Recipes



For years I had been searching high and low to find a recipe for chow mein that was similar to what I was used to back home (Vancouver Island). Did you notice I wrote that in past tense? That's because I FINALLY got it mastered and it's about as close to what I've been looking for as I'll ever get. Now when I crave chow mein I can pull out my wok and have it made and on the table in minutes (and at half the cost!). I buy the dry chow mein noodles from the International section in my grocery store for $1.99 and I'll get two meals (serving 4 each) from that. You can also add chicken, shrimp, pork or whatever you wish too. I like to make sweet and sour chicken to go with my chow mein, and I use this delicious recipe HERE .

 
 Tina's West Coast 
Chow Mein


8 oz dry chow mein noodles
 2 tbsp oil
2 garlic cloves, finely minced
1 handful fresh bean sprouts
1 tbsp fresh ginger, chopped fine
1-2 green onions, chopped
1 small carrot, grated
2-3 small Bok Choy, chopped
1 cup shredded cabbage
1-2 celery stalks, sliced
1 cup fresh mushrooms, sliced
2 tbsp oyster sauce
1 tbsp soy sauce
1 tbsp sugar
1/4 tsp sesame oil
1 tsp black pepper
  1. Cook noodles according to directions on package, drain and set aside.
  2. Heat oil in wok. Add garlic and ginger and veggies.
  3. Combine oyster sauce, sesame oil, sugar, and pepper and pour over the vegetables - mix well.
  4. Add noodles to wok - stir into the vegetables.
 This is so good and you can adjust flavourings and vegetables to your preference. Enjoy!


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DINNER ROLLS
These are quite simple to make and very delicious. You'll have homemade rolls in no time, with this recipe.  Enjoy!


  • 6 cups flour
  • 1/2 cup sugar
  • 2 tsp salt
  • 2 pkgs yeast
  • 1 egg
  • 2 cups hot water
  • 1/4 cup butter, melted
  1.  In large bowl combine 2 1/2 cups flours, sugar, salt, yeast, 1/4 cup melted butter and 2 1/2 cups hot water. Beat on lower with hand mixer.
  2. Add 1 egg and 3/4 cup more water. Beat 1 minute.
  3. Stir in 2 cups flour. Pour onto floured counter and knead, adding flour as required, until dough is smooth and elastic. 
  4. Cover with dish towel and let rise 1 1/2 hours.
  5. Punch down, form into balls and place on baking pan. Cover and let rise again until almost doubled in size.
  6. Bake at 400' until golden.


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HONEY MUSTARD CHICKEN
This is one of my favourite recipes.  It's great because you don't need many ingredients, it's impressive enough for company and it's quick and easy for those busy nights. I make it often. The first time I had this Honey Mustard Chicken a friend had made it for me - this recipe is her's, with a few tweaks of my own.  This chicken goes well with potatoes or rice and a nice vegetable.  Enjoy!

1/4 cup butter, melted
1/4 cup dijon mustard
1/4 cup honey
2 tsp crumbled dried rosemary*
Pinch salt and pepper
2 1/2 lbs chicken pieces (I like to use 4 boneless breasts)

Combine all the ingredients except the chicken and set aside. Place chicken in foil lined baking dish. Brush with half the mustard mixture. Bake at 400' for 20 minutes. Turn chicken over and brush with remaining mustard mixture. Bake 15 minutes longer or until chicken is done.

*use curry instead of rosemary - it makes a nice change.


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I wanted to make a quick dessert to use up some of my homemade green tomato mincemeat and I came up with this delicious strudel.  Super easy and fast to put together but oh so impressive.  This recipe has no specific measurements as I just made it up as I went...

Ingredients:
Package of Filo Pastry, thawed
Melted Butter
White Sugar
Cinnamon
Peeled and sliced apples
Favourite mincemeat
Icing Sugar

  • On large baking sheet (I used my large Pampered Chef Stoneware Bar Pan), lay out one sheet of filo pastry. Brush melted butter on top. Repeat for a total of five sheets of pastry.  
  • Spread desired amount of mincemeat on top of filo base.  
  • Toss sliced apples with sugar (if your apples are a sweet variety you won't need a lot of sugar), as well as some cinnamon and 1tsp vanilla.  If desired you can also add a splash of whiskey, rum or brandy.  
  • Add 1 heaping tablespoon of flour to apple mixture and spread evenly over mincemeat.  
  • Cover with five sheets of filo, brushing butter on each layer.  
  • For top, tear pieces of filo and lightly scrunch up and place on top of strudel - continue until top is covered.  
  • Mix cinnamon in with white sugar and sprinkle over strudel. 
  • Bake at 400' approx. 30 minutes or until top is browned.  
  • Let cool slightly before serving.  
  • Dust with icing sugar and serve with ice cream or Bird's Custard. 
 **You can also add nuts to the filling**  

This strudel is DELICIOUS! Enjoy!



