Friday, 29 April 2016

Homemade Fruity Sorbet

TGIF!!! It's Friday and the last week of April! It's going to be May next week, May...can you believe it! Weather wise we have had a crappy April, it's been cold and windy and rainy...but hopefully now that we are going into May things will start to warm up!

In going with the hoping things will start to warm up trend, I decided to try making my own homemade sorbet or ice cream. I saw a video on facebook that showed how you can make this delicious frozen treat without an ice cream maker.



I am a lover of ice cream and would probably eat some everyday if I could especially in the warmer months, so I am jumping at the chance of making my own and being able to control the amount of sugar in it. I also do not own an ice cream maker as that would be very dangerous for me, so if I can make some ice cream without an ice cream maker well that could also turn dangerous! LOL

So as I mentioned I got this recipe off a facebook video. https://www.facebook.com/FunFoodsyt/?pnref=story Fun Foods on Facebook posted a video displaying how to make this sorbet.

Ingredients

2 cups of whipping cream
1 can condensed milk
2 tablespoons of Jello Powder (4 different flavours)

Directions

Beat the two cups of whipping cream with your stand mixer or hand mixer until stiff peaks form about 10 minutes.



Then mix in the condensed milk.

Separate this mixture into 4 different bowls and add two tablespoons of the Jello powder mixture into the bowls. You can try Lime, Lemon, Raspberry, Strawberry or Orange. Mix the powder into the whipping cream mixture until completely combined and the mixture has turned the colour of the Jello Powder.



Then take a glass container or a plastic tub and dump the 4 flavours into separate corners of the container.

Take a piece of plastic wrap and ley it directly on top of the cream mixture and either secure a tight lid or add a piece of foil.



Pop in the freezer to freeze for 4-8 hours or overnight for best results.

Monday, 25 April 2016

Lemon Blueberry Muffins

I can't believe it's the last week of April already today! This is crazy how fast time flies! My sweet little niece is already 9 days old today and spring finally feels like it's springing! I am started to see my tulips come up through the soil and that makes me happy!



In sticking with this spring theme, I thought I would make some Lemon Blueberry Muffins over the weekend. I love lemon in April and May, something about the fresh and tart taste makes me think spring.



These muffins were a hit. My husband liked them so much he wasn't happy when I gave half a dozen away! LOL Oh well they are easy to make and I can always make more. I just need another lemon so I feel like we might be stopping at the store on the way home tonight!

I got this recipe from http://www.marthastewart.com/1117165/lemon-blueberry-muffins

Ingredients
  • 2 1/2 cups all-purpose flour
  • 1 3/4 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1 teaspoon coarse salt
  • 1 cup sugar, plus more for sprinkling (optional)
  • 2 large eggs, room temperature
  • 1 1/2 teaspoons lemon zest plus 1/4 cup lemon juice
  • 1/4 cup whole milk, room temperature
  • 1 stick unsalted butter, melted and cooled (I actually used extra virgin olive oil instead of butter)          
  • 1 1/4 cups blueberries (I used frozen blueberries)
 
Directions
 
Preheat oven to 350 degrees. Line a standard 12-cup muffin tin with baking cups. In a medium bowl, whisk together flour, baking powder, baking soda, and salt. In a separate bowl, whisk together sugar, eggs, zest, juice, and milk. Whisk in butter. Stir wet ingredients into dry ingredients, until just combined. Fold in blueberries.  
    
 
 
Divide batter evenly between muffin cups, adding a scant 1/4 cup to each. Sprinkle with sugar, if desired. Bake until tops spring back when lightly touched, about 20 minutes. Cool 5 minutes in pan, then transfer to wire rack to cool completely .  

   


Friday, 22 April 2016

Nutella Brownies

So if you read my last post you would have read that I have a brand new baby niece! She is just too adorable for words! My husband and I went to see her and mom and dad of course last night. We picked up some dinner on the way but I always like to add a personal touch when I can so I decided to make some Brownies for dessert.



I was searching for quick and easy recipes online where I had all the ingredients already. I came across these for Nutella Brownies and I thought they sounded perfect. I whipped them up Wednesday night and I was a little worried because the batter was so thick and velvety...I wasn't sure they were going to work but I baked them anyways to see what happened. Well let me tell you these were easiest the best brownies I have probably ever made and really super easy to.



They are gooey and fudgy and you have the hint of hazelnut in them which eliminates the need for cocoa. These are just so great, they will be my new go to when I need a quick dessert. It made a nice square pan which gave me 16 pieces. Perfect amount!

I got my recipe from https://www.ricardocuisine.com/en/recipes/3113-nutella-brownies-

Ingredients










 

Monday, 18 April 2016

Pizza Casserole

So a big congrats go out to my brother and his wife who had their first little girl Saturday morning! Since they are new parents and will take some time to adjust I wanted to help them out by providing them some frozen casseroles for quick and easy lunches and dinners.

The first one I am going to whip up for them is this super easy to make and super delicious Pizza Casserole. I posted this back about 3 years ago and wanted to bring it back to the front as it's a delicious option for a quick and easy dinner. Check out the recipe just below.


 



I got this recipe from www.allrecipes.com

Ingredients:
2 cups uncooked egg noodles
1/2 pound lean ground beef
1 onion, chopped
2 cloves garlic, minced
1 green bell pepper, chopped
 
 
1 cup sliced pepperoni sausage
16 ounces pizza sauce
4 tablespoons milk
1 cup shredded mozzarella cheese
 
 
Directions:
 
Cook noodles according to package directions.          

