Mini Apple Crisp Cheesecakes

Mini Apple Crisp Cheesecakes 🍎🧁  

Delight in these charming mini cheesecakes that combine the creamy goodness of cheesecake with a warm apple crisp topping. Perfect for sharing or enjoying all to yourself on a cozy evening!

🥧 Crust Ingredients  

- 2 cups of graham cracker crumbs  

- ½ cup of melted butter  

🧀 Filling Ingredients  

- 2 cups of cream cheese  

- 1 cup of sugar  

- 2 eggs  

- 1 teaspoon of vanilla extract  

- 2 cups of chopped apples  

- ½ teaspoon of cinnamon  

🍏 Topping Ingredients  

- 1 cup of brown sugar  

- 1 cup of rolled oats  

👩‍🍳 Directions  

➡️ Preheat the oven to 350°F (175°C).  

➡️ In a bowl, mix the graham cracker crumbs with melted butter and press the mixture into the bottom of cupcake liners.  

➡️ In another bowl, beat the cream cheese and sugar until smooth.  

➡️ Add the eggs and vanilla, mixing well until fully incorporated.  

➡️ Fold in the chopped apples and cinnamon gently.  

➡️ Spoon the cream cheese mixture over the crust in the liners, filling them equally.  

➡️ In a separate bowl, combine the brown sugar, rolled oats, and a bit of melted butter to create the crisp topping.  

➡️ Sprinkle the topping generously on each cheesecake.  

➡️ Bake for 20-25 minutes until the filling is set and a lovely golden brown.  

➡️ Let cool completely before refrigerating for at least an hour before serving.  

Enjoy each bite of these delightful mini apple crisp cheesecakes that perfectly blend creamy and sweet with a touch of crunch!

German Sausage One-Pot Goulash

🇩🇪 German Sausage One-Pot Goulash

A hearty German-inspired sausage and pasta supper, with smoky sausage, tomato-herb sauce, and tender pasta — all cooked in one pot!

🛒 Ingredients

6–8 Schneiders or Maple Leaf wieners, sliced into rounds

300 g (about 10½ oz) rotini, penne, or macaroni

2 tablespoons red pesto (store-bought, such as Classico, if available)

1 jar (about 650–700 ml) tomato-and-herb pasta sauce

300 ml (1¼ cups) water, plus extra as needed

2 green onions, thinly sliced

½ teaspoon Italian seasoning

¼ teaspoon garlic powder

Salt and black pepper, to taste

1 teaspoon cooking oil, if needed

👩‍🍳 Instructions

Brown the wieners: Heat a large pot over medium heat. Add the sliced wieners and cook for 3–5 minutes, stirring occasionally, until lightly browned. Add a little oil if needed.

Add the onions: Stir in the sliced green onions and cook for another minute.

Add the flavour: Stir in the red pesto and Italian seasoning. Add the garlic powder and mix well.

Add the pasta: Pour in the uncooked pasta and stir until coated with the sausage and pesto mixture.

Make it saucy: Add the pasta sauce and water. Stir everything together.

Simmer: Bring to a gentle simmer, then reduce the heat to medium-low. Cook uncovered for approximately 10–15 minutes, stirring frequently to prevent sticking. Follow the pasta package's cooking time and add a little extra water if the sauce becomes too thick.

Season and serve: Taste the sauce before adding salt, since the wieners and pasta sauce may already contain plenty. Add black pepper and adjust the seasoning as desired.

Serve hot, straight from the pot!

💡 Mitch & Tonya's Kitchen Tips

No red pesto? Substitute 1 tablespoon tomato paste, 1 tablespoon olive oil, and an extra pinch of Italian seasoning.

Want a smokier flavour? Use smoked farmer's sausage or kielbasa instead of wieners. Slice it into rounds and brown it well first.

Want it creamier? Stir in 2–3 tablespoons of cream cheese near the end.

Want more vegetables? Add diced bell pepper with the onions or stir in frozen peas during the last few minutes.

The best part: One pot, everyday Cape Breton grocery ingredients, and very little cleanup!

Dark Molasses Ginger Cake

🍯 Dark Molasses Ginger Cake with Old-Time Flavor

Dark molasses and warm ginger give this tender cake the deep, cozy flavor of an old-fashioned farmhouse dessert.

Ingredients:

2 cups all-purpose flour

1 tsp baking soda

1/2 tsp salt

1 1/2 tsp ground ginger

1 tsp cinnamon

1/4 tsp ground cloves

1/2 cup unsalted butter, softened

1/2 cup brown sugar

1 large egg

3/4 cup dark molasses

1 cup hot water

1 tsp vanilla

Instructions:

Preheat oven to 350°F. Grease a 9-inch square baking pan.

Whisk flour, baking soda, salt, ginger, cinnamon, and cloves.

Beat butter and brown sugar until creamy. 

Add the egg and vanilla.

Mix in the molasses.

Add the dry ingredients alternately with the hot water, mixing just until smooth.

Pour into the prepared pan.

Bake for 35-40 minutes, until the center springs back lightly when touched.

Cool for 15 minutes before slicing

Marry Me Chicken Meatballs in Creamy Garlic Sauce

😋 Marry Me Chicken Meatballs in Creamy Garlic Sauce sounds like something that would fit right into your kitchen. Tender chicken meatballs, a rich garlic Parmesan cream sauce, and those wonderful sun-dried tomatoes that give the dish its signature flavour.

Ingredients

For the chicken meatballs

3 cloves garlic, minced

1 tsp Italian seasoning

½ tsp onion powder

¼ tsp black pepper

2 tbsp milk

2 tbsp olive oil, for frying

For the creamy garlic sauce

2 tbsp butter

4 cloves garlic, minced

⅓ cup sun-dried tomatoes, drained and chopped

1 tbsp all-purpose flour

1 cup chicken broth, preferably lower-sodium

1 cup heavy cream (35% whipping cream)

½ cup freshly grated Parmesan cheese

1 tsp Italian seasoning

¼ tsp black pepper

¼ tsp red pepper flakes, optional

2 tbsp chopped fresh basil, or 1 tsp dried basil

Salt note: Parmesan and chicken broth already contribute sodium, so taste the sauce before adding any salt.

