Roasted Chick Peas Wednesday, Dec 19 2012 


It has long been on my to-do list to make roasted chick peas. Seems like such a yummy, healthy homemade snack! Once I did them, I wondered why I waited so long. They’re quite easy! 🙂

I’m not going to give you amounts, as I just estimate. It’s simple enough. 🙂

Roasted Chick Peas

Cooked chick peas (either you cook your own from dry, or drain some from cans)

Coat your chick peas with oil, sprinkle with salt and optional seasonings*. Spread on a cookie sheet. Bake at 400F for around 25-30 minutes, shaking them around occasionally, until dry and crunchy. Watch them towards the end to make sure they don’t burn.

*Seasoning of your choice: garlic, onion, seasoning salt, cayenne pepper, curry, chili, etc

Twice-Baked Potatoes Monday, Dec 10 2012 


I don’t do these often, but they sure are a nice treat when I do! Yum! I’m a potato-girl. 🙂

Twice-Baked Potatoes

4 large potatoes
1/4-1/2 cup milk
1/4 cup butter, softened
1/4 tsp salt
Dash pepper
1 cup shredded cheese
Parsley/chives, if desired

Wash potatoes, then poke several times with a fork to allow steam to escape while potatoes bake.

Bake 1hr 15min at 375F or until potatoes feel tender when pierced in center with fork. Cool.

When potatoes are cool enough to handle, cut lengthwise; scoop out inside, leaving a thin shell. Mash potatoes in bowl with potato masher or electric mixer until no lumps remain. Add milk in small amounts, beating after each addition. Add butter, salt and pepper; beat vigorously until potatoes are light and fluffy. Stir in cheese. Fill potato shells with mashed potato mixture. Sprinkle chives/parsley on top.

Place on ungreased cookie sheet. Increase oven temperature to 400F. Bake about 20 minutes or until hot.

Honey-Poppy Seed Dressing Friday, Nov 16 2012 

I was looking for a good poppy seed dressing to go with a spinach salad and found the one below in a Betty Crocker Cookbook. It looked very simple, and I loved that it is sweetened with honey! I buy large quantities of local raw honey. 🙂  I love the simplicity of this recipe, and it tastes great! I’ll definitely be making this again and again.

Honey-Poppy Seed Dressing

1/2 cup oil
1/3 cup honey
1/4 cup lemon juice
1 Tbsp poppy seed

Mix all ingredients together and shake. Enjoy!

Cucumber Salad Wednesday, Nov 14 2012 


Cucumber Salad

2 medium cucumbers, thinly sliced
1/3 cup cider or white vinegar
1/3 cup water
2 Tbsp sugar
1/2 tsp salt
1/8 tsp pepper
Dill weed or parsley, if desired

Place cucumbers in small bowl. Shake remaining ingredients except dill weed/parsley. Pour over cucumbers. Cover and refrigerate at least 3hrs to blend flavors.

Drain salad, sprinkle with dill/parsley.


Recipe from Betty Crocker’s Cookbook.

Romen Noodle Cabbage Salad Monday, Nov 12 2012 

This is one of my husband’s favourite salad. It’s pretty, a bit fancy, and easy to make! 🙂  When making this, add the dressing and noodles just before serving. As it sits, the noodles become soft. It’s best when crunchy, but leftovers never go to waste around here! 🙂


Romen Noodle Cabbage Salad

1 bag cabbage mix (I make my own: approximately 6 cups of chopped green and purple cabbage, and carrots)
2 bunches of green onions
1/2 cup slivered almonds (toasted 7-8 min. at 375F)
1/2 cup sunflower seeds
2 packages chicken Roman Noodles*, broken into small pieces
3/4 cup oil
1/2 cup sugar
1/3 cup vinegar
2 packages seasoning mix from noodles*

Toss first four ingredients together.

Mix oil, sugar, vinegar and seasoning packages together, pour over the first 4 ingredients and mix well.


*I stay away from MSG, which is included in roman noodle packages. So I use other plain minute noodles available in grocery stores, and use a Tbsp MSG-free chicken bouillon instead of the seasoning mix.

Making salad for a crowd! Monday, Nov 5 2012 




While I’m showing pictures of a time my husband and I made salad for a crowd (100 people), we do this on a small scale in our home regularly as well! I love having pretty salad waiting in the fridge, ready to eat. We eat more salad this way! It’s appealing to the eyes, and the tummy. 🙂 It lasts about 4-5 days in the fridge.

We made this salad back in March, when we put together a spaghetti supper fundraiser. We had no bowl big enough to make this much lettuce (10 heads of iceburg!), so we put a clean tablecloth on the table and had fun! 😀




First, get all your ingredients ready. Then spread the chopped up the lettuce on a clean table (on a smaller scale, we put it in a large bowl or large ziploc bag).

