wilted but seven hours in a hot kitchen will do that to a person! While
the jam was cooking I was also slicin’ and dicin’ more veggies from the
garden to go into the freezer and cooking supper, etc. This marmalade is
worth the time and effort to make – trust me!
- Place diced green tomatoes and sugar in large stock pot and stir well. Let sit three hours, to bring out the juice.
- After three hours add the lemon and orange zest, and their juice, to the tomato/sugar mixture. Add crushed pineapple, ginger, two lemons and four oranges which have been chopped. Place pot on stove and bring to a boil. Turn burner to low and let simmer two hours, stirring occasionally, until jam cooks down.
- Once jam has reached 220′ or passed the ‘plate test’ pour into hot sterilized jars.
- Wipe rims and place seal on top and then finger-tighten the ring.
- Place jars in canner and process in water bath ten minutes.
- Remove from canner and place on towel lined counter.
- Cover jars with a towel and let sit overnight. You will hear the ‘pings’ of the jars sealing!
Enjoy this marmalade on buttermilk biscuits, toast, scones, cornbread, etc. This marmalade would even be fabulous over vanilla ice-cream!
- Preheat oven 425′
- Place flour, salt, baking soda and baking powder into a bowl.
- Use a pastry blender or grater to add butter to flour.
- Add buttermilk and stir to make a soft dough. Turn dough onto floured surface and knead gently 8-12 times. Roll to desired thickness (biscuits will double in size when baked). Cut with a floured glass or cookie cutter and place on baking sheet.
- Place biscuits close together for soft-sided biscuits or approx. 1″ apart for crusty edge biscuits.
- Bake 12-15 minutes or until golden.
|Click on the photo to enlarge|
- I simply fill up my juice pitcher with approx. 2 litres of water and pour it inside my instant pot.
- Next, I add 4 tea bags (I use no-name black tea and save my Tetley for my hot tea).
- I put the lid on, lock and make sure the steam valve is closed. I set the pressure cook option (or manual) for three minutes.
- After it beeps I let the pressure naturally release which keeps the tea brewing.
- I then discard the tea bags, pour the tea into my pitcher and I add 2/3 cups sweetener (you can use sugar, Splenda, stevia) and 1/4 – 1/2 cup lemon juice (fresh or bottled).
- Give it all a stir and place in the fridge to chill.
That’s it, my friends! It’s so good and incredibly refreshing, especially during this HOT summer we’ve having! Enjoy!
1-1/2 to 2lb beef chuck roast, trimmed of fat (a roast up to 4lbs works for this recipe, and any cut of beef works – I just buy whatever happens to be on sale when I make this).
12 oz beef broth (I use Knorr)
1 package French Onion Soup mix
One can of beer (any kind)
1/2 cup soy sauce
2 tbsp Worcestershire sauce
3 bay leaves
3 cloves garlic, minced
1 tbsp dried rosemary
6 cups water
Place all ingredients in slow cooker and cook on low 5 to 7 hours.
Use fork to break up the meat.
Serve on hoagie rolls and enjoy!
- The beer is optional but it makes a huge difference. A darker beer is nicest for this recipe, but I usually use Coors Lite as that is what I generally have in the house.
- If you wish, you can switch out the rosemary and use thyme instead.
- I like to make homemade hoagie rolls for this recipe and they’re easy to whip up, using a bread machine. See recipe below.
- My favourite way to serve the French Dip is on toasted buns with cheese and mushrooms. Slice the hoagie rolls in half and place on baking sheet. Brush each half with butter and add a light sprinkle of garlic powder. Place under broiler just a couple of minutes to brown. Remove from oven and add cheese slices (cheddar, provolone, etc) and place back in oven until melted – just a few seconds will do it!. Place beef on buns and top with sauted mushrooms. Serve the au jus in bowls alongside the sandwiches and enjoy!
- If you want a delicious side dish with this French Dip, try my oven wedges! They go along perfectly with these sandwiches! Scroll down for the recipe.
1 Cup Warm Water
1 tbsp Olive Oil
1-1/4 tsp Sea Salt
2 tsp Sugar
2-3/4 Cup All-Purpose Flour
2 tsp Yeast
Place ingredients in order into bread machine and click dough cycle.
