Monday, 29 June 2015

Rhubarb Dump Cake

In continuing on with my rhubarb recipes, I made a delicious and super easy to make Rhubarb Dump Cake this weekend. I am slowly working my way through my batch of Rhubarb and I have been making, jams, cakes, crisp and drink slush.

This Rhubarb Dump Cake recipe I got from Pinterest and I was interested in it because it's super easy to make. You layer everything in a dish and bake, you don't mix or anything. I really liked this cake. I found it a touch sweet and I thought it was a bit runny. It definitely could have set a bit more but I do find rhubarb to be watery and that makes these desserts a bit more runny then you may want but they taste great so I just go with it.



I definitely recommend giving this recipe a try and if you want to be more adventurous you can play with your flavours, maybe try raspberry jello and lemon flavoured cake.

I got this recipe from http://youpinspireme.ca/strawberry-rhubarb-dump-cake/

Ingredients

 
5-6 cups of fresh, raw rhubarb, chopped (small pieces)
1/2 cup sugar
1 package of strawberry Jello mix, unprepared
1 yellow or vanilla box cake mix, unprepared
1 cup water
1/3 cup melted butter

Instructions

 
Preheat oven to 350. Grease a 9x13 pan.
 
Spread rhubarb on bottom of prepared pan.
 
Sprinkle sugar and then Jello powder evenly over the rhubarb.

 
 
Spread the dry cake mix over the rhubarb/sugar/jello.
 
Pour water and then butter evenly over the cake mix.

 
 
Bake in 350 oven for 45-60 minutes, until cake top is golden.
 
Let it cool for at least 60 minutes before cutting. The jello needs time to set. IN fact I even let mine cool for 60 minutes and then  placed in the fridge for another 60 minutes or so before serving. I still found it a bit runny but it was definitely better then what it would have been had I not waited.

Friday, 26 June 2015

Strawberry Rhubarb Crisp

One of the signs of summer in Winnipeg is people's rhubarb plants sprouting out of control! I just planted some in my garden this year and I hope next year I have a crazy out of control plant also!

So now that I have a bunch cleaned, cut, bagged and frozen it's time to start coming up with recipes! I already made one batch of strawberry rhubarb jam in my bread machine which I have posted on this site previously. If you are interested here is the link http://www.crazy-good-cooking.com/2014/07/bread-machine-strawberry-rhubard-jam.html

I also last weekend made this super delicious Strawberry Rhubarb Crisp that my husband absolutely loves and turned out really well. I think I will be making a few more of these and freezing them for future!



I definitely recommend giving this recipe a try this summer if you find yourself with some rhubarb on hand!

I got my recipe from http://www.tasteofhome.com/recipes/rhubarb-crisp

Ingredients

  • 3/4 cup sugar
  • 3 tablespoons cornstarch
  • 3 cups sliced fresh rhubarb or frozen rhubarb, thawed
  • 2 cups sliced peeled apples or sliced strawberries
  • 1 cup quick-cooking or old-fashioned oats
  • 1/2 cup packed brown sugar
  • 1/2 cup butter, melted
  • 1/3 cup all-purpose flour
  • 1 teaspoon ground cinnamon
  • Vanilla ice cream, optional

Directions

In a large bowl, combine sugar and cornstarch. Add rhubarb and apples or strawberries; toss to coat. Spoon into an 8-in. square baking dish. 
 
 
                                                
In a small bowl, combine the oats, brown sugar, butter, flour and cinnamon until the mixture resembles coarse crumbs.
 
 
 
Sprinkle over fruit. Bake at 350° for 45 minutes or until bubbly and fruit is tender. Serve warm with ice cream if desired. Yield: 8 servings.
 
 

Tuesday, 23 June 2015

Infused Water and Citronella Centre Pieces

I hope everyone had a very Happy Father's day! This past weekend was absolutely beautiful in Winnipeg and that was great for me since I had a BBQ Saturday with my husband's side of the family and one on Sunday with my side of the family!

I had a couple of different ideas that I wanted to try out and I finally got around to trying them this weekend. First thing was this idea I saw on the Marilyn Dennis show for a beautiful natural citronella centre piece to repel the mosquitoes. The second idea came from my sister in laws about some delicious infused water.



First things first, the citronella centrepiece. This centrepiece turned out really well and it looked super pretty! I'm sorry to say that I don't think it worked to repel the mosquitoes but at least it looked nice! I started off with some glass cylinders that I bought at the dollar store. Then I added water and about 6 drops of citronella essence oils. Then I added natural mosquitoes repellent with mint, rosemary, limes and lemon slices. Added that all in this jar with a beautiful floating candle on top and voila you have a beautiful centrepiece.


