Yum

Saturday, November 30, 2013

Peanut Butter Confetti Squares



My family calls these Galettes Froides, which translates to cold cakes.  My Memere (grandma) and my Mom have been making these desserts at Christmas time, since I can remember. They've always been my favourite because of the use of the rainbow marshmallows. There's just something about the colours that make these looks so yummy.

These squares couldn't be simple to make and they are no bake as well. Some people use regular white marshmallows, some people use chunky peanut butter and some people add coconut. I like them each and every way I can get them, they are so good!




Peanut Butter Confetti Squares
printable version

1 bag butterscotch chips
1/2 C smooth peanut butter
1/2 C flakes sweetened coconut
1/2 C unsalted butter (not margarine)
4 C rainbow colour mini marshmallows

In a sauce pot over medium low heat, melt the butter, peanut butter and butterscotch chips, stirring occasionally until smooth. Remove from heat and stir in coconut. Evenly spread out the marshmallows in a parchment lined 9x13 pan. Pour peanut butter mixture over the marshmallows gently folding the marshmallows over to get most of them covered and the peanut butter mixture to reach the bottom of the pan. Refrigerate at least 30 minutes before cutting into squares. Once cut, keep in an air tight container in a cool dry place. Can be frozen, in an air tight container, for several weeks.

This post linked to

Tasty Tuesday
Friday Favorites
Super Saturday Show & Tell
Fall Into the Holidays
Super Saturday 

Thursday, November 28, 2013

Bear Hibernation Bedtime Snacks



It's almost winter, so you know what that means? Animals are starting to hibernate. During the end of the month of November, the kindergarten classes at Queenie's school, focus on bears and hibernation. They practice bear themed writing, math, science and are rewarded with a Bear Hibernation Party. Queenie had hers on Wed, and she was super excited to go to school in her pajamas, toting her favourite stuffed animal. I was one of the parents in charge of snacks and wanted to bring in something cute and fun. After browsing the internet I found a cute idea over at Cookies and Cups. I loved the thought of using Teddy Grahams, but wanted to add more "bear" food in there. So, I decided to add some Goldfish cookies and some dried fruit.



I knew the mallow bits were only available in the U.S, so I put in a request to my wonderful American food blogger friends and Amy, from Crumbs in my Mustachio, came to my rescue. Once I got the mallow bits, I was set to start. Queenie was super excited to bring these snacks to school. We found some bear stickers at the dollar store, to help decorate the treat bags. The grade 7 helpers thought it was a super cute snack idea. I'm hoping the kids enjoyed it too. I really like that the Goldfish cookies aren't that sweet. They balanced out the sweet mix perfectly. It totally looked cute and I think it makes for a great 'treat', on special occasions such as bear hibernation days, or even bear themed birthdays.



Bear Hibernation Bedtime Snacks
printable version

2- 10oz pkgs Chocolate Chip Teddy Grahams
1- 6.6oz pkg Chocolate Goldfish Grahams
1- 6.6oz pkg Honey Goldfish Grahams
2/3 C chocolate mallow bits
2/3 C vanilla mallow bits
1 C yogurt covered raisins
1/2 C semi sweet chocolate chips

In a large bowl, combine the Teddy Grahams, both flavours of Goldfish Grahams and yogurt covered raisins. Spread everything out on two cookies sheets, ensuring it is in an even layer.

In a glass measuring cup, melt the chocolate chips in the microwave for 1 minute; stirring after 30 minutes. Once chocolate is melted, transfer to a medium zip top bag. Snip a small hole in one end, twist the top so no chocolate escapes and drizzle the graham cookie mix with chocolate. Sprinkle evenly with both vanilla and chocolate mallow bits and place in the fridge to set.

Once set, place 1 C measures into treat bags, or place into bowls.



