An absolutely delicious vegetable casserole that compliments any meal, it's easy to put together.
It's a great contribution to a potluck meal, because there's never any left over!
The Ingredients
2 cups fresh broccoli florets and tender stems
2 cups fresh cauliflower florets
2 eggs
1/2 cup mayo
1 medium onion; finely chopped
1 cup mushrooms; chopped
1/2 cup milk
1/2 cup sour cream
1 cup sharp cheddar cheese; grated
1/2 cup butter; melted
1 box seasoned croutons; crushed
The Method
Preheat oven to 350 degrees
Cook broccoli and cauliflower separately in lightly boiling salted water for 3 to 5 minutes. Drain thoroughly. Spread out evenly in a lightly buttered 11" x 7" baking dish.
In a separate bowl beat eggs, then add the mayo, onion, mushrooms, milk, sour cream, and mix well. Add the half the cheese and finish mixing.
Pour the mixture evenly over the florets.
Sprinkle the remaining grated cheese evenly over the top.
Pour melted butter over the entire top of the caserole.
Distribute the crushed croutons over the melted butter; they will absorb butter as the casserole bakes.
Bake 40 minutes. Serves 10.
**This casserole should be prepared early in the day or even the day before so the flavors blend and the topping mellows and absorbs. Bake just before serving.
Thursday, 15 December 2011
Tuesday, 13 December 2011
Mom's Shortbread with Spelt
This recipe is simple and hands down the best shortbread I've ever had because it melts in your mouth. My mom has been making this recipe ever since I was a child and I remember fondly my first job of pressing the fork down to make a simple design on the top.
I substitute spelt flour for the white flour, and I have used whole wheat flour in the past; both work and the cookies are just as delicious as when mom makes them. This recipe can easily be made organic with the correct product choices. Have fun making this classic cookie!
The Ingredients:
2 cups butter
1/2 cup corn starch
1 cup icing sugar
3 cups flour
The Method:
cream the butter, add
corn starch and cream, add
icing sugar and cream, add
flour slowly and cream
Take spoon drops of the dough and roll them into small balls in your hands (this is the part when you get to put love into the cookies). Decide on the size you like, and make all the balls the same size. Place the balls on the cookies sheets, the take a fork and press down on the center of the cookies to flatten them somewhat and give them a simple design. In the old days we used to put cut up pieces of marishino cherries in the middle, I have put dried cranberies on top as well. These days I just leave the tops plain with the fork design.
Bake @ 325 degrees for 10 to 12 minutes. Makes 6 dozen silver dollar size cookies.
This recipe freezes very well and is a welcome treat when given as a gift or brought as a contribution to a party or meal. Enjoy making this classic treat!
Your comments are always welcome!
I substitute spelt flour for the white flour, and I have used whole wheat flour in the past; both work and the cookies are just as delicious as when mom makes them. This recipe can easily be made organic with the correct product choices. Have fun making this classic cookie!
The Ingredients:
2 cups butter
1/2 cup corn starch
1 cup icing sugar
3 cups flour
The Method:
cream the butter, add
corn starch and cream, add
icing sugar and cream, add
flour slowly and cream
Take spoon drops of the dough and roll them into small balls in your hands (this is the part when you get to put love into the cookies). Decide on the size you like, and make all the balls the same size. Place the balls on the cookies sheets, the take a fork and press down on the center of the cookies to flatten them somewhat and give them a simple design. In the old days we used to put cut up pieces of marishino cherries in the middle, I have put dried cranberies on top as well. These days I just leave the tops plain with the fork design.
Bake @ 325 degrees for 10 to 12 minutes. Makes 6 dozen silver dollar size cookies.
This recipe freezes very well and is a welcome treat when given as a gift or brought as a contribution to a party or meal. Enjoy making this classic treat!
Your comments are always welcome!
Spicy Almonds
Easy, delicious and a wonderful snack for company, these almonds are always a hit at any gathering.
The Method and Ingredients:
in a small bowl mix;
1 tbsp sugar
1 tsp hot pepper flakes
1/2 tsp cinnamon
1/2 tsp ginger
1 1/2 tap salt
Heat 3 tbsp peanut oil a heavy sauce pan over med heat
Add 2 cups blanched almonds and stir often,
After 2 minutes add 1/2 cup of sugar,
Stir and saute until golden brown and the sugar has carmelized - do not over heat
burnt almonds don't taste good, so don't leave the stove while making this and stir constantly.
Remove from heat and put into bowl.
Sprinkle the seasoning mix you made above and mix well.
Spread and separate the almond mix onto a cookie sheet.
They'll harden and be ready to put into containers in about 30 minutes.
I give mason jars of these spicy almonds as gifts during the holidays people just love them!
