Eggnog Rice Krispie Squares

 Even my teenager liked this one!  Great for the holidays and easy to decorate.  From Food and Drink Holiday 2022

1/4 cup (60 mL) unsalted butter, plus more for greasing pan
5 cups (1.25 L) mini marshmallows
1 1/2 tsp (7 mL) rum extract
1/2 tsp (2 mL) freshly grated nutmeg
6 cups (1.5 L) Rice Krispies or other puffed rice cereal
4 oz (115 g) pure white chocolate, chopped
1 cup (250 mL) Cinnamon Toast
Crunch cereal

1. Butter a 9 x 13-inch (23 x 32-cm) metal baking pan. Line bottom and long sides with a single piece of parchment paper. (This will make it easy to remove squares for cutting.)
 
2. In a medium pot over medium-low heat, melt butter. Add marshmallows. Using a silicone spatula, stir, often at beginning and constantly near end, until melted and smooth, about 3 minutes. Remove from heat. Stir in rum extract and nutmeg. Fold in rice cereal until it’s evenly coated with marshmallow goo. Transfer to prepared pan and press into even layer—a plastic dough scraper makes this easier. Cool completely, about 45 minutes.
 
3. Lift squares out of pan onto a cutting board. Cut 4 by 6 rows to make 24 squares. Place squares on a parchment-lined baking sheet.
 
4. In a small heatproof bowl set over a pan of gently simmering water—bottom of bowl should not touch water—melt white chocolate, stirring occasionally, until smooth, 3 to 4 minutes. Cool 5 to 10 minutes then transfer to a disposable piping bag. Cut a tiny hole at tip and drizzle chocolate over squares. Roughly break Cinnamon Toast Crunch with your fingers while sprinkling over squares. Refrigerate until chocolate has firmed up, 15 to 20 minutes. Transfer to airtight containers lined with parchment paper. (If layering, place parchment between layers.) Store at room temperature up to 2 days.

Makes 24 squares

Meatballs

A simple and kid friendly dinner that can handle any sauce.

1 kg ground pork
1 grated onion
2 eggs, beaten
1 cup milk
1/2 tsp pepper
1 1/2 tsp flour
4 tbsp flour

Combine all ingredients; beat vigorously until mixture is smooth and well blended.  Keep in fridge 1 hour.  Heat in a heavy skillet 2 tbsp oil.  Drop meat mixture by spoonful into skillet; brown.  Steam in oven (350f) about 1/2 hour or until ready to serve.

Spiced Sugar Cookies

These are a nice twist on a regular sugar cookie.

2 1/3 cups all purpose flour
1 tsp baking soda
1 tsp ground cinnamon
1/4 tsp ground nutmeg
1/4 tsp salt
1 1/4 cups sugar
1 cup butter, softened
1 egg
2 tsp vanilla extract
Icing and sprinkles to decorate

• Mix flour, baking soda, cinnamon, nutmeg and salt.  Beat sugar and butter in large bowl with electric mixer on medium speed until light and fluffy.  Add egg and vanilla, mix well.
• Gradually beat in flour mixture on low speed until well mixed.  Refrigerate 2 hour or overnight until firm.
• Roll out dough on lightly floured surface to 1/4 inch thickness.  Cut into shapes with cookie cutters.  Placed on greased baking sheets.
• Bake in preheated 375F oven 8 to 10 minutes or until lightly browned.  Cool on baking sheets 1 minute.  Remove to wire racks, cool completely.
• Decorate with icing and sprinkles.  Place on wire rack to dry.

Makes 6 dozen

Stromboli with Smoked Ham and Spinach

Even my picky child liked this one!  From Food and Drink Magazine 2014.  Stromboli is an Ital-American creation of rolled pizza dough around your choice of fillings.  So versatile!  Try chicken and broccoli or steak and bbq sauce.