This post linked to

Wonderful Food Wednesday
Lovely Ladies Linky
Inspire Us Thursday
Full Plate Thursday
Blooming Designs Linky Party
Thursday Favorite Things
Create it Thursday

Tuesday, November 26, 2013

Cream of Broccoli and Cheddar Soup



This soup was one of the first soups I ever posted on my blog, 5 yrs ago. I had combined it with two other recipes and the photo wasn't even close to being good, so I decided to repost it properly, LOL. When I lived in TN, I met a bunch of totally awesome ladies. We all had kids around the same age and all met on a Mommy site. We all became such fast friends that we created our own group called the Middle TN Mommies. We'd plan play dates, parties, girl night and lunches out. These ladies really saved my sanity once Mr.B was born, since I didn't know a soul in TN.



During one of our lunch dates, we ended up taking over Panera Bread. When I say taking over, I'd like you to imagine 9-10 women, each with a child, or even two. Yup, there was a ton of us, LOL. Anyway, not having Panera Bread in Canada, it was my first time going. I ended up having the Broccoli Soup in a bread bowl and fell in love. The soup was creamy, full of broccoli and totally yummy. Shortly after our visit, I found a copy cat version of the soup and over the years I've altered it to suit my tastes. It has now become our go to Broccoli soup and one that I can be sure will be eaten by the kids and hubby.



Cream of Broccoli and Cheddar Soup

2 Tbs olive oil
1 small onion, finely chopped
1 medium carrot,  grated
2 Tbs flour
2 C chicken stock or broth
1 C half and half (or milk for a lighter version)
2 C chopped broccoli
salt and pepper
1 1/2 C sharp cheddar cheese, grated
1/4 C Parmesan cheese

In a soup pot heat olive oil, over medium heat. Add onion, carrot, a pinch of salt and a few twists of fresh ground pepper and cook until onion becomes translucent; about 2 minutes. Add broccoli and cook for an additional 2 minutes; until broccoli become a vibrant green. Sprinkle in the flour and stir to coat the veggies. Cook for 1 minute and slowly whisk in chicken stock. Add the milk and continue whisking until there are no longer any lumps. Bring up to a boil, reduce heat and simmer 15 minutes. Remove from heat and stir in cheddar cheese and Parmesan. Stir, in a figure eight motion to combine the cheeses. Once cheese is fully combined serve.



This post linked to

See Ya in the Gumbo
My Meatless Mondays
In & Out of the Kitchen
Tasty Tuesday
Time to Sparkle
Totally Tasty Tuesday
Tasteful Tuesday

Monday, November 25, 2013

Simple Supper Tuesday #42

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(s) with the MOST CLICKS




Slow Cooker Roasted Lemon Pepper Chicken- This Silly Girl's Life
No Bake Chocolate Peanut Butter Bars- Melding Magic
Candy Cane Milky Bars- With a Blast Recipes, DIY, Crafts
Peanut Butter & Caramel Cookie Bars- Chelsea's Messy Apron


Recipe that CAUGHT MY EYE 




Bacon & Cheese Cornbread- Just Dip it in Chocolate


~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~


 photo SimpleSupperTuesday_zps93ff0e49.jpg“ />


The Party Rules

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

Saturday, November 23, 2013

Pumpkin Butter & Caramel Trifle



What to do with leftover cake? Hubby has a cake order and we ended up with a bowl full of cake scraps, after he finished shaping his creation. Normally we nibble on it for a few days and I end up throwing it out. This time, I decided to turn it into individual trifles for everyone. I had a jar of pumpkin butter, which my mother in law has bought me, so I decided I wanted to incorporate it in somehow. I also had some cream cheese in the fridge that was getting quite close to the best before date, which prompted me to make some sort of no bake cheesecake type mousse filling, for the trifle.



