Easy Omelettes

This is just an easy quick way to do eggs. Its fun and tasty that I just...make.

Ingredients
- 4 Eggs
- 1/4 Bell Pepper
- Salt
- Pepper
-1tsp butter

Directions
-Heat a medium sauce pan on med heat
-Whisk eggs, salt and pepper together
-Finely dice bell pepper
-Melt butter, swirling around
-Add egg to pan
-As the eggs cook, frequently pull edges into the center....the key is to keep the egg moving.
-When the bottom is almost done but the top is still quite raw add the bell pepper
-Fold sides over and flip to cook top


This recipe worked well, much nicer in a large pan because you get a softer egg. The peppers should be sauteed first to remove some of the water. When they arnt then the egg gets lots of water afterwards.

Dutch Meatball Soup

This is the kind of soup my family has almost every Sunday and I've always really liked it. 

Ingredients:

2 tbsp meatloaf spices

1/2 cup bread crambs

1 pound hamburger

1 cup carrot

1 cup celery

1 cup onion

1 cup broccoli

knorr beef cubes (2)

2 pkg knorr veg mix

1 cup noodles

Instructions:

1) Fill a pan of water, put on stove to boil

2) Mix meatloaf spices and bread crumbs to hamburger. Put bowl in fridge

3) Cut up carrots, celery, onion, and broccoli. Put in boiling water.

4) Make meatballs from previous mixture and put into the pan

5) add knorr beef cubes and let simmer for 1 hour

6) 1/2 hour beofre serving add knorr veg mix and noodles

BLT Pasta Salad

    I've always liked pasta salads so I decided to make one. Overall it was a success, it tasted pretty good and my family liked it.





Ingredients:
1 (7 ounce) package rotini pasta noodles (cooked and drained)
8 slices bacon (cooked until crispy and crumbled)
1 cup mayonnaise (or salad dressing)
¼ cup lemon juice concentrate
2 teaspoons sugar
2 teaspoons chicken flavored instant bouillon
1 large tomato (seeded and chopped)
¼ cup green onions (sliced)
4 cups lettuce (thinly sliced)

Instructions:
Step 1: In a small bowl combine mayonnaise, lemon juice, chicken flavor instant bouillon, and sugar. Mix well until smooth.
Step 2: In a serving bowl add noodles, bacon, tomato, and green onions, Toss with dressing. Stir in lettuce right before serving.
(Makes 10 Servings)

Fall fun

Fruit Crisp

Ingredients:
- 4 cu coarsely chopped fruit
        (apple, pears etc.)
- 3 Tbsp sugar
- 2 Tbsp all-purpose flour
- 2 Tbsp lemon juice (omit for rhubarb)
- 1 tps ground cinnamon
Topping:
- 1/2 cup brown sugar
- 1/2 cup all-purpose flour
- 1/2 cup rolled oats
- 1 tsp ground cinnamon
- 1/3 cup butter or magarine

Instructions:
1. Combine fruit, sugar and flour; mix well
2. Spoon mixtureinto a 2 quart (2L) baking dish
3. Sprinkle with lemon juice and cinnamon if using
4. Combine topping ingredients, cutting in butter until mixture resembles coarse crumbs
5. Sprinkle over fruit
6. Bake in preheated 350F oven for 40 min or until fruit is tender
    Let cool slightly before serving or serve at room temperature.

Soup!

INGREDIENTS

• 2 Tbsp olive oil
• 1 large onion, chopped
• 1 large garlic clove, minced
• 3 quarts of chicken stock or beef stock OR water OR a mixture of both (we usually use half stock half water as the meatballs will create their own stock)*
• 1/2 cup of tomato sauce

• 1/2 lb of string beans, strings and ends removed, cut into 1 inch pieces
• 2 large carrots, peeled and sliced

• 1/3 cup of raw white rice
• 1 pound ground beef
• 1/4 cup of chopped fresh mint leaves
• 1/4 cup of chopped parsley
• 1 raw egg
• 1 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• A dash of cayenne (optional)

• 1 1/2 cup of frozen or fresh peas
• 1 teaspoon of dried oregano, crumbled, or 1 Tbsp fresh chopped oregano
• Salt and pepper
• 1/2 cup chopped fresh cilantro

*If using prepared stock, be sure to use gluten-free stock if you are cooking gluten-free.

