Tuesday, November 29, 2011

Honey Corn Bread

Honey Corn Bread- http://www.hunwhatsfordinner.com

With the cold weather arriving, I've been cooking more soups, stews and chili. There is just something about a big pot of goodness, simmering all day, that makes the chill outdoors seems less severe. I think that's why I enjoy cold weather cooking, more than summer cooking. I can make up tons of different soups, give chili new life by changing a few ingredients and throw just about anything into a pot, to make a nice hearty bowl of stew; and never get bored with the yummy soul soothing goodness.

Honey Corn Bread- http://www.hunwhatsfordinner.com

Of course, soup, stews or chili aren't complete unless there is some sort of delicious dipper to accompany them. When I was browsing my Food Network Magazine, a few months ago, I found this recipe for Honey Cornbread, by Emeril Lagasse. I use to watch Emeril when he was on Food Network; unfortunately his show doesn't play on Food Network Canada. I knew this sweet glazed cornbread, would be the perfect compliment to a nice bowl of slightly spicy and savoury chili. I was also excited to finally use my new cast iron skillet!! This cornbread is almost addictive. The sweet honey butter just sinks into the top layer and gives this moist cornbread a wonderful pop of flavour.

Cast Iron Honey Cornbread
Recipe courtesy Emeril Lagasse, 2007
printable version

    2 cups cornmeal
    1/2 teaspoon baking powder
    1/2 teaspoon baking soda
    1 teaspoon sugar
    1/4 teaspoon salt
    1 1/2 cups buttermilk
    1 large egg, lightly beaten
    5 tablespoons unsalted butter, melted
    2 tablespoons vegetable oil, for greasing skillet
    Honey-Butter, recipe follows

Preheat a grill to low heat.

In a bowl, combine the cornmeal, baking powder, baking soda, sugar and salt and mix well. In a separate bowl, combine the buttermilk, egg and butter and stir to combine. Add the wet ingredients to the dry ingredients and stir until just combined. Use the vegetable oil to coat the insides of a large cast-iron skillet. Spoon batter the skillet. Set the skillet on the grill and close the lid. Grill until the cornbread is firm and a toothpick inserted into it comes out clean, 15 to 20 minutes.

Remove the cornbread from the grill and baste with the Honey-Butter mixture. Let the cornbread sit for 5 minutes before removing it from the skillets and serving.

For the Honey Butter:

    1/2 stick (or 4 tablespoons) unsalted butter, at room temperature
    1/4 cup plus 2 tablespoons honey

In a medium bowl, combine the butter and honey and whisk thoroughly until well blended. Set aside until the cornbread is cooked. Baste hot cornbread, with mixture.

Cindy's notes: I baked my corn bread in the oven at 400 degrees, for about 20-25 minutes;until the center was set.


This post linked to

Hearth and Soul
Delicious Dishes
Tasty Tuesday
See ya in the Gumbo!

Monday, November 28, 2011

Meal Plan Monday~ Nov 28, 2011

Happy Monday!!

I know I didn't post a meal plan last Monday. We had to leave very early for the hospital, since Mr.B had his tonsils and adenoids removed. And to tell the truth, with all the stress and anticipation over the surgery, I really couldn't wrap my head around planning what we would eat for the week. Especially since I didn't know how quickly Mr.B would recover from surgery and would be ready to eat again. He really isn't eating all that much yet, but I'm hoping that changes this week.


Queenie is coming home today! She had been staying at my parent's house, while Mr.B was recovering. I just knew it would be too stressful with him not being able to do much and Queenie pestering him. All I have to say is that we've all been pretty miserable with her gone. Especially Mr.B. He may sometimes seem like his sister gets on his last nerve, but he truly loves her and enjoys having her with him. So, since Queenie will be home as well, I really need to figure out what to make this week. Here is the plan

  • Pasta Fagioli with homemade bread
  • Porcupine Balls with brown rice and peas
  • Bacon Ranch Chicken (new recipe) with mashed potatoes and corn
  • Pate au Saumon (Salmon Pie) and a spinach salad
  • Bacon Cheese Burger Meatloaf with Crispy Smashed Potatoes and Honey Roasted Squash Rings (all new recipes)
  • Easy Black Bean Veggie Casserole (new recipe)
  • Leftovers 
Don't for get to head over to OrgJunkie.com, to check out other great meal plans for the week!

