My kids love this quick easy

dish. Yes,  even with the spinach!

Great for lunch.  Get the recipe

HERE.  

Doesn't that name sound yummy?  Ok maybe not,  but it's what we call spaghetti with meat sauce.  My sauce is only partially homemade,  but it's got lots of extra veggies in it.  I'm always trying to sneak more vegetables in!

1/2 onion chopped

1 stalk celery finely chopped

1 carrot grated

1 clove garlic minced

1/2 zucchini grated

1 pound ground beef

4 cups spaghetti sauce (any kind,  homemade,  store-bought,  whatever)

In a dutch oven,  heat about 2 tsp oil,  add onion.  Cook 3 minutes,  add garlic,  celery and carrot,  cook another 2 minutes.  Add ground beef,  cook until no pink remains,  drain if necessary.  Add  zucchini and spaghetti sauce,  bring to a boil,  then reduce to low for 1 hour.  Serve over spaghetti or use as filling for shells,  manicotti or lasagne.

Makes a very yummy easy sauce,  that has lots of hidden goodness. 

1 cup peanut butter

1/2 cup softened margarine

2 cups icing sugar

Mix all ingredients well,  form into "two bite" balls.  Makes a delicious dipper for chocolate fondue!

28 oz can diced tomatoes,   well drained

19 oz can artichoke hearts,  drained & finely chopped

1 cup mayo

1 cup grated parmesan cheese

1/2 cup grated sharp cheese

3 tbsp hot salsa

3 tbsp fine bread brumbs

1/2 cup diced red pepper

1/2 cup diced green pepper

Mix all ingredients,  pour into lightly greased casserole dish.  Bake at 350F for 35 minutes.  Serve with crackers.

1 full pot of coffee

1/2 cup sugar

1/4 cup cocoa (not hot chocolate - use the baking kind)

1/4 tsp cinnamon

1/3 cup water

In a medium saucepan,  mix together sugar,  cocoa,  cinnamon and water. bring to a boil over medium high heat.  Add hot coffee,  stir and serve immediately.  Great topped with whipped cream and shaved chocolate.

2 cups chicken stock

1 pound peeled chopped carrots

1/2 cup chopped onion

1 clove garlic peeled

2 tsp grated fresh ginger

1-1/2 tsp red curry paste

1 cup cream

In a medium saucepan,  bring stock,  carrots,  onion,  garlic and ginger to a boil over medium high heat.  Cover,  reduce to low for 15 minutes until the carrots are tender.  Stir in curry paste,  cook for 1 minute to blend flavours.

Remove from heat,  add cream.  Pour into blender,  puree until smooth.  Serve hot.

COOKIES

1 cup softened butter

1 cup sugar

2 tsp grated lime rind

2 tsp grated lemon rind

2 egg yolks

1/2 tsp vanilla

2 cups flour

GLAZE

1 cup icing sugar

3 tbsp lime juice

Beat butter and sugar in a large bowl until fluffy.  Add lime and lemon rind,  egg yolks and vanilla.  Mix until well combined.  Add flour in two additions,  mixing well.  Divide dough in two pieces.  Shape each piece into a log.  Wrap each in plastic wrap,  refrigerate two hours.

Slice cookies about 1/4" thick.  Place on parchment lined baking sheets.  I'm generally not a parchment user,  but these cookies will stick to the cookie sheet,  so use it!!

Bake in a 350F oven for about 12 minutes.  Cool on the pan for 5 minutes,  then remove to cooling rack to cool completely.

For glaze;  whisk icing sugar with lime juice,  brush over cookies.  You could top these cookies with tiny lemon or lime candies and glaze over those too.  Quite lime-y,  really good with a cup of Earl Grey tea.

This recipe comes from a southern friend,  apparently it's quite popular where she lives. 

Cake: 

1 cup butter or margarine

1/3 cup cocoa

1 cup Coke or Pepsi

2 cups flour

1 cup sugar

1 tsp baking soda

2 eggs

1/2 cup buttermilk

1 tsp vanilla

1-1/2 cups mini marshmallows

Icing:

1/2 cup butter or margarine

1/4 cup cocoa

1/3 cup cola

3 cups icing sugar

1/2 tsp vanilla

Cake:

Combine butter or margarine with cocoa and cola in a medium saucepan.  Stir over medium heat until the butter has melted.  Remove from heat.  Combine flour,   sugar and baking soda in a large bowl,  stir in butter mixture.  Mix until well blended,  stir in buttermilk,  vanilla and marshmallows.

