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Recipes

Bear Paw Shortbread Cookies

Bear Paw Shortbread Cookies

By | Recipes

It’s a twist on your typical shortbread cookie that your kids are sure to love!

Ingredients:

  • 1 cup unsalted butter
  • 1/2 cup (plus 3 tbsp) icing sugar
  • 1/4 cup cornstarch
  • 1 1/2 cups all purpose flour
  • 1/2 tps salt
  • 2 tps vanilla extract
  • Hershey Kisses (2 sizes)

Directions:

  1. Preheat oven to 350° F
  2. Beat butter until light and fluffy
  3. Sift in icing sugar and beat again until fluffy
  4. Sift in cornstarch and blend in
  5. Sift in all purpose flour and salt
  6. Mix until dough comes together
  7. Mix in vanilla
  8. Be sure not to overmix
  9. Roll out onto floured counter to desired thickness
  10. Cut into circles with cookie cutter
  11. Place onto ungreased baking sheet
  12. Add Hershey Kisses (2 sizes) in the pattern of the bear paw
  13. Bake for 7-8 minutes (cooking times vary depending on ovens and the thickness you have made your cookies). Edges will be a light golden colour when ready
Egg Bake Breakfast Casserole

Egg Bake Breakfast Casserole

By | Recipes

Let mom sleep in and wake to the delicious aroma of baked breakfast casserole.

Ingredients:

  • 2 cups shredded cheddar cheese
  • 2 cups shredded mozzarella cheese
  • 2 tablespoons butter
  • 1 jar (4.5 ounce) sliced mushrooms, drained
  • 1/3 cup sliced green onions
  • 1/2 cup chopped red bell pepper
  • 2 cups diced fully cooked ham or chorizo
  • 8 eggs
  • 1 3/4 cups milk
  • 1/2 cup all-purpose flour
  • 2 tablespoons minced fresh parsley
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper

Directions:

  1. Preheat oven to 350 degrees Fahrenheit.
  2. Combine cheddar and mozzarella cheese in a small bowl; place 3 cups cheese mixture into a 9×13-inch baking dish.
  3. Melt butter in a large skillet over medium heat; cook and stir mushrooms, onions, and red pepper until vegetables are tender, about 5 minutes; drain.
  4. Spread vegetables over cheese mixture. Top vegetable mixture with ham; sprinkle with remaining 1 cup cheese mixture.
  5. Beat eggs in a bowl; mix in milk, flour, parsley, basil, salt, and pepper. Slowly pour egg mixture into baking dish.
  6. Bake in preheated oven until a knife inserted near the center comes out clean, 35 to 40 minutes.

Note: You can also use spinach, cherry tomatoes or zucchini for the vegetable mixture.

 

Recipe by: Erin Muckehirn
Picture Credit: pknair
Strawberries

Cheesecake-Stuffed Strawberries

By | Recipes

Enjoy this perfect, melt-in-your-mouth treat after dinner with your family.

 

Ingredients:

  • 1 (8 ounce) package cream cheese, softened
  • 1/2 cup confectioners’ sugar
  • 1/2 teaspoon vanilla extract
  • 1 pint fresh strawberries, hulled and cored
  • 3 graham crackers, crushed, or as needed

Directions:

  1. Beat cream cheese, confectioners’ sugar, and vanilla extract together in a bowl until smooth
  2. Spoon into a piping bag or a re-sealable bag with a corner snipped
  3. Fill cavities of cored strawberries with cream cheese mixture
  4. Dip filled side of strawberries in the crushed graham crackers to coat.
  5. Enjoy!

Optional: Melt about 1/2 cup of chocolate chips in a double boiler and drizzle over the strawberries.

 

Credit: AllRecipes.com, Karen B.
Picture Credit: Scotdog

Cookies

Christmas Shortbread Cookies

By | Recipes

Ingredients:

  • 2 1/3 cups all-purpose flour
  • 3/4 cup icing sugar
  • 1/2 teaspoon salt
  • 1/4 teaspoon pure vanilla extract
  • Zest of half an orange
  • 1 cup unsalted butter at room temperature
  • 1 teaspoon water

Optional:

  • 1/2 cup pecans (toasted and roughly chopped)
  • 1/2 cup sprinkles

Directions:

  1. Preheat oven to 375 degrees F.
  2. In a food processor add flour, powdered sugar, and salt, and mix. Once mixed, add vanilla extract, orange zest, butter and water. Optional: add pecans and sprinkles. Mix until a dough is formed.
  3. Place the dough on a sheet of plastic wrap and roll into a log about 6-8 inches long. Tightly twist each end of the wrap in opposite directions.
  4. Place the dough in the refrigerator for at least 30 minutes.
  5. Remove plastic wrap and slice the log into 1/3-inch thick disks. In a tray lined with parchment paper arrange the disks a couple of inches apart.
  6. Bake for 12 to 14 minutes until edges are light brown, rotating the tray half way through the baking process.
  7. Remove from the oven and let cool for at least 5 minutes.
  8. Transfer to wire racks and cool until cookies reach room temperature.

