Yummy Recipes


 A one stop shop for all my delicious recipes.  Enjoy!!
(I will try and keep this as up to date as possible :) )


Pumpkin Pancakes (recipe adapted from www.food.com)
Ingredients:
1 1/4 c all purpose flour
2 tbs sugar
2 tbs baking powder
1/2 tsp cinnamon
1/2 tsp ginger
1/2 tsp nutmeg
1/2 tsp salt
1 pinch of allspice (or clove)
1 c low fat milk
6 tbs canned pumpkin puree
2 tbs melted butter
1 egg
Directions:
Whisk flour, sugar, baking powder, spices and salt in a bowl
In a separate bowl, whisk together milk, pumpkin puree, melted butter, and egg.
Fold mixture into dry ingredients.
Spray or grease a skillet and heat over medium heat; pour in 1/4 c of batter for each pancake.   These are very hearty pancakes; batter is not as runny as regular pancakes.
Cook pancakes about 3 minutes per side.  Serve with butter and syrup.  Makes about 6 6" pancakes



Kale Chips (guided by www.keeperofthehome.org)
Ingredients:
1-2 bunches of kale
extra virgin olive oil
sea salt
chopped dry onions
cayenne pepper
garlic powder
red pepper flakes
Directions:
1)  Wash the kale and dry it, a salad spinner works great if you have one but I just patted mine with paper towel.
2)  Pull or cut the leaves off of the stalks.  Cut into chip sizes and place in a large bowl.
3)  Get your oil and all the spices together, and either shake or pour in the bowl and mix well with your hands.  Depending on your pallet, you can use more, or less spices, and even different ones if you're feeling adventurous.
4)  Place on a baking sheet and place in the oven at 350F for 15-25 minutes.
5)  Shake the baking sheet while in the oven, and if the kale is crisp place in a bowl and enjoy!



Chuck Roast
Ingredients
coarse black pepper
 garlic powder
some fresh roasted garlic
Lea & Perrins Worcestershire sauce
 Lowry's Steak and Chop marinade
sea salt, Lowry's seasoning salt
 Adolph's meat tenderizer
5 medium sized potatoes, chopped
5 whole carrots, chopped
1/2 a large yellow onion, chopped
1C beef broth or 1 bullion cube, dissolved
Directions:
1)  Go to the butcher and ask for a chuck roast or seven bone roast (the bone in the center is shaped as the number seven), the more marbling, the better the flavor.  Now I cannot give you the weight of the one I made last night as they bought a whole cow and just had the butcher package their meat for them, but we fed about 6 people.  Now, if you have time you should season or marinade the beef overnight, this way the meat really soaks up all the flavor and will fall apart.  Also, pierce the meat with a fork to allow that much more absorption.  Choose whatever seasonings/marinade you would use of a steak, I do not use BBQ sauce on a roast but that is my preference.  Apply any liquids you chose to use first as to not wash away the seasonings.  Your marinade mixture doesn't necessarily have to submerge the meat, about half full will do, just be sure to flip the roast over at least once (preferably about halfway from prep to cook), then place in the fridge overnight. If you don't have time for overnight, try and get a least a couple of hours. Be sure not to dispose of the mixture the roast is in, as it will contribute to cooking in the flavor, moisten, and will serve as the main ingredient in the gravy
2)  Preheat your over to 375F. While the oven is preheating, cut up your potatoes, onions, and carrots.  I like a rustic type of meal with my roast, so I tend to cut bigger and not uniformed.  Place the veggies around and on the roast, top with a little bit of beef broth or bullion, cover with tin foil.  Place into the oven for 2 hours, checking after one to ensure the veggies are not drying out, if they are, add a little more of the broth to moisten the veggies.



Easy Yorkshire Pudding
Ingredients
3 eggs
1C milk
1C all-purpose flour
2tbs butter
Directions:
1)  In a medium bowl, beat eggs with milk.  Stir in flour and set aside.
2)  Divide butter evenly into the 12 cups of a muffin tin, about 1/2 tsp per cup.  Place empty tin into the oven to melt the butter for 2-5 minutes.  Remove tin from oven, and distribute batter evenly among buttery cups.
 3)  Bake in preheated oven for 5 minutes.  Reduce heat to 350F, and bake for 25 minutes more or until puffed and golden.  It is okay to drop the heat while the roast is still cooking as it is only for the last 30 minutes.



Simple Gravy
Ingredients
1 1/2C of the roast drippings
flour
Directions:
1)  Transfer 1C of the drippings into a sauce pan and bring to a boil.  Slowly add flour to thicken the consistency.  If lumps form, add a little more of the drippings.  Depending on your preference of thickness, continue adding flour until you've reached your desired consistency.



Pumpkin Spice Cupcakes
Ingredients
2C flour
1tsp baking soda
1tsp baking powder
1tsp coarse salt
1tsp cinnamon
1tsp ginger
1/4tsp nutmeg
1/4tsp allspice (or cloves)
1C packed light brown sugar
1C white sugar
1C butter, melted and cooled
4 large eggs
1 can (15ounces) pumpkin puree
I used both pumpkin spice and cloves in addition to what's listed above
Directions:
1) Preheat oven to 350F.  Line cupcake pans and set aside.  In a medium bowl whisk together flour, baking soda, baking powder, salt, cinnamon, ginger, nutmeg, clove, pumpkin spice and allspice, set aside.  The extra spices I added I eyeballed, approximately 1/4tsp each.
2)  In a large bowl, whisk together: brown sugar, white sugar, butter, and eggs.
3)  Add dry ingredients and whisk until smooth.  Whisk in pumpkin puree.
4)  Divide batter evenly among liners, filling each about 1/2 way (I only had a 12 and 6 muffin tins).  Makes 24 cupcakes.
5)  Bake until tops spring back when touched, and a toothpick comes out clean.  Takes about 20-25 minutes.  Rotate pan once if needed.  Transfer to wire rack; let cool completely.



Brown Sugar Cinnamon Icing
Ingredients
8oz cream cheese, room temp
1 stick of butter, room temp (1/2C)
1/4C brown sugar
1tsp vanilla
1/2tsp cinnamon
4-6C icing sugar
I also added pumpkin spice, allspice and food coloring to make it more festive
Directions:
1)  With an electric mixer, mix cream butter and cream cheese until light and fluffy.
2)  Beat in brown sugar, vanilla, cinnamon, allspice and pumpkin spice until fully incorporated.
3)  Gradually add icing sugar(powdered sugar) in small portions, (I only used about 2 1/2 - 3C), scraping down the sides with each addition until desired consistency is reached.  When you think it's ready, slowly add the food coloring until you reach your desired color :)
There will be plenty of icing for 24 cupcakes and plenty left over



Pumpkin Pancakes
courtesy of www.marthastewart.com
Ingredients
1 1/4C all-purpose flour
2tbs sugar
2tsp baking powder
1/2tsp cinnamon
1/2tsp ground ginger
1/2tsp salt
1/8tsp nutmeg
pinch of cloves (I used 1/4tsp)
1/4tsp allspice (my addition ;))
1C milk
6tbs pumpkin puree
2tbs butter, melted
1 egg
Directions:
1)  Whisk together flour, sugar, baking powder, cinnamon, ginger, salt, nutmeg, cloves, and allspice.
2)  In a separate bowl, stir together; milk, pumpkin puree, butter, and egg.  Fold mixture into dry ingredients.
3)  Melt some butter in a skillet (I use some of the leftover bacon grease if I make bacon too!) over medium heat; pour in 1/4C batter for each pancake.  Cook pancakes about 3 minutes each side (they're thicker, so make sure to really let them cook so you don't get raw centers); serve with butter and syrup!  Makes about 8-10 pancakes.



"Spicier" Weenies and Beans
Ingredients
5-6 hot dogs (use any type you like and more of less if you prefer)
1tbs French's Yellow Mustard
1 jar of Stubb's Spicy BBQ sauce
1 large can of Bush's Best Beans (any style you prefer)
1/3 of a yellow onion
1tbs Imperial Light Brown Sugar (1-1 1/2tsp of dark brown sugar)
Directions:
1)  Preheat oven to 350F.  In a 2.5L casserole dish; put the beans and full bottle of Stubbs.  I don't measure the mustard I like to do a figure 8 length wise on the top, add brown sugar, and mix in thoroughly.
2)  Dice onion, add to mix.  Cut the hot dogs into small pieces and mix in.
3)  Sprinkle a little bit of brown sugar on top, not too much but just enough to caramelize the top.
4)  Bake for 1 hour, the dish is very heavy and hot so please be careful :)
5)  Serve in a bowl with a side of shoestring french fries and enjoy!



In Husk BBQ Corn on the Cob
Ingredients
Ears of Corn in husk (as many as you need)
Land O Lakes Butter
Pepper
Salt
White Sugar
Directions:
1)  Carefully peel back husks (its okay if they tear just don't pull them off), remove all the corn silk (tiny hairs) and wash.
2)  Rub the cob with completely with butter (or you can use olive oil for a healthier option), season the corn with salt, pepper, and a little bit of sugar (be careful too much sugar = too sweet).  Pull the husks back over the corn, they don't need to be perfect but be sure they are covered as to not burn the corn.
3)  Place on the grill, low to medium heat; 30 minutes for low and 15 minutes for medium.  Every grill is different so be sure to monitor throughout the process.  The husks themselves will darken and may burn but this is okay.
Be careful when peeling the husks back as they will be very hot! Use a decent sized knife, and cut the husk about 1-2 inches from the bottom, and the layers fall away easily. Enjoy with a delicious steak, chicken, or salmon, and since you grilled it with the butter and seasonings, it's plate ready right off the grill!



Southern Sweet Tea
Ingredients
1 Tazo Black Tea iced tea bags
3Tbs of honey
3/4C sugar
1 lemon, sliced
2C Ice
Directions:
1)  Boil 1 quart of water, with the tea bag in the water before it starts to boil.
2)  While the water is boiling,  slice the lemons in at least 5 slices.
3)  When the water starts to rapidly boil, remove from heat as to not cause the tea bag to open.
4)  Add the sugar and honey into a large pitcher.  You can add more or less depending on your preference of sweetness.
5)  Remove the tea bag and pour into the pitcher.  Stir thoroughly and then add 2C of ice.
6)  As the finishing touch, place the lemons on top and put in the refrigerator to cool.
Once cool, pour into a tall glass over ice and enjoy!



Pecan Pie Muffins
Ingredients
1C pecans, chopped
1C brown sugar
1/2C flour
2 eggs
1/2C butter, melted
Directions:
1)  Preheat the oven to 350F.  Combine the first 3 ingredients in a large bowl, make a well in the center of the mixture.
2)  Beat eggs until foamy.  Stir together eggs and butter; add to dry ingredients, stirring until just moistened.
3)  Place baking cups into muffin pans, or spray with cooking spray if you're out of muffin cups.  Spoon batter into cups, filling them 2/3's full.
4)  Bake at 350F for 20-25 minutes or until a toothpick comes out clean.  Remove from pans immediately.



Super Easy and Delicious Smores (just for fun)
Ingredients
Kraft Jet Puffed marshmallows, as many as you'll need
Hershey's milk chocolate bars
Honey Maid graham crackers (we're using cinnamon)
Directions:
1)  Start a fire, making sure it's contained.  If you're a child, make sure that you have adult supervision.  If you're not lucky enough to have a marshmallow roaster, you can make one out of a coat hanger (just unwind and straighten as much as possible), and burn for a moment to sanitize.  You can also use a stick (just make sure it's not too thick and again burn it for a moment to sanitize).
2)  Place the marshmallow on the end of the stick and roast it just above the flames.   I personally like mine REALLY cooked, but most people like them a light brown.
3)  Once you have reached your roasting preference, place a piece of the chocolate on a graham cracker and squish the marshmallow between that and another graham cracker.
4)  Wait just a second or two as to not burn your mouth, and enjoy!



Old Fashion Coconut Meringue Pie (via southernplate.com)
Ingredients for coconut filling
1/2C white sugar
1/3C flour
1?2C milk
1/2C butter, melted
1/2Tsp salt
1/2Tsp vanilla
3 eggs, separated (yolks for this half)
1C sweetened coconut flakes, heaping
9" pie shell, baked (I opted to use a pre-made graham crust)
Ingredients for meringue
3 egg whites
1/4C white sugar
Directions:
Pie filling
1)  Mix flour, sugar, salt, butter, milk, and egg yolks in a large sauce pan.  Cook over medium heat, stirring constantly with a wire whisk until thick, then remove from heat.
2)  Stir in vanilla and coconut.  Pour into pie shell, top with meringue.
Directions:
For the meringue
1)  Whip egg whites until foamy, then add the sugar.  Continue beating on high speed until soft peaks form.
2)  Pour on top of the pie and spread to edges to seal, sprinkle additional coconut on top.
3)  Bake at 350F for 10 minutes, or until top is golden.  Refrigerate until completely cold before serving, if not it will be runny.



Passion Fruit Sweet Tea
Ingredients
1/2C sugar
2Tbs honey
1 bag of Tazo Passion fruit Iced Tea
1 lemon, sliced
Directions:
1)  Bring 1Qrt of water to boil with the tea bag in the entire time.
2)  While the tea is boiling add the sugar and honey to an empty pitcher.
3)  Add the tea and stir to dissolve all the sugar and honey.  Then add the ice, allow to fully melt, then top with lemon slices and refrigerate for at least an hour.



Healthy Flavorful Pumpkin Seeds
Ingredients
 Fresh pumpkin seeds, from your freshly carved pumpkin
Seasonings of your choice, I opted for;
Sea salt
Garlic and pepper seasoning
Seasoning salt
Crushed red peppers
Directions:
1)  Preheat your oven to 275F.  Wash the pumpkin seeds free of all pumpkin goop, and towel dry as best you can, and place in a single layer on a baking sheet.
2)  Add your seasonings on top before placing into the oven, so the flavors absorb during the baking process (I had an after thought when they were baking in the oven that you could season them in a bowl to ensure they are completely covered).
3)  Bake in the oven for at least 20 minutes.  Periodically shuffle them around with a spatula to ensure all the liquid is evaporating ,and they will all be crunchy.  Enjoy this tasty health snack on the go, or instead of popcorn, munch on these!



Maple Breakfast Sausage Ingredients
1 package of round breakfast sausage
5Tbs of maple syrup
Directions:
1)  Cut up the sausage into 1/2" slices, place onto a cold skillet, top with a dollop of maple syrup and cook over medium heat.
2)  Flip continually to brown evenly on each side, cook for about 20 minutes or until there is no pink in the center and the center is 160F.



Honey Whole Wheat Bread (via Raegun Wear)
Ingredients
3/4C warm water
1/4C molasses
1 1/8C all-purpose flour
3/8C wheat flour
1/2Tbs cocoa
1/2Tbs sugar
1Tsp instant coffee
1/2Tsp salt
1/2 packet of yeast (1 1/8Tsp)
1/2Tbs oil
1 egg white (optional)
oats (optional)
Directions:
1)  Dissolve the coffee in the water.  Add yeast and let bubble.
2)  Add sugar, cocoa, salt, and oil.
3)  Add 1/2 the flour and the molasses and knead.  Continue adding flour until the dough pulls away from the sides of the bowl.
Note:  You want sticky but manageable dough.  The stickier the dough the softer the bread will be.
4)  Allow the dough to rise until it doubles in size.
5)  Shape into rolls or loaf.  Brush with egg wash and sprinkle with oats.  Allow to rise again.
6)  Bake at 350F for 20-35 minutes (time depends on size of roll or loaf).  To tell if it's done, pick it up and thump the underside, it will sound hollow when finished.



