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Archive for May, 2013

postheadericon Boiling Water 101

Boiling Water

For those who have never turned on that weird looking, electric contraption next to that big box looking thing hehehhe and or one of those zapping things called a MICRO WAVE

How to boil water 101

  • Step one:  Make sure you have both water and the big electric thing they call a stove first or this won’t work.  Sure you could use a microwave but that’s a whole new recipe for another day.
  • Step two:  Find your water in your house.  You may have to hunt for this as some have no clue where it’s located.  Try where all those dirty dishes are stacked next to.
  • Step three:  Using either your left or right hand, reach out and turn either the left or right thing that turns the water on.  Careful or it will come out too fast and your dirty dishes may actually be cleaned.
  • Step four:  Go back to Step two, skip over step three….go get a pot…you know…the thing that goes on the electric thing that heats up?  Okay now go back to step three.
  • Step five:  Insert the pot, no not that kind of pot the one in step four silly!  And you wonder why you don’t know how to boil water? hehehehhe  Okay let the water run from the tap into your pot but don’t fill it up to the top or there will be trouble later.
  • Step six:  Now carry your pot of water to the stove and gently put on the round thing called an element.  See those buttons or knobby things that say Hi Medium and Low or have numbers on it?  Turn one on using either your left  or right hand to a Hi setting.  Oh make sure it’s the same element as the one you have your pot of water on.
  • Step seven:  This is very important and must not be skipped.  Stand at the stove and wait for the water to boil, making sure it does not overflow.  This may take up to 15 minutes so you may want to find a chair.  When it’s bubbling go to next step.
  • Step eight:  Now ask yourself why you had to watch a pot boil on the stove and actually wasted 15 minutes doing it.  lol
  • Step nine:  Ta da!  You did it!  Now let’s move on to how to boil an egg. heheheh

postheadericon Melt in your mouth Beef Roast and Veggies

What you need:

  • A roast big enough to feed your family or just you
  • Some onions (I like the red ones but if you don’t like onions don’t add them)
  • Salt & Pepper to taste
  • Ready made steak spices or watch for a simple, easy to do it yourself steak spice you can make TBA
  • Olive oil or vegetable oil or cooking oil or butter
  • Potato’s
  • Carrots
  • Flour or cornstarch for amazing gravy
  • A glass or small bowl
  • Whisk or fork
  • A large frying pan
  • A roasting pan big enough for the roast and later for the potato’s and carrots
  • A sharp knife for cutting up the veggies
  • A cutting board so you don’t damage your counter
  • A stove top
  • An oven set to 350 F
  • Some water for later
  • If you do not add the onion you may substitute some roasted garlic.  Don’t worry the instructions are below and easy.
  • A big fork to move things around in the roasting pan
  • Patience
  • A big appetite because when you taste this you will want more.

What to do:

  1. Thaw out your roast if it is in the freezer.  Thaw it in the refrigerator to keep the bad stuff away or use a fresh roast.
  2. Now pour a little oil of your choice in the large frying pan and set on a higher setting on that thing we call a stove.  Add some spices if you like.  I usually add a little of any premixed steak seasoning directly to the pan.
  3. Once the oil is hot, take the roast and put it into the pan with the oil and seasonings.  Let it brown just a little on all sides.  This helps to keep all the juices inside of the roast which you will love later on.
  4. Chop up your onions while you are waiting.  I slice thin pieces but you can chunk them if you like.
  5. Once the roast is browned or seared (wow you learned a new word!), take it out of the pan with that big fork I mentioned or you can lift with your hands if you are adventurous.  Place the roast inside the large roasting pan fat side down.  Add the onions to the top of the roast.
  6. Place in oven and let it smell up your house and make everyone who comes in wonder what the heck you are cooking.  Maybe get an extra plate ready because they will want to stay.  Cook for anywhere from 2 hours t0 6 depending on your roast size.  Keep checking on it every hour or so and use a spoon to put the juices from the pan back onto the roast.
  7. Two hours before the roast is ready you will peel and cut up your potato’s and carrots.
  8. About an hour and a half before the roast is ready, you can add your peeled and cut up potato’s and carrots to the roasting pan and depending on how much juice there is at the bottom of the pan, you may add enough to cover the bottom of the pan to about an inch.  Add the salt and pepper to the vegetables.  Put the lid back on and return to oven.
  9. I don’t use a meat thermometer but if you do then make sure the roast in the center gets to 140ºF rare, 155ºF medium, 165ºF well done.  I generally poke it to see if it is done.  When the veggies are done then the roast will be done as well.
  10. Remove the roast from the oven when you think it is done.  Let it rest now.  Do not cut it up right away.  Wait 5-10 minutes to seal in the juices.
  11. See our gravy recipe for using either cornstarch or flour here:

