Thursday, August 30, 2012

Boy Scout Potatoes


 Growing up, Mom would make these all the time. Well, different versions of these, and we called them foil packet potatoes. It's not until recently, that I found out others call them boy scout potatoes. We just like them, because foil packet potatoes are such a yummy way to cook potatoes on the grill, or campfire. And you can switch them up, anyway you want, by adding different seasoning, veggies, bacon and cheese. Growing up, our potatoes were pretty simple, but as I got older Mom would switch them up a bit. Usually Dad had plain ole butter, salt and pepper. We would alternated between tons of green onions in ours, or thinly sliced yellow onion and BBQ sauce.


It's not until this summer, that I heard of putting bacon and cheese in the potatoes as well. While I do add bacon, I usually skip the cheese since Queenie is still on her anti cheese kick. The bacon adds a nice salty smoky flavour to the potatoes. If you're lucky, you'll get some nice caramelized potatoes on the edges and those are the best. Kind of like the crunchy cheese bits on lasagna, or chocolate brownie edges...... You can add just about anything to a foil packet, for the grill, but these potatoes are one of our favourites.

Boy Scout Potatoes
printable version

1 lb baby new potatoes, scrubbed clean and cut in quarters
6 slices of bacon, cooked and crumbled
1 small yellow onion, sliced
salt and pepper
olive oil and pepper

Pull out a pretty good length of foil (about 4 feet) and fold in half. Drizzle center of foil with olive oil and place 1/3 of potatoes. Sprinkle with half of the cooked bacon and onions, and season with a touch of salt and pepper. Repeat layers, ending with the last 1/3 of the potatoes and seasoning with salt and pepper. Top with a few TBS of butter. Bring up short sides of foil and fold the seams tightly. Next fold up long sides of foil tightly, so that your oil, butter and potatoes do not escape once on the grill. Cook on the grill, set at medium heat, for 20-30 minutes, flipping half way through. Carefully tear open packet, letting steam escape, before opening  completely.


 This post linked to

Recipe Box
Full Plate Thursday
Tasty Thursday
Tastetastic Thursday
Thursday's Treasures

Wednesday, August 29, 2012

Back to School Healthy Eating, Chocolate Mousse and a Book Review


Well, there is less than a week before school starts and I've been trying to think of healthy treats I can send to school with the kids. I have to admit, that this summer, we were pretty lax and we indulged quite a bit on junk food. Now that we will be on our regular routine, I'm ready to get back to healthy home cooked foods and healthy school lunches. Now, in no way am I one of those crunchy, organic, health nuts; but I do care about what goes into my kids bodies and my own. My weakness has always been sweets and when I heard of Peggy Kotsopoulos and her book, Must Have Been Something I Ate, I knew this was one that I wanted to read. Peggy, a Registered Holistic Nutritionist, Health Educator, and Culinary Consultant, focuses on teaching REAL health through lifestyle and dietary choices that are easy and delicious.


I love that Peggy explains about food and what it can do to make you feel better. She talks about eating right, for more energy, better sleep, when you are stressed, to increase your libido. She even gives examples of foods for each specific subject, which I find is very helpful. And even better, she includes recipes at the end of the book, to help you get to a good start, with eating healthy. Since I am a total choco-holic, I gravitated to her chocolate mousse recipe. I LOVED that it uses ingredients that I have in my house.

I will be totally honest, at first I was reluctant to make the mousse.... I mean pumpkin puree in mousse?? But I went for it and you know what? THIS MOUSSE ROCKS!!! You can't even tell there is pumpkin in there. I love the subtle coconut flavour from the oil and how this is slightly sweet. But, what I love most about this recipe is that THE KIDS TOTALLY LOVED IT TOO!!! Sorry I don't mean to yell, but I was ready for them to tell me they didn't care for it. Instead they asked to lick spoons and asked to have some promptly after dinner. I am so excited to have found a pudding I won't feel guilty about putting in their lunch box. I am very excited to try other recipes from this awesome book.

Chocolate Mousse
Adapted from Must Have Been Something I Ate by Peggy Kotsopoulos

This mousse is so light, so airy, so decadent, and so HEALTHY! The secret ingredient? PUMPKIN! Yup! It’s true. This guilt-free goodie helps to lower heart disease, prevent against cancer, and is great for expecting mums for it’s high folate content. You wouldn’t even know! And oh so, so good.


  • 2 cups cooked, pureed pumpkin
  • 1/3 cup unsweetened cocoa powder
  • 1/3 cup maple syrup
  • ½ cup coconut oil (make sure it’s heated to point of being liquid)
  • ½ tsp cinnamon
  • ½ tsp vanilla


  • Add all ingredients to a bowl and mix well with a fork. That’s it!
  • garnish with fresh berries, raw pumpkin seeds, or raw cacao nibs

You can find Peggy Kotsopoulos on her site, on Facebook, or follow her on Twitter. Or, enter to win a copy of this book, by using the Rafflecopter below. Even if you are just looking to add a few more healthy habits to your lifestyle, Must Have Been Something I Ate, is the perfect resource to get your started!
a Rafflecopter giveaway

This post linked to

Hearth and Soul
Real Food Wednesday
Whole Foods Wednesday
Cast Party Wednesday
What's Cooking Wednesday 
Fit and Fabulous Friday 
Great Canadian Giveaway Linky

Tuesday, August 28, 2012

Tomato Cucumber Salad


Last week, my girlfriend came to spend a few nights with us, before school starts up again. We had a great time and she surprised us, with some green peppers and tomatoes from here garden. They all smelled so good and the tomatoes were such a bright red, I couldn't wait to dig in. While we used a few on sandwiches, I decided to use the remaining tomatoes in a salad. I wanted a salad that would let the sweetness of the tomatoes shine, so I went with a simple tomato cucumber salad.

