients

1 pouch Betty Crocker™ Sugar Cookie Mix 
1 pouch each Betty Crocker™ Cookie Icing in white, red, blue, and green
1 tube Betty Crocker™ black Decorating Gel
1 pouch Betty Crocker™ Candy Shop decors rainbow chips
1 bottle Betty Crocker™ Chocolate Sprinkles
12 marshmallows

Directions

Follow baking directions on sugar cookie pouch, dividing dough evenly into 12 round cookies.

On cooled cookies, draw a “snow puddle” with Betty Crocker™ White Cookie Icing. TIP: Draw the outline of the puddle, then go back and fill in the shape.

While the icing is still wet, immediately place a marshmallow to one side of the cookie.

MAKE THE ARMS: Once the icing and marshmallow have set, pipe two “branches” onto each cookie using black gel. Add fingers with chocolate sprinkles.

MAKE THE FACE: Using a small dot of white cookie icing, stick two “coal” eyes and a nose onto the marshmallow with Rainbow Chips. Pipe a small dot for the mouth with black gel.

MAKE THE SCARF AND BUTTONS: Using blue, red, or green cookie icing; carefully draw scarves around the base of the marshmallow. Using a small dot of white cookie icing, stick three “coal” buttons beneath the scarf with Rainbow Chips.

Allow cookies to set for at least one hour before serving.

Comments and suggestions are ALWAYS welcome.

Gingerbread House

This is a labour of love.  I've seen some Gingerbread Houses, it's no wonder that Hazel and Gretel got sucked in by the wicked witch.

Ingredients

6 3/4 cups all purpose flour
4 1/2 teaspoons ground ginger
1 1/2 teaspoons ground cinnamon
1 1/2 teaspoons baking soda
1 1/2 teaspoons salt
3/4 teaspoon ground cardamom
1 1/2 cups solid vegetable shortening
1 1/2 cups sugar
3 large eggs
3/4 cup molasses
1 roll kitchen parchment 
1 1/2-inch round cookie cutter for roof tiles
Assorted cookie cutters (such as Christmas tree, gingerbread man, and star)
1 1/2 teaspoons baking soda
Templates
6 cardboard sheets (about 15 X 15 inches)
Waxed paper

Directions

Sift flour, ginger, cinnamon, baking soda, salt and cardamom into medium bowl. Using electric mixer, beat shortening in large bowl until fluffy. Add sugar and beat to blend. Beat in eggs 1 at a time. Add molasses and beat on high speed until well blended. Add dry ingredients in 4 additions, beating at low speed until dough forms. Divide dough into 6 equal pieces. Flatten each piece into rectangle. Wrap each in plastic and refrigerate until firm enough to roll, at least 6 hours. (Can be made 1 day ahead. Keep refrigerated.)

Rolling, Cutting and Baking:

Each of the six pieces of dough will be used for one of the large sections of the house (the two side walls, the front and the back walls, and the two roof sections). The scraps will be rerolled to make the roof tiles, trees, stars, figures and other cookies for nibbling.

Make templates:

On one cardboard sheet, draw 14-inch round and cut out, making base for house. On another cardboard sheet, draw one 7- X 10-inch rectangle and cut out. Outline rectangle 3 more times on cardboard sheets and cut out, making 4 foundation rectangles. Draw one 6- X 9-inch rectangle on cardboard sheet and cut out, making roof template. Draw one 7- X 4-inch rectangle on cardboard sheet and cut out, making side wall template. Cut out 2 (1 1/2-inch) squares for windows.

To make the template for the front and back of the house, draw a 4- X 5-inch rectangle on cardboard sheet, then use the 5-inch side of the rectangle as the base for a triangle with the opposite angle 4 inches away from base. To make a door, cut a 1 1/2- X 2 3/4-inch rectangle in the center of the opposite 5-inch side of rectangle.

Preheat oven to 350°F.

Roll out 1 dough piece (keep remaining dough refrigerated) between two 15-inch-long sheets of parchment to scant 1/4-inch rectangle, turning over dough and parchment occasionally. If parchment wrinkles, peel off, smooth wrinkle and reposition parchment over dough; continue to roll out dough to required thickness.