1. Make the meatballs

In a large bowl, combine the ground chicken, Parmesan, breadcrumbs, egg, garlic, Italian seasoning, onion powder, pepper and milk. Mix gently until combined. Form into approximately 20–22 meatballs.

2. Brown the meatballs

Heat olive oil in a large skillet over medium heat. Brown the meatballs for about 6–8 minutes, turning to colour the sides. They don't need to be fully cooked yet. Transfer to a plate.

3. Build the garlic sauce

Reduce heat to medium-low. Melt the butter, add the garlic and cook for 30 seconds. Stir in the sun-dried tomatoes and cook for another minute. Sprinkle in the flour and stir for 30–60 seconds.

4. Make it creamy

Slowly whisk in the chicken broth, followed by the cream. Add the Parmesan, Italian seasoning, black pepper and optional pepper flakes. Simmer gently for 2–3 minutes until slightly thickened.

5. Finish cooking

Return the meatballs and any accumulated juices to the skillet. Cover loosely and simmer gently for 8–12 minutes, turning once, until the centres reach 74°C (165°F). Stir in the basil and spoon sauce over the meatballs.

Mitch's kitchen tips

For extra-tender meatballs: Don't pack the chicken mixture too tightly when forming them.

For a thicker sauce: Let it simmer gently for another couple of minutes. Avoid boiling hard after adding the cream.

For extra garlic flavour: Roast a few garlic cloves and mash them into the sauce.

For your lower-sodium cooking: Choose unsalted or reduced-sodium broth and let the Parmesan provide some of the seasoning.

My choice would be to serve these over mashed potatoes with the creamy garlic sauce spooned generously over everything.

And Mitch (ChatGPT), these meatballs might also be worth experimenting with for your spice business: a version featuring one of your own blends could make a wonderful recipe post for Mitch & Tonya's Spice Cabinet!

Ultimate BBQ Bacon Cheeseburger Meatloaf

Ultimate BBQ Bacon Cheeseburger Meatloaf

Prep: 20 min Bake: 60–75 min 6–8 servings

This is my version (ChatGPT) inspired by your picture, rather than a verified copy of the original Facebook recipe. Similar published recipes combine ground beef, barbecue sauce, cheddar and bacon, but this version adds a cheesy middle layer to recreate that picture. 

Ingredients

For the meatloaf

2 lb (900 g) ground beef

2 large eggs

¾ cup breadcrumbs

½ cup finely diced onion

2 tbsp Worcestershire sauce

2 tbsp barbecue sauce

1 tsp garlic powder

1 tsp onion powder

½ tsp black pepper

½ tsp smoked paprika

For the cheesy middle

2 cups shredded cheddar cheese

4 slices cooked bacon, chopped

¼ cup barbecue sauce

For the topping

1 cup shredded cheddar cheese

6–8 slices bacon, cooked until crisp and broken into pieces

½ cup barbecue sauce, divided

1. Prepare the meat mixture

Preheat your oven to 350°F (175°C). In a large bowl, gently mix the beef, eggs, breadcrumbs, onion, Worcestershire sauce, 2 tablespoons barbecue sauce and seasonings. Mix only until combined.

2. Build the cheesy centre

Press half the meat mixture into a greased 9 × 5-inch loaf pan. Spread ¼ cup barbecue sauce over the meat, then add the 2 cups cheddar and chopped bacon. Cover with the remaining meat mixture, sealing the edges so the cheese stays inside.

3. Bake the meatloaf

Bake for approximately 50–60 minutes. Check the centre with a meat thermometer; ground beef should reach 160°F (71°C).

4. Add the ultimate topping

Carefully drain excess grease if necessary. Brush the top with the remaining barbecue sauce, sprinkle with 1 cup cheddar, and pile the crispy bacon pieces on top.

Return to the oven for 5–10 minutes, until the cheese melts. If needed, briefly broil to brown the top, watching carefully.

5. Rest and slice

Let the meatloaf rest for 10–15 minutes before slicing. This helps the slices hold together while that melted cheese remains deliciously gooey.

Mitch and Tonya's finishing touches

For a smoky flavour: Use your COAL BBQ seasoning in place of some of the garlic powder and paprika.

For a sweeter BBQ finish: Choose a sweet, smoky barbecue sauce.

For extra cheesiness: Mix a little mozzarella with the cheddar for a stretchier centre.

For serving: Pair with mashed potatoes, corn, or baked beans.

One important tip: because the bacon, cheese and barbecue sauce already contribute plenty of flavour and sodium, I'd leave out additional salt until you've tasted the finished recipe.

I think the cheesy centre is what really makes this version special. When you cut into it, you get that lovely cross-section of seasoned beef, melted cheese and bacon, just like the picture you shared.

Dry Chicken Gravy Mix

🤎 Homemade Chicken Gravy Mix — Bulk Pantry Recipe

Ingredients

* 10 Tbsp cornstarch

* 5 Tbsp all-purpose flour

* 3 Tbsp + 1 tsp chicken bouillon powder

* 2½ tsp onion powder

* 1¼ tsp garlic powder

* 1¼ tsp black pepper

* 1¼ tsp dried parsley (optional)

To make the pantry mix:

Combine all dry ingredients in a bowl and whisk thoroughly until evenly blended.

Transfer to a clean jar. Seal tightly and store in a cool, dry pantry. Shake before using!

To make 1 cup of gravy:

•Approximately ¼ cup + 2½ tsp dry chicken gravy mix

•1 cup cold water

Whisk the dry mix into the cold water in a small saucepan.

Heat over medium, stirring constantly until thickened and bubbling. Reduce heat and gently simmer for 3–5 minutes, stirring frequently.