METHOD

1 Heat oil in large heavy-bottomed pot (5-qt) over medium heat. Add onion and cook until tender, about 5 minutes. Add the garlic and cook a minute more. Add broth mixture and tomato sauce. Bring to boil and reduce heat to simmer. Add carrots and string beans.

2 Prepare the meatballs. Mix rice into meat, adding mint leaves and parsley, salt and pepper. Mix in raw egg. Form mixture into 1-inch meatballs. 

3 Add the meatballs to the simmering soup, one at a time. Cover and let simmer for 1/2 hour. Add the peas towards the end of the 1/2 hour. Add a few pinches of oregano and sprinkle with salt and pepper, and a dash of cayenne, to taste.

Garnish with chopped fresh cilantro.

dessert!

Cherry Cheese cake

Ingredients

• 1 (8 oz.) package cream cheese, softened
• 1 (14 oz.) can Eagle Brand® Sweetened Condensed Milk
• 1/3 cup lemon juice
• 1 teaspoon vanilla extract
• 1 (8 or 9-inch) prepared graham cracker or baked pie crust
• 1 (21 oz.) can cherry pie filling, chilled

Instructions

• BEAT cream cheese until fluffy in large bowl. Gradually beat in sweetened condensed milk until smooth. Stir in lemon juice and vanilla.
• POUR into crust; chill 4 hours or until set. Top with desired amount of cherry pie filling before serving.

Fall Fun!

Pumpkin Pie!

Ingredients

For the pastry

• sweet short crust pastry case (or a packet of ready made sweet short crust pastry with 40g/1½oz crushed pecans mixed in.)

For the filling

• 450 g/1lb prepared weight pumpkin flesh, cut into 1in/2.5 cm chunks
• 2 large eggs plus 1 yolk (use the white for another dish)
• 3 oz/75g soft dark brown sugar
• 1 tsp ground cinnamon
• ½ level teaspoon freshly grated nutmeg
• ½ tsp ground allspice
• ½ tsp ground cloves
• ½ tsp ground ginger
• 10 fl oz/275 ml double cream
  
  
  
  
  

Preparation method

1. Pre-heat the oven to 180C/350F/Gas 4.
2. Use a shop bought sweet crust pastry case, about 9 inch/23 cm diameter and 1½ inches/4 cm deep.
3. To make the filling, steam the pumpkin then place in a coarse sieve and press lightly to extract any excess water.
4. Then lightly whisk the eggs and extra yolk together in a large bowl.
5. Place the sugar, spices and the cream in a pan, bring to simmering point, giving it a whisk to mix everything together. Then pour it over the eggs and whisk it again briefly.
6. Now add the pumpkin pureé, still whisking to combine everything thoroughly.
7. Pour the filling into your pastry case and bake for 35-40 minutes, by which time it will puff up round the edges but still feel slightly wobbly in the centre.
8. Remove the pie from the oven and place the tin on a wire cooling rack. Serve chilled (stored loosely covered in foil in the fridge) with some equally chilled créme fraïche, but warm or at room temperature would be fine.

Jake's Omelette Recipe!

• This is my Recipe that i made up for Breakfast Omelettes. I made this for Breakfast the other day and I just about died when the taste of the gooey cheese and egg met the salty crisp bacon in my mouth.
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• Recipe:
• 2 Eggs
• Milk (Amount preferred by you, Recomended 1/4 cup)
• 1 red pepper, FINELY chopped
• 4 slices of bacon, cooked, crumbled
• 1 green onion, FINLEY chopped
• 1 cup of shredded Cheese 

Step 1. Pour eggs, milk, pepper, bacon and onion into frying pan.