    Saturday, November 26, 2011

    Campfire S'mores Cutie Pies and a Giveaway


    I am a little torn about this giveaway. I recently received this sweet cookbook Cutie Pies: 40 Sweet, Savory and Adorable Recipes, from a generous publisher. This cookbook is full of wonderful ideas for pies. Just looking through the pages, I was instantly eager to get into the kitchen to try these little gems out. My dilemma is, that the recipe I decided to try, was a major fail, in it's original form. How big of a fail? Let me show you


    Pretty bad isn't it? I had to throw this mini muffin tin away, since no amount of soaking and chipping away at it, made a difference. So, while I did have one disastrous outcome with this recipe, I had 2 amazingly delicious ones as well. So, you can see my dilemma?!?

    One of the options in the book, is to make  mini pies or Petit-5s, as Dani Cone likes to call them.  In the book, the recipe for S'mores Pies are made as Petit-5s. So, when I decided on this recipe, the whole intent was to make them into Petit-5s. The Petit-5s just did not work for me. By the time the bottom crust was browned, the marshmallows and chocolate had melted and bubbled beyond recognition. Which oozed all over my muffin tin and stuck to it like glue. I'm not sure how Dani got the results she did, for this recipe, because it is virtually impossible to bake the crust and have the marshmallows stay intact. If one was to make these into Petit-5s, I would suggest pre baking the dough in the mini tins, adding the filling and returning them to the oven for 3-5 minutes, to get the chocolate melted and the marshmallows puffed and browned. It is the only possible way I can see this working out. (I used some leftover filling to top the Petit-5s, to make them more photogenic, LOL)


    Thankfully, this book includes more than mini pies. Dani also shares great recipes for Flipsides ( handheld turnovers), Piepops (pie lollipops) and the ever popular pies in a jar. She even goes as far as to suggest the different types of Cutie Pies each recipe could be adapted to. Which I loved, because I was able to turn the rest of my s'mores filling into delicious Piepops and Flipsides. Even though I had horrible luck with the Petit-5s, I have to say that Dani's recipe for All Butter Crust, is sensational! It is flaky and is very reminiscent of puff pastry (with wonderful layers of pastry). Both the S'mores Piepops and Flipsides were a huge success. The result is a nice flaky crust, wrapped around a chocolaty gooey filling. So, with the option of choosing what type of Cutie Pie to make for each recipe, I think this is a great cookbook.

    Campfire S'mores Petit-5s
    Adapted from Cutie Pies by Dani Cone

    1(12-ounce) bag of chocolate chips (milk chocolate or semisweet)
    5 C mini marshmallows
    6 graham crackers, mashed into crumbs (1/2 C)
    1/2 C (1 stick) unsalted butter, melted
    1 Tbs plus 2 tsp light corn syrup
    1 tsp vanilla extract
    All-Butter Crust (recipe follows)

    Preheat oven to 375 degrees. Place a rack in the center of the oven. Spray the cups of minimuffin pans with non stick spray.

    To make the filling, in a large bowl, combine the chocolate chips, marshmallows, graham cracker crumbs, butter, corn syrup and vanilla and stir to combine. Set aside.

    To make the crust, follow the All-Butter Crust recipe and roll out the dough per the instructions. Cut 36 (3-inch) circles from the dough. Reroll the scraps to make all of the circles and avoid overhandling the dough.

    Gently but firmly press each dough circle into a minimuffin cup. For the edges, press them into the sides of the muffin cup. Spoon the filling evenly into the 36 Petit-5 shells, filling to just below the top and making sure to get a good representation of each delicious s'mores component in each pie.

    Bake the Petit-5s for about 15 minutes or until the marshmallows are golden brown and the chocolate is a bit melted, just like around the campfire! To see whether the bottom is golden too, use a butter knife to pop a Petit-5 out of a muffin cup. If the bottom is not brown, bake a few minutes longer. If the pie top is browning too quickly, cover with foil for the final few minutes.

    For Piepops: Using a 2 1/2-inch round cutter, cut dough into 100 circles. Lay half the circles onto baking sheets and brush lightly with beaten egg. Place a lollipop stick across the center of each circle, with the tip about 1/2-inch from the edge. Top with a spoonful of the filling and lay the second circle of dough onto the filling. Press firmly around the edge, making a good seal. Make a few slits in the dough, for vents and brush lightly with remaining egg. Bake at 375 for 15 minutes, or until golden brown.

    For Flipsides: Using a 6-inch round cutter, cut 10 circles of dough. Brush each circle lightly with beaten egg. Spoon filling evenly into the center of each circle. Pull the top half of the circle over to the bottom half, and pinch the seams; starting from one corner to the opposite corner. Make 3 small slits, for vents and brush with remaining egg. Bake for 20-30 minutes, until the crust is golden.