Christmas wouldn't be Christmas without Swedish Pancakes.  My Grandma and Grandpa Erickson started this tradition - I'm not sure if it goes back to their parents or not. But to this day my family still makes them.  Here is the recipe for "Swedish Pancakes", our family's traditional breakfast on Christmas morning:


  These recipes are part of my Christmas Recipe Booklet:
 


You can find the video to make these on my November 8, 2014 blog post.

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Here is one of my best recipes. These scones are so quick and easy to make and are absolutely delicious!  Growing up I watched my Mom bake scones at the drop of pin, if we had someone show up unexpectedly for coffee.   I was always so impressed at how quickly she could do that.  And depending on the time of day, you can make these scones sweet with grated lemon zest and raisons added to the dough, and served with a cuppa.  Or, if it was later in the day and you wanted something savoury you could add grated cheese, ham, jalapenos, etc.  These scones are great for quick appeys too - just make them small and add your topping of choice.  No matter how they're made, they're versatile and scrumptious.  Tucked in basket with tea and a jar of jam, my 'Favourite Scones' make a wonderful gift for a friend too!  ENJOY!

***Recipe created using MDS "Recipe by Design" digital download***




November 24, 2013
Christmas is coming! There's a newsflash for ya, hey?  I have been pulling out my favourite Christmas recipes lately because every year I fill baskets with homemade goodness to give away as gifts.  All my recipes - every single one - has a fond memory attached and I think that's what makes cooking for others special.  There's a lot of love that goes into my cooking (that's my secret ingredient).  I thought I'd share some of my favourite holiday recipes with you over the next couple of weeks, so that you can enjoy them too, and share them with your friends and family.


I've been making Eggnog Log Cookies for YEARS! These are delicious.  Wrap them in up in a festive tin or basket and tuck in a pretty tea cup and some tea for a lovely gift! Don't forget to attach a hand stamped tag and glittery snowflake!



 As requested, here are the recipes from this year's dinner   Just click on the links:

Caribbean Chicken
Jamaican Rice and Beans
Macaroni Pie (I omitted the chili pepper)
Mango Salad Dressing (purchased at Costco - I mixed it with olive oil.)
Strawberry Slush Punch (I omit the sugar and use one 7-Up and one Ginger Ale)



Scroll down for the cupcake recipeThis years Buttercream frosting also had Watkins Rum, Pineapple, and Coconut Extracts added to it for a little tropical flavour.  Click here to order yours and use our rep ID#056693.  I also toasted coconut to top the chocolate cupcakes. Along with my 'traditional' chocolate cupcakes, this year I also made vanilla.  Click HERE for the recipe.

 


Here's a recipe I've been using for years and years and it's still one of my all time favourites. 

Spiced Pear Jam
8 cups chopped or coarsely ground peeled pears (about 5-1/2 pounds)
4 cups sugar
1 teaspoon ground cinnamon
1/2 tsp nutmeg
1/4 teaspoon ground cloves
1 tsp vanilla
Combine all ingredients in a Dutch oven. Simmer, uncovered, for 1-1/2
to 2 hours or until thick, stirring occasionally. Stir more
frequently as the mixture thickens.

Comine all the ingredients and simmer, uncovered, about 2 hours (or until thick).  Remove from the heat and  skim off foam. Pour into jars and process for 10 minutes in a boiling-water canner. Yield: 6 half-pints. 

 *This jam is scrumptious on fresh buttermilk biscuits!
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 Chicken Pesto Pizza
Years ago I was lucky enough to WIN a trip to the Big Island of Hawaii through a radio contest.  I fell in love with the Island and came home with many wonderful memoriesSnorkelling was amongst my top favorite memory.  Chicken Pesto Pizza, served at the outdoor grill at the Fairmont Orchid Resort, was another.  Here is my version, which I designed with the "Compilation of Recipes" template for My Digital StudioI made five of these cookbooks for Christmas gifts a couple of years ago and they were a big hit.  Check out this blog post for more information on how you can make your own cookbook too!
Enjoy!
Click on photo to view larger
 

I've been asked to share my recipe for the Pumpkin Dip that I recently brought to our "Serene Stampers Stampin' Night & Team Meeting", so without further ado, here it is:
PUMPKIN DIP

PS - I served it with Graham Crackers.  It's also fabulous just served in little dishes with a dollop of whipped cream a sprinkle of cinnamon for a lovely dessert! ENJOY!
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"Stampin' Tea"
The ladies at my "Friday Night" stamp club LOVE this tea!  It's a nice change from regular tea and it's so yummy and comforting.  It's perfect to sip on while you pull out the stamps and ink for a relaxing evening of stamping!  This also makes a great gift to tuck into a mug for a nice Christmas gift.