Like I said unfortunately this didn't keep the bugs away but at least it looked nice for my table! Now what was super funny was when both of my husband's sisters came over (different times) they both asked if they could drink some of that water. I explained to both of them no because it's a centrepiece with the citronella essence oil in it to much laughter, but it gave me an idea to try some infused water that I have always wanted to try and I just happened to have some of the right ingredients.

So for my second trick on Sunday when my family came over I decided to use up the rest of the lemon and mint that I had and made a pitcher of delicious lemon mint infused water. This is literally one of the easiest, prettiest looking and tastiest things you can do for BBQ's this summer.

All I did was take my pitcher of water and cut up lemon slices and added the mint leaves and filled with water and ice. As the pitcher was being emptied I just kept filling up with more water. My recipe actually said you could squeeze one lemon into the water and cut up a second for the slices but I didn't have two lemons so I went with the slices of one and you could definitely taste it in the water!


I definitely recommend giving both of these ideas a try this summer! They are pretty, fun, easy to put together and just look so refreshing on this hot days!

Citronella Centrepiece


Ingredients
Glass cylinder container
water
citronella essence oil
fresh mint
fresh rosemary
limes lemons
Floating Candle

Instructions

Take the glass cylinder and fill it up with water about 3/4 full.

Add a few drops of citronella essence oil into the water.

Place the lemon, lime slices and the rosemary and mint leaves into the jar and add a floating candle on top. Arrange the herbs and fruit however you want and voila!

Infused Water

Ingredients
Pitcher
Water
Lemon Slices
Mint Leaves
Ice

Instructions

Take your Pitcher and first add the lemon slices and the mint leaves. If you have two lemons and want you can squeeze the juice from one lemon in there first and then add water, ice and serve.

This is super refreshing and delicious!


Friday, 19 June 2015

Strawberry Muffins

The CFL season is finally kicking off. They are still playing preseason games but at least I get to go to one tonight. I love sitting in the big stadium with all the fan cheering for the home team. When it's a beautiful night, nothing beats it! Since I will be busy tonight at the game and I have a busy weekend coming up with visitors I decided last night to do some pre cooking for the weekend. One of the recipes I tried was these delicious Strawberry Muffins that I need for Saturday morning.

These were very easy to make, the same as any muffins and then you add the strawberries and voila super delicious and tasty! I ended up using frozen strawberries as that was all I had on hand and it worked really well. I thawed them in some warm water and them sliced them up a bit and it seemed to work just fine.



The recipe I used here made 15 muffins, I think I would definitely double the recipe next time because these are too easy to gobble down! LOL

I got this recipe from  https://www.facebook.com/pages/Home-of-my-Heart/713516755407727?pnref=story

Ingredients

1/2 cup butter, softened
3/4 cup sugar
1 egg...
2 cups flour
2 tsp baking powder
1/2 tsp salt
1/2 cup milk
1/2 tsp vanilla
1 1/2 cups chopped strawberries
3 tsp sugar
1/2 tsp cinnamon


Directions

Cream butter and sugar. Add egg and mix well.

Sift flour, baking powder, and salt in a small bowl. Add flour mixture and milk alternately to butter mixture. Add vanilla. Gently stir in strawberries.



Spoon batter into muffin pans.

Combine sugar and cinnamon and sprinkle over muffins.



 Bake at 400ยบ for 20-25 minutes.

Wednesday, 17 June 2015

Mini Quiches with peppers and onions

I have mentioned in my last few posts that I haven't been doing a whole lot of cooking recently and because of that I have been finding that it's getting harder and harder to put together quick and easy breakfast and lunches. Monday night I had some time at home in the evening and decided I was going to do something about that!

I put together a really quick batch of fried peppers and onions, with eggs, garlic powder, salt and pepper and some cheese and made a dozen mini quiches that my husband and I are taking this week for breakfast. These turned out really good and are easy to pack in two's and three's to make a healthy meal!



I definitely recommend this idea if you want something quick but healthy for breakfast. It took me about 15 minutes to get the quiches into the oven and 30 minutes for them to bake up. It was an easy idea that I am going to definitely do more often.

Ingredients

Half of a red, yellow and orange bell pepper
quarter of a sweet onion
8 eggs
tablespoon of garlic powder
dash of salt and pepper
tablespoon of olive oil
1/4 cup of cheddar cheese

Directions


Start by chopping up the peppers and onions into smaller pieces and fry in the olive oil for about 10 minutes or until they are just starting to turn a little brown.

In the meantime, whisk the eggs, garlic powder, salt and pepper and cheese in a bowl and add the peppers and onion mixture.

