I will be back...I promise!

Wow! When did I start this project? 2011? What year is it now? 2016? Listen people...I know this blog has been slow going but I am scheduled to defend my masters thesis in the next few weeks and then I promise to be more committed to getting this blog going again. If it makes any of you feel any better...I have been stock piling recipes and pictures of what I have been cooking. Everything just needs to be posted...Time...that is all I need. So hang in there followers. I will be back...I promise :) Only 270 recipes to go before I can create my cookbook. Lol.

#95 Orange Cream Pudding

This recipe comes from T. Pechey. As I was cooking it in his class I felt like I was making the filling for my grandma's homed lemon meringue pie. It seemed like the same recipe…just with oranges instead of lemons. I wonder what orange meringue pie would taste like? Hmmm….

Ingredients:

• 1 cup white sugar
• ¼ cup cornstarch
• ½ tsp salt
• 4 eggs, separated yolks from whites
• 2 cups milk, Do not use skim
• 2 oranges, zested and juiced
• ¼ cup butter, cut into small pieces
• 1 tsp vanilla

Directions:

1. Combine the sugar, cornstarch, and salt in a 3 quart saucepan. In a medium bowl whisk together the egg yolks and the milk. Gradually stir milk mixture into the sugar mixture. Mince the orange zest and add.

2. Cook over medium-high heat, stirring constantly until the mixture comes to a boil. Reduce heat to medium-low and simmer - stirring until thickened (about 3 minutes).

3. Remove from heat - stir in butter until melted. Stir in ⅓ cup of the orange juice and the vanilla.

4. Refrigerate until serving. Stir again before spooning into dessert bowls.

(Serves 6)

#94 Zuppa Alla Bolognese

This recipe comes from T. Pechey. He was asked by a friend to go to a local restaurant in town and try their Zuppa Alla Bolognese. Then he came home and attempted to duplicate what he had tasted. On a recent trip to London, England, my husband and I visited an authentic Italian restaurant before going to the theatre. We noticed many zuppas (or soups) on the menu! I think this recipe would definitely be able to compete!

Ingredients:

• 1 ½ cups potatoes, diced, uncooked
• 1 tbsp olive oil
• 2 cups beets, diced, uncooked
• 1 small onion, minced fine
• 1 tsp salt
• 2 garlic cloves, pressed in a garlic press or minced fine
• 1 tbsp vinegar
• ½ lb lean ground beef
• 1 cup carrots, sliced
• 2 mild Italian sausages, casings removed and discarded
• 1 cup string beans, chopped into 1 inch peices
• 2 large tomatoes, chopped coarsely
• 1 cup green peas
• 2 cups tomato sauce
• 2 cups cabbage, shredded
• 2 cups chicken stock
• 1 tbsp parsely, chopped
• ¼ tsp red chili pepper flakes
• 2 tbsp dill leaves, chopped
• 1 tsp dried basil
• ¾ cup onion, chopped
• ½ cup small dried pasta
• 1 28 oz can of whole or diced tomatoes
• ¼ cup whipping cream
• 1 stalk celery, sliced
• salt and black pepper, to taste
• ⅓ cup butter
• 1 tbsp sugar
• 1 cup sour cream
• water

Directions:

1. Cover the potatoes and beets with water. Add salt and vinegar. Put on to boil for 5 mintues.

2. In a 3 quart saucepan heat olive oil over medium heat. Add onion and garlic and cook - stirring for about 5 minutes. Add beef and sausage and cook - breaking up the beef and sausage into small pieces with a wooden spoon - until beef is no longer pink.

3. Add carrots, beans, and peas. Add enough water to cover vegetables. Boil for 15 minutes.

4. Add tomatoes, tomato sauce, chicken stock, chill pepper flakes, and dried basil. Increase heat to a boil - then reduce heat but maintain a simmer and cook for about 10 minutes.

5. Add shredded cabbage, parsely, 1 tablespoon of chopped dill, 1/4 cup onion, tomatoes, celery, and salt and pepper. Add more water to cover if necessary. Boil for 30 minutes longer.

6. Add dried pasta and cook for another 5 or so minutes. At this time taste the pasta to make sure it's soft. Then add the whipping cream, stir, and eat!