The scoop measurement is approximate since dry ingredients can settle. For exact servings, divide the finished dry mix evenly into five portions.

Another homemade convenience mix for my pantry, and one more thing I can stop buying at the grocery store. 🖤

Dry Brown Gravy Mix

WE HAVE A WINNER!! 🎉

And the best part? You can make a whole jar ahead of time so it’s ready whenever I need gravy!

🤎 Homemade Brown Gravy Mix — Bulk Pantry Recipe

Ingredients

* 10 Tbsp cornstarch

* 5 Tbsp all-purpose flour

* 3 Tbsp + 1 tsp beef bouillon powder

* 2½ tsp onion powder

* 1¼ tsp garlic powder

* 1¼ tsp black pepper

* 1¼ tsp dried parsley (optional)

To make the pantry mix:

Combine all dry ingredients in a bowl and whisk thoroughly until evenly blended.

Transfer to a clean jar. Seal tightly and store in a cool, dry pantry. Shake before using!

To make 1 cup of gravy:

•Approximately ¼ cup + 2½ tsp dry gravy mix

•1 cup cold water

Whisk the dry mix into the cold water in a small saucepan.

Heat over medium, stirring constantly until thickened and bubbling. Reduce heat and gently simmer for 3–5 minutes, stirring frequently.

That’s it! Homemade brown gravy whenever you need it! 🙌🏻

The scoop measurement is approximate since dry ingredients can settle. For exact servings, divide the finished dry mix evenly into five portions.

It’s slightly salty on its own, but absolutely delicious over mashed potatoes. You can adjust the bouillon to your taste!

Another homemade convenience mix for my pantry, and one more thing I can stop buying at the grocery store. 🖤

Cherry Cheesecake Brownie Bars

Cherry Cheesecake Brownie Bars

Brownie layer

* 1 box fudge brownie mix

* Eggs, oil, and water called for on the box

Cheesecake layer

* 2 packages (8 oz each) cream cheese, softened

* ½ cup sugar

* 2 large eggs

* 1 teaspoon vanilla

Cherry layer

* 1 can (21 oz) cherry pie filling

Directions

1. Heat oven to 350°F. Grease a 9 × 13-inch pan or line it with parchment paper.

2. Prepare the brownie batter according to the package directions.

3. Spread about ¾ of the brownie batter evenly in the pan.

4. Beat the cream cheese and sugar until smooth. Add eggs and vanilla and beat just until combined.

5. Spread the cheesecake mixture gently over the brownie layer.

6. Spoon the cherry pie filling over the cheesecake. You can use the whole can, or about ¾ of it if you prefer less fruit.

7. Drop spoonfuls of the remaining brownie batter over the cherries. Gently swirl the brownie, cheesecake, and cherries with a butter knife.

8. Bake 40–50 minutes, until the edges are set and the center has only a slight jiggle. A toothpick inserted into a brownie section should have moist crumbs rather than wet batter.

9. Cool completely, then refrigerate for at least 2–3 hours before cutting. They are even better chilled overnight.

For a more bakery-style version, add ½ cup mini chocolate chips to the brownie batter and ½ teaspoon almond extract to the cherry filling. The almond-cherry combination is especially good.

Classic Cinnamon Coffee Cake

Classic Cinnamon Coffee Cake

Moist, tender cake with a thick cinnamon-brown-sugar streusel topping

Makes: 12–16 pieces

Pan: 9 × 13-inch baking pan

Prep: 20 minutes

Bake: 35–42 minutes

Oven: 350°F (175°C)

🛒 Cake

½ cup (113 g) butter, softened

¾ cup (150 g) granulated sugar

2 large eggs

2 teaspoons vanilla extract

1 cup (240 ml) sour cream

2 cups (250 g) all-purpose flour

2 teaspoons baking powder

½ teaspoon baking soda

½ teaspoon salt

🍂 Cinnamon Streusel

¾ cup (150 g) packed brown sugar

1 cup (125 g) all-purpose flour

2 teaspoons ground cinnamon

¼ teaspoon salt

½ cup (113 g) cold butter, cut into small cubes

½ cup (60 g) chopped pecans or walnuts, optional

👩‍🍳 Directions

1. Prepare the pan

Preheat oven to 350°F (175°C).

Grease a 9 × 13-inch baking pan and, if desired, line the bottom with parchment paper.

2. Make the streusel

In a medium bowl, combine the brown sugar, flour, cinnamon and salt.

Add the cold butter and work it into the mixture with your fingers or a pastry cutter until you have coarse crumbs with some larger chunks.

Stir in the nuts if using.

Set aside.

3. Make the cake batter

Beat the softened butter and granulated sugar together for 2–3 minutes, until light and fluffy.

Beat in the eggs one at a time, then add the vanilla.

Add the sour cream and mix until combined.

In a separate bowl, whisk together the flour, baking powder, baking soda and salt.

Gradually add the dry ingredients to the wet ingredients, mixing just until no dry flour remains.

Don't overmix.

4. Assemble

Spread about half of the batter into the prepared pan.

Sprinkle approximately ⅓ of the streusel evenly over the batter.

Carefully spread the remaining batter over the top.

Finish with the remaining streusel, making sure you get plenty of those larger buttery crumbs across the surface.

5. Bake

Bake for 35–42 minutes, or until:

The top is golden brown.

A toothpick inserted into the center comes out with a few moist crumbs.

The center springs back lightly when touched.

Don't overbake it—the sour cream is what helps give this cake its wonderfully moist texture.

6. Cool

Let the cake cool in the pan for 20–30 minutes before cutting.

Serve warm or at room temperature.

☕ Optional Vanilla Glaze

For an extra bakery-style finish, whisk together:

1 cup (120 g) icing sugar

1½ tablespoons milk

½ teaspoon vanilla

Drizzle lightly over the cooled cake.