Step 2. Fry until bottom of egg is cooked

Step 3. Add half shredded cheese when egg is cooked

Step 4. Flip half the omelette onto the other half and fry until Cheese is melted

Step 5. Add 2 of the slices of bacon on top to add the salty flavor

Step 6. Add second half of shredded cheese on top heat until melted if desired

Step 7. Pour yourself a nice glass of Orange Juice and ENJOY!

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•     

Apple Cinnamon Bread

Apple Cinnamon Bread

This sweet treat contains so many favorite fall tastes, you are sure to enjoy every last bite :-)

Ingrendients:

- 2 large eggs

- 1/4 c canola oil

- 3 Granny Smith apples, quartered and cored

- 1 tsp vanilla extract

- 3/4 c granulated sugar

- 1/2 tsp kosher or sea salt

- 1/4 tsp ground cloves

- 1 tsp ground cinnamon

- 1 tsp baking soda 

- 1/2 tsp baking powder

- 3/4 c whole wheat flour

- 3/4 c all-purose flour

Instructions:

1. Preheat oven to 350F. Grease 9-x 5 inch loaf pan; set aside

2. Add eggs, oil, 1 1/2 apples, vanilla extract and sugar to Wild Side jar.  Secure lid and select Whole Juice.  Add remaining  1 1/2 apples and secure lid.  Press Pulse 5 - 6 times.

3. Add salt, cloves, cinnamon, baking soda, baking powder, whole wheat flour and all purpose flour.  Secure lid and pulse 5 - 6 times or until flour is incorporated; do not over blend.

4. Pour batter into greased pan, and bake for 45 - 50 minutes or until toothpick entered into center comes out clean.

Cinnamon Buns

I made the Cinnamon buns from scratch not using a bread maker and it was fun. The bread was very stiff and breaky  but it was nice and easy to roll out in the end. This is the recipe I followed Cinnamon Bun Recipe .

Watermelon Cookies

I followed the recipe as stated here Watermelon Cookies. The only thing that went wrong was that I put to much salt in. Instead of putting in 1/4 tbs of salt I put in 3/4 so I tried to scoop as much out as I could to save it and in the end it worked out. The recipe at the top also gives a lot of exact measurements for how to make it look the way it does, so I just rolled it how i thought it would look.

             Cream of Celery Soup

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• Ingredients:
• 2 tbsp (30 mL) butter
• 7 cups (1.75L) chopped celery, (about 1-1/4 lb/625 g)     
• 1 large white onion or Spanish onion, chopped
• 1-1/2 cups (375 mL) cubed peeled potatoes
• 3/4 tsp (4 mL) salt
• 1 pinch white pepper
• 1 pinch nutmeg
• 2 cups (500 mL) sodium-reduced chicken broth
• 3/4 cup (175 mL) whipping cream
• 6 oz (170 g) Bleu Bénédictin cheese, or other Canadian blue cheese, crumbled
• 1 tbsp (15 mL) finely chopped fresh chives
• freshly ground pepper

Preparation

In soup pot, melt butter over medium heat; add celery, onion, potatoes, salt, white pepper and nutmeg. Cover and cook, stirring occasionally and reducing heat if vegetables show any sign of browning, until celery and onion are tender, about 10 minutes. 

Add broth and 2-1/2 cups (625 mL) water; bring to boil. Reduce heat and simmer, covered, until potatoes are falling apart, about 20 minutes.

In batches, purée in blender; strain through fine sieve. Reheat soup in clean soup pot; stir in cream and bring to simmer. Stir in 1 cup (250 mL) of the crumbled cheese until melted.

Ladle into bowls. Sprinkle chives over soup; top with remaining cheese. Sprinkle with pepper to taste. 

