FINNISH OVEN PANCAKE

This pancake is also known as Pannukakku. It has the same basic ingredients that you would put in your ordinary pancake, only you don't have to slave over the stove flipping pancakes - just mix it together and pop it in the oven. It has a soft custardy consistency.

2 tablespoons butter
4 cups milk
4 large eggs
4 tablespoons sugar
Pinch of salt
3/4 cup plain flour
Sprinkle of cinnamon

Preheat oven to 200C or 400F. Put the butter in a 9"x12" baking pan and put the pan in the oven until the butter is melted. Take the pan out of the oven and swirl the butter around to coat the sides of the pan.

In a bowl whisk the eggs lightly and add the milk, sugar and salt. Whisk in the sifted flour. Pour the mixture into the baking pan and sprinkle cinnamon on top.

Bake for 40 minutes, or until nicely puffed and browned on top. The pancake will sink as it cools and is very custardy in texture. Serve warm (I quite like it cold too) with strawberry jam (I think they call it jelly in the USA?) or if you're american/canadian like my husband, with maple syrup.

Found on Kate Conklin's blog: www.kateconklindesigns.blogspot.com

White Italian Sausage Lasagna

Meat Mixture:
2 Tbsp Olive Oil
2-4 cloves Minced Garlic (depending on your taste)
4 Italian Sausage (skin removed)
1 large Green Pepper, diced

Heat the oil in a frying pan; add the garlic and sauté until slightly brown. Add the sausage and green pepper and cook until sausage is browned and green peppers are soft. Set aside.

Sauce:
6 Tbsp Butter
6 Tbsp Flour
1 tsp Salt
1 tsp Pepper
3 cups Milk
Several dashes Worcestershire Sauce
1/2-1 cup Parmesean Cheese

Melt butter in saucepan, add flour, salt, pepper and stir until smooth. Slowly add milk, stirring constantly. Add worcestershire sauce and cook until sauce thickens. Remove from heat and add the parmesean cheese; stirring until the cheese is melted. Sauce will be quite thick/gooey.

Boil 9 lasagna noodles.

Grate some cheese of your choice (try for white cheese)

In a greased 9x13 pan, layer 1/4 of sauce, 3 noodles, 1/2 of the meat mixture, then sprinkle a layer of cheese. Repeat with the sauce, noodles, meat and cheese. Start with some sauce, then noodles, and then a thin layer of sauce for the top, then sprinkle with cheese and then some parmesean cheese.

Bake at 350 for approx 30 min or when bubbly and browning.

(I used PepperJack cheese and mild Italian Sausage in my lasagna I made for the family on Feb 3)

MEXICAN GRILLED CHICKEN WRAP

1 lb boneless skinless chicken breasts, grilled, chopped

1 1/2 cups coleslaw blend (cabbage slaw mix)

1 tsp chilli powder

1 Tbsp lime juice

1/4 cup Ranch dressing

1/2 cup Mexican style finely shredded four cheese

1/2 cup grape tomatoes, quartered

4 whole wheat tortillas (10")

1/2 cup salsa

1/4 cup sour cream

Heat grill to medium heat

Combine first 7 ingredients.

Spoon chicken mixture down centres of tortillas. Fold in sides of tortillas, then roll up burrito-sytle. Secure with toothpicks, if desired.

Grill, seam-sides down, 8-9 minutes, or until golden brown on all sides, turning occasionally. Serve with salsa and sour cream.

Kraft Foods recipe.

ASIAN CHICKEN WRAPS

1 lb boneless skinless chicken breasts, cut into 1/2" pieces

1 small red pepper, chopped

One 8 oz pkg (225 g) Philadelphia cream cheese, cubed

4 cups coleslaw blend (cabbage slaw mix)

1/2 cup Kraft Light Asian Toasted Sesame dressing

1/3 cup lightly salted peanuts - optional

4 flour tortillas (12") warmed

Cook and stir chicken and peppers in large nonstick skillet sprayed with cooking spray on medium-high heat 6-8 minutes or until chicken is done. Add cream cheese; cook 2 minutes or until melted, stirring frequently.

Toss coleslaw blend with dressing in large bowl. Add chicken mixture and nuts; mix lightly.

Spoon chicken mixture down centres of tortillas; roll up. Cut in half.