I never really make trifle, even though I love it. I mean what's not to love? Cake, some sort of filling, whipped cream and anything else delicious you can think of. I'm sure if I had a trifle bowl, I'd be tempted to make trifles more often (Santa if you're reading this, that was a hint, LOL). This trifle is awesome! Tender vanilla cake is drizzled with caramel sauce and nestled between a slightly tangy but sweet pumpkin butter mousse. Topped with whipped cream, some pumpkin seeds and one last drizzle of caramel, you have a beautiful dessert. Though Thanksgiving was last month, for us here in Canada, I think this would be a lovely end, to a Thanksgiving meal.



Pumpkin Butter & Caramel Trifle
printable version

Vanilla Cake Mix
ingredients to make the cake mix
1 brick of light cream cheese, softened
1 C pumpkin butter
1/4 C powdered sugar
2 C whipping cream
3 Tbs powdered sugar
caramel sauce
raw pumpkin seeds

Prepare cake mix and bake according to package directions. Cool completely and cut into cubes, or break up into pieces.

While cake cools, beat cream cheese with 1/4C powdered sugar; until light and fluffy. Add in pumpkin butter and beat for an additional 3 minutes, scraping down sides, to ensure there are no lumps.

In a separate clean bowl, beat the cream to soft peaks. Slowly add in 3 Tbs of powdered sugar and continue beating until cream reaches hard peaks. Fold half of the whipped cream into the cream cheese mixture.

Place several pieces of cake in the bottom of a trifle bowl, or pint size mason jars (for individual servings). Drizzle with caramel sauce ( several Tbs for a large trifle and 1 Tbs for individual). Spoon a portion of pumpkin butter mousse, over the caramel drizzled cake; to cover completely. Repeat layers starting with cake and ending with remaining whipped cream.

Drizzle with additional caramel sauce and sprinkle with pumpkin seeds. Refrigerate until ready to serve.


This post linked to

Let's Get Real Friday
Get Him Fed
Friday Favorites
Weekend Potluck
Super Saturday Show & Tell
Weekend re-Treat
Saturday Show & Tell
Super Saturday Linky Party

Wednesday, November 20, 2013

Chicken Sausage Patties- #CrazyIngredientChallenge



It's time for another Crazy Ingredient Challenge. This month the ingredients chosen were Onion and Gingerbread spice. I was very excited, because these spices are found in Tourtiere, and growing up when my parents would make tourtiere, they would also make beef sausages with chopped onion in them. So, I knew I wanted to make something similar, while taking on this challenge.



I did switch it up a bit, using chicken instead of pork and beef. Also we don't season our tourtiere with ginger, but I went with fresh ginger, for my sausage patties. After pan frying the patties, I deglazed the pan with some chicken stock. I was planning on making a pan sauce, but I decided to add sour cream to thicken the sauce, rather than a rue. The result paired fantastically with the chicken, onion, and spices. The sausage patties reminded me of my childhood, but the sauce brought new life to a dish I remember so well. I served it with rice, to soak up all that YUMMY sauce.




Chicken Sausage Patties

1 lb extra lean ground chicken
1/2 large onion, minced
1-inch fresh ginger, grated
1/4 tsp cinnamon
1/8 tsp nutmeg
1/8 tsp allspice
1/4 tsp ground cloves
1/2 tsp coarse sea salt
fresh ground pepper
1 Tbs Worcestershire sauce
1 1/2 C chicken stock
1 C sour cream

In a bowl, combine ground chicken with chopped onion, fresh ginger, cinnamon, nutmeg, allspice, ground cloves, sea salt, Worcestershire sauce and pepper. Using a medium cookie scoop, form into patties.

Preheat plive oil in a large skillet over med high heat. Cook patties until nicely browned, about 5 minutes. Flip and continue to cook for another 5 or so minutes; until internal temperature reaches 160 degrees F. Remove patties from skillet, to a plate.

Deglaze pan with chicken stock, scraping up all the brown bits from the bottom of the pan. Bring to a boil and simmer 5 minutes, until stock reduces slightly. Return patties to the pan and cook until internal temperature reaches 165 degrees F. Remove pan from heat and gently stir in sour cream.