Roof:

To make roof, place cardboard roof template atop parchment. Using small sharp knife, cut around template through top sheet of parchment to make 6x9-inch rectangle. Peel top parchment off dough.

Pull away excess dough from around the rectangle. Slide dough rectangle on its bottom parchment onto heavy large baking sheet. 
Gather dough scraps; wrap in plastic and refrigerate.

Bake rectangle until dry looking, firm to touch in center and just beginning to darken around edges, about 13 minutes. Slide parchment with rectangle onto rack and cool completely. Rinse baking sheet under cold water to cool; wipe dry.

Walls:

Repeat rolling, cutting and baking of each remaining 5 large dough pieces, 1 piece at a time, to make second roof section, 2 side walls, front wall and back wall (cut out windows on side walls and door on front wall but not door on back wall). Gather and refrigerate dough scraps for use later and rinse baking sheet to cool each time.

Roof tiles:

Roll out some of reserved dough scraps between sheets of parchment to 1/8-inch thickness. Peel off top parchment. Using floured 1 1/2-inch round cookie cutter, cut out rounds for roof tiles. Using small knife as aid, cut and pull away dough from between rounds.

Slide parchment with cookie rounds onto cooled baking sheet. Bake cookies until dry looking and firm to touch, about 9 minutes. Slide parchment with cookies onto rack and cool cookies. Working in batches, repeat with more reserved dough to roll, cut and bake a total of 50 round cookies, gathering, wrapping and chilling any dough scraps each time.

Door and other cutouts:

Roll out some of reserved dough between sheets of parchment to 1/8-inch thickness. Cut out 2 1/2x1 1/2-inch rectangle for front door. Using floured cookie cutters, cut out several stars, gingerbread figures, Christmas trees and other decorative shapes as desired. Using small knife as aid, pull or cut away dough from around door and between shapes. Slide parchment with cookies onto cooled baking sheet. Bake cookies until dry looking and firm to touch, about 9 minutes. Slide parchment with cookies onto rack and cool cookies completely. Remove all baked gingerbread from parchment. (All gingerbread can be prepared 2 days ahead. Store airtight at room temperature.)

Icing:

You will prepare this recipe twice: once for assembling the gingerbread house, and again for decorating it.
4 large egg whites
7 to 7 1/2 cups powdered white sugar

Using electric mixer, beat egg whites in medium bowl until very foamy, about 1 minute. Add 1/2 cup powdered sugar. Beat until well blended. Add remaining cups sugar, 1/2 cup at a time, beating until well blended after each addition and scraping down sides of bowl occasionally.

Beat icing at high speed until very thick and stiff, about 5 minutes. (Second batch of icing will be made later.)

Assembly of Foundation and Walls

2 pastry bags
1 1/4- to 3/8-inch diameter plain round pastry tip

Foundation:

Place 14-inch round cardboard base on work surface. Spoon some icing into pastry bag fitted with 1/4- to 3/8-inch diameter tip; cover icing in bowl tightly to prevent drying. Pipe a small dab of icing in center of round. Place one 7x10-inch cardboard foundation rectangle on icing; press to adhere.

Pipe small mound of icing in center of rectangle. Place second 7x10-inch cardboard rectangle over; press to adhere. Repeat with more icing and remaining two 7x10-inch rectangles, forming the foundation for house in center of round cardboard base.

Walls:

Pipe thick line of icing on bottom edge of 1 side wall. Stand wall on cardboard foundation, icing side down, 1 inch in from and parallel to one long side and 2 inches in from one short side; hold for 5 minutes.

Pipe thick line of icing onto front edge of wall. Press back edge of front wall (with door cutout) into icing on front edge of side wall. Hold pieces together for 5 minutes.

Pipe thick line of icing on bottom edge and up front edge of second side wall. Press icing on front edge of side wall into the back edge of front wall, positioning wall parallel to first side wall. Hold for 5 minutes.
Pipe line of icing up back edge of each side wall. Press edges of back wall (without door) into icing, forming the back of the house. Hold 5 minutes to set.