Serves 4

Kraft Foods recipe

ANCIENT CHINESE SECRET, HUH?

4 boneless, skinless chicken breast halves, cut into 1" cubes

1 tsp Chinese five-spice powder

1 cup trimmed and halved snow peas

1 cup thinly sliced sweet red pepper

2 cloves garlic, minced

2 tsp grated ginger root

3 cups chicken broth

1 1/2 cups uncooked long grain white rice

1/2 cup chopped green onions

2 Tbsp lime juice

2 Tbsp soy sauce

1 Tbsp honey

2 tsp sesame oil

1/4 tsp crushed red pepper flakes

1/4 tsp black pepper

Combine chicken and five-spiced powder in a large bowl. Toss or stir to coat chicken evenly with spice.

Spray a large saucepan with nonstick spray. Add chicken and cook over medium-high heat; stirring often, until no longer pink.

Add snow peas, red pepper, garlic, and ginger root. Cook and stir over medium heat for 2-3 minutes.

Add all remaining ingredients and bring to a boil. Reduce heat to medium-low. Cover and cook for 20-25 minutes, until liquid is absorbed by rice and chicken is very tender.

Makes 4 servings.

Looneyspoons by Janet & Greta Podleski.

TEX-MEX LASAGNA

3/4 cup bottled salsa

1 1/2 tsp ground cumin

410 g can no-salt-added diced tomatoes

226 g can no-salt added tomato sauce

Cooking spray

6 precooked lasagna noodles

1 cup frozen whole-kernel corn, thawed

425 g can black beans, rinsed and drained

2 cups preshredded reduced-at 4-cheese Mexican blend cheese

Preheat oven to 450 F.

Combine first 4 ingredients; spread 2/3 cup sauce in bottom of an 8" square baking dish coated with cooking spray. Arrange 2 noodles over sauce, top with 1/2 cup corn and half of beans. Sprinkle with 1/2 cup cheese; top with 2/3 cup sauce. Repeat layers once; top with remaining 2 noodles. Spread remaining sauce over noodles. Top with 1 cup cheese. Cover; bake at 450F for 30 minutes or until sauce is bubbly. Let stand 15 minutes.

Yield: 4 servings (one 4"square per serving).

Cooking Light's Easy Winter Recipes, Winter 2011

BAKED SHRIMP WITH FETA

1 Tbsp fresh lemon juice

500-750 g large shrimp, peeled and deveined

Cooking spray

1 tsp olive oil

1/2 cup prechopped onion

1 garlic clove, minced

2 Tbsp bottled clam juice

1 Tbsp white wine

1/2 tsp dried oregano

1/4 tsp freshly ground black pepper

410 g can diced tomatoes, drained

1/2 cup crumbled feta cheese

2 Tbsp chopped fresh flat-leaf parsley

Preheat oven to 450F.

Combine lemon juice and shrimp in a large bowl; toss well. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add oil to pan, swirling to coat. Add onion to pan, saute 1 minute. Add garlic; saute for 1 minute. Add clam juice, wine, oregano, pepper, and tomatoes; bring to a boil. Reduce heat, and simmer 5 minutes. Stir in shrimp mixture. Place mixture in an 11x17-inch baking dish coated with cooking spray. Sprinkle cheese evenly over mixture. Bake at 450F for 12 minutes or until shrimp are done and cheese melts. Sprinkle with parsley, and serve immediately.

Yield: 4 servings (1 cup per serving).

Serve with Orzo (rice-shaped pasta).

Cook 1 cup orzo pasta according to package directions, omitting salt and fat. Drain; toss orzo with 1/4 cup chopped fresh basil, 2 Tbsp chopped fresh parsley, 1 Tbsp extra-virgin olive oil, 1/2 tsp salt and 1/4 tsp freshly ground black pepper.

Cooking Light's Easy Winter Recipes, Winter 2011

JAMBALAYA WITH SHRIMP AND SAUSAGE

Traditionally Jambalaya, a Creole dish, is made with rice, shrimp & sausage, but feel free to change this recipe to your tastes.

