NAAN INDIAN FLATBREADS

 

(RECIPE POSTED BY DIANA ROSS MADILL)

Made fish tacos last night and made my own wraps. Thought I would share this recipe for Indian Naan Flat Bread. It is an Anna Olson recipe and the best one for this bread that I have tried. They are very easy and have a very nice flavour and texture.

1 1/2 cups flour
1/2 tsp. baking powder
1/2 tsp. salt
3/4 cup sour cream
6 tblsps. melted butter or margarine

Mix all ingredients together and knead for about 3 minutes. (it is a fairly soft dough)Cover and let dough rest for 30 minutes to one hour. Divide into 4 equal pieces and form into balls. Roll each piece into a circular shape (quite thin like a tortilla). Cook in a hot frying pan (ungreased) until puffed and golden/brown on each side. Makes great wraps or to serve with chili or soup.... I find it just as easy to double the recipe and make 8 at a time.

FLUFFY BUTTERCREAM FROSTING

(RECIPE POSTED BY CHANTAL MASSEY)

 2 cups confectioners' sugar
1/2 teaspoon vanilla extract
1 egg white
1/2 tablespoon water
3 tablespoons butter, softened

Combine all ingredients in bowl. Beat at low speed to mix. Beat at high speed until smooth and fluffy, approximately 5-10 minutes. If too stiff, beat in a few drops of water.

*CHOCOLATE ICE CUBES*

(RECIPE POSTED BY LINDSAY ULSIFER) - Courtesy of Food Network Magazine

Bring 1 cup whole milk, 1/4 cup water, 1 tablespoon unsweetened cocoa powder and 1 teaspoon sugar to a simmer in a saucepan, whisking until the lumps dissolve. Remove from the heat, add 3/4 cup semisweet chocolate chips and stir until the chocolate melts.
Let cool for 5 minutes, then pour into ice cube trays and freeze.
Put in a glass and pour milk over. YUM! or pour Bailey over them. :))

PANCAKE ART

Today's tip... Put your pancake mix in a squeeze bottle and make different shapes

HOMEMADE FINGER PAINTS

(RECIPE POSTED BY LINDA MORIN)

3 tbsp. sugar
1/2 tsp. salt
1/2 cup corn starch
2 cups water

Combine ingredients in small saucepan, warm until mixture thickens. Cool & pour in containers, add food coloring to create desired colors. Enjoy!

HAVE A NICE DAY :))

VALENTINE'S DAY NANAIMO BARS

Bottom Layer:

1/2 cup unsalted butter
1/4 cup sugar
5 tbsp. cocoa
1 egg beaten
1 1/4 cups graham wafer crumbs
1/2 cup finely chopped almonds
1 cup coconut

Melt first 3 ingredients in top of double boiler. Add egg and stir to cook and thicken. Remove from heat. Stir in crumbs, coconut, and nuts. Press firmly into an ungreased 8″ x 8″ pan.

Second Layer
1/2 cup unsalted butter
2 Tbsp. and 2 Tsp. cream
2 Tbsp. vanilla custard powder
2 cups icing sugar (confectioners’ sugar)
 
Cream butter, cream, custard powder, and icing sugar together well. Beat until light. Spread over bottom layer.

Third Layer
4 squares semi-sweet chocolate (1 oz. each)
2 Tbsp. unsalted butter
Melt chocolate and butter over low heat. Cool. Once cool, but still liquid, pour over second layer and chill in refrigerator. Slice with a warm knife when ready to serve.

Notes:
I simply added a little pink gel dye to the middle layer to make it pink.
I used the microwave for the bottom layer and the third layer; it worked beautifully.
Make sure you use a warm knife to slice the bars or the chocolate layer may separate.

CARROT SOUP WITH BLUE CHEESE

(RECIPE POSTED BY THEODORE ALTON McELROY)
A different take on a beautiful carrot soup. You will love this clean and simple soup.

