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Archive for the ‘Lunch Box/Snacks’ Category

I remember eating puffed wheat as a wee child, but do not remember puffed wheat squares.   Husband does on the other hand and has requested them more than one time.  And so like a good wifey I am making Puffed Wheat Squares for my man!

Recipe Source: The Best of the Best

Puffed Wheat Squares

1/2 cup butter
1 cup corn syrup
1 cup white sugar
1/4 cup brown sugar
6 tbsp cocoa powder
1 tsp vanilla 10 cups puffed wheat
couple sprinkles cinnamon (my own add in)

Combine butter, corn syrup, sugars and cocoa powder in a pot. Bring to a boil (but do not let burn). Remove from heat and add vanilla. Put your puffed wheat into a large bowl. Pour the hot mixture over the puffed wheat and mix well with a spoon. Press into a greased 9 x 13 pan. Enjoy!

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Back to school, crisp Fall mornings, smell of baking wafting throughout the house – time for muffins.  I like to convert regular size muffin recipes into mini muffins because they fit easier into little hands.  You can make them with liners or without (just remember to spray your muffin tin if you do not use liners). 

This classic recipe calls for brown sugar, which adds moisture and a caramel flavor. It’s a great basic muffin recipe – once you get the hang of it, try stirring in other fresh or frozen fruit (peaches, rhubarb, cranberries, apples), dried fruit and/or grated cheese.

Recipe Source: Dinner with Julie

Brown Sugar Blueberry Muffins

1 1/2 cups all-purpose flour
3/4 cup packed brown sugar
1 1/2 tsp. baking powder
1/4 tsp. salt
1/3 cup canola oil
1/3 cup milk
2 large eggs
1 tsp vanilla
2 cups fresh or frozen (don’t thaw them) blueberries
Sprinkle of cinnamon

Preheat the oven to 375F and line muffin pan with paper liners.

In a large bowl, stir together the flour, brown sugar, baking powder, salt and cinnamon. In a small bowl, whisk together the oil, milk, eggs and vanilla. Add the liquid ingredients to the dry ingredients and fold gently until almost combined; add the berries and stir just until blended.

Divide the batter among the muffin cups. Bake for 20 minutes, or until golden and springy to the touch. Makes about 1 dozen muffins.

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Pepperoni Pizza Muffins

I’ve had a lot of requests for this one and with good reason…they are delish!  This is a great for lunches and/or snacks.

Recipe adapted from Canadian Family

  • 2 cups flour
  • 1/4 cup sugar
  • 1 tbsp baking powder
  • 1 tsp dried basil
  • 1/2 tsp baking soda
  • 1 cup cubes of old cheddar and marble
  • 1 cup plain yogurt (I prefer balkan style)
  • 2 eggs
  • 1/4 cup butter, melted
  • 1/2 cup finely chopped sweet pepper
  • 1/3 cup pizza sauce
  • 1/2 cup shredded mozzarella
  • 2.5 pieces sliced turkey or regular pepperoni (short sticks)
  • 1/2 tsp salt

Preheat oven to 400F.  Line large muffin pan with liners. 

In a large bowl whisk together dry ingredients: flour, sugar, baking powder, salt, basil and baking soda until combined.

In another bowl whisk together yogurt, eggs & butter.  Pour into flour mixture and mix until there are no more dry spots (do not over mix).  Add in sweet pepper, cubed cheese and pepperoni (batter is very thick…I thinned it with a little milk).   Spoon evenly into muffin tins.  Add a squirt of pizza sauce on top and a sprinkle of mozzarella.

Bake for 15 minutes or until toothpick comes out clean.  Start testing at about 12 minutes.  Let cool in pan 5 minutes and then completely cool on wire rack.  They freeze well.

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For every 5 recipes that are tried and tested, 3 usually make it on the blog…and the 2 that don’t get four thumbs up go into the “try again later” or “never make again” pile.

Last weekend I was in First Aid Training all weekend and so Husband cooked his usual Sunday night dinner…only this time he made Mac & Cheese and baked ham. The mac & cheese is a delicious recipe that we have made before and enjoyed. Husband will describe it as “it’s ok”…BUT I think he is a closet mac & cheese lover because I overheard him explaining to his dad how he made it one night and it sounded like he really loved it ;).