Additional information : Switch it up
Cold Cream of Celery Soup with Blue Cheese
Replace butter with olive oil and whipping cream with sour cream.

Cook as directed; after straining puréed hot soup, stir in 1 cup (250 mL) of the cheese until melted (if soup isn't hot enough and cheese doesn't melt completely, return to heat and stir until melted).

Let cool; whisk in sour cream. Chill in refrigerator. Taste and add more salt if needed (blue cheeses vary in saltiness, and cold soups generally need a little extra). Garnish as above, adding an extra dollop of sour cream, if desired.

Potato Soup

Everything went well i followed the recipe as written.  Here is the recipe /Potato Recipe. The only thing i changed was I added more chicken broth because I wanted more flavor. It took a little longer than i expected for the soup to boil but it tasted great in the end.

Peanut Butter Chocolate Oatmeal Cereal Bars

Any type of recipe with peanut butter and chocolate is a win for me! I decided to try this more complicated recipe and it turned out great! The squares were delicious and gone in a day! Try them here Peanut Butter Chocolate Oatmeal Cereal Bars

Ingredients

• - 2 cups uncooked quick-cooking oats
• - 3/4 cup firmly packed dark brown sugar
• - 3/4 cup all-purpose flour 
• - 3/4 cup butter, melted
• - 1 large egg 
• - 1 cup light corn syrup
• - 1 cup granulated sugar 
• - 1 cup creamy peanut butter 
• - 4 cups crisp rice cereal 
• - 1 (12-oz.) package semisweet chocolate morsels 
•  -1 (10-oz.) package peanut butter morsels
•  -1 cup chopped dry-roasted peanuts

1. Directions
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3. 1. Preheat oven to 350°. Combine first 5 ingredients in a medium bowl. Press firmly onto bottom of a lightly greased 15- x 10-inch jelly-roll pan. (Mixture will be thin.) Bake 12 minutes. Let cool on a wire rack 10 minutes.
4. 2. Microwave corn syrup, sugar, and peanut butter in a large microwave-safe glass bowl at HIGH 2 minutes or until melted and smooth, stirring at 30-second intervals. Stir in cereal. Press mixture firmly over oat mixture in pan.
5. 3. Microwave chocolate and peanut butter morsels in a microwave-safe glass bowl at HIGH 1 to 1 1/2 minutes or until melted and smooth, stirring at 30-second intervals. Spread over cereal mixture. Sprinkle with chopped peanuts. Cool 45 minutes. Cut into bars.
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Focaccia

Not a quick bread but super yummy!! Its from a secret source that will remain a secret.

Ingredients:
-2C Bread Flour
-1/2C Semolina Flour
-1t Kosher Salt
-7g Active Dry Yeast
-3/4C Water
-1/4 E.V Olive Oil (divided)
-Fennel

Directions:
-Mix dry ingredients
-Add yeast and water
-Mix in 1/2 olive oil
-Knead for 5 min while adding oil
-Rise for 3 hours
-Transfer to skillet and flatten adding pockets with fingers.
-Let prove for 45 min
-Sprinkle with fennel
-Bake over stone at 500F for 15 min

This was a slightly modified recipe compared to the original yet still works to make a great bread!

Maple Pecan Blondies

I just stumbled upon this recipe and thought it would be good to make! I forgot to take a picture though so the image is from the original recipe which can be seen here.

Ingredients:
Blondies
2 cups all-purpose flour

3/4 cup pecans, finely chopped1 cup packed light brown sugar3/4 teaspoon salt1/4 teaspoon baking soda8 tablespoons unsalted butter, melted and cooled1/2 cup grade B maple syrup2 large eggs, room temperature2 teaspoons vanilla extract2 ounces maple sugar candy, chopped*

Maple Butter Glaze
1/4 cup unsalted butter
1/2 cup grade B maple syrup
1/4 cup light brown sugar

Directions
-Heat oven to 350 F
-Grease 9x13 pan
-Whisk dry ingredients in a large bowl
-Whisk wet ingredients in a smaller bowl
-Combine wet and dry and fold together.
-Spread in pan and bale for 20 min

-Melt butter in a small sauce pan
-Add syrup and sugar
-Bring to a boil for 2 min

*bring 2 cups maple syrup to 235F, let cool to 175F then stir till colour lightens.