It can't get any easier than this. The vinaigrette is light, slightly sweet and tangy. It pairs wonderfully with the sweet tomatoes and fresh cucumber. The kids especially loved this salad and if given the chance, they might have only eaten that, for dinner, LOL. Not only are the colours stunning, this salad is like summer in a bowl!

Tomato Cucumber Salad
printable version

4 vine ripe tomatoes, chopped
1 medium seedless cucumber, sliced on the diagonal
2 green onions, sliced
2 tbsp balsamic vinegar
1 tsp extra-virgin olive oil
1/4 tsp sugar
2 tsp basil
Freshly ground black pepper to taste
a pinch of sea salt

Place tomatoes, cucumber and green onion in a medium bowl. Combine vinegar, oil, sugar, basil, pepper and salt. Drizzle over tomatoes and cucumber; toss. Let sit for 20 minutes, before serving. Refrigerate or serve at room temperature.


This post linked to

Tuesdays at the Table
Hearth and Soul
Delicious Dishes
See Ya in the Gumbo
Tasty Tuesdays

Monday, August 27, 2012

Meal Plan Monday~ August 27, 2012


Happy Monday!!

We are on the back to school countdown, with 8 days remaining. Mr.B will be returning to school next Tuesday, while Queenie goes for about 45 minutes on Wed and then starts full days on Friday. She is beyond excited and to tell the truth, so am I, LOL. Even though I'm sure I will cry, on my baby girl's first day, I am looking forward to some time to myself and extra time in the kitchen.

(photo courtesy of planetforward.ca)

This week will be spent getting back into our school routine. Early days, early bedtimes and trying to come up with a school night dinner rotation, that will be quick and easy. Also with back to school means a little more stress, so watch for a great post on 'healthy chocolate desserts' to help ease us back into our routine. So, here is what I have planned for this week.

  • coconut shrimp with pineapple rice (new recipes)
  • roasted chicken and cauliflower (new recipe) and a salad
  • fish tacos
  • beef and veggie kabobs with corn on the cob
  • vegetable soup with 'healthy' chocolate mousse for dessert
  • Monte Cristo sandwiches, with fruit salad
  • leftovers 
Head on over to OrgJunkie.com, for tons of other great meal plans!!!

Saturday, August 25, 2012

Vanilla-Strawberry Frozen Yogurt


 One of my favourite things to do, when I head to the mall, is to stop for frozen yogurt. I just love the creamy, tangy, fruit filled frozen goodness. As much as I love ice cream, sometimes a girl just needs to have something delicious, that she doesn't have to feel so guitly about, LOL. We've been so busy this summer, that I totally neglected my ice cream machine. There it sits in the cupboard, while the bowl sits in the freezer. Waiting, longing to be put to work. I took the time this week, to make something yummy for us. I had tried making frozen yogurt about 4 yrs ago, and found it wasn't quite creamy enough, so I decided to tweak the recipe a bit. The result was a creamy delicious tangy concoction.


I decided to go with Greek yogurt, since it is thicker and creamier and threw in a bit of heavy cream, just to help smooth it out a bit and to give the yogurt a satiny feel on the tongue. Vanilla and strawberry seem to be a hot trend right now, so I decided to go with it and I loved the combination of flavours. Not just your ordinary frozen yogurt here!

Vanilla-Strawberry Frozen Yogurt
printable version

3 C sliced fresh strawberries
2 Tbsp lemon juice
2/3 C sugar
pinch of salt
1 vanilla bean
1/2 C heavy cream
1 1/2 C vanilla Greek yogurt

In a medium saucepan, over medium heat, bring strawberries, lemon juice, sugar and salt to a boil. Cut vanilla bean in half, length wise and with the tip of a pairing knife, scrape out the seeds. Add seeds to the strawberry mixture. Cook until sugar has completely dissolved; mashing berries as they heat up. Remove from heat and let cool to room temperature.

Once strawberries are cool, combine them in a large bowl with the Greek yogurt and cream. Refrigerate at least 4 hrs, to over night; before freezing. Carefully pour into your ice cream machine and freeze according to manufacturer directions (approx 25-30 mins). Serve immediately, or transfer to a plastic container and place in freezer, until later use.

Makes about 1 quart


 This post linked to

Foodie Friday
 Weekend Potluck
Foodie Friends Friday 
Church Supper

Thursday, August 23, 2012

Salmon Cobb Grilled Sandwiches


Grilled sandwiches are all the rage, lately. Everywhere you go, you can find some sort of new, creative grilled sandwich. We've turned dips, soups, salads into grilled sandwiches. So, when I had leftover baked salmon in the fridge, I decided to turn my favourite salad, into a grilled sandwich. I incorporated the ingredients from a cobb salad, into my grilled cheese sandwich. It was amazing!!!

The salmon was sandwiched into some dense whole grain oat bread and mingled with tomato, avocado, bacon and cheese. It was a luscious, creamy, tangy sandwich on perfectly toasted bread. The blue cheese added a nice salty tang, which complimented the salmon perfectly. I think what I like best about this sandwich is that it is so healthy, but tastes sensational. For added tangyness, feel free to spread both slices of bread with mayonnaise, before assembling.