Ingredients
1/2 Vidalia onion, roughly chopped
2 celery stalks, chopped
4 Tablespoons butter
4 cups vegetable stock
1 lg potato, peeled and diced
1 cup lettuce, chopped
1 pound carrots, peeled and chopped
1/2 cup heavy cream (can omit)
4 oz blue cheese, crumbled
salt and pepper to taste

Directions
In a soup pot over medium heat, melt the butter and sauté the onions and celery till tender and the onions are clear. Add the stock, potato, lettuce, and carrots and simmer for 30 minutes. Add the cream. Transfer to blender and purée. Transfer back to pot and add salt and pepper to taste. Ladle into bowls and top with blue cheese

THREE CHEESE CHICKEN PENNE PASTA BAKE

(RECIPE POSTED BY NATHALIE VALLEE)
My family loves this dish!

1-1/2 cups multi-grain penne pasta, uncooked (I always put 2 cups)
1 pkg. (283 g) fresh baby spinach leaves
1 lb. (450 g) boneless skinless chicken breasts, cut into bite-size pieces
1 tsp. dried basil leaves
1-1/2 cups (1/2 of 700-mL jar) pasta sauce
1-2/3 cups (1/2 of 796-mL can) diced tomatoes, drained
1/4 cup Philadelphia Light Cream Cheese Spread
1 cup Kraft Part Skim Mozzarella Shredded Cheese, divided
2 Tbsp. Kraft 100% Parmesan Light Grated Cheese
 
HEAT oven to 375ºF.

COOK pasta as directed on package, adding spinach to the boiling water for the last minute.

MEANWHILE, heat large nonstick skillet sprayed with cooking spray on medium-high heat. Add chicken and basil; cook 3 min. or until chicken is no longer pink, stirring frequently. Add pasta sauce and tomatoes; bring to boil. Reduce heat to low; simmer 3 min. or until chicken is cooked through. Stir in cream cheese spread until melted.

DRAIN pasta and spinach; return to same saucepan. Add chicken mixture; mix lightly. Stir in 1/2 cup mozzarella. Spoon into 2-L or 8-inch square baking dish.

BAKE 20 min. or until heated through. Sprinkle with remaining mozzarella and Parmesan. Bake 3 min. or until cheese is melted.

BRAIDED EDGE PIE CRUST

Make a braided edge by cutting 12-inch-long, 1/4-inch-thick strips of dough and braiding them together.
Brush the edge of the crust or the bottom of the braids with water; secure.  :))

COOKIE DOUGH BOWL

Turn a muffin tin over and bake cookie dough on the raised tops to make an edible bowl for fruit or ice cream.

MAKE YOUR OWN BAKED TACO SHELLS

Working with 6 tortillas at a time, wrap in a barely damp cloth or paper towel and microwave on High until steamed, about 30 seconds.

Lay the tortillas on a clean work surface and coat both sides with cooking spray.

Then carefully drape each tortilla over two bars of the oven rack.

Bake at 375°F until crispy, 7 to 10 minutes.

STRAWBERRY FUDGE

 Just in time for Valentine's Day.  :))

 1 (16 oz) can of strawberry frosting
1 (12 oz) bag of white chocolate chips

Spray a 9x9 pan lightly with cooking spray.
Over a double boiler, or in the microwave, melt your white chocolate chips.
When chips are melted, remove from heat and stir in your strawberry frosting, evenly.
Spread in prepared pan and place in fridge to set for 30 minutes.
Cut into squares to serve. Yum!!! enjoy.