    All-Butter Pie Crust

    Makes 1 Double Pie, 2 Single pies, 16 Cutie Pies, 36 Petit-5s, 8 Piejars, 10 Flipsides, or 50 Piepops

    2 1/2 C all purpose flour
    1 tsp salt
    1 tsp granulated sugar
    1 C (2 sticks) unsalted butter, cold, cut into 1/2-inch cubes
    3/4 C ice water

    In a large bowl combine the flour, salt and sugar and mix well. Add the butter to the flour mixture and mix gently with a pastry blender, a fork or your hands. The goal is to lightly incorporate the butter into the dry ingredients. The butter pieces should be well coated with the dry mixture and somewhat flattened. Gradually add the water the the flour mixture, 1 Tbs at a time and continue mixing the dough until it comes together and forms pea sized or crouton sized crumbs. The dough should look like coarse individual pieces, snot smooth and beaten together like cookie dough.

    With yout hands, gather the dough crumbs together to form 2 patties, gently molding the crumb like mixture into a patty shape and being careful not to overhandle the dough. Wrap each patty in plastic wrap. Chill the dough for at least 1 hour, or up to 3 days. THe dough can also be frozen for up to 2 weeks.

    When you are ready to use the dough let it sit at room temperature for at least 10 minutes to soften it and make it workable. On a lightly floured surface, roll out each of the 2 dough patties to about a 1/4 inch thickness, lightly dusting it with flour, if needed to prevent sticking and making sure to roll the dough evenly.


    So... how would you like to win a copy of this sweet cookbook, full of cute ideas, perfect for giftgiving?? All you have to do is leave me a comment (here on my blog by clicking POST A COMMENT below), telling me your favourite kind of pie. It's that easy!! The giveaway will run until December 3rd and I will announce the winner on December 4th. That way the winner can receive this cute cookbook in time for the holidays.

    Want and extra entries?

    1. Become a follower of this blog and leave me a comment.
    2. Follow HunWFD on Twitter and leave me a comment with your twitter name
    3. Follow Hun...What's for Dinner? on Facebook and leave me your Facebook name
    4. Tweet about this giveaway using: Check out @HunWFD and a totally CUTE givaway, for a chance to win a Cutie Pies Cookbook http://tinyurl.com/CutiePiesGiveaway
    5. Share this giveaway on Facebook and leave me the url.

    This post linked to

    Friday Favorites
    Foodie Friday
    Bake with Bizzy
    Sweets for a Saturday

    Thursday, November 24, 2011

    Peameal Bacon Sandwiches with Braised Cabbage and Apples


    One thing I missed terribly, while we were living in the U.S, was peameal bacon. It basically is a cured pork loin, rolled in corn/pea meal. Canadians love it!! Fried or grilled, you can be sure you'll find peameal bacon sandwiches at many events. My Mom would buy peameal, every now and then, to serve with our Sunday morning breakfasts. It wasn't until I was a teenager, that I had the opportunity to have peameal in a sandwich. Since then, if I see it on the menu, you can bet I'll be ordering it, LOL.


    Pork seems to be one of my great loves. I mean there are so many different cuts of pork; ham, bacon, back bacon, peameal bacon. I just seem to be drawn to the cured, salty, sometimes smoky cuts of meat. I prefer grilling the peameal, rather than frying, since it cuts down on the extra fat. Peameal is a pretty lean meat, so if I can skip frying it in some sort of fat, I'm all for it. Whenever we can find a good deal on peameal, you can bet we'll be having sandwiches for dinner. The whole family seems to share a love for them. And who can blame them. This time I decided to make some sort of braised cabbage to put over the peameal. I loved the crunch of the sweet and tangy cabbage and apples. It added a wonderful depth of flavour to the sandwiches.

    Peameal Bacon Sandwiches with Braised Cabbage and Apples
    printable version

    1 lb peameal bacon slices (cured pork loin rolled in pea meal)
    1/2 small cabbage, finely chopped
    1 large Red or Golden Delicious apple, peeled cored and chopped
    2 Tbs butter
    2 Tbs apple cider vinegar
    1 Tbs brown sugar
    pinch of salt and pepper
    6 sandwich rolls, or hamburger buns

    Thousand Island Dressing

    1/2 C  mayonnaise
    1/3 C ketchup
    3 Tbs sweet relish
    1 clove garlic, minced
     2 tsp Dijon mustard
    3/4 tsp salt
    1/2 tsp paprika
    1/4 tsp freshly ground black pepper

    Whisk all ingredients in a medium bowl, to blend.