1 Tbsp olive oil

1 cup chopped onion

1 cup chopped red bell pepper

1 Tbsp minced garlic

170 g sausage, sliced

1 cup uncooked long-grain white rice

1 tsp paprika

1 tsp freshly ground black pepper

1 tsp dried oregano

1/2 tsp onion powder

1/2 tsp dried thyme

1/4 tsp garlic salt

1 bay leaf

2 cups chicken broth

3/4 cup water

1 Tbsp tomato paste

1/2 tsp hot pepper sauce

410 g can no-salt-added diced tomatoes, undrained

250 g peeled and deveined medium shrimp

Heat oil in a large Dutch oven over medium-high heat. Add onion, bell pepper, garlic, and sausage; saute 5 minutes or until vegetables are tender.

Add rice and next 7 ingredients (through bay leaf); cook 2 minutes. Add broth, water, tomato paste, pepper sauce, and tomatoes; bring to a boil. Cover, reduce heat, and simmer 20 minutes. Add shrimp, cook 5 minutes. Discard bay leaf.

Yield: 4 servings (1 1/2 cups per serving).

Cooking Light's Easy Winter Recipes, Winter 2011

RASPBERRY-CREAM CHEESE BROWNIES

Filling:

1/3 cup sugar

1/3 cup fat-free cream cheese, softened

2 tsp all-purpose flour

1/2 tsp vanilla extract

1 large egg white

Brownies:

Cooking spray

3/4 cup all-purpose flour

1/4 tsp baking powder

1/4 tsp baking soda

1/8 tsp salt

1 cup sugar

2/3 cup unsweetened cocoa

1/4 cup butter, melted

1 Tbsp water

1 tsp vanilla extract

1 large egg

2 large egg whites

3 Tbsp raspberry preserves

Preheat oven to 350F.

To prepare filling, place the first 5 ingredients in a large bowl; beat with a mixer at medium speed until well blended. Set aside.

To prepare brownies, coat the bottom of an 8" square metal baking pan with cooking spray (do not coat the sides of the pan).

Lightly spoon flour into dry measuring cups; level with a knifew. Combine flour, baking powder, baking soda, and salt in a medium bowl.

Combine 1 cup sugar and the next 6 ingredients (through egg whites), stirring well with a whisk. Add to the flour mixture, stirring just until moist.

Spread 2/3 of batter in bottom of prepared pan. Pour filling over batter, spreading evenly. Carefully drop the remaining batter and raspberry preserves by spoonfuls over filling, and swirl together using the tip of a knife to marble.

Bake at 350F for 40 minutes or until a wooden pick inserted in centre comes out almost clean.

Cool on a wire rack.

Yield: 16 servings.

Cooking Light's Easy Winter Recipes, Winter 2011

Green-eyed Monster Finger Cookies

This recipe won FIRST PRIZE at www.easy-kids-recipes.com during Halloween Baking Contest 2010

Serve up a sweet treat for Halloween. The kids will love these "bloody" green monster fingers.

Ingredients:

1 1/4 cup granulated sugar
1 cup butter or margarine (room temperature)
1 egg
1 egg yolk
1 tsp vanilla extract
1/2 cup chopped walnuts or pecans
green food coloring
2 1/2 cup all purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
shredded coconut
whole raw almonds
dark red jam (strawberry or raspberry)

Directions:

1. Preheat oven to 350F (180C) degrees.

2. Cream butter and sugar together for about 35 to 40 seconds. Add egg, egg yolk, vanilla extract, chopped nuts, and green food coloring and mix well.

3. In separate bowl, sift flour, baking powder and salt.

4. Add flour mixture to creamed mixture and stir to blend well.

5. Shape dough into 3 - 4 inch rolls, with one side tapered.

6. Place whole almond at pointed tip of roll for fingernail.

7. Use knife to put 3 small slits in finger underneath the fingernail.

8. Press a small indent with your thumb into center of roll for a knuckle. Add shredded coconut into indented knuckle area.

9. Place fingers on ungreased baking sheet 1 - 1 1/2 inches apart. Bake for 15 minutes or until coconut is toasted and cookie is slightly browned.

10. Let cool.

11. Prepare jam. For best results, use a dark red "thinner" jam. If thick, warm jam slightly until it liquefies. Spoon jam over cookie for "blood" effect.