*VANILLA EXTRACT (COPYCAT)*

(with less additives, it's pure, taste better, and cheaper in the long run)

I made mine in November and shook it when I thought of it... it darken over time... a nice shade of dark brown and smells really nice. I left the vanilla beans in mine... and have start using it in my recipes, you can really smell the extract and the flavor is stronger then store bought. It's ...so easy to make and so worth it. :))

8 whole vanilla beans (I bought mine at Bulk Barn), sliced length-wise leaving about 1/2 INCH together on one end.
2 cups 70 proof or better (vodka, rum, brandy (I used vodka - vodka is most common but you can use dark liquor for added depth)
Sterilized mason jars
 
Combine ingredients into a glass jar, store out of light/heat and shake it about once a week or when you remember to.
Let sit for 3 months before use.
Will never spoil unless contaminated.
Will only get stronger with age.
May grow a white material, this is normal (unless smells foul) it is called vanillin. If added flavor is wanted, shake jar before use to get some of the vanilla beans/seeds.
Makes great gifts.
***If you do not want to keep bean pods in jar, you can remove them, dry them and mix with about 3 cups sugar and let sit for about a month for vanilla flavored sugar (great in coffee) can also do this with fresh vanilla beans as well.
***if you dont want any beans or pod, just the extract in your jar... strain with cheesecloth inside of a funnel... if you dont have cheesecloth, can use a coffee filter but it will take longer and do in small amounts

SHREDDED CHICKEN IN ORANGE CREAM SAUCE

(RECIPE POSTED BY MANON VEILLEUX)

1 tbsp. extra virgin olive oil
1 tbsp. butter
1 lb. chicken breasts or turkey, shredded
2 French shallots, finally chopped
1/4 cup dry white wine
Pinch of salt and pepper
1 pkg. (40 g) Chef LELARGE Fine Cuisine Orange Sauce mix, prepared according to package directions.
Few drop of Tabasco sauce
1/4 cup cream 15%
2 tbsp. fresh parsley, chopped 

In a large frying pan, heat oil and butter. Fry chicken pieces until golden brown. Set aside on a plate.
In the same frying pan, fry up the shallots for 2 minutes. Deglaze with wine, seasoned and add the orange sauce prepared according to package direction, and add the Tabasco sauce.
Stir in the shredded chicken to the sauce, simmer for 5 minutes. Slowly add the cream while stirring. Garnish with parsley.

SPINACH TURKEY ROLLS

(RECIPE POSTED BY MANON VEILLEUX)

2 turkey cutlets or turkey breasts
1 bag (400g) spinach
2 tbsp. oil
Pinch of salt and pepper
4 shallots, peeled and cut into 4 pieces
2 tbsp. Tarragon leaves
6 carrots, peeled and cut in 4 pieces lenghtwise
1/2 cup minus 1 tablespoon and minus 1 teaspoon water

Flatten cutlets with rolling pin or the palm of your hand.
Rinse spinach and discard stem.
Heat 1 tablespoon of oil in pan and fry the spinach leaves for 3 to 4 minutes, turning once in a while. Season with salt and pepper and set aside.
Season turkey cutlets with salt and pepper on both side, layer spinach on top and roll up jelly-roll style and seal with toothpicks or tie cutlets with food string to keep it together.
Fry shallots in 1 tablespoon of oil. Once shallots are clear, add the turkey rolls with tarragon leaves and carrots.
Add water and let simmer covered for 40 minutes.
Turn meat once in a while and add water if necessary.
Once the meat is cooked, remove string or toothpicks. Slice the cutlets and arrange on a platter. Surround the cutlets with carrots, shallots and sauce.
Decorate with Tarragon leaves.

TO UNCLOG SINKS

Pour 1/4 cup of baking soda down the drain.
Pour in one cup of vinegar into the drain.
Cover the drain with a lid and wait fifteen minutes.
The baking soda and vinegar will have a chemical reaction, breaking down the clog.
Rinse the drain with hot water to clear it out.
Repeat if necessary.

*COLORFUL CATERPILLAR CUPCAKES*

1 package vanilla cake mix

11/4 cups water

3 eggs

1/3 cup vegetable oil

Food Coloring

Buttercream Frosting

Assorted candies, candy-coated chocolate pieces, red string licorice, lollipops, and gummy worms

Preheat oven to 350 and mix all ingredients, bake for 21 to 23 minutes and let cool.