Cocoa Brownies (via The Food Network)
Ingredients
soft butter, for greasing the pan
flour, for dusting the buttered pan
4 large eggs
1C sugar, sifted
1C brown sugar, sifted
8 ounces of butter, melted
1 1/4C powdered cocoa, sifted
2Tsp vanilla extract
1/2C flour, sifted
1/2Tsp salt
Directions:
1)  Preheat oven to 300F.  Butter and flour an 8" square pan.
2)  With an electric mixer, beat the eggs at medium speed until fluffy and light yellow.
3)  Add both sugars and mix well, add remaining ingredients, and mix to combine.
4)  Pour batter into the pan and bake for 45 minutes.  Use the tried and true toothpick method to see if the brownies are done.  Check in the middle as that is the last part to bake.
5)  When it's done, remove to a rack to cool.  Resist the temptation to cut into it until it's mostly cool.



Pecan Pie Muffins (via Southern Living)
Ingredients
1C firmly packed light brown sugar
1C pecans, chopped
1/2C all-purpose flour
1/2Tsp baking powder
1/4Tsp salt
1/2C butter, melted
2 large eggs, lightly beaten
1Tsp vanilla extract
vegetable cooking spray
1/2C pecans, finely chopped
Directions:
1)  Preheat oven to 425F.  Combine first 5 ingredients in a large bowl; make a well in center of the mixture.
2)  Stir together butter and next 2 ingredients; add to brown sugar mixture, and stir just until moistened.
3)  Coat 2 (12 cup) miniature muffin pans (I used a regular one and yielded 18) well with cooking spray.  Place 1Tsp of the finely chopped pecans in each muffin cup; spoon batter over pecans, filling almost to top.  Place muffin pans on an aluminum foil-lined jelly roll pan.
4)  Bake at 425F for 10-12 minutes or until a toothpick inserted in center comes out clean.  Cool for 2 minutes.  Run a knife around edge of each cup to loosen muffins (I didn't need to do this as I used an ample amount of cooking spray), and remove from pans. 



Pecan Dreams (via my auntie)
Ingredients:
2Tbs butter
5Tbs all-purpose flour
1/8Tsp baking soda
1C pecans, coarsely chopped
2 eggs
3/4Tsp vanilla extract
1/4Tsp lemon extract
1C brown sugar, packed
Directions:
1)  Melt butter in an 8" square pan.
2)  Sift flour, baking soda, and salt together; stir in walnuts.
3)  Beat eggs and extracts; add brown sugar gradually, blend until thick.  Blend in dry ingredients.
4)  Turn into pan over the melted butter, do not stir.
5)  Bake at 350F for 30 minutes, when finished a toothpick placed in the center will come out clean.
6)  Loosen around the edges immediately after cooking.  Then cut and enjoy!



Canuckette's Cheesecake
Ingredients
Crust:
1 1/2C graham cracker crumbs (I used whole then used a food processor)
1/2C Pecans, finely chopped
1/2C Walnuts, finely chopped
1/2Tsp Cinnamon
1/2Tsp Nutmeg
1/3C butter, melted
Filling:
4-8 ounce pkgs of Cream Cheese
1 1/4C Granulated sugar
1/2C Sour Cream
2Tsp Vanilla extract
5 Eggs
Topping:
1/2C Sour Cream
2Tsp Granulated sugar
Optional Garnish: Whip Cream (I opted for my signature Cherry topping)
Directions:
1)  Preheat oven to 475F, place a large pan or oven-safe skillet (that the cheesecake pan will fit inside), filled with about 1/2 inch of water, into the oven while it preheats. This will be your water bath.
2)  Combine all the dry ingredients for the crust into a medium bowl, mix in the melted butter.  Press the crumb into a 9" spring form pan that has been lined on the bottom and sides with parchment paper (I don't have a spring form pan, but you can use a regular cake pan or pie tin if you're going to serve directly from it).  Use the bottom of a glass to press the crumb mix flat into the bottom of the pan and about 2/3 up the side.  Wrap a large piece of foil around the bottom of the pan to keep the cheesecake dry when in the water bath in the oven.  Put the crust in your freezer until your filling is complete.
3)  Using an electric mixer, combine the cream cheese, sugar, sour cream, and vanilla; blending until the ingredients are smooth and creamy.  Be sure, as always, to scrape down the sides of the bowl.  Whisk the eggs in a medium bowl, and then add them to the cream cheese mixture.  Blend the mixture just long enough to integrate the eggs, over mixing will cause the cheesecake to crack
4)  Remove the crust from the freezer and pour the filling into it.  Carefully place the cheesecake into the preheated water bath.  Bake for 12 minutes at 475F, then turn down the oven to 350F, and bake for 50-60 minutes (it will be down once the top of the cheesecake turns a light brown color).  Remove the cheesecake from the oven to cool.
5)  When the cheesecake has cooled, combine the sour cream and sugar for the topping.  Spread the sweetened sour cream over the entire top surface of the cheesecake.  Cover and chill the cheesecake in the refrigerator for at least 4 hours. Makes about 12 servings.



Canuckette's Chicken Soup
Ingredients
1/2 Box Whole wheat rotini noodles (or which ever you prefer)
1Qrt Chicken broth (or make your own)
1-2C Chicken, diced
1Tbs Extra virgin olive oil
3 stocks Celery, diced
3 Carrots, diced
2 potatoes, diced
1/2 Spanish onion, diced
Bay leaves
Garlic
Celery Salt
Sea Salt
Black Pepper
Whole Coriander, crushed
Oregano
Directions:
1)  In a large soup pot, heat the olive oil, meanwhile dice all the vegetables.  Place vegetables into pot and stir for 3-5 minutes, or until they start to soften.  Then add the garlic (about 1Tsp), allow to become aromatic (about 30 seconds), before mixing into the vegetables.
2)  Dice the chicken, add to the vegetables, and top with the broth.  Add all your spices, I didn't give measurements because I don't use them I use my nose (if I had to guess; 4 bay leaves, 1Tsp garlic (after softening the veggies), 1/2Tsp celery salt, 1/2Tsp sea salt, 1Tsp pepper, 1/2Tsp coriander, and 1/2Tsp oregano).  Let simmer for at least thirty minutes, on low to medium heat.
3)  While that is simmering, boil your noodles.  I tend to leave them "al dente", because they will cook a little more on the final simmer.
4)  Add the noodles to the simmered vegetables and broth, at this point you'll be able to see if you need to top up the broth, or if you need to adjust the spices.  Let simmer on low for another fifteen minutes at least.
5)  Remove from heat, and serve, or divide up among containers to freeze and store.  But most importantly enjoy the fruits of your labor.



Southern Biscuits(courtesy of my Aunt Jan)
Ingredients
2 1/4C All-purpose flour
3/4Tsp Salt
1Tsp Sugar
4Tsp Baking powder
1/3C Butter, very cold
1C Milk, very cold
Directions:
1)  Preheat oven to 450F.  Place flour, salt, and baking powder into a mixing bowl and combine.
2)  Cut butter into small pieces (pea size), add to mixture and blend with a fork, pushing into the butter pieces.
3)  Add the cold milk, toss together gently until it is barely mixed.
4)  As soon as the dough starts to hold together, place it onto a lightly floured counter.  Gently "knead" the dough a few time until it is a cohesive ball.
5)  Roll the dough into a rectangle 1/2-3/4" thick, all depends on how tall you like your biscuits.  Cut into 2" circles, I used a drinking glass and twist when applying pressure to severe from the dough.  Place on a greased cookie sheet.
6)  Bake for 8-10 minutes.  Butter and eat while warm, and enjoy!



Canuckette's Steak Marinade
Ingredients
1 can of Cola
Salt
Pepper
Garlic powder (use fresh if you have it)
Red Chili flakes
Your favorite cut of steak
Directions:
1)  Pierce the meat with a fork to allow the marinade to really soak into the meat.  Add the cola first as to not wash the spices off, then add your seasonings to your pallets preference.  Do this on both sides, then top up the cola so the meat is almost completely immersed in liquid.
2)  Place in the fridge overnight to get a really juicy piece of meat, or very least a couple of hours.
3)  Preheat your oven to 350F on broil, place the excess liquid in the bottom half of the broiler pan along with some water.  Place in the oven for about 15 minutes (depending on your cut/cooking preference).
4)  Remove and serve with your favorite side dish, and most importantly enjoy!



Fresh Coconut Macaroons (via All Recipe)
Ingredients
1 1/2C fresh coconut
1/3C soft brown sugar
2Tbs whole wheat flour
1 pinch salt
2 egg whites
1/2Tsp vanilla
Directions:
1)  Mix the freshly grated coconut, sugar, flour, and salt.
2)  Mix the egg whites with the vanilla (no need to beat), then add to mix.
3)  Drop heaped teaspoons of the mix onto a non stick pan.  Bake at 325F for 22-24 minutes or until lightly browned.
Makes 9-12 macaroons, and don't forget to enjoy these yummy delights :)



Blackberry Crumb Bars (via the recipe grazer app for the iPhone)
Ingredients
6Tbs unsalted butter, melted
1/2C unsalted butter, room temp
plus extra butter for the pan
1 3/4C all-purpose flour (spooned and leveled)
plus extra flour for the pan
1/2C packed light brown sugar
1/2Tsp salt
1/2Tsp baking powder
1C confectioner's sugar (powdered)
1/2Tsp pure vanilla extract
2 large eggs
2-5 ounce containers of blackberries
Directions:
1)  Preheat oven to 350F.  Butter an 8" square baking pan.  Line the bottom with parchment paper (I didn't have any so I opted this part out), leaving an overhang on two sides; butter and flour paper, tapping out any excess.
2)  Make topping:  In a medium bowl, whisk together melted butter, brown sugar, and 1/4 salt.
3)  Add 1 cup of the flour, and mix with a fork until large moist crumbs form.  Refrigerate topping until ready to use.
4)  Make base:  In a medium bowl, whisk together remaining 3/4 cup of flour, baking powder, and remaining 1/4Tsp of salt; set aside.
5)  In a large bowl, using an electric mixer, beat room temperature butter, confectioner's sugar, and vanilla until light and fluffy.
6)  Add eggs, one at a time, beating well after each addition.
7)  Reduce speed to low; mix in flour mixture.
8)  Spread batter evenly in pan; sprinkle with blackberries, then chilled topping.
9)  Bake until golden, and a toothpick inserted in center comes out with moist crumbs attached (40-45 minutes).  Cool completely in pan.  Using paper overhang, lift cake onto a work surface; cut into 16 squares and enjoy!



Paleo Blackberry Bars (via recipe grazer app for the iPhone)
Ingredients
1C coconut flour (shredded coconut blended into powder)
1/2C shredded coconut
1Tsp cinnamon
1Tsp baking powder
1/2Tsp baking soda
1/2Tsp salt
1/4C honey (or sugar, agave, maple syrup, or NuNaturals baking blend)
2 bananas (about 1C)
2 eggs
2Tbs coconut oil (may use olive oil)
1Tsp vanilla extract
1/2-1C almond milk
                             1C blackberries, fresh or frozen (can use any other berry as well)
Directions:
1)  Preheat oven to 350F.  Grease an 8"x8" baking pan and set aside.
2)  In a large bowl, mix together the coconut flour, shredded coconut, cinnamon, baking powder and soda, and salt.
3)  Add in the honey or sugar sub, if using, mix again.
4)  In the same bowl, add in the bananas, eggs, melted coconut oil, vanilla extract, and 1/4C almond milk.  Mix until all ingredients are incorporated, adding in more almond milk, as needed for mixing.  Amount of almond milk varies as coconut flour does soak up liquids quickly, and using more or less coconut flour or shredded coconut will change the absorption of liquids.  Add in enough almond milk so the batter is the consistency of cookie batter (but will probably be slightly drier).
5)  Fold in blackberries and spoon the batter into the greased pan.  Bake for 40 minutes or until the sides are golden.
6)  Remove from oven and cool completely.  Toothpick will come out clean, but the bars are moist because of the bananas and berries, so don't be alarmed.  Cut into about 16 squares, and of course ;) enjoy!!



Parisian Steak Sandwich
Ingredients
any cut of steak you prefer
3Tbs soy spread (or butter)
1/2 Parisian loaf
salt
pepper
chili flakes
garlic
2Tsp olive oil
4Tbs white cheddar cheese
1/2" sliced off an onion
Directions:
1)  Preheat your oven to broil.  Marinade your steak with the spices of your choosing in a container with a lid, at the end add the olive oil, close the lid and shake to coat the steak.  Set aside.
2)  Slice your half loaf, then cut in half.  Place open face up on a baking sheet, apply soy spread, then coat with garlic to your liking.  Set aside.(you can buy garlic loaves if you'd like, I just like to control the amount of garlic :))
3)  Chop up your onions, add them and the steak to a frying pan on low-medium heat (normally I would add mushrooms as well but I forgot to pick some up, boo).  Cook until there is pink inside (the steak will finish cooking in the oven with the bread).  Remove from heat and slice into strips.  Leave the onions in the pan to caramelize before adding to the bread.
4)  Place the garlic bread into the oven to toast prior to adding the meat (if you don't you'll have soggy bread).  Remove once toasted.
5)  Add the strips of steak and caramelized onions, then top with the cheese.  Place back into the oven (turn to low heat), just long enough for the cheese to melt.  Remove from the oven and enjoy!



Canuckette's Crunchy Tuna Salad
Ingredients
1 can of tuna (flaked or chucked, up to you)
1 celery stock
1 carrot (small-medium)
1 Spanish onion (just cut a 1/2" piece from the side)
1Tbs whipped dressing (or mayo)
2 baby dill pickles
pinch of salt
dash of pepper
Directions:
1)  Drain the excess water out of the can (too much liquid can make for a runny sandwich icky!), empty tuna into a Tupperware container.  Break up any large pieces with a fork, set aside.
2)  Chop up the celery, onion, and pickle into bite size pieces.  I chose to shred the carrot, but you can just chop it if you'd like.  Add to the tuna.
 3)  Add the whipped dressing, I like light mayo in my tuna salad, so you may want to add more depending on your preference.  Add the salt and pepper, and mix thoroughly.



Chocolate Chip Cookies (adapted from Pikky Lady)
Ingredients
1C butter, softened
3/4C granulated sugar
3/4C packed light brown sugar
1Tsp vanilla extract
2 eggs
2 1/4C all-purpose flour
1Tsp baking soda
1/2Tsp salt
2C semi sweet chocolate chips
1C chopped nuts (optional)
Directions:
1)  Preheat oven to 375F.  In a large bowl, cream butter, granulated sugar, brown sugar, and vanilla until light and fluffy.
2)  Add eggs, beat well.  In a separate bowl, combine flour, baking soda, and salt; gradually add to creamed mixture.  Beat well.
3)  Stir in chocolate chips and nuts (optional).  This is where I put a little Canuckette twist, I added both pecans and walnuts (next time I'll season them lightly), you can add whatever suits your fancy in addition to the chocolate chips.
4)  Drop by teaspoon full onto greased cookie sheet.  Bake at 375F for 8-10 minutes or until lightly browned.
5)  Let cool slightly on the cookie sheet.  Remove from cookie sheet; cool completely on wire rack and enjoy!



Pastizzi Dough
Ingredients
4C flour
1/2Tsp of salt
 shortening (we don't use a measurement system)
2 1/2C water
Directions:
1)  In a large bowl, mix flour and salt.  Slowly add the water, working the mixture with your hands until it forms a cohesive ball that pulls away from the sides.
2)  Take half the dough and some shortening (maybe 1 Tbs), and fold it into the dough repeatedly to thoroughly distribute.  Then shape dough into a ball and rub with shortening.  Place in a bag in the fridge overnight.  The dough will have a glossiness to it.



Corned Beef and Pea Filling
Ingredients
1 can corned beef
3 cans sweet peas (not frozen they need to be soft)
pinch of salt
2Tsp garlic powder
1 Tsp curry powder
1/2Tsp pepper
dollop ketchup or HP sauce
(please note these are guestimates because we don't measure)
Directions:
1)  Over low-medium heat, saute the corned beef and (drained) peas (the fat from the corned beef will be enough).  When the aroma because more predominate, mash the mixture like you would potatoes (it doesn't need to be perfectly mashed).
2)  Add in your spices and ketchup or HP sauce, mix thoroughly for about 5 more minutes then remove from heat.  Refrigerate until ready to use.


