Monday, January 24, 2011

Maple Pecan Pie Bites

I found this recipe via Tasty Kitchen and it was a ‘new’ and perfect addition to my Christmas baking this past Christmas. I love sugar, pie and shortbread is one of my favourite cookies, so I knew I’d love these – how can you go wrong? :)


Shortbread crust

1 cup of flour
1/4 cup brown sugar packed
1/8 teaspoon salt
6 tablespoons cold salted butter, cut into slices (shortbread you have to use butter)

Pecan topping

4 tablespoons salted butter
1/2 cup brown sugar packed
1 teaspoon vanilla extract
1/4 cup pure maple syrup
1 tablespoon cream
1 cup of pecan pieces


Crust: In a large bowl, combine flour, brown sugar and salt. Cut in the cold butter with your fingers until crumbs form.

Spread into a greased 9 inch pan and bake a 350 until golden brown - approx. 20 mins. Remove and set aside.

Topping: In a saucepot, melt the butter. Add brown sugar, vanilla, maple syrup and cream – whisk well. Simmer for one minute while whisking continuously. Add the pecans and pour on top of the crust.

Bake for 20 mins at 350; remove from the oven and allow to cool and harden for 30 mins before cutting. Enjoy!

Saturday, January 22, 2011

Lindsay's Baked Potato Skins

We had some friends in one night for appetizers and drinks and a friend brought these and since then, they have been added to our list of favourites! They really aren’t very difficult to make and the spices add a delectable flavour that everyone will enjoy – they are as good as any you would buy out at a pub!


5 baking potatoes, baked
3 tablespoons vegetable oil
1 tablespoon grated Parmesan cheese
1/2 teaspoon salt
1/4 teaspoon garlic powder
1/4 teaspoon paprika
1/8 teaspoon pepper
8 bacon strips, cooked and crumbled (can use ready crisp)
1 1/2 cups shredded Cheddar cheese
1/2 cup sour cream
4 green onions, sliced
1 tomato diced


Cut potatoes in half lengthwise; scoop out some of the pulp to thin them out, leaving about half in the shell and then cut into quarters.

Place potato skins on a greased baking sheet. Combine oil, Parmesan cheese, salt, garlic powder, paprika and pepper; brush over both sides of skins.

Bake at 475 degrees F for 7 minutes on each side; may need to Broil them for a couple minutes.

Sprinkle bacon and cheddar cheese inside skins. Bake 2 minutes longer or until the cheese is melted. Top with sour cream, onion and tomatoes. Serve immediately.

Thursday, January 20, 2011

BBQ Chicken Pita Pizza

This is a great way to use your leftover chicken; my favourite way actually, and best of all it is incredibly easy, perfect for kids to help out with and delicious!


Leftover chicken diced
Your favourite BBQ sauce
Green pepper
Shredded cheese to top


Brush the pitas with the BBQ sauce, then place your toppings - diced chicken, onion, green pepper and mushrooms, then top with cheese.

Bake at 350 for 15 minutes and enjoy!

Tuesday, January 18, 2011

Laura's Breakfast Burritos

This is a perfect recipe for families on the go. Make a batch, freeze them in freezer bags and then microwave before heading out the door – a filling breakfast to keep you full and alert for your busy morning!


1 dozen eggs
1/2 a package of bacon
1/2 a package of breakfast sausage
1 onion chopped
1 green pepper chopped
2 packages of medium wraps
Shredded cheese
(the larger the family, you can double the recipe)


Cook separately the bacon and sausage then set each aside to cool before cutting into small pieces.

Cook the onion and green pepper until softened, set aside.

Scramble the eggs with some black pepper; once they are cooked mix everything together in a large mixing bowl.

Lay the wrap on a flat surface, spoon some filling in and top it with shredded cheese. Fold like a burritos, wrap it in parchment paper, place in a freezer bag and freeze.

Add your favourite hot sauce after microwaving and enjoy!

Monday, January 17, 2011

Cheesecake Bars

These are absolutely delicious and best of all, easy to make and there are always lots, so if you need something to take to a family potluck or work event, they are perfect! Just make sure to keep them refrigerated. I got the recipe off of a great recipe blog, Lick the Bowl Good.