2 cups orange-flavored drink mix (ie:Tang)
1 1/2 cups white sugar
1/4 cup instant tea powder  
3/4 cup lemon-flavored instant tea powder
1 teaspoon ground cinnamon
1 teaspoon ground cloves
1/2 tsp nutmeg

Combine all of the ingredients in a large bowl.  Mix well and store in an airtight container.
To serve, put 2 teaspoons of mix in a mug (or more, to taste). Stir in 1 cup boiling water. Enjoy!


 
        Stampers Cupcakes!

I don't need to give much of an introduction for this recipe.  These are hands-down my most requested recipe from my Hostess Appreciation Dinner, community events and family gatherings.  I've made this as a cake, as well as cupcakes.  I've topped with a sprinkling of icing sugar, or a chocolate glaze, or butter cream frosting - all have been perfect on this cake.  The cupcakes are incredible with buttercream recipe.  And finally, I have a confession to make.  This is NOT a 'from scratch' recipe.  Nope.  Surprised, ya, didn't I?!  It's a recipe I discovered years ago on my favourite recipe site, Allrecipes.com
Make these soon.  You will be instantly popular and LOVED by all those who are lucky enough to share these with you...

Best Ever Rhubarb Pie
I love pie.  It's my favourite dessert.  I would take a home-made fruit pie over cake, chocolate, you name it.  Nothing fancy.  Hot or cold.  Ice cream, whipped cream, custard or nothing at all.  Heaven.  Here's my recipe for my all time favourite pie.  I prefer my rhubarb pie without strawberries or anything else - just plain' ole rhubarb goodness.  My garden is full of rhubarb right now and you can bet this pie will be on our table in no time!  Then I'll be busy making jams and jelly's so that our rhubarb can be enjoyed year round.  ENJOY!


Old Fashioned Rhubarb Pie
Use your favourite pastry recipe for a 9-inch two crust pie

4 cups diced fresh rhubarb (1 inch pieces) (6 to 8 stalks, depending on their thickness)
1 1/4 to 1 3/4 cups of sugar (depending on how tart your rhubarb is)
1/3 cup all purpose flour
1/8 tsp salt
1 tbsp butter
1 tsp Watkins Vanilla
milk and sugar top crust

Preheat the oven to 400'.

Prepare your pastry, divide in half.  Roll half of it out large enough to line a 9 inch pie plate and keep the half covered for the top of your pie. Set aside.

Mix together the flour, salt and sugar and add to rhubarb. Stir in vanilla.  Spoon rhubarb mixture into pie shell. Top with a sprinkling of sugar and dot with butter.

Roll out the remaining pastry to cover top of pie and cut a few slashes in the top of the pie to vent for steam. Brush the top with milk and sprinkle with sugar.

Place onto a baking sheet (to catch juices) and bake in the preheated oven for 40 to 50 minutes until the pastry is golden brown and the filling is cooked and bubbling. Allow to cool to at least warm before cutting into wedges to serve.


Melt in Your Mouth Hot Cross Buns
I have friends who don't like Hot Cross Buns.  
Until they tried these.  Enjoy! 
1 cup warm water
2 tsp sugar
2 envelopes yeast

1/2 cup butter
1/2 cup sugar 
2 eggs (at room temp)
2 tsp salt
4 tsp Watkins cinnamon
1 1/2 cups warm milk
1 tsp vanilla
2 cups all purpose flour
1 cup currants
4 tbsp candied peel or fruit OR
zest from two fresh oranges & 2 fresh lemons
4 1/2 cup all purpose flour
  1. Stir water and sugar together to dissolve. Sprinkle yeast over water, stir and let stand 10 minutes.
  2. Cream butter and sugar.  Add eggs and beat until fluffy.  Mix in salt, cinnamon, milk and vanilla.  Mix in first amount of flour.  Add yeast mixture and mix well.
  3. Add currants and peel.  Add remaining flour.  Mix well and add more flour if needed.  Let dough rest 10 minutes.  Knead until smooth and elastic.  Place in greased bowl, cover and set aside in a warm place for about 1 hour or until doubled in size.
  4. Punch dough down and shape in 36 balls (more or less, depending on the size you want).  Place on greased baking sheet (I use my large stoneware bar pan from Pampered Chef - don't grease it).  Use a knife to cut crosses into the tops of the buns.  Cover with a clean tea towel and let rise until double in size. 
  5. Bake at 400' for about 20 minutes.  Place on racks then ice crosses when buns are cool.
Lemon Glaze
1 cup icing sugar
3 tsp fresh lemon juice
1 tsp vanilla
  1. Mix all together  adding more lemon juice if needed to make a (barely) pourable glaze.
 The buns are best served warm.