                                                                  Ricotta Filling
                                                                    Ingredients
                                                           1 container ricotta cheese
                                                                        1 egg
                                                                    dash pepper
Directions:
1)  Mix all ingredients together.  Set aside (yea it's really that easy lol)
bakes in the oven with the pastry :)
Remember the meat filling from my first post, put it on the stove to heat it up and add 3Tbs of HP sauce to it to add some zest to it.  Set aside.


                                                      Putting the Pastizzis together
Directions:
1)  Take you ball of dough and cut an inch and a half, then flatten it slightly with your hands and rub a little shortening on it.
2)  Take a  rolling pin and roll the dough until it is paper thin, it will start to stick to the rolling pin and pull apart, this is what we want.  Rub with more shortening (do not use flour at all, the shortening should prevent most of the stickiness).
3)  Repeat step two with another piece of dough, you are going to roll this piece over the first (creates a yummy flakiness).  Rub with shortening.
4)  Now start rolling the dough on to itself, rolling as tight as possible.  Try to keep it as uniform as possible, folding in loose ends as they form.  Rub with shortening and set aside, continue this until all dough is rolled.  You can do three layers, but make sure the dough is super thin.
5)  Have both fillings ready, now comes the messy but fun part!  Cut one and a half inch sections of dough, and flatten with your hand like a tiny pizza.  You want them ideally the size of your palm (size of a coaster).
6)  Place a tablespoons amount of one of the fillings and place it not quite center in the dough.  Then fold the dough over the filling and pinch closed like a little pocket.
7)  Repeat steps until dough is completely gone.  Place on a baking sheet and bake at 375F for 20 minutes, or until the bottom are golden brown, then turn on broil for 5 minutes to brown the top.  Remove and let stand for a couple of minutes, then enjoy!



Canuckette's Peanut Butter Chocolate Chip Banana Bread (inspired by All Recipes
Ingredients
1/2C butter, softened
1C white sugar
2 eggs
3/4C peanut butter
2 bananas, mashed
2C all-purpose flour
1 Tsp baking soda
1C chocolate chips
Directions:
1)  Preheat your oven to 325F.  Lightly grease a 5"x9" loaf pan, set aside.
2)  In a large bowl, cream together the butter and eggs.
3)  Add eggs and beat until fully incorporated.
4)  Stir in bananas, peanut butter, flour, and baking soda until fully blended.
5)  Fold in chocolate chips, pour into greased pan.
6)  Bake at 325F for 70 minutes, or until a toothpick inserted in the center comes out clean (I use a butter knife because I would loose the toothpick in the loaf lol).  Remove to a wire rack to cool, and enjoy!



Canuckette's Tandoori Chicken
Ingredients
chicken breast
garlic powder
red chili flakes
tandoori sauce
Directions:
1)  Rub chicken breast with garlic and red pepper flakes, then smoother in tandoori.  Let marinade for a couple of hours in the fridge (overnight if you can).
2)  Preheat oven to broil, fill bottom of the broiling pan with water.  Cook for 13 minutes.
3)  Remove from oven and enjoy!



Grandma's Dark Christmas Cake
Ingredients
1lb candied pineapple
1/2lb candied cherries
1/4lb candied citron
2oz lemon peel
2oz orange peel
1lb golden raisins
1/2lb dark raisins
1/4lb currants
1/2C brandy liqueur
1/4lb almonds
1/4lb walnuts (or pecans)
2C flour, sifted
1/2Tsp mace (can substitute w/ nutmeg)
1/2Tsp cinnamon
1/2Tsp baking soda
5 eggs
1 Tbs milk
1 Tsp almond extract
1/4lb butter, softened
1C white sugar
1C brown sugar
(makes 2 loaves)
Directions:
Day 1~ Mix all candied fruits and soak overnight in the brandy in the refrigerator.
Day 2~
1)  Coarsely chop nuts, and mix in with the fruit.  Set aside.
2)  Grease two loaf pans, and line with parchment paper (tinfoil can be substituted).  Preheat oven to 275F.
3)  Sift flour into a medium bowl, remove 1/2C from the bowl and set aside.  With the remainder of the flour sift in baking soda and spices, set aside.
4)  Take 1/2C of flour and mix thoroughly with the brandied fruit and nuts.  Set aside.
5)  Beat eggs slightly, add milk and almond extract.  Set aside.
6)  Cream butter with both sugars until light and fluffy.  Mix in egg and flour mixtures thoroughly.
7)  Pour batter into prepared loaf pans, be sure to press the batter down and evenly distribute.  Bake for 3 hours and 5 minutes, or until a toothpick inserted in the middle comes out clean.  Let stand for 30 minutes, then turn it upside down on a wire rack and remove paper (tinfoil).  Most importantly, enjoy!



Old fashion apple crisp
Ingredients
2C tart apples, sliced and peeled (approx 3 medium)
1/2C dried cranberries
3/4C brown sugar, packed
1/2C all-purpose flour
1/2C old fashioned oats
1tsp cinnamon
1/2tsp allspice
1/3C butter, cold
1/4C pecans
Directions:
1)  Place the apples in a greased 8” square baking dish.  In a small bowl combine brown sugar, flour, oats, cinnamon, and allspice; cut in butter until soft and crumbly.  Sprinkle over apples.
2)  Bake uncovered at 375F for 30-35 minutes or until the apples are tender.



Simple Oil and Vinegar Bread Dip
Ingredients
1 1/2Tbs Balsamic vinegar
4Tbs Extra virgin olive oil
Parisian bread loaf
Directions:
1)  Preheat your oven to 250F, and warm bread until outside is slightly crisp.
2)  Place oil on a plate, then add the vinegar on top (you can drag the handle side of a butter knife through it)
simply elegant ;)
3)  Cut the bread up into bite size pieces, serve and enjoy!



 Canuckette's Chocolate Cake
Ingredients
1 3/4C all purpose flour
2C brown sugar
3/4C cocoa powder
1 1/2Tsp baking soda
3/4Tsp salt
2 large eggs
1C buttermilk (or substitute 1 Tbsp vinegar, then fill up to 1C with milk waiting 5 minutes to thicken)
1/2C butter, melted
1 Tbsp vanilla extract
1C freshly brewed coffee (or 2Tsp of instant in 1C of boiling water)
Directions:
1)  Preheat oven to 325F, line muffin pans with papers and set aside (if making a cake there is enough batter for 2 9" pans, either grease and flour or line with parchment paper).
2) In a large mixing bowl; combine flour, sugar, cocoa, baking soda, and salt. 
3)  Add eggs, buttermilk, melted butter, and vanilla, beat until just smooth. 
4)  Stir in hot coffee with metal spatula, mixture will be very runny.
5)  Pour batter into muffin cups 3/4 of the way full (makes 24), bake in the middle rack for 28 minutes or until a toothpick inserted in the center comes out clean.  Leave in pan for 15 minutes, then remove to a wire cooling rack.



Decadent Chocolate Buttermilk Icing
Ingredients
1/4C butter, softened
2/3C cocoa powder
1-2C confectioners sugar
1 Tsp vanilla extract
pinch of salt
1/3C milk
Directions:
1)  In a medium bowl, combine butter, cocoa, salt, vanilla, part of the confectioners sugar, and part of the milk, mixing until well blended.  Adding in the remaining milk with the additional confectioners sugar, until you reach desired sweetness.
Once your cupcakes (or cake) are completely cooled, place icing in a piping bag (or my go to make shift sandwich bags lol) and decorate, then of course enjoy!



Old Fashion Chocolate Cake
Ingredients
3/4C butter, softened
1 2/3C brown sugar
3 eggs
1 Tsp vanilla
2C all-purpose flour
2/3C cocoa
1 1/4Tsp baking soda
1 Tsp salt
1/4Tsp baking powder
1 1/3C water
Directions:
1)  Preheat oven to 350F.  Grease and flour 13"x9"x2" cake pan (or 2 9" round pan).
2)  Beat butter, sugar, eggs, and vanilla on high for 3 minutes.
3)  Mix flour, cocoa, baking soda, salt , and baking powder; add alternately with water to butter mixture until smooth.
4)  Pour batter into pan.  Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.  Let cool for 10 minutes; remove from pan to wire rack.  Cool completely.
I used wax paper to ensure it would come out perfectly :)



Perfect Chocolate Icing
Ingredients
1/2C butter
2/3C cocoa
3C confectioners sugar
1/3C milk
1 Tsp vanilla
Directions:
1)  Melt butter, then alternately add confectioners (powdered) sugar and milk, beating on medium speed spreading consistency.  Add more milk, if needed.  Add vanilla, makes about 2 cups worth.



Lemon Sugar Cookies (via All Recipes iPhone app)
Ingredients
2C all-purpose flour
1/4Tsp salt
1 stick plus 2 1/2 butter, room temperature
1/2C plus 2 Tbs granulated sugar
3 lemons, zested and juiced (1/3C juice)
2 large eggs
1/4C whole milk
2 3/4C confectioners sugar
coarse sanding sugar, for sprinkling (optional)
Directions:
1)  Preheat oven to 325F.  Whisk together flour and salt in a small bowl.  Beat butter, sugar, and lemon zest with a mixer on medium speed until
2)  Beat in eggs.  Reduce speed to low, and gradually beat in flour mixture.  Slowly add milk, and beat on medium speed for 5 minutes.
 3)  Transfer dough to a pastry bag fitted with a 1/2" plain round tip.  Pipe 1 1/2" rounds onto parchment paper-lined baking sheets.  Bake until bottoms are a pale gold, 16-18 minutes.  Let cool completely on sheets set on wire racks.
4)  Whisk together confectioner's sugar and lemon juice in a small bowl until smooth.
5)  Brush glaze onto cookies, and sprinkle with sanding sugar.  Cookies can be stored at room temperature for up to 3 days.


Canuckette's Amazing Spaghetti
Ingredients
1lb of ground beef (use more if feeding more than 3 people)
2 pints fresh mushrooms, sliced
1/2 onion, chopped
2 cans of tomato sauce
1 small can of tomato paste
oregano
Italian seasoning
black pepper
sea salt
roasted garlic
garlic powder
Directions:
1)  Cook your ground beef in a skillet over medium heat, season with all of the above spices to your pallet preference (this will ensure the flavors are also absorbed into the meat, very tasty).  At the same time, start simmering the sauce and tomato paste over medium heat .
2)  Once the meat is done cooking add the onions, mushrooms, and ground beef to the sauce and start playing with your spices.  It helps to have a "tester" with you to taste as you spice, I also use my nose as a big help :)
3)  It's always nice to have some garlic bread baking in the oven while the noodles are cooking, and if you time it right they will be done at the same time.



Chocolate Sugar Cookies
Ingredients
3OZ unsweetened chocolate
1C butter
1C granulated sugar
1 large egg
1 Tsp vanilla extract
2C all-purpose flour
1 Tsp baking soda
1/4Tsp salt
additional sugar (to roll the cookies in)
Directions:
1)  Microwave the  chocolate and butter in a large microwavable bowl on high for 2 minutes or until the butter is melted.  Stir until chocolate is completely melted.
2)  Stir granulated sugar into melted chocolate mixture until well blended.  Stir in egg and vanilla until completely blended.
3)  Mix in flour, baking soda, and salt.  Refrigerate dough for 30 minutes.
4)  Heat oven to 375F.  Shape dough into 1" balls; roll in additional sugar.  (I pressed them slightly flat to achieve the ornamental look)



Royal Icing via Alton Brown Food Network
Ingredients
3 ounces pasteurized egg whites
1 Tsp vanilla extract
4C confectioners (powdered) sugar (I only used 3 1/4C)
Directions:
1)  In a large bowl of a stand alone mixer (or hand mixer works too!) combine the egg whites and vanilla and beat until frothy.
2)  Add confectioner's sugar gradually and mix on low speed until sugar is incorporated and mixture is shiny.  Turn speed up to high and beat until mixture forms stiff, glossy peaks.  This should take about 5-7 minutes.  Add food coloring if desired.  Can be kept in the fridge for up to 3 days.



Traditional Sugar Cookies
Ingredients
1C butter, softened
1C granulated sugar
1 large egg
1 1/2Tsp vanilla extract
3C all-purpose flour
1 1/4Tsp baking powder
Directions:
1)  Beat together butter and sugar until light and fluffy.
2)  Add egg and vanilla, mix until just combined.
3)  Add flour and baking powder in intervals.  Dough will seem as if it doesn't have enough moisture but continue to mix with mixer until combined (it will come together when chilled).
4)  Divide the dough into four equal parts, shape into disks, wrap with plastic wrap and refrigerate for about an hour or until firm.
5)  Preheat oven to 375F.  Lightly grease baking sheets or line with parchment paper or a non stick baking mat.
6)  Roll out dough between 2 sheets of waxed paper, about 1/4" thick for crisper cookies and 1/3" thick for softer cookies.  Cut out shapes with cookie cutters and place on prepared cookie sheets.  Bake for 7-8 minutes or until edges just start to turn a gold color.  For softer cookies, do not allow the cookies to take on color.
7)  Remove from oven, let cool for 1 minute then transfer to wire rack.  (if making a second batch right away, allow the cookie sheet to cool completely before placing raw dough on it)
8)  Decorate cookies with Royal Icing (click here!) or with a butter cream frosting and sprinkles (or whatever decorations you'd like).  Can be stored in freezer undecorated for up to 2 months.  Dough also freezes well.



Sugar Cookies
Ingredients
1C butter, softened
1 1/2C powdered sugar
1 egg
1 Tsp vanilla extract
1/2Tsp almond extract
2 1/2C all-purpose flour
1 Tsp baking soda
1 Tsp cream of tartar
granulated sugar, for dusting
Directions:
1)  Mix together sugar and butter.
2)  Add egg, vanilla, and almond extract; mix well.
3)  Blend in flour, baking soda, and cream of tartar.  Cover and chill for 2-3 hours
4)  Preheat oven to 375F.  Divide the dough in half.  Roll each half 3/16" on lightly floured cloth-covered board.  Cut into desired shapes; sprinkle with granulated sugar.  Place on lightly greased cookie sheet.  Bake 7-8 minutes, or until light gold on the edges.
5)  Let cool completely, then decorate as desired and enjoy!  http://canuckettecreations.blogspot.com/2012/12/reindeer-in-kitchen.html (icing)



Cinnamon Pinwheels (via Food Network)
Ingredients
2C all-purpose flour
1/2Tsp baking powder
1/4Tsp salt
1 1/2 sticks(12Tbs) of butter, room temperature
2/3C granulated sugar
1 large egg
1/2Tsp vanilla extract
1/4Tsp cinnamon extract (optional)
1 Tsp unsweetened cocoa powder
3/4Tsp red food coloring
1 Tsp ground cinnamon
1 Tbs sanding sugar (clear or red) plus more for coating
Directions:
1)  Whisk the flour, baking powder, and salt together in a medium bowl.
2)  Beat the butter and sugar in a large bowl with a mixer on medium-high speed until light and fluffy, 3-5 minutes.
3)  Beat in the egg and vanilla until incorporated.  Reduce the mixer speed to low; add the flour mixture and beat until just combined.
4)  Remove half the dough and wrap in plastic wrap.  Add the cinnamon extract, cocoa powder, and food coloring to the remaining dough and beat until incorporated; wrap in plastic wrap.  Refrigerate both pieces of dough until firm; about one hour.
 5)  Dust the dough with flour and roll out each piece on parchment paper into a 10"x11" rectangle.  Flip the red dough on top of the plain dough; remove the top piece of parchment paper and trim the edges.  Sprinkle the ground cinnamon and sanding sugar on top.  Starting from a short end, tightly roll up the dough, using the parchment to help; roll the log in sanding sugar.  Wrap in plastic wrap and refrigerate until firm, at least 3 hours or overnight.
6)Position the racks in the upper and lower thirds of the oven and preheat to 350F.  Line 2 baking sheets with parchment.  Slice the log crosswise 1/4" thick; arrange the slices about 1 1/2" apart on the baking sheet.  Bake, switching the position of the pans halfway through until slightly puffed and lightly golden brown on the bottoms, 12-15 minutes.  Let cool 5 minutes on the baking sheet, then transfer to racks to cool.



