Category Archives: Recipes

New Year Appetizers and Desserts 🎉🎉🎉

Cape Cod Cocktail Meatballs:


1 h 20 m

20 servings
168 calories


Prep: 30 m

Cook: 50 m

Ready In: 1 h 20 m

  1. Preheat oven to 375 degrees F (190 degrees C).
  2. Mix ground beef, breadcrumbs, parsley, eggs, grated onion, soy sauce, and garlic powder in a bowl until thoroughly combined. Pinch off about 2 teaspoons of meat mixture per meatball and roll into small meatballs. Arrange meatballs in a large, deep baking dish.
  3. Bake in the preheated oven until meatballs are browned, about 25 minutes. Drain excess grease.
  4. Combine jellied cranberry sauce, ketchup, brown sugar, and lemon juice in a saucepan and place over medium heat. Stir the sauce until cranberry sauce has melted and brown sugar has dissolved.
  5. Pour the sauce over meatballs and bake until sauce forms a glaze and meatballs are no longer pink inside, 25 to 30 more minutes.


Baked Brie with Caramelized Pear, Shallots & Thyme:


1 h 20 m

8 servings
417 calories


Prep: 20 m

Cook: 1 h

Ready In: 1 h 20 m

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Melt butter in a skillet over medium heat. Add shallot; cook and stir for 1 minute to soften. Add thinly sliced pears; cook until soft, about 5 minutes. Pour in white wine, brown sugar, thyme, salt, and pepper; increase heat to medium-high and simmer until the liquid has evaporated, and the pears have lightly caramelized, about 10 minutes. Set aside.
  3. Cut a Brie-sized hole in the top of the sourdough bread to within 1/2-inch of the bottom. Cut the removed bread into pieces for serving, set aside. Score the Brie around its edge, using a paring knife to cut 1/4-inch deep. Cut in half by looping an 18-inch piece of very thin string, or unflavored dental floss around the scored Brie and pulling the ends in opposite directions.
  4. Place the bottom half of the Brie, cut-side-up, into the sourdough loaf. Top with 1/2 of the pear mixture and sprinkle with 1/2 of the slivered almonds. Place the remaining brie half on top, spread with remaining pear mixture, and sprinkle with remaining slivered almonds. Place on a baking sheet.
  5. Bake in preheated oven for 45 minutes or until soft and gooey. Serve with sliced sourdough bread and crackers.


Tip:                                                                                                                                                 Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.______________________________________________________________________

Baked Apple Roses:


1 h 10 m

2 servings
1058 calories


Prep: 25 m

Cook: 45 m

Ready In: 1 h 10 m

  1. Preheat oven to 400 degrees F (200 degrees C). Butter 2 small ramekins (6 to 8 ounce) and dust with white sugar.
  2. Place apple slices on a plate, overlapping slightly if necessary. Microwave on High about 45 seconds just until slices have softened a bit. Cover plate with plastic wrap and a kitchen towel.
  3. Mix together sugar and cinnamon in a bowl.
  4. Roll puff pastry sheet to less than 1/8-inch thickness. Using a pizza cutter, cut two 3-inch by 12-inch rectangles. Reserve remaining pieces for another use.
  5. Spread melted butter over dough; top with a generous amount of cinnamon-sugar. Place apple slices along 1 long edge of dough, about 1/4 inch beyond edge of dough, overlapping slices slightly. Fold the bottom half of dough over the apple slices to form a long “folder” of dough with rounded edges of apple slices exposed.
  6. Beat egg and water together in a bowl. Paint surface of dough with egg wash. Sprinkle with more cinnamon-sugar, to taste.
  7. Starting from one end, roll dough not too tightly to form a rose-shaped pastry. Seal roll with the end of the dough strip.
  8. Transfer roses to prepared ramekins. Sprinkle with a little more cinnamon-sugar. Place ramekins directly on middle rack of preheated oven.
  9. Bake until well browned, about 45 minutes. Remove ramekins with tongs and place on baking sheet to cool 5 to 10 minutes. Remove apple roses from ramekins and finish cooling on rack. Dust with confectioners’ sugar before serving.