Once dough is ready (approx 1-1/2 hours) remove from machine and place on floured surface.
Punch dough down and cut into six equal pieces. Shape each piece into oval shape and place onto baking pan (I use large stoneware pan). If desired, use knife or scissors to cut slits on each roll. Cover and let rise at least 20 minutes.
Turn oven on to 400′ to pre-heat.
Bake rolls for 20 minutes or until golden.
Montreal Steak Spice
Pre-heat oven 400′
Clean as many potatoes as you need, leaving the peels on. Slice into wedges and place in large bowl.
Drizzle olive oil over the potatoes to lightly coat.
Sprinkle on Montreal Steak Seasoning (I use about 1 tbsp per four large potatoes).
Place potatoes in even layer on baking sheet (I use large bar stoneware pan).
Bake in oven 40 – 50 minutes, turning once during cooking.
- I use BUTTER in this recipe, not margarine. In fact, I only ever use butter in ALL my cooking and baking. I think it’s been at least 25 years since I last bought margarine. I just prefer butter – it’s healthier for you and it makes everything taste better too.
- Use FRESH LEMONS. I don’t recommend using bottled lemon juice. The fresh lemons in the recipe are a game changer. I also use some of the lemon zest in the glaze as well, which adds extra zing and also makes the loaf look extra pretty too.
bags of plain Microwave Popcorn
Cup Corn Syrup (I’ve used both light and dark, with great results!)
Cup Brown Sugar
tsp Sea Salt
two bags of plain popcorn. Place in large bowl, then move by hand to
a roasting pan, making sure to leave any un-popped kernels in the
saucepan, combine butter, corn syrup, brown sugar and salt. Stir
until boiling, about 4 minutes. Remove from heat and add vanilla
caramel over popcorn, stirring well to cover. *See note below.
roaster pan (uncovered) in oven and bake 30 minutes, stirring every
10 minutes. Remove pan from oven and once popcorn has cooled package in airtight container.
desired, add additional 1 tsp sea salt & mixed nuts to popcorn
love making bread. I’ve always found it incredibly satisfying – and
somewhat magical – that a few basic ingredients can produce something
as wonderful as bread. Making bread is also very calming and
therapeutic to me: going through the motions of adding the
ingredients, mixing them, kneading the dough, shaping it and then the
scrumptious smell while the bread bakes, and ultimately enjoying the
made four loaves every Saturday. As a kid, I kind of took it for
granted – wishing for store-bought bread (which she only used for
turkey stuffing!). Once I got older and moved out on my own
though, I realized how very LUCKY I was to have had that homemade
bread that my mom lovingly made for us every week. Soon I began making
my own, and that’s when I fell in LOVE with bread making.
make the traditional old-fashioned white, whole wheat, or cinnamon
raisin bread. My dinner rolls are something that I make weekly and they’re
always requested for family gatherings and special meals.
I have my girlfriends over for an evening of pizza and crafting and
nothing beats using homemade dough for the crust – it makes the best
pizza ever. If time is short, I’ll use my bread machine to make bread
dough, then I’ll shape it and bake it in the oven. The “Overnight
Bread” recipe I’m sharing with you today is another favourite of
love this overnight bread for a few reasons:
super-duper mega quick to put together.
only requires 1/2 teaspoon of yeast.
takes less than five minutes to throw together.
it sit overnight and it’s ready to bake in the morning.
perfect for toast, sandwiches, or as a side for soups, stews, pasta
can be customized based on the flavours you want, based on what you
add to the dough (ie: a bit of cinnamon, sugar and raisins for
raisin bread; Italian Seasoning for a savoury bread; grated cheese;
nuts and dried fruit, etc).
bread is perfect for gift-giving! Tuck into a basket with a couple
jars of homemade jam & jelly; artisanal cheese and chutney; a
bottle of local honey. If you’re a stamper like me then, of course,
you’d want to create pretty tags and a card to pull it all together.