BUTTER TART SQUARES TO DIE FOR
These. Are. Sinful.  Once I made them for my friends I was told to 'never make them again' because once you eat one, you know you're done for.  You've just GOT to have another one! The buttery shortbread crust with the rich caramel and raisin filling will make you think you've died and gone to heaven.  If you want to, add 3/4 cup chopped nuts to the caramel mixture. This recipe makes a lot and the squares freeze well.  Enjoy (I know you will!).

Ingredients:
  • 2 cups flour
  • 1 cup butter
  • 1/2 cup granulated sugar
Topping:
  • 1/2 cup butter, softened
  • 2 cups brown sugar
  • 4 eggs (
  • 4 tablespoons flour
  • 1 teaspoon Watkins baking powder
  • 1 teaspoon Watkins vanilla
  • pinch of salt
  • 1 1/2 cup raisins
To make crumb base:
Combine flour and sugar. Cut in butter until crumbly. Press into a cookie sheet (10" x 15"). Bake at 350° F for 15 minutes.

Topping:
  • Combine butter and sugar and mix well.
  • Add the eggs.
  • Combine flour, baking powder, salt and vanilla.
  • Stir in the raisins and spread over the base.
  • Bake at 350'F for 20 - 25 minutes.
  • Let cool and cut into squares.

CHICKEN AND RICE SOUP
This is the soup that I served at my 2012 Leadership Recap and Sale-a-Bration event - it was a real hit and everyone asked for the recipe.  This recipe is from the Food Network, courtesy Emeril Legasse. I also added chopped bok choy to the soup.  This was really delicious!


 Ingredients
  • 2 tablespoons olive oil
  • 1 chicken (3 pounds) boned, skinned, and visible fat removed, diced, (save the bones and carcass)
  • Essence, recipe follows
  • 1 1/2 cups chopped onions
  • 1 cup chopped celery
  • 1 cup diced carrots
  • 1/2 cup chopped green onions
  • 2 tablespoons minced garlic
  • 1/4 cup fresh parsley leaves
  • 2 tablespoons chopped fresh basil
  • 4 bay leaves
  • 2 cups assorted chopped fresh vegetables, such has beans, zucchini, yellow squash, or cabbage, small dice
  • 1 1/2 cups torn spinach leaves, cleaned and stemmed
  • Pinch crushed red pepper
  • 3 quarts chicken stock
  • 1/4 pound long grain white rice, uncooked

Directions

In a large sauce pot, heat the olive oil. Season the chicken with Essence. When the oil is hot, add the chicken, bones and carcass and saute for about 5 minutes, or until the meat and bones are brown. Remove the bones and carcass. Add the onions, celery, carrots, green onions, garlic, parsley, basil, and bay leaves. Season with Essence. Saute the vegetables for 4 minutes. Add the chopped vegetables, spinach, and crushed red peppers - saute for 1 minute. Add the stock and rice, bring the liquid to a boil. Reduce the heat to a simmer, uncovered, for about 20 minutes, or until the rice is tender. Re season if necessary. Serve hot.

Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):

  • 2 1/2 tablespoons paprika
  • 2 tablespoons salt
  • 2 tablespoons garlic powder
  • 1 tablespoon black pepper
  • 1 tablespoon onion powder
  • 1 tablespoon cayenne pepper
  • 1 tablespoon dried oregano
  • 1 tablespoon dried thyme
Combine all ingredients thoroughly.
Yield: 2/3 cup









Ya Gotta Try This!
Years ago I came across a recipe for 'Spaghetti Bake' and decided to try it.  Lemme tell ya - it's DELISH!!! The recipe immediately went into my 'recipe bible'.  This is thee recipe book - full of all my tried and true precious recipes...*smile* I've scanned the page for you, just click the photo to view it larger.  As a bonus, you'll also see my recipe for 'German Green Beans'.  This bean recipe was given to me by my dear friend Tammy and it is sooooo good!!! I especially like making these beans to go along with my pork chop dishes.  ENJOY!!



By the way, the Spaghetti Bake is a super make-ahead dish and freezes well.