Pour into a prepared muffin tin. (mine stuck a bit even though I oiled the pan well, so really make sure you oil it well.) and bake in the preheated oven for 30 minutes at 350.



Let cool and then using a knife to go around the edges pop out of the pan.

Pack in twos or threes for a quick and easy breakfast.

Monday, 15 June 2015

Chicken Empanadas

This is what I posted on June 15 in 2013...reporting an oldie but a goodie!
Last weekend my husband was golfing on Sunday and afterwards we wanted to head out and check out the brand new stadium that was built for the football team we have here. That being said my husband needed a snack after golf and before we headed out so I told him I would have something ready to keep him going until dinner. That is where these Chicken Empanadas came in handy.

These were actually really easy to make. I cooked and diced the chicken the day before and left it in the fridge, so when it came to making the filling it was just a matter of mixing everything together. Using the refrigerated pie crusts was an awesome idea as it eliminated the need for making your own dough which can sometimes be tricky and time consuming.

I rolled the pie crusts out with a little bit of flour and used a drinking glass to cut out my rounds. I made mostly small ones but a couple of bigger ones to ensure he would be filled up. These turned out so great and also tasted amazing. I ended up freezing one dozen of them made completely to the point of where you cook them. This way next time I want a snack I just need to pull these out and cook them for a few minutes longer to ensure they get hot the whole way through.



I definitely recommend giving these a try, they are so tasty and easy to make. I got this idea from http://www.foodnetwork.com/recipes/paula-deen/chicken-empanadas-recipe/index.html

Ingredients


3 cups chopped, cooked chicken
1 (8-ounce) package shredded Colby and Monterey Jack cheese blend
4 ounces cream cheese, softened
1/4 cup chopped red bell pepper
1 jalapeno, seeded and chopped
1 tablespoon ground cumin
1 1/2 teaspoons salt
1/2 teaspoon pepper
1 (15-ounce) package refrigerated pie crusts
Water

Directions


Preheat oven to 400 degrees F.

Lightly grease a baking sheet. In a large bowl, combine the chicken and next 7 ingredients. 
 
 
 
Unroll 1 piecrust onto a lightly floured surface. Roll into a 15-inch circle. Cut out rounds, using a 3-inch cookie cutter. Re-roll dough as needed. Repeat procedure with remaining piecrusts, making 12 to 15 circles total. 
 
Arrange 1 round on a clean, flat surface. Lightly brush the edges of crust with water. Place 1 heaping teaspoon of chicken mixture in the center of the round. 
 
 
 
Fold the dough over the filling, pressing the edges with a fork to seal. Repeat with the remaining rounds and chicken mixture. (Up to this point, the recipe can be made ahead and frozen for up to 1 month). 
 
 
 
Arrange empanadas on the prepared baking sheet. Bake for 15 minutes.

Wednesday, 10 June 2015

Decorative Jars for Outside

So I have found myself not cooking a lot this last week so I don't have any food recipes to post :( I know right, it's crazy...but I did do this really cool project outside that is really easy to do and looks so neat that I thought I would share that with you today!



I saw this idea for these decorative jars on the Marilyn Dennis show on May 14 of this year and thought I am going to try that! http://www.marilyn.ca/AtHome/segments/Daily/May2015/5_14_2015/BeautifyYourBackyard
I started by buying a package of 12 mason jars at Canadian Tire, then I bought one hose clamp for each jar. These hose clamps come in different sizes so I got the one that fit the best.

With the help of my husband, he put a hole in each hose clamp and drilled them on to each fence post that I have on one side. Then he got the jars secured in the hose clamp and tightened them so they won't move.

I made a trip to the dollar store and bought some blue coloured glass marbles, some blue sparkly gravel/sand and some blue plastic diamonds and filled the jars about half to two thirds up. Lastly I placed a tea lite candle in each jar and at night when you light them up they look so pretty! I like that in the daylight the jars still look pretty because you can see the blue colouring in them and at night when you light up the candles they just glow.




One tip I would suggest is to keep the jar lids and to place them back on the jars when you are not using them as it will help keep leaves, rain and other crap out of the jars so you won't have to continually take them down to clean them out. I find that after blowing out the candles I can place the lids back over the jars (without tightening them completely) in about 15 minutes.

Things you will need

Mason Jars
Hose Clamps
Candles or some sort
Decorative sand, gravel or marbles
Drill
Screws

Directions


Make a hole in the hose clamps and attach them to your fence posts or pickets using a drill. Once the clamps are in place, make sure you get the mason jar fitting nicely in the hose clamp and tightened so it doesn't move.

Then take your decorative, sand, glass or whatever you want to use and add it to the jar with the candle on top.



Place the lids back on the jars until you are ready to light up your candle and enjoy the beautiful glow of light!