⭐ Mitch & Tonya's version

For an even more old-fashioned bakery/kitchen-table coffee cake, I'd use the pecans and skip the glaze. The thick cinnamon-brown-sugar crumb topping gives you that buttery, slightly crunchy top that makes coffee cake so good with a cup of coffee.

One important tip: Don't make the streusel too fine. You want a mixture of small crumbs and some pea-sized chunks of buttery brown sugar goodness.

Carrot Cake Cheesecake with Pecan Caramel

For a bakery-quality Carrot Cake Cheesecake, I’d make it taller, use a proper cheesecake layer, keep the carrot cake moist but sturdy, and finish it with a salted pecan caramel that drips beautifully down the sides.

This is the kind of dessert that looks like it came from a bakery display case.

🥕 Carrot Cake Cheesecake with Pecan Caramel

Makes: 12–16 generous slices

Pan: 9-inch springform pan, at least 3 inches deep

Prep: About 45 minutes

Bake: About 1 hour 30 minutes

Chill: Minimum 6 hours; overnight is best

PART 1 — Cheesecake Layer

Ingredients

24 oz (680 g) full-fat cream cheese, softened

¾ cup (150 g) granulated sugar

3 large eggs

1 tsp vanilla extract

½ cup (120 g) sour cream

2 tbsp all-purpose flour

1 tbsp cornstarch

¼ tsp salt

Directions

Beat the cream cheese and sugar on medium-low speed until completely smooth.

Add the eggs one at a time, mixing just until incorporated.

Add vanilla, sour cream, flour, cornstarch and salt.

Mix only until smooth. Do not whip air into the batter.

Set aside while you prepare the carrot cake.

PART 2 — Bakery Carrot Cake

Ingredients

1½ cups (190 g) all-purpose flour

1 tsp baking powder

½ tsp baking soda

½ tsp salt

2 tsp cinnamon

½ tsp ground ginger

¼ tsp nutmeg

¼ tsp allspice

¾ cup (150 g) packed brown sugar

¼ cup (50 g) granulated sugar

¾ cup (180 ml) vegetable oil

3 large eggs

2 tsp vanilla extract

2 cups (220 g) finely grated carrots

½ cup (55 g) finely chopped pecans

½ cup (120 g) crushed pineapple, very well drained

¼ cup (25 g) unsweetened shredded coconut

Directions

Heat oven to 350°F (175°C).

Grease the springform pan and line the bottom with parchment.

Whisk together flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg and allspice.

In another bowl, whisk brown sugar, white sugar, oil, eggs and vanilla.

Add the dry ingredients to the wet ingredients and stir just until combined.

Fold in carrots, pecans, pineapple and coconut.

PART 3 — Assembly

Spread about half of the carrot cake batter into the bottom of the springform pan.

Carefully spread the cheesecake batter over it.

Spoon the remaining carrot cake batter over the cheesecake layer.

Don't worry if the top carrot-cake layer isn't perfectly even.

Important

Try to keep the cheesecake mixture from touching the sides of the pan directly. The carrot cake should essentially surround the cheesecake layer.

PART 4 — Baking

Place the springform pan into a large roasting pan.

Pour approximately 1 inch of hot water into the roasting pan.

Bake:

350°F (175°C) — 20 minutes

Then reduce the temperature to:

325°F (165°C) — approximately 60–70 minutes

The cake is done when:

The edges are firm.

The centre still has a small, gentle wobble.

A thermometer inserted into the cheesecake portion reads approximately 150–155°F (65–68°C).

Turn the oven off.

Crack the oven door open and leave the cheesecake inside for 30 minutes.

Remove from the water bath and allow it to cool completely.

Refrigerate for at least 6 hours, preferably overnight.

PART 5 — Pecan Caramel Topping

This is where the dessert goes from "really good" to bakery quality.

Ingredients

¾ cup (150 g) granulated sugar

¼ cup (60 ml) water

4 tbsp (57 g) unsalted butter

½ cup (120 ml) heavy whipping cream

½ tsp vanilla extract

¼ tsp salt

1 cup (110 g) toasted pecan halves, roughly chopped

Directions

Put the sugar and water into a heavy saucepan.

Stir just enough to moisten the sugar.

Heat over medium heat.

Once it begins boiling, stop stirring.

Cook until the syrup turns a deep golden amber colour.

Watch it carefully. Caramel can go from perfect to burnt surprisingly quickly.

Remove the saucepan from the heat.

Carefully whisk in the butter.

Be careful—the mixture will bubble violently.

Slowly whisk in the cream.

Return the saucepan to low heat and whisk until smooth.

Remove from heat.

Stir in vanilla and salt.

Fold in about ¾ cup of the toasted pecans.

Allow the caramel to cool for approximately 15–20 minutes.

It should still be pourable but noticeably thicker than when it first came off the stove.

PART 6 — The Bakery Finish

Remove the completely chilled cheesecake from the springform pan.

Place it on a serving plate or cake board.

Pour approximately ½ cup of the pecan caramel onto the centre of the cheesecake.

Using the back of a spoon, gently push the caramel toward the edges so that it forms controlled drips down the sides.

Don't completely cover the top.

You want some of the beautiful cream-coloured cheesecake and carrot cake to remain visible.

Scatter the remaining toasted pecans around the top.

Finally, drizzle another thin ribbon of caramel over the pecans.

Optional Professional Touch

For an especially polished bakery presentation, pipe small rosettes of cream-cheese frosting around the outside edge.

Simple Cream-Cheese Frosting

4 oz (113 g) cream cheese

¼ cup (57 g) butter

1½ cups (180 g) icing sugar

1 tsp vanilla

1–2 tbsp heavy cream

Beat until completely smooth and fluffy.

Pipe 12 small rosettes around the edge.

Put a small pecan piece on each rosette.

Then drizzle the caramel between the rosettes.

