Last month was Rainbow’s 1st birthday. To celebrate, Hubby and I organized a Minion-themed birthday. Aside from the Minion watermelon, cupcakes and party favours, I wanted something else that said “minion”. Of course, I went on Pinterest, and found a recipe for candied popcorn. I tweaked it a little bit with flavours and colours to match the yellow and purple minion theme. Here is the recipe below;
- 12 cups of popped popcorn, divided into 6 cup portions.
- Grape and Lemon jello (not sugar free)
- 1 Cup White Sugar (2-1/2 cup portions)
- 8 tbsp Butter (2-4 tbsp portions)
- 6 tbsp Liquid Clear Corn Syrup (2-3 tbsp portions)
- Food Colouring
- Parchment Paper
- Clear Cello Bags
- Blue & Black Ribbon
- Googly eyes
- Over medium low heat, boil sugar, grape jello, 3 tbsp corn syrup, and 4 tbsp butter. When mixed, add a few drops of purple food colouring and 6 cups of popcorn. I added the popcorn in the pot while the heat is still on as I found the liquid mixture tosses better with the popcorn.
- Transfer the mixture onto a cookie sheet covered in parchment paper and spread into a thin layer. Bake at 250 F for 15 minutes.
- Repeat with the lemon jello.
- Once the popcorn is cooled, break into smaller pieces.
- Glue googly eyes onto empty cello bag, alternating from 1 to 2 eyes, depending on the type of minions you are creating.
- Fill 10 cello bags with the lemon candied popcorn and 10 with the grape.
- Close the bags with the blue ribbon on the lemon popcorn and the black ribbon on the grape.
- Serve and enjoy!
Now that the Canadian Thanksgiving has come and gone and people hopefully have room in their stomachs for some treats, I have an easy Halloween Cookie treat that everyone of all ages will enjoy. You don’t have to make the cookies yourself so I wouldn’t really call this a ‘recipe’ per say. Anyways, they are delicious, fun and super simple.
- Striped fudge shorbread cookies (for this to work, you need cookies that have a chocolate fudge layer on the bottom
- Hershey Kisses
- Food colouring
- Take the food colouring and mix in with the icing to create your favourite Halloween colours. I used orange and green.
- Flip over the cookies so the fudge side is up.
- Unwrap the Hershey Kisses and put only a little icing on the bottom. You only need enough to hold the kiss to the cookie and create a little coloured rim.
Image from modernchristianhomemaker.com
In preparation for the arrival of our little Rainbow, I have begun preparing big batches of meals and freezing them so when Hubby and I are beyond exhausted and eating is really the last thing on our minds, sleeping being #1, we can simply warm up these meals and go. I made a huge batch of Broccoli & Cheddar Soup the other day and here is the recipe. Be warned, this batch made 30 cups.
- 12 Cups of Chicken Broth
- 11 Cups Diced Broccoli
- 3 Cups Baby Carrots
- 2 Cups of Water
- 3 Cloves Minced Garlic
- 2 Small Onions, Diced
- 4 Celery Stalks, Diced
- 2 1/2 Cups Grated Old Cheddar Cheese
- 6 Tbsp Butter
- 2/3 Cup Flour
- 5 Cups Half & Half Cream
- 1/2 Tsp Ground Nutmeg
- 1/2 Tsp Ground Black Pepper
- Salt to taste
- In a large pot, add stock, water, broccoli and carrots. Bring to a boil and cook until just tender. Strain vegetables and set liquid aside. In a food processor, puree vegetables. I added some of the liquid to ease with blending.
- Over medium heat, add butter until melted in the pot previously used. Then add onions, garlic and celery until soft. Add flour and stir for 1 – 2 minutes. Add reserved liquid, stirring constantly until brought to a boil. Reduce heat and stir until thickened.
- Add pureed vegetables, cream, spices and lastly the cheese and cook until heated through and creamy.
