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Saturday, December 20, 2014

Cranberry Gingerbread Loaf~ #CrazyIngredientChallenge

Tart cranberries add a wonderful burst of flavour to this warm gingerbread cake.



 It's time again for the Crazy Ingredient Challenge. Where some of us bloggers get assigned two ingredients that don't necessarily go together. We need to think outside of the box and come up with fabulous recipes, using both ingredients. This months ingredients were Cranberries and Gingerbread Spice. I had been wanting to make a gingerbread cake, so I took this opportunity to make one, incorporating cranberries into the mix. The result was delicious!

I've always been a fan of gingerbread. I use to get gingerbread cookies with my tea, at a local coffee shop, but now they have stopped making it. The combination of ginger, cinnamon, nutmeg, allspice and cloves, is one that I can not resist. I knew the cake would be delicious, but I was a bit nervous about adding the tart cranberries to the mix. I have to say that the result was wonderful. The cake had a gorgeous crumb and the cranberries added a nice tart burst of flavour. The kids really enjoyed this cake, even if Queenie did remove all of the cranberries, anytime she ate some. (Silly girl!) This is a beautiful and delicious cake, for the cold winter months.




Cranberry Gingerbread Loaf

2 1/2 C flour, divided
2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
2 tsp ground ginger
1 tsp cinnamon
1/4 tsp nutmeg
1/8 tsp all spice
1/8 tsp nutmeg
1/2 C oil
1/2 C molasses
1/2 C dark brown sugar
2/3 C boiling water
1 egg
1 C frozen cranberries
2 Tbs powdered sugar

Preheat oven to 350 degrees. Generously grease a loaf pan, or line with parchment paper (making sure there is plenty hanging over the edges).

In a bowl, combine 2 1/4C flour, baking powder, baking soda, salt, and spices. 

In a separate mixing bowl, whisk together the oil, molasses, dark brown sugar and boiling water. Let mixture cool to room temperature and whisk in the egg.

Add the dry ingredients with the wet, mixing until just about combined. Toss the cranberries with the remaining 1/4 C of flour and gently fold them into the batter; until just incorporated.


Pour into prepared loaf pan and bake for 50-60 minutes; until a toothpick inserted in the center comes out clean. Let cool 5 minutes in the pan, before removing to a wire rack. Dust with powdered sugar, while still warm.


Friday, December 19, 2014

Rubbermaid LunchBlox Sandwich Kit

Packing lunches is a breeze thanks to Rubbermaid and their LunchBlox Sandwich Kit.




Christmas break has begun and I must say that the only thing that has kept me sane this past few weeks, with all the holiday hustle and bustle, is the Rubbermaid LunchBlox Sandwich Kit. This reusable container system makes packing lunches a breeze. With containers that stack and snap together and a built in Blue Ice pack, I didn't have to worry about trying to fit different sized containers into Mr.B's lunch box, or worry about where to shove an ice pack, to keep everything cool.


I love that you can snap the Blue Ice pack to the bottom, or between containers. I also love that you can snap the lid of the container to it's bottom. No more worrying about dropping container lids on the floor at school! LunchBlox are designed to save space and stay organized in your lunch box. They are dishwasher, microwave and freezer safe, which also makes getting ready for school so much easier. Perfectly portioned for a variety of foods and come in six different styles, sure to fit any type of lunch box.




“Disclosure: I am part of the Rubbermaid Blogger Campaign with Mom Central Canada and I receive special perks as part of my affiliation with this group. The opinions on this blog are my own.”

Wednesday, December 17, 2014

Crock Pot Salisbury Steak

Tender ground beef patties, are slow cooked to perfection, in a luxurious mushroom gravy.


Crock Pot Salisbury Steak- www.hunwhatsfordinner.com


My crock pot and I always become reacquainted during the colder months of the year. Mostly because of busy days helping at school. Most Wednesdays I can be found helping in Queenie's old kindergarten class. I spend the day helping the wonderful teachers with tasks they normally wouldn't have time to do. I've become quite a pro using the photocopy machine and the laminating machine. I also get to make fun crafts with the kiddos, who are so sweet and cute! But spending the day in Kindie Land is exhausting. I'm not sure how teachers do it. I'm there one day and it takes me almost two days to recover, LOL. So when I'm busy playing in Kindie Land, I want my old friend Crock Pot to be working on my dinner, here at home.

I like to use my crock pot to try out new recipes. I love browsing recipes on Pinterest and I have often seen recipes for crock pot salisbury steak. I knew Hubby would love it, since he's always complaining that I don't serve beef often enough. So I decided to try it. Now before you start wondering why anyone would cook meat before putting it into the crock pot, just remember that you aren't fully cooking the patties, but just browning the outside, so they don't fall apart while cooking. As they finish cooking low and slow all day, in gravy, they become so tender and delicious. I am not crazy about ground beef, or salisbury steak, but I ate two of these puppies, without complaining, LOL. They just melted in your mouth and the gravy was A-MA-ZING!


Crock Pot Salisbury Steak- www.hunwhatsfordinner.com


Crock Pot Salisbury Steak

2 lbs lean ground beef
1 packet dry onion soup mix
1/2 C panko bread crumbs
1 egg
1 small onion, finely chopped
1 C mushrooms, chopped
1 Tbs flour
1 C milk
salt and pepper
1 can cream of chicken soup
1 C beef broth

In a large bowl, combine the beef with the onion soup mix, bread crumbs and egg. For mixture into 8 equally sized patties.

Preheat a large skillet over medium high heat. Add in the olive oil. Once the oil begins to ripple, add the patties to the pan. Cook for 2-3 minutes on each side; until a nice brown crust forms on the meat. Place browned patties into the crock pot, stacking alternately, like a pyramid.

Reduce heat under skillet to medium. Add the onion and mushrooms, and season with salt and pepper. Once onions become translucent, sprinkle mixture with flour. Stir to coat and cook for 2 minutes. Slowly add in the milk, stirring constantly to prevent lumps. Let cook until thickened; about 3-4 minutes.

Remove from heat and stir in chicken soup and beef broth. Pour gravy mixture over patties in crock pot. Cover and cook on LOW for 6-8 hrs. Serve with mashed potatoes.

Monday, December 15, 2014

Simple Supper Tuesday #91

Welcome back to Simple Supper Tuesday, the party featuring QUICK, EASY recipes, perfect for those busy weeknights. So, please share your crock pot, 30 minutes or 5 ingredient recipes (easy desserts are also welcome)!!

Recipe Linky Party




Make sure to visit all three blogs, to see if you've been featured this week! All featured recipes will be pinned to our Simple Supper Tuesday Pinterest page





Recipe with the MOST CLICKS




Pasta Fagioli Soup- Luv a Bargain



Recipes that CAUGHT MY EYE




Crab Stuffed Mushrooms- Lou Lou Girls




Double Chocolate Sweet & Salty Party Mix- Summer Scraps





Coca Cola Pork Chops- Frugal Living Mom





French Silk Pie- Big Rigs 'n Lil' Cookies




Crock Pot Green Bean Casserole- Menu of Musings



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 photo SimpleSupperTuesday





The Party Rules
 
 
  1. Please link up Crock Pot and/or easy RECIPES only (simple desserts are also welcome)
  2. Please follow our hosts, on social media
  3. Please link back to THIS post on Hun... What's for Dinner?
  4. Please use link to direct recipe, not to your home page, or a pinterest pin.
  5. Please visit others and leave comments if a recipe catches your eye
  6. Any post that DOES NOT contain a recipe or food tutorial, will be deleted