2 packages of cream cheese
2 tubes refrigerated crescent dinner rolls
1 cup of sugar
1 teaspoon vanilla extract
½ cup of butter, melted
½ cup cinnamon sugar


Using a greased 9x13 baking pan, unroll one package of crescent rolls. Line the bottom of the pan and flatten, pinching seams.

In a medium bowl, add the cream cheese, sugar and extract. Mix until well blended. Spread this mixture over the crescent rolls.

Unroll the other crescent rolls and place on top of cream cheese mixture.
Pour one stick of melted butter over the top and sprinkle ½ cup of cinnamon sugar mixture.

Bake at 350 for 30 minutes. Allow to cool, and eat at room temperature or serve chilled. Refrigerate leftovers.

Friday, January 14, 2011

Sweet and Tangy Chicken

(Oven or Slow Cooker Recipe)

This was actually a slow cooker recipe that I found in a taste of home magazine; but I made it using the oven and it is a new favourite in our house! I’ve been looking for re-vamped chicken recipes – chicken can be such a boring meat – this one works well.


1 medium onion chopped
1.5 teaspoon minced garlic
2-4 chicken breasts or in a slow cooker you an even use a broiler/fryer chicken
2/3 cup of ketchup
1/3 cup packed brown sugar
1 tablespoon each of chili powder and lemon juice
1 teaspoon dried basil
1/2 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon hot pepper sauce
2 tablespoons cornstarch
3 tablespoons cold water


In a baking dish (or slow cooker), combine the onion and garlic; top this with the chicken. In a small bowl, combine the ketchup, brown sugar, chili powder, lemon juice, basil, salt, pepper and hot sauce. Pour this over the chicken.

Cover and cook at 350 until cooked in the oven. In the slow cooker cover and cook on low for 4-5 hours until the chicken juices run clear. Remove the chicken and keep warm.

Transfer the juices to a saucepan, combine the cornstarch and water – stir into juices and bring to a boil for 2 minutes; until thickened.

Sunday, January 9, 2011

Zippy Beef Bake

This is an easy recipe! A night were you are stuck; and don't have any idea what to make and your groceries are dwindling but you have the staples; this is an easy but tastey bake!


ground beef
broccoli (could use zucchini, carrots etc. whatever you have in the fridge)
sliced mushrooms (or not)
chopped onion
1.5 tablespoons chili powder
1 teaspoon salt
1/8 teaspoon garlic powder
1.5 cups of cooked rice
1 can of chopped green chillies or jalapeno chopped to taste
1/2 cup sour cream
1 cup shredded cheese (we used cheddar; but Monterey Jack would be good as well)


In a large skillet, cook the beef, then add onions, mushrooms and vegetable. Stir until vegetables are tender.

Stir in the chili powder, salt and garlic. Then add the rice, chillies, sour cream and half the cheese.

Place in a greased baking dish; sprinkle remaining cheese. Bake uncovered at 350 for 20-22 minutes or until cheese is melted.

Thursday, January 6, 2011

Bacon Cheeseburger Turnovers

I believe I found this recipe on Tastey Kitchen; one of my favourite recipe sites. It turned out great and was really easy!


1 package of puff pastry – will make four portions
Lean ground beef
½ teaspoon granulated garlic
½ teaspoon salt
¼ teaspoon pepper
1 cup of your favourite BBQ sauce (I used ½ cup and found it to be plenty – measure to your taste)
Chopped onion
Cooked bacon
1 cup of cheddar cheese shredded – can combine cheddar and mozza


Cook the beef and bacon separately; put bacon aside and cut into small pieces.
Add onion, garlic, salt, pepper, and BBQ sauce to the beef – cook a bit longer.

Combine beef mixture and chopped bacon in a bowl.

Set out puff pastry and place some cheese on the bottom, then add 1.5 tablespoon of mixture in the center of the pastry, you can top it with more cheese then add the top pastry piece and close.

Place on a non-stick baking sheet and cook at 400 degrees for 15 minutes depending on your oven.


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