    Preheat grill over medium heat. Lightly grease grill plates and grill peameal, for 3-5 minutes on each side; until the meat is cooked through and lightly browned. Preheat a large saute pan over medium heat. Add butter and cabbage. Cook until cabbage begins to soften; about 5 minutes. Add in apple cider vinegar, brown sugar and apples. Season with salt and pepper and cook until apples are tender; about 4-5 minutes.

    To assemble: Slather bottoms of buns with Thousand Island dressing. Place four pieces of peameal on the slathered buns. Top with desired amount of warm slaw, followed by the top buns.


    This post linked to

    What's Cooking Wednesday
    Full Plate Thursday
    These Chicks Cooked

    Tuesday, November 22, 2011

    Chicken Thighs and Rice with Honey Lemon


    Being a Mom of two kids, who seem to have more energy than possible, I've come to appreciate what is know as one pot cooking. I love when I can find recipes all made in one pot. If there is one thing I'm not quite fond of, it's cleaning up after dinner, when I can be spending time with the kids. With Hubby working evenings, most nights, I often find myself playing single parent at dinner. So, when I can find a dish that uses one pot, instead of two or three, I'm happy.


    I found this recipe while browsing the Internet for chicken thigh recipes. I love chicken thigh, finding they have so much flavour, but I often do not know what to do with them. So, when I saw a chicken and rice recipe that had honey and lemon in it, I was very curious to see how it would turn out. Let me tell you, I LOVED this dish. It was salty and sweet all at the same time. The flavours balanced out perfectly, the chicken was tender and the rice was cooked to perfection. I really had to hold myself back and only have one serving of this, LOL. The kids also loved this dish, which they dubbed sweet and salty rice. The bonus was that there was only one pot, to clean up! (Well, acutally I did use a second skillet to sautee my broccoli, but you could throw it right in with the rice and it will be perfectly cooked by the time the rice is tender)

    Chicken Thighs and Rice with Honey Lemon
    Adapted from Spark Recipes
    printable version

    2 tbs lemon juice
    1 (14 oz) can chicken broth
    2 tbs honey
    2 tbs soy sauce
    1 tsp olive oil
    1 medium onion - chopped
    1 cup long grain rice - uncooked
    1/2 tsp black pepper
    1 tbs parsley
    8 skinless chicken thighs

    In a large skillet with tight fitting lid heat olive oil and brown chicken thighs.
    Remove thighs when browned and add onion.
    Saute until onion is soft.
    Add lemon juice, chicken broth, honey, soy sauce, black pepper, parsley, and rice. Stir to combine.
    Add browned chicken thighs on top.
    Cover and simmer for about 30 minutes or until chicken is done and liquid is absorbed.

    Number of Servings: 4


    This post linked to

    Hearth and Soul
    See ya in the Gumbo
    Tasty Tuesday
    Delicious Dishes

    Thursday, November 17, 2011

    Roasted Beets


    I recently was lucky enough to receive a copy Betty's Crocker's New Edition Big Red Cookbook. While reading through it the other night, I bookmarked many recipes that caught my eye. This was one of them. During a recent trip to the Farmer's Market, I stumbled upon a farmer that had some white, golden and purple beets and I was so intrigued that I had to buy them. I had no idea what to do with them though. The only way I had prepared beets, was to pickle them, every fall. So, I was super excited to find a roasted beet recipe in the Betty Crocker cookbook. It had all the flavours that I love and the combination of the sweet beets with the slightly sour dressing made me salivate.


    Having never had beets anyway but pickled, I was a bit worried that I wouldn't enjoy these. The roasting of the beets just intensified the sweet butteriness of the beets. The dressing coats the beets, adding a great bitter contrast and amazing flavour. I love that the beets didn't loose their colour, while roasting, so the just pop off the plate, creating a beautiful side dish. This recipe couldn't be easier, yet is full of flavour and would be a perfect side to any meal.

    Roasted Beets
    Adapted from Betty Crocker's 2011 Big Red Book
    printable version

    2 lb small beets (1 1/2 to 2 inch)
    1/2 tsp salt
    1/4 tsp coarse ground pepper
    2 Tbs regular olive oil
    2 Tbs chopped fresh basil leaves
    1 Tbs balsamic vinegar

    Heat oven to 425 degrees. Cut off all but 2 inches of  beet tops. Wash beets; leave whole with root ends attached. Place beets in an ungreased 13x9-inch pan. Sprinkle with salt and pepper. Drizzle with oil.