This was a pretty good recipe, I dont like this type of stuff though so it wasnt amazing.

Pumpkin Cupcakes With Cream Cheese Icing

INGREDIENTS
                                                                                                                  

• - 2 cups all-purpose flour
• - 1 teaspoon baking soda
• - 1 teaspoon baking powder
• - 1 teaspoon coarse salt
• - 1 teaspoon ground cinnamon
• - 1 teaspoon ground ginger
• - 1/4 teaspoon freshly grated nutmeg
• - 1/4 teaspoon ground allspice
• - 1 cup packed light-brown sugar
• - 1 cup granulated sugar
• - 1 cup (2 sticks) unsalted butter, melted and cooled
• - 4 large eggs, lightly beaten
• - 1 can (15 ounces) pumpkin puree

DIRECTIONS

1. STEP 1

   Preheat oven to 350 degrees. Line cupcake pans with paper liners; set aside. In a medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, ginger, nutmeg, and allspice; set aside.

2. STEP 2

   In a large bowl, whisk together, brown sugar, granulated sugar, butter, and eggs. Add dry ingredients, and whisk until smooth. Whisk in pumpkin puree.

3. STEP 3

   Divide batter evenly among liners, filling each about halfway. Bake until tops spring back when touched, and a cake tester inserted in the center comes out clean, 20 to 25 minutes, rotating pans once if needed. Transfer to a wire rack; let cool completely.

Cream Cheese Icing:

Ingredients: 

• 1 pkg.  (8 oz.) PHILADELPHIA Cream Cheese, softened
• 1/4 cup  butter or margarine, softened
• 1 tsp.  vanilla
• 1 pkg.  (16 oz.) powdered sugar (about 4 cups), sifted

Directions:

1. Beat cream cheese, butter and vanilla in large bowl with mixer until well blended.

2. Add sugar gradually, beating after each addition until well blended


I LOVE this recipe and would not change a thing! My entire family loved this fall treat and you will too! Try it here, Pumpkin Cupcakes
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Brunch Egg Bake

This is a yummy and easy recipe that's great for breakfast and brunch. My family loved it (except for the mushrooms). Next time I make this dish, I probably won't be using mushrooms. Try this yummy breakfast recipe here Brunch Egg Bake. 

Ingredients:

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• 2 cups shredded Cheddar cheese
• 2 cups shredded mozzarella cheese
• 2 tablespoons butter
• 1 (4.5 ounce) jar sliced mushrooms, drained.
• 1/3 cup sliced green onions
• 1/2 cup chopped red bell peppers
• 2 cups diced fully cooked ham
• 8 eggs 
• 1 3/4 cups milk
• 1/2 cup all-purpose flour 
• 2 tablespoons minced fresh parsley
• 1/2 teaspoon dried basil
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper

Directions:

1. Preheat oven to 350 degrees F (175 degrees C).
2. Combine Cheddar and mozzarella cheese in a small bowl; place 3 cups cheese mixture into a 9x13-inch baking dish.
3. Melt butter in a large skillet over medium heat; cook and stir mushrooms, onions, and red pepper until vegetables are tender, about 5 minutes; drain. Spread vegetables over cheese mixture. Top mushroom mixture with ham; sprinkle with remaining 1 cup cheese mixture.
4. Beat eggs in a bowl; mix in milk, flour, parsley, basil, salt, and pepper. Slowly pour egg mixture into baking dish.
5. Bake in preheated oven until a knife inserted near the center comes out clean, 35 to 40 minutes. Let stand 10 minutes before cutting.