Pour into lightly greased 13x9" baking pan.  Bake at 350F for 25-30 minutes.  Allow to cool about 10 minutes,  spread icing on cake while still warm.

Icing:

1/2 cup butter or margarine

1/4 cup cocoa

1/3 cup Coke or Pepsi

3 cups icing sugar

1/2 tsp vanilla

Combine butter,  cocoa and cola in medium saucepan.  Stir over medium heat until butter melts.  Remove from heat,  stir in icing sugar and vanilla.  Mix well,  spread over warm cake.

I'm starting to think about my Christmas baking.  One of my favourite cookies are Rugalach,  a traditional Hanukkah cookie.  This recipe came from a friend who happens to be a wonderful baker.

chocolate dough

1 pkg cream cheese,  softened

1 cup butter,  softened

2 tbsp sugar

1-3/4 cups flour

1/3 cup cocoa powder

filling

1 cup coarsley chopped almonds

1/2 cup raisins

1/4 cup sugar

1/4 packed brown sugar

1 tsp cinnamon

3/4 cup apricot jam

topping

1 egg

2 tbsp sugar

Chocolate dough:  In bowl beat cream cheese and butter until fluffy,  beat in sugar.  In a seperate bowl combine flour,  with cocoa.  Gradually add to butter mixture.  Flour hands,  form dough into a ball,  cut into 1/4's,  shape each 1/4 into a ball.  Wrap each in plastic wrap,  refrigerate 3-24 hours.  Let dough stand at room temp about 15 minutes before rolling.

Line rimless baking sheets with parchment,  set aside.

Filling:  Stir together chopped almonds,  raisins,  sugar,  brown sugar and cinnamon.  In a seperate bowl stir together jam and 1 tsp water.  On a floured surface roll out each ball of dough into a circle about 12" across and 1/4" thick.  Spread 3 tbsp jam over each circle,  sprinkle each circle with 1/4 almond mixture.

Cut each circle like a pizza,  into 12 pieces.  Roll from the 'crust' end toward the point to form a crescent roll.  Place on prepared pan.

Topping:  Beat egg in a small bowl,  brush lightly over rugalachs.  Sprinkle with sugar.

Bake 1 pan at a time,  keeping the waiting pans refrigerated.  350F for about 30 minutes,  cookies should be slightly puffed and just firm.  Let cool on the pan.

Most of us have a fairly standard turkey soup recipe for taking care of all those Thanksgiving and Christmas leftovers.  Mine is is bit different,  as I use tortellini rather than egg noodles or rice.  It makes a very yummy,  hearty soup.

There is no secret formula here,  adjust the amounts so you get the soup you want.

chicken stock

turkey

sauteed onion

celery

carrots

tortellini

In a large soup pot,  saute the onion in a bit of butter.  Add carrots and celery,  cook for a couple of minutes.  Add chicken stock,  bring to a boil.  Add tortellini,  boil about 8 minutes,  add turkey,  cook another minute or two,  enough to heat the turkey.  Serve steaming hot!

3 onions chopped

4 stalks celery chopped

2 carrots grated

2 apples grated

1/2 cup butter

3 tsp dried sage leaves crumbled

2 tsp dried thyme

1 tsp marjoram

1 tsp rosemary

1/2 tsp nutmeg

1/4 cup fresh snipped parsley

3/4 tsp pepper

1/2 tsp salt

1 lb fresh sausage meat

20 cups dry bread cubes

1 egg

3 cups chicken broth

Melt butter in frypan,  add onion and celery.  Cook until tender,  but not brown.  At the same time,  crumble and brown the sausage meat until cooked through.  Add meat to onion and celery,  stir in grated carrot, apples and all herbs as well as salt and pepper.  Place bread cubes in large bowl.  Add onion mixture,  mix well.  Beat egg,  add to chicken broth.  Drizzle over bread mixture,  until moist but not soggy.  This overstuffs a 20 pound turkey. 

Add a bit more chicken stock to any stuffing not cooked in the bird.  Place in a casserole dish that has a lid or cover well with foil.  You don't want it to be too dry!   Bake at 350F for about 40 minutes.