I just learned about a super way to cook fresh corn on the cob, and it's AMAZING! It is SO GOOD that I will never cook it any other way, except for this way.  In fact, it is soooo dang delicious that I have actually bought some locally-grown corn, just to freeze it so that we can enjoy it in the winter months (I just froze the cobs whole, husks and all, in ziploc freezer bags).  Ok, want to know the secret to PERFECT CORN ON THE COB??????  Nuke it.  Yup- ya heard me right.  Trim the grungy bits on the tip of the corn, then put the cob - without peeling it or anything - into the microwave for about 2-3 minutes.  The corn steams in it's own husk and comes out absolutely perfect!  It's easy to peel after it's been cooked, too, albeit a tad HOT! Just use a tea towel to hold onto the corn while you peel it.  To make your corn even MORE PERFECT, top it with butter and Watkins Black Pepper! OMG - you'll have died and gone to heaven!!!  Let me know if you try this and whatcha think!




 Slow Cooker Pork Roast

This is really yummy! I use a bit more soy sauce & hot sauce that the recipe calls for and served over chow mien noodles.  The leftovers were perfect for Thai Salad.  Enjoy!

Ingredients

  • 1 large onion, sliced
  • 2 1/2 pounds boneless pork loin roast
  • 1 cup hot water
  • 1/4 cup white sugar
  • 3 tablespoons red wine vinegar
  • 2 tablespoons soy sauce
  • 1 tablespoon ketchup
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon salt
  • 1/4 teaspoon garlic powder
  • 1 dash hot pepper sauce, or to taste

Directions

  1. Arrange onion slices evenly over the bottom of the slow cooker, and then place the roast on top of the onion. In a bowl, mix together water, sugar, vinegar, soy sauce, ketchup, black pepper, salt, garlic powder, and hot sauce; pour over roast.
  2. Cover, and cook on Low for 6 to 8 hours, or on High for 3 to 4 hours.



Hi Everyone!  I recently purchased the 'RECIPE BY DESIGN" digital download to use with My Digital Studio and I LOVE IT!  Here's the first project I've made with it and can't wait to make more!  
Click on the image to view it larger.

This recipe page took less than 10 minutes to make and it was SO EASY!  Just imagine all the gift possibilities you could create using this download! Scrapbooks, calendars, hard or soft cover books, etc.  My mind is SPINNING! (I know...that's not a newsflash! LOL)




Here's a quick and easy recipe that will rock your socks off.  "Crock Pot Nachos".  'Nuff said.

CROCK POT NACHOS
  • 3 pounds rump roast (doesn't have to be a 'rump' roast - just buy whatever is on sale.)
  • 1 can diced tomatoes with chilis (10 oz)
  • 1 onion, roughly chopped
  • 1 package taco seasoning
Optional add-ins:
Jalapenos
Sliced green pepper
Small can green chilies
Cumin to taste (cumin, in my opinion, is a key spice!)
Ground pepper

Serve with:
Tortilla chips
Cheddar cheese (grated)
More  jalapenos
Gaucamole
Sour Cream
Green Onions
Fresh Tomatoes, diced
Black Olives, sliced

Cover all sides of roast with taco seasoning. Put roast in crock pot, adding tomatoes and chopped onion. Dump other optional ingredients on top. Turn the crock pot on low for about 8 hours. Remove roast from crock pot. Shred roast into chunks with two forks. Put shredded meat back into crock pot with some of the juice. Reheat. 
Serve over tortilla chips and choice of toppings.  This meat is also fabulous for quesadillas, burritos, tacos, etc. 


Raspberry Lemon Squares

I found this recipe online and tried it out for my "Vintage Brooch" class and I have to tell you, they are DELICIOUS!  I'm more a savory than sweet kind of girl, but if I wanted something sweet, THIS would be the top of my list.  Enjoy!


Base:
1/4 cup butter, softened
1/4 cup sugar
1 scant cup all-purpose or whole wheat flour
pinch salt

Topping:
1 cup sugar
2 Tbsp. all-purpose flour
1/2 tsp. baking powder
pinch salt
1 large egg
1 large egg white
1/4 cup FRESH lemon juice
1 tbsp lemon rind
1 1/2 cups fresh or frozen blueberries, raspberries or cranberries
1/2 cup shredded coconut, sweetened or unsweetened
confectioners’ sugar for sprinkling (optional)


  • Preheat oven to 350°F.
  • In a medium bowl, stir together the butter and sugar until creamy. Add flour and salt and stir until well combined and crumbly. Press into the bottom of an 8” x 8” pan that has been sprayed with nonstick spray. Bake for 8-10 minutes, until just barely golden around the edges.

  • In the same bowl, combine sugar, flour, baking powder and salt. Add egg, egg white, lemon juice & rind and stir until well blended and smooth. Sprinkle the berries and coconut evenly over the base, and pour the lemon filling over top. 
  • Bake for 30 minutes, until golden and set. Cool completely in the pan on a wire rack before cutting or freezing. If you like, sprinkle with icing sugar before serving. Makes 16 squares.