7. Melt better in a fry pan. Add 1/2 cup chopped onion and cook until onino is tender but not brown. Add to soup with 1 tbsp of remaining dill and 1 tablespoon of sugar. Boil 10 minutes more. REmove from heat and allow to rest for 30 minutes.

NOTES

This is a very thick soup. I have eliminated the pasta and used this recipe as a sauce over larger pasta like spaghetti.

#93 Morning Glory Muffins

These muffins and the recipe were brought over to me by my birth doula (C. Daschuk) shortly after the birth of my daughter. They are nutritious and filling….great for a snack when up in the middle of the night for feedings!

Ingredients:

• 2 cups whole wheat flour
• 2 cups rolled oats
• 1 cup white sugar (or other sweetner such as honey)
• 2 tsp baking soda
• 1 tsp baking powder
• 2 tsp cinnamon
• ½ tsp salt
• 1 cup grated carrots
• 1 cup zucchini
• ½ cup sunflower or pumpkin seeds
• ½ cup sesame seeds, roasted
• ½ cup raisins or dired cranberries
• ½ cup pecans or walnuts
• ½ cup coconut extract
• 1 apple, peeled and grated
• 3 eggs, lightly beaten
• ½ cup buttermilk
• ½ cup canola oil
• 1 tsp vanilla

Directions:

1. Sift together the first 7 ingredients.

2. Add the next 8 ingredients.

3. In a separate bowl combine eggs, buttermilk, oil, and vanilla. Add to the flour mixture.

4. Spoon into muffin cups or right into the greased muffin tin. Bake at 350F for 15-25 minutes or until a cake tester inserted comes out clean.

(Serves --)
NOTES:

If you do not have ½ cup of buttermilk you can use ½ cup milk with ½ tbsp of vinegar added to it.

Feel free to play around with this recipe. One time I made it when I didn't have zucchini. I just added more carrot and apple.

#92 Three Bean Salad

You got to love bean salad! This recipe comes form the T. Pechey cooking school. This is a great recipe to double or triple and take to a potluck. It will also keep well for a few days in the fridge.

Ingredients:

• 2 tbsp white basalmic vinegar
• ¼ cup parsley, finely chopped
• 1 tsp dried oregano
• ½ tsp salt
• 10 grinds of a peppermill pepper
• 3 tbsp olive oil
• ½ cup white kidney beans, drained and rinsed well
• ½ cup red kidney beans, drained and rinsed well
• ½ cup garbonzo beans (chic peas), drained and rinsed well
• ½ cup kernel corn, drained and rinsed well
• ¼ medium red onion
• 1 large tomato
• ½ lime, juiced

Directions:

1. In a medium bowl combine vinegar with parsley and oregano. Add the salt and pepper. Slowly drizzle in the olive oil while stirring with a wooden or plastic spoon. Add all the beans and corn and toss well.

2. Finely mince the onion and add to the bowl. Chop the tomato into small pieces and add to the bowl.

3. Finally add the lime juice and stir well before serving.

(Serves 4)

NOTES: The original recipe from T. Pechey called for the addition of one ripe chopped avocado. The avocado is tasty but then this salad will not last in the fridge for a few days as the avocado becomes mushy.

#91 Deep Dark Chocolate Cake

So yesterday I decided to make this cake for a couple of reasons. A) It is my husband's birthday this weekend and all birthdays call for a cake. B) I am an Epicure selections consultant and I was told Epicure Selections cocoa the "best" cocoa ever and wanted to test the theory myself. C) It is chocolate…who doesn't like chocolate?

The recipe for this cake comes from my mother's cookbook. It is the only 'from scratch' chocolate cake recipe I have. The icing comes from C. MacBride. I had called her to tell her I had make a chocolate cake from scratch - as this is the only way cakes are made in her house. Upon confessing that I was going to ice it with canned chocolate icing, she shared the icing recipe. Now she can be double proud of me…homemade cake AND homemade icing!

