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Archive for May, 2013

postheadericon Grandma’s Easy Simple Perogies

Perogies with sour cream and sauteed onions.  Add bacon for an extra yummy flavor!

Perogies with sour cream and sauteed onions. Add bacon for an extra yummy flavor!


postheadericon Zach’s Easy Cheesy Scalloped Potatoes

Oh these are just too good!  Sure you can just buy a box and all the chemicals that go into keeping it “fresh” but why would you do that when this recipe is so darn good and one which your family and friends will love.  Don’t be surprised to hear “Can you please, please….ppplllleeeeaaassseee make Zach’s easy, cheesy scalloped pototatoes!”

This recipe is Zach’s and he is an awesome cook.  Watch for more step by step instructions on more of his easy meals.  The picture includes the complete dinner he made:  Corn on the cob, scalloped potatoes and his own peppered and bacon’d chicken breast!

What you need:

6 medium potatoes, peeled and sliced very thin (Careful with that knife!)

2 tbsp (30 mL) flour

1 tsp (5 mL) salt

1/4 tsp (1 mL) pepper

1 1/2 cups (375 mL) grated cheddar or swiss or combination

2 tbsp (30 mL) butter or margarine

2 1/2 cups (625 mL) milk

Optional:  Zach adds another cup of shredded cheese to the very top for extra cheesiness.  Not that he needs it!


9 x 13 inch (22 x 33 cm) baking dish


Cutting board


Measuring cups/spoons

Tin foil

How to make it:

  • Preheat your oven to 375 F (190 C)
  • Grease the pan up well.  Use either butter, margarine, oil or spray to prevent sticking.
  • Cut the potatoes into thin slices and spread about 1/3 on the bottom of the pan.
  • Mix the flour, salt and pepper into a small bowl.  Sprinkle about half of the flour, salt and pepper mixture over the first layer.  Top with cheese.
  • Repeat again for second layer.
  • Add final 1/3 of potatoes to the top layer evenly and put a little butter all over it on top.
  • Optional:  Add extra grated cheese if desired
  • Pour the milk over the potato mixture.
  • Cover with tin foil and bake for about 30 minutes and then remove tin foil to cook another 30-40 minutes until the potatoes feel soft when you poke them with a knife in the middle and the top has browned nicely.

Makes: 8 – 10 servings



postheadericon French toast & Scrambled Eggs


Okay to start off making French toast, first take your two pieces of bread and insert in toaster…lower them into the baskets and then whisper the following french words as you watch them cook…Je suis tres jolie!  Voila!  French toast!

If only it were that easy but it is pretty darn close.  This is a yummy easy recipe for two  Not diabetic friendly!  Let me see if I can find one for those who are diabetic and I will post in the future.  You could make these for a diabetic person but should leave off the sweet stuff.


What you need:

A medium sized mixing bowl

A fork or whisk

A spatula

A frying pan

2 eggs for the french toast

4 eggs for scrambled eggs

1/2 tsp (2.5 mL) vanilla

1 tsp (5 mL) butter or margarine to coat pan

1 tsp (5mL) butter to add to scambled eggs if you want to live dangerously

1 tsp (5mL) milk for scrambled eggs

1 tsp (5 mL) maple or other flavored syrup to add to toast mixture (Optional)

4 slices of bread



Optional:  Powdered Sugar

How to make it:

  • Crack two eggs into a medium sized bowl and use a fork or wire whisk to mix up the eggs.  While whisking, add the vanilla and salt and pepper to what you like.  You could even omit the salt if you are on a sodium restricted diet.







  • Turn your skillet or stove to medium heat and add the 1 tsp of butter or margarine or use your favorite cooking spray


  • When completely mixed and foamy, add each slice of bread to the mixture, turning to coat both sides.  When fully coated on both sides, place in heated pan or skillet.  Let cook and work on the scrambled eggs.