    Roast uncovered about 40 minutes or until beets are tender. Let beets cool until easy to handle, about 30 minutes. Peel beets and cut off root ends; cut beets into 1/2 inch slices.

    In a medium bowl, toss beets, basil and vinegar. Serve warm or at room temperature.


    This post linked to

    These Chicks Cooked
    Made it on Monday
    Full Plate Thursday
    See ya in the Gumbo

    Monday, November 14, 2011

    Meal Plan Monday~ Nov 14, 2011

    Happy Monday!

    Well, the snow we were surprised with on Friday, is now melted and gone. To tell the truth I am very happy and relieved about it, LOL. I wasn't ready for having to walk to and from school in the snow. A few more weeks of nice weather, and I'll be a happy girl. I'd even be happy with the lack of snow, until the week before Christmas. Somehow, Christmas without snow doesn't feel like Christmas at all. Spoken like a true Canadian girl!!


    This week will be a little busy. Mr.B goes for his surgery next Monday, so this week will be spent preparing for that. Queenie will be going to my parents, for a week or so; to let her brother rest and recuperate nicely post surgery. My Mother in Law came to visit for a few days and is due to leave today, or maybe tomorrow. Depends if the kids can talk her into staying an extra day, LOL. My parents are due in on Wednesday and will spend the night, before bringing Queenie back home with them. The rest of the week will be spent making sure we have tons of cold, soft foods ready and available for our boy, once he gets his adenoids and tonsils removed. So, this week will center around easy, hearty and comforting dishes. Here's the plan

    Head on over to OrgJunkie.com, for tons of other great meal plans!

      Saturday, November 12, 2011

      Bread Machine Garlic Bread

      I take part in Meal Plan Monday, over at the OrgJunkie. I love reading what everyone makes and this recipe has been on Laura's menu a few times and it caught my eye. I am a bread junkie. I really truly am. I LOVE bread! I love the smell when it's baking, I love the golden crust, pillowy soft inside and love to slather it with butter. Mmmmmm....

      OK, I'm having a Homer Simpson moment.... sorry about that!

      The title of this recipe is what caught my attention. How could you make garlic bread, in the bread machine. I quickly found out that it wasn't your average garlic bread, it was garlic flavoured bread. This is probably the 3rd time I make this bread. The kids love it (they have inherited my love for bread) and it really is perfect with just about anything. A big bowl of pasta, a soup, stew.... the possibilities are endless. The bread doesn't rise much, which makes you worry that it will be dense and tough, but it bakes up nice, light and fluffy.

      Bread Machine Garlic Bread
      Adapted from Taste of Home
      printable version

      1 cup warm water (70° to 80°)
      1 tablespoon butter, melted
      1 tablespoon nonfat dry milk powder
      1 tablespoon sugar
      1-1/2 teaspoons salt
      4-1/2 teaspoons dried parsley flakes
      2 teaspoons garlic powder
      3 cups bread flour
      2 teaspoons active dry yeast

      In bread machine pan, place all ingredients in order suggested by manufacturer. Select basic bread setting. Choose crust color and loaf size if available.
      Bake according to bread machine directions (check the dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed). Yield: 1 loaf, 16 slices (about 1-1/2 pounds).

      This post linked to

      Foodie Friday
      Friday Favorites
      Bake with Bizzy

      Thursday, November 10, 2011

      Artichoke Dip Grilled Cheese


      This past summer, I was lucky enough to win an awesome cookbook, in a giveaway. I totally knew that my family would love Grilled Cheese, Please! And did we!! The first recipe we decided to try was this Artichoke Dip grilled cheese. We are absolutely crazy for artichoke dip and the thought of it sandwiched between two slices of toasty bread, made both me and Hubby drool, LOL. I mean take one of our favourite appetizers and put it together with one of our favourite sandwiches and it's a home run!


      This grilled cheese was over the top. It was ooey, gooey and really did taste like artichoke dip. The tangy cheese was perfect with the creamy artichoke filling. And the sourdough bread, just rounded the flavours out, wonderfully. We did think it was a bit tart, so I'd suggest using one can of artichoke hearts in water and 1 jar of marinated artichoke hearts.