Ingredients:

 CAKE:

• 1 ¾ cups flour
• ¾ cup cocoa
• 2 cups sugar
• 1 ½ tsp baking soda
• 1 ½ tsp baking powder
• 1 tsp salt
• 2 eggs
• 1 cup milk
• ½ cup oil
• 2 tsp vanilla
• 1 cup boiling water

ICING:

• ½ cup butter, softened
• 1 tsp vanilla
• 2 cups icing sugar
• 1 tbsp cocoa, heaping
• 3 tbsp milk

Directions:
1. CAKE: Combine all the dry ingredients in a large bowl. Add the remaining ingredients except the boiling water. Beat at medium speed for 2 minutes. Stir in boiling water to make a thin batter. Bake in a greased and floured 9 x 13 cake pan at 350 degrees for 35 minutes or until a cake tester inserted into the middle of the cake comes out clean.

2. ICING: Beat the softened butter. Add the vanilla, icing sugar, and cocoa. Beat again. The mixture should be dry and crumbly. First add 2 tbsp of milk and beat again. If you would like thinner icing, add the third tbsp of milk. 

NOTES:

To order Epicure Selections cocoa or any Epicure Selections products for that matter, visit: http://www.christinafonstad.myepicure.com

#90 Banana and Peanut Butter Snacking Cake

I eyed up this recipe in my Kraft Canada magazine. Then when I was visiting my mom and my grandma and aunt were planning to come over for coffee, I decided that it was a perfect time to try it out. It certainly passed the test. This recipe can be found online at: http://www.kraftcanada.com/en/recipes/banana-pb-snacking-cake-131560.aspx

Ingredients:

• 2 eggs
• ½ cup oil
• ½ cup granulated sugar
• ½ cup packed brown sugar
• 1 cup mashed fully ripe bananas (about 3)
• 1-½ cups flour
• 1 teaspoon Magic Baking Powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• ⅓ cup Kraft Whipped Peanut Butter
• 1 cup icing sugar
• ¼ cup milk

Directions:

HEAT oven to 350ºF. BEAT first 4 ingredients in large bowl with mixer until well blended. Add bananas; mix well. MIX flour, baking powder, baking soda and salt. Add to banana mixture; mix well. Pour into 9-inch square pan sprayed with cooking spray. BAKE 30 to 35 min. or until toothpick inserted in centre comes out clean. Cool completely. BEAT peanut butter, icing sugar and milk with mixer until well blended; spread over cake.

(Serves 16)

NOTES:

I am not sure if I have posted this note before or not but when I have bananas that are becoming quite ripe I throw them in the freezer. Then when I am ready to bake, I take them out and let them thaw. Then I cut off one and and squeeze the banana out of the peel. They then mash so nicely!

#89 Banana Pudding

 

OMG. That is all that needs to be said here. Ok...I lied...I will say more...

I haven't actually prepared this myself but I was eyeing it up in the Kraft Canada magazine that I received in the mail and then low and behold, my sister-in-law brought it to my place last Easter. This recipe can be found online at: http://www.kraftcanada.com/en/recipes/banana-pudding-132537.aspx. Once again…OMG.

Ingredients:

• 1 300 ml can sweetened condensed milk
• 1-½ cups 2% milk, cold
• 1 4-serving pkg Jell-O Vanilla Instant Pudding
• 2-½ cups Cool Whip Whipped Topping, thawed and divided
• 75 Nilla Vanilla Wafers
• 3 bananas, sliced
• 1 square Baker's Semi-Sweet Chocolate, shaved into curls

Directions:

1. BEAT milks in medium bowl with mixer 1 min. Add dry pudding mix; beat 2 min. Refrigerate 3 hours.

2. WHISK 1-1/2 cups Cool Whip into pudding. Arrange 25 wafers on bottom of 9-inch square dish; top with layers of 1/3 each of the bananas and pudding mixture. Repeat layers twice; cover with remaining Cool Whip.

3. REFRIGERATE 4 hours. Garnish with chocolate curls just before serving.

(Serves 12)

#88 Flapper Pie

My father-in-law loves flapper pie. For father's day I decided to make him a flapper pie. The project began with a quest for a tried and true recipe. During this quest I learned flapper pie is a dessert that was popular with those who lived on the western Canadian prairies many years ago and therefore many younger folk do not really know what it is. It was named after the flapper dresses of the 1920's. Continuing to search on the internet and in old recipe books, I experimented with a few different recipes. After several prototypes and feedback from my volunteer taste testers, I creted my father-in-laws pie using the following recipe.