FOIL PACKED CHICKEN DINNER

4 small boneless chicken breasts

2 tsp taco seasoning

2 cups potatoes, peeled & sliced

1/2 cup salsa

1 cup shredded cheddar cheese

1/4 cup sour cream

Preheat oven to 400F. Sprinkle chicken with seasoning mix. Place 1/2 cup potatoes on centre of each of 4 large sheets of heavy foil (sprayed). Top with chicken, salsa and cheese.

Bring up foil sides, double fold top & ends.

Place on 15 x 10 baking pan.

Bake for 30-35 minutes until chicken is cooked; remove from oven. Let stand for a few minutes.

Optional: serve with sour cream.

Kraft Canada recipe.

RUBY RED BELLINI PUNCH

2 cups raspberries

4 cups grapefruit juice

1.5 litres gingerale or club soda

1 can raspberry concentrate cocktail

Mix. Serve.

Serves 16

Optional: add grapes, blueberries or watermelon

BANANA BREAD

1/4 cup butter

1/2 cup brown sugar

1/2 cup honey

2 large eggs

2 cups mashed overripe bananas

1 1/2 cups flour

1/3 tsp baking soda

2/3 tsp salt

Preheat oven to 350 F.

Cream together the butter and the sugar until well-mixed. Add the honey and beat until light and smooth.

Add eggs, one at a time, until mixed. Add the mashed bananas, then mix thoroughly.

Sift together the remaining dry ingredients and combine into the mashed banana mixture.

Butter a 12x5-inch loaf tin and pour in the batter. Bake for 1 hour, or until a knife inserted in the centre comes out clean.

(I added a sprinkle each of cinnamon, nutmeg & cloves to the mixture before baking.)

Recipe found in West Jet's airline magazine, December 2010.

PULLED PORK (OR BEEF)

Round of pork or beef (for 4-6 servings)

1 can Dr. Pepper or rootbeer

Barbeque sauce: equivalent measurement to can of rootbeer or Dr. Pepper

Place in crock pot, put on low for 8 hours.

Pull apart the meat with 2 forks.

Simmer meat for 1 hour.

Serve alone, as a side dish or on a sandwich.

I got this recipe from one of the gals from work but I haven't tried it yet. (I wrote her recipe on a paper napkin so I had to add it to the blog before I lost the napkin.)

Apple & Potato Soup

Ingredients

Soup:4 Tablespoons butter 2 Leeks (white part only) , cleaned and sliced 5 cups tart Apples, peeled, cored, and chopped 6 cups Chicken Stock 2 cups Potatoes, peeled and chopped 1 cup heavy Cream 2 teaspoons apple brandy 1/8 teaspoon Cinnamon Salt, to taste White Pepper, to taste

Garnish:2 tart Apples, peeled, cored, and diced 2 Tablespoons Butter

Method 

Soup:

Saute the leeks in the butter over medium heat, covered, for 3-4 minutes. Add the apples and cook, uncovered, for about 5 minutes, coating them well with the butter. Pour in the stock, add the potatoes, and bring to a boil. Reduce heat and simmer for 45 minutes.

When the apples and potato are soft, carefully puree in a blender, solids first, until smooth. Return to the saucepan and stir in the heavy cream, brandy, and cinnamon. Stir well, then add salt and pepper to taste.

Refrigerate until cold. Adjust salt, pepper and cinnamon to taste. (If serving warm, skip this step.)

When ready to serve, (warm or cold) ladle into soup bowls and top with the apple garnish.

Garnish

Saute the diced apples in the butter for 4 or 5 minutes, then let drain on paper towels until you are ready to serve.

Sloppy Joes - Crockpot

Here is a recipe I found that is actually really good! Enjoy! Here is the full recipe but I 1/3'rd it.

3 lbs hamburger
1 cup chopped onion
2 Tbsp minced garlic
1 1/4 cup ketchup
1 cup chopped red bell peppers
5 Tbsp worcestershire sauce
1/4 cup packed brown sugar
3 Tbsp vinegar
3 Tbsp mustard
2 tsp chili powder
Buns

Brown the beef, onion, garlic. Drain and discard fat. In slow cooker combine all the ingredients and mix well. Cover, cook on low for 6-8 hours. Serve on buns.

I have put it on high for a few hours in the afternoon if you're running short on time. Enjoy!

EGGNOG FUDGE

I made this fudge last week. Cut fudge into small pieces because it's very sweet, but I'm sure you sweet-tooths will love it. It really does taste a little bit like eggnog. Mmmm.