Scottish Shortbread (via All Recipes website)
Ingredients
1C butter, room temperature
2C all-purpose flour
1/2C powdered sugar
1/4Tsp salt
Directions:
1)  Preheat oven to 350F, placing the racks in the first and third section of the oven.
2)  In a large mixing bowl; cream together butter and sugar.
3)  Slowly add the flour and salt, mixing well.
4)  Roll dough out with a rolling pin until it is 1/4" thick (sorry forgot to take a pic of the 1/4" dough). 
 5)  Cut into desired shapes using cookie cutters.  Place on cookie sheet and prick with fork.
6)  Bake for 5-8 minutes, or until sides are a light golden brown.  Let cool on cookie sheet for 1 minute, then transfer to a wire rack.



Pecan Shortbread (via The Food Network)
Ingredients
1 1/2C butter, room temperature
1C sugar
1 Tsp vanilla extract
1 Tsp almond extract
3 1/2C all-purpose flour
1/4Tsp salt
1 1/2C pecans, diced into small pieces
Directions:
1)  Preheat oven to 350F.  In the bowl of an electric mixer with the paddle attachment, mix together butter and sugar until just combined.
 2)  Add the vanilla and almond extracts.
3)  In a medium bowl; sift together flour and salt, then add them to the butter and sugar mixture.
4)  Add the pecans and mix on low speed until the dough starts to come together.  Dump onto a surface dusted with flour and shape into a flat disk.  Wrap in plastic and chill for 30 minutes.
5)  Roll the dough 1/2" thick and cut into 2 1/2" squares with a plain or fluted cutter (or into any shape  you desire).  Place them on an ungreased cookie sheet.  Bake for 20-25 minutes, or until the edges are golden brown.  Allow to cool to room temperature and serve. 



White Chocolate Peppermint Drops (via The Food Network Magazine)
Ingredients
6 ounces white chocolate, chopped
1 3/4C all-purpose flour
1/2Tsp baking powder
1/4Tsp salt
1/2C butter, room temperature
1/3C sugar
1 large egg
1 Tsp vanilla extract
4Tsp heavy cream
1-2 drops peppermint extract
1 candy cane or 6 hard peppermint candies, crushed roughly
Directions:
1)  Position racks in the upper and lower thirds of the oven and preheat to 350F.  Line 2 baking sheets with parchment paper.  Place one-third of the white chocolate in a small microwavable bowl; microwave in 30 second intervals, stirring until melted.  Set aside to cool slightly.  Whisk the flour, baking powder, and salt in a medium bowl.
2)  Beat the butter and sugar in a large bowl with a mixer on medium-high speed until light and fluffy, about 2 minutes.
3)  Beat in the melted white chocolate until smooth, then beat in the egg and vanilla.  Reduce the mixer speed to low; add the flour mixture in 2 batches and beat until combined.  Beat in half of the remaining chopped white chocolate. (again, sorry for the lack of photos)
4)  Roll heaping tablespoonfuls of dough into balls and arrange about 2" apart on the prepared baking sheets.
 5)  Bake the cookies, switching the position of the pans halfway through, until the edges are slightly golden, about 15 minutes.  Let cool for 3 minutes on the baking sheet, then transfer to a rack  to cool completely.
6)  Make the glaze:  Microwave the remaining chopped white chocolate (you can use the same bowl as before) in 30 second intervals, stirring, until melted.
 7)  Stir in the heavy cream, and peppermint extract to taste.
8)  Dip the tops of the cookies in the glaze and return to the rack.  Sprinkle with the crushed candy cane and let set, about 1 hour.



Hot Cocoa Cookies (via The Food Network Magazine)
Ingredients
2 1/4C cake flour, plus more for dusting
1/4C unsweetened Dutch-process cocoa powder
1 Tsp baking soda
1/4Tsp salt
1C butter, room temperature
3/4C sugar
1 large egg
1 Tsp vanilla extract
1/2C marshmallow cream
Directions:
1)  Sift the flour, cocoa powder, baking soda, and salt into a medium bowl.
2)  Beat the butter and sugar in a large bowl with a mixer on medium-high speed until light and fluffy, 3-5 minutes.
3)  Add the egg and vanilla and beat until incorporated.
 4)  Reduce the mixer speed to low; add the flour mixture in two batches and beat until just incorporated.
 5)  Divide the dough in half, wrap in plastic wrap and refrigerate until firm, at least 1 hour and up to 1 day.
6)  Line 2 baking sheets with parchment paper.  Working with one piece of dough at a time, dust the dough generously with flour and roll out between 2 pieces of parchment paper until about 1/8" thick.  Cut out shapes using 2 to 4 inch cookie cutters and transfer to the prepared baking sheets.  Gather the scraps and refrigerate until firm; re roll once to cut out more cookies.  Refrigerate the cutouts until firm, about 30 minutes.
 7)  Position the racks in the upper and lower thirds of the oven and preheat to 350F.  Bake the cookies, switching the position of the pans halfway through, until slightly puffed and darker around the edges, 12-15 minutes.  Let cool 5 minutes on the baking sheet, then transfer to racks to cool completely.  Sandwich the cookies with the marshmallow cream.



Dede's Chocolate Sheet Cake
Ingredients
2C all-purpose flour
2C sugar
1/2C shortening
1C water
4Tbs cocoa
2 beaten eggs
1 Tsp baking soda
1 Tsp vanilla
1 Tsp cinnamon
Directions:
1)  In a large bowl; sift together sugar and flour.
2)  Mix shortening, water, and cocoa in a sauce pan, bringing to rapid boil. 
3)  Pour over the flour and sugar mixture and stir until well mixed.
4)  Add the remaining ingredients; eggs, baking soda, vanilla, and cinnamon and mix well.  Pour into a greased pan (large cake pan), I ended up using a cupcake tin instead and lined them with cupcake papers.
5)  Bake at 400F for 20 minutes, or until a toothpick inserted in the center comes out clean.  Let cool for 2 minutes, then transfer to a wire rack to cool.  Icing them once they are completely cooled.
*Side Note:  for the icing I added peppermint extract to give it a festive touch (use your taste buds for this part)* 



Ice Box Pie (via Cooks)
Ingredients
1 can Eagle brand condensed milk
1 8oz container cool whip
1 6oz can frozen lemonade
graham cracker crust (I used a store bought one)
Directions:
1)  Mix all ingredients except cool whip until well blended.
2)  Fold in cool whip and pour in graham crust
3)  Chill for at least one hour prior to serving.



Homemade Cinnamon Rolls
Ingredients
(Dough)
1 pk of yeast
1 Tbs sugar
6C flour
2Tsp salt
1 1/2C luke warm water
1/2C milk
Inside
2Tbs butter, melted
2/3C brown sugar, dark
1/2C pecans, chopped
1 Tsp cinnamon
Cream Cheese Icing
4Tbs butter, softened
3oz cream cheese
1 1/2C powdered sugar
1/2Tsp vanilla extract
1/8Tsp salt
Directions:
(Dough)
1)  Dissolve yeast and sugar in 1/2C of water, let stand for 5-10 minutes (it should double in size).
2)  Mix the flour and salt in a large bowl making a depression in the center.
3)  Combine milk, remaining water, and dissolved yeast and pour into depression.  Begin mixing flour with liquid making sure all the batter on side of the bowl is worked into dough.
4)  Knead until a smooth dough results and the sides of the bowl are clean.  Occasionally dip hands in water (I added small amounts in the mixer when it was dry) while kneading to give a smooth elastic finish.  Cover with towel and let rise in warm place for 2-4 hours.
(Inside)
1)  Roll dough into a rectangle about 18"x16".
2)  Brush with melted butter.  Combine sugar, cinnamon, and pecans and sprinkle over dough.
3)  Starting at the long end; roll dough tight as possible.  Moisten edges to seal, cut into approximately 20 pieces.  Place rolls cut side down into two lightly buttered round cake pans (rectangle works too!).  Let rise 1 1/2 hours until they double in size.
 4)  Preheat oven to 350F and bake for 25 minutes.
(Icing)
1)  Combine all ingredients in a mixing bowl until well blended.
2)  Frost cinnamon rolls with icing while rolls are still in the baking pan and enjoy!



Auntie Peggy's Enchiladas
Ingredients
1 whole chicken
1 bottle of Mexican cream or heavy cream (not sour cream)
10-15 serrano peppers
20-30 tomatillos
corn tortillas (20 small or 10 large)
1 bag of  Monterrey cheese, shredded
seasoning salt
garlic, chopped
pepper
Directions:
1)  Wash the chicken and remove the gizzards (if you have a dog bake them in the oven for them!), season with seasoning salt, pepper, and salt.  Place in a large stock pot and fill with water, bring to a boil then simmer on medium-high for about 2 hours until the meat falls off the bone (or until the wing moves freely and there is not pink in the meat).  Set aside and allow to cool.
2)  While the chicken is cooking you can prepare the salsa; peel the tomatillos (husks) and wash them as they will be sticky and dirty.  Snap the stems off the Serrano and wash them, then place both into a large pot, fill with water, and boil.  Cook until the tomatillos become a light green.
3)  Place the tomatillos and serranos into a blender with the garlic, seasoning salt, and pepper.  Blend until the mixture is smooth, taste and add more seasoning if needed (it will be hot so be careful).
4)   Once the chicken is cooled de-bone and shred, place shredded chicken into a large bowl and add 1/4 of the salsa to it.  Toss the chicken so that the chicken is coated in the salsa.
5)  Now you will need to prep the tortillas.  Place a small amount of oil into a frying pan over medium heat.  Put a tortilla into the pan until lightly golden, flip and do the same to that side (15-25 seconds per side).
6)  Take the tortillas and spread salsa on them, once that is done add the cream to the salsa.
 7)  Grab a tortilla and put some chicken onto it, then roll closed and place them in a line in a baking dish.
8)  Once all rolled, spread cheese over top of the enchiladas.  Then pour the salsa (now with cream) over them.
9)  Bake at 350F until golden brown in spots.  Depending on your liking you can bake until parts become crispier.



Canuckette's Extra Spicy Salsa
Ingredients
(remember this is just a guideline, use your discretion)
20-30 tomatillos
15-20 serrano peppers
5 habenaro peppers
1/2 white onion
1 lemon, zested and juiced
garlic, chopped
black pepper
garlic powder
sea salt
seasoning salt
 Directions:
1)  Remove the husks from the tomatillos and the stems from the peppers, and wash them.
2)  Place them all in a pot and boil until the tomatillos are lighter in color and soft.
3)  While that is boiling zest and juice your lemon, then mix with the chopped onion.
4)  Drain the water from the pot and then transfer everything into a blender, adding seasoning to your preferences.  Blend until desired consistency is reached and enjoy! 



Bourbon Pecan Pie
Ingredients
(Perfect pie crust-9")
1/2C flour
1 Tsp salt
1 stick butter, chilled and cut into small pieces
6Tbs vegetable shortening, chilled
ice water
(filling)
 4Tbs butter
1 1/2C pecans, toasted
3/4C pecans, coarsely chopped
1C dark brown sugar, packed
1/2C dark corn syrup
3 eggs, beaten
3Tbs bourbon or whiskey
1/2Tsp salt
Directions:
Perfect Pie Crust
1)  In a large bowl, toss together the flour and salt.
2)  Using a pastry blender or your fingers, cut in the butter and shortening until most of it is the size of peas (this is where I went wrong it should be crumbly).
3)  Drizzle 1/2C ice water on top (small amounts at a time) and stir with a fork.  Stir in more ice water 1Tbs at a time until the dough is slightly moist but not wet. )Test by pinching some of the dough together; if it doesn't hold together, add more water)
4)  Gather the dough into a ball, then divide in half, forming each piece into a disk.  Wrap in plastic wrap and refrigerate for at least 1 hour or up to 3 days.  Let the chilled dough sit at room temperature for about 15 minutes before rolling out.
5)  On a lightly floured surface, using a rolling pin, roll out each disk of dough, as needed, into a 12"-13" round, working from the center out and away from you, dusting lightly with flour and rotating the dough as needed to keep the circle even.  Position a rack in the center of the oven and preheat to 350F.  Unroll the pie crust into a 9" pie pan; crimp the edge and refrigerate until ready to fill.
Filling
6)  In a large saucepan, melt the butter over medium-low heat.
7)  Remove from heat and whisk in the pecans, brown sugar, corn syrup, eggs, bourbon, and salt.
8)  Pour the filling into the prepared crust.
8)  Bake the pie until just set (twist the pie, center will jiggle outside will not), about 45 minutes.  Transfer to a rack to cool completely. 



BBQ and Caribbean Grilled Shrimp
Ingredients
1 bottle Stubbs BBQ sauce (we used spicy)
dash cayenne pepper
splash orange juice
pinch salt
dash pepper
1 bottle of Lawry's Caribbean jerk marinade
dollop fresh garlic
fresh cilantro
extra virgin olive oil for basting
Directions:
Now Nathan cooks like I do so that is why there are no precise measurements.  Basically you will want to combine your marinade in two separate bowls (I think one was: orange juice, salt, pepper, Caribbean jerk, garlic, and cayenne and the other being; BBQ sauce, pepper, salt, garlic, cilantro) tasting as you go along until you have reached your desired flavors.
Completely cover the shrimp in the marinades and let sit for about 15 minutes.  Place the shrimp on skewers to make grilling easier, then grill on the BBQ for about 15 minutes.



Canuckette's Candied Bacon
Ingredients
bacon
dark brown sugar
cinnamon
black pepper
allspice
Directions:
1)  Preheat oven to 325F.  Line a baking pan with tinfoil (sugar drippings are very hard to clean of a pan), place a wire rack on top and spray very well with cooking spray.  Line bacon across the wire rack.
2)  Sprinkle a pinch of pepper and allspice over top, then lightly dust with cinnamon.  Completely coat with brown sugar, make sure to press down to get the sugar to stick and not fall off when you flip to do the other side.  Flip over and repeat.
3)  Place in the preheated oven and bake for about 30 minutes, or until the bacon is a darker brown.  Remove from oven and move to a plate to cool.
4)  Cut into smaller pieces and enjoy on top of many dishes or as a small snack!



Maple Butter Icing
Ingredients
3/4C butter, room temperature
4Tbs icing sugar
3Tbs maple syrup or table syrup
Directions:
1)  Combine all ingredients in a medium bowl (I started with a couple of tablespoons of the icing sugar to slowly work to the right taste), and with an electric mixer blend until smooth and creamy.
2)  If needed continue to add icing sugar spoonful at a time.  If not using right away store in the refrigerator (remove 1-2 hours before icing cakes).



Vanilla Cinnamon Cake
Ingredients
1C plus 2Tbs butter, softened
1 2/3C sugar
4 large eggs, room temperature
1Tsp vanilla
3C all-purpose flour
2 1/2Tsp baking powder
pinch of salt
2Tsp cinnamon
1 Tsp allspice
1C half and half cream
Directions:
1)  Preheat oven to 375F.  Line 24 muffin cups with cupcake papers (or you can make it into a cake as well).
2)  In a mixing bowl with an electric mixer, combine the butter and sugar.  Beat until light and fluffy, scraping the sides of the bowl to combine everything.
3)  Beat in the eggs and vanilla until smooth and well blended.
4)  In another bowl combine the flour, baking powder, salt, cinnamon, and allspice.
5)  Stir the dry ingredients into the creamed mixture with the cream until blended.  Beat for 2 minutes.
6)  Fill the cupcake papers about 2/3 full.  Bake for 18 minutes, or until a toothpick inserted comes out clean (although I would pull out slightly sooner).  Cool in the pan for about 2 minutes, then remove and cool completely on a wire rack.


                                                          Canuckette's Spicy Chili Powder
                                                                               Ingredients
                                                                      1 heaping Tsp paprika
                                                                 2 heaping Tsp ground cumin
                                            2Tsp cayenne (I like real spice, if you don't cut in half)
                                                                             1 Tsp oregano
                                 2 heaping Tsp garlic (again I love garlic so use at your own discretion)
                                      1 - 1 1/2Tsp chili flakes (again for the spiciness I was going for)
Directions:
1)  Now they are sort of complicated so bare with me, combine all ingredients and seal in an air tight container.  Lol seriously that's all you have to do!

