By Angela Nolan / February 18, 2011 / Recipes
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup butter, softened
- 3/4 cup granulated sugar
- 3/4 cup packed brown sugar
- 1 teaspoon vanilla extract
- 2 eggs
- 1 250 gram package semi-sweet chocolate chips
- 1 cup chopped nuts (optional)
- Preheat oven to 375 degrees. Grease a 15x10-inch baking pan.*
- Combine flour, baking soda and salt in small bowl.
- Beat butter, both sugars and vanilla in large mixing bowl.
- Add eggs one at a time, beating well after each.
- Gradually beat flour mixture into butter mixture.
- Stir in chocolate chips and nuts.
- Spread into prepared pan.
- Bake 20-25 minutes or until golden brown.
*As an alternative, use a 14” Pizza pan and reduce the baking time slightly OR use 2 heart-shaped cake pans ( I bought mine at the local Dollar Store) and bake for the same amount of time as called for in the recipe.
By Angela Nolan / January 18, 2011 / Recipes
- 5 pounds potatoes, peeled and cubed
- 3⁄4 cup sour cream
- 1⁄2 cup milk
- 3 tablespoons butter or margarine
- Salt and pepper to taste
- 3 cups (12 ounces) shredded cheddar cheese blend, divided
- 1⁄2 pound bacon, cooked and crumbled
- 3 green onions, sliced
- Place potatoes in a Dutch oven and cover with water; bring to boil.
- Reduce heat; cover and simmer until tender.
- Drain and place in a mixing bowl.
- Add sour cream, milk, butter, salt and pepper.
- Beat on medium – low speed until light and fluffy.
- Stir in 2 cups cheese, bacon and onions.
- Transfer to a greased 3-quart baking dish.
- Top with remaining cheese.
- Bake, uncovered, at 350 degrees for 30 minutes or until heated through and cheese is melted.
Yield: 14 servings.
By Angela Nolan / December 18, 2010 / Recipes
- 6 cups dried bread cubes, 1/4-1/2”
- ½ cup dried cranberries (or more to taste)
- ½ cup Grand Marnier (optional)
- ½ cup butter
- ½ lb. sage seasoned pork sausage or fresh sausage of choice
- 1 cup onion, chopped
- 3/4 cup celery, chopped, including leaves
- 2 tbsp fresh sage leaves, chopped (2 tsp. dried)
- 1 tbsp fresh thyme, chopped (1 tsp. dried)
- ¼ cup fresh parsley, chopped - fresh is best
- salt & pepper to taste
- ½ cup white wine, stock or apple cider
- ½ - 1½ cups additional stock or low sodium broth
- Tear or cut bread into 1/4 - 1/2” cubes and dry the bread to avoid soggy, mushy stuffing.
- You can dry bread cubes by spreading them out on a baking sheet. Leave uncovered overnight or for a day OR bake on baking sheet at 225 degrees for 30-60 minutes.
- Place dried bread cubes in large bowl.
- Pour Grand Marnier over dried cranberries in small saucepan and bring to a boil. Remove from heat and set aside.
- In large skillet over medium-high heat, brown sausage, stirring to break up clumps.
- Using a slotted spoon, remove cooked sausage to bowl with bread.
- Remove all but 2 tablespoons of fat from skillet and add butter.
- Over medium heat, once butter has melted, add the onion, celery, and dried herbs (if using dried versus fresh herbs).
- Cook, covered, until onion is tender, about 3-5 minutes, stirring occasionally.
- Remove from heat. (By covering the vegetables, you are “sweating” them to release their flavour without browning and evaporating tasty juices.)
- Add the sautéed vegetables to the bread pieces and sausage.
- Add the cranberries and fresh herbs (if using fresh versus dried herbs) and fresh parsley.
- Deglaze (i.e., quickly heating liquid in skillet, stirring to lift particles of food from skillet.) skillet with 1/2 cup wine, stock or cider, and pour over bread and vegetables. Toss to coat.
- Season with salt and pepper.
- Add additional broth to achieve the correct moisture level.
- To stuff bird, this stuffing should just hold together when mound on a spoon. Stuff the bird loosely, leaving at least 1/2” space to allow expansion of stuffing during cooking.
- To the remaining stuffing or if you are not stuffing the bird just cooking as dressing, add ½ Cup to 2 cups of stock or broth 1/4 cup at a time until the dressing looks as moist as you’d like it.
- Place dressing in a buttered casserole dish and bake COVERED 30-45 minutes in a 350 degree oven.
- UNCOVER and cook an additional 10-15 minutes until golden brown.
Shiona recommends: Bouchard Aîné & Fils. Beaujolais-Villages to compliment the stuffing.
By Angela Nolan / November 18, 2010 / Recipes
FOR THE BROWNIES
- 1/2 cup butter
- 1/4 cup cocoa
- 2 eggs
- 1 cup sugar
- 3/4 cup all-purpose flour
- 1/8 teaspoon salt
- 3/4 cup chopped walnuts or chocolate chips (optional)
- Preheat oven to 350 degrees F.
- Melt butter and cocoa in microwave or on stove, stirring. In a medium bowl, beat eggs until frothy.
- Add dry ingredients. Don’t stir yet.
- Pour cocoa mixture over top and stir all together.
- Scrape into greased 8" x 8" pan.
- Place on the middle rack of your preheated oven & cook for 30 minutes.
- The brownies are done when the edges show signs of pulling away from the sides of the pan.
FOR THE FROSTING
- 1 1/3 cup icing sugar
- 1/3 cup cocoa
- 3 tablespoons butter
- 5 teaspoons hot coffee or water
- Mix all ingredients together and frost while the brownies are still warm in the pan.
- Let the frosted brownies cool before cutting. Enjoy!
By Angela Nolan / October 18, 2010 / Recipes
Enjoy this family favourite recipe that I have been sharing for years!
- 1 can (796 mls) diced tomatoes
- 1 lb ground beef
- 2 medium onions, chopped finely
- 1 tsp salt
- 1/8 tsp pepper
- 1 ½ tbsp chili powder
- ¼ tsp garlic powder
- ½ tsp sugar
- ¼ cup ketchup
- 1 can (540 mls) dark red kidney beans, un-drained
- 1 can (540 mls) dark red kidney beans, drained
- In large pot, over medium heat, sauté ground beef, stirring, until red color disappears.
- Pour off any fat.
- Add chopped onion & chili powder; continue cooking & stirring for about 5 minutes, or until onion is tender.
- Add balance of ingredients including the un-drained and drained can of beans to the pot.
- Reduce heat to low, simmer slowly, cover and stir occasionally, until thickened and flavours are blended.
- Serve with garlic toast or nacho chips.
Makes 6 to 8 servings
Note: This dish is even better when made in a Crock Pot. Follow directions 1 & 2 as outlined above and then place all ingredients including the meat/onions into the Crock Pot. Cook for 8 hours on low heat.
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