Category Archives: Recipes

Stuffed Shells

I love making pasta dishes and these are a couple of my favourite shells to make. One is lasagna stuffed shells, and the other is crab-spinach shells. I made these tonight for my daughter, her boyfriend and me.

Preheat oven to 375 F degrees. Cook large shells until just al dente, drain and rinse with cold water.

Cheese filling

1 onion, chopped
3 cloves garlic, mashed
mushrooms (as many as you like), chopped into chunks
Butter and olive oil
Ricotta cheese (1 500-ml container)
Cheese (I use mozzarella and cheddar mix), 1 cup shredded

Saute the onion with the butter and olive oil, once nicely browned, add garlic and mushrooms. Cook just until the mushrooms are browned. Put in a big bowl. Add the ricotta cheese and shredded and cheese and mix together until the cheese has melted. Set aside.

For the lasagna shells, brown 1/2 pound ground beef in frying pan after you have cooked the onion mix. Put half the cheese mixure in a bowl and stir in the ground beef.

For the crab meat and spinach mix, take one package of frozen imitation crab meat (run under warm water to loosen it up) and shred the crab meat into a bowl. Add the remaining cheese mixture and stir together. Saute the spinach for about 2 minutes in the frying pan, then stir in with the crab and cheese.

Have two pans ready for the shells. Layer the bottom of each pan with some spaghettie sauce (I use a marina or a can of spaghetti sauce- the choice is yours). Stuff the shells with the two mixtures and place in the pans, using your hands or a spoon. Once all are stuffed, drizzle more sauce over them all, just enough to keep them moist. Bake for 20 minutes. Serve with a caesar salad and you have a delicious meal!

Cinnamon Rolls – no yeast

2 cups flour                                      1 cup cold milk

2 tbsp. sugar                                    1/3 cup butter

4 tsp. baking powder                       1 cup brown sugar

1 tsp. salt                                          3 tsp. cinnamon

1/cup cold butter

Glaze

½ cup icing sugar                                     Milk

In large bowl, mix flour, sugar, baking powder and salt. Cut cold butter in until crumbly. Make a well in centre.  Pour milk into well. Stir to form soft dough, adding a bit more milk if needed. Turn out on lightly floured board. Knead 8-10 times. Roll into rectangle about 1/3″ thick and 12 inches long.

Cream butter, brown sugar and cinnamon together.  Drop 1 tsp. into each of 12 greased muffin tins.  Spread remaining cinnamon mixture over dough rectangle.  Roll up lengthwise (as a jelly roll).  Cut into 12 slices. Place cut side down in muffin tin.

Bake at 400 degrees for 20-25 minutes. Turn out on cookie sheet (or tray).

Add enough milk to icing sugar to make a thin glaze. Drizzle over warm rolls.

Daily Thought – August 19

Wake up every day and have a healthy breakfast – it gets you going for the day and gives you energy! What’s better than french toast and orange juice?

French Toast

Day old French bread, sliced
3 eggs
2 tbsp. milk
2 tsp. vanilla
1 tbsp. white sugar
2 tsp. cinnamon
Butter
Maple Syrup
Icing sugar

In a bowl, mix 3 eggs, milk, vanilla, sugar and cinnamon. Heat your frying pan, add a bit of oil and butter. Dip one slice of bread at a time, both sides, with the egg mixture and put in frying pan. When one side is golden brown, flip and cook until done.

Top with a dusting of icing sugar and maple syrup.

This recipe will make 6 to 8 slices of french toast, if you have more bread and not enough egg mixture, just add a bit more milk.

Overnight buns

1 pkg. quick-rising yeast

½ cup lukewarm water

1 tsp. granulated sugar

½ cup oil

¾ cup granulated sugar

4 eggs, well beaten

2 tsp. salt

2 ½ cups warm water

10 cups flour

At 6pm, dissolve yeast in ½ cup water with 1 tsp. sugar.  Let stand about 12 minutes.  Beat eggs, sugar and salt with oil.  Add warm water and stir in yeast mixture. Work about 10 cups of flour into the mixture, mixing until medium stiff.

Let rise in a greased bowl for 1 hour.  Punch down at 1 hour intervals four times.  Make into rolls and put into greased pans (muffin tins, cake pans –whatever you have!). Cover with a clean dish towel. Bake in the morning at 375◦ for 12 minutes. Makes about 6 dozen rolls.

Cheese Casserole

When I was married, my ex loved this dish, and as my kids grew older, they loved it 3 . It’s simple, and cheesy, and simply delicious!

1 lb. ground beef
1 small onion
6 mushrooms, chopped
3 cloves garlic, minced
salt and pepper
Pasta (I prefer macaroni, but fusili or penne works too, small noodles are preferable)
1 can tomato soup
3 tbsp. ketchup
2 tbsp. worcestershire sauce
1/2 cup parmesan cheese
1 cup cheddar*
1 cup mozzarella*

Cook your pasta until al dente, strain and put in a 9 x 13 pan (I like to use a glass lasagna pan).