Enjoy!
Let me know how you liked this recipe, comments are welcome.
The Method and Ingredients:in a small bowl mix;
1 tbsp sugar
1 tsp hot pepper flakes
1/2 tsp cinnamon
1/2 tsp ginger
1 1/2 tap salt
Heat 3 tbsp peanut oil a heavy sauce pan over med heat
Add 2 cups blanched almonds and stir often,
After 2 minutes add 1/2 cup of sugar,
Stir and saute until golden brown and the sugar has carmelized - do not over heat
burnt almonds don't taste good, so don't leave the stove while making this and stir constantly.
Remove from heat and put into bowl.
Sprinkle the seasoning mix you made above and mix well.
Spread and separate the almond mix onto a cookie sheet.
They'll harden and be ready to put into containers in about 30 minutes.
I give mason jars of these spicy almonds as gifts during the holidays people just love them!
Enjoy!
Let me know how you liked this recipe, comments are welcome.
Wednesday, 23 November 2011
No Fail Pecan Pie recipe
 |
| a delicious piece of pecan pie |
Ingredients and method;
In a large bowl add then mix:3 slightly beaten eggs
1 cup brown sugar
1 cup beehive corn syrup
1 tsp vanilla
1/8 tsp salt
2/3 cup broken pecans.
After it has been well mixed, pour the mixture into an unbaked pie shell.
Bake @ 450 degrees for 10 minutes
then @ 350 degrees for 30 minutes.
Let cool and enjoy this yummy classic pie!
Please feel free to leave a comment.
Sunday, 20 November 2011
Amazing Green Bean Casserole
This is a favorite recipe my mom made every Thanksgiving and no matter how much she made there were never any leftovers!
I put in together in a large frying pan then I transfer it to the casserole dish for baking.
Ingredients
6 cups fresh green beans
1/2 5oz tin water chestnuts
1/2 cup sliced almonds
1/2 cup butter
1 med onion
1 Ib mushrooms
1/4 cup flour
2 cups milk
1 cup cream
1 1/2 cups cheddar cheese
1/8 tsp tabasco sauce
2 tsp soya sauce
salt and pepper to taste
The Method
Turn oven on to 350 degrees.
Take fresh green beans and cook them lightly - with some crunch left in them. When they are done remove them from the heat, drain and put aside.
Meanwhile ... slice the mushrooms, onions, water chestnuts and grate the cheese.
In a large frying pan melt the butter then add the sliced onions. When they are translucent add the sliced mushrooms and cook until the mushrooms are lightly cooked. Scoop the veggies out of the frying pan and set aside.
At a med heat, using a whisk, add the flour to the remaining butter and mix well. As it thickens add small amounts of the milk and mix slowly taking out any lumps as they come along. When all the milk has been added remove from the heat and add the remaining ingredients folding them gently as you do;
the cream, mushroom and onion mixture, the greens beans, water chestnuts, cheddar cheese, tabasco, soya sauce, salt and pepper.
Put the entire mixture into a large casserole dish, then sprinkle the sliced almonds over the top.
Bake at 350 degrees for 35 to 45 minutes until it's bubbling and golden brown ... then Enjoy!
TIP: You can make this this casserole the day before and don't bake it until you need it. Keep it in the fridge until 20 minutes before it's time to bake it, then pop it in the oven.
Feedback is appreciated.
I put in together in a large frying pan then I transfer it to the casserole dish for baking.
Ingredients
 | |
| fresh green beans make this casserole simply delicious |
6 cups fresh green beans
1/2 5oz tin water chestnuts
1/2 cup sliced almonds
1/2 cup butter
1 med onion
1 Ib mushrooms
1/4 cup flour
2 cups milk
1 cup cream
1 1/2 cups cheddar cheese
1/8 tsp tabasco sauce
2 tsp soya sauce
salt and pepper to taste
The Method
Turn oven on to 350 degrees.
Take fresh green beans and cook them lightly - with some crunch left in them. When they are done remove them from the heat, drain and put aside.
Meanwhile ... slice the mushrooms, onions, water chestnuts and grate the cheese.
In a large frying pan melt the butter then add the sliced onions. When they are translucent add the sliced mushrooms and cook until the mushrooms are lightly cooked. Scoop the veggies out of the frying pan and set aside.
At a med heat, using a whisk, add the flour to the remaining butter and mix well. As it thickens add small amounts of the milk and mix slowly taking out any lumps as they come along. When all the milk has been added remove from the heat and add the remaining ingredients folding them gently as you do;
the cream, mushroom and onion mixture, the greens beans, water chestnuts, cheddar cheese, tabasco, soya sauce, salt and pepper.
