*HOMEMADE DUMPLINGS*

Awesome in stews or soups. Those are really light and fluffy.

1 cup all-purpose flour
2 tsp. baking powder
1 tsp. white sugar
1/2 tsp. salt
1 tbsp. margarine or butter
1/2 cup milk

Stir together flour, baking powder, sugar, and salt in medium size bowl.
Cut in butter until crumbly.
Stir in milk to make a soft dough.
Drop by spoonfuls into boiling stew.
Cover and simmer 15 minutes without lifting lid.
Serve.
To make parsley dumplings, add 1 tablespoon parsley flakes to the dry ingredients.

*BACON-WRAPPED WATER CHESTNUTS*

 

So good
Even though this is a very old recipe, it is always a very popular snack. Little tasty tidbits that will disappear quickly at any get-together!! :))

1 (8 ounce) can water chestnuts, drained
1/4 cup soy sauce
1/4 cup brown sugar
8 slices bacon, cut in half crosswise

Marinate the water chestnuts in soy sauce for 1 hour.
Drain.
Roll each chestnut in the brown sugar.
Wrap each chestnut with a piece of bacon.
Secure with a toothpick.
Arrange on a cake rack in a shallow baking pan.
Bake at 400 degrees F for about 30 minutes or until golden brown.
Drain on paper towels.
NOTE: This can be prepared ahead of time and stored in refrigerator until ready to bake.

*NUTELLA FUDGESICLES*

there is one word for those..... YUMMY!!! :))

1/3 cup of Nutella
1 cup of chocolate milk

Beat both ingredients together on low in a medium bowl.
Wait about 5 minutes until the foam settles and pour into 4 popsicle molds.
Freeze for 3 hours and enjoy!

*FRUIT KETCHUP*

(recipe from my mom)
This is a French recipe from Quebec... love this stuff... it's so good.

8 tomatoes
4 peaches
4 pears
3 onions
3 celery ribs
2 cups brown sugar
1 1/2 cups vinegar
2 tsp. salt
2 tsp. pickling spices (held together with cheesecloth)

Blanch tomatoes and peaches to remove skin.
Peel other fruits.
Cut into cubes and place in large pot.
Add brown sugar, vinegar, salt and marinating spices.
Bring to a boil and simmer for 1 hour.
Remove spices and allow to cool.
Pour into sterilized jars.

*CHILI SAUCE*

(recipe from my friend Rolly S.)
This is an old recipe from my mother-in-law who’s an amazing cook. Her Chili Sauce was always a favorite... and here it is.

1 1/2 tsp. ground all spice
1 to 2 tbsp. cinnamon
1 1/2 tsp. clove
1 gallon (16 cups) chopped peeled tomatoes, diced
1 cup chopped onion
1 1/2 cups chopped green peppers
1 1/2 cups chopped sweet red peppers
1 cup vinegar
1 cup sugar
3 tbsp. salt

Combine the first 7 ingredients. Bring to a boil until mixture is reduced to half of its original volume for about 1 1/2 hour. Stir well while cooking to prevent scorching. Add vinegar, sugar and salt. Boil rapidly 5 minutes, stirring constantly. Pour immediately into sterile jars and seal jars immediately. Makes 2 1/4 quart.

*MAPLE GLAZED HAM STEAK*

Seriously easy and wickedly good! I doubled recipe and cooked two ham steaks, yah!!! it’s that good. Basted and turned....basted and turned... until I got a very nice glaze on the ham. Yummy!!! Next time I mak...e a ham..... I’m going to try this maple syrup mixture as a glaze on the ham.

1 (1 lb) ham steak
1/4 cup maple syrup
1 tbsp. apple cider vinegar
1 tbsp. Dijon mustard

Mix together maple syrup, vinegar and mustard in small bowl.
Brush one side of ham steak with mixture and place glazed side down in skillet over medium heat.
Brush top of ham steak.
Cook over medium heat, turning frequently, until cooked through and glaze has thickened.

*RECIPE FOR EVERYDAY STRESS* :))

*BROWNIE SUNDAE CHEESECAKE*

This has all the stuff in it l love. Brownies, cheesecake and chocolate!!! YUMMY!!!

