Saturday, October 17, 2009

Apple Crisp ...mmmmmmmmmmm.

I'm not a sweet fan at all so I normally stay away from treats, but tonight I had a craving for some apple crisp.  I made a delicious 9x11 pan of apple crisp with caramel topping.

Here's my recipe:

3-4 c. apples, chopped
3 tbsp. flour
1 c. sugar
1/2 tsp. nutmeg
1/2 tsp. cinnamon
1 c. brown sugar
1 c. oatmeal
1 1/2 c. flour
1/2 c. butter
Combine apples, white sugar, 3 tablespoons of flour, cinnamon and nutmeg. Blend well and place in 9"x13" greased baking dish. Combine brown sugar, oatmeal and 1 1/2 cups flour. Into this mixture, cut butter and mix until it becomes crumbly. Spread over the apples. Bake at 375 degrees for about 40 minutes or until apples are tender. Serve hot or cool with cream or ice cream.

Sunday, October 11, 2009

Happy Thanksgiving!

Supper tonight:
- Cranberries
- Home made pickles (thanks Mom!)
- Potatoes, squash, turnip, carrots and corn
- Rosemary turkey
- fresh baguette with cranberry/cinnamin goat cheese

- Pumpking Pecan Cheesecake (with chocolate drizzle and home made whipped cream).

Recipes to follow!!

Happy Thanksgiving!!

Thursday, October 8, 2009

Festive Pumpkin Cheesecake

So I've been major slack on cooking at all around the house lately.  I've eaten pizza and whatever random stuff gets cooked .  I really haven't made a meal in a long time.  I need to get back on it though because I am truly slacking.

With the holidays approaching (and Thanksgiving this weekend), I thought I'd whip up something 'festive.'  I was going to make this for Saturday's family supper, but I got bored and made it today.

Prep time: 15 minutes
Ready in 1 hour, 10 minutes
Serves: 12

•1 cup Ginger cookies, ground up (I put them in a freezer bag and roll a rolling pin over them or smash them down with a coffee mug).  You can also use crushed oreo cookies, or regular baking crumbs.
•3 Tbsp. butter, melted
•1 cup canned pumpkin
•3 eggs
•1/2 firmly packed brown sugar
•1 tsp. ground cinnamon
•1/2 tsp. ground ginger
•1/2 tsp. ground nutmeg
•3 pkg. (250 g each) Brick Cream Cheese, softened (I leave it on the counter for about 2-3 hours to soften)
•1/2 cup sugar
•1 Tbsp. cornstarch
•2 squares BAKER'S Semi-Sweet Chocolate, melted
•1 cup whole pecans

-  Combine crumbs and butter. Press onto bottom of 9-inch springform pan.
-  Whisk together pumpkin, eggs, brown sugar, cinnamon, ginger and nutmeg.
-  Beat cream cheese, sugar and cornstarch in large bowl; blend in pumpkin mixture. Pour over crust. Bake at 350°F for 50 to 55 min. or until centre is just set. Remove from oven, cool 5 min. and run knife around rim of pan. Cool completely at room temperature. Refrigerate overnight.
-  Remove side of pan. Drizzle chocolate in random pattern over cheesecake. Place pecans around side and in circle in top of cheesecake.

Friday, October 2, 2009

My version of rice & stir fry

So I was chatting with a fellow MG tonight about new things to cook, etc. and I told her about my favorite rice & stir fry.  It's absolutely delicious and you can totally change it up to your tastes and cravings.

Serves 6ish
Takes about 20 minutes

White, minute rice
Soy Sauce (to taste)
Pepper (to taste)
1 tablespoon of butter
1 can of Cream of Chicken soup (Campbells is my favorite)
1 can of water
Green onions (use as much as you want)
celery (also, use as much as you want)

In a large wok, combine can of Cream of Chicken soup, water, soy sauce, pepper and butter.  Mix well until slow boil has begun (cook on high heat).  Once the boiling has begun, pour rice in mixture until the mix is no longer liquid.  All rice should be covered.  It should not be soupy looking at all.  Once mixed well, cover and turn heat to low.  Mix in your veggines with the rice.  Once on a low heat, mix frequently.  Takes about 20 minutes to reach desired texture (rice should NOT be hard).

Chicken Stir Fry
2-3 chicken breasts
Red pepper
Green pepper
Yellow pepper
Red onion
1 tablespoon of butter
1 jar of dry garlic (or honey garlic) sauce
half cup of brown sugar

Cube chicken and fry in frying pan (add butter so it doesn't stick).  While chicken is cooking, mix 3/4 of jar of dry garlic sauce & brown sugar (should form a thickish liquid).  Once chicken is cooked, pour half of the mixture into the chicken.  Toss in cut veggies.  Cook until they are the desired texture.

*I like to make the chicken as I'm making the rice so I can have the rice soak in the garlic sauce.

The remainder of the honey garlic sauce can be used to pour over your rice or on top of your chicken & veggies.

Delicious!!! =)