2 tbsp flour
500g store bought ball of uncooked pizza dough
3/4 cup pasta sauce, plus extra for dipping if desired (thicker style is better)
4 to 5 slices smoked ham, thinly sliced
1 1/2 cups lightly packed baby spinach leaves
1/4 cup hot banana pepper rings
1 cup Asiago cheese, grated
Olive oil for brushing

1. Preheat oven to 450F.
2. Sprinkle work surface with flour to prevent sticking, use extra if needed.  Roll pizza dough out to an 11 x 14 inch rectangle with longest edge facing you.
3. Spread entire dough with tomato sauce leaving a 1 inch border around the edge.
4. Cover sauce with ham, then spinach and sprinkle with remaining ingredients
5. Roll dough into a log, then pinch edges of dough to seal.  Place roll on a greased baking sheet with seam down.  Brush entire roll with olive oil and bake for 15 minutes in middle of the oven, or until golden and cooked through.
6. Let rest 15 minutes before slicing, to allow cheese to firm up.  To speed up the process you can cut the stromboli in half to release the steam.
7. Slice and serve with extra warmed sauce for dipping.

Double Chocolate Cookies

These are rich and moist!  A really yummy and easy cookie.

2 cups all purpose flour
2/3 cup Cocoa
3/4 tsp baking soda
1/4 tsp salt
1 cup butter, softened
1 1/2 cups sugar
2 eggs
2 tsp vanilla extract
2 cups chocolate chips

• Heat oven to 350F.
• Stir together flour cocoa, baking soda and salt.  Beat butter, sugar, eggs and vanilla in a large bowl until fluffy.  Gradually add flour mixture, beating well.  Stir in chocolate chips.  Drop by rounded teaspoons onto ungreased cookie sheet.
• Bake 8 to 10 minutes or just until set.  Cool slightly; remove from cookie sheet to wire rack.  Coll completely.  About 4 1/2 dozen cookies.

Chewy Chocolate Brownies with Icing

The kids devoured these rich chewy brownies.  I did not put cocoa powder in the icing…for a vanilla icing…but either choice will work.

BROWNIES
1 cup butter
6 oz unsweetened chocolate
2 1/2 cups sugar
5 eggs
2 tsp vanilla extract
1/2 tsp salt
1 1/2 cups flour

ICING
6 tbsp butter
1/2 cup cocoa powder
2 2/3 cup confectioners sugar
1/3 cup milk
1 tsp vanilla

Preheat oven to 375F.

In small saucepan, melt butter and chocolate over low heat.  Stir until mixture is smooth.  Remove from heat and cool 10 minutes.

In large mixer bowl, beat sugar, eggs, vanilla and salt.  Fold in chocolate mixture, then gradually add flour.  Pour into greased 9 x 13 inch pan.  Bake 30 to 35 minutes.  Cool completely then frost.

For icing:  cream butter in small mixer bowl.  Add cocoa and confectioners sugar alternately with milk. Beat to spreading consistency (add a tablespoon of milk if necessary).  Blend in vanilla.

Oatmeal Peanut Butter Cookies

A different peanut butter cookie!  The whole family enjoyed these treats.

1/2 cup shortening
1/2 cup butter, softened
1 cup packed brown sugar
3/4 cup white sugar
1 cup peanut butter
2 eggs
1 1/2 cups all purpose flour
2 tsp baking soda
1 tsp salt
1 cup quick cooking oats

1. Preheat oven to 350 degrees F.
2. In a large bowl, cream together shortening, butter, brown sugar, white sugar and peanut butter until smooth.  Beat in the eggs one at a time until well blended.  Combine the flour, baking soda, and salt; stir into the creamed mixture.  Mix in the oats until just combined.  Drop by teaspoonfuls onto ungreased cookie sheets.
3. Bake for 10 to 15 minutes in the preheated oven or until just light brown.  Don't over bake.  Cool and store in an airtight container.

Chocolate Cake Brownies

My family always likes brownies.  These are more cake like with a rich ganache like icing.  Substitute semi sweet chocolate if you can't find bittersweet.