1 bx brownie mixed and baked according to directions

Chocolate crust:
1 1/2 cup crushed vanilla wafer(about 45 cookies)
6 tbsp. powdered sugar
6 tbsp. cocoa powder
1/2 cup butter, melted

Cheesecake:
4(8oz) pkg cream cheese, room temperature
1 cup sugar
4 eggs
chocolate sundae syrups in a bottle.. or any kind
1 tsp. pure vanilla

Make brownies and allow to cool.
Preheat oven to 350.
Mix crust ingredients, spray pan with cooking spray, press mixture into a 9 inch springform pan.
Bake 8 min and allow to cool slightly.
Beat cream cheese, sugar and vanilla. Gradually add eggs one at a time.
Pour batter into crust.
Cube up about half the pan of brownies, sprinkle the pieces into the batter and push them down.
Drizzle chocolate sundae syrup on top and with a butter knife swirl gently to give it the marble effect.
Bake 50-55 minutes.
Loosen from pan after cooled.
Cover and refrigerate.
Better served cold

*NEIMAN-MARCUS $250 CHOCOLATE CHIP COOKIES*

This is one of my favorite cookie recipes, and they never last long when you share them. I like to use mini m&m's instead of chocolate chips, and I sometimes add a little peanut butter (1/4 to 1/2 cup) to make them even more yummy! Even though its a pain to blend the oatmeal and grate the hershey's bars, it's worth it!
Yield:  96 cookies

2 cups butter
4 cups flour
2 tsp. baking soda
2 cups sugar
5 cups blended oatmeal
24 ounces chocolate chips
2 cups packed brown sugar
1 tsp. salt
1 (8 ounce) Hershey Bars (grated)
4 large eggs
2 tsp. baking powder
2 tsp. vanilla
3 cups chopped nuts (your choice)

Measure oatmeal and blend in a blender to a fine powder.
Cream the butter and both sugars.
Add eggs and vanilla.
Mix together with flour, oatmeal, salt, baking powder and soda.
Add chocolate chips, grated Hershey Bar and nuts.
Roll into 1 inch balls and place 2-inches apart on a cookie sheet.
Bake for 10 minutes at 375° or until golden.

*BROWNIES ON A STICK*

for Brownie Lovers... Homemade Brownies on a Stick dipped in Chocolate & Goodies FOR A BIRTHDAY CELEBRATION, Kid's lunchbox!!! There Fun, Fun, FUN!!!! ♥ ♥ ♥

*SUPER FRUITY KOOL KUBES*

great to make for children's drinks. I finally got my kid to start drinking more water. Works best with clear beverages.... my daughter loves it in 7-up.

1/2 cup Kool-Aid sugar-sweetened soft drink mix, any fl...avor
1 1/2 cups water

Place dry drink mix in 2 cup liquid measuring cup.
Add water; stir until mix is dissolved.
Pour into ice cube trays lightly sprayed with cooking spray.
Freeze 4 hours or until firm.

*GRILLED CORN ON THE COB*

This corn is so very tasty and tender, love it, it’s so good. Make it even more special by spreading the corn with the different butters below. :))

6 ears corn
6 tbsp. butter, softener
Salt and pepper to taste...

Preheat an outdoor grill for high heat.
Peel back corn husks and remove silk. Place 1 tablespoon butter, salt and pepper on each piece of corn. Close husks.
Wrap each ear of corn tightly in aluminum foil. Place on the barbecue. Cook approximately 30 minutes, turning occasionally, until corn is tender.

SUGGESTION: Take a strip of bacon and wrap it around the corn in a spiral fashion. Fold the corn husks back over, covering the bacon and corn. Tie the husks with butchers’ string; repeat the process for each ear of corn. Place the ears of corn on the hot grill and cook, turning occasionally, until bacon is cooked and corn is tender, approximately 15 to 20 minutes. Serve with butter, if desired.

*ASSORTED BUTTER*

*Jalapeno-Lime Butter
1/2 cup butter
1 lime, juiced and zested
1 small jalapeno, seeded
1 clove garlic
1 tsp. sweet paprika
Mix in food processor and spread on corn

*Dill Butter
1/4 cup Butter, softened
1 tbsp. chopped fresh chives
1 tbsp. chopped fresh dill
1 tsp. lemon juice
Mix and spread on corn

*Italian Butter
1/4 cup Butter, softened
1/4 tsp. garlic salt
1 tbsp. chopped fresh basil leaves
1 tbsp. chopped fresh oregano leaves
Mix and spread on corn

*Horseradish Parsley Butter
1/4 cup Butter, softened
1 tbsp. chopped fresh parsley
2 tsp. prepared horseradish
1/4 tsp. salt
1/8 tsp. pepper
Mix and spread on corn

*Caesar Butter
1/4 cup (1/2 stick) butter, softened
2 tbsp. Grated Parmesan Cheese (I used freshly shredded Parm)
1 tsp. chopped fresh parsley
2 tbsp. Caesar dressing (I use Light Creamy Caesar)
Mix and spread on corn

*Basil-Parmesan Butter
1/4 cup butter, at room temp
2 tbsp basil chiffonade
1 clove garlic, minced
1/4 cup grated parmesan
salt and pepper
Mix and spread on corn

*Seasoned Butter
1/2 cup butter, softened
2 tsp. dried chives
1 tsp. dried dill weed
1 tsp. lemon juice
Dash of cajun seasoning
Mix and serve on corn.