Per square: 130 calories, 3.3 g fat (1.9 g saturated fat, 1 g monounsaturated fat, 0.2 g polyunsaturated fat), 24 g carbohydrates, 21 mg cholesterol, 1.6 g protein, 0.7 g fiber. 23% calories from fat 

*If you're following Weight Watchers, I calculated 3 pts per square (old point system) ~ Tina


 Last night at my Monthly Card Class, Amber brought wonderful little morsels, called Peanut Butter Kiss Cookies.  So yummy!
Here's the recipe: Hershey's Peanut Butter Kiss Cookies.  Enjoy!




Martini's!

On the last Saturday of each month, I have my monthly "PMS NIGHT".  This is a lot of fun.  Friends come over and we stamp the night away!  PMS usually stands for PIZZA, MUSIC & STAMPING.  But sometime the "P" is for PIE or POPCORN or POTLUCK.  And sometimes the "M" is for MARTINIS or MARGARITAS! And I must say, Martini's are my favorite.  Here are some of my most popular martinis:

ITALIAN WEDDING CAKE MARTINI

Ingredients

  • 2 fluid ounces vanilla vodka
  • 1 fluid ounce cranberry juice
  • 1 fluid ounce pineapple juice
  • 1/2 fluid ounce amaretto (almond flavored liqueur)
  • 1/2 fluid ounce white creme de cacao

Directions

  1. Pour the vodka, cranberry juice, pineapple juice, amaretto, and creme de cacao into a cocktail shaker over ice. Cover, and shake until the outside of the shaker has frosted. Strain into a chilled martini glass to serve. 
SOUR GREEN APPLE MARTINIS

Ingredients

  • 1 1/4 ounces Smirnoff ® Green Apple vodka
  • 1/4 ounce Green Apple Sour Puss
  • Dash lime juice
  • 1 slice green apple

Directions

  1. Fill shaker with ice; pour Smirnoff® Green Apple Vodka, apple sourpuss, and lime juice over the ice.
  2. Shake and strain into a chilled martini glass; garnish with apple slice. 

 SUMMER STAMPIN' SIPPER MARTINI

Key word here is 'sip' - because this martini goes down faster than kool aid and stampin' goes out the window, cuz you'll be on the floor!

Ingredients

  • 1 fluid ounce coconut rum
  • 3/4 fluid ounce vodka
  • 1 fluid ounce pineapple juice
  • 1 dash grenadine syrup

Directions

  1. Combine rum, vodka and pineapple juice in a drink shaker. Shake firmly until frothy. Pour in a martini glass, add a touch of grenadine in the middle. Garnish with an orange wheel. 
 ENJOY!


Flaky pastry? Check.  Fresh Bananas? Check.  Good quality, dark chocolate? Got it.  Buttery toffee? Makin' it. Homemade whipping cream? You betcha.
What we have here, boys and girls, are the makin's of Banoffee Pie!

Click on the link for the recipe:  Jamie'Oliver's BANOFFEE PIE

I made this for January's PMS night - it was a big hit!  It's from Jamie's "30-Minute Meals" - which is a great series!

Here's another recipe I've loved since I was a kid.  So quick to put together and totally delicious! Simply put all the ingredients into a blender, pour into dish and bake.  The layers happen magically while baking - it may seem  impossible, but it's true!  *wink* Enjoy! 

IMPOSSIBLE COCONUT PIE

Ingredients

  • 2 cups milk
  • 1 cup flaked coconut
  • 4 eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup all-purpose flour
  • 6 tablespoons margarine
  • 3/4 cup white sugar
  • 1/4 teaspoon ground nutmeg

Directions

  1. Place milk, coconut, eggs, vanilla, flour, margarine, and sugar in blender. Mix well. Pour into a greased and floured 10 inch pie plate. Sprinkle nutmeg on top.
  2. Bake at 350 degrees F (175 degrees C) for 45 minutes.
 YUM!


One of my most requested recipes: Beef Stroganoff!

 Here's another one of my 'go-to', 'stand by recipes' that I grew up on.  It's one of my very favorite meals and it's truly 'comfort food' at it's finest!  I've also made it a gazillion times for company and EVERYONE loves it! I hope you do too!


Straight from my 'sacred' recipe book, with a bonus recipe for cookies on the opposite page:



Click on the photo to enlarge.
 

TINA'S CHOCOLATE OAT SQUARES
These are really easy to make and are fabulous! Everyone loves them and I’m
always asked for recipe.  I used to make these for my co-workers at Global TV and the whole pan would be empty within minutes. No kidding!  Enjoy!