                                  Canuckette's 5 Alarm Chili (inspired by Hillbilly Housewife
                                                                             Ingredients
                                                           1.5lbs ground beef (I use extra lean)
                                                            1 medium yellow onion, chopped
                                                              3 cloves fresh garlic, chopped
                                                                   1 large can of tomatoes
                                                                 1 (tiny) can of tomato paste
                        3 1/2C cooked beans, pinto or kidney (I used a combination of 3 and eyed the 
                   measurements, she also has great instructions to cook the beans if using fresh like me)
                                         1Tbs chili powder (I use A LOT more, but I like spicy things)
                                                                  1/4Tsp black pepper, coarse
                                                                               pinch of salt
                                                                    1Tbs parsley (if desired)
Directions:
1)  In a large pot (at least 4qts), brown the ground beef and soften the chopped onions over medium.  Break the meat into smaller pieces as it cooks, once there is absolutely no pink left in the meat drain off the fat and return to burner.
2)  Add the canned tomatoes and tomato paste, add an additional 2-3 cups of water for simmering.
3)  Add the cooked beans, chili powder, salt, black pepper, and parsley.  Stir and bring to a boil.
4)  Reduce the heat to a simmer, and allow it to cook (covered or not) for about 1 hour and then enjoy!




Canuckette's Sweet Cornbread (inspired from A Sweet Pea Chef)
Ingredients
1C all-purpose flour
1C cornmeal, yellow
1/2C granulated sugar
2 1/2Tsp baking powder
1 Tbs brown sugar, dark and heaping
1 Tsp salt
1 egg
1C half and half (the lightest you can find, mine was 50% less fat than original)
1/3C vegetable oil
1/2C creamed corn
3Tbs honey, melted (give or take)
Directions:
1)  Preheat the oven to 400F, and grease (I used coconut oil, so no flour was needed) either a 9" round cake pan or a 12 cup muffin tin.
2)  Combine all dry ingredients (flour, cornmeal, both sugars, baking powder, and salt) in to a large bowl and set aside.
3)  In a separate smaller bowl, combine all the wet ingredients (egg, cream, oil, creamed corn but not the honey).
4)  Add the wet ingredients to the dry ingredients and mix thoroughly, but be careful not to over mix.  Drizzle the melted honey over top of the batter, doing your best to evenly distribute.
5)  Bake for 20 minutes, or until a toothpick inserted in the center comes out clean.

Canuckette's Cantaloupe & Apple Icy
Ingredients
3/4C cantaloupe, cubed
1/3C apple juice
1/2C ice (I have a magic bullet so these might be slightly off)
Directions:
1)  Put all the ingredients in your blender (bullet/hand mixer what ever you have), and blend into a frosty treat.

Canuckette's Fresh Fruit Sorbet
Ingredients
2C cantaloupe, cubed
1 mango, cubed
1C granulated sugar
1C water
1/2 lemon, juiced
2Tbs (?) fresh mint, chopped
Directions:
1)  Mix the water and sugar in a small sauce pan, bringing to a boil.  Continually stir while boiling until the sugar is completely dissolved.  Transfer the "simple syrup" to a container and chill in the refrigerator until cool.
2)  While the syrup is cooling, combine the remaining ingredients in your blender and mix until the mixture only has small pieces in it (I have a magic bullet so I had to do mine in batches).
3)  Add the cooled syrup to the fruit mixture and blend until smooth.  Pour the mixture into a shallow metal baking pan, cover and place in the freezer.  Mix the sorbet every 30-40 minutes for the next 4 hours, this is to ensure it has a consistent texture and it's not frozen partially.
4)  Transfer into a plastic container that seals completely, and of course enjoy ;)

Canuckette's Spicy Pear and Oat Muffin
(inspired by 1001 cupcakes, cookies and other tempting treats)
Ingredients
6Tbs coconut oil, plus extra for greasing
1C all-purpose flour
1Tbs baking powder
heaping 1/2C dark brown sugar
2C rolled oats
1 1/2 pears, cubed
2 eggs
1/2C light half and half
1/2C fresh apple juice
heaping 1/2Tsp allspice
heaping 1/2Tsp cinnamon
heaping 1/4Tsp ginger
Directions:
1)  Preheat oven to 400F.  Grease 12 cup muffin tin.
2)  Sift together the flour, baking powder, allspice, cinnamon, and ginger into a large bowl.
3)  Stir in the sugar and 1 2/3C of the oats.
4)  Chop the unpeeled pears into bite size pieces (or smaller if preferred), discarding the core.  Add to the flour mixture and stir in.
5)  Place the eggs in a large bowl or container and beat lightly, then beat in the milk, apple juice, and oil.  
6)  Make a well in the center of the dry mixture and pour in the egg mixture.  Stir gently until just combined; do not over mix.
7)  Spoon the batter into the muffin tin and sprinkle the tops with the remaining oats.  Bake for 18 minutes, or until well risen, golden brown and firm to touch, or when a toothpick inserted in the center comes out clean.
8)  Let cool in the pan for about 5 minutes, then serve warm or transfer to a wire rack to cool completely.

Canuckette's Colorful Coleslaw
Ingredients
1/2 head cabbage, shredded
1/2 medium red onion, diced
1 1/2C carrots, grated
2 stalks celery, chopped
1C white sugar
1C white vinegar
3/4C extra virgin olive oil
3/4Tbs salt
1Tbs dry mustard
1/2Tsp garlic powder
black pepper to taste
Directions:
1)  In a large  bowl, combine cabbage, onion, carrots, and celery.
2)  Sprinkle with sugar, and mix well.
3)  In a small saucepan, combine vinegar, oil, salt, dry mustard, garlic powder, and pepper.  Bring to a boil.
4)  Pour dressing while still hot over cabbage mixture, and mix well. 

Canuckette's Tasty Chicken
Ingredients
2 chicken breasts
1 can mushroom soup
garlic powder, to taste
roasted red peppers, to taste
broccoli, handful
red and yellow peppers, handful
2Tbs extra virgin olive oil
2C rice, made as directed (2Tbs butter and pinch of salt)
1/4-1/2C milk
Directions:
1)  Preheat oven to 400F.  Season the chicken to your preferences, preheat a skillet with the olive oil in it.  Brown the chicken on each side, do not cook thoroughly, this will make your chicken flavorful and juicy. 
2)  Line the bottom of a 2 quart casserole dish with your veggies (fresh or frozen works), and place the chicken on top.  Mix the milk and mushroom soup in a bowl, and pour over the chicken.
3)  Place in preheated oven, uncovered for about 40 minutes (until the chicken is fully cooked with no pink in the center).  Plate on top of a bed of rice and enjoy! 

Grandma's Moist Banana Bread
Ingredients
1/2C butter, room temp
1C sugar
2 bananas, mashed
1 1/2C all-purpose flour
1 egg
1 Tsp nutmeg or cinnamon (I used both, split fairly evenly)
1 Tsp baking soda, dissolved in 1 Tbs of warm water
1 Tsp vanilla or almond flavor
1/2C peanut butter (estimated)
Directions:
1)  Preheat oven to 350F.  Mix all ingredients together in a large bowl.
2)  Bake for 22 minutes (approx) until golden brown, or until a toothpick inserted in the center comes out clean.  Allow to cool in the pan. 

Dragon Smoothies
Ingredients
1 dragon fruit, cubed
1/2 lemon, cut into small pieces
1C Greek yogurt (you can use regular as well)
Ice
Directions:
1) Combine all ingredients into a blender.
2)  Blend until smooth, and enjoy. 

Avocado & Honey Face Mask (dry skin)
Ingredients
1 avocado, pitted
1/2C honey
Directions:
1)  Mash the avocado in a bowl.  They're easy to pit, just slice on one side it will open and then use a spoon to remove the meat from the flesh
2)  Add the honey and mix well.
3)  Then apply to your face, avoiding eye area, for about 10 minutes.
4)  Remove with warm water, then cleans skin a final time with cold water. 

Canuckette's Twisted Kale Chips
Ingredients
1 bunch of Kale
mint, fresh
garlic powder
sea salt
cayenne pepper
black pepper
celery salt
olive oil
Directions:
1)   Preheat oven to 350F.  Wash the kale and mint, cut the leaves off of the spine, chopping the leaves into bite size pieces and place in a bowl.
2)  Add olive oil (maybe a couple of tablespoons, I don't use measurements) and all of the spices.  Toss the mixture to distribute the spices and oil evenly.
3)  Line a baking sheet with parchment paper and place the kale on it in a single layer.  Place into the preheated oven and bake for 15-20 minutes or until crispy.
4)  Allow to cool, and enjoy your healthy yet salt satisfying treat! 

Canuckette's Spicy Shrimp Linguine
Ingredients
linguine pasta
3Tbs extra virgin olive oil
2Tbs butter
2 shallots, finely chopped
3 cloves of garlic, minced
1Tbs red pepper flakes (I like spicy!)
1lb shrimp, peeled and deveined
1C peppers, assorted and chopped
salt
pepper
1/3-1/2C pinto grigio (dry white wine)
1 lemon, juiced
1/4C parsley, chopped
Directions:
1)  For the pasta; bring a large pot of water to boil, add a pinch of salt and the linguine, stirring to ensure the noodles don't clump together and cover with a lid.  When the water returns to a boil (6-8 minutes) drain the pasta, you want the pasta to be undercooked slightly as it will be going in the frying pan.
2)  While the noodles are cooking; in a large frying pan, melt 1Tbs of butter and 1 1/2Tbs of the olive oil over medium heat.  Saute the shallots, garlic, and red pepper flakes until the shallots become translucent (this only takes a few minutes).
3)  Season the shrimp with a small amount of salt and pepper, adding them to the frying pan, cook until they turn pink (2 minutes).
4)  Remove the shrimp; set aside and keep warm.  Add the wine and lemon juice and bring the mixture to a boil.  Add the remaining butter and olive oil and bring to a boil, then add the peppers and allow them to soften.
5)  Return the shrimp back to the pan along with the fresh parsley and cooked pasta.  Stir the mixture, slightly sauteing enough for the pasta to finish cooking and serve immediately. 

Candied Ginger via (AllRecipes)
Ingredients
2C sugar
2C fresh ginger, cut into thin slices
2C water
Directions:
1)  In a medium sauce pan combine the sugar, ginger, and water bringing to a boil over high heat.  Reduce heat and let simmer until it becomes syrupy and the liquid has been reduced by half 40-45 minutes.  Strain the ginger out and reserve the syrup (if you'd like, I didn't).
2)  I was a little impatient in regards to letting them dry so I threw them in the oven on a low heat until they became tacky to the touch.  I then tossed them in sugar and stored in an air tight container until I needed them. 

Soft and Chewy Ginger Cookies (via The Baker Chic)
Ingredients
2 1/4C all-purpose flour
2Tsp ground ginger
1 Tsp baking soda
3/4Tsp cinnamon
1/2Tsp cloves (I used allspice as a substitute)
1/4Tsp salt
3/4C butter, softened
1/2C white sugar
1/2C brown sugar
1 egg
1 Tbs water
1/4C molasses
1/2C ginger, candied (see previous post)
2Tbs raw sugar (for rolling, I used white and it worked just as well)
Directions:
1)  Preheat oven to 350F, positioning the racks in the center of your oven.  Mix together the flour, ginger, baking soda, cinnamon, cloves, and salt in a medium bow.  Set aside.
2)   In a large bowl, cream together the butter and sugars until light and fluffy.
3)  Beat in the egg, then mix in the water and molasses.
4)  Gradually mix in the sifted mixture to the molasses mix.  Stir in the candied ginger.
5)  Chill the dough for 15 minuted to allow for easier handling.  Shape dough into 1" sized balls, and roll them into the raw sugar.  Place the cookies 2" apart on a parchment lined baking sheet (lol I made mine a little bit too big as you will see), and flatten slightly.  Baking for 8-10 minutes.
6)  Allow to cool on the pan for 5 minutes before removing to a wire rack to cool completely.  Store in an air tight container. 

Carrot Pineapple Cake
Ingredients
2C all-purpose flour
2Tsp baking soda
1 Tsp baking powder
1 Tsp salt
2Tsp cinnamon
1 3/4C sugar
1C extra virgin olive oil
3 eggs
1 Tsp vanilla extract
2C carrots, shredded
1C coconut, shredded
1C pecans, chopped
1C pineapple, crushed and drained
Directions:
1)  Preheat oven to  350F.  Grease a 9"x13" baking pan and set aside.  Mix flour, baking soda, baking powder, salt, and cinnamon.
2)  Make a well in the center and add sugar, oil, eggs, and vanilla.  Mix with wooden spoon until smooth.
3)  Stir in carrots, coconut, pecans, and pineapple.
4)   Pour into baking pan and bake for about 45 minutes, or until a toothpick inserted into the center comes out clean.  Don't panic as the center will sink slightly.  Allow to cool before icing.

Cinnamon Coconut Cream Cheese Icing
Ingredients
8oz cream cheese
1/4C butter, softened
2C powdered sugar
1 Tsp cinnamon
dash of allspice
1/2C pecans, chopped
Directions:
1)  Cream the butter and cream cheese together until smooth.  Add the spices and icing sugar and beat until creamy.
2)  Ice the cake and top with the chopped pecans. 

Nathan's Amazing Steaks
Ingredients
3 rib eye's
1 btl steak and chop marinade
coarse black pepper
garlic, minced
meat tenderizer
Worcestershire sauce
seasoning salt
Directions:
1)  Start by piercing the meat with a fork evenly and then seasoning the meat with the tenderizer, lightly coating each side of the steak.   Apply a coat of seasoning salt, then pepper, then place the steaks in a large freezer bag.  In between each steak and the side of the bag place a dollop of the minced garlic and add a little more coarse pepper, then pour an entire bottle of the steak and chop marinade into the bag (add a small amount of water to the empty bottle, shake and empty into the zip lock bag).  Finally add a few dashes of the Worcestershire sauce and place in the fridge overnight (flipping once when you get up).
2)  Grill them on medium low, while they are on the grill apply the remaining marinade over top of the steaks as needed and reapply the same seasonings as the night before as preferred.  Grill to your preference (medium rare takes about 12 minutes).

Canuckette's Crazy Mashed Potatoes
Ingredients
3 large potatoes
milk
fresh chives, chopped
roasted garlic, minced
butter
sea salt
coarse black pepper
red pepper flakes
Directions:
1)  Boil your potatoes until a fork can pierce them with ease, the smaller you cut them up the faster it will happen.  Once they're soft drain all the water from the pot, add all remaining ingredients and mash away! (I always hold back on the milk, it's easier to add than remove right)

Sweet Corn
Ingredients
1 can corn
1 Tbs (approx) sugar
salt
pepper
butter
Directions:
1)  Combine all ingredients in a microwave safe dish, and microwave for 5 minutes.  Stir once done (careful as it will be very hot), and serve. 

Brownie Peanut Butter Cups
Ingredients
3/4C sugar
1/4C butter, softened
1 Tbs water
1C semi-sweet chocolate chips, plus 1/2C for garnish
1 large egg
1/2tsp vanilla
1C all-purpose flour
1/4tsp baking soda
3/4C milk chocolate chips, plus 1/3C for garnish
3/4C creamy peanut butter
Directions:
1)  Preheat oven to 350F.  Spray or grease 12C muffin tin.  In a medium microwave safe bowl, combine the sugar, butter, and water.  Microwave on high for about 45 seconds or until the butter is melted.
2)  Stir in 3/4C of the semi-sweet chocolate chips until melted.  Stir in egg and vanilla, mix well.
3)  Add the flour and baking soda, mix well but do not over mix the batter.
4)  Allow the batter to cool to room temperature (this won't take very long, maybe a few minutes), then stir in 3/4C of the milk chocolate chips and remaining 1/4C of the semi-sweet chocolate chips.  Spoon batter evenly into the muffin cups.
5)  Bake for 13-15 minutes, or until a toothpick inserted into the center comes out slightly wet.  After the brownies are out of the oven wait for the centers to fall, this will happen upon calling (if not tap the center with the back of a teaspoon to make a hole for the peanut butter).
6)  Place the peanut butter in a small microwavable bowl, microwaving on high for 45 seconds then stir.  While brownies are still warm spoon about a teaspoon full of peanut butter into the center of each brownie.  Top with the remaining chocolate chips (I combined them into a single bowl and sprinkled a combination on each "cup").  Let cool completely in the pan. 