Salmon Cobb Grilled Sandwiches
printable version

4 slices whole grain bread
1 C flaked fresh baked salmon
6 slices cooked bacon
1 tomato, sliced
1 avocado sliced
1/2 lemon
4 large slices mozzarella, from deli
1/3 C blue cheese, crumbled
1/2 C baby spinach and arugula (mixed)
olive oil

Preheat a panini press or cast iron skillet, to medium low heat. Cut avocados around the middle, to the pit. Gently twist each side and pull apart. Carefully remove the pit and using a spoon, remove the flesh from the skin (by running the spoon around the inside of the skin). Squeeze generously with lemon juice and slice; set aside.

Place slices of bread on a clean work surface. Place mozzarella slices on each slice of bread. Top 2 slices of bread with spinach/arugula, top with tomatoes, followed by the salmon, and blue cheese. Top the salmon with bacon and avocado and place top slice, cheese side down. Lightly press on each sandwich, to ensure all ingredients will stay put.

Brush tops of sandwiches with olive oil and carefully place in press/skillet, oil side down. Brush tops of sandwiches with remaining oil. If using a press, close press and grill according to manufacturer directions. If using a skillet, place a second skillet on top of the sandwich and place something heavy inside (use a large can or a brick). Gently press down and grill for 2-3 minutes. Carefully flip sandwich, return second skillet on top and grill for 2-3 additional minutes. Remove from heat, slice with a serrated knife and serve.


 This post linked to

Tasty Thursday
Full Plate Thursday
Tastetastic Thursday
Recipe Box
Fit and Fabulous Friday

Tuesday, August 21, 2012

Mexican-Style Baked Potatoes

Mexican Style Baked Potatoes- Hun... What's for Dinner?

Being a food blogger has changed my life. When I started my blog, about 4 yrs ago, I never thought it would become what it is today. Yes, everyone has dreams of being the next best thing, but it was slow going and just recently over the past year, my blog has gained an amazing readership. But, the best part about this whole food blogging journey is the incredible friends I've made along the way. One thing I can say about us foodies, is that we are a bunch of really friendly people. Yes, you do stumble upon one or two who act two big for their britches, but generally we are friendly and love sharing our passion with the world.

Mexican Style Baked Potatoes- Hun... What's for Dinner?

Along with great foodie friends, come great recipes. I often stumble upon recipes on other blogs and tell myself that I need to make them. But many times, I forget about them and end up creating new recipes of my own. This particular recipe however, I tried last year, while competing in the Real Women of Philadelphia Canada Contest. A group of us ladies has decided to attempt to create a dinner book club, where on person would choose which book we would read and choose 3 recipe, from those submitted; for all of us to try at home. These stuffed potatoes belong to my good friend Jeanine, from the Baking Beauties. The whole family loved them, when I made them the first time, so they were more than happy to see them make a repeat appearance at our dinner table. The filling is smooth and slightly creamy, thanks to the refried beans, and I kicked them up a notch by adding 4 oz of Herb and Garlic cream cheese to them as well. The flavours are amazing, spicy, savory, cheesy. Everything we love in great Mexican inspired food. Hubby actually said I should make these at least once a month, so you know for sure they are a winner!!

Mexican-Style Baked Potatoes
Adapted from the Baking Beauties
printable version

4 large russet potatoes (about 8 ounces each), washed & scrubbed
3/4 cup refried beans
2 scallions (white and green parts), thinly sliced
1 Tbsp GF Taco seasoning
salt & freshly ground pepper to taste
3/4 cup mild or medium salsa
1 cup GF reduced-fat shredded cheddar cheese
GF sour cream and/or guacamole (optional)

1. Preheat the oven to 450 degrees F. Prick the potatoes with a fork and bake in the center of the oven for 1 hour, or until tender. Reduce the heat to 375 degrees F and let the potatoes cool at room temperature for about 15 minutes before handling.
2. When the potatoes are cool enough to handle, cut in half lengthwise and scoop out the potato pulp, transferring to a small bowl and leaving a shell about 1/4 inch thick. Add the refried beans, scallions, taco seasoning, salt and pepper to the potato pulp; mash well to thoroughly blend. Stuff the mixture back into the potato halves and transfer to an ungreased baking sheet. (At this point, the potatoes can be covered with plastic wrap and refrigerated for up to 24 hours before continuing with the recipe.)
3. Top each potato half with about 1 1/2 Tbsp of salsa. Bake in the center of the oven, about 15 minutes (about 20 minutes if they have been refrigerated), or until heated through. Sprinkle each half with 2 Tbsp of the cheese. Return to oven and bake until the cheese is melted, about 5 minutes. Serve at once, with the toppings (if using).

Based on a recipe from The Gluten-Free Vegetarian Kitchen by Donna Klein

This post linked to

Tuesdays at the Table
See Ya in the Gumbo
Delicious Dishes
Tasty Tuesdays
Hearth and Soul

Monday, August 20, 2012

Meal Plan Monday~ August 20, 2012

Happy Monday!!

Wow, my last meal plan was over two weeks ago. Things in the Jamieson household have been a little hectic, to say the least. A few weeks back, the kids and I went to spend a week with my Mother in Law, in Buffalo NY. We had a blast and I had a nice break from cooking, since we ate out every night, LOL. Last week, we pretty much ate anything we could find in the house, so I didn't meal plan; but this week, I'm back at it.