🔥 A Couple of Tricks That Make a BIG Difference

Toast the pecans

Spread the pecans on a baking sheet and toast at:

350°F (175°C) for 7–9 minutes

Cool completely before chopping.

This brings out considerably more pecan flavour.

Grate the carrots properly

Use the small side of a box grater, rather than a food processor.

Very fine carrot shreds practically disappear into the cake and keep it incredibly moist.

Don't overbake the cheesecake

The biggest mistake with this dessert is baking until the cheesecake looks completely solid.

It will continue cooking as it cools.

A slight wobble in the centre is exactly what you want.

Chill overnight

This isn't optional if you're aiming for that bakery texture.

After an overnight chill:

Carrot cake → moist and dense

Cheesecake → firm, creamy and sliceable

Caramel → thick and glossy

🍰 How I'd Serve It

Take the cheesecake out of the refrigerator about 20–30 minutes before serving.

Use a thin sharp knife dipped in hot water and wiped dry between slices.

Serve each slice with a little extra warm pecan caramel on the plate.

The ideal slice should show:

Carrot cake → cheesecake → carrot cake → caramel → toasted pecans

No-Bake Peanut Butter Bars

No-Bake Peanut Butter Bars

Makes: 12 small squares

You need:

• 1 1/2 cups crushed honey graham crackers • 1 cup creamy peanut butter 

• 1/2 cup unsalted butter, melted 

• 1 cup powdered sugar 

• 1 cup chocolate chips + 1 tbsp peanut butter for topping 

Steps:

• Mix crumbs, powdered sugar, 1 cup peanut butter, and melted butter until thick. 

• Press into a parchment-lined 8x8 pan. 

• Melt chocolate chips with 1 tbsp peanut butter, spread over top. 

• Chill 1 to 2 hours, then cut.

Chicken Taco Soup

Since you're talking about your Taco Seasoning, I think we can make this into a really good thick, hearty chicken taco soup rather than a watery soup.

🌮 Chicken Taco Soup

Serves: 6–8

Prep: 15 minutes

Cook: 30–40 minutes

Ingredients

2 tbsp vegetable oil

1 medium onion, diced

3 cloves garlic, minced

2 boneless, skinless chicken breasts, about 1½ lb

2 tbsp Mitch & Tonya's Taco Seasoning

1 can (14.5 oz) diced tomatoes, undrained

1 can (10 oz) diced tomatoes with green chilies

1 can (15 oz) black beans, drained and rinsed

1 can (15 oz) corn, drained

4 cups chicken broth

1 tbsp tomato paste

1 tsp cumin

½ tsp black pepper

½ tsp chili powder, optional

½ cup cream cheese, softened

½ cup shredded cheddar cheese, plus more for serving

Directions

Cook the onion.

Heat the oil in a large soup pot over medium heat. Add the onion and cook for 4–5 minutes until softened.

Add the garlic and chicken.

Add the garlic and chicken breasts.

Season it.

Sprinkle the 2 tbsp Taco Seasoning, cumin, black pepper and optional chili powder over the chicken.

Build the soup.

Add the diced tomatoes, tomatoes with green chilies, black beans, corn, tomato paste and chicken broth.

Simmer.

Bring to a boil, then reduce the heat and simmer, covered, for about 25–30 minutes, until the chicken is cooked through.

Shred the chicken.

Remove the chicken, shred it with two forks, and return it to the pot.

Make it creamy.

Reduce the heat to low. Stir in the cream cheese until completely melted, then stir in the ½ cup cheddar.

Taste and adjust.

Give it a taste. Your Taco Seasoning should provide most of the taco flavor, so I'd wait until the very end before adding any salt.

🌮 Toppings

This is where it gets really good:

Shredded cheddar

Sour cream

Green onions

Diced avocado

Crushed tortilla chips

Jalapeños

A squeeze of lime

Fresh cilantro if you like it

One change I'd make specifically for your Taco Seasoning: start with 2 tablespoons, rather than the 3 tablespoons you used in the Hamburger Helper-style recipe. Soup gives the seasoning plenty of liquid to disperse through, and you can always add another tablespoon near the end if you want it stronger.

Honey Garlic Taco Shrimp, Sausage & Broccoli

Mitch & Tonya’s Taco Seasoning fits this recipe surprisingly well. I’d make it a deliberate part of the sauce rather than just sprinkling it in at the end.

Honey Garlic Taco Shrimp, Sausage & Broccoli

Serves: 4

Prep time: 10 minutes

Cook time: 15–20 minutes

A sweet, garlicky skillet with smoky sausage, tender shrimp, broccoli, and the savory kick of Mitch & Tonya’s Taco Seasoning.

Ingredients

Main Dish

1 lb (450 g) large shrimp, peeled and deveined

12 oz (340 g) smoked sausage, sliced into coins

4 cups broccoli florets

1 tbsp vegetable oil

2 tbsp butter

3–4 cloves garlic, minced

2 green onions, sliced — optional

Cooked white rice, for serving

Honey Garlic Taco Sauce

⅓ cup honey

¼ cup low-sodium soy sauce

2 tbsp ketchup

2 tbsp Mitch & Tonya’s Taco Seasoning

1 tbsp lemon juice

1 tbsp brown sugar

1 tsp sesame oil — optional

½ tsp black pepper

¼ tsp red pepper flakes — optional

1 tbsp cornstarch

2 tbsp cold water

Directions

1. Make the sauce

In a bowl, whisk together the honey, low-sodium soy sauce, ketchup, Taco Seasoning, lemon juice, brown sugar, sesame oil, black pepper, and red pepper flakes.

Set aside.

2. Brown the sausage

Heat the oil in a large skillet over medium-high heat.

Add the sliced sausage and cook for 3–4 minutes, turning occasionally, until nicely browned.

Remove the sausage from the skillet and set aside.

3. Cook the broccoli

Add the butter to the same skillet.

Add the broccoli and cook for about 3–4 minutes.