Next, you spread all your other veggies. Here, we had chopped up purple cabbage, grated carrots, as well as diced peppers (green/yellow/red/orange). These veggies make the salad so appealing to the eyes, and so much more fun to eat! Yet, it’s simple veggies to chop up and add. 🙂




Then you mix it all up and bag it. 🙂  On a small scale at home, we fill up a large ziploc bag full of ready-made salad this way. We use whatever veggies we have on hand, which usually means some carrots and purple cabbage as a basic (adds nice colour). Other veggies we’ve added is broccoli, cauliflower, and cucumbers. You don’t want to add any tomatoes as they will make the salad soggy and it will go bad faster. Sliced cucumbers also don’t last as long, so be careful if you add those.


This is a great way of preparing salad for a crowd, of just for your own family at home. My husband and I often prepare the salad together. It gives us a chance to talk, while preparing enough salad to last us several days. 🙂 A huge time saver!

Check out these yummy homemade salad dressings!

Voeller Salad Dressing (our favourite!)
Catalina Salad Dressing
Rachel’s Vinaigrette
Asian Salad Dressing


Loaded Baked Potato Rounds Wednesday, Oct 17 2012 



I found this recipe on Pinterest, from here. It’s so much easier to make than actual baked potatoes, and oh, such a yummy treat! 😀





Loaded Baked Potato Rounds

Cut potatoes in 1/2″ thick slices, spread on greased cookie sheet. Sprinkle salt, pepper, and garlic powder on slices. Bake at 400F for 30-40 minutes, or until lightly browned on each side. Turn half-way through baking.

When potatoes are ready, top with shredded cheese, bacon bits, and green onions (opt). Continue baking until cheese has melted.

Serve with sour cream, if desired!

I choose to load half the potato slices for my husband and I, and leave the other has plain for our young sons to dip in ketchup. It was perfect. 🙂

Boiled beets Friday, Oct 5 2012 


I use a pressure cooker to cook my beets. If you don’t have a pressure cooker, you can boil them in a regular large pot, it will just take much longer. 🙂

Boiled Beets


Place entire beet, not peeled or cut, into pressure cooker. Almost cover beets with water. Bring to a boil and let it cook for 1hr. Carefully release steam from pressure cooker. Drain beets. Here, I run some cold water over them so I can peel them. The skin comes right off simply with my fingers. Cut into chunks. Place butter on top, and stir the beets to get them all coated with the butter. Add salt to taste (takes quite a bit). Mmmm. 🙂

Bacon Cheese Stuffed Bread Saturday, Sep 29 2012 


I’ve seen a few recipes for this type of stuffed bread floating around on Pinterest. One night, I decided to indulge and try it. 🙂  Yum! Very good, and a definitely treat. 🙂  I basically followed this recipe, with a few tweaks. I also didn’t measure how much cheese or bacon bits I used, just until the bread looked stuffed enough. 😉

Bacon Cheese Stuffed Bread

1 unsliced loaf of bread (round is preferable)
8-12 oz cheese, thinly sliced or shredded
3 oz bag bacon bits
2 Tbsp butter, melted
1 Tbsp Parsley, optional
Using a sharp bread knife cut the bread going both directions, being careful not to cut through the bottom crust. Place cheese and bacon bits in between cuts. Sprinkle butter over bread. Sprinkle with parsley, if desired. Wrap the entire loaf in foil and place on a baking sheet. Bake at 350F for 15 minutes. Unwrap. Bake for an additional 10 minutes, or until cheese is melted.

Secret Recipe Club: Coleslaw Monday, Sep 24 2012 

It’s Secret Recipe Club time again!! I always look forward to seeing which blog I’ll be assigned to. This month was a new experience! I was assigned to New Yorker by Heart which is a blog all in Dutch. I speak French, not Dutch, but thanks to google translate, I was able to browse around and find a yummy recipe. 🙂

I had some cabbage in the fridge and decided on the Coleslaw recipe, which looked yummy! And yup, we sure enjoyed it! 🙂  Thanks, New Yorker by Heart!


6-7 cups coleslaw mix: red and white cabbage (finely chopped), and carrots (coarsely grated)

2 1/2 Tbsp mayonnaise
2 Tbsp sugar
salt and pepper, to taste
2 tsp mustard
3/4 cup oil
1/4 cup vinegar

Combine mayonnaise, mustard, salt, pepper and sugar together. Whisk oil and vinegar in – until dressing is smooth.

Pour dressing over coleslaw and mix well. Cover and refrigerate for at least 4hrs (or, if you’re like me, it still tastes good done last minute!!!) 🙂





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