Hubby is on vacation this week, so I'm cooking a lot of stuff he loves. Instead of going on a big vacation somewhere far away, we've decided to stay close to home and have a few day trips to some close by attractions. So dinners will be quick and fairly simple; just in case we are too tired to cook, LOL. Here is the plan for this week

  • Burgers and dogs, on the grill, with potato salad
  • grilled margarita chicken breast with foil packet beans and colored carrots
  • Grilled Italian Sausages, with boy scout potatoes and a salad
  • Beef and veggie kabobs with pasta salad
  • Homemade pizza with a salad
  • out to dinner with our BFF
  • Leftovers
Make sure to head over to Orgjunkie.com, for more great meal plans!
Have a great week!!

Saturday, August 18, 2012

Swedish Berry Blondies


Swedish Berries happens to be Hubby's favourite candy. Since Hubby is starting his week vacation today, I decided to incorporate his favourite candy, into a dessert, for us to enjoy. I went with a blondie, because I figured they would compliment the flavour of the candy, without over shadowing it, or the candy over powering the dessert. My Mom made blondies, quite often while we were growing up; but we called them butterscotch brownies. They are super simple to make, you can make a thousand varieties and they are super yummy!!


The smell of these cooking, will drive you crazy. Especially if you are a sugar junkie like me. You can smell the butter, the brown sugar and the sweet candy. HEAVEN!!! These are chewy and they remind me of gumdrop cake, that I've had before at Christmas time. I love how pretty these are and I decided to top them with a beautiful white chocolate cream cheese frosting drizzle. Stunning!!

Swedish Berry Blondies
printable version

4 Tbs white chocolate Philly cream cheese
3 Tbs butter, melted
1 cup brown sugar
1 egg
1 tsp. almond extract
1/4 tsp salt
1 cup flour
1/2 tsp baking powder (optional, creates lighter blondie texture)
1/2 C Swedish Berries, cut in half
1 Tbs flour

Preheat oven to 350. Line an 8x8 pan with parchment paper and lightly spray with non stick cooking spray.

In a large microwave safe mixing bowl melt the butter; cool for 5 mintues. Stir in the cream cheese, until well combined. Mix in the brown sugar and beat until smooth. Beat in egg and almond extract. In a seperate bowl, combine the flour, salt and baking powder (if using). Stir dry ingredients into wet ingredients; combine well. Combine candy with 1 Tbs flour and fold them into the batter.

Pour into prepared pan and use a greased spatula to evenly spread mixture in pan and level the top. Bake for 20-25 minutes or until set in the middle. Cool completely on rack before cutting.

White Chocolate Cream Cheese Frosting

1/4 C white chocolate Philly Cream Cheese
2 Tbs butter, softened
1 C powdered sugar
splash of milk

Mix until well combined. Pour frosting into a large zip top bag, snip a small whole in one end and drizzle over cooled brownies. Top with additional candy, if desired.


This post linked to

Foodie Friend Friday
Sweets for a Saturday
Weekend Potluck
Church Supper

Thursday, August 16, 2012

Shepherd's Pie


You know, growing up I didn't like Shepherd's Pie. I hated it and hated that my Mom would practically make it, once a week. Now you're probably wondering why I would be so revolted by one of the most popular comfort foods. Well, it was partly due to the ground beef. I've only now, started eating ground beef regularily and enjoying homemade beef burgers. I won't go into detail as to why I hated ground beef, but I suspect it had a lot to do with the fact that in those days, there was no lean ground beef. When I started dating Hubby, he often offered to make Shepherd's Pie for me. I always declined, saying that I prefered a different dish, which he makes (those were the pre kid days, where money didn't really matter and he still loved cooking for me..... I thought I had it made; but I digress). Then one day Hubby asked me how my Mom made Shepherd's Pie and my secret was revealed. I hated the layers of ground beef, creamed corn and potatoes (I really still do) and Hubby explained that he made his version with leftover roast beef. Nope, I still wasn't going for it buddy!!

Well, I'll let you in on a little secret- last night was the first time I ever made Shepherd's Pie; in my whole life! And it was the first time I've eaten it, since those days where it was ground beef, creamed corn and potatoes. I decided to take some stew beef and simmer it until tender, throw in some veggies and make a gravy. I then topped that with some beautiful herb whipped potatoes and it was FANTASTIC!! The beef just melted in your mouth and the creamy potatoes and veggies were the perfect vehicle for the gravy. I really truly enjoyed Shepherd's Pie; something that I thought would never happen.

Shepherd's Pie
printable version

1 1/2 lbs stewing beef, cut into 1/4 inch pieces
2 Tbs olive oil
4 C water
2 bay leaves
2 sprigs of fresh thyme
1 large carrot, chopped
1/4 C flour
2-3 C low sodium beef broth
1 tsp oregano
1 tsp garlic powder
1 tsp onion powder
salt and pepper to taste
1 C frozen peas
6 large potatoes, peeled and cut into cubes
4 oz light Herb and Garlic cream cheese
3 Tbs butter
1/2 C milk
fresh ground pepper

In a large pot heat olive oil, over medium high heat. When oil begins to ripple, add stew beef in a single layer and cook for 1-2 minutes, until browned. Stir, turning beef pieces over and cook for an additional minute, to brown opposite side. Add in water,a pinch of salt and pepper, bay leaves and thyme; bring to a boil, reduce heat and simmer until water is almost all evaporated (about 1 to 1 1/2 hrs).