Put the entire mixture into a large casserole dish, then sprinkle the sliced almonds over the top.
Bake at 350 degrees for 35 to 45 minutes until it's bubbling and golden brown ... then Enjoy!
TIP: You can make this this casserole the day before and don't bake it until you need it. Keep it in the fridge until 20 minutes before it's time to bake it, then pop it in the oven.
Feedback is appreciated.
Friday, 18 November 2011
Holiday Lemon Bars
These lemon bars are the best ones I've ever had, and
since they’re easy enough for me to make, I love them even more.
The holidays are here so it’s the perfect time to share this one ...
The Ingredients:
the shortbread:
1 ½ cups flour (I use spelt)
2/3 cup icing sugar
¾ cup softened butter
the lemony top:
3 eggs lightly beaten
1 ½ cup sugar (I use cane sugar)
3 tbsp flour
¼ cup lemon juice (I use organic)
Preheat your oven to 350 degrees.
Combine ingredients from the first list above:
sugar, flour, softened butter and mix well.
Pat into a greased 9” x 13” baking pan.
Bake @ 350 for 20 min.
the lemon top:
Meanwhile in a bowl whisk the ingredients from the second list:
Eggs, sugar, flour, & lemon juice until it’s frothy.
When the pan is pulled out the oven pour the lemon mixture over the hot crust and put it back into the oven.
Bake for another 20 to 25 minutes or until golden brown.
Cool on a wire rack, then dust with icing sugar and cut into squares.
This recipe freezes extremely well, just cut into squares before you freeze.
The holidays are here so it’s the perfect time to share this one ...
The Ingredients:
the shortbread:
2/3 cup icing sugar
¾ cup softened butter
the lemony top:
3 eggs lightly beaten
1 ½ cup sugar (I use cane sugar)
3 tbsp flour
¼ cup lemon juice (I use organic)
The Method
the shortbread bottom: Preheat your oven to 350 degrees.
Combine ingredients from the first list above:
sugar, flour, softened butter and mix well.
Pat into a greased 9” x 13” baking pan.
Bake @ 350 for 20 min.
the lemon top:
Meanwhile in a bowl whisk the ingredients from the second list:
Eggs, sugar, flour, & lemon juice until it’s frothy.
When the pan is pulled out the oven pour the lemon mixture over the hot crust and put it back into the oven.
Bake for another 20 to 25 minutes or until golden brown.
Cool on a wire rack, then dust with icing sugar and cut into squares.
This recipe freezes extremely well, just cut into squares before you freeze.
So you can start baking for the holidays now!
Please feel free to leave a comment.
Please feel free to leave a comment.
Tuesday, 15 November 2011
Homemade Microwave Popcorn - It's All Natural
It drives me crazy that we pay food companies money to put popcorn kernels into a bag sealed with chemicals just so we can microwave it. So here's the secret, proven, we did it for years until we stopped using our microwave all together.
What you'll need:
Popcorn kernels, a Brown Paper (Sandwich) Bag, a Microwave.The Method:
Stand the brown paper bag
upright. Pour enough kernels into the bag to cover the bottom of the
bag with only one layer of kernels. Fold the top down 4 times to give it
a loose seal and lay the bag on its side in the microwave. Cook for
approximately 3 minutes or until the kernels stop popping. Add melted
butter, nutritional yeast or whatever your favorite toppings are.Enjoy this chemical free healthy snack
eye say
Please feel free to leave a comment.
Nuts and Bolts from Scratch
 |
| organic multigrain "O"s |
Use Your Favorites ...
My mom's been making this at Christmas forever;
I make it
once every couple months after it runs out, it's become a staple in our house
and it isn't expensive to make. My daughter loves to help because it's all
about mixing and sprinkling. We store it in tins and munch on it for snacks
anytime.
I use the organic equivalent of the ingredients mentioned; the nuts and cereals, but of
course mom never did.
It's quick and easy to mix and it takes 3 hours to bake,
so you'll have time to multitask.
 | |
| choose your favorite nuts |
How To …
In a roasting pan (that has a lid)melt 1Ib of butter, then add & mix well:
 |
| this is a classic favorite snack |
1 x 14 oz Shreddies
1 x 10 oz Cherrios
1 x 14 oz pretzel sicks
1 tsp each of garlic salt, celery salt + sprinkle a seasoning salt of your choice over the mixture.
Bake for 2hrs @ 250 degrees with the lid on then take off the lid and bake for 1 hr. Stir occasionally throughout the baking time. Let cool, then store in airtight containers.
Enjoy this healthy snack any time, let the kids help make it and join in the fun!
p.s.
this snack mix makes a great gift in a decorated jar or tin too!
Please feel free to leave feedback or comments.
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