Ingredients:

CRUST:

• 2 cups graham cracker crumbs
• 1 tbsp white sugar
• ½ cup butter, softened
• pinch of salt

FILLING:

• 4 egg yolks
• 3 tbsp cornstarch
• 1/2 cup sugar
• 2 ¼ cups 2% milk, warmed
• 1 tbsp butter
• 1 tbsp vanilla

MERENGUE:

• 4 eggs whites 
• ½ tsp cream of tarter
• 2 tsp sugar
• ¼ tsp vanilla

Directions:

1. CRUST: Combine graham crumbs with the 1 tbsp sugar, pinch of salt, and ½ cup butter. Reserve ¼ of crust fro topping and press the rest into a 9 inch pie plate. Bake for 10 inures in a 350 degree oven. Cool on a wire wrack.

2. FILLING: Combine 2 egg yolks, cornstarch, and 1/2 cup sugar. Add warm milk slowly and then mix well. Heat slowly over low heat, stirring constantly. When thick, remove from heat and add vanilla and 1 tablespoon of butter. Stir until butter has melted. Then beat mixture with electric beaters until fluffy (You will see air bubbles in filing). Pour over cooled pie shell.

3. MERENGUE:
Beat 4 egg whites. (The extra two egg white will be thrown out or can be saved for a different recipe). Beat until foamy. Add cream of tarter and then beat until stiff. (You will know the mixture is stiff when you turn the bowl upside down and the mixture does not move.) Add 2 tsp of sugar and ¼ tsp of vanilla and stir. Spread over pie filling. Make peaks by repeatedly touching the merengue with a spoon and lifting. Sprinkle remaining crust on top of the merengue. Bake for 12 to 15 minutes in a 350 degree oven or until merengue has browned on the outside and on the tips of the peaks.

#87 Wash Day Pudding

While visiting at home a few weeks ago my mom made this pudding with raisins. I hadn't had it for years but it sure tasted fantastic.

Ingredients:

• 2 tbsp butter, separated
• 1 ½ cups brown sugar, separated
• 1 cup flour
• ½ cup milk
• 2 tsp baking powder
• 2 cups boiling water
• handful raisins, (optional)
• shredded apple, (optional)

Directions:

1. Mix 1 tbsp of butter, ½ cup of brown sugar, flour, baking powder, and milk to make a dough. Raisins and/or a shredded apple can be added for additional flavour.

2. In a saucepan combine 1 tbsp of butter, 1 cup of brown sugar, and 2 cups of boiling water in a sauce pan. Bring to a boil and then transfer to a casserole or baking dish.

3. Drop the dough mixture by spoonfuls into the hot mixture.

4. Bake in 350 degree oven until done - approximately ½ hour is a 6 oz casserole dish. Serve.

#86 Chocolate Chip Oatmeal Cookies

My friend C. MacBride always brought these cookies along to camping trips. I always looked forward to the moment when she would bring out and open the tupperware container to share these morsels of chocolatey oatmeal goodness. When I was pregnant I suddenly had a craving for these cookies so I called her up for the recipe. NowI share them with you!

Ingredients:

• 1 cup butter or margarine, softened
• 1 ½ cups brown sugar, packed
• 2 eggs, beaten
• 1 tsp vanilla
• 1 ½ cups flour
• 2 ⅓ cups rolled oats
• 2 tsp baking soda
• 1 cup chocolate chips

Directions:

1. Cream butter or margarine and brown sugar.

2. Add eggs and vanilla and beat well.

3. Add flour, rolled oats, and baking soda and mix until a dough is formed.

4. Stir in chocolate chips.

5. Form into balls or drop by spoon fills onto a greased cookie sheet. Bake for 10 to 12 minutes in a 350 degree oven.

#85 Carroty Mac and Cheese

Everyone loves mac and cheese but you really haven't lived until you have have tasted it homeade and fresh from the oven. I had been looking for a recipe for oven baked mac and cheese for a while. I was thinking about trying "Four-Star Macaroni and Cheese Bake" from Kraft Canada (http://www.kraftcanada.com/en/recipes/four-star-macaroni-cheese-bake-85593.aspx) but I ended up settling for this recipe from Oprah Magazine (March 2012 adapted from a recipe by Melissa Clark). The recipe can be viewed online at: http://www.oprah.com/food/Simple-Recipes-You-Can-Memorize-Go-To-Recipes/14).