Add in carrots, stir and continue cooking until water is completely evaporated. Sprinkle in flour and stir to coat beef and carrots; cook 2 minutes. Slowly add in beef broth, stirring and scraping up any brown bits in the pan. Season with oregano, garlic and onion powders. Simmer over med-low heat, until thickened. About 15-20 minutes.

While the gravy thickens, add potatoes to a pot of salted boiling water and cook until fork tender; about 10 minutes. Drain potatoes and return to the hot pot. Add in cream cheese, butter and milk, and using an electric mixer, beat until smooth. Check for seasonings and adjust salt and pepper, as desired.

Preheat oven to 375 degrees. Once gravy is thickened, pour the beef mixture into a casserole dish, or cast iron skillet. Top with mounds of mashed potatoes and place in over. Bake until tops of potatoes begin to brown; about 15 minutes.

This post linked to

Recipe Box
Tastetastic Thursday
Full Plate Thursday
Tasty Thursday

Tuesday, August 14, 2012

Maple-Dijon Glazed Chicken Breast


 I love chicken. It's my go to protein, when I'm thinking of something new to make for dinner. It's so versatile and goes with so many flavours. You can turn an ordiany peice of chicken, into just about anything amazing. Last week, I was browsing my pantry, to see how I could transform my chicken for dinner, when my eyes landed on maple syrup and whole grain Dijon. I knew they'd pair up beautifully with the chicken, so I got to work. I decided to serve it with some roast sweet potatoes and it was a sensational meal.


The kids and I really loved the sticky sweet glaze, that had a slightly hot tart bite to it. I decided to add some freshness to it, with some fresh thyme and a dash of colour with some paprika. We all really enjoyed the chicken and it was even delicious the next day, chopped with apple and a bit of mayonnaise, for chicken salad. One more delicious chicken dish, in my chicken folder. Though this one has more Fall like flavours.

Maple-Dijon Glazed Chicken Breast
printable version

4 boneless skinless chicken breasts
1/2 C pure maple syrup
2 Tbs whole grain Dijon mustard
2 tsp fresh thyme, chopped
1 tsp paprika
1/2 tsp coarse sea salt
fresh ground pepper

Place chicken in a large zip top bag and set aside. In a small bowl, combine the maple syrup with the Dijon, thyme, paprika, salt and pepper. Pour maple syrup mixture in with the chicken and seal up the bag. Gently message the marinade onto the chicken breast, place on a plate and refrigerate for 30 minutes; turning and messaging chicken half way through. Preheat oven to 375 degrees. Bake chicken for 20- 30 minutes, until internal temperature of chicken reaches 165 degrees. Let chicken rest, tented with foil for 10 minutes, before serving.


This post linked to

Delicious Dishes
See Ya in the Gumbo
Tasty Tuesday
Hearth and Soul
Tuesdays at the Table
Fit and Fabulous Friday

Saturday, August 11, 2012

Chocolate Covered Cherry Coconut Macaroons


 What happens when you get a craving for two sweet things at once?? Well, if you are a true foodie, you try to find a way to combine the two. Which is what happened when I was craving chocolate covered cherries and coconut macaroons. I quickly decided to combine the two and came up with these ridiculously, awesome cookies!!! The kids and I almost polished off the whole batch, the same day I made them. They are THAT good!


I love the cherry flavour paired with the coconut. It's so addictive. Or maybe that is thanks to the chocolate that covers the bottom of each cookie. No matter what the reason, these are freakin amazing. And they look pretty too. Nothing like a beautiful mouth watering dessert, to make you want to go out and buy a bigger size of pants; just so you can make it more often, LOL. But I digress, I love the pretty pink and dark chocolate cookies.

Chocolate Covered Cherry Coconut Macaroons

2 3/4 C shredded sweetened coconut
1/4 C marshiano cherries, finely chopped and patted very dry
4 egg whites
splash of vanilla
6 oz  dark chocolate, melted

Preheat oven to 350 degrees.

In a small bowl, whisk together the egg whites and vanilla; until well combines. In a second bowl, toss the coconut with the cherries. Add egg whites to coconut mixture and mix well to combine; all coconut should be wet and coated with egg whites. Spoon by rounded tablespoons, onto a parchment lined baking sheet. Bake for 15 minutes; until light golden brown. Cool completely, for 20-30 minutes.

In a microwave safe bowl, melt the chocolate for 2 minutes, stirring every 20 to 20 seconds; until melted. Dip bottom of cooled cookies into the melted chocolate and return to parchment paper. Drizzle any remaining chocolate over tops of cookies. Refrigerate cookies, until chocolate has set. Store in fridge or freezer, for up to 1 week.


This recipe is being entered in EatInEatOut's 3 Annual Christmas in July Cookie Contest

This post linked to

Recipe Box
Foodie Friends Friday
Weekend Potluck
Sweets for a Saturday
My Sweet Party

Friday, August 10, 2012

Guest Blogger~ The Hungry Hollow

 Today's Guest Blogger is very special to me. We first met over a year ago, during the Real Women of Philadelphia Canada contest. I loved how vibrant and carefree she was in her videos. She has a larger than life personality, that is only over shadowed by her absolute kindness. We quickly became friends and met at the RWOP gala last year (she's the one on the right, in the photo). Cathy and I are now part of an amazing group of Canadian bloggers known as The Canadian Cookies, on Facebook. You can find out more about Cathy, by visiting her site The Hungry Hollow and/or her Facebook page.