      Artichoke Dip Grilled Cheese
      Adapted from grilled cheese, please! by Laura Werlin
      printable version

      2 (6-ounce) jars marinated artichokes, drained and coarsely chopped
      2 Tbs mayonnaise
      1 tsp Worcestershire sauce
      1/2 tsp hot sauce, or to your taste
      1/2 tsp garlic powder
      4 scallions (white and tender green parts), finely chopped
      2 ounces Pecorino Romano cheese, coarsely crumbled (or use Parmigiano-Reggiano)
      4 (4-inch-square) pieces focaccia, split horizontally (or use sourdough or Italian bread)
      8 ounces fontina cheese, coarsely grated (or use Monterey Jack or Havarti)

      In a medium bowl, mix together the artichokes, mayonnaise, Worcestershire sauce, hot sauce, garlic powder, scallions and Pecorino Romano.

      To assemble: Place 4 slices of focaccia on your work surface, cut side up. (if your focaccia is especially thick- more than 3 inches- pinch out a small amount of the soft centers to create a better bread-to-filling ratio.) Spread the artichoke mixture on the bread. Distribute the fontina and top with the remaining focaccia slices, cut side down.

      For stove top method: Heat a large nonstick skillet, over medium heat for 2 minutes. Put the sandwiches into the pan, cover, and cook for 3 to 4 minutes, until the undersides are golden brown. (Watch carefully, because the high oil content in focaccia can make the bread turn from golden to blackened quickly.) Turn the sandwiches, pressing each one firmly with a spatula to compress the filling slightly. Cover and cook for 3 to 4 minutes, until the undersides are well browned. Remove the cover, turn the sandwiches once more and press firmly with the spatula once again. Cook for 1 minute, or until the cheese has melted completely. (You might need to peek inside, to make sure.) Remove from the pan and let cook for 5 minutes. Cut in half and serve.

      For sandwich maker method: Preheat the sandwich maker. Follow directions or assembly above. Cook according to manufacturer's instructions.


      this post linked to

      Full Plate Thursday
      Made it on Monday
      These Chicks Cooked
      Turning the Table Thursday

      Tuesday, November 8, 2011

      Savoury Three Cheese Cookies


      Savoury cookies?! I bet I have you wondering what the heck, I'm talking about right? These cute little bites are more like mini biscuits than cookies, but because of their size they were called cookies. I book marked this recipe at the beginning of the summer, from the Real Women of Philadelphia Canada website. The creator is one of the awesome ladies I befriended during the contest. Jackie owns a B&B, in the Muskokas just a few hours from here. She's also brilliant in the kitchen! This is one of the many yummy recipes she submitted to the contest. Unfortunately, she did not make the finals either..... but we won't get into that, LOL.


      These cookies are crazy good!! I just love the savouriness of them, with the hints of sweet sun dried tomatoes and meaty walnuts. I served these with some red pepper jelly and cranberry lemon marmalade. We all decided that the savoury sweet heat paired best with these cookies. I'll be making these often, over the holidays, for our friends and family that stop by to visit!

      Savoury Three Cheese Cookies
      Recipe courtesy Jackie Leung via RWOP
      printable  version

      1/2 cup(s) of flour
      1 tsp. of baking powder
      1/4 tsp. of salt
      1/4 tsp. of ground black pepper
      1/4 tsp. of paprika
      1 cup(s) of Philadelphia Cream Cheese (1 250g brick)
      1 egg yolk
      1 dash hot sauce (or to taste)
      1 cup(s) of grated sharp cheddar cheese
      1/2 cup(s) of grated Parmesan cheese
      1/2 cup(s) of walnuts, chopped fine
      2 tbsp. of sun dried tomatoes, chopped

      Preheat oven to 375°F. Line cookie sheets with silicone baking mats or parchment paper.
      In a small bowl, whisk together flour, baking powder, salt, pepper and paprika.
      In the bowl of a stand mixer with the paddle attachment, beat Cream Cheese until smooth. Add egg yolk and hot sauce and beat until light and fluffy, scraping down the sides of the bowl once or twice. Thoroughly beat in cheddar and Parmesan cheeses.
      With the mixer on low, add flour, walnuts and sun dried tomatoes. Mix until just combined.
      Scoop 1 tablespoon mounds of dough onto cookie sheets, spacing at least an inch apart.
      TO MAKE COINS: Dip a flat-bottomed glass in flour and press cookies to flatten.
      TO MAKE THUMBPRINT COOKIES: Dip the bottom of a wooden spoon into flour and press an indentation into mound of dough.
      Bake until tops are dry, bottoms are golden and edges are turning brown, about 12 to 15 minutes. Cool on a wire rack.
      To finish thumbprint cookies: Using a piping bag or a small spoon, fill the thumbprints with plain or flavoured cream cheese.
      Serve with a smile and a thank you!