  • Crack the remaining four eggs into a medium sized bowl, add salt and pepper as desired, add the milk and the extra butter or margarine if you are using it.  For those lactose intolerant, omit the milk.  Using a fork or wire whisk, mix the mixture until fluffy and full of bubbles.





  • Check your french toast by gently lifting with spatula to see if the cooked side has a nice golden to brown colour.  If it does, it’s time to flip it.  If it does not, your heat may not be high enough so just turn it up a little.
  • Add your egg mixture into a frying pan or skillet and let cook for a minute or so.  When the eggs start forming into a nice golden pile of eggs, flip them over and using your spatula, chop it up to prevent it from becoming an omelette.  When eggs are fluffy and cooked lift them up and plate them.  Add your cooked French toast.


  • Add the syrup to the french toast along with a naughty slap of butter or margarine if you like.


  • Optional:  Add some powered sugar to toast after they are plated.
  • Enjoy!

postheadericon Mug Cake in the Microwave


Strawberry Mug Cake

Makes: 1 oversized mug


  • 5 1/2 tbsp ( all-purpose flour
  • 4 tbsp (60 mL) sugar
  • 1/8 teaspoon baking powder
  • 1 egg
  • 3 tbsp (45 mL) milk
  • 3 tbsp (45 mL) oil
  • 1/8 tsp (5 mL) vanilla extract
  • For chocolate: 1 tbsp (15 mL) cocoa
  • 2 strawberries, each cut into 4-5 pieces


1. Combine all ingredients except strawberries into oversized mug. Stir with a small whisk or fork until batter is smooth. Carefully drop strawberry pieces on top.

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2. Microwave for 2 1/2 minutes.  Serve while warm.

Note:  The length of time you cook in microwave can vary from 1 1/2 minutes to 2 1/2 minutes.  The cake is not like the cake you bake, it is much denser.  Try it with whipped cream or your favorite ice cream.





That’s right!  Gluten free!  Dairy free!  Sugar Free!  And still yummy!

Yields: one 9″ pie

What you need:

  • Pie pan
  • Spatula or spoon
  • Food processor if you have one but you can get away without it
  • Rolling pin
  • Mixing bowl
  • Alternatively: Use a mixer!

For the chocolate crust:

1 1/2 cups (375 mL) finely ground almond meal
1/4 cup + 2 tablespoons (50 mL + 30mL) cocoa powder
3 tablespoons (45 mL) maple syrup
3 tablespoons (45mL) organic coconut oil
1/2 teaspoon (2.5 mL) sea salt

For the chocolate peanut butter filling:

1/2 cup (125 mL) chunky unsalted natural peanut butter
1 1/2 cups (375 mL) cocoa powder
1 cup (250 mL) honey
2 tablespoons (30 mL) maple syrup
2 tablespoons (30 mL) coconut oil
1/2 teaspoon (2.5 mL) sea salt

How to make it:

For the chocolate crust + peanut butter layer:

1. Lightly grease a 9″ pie dish and set aside for later.

2. In a food processor, add your almond meal, cocoa powder, maple syrup, coconut oil, and  sea salt. Process until all the ingredients are combined and a ball forms inside in about 1 minute. (Alternatively:  Use a rolling pin to crush almonds and add to a large bowl.  Mix with mixer until ball forms.)

3. Remove ball from processor and press it into your lightly greased pie pan creating an even layer along bottom and up around sides. Work the mixture around your dish with your fingers until it smooths out all along your pan, making sure there are no holes.

4. Pour your chunky peanut butter into the bottom of pie crust and smooth out. Set pie dish in fridge to set while you make your yummy filling.

For chocolate filling:

1. Clean food processor out and dry well. Into your processor add: cocoa, honey, maple syrup, coconut oil, and sea salt. (Alternatively:  Add to a large bowl.  Mix with mixer.)

2. Mix or process until of the ingredients come together and turn into brownie batter like consistency. Remove pie crust from fridge and pour this filling over the peanut butter.