I liked that this recipe called for whole wheat pasta. I also liked the idea of the recipe being infused with carrots…any sneaky way to incorporate vegetables into a meal was suddenly appealing to this new mom!

Ingredients:

• 3 cups sharp cheddar cheese, grated
• 2 cups whole wheat macaroni
• 2.5 cups carrot, coarsely grated
• 4 tbsp butter
• ¾ cup sour cream
• ¼ cup whole milk
• 2 eggs
• 1 tsp salt
• ¾ tsp mustard powder
• 4 grinds black pepper
• ¼ cup grated parmesan cheese

Directions:

1. Preheat oven to 400° and grease an 8-inch square baking pan.

2. Grate 3 cups sharp cheddar cheese (about 12 ounces).

3. Cook 2 cups whole wheat macaroni in salted boiling water; a few minutes before pasta is finished, add 2½ cups coarsely grated carrot. Drain, then stir in 2½ cups Cheddar and 4 Tbsp. butter.

4. Whisk together ¾ cup sour cream, ¼ cup whole milk, 2 eggs, 1 tsp. kosher salt, ¾ tsp. mustard powder, and a few grinds of black pepper. Fold into pasta and pour mixture into prepared pan.

5. Sprinkle ½ cup remaining Cheddar and ¼ cup Parmesan on top.

6. Bake until golden brown, about 30 minutes.

(Serves --)

I would possibly consider experimenting with some different cheeses in this recipe. I wouldn't eliminate all the sharp cheddar but instead of using 3 cups I might use 2 cups and a cup of something else. Just a thought!

#84 Quinoa

My first experience with quinoa (pronounced 'Keen wah') was as a side dish at a restaurant. Impressed by its texture and taste I purchased a couple cups of it at my neighbourhood dried goods store. While making my purchase I learned that quinoa is a superfood. Being high in protein and fibre, it is a great food to incorporate in one's diet if trying to lose weight. Be sure to do an internet search on the many other health benefits of quinoa! Trust me, you won't be disappointed!

Ingredients:

• 2 tablespoons butter
• 1 cup uncooked quinoa
• 2 cups water
• 2 teaspoons minced garlic
• 2 tablespoons chopped fresh parsley
• ½ tablespoon chopped fresh thyme
• ¼ teaspoon salt
• 2 small shallots, finely chopped
• 1 dash fresh lemon juice (optional)

Directions:

1. In a small fry pan melt 1 tbsp of butter. Melt the other tbsp of butter in a larger frying pan.

2. In the small frying pan add the shallots and garlic. Saute until transparent.

3. In the larger frying pan, add the quinoa, and toast, stirring occasionally, until lightly browned, about 5 minutes. Stir in water, and bring to a boil. Reduce to a simmer, cover, and cook for 15 minutes, or until quinoa is tender.

4. In a bowl, toss quinoa together with sautéed shallots and garlic. Add parsley, thyme, salt, and onion. Sprinkle with lemon juice, and serve.

(Serves 4)

I use Epicure Selection's Herb Garlic Salt instead of regular salt. If interested in this product, visit my website at www.christinafonstad.myepicure.com

Ok...I'm back....

OK...it has almost been a year since my last recipe post. No...I didn't die and NO...I didn't quit cooking and No...I didn't give up my quest. About this time last year I found out I was pregnant with my first child. At the same time my husband was gone for 5 weeks. Between morning sickness and having no one to cook for preparing new recipes just didn't seem to make sense. Then when my husband returned I became panicked to finish my master's thesis before our new baby made her appearance. In other words I felt guilty working on my cookbook quest when I had school work yet to complete. Then once baby was born, I was busy in whole other way. I now feel ready to continue my quest. I know that I will not be able to continue my quest with the same vigour in which I began given I have a baby, a still unfinished master's thesis, and my regular household commitments but I do vow to eventually finish! So to all those who have been following my blog...here's to cooking! C

#83 Chipotle Tomatillo Salsa

This is a recipe from my April cooking class with T. Pechey. Fresh salsas are so tasty and healthy to boot.