That’s it!  Now sit back and enjoy it knowing you did this all on your own.  Kudo’s to you!


postheadericon Bannock – Easy bread no yeast

What you will need:
Measuring cups
Measuring spoons
Bowl to mix
Spoon to stir ingredients
Frying pan and stove top if frying and a little oil
Baking pan and oven set at 350F
Counter space to roll the dough

3 cups flour

1 teaspoon salt (decrease for sodium restricted diets)

2 tablespoons baking powder

1/4 cup butter if baking but omit if pan frying and add oil to pan instead

1 1/2 cups water



1.  Measure flour, salt, and baking powder into a large bowl. Stir to mix. Add butter and water to flour mixture. Stir with fork to make a ball.

2.  Turn dough out on a lightly floured surface, and knead gently about 10 times. Pat into a flat circle 3/4 to 1 inch thick.

3.  Cook in a greased frying pan over medium heat, allowing about 15 minutes for each side. DO NOT ADD BUTTER IF PAN FRYING.  Use two lifters for easy turning.

4.  Bake on a greased baking sheet at 350 degrees F (175 degrees C) for 25 to 30 minutes. *Alternative

These taste great with the reduced salt as the butter/margarine compensates for the flavour.  Try them hot with a nice cup of tea or coffee.  Spread your favourite bread spread to enjoy.  Easy to make when money is tight.


postheadericon No Box Pancakes


This recipe will make you never want to eat a pancake from a box or bag ever again and your friends and family will be amazed at your skill!  My grandson demands these every time he comes over!


What you need:


Frying pan/griddle


Bowl – Medium sized

Whisk or fork

Measuring cups/spoons

1 1/4 cups (300 ml) of flour

1 tablespoon (15 mL) sugar

1 tablespoon (15 mL) baking powder

1 egg

1 cup (250 mL) Milk

2 tablespoons (30 mL) oil or butter or margarine



Chocolate chips, marshmallows etc.

How to do it:

  • Mix everything together in one medium-sized bowl and whisk with wire whisk or fork until somewhat smooth.  If there are a few lumps don’t worry about it.


  • Heat up your frying pan or griddle on medium heat.  Add a little butter or oil and coat the whole thing.
  • Pour about 1/4 cup (50 mL) of the batter into the pan, spreading it out evenly.  If the batter is too thick, just add a little more milk to it until it is thinned out.


  • Allow the pancake to cook on one side until it gets bubbly and then flip it over.  Let the pancake cook on the other side until a nice golden brown.


  • When you get good at this, you will be able to make a few pancakes at a time.  I like to make mine about six inches diameter.
  • You can add fun stuff to the pancake when you drop it into the pan.  Add chocolate chips to be a hit with the kids!
  • Add butter and syrup!  Enjoy!

postheadericon Fluffy Scrambled Eggs


(Pictured:  Scrambled Eggs and Pancakes found here: No Box Pancakes)

I love eggs but some days I want an egg which is not boiled, poached or fried whole.  Some days I want a nice, fluffy plate of scrambled eggs.  They go so well with pretty much everything and are soooo easy.  You can use this same recipe for Fluffy Omelettes too (Recipe to be added)

What you need:

2 eggs per person

1 tbsp (30 mL) Milk per two eggs

Salt and Pepper

1 tbsp (30 mL) butter per two eggs

Frying pan




Whisk or fork

Measuring cups/spoons

How to do it:

  • Crack your eggs into your bowl and add the 1 tbsp (30mL) milk, salt and pepper.  Whisk the eggs with a wire whisk or fork.  Whisking means beating the eggs up fast in a mixing motion.  If they start to scream, you’ve gone too far. lol


  • Turn your stove element on to a medium setting and add 1 tbsp (30 mL) butter to it.  Coat the pan with the butter.


  • When the pan is hot, add the egg mixture and let sit on the medium heat until it starts to get more solid rather than liquid.  When the bottom of the eggs are cooking, flip them over and use your spatula to chop up the eggs so you can cook them really well.  They should not be watery at all when they are fully cooked.


  • When the eggs are shiny and cooked, put them on your plate and gobble them down.

*NOTE:  Using lower heat will bring about fluffier eggs.  Turning your heat up too high will result in your eggs becoming scorched and or burnt.  Slow and steady is the best way to get the fluffiest eggs.


postheadericon Egg in a Nest/Bird In a Hole


Sounds funny but that is the name of today’s simple, easy meal recipe.  This one is so easy you will be stunning your family and friends with this one!