While the pasta is cooking, in a frying pan, saute the onion in oil for 3 minutes, add garlic, saute for another minute and then add mushrooms. Cook until the mushrooms are soft. Put aside in a bowl. Add ground beef and fry until cooked, add the mushroom mixture back in, and add salt and pepper. Add the can of soup, ketchup and worcestershire sauce. Simmer for 10 minutes. Add the parmesan cheese, and half a cup each of the cheddar and mozzarella. Add the sauce to the pan and mix together. Sprinkle the remaining cheese on top, and bake for 20 minutes at 375 degrees.

**You can alternate with any kind of cheese if you want. I have used gouda, provolone – any mix is great with it. My traditional way is with the cheddar and mozzarella.

Stuffed Mushrooms

Mushrooms (white button mushrooms or cremini)

2 tbsp. Butter

2 tsp. olive oil (vegetable oil or canola oil works fine as well)

1 onion, chopped

3 cloves garlic, chopped

Cream cheese – 1 package at room temperature

Shredded cheese (mild or medium Cheddar, Mozzarella, Havarti, Gouda)

Panko crumbs

Parmesan cheese

Salt, pepper

Preheat oven to 400.

Wipe mushrooms off with paper towel (if you feel you must wash them off, make sure they are completely dry before preparing them).

Take the cap off, set aside, and chop up the stems.  Place the caps on a baking dish lined with parchment paper.

In a frying pan, melt butter and oil together.  Add onions and cook for 10 minutes on a low heat until they are quite soft.  Add garlic and cook for 1 minute then add the stems of the mushrooms. 

In a bowl, mix together the cream cheese and shredded cheese.  Add the veggies and mix together well. 

Spoon the mixture into each of the mushroom caps, and season with salt and pepper.  Mix parmesan cheese and panko crumbs together and then sprinkle on top of each mushroom cap. Bake in the oven for 25 minutes. 

Carrot Cake with Cream Cheese Icing

2 1/2 cups (312g) all-purpose flour

2 tsp. baking powder

1 tsp. baking soda

1/2 tsp. salt

1 1/2 tsp. ground cinnamon

1/2 tsp. EACH ground cloves, ground ginger, ground nutmeg

1 cup (240ml) vegetable oil

1 1/4 cup (250g) packed dark brown sugar

1/3 cup (67g) granulated sugar

4 large eggs

1 tsp. vanilla extract

3 large carrots, grated (about 2 cups)

1 can (8 ounces) crushed pineapple, drained

1 cup (125g) chopped walnuts (optional)

Cream Cheese Frosting

8 ounces (224g) cream cheese, softened

½ cup (115g) butter, softened

1 cup (360g) icing sugar, plus an extra ¼ cup if needed

1 tsp. vanilla extract 1/8 tsp. salt

Preheat the oven to 350°F (177°C) and grease a 9×13 inch pan.

Whisk together the flour, baking powder, baking soda, salt, cinnamon, and other spices. Set aside.

Stir the oil, brown sugar, granulated sugar, eggs, and vanilla extract together in a medium bowl. Pour the wet ingredients into the dry ingredients and whisk until combined. Fold in the grated carrots, pineapple, and walnuts.

Spread batter into the prepared pan. Bake for 50-55 minutes. Baking times vary, so keep an eye on yours. The cake is done when a toothpick inserted in the center comes out clean.

Remove the cake from the oven and set on a wire rack. Allow to cool completely

Make the frosting: In a large bowl, beat the cream cheese and butter until smooth and creamy. Add 3 confectioners’ sugar, vanilla, and salt. Beat on low speed for 30 seconds, then switch to high speed and beat for 2 minutes. If you want the frosting a little thicker, add the extra 1/4 cup of icing sugar. Spread the frosting on the cooled cake. Refrigerate for 30 minutes before serving. This helps sets the frosting and makes cutting easier.

Cover leftover cake tightly and store in the refrigerator for 5 days.

Fruit Crisp

You can use fresh or frozen fruit – the fruit that I like best with this are peaches or apples.

5 cups sliced fruit (fresh or frozen)
2 tsp. lemon juice
1/4 cup granulated sugar
1/4 tsp. cinnamon

Crumb topping
1 cup brown sugar
3/4 cup flour
3/4 cup quick cooking oats
1 tsp. cinnamon
1/2 cup butter

Arrange fruit in a 1 1/2 quart casserole dish. Sprinkle with lemon juice, sugar and cinnamon.

Combine crumb topping ingredients, cut in butter. Spread on top of fruit. Bake at 350 degrees for 25 to 30 minutes. Serve with ice cream, whipped topping or milk.