Pipe lines of icing inside house at 4 intersections of walls, along the base and on outside at all vertical joints to reinforce.

Pipe a thick line of icing along 1 long edge of front-door cookie. Attach cookie to left side of door opening in front wall, creating an opened front door.

Pipe any icing left in pastry bag back into bowl of icing. Cover tightly; store at room temperature to use for decorating later. Let house stand until icing is completely dry and very hard — about 12 hours.

Assembly of Roof and Tiles:

1 1/8-inch diameter plain round pastry tip 1 1/4- to 3/8-inch diameter plain round pastry tip 2 pastry bags

Prepare a second batch of icing.
Beat in any remaining icing from the first batch. Spoon 1 cup icing into pastry bag fitted with 1/8-inch diameter tip. Outline windows and front door decoratively. Pipe decorations on front and back walls.

Roof:

Spoon icing into a new pastry bag fitted with 1/4- to 3/8-inch diameter plain tip. Pipe thick line of icing down 1 diagonal edge of front wall; continue piping icing along top edge of adjoining side wall and up diagonal edge of back wall.

Press 1 roof rectangle into icing, positioning so that top edge aligns with tops of front and back walls and lower edge overhangs side wall by about 1 1/4 inches. Hold in position for 5 minutes to set.

Pipe additional lines of icing along roof joints inside house to reinforce.

Pipe thick line of icing down second diagonal edge of front wall; continue piping icing along top edge of adjoining side wall and up diagonal edge of back wall. Press second roof rectangle into icing, positioning so that top edge aligns with edge of first roof rectangle and lower edge overhangs side wall by about 1 1/4 inches. Hold in position for 5 minutes to set.

Let house stand until icing hardens, at least 3 hours.

Cover bowl of icing and let stand at room temperature.

Tiles:

Spoon more icing into pastry bag fitted with 1/4- to 3/8-inch diameter plain tip. Pipe small mound of icing in center of underside of 1 round cookie. Align cookie edges flush with one bottom corner of roof; press to adhere. Repeat with about 5 more cookies to form bottom row of roof tiles, cutting end cookie to align with edge of roof.

Pipe generous mound of icing on upper half of underside of 1 round cookie. Position cookie halfway between 2 first row cookies and overlapping them by about 3/4-inch. Press icing portion gently onto roof. Repeat with more cookies to form second row; cutting cookies to fit at each end.

Repeat with more cookies to cover first side of roof. Attach cookies in same way on second roof rectangle.
Using first pastry bag fitted with 1/8-inch-diameter tip, outline the bottom halves and cut edges of roof tiles with icing.

Decorations:

12 hard red-and-white striped peppermint candies, cut in half with serrated knife
4 striped candy canes, cut to fit corners of house under roof
Cinnamon imperials Chocolate nonpareils Other assorted candies

Spoon icing into pastry bag fitted with 1/4- to 3/8-inch-diameter tip. Pipe 1 or more thick lines of frosting between roof sections at top of house, filling opening completely. Gently press cut side of peppermint candies in row into icing.

Pipe 1 thick vertical line of icing at each corner of house; press 1 trimmed candy cane into each.

Pipe small rounds of icing onto both sides of door for doorknobs and in center of each roof tile. Press cinnamon imperials into each round of icing.

Using pastry bag fitted with 1/8-inch-diameter tip, pipe small mound of icing onto edge of roof.

Slowly pull bag downward while squeezing out icing so that about 3/4- to 1-inch section of icing hangs freely. Pull bag away, leaving "icicle" hanging. Repeat at 1/4-inch intervals around roof edge. Pipe decorative line of icing along front and back eaves of roof sections.

Outline and decorate gingerbread figures, trees, stars and other cookies. (Icing may be colored, if desired.) Using back of spoon or flexible spatula, spread icing around base of house and on cardboard base, creating "snow-covered" landscape.

Press chocolate nonpareils into icing, making path to front door. Stand decorated cookies in icing.

You can also go to WalMart and buy a kit for about $10.00.  http://www.walmart.ca/en/ip/wilton-pre-baked-gingerbread-house-decorating-kit/6000196391190

Comments and suggestions are ALWAYS welcome.