3. With a spatula or spoon, smooth filling out and drop pie dish on counter a few good times to get out any air bubbles and to even it out.

4. Wrap pie dish really well in some plastic wrap and place it back into refrigerator to chill for at least 8 hours (or better yet let it set for 24 hours)!

Once it’s chilled, heat up a knife by dunking into a cup filled with HOT water. Wipe the knife dry and make cuts. Place knife back into cup with hot water and wipe dry between cuts. Serve cold and enjoy.


postheadericon Chili Dog – Not that kind of dog!

Chili Dog

What supplies you need:

A pot big enough to fit in the desired amount of hot dogs

A can opener (Optional)

A pot big enough to warm up pre cooked chili (Try Dman’s chili recipe here)

A cutting board

A sharp knife

Cheese grater or knife to cut cheese into small pieces

What ingredients you need:

Package of hot dogs

Can of pre cooked chili or Dman’s chili found here

Onions (optional)


Hot dog buns

How to make it:

  • Cook the hot dogs in a pot of water on your stove until they are boiling.
  • Open the can of pre cooked chili or better yet add Dman’s chili and really get the credit you deserve.  Heat up on your stove until its hot.
  • Cut up onions (optional)
  • Grate cheese
  • Take one heated hot dog and place in hot dog bun.
  • Add cooked chili over the top of the hot dog.
  • Add cut up onion (optional) and cheese to the very top.
  • Heat up the hot dog in your microwave if you like or just enjoy it now.

postheadericon Oh so moist Banana Bread


Not sure why but I never seemed to catch the craze on the whole banana bread thing when I was younger.  I had never been a fan of banana’s and really had no reason to ever actually attempt making home made banana bread.  To be honest I thought it was going to be hard but it turns out that it is super duper easy peasy and oooohhhh so darn yummy.  I like to eat mine with a little butter spread on it.  Yum!

What you need:

Loaf Pan or muffin tin

One small bowl and one large one

One spatula or spoon

One electric mixer or blender

One smile….yeah that’s right smile!



1 1/4 cups (300 mL) Flour

1 cup (250 mL) Sugar

1tsp (5 mL) Baking Soda*

1/2 cup (125 mL) Butter, margarine or vegetable oil

2 very ripe banana’s

2 eggs

How to make it:

Now for the best part!  Tasting  your work!  After all you don’t want to kill your guests do you? At least that’s my excuse! When the bread is just out of the oven, take some butter and spread it all over.  Oh it will be soooo nice with the butter melting.  Now take a bite!  Oh that is yummy isn’t it?  And guess what?  You did this all by your self!  If you weren’t smiling before, you should be!  Congratulations!


postheadericon DMan’s Simple Easy Chili

DMan’s simple easy chili is so simple and easy, you’ll wonder why you never had the courage to try it yourself.  Here’s the ingredients and a link to the video is included so watch it first then gather what you’ll need and make your own simple easy chili your family and friends will love.  Sure to be a hit.

What you’ll need:

A slow cooker or a regular old pot for the stove top and a stove

Some bowls for your cut up veggies and meat

A can opener for your cans

Some sharp kitchen knives

A cutting board so your counter won’t look like a war zone

Some spoons to turn your ingredients over as you are cooking

Food ingredients:

*Read your labels and try to choose sodium reduced tomato sauce.  Try for 15% or less for your daily requirement per the food guide.

2 lbs top sirloin or any available meet including ground beef, pork, chicken or turkey

3 lge cans of Heinz Hot and Spicey Chili Tomato Sauce or similar product available in your country

3 packages of Hot House Chili powder mix or similar available product in your country

1 handful of chili powder to sprinkle on meat or to taste

1 red or white onion, chopped

2 bell peppers or/and chili peppers, chopped and seeded

5 celery sticks, chopped


1 can kidney beans if you prefer but this is not necessary and avoiding them means less stinky stuff later

How to make:

  • Cut meat into manageable bite size squares, trimming any excess fat.  If using ground meat you may omit this part of the recipe.
  • Chop up your vegetables anyway you want to.  *Tip: To make chopping an onion easier and to avoid crying, put under cold water briefly after cutting off the top.  Set your vegetables aside in the refrigerator.
  • Turn your stove element on medium heat.  Put your cut or ground meat into a skillet or frying pan and add the onions and chili powder.  Stir the ingredients until they are finally mixed.  Stir the ingredients on the medium heat until the meat is completely browned but not black.  The onions should be see through or translucent at this time.  Once browned, turn off your stove and drain the fat from your meat mixture.
  • Pour your meat mixture into your crock pot or pot on your stove.  All extra ingredients are added at this time except celery.  Add chopped vegetables, tomato sauce and chili powder mixes.
  • If using a crock pot, set it to high for 3 hours and turn to low for another hour.   Stirring occasionally making sure to stir from the bottom.  Add celery one half hour after you’ve turned it to low and leave on low for another half hour until finished.
  • If using a stove top, bring all ingredients to a boil and then reduce to low heat stirring regularly every 15-20 minutes making sure to stir from the bottom.  Add celery 3.5 hours after simmering or a half hour before it’s finished cooking.
  • If using ground meat in place of meat chunks, cut the time by two hours in the crock pot and the stove top times but still add the celery one half hour before they are finished.

postheadericon Chicken Salad Sandwich

What you need:

Stove to cook chicken



Knife or spatula


Cooked chicken (depending on how many you want to feed.  1 cup of cooked chicken = 2 sandwiches)

Mayonnaise (homemade recipe here or Miracle Whip

Green onion (depending on how many you want to fee.  2 stalks green onion = 2 sandwiches)

Celery (optional)

Pinch of Salt for adding to chicken mixture (Omit if on sodium restricted diet.)

Pinch Pepper


Butter or Margarine (optional)

Optional toppings:  Tomato/Lettuce/Bean Sprouts etc.

How to make it:

  • Chop up left over cooked chicken into small pieces.
  • Cut up your green onion and celery (optional) into small pieces.
  • Place cooked, cut up chicken in bowl with green onion and celery and mix.
  • Add your mayonnaise, salt and pepper chicken mixture and mix together until the mayonnaise, vegetables and seasonings are mashed together.
  • Put your bread on plate and add butter or margarine, if preferred.
  • Scoop a generous amount of the chicken salad mixture onto your bread and put together.
  • Enjoy!  Yes you did it!  Now go brag about it to all your friends.
Sodium restricted diets:  Use less salt

postheadericon Chocolate Cake Brownies (Diabetic)


Hey there!  Whether you want to reduce your overall sugar intake or you are on a sugar restricted diet, you will enjoy this awesome recipe!

What you need:


8 inch square cake pan

Measuring cups/spoons

Large mixing bowl

Smaller mixing bowl

Spatula or spoon

Electric mixer or whisk or a fork if you have neither


2/3 cup Sugar resplacement (Splenda, etc.)

2/3 cup all purpose flour

1/3 cocoa

1 tsp baking powder

1/4 tsp salt

1/3 cup margarine or butter

2 large eggs

1 tsp vanilla

1/3 cup unsweetened applesauce (Watch for upcoming home made recipe)

1/3 cup chopped walnuts (optional)

1 tsp oil or butter/margarine to grease pans or spray

How to make it:

  1. Preheat oven to 350 Fahrenheit.
  2. Grease cake pan.
  3. Mix sugar replacement, flour, cocoa baking powder and salt.  Set aside.
  4. Beat together margarine/butter, eggs and vanilla for about 1 minute.
  5. Add applesauce and beat until blended.
  6. Add flour mixture and nuts until well mixed.
  7. Spread evenly in a greased 8 inch square cake pan.
  8. Bake at 350 Fahrenheit for about 15 minutes or until toothpick or fork come out clean.
  9. Cool on rack when done.
  10. Store in container and refrigerate or freeze.