This post linked to

Wonderful Food Wednesday
Lovely Ladies Linky Party
Inspire Us Thursday
Full Plate Thursday
Bloom Designs Linky Party
Thursday Favorite Things
Create it Thursday


If you'd like to participate in next month's challenge, click the button below

HunngryLittleGirl

Monday, November 18, 2013

Simple Supper Tuesday #41

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(s) with the MOST CLICKS



Slow Cooker Cheesy Chicken Bacon and Rice- What's Cooking in the Burbs
Basic Brownies- Love Bakes Good Cakes
Chicken Caesar Stuffed Shells- What's Cooking in the Burbs
Corn and Green Chilis Casserole- Miz Helen's Country Cottage

 



Recipe that CAUGHT MY EYE



Creamy White Bean and Pork Stew- This Silly Girl's Life


~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~


 photo SimpleSupperTuesday_zps93ff0e49.jpg“ />


The Party Rules

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

Monday, November 11, 2013

Simple Supper Tuesday #40


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(s) with the MOST CLICKS


Awesome Apple Cake- Goodness. Gracious. Living
Crock Pot Cheddar Chili Casserole- What's Cooking in the Burbs
Slow Cooker Cheesy Potato Soup- Miz Helen's Country Cottage

Easy Way to Peel Butternut Squash- Jazzy Gourmet Cooking Studio



Recipe that CAUGHT MY EYE

Vanilla Almond Granola- The Scent of Oranges

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~


 photo SimpleSupperTuesday_zps93ff0e49.jpg“ />


The Party Rules

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

Sunday, November 10, 2013

World Kindness Day, Giveaways and Chocolate-Cherry Shortbread #GayLeaFoods




When I was growing up, my Mom was always in the kitchen. Especially this time of year, she would start baking for the holidays and freezing the bounty until it was time to share with everyone who came to visit. That is where my love of baking came from and I think my love of sharing the goodness coming from my kitchen. As I grew older and left the house, my sister and I would often get together to bake cookies for the holidays. I remember making shortbread with her, in my tiny apartment; laughing, goofing off and just having fun. I still hold those moments so close to my heart.



Over the years I've shared my Christmas goodies with many people. Neighbours, teachers, Hubby's co workers.... I love brightening someone's day with something delicious. With World Kindness day being November 13th, I think it would be great to treat someone to a batch of homemade goodies! I plan on treating the secretaries at school, with these cookies tomorrow, just to remind them how much we all appreciate their hard work. Shortbread has always been one of my kids favourite cookies and I love adding cherries and chocolate to them, to make them a little more special.



Chocolate-Cherry Shortbread

3/4 C unsalted butter
5 Tbs sugar
1 pinch salt
1/2 tsp almond extract
1/4 C maraschino cherries, drained patted dry and chopped
1/4 C mini semi sweet chocolate chips
2 C flour

In a mixing bowl, mix the sugar and butter, until well incorporated. Add in the almond extract, salt, cherries and mini chocolate chips and mix well. Stir in the flour, until mixture comes together forming a ball.

Take dough and form into a log, that is two inches in diameter. Wrap with plastic wrap and refrigerate for 30 minutes.

Preheat oven to 350 degrees F. Remove dough from plastic wrap and using a sharp knife, slice into 1/2-inch thick slices. Place on a cookie sheet and bake for 8-12 minutes; until edges begin to brown lightly. Remove to a baking rack to cool completely.


For the past 6 yrs, Gay Lea has been running the Shortbread Bliss Contest, in Canada (excluding Quebec). The contest runs on Facebook and starts Nov 1st and runs all the way until Dec 31, 2013. Daily and weekly, you have the chance of winning some really awesome prizes, such as Cookbooks (daily) and KitchenAid Mixers (weekly); with a grand prize of a NEW kitchen!!! So head on over for a chance to win and to check out their awesome Recipe Advent Calendar!

In addition to the contest Gay Lea is also hosting two giveaways for my readers!