If you've only ever had the stuff from a can,  you owe it to yourself to try this.  It can convert non-cran lovers in one bite!

2 sweet apples (I use Gala or Fuji)

1-1/2 cups cranberries

1/2 cup sugar

1/3 cup finely chopped onion

1/4 cup golden raisins

4 tsp cider vinegar

1/4 tsp cinnamon

1/4 tsp salt

dash of hot pepper sauce

Peel,  core and chop apples.  Place in saucepan with cranberries,  3/4 cup water,  sugar,  onion,  raisins,  vinegar,  cinnamon,  salt and hot pepper sauce.  Bring to a boil over medium high heat.  Reduce to medium,  simmer 15 minutes,  stirring occasionally,  until all berries have popped and sauce has thickened.

Can be made up to three days in advance.  Makes about 2 cups.

This Monday is our Thanksgiving.  This recipie is one of my standby's.  And yes,  my kids do eat it!!  This recipie is from CANADIAN LIVING MAGAZINE

•  2 lb (1 kg) Brussels sprouts •  2 tbsp (25 mL) Butter •  1 Onion, chopped •  1/4 tsp (1 mL) Dried thyme •  1/4 cup (50 mL) All-purpose flour •  2 cups (500 mL) Milk •  1-1/2 cups (375 mL) Shredded Gruyère cheese •  3/4 tsp (4 mL) Salt •  1/4 tsp (1 mL) Pepper •  TOPPING:     •  1-1/2 cups (375 mL) Fresh bread crumbs •  1/2 cup (125 mL) Shredded Gruyère, Cheddar or Gouda cheese •  2 tbsp (25 mL) Butter, melted

Preparation

Trim brussels sprouts; cut X in base of each. In saucepan of boiling salted water, cook brussels sprouts for 7 to 9 minutes or until tender-crisp. Drain and chill under cold running water; press out excess water with towel. Cut in half if large; place in shallow greased 8-cup (2 L) casserole dish. In saucepan, melt butter over medium heat; cook onion and thyme, stirring occasionally, for 5 minutes or until softened. Sprinkle with flour; cook, stirring, for 1 minute. Add milk; cook, stirring, for 6 to 8 minutes or until thickened. Remove from heat and stir in cheese, salt and pepper; pour over brussels sprouts. TOPPING: In bowl, stir together bread crumbs, cheese and butter. (Make-ahead: Cover brussels sprouts and topping; refrigerate for up to 1 day.) Cover and bake brussels sprouts in 375°F (190°C) oven for 30 minutes. Uncover and sprinkle with topping; bake for about 20 minutes or until golden and bubbly.

1 lb (500g) container ricotta cheese

1 pkg frozen spinach - thawed and well drained

1 cup shredded mozzarella - divided

1/4 cup grated parmesan

1 tsp Italian seasoning

20 jumbo pasta shells - cooked & drained

1 large can pasta sauce

Mix ricotta,  spinach,  1/2 cup mozzarella,  parmesan and Italian seasoning until well blended.  Spoon 1 heaping tbsp into each shell.

Pour 1/2 the pasta sauce into a 9 x 13 baking dish.  Place shells in dish,  open sides up.  Spoon remaining sauce over shells,  cover with foil.

Bake 25 minutes at 400F.  Remove foil,  sprinkle on remaining mozzarella,  Bake an additional 2 minutes to melt cheese. 

Many people use this recipie as a marinade or glaze for chicken,  but it is also delicious over spaghetti.  Really it is,  give it a try! 

1 small bottle Russian salad dressing

1 16 oz jar apricot jam

Mix the two ingredients together in a microwave safe bowl.  Heat through,  serve over spaghetti.

This recipie is from GARDENING LIFE MAGAZINE,  Jan/Feb 2004.

2 cups (500 mL) all-purpose flour
1 tsp (5 mL) each baking powder and baking soda
1 tsp (5 mL) ground cinnamon
1/2 tsp (2 mL) each ground ginger, nutmeg and salt
1/2 cup (125 mL) butter, softened
1 cup (250 mL) packed brown sugar
3 eggs
1 tsp (5 mL) vanilla
1 cup (250 mL) mashed, boiled, peeled sweet potatoes

Step 1: Preheat oven to 325°F (160°C). Blend flour, baking powder, baking soda, cinnamon, ginger, nutmeg and salt in a large bowl.