2 cups granulated sugar

1/2 cup butter

3/4 cup eggnog

10.5 ounces (226 g bag) white chocolate chips (or a bar cut into small pieces)

1/2 tsp freshly grated nutmeg, plus a little more for the top of the fudge)

One 7 oz jar marshmallow creme

1 tsp rum extract

Line an 8" or 9" square pan with foil and let it hang over the sides. Butter the foil.

In a heavy 3-quart saucepan combine sugar, butter and eggnog. Bring to a full boil, stirring constantly. Continue boiling 8-10 minutes over medium heat or until a candy thermometer reaches 234 F, stirring constantly to prevent scorching. Remove from heat.

Using a wooden spoon, work quickly to stir in chopped white chocolate and nutmeg until chocolate is melted and smooth. Stir in marshmallow creme and rum extract. Beat until well blended and them pour into prepared pan. Sprinkle a little freshly ground nutmeg on top. Let stand at room temperature until cooled. Refrigerate if you'd like to speed up the process.

When completely cool, cut into squares. Store in a covered container.

Yield 30-40 pieces.

Cooking Tip: This fudge freezes well. Place in a covered container; it will keep for several weeks.

www.recipegirl.com

SUN-DRIED TOMATO CHICKEN

Melissa told me this recipe is good, and I'm doing her a favour by putting this recipe up for her.

2 slices low-sodium bacon, chopped

4 small boneless skinless chicken breasts (1 lb)

1/4 cup Kraft extra-virgin olive oil Sun-dried Tomato Dressing

1 tsp dried basil leaves

2 tomatoes, chopped

2 Tbsp grated Parmesan cheese

Cook bacon in large skillet until crisp. Remove bacon from skillet; drain on paper towels. Discard drippings from skillet.

Add chicken to skillet; cook on medium-high heat 2 minutes on each side or until browned on both sides. Pour dressing over chicken; sprinkle with basil. Cook on low heat 8 to 10 minutes or until chicken is done (170F), turning after 5 minutes.

Transfer chicken to serving platter, reserving dressing mixture in skillet; cover chicken to keep warm. Add tomatoes to skillet; stir. Cook on medium-high heat 3 minutes or until heated through, stirring occasionally. Stir in bacon; spoon over chicken. Top with cheese.

"What's Cooking" Autumn 2010 magazine by Kraft Foods

CHEESY ITALIAN SAUSAGE BAKE

2 cups penne pasta, uncooked

3/4 lb Italian sausage, casings removed

2 cups halved zucchini slices

1 red pepper, chopped

3/4 cup pizza sauce

1/2 cup Cheez Whiz

1/4 cup parmesan cheese, grated

Heat oven to 350F.

Cook pasta as directed on package, omitting salt. Meanwhile, brown sausage in large deep skillet on medium-high heat, stirring occasionally to break up sausage. Drain; return sausage to skillet. Stir in zucchini, peppers and pizza sauce; cook 5 to 6 minutes or until vegetables are crisp-tender, stirring occasionally.

Drain pasta. Add to sausage mixture with Cheez Whiz; mix lightly. Spoon into 13" x 9" baking dish sprayed with cooking spray; top with Parmesan.

Bake 15 to 20 minutes or until heated through.

"What's Cooking" magazine by Kraft Foods, Fall 2010, pg 39

MEXICAN CHICKEN CASSEROLE

3/4 lb boneless skinless chicken breasts, cut into bite-sized pieces

1 tsp ground cumin

1 green pepper, chopped

1 1/2 cups salsa

1/4 of 8-oz package Philadelphia cream cheese, cubed (I used the entire block)

1 can (15 oz) no-salt-added black beans, rinsed

1 tomato, chopped

2 whole wheat tortillas (6")

1/2 cup finely shredded four cheese, divided

Heat oven to 375F.

Cook and stir chicken and cumin in nonstick skillet sprayed with cooking spray on medium heat 2 minutes. Add peppers; cook 2 minutes, stirring occasionally. Stir in salsa; cook 2 minutes. Add cream cheese; cook 2 minutes or until melted. Stir in beans and tomatoes.