6 oz bittersweet chocolate
1/2 cup butter
3/4 cup granulated sugar
4 eggs
1 tsp vanilla
2 tbsp sour cream
3/4 cup all purpose flour
3/4 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt

GLAZE
4 oz bittersweet chocolate
1/2 cup 35% cream
1 tbsp cornsyrup

• Melt chocolate and butter together in microwave using 20 second intervals
• Preheat oven to 350F.
• Line a 13 x 9 inch cake pan with parchment paper
• Add sugar to chocolate and butter mixture with mixer
• Scrape down sides and add the eggs one at a time, beating on medium speed between additions.
• Add the vanilla and beat on low until blended.
• Blend in sour cream.
• Sift together the dry ingredients and add to chocolate mixture.  Beat on medium speed for 30 seconds, scraping down sides.
• Pour into prepared pan and bake 20 to 25 min or until just firm to the touch.

Glaze

• Chop chocolate finely and place in a medium bowl.  Boil cream and pour over chocolate.
• Let stand for several minutes.  Stir until smooth
• Add the corn syrup and stir until smooth.
• With a spoon, pour glaze over brownies.
• Refrigerate. 

Chocolate Chip Cookies

This simple recipe has been a family favourite for years!

2/3 cups shortening
2/3 cup butter, softened
1 cup granulated sugar
1 cup brown sugar (packed)
2 eggs
2 tsp vanilla
3 cups flour
1 tsp soda
1 tsp salt
1 cup chopped nuts (optional)
2 pkg 6 oz each semisweet chocolate pieces

• Heat oven to 375F.  Mix thoroughly shortening, butter, sugars, eggs and vanilla.  Blend in remaining ingredients.  For a softer, rounder cookie, add 1/2 cup flour
• Drop dough by rounded teaspoonfuls 2 inches apart onto ungreased baking sheet.  Bake 8 to 10 minutes or until light brown.  Cool slightly before removing from baking sheet. 

About 7 dozen cookies.

Fish Tostadas

These were delicious and very kid friendly.  This is the first time I have used corn flakes as a base for breading something and I think I will use them more often.  They are much crispier than regular bread crumbs.

500g skinless white fish fillets - I used Sole
1 egg
2 tbsp milk
1 tsp chili powder
Salt and pepper
1 1/2 cups crushed cornflakes cereal
1/2 cup shredded Monterey Jack or Cheddar Cheese
4 cups shredded romaine lettuce
1 cup tortilla chips crumbled
Ranch dressing

1. Preheat oven to 450F.  Butter 1 large baking sheet.
2. Rinse fish and pat dry.  Cut into strips about 3" x 1/2".  In a shallow bowl, whisk egg, milk, chili powder and 1/4 tsp each salt and pepper.  Place corn flakes in a shallow dish.
3. Working in small batches, add about 5 pieces of fish first into egg mixture then add to cornflakes and toss to coat.  Shake off excess crumbs and place on one prepared baking sheet, spacing apart.  Discard any excess egg and crumbs.  Bake for about 10 minutes or until fish is firm and opaque.
4. Place shredded lettuce on plate and top with fish, cheese and tortilla chips and drizzle with Ranch dressing.

Chocolate Orange Cheesecake Swirl Brownies

Chocolate, orange and cream cheese make a wonderful trio.  This is simple to make and delicious!  From the Milk Calendar 2014.

Cheesecake
250 g cream cheese, softened
1/2 cup granulated sugar
2 tbsp all purpose flour
1 egg
2 tbsp grated orange zest (from 2 to 3 oranges)
1/3 cup orange juice
1 tsp vanilla extract

Brownie Batter
1 cup milk
3/4 cup butter, cut into cubes
1 - 2/3 cups granulated sugar
1 cup unsweetened cocoa powder
2 eggs
1/4 cup orange juice
2 tsp vanilla extract
1 3/4 cups all purpose flour
1/2 tsp salt