Chef’s Notes:

If you don’t have a microwave, just sauté your apple slices in a little bit of butter over medium heat for about half a minute per side, or until flexible but not soft.

If you use a metal muffin pan instead of a ramekin, I would reduce the heat to 375 degrees F (190 degrees C), and cook about 45 minutes, or until the pastry is well browned.



Grilled Steak Salad with Dressing


1 h 45 m 

2 servings 
704 cal


  • Prep: 30 m

  • Cook: 15 m

  • Ready In: 1 h 45 m

  1. Season both sides of the ribeye steak with soy sauce and steak seasoning. Cover and refrigerate at least 1 hour to overnight.
  2. Preheat an outdoor grill for medium-high heat and lightly oil the grate.
  3. Grill steak on preheated grill until firm, reddish-pink, and juicy in the centre, about 6 minutes per side. An instant-read thermometer inserted into the centre should read 130 degrees F (54 degrees C). Transfer steak to a platter, sprinkle with lemon juice and cover loosely with aluminium foil. Allow meat to rest for about 10 minutes, then cut into strips.
  4. Whisk rice vinegar, olive oil, sugar, sesame oil, garlic powder, and red pepper flakes together in a small bowl. Combine lettuce, cucumber, avocado, tomato, carrot, red onion, and steak strips in a large bowl. Pour rice vinegar dressing over salad and toss to coat. Sprinkle with sesame seeds to serve.


  • Tip
  • Aluminium foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

– Ty

Scrumptious Strawberry Shortcake


55 m 

12 servings 

344 cals


  • Prep: 25 m

  • Cook: 20 m

  • Ready In: 55 m

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. In a large bowl, mix flour, 1/4 cup sugar, baking powder and cream of tartar.
  3. Cut in butter with pastry blender or two knives. Stir in cream and egg.
  4. Turn out onto a lightly floured surface and knead 2 minutes.
  5. Press into a half-inch thick sheet. Cut into squares. Place on baking sheets.
  6. Bake in preheated oven 20 minutes, or until golden. Sprinkle 3 tablespoons sugar over sliced berries.
  7. Let shortcakes cool before splitting and filling with sugared berries.



Lemon Cupcake with Blackberry Buttercream

1 h 20 m
24 servings




  • Prep: 30 m

  • Cook :20 m

  • Ready In: 1 h 20 m

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Line 24 muffin cups with paper liners.
  3. Cream sugar and 1/2 cup butter in the bowl of a stand mixer until fluffy. Beat in eggs, one at a time, and mix 1 1/2 teaspoons vanilla extract into mixture with the second egg.
  4. Beat in flour and baking powder until thoroughly combined; beat in milk, lemon juice, and lemon zest to make a smooth batter.
  5. Spoon the batter into the prepared muffin cups.
  6. Bake in the preheated oven until cupcake edges are slightly golden brown and a toothpick inserted into the center of a cupcake comes out clean, 20 to 25 minutes. Cool cupcakes completely.
  7. Beat 1 cup butter with 1 teaspoon vanilla extract and salt until smooth and creamy. Beat in confectioners’ sugar, 1 cup at a time, to make a creamy frosting. Beat in blackberry jam. Spread frosting on cooled cupcakes.

The Ultimate Burger

Happy National Hamburger Day.

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Here is a recipe to help you celebrate this special day.

  • Prep time: 20 minutes
  • Total time: 25 minutes
  • Portion size: 6 burgers


  • 1 cup (250 mL) fresh bread crumbs
  • 2/3 cup (150 mL) sodium-reduced beef broth
  • 450 g medium ground beef
  • 450 ground sirloin
  • 1/2 tsp (2 mL) salt
  • 1/4 tsp (1 mL) pepper
  • 6 buns, (hamburger, pretzel or pain au lait), split and toasted


In bowl, mix bread crumbs with broth; let stand for 5 minutes. In large baking dish, add beef and sirloin; sprinkle with bread crumb mixture, salt and pepper. Mix gently just until combined and no streaks of bread crumb mixture are visible (do not overmix).