Step 2: In another bowl, cream the butter with the sugar using a wooden spoon; whisk in the eggs until smooth. Stir in the vanilla and sweet potatoes.

Step 3: Make a well in the dry ingredients and pour in the potato mixture. Stir until just combined. Transfer batter to a buttered 9 x 5-inch (2L) loaf pan.

Topping:
1/2 cup (125 mL) pecan halves
1/3 cup (75 mL) brown sugar
1/4 cup (50 mL) all-purpose flour
1 tsp (5 mL) cinnamon
2 tbsp (30 mL) butter, melted

Step 1: Blend sugar with nuts, flour and cinnamon. Drizzle with melted butter and toss with a fork to combine. Sprinkle evenly over batter.

Step 2: Bake loaf for 60 to 65 minutes or until a tester inserted in the centre comes out clean. Cool on a rack.

These are very light and cake-like.  You could cover them with chocolate frosting and no one would be the wiser!

3/4 cup butter or margarine

2 cups sugar

3 eggs

2 tsp almond extract

1/2 cup milk

2 cups grated zucchini

2-1/2 cups flour

1/2 cup cocoa

2-1/2 tsp baking powder

1-1/2 tsp baking soda

1/2 tsp salt

2 tsp cinnamon

Cream butter or margarine,  mix in sugar.  Add eggs one at a time,  mixing well after each.  Mix in almond extract,  milk and grated zucchini.  Sift dry ingredients and stir into batter until just moistened.  Fill greased muffin cups about 2/3 full.  Bake at 375F for 20 - 25 minutes.  Muffins freeze well.

These are a delicious old fashioned treat,  great at Thanksgiving or Christmas.

1/2 tsp salt

1/4 cup butter or margarine

1 tsp vanilla

2 quarts popped popcorn

1/3 cup light corn syrup

1 cup sugar

Pop popcorn,  air popped is best.  Place in a large pan,  keep warm in a 200F oven/  Put sugar,  corn syrup,  butter,  1/3 cup water and salt in a medium saucepan.  Stir constantly over medium heat until boiling.  Stop stirring and let syrup cook until it reaches 270F on a candy thermometer.  Remove from heat,  stir in vanilla.  Remove popcorn from oven,  pour syrup over popcorn a little at a time,  stirring until all popcorn is coated.  Let the popcorn cool slightly,  until you can handle it.  Grease hands,  and from popcorn into balls.  Makes about 12 medium balls.  If you like you can add all sorts of goodies to the popcorn.  Nuts,  coconut,  raisins,  candy,  anything you like.  My favourite is candy corn!!

This is a traditional southern sauce that is perfect over  BAKED CINNAMON FRENCH TOAST or bread pudding.  The bourbon evaporates quickly,  leaving only a faint,  but important flavour.  You could always use an artificial flavouring if you prefer.

1/4 cup butter or margarine

1/2 cup sugar

1 beaten egg yolk

2 tbsp water

2 tbsp bourbon

Melt butter or margarine in small saucepan.  Stir in sugar,  egg yolk and water.  Cook,  stirring constantly over medium heat until the sugar has dissolved and the mixture boils,  about 5 minutes.  Remove from heat,  stir in bourbon.  Makes about 2/3 cup,  about 6 servings.  Serve warm.

This is our "holiday" breakfast.  I get requests for it all year,  but I keep it special by only making on holidays.  Birthdays are included as holidays as far as breakfast goes!

1 tbsp sugar

1/2 tsp cinnamon

10 slices egg bread

1/4 cup softened butter or margarine

3 tbsp sugar

1/2 tsp cinnamon

1-1/2 cups milk

4 eggs

Mix butter or margarine with 1 tbsp sugar and 1/2 tsp cinnamon.  Trim crusts from bread,  spread  five slices with butter mixture,  top with remaining five slices,  making five sandwiches.  Cut sandwiches into 1/4's.  Arrange,  cut sides up in a greased 11x7 (2L) baking dish.  Whisk milk and eggs until well blended.  Pour over sandwiches,  sprinkle with 3 tbsp sugar and 1/2 tsp cinnamon.  Cover with plastic wrap & refrigerate overnight.  Bake uncovered at 350F for about 45 minutes.