Ingredients:

• ½ to 1 chipotle chili
• 1 lb tomatillos
• ½ red onion
• 1 yellow bell pepper
• ⅓ cup cilanro or parsely, chopped - do not use stems
• ½ tsp dried oregano
• 1 lime, juiced
• 1 tbsp sugar
• ½ tsp salt
• 1 bag tortilla chips

Directions:

1. Place the lime juice, sugar, and salt in a medium bowl. Whisk to dissolve sugar.

2. Finely mince 1/2 of the chipotle and keep mincing until it's a paste-like consistency. Add the minced chipotle and any liquid to the lime juice mixture. Stir well to incorporate.

3. Remove and discard the husks from the tomatillos. Rinse the tomatillos under running water to remove the stickiness. Chop the tomatillos into 1/4 inch pieces and add to the bowl.

4. Dice the red onion into 1/4 inch pieces and add to the bowl.

5. Cut the yellow bell in half and remove and discard the membrane and seeds. Chop the bell pepper into 1/4 inch pieces and add t o the bowl.

6. Add the parsley and oregano. Stir the entire mixture really well. Taste a little of the mixture. If you feel that it needs more heat, then finely mince the other half of the chipotle.

7. Serve with tortilla chips.

NOTES:

I couldn't find tomatillos the last time I made this recipe so I used roma tomatoes. I seeded three roma tomatoes and then chopped them up.

Lime flavoured tortilla chips are my favourite with this salsa.

#82 Banana Pudding Squares

I haven't tried this recipe yet but I plan to. I have a weakness for bananas :)

This recipe come from Kraft Canada. It can be viewed along with a picture at http://www.kraftcanada.com/en/recipes/banana-pudding-squares-94540.aspx?cm_mmc=eml-_-rbecaen-_-20110413-_-1160

Ingredients:

• 25 Nilla Vanilla Wafers, finely crushed (about 1 cup)
• 3 Tbsp. non-hydrogenated margarine, melted
• 1 pkg. (250 g) Philadelphia Light Brick Cream Cheese Spread, softened
• ½ cup icing sugar
• 3 cups thawed Cool Whip Light Whipped Topping, divided
• 3 bananas
• 2 pkg. (4-serving size each) Jell-O Vanilla Fat Free Instant Pudding
• 3 cups cold skim milk
• ½ square Baker's Semi-Sweet Chocolate, grated

Directions:

1. Combine wafer crumbs and margarine; press onto bottom of 13x9-inch dish. Refrigerate until ready to use.

2. Mix cream cheese spread and sugar in medium bowl until blended. Stir in 1-1/2 cups Cool Whip; spread carefully over crust. Cut bananas crosswise in half, then cut each piece lengthwise in half. Arrange over cream cheese mixture.

3. Beat pudding mixes and milk with whisk 2 min.; pour over bananas. Cover with remaining Cool Whip; sprinkle with chocolate. Refrigerate 3 hours.

NOTES:

How to Easily Remove Dessert from Dish: Line dish with foil before using, with ends of foil extending over sides of dish. Prepare recipe and refrigerate as directed. Use foil handles to remove dessert from dish before cutting into squares to serve.

#81 Rhubarb Dump Cake

This recipe comes from Kraft Canada. It can be viewed along with a picture at http://www.kraftcanada.com/en/recipes/rhubarb-dump-cake-122032.aspx. I hope to try this soon with some of my grandma's frozen rhubarb.

Ingredients:

• 1 lb. (450 g) fresh rhubarb, chopped (about 4 cups)
• ½ cup sugar
• 1 pkg. (85 g) Jell-O Strawberry Jelly Powder
• 1 pkg. (2-layer size) white cake mix
• 1 cup water
• ⅓ cup butter, melted
• 1 cup thawed Cool Whip Whipped Topping

Directions:

1. Heat oven to 350ºF.

2. Place rhubarb in 13x9-inch baking dish sprayed with cooking spray; sprinkle with sugar and dry jelly powder.

3. Stir cake mix, water and butter with fork just until cake mix is moistened. (Do not overmix.) Pour over rhubarb; spread to completely cover rhubarb.