 
1 Cup plus 2 tbsp Butter or Margarine, softened, divided
2 Cups packed Brown Sugar
2 Eggs
4 tsp Vanilla, divided
3 Cups Quick-Cooking Oats
2-1/2 Cups All-Purpose Flour (I've also used whole wheat)
1-1/2 tsp Salt, divided
1 tsp Baking Soda
1 can (14 oz) Sweetened Condensed Milk
2 Cups (12 oz) Semisweet Chocolate Chips
1 Cup Walnuts, chopped

In a mixing bowl, cream 1 cup of butter and brown sugar. Beat in eggs & 2 tsp vanilla. Combine the oats, flour, 1 tsp salt and baking soda; STIR into creamed mixture. Press two-thirds of oat mixture into a greased 9x13x2 (or 15x10x1 inch) pan. In a saucepan, combine milk, chocolate chips and remaining butter and salt. Cook and stir over low heat until chocolate is melted. Remove from the heat; stir in walnuts and remaining vanilla. Spread over crust. Sprinkle with remaining oat mixture. Bake at 350' for 25 minutes or until golden brown. Cool. Cut into squares. Makes approx. 4 dozen. YUM!


 Can't get enough...PANCAKES!
I don't know what it is, but there's something about pancakes at the moment that I just can't get enough of! I made them for breakfast last weekend (with pears) and then again this morning (with blackberries) and I've decided they're what I'm making for dinner tonight too! Maybe it's the crispy, English-style bacon that I eat with my pancakes. Maybe it's the new griddle pan that I'm loving.  Perhaps it's the melted butter and warm maple syrup.  Could be the fresh cuppa coffee.  More than likely it's ALL OF THE ABOVE! But the texture of these pancakes, the ease of making them, the blackberries I've added to the batter, just makes me HAPPY.  And I hope this pancake recipe makes YOU happy too!  It is the same recipe I use to make Yorkshire Puddings (minus the vanilla and fruit, of course!). 

PANCAKES
1 Cup Self raising flour *
1 Cup Milk
1 Egg
1 tsp Vanilla (Watkins is the best! Contact me, if you want to order some!)

Whisk it all about and make your pancakes! Fry your bacon and/or sausages.  Pour a nice cup of coffee.  Grab your favorite magazine. Turn the radio to your favorite country music station. *wink* Life. Is. Good.

Here's the 'official' link to the above recipe, care of, the one and only, Jamie Oliver.  (I know, that doesn't surprize you...LOL).

*If you don't have self raising flour, add 1 tsp baking powder, 1/2 tsp baking soda and 1/4 tsp salt to 1 cup of all purpose flour.

Need a quick Christmas Gift?
 A homespun, handmade Christmas always shows you cared enough to make it yourself...
Here's a recipe that is mega fast to make, yields tons and everyone LOVES it.  Pack some up in cello bags, tied with ribbon or string and a fun tag.  Or, my favorite packaging is to recycle coffee and hot chocolate tins! Simply wash out the tins and dry thoroughly.  Using the crop-a-dile, punch a hole on each side of the tin; add wire to form a handle.  Decorate the tin with some Designer Series Paper and ribbon.  Add a tag with directions.  Enjoy!

CAMP COFFEE

Ingredients

  • 2 cups powdered non-dairy coffee creamer
  • 1 1/2 cups instant hot chocolate mix
  • 1 1/2 cups instant coffee granules
  • 1 1/2 cups white sugar
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
Directions
  1. In a large bowl, stir together the coffee creamer, hot chocolate mix, instant coffee, sugar, nutmeg and cinnamon. Store in an airtight container at room temperature.
  2. To make 1 cup, spoon 2 heaping tablespoons of the mix into a coffee mug, and add 1 cup of boiling water. Stir until dissolved.

Tina's Bandito Beef  
(I made that name up.  Pretty good, huh?  LOL)

Ingredients

  • 1 (3 pound) beef chuck roast
  • 1 cloves garlic
  • 1 (16 ounce) jar pepperoncini (I used a jar of Banana Peppers as well as a few pickled jalapenos tossed in)
Directions
  1. Make small cuts in roast, and insert garlic slices in cuts. Place roast in the slow cooker, and pour the entire contents of the jar of pepperoncini, including liquid, over meat.
  2. Cover, and cook on Low for 6 to 8 hours.
Once cooked, I shredded the meat and let it soak up all the juices.  Then I toasted hoagie rolls, with a bit of butter for crispiness, layered the beef on top, then some Mexican Goat Cheese (because I had it - old cheddar, or whatever you've got in the fridge would be just fine).  This was FANTASTIC and I do mean FANTASTIC!  I served the sandwiches with homemade potato wedges.  This meal makes a lot, so we had the same thing the second night (no complaints!) and then I made enchiladas with the remaining leftovers. Can you say "YUM"?! STILL had some enchiladas left over so they went into the freezer for another night.  So not only is this recipe EASY, QUICK and DELICIOUS but it's extremely economical and versatile too! This meat would be wicked in tacos or on top of nachos, or for quesadillas, etc.  ENJOY!