Texan Breakfast Sausage
Ingredients
2lbs ground pork
2Tsp marjoram
1 1/2Tbs sage
2Tsp red pepper flakes
2Tsp thyme
1/2tsp cayenne pepper
1/2Tsp salt
1/2Tsp black pepper
1/2Tsp cloves
1/2Tsp garlic powder
5Tbs maple syrup
Directions:
1)  Mix all ingredients in a bowl, put in the spices in small amounts so you can balance the flavors.  When you think you've reached your desired flavor, do at test patty so you know whether or not to adjusts the spices.
2)  Form into patties and fry for six minutes on each side, careful not to under cook for the obvious reasons or overcook as it will make them dry.  They can keep in the refrigerator for up to one week, or you can freeze them for later use :)  

Canuckette's Twice Baked Potatoes
Ingredients
Russet potatoes, 1 for each diner
Extra virgin olive oil
salt
pepper
red pepper flakes
garlic
bacon, cook prior allowed to dry and chopped
fresh chives
butter
milk
Directions:
1)  Preheat oven to 400F.  Wash potatoes, making sure to really scrub the skins clean of dirt.  Poke the potatoes in several places, this is so the potato doesn't explode in the oven.  Rub the potatoes with olive oil, lightly season with salt and pepper.  Place on the middle rack and bake for an hour 15 minutes, or until they are cooked thorough (they'll give a little when pressed).
2)  Remove the potatoes from the oven and drop the oven temperature down to 350F.  Once the potatoes are done allow them to cool slightly.  Slice the top quarter of the potato off  making it a potato canoe if you will lol.  Empty the "insides" of the potatoes into a bowl, be careful no to hallow out the potatoes too much or they will collapse.  Season with salt, pepper, red pepper flakes, some of the bacon and garlic, then mash (or beat with an electric mixer for creamier potatoes) the potatoes with butter and milk, until your reached desired flavor and consistency.
3)  Once you've completed the mashed potatoes spoon back into your potato canoes, at this time you can top your potatoes with more bacon, chives, and cheese or you can add after.  Bake for 15-20 minutes or until heated thoroughly.

Canuckette’s Fruity Cubes
Ingredients:
blueberries
blackberries
orange juice
Directions:
1)  Combine all ingredients in a blender, blending until the fruit is completely liquefied (I have a bullet and it was perfect).
2)   Pour the mixture into an ice cube tray and place in the freezer to set.
3)  Once completely frozen place in a glass, pour the ginger ale over top of them (soda water would work too I suppose) and enjoy. 

Canucksicles
Ingredients
Orange juice
Yogurt (whatever flavor or type you prefer)
Blackberries
Blueberries
Strawberries
Pineapple
Directions:
1) Combine all ingredients into a blend or magic bullet.
2) Puree the mixture until it is completely liquefied. Then transfer it into a Popsicle mold and place in the freezer to set.  

Fresh Berry Crumbly
Ingredients
2C strawberries, quartered
1C blackberries
1C blueberries
1/4C honey
3/4C all-purpose flour
1/2C rolled oats
1/2C brown sugar
1/2C butter
1Tsp cinnamon
1/2Tsp nutmeg
Directions:
1)  Preheat oven to 375F.  In a large bowl mix berries, then coat with the honey.
2)  Sprinkle with 4Tbs of flour and toss.  Transfer fruit into a 8"x8" baking dish, set aside.
3)  In a large bowl mix together remaining flour, oats, brown sugar, cinnamon, nutmeg, and butter with a pastry blender or your fingers until large crumbly pieces form.
4)  Sprinkle over berries and bake until golden brown, about 45-50 minutes.  Serve warm out of the oven with a side of vanilla ice cream. 

Fast Strawberry Cobbler
Ingredients
1/2C butter, melted
1C self rising flour
1/2C white sugar, divided
1/4C brown sugar, divided
3/4C milk
2C fresh strawberries, quartered
1/2C water
1Tsp cinnamon
Directions:
1)  Preheat oven to 350F.  Pour melted butter into a 1 1/2 quart glass baking dish.
2)  In a large bowl, combine flour, 1/4C sugar (half of each), and milk pouring evenly over the butter.
3)  In a separate bowl combine strawberries, remaining sugar, and water; spoon evenly over the flour/milk layer.  DO NOT STIR.
4)  Bake for 45-55 minutes, or until golden.  Serve warm or cold.
*side note*  I ended up with more liquid than I would have liked once it was done baking.  I simply drained it off and simmered in on the stove top to make a simple syrup to go with the dessert, it turned out perfectly! 

Banana Bites
Ingredients
1C sugar
1/2C butter
2 eggs
1 1/2C bananas, mashed (I used 3)
1Tsp vanilla
2C all-purpose flour
1Tsp baking soda
1/4Tsp salt
1 1/2Tsp cinnamon
Directions:
1)  Preheat oven to 350F.  Coat cookie sheets with cooking spray (I used coconut oil).  In a large bowl, cream together butter and sugar until light and fluffy.
2)  Add eggs and beat thoroughly.  Beat in mashed bananas and vanilla until well combined.
3)  Gradually blend in flour, baking soda, salt, and cinnamon.  Mixing until just combined.
4)  Drop mixture by teaspoonfuls on to baking sheet.  I used my "m" cookie cutter and spooned the batter into it.
5)  Bake for 10-15 minutes (mine were closer to 10), or until lightly golden.  Remove to wire racks to cool. 

Canucksicles #2
Ingredients
1 1/4C strawberries, quartered
1 banana, sliced
1/2C orange juice
1/3C yogurt (orange juice)
Directions:
1)  Chop up all your fruit into small manageable pieces for your bullet or blender.
2)  Place into the blender with the orange juice, blend just slightly before adding the yogurt.
3)  Add the yogurt and blend until completely liquefied, pour into your popsicle molds and put into the freezer to set. 

Cottage Pie
Ingredients
1lb extra lean ground beef
2 large russet potatoes, cubed
1/2 onion, diced
1 can of corn, drained
2Tbs butter
couple dashes of milk
1/2Tbs garlic powder
1Tsp cayenne powder
1/2Tsp black pepper
pinch of salt
Directions:
1)  Wash the potatoes and cut into smaller cubes to boil, I left the skins on but you can peel them if preferred.  Place in a pot of water and boil until they become soft, or until a fork pierces them easily. 
2)  While the potatoes are boiling, place the onions into a frying pan and sweat them off (soften).  Add the ground beef cooking thoroughly with a little of each of the spices added and then drain the excess grease from the pan.  Place the meat and onions in the bottom of a casserole dish.
3)  Next you want to mash your potatoes; drain the water from the pot and add the salt, some pepper, garlic, and a pinch of  cayenne.  Add the butter and milk and mash away!
4)  Place the corn in a layer over the beef, and then finally the mashed potatoes.  Finish it off in the oven at 400F until the potatoes have slight color and crispiness to them. 

Banana Bites
Ingredients
1C white sugar
1/2C butter, softened
2 eggs
1 1/2 ripe banana, mashed
1Tsp vanilla
2C all-purpose flour
1Tsp baking soda
1/4Tsp salt
1/2Tsp cinnamon (my addition)
Directions:
1)  Preheat oven to 350F.  Coat baking sheets with cooking spray, I like to use coconut oil personally :)  In a large bowl, cream together sugar and butter until light and fluffy.
2)  Add eggs and beat thoroughly.  Beat in mashed bananas and vanilla until well combined.
3)  Gradually blend in flour, baking soda, and salt.  Mix until just combined.
4)  Drop mixture by teaspoonfuls onto the baking sheet (I made mine into letters), baking for 12-15 minutes.  Remove to wire racks to cool. 

Peanut Butter Cookies
Ingredients
1/2C butter, softened
3/4C smooth peanut butter
heaping 1/2C superfine sugar
heaping 1/2C dark brown sugar
1 egg, lightly beaten
1 1/3C rolled oats
1/2tsp vanilla
1/2C all-purpose flour
1/2tsp baking soda
1/2tsp baking powder
pinch of salt
Directions:
1)  Preheat oven to 350F.  Grease 3 large baking sheets.  Place the butter and peanut butter in a bowl and beat together, then beat in sugars.
2)  Gradually beat in the egg and vanilla.  Sift the flour, baking soda, baking powder, and salt into the mixture.
3)  Add in the oats and stir until just combined.  Place spoonfuls of the dough onto the baking sheets, spaced well apart and flatten slightly with a fork.  Bake for 12 minutes or until lightly golden.
4)  Cool on a baking sheet for 2 minutes,, then transfer to a wire rack.  

Gooiest Chocolate Chip Cookies (adapted from 1001 cookies and other treats)
Ingredients
1/2C butter, softened
1 1/4C light brown sugar
1 large egg, beaten
2Tsp vanilla
2C all-purpose flour
1Tbs cocoa
1Tsp baking soda
1Tsp salt
1 1/4C semi-sweet chocolate chips
1C milk chocolate chips
Directions:
1)  Preheat oven to 350F, lining 2 baking sheets with non stick parchment paper.  Place the butter and sugar in a large bowl and beat together until light and fluffy.
2)  Place the egg and vanilla in a separate bowl and whisk together, then gradually add to the butter mixture and beat until smooth.
3)  Mix in the flour, cocoa, baking soda, and salt until well combined.
4)  Add 3/4 of the chocolate chips (I mixed the two) and mix well.  Spoon 6 heaping tbs of the batter on to each baking sheet, spacing well apart.  Top with remaining chocolate chips and press lightly.  Bake 15-17 minutes or until golden brown on the edges.  Cool on baking sheet for 5 minutes, then transfer to a wire rack. 

Peanut Butter Banana Chocolate Chip Cookies
Ingredients
1/2C + 1Tbs butter, softened
1/2Tsp cinnamon
1/4Tsp nutmeg
1/4Tsp cardamom
2/3C super fine sugar
1 large egg, lightly beaten
2Tbs milk
1 ripe banana, mashed
1/2C milk chocolate chips
1 1/4C self rising flour
1/3C peanut butter
Directions:
1)  Preheat oven to 375F, lining two baking sheets with parchment paper.  Place the butter and sugar in a large bowl and beat together until light and fluffy.
2)  Gradually add in the egg, beating well after each addition.
3)  Mash the banana and add it to the mixture, beating well until smooth.
4)  Add the peanut butter and mix thoroughly.
5)  Sift together the flour and spices into the mixture, folding in with a spatula.  Add the milk to give it a soft consistency, then fold in the chocolate chips.
6)  Drop tablespoons of the batter onto the baking sheets, spacing well apart.  Bake for 15-20 minutes, or until lightly golden brown.  Cool slightly on the baking sheets, then transfer to wire rack. 

Double Chocolate Cola Cake
Ingredients
1 can of cola (not diet)
1/2C oil (I used olive)
1/2C butter
3Tbs cocoa
2C all-purpose flour
2C sugar
1/2Tsp salt
2 large eggs
1/2C buttermilk
1Tsp baking soda
1Tsp vanilla
Directions:
1) Preheat oven to 350F.  In a sauce pan; mix cola, oil, butter, and cocoa and bring to a boil.
2)  In another bowl combine sugar, flour, and salt.
3)  Pour the boiling cola mixture over the flour mixture and beat well.
4)  Add the eggs, buttermilk, baking soda, and vanilla making sure to mix well.
5)  Pour the mixture into a greased and floured 13"x9" pan and bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean.  Remove from pan, cooling for about 10 minutes before frosting. 

Fresh Lemonade (adapted from Disney Family Cookbook)
Ingredients
5-6 large lemons
1C sugar (I used about 3/4)
2qt water
an extra lemon to slice for garnish
Directions:
1)  Cut the lemons in half and squeeze each of them into a large measuring cup.  *should yield 1 1/2C of juice*
2)  In a large pitcher or mason jar, combine the juice and the sugar.  Stir in the cold water and serve over ice. 

Old Glory Cherry-Blueberry Pie (from My Recipes)
Ingredients
5C fresh sweet dark cherries, rinsed and pitted
3Tbs lemon juice
1 1/2C fresh blueberries, rinsed and drained
1C sugar
1/4C cornstarch
2Tsp butter, cut into small pieces
9" pie pastry
Directions:
1)  Preheat oven to 400F.  In a large bowl, mix cherries with 2 tablespoons of lemon juice.  In a small bowl, mix blueberries with remaining 1 tablespoon of lemon juice. (yes I squeezed a fresh lemon lol)
2)  Combine the sugar and cornstarch, gently stir 1 cup of the mixture with the cherries and the remaining 1/4 cup with the blueberries (I tossed it with my hands to be more careful).
3)  Spoon cherry mixture over 3/4 of the pastry in the pan, leaving 1quadron free.  Spoon blueberries into the empty space.  Sprinkle the butter evenly over the fruit.
4)  Top with the stars and strips (I made an extra batch of pastry and cut it by hand).
5)   Set pie in a foil lined 13"x17" baking pan.  Bake on the bottom rack until the fruit in the middle bubbles and the pastry is well browned (checking at the 1 hour mark).  If the edges brown too quickly (check after 40 minutes), cover loosely with tin foil.  Let pie cool on a wire rack for 3 hours, and can be left on the counter for 8 hours (max).  Cut into wedges and serve with ice cream or whip cream.

Champagne Jell-O Shots (from Dixie Delights)
Ingredients
1 box of unflavored gelatin (4 pks)
1 bottle of your favorite champagne
cups to set the jell-o in (we picked up condiment cups at Wal-mart)
Directions:
1)  Pour 2 cups of champagne into a saucepan, and sprinkle with gelatin.  Allow a few minutes to let the gelatin settle into the liquid.
2)  Heat on low, stirring constantly until the gelatin has dissolved.  This will take approximately five minutes, once the bubbles subside you will be able to see if it is completely dissolved.  Remove from heat.
3)  Stir in the remaining champagne and pour into your cups.  Place in the fridge and allow to set, as she did I also left mine overnight. 

Buttermilk Waffles (via Smitten Kitten)
Ingredients
2C all-purpose flour
1/2Tsp salt
2Tbs sugar
1 1/2Tsp baking soda
1 3/4C buttermilk
2 eggs, separated
4Tbs butter, melted and cooled
1/2Tsp vanilla
cooking spray for the waffle iron
Directions:
1)  Combine the dry ingredients.
2)  Mix together the buttermilk and egg yolks.  Stir in the butter and vanilla.
3)  Brush the waffle iron with your cooking spray and preheat it.  Stir the wet ingredients into the dry ingredients.
4)  Beat the egg whites with the whisk until they hold soft peaks.  Stir them gently into the batter.
5)  Spread a ladle full or so of the batter onto the waffle iron and bake for 3-5 minutes. 

Matrimonial Cake (aka Date Squares)
Ingredients
filling;
1 1/2C raisins (or dates)
3/4C sugar
rind of 1 orange, grated
1 1/2C boiling water (of half OJ and half water)
top/bottom;
1C butter, softened
1 + 1/4C brown sugar
1 + 1/2C all purpose flour
1Tsp baking powder
1/2Tsp salt
1 + 1/2C rolled oats
Directions:
1)  Preheat oven to 325F.  Put the raisins (or dates), rind, sugar, and boiling water into a saucepan and gently cook until it becomes a jam-like consistency.
2)  In a mixing bowl; cream together the butter and sugar.  
3)  Then add the rest of the dry ingredients, mixing until crumbly.
4)  Pat half of the oat mixture into the bottom of a buttered 9" square pan.  Spread the date mixture over the base, then cover with the remainder of the oat mixture.  Bake for 45 minutes.