Buttercream Frosting

1 cup butter

1 teaspoon vanilla

1/4 teaspoon salt

1 teaspoon meringue powder

1 tablespoon milk

1 package powdered sugar

Beat butter, vanilla, and salt, next add meringue powder and milk. Gradually add powdered sugar, beat at high speed until frosting is light and fluffy! Next you can stir in food coloring until you get your desired colors.

Frost cupcakes place one cupcake on its side towards the end of serving platter. Place second cupcake on its side next to first cupcake, arrange remaining cupcakes.

Frost 1 reserved cupcake decorate with assorted candies, licorice and lollipops to create face and antennae. place plain cupcake upright at front of cupcake row for head, top with face cupcake on its side. Cut gummy worms into small pieces, attach to caterpillar body with frosting to create legs.

FABRIC SOFTENER SHEETS

I came across this about a month ago and decided to try it with my daughter school uniform clothes. They seem to be staticky even though I use fabric softener sheets. I tried this method and the clothes came out smelling like heaven and no more static to worry about. :))

Few capsful liquid fabric softener
Small bowl of water

Pour a few capsful of any inexpensive fabric softener into a small bowl of water. Swish a washcloth in the solution. Wring it out, and toss it into the dryer along with wet clothes.

VANILLA CUPCAKES

(from the "Cake Boss")
(RECIPE POSTED BY JAMIE CAMERON HUNTER)
These cupcakes are so good! I made these cupcakes for my daughter's birthday

1 1/4 cups all purpose flour
3/4 cup butter, room temperature
3/4 cup sugar
1 1/2 tsp. baking powder
1/4 tsp. fine sea salt
1/4 cup milk, room temperature
1/4 cup buttermilk, room temperature
1 tsp. vanilla extract
1 large egg plus 1 white, room temperature

Vanilla Buttercream
1 cup butter, softened cool room temperature
2 1/2 cups icing sugar
2 tsp. milk
Innards scraped from one vanilla bean
1 tsp. vanilla extract
pinch fine sea salt

Preheat oven to 350, center rack.
Line a 12 portion muffin pan with cupcake liners.
In a bowl, whisk together the flour, baking powder and salt.
In another bowl, whisk together the milk, buttermilk and vanilla.
With mixer, combine the butter and sugar, beat medium, 2-3 minutes. Scrape down sides.
On low, add the whole egg, increase to medium and beat until incorporated. Scrape down sides, repeat with egg white.
On medium-low, add the dry mixture, alternating with the wet in three additions of dry, i.e. dry, wet, dry, wet, dry, scraping between additons. Mix just until combined on last addition. Mixture will not look completely smooth.
Fill liners 3/4 full with batter - do not overfill or cake will bake slightly concave.
Bake 17 - 20 minutes until toothpick comes out clean from center. This cake has a flat top - will not dome. Allow to cool before frosting.

Buttercream
Beat the butter until fluffy on medium. Turn to low, add icing sugar by 1/4 cup until incorporated. Add milk, vanilla bean bits, extract and salt. Increase to med-high, beat a minute or two until light and fluffy.

SUPER BOWL SPREAD

SLOW-COOKER LASAGNA

8 uncooked lasagna noodles
1 pd ground beef or ground turkey
1 tsp. Italian seasonings
1 (28 oz.) can or jar spaghetti sauce
1/3 cup water
1 (4 oz.) can sliced mushrooms, opt
1 (15 oz.) low-fat ricotta cheese
2 cups shredded mozzarella cheese

Brown ground beef in skillet. Drain, Stir in Italian seasoning.
Break noodles into thirds. Place half in bottom of greased slow-cooker.
Spread half ground beef mixture over noodles.
On top of beef, layer ½ sauce, 1/2 water, ½ mushrooms (opt), ½ ricotta cheese and ½ mozzarella cheese. Repeat all layers.
Cover. Cook for 5 hours on low.