Enjoy!

slaw

Carrot and Apple Slaw

By | Recipes

Ingredients:

  • 10 oz. shredded carrots
  • 4 cups shredded Granny Smith apples
  • 1 cup raisins
  • 1/4 cup mayonnaise
  • 3 tbsp Greek yogurt
  • 3 tbsp rice vinegar
  • 3 tbsp honey
  • 1/2 tsp salt
  • 1/2 tsp celery seeds

Directions:

  1. Whisk Greek yogurt, rice vinegar, mayonnaise, honey, salt and celery seeds in a bowl
  2. Add carrots, apple and raisins
  3. Mix until carrot and apple shreds are evenly coated
  4. Serve cold and enjoy

Enjoy!

Banana Muffins

Banana Muffins

By | Recipes

Ingredients:

  • 1/2 cup butter (or pureed avocado)
  • 1 cup sugar
  • 2 eggs
  • 1 teaspoon vanilla
  • 1 1/2 cups flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3 ripe bananas
  • 1 tablespoon milk
  • 1/2 cup Greek yogurt

Directions:

  1. Line two muffin pans with paper cupcake liners. (Alternatively, spray with cooking spray.)
  2. In a medium sized bowl, sift together the flour, baking soda, and salt.
  3. In another bowl, mash the bananas with a fork. Add the milk and yogurt, and set aside.
  4. Using a stand mixer on medium speed, combine the butter (or pureed avocado) and sugar (for about 2 minutes) until the mixture achieves a light and fluffy consistency. Next, add eggs and vanilla. Stir in the flour mixture and then, add the banana-yogurt blend.
  5. Divide batter into 24 muffins cups.
  6. Bake at 350 degrees for about 25 minutes until the muffin tops are golden brown. Insert a toothpick in the center of a muffin. If it comes out clean, everything’s ready.
  7. Carefully remove the muffins and cool on a wire rack.

Enjoy!

Molasses Cookies

Molasses Cookies

By | Recipes

Nothing says Mother’s Day like a batch of homemade cookies. And nothing says Grandma like rolling those cookies in sugar before you bake ‘em.

Ingredients:

  • ½ cup butter
  • 1/3 cup sugar
  • ¼ cup (packed) dark brown sugar
  • 1/3 cup molasses
  • 1 egg
  • 2 cups flour, spooned in
  • 2 tsp baking soda
  • 1-1/2 tsp cinnamon
  • 1 tsp ginger
  • ½ tsp cloves
  • ¼ tsp salt
  • Sugar for rolling

Directions:

  1. Preheat oven to 375 degrees. Line baking sheets with parchment paper.
  2. Melt butter in a medium-sized pot. When just melted, remove from heat and stir in the white and brown sugar. Stir in the molasses then the egg, mixing well.
  3. Stir in flour, baking soda, cinnamon, ginger, cloves and salt just until combined.
  4. Place rolling sugar in a small bowl.
  5. Scoop dough by the tablespoon and roll into balls. Roll in sugar and set on prepared sheet, about 2” apart.
  6. Bake 10-12 minutes. Once set, remove to wire racks and let cool completely.
  7. Makes 20-22 cookies
Chocolate Covered Strawberries

Chocolate Covered Strawberries

By | Recipes

Raise the bar this year by giving your bestie the most delicious superfood they’ve ever tasted. That’s love in action.

Ingredients:
20 large strawberries with leaves. Rinsed and patted dry.
1 cup dark chocolate (preferably Fair Trade so you can spread the love), cut into small pieces
1 tablespoon coconut oil

Directions:

  1. Add ½ cup water to bottom of the double boiler. Bring water to a simmer
  2. Add dark chocolate pieces and coconut oil to top boiler
  3. Stir chocolate mixture until smooth
  4. Remove chocolate from heat and set aside
  5. Line large cookie sheet with parchment paper
  6. Pick up strawberries by the leaves and dip the bottom half into the chocolate mixture
  7. Lift and allow the excess chocolate to drip off
  8. Set strawberries on parchment paper
  9. Strawberries are ready to eat in 30 minutes
  10. Try not to eat too many
  11. Put into a heart-shaped box
  12. Give to your honey… and show them that you love them so much that you care about their health too!
Soft Pretzels with a Cheese Sauce

Soft Pretzels with a Cheese Sauce

By | Recipes

Many people believe that pretzels have a history in prayer. It’s often noted that pretzels were invented in 610 A.D. by an Italian Monk. The monk created these baked treats as a way to reward young children for learning their prayers. Some say that he folded the strips of bread dough to resemble the crossed arms of praying children. They were originally called pretiolas, which means “little rewards”. Meanwhile in Germany, many believe that the three holes within a pretzel represent the Trinity: God the Father, God the Son, and God the Holy Spirit.