• Preheat oven to 350F.  Line a 13x9 inch metal baking pan with foil, leaving 2 inches overhang at each end; lightly butter foil.
• Cheesecake:  In a large bowl, using an electric mixer, beat cram cheese and sugar until smooth.  Beat in flour until blended, then beat in egg, orange zest, orange juice and vanilla.  Set aside.
• Brownie Batter: In a large saucepan, combine milk and butter; heat over medium heat, stirring often, for about 3 min until milk is warm and butter is melted.  Alternatively, heat in a glass measuring cup in microwave on Medium power for 3 to 4 minutes.  Remove from heat.
• In a large bowl, whisk together sugar and cocoa powder; gradually whisk in warm milk mixture until blended.  Whisk in eggs, orange juice and vanilla.   Sprinkle flour and salt over top; whisk until blended.
• Spread about 2/3 of brownie batter into prepared pan; smooth top.  Pour cheesecake batter evenly over top.  Drop remaining brownie batter in dollops over top and swirl with the tip of a knife.
• Bake for about 35 min or until edges are set and a few moist crumbs cling to tester inserted in centre.  Let cool completely in pan on rack.  Using foil overhang as handles, transfer to cutting board and cut into squares.

Choco-Banana Bread Bites

My son loved these, my daughter thought they were ok…for my family of picky eaters that is pretty good.  These are a nice moist cookie that really does taste like a banana bread.

3/4 cup Evaporated Milk

2 tbsp vinegar

1 cup ripe mashed bananas (2-3 medium)

1 banana, sliced 1/4" and quartered (about 2/3 cup)

1 tsp baking soda

1 egg

3/4 cup packed brown sugar

1/4 cup canola oil

1 tsp vanilla extract

2 1/2 cups all purpose flour

1 tsp baking powder

1/3 cup semi sweet chocolate chips

36 banana chips, optional

• Preheat oven to 350F.  Line baking sheets with parchment paper.
• Combine evaporated milk and vinegar in a medium bowl.  Stir well.  Mixture will thicken.  Add mashed bananas, sliced bananas and baking soda.
• Whisk egg, brown sugar, oil and vanilla in a separate large bowl.  Stir in flour and baking powder.  Add banana mixture and stir until mixture is well combined.  Add chocolate chips.
• Drop 2 tbsp of dough on prepared baking sheets, about 2 inches apart.  Place a banana chip on top of each cookie.
• Bake in preheated oven, 13 to 15 minutes until the edges are lightly golden.  Let cool, 5 minutes and then transfer to wire cooling rack.

**Add some crunch with 1/3 cup chopped pecans or walnuts

Brownie Cupcakes

Fun to make and fun to eat.  They really don't need icing, but I have included a recipe if you like.  The one in the picture was made with a store bought chocolate icing.  The kids will love this one!

4 oz semi sweet chocolate
1 cup butter
1 3/4 cups granulated sugar
1 cup sifted all purpose flour
4 large eggs
1 tsp vanilla

ICING
4 tbsp butter
2 cups icing sugar
milk

1. Preheat oven to 325 degrees F.  In top of double boiler melt chocolate, butter and salt over simmering water.  In a mixing bowl combine sugar, flour, eggs and vanilla.  Stir in chocolate mixture.  Place paper liners in cupcake or muffin tins.  Fill 2/3 full with batter.  Bake in preheated oven 15 minutes for small cupcakes and 25 minutes for larger ones.  Cupcakes will fall a little in the centre after they have been removed from the oven.
2. In a small bowl cream butter and icing sugar.  Add milk a few drops at a time until icing is of a spreading consistency.  While cupcakes are still warm, fill the centre of each with a little icing.

Fried Fish

An English classic, and a kid favourite.

1 kg Haddock, cod or halibut
Vegetable oil for deep frying
1 cup cold water
2 tbsp vegetable oil
1 tsp kosher salt
1 1/2 cups flour
1 tsp baking powder
Salt and freshly ground pepper

1. Cut fish into approximately 2 x  3 inch pieces
2. Heat about 2 inch of oil in a wok or deep pot to 375F or until a cube of bread turns brown in 15 seconds.
3. Combine cold water, oil and salt in a mixing bowl.  Gradually whisk in 1 cup flour.  Stir in baking powder immediately before using, making sure that it is evenly blended.
4. Season remaining 1/2 cup flour with salt and pepper and place on a plate.  Dredge fillets in seasoned flour and dip them 1 at a time in the batter.
5. Drop fillets into hot oil, cooking for 5 to 7 minutes, or until puffed and brown and fish is cooked. Drain fillets on paper towels.  Season with salt to taste.  

Brownies

So simple…these come out very soft, they are not the cake like ones with icing.  Our families favourite!