Giveaway 1: One Grand Prize Winner will win a KitchenAid Classic Series Stand Mixer!

a Rafflecopter giveaway

Giveaway 2: One lucky reader can win a Gay Lea “Our Table: Shared Meals” cookbook! It’s a compilation of popular (and yummy!) recipes and includes everything from breakfast to dessert, and every eating occasion in-between. It’s a great asset to have heading into the holiday season, whether it’s for yourself, or a gift to a love one!
a Rafflecopter giveaway


“Disclosure: I am part of the Gay Lea 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.”

Monday, November 4, 2013

Simple Supper Tuesday Postponed

Due to computer issues (thank goodness Hubby also has a laptop), there will not be a Simple Supper Tuesday Linky Party this week. Please visit next week, when the party will hopefully resume. Sorry!!!

Saturday, November 2, 2013

Skinny Country Fried Steak

One way I like to save money on groceries, is by shopping early in the morning, and checking out the discounted meat section. Every grocery store has a section, where they put meat that is close to it's best before date, at a discounted price. It's still perfectly good meat, it just needs to be sold quickly, before it reaches it's date. Once you place it in your freezer, it's just like any other meat you've purchased. I never knew stores did this, until Hubby took on a second job as a meat cutter, at a grocery store, a few years back. A few weeks ago, I found some cube steaks, at 40% off. They weren't very expensive to begin with, but with the additional discount I got 4 good sized steaks for around $3. Who could pass up a deal like that?


I don't buy cube steak all that often. I mean other than chicken fried steak, the only other way I've ever eaten cube steak, was the way my mom made it. She would fry it (to a very well done state, LOL) and then would deglaze the frying pan with tomato juice, scrapping up all the yummy brown bits. Once the tomato juice had
reduced to a thick sauce, she'd toss in some cooked pasta, or rice. It's pretty tasty, but I know that Hubby would be mortified if I ever cooked steaks to that extent, LOL. So, I planned on making country fried steak, but didn't really want to fry it. I decided to see if I could make a baked version, that would be healthier. I still wanted the crispy crust, just not all the oil.



I processed my soda crackers with some olive oil, which insured a nice crisp crust. For the gravy, I used a packet of low sodium chicken gravy, with some beef stock and evaporated milk. I couldn't bring myself to using 1/2 C of shortening to fry the steaks and then using the remaining fat to make the gravy, LOL. Not that it isn't delicious, I just didn't want to feed my kids that much fat in one meal. I must say that the steaks turned out great and only took about 10-15 minutes in the oven. The crust was crispy, the gravy was yummy and I didn't feel guilty about eating dinner.



Skinny Country Fried Steak
printable version

4 cube steaks (1- 1 1/2 lbs)
1 sleeve unsalted soda crackers
3 Tbs olive oil
1/3 C flour
salt & pepper
1 egg
splash of water
1 packet of reduced sodium chicken gravy
1 C beef broth
1/2 C evaporated milk

Preheat oven to 375 degrees F.

Using a food processor, process the soda crackers and olive oil, to coarse crumbs; place in a shallow dish. Place flour in a second shallow dish and season with salt and pepper. Whisk the egg, with a splash of water in a third shallow dish. Take each steak and dredge it in flour, then coat with egg mixture, finally coating it with the soda crackers. Place coated steaks on a cookie sheet and bake for 10-15 minutes, until coating begins to turn golden brown and steaks are cooked to preferred doneness (we like med-well). Remove steaks to a cooling rack, and tent with foil to rest.

While steaks are resting, whisk the packet of gravy into the beef broth and evaporated milk, in a small sauce pot. Cook over medium heat, whisking constantly, until gravy thickens. Serve steaks smothered in gravy.



This post linked to

Weekend Potluck
Super Saturday Show & Tell
Saturday Spotlight
Weekend re-Treat
Saturday Show & Tell
Sweet & Savory Sunday
Church Supper