Mmmm....Apples, Cranberries & Cinnamon, OH MY!
I LOVE anything with apples.  Especially caramel.  But there's no caramel in this recipe; I just felt like sharing that intimate detail with you.  LOL.  (Mrs. Richardson's Caramel sauce is THEE BEST!).  Ok.  Enough about caramel.  Back to the apples.  And Weight Watchers (did you know that Mrs. Richardson's Caramel Sauce also comes in a Fat Free version! YUM)  Seriously. I need to get the caramel off my mind for at least a second.... This apple crisp is delicious.  And it's low fat.  I made some the other night.  I have Mrs. Richardson's Caramel Sauce in the fridge.  Try this crisp (and caramel sauce) today.  Must go now.  I hear the refrigerator calling my name....

Apple Crisp

Ingredients:
1/2 cup quick-cooking rolled oats
4 tbsp packed brown sugar
1 tbsp flour
1 tbsp cold unsalted butter
6 medium Empire apples, peeled, cored and thinly sliced
1 cup cranberries (fresh or frozen)
1 tbsp lemon juice
1/4 tsp ground cinnamon
1/8 tsp ground nutmeg

Directions:
Preheat oven to 375ºF. Spray an 8-inch square baking dish with nonstick spray.

In a small bowl, combine oats, 2 tbsp brown sugar, and flour; with two knives or your fingers, work in the butter until mixture is combined and crumbly.

In a large bowl, combine apples, cranberries, remaining 2 tbsp brown sugar, lemon juice, cinnamon, and nutmeg; toss to combine. Spoon into the pan; sprinkle with oats mixture.

Bake until filling is bubbly and top is golden brown, about 35-40 minutes.

Serves 4. POINTS Value per serving: 3





Jamie Oliver ROCKS.
As some of you may know, I am a HUGE fan of Jamie Oliver.  I've never used a cookbook as much as I use the 'Jamie at Home' cookbook - and I've got a massive cookbook collection (cooking and stamping are my two biggest addictions!).  I've only had this particular cookbook a couple of years and it looks like I've had it for a century - it's starting to fall apart from all the use! I've made a gazillion recipes from it and each one has been a smashing HIT!  I like to write my comments in my cookbooks so that I remember whether or not I liked the recipe and if I made any substitutions, what I served it with, etc.  Almost without fail, all of the recipes I've made in the 'Jamie at Home' book start off with a great big "WOW!".  This cookbook, and the corresponding DVD series, inspired me plant a vegetable garden - as you can see, I'm lovin' it: 

It doesn't get any better than making dinner, zip outside to the garden, pull out a few carrots while inhaling the crisp, fresh air, scooting back inside to the warm & cozy kitchen and proceed to clean and chop the fresh veg for dinner.  Lovely. 







These cookies are one of my all time favourite cookies and they just say "Autumn" to me.  I was raised on these cookies so not only are they yummy, but they also invoke wonderful childhood memories for me.  Delightful with a cup of tea or coffee - these cookies will make you happy.  Guaranteed. 


GINGERSNAP COOKIES
2 cups Flour
1 tbsp Ginger
2 tsp Cinnamon
1/4 cup Molasses
3/4 cup Shortening
1 cup Sugar
1 Egg
1 tbsp Crystallized Ginger, cut fine

Cream the shortening and the sugar.  Add egg & molasses.  Add dry ingredients.  Roll in small balls.  Roll in sugar.  Place on ungreased cookie sheet.  Bake 12-15 minutes at 350'.



Enjoy!

PS - Isn't the china lovley?! It was a gift from my Aunt Gerri for my 40th birthday last month.  I think it's just GORGEOUS!  It's Royal Albert - 'Celebrating 100 years'.  The pattern for my birth year - 1970 - is the Poppy.  Aunt Gerri, who celebrated her 60th birthday a week after mine, is the Festival pattern for 1950.  She preferred her pattern over the poppy pattern so chose to get me that one instead.  Good call Aunt Gerri - I agree with you - the Festival pattern is sooooo pretty!  Thank you! xoxox






2 comments:

Shine said...

What a beautiful gift!
Those cookies look scrumpdiddlyuptuous! :-)

***Hugs***

Bev Gomez said...

OMG beautiful dishes and the cookies look lovely. Oh I supposed to be checking out your cards. I am following you from the SU SC! Bev www.stampingwithbev.blogspot.com