*Cheesy butter
1/4 cup butter
1/4 cup grated parmesan cheese
1/2 tsp. italian seasoning
Mix and serve on corn.

*SWEET AND SOUR SAUCE*

 

(RECIPE POSTED BY GUYLAINE VEILLEUX)
very good with chicken balls, stir fry, wraps etc.....get your imagination going!

1 cup water
5 tbsp. brown sugar
5 tbsp. ketchup
1/2 cup of sweet pickle juice
1/4 or 1/2 cup grated carrots (as you like)
1/4 cup finely chopped onions
2 tbsp. sweet relish

Bring to a boil slowly,,,let cook for a few minutes until carrots and onions
are cooked,,,,thicken with corn starch. Enjoy ! :)

*GARLIC SHRIMP LEMON ALFREDO*

8 ounces fettuccine noodles, uncooked
1/3 cup butter
2 medium onions, thinly sliced
4 cloves garlic, finely minced
2 tsp. flour
1/2 tsp. salt
1/2 tsp. pepper
1/2 cup half and half
1 tbsp. lemon juice
1 tsp. lemon zest
1/2 cup grated Parmesan cheese
1 pound large shrimp, peeled and deveined
1 tbsp. chopped fresh parsley

Prepare fettuccine according to package directions, drain and keep warm.
Prepare shrimp.
Meanwhile, in a large skillet, melt butter over medium high and saute onion and garlic for 7-10 minutes, stirring frequently.
Reduce heat and stir in flour, salt and pepper until flour just begins to color.
Gradually stir in half and half, reduce heat and simmer until thickened, about 5 minutes.
Add lemon juice, zest and shrimp and cook for 3 more minutes just until shrimp turns pink.
Place warm pasta in a large, warmed serving bowl, toss with sauce mixture and Parmesan cheese.

Number of Servings: 6

*GREEK GRILLED CHICKEN SALAD*

 very good

3 tbsp. red wine vinegar
6 tbsp. extra virgin olive oil
2 tbsp. chopped fresh oregano
1 tbsp. minced garlic
1 tsp. salt, divided
1/4 tsp. ground black pepper, divided
3 boneless skinless chicken breasts
10 ounces (6 cups) romaine lettuce, torn into bite-size pieces
1/2 English cucumber, quartered lengthwise and sliced
1 cup grape tomatoes, halved lengthwise
1/4 small red onion, sliced lengthwise
1/4 cup pitted kalamata olives, halved lengthwise (I didn’t put those because I just don’t like olives)
1/2 cup crumbled feta cheese
4 lemon wedges

Preheat grill to medium. Pour vinegar into a large bowl. Slowly whisk in oil until incorporated and thickened. Whisk in oregano, garlic, 1/2 teaspoon salt and 1/8 teaspoon of pepper.

Coat chicken with cooking spray; sprinkle with remaining 1/2 teaspoon salt and 1/8 teaspoon pepper. Grill until browned on both sides and juices run clear (155ºF internal temperature), 5 to 6 minutes per side.

Immediately transfer hot grilled chicken to a bowl and toss to coat in the vinegar mixture. Let cool for 5 minutes. Slice chicken on a slight diagonal and return to the bowl to coat. Remove coated chicken to a plate.

Add lettuce, cucumber, tomatoes, onion, olives, and feta to the bowl with the vinegar mixture and toss to coat. Remove the salad to a platter or plates. Arrange the sliced chicken over the top and serve with lemon wedges for squeezing.

*SASKATCHEWANIAN WEINY ROAST*

*MCCORMICK MONTREAL STEAK SPICE (COPYCAT)*

I use this Montreal Steak seasoning on burgers, steaks, I even use it on french fries for a little extra flavor. Once you try this seasoning, you will make it all the time. Super good. :))

4 tbsp. salt
1 tbsp. black pepper
1 tbsp. dehydrated onion
1/2 tbsp. dehydrated garlic
1/2 tbsp. crushed red pepper
1/2 tbsp. dried thyme
1/2 tbsp. dried rosemary
1/2 tbsp. dried fennel

Mix together and store in a shaker.
Shake or rub 1 tablespoon seasoning onto steaks, pork chops or hamburgers before grilling.

*ITALIAN SEASONING BLEND (COPYCAT)*

one of my favorite mix when I cook. :)) and so easy to make.
Makes 1/2 cup

These are all dry, leaf herbs:
3 tbsp. oregano
3 tbsp. basil
3 tbsp. marjoram
2 tsp. thyme
1 tsp. rosemary

Whisk together and store in airtight container.