Processed Sugar-Free and Gluten-Free Chocolate Chip Cookies
Ingredients
1/4C butter, softened
1 heaped tbs of coconut oil
1/4C + 2Tbs raw sugar
1Tsp vanilla
1 large egg
1/4Tsp baking soda
1/4Tsp baking powder
1/4Tsp salt
1 1/2C almond meal
1/2C carob chips
Directions:
1)  Preheat oven to 340F and line baking trays with parchment paper.  In a large bowl cream together; butter, coconut oil, and raw sugar for about four minutes.
2)  Add the egg and vanilla, mixing thoroughly.
3)  Mix in the baking soda, baking powder, and almond flour until well incorporated.
4)  Fold the carob chips in with a wooden spoon.
5)  Drop tablespoons of the mixture onto the baking tray (you want be able to roll them into balls as the dough is tacky).
6)  Bake for 11-13 minutes, or until the bottoms are golden brown. 

Heather's 3 Generation Pancakes
Ingredients
1 1/2C flour
3Tsp baking powder
1/2Tsp salt
1/2Tsp allspice
3Tbs sugar
1 egg
1 1/4C milk
3Tbs butter, melted
1/4Tsp vanilla
1/2C carob chips
Directions:
1)  Sift and mix the dry ingredients together, making a well in the center.
2)  Beat the egg well in a small bowl and add the milk.
3)  Slowly add the wet ingredients to the dry mix.  Add vanilla and butter, mixing until smooth.
4)  Fold in the carob chips with a wooden spoon.
5)  Always try a spot of batter on your pan/griddle to ensure it is hot enough.  If you'd like a thicker batter add less milk. 

Miranda's Perfect Pie Crust
Ingredients
2C all-purpose flour
1C butter, cold and cubed
1/4C cold water
1Tbs sugar
Directions:
1)  Mix all ingredients together, cutting in the butter with a pastry cutter or fork.
2)  Split in half when rolling out, put a little flour down so it won't stick.
 3)  If making a creamy or custard like fillings (meringue pies too!), you can pre-bake at 200F for 30 minutes.  If making a fruit based pie, leave the dough raw.



Sweet Cherry Pie Filling
Ingredients
2C cherries, pitted and halved
1Tbs water
1/3C sugar
2Tbs cornstarch
1/2Tsp cinnamon
a teeny tiny bit of salt
1Tbs lime juice
Directions:
1)  In a medium saucepan; heat cherries and water over medium heat until they release their juice and soften (10 mins max).
2)  In a small bowl; whisk together dry ingredients.
 3)  When the cherries are done, add the dry mixture into the pan and mix thoroughly to combine.  Heat, stirring constantly until the mix becomes thick and jam-like (2 mins).
4)  Remove from heat and stir in the lime juice.  Transfer to a container (plastic or mason jar), and let it cool in the fridge.

Tiny Pie Assembly
1)  Preheat oven to 325F.  Roll out your dough until it's about  1/2" thick.  Cut out circles, I used a coffee cup.
2)  Spray muffin tins with cooking spray (I used olive oil, it worked like a charm!), drop the dough gently into the cups and gently mold it to the pan.  Add a spoonful of your mixture into each cup.
 3)  Place them in your pre heated oven and bake for 17 minutes, or until the pastry starts to turn a light golden brown.  Cool on wire rack, and enjoy!



Blueberry Pie Filling
Ingredients
 4C blueberries
3/4C sugar
3Tbs cornstarch
3Tbs water
1Tsp lemon rind, grated
1/2Tsp cinnamon
1/4Tsp nutmeg
2Tbs butter
Directions:
1)  Combine 1 cup of blueberries with the sugar in a saucepan.  Simmer on low hear until the sugar is melted and is very liquefied, about 5 minutes.  *I squished a few blueberries and added a very small amount of water, it looked as though I would have burnt the sugar otherwise*
2)  Combine cornstarch and water in a separate bowl.  Add to the blueberries in the pot.
3)  Cook over medium heat until mixture comes to a boil and is clear (not milky) and thick.
4)  Pour hot mixture into a bowl, cooling until warm.  Fold in remaining blueberries, lemon rind, cinnamon, nutmeg, and butter.
5)  Let cool before adding to pie crust (or on top of a cheesecake).



Honey Peach Pie Filling
Ingredients
7 large peaches, peeled and sliced
3/4C honey, melted
4Tbs cornstarch
tiniest pinch of salt
3/8Tsp nutmeg
Directions:
1)  Stir all ingredients together.



Nectarine Pie Filling
Ingredients
heaping 1/2C sugar
3Tbs cornstarch
4-6 large nectarines, pitted and diced
Directions:
1)  In a large bowl, whisk together the sugar and starch.
2)  Add the nectarines and gently toss until they're evenly coated.



Raspberry Nectarine Pie Filling
Ingredients
1C raspberries
1/4C nectarines, peeled, pitted, and thinly sliced
3Tbs sugar
2Tsp flour
Directions:
1)  Gently toss the fruit with the sugar and flour until they're evenly coated.



Strawberry Pie Filling
Ingredients
5 1/2C strawberries, washed/cored and quartered
1/2C sugar
3Tbs cornstarch
Directions:
1)  Place strawberries in a large bowl.
2)  Whisk together sugar and cornstarch to combine.
3)  Toss with strawberries until evenly coated.  Allow to sit for five minutes prior to adding to your pie pastry. 



Oreo Cookie Crust
Ingredients
24 whole Oreo cookies, crushed into meal texture
1/4C butter, melted
Directions:
1)  In a medium sized bowl or food processor; add the Oreos and blend until it becomes the texture of coarse meal or crumbs.  I put them all in a freezer bag and smashed them to bits!
2)  Add the melted butter and blend until well combined.
 3)  Place the ground crumb mixture in to a 9" pie dish and press onto the bottom and sides evenly.  Try to make the crust about 1/8" thick evenly all the way around.  *If you find the mixture to be a little dry, just add a little bit more of butter*
4)  Refrigerate for at least one hour before continuing with your dessert, this will prevent cracking when you cut it :)



Triple Layer Mud Pie
Ingredients
3sqrs Baker's semi-sweet chocolate, melted
1/4C sweetened condensed milk
1 Oreo Pie Crust (6oz)
1/2C pecans, chopped
2pkgs (3.9oz) Jell-O instant chocolate pudding
2C cold 2% milk
1 tub Cool Whip, thawed
Directions:
1)  Mix the melted chocolate with the condensed milk. 
2)  Pour into the pie crust and sprinkle with the pecans.
 3)  Beat pudding mixes with the cold milk with a whisk for 2 minutes; spooning 1 1/2C onto the pecans *I would recommend piping the pudding mixture on, as it is quite thick and frustrated me lol*
4)  Stir half of the Cool Whip into the remaining pudding.  Spread over the pudding layer.
5)  Top with remaining Cool Whip and refrigerate for a minimum of 3 hours. 



Cherry Dr.Pepper Cupcakes
Ingredients
1/2C butter, softened
3 large eggs
1/2C milk
2 1/2Tsp baking soda
2 1/2C flour
2 1/2C brown sugar
3 oz unsweetened bakers chocolate, melted
1/2Tbs lemon juice
1/2Tsp salt
2Tsp vanilla
1C Cherry Dr.Pepper, cooled
Directions:
1)  Preheat oven 375F.  In a small saucepan bring the Dr. Pepper to boil.  Set aside so it can cool before you add it to the batter.
2)  In a small bowl add the lemon juice (yes I squeezed it lol) to the milk and let sit.  You can use buttermilk in replace of the lemon juice/milk concoction.  After allowing it to sit for 5 or so minutes, add the baking soda to it.
3)  Cream together the butter and sugar, mixing until light and fluffy (not your typical light and fluffy because the butter to sugar ratio is very unbalanced).
4)  Add the melted chocolate, thats been slightly cooled.  Then beat the eggs in thoroughly.
5)  Mix the remaining dry ingredients in another bowl.  Alternately add the dry ingredients and the milk mixture to the chocolatey sugar mix.
6)  Mix in the vanilla and lastly the cooled cherry Dr. Pepper.
7)  Pour into cupcake liners, bake for 20-22 minutes, or until a toothpick inserted into the center comes out clean.



Cherry Dr.Pepper Frosting
Ingredients
4oz boiled Dr.Pepper (remaining amount from the cupcakes)
1 1/2C heavy whipping cream
6Tbs powdered sugar
1/2Tsp vanilla
3Tbs instant vanilla pudding
cherries for garnish, either maraschino or fresh
Directions:
1)  Beat all ingredients thoroughly until stiff peaks form.
2)  Pipe on top of the cupcakes and finish with a cherry.



Baked Rice
Ingredients
1 jar of spaghetti sauce (we used Ragu)
2 1/2C uncooked rice
4 eggs
1 can of corned beef
Directions:
1)  Preheat oven to 350F.  Place corned beef and tomato sauce into a saucepan, bringing to a boil so the corned beef has fallen completely apart (it will look like spaghetti and ground beef).
2)  Place the rice into a casserole dish, pour the sauce over top and mix thoroughly.
3)  Beat eggs in a separate bowl, then pour over the rice mixture stirring to fully incorporate.
4)  Top with a cup to a cup and a half of water and stir, cover with a lid and place in the oven for 1 hour.
5)  At the fifty minute mark remove the lid and place a knife in the center to see how wet it is (much like a cake).  If the knife comes out mostly clean leave uncovered for a few minutes, if more wet leave uncovered for the full ten minutes.
6)  Remove from oven and allow to sit for five minutes before serving.



The Best Brownies
Ingredients
14Tbs butter
4oz unsweetened chocolate, chopped
1 1/2C sugar
2 1/4Tsp vanilla
2 large eggs
1C flour
1/3C pecans, chopped
2 1/4C powdered sugar
1/2C unsweetened cocoa powder
3-4Tbs milk
Directions:
1)  Preheat oven to 400F.  Grease an 8" square baking pan.  In a large heavy saucepan over low heat; melt 8Tbs of butter and the chopped chocolate, stirring constantly.
2)  Remove from heat and stir in sugar, 2Tsp vanilla, and eggs (one at a time).
3)  Blend in flour and pecans.
4)  Spread batter in the prepared pan and bake until brownies just start to pull away from the sides of the pan; 18-22 minutes.
5)  To prepare frosting; in a medium bowl with an electric mixer, beat remaining butter and vanilla until creamy.
6)  At low speed; gradually add powdered sugar and cocoa powder alternately with milk, beating well after each addition until frosting is smooth and fluffy.
7)  Frost brownies when removed from oven by gently spreading on.  Cut into 16 squares.



Nathan and Jennifer's Collaborative Roast
Ingredients
Roast, either chuck or rump
red wine
Worcestershire sauce
garlic
garlic powder
meat tenderizer
salt
pepper
seasoning salt
Directions:
1)  Tenderize and season your meat to your preference, then place in a gallon zip lock bag and add enough wine and Worcestershire sauce that the roast becomes submerged.  Remember to balance the wine and Worcestershire sauce, I can't give you measurements but you should be able to tell by the smell.  Refrigerate overnight.
2)  Preheat oven to 375F.  Cut up your carrots, onions, and potatoes (anything else you want to throw in there too!).  Place in the bottom of your roasting pan, surrounding the roast.  Pour your marinade over top of the roast and veggies, add more garlic to the top of the roast.
3)  Cook for about 2 hours (depending on the size of your roast), checking after 1 hour to ensure the veggies aren't drying out.  If they're sort of dry add either beef broth or a dissolved bullion cube.



Brown Sugar Cream Cheese Icing
Ingredients
8oz cream cheese, softened
2Tbs butter
2Tbs light brown sugar
1Tsp vanilla
1Tsp almond extract
1Tbs honey
1Tbs icing sugar (last minute addition)
Directions:
1)  Melt butter and allow to cool.  In a large bowl combine cream cheese, butter, brown sugar, vanilla, and almond extract.
2)  Beat with an electric mixer, when mixture starts to stiffen stop and add honey.
3)  Continue to beat until light and fluffy.  Be careful to not over mix or it will collapse.
4)  Upon taste testing the mixture I found it needed a little more sweetness to compare to traditional cream cheese frosting so I added the icing sugar.  Mixed for a couple of minutes and bingo!  


                                                       Nathans Super Delicious Stew
                                                                         Ingredients
                                             2lbs stewing beef, cut into bite size pieces
                                                              red potatoes, chopped
                                                                   onion, chopped
                                                                   carrots, chopped
                                                                    celery, chopped
                                                                2 cans tomato sauce
                                                               Worcestershire sauce
                                                                   teriyaki marinade
                                                                    garlic, chopped
                                                                          parsley
                                                                      black pepper
                                                                              salt
                                                                     seasoning salt
                                                                        garlic salt
                                                                     garlic powder
                                                                         oregano
                                           beef bouillon cube, dissolved into hot water
Directions:
1)   Tenderize meat, season with spices and add marinade and Worcestershire sauce.  Mix well and allow to sit for at least six hours.
2)  Meanwhile, chop all veggies.  Don't worry about uniformed cuts as it is a rustic meal :)
3)  Place veggies into a large cauldron with the tomato sauce and dissolved beef bullion cube.  Keep on a low simmer.
4)  Take the beef and place into a frying pan, be sure to save the marinade to add to the broth.  Brown the meat slightly as to not fully cook it, the beef will finish cooking in the cauldron.
5)  Add the partially cooked beef to cauldron, also adding the marinade.  Also add in additional seasonings, but not too much because as it cooks you'll taste and adjust.
6)   Bring to a boil and reduce to a simmer, covering with a lid to cook for 2-3 hours.  Taste as you go along adjusting spices as needed.
7)  Once all the veggies are soft and you've achieved the flavor you're looking form enjoy!

                                                           Canuckette's Roasted Chicken
                                                                           Ingredients
                                                                        1 whole chicken
                                                          carrots, chopped (not pictured)
                                                         potatoes, chopped (not pictured)
                                                                           2tbs butter
                                                                               garlic
                                                                       red pepper flakes
                                                                          chili powder
                                                                            coriander
                                                                            rosemary
                                                                             olive oil
                                                                                 salt
                                                                              pepper
Directions:
1)  Preheat oven to 425F.  Wash chicken, then dry it very well with paper towels both inside and out.
2)  Salt and pepper the cavity of the chicken, then truss (tie the legs/wings together) the chicken.  This is to prevent your chicken from drying out, however I did not do this and mine turned out fine :)  Season the chicken with salt and pepper, then rub all over with the butter.
3)  Then season the chicken as you would like.  Place the seasoned chicken in a roasting pan and surround with the carrots and potatoes.  I drizzled a very small amount of olive oil onto the veggies but not too much as the chicken fat will do most of the work.
4)  Place the chicken in the preheated oven and bake for 60mins.  Check after one hour, if the legs and wings move easily it is complete.  If it's not done check every ten minutes so you don't over cook and dry it out.
5)  Remove the chicken from the oven and set on a cutting board (with grooved edges so the juices don't spill), allowing to sit for 10 minutes before cutting.

                                                           Canuckette's Candied Pecans
                                                                         Ingredients
                                                                          1/3C sugar
                                                                    1/3C brown sugar
                                                                1tsp cinnamon, heaping
                                                                         1 egg white
                                                                          1Tbs water
                                                                       1 2/3C pecans
                                                                      splash of vanilla
                                                                     tiny pinch of salt
                                           (vanilla not show as it was a last minute addition)
Directions:
1)  Preheat oven to 250F.  Mix sugars, cinnamon, and salt together in a small bowl, set aside.
2)  Whisk egg white, vanilla, and water together in a separate bowl until frothy.  Toss pecans in egg wash.
3)  Mix pecans in the sugar mix until they are evenly coated.  Spread onto a baking sheet.  Bake for 1 hour, stirring every 15 minutes until pecans are evenly brown.
4)  Allow to cool on parchment paper and enjoy!