 Cathy has won many awards for her baking and cooking skills,  which includes winning Food Network Canada‘s Season 2, Chicken Bingo episode on “Dinner Party Wars”. She also earned a spot in Kraft Canada‘s  Real Women of Philadelphia Cookbook, Season 1 and a trip to New York City for her brownies on a stick for the Season 2 Dream Destination Contest!

Raised on a hobby farm in the 1970′s, I take what I've learned over the years about baking, cooking and self sufficient living  and pass them on to you! Today I would like to share a wonderful and easy Bean Salad with all of you. Enjoy!


Mom's Most AWESOME Bean Salad
The Hungry Hollow

  • 1 Can – 398ml Yellow Beans
  • 1 Can – 398ml Green Beans
  • 1 Can – 540ml Kidney Beans
  • 1 Can – 540ml Chic Peas
  • Half – Onion, diced
  • 1 Cup – Celery, chopped
  • 1/2 Cup – Red Pepper, diced
  • 1 Cup – Whole Stuffed Manzanilla Olives
  • 3/4 Cup – White Sugar
  • 3/4 Cup – White or Cider Vinegar
  • 1/2 Cup – Vegetable Oil (Don’t use olive oil – too strong for this recipe)
  • 1 Tsp – Salt
  • 1/4 Tsp – Pepper
  • 1 Tsp – Dried Dill OR 1 Tbsp Fresh Dill
  1. Put all the Veggies in a bowl.
  2. Put the dressing ingredients into a Mason Jar and shake
  3. Pour over Beans and Veggies and stir well
  4. Let sit overnight to 24 hours for ultimate flavour




Thursday, August 9, 2012

Guest Blogger~ Cooking from a SAHM

Hello Everyone,
When Cindy @Hun What's for Dinner wanted a guest poster I jumped at the chance. I enjoy sharing my recipes, and helping my foodie friends out at the same time. My name is Alyssa but people call me Lysska or Lyss, and I am 27 (28 on August 8th). As a child/teen I grew up in Illinois and I loved every aspect of it, but since moving to the East Coast I love it here. The ocean soothes me....I miss the country life though. My dearest and I have two daughters Meghan Brianna(4) and Karina Grace (2).  I am the owner and Blogger of Cooking From A SAHM Blog and Cooking From A SAHM Facebook page :-) Cooking has always been something I enjoy...Some people jog, some people yell when they are stressed. I on the other hand cook, and bake. Growing up my mom always was cooking/canning. We had a good supper on the table every night. She had no problems with us kids experimenting in her kitchen. She gave me my love of cooking and family. She taught me that family means everything, cooking and family dinners are important. So as I began my Cooking From A SAHM page, I decided I would make sure everyone would include their kids in the kitchen. That was the beginning of Cooking From A SAHM. 

One thing my mom passed onto me was her love of Chocolate...I remember her always keeping frozen M&M's or Hershey Kisses in the freezer. Even when she comes to visit me she always leaves me chocolates in the freezer. My love of chocolate is the fuel for my recipe that Im sharing with you. I love Nacho's and I love chocolate so I  decided to combine the two and make "The Ultimate Chocolate Nachos". At first you might think "ewww" but hold off on that thought :-)  My dearest and I made "The Ultimate Chocolate Nachos" which are soooo amazing.  You will love them as much as we did :-)

 The Ultimate Chocolate Nachos

5 Tortillas ( you can add more depending on who you are feeding)
Oil( You can use a deep fryer or just a pan with oil)

Heat up the pan and make sure it is hot....you do not want them to just float... Once the oil is hot then flip them over. You want them to be golden brown. Take a plate and line it with paper towels. Just enough to where it soaks up the grease.Then you want to make a sugar mixture for the top. 

Cinnamon Sugar:
1/2 Cup of Sugar
1 Tsp Cinnamon
Sprinkle the chips with the Cinnamon Sugar mixture, then arrange them on a plate.

Once you have arranged them on a plate then you can start adding toppings.


1st Set

Dark Semi Sweet Chocolate(You can use whatever chocolate you want, but this tasted good.)
We used bitter sweet dark chocolate to melt and drizzle on top. We melted it in a bowl in the microwave, poured it in a little baggy. Then cut the end just a little bit. Then drizzled the top of the chips


2nd Set of Toppings:
5 Mint Leaves
Crumbled cookies( I made homemade chocolate chip cookies, but you can use store bought)

Around every other triangle we put a mint leaf and a raspberry on top. Then in a blender we took cold cookies and put them in my blender. Till it was cooking crumbs(not chunks). Then we lightly sprinkled it with cookie crumbs. 


Third set of Toppings:
The leftover melted chocolate
Whip Cream
5 Mint Leaves
1 Raspberry
Grated Milk Chocolate 

In the middle we put whip cream in the middle. We used Redi Whip from a can. We drizzled the leftover bitter sweet dark chocolate on it. Placed the mint leaves around it. Topped it with a red raspberry in the middle. Then took the grated milk chocolate and sprinkled it over the dish. 


Last Set of toppings

Confectioners Sugar

Sprinkle lightly over the top with the confectioners sugar :-) Then ENJOY!