Ingredients:
1 cup milk
1 package active dry yeast
3 tablespoons packed light brown sugar
2 ¼ cups all-purpose flour, and a 1/8 of a cup for dusting
10 tablespoons of unsalted butter, and a little extra for greasing the tray
1 teaspoon fine salt
1/3 cup baking soda
2 tablespoons coarse salt
For the Sauce:
2 tablespoons of unsalted butter
2 tablespoons of all-purpose flour
1 cup of milk
1 tablespoon of herbed cream cheese
5 oz extra sharp shredded cheddar cheese
Kosher salt to taste

Directions:
1. Warm the milk in a saucepan to about 110 degrees (roughly the temperature of a hot shower – hot, but not scalding – nobody wants to be burned!).
2. Pour warmed milk into a medium bowl and sprinkle in the yeast.
3. The yeast will take about 2 minutes to soften, once softened, stir in brown sugar and 1 cup of flour.
4. Soften 2 tablespoons of butter and stir into the bowl.
5. Add the rest of the flour – about 1 ¼ cups, and the 2 tablespoons of the fine salt to make a sticky dough (sticky enough that if kids are helping you’re probably warning them not to touch anything else right now).
6. Lightly flour your kneading surface then place the dough onto the surface and knead until smooth –but still slightly sticky. Don’t forget to use the flour as needed. This step should take about 5 minutes.
7. Roll the dough into a ball (doesn’t need to be perfectly round – so all you perfectionists should just relax).
8. Lightly grease a bowl and place the ball into the bowl and cover with plastic wrap.
9. Let the dough proof by placing the bowl in a warm spot. The dough should double in size –which will take about an hour (kick back, relax – read something fun and if anyone asks, tell them you’re baking to perfection).
10. Preheat oven to 450 degrees.
11. Grease a large baking sheet with your extra butter.
12. Take your bowl, take off the plastic wrap and punch your dough to deflate it (how often are you told to punch something?).
13. Once deflated, turn out your dough onto a lightly floured surface… if your dough seems tight, cover it back up and let it rest until it relaxes (we all need a break – sometimes even dough!).
14. Divide the dough into 6 pieces.
15. Using your hands, roll and stretch each piece into 30” ropes –you can hold the ends and slap the middle of the rope on the counter as you stretch it.
16. Once your rope is ready, form it into a pretzel shape.
17. Dissolve baking soda in 3 cups of warm water in a shallow baking dish.
18. Gently dip each pretzel in the soda solution then arrange on the prepared baking sheet and sprinkle with the coarse salt.
19. Bake at 450 degrees until golden – approximately 10-12 minutes.
20. Enjoy your Pretzels

For the Sauce
1. In a small saucepan over medium heat, melt the butter.
2. Slowly whisk in the flour.
3. Whisk constantly and let cook for about half a minute.
4. Slowly pour in the milk and continue whisking until there are no lumps of flour.
5. Simmer the milk for about three minutes as the sauce thickens.
6. Add the cream cheese, stirring until mixed and then remove the pan from the stove.
7. Add the cheddar cheese and stir until melted.
8. Add salt to taste.
9. Serve warm

Swiftly Created Whipped Shortbread

Swiftly Created Whipped Shortbread

By | Recipes

Shortbread’s always a winner with the crowd, and with this recipe –you’ll have your new favourite crowd-pleasing go-to sweet-treat.

Ingredients:
1 lb. of room temperature butter
3 cups of flour
½ cup of cornstarch
1 tsp. vanilla
1 cup of icing sugar
pinch of Salt

Directions:
1. Whip all ingredients really well –beat it until it looks like whipped cream.
2. Drop by teaspoonful onto a baking sheet or to add a bit of design, roll into a ball and place on a baking sheet and press down lightly with a fork.
3. Decorate with sprinkles or chopped cherries, as you desire.
4. Bake at 350° for 12 minutes.
5. Save some for yourself before serving to others, because otherwise you won’t have any left over.