Spoon 1/3 of chicken mixture into 8" square baking dish; cover with 1 tortilla and half each of the remaining chicken mixture and shredded cheese. Top with remaining tortilla and chicken mixture; cover.

Bake 20 minutes or until heated through. \sprinkle with remaining shredded cheese; bake, uncovered, 5 minutes or until melted.

www.kraftrecipes.com

Play Dough

Play Dough

5 cups flour
1 cup salt
3-4 pkg kool aid
Mix dry ingredients together
6 Tbsp of oil
4 cups boiling water
Add liquids to the dry ingredients and kneed until well blended

BUTTERNUT SQUASH AND APPLE SOUP WITH CIDER CREAM

5 Tbsp unsalted butter

6 cups peeled, seeded, cubed butternut squash (2-2.5 lb squash, cut into 1/2" cubes)

2 cups chopped leeks, white & light green parts only

1/2 cup chopped carrots

1/2 cup chopped carrots

1/2 cup chopped celery

2 Granny Smith apples, peeled, cored, chopped + 1 extra apple for garnish

1 1/2 tsp dried thyme

1/2 tsp crumbled dried sage

5 cups chicken broth

1 1/2 cups apple cider

2/3 cup sour cream

Kosher salt, optional

5 bacon slices, cooked, drained, crumbled

Melt butter in large pan over medium-high. Add squash, leeks, carrots and celery; saute, stirring, 10-12 minutes. Add apples, thyme, and sage. Add broth and 1 cup cider. Bring to simmer, cover. On low, cook until vegetables and apples are tender, stirring, 30 minutes. Remove from heat; cool.

Boil remaining 1/2 cup cider in small pan until reduced to 1/4 cup, 5 minutes. Cool. Place sour cream in small bowl; whisk in reduced cider.

Puree soup, in batches, in blender. Return to pot; season with salt if needed. Halve and core remaining apple; slice. Serve soup drizzled with cider cream. Garnish with bacon & apple.

Woman's World, October 2010

TWICE-BAKED SWEET POTATOES WITH CANDIED BACON

Mmmm... this is very good!

8 sweet potatoes, about 4 lbs

1/2 cup packed light brown sugar

4 slices bacon

1 egg

2 Tbsp butter, melted

1 tsp ground cinnamon

1/2 tsp salt

1/2 tsp chipotle chilli pepper (optional)

Preheat oven to 350F. Line 2 baking sheets with foil. Arrange potatoes on 1 baking sheet. Bake until very tender, about 1 hour; let stand until cool enough to handle, 30 minutes.

Meanwhile, place rack on remaining baking sheet. Spread 1/4 cup brown sugar on a plate. Coat both sides of each bacon slice in sugar and arrange bacon slices on rack. Bake until crisp, 15-18 minutes. Remove from rack; cool and chop.

Coat 2-quart baking or souffle dish with cooking spray. Remove potato flesh from skins. On medium speed, beat potatoes, egg, butter, cinnamon, salt, chipotle pepper and remaining 1/4 cup brown sugar until blended; transfer to baking dish. Bake until heated through, 30 minutes. Serve sprinkled with bacon (or mix cooked bacon with mash before cooking).

From Woman's World, October 2010

GREEK CHEESE TORTA

1 package frozen spinach

2 packages cream cheese

2 Tbsp Greek rub

250 g feta, crumbled

1/2 cup sun-dried tomatoes in oil, drained, patted dry

3 Tbsp pistachios, coarsely chopped

Mix spinach, cream cheese, Greek rub & feta cheese together.

Line a bowl with plastic, spread 1/3 of the cheese mixture in bowl, top with tomatoes, add remaining cheese mixture.

Invert torta onto serving platter.

Remove wrap.

Press pistachios onto torta.

Serve with bread or crostini.

CURRY-SCENTED BUTTERNUT SQUASH SOUP

1 butternut squash (about 1.1 kg), cubed (about 2 cups)

2 large apples

3 onions

2 Tbsp butter

1/4 cup packed brown sugar

1 1/2 Tbsp curry powder

6 cups stock

250 g mascarpone

2 tsp salt

sour cream - optional

chives - optional

Cook onions until softened.

Add squash, apples, brown sugar, curry.

Add stock.

Simmer about 25 minutes.

Blend.

Mix in mascarpone.

Serve, eat, enjoy!