Wednesday, August 8, 2012

Guest Blogger~ Served up with Love

Thank you Cindy for inviting me to share with your readers today.  I do hope you all get to stop by Served up with Love and check out all the recipes I have shared and maybe find a new recipe to feed the ones you love. You can also find me on Facebook and PinterestMuch Love

Photobucket After visiting so many great blogs I finally decided to try my hand at blogging.  Served Up With Love was created in March of 2011. When I was growing up I had a dream to be a writer. After becoming a wife and mother, I set my dream aside as most of us moms do. This blog has been a way for me to share my two loves, cooking and writing. I often share tidbits of my life in my posts or a special memory of my past.  I share many easy recipes any cook can prepare. I don’t do a lot of fancy ingredients or get too complicated.  Feeding your family should be easy.  I am a full time working mom of two great kids. My son is 16 and my daughter is almost 6, that alone can be challenging enough.  Recently while taking a photography class I met the editor of a local magazine. I was approached during the class about possibly doing a food column in the magazine. In May of this year my first column was published in the Chesapeake Style Magazine. This has a circulation of at least 10,000 readers per month and is published eight times a year.  I am living a little of my dream each time it is published.  The pride I feel every time I see my name in print on something I wrote is amazing.    


Today I am sharing one of my family’s favorite recipes, Taco Pie In fact my son’s friend also will ask when we are having this so he can join us.  This recipe I came across years ago and I wrote it down out of a church cookbook. You can always find some wonderful recipes out of a church cookbook.  Originally the recipe was made in a pie shape, through the years and with my son becoming a teenager I had to adjust this to a 9 x 13 size or larger to feed us (and his friends)  

Taco Pie  
Served up with Love
2 packages of  crescent rolls (you can also purchase this in sheets now) 
1 bag of corn chips (crushed) 
16 oz sour cream 
1 1/2 -2 pounds of hamburger (turkey or chicken) 
2 packages of taco seasoning 
4 cup package of Shredded cheese  (your choice of type) if you prefer you could use less. 

Brown hamburger with taco seasoning according to directions on taco seasoning. Line 9 x 13 pan with crescent rolls, crumble ½ bag of corn chips on top of crescent rolls. Put hamburger mixture on top of corn chips and then cover with the sour cream. Please ¾ of bag of cheese on top of sour cream and put other ½ bag of corn chips on top of sour cream. Top off with the remainder of cheese and bake at 375 for approx. 20 minutes or until crescent rolls are done. 

Tuesday, August 7, 2012

Guest Blogger~ Everyday Mom's Meals

Hello! I'm so excited to be here today sharing something yummy with you. For those of you that don't know, I'm Krista and I'm the Everyday Mom is Everyday Mom's Meals. I started blogging in May 2010 and could have never imagined the wonderful foodie community it would allow me to become a part of! I am wife to my husband Adam of 9 years and a stay at home mom to our very active almost 8 year old, Alex. We enjoy home style recipes that are easy yet delicious. My recipes are perfect for everyone from the novice cook to the experienced home cook; and I hope you visit EMM very soon! You can also find me on Facebook, Twitter and Pinterest.

Sometimes I feel like Super Mom. Or should I say, I am made to feel like Super Mom. My husband and son are always telling me what a great job I do keeping our lives running. From house work, to meal planning, cooking, schedule keeping, (let's face it the list could go on and on) I try really hard to keep it all moving along smoothly. And I will admit, being a super organized person helps me do this. So when it's time to go to the grocery store each week, there I am, list and coupons in hand, following it very closely, getting exactly what we need, at the best price. A couple weeks ago, I was strolling the aisles, but will admit was in a bit of a hurry, when I came to "buns" on my list. Okay, grab some hamburger buns and move on. Done. It wasn't until quite a few days later I discovered the mistake I had made. If I would have taken 2 minutes to look in my cart double checking what I needed those buns for, I would have seen bratwursts. That's right. I needed brat/hot dog buns not hamburger buns. Hence, the oops! So I'm standing in my kitchen ready to cook these brats wondering how I'm going to salvage this one. Yes, I could serve them w/o buns, but we really like them nestled in a soft bun.

Then it hit me. Turn those brats into burgers! Genius, I know. Okay, maybe not genius, b/c I have heard of them before, and I think you can even buy them like that, but I felt pretty proud of myself! They turned out perfectly for those round buns, and I have to say for not being the biggest bratwurst fan, I really enjoyed them! We all make mistakes, but thank goodness for those moments when we can hide them really and deliciously well!

 Bratwurst Burgers
Makes 4 burgers
5 original bratwurst, thawed and casings removed
2 TBS grill seasoning
3 TBS olive oil, divided
1 green bell pepper, thinly sliced
1/2 medium white onion, thinly sliced
4 buns
Mustard if desired
Salt and Pepper to taste
Cooking Spray

In a medium bowl combine bratwurst and grill seasoning. Mix well with hands. Add 1 TBS olive oil and combine well. Score meat into 4 even sections. Form each section into a patty, indenting the center of each slightly with your thumb. (This will insure even cooking) Preheat grill to medium high. Spray w/ cooking spray. Sear burgers on each side for 2-3 minutes. Then reduce heat to low and continue to cook about 10 minutes until no longer pink. While burgers are cooking, heat 2 TBS oil in medium skillet. Add peppers and onions. Season w/ salt and peppers. Saute' until browned and tender, about 10 minutes. Serve burgers with mustard and pepper/onion mixture.
*NOTE* When flipping burgers, spray spatula with cooking spray also to prevent sticking.