Shape into six 5- x 1/2-inch (12 x 1 cm) patties. (Make-ahead: Layer between
parchment paper in airtight container; refrigerate for up to 24 hours.)

Place on greased grill over medium-high heat; close lid and grill, turning once, until instant-read thermometer inserted sideways into patties reads 160°F (71°C), about 8 minutes. (Alternatively, cook patties in grill pan or skillet with up to 2 tsp olive oil over medium-high heat, turning once.) Serve in buns.

Tip: Stirring the beef mixture together in a baking dish rather than a bowl allows you to evenly season the meat without handling it too much. For the most tender burgers, it’s best not to overmix.

Rainbow Citrus Cake

Tri-colored cake with a lemon layer, lime layer and an orange layer. The filling is a lemon curd and the frosting is orange.


2 h 45 m 

12 servings



  • Prep: 45 m

  • Cook: 30 m

  • Ready In: 2 h 45 m

  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 9-inch pans. Sift together the flour, baking powder, and salt. Set aside.
  2. In a large bowl, cream together the shortening and sugar until light and fluffy. Beat in the eggs one at a time, mixing until each egg is incorporated; stir in the vanilla. Beat in the flour mixture alternately with the milk. Divide batter into 3 bowls.
  3. In the first bowl, stir in lemon zest and yellow food coloring; pour into prepared pan. In the second bowl, stir in orange zest and orange food coloring; pour into second prepared pan. In the last bowl, stir in the lime zest and green food coloring; pour into third prepared pan.
  4. Bake in the preheated oven until a toothpick inserted into the center of each cake layer comes out clean, about 30 minutes. Let cool in pan for 5 minutes, then turn out onto a wire rack and cool completely.
  5. Assemble the cake: stack the layers together with the Lemon Filling in between the layers. Frost sides and top with Orange Cream Frosting. Refrigerate until serving.

Pork and Cranberry Sausage Rolls

Pork and Cranberry Sausage Rolls:




  1. Preheat the oven to 220°C/425°-450°F/7-8 gas mark.
  2. Place the ground pork/pork mince, breadcrumbs, cranberry sauce, egg, Worcestershire sauce, salt and pepper in a bowl and mix to combine.
  3. Place 1/2 of the mixture along the middle of each pastry half and roll up to enclose, seam-side down.
  4. Cut the rolls into pieces and place on baking trays lined with non-stick paper; brush with extra egg and sprinkle with the fennel seeds.
  5. Bake for 25 minutes or until the sausage rolls are golden and cooked through.
  6. TIP: uncooked rolls can be frozen for up to three months. Defrost them in the fridge before cooking.

Rice Krispies Football Recipe


I am sorry I didn’t post this yesterday before the Grey Cup, but I didn’t have time because, I had my own championship tackle football game. We use this recipe every time I have a big football game. I found it at Save on Foods last year before my playoff game, and we made it. It was delicious. I hope you like it.

Rice Krispies Footballs

Serves: 16

Prep time: 5 mins

Cook time: 5 mins



1/4 cup unsalted butter

4 cups mini marshmallows

1/3 cup cocoa powder

1 tsp vanilla extract

5 cups Kellogg’s Rice Krispies cereal


1/4 cup cream cheese, softened

1 tbsp butter, softened

1/4 tsp vanilla extract

1 cup icing sugar



  • Melt butter in a Dutch oven or a large heavy-bottomed sauce pan set over medium-low heat. Add marshmallows and cocoa; stir until melted. Remove from heat. Add vanilla and cereal and stir until well coated; cool slightly.
  • With buttered hands, shape into footballs, about 1 1/2 by 3-inch (4 by 7.5 cm each).