1/2 cup butter, softened
1 cup white sugar
1 tsp vanilla
2 eggs
1/2 cup flour
1/3 cup cocoa
1/4 tsp baking powder
1/4 tsp salt
1/2 cup chopped walnuts…or try toasted almonds

Blend together butter, sugar and vanilla.  Add eggs and beat well.  In a separate bowl, combine flour, cocoa, baking powder and salt.  Gradually blend into egg mixture.  Stir in nuts.  Pour into 9x9 inch greased pan.  Bake at 350 for 20 minutes.  Cool and serve.

Easy Peanut Butter Cups

These are delicious!  The whole family will love them.

4 oz white chocolate, chopped
1/2 cup smooth peanut butter
12 oz semi sweet chocolate, chopped
2 tbsp unsalted roasted peanuts, chopped

Line 2 - 12 cup mini muffin pans with paper liners; set aside.  In a microwave safe bowl, combine white chocolate and peanut butter.  Microwave until almost melted, 1 to 1 1/2 minutes, stirring halfway through.  Set aside to cool slightly.  Meanwhile, place semi sweet chocolate in another microwave safe bowl.  Microwave, stirring once or twice until almost melted.  2 to 3 minutes.  Dividing evenly, use a spoon to layer semi sweet chocolate and peanut mixture into liners, beginning and ending with chocolate; sprinkle with peanuts.  Place muffin pans in freezer until peanut butter cups are firm, about 15 minutes.  Bring to room temperature before serving.  To store, place in an airtight container and refrigerate up to 2 weeks.  Makes 24.

Chocolate Chip Oatmeal Cookies

A classic the kids will love.  I use vegetable or canola oil for this.

1 cup oil
3/4 cup brown sugar
3/4 cup white sugar
1 1/2 cups flour
1 tsp baking soda
1 tsp salt
2 cups oatmeal (rolled oats)
1 cup semi sweet chocolate chips
2 eggs

Mix all dry ingredients together.  Add oil, eggs and chocolate chips and mix.  Flatten out 5 cm balls onto a cookie sheet and bake at 180C for 15 minutes.

Snowballs

These are so simple…and delicious

3 cups dry unsalted roasted peanuts
300ml can sweetened condensed milk
icing sugar

Finely chop peanuts.  Put in saucepan on low.  Pour in milk and heat and stir until mixture forms a big ball (approximately 10 to 15 minutes).  Remove from heat.  When cool enough to handle roll into small bite size balls and roll in icing sugar.

My Favourite Chocolate Chip Cookie Recipe

I got this recipe from a college professor….that was a long time ago!  This is an excellent recipe that my family loves.  If you want a softer rounder cookie..just add about 1/4 cup flour.

Ingredients

2/3 cups shortening

2/3 cups butter

1 cup sugar

1 cup brown sugar

2 eggs

2 teaspoons vanilla

3 cups flour

1 teaspoon baking soda

1 teaspoon salt

1 cup chopped nuts (optional)

2 packages (6 oz) chocolate chips

Mix shortening, butter, sugars, eggs, and vanilla thoroughly.

Blend in remaining ingredients.

Bake for 10 minutes at 375 F

Monster Garlic Bread

Simple and something the kids always eat!

Preheat oven to 450F.  Shred about 2 cups of cheddar and mozzarella cheese.  Combine both in a bowl. Chop a small amount of parsley; add to shredded cheese.  Blend in well by hand while adding 1 to 2 tbsp Parmesan cheese.

Mel approx. 1/8 pound of butter in a pan at low medium heat.  Add finely chopped or crushed garlic about 2 cloves and let simmer until garlic is slightly brown.  Slice a loaf of French or Italian bread in half.  Cut 1 of the halves lengthwise through the middle.  Take that quarter loaf of bread and place it face down in te pan of butter and garlic.  Allow the bread to soak up the butter.  Brush the crust of the bread with the butter from the pan.  Once coated with butter, place bread on a baking sheet; spread the cheese mixture evenly.  Heat bread in oven just until edges of the bread start to turn brown.  Slice the garlic cheese bread into smaller bite size pieces and enjoy.