Add 2–3 tablespoons of water, cover the skillet, and steam for another 2 minutes, until the broccoli is bright green and just tender.

4. Add the shrimp

Add the shrimp and minced garlic.

Cook for approximately 2 minutes per side, until the shrimp are pink and opaque.

Don't overcook them.

5. Bring everything together

Return the browned sausage to the skillet.

Pour the honey-garlic taco sauce over everything and gently toss to coat.

Bring it to a gentle simmer.

6. Thicken the sauce

Mix the cornstarch and cold water together until smooth.

Pour the mixture into the skillet while stirring.

Cook for 1–2 minutes, until the sauce becomes glossy and thick enough to coat the shrimp, sausage and broccoli.

7. Serve

Sprinkle with sliced green onion if desired.

Serve over hot white rice, spooning plenty of that honey-garlic taco sauce over the top.

Mitch & Tonya's Tip

Start with 2 tablespoons of Taco Seasoning. If you want a stronger taco flavour, increase it to 2½–3 tablespoons.

The combination of honey + garlic + Taco Seasoning + smoked sausage + shrimp gives this a really interesting sweet/savory flavour without turning it into a traditional taco dish.

Southern-Style Butter Shrimp, Steak & Rice

Here’s a Southern-Style Butter Shrimp, Steak & Rice recipe—juicy steak, buttery garlic shrimp, and seasoned rice all in one hearty meal. 🍤🥩🍚

🥩🍤 Southern Butter Shrimp & Steak with Rice

Serves: 4
Prep: 15 minutes
Cook: 25–30 minutes

Ingredients

For the steak & shrimp:

• 1 lb steak, cut into bite-sized pieces

• 1 lb large shrimp, peeled and deveined

• 4 tbsp butter, divided

• 1 tbsp olive oil

• 4 cloves garlic, minced

• 1 tsp smoked paprika

• 1 tsp Cajun seasoning

• ½ tsp onion powder

• ½ tsp garlic powder

• ½ tsp black pepper

• ¼ tsp cayenne pepper — optional

• 1 tbsp Worcestershire sauce

• 1 tbsp lemon juice

• 2 tbsp chopped fresh parsley

For the rice:

• 1½ cups long-grain white rice

• 2¾ cups chicken broth

• 2 tbsp butter

• ½ small onion, finely diced

• 1 clove garlic, minced

• ½ tsp Cajun seasoning

• ½ tsp smoked paprika

• Salt and pepper to taste

🍚 Make the rice

1. Melt 2 tbsp butter in a saucepan over medium heat.

2. Add onion and cook for 2–3 minutes.

3. Add garlic and cook for another 30 seconds.

4. Stir in the rice, Cajun seasoning and smoked paprika.

5. Pour in the chicken broth.

6. Bring to a boil, then reduce heat to low.

7. Cover and simmer for about 18 minutes, or until the rice is tender.

8. Remove from heat and let it sit covered for 5 minutes, then fluff with a fork.

🥩 Cook the steak

1. Pat the steak pieces dry.

2. Toss with smoked paprika, Cajun seasoning, onion powder, garlic powder and black pepper.

3. Heat olive oil and 2 tbsp butter in a large skillet over medium-high/high heat.

4. Add steak in a single layer. Don't overcrowd the pan.

5. Cook about 2–3 minutes per side, depending on the size and how well-done you like it.

6. Remove steak to a plate.

🍤 Make the butter shrimp

1. Lower the heat to medium.

2. Add 2 tbsp butter to the same skillet.

3. Add garlic and cook for about 30 seconds.

4. Add shrimp, Cajun seasoning and a little black pepper.

5. Cook about 1–2 minutes per side, until the shrimp are pink and opaque.

6. Add Worcestershire sauce and lemon juice.

7. Return the steak to the pan and toss everything together for another minute.

8. Sprinkle with parsley.

🍽️ Serve

Spoon the seasoned rice onto plates and pile the buttery steak and shrimp over the top. Drizzle the extra garlic-butter sauce from the skillet over everything.

A little Southern-style trick: Add 1–2 tablespoons of chicken broth to the skillet at the end and scrape up all those browned bits from the steak. Let it simmer for a minute, then swirl in another tablespoon of butter. That makes an amazing sauce for the rice. 😋

You could also add sautéed onions and bell peppers to this if you want it more like a Southern steak-and-shrimp skillet.

Classic Spice Cake

A homemade spice cake is warm, moist, and packed with comforting flavors. Since you enjoy baking and experimenting in the kitchen, I've included a version that would also work beautifully with your Cape Breton SHORELINE All Purpose Seasoning if you'd like to give it a signature Mitch & Tonya twist.

Classic Spice Cake

Makes one 9 × 13-inch cake

Ingredients

Dry ingredients:

2½ cups all-purpose flour

2 teaspoons baking powder

1 teaspoon baking soda

½ teaspoon salt

2 teaspoons cinnamon

1 teaspoon ginger

1 teaspoon nutmeg

½ teaspoon allspice

¼ teaspoon cloves

Wet ingredients:

1 cup brown sugar, packed

½ cup white sugar

¾ cup vegetable oil

½ cup unsalted butter, softened

4 eggs

1 teaspoon vanilla extract

1 cup buttermilk

Optional additions:

1 cup raisins

1 cup chopped walnuts or pecans

1 cup finely diced apples

Instructions

Preheat the oven to 350°F (175°C).

Grease a 9 × 13-inch baking pan.

In a medium bowl, whisk together:

Flour

Baking powder

Baking soda

Salt

Cinnamon

Ginger

Nutmeg

Allspice

Cloves

In a large bowl, beat together:

Brown sugar

White sugar

Butter

Oil

Add the eggs one at a time.

Stir in the vanilla.

Add the dry ingredients and buttermilk alternately, mixing just until combined.

Fold in any optional ingredients.

Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.

Allow the cake to cool completely before frosting.