This recipe feeds one!  Easy conversion is 1 egg to one toast!

What you need:


Slice of  bread

Egg (You know, the oval kind!)

Frying pan

Water glass or cup or even those fancy, shmancy cookie cutters



How to make it:

  • Butter bread on one side.  Don’t be cheap!  Take the 2 1/2 inch (6 cm) cookie cutter or an upside down glass/cup, and cut a hole in the middle of the bread slice.  Now pick up the middle and eat it quick!  Or maybe save it to make some small french toast later.  Whatever you want!
  • Now turn on the stove to a medium heat and allow the frying pan to warm up.  When it’s heated up, take your piece of bread and place it in the pan with buttered side down.  Fry until it is golden brown on the bottom.  Remove it from the pan and add some more yummy butter to the pan and then put the piece of bread back in, uncooked side down.  Quick break an egg and drop it in the center of the bread.  Try not to break the yolk but if you do, don’t worry about it!  All goes down the same!
  • Let the egg cook over lower heat until the white of  the egg  starts turning opaque or white – around 2 minutes.  Slide the spatula under the egg and bread gently and flip it.  Cook for another minute and just like that…it’s done!
  • Take a bow!  You did it!

postheadericon Cake Pops – How to Make

How to make Cake Pops:

Found this simple and easy recipe to make some awesomely easy cake pops.  Use any cake you like.  Watch for cook Turkey Cake Pops for the upcoming holidays.

What you need:

Premade cake cooled any flavor

Pre-made icing in a can

Or get adventurous and make your own icing using our recipe! (Our recipe to come!)

Sprinkles or any edible decoration

Candy sticks or use cheap dollar store Popsicle sticks



An egg carton turned upside down to hold your creations Reduce, Reuse, Recycle right?

Food coloring if you are using white icing and want to add a little color – Add drops until color achieved.

Watch the video and have a blast!  This is sure to be a hit with the young crowd.

For the adults, try that recipe with your favorite spirit for a little added punch!  No kids though!


postheadericon Corine L’s Super Easy Apple Pie

This simple and easy recipe comes from a Facebook fan, Corine L.  I am cooking this today.  Sounds simple and easy!

What you need:

  • Bowl to mix up the filling
  • Knife
  • Cutting board for cutting the apples, other fruit and butter
  • Spoon to stir it up and scoop it into your pie crust
  • Pie crust (already done in the store or with our recipe here*)
  • 1  9-inch pie pan
  • Oven set to 400 F


  • Apples, Peaches, Necterines or Apricots peeled and sliced
  • Butter cut into small pieces
  • Cinnamon to taste
  • Brown Sugar to taste

How it’s done:

Corine wrote: “Apple pie is easy. Go by the flavor and add lots of butter. Mix your spices and sugar together, and coat the sliced apples with it. Add pats of butter, then the crust and bake for about 45 minutes at 400 degrees. Perfect pie every time. You can use this recipe for any  fruit, like peaches, nectarines and apricots. Just remember to peel them first”

*To be added


postheadericon Apple Cake (Diabetic)


This is our first kitchen tested diabetic recipe and let me tell you, it was a hit with all the tasters both diabetic and not!  This recipe is simple and very easy to make.  Great recipe for any special occasion where you are expecting any diabetic friends to partake of the food.

What you need:

An oven

A large mixing bowl

Spatula or big spoon

Sharp knife

Measuring cups

Cake pan (Bundt or tube recommended but I used two loaf pans)


2 cups Sugar replacement (Splenda, etc.)

3 large eggs

1 1/2 cups oil

1/4 cup unsweetened orange juice

3 cups self rising flour or make your own using 1stp baking soda for every cup of flour

3 cups peeled and chopped apple (Get the kind you like!)

1tbsp vanilla

1 cup chopped nutes (pecans, walnuts, almonds etc.)

1 cup unsweetened dried shredded coconut (optional)

Sprinkle of powdered sugar (optional)

How to make it:

  1. Preheat oven to 325 degrees Fahrenheit
  2. Grease pan(s)
  3. Easy part!  Add all ingredients to the mixing bowl folding in the apples, nuts and coconut (optional) last.
  4. Pour the mixture into the pan or pans and bake approximately an hour and a half  or when cake(s) shrink from edges and not gooey in the center.
  5. Cool on wire rack.
  6. OPTIONAL:  When serving, dust lightly with some powdered sugar.  For looks not sweet taste.

postheadericon Melt In Your Mouth 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!