4. Bake 45 min. or until golden brown. Serve warm topped with Cool Whip.

NOTES: Cake is also excellent served cold. Cake can be baked ahead of time. Cool completely, then refrigerate until ready to serve.

#81 Bacon & Maple Scalloped Potatoes

I haven't tried this recipe yet. To date my signature scalloped potato recipe is Silk Purse Potatoes from Taste of Home. However I do think that this recipe has promise. According to my husband, all recipes with bacon are winners. This recipe along with a picture can be found on the Kraft Canada website at http://www.kraftcanada.com/en/recipes/bacon-maple-scalloped-potatoes-123145.aspx

Ingredients:

• 1 red onion, thinly sliced
• 125 g (1/2 of 250-g pkg.) Philadelphia Brick Cream Cheese, cubed
• 1 can (10 fl oz/284 mL) 25%-less-sodium chicken broth
• ½ cup milk
• ¼ cup Oscar Mayer Real Bacon Recipe Pieces
• ¼ cup maple syrup
• 2 lb. (900 g) Yukon gold potatoes (about 6), cut into 1/4-inch-thick slices
• 1 cup Kraft Double Cheddar Shredded Cheese

Directions:

1. Heat oven to 400°F.

2. Cook onions in a large skillet sprayed with cooking spray on medium-high heat 3 to 5 min. or until crisp-tender, stirring frequently. Remove onions from skillet.

3. Add cream cheese, broth and milk to skillet; cook and stir on medium-low heat 5 min. or until cream cheese is melted and mixture is well blended. Remove from heat; stir in bacon and syrup.

4. Place half the potatoes in 13x9-inch baking dish sprayed with cooking spray; cover with layers of onions and shredded cheese. Top with remaining potatoes and cream cheese sauce; cover.

5. Bake 1 hour 5 min. or until potatoes are tender and top is golden brown, uncovering after 50 min.

#80 Perogies with Sour Cream and Onion Sauce

This recipe was developed by my grandmother. It is one of our favourite ways to eat perogies.

Ingredients:

• 24 perogies, cook as directed
• ½ cup butter
• 3 green onions, chopped
• 1 cup sour cream

Directions:

1. Cook perogies as directed on package. Drain and set aside.

2. While perogies are cooking, melt the butter in a fry pan. Add chopped green onions and heat the onions through.

3. Remove the fry pan from heat and add sour cream. Stir until mixed. You may want to put on low heat to help mix until smooth but do not cook or sour cream will curdle or separate.

4. Pour over cooked perogies and serve.

NOTES:

Depending on number of perogies, make more or less sauce.

#79 Glaze for Ham

So the first time I decided to host my in-laws for Easter dinner, I decided to make a ham. A few days before the feast I made my way to my neighbourhood grocery store to select my ham. As a first time ham cooker, I was surprised to find that purchasing a ham is easier said than done. When looking around the grocery store meat section I found there were many different types and sizes of ham. Sensing my distress one of the staff in the meat department approached me to see if I needed any help. I told her that I needed a ham to feed about 14 people and that I was cooking for my in-laws so I wanted to do a good job. The meat clerk immediately instructed me to follow her. She picked out a ham for me (I think it was a bone-in shank but it may have been a butt) and she told me to get a piece of paper and pen out of my purse. She instructed me to put the ham in a roaster, cut side down and pour a beer over it. She then gave me the oven temperature and the cooking time as well as this recipe glaze for the last 1/2 hour to hour of cooking. As far as I could tell, the ham was a hit and I have used this glaze on hams ever since!

Ingredients:

• ⅓ cup honey
• ⅓ cup rye whiskey
• ⅓ cup brown sugar

Directions:

1. Combine the honey, whiskey, and brown sugar in a small pot. Heat over low heat on the stove until the brown sugar is dissolved and the mixture is well blended.

2. Brush over ham every 10 to 15 minutes in the last 1/2 hour to hour of cooking time for the ham.

NOTES:

If you want more or less glaze, just mix equal parts of the honey, whiskey, and brown sugar.