                                                                 Pecan Banana Cupcakes
                                                                           Ingredients
                                                                   1/2C butter, softened
                                                              8oz cream cheese, softened
                                                                         1C brown sugar
                                                                               1C sugar
                                                                                 2 eggs
                                                                                1/2C oil
                                                                         1/3C applesauce
                                                                               2C flour
                                                                       2tsp baking soda
                                                                    2tsp baking powder
                                                                        1Tbs cinnamon
                                                                            1/2tsp salt
                                                             3C bananas, mashed (approx. 6)
                                                                            1tsp vanilla
                                                                      1C pecans, chopped
Directions:
1)  Preheat oven to 350F.  Line muffin tins and set aside.  In a large bow, beat butter and cream cheese together until smooth and creamy.
2)  Slowly beat in sugars until light and fluffy.
3)  Add eggs one at a time until fully incorporated.
4)  Stir in oil and applesauce; mix well.
5)  Mix in flour, baking soda, baking powder, cinnamon, and salt until just combined.  Stir in bananas and vanilla.
6)  Fold in pecans.  Fill cups 2/3 full, baking for 28-33 minutes or until toothpick comes out clean.
7)  Allot to cool in pan for 10 minutes then transfer to wire rack.  Allow to completely cool before icing.

                                                                 Cream Cheese Icing
                                                                        Ingredients
                                                           8oz cream cheese, softened
                                                                1/2C butter, softened
                                                                         2tsp vanilla
                                                                  4C powdered sugar
Directions:
1)  Beat butter and cream cheese together in a medium bowl until smooth and creamy.
2)  Mix in icing sugar and vanilla until smooth.

                                                              Marshmallow Fondant
                                                                         Ingredients
                                              marshmallows, small or big doesn't matter
                                                                          icing sugar
                                                                              water
                                                                food coloring, optional
                                                                 flavoring oil, optional
Directions:
1)  Take a couple of handfuls of marshmallows and place them in a microwavable bowl.  Add a couple drops of water and toss until they're damp.  *if making more than one color use the whole bag*
2)  If using flavor oil, add in now and use less water.  Place the marshmallows in the microwave for 10 seconds at a time until they're puffed up and easily stir into goo with a wooden spoon.  *I sprayed my spoon with cooking spray to help the marshmallows from sticking*
3)  Add the food coloring to the melted marshmallows until you get the color you want.  Remember you're going to be adding icing sugar which will lighten the color, so make sure it's a bit brighter than needed. *I opted out for this batch as it was a test, and I may also need white ;)*
4)  Start folding icing sugar into the marshmallows until it becomes a soft and fluffy dough *I added heaping spoonfuls at a time*.  Dust hands and counter top with icing sugar, turn mixture out on the counter and sprinkle with icing sugar.
5)  Continue to kneed until stiff enough to roll out.  Dust rolling pin with icing sugar and roll the dough until you reach your desired thickness.  Cut is a sharp knife into desired shapes.

                                                      Spicy Apple and Pear Muffins
                                                                    Ingredients
                                                               1/2C apple, diced
                                                                1/2C pear, diced
                                                                1/3C applesauce
                                3/4C milk (if you use skim it make the recipe fat free!)
                                                                   1/2tsp salt
                                                         1 1/2tsp baking powder
                                                                     1/3C sugar
                                                         1 3/4C all-purpose flour
                                                            1/4tsp ground ginger
                                                                1/2tsp cinnamon
                                                                   1/2tsp allspice
                                    (I pre-seasoned the fruit a little before with extra)
Directions:
1)  Preheat oven to 375F, greasing a muffin tin.  Mix together in a large bowl; sugar, cinnamon, ginger, and allspice.
2)  Add the flour, baking powder, salt, milk, and applesauce to the sugar mixture.  Do not over beat.
3)  Stir in the diced apples and pears.
4)  Spoon batter into the greased muffin cups.  Bake for 20 minutes, or until tops spring back when lightly pressed.
5)  Serve after muffins have cooled a bit, about 20 minutes.

                                                               Canuckette's Potatoes
                                                                        Ingredients
                                                                    8 small potatoes
                                                                             salt
                                                                           pepper
                                                                    red pepper flakes
                                                                      garlic powder
                                                            buffalo chicken seasoning
                                                                         olive oil
Directions:
1)  Cut the potatoes into semi thick slices, and soft boil them until they are almost soft.  You want to leave them slightly under cooked as you will be finishing them in the frying pan.
2)  Drain the water and transfer to a frying pan with a small amount of olive oil in it.  Season them as you'd like, then start frying them over medium heat.
3)  As they are cooking toss them in the pan.  Continue doing this until they start to crisp on the outside.

                                   Grandma's Chocolate Pudding (via Grandma's Kitchen)
                                                                        Ingredients
                                                                        2/3C sugar
                                                     1/4C unsweetened cocoa powder
                                                                     3Tbs cornstarch
                                                                           2C milk
                                                                         1 large egg
                                                                1/2tsp vanilla extract
                                                                        1Tbs butter
Directions:
1)  Combine sugar, cocoa, and cornstarch in a medium saucepan, whisk in milk.
2)  Cook over medium-high heat, stirring frequently until mixture boils.  Boil for one minute, stirring constantly.
3)  Beat egg in a small bowl.  Whisk about 1/2C of hot chocolate mixture into egg.
4)  Whisk egg mixture back in to the milk mixture in the saucepan.  Cook over medium heat for two minutes, stirring mixture constantly.
5)  Remove pudding from heat; stir in vanilla and butter.  Pour into 4 individual serving dishes.  Serve warm or cover and refrigerate until ready to serve.

                                                                      Vanilla Pudding
                                                                         Ingredients
                                                                         3/4C sugar

                                                                     4Tbs cornstarch
                                                                          1/8tsp salt
                                                    3 1/2C milk (or you can use 1C cream)
                                                                          3 egg yolks
                                                                          1Tbs butter
                                                                          1Tbs vanilla
Directions:
1)  Combine sugar, salt, and cornstarch in a saucepan.
2)  Whisk in milk and egg yolks, cooking over medium high heat, stirring constantly for 3-5 minutes or until thickened.
3)  Remove from heat, stir in vanilla and butter.  Whisk until butter is melted.
4)  Strain through a fine mesh sieve to remove any lumps.  Cover with plastic wrap for storage.  To prevent a skin or film from forming be sure to place plastic wrap against the pudding, not just over the top of the bowl.  Serve warm or cold.

                                                         Canuckette's Smothered Chicken
                                                                           Ingredients
                                                                        chicken breast
                                                               1 can of mushroom Soup
                                                                        1C frozen peas
                                                                           1/4C water
Directions:
1)  Preheat oven to 425F.  Place chicken breasts in a shallow baking dish.
2)  Add the soup, diluting just enough to keep chicken moist.
3)  Add the peas on top and mix slightly.  Place in the oven for about 30-45 mins (depending on size), or until the center is not pink.
3)  Remove chicken, spoon the mushroom and pea sauce into a separate bowl.  Serve over rice.

                                                Oatmeal Raisin Cookies with a Canuckette Flare
                                                                             Ingredients
                                                                            1 1/2C raisins
                                                                        3Tbs orange juice
                                                                              3/4C sugar
                                                                    1/2C butter, softened
                                                                              2 large egg
                                                                         2tsp orange zest
                                                                                1C flour
                                                                         1tsp baking soda
                                                                       1 1/2tsp cinnamon

                                                                          3/4tsp nutmeg
                                                                        1 1/2C rolled oats
                                                                       1C pecans, chopped
Directions:
1)  Preheat oven to 350F, grease two baking sheets.  Combine raisins and orange juice in a small bowl, allow to sit for 10 minutes.
2)  Combine sugar and butter in a large bowl.  Beat with an electric mixer until light and fluffy.
3)  Beat in egg and orange zest.
4)  Mix in flour, cinnamon, nutmeg, and baking soda in a small bowl.
5)  Add to butter mixture and mix well.
6)  Add raisin mixture, oats, and pecans mixing well.
7)  Drop by rounded teaspoonful 2" apart on baking sheet.  Flatten with a fork.  Bake until golden brown, about 8 minutes.

                                                                    Indian Fry Bread
                                                                        Ingredients
                                                                  4C all-purpose flour
                                                                   1Tbs baking powder
                                                                            1tsp salt
                                                                   2Tbs powdered milk
                                                                    1 1/2C warm water
                                                                      1C shortening
                                                               extra flour for your hands

(I used fresh milk instead, just swap the measurements and I used olive oil instead of shortening)
Directions:
1)  Put flour, baking powder, and salt (and powdered milk if you're using it) into a large bowl.  Mix thoroughly.
2)  Mix in warm water and milk to form dough.
3)  Cover hands in flour, knead dough by hand until it is soft but not sticky.  Cover with a cloth for 15 minutes.
4)  Shape dough into balls 2" across, then flatten by patting and stretching the dough.
5)  Melt shortening about an inch in a deep frying pan.  When hot put the dough in, frying one side until golden brown then flip and repeat.
4)  Serve either as a taco shell for Indian tacos or serve with warm honey.

                                                                     Whipped Cream
                                                                         Ingredients
                                                                      1C heavy cream
                                                                         1tsp vanilla
                                                             1Tbs confectioner's sugar
                                **DO NOT use a light cream as it will take forever to whip**
Directions:
1)  In a large cold bowl, whip cream until stiff peaks just begin to form.
2)  Beat in vanilla and sugar until stiff peaks form.
3)  Make sure to not over beat cream or it will become lumpy and butter like.

                                                             Chocolate Chip Muffins
                                                                        Ingredients
                                                                           2c flour
                                 3/4c mini chocolate chips (I may have added a little more lol)
                                                                         1/2c sugar
                                                                 1Tbs baking powder
                                                                         1/2tsp salt
                                                                         3/4c milk
                                                                   1/3c coconut oil
                                                                        1 large egg
                                                                  2Tbs brown sugar
                                                                  3Tbs coarse sugar
Directions:
1)  Preheat oven to 400F.  Spray muffin cups with non-stick cooking spray or line with paper.
2)  Combine flour, chocolate chips, sugar, baking powder, and salt in a large bowl and mix well.
3)  Combine the milk, coconut oil, and egg in a medium bowl and mix well.
4)  Add milk mixture to flour mixture and stir until just moistened.  Fill cups 2/3 full.
5)  Combine remaining sugars in a small bowl and mix well.  Sprinkle on top of batter.
6)  Bake muffins until a toothpick inserted in the center comes out clean, about 20-25 minutes. Cool in pan for about a minute.

                                                         Spiced Pumpkin Oatmeal Cookies
                                                                           Ingredients
                                                                             Cookie:
                                                                             2C flour
                                                             1 1/3C rolled oats (not quick!)
                                                                  1 1/4tsp baking powder
                                                                     1 1/2tsp cinnamon
                                                                           1tsp ginger
                                                                             1tsp salt
                                                                         1/2tsp nutmeg
                                                                  1/2tsp allspice, heaping

                                                             1C butter, room temperature
                                                              1C packed dark brown sugar
                                                                              1C sugar
                                                            1 large egg, room temperature
                                                                               1tsp vanilla
                                                                      1 3/4C pumpkin purée
                                                                                 Icing:
                                                                        1 1/2C icing sugar
                                                                         3Tbs + 1tsp milk
                                                                        2Tbs maple syrup
Directions:
1)  Preheat oven to 350F, arrange oven racks so it's split into thirds.  Line baking sheets with parchment paper, set aside.
2)  Whisk flour, oats, baking powder, cinnamon, ginger, salt, nutmeg, and allspice in a medium bowl to aerate and break up any lumps; set aside.
3)  Place the butter and sugars in the bowl of a stand mixer, fit with a paddle attachment and beat on medium speed until light and fluffy, about five minutes.
4)  Add the egg and vanilla, beating until fully incorporated about thirty seconds.
5)  On low speed, add half of the flour mixture and mix well. Add 1/2 the pumpkin purée and mix until just incorporated.  Repeat with the remain in flour and pumpkin.
6)  Drop 8 dough rounds per baking sheet 2" apart on prepared sheets.  Put remaining dough in the refrigerator.
7)  Bake for 12 minutes, rotate the pans from top to bottom and front to back until the cookies are golden brown on the bottom and sides, about 12 more minutes.
8)  Cool on baking sheets for three minutes then transfer to a wire rack to cool.  Let baking sheets cool to room temperature before repeating with remaining cookie dough. Set cookies on parchment paper once cooled.
9)  Place all the glaze ingredients into a medium bowl and whisk until evenly combined.
10)  Dip fork in glaze and drizzle over cookies in a zigzag pattern. Let sit at room temperature for 20 minutes to allow the glaze to set before storing.

                                                              Super Simple and Easy Cocoa
                                                                            Ingredients
                                                                       hot cocoa powder
                                                                                  milk
                                                        mini marshmallows or whipped cream
                                      Ghirardelli makes everything chocolate even more amazing!!
Directions:
1)  Determine how many cups you'll need to make, if using large cups use 1 1/2 - 2 servings per person.  Measure out amount of milk needed, place into a saucepan and bring to a slow boil.
2)  Once boiling, add 1-2Tbs/cup of the cocoa powder and mix well.
3)  Pour into cups, top with mini marshmallows or whipped cream.  If you only have regular marshmallows, cut them into smaller pieces with a sharp knife (it will be uber sticky, so use patience). 

                                                                Rice Crispy Treats
                                                                     Ingredients
                                                              6C Rice Crispy Cereal
                                                                      4Tbs Butter
                                                                  2 Marshmallows
Directions:
1)  Melt the butter in a large pot over low heat.
2)  Once the butter is melted, add the marshmallows until completely melted.
3)  Remove from heat and add the rice crispies, mixing until blended.
4)  Grease a baking dish and pour the mixture in, pressing evenly flat with wax paper.
5)  Allow to cool completely before cutting.  Store in an air tight container.


                                                           Mommas Chicken Wings
                                                                     Ingredients
                                                   Chicken wings (as many as you need)
                                             Butter (you have to use it sparingly), melted
                                                 Ketchup (I used both regular and spicy)
      Hot sauce, I used two types to kick it up a notch (use the spice level you're comfortable with)
                                                                          Flour
                                                                     pinch of salt
                                                                   dash of pepper
                                                              dash of seasoning salt
Directions:
1)  Preheat oven to 400F.  In a large Ziploc bag, add the dry ingredients.  Use enough flour to completely coat every chicken wing, I used more than necessary so I didn't have to re-adjust the spices.  Shake until wings are completely coated, shake off any excess before placing on baking sheet.
2)  Place chicken wings on a tinfoil lined (I forgot to do that and they stuck a bit) baking sheet, bake until crispy (oops forgot to write the time down :/ )
3)  While chicken is cooking, melt butter (not too much or the sauce will just slide off).  Add enough ketchup to thicken the sauce, then add your hot sauce.  Taste test the sauce as you go, making adjustments until you reach you desired flavor.
4)  Once the chicken wings are crispy, gently toss them in your sauce.  Serve immediately, you can even dress it up with carrots and celery.  


                                                       Snicker Doodle Muffins
                                                                  Ingredients
                                                                   (muffins)
                                                           1 1/2C + 2Tbs flour
                                                                  3/4C sugar
                                                          2tsp baking powder
                                                                  1/4tsp salt
                                                              1/4tsp nutmeg
                                                                  1/2C milk
                                                               1 egg, beaten
                                                         1/3C butter, melted
                                                                  (topping)
                                                             1tsp cinnamon
                                                                1/2C sugar
                                                        1/3C butter, melted
Direction:
1)  Combine the first five ingredients.
2)  Add milk, egg, and 1/3C of melted butter, mix gently to combine.
 3)  Butter a muffin tin, and fill muffin cups 1/2 full.
 4)  Bake for 15-20 minutes, until tops are light brown and springy to the touch.
5)  While muffins are still warm, dip in butter (from topping half).
6)  Roll in cinnamon and sugar mixture.
7)  Serve warm.

2 comments:

  1. Nice line up there. I will definitely be trying a few of them. Keep 'em coming!  

    ReplyDelete