In any case here it is and note we never use the exact quantities for sour cream/cottage cheese – just whatever we have in the fridge.

Macaroni & Cheese, Gourmet

2 1/2 cups – whole wheat macaroni (you honestly can’t taste the difference)
1/4 cup – butter
1/4 cup – flour
2 cups – milk
1 tsp – salt
1 tsp – sugar
1/2 LB – velveeta cheese, cubed
2/3 cup – sour cream
1 1/3 cups – cottage cheese
2 cups – grated old cheddar cheese
1 1/2 – soft or dry breadcrumbs
2 tbsp – butter

Cook & drain macaroni and place in a greased casserole dish. Melt butter over med. heat, stir in flour, mix well. Add milk and cook over medium heat, stirring constantly until sauce thickens. Add salt, sugar and cheese. Mix well. Mix sour cream, cottage cheese and 1/2 cup of the cheddar cheese into sauce. Pour over macaroni. Mix well. Sprinkle remaining cheddar cheese and crumbs over top. Dot with butter.

Bake at 350F for 45-50 minutes.

DELISH!!

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This is a great way to use leftover turkey. My kids loved this!
This recipe makes approx. 5-6 sandwiches so adjust your ingredients accordingly for less.

Grilled Turkey Salad Sandwiches

1 1/2 cups – chopped cooked leftover turkey
1/3 cup – raisins
1/3 cup – diced celery
1/4 cup – slivered almonds, toasted
1/2 cup – mayonnaise
6 – slices cheese (your favourite)
12 – slices bread (your favourite)
1/4 cup – butter, softened

Butter your bread (one side each piece). Mix turkey, raisins, celery, almonds and mayonnaise together. Spread turkey mixture on opposite side of buttered piece of bread (like your making a grilled cheese). Add one slice cheese and another piece of the buttered bread (butter side out). Cook in frypan or griddle grilled cheese style. You could also use a Panini maker or just put a heavy pot/pan on top of the sandwich while it’s lightly browning to get a panini like sandwich.

Brown each side and serve for lunch or dinner!

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I grew up eating cucumbers and tomatoes (grown in the garden) by the truck loads. So we eat alot of them now and I’m always looking for new ways to prepare them. This is a very refreshing and crisp salad that goes great with any BBQ fare.

Cucumber Salad

2 – cucumbers (I prefer long english)
1/2 cup – cilantro
3 – green onions, sliced
1/2 – spanish onion, sliced

Dressing (rough estimates only – I never measure):
2-3 tbsp – oil
1 tbsp – lemon
1 tbsp – white wine vinegar
salt & pepper to taste

Peel and quarter cucumbers. You can seed them if you wish, but I never bother. Chop and place in bowl. Coarsely chop cilantro adding to bowl along with green and spanish onions.

Mix all dressing ingredients together and pour over salad tossing to combine. Refrigerate for up to 2 hours.

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For those that have never tried it…wild rice tastes slightly nutty. It is very good (very good for you) and even better when cooked in broth. We made this recipe and much to my delight, everyone loved it. Rice & pasta together – what a concept!

Orzo, Wild Rice & Mushroom Casserole

1 cup – orzo
1 cup – wild rice
3-6 cups – broth
4-5 cups – sliced mushrooms (i used white button & shiitake)
12 tbsp – oil
2 tbsp – butter
1/2 cup – parsley
salt & pepper to taste

Wild Rice: simmer 1 cup wild rice in 3 cups liquid for 45-50 minutes
Orzo: simmer 1 cup orzo to 2.5-3 cups liquid for 15-20 minutes or until liquid is absorbed

Saute mushrooms in oil/butter and cook until liquid has almost evaporated.  Add parsley, salt & pepper and stir to combine.  Mix together cooked rice and orzo.  Spread your mushroom mixture on top.  Serve.

This dish might seem like alot of work…but it’s really quite simple, healthy and goes with most meats!

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