      This post linked to

      Delicious Dishes
      Tasty Tuesday
      Hearth and Soul 
      What's Cooking Wednesday (King's CourtIV)
      See ya in the Gumbo
      What's Cooking Wednesday (Fairy Blogmother)

      Monday, November 7, 2011

      Meal Plan Monday~ Nov 7, 2011

      Happy Monday,

      How was your weekend. Ours started off great and ended not so good, LOL. On Friday the kids and I took some blankets and pillows and headed to Mr.B's school, for Family Pizza and a Movie night. We had fun watching Toy Story 3 in the school gym. It was a bit chaotic at first, but we had tons of fun. The weather was beautiful all weekend and it seems to have followed us, through to today. The only bad part of the weekend was when I accidentally spilled a glass of water onto my laptop. Yup, I did the worst possible thing.... water all over the keyboard. I'm currently on Hubby's laptop, while mine dries and hopefully it will be operational soon. So, I may not post as often this week, since all my photos are on my laptop :o(


      This week is going to be nice and quiet, which is good, because this time change has us all a bit cranky. Mr.B was awake at 6am, this morning. I'm hoping the kids get a hang of the time change soon, LOL. Since things will be low key, I'm thinking of trying a few new recipes, this week. Here's the plan (in no particular order)

      • Doritos Meatloaf (new recipe) with mashed potatoes and corn on the cob 
      • Home Style Turkey and Potato Bake (new recipe)
      • Filipino BBQ Pork Skewers (new recipe) with slaw and baked beans
      • Pumpkin Waffles with fresh fruit salad
      • Celery Root Soup (new recipe) with bread machine garlic bread
      • Shrimp Parmesan with couscous and a salad
      • leftovers
      Don't forget to head over to Org Junkie, for more great meal plans!!

      Saturday, November 5, 2011

      Candy Bar Cookies


      I don't know about you, but every year after Halloween, I feel compelled to get the Halloween candy out of my reach. I have a gigantic sweet tooth and all the candy that results from Trick-or-Treating can be pretty dangerous. So, every year I try to find new ways to use up the candy. Especially that yummy, yummy chocolate! Cookies and brownies seem to be the easiest route to go, when adding chocolate bars or candy, into them. I've tried a few recipes, and have had some successes, but others were not what I expected. So this year, I decided to go with a more traditional type of cookie. I took my chocolate chip cookie recipe and made a few modifications. The results are quite lovely and the cookies are pretty yummy too.


      I've seen cookies with pieces of chocolate placed on top and always think of how pretty they look. So, I decided to top my cookies with pieces of chocolate, rather than incorporate the chocolate inside. These remind me of cookies my Mom use to make when we were growing up. It was a chocolate chip base, without chocolate, but with nice sweet shredded coconut. To make these cookies a bit more hearty, I threw in some large flake oats. The result and sweet, chewy, nutty, chocolaty goodness.

      Candy Bar Cookies
      printable version

      1 C butter, softened
      1 C packed brown sugar
      1 egg
      1 vanilla
      2 cups all-purpose flour
      1 teaspoon baking soda
      1/2 teaspoon salt
      1 C quick-cooking oats
      1/2 C flaked coconut
      9 treat size Hershey chocolate bars, into 36 pieces (I used a combination of almond and milk chocolate bars)

      In a large bowl, cream butter and sugar until light and fluffy. Beat in egg and vanilla. Combine the flour, baking soda and salt; gradually add to creamed mixture and mix well. Beat in oats and coconut.

      Roll into 1-in. balls. Place 2 in. apart on ungreased baking sheets; flatten slightly. Bake at 350° for 10-12 minutes or until lightly browned.

      Break each candy bar into 4 pieces; press a chocolate piece into the center of each warm cookie. Remove to wire racks.


      This post linked to

      Foodie Friday
      Friday Favorites
      Friday Potluck
      Sweets for a Saturday
      Bake with Bizzy

      Thursday, November 3, 2011

      Hubby's Bruschetta


      When I married my husband, part of me thought I would be treated to gourmet meals every night. Hubby being a Chef, meant I would never have to cook; right?? Well, I quickly found out that I would spend many lonely nights eating alone and that the last thing Hubby wanted to do, after working 16 hrs in the kitchen, was to come home and cook. Talk about a buzz kill, LOL. So, I am the one who cooks the majority of the meals in the house. About once or twice a month, Hubby treats us and makes dinner, on his day off. I have a love hate relationship with those nights. On one hand, I don't have to make dinner, but on the other, I have to clean up after a man who is used to having others clean up after him. Some nights, it isn't pretty....