  • Using electric beaters, beat cream cheese with butter and vanilla until light and fluffy. Beat in icing sugar until smooth. Scape into small re-sealable plasic bag; snip corner.
  • Pipe icing to resemble the stripes and laces on each football.

Thanks and enjoy.



Awesome Breakfast Recipe (Bacon, Eggs and Toast Cups)


One day, I was searching for a bacon & egg recipe I could do, when I came across this recipe. It looked pretty cool. I think you should try it out. This time, I want you to rate it. So leave a comment and rate it from one to ten.




Cook bacon slices in a large skillet or cast iron pan over medium heat for about 4-5 minutes, or until just crisp, the bacon will continue to cook in the oven.

Next, lightly butter each muffin cup.

Use your fingers or a rolling pin to lightly flatten each bread slice, then use a cookie cutter, glass top or cup to cut a 4-inch round from each slice of bread.

We used a cup and found it was easiest to use a knife to cut around it.

Now, cut each round of bread into two halves.

Press two halves of the bread into each muffin cup, the halves should overlap slightly. Then, use the remaining bread to fill in any gaps.

Brush the tops of the bread with melted butter.

Sprinkle some shredded cheese into the middle of each cup.

Then, place a piece of bacon in each cup.

Now, add one large egg to each muffin cup. Depending on the size of egg, some of the white may run out, just use a paper towel to clean around each muffin cup to make sure the egg cups will be easily removed once baked.

Season each cup with salt and pepper then bake in a 375 degree F oven for about 20-25 minutes; the whites should be just set.




Servings: serves 6
Prep Time: 15 minutes
Cook Time: 35 minutes


2-3 tablespoons unsalted butter, melted
8 slices sandwich bread
6 slices bacon
1/4 cup shredded cheddar cheese
6 large eggs
salt and pepper

Preheat oven to 375 degrees F.
1) In a large skillet or frying pan, cook bacon over medium heat. Under cook slightly, the bacon will continue to cook once in the oven.
2) Lightly butter 6 standard-sized muffin cups.
3) Use a rolling pin or your hands to slightly flatten each bread slice then use a cookie cutter, jar top or cup to cut into 6, 4 1/4-inch, rounds.
4) Cut each round in half, then press two halves into each muffin cup, the halves will overlap slightly. Make use of extra bread to patch any gaps.
5) Brush the tops of the bread in each muffin cup with melted butter.
6) Lay one bacon slice into each cup and sprinkle with a pinch of shredded cheese.
7) Crack one egg into each cup and season with salt and pepper then bake until the egg whites are just set, about 20 to 25 minutes.
8) Run a knife around cups to loosen and serve immediately.

Italian Cooking Week Day 1….Let them eat cake!!

 Italian Cooking week has officially started. Today’s recipe is MARBLE CAKE. This is a recipe I got from my cooking class. My cooking teacher Mrs. D made these recipes. All the recipes in this event I did not get this off the internet. They are from my Italian Cooking Class. This is a really easy recipe as long a you follow the instructions. Here it is.

Marble Cake


1 cup soft butter
2 cups sugar
4 eggs
1 cup milk 2 ½ cups flour
4 tsp baking powder
1 tsp vanilla
1 tsp salt
3 tbsp cocoa powder


Need beater/mixer

Use 2 separate bowls for the wet ingredients and dry ingredients


Add following dry ingredients into mixing bowl in this order: flour, baking powder then salt.
Cream butter well, then add sugar, eggs and vanilla, continue beating well at medium speed.
Reduce beater/mixer to low speed and alternate pouring milk and dry ingredients into the wet ingredients bowl..

Reserve 3 TBSP of batter in a bowl.
To the cocoa powder, add 1 tbsp warm or hot water and 1 tbsp of sugar, mixing it well before adding it to the reserved batter.

Drop the cocoa batter in cake, swirl both batters together with a butter knife. DO NOT STIR.

Bake at 350 °F for 45 mins.

Take out let it cool ,then cut and enjoy.