What a fabulous gift for any holiday or occasion!
created my first-ever ‘cooking’ video to show you how easy this bread
really is to make:
cups All-Purpose Flour
¼” teaspoon Sea Salt
½” Water (room temperature)
2 – 3 teaspoons Cornmeal
oven 410′ and place enamel dish with lid (ie: dutch oven or even
a covered stoneware dish) inside the oven for approx. 20
a large glass measuring cup or bowl, add flour, sea salt and yeast
and mix well.
water into the flour mixture and stir until dry ingredients are thoroughly combined. Dough will be wet and sticky – don’t worry,
bowl with plastic wrap and let sit on counter overnight (or at least
dough has risen, remove the plastic wrap and place dough onto a
lightly floured surface. Sprinkle a bit more flour over the dough
and shape it into a ball.
hot dish out of the oven and lightly cover bottom with cornmeal.
Place ball of dough inside the dish, cover and bake 30 minutes.
the bread has been baking for 30 minutes, remove the lid and
continue to bake another 15 minutes.
bread from oven and place the bread on a rack to cool.
2 cups canned peaches, drained (save juice)
4 cups flour
2 cups sugar
2 teaspoons baking powder
1/2 teaspoons salt
3/4 cup oil
2 cups milk
3/4 cup sugar
1 tablespoon peach juice
1 teaspoon almond extract
1/2 cup sugar
1 teaspoon cinnamon
Preheat oven to 350. Mix chicken, cream cheese, pesto, sundried tomatoes and salt together (I use my food processor, which creates a ‘pate’ texture, but you could hand mix for a chunkier texture). Add in milk for mixture to combine easily.
Unroll crescent rolls, pressing seams together. Cut into squares and place a teaspoon of mixture in the center of each and wrap the dough to create a little bundle. Place on stoneware or cookie sheet and bake 10-15 minutes, or until puffed and lightly browned on top.
- Cook noodles according to directions on package, drain and set aside.
- Heat oil in wok. Add garlic and ginger and veggies.
- Combine oyster sauce, sesame oil, sugar, and pepper and pour over the vegetables – mix well.
- Add noodles to wok – stir into the vegetables.
In a bread machine, add the following ingredients (in order):
- 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.
Scroll down for the cupcake recipe. This years Buttercream frosting also had Watkins Rum, Pineapple, and Coconut Extracts added to it for a little tropical flavour. 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.
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.
Combine 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!
|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:
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!
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.
- Stir water and sugar together to dissolve. Sprinkle yeast over water, stir and let stand 10 minutes.
- 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.
- 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.
- 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.
- Bake at 400′ for about 20 minutes. Place on racks then ice crosses when buns are cool.
- Mix all together adding more lemon juice if needed to make a (barely) pourable glaze.
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!).
- 2 cups flour
- 1 cup butter
- 1/2 cup granulated sugar
- 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
- 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.
- 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
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
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!!
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!
- 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
- 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.
- 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!
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.
- 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
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.
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!
1/4 cup butter, softened
1/4 cup sugar
1 scant cup all-purpose or whole wheat flour
1 cup sugar
2 Tbsp. all-purpose flour
1/2 tsp. baking powder
1 large egg
1 large egg white
1/4 cup FRESH lemon juice
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.
- 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
- 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.
- 1 1/4 ounces Smirnoff ® Green Apple vodka
- 1/4 ounce Green Apple Sour Puss
- Dash lime juice
- 1 slice green apple
- Fill shaker with ice; pour Smirnoff® Green Apple Vodka, apple sourpuss, and lime juice over the ice.
- 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!
- 1 fluid ounce coconut rum
- 3/4 fluid ounce vodka
- 1 fluid ounce pineapple juice
- 1 dash grenadine syrup
- 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.
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
- 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
- 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.
- Bake at 350 degrees F (175 degrees C) for 45 minutes.
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:
1 Cup plus 2 tbsp Butter or Margarine, softened, divided
2 Cups packed Brown Sugar
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!
*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.
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
- 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.
- 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.
- 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)
- 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.
- Cover, and cook on Low for 6 to 8 hours.
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
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.
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.
2 cups Flour
1 tbsp Ginger
2 tsp Cinnamon
1/4 cup Molasses
3/4 cup Shortening
1 cup Sugar
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′.
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