      This bruschetta is one of my favourites, that Hubby makes. I just love the fresh tomatoes, seasoned with herbs and sweet balsamic vinegar. Paired with savoury garlic bread and salty cheese. It really is sensational. The kids really enjoy helping Daddy make this, and in turn love to eat it too. It's a great way to get them to eat flavours they normally wouldn't. This is the perfect start, or side, to a nice pasta dinner.

      Hubby's Bruschetta
      printable version

      3 large tomatoes, chopped
      1 onion, diced
      1 Tbs chopped garlic
      1/2 tsp salt
      1/4 tsp black pepper
      1 tsp dried basil
      1/2 tsp oregano
      1 Tbs parsley
      2 Tbs olive oil
      2 Tbs balsamic vinegar
      1 large loaf of garlic bread
      2-3 C marbled Cheddar

      In a bowl, mix the tomato, onion, garlic, salt, pepper, basil, oregano and parsley. Drizzle with olive oil and balsamic vinegar and toss to combine. Let sit 10 minutes, so the flavours combine.

      Preheat oven to 350 degrees. Split open the garlic loaf and place on a rimmed baking sheet. Top each half with the tomato mixture. Sprinkle the shredded cheese (2 or 3 C, depending on your preference) over the tomato mixture.

      Bake for 20 minutes, or until tomato mixture is heated through and cheese is melted. Cut into 1 1/2 inch slices and serve.


      This post linked to

      Made it on Monday
      These Chicks Cooked
      Full Plate Thursday
      Turning the Table Thursday

      Tuesday, November 1, 2011

      Bacon Wrapped Potatoes with Honey Scallion Sauce


      I have to tell you straight up that these potatoes are amazing!! Just thinking about them, while I type up this post, is making my mouth water. I made these potatoes a few months ago and totally forgot to post the recipe. While browsing through my photos, I saw these and just had to share them with you. I found this recipe on the Food Network website. I just love browsing the recipes over there, since there is such a huge variety of them to choose from. These quickly caught my eye, since we are all big bacon and potato fans.


      I was intrigued that these were tossed in a sweet honey scallion sauce. We all know that sweet and salty are an awesome combination, so I knew that we'd probably love these. I didn't, however, think they would be so addictive, LOL. Even though I was full, it didn't stop me from snacking on some of the remaining potatoes, as I tidied up the dinner dishes. I just loved the combination of the creamy potato, salty smoky bacon and sweet honey. The only thing I changed was to use chives, rather than scallions. This fantastic and easy side dish would knock the socks off any dinner guest!

      Bacon Wrapped Potatoes with Honey Scallion Sauce
      Adapted from Aaron McCargo, Jr. and Food Network
      printable version

      2 large Idaho potatoes
      Canola oil, for frying (about 2 cups)
      8 slices apple wood smoked bacon, cut in 1/2 vertically
      16 toothpicks
      1/4 cup softened butter
      1/4 cup honey
      1/2 teaspoon cracked black pepper
      2 tablespoons chopped scallions
      1 teaspoon chopped fresh parsley leaves

      1. Cut each potato into 8 wedges and parboil until fork tender.

      2. In a preheated large saute pan, heat oil on medium-high heat. Wrap each potato wedge with 1 strip of bacon and secure with 1 toothpick on each end. Pan-fry in oil until bacon and potato are golden brown, approximately 8 to 10 minutes, turning frequently with tongs to brown all sides evenly. Remove and drain on paper towels.

      3. Meanwhile, in a medium bowl, mix butter, honey, black pepper, scallions and parsley. Stir with a spoon until fully mixed.

      4. Toss potatoes in the glaze. Remove toothpicks and serve.

      Food Network Kitchens have not tested this recipe and therefore cannot make representation as to the results.


      This post linked to

      Hearth and Soul
      Tasty Tuesday
      Delicious Dishes
      See ya in the Gumbo

      We've got a Winner!!

      Sorry I'm late getting the winner of Lynn Alley's 50 Simple Soups for the Slow Cooker. I just did the drawing, using the Random Number Generator and the winner is

      Kim B. said...
      My favorite thing to cook in my slow cooker is a roast that I serve with mashed potatoes & green beans...YUM!! GREAT giveaway!! 
      Congratulations Kim!! I you could email me your mailing info and telephone number, I'll get the ball rolling on getting your cookbook sent out to you .
      Thanks to everyone who took the time to leave a comment!