Bruschetta

I love the movie Julie and Julia!!!! Every time I watch it I say to Steve "I have to bake something!"
There's one scene where Julie and her husband are eating Bruschetta. It looks SO good! Tonight I decided to make it. It turned out really well.



Bruschetta

2 tomatoes (diced)
1 red onion (diced)
2 tbsp chopped green onions
1/2 cup Italian salad dressing
1/4 cup shredded Parmesan cheese

Mix it all together and refrigerate for a few hours.
Put spoonfuls of it on toasted french bread.

Soda Cracker Candy!

This is one of my very favourite recipes!
Mom used to make it for special events and she'd always make a pan for the event and a pan for us!
There are many variations to this recipe but none are as yummy as mom's!



Mom's Soda Cracker Candy

1 cup butter
1 cup brown sugar
soda crackers
1 bag of chocolate chips

- Line a 9x13 cookie sheet with tin foil (fold it over the edges)
- Line the tin foiled cookie sheet with soda crackers so they are in straight lines with no gaps and no over lapping.
- Melt brown sugar and butter together on the stove over medium heat.
- Let the butter/sugar mixture boil for 3 minutes.
- Pour mixture over crackers and spread it so it covers all of the crackers
- Bake for 5 minutes in 325F
- Use a fork to gently straighten the crackers after the come out of the oven.
- Sprinkle with chocolate chips and wait 1 minute for them to melt before spreading the chocolate over the top of the crackers.
- Let it cool for about 2 hours.
- Break into pieces and enjoy!

Chicken!

On Monday I was grocery shopping and didn't get home until about 7pm so for supper we had an already cooked rotisserie chicken. It was yummy! We had with with Cesar salad, mashed potatoes, broccoli, cauliflower, and corn. I didn't get a picture.
There was enough left over chicken to make a few different chicken recipes this week.
Chicken Enchiladas, Creamy Chicken Stew and Chicken Pad Thai.

On Tuesday we had the BEST Chicken Enchiladas. It's my aunt's recipe. Everyone loves them!



Chicken Enchiladas (Brenda Earl)
Serves 12 (although everyone will want 2nds or 3rds or 4ths!)

2 cans Cream of Chicken soup (I use Cream of Mushroom)
2 c. sour cream (500 ml)
Mix well and cover bottom of 9x13 pan with a good layer of sauce.

2 cups Cooked and diced chicken
12 Soft tortilla wraps (7” or so)

toppings:
3/4 cup Salsa
2 cups Green pepper, chopped
1/4 cup Chives, chopped
2 cups Shredded cheese

Place chicken in a line down the center of the wrap. Add toppings. Roll tightly and place side by side (touching) in pan.
Cover with remainder of sauce and then shredded cheese
bake at 350F for 35 minutes.

This afternoon for lunch we had Creamy Chicken Stew with Garlic Parmesan bread sticks. The Stew is my own recipe. I love soups and stews but Steve isn't a fan unless they are very thick. So, this chicken stew is quite thick.
I got the bread stick recipe from my Aunt Brenda.



Creamy Chicken Stew (Slow Cooker)
Serves 4

about 12 small red potatoes, quartered and cooked (or a 3 cups of hash browns)
1 lb. (500 g) boneless skinless cooked chicken breasts, cut into bite-size chunks
1 can cream of mushroon soup (1/4 can water)
1/4 cup sour cream
2 cups frozen corn
1/2 cup Herb & Garlic Cream Cheese Spread (or, Laughing Cow Cheese if you're trying to be careful about calories)
bacon bits
1/2 cup shredded cheddar cheese
green onions
garlic salt to taste
1/2 cup sliced carrots

Add everything to the slow cooker and let it cook on high for 3 hours. When the carrots are soft enough for you, the stew is done!

Garlic Parmesan Bread Sticks
takes 1hr 15 minutes total

1tbsp yeast
1 1/2 cup warm water
2 tbsp white sugar
1/2 tsp salt
3 cups flour
1/4 cup butter (1 half of a block)
garlic salt
Parmesan cheese

Dissolve yeast in warm water for about 5 minutes
Mix in salt and flour
Raise for 20 minutes
Melt butter and pour half of it onto a cookie sheet
Roll dough to roughly the size of the cookie sheet
Cut into strips and place on sheet
Spread rest of butter on top of dough and sprinkle with parmesan cheese and garlic
salt
Raise for 20 minutes
Bake at 375F for 20 minutes

Salmon Parmesan and Vegetable Casserole

This was quite yummy. The vegetable casserole was particularly good. The fish could use a bit more flavour. Possible more taco seasoning, or maybe a spicier spice!



Salmon Parmesan
prep time 10 min
total time 25 min
makes 4 servings, 1 salmon fillet each

1/4 cup mayo
2 Tbsp. Parmesan Cheese
1/8 tsp. Taco seasoning
4 salmon fillets, skin removed
2 tsp. lemon juice
1/2 cup bread crumbs or shake'n bake
1/3 cup sour cream

HEAT oven to 400°F.
MIX mayo, cheese and taco seasoning, bread crumbs and sour cream until well blended.
PLACE fish in shallow foil-lined pan; drizzle with lemon juice. Top with mixture; spread to evenly cover fish.
BAKE 12 to 15 min. or until fish flakes easily with fork.


Vegetable Casserole
prep time 10 min
total time 40 min
makes 8 servings, 3/4 cup each

1 pkg. Stuffing Mix
1 pkg. frozen broccoli/cauliflower/corn etc (use just one type, or mix multiple vegetables)
1 can condensed cream of mushroom soup
1/2 cup shredded cheese

HEAT oven to 350°F.
PREPARE stuffing as directed on package.
COMBINE remaining ingredients in 2-L casserole; cover with stuffing.
BAKE 30 min. or until heated through.

Another food blog

Hello!

I am aware that there are about 10 billion food blogs out there and I am aware that I am not a professional or even a highly experienced chef, but I do love to cook and bake and my husband thinks I'm pretty talented!

My "thing" is to come up with new recipes based on old favourites. The easier the better! Although easy-but-fancy-looking is even better!

The purpose of this blog is to help figure out what to have for supper. Feel free to look at my ideas and then change them to make them your own! I hope you enjoy :)