Monday, August 6, 2012

Guest Blogger~ Crêpes Suzettes

Happy Monday everyone. The kids and I have gone to the U.S, to visit family. So, I am happy to be sharing some really great posts, from some amazing fellow bloggers. So, look for new faces this week and I hope you treat them with as much kindness and respect as you do me. Thanks again and see you next week.


Hello everyone! I'm Emma, from Crêpes Suzettes. I was born and raised in Paris, France and moved to the US about 6 years ago. I have a passion for writing, photography and cooking, which is why I decided to start a blog about food. Since I moved to the US, I certainly miss quite a few dishes from France, and I try to either make the ones my family used to do for me, invent a few from scratch and my French creativity, or simply add a few things for my personal taste and culture, into every day meals. I love sharing my creations with you on my blog and on Facebook.

Today I would like to share with you a traditional recipe for Crêpes. There is actually no difference in the process of making savory crêpes or sweet cpes, but they certainly do taste different. One of the famous and traditional sweet cpes in France is “Cpes au chocolat” (chocolate cpe), or sometimes, the chocolate is replaced with Nutella. The exciting part about making cpes is that you can be as creative as you want when it comes to the filling. Today, I will give you the recipe of my Nutella & Banana crêpe.

Ingredients for the batter:
  •  1 cup of flour
  • 2 cups of milk
  • A little bit of salt
  • A little bit of vanilla
  • 1 egg
Whisk everything together until it is a smooth light batter. Ideally, let it rest for a couple of hours at room temperature, with a lid.

When you are ready to eat, get your Crêpe pan (non-stick skillet) ready and coat it with a little bit of butter.
With a ladle, pour the batter in the pan, while swirling it, so it covers the crêpe pan in a thin layer. Let it cook for a few minutes (make sure the burner is on medium). Loosen the edges of the crêpe with a soft knife. When the bottom side of the crêpe is golden (it should unstick naturally if cooked enough), flip it with a spatula.

Ingredients for Sweet crêpes: in general, add anything that you feel like eating. This crêpe recipe will have bananas and chocolate and I will top it with a scoop of vanilla ice cream.
  • 1 banana
  • Vanilla Ice Cream
  • Nutella/Chocolate sauce
Once the crêpe is flipped, start by adding the chocolate (Nutella). With a spoon, spread the chocolate all over one side of the crêpe, while still in the pan. It will help melt the chocolate/Nutella.
On top, add 2/3 of your sliced banana.
Fold your crêpe in a cone shape. Once folded, add the left over slices of banana on top, one scoop of vanilla ice cream and squeeze a zest of chocolate sauce to decorate it. Voila! Bon appétit!

Saturday, August 4, 2012

Ice Box Blueberry-Peaches and Cream Pie

Ice Box Blueberry Peaches & Cream Pie  www.hunwhatsfordinner.com

It's hot! Boy, is it hot! It isn't too bad, considering we have A/C, but who wants for spend the whole summer indoors?? So, to beat the heat we've set up the pool and have really been enjoying it. Another way we like to cool off, is to enjoy some cold treats. Though the kids love my Rapsberry- Peach Yogurt Pops, sometimes they just want something that resembles and tastes more like dessert. So, I decided to go the frozen pie route. I have never made a frozen pie before, so I wasn't too sure how to go about this. I thought, why not go similar to a no bake cheesecake, but frozen. Since Hubby had brought home a basket of beautiful Ontario peaches, I decided to do a bleuberry peach dessert. I love the blueberry peach combo, it just screams Summer to me.


I can't tell you enough how much I LOVE this pie!! As it starts to thaw, it becomes a creamy sweet filling, topped by a delicious tart topping of fresh fruit. I wanted a glazed effect of the fruit, so I tossed them with some of my homemade Lemon Cranberry Marmalade. The tart marmalade mellowed out the sweetness of the filling and fruit. Hubby and I snuck a few pieces, last night, when the kids went to bed and the kids finished off the pie today for lunch. THAT'S HOW GOOD IT WAS!!

Step by step video:

Ice Box Blueberry-Peaches and Cream Pie
printable version

1 1/2 C graham crumbs (about 14 crackers)
1 Tbs sugar
2 Tbs butter, melted
1- 8oz pkg cream cheese, softened
1/3 C blueberries
1 Tbs lime juice
1 can sweetened condensed milk
4 fresh ripe peaches
1 C fresh blueberries
1 C marmalade, or peach jam

In a bowl, combine the graham crumbs, sugar and melted butter. Stir until mixture resembles wet crumbs. Press mixture into a 9 inch deep dish pie plate. Refrigerate while making the filling.

In a separate bowl, beat the cream cheese, until smooth and creamy. Add the condensed milk and beat to combine. Set aside.

Using a small food processor, or coffee grinder, puree the blueberries, with the lime juice. Add the blueberry puree to the cream cheese mixture; mix until well combined. Pour the cream cheese filling into the graham crust and place in the freezer for a minimum 4-6 hrs, to over night.

Before serving, take peaches and slice thinly. Place peaches in a bowl with blueberries and marmalade. Gently toss to coat. Arrange peaches in a pattern on frozen pie, using blueberries to fill in the blank spaces. Slice and serve. Cover any unused pie and return to the freezer. Thaw 10 minutes, before slicing and serving.

Ice Box Blueberry Peaches & Cream Pie  www.hunwhatsfordinner.com

This post linked to

Weekend Potluck
Foodie Friday
Foodie Friends Friday
Sweets for a Saturday
Church Supper