I got the original recipe from allrecipes.com, but tweaked it to my liking and added a few things here and there. Click here for the original recipe. With my version, I was able to get 5 meals out of this batch and it cost about $1.16 per serving (based on 1 cup serving).
I found this recipe online and I have to say it was absolutely delicious. I have adjusted the original recipe and here is the one that I used.
- 40 raw shrimp, peeled, thawed and deveined
- 1 lemon
- 2 tbsp. of olive oil
- 4 garlic cloves, minced
- 8 oz spinach
- 1/2 tsp Italian Seasoning
- 1/2 tsp dried dill
- salt & pepper to taste
- Rinse shrimp and set aside. Cook fettuccine to directions.
- Grate 1 tsp of lemon peel and set aside. Juice whole lemon and put it aside as well.
- Heat olive oil in a skillet over medium low heat. Add garlic and cook for 1 minute. Add shrimp and cook until pink.
- Once pasta is finished, add pasta and spinach to shrimp and toss until spinach wilts.
- Toss in lemon peel, lemon juice and seasonings over low heat until warmed through.
I have been meal planning like a madwoman and I’ve been trying my very best to stay within our grocery budget while sampling new meal ideas. I attempted Pulled Pork today and it was Hubby approved and I thought I would give you the recipe. Easy to make, not time-consuming, delicious and budget friendly.
- 2 lbs Pork Roast
- 3 Onions, 2 sliced and 1 chopped
- 1 16 oz BBQ Sauce
- Salt & Pepper
- Brown Sugar & Paprika
- 3/4 cup Apple Juice, divided
- Slice 1 onion and spread on the bottom of the slow cooker.
- Rub the Pork Roast with salt, pepper, brown sugar and a little bit of paprika
- Place on top of the bed of onions and top with 1 sliced onion.
- Add 1/2 cup of Apple Juice.
- Fill the slow cooker with water until it is 2/3 the way full.
- Cook on low for 8-12 hours on low or 4-6 on high.
- Once the time is up, strain the slow cooker and remove the water, onions, fat and roast.
- Shred the pork with forks.
- Dice 1 onion and add the roast, onions, BBQ Sauce and 1/4 cup of Apple Juice to the slow cooker.
- Cook on high for 1 hour.
- Serve on crusty buns and enjoy!
I love banana bread and always freeze my bananas as they begin to brown so I have them on hand whenever I feel like baking. I found this recipe online and I have tweaked it a little bit and it came out amazing.
- 2 Cups All Purpose Flour
- 1 Tsp Baking Soda
- 1/4 Tsp Salt
- 1/2 Cup Butter, softened
- 3/4 Cup Brown Sugar
- 2 Eggs, beaten
- 2 1/3 Cups Mashed Bananas – approx 6 bananas
- 1 Tsp Vanilla Extract
- 1/2 Tsp Cinnamon
- 1/4 Tsp Nutmeg
- 1 Tsp Baking Powder
- Preheat oven to 350 F (175 C). Lightly grease 9×5 loaf pan.
- In a large bowl, combine flour, baking soda, baking powder, salt, cinnamon, and nutmeg. Whisk until mixed.
- In a separate bowl, cream butter and sugar. Stir in beaten eggs and mashed bananas until blended.
- Stir in banana mixture into flour mixture slowly and stir until just moistened. Be careful not to over mix the batter or the loaf will turn out heavy. Pour batter into loaf pan.
- Bake for 60-65 minutes until toothpick comes out clean. Let bread cool for 10 minutes and then transfer to wire rack.
- For a little sweet crunch, mix 1 tbsp of water to 1 tbsp of brown sugar and brush on top while the loaf is cooling.
- Slice and enjoy!
I am in full swing with my Christmas baking and here is just one of the many recipes I have on my baking list.