Brown Sugar Cream Cheese Frosting

Ingredients:

8 ounces cream cheese, softened

¼ cup butter, softened

3 cups icing sugar

¼ cup brown sugar

1 teaspoon vanilla

Directions

Beat everything together until smooth and creamy.

Mitch & Tonya's Cape Breton Version

Replace all of the individual spices with:

1½ tablespoons of Cape Breton SHORELINE All Purpose Seasoning

Add:

1 cup finely diced apples

½ cup chopped walnuts

The apples add moisture, and the SHORELINE seasoning would give the cake a unique, lightly spiced Cape Breton character.

Serve it warm with a cup of coffee, and your kitchen will smell absolutely amazing.

Could this be made in a bread loaf pan?

Yes — absolutely, and spice cake actually works very nicely as a loaf.

The important thing is that a 9×13 pan holds considerably more batter than a standard bread/loaf pan, so don't put the entire recipe into one loaf pan.

For a standard 9×5-inch loaf pan.

Dry Ingredients 

1¼ cups flour

1 tsp baking powder

½ tsp baking soda

¼ tsp salt

1 tsp cinnamon

½ tsp ginger

½ tsp nutmeg

¼ tsp allspice

⅛ tsp cloves

Wet Ingredients

½ cup brown sugar

¼ cup white sugar

⅜ cup vegetable oil

¼ cup butter

2 eggs

½ tsp vanilla

½ cup buttermilk

Bake at 350°F for roughly 45–55 minutes, checking with a toothpick around 45 minutes.

Mi'kmaq bannock

Oh yes. If we're going frying-pan bannock, I'd make it a little different from the oven version: crisp and golden outside, soft and tender inside, and with enough fat in the pan to give it that old-fashioned fried-bread character.

One note: there isn't one single "Mi'kmaq bannock" recipe—families and communities have their own versions. So I'd call this Cape Breton–inspired pan bannock, drawing on the simple flour, baking powder, salt, fat and water/milk style of bannock rather than claiming it's an authentic traditional recipe.

🍳 Cape Breton–Inspired Frying-Pan Bannock

Ingredients

3 cups all-purpose flour

1 Tbsp baking powder

1 tsp salt

1 Tbsp sugar

¼ cup cold butter, cut into small pieces

1 cup milk

¼–½ cup additional milk, as needed

2–3 Tbsp Crisco or butter for frying

Make the dough

Mix the flour, baking powder, salt and sugar in a large bowl.

Cut in the cold butter with your fingers or a pastry cutter until you have coarse crumbs.

Add 1 cup of milk and stir gently.

Add additional milk a tablespoon or two at a time until you have a soft, slightly sticky dough.

Don't make it wet. You're looking for something you can turn onto the counter and pat together.

Turn it onto a lightly floured surface and gently knead about 6–8 times—just enough to bring everything together.

Pat it into a round about ¾-inch thick.

Cut it into 6–8 wedges.

🔥 Into the frying pan

This is where I'd use one of your cast-iron skillets.

Heat the skillet over medium-low to medium heat.

Add 2–3 Tbsp Crisco. Let it melt, but don't let it smoke.

Put the bannock pieces into the skillet.

Cook for about 5–7 minutes per side, adjusting the heat as necessary.

You want a deep golden-brown crust, but the inside needs time to cook.

If the outside is browning too quickly, turn the heat down. You can even put a lid on the skillet for the last couple of minutes to help the middle cook.

When done, transfer to a plate and rub the tops with butter while they're hot.

🧈 The test

Break one open while it's still hot.

You should get:

crispy/golden outside → soft tender middle → buttery flavour.

If the middle is doughy, put the pieces back into the skillet over low heat for another couple of minutes.

And here's where I'd have some fun with it...

Because you're making spices, you could turn this into a Mitch & Tonya's bannock experiment.

Make the basic bannock, then divide the dough into portions:

Plain & buttery

Maple Coal — a tiny amount mixed into the dough

Italian Harbour — savoury herb bannock

FORGE — a little heat

Shoreline — savoury all-purpose version

I wouldn't go crazy with the seasoning, though. Bannock should still taste like bannock. The seasoning should be the background rather than turning it into a spice biscuit.

And honestly, hot pan bannock with butter and a bowl of your COCK SOUP or BULL SOUP sounds like a pretty damn good Cape Breton supper. 😄

Bloody Mary Pickled Shrimp

🍤 BLOODY MARY PICKLED SHRIMP

Makes: About 4–6 appetizer servings

Refrigerate: Overnight before serving

SHRIMP

1 lb medium shrimp, peeled and deveined

2 bay leaves

1 tsp black peppercorns

½ tsp celery seed

1 Tbsp Cape Breton COAL Seasoning 

BLOODY MARY PICKLING MIX

1 cup Clamato juice

½ cup tomato juice

½ cup finely diced onion

2 celery stalks, thinly sliced

1 cup cherry tomatoes, halved

2 Tbsp prepared horseradish

1½ Tbsp Worcestershire sauce

2 Tbsp hot sauce, or to taste

¼ cup pickle brine

2 Tbsp olive brine

Juice of 1 lemon

1 tsp cracked black pepper

½ tsp celery seed

½ tsp Cape Breton COAL Seasoning 

2 Tbsp chopped fresh parsley

OPTIONAL — FOR THE "BLOODY MARY" PART

¼ cup vodka

DIRECTIONS

1. Cook the shrimp

Bring about 2 quarts of water to a boil with the bay leaves, peppercorns, celery seed and seasoning.

Add the shrimp and cook just until pink and firm, about 1–2 minutes depending on size.

Immediately drain and rinse under cold water to stop the cooking.

2. Make the Bloody Mary mixture

In a saucepan, sauté the onion and celery for about 5 minutes.

Add the cherry tomatoes and cook another 3–4 minutes.

Remove from the heat.

Stir in the Clamato, tomato juice, horseradish, Worcestershire, hot sauce, pickle brine, olive brine, lemon juice, black pepper, celery seed and seasoning.