Preheat oven to 350 degrees F (175 degrees C). 

In a medium skillet over medium-high heat, brown the ground beef with the onion, garlic and green bell pepper. Drain excess fat. Stir in the noodles, pepperoni, pizza sauce and milk, and mix well. Pour this mixture into a 2-quart casserole dish.  

Bake at 350 degrees F (175 degrees C) for 20 minutes, top with the cheese, then bake for 5 to 10 more minutes.

Monday, 11 April 2016

BLT Pasta Salad

Spring is in the air, sort of. What a freezing cold weekend we just had! This week is finally suppose to warm up and thank goodness for that! Even though it hasn't necessarily felt like spring outside we have still been BBQing because we miss it over the long cold winter! And if you are BBQing you need sides to go with your BBQ! Cue this awesome BLT pasta salad!



I made this two weekends ago when we had some friends over for a BBQ and game night and this pasta salad went super good with the burgers that we BBQed for dinner. I was a little worried about the lettuce wilting in the salad but it stayed really good and fresh and even the leftovers the lettuce got a bit soggy but it was still delicious and editable!

I got this recipe idea from http://bakerbynature.com/20-minute-blt-pasta-salad/

Ingredients
  • 1 pound bow tie pasta
  • 1 cup Kraft Zest Italian Salad Dressing (Kraft Zesty Italian now has even more herbs & spices!)
  • 1/2 cup Kraft Creamy Ranch (The Classic Ranch is now creamier, with more buttermilk and savory herbs.)
  • 1 pound thick cut bacon, fried until crispy then cut into strips or crumbled (I think strips looks prettier, but it *is more work)
  • 2 large ripe tomatoes, diced (heirlooms work great here if you can get your hands on them)
  • 10 leaves of crispy romaine lettuce, washed / dried / and cut chopped into bite sized pieces
  • 1 VERY small onion red onion, diced
  • Salt and pepper, to taste
Instructions
  1. Bring a large pot of salted water to boil. Add pasta and cook until al dente, about 10 minutes.
  2. Drain pasta and rinse under cold water until cool.
  3. While the water is coming to a boil, heat a skillet over medium heat, add bacon strips, and cook until crispy, about 4 minutes on each side. Transfer bacon to a paper towel lined plate.
  4. Place cooled pasta in a large serving bowl; set aside.
  5. In a small bowl combine zesty Italian dressing and ranch, mix well. Add dressing to pasta and toss well to coat pasta.
  6. Add bacon, lettuce, tomato, and onion to the pasta bowl, mix well to combine, and season with salt and pepper as desired. Serve at once, or chill until needed.

Thursday, 7 April 2016

Gooey Coconut Toffee Bars

Who has played cards against humanity? I'm sure lots have, it's quite an interesting game to play with a bunch of friends! We played last weekend with some friends and when that game ended we downloaded and ended up playing Head's Up which was also super fun and a game I recommend for parties and get togethers! Check the App store and it's a small amount to download it. It's totally worth it I promise!



This week has flown by and I have been meaning to post this awesome slice I made last weekend for a little get together we had! I was looking for something easy to make and that most people would like. It doesn't have too many ingredients and it turned out so good that I will definitely be making it again.

I got this recipe from http://www.momontimeout.com/2013/04/coconut-toffee-chocolate-chip-cookie-bars/



Ingredients
CRUST:
  • 1-1/4 cups all-purpose flour
  • 1 cup old-fashioned oats
  • 2 cups flaked coconut
  • ¾ cup brown sugar
  • 1 cup butter, softened
  • 1 egg, lightly beaten
  • 12 ounces semi-sweet chocolate chips
FILLING:
  • 14 ounces sweetened condensed milk
  • ¼ cup Karo® Light Corn Syrup
  • 8 ounces toffee bits
Instructions
  1. Preheat oven to 350°F.
CRUST:
  1. Combine flour, oats, coconut, and brown sugar in a large bowl of electric mixer and mix at low speed.
  2. Add butter and continue mixing until a crumbly dough forms. Add egg and continue mixing well. Stir in chocolate chips.
  3. Reserve 1-1/2 cups of dough for topping. Press remaining dough into bottom of a lightly greased 13 x 9-inch baking dish.
  4. Bake 10 minutes.
FILLING:
  1. Combine sweetened condensed milk and corn syrup in a small bowl and mix until combined.
  2. Pour evenly over hot crust.
  3. Sprinkle with toffee bits.
  4. Top evenly with reserved crust mixture.
  5. Bake 25 to 30 minutes until golden brown. Cool and cut into bars.

Tuesday, 29 March 2016

Bread Machine Easter Bread

I hope everyone had a wonderful Easter holiday! It felt weird with it being in March as opposed to April! I guess the leap years really mess up the moons and dates ect.



I made a couple loaves of this Ester bread over the last couple of weeks as gifts for friends and family and I wanted to share this recipe with everyone because it's really easy to make if you have a bread machine!



I got my recipe from http://www.cdkitchen.com/recipes/recs/1/Easter_Bread_for_Bread_Machine36654.shtml

Ingredients

1 cup whole milk
2 eggs, lightly beaten
3 tablespoons butter, melted
1/2 cup granulated sugar
1 teaspoon salt
3 cups bread flour
1 packet (2.25 teaspoon) dry active yeast
2/3 cup raisins or dried fruit, optional




Add all ingredients to a bread machine in the order listed. Do not use a delayed start program. Use a basic bread program. Add the dried fruit when your machine beeps after the second kneading cycle.