- 1 Cup of Butter
- 3/4 Cup Packed Brown Sugar
- 1/2 Cup Granulated Sugar
- 1 Egg
- 1 Tsp Vanilla Extract
- 1 & 2/3 Cups of Flour
- 1/3 Cocoa Powder
- 1 Tsp of Baking Soda
- 1/2 Tsp of Salt
- 1 Pkg of Chipits Dark Chocolate Chips
- Preheat over to 375 F (190 C). Beat butter with packed brown sugar and granulated sugar. Beat in the egg and vanilla extract.
- In a separate bowl, mix flour, cocoa powder, baking soda and salt. Gradually beat into butter mixture.
- Stir in dark chocolate chips. Drop 1 tbsp portions onto greased baking sheets.
- Bake for 8 – 10 minutes. Cool for 5 minutes and then transfer to wire rack to cool completely. Makes approximately 4 dozen.
I may try white chocolate chips instead of the dark chocolate chips and use peppermint extract instead of vanilla to give it that “Christmas” feel.
Double Chocolate Chip Cookies
I was having one of those “feel like baking” kind of days when my friend recommended this recipe. By far the best brownies I have ever had.
- 1/2 Cup of Butter
- 1 Cup of White Sugar
- 2 Eggs
- 1 Tsp of Vanilla Extract
- 1/3 Cup of Unsweetened Cocoa
- 1/2 Cup of All-Purpose Flour
- 1/4 Tsp of Baking Powder
- 1/4 Tsp of Salt
- Preheat oven to 350 degrees F (175 degrees C) and grease & flour 8 inch pan.
- Melt butter in a saucepan. Remove from heat.
- Mix in sugar, eggs and vanilla extract.
- Beat in remaining ingredients.
- Spread batter in pan and bake for 25 – 30 minutes. Do not overcook.
This is one of my favourite dips and I served it at the Princess’ birthday and now I’m sharing it with you. Enjoy!
- 1 Bag of Tostito’s Scoops
- 1 Pkg of Cream Cheese
- 2 Tbsp of Sour Cream
- 1 Pkg of Powdered Taco Seasoning
- Head Lettuce
- Green Onion
- Cheddar Cheese
- Mix softened cream cheese, taco seasoning and sour cream into a bowl and mix until smooth. You may want to add more or less sour cream depending on how soft or firm you want the dip to be. Smooth into serving dish with a spatula.
- Finely chop the head lettuce and layer on top of the dip.
- Then add a fine layer of diced green onion.
- Now add a layer of diced tomato and top with shredded cheddar cheese.
- Serve and enjoy!
Some people brine their turkeys, others use a marinade and other’s let the flavour of the turkey speak for itself. I am one of those people who you uses a marinade and I am sharing it with you all today.
- 1 Bottle of Champagne
- 900 mL of Chicken Stock
- 2 Navel oranges, 1 diced, other juiced
- 3 Celery stalks, roughly chopped, leaves included
- 1 cup of Baby Carrots
- 1 whole medium onion, roughly chopped
- 3 cloves of Garlic
- 1 tsp of Kosher Salt
- 1 tsp of ground Black Pepper
- Whole Turkey – I used a 12 lbs one for this recipe
- Rinse Turkey thoroughly and remove giblets and neck from the cavity
- In roasting pan, lay turkey, breast side up
- Roughly chop celery, onion, garlic, 1 orange and carrots. No need to get precise, this will all be thrown out the next day
- In another bowl, mix champagne, chicken stock, juice from other navel orange and salt & pepper. Whisk until mixed
- Stuff the Turkey with chopped vegetables. There will be some left over, these can be laid over the turkey or in the bottom of the pan
- Pour liquid over the turkey and vegetables
- Put in fridge
- Once every hour for the first 3 hours, using a ladle, pour liquid from the pan over the turkey
- Leave over night and then in the morning, start scooping liquid again over the turkey
- Once you are ready to cook, remove the vegetables and marinating liquid
- Season and cook turkey as you normally would
This may seem like a waste of liquid and vegetables, but this makes the turkey so unbelievably moist and it literally falls right off the bone. They flavour from the champagne and oranges gives a floral note to the turkey, but it is not overwhelming at all. Enjoy!