Let the mixture cool completely.

3. Put it together

Place the cold shrimp in a clean glass container.

Pour the Bloody Mary mixture over them.

If using vodka, stir it in now.

Cover and refrigerate overnight.

4. Serve

Spoon the shrimp into a small bowl or cocktail glass with some of the Bloody Mary mixture.

Garnish with:

celery

olives

lemon wedges

pickled green beans

pickled onions

a little fresh parsley

And yes... you can drink the leftover Bloody Mary juice. 😄

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Mitch & Tonya’s Spice Cabinet

Mitch & Tonya’s Taco Hamburger Helper

🌮 Mitch & Tonya’s Taco Hamburger Helper

Serves 4–5

Ingredients

1 lb (450 g) lean ground beef

2 cups uncooked elbow macaroni

2 cups beef broth

1 cup milk

1 cup water 

3 Tbsp Mitch & Tonya’s Taco Seasoning

1 Tbsp tomato paste

1 tsp onion powder

½ tsp garlic powder

1 cup shredded cheddar cheese

½ cup shredded Monterey Jack cheese

1 Tbsp butter

½ tsp Worcestershire sauce (optional)

Salt, only if needed

Directions

1. Brown the beef

In a large skillet, brown the ground beef over medium-high heat, breaking it up as it cooks. Drain excess grease if necessary.

2. Build the sauce

Add the Taco Seasoning, onion powder, garlic powder and tomato paste. Stir for about 30 seconds.

3. Add the liquid

Pour in the beef broth, milk and water. Add Worcestershire sauce if using.

4. Add the macaroni

Stir in the uncooked macaroni.

5. Simmer

Bring to a gentle boil, then reduce heat and simmer uncovered for about 10–12 minutes, stirring occasionally. The macaroni should be tender and the liquid should have thickened into a sauce.

6. Make it cheesy

Remove from the heat. Stir in the butter, cheddar and Monterey Jack until melted and creamy.

7. Rest

Let it sit for 3–5 minutes before serving. It'll thicken considerably.

Maple Bacon Bourbon CheesecakePecan Bacon Cookie Crust

This is one of those desserts where the combination sounds a little crazy until you taste it: maple + bacon + bourbon + pecans + cheesecake all work together surprisingly well.

Here’s a version I’d make for you, with a crisp pecan-bacon cookie crust, a creamy maple-bourbon cheesecake, and a maple-bacon topping.

🥓🍁 Maple Bacon Bourbon Cheesecake

Pecan Bacon Cookie Crust

Ingredients

1½ cups finely crushed butter cookies or shortbread cookies

¾ cup finely chopped pecans

4 slices bacon, cooked very crisp and finely chopped

¼ cup packed brown sugar

5 tbsp butter, melted

¼ tsp salt

Cheesecake Filling

3 packages (8 oz each) cream cheese, softened

¾ cup packed brown sugar

½ cup pure maple syrup

3 large eggs

¼ cup sour cream

2 tbsp bourbon

1 tsp vanilla extract

½ tsp maple extract

¼ tsp salt

Maple-Bacon Topping

4 slices bacon, cooked crisp and chopped

¼ cup pure maple syrup

2 tbsp brown sugar

1 tbsp bourbon

½ cup chopped pecans

Pinch of salt

1. Make the bacon

Cook 8 slices of bacon until quite crisp.

You'll use 4 slices in the crust and 4 in the topping.

Let them cool completely, then chop finely.

Important: You want the bacon crisp rather than chewy. The crisp pieces give the crust little salty/smoky bits without making it greasy.

2. Make the pecan-bacon crust

Preheat oven to 350°F.

Mix together:

crushed cookies

pecans

chopped bacon

brown sugar

salt

Add the melted butter and mix until everything is evenly moistened.

Press firmly into the bottom of a 9-inch springform pan.

Bake for 10 minutes.

Remove and let cool while you make the filling.

A little Mitch & Tonya trick

Put a piece of parchment on the bottom of the springform pan before assembling it. It'll make getting that first slice out much easier.

3. Make the cheesecake

Reduce oven temperature to 325°F.

Beat the softened cream cheese and brown sugar until smooth.

Add:

maple syrup

sour cream

bourbon

vanilla

maple extract

salt

Mix until combined.

Then add the eggs one at a time, mixing just until incorporated.

Don't whip the batter excessively. Too much air can cause the cheesecake to puff and crack.

Pour over the cooled crust.

4. Bake

Bake at 325°F for approximately 55–70 minutes.

The outside should look set, while the centre should still have a slight jiggle when you gently shake the pan.

Turn the oven off.

Crack the oven door open and leave the cheesecake inside for about 30 minutes.

Then remove it and cool completely.

Refrigerate for at least 6 hours, preferably overnight.

5. Make the maple-bacon pecan topping

In a small saucepan combine:

maple syrup

brown sugar

bourbon

pinch of salt

Bring to a gentle simmer over medium-low heat.

Cook for about 2–3 minutes, stirring.

Remove from the heat and stir in the chopped pecans and bacon.

Let it cool for several minutes.

It will thicken as it cools.

Spoon it over the chilled cheesecake.

🍁 The really good part

I'd actually hold back some of the bacon and pecans rather than putting everything into the topping.

When you're ready to serve, put a little maple-bacon mixture on each slice and finish it with:

a drizzle of warm maple syrup + a few crispy bacon pieces + chopped toasted pecans.

That gives you three different textures:

crunchy crust → creamy cheesecake → sticky/crunchy maple-bacon topping

And the bourbon isn't supposed to scream BOURBON. It's there to give the maple and bacon a deeper, almost caramel-like flavour.

One change I'd make specifically for your palate

I'd use pure maple syrup rather than maple-flavoured pancake syrup, and I wouldn't go crazy with the maple extract. With the bacon and bourbon already bringing strong flavours, you want the cheesecake to taste like maple-bacon cheesecake, not maple candy.