Curried Pumpkin Seeds October 10, 2007

One of my favourite Halloween treats!!!   

Ingredients 

Nonstick vegetable oil spray
1 large egg white
1 tablespoon fresh lime juice
1 teaspoon olive oil
2 tablespoons sugar
1 tablespoon curry powder
1 1/2 teaspoons coarse kosher salt
1/8 teaspoon cayenne pepper
12 ounces hulled pumpkin seeds (about 2 1/2 cups)

Preheat oven to 350°F. Line large rimmed baking sheet with parchment; spray with nonstick spray. Whisk egg white, lime juice, and oil in large bowl. Add next 4 ingredients; whisk. Add pumpkin seeds; toss. Transfer to baking sheet, spreading evenly. Bake until toasted and fragrant, stirring often, about 24 minutes. Cool on sheet.

Do ahead: Can be made 5 days ahead. Store toasted seeds airtight at room temperature.

I’m “INN LOVE” with these Red Velvet cakes… October 6, 2007

Happy Birthday, Kelly!!!  Just for you, this recipe was inspired by the reality television show, INN Love, starring Tori Spelling and Dean McDermott…

2 1/2 cups all-purpose flour
1 teaspoon salt
1/2 cup unsalted butter, softened
1 1/2 cups sugar
2 eggs
2 tablespoons cocoa powder
2 ounces water
2 ounces of red dye/food coloring
1 cup of buttermilk
1 teaspoon vanilla extract (or a little touch more for flavour)
1 teaspoon white vinegar (make sure it’s just 1 teaspoon!)
1 teaspoon baking soda

1. Preheat the oven to 375°F. Prepare cupcake tins as directed in this recipe – mini muffin tray or regular muffin tray fine.

2. Cream butter and sugar until fluffy.

3. Add eggs and blend well.

4. Make a paste of cocoa and food coloring and add to the butter mixture.

5. Sift flour and salt together into this mixture.

6. One at a time, add the following ingredients: buttermilk, vanilla, and water.

7. In a small bowl, combine the vinegar and baking soda. Fold it into the cake batter. Make sure it’s incorporated, but don’t beat it.

8. Pour the batter into the cupcake tins. Bake for 25-30 minutes, until the cake springs back when touched.

9. Remove from oven and let cool for about 10 minutes, then turn the cupcakes out of the tins and onto a rack to finish cooling completely.

Frosting…to die for!

12 ounces cream cheese, room temperature
1/2 cup (1 stick) unsalted butter, room temperature
2 teaspoons vanilla extract
4 cups powdered sugar

Use an electric mixer to beat cream cheese, butter and vanilla extract together in a large bowl. Beat until smooth. Add powdered sugar 1 cup at a time, beating until smooth after each addition.

“As tempting as Victor Newman” Oatmeal PB Squares October 4, 2007

1/2 cup brown sugar
1/2 cup corn syrup
1/2 margarine
mix together
Add 3 cups oatmeal – stir
 
Place in a square baking dish, bake at 350 for 30 minutes
Remove and cool for 5 minutes
 
Pour 2 cups of chocolate chips on top
Scoop 6 or 7 spoonfuls of peanut butter on top of the chocolate chips
Mix together till melted
 
Cool in fridge over night (or cheat like Campbell and chill for 3 hours)

CONTRIBUTED BY:  J. BRIDEL

Gone Bananas! October 4, 2007

Once again, my trusty side-kick, Naz, has provided one of her delicious recipes for Banana Bread…

2 cups – Whole Wheat Flour

 ¾ cup – Brown Sugar

3.5 – Bananas (Really ripe and mushy)

½ – cup melted margarine

2 – teaspoons of baking powder

½ – teaspoon of baking soda

½ – teaspoon of salt

1 – egg

Chocolate chips or walnuts (I just pour as much as I want in)

Preheat your oven to 350 C. Mix all of the dry ingredients in a bowl. Mix melted butter, bananas and egg in another bowl. Then SLOWLY pour the wet ingredients into the dry, and stir it together softly until it is all mixed (don’t over mix). Pour a little olive oil into the pan (instead of butter) and with a paper towel rub it all over the pan. Then pour everything into the pan, throw a couple of chocolate chips or walnuts at the top, put it in the oven for about 50 minutes. At 50 minutes, stick a toothpick or fork in it, if it comes out clean, it’s ready, if not, let it go for increments of 10 minutes at a time, doing the test each time. Then let it sit for about 20 minutes before taking it out of the pan… 

Viva Meh-hee-co Lay-her dip October 4, 2007

Mexican dip is my ultimate favourite party food!  There are a ton of variations to this recipe, but this one is my favourite – inspired by our mutal friend, Lindsay W. 

1 4 oz. can diced green chilies
1 cup non-fat sour cream, 1 cup cream cheese (light is okay) 

1/2 package of PC taco seasoning mix

Small container of pre-made guacamole – medium 

1.5 cups diced tomatoes, 1.5 cups shredded head lettuce

1.5 cup shredded low-fat or light cheddar cheese (“No-name” does the job and I like the MEDIUM flavour)

1/2 cup sliced green olives (optional) 

1/4 cup sliced green onions

In a small bowl, mix together sour cream, cream cheese and taco seasoning mix. Spread along bottom of dish. Layer the cheese on next, followed by veggies, chillis and green onions. Serve with baked “SCOOPS” tortilla chips or Restaurant-Style Tostitos.

Adrianne Curry Dip October 4, 2007

1/2 cup sour cream (Real is better but light is okay)
1/4 cup mayonnaise (Real is better but low fat is okay.  Do not use Salad Dressing/Miracle Whip)
3 oz cream cheese at room temperature
1 teaspoon fresh lemon juice, or to taste
1-1.5 teaspoons curry powder (I like curry!)
1/2 teaspoon ground cumin
1/2 teaspoon salt
1/4 teaspoon turmeric
1/3 cup finely chopped celery
1/3 cup finely chopped peeled and seeded english cucumber
1 green onion finely chopped

Mix ingredients together and serve with toasted pita or veggies.  Yum!

*You can buy an indian curry at Loblaws that includes all the spices – like Tumeric and cumin.  I use this…

Let the good times “Roll” October 4, 2007

This is Jen’s “recipe” for Baked Brie and it is to die for!  Pillsbury cressent rolls give this appetizer a fluffy, freshly baked taste that is mouth-watering!

One tube of Pillsbery crescent rolls
One triangle of brie
Unroll crescent rolls, put brie in the centre and fold dough over till brie is covered and there are no holes for the yummy cheese to leak out. I usually don’t use all the dough, as too much ends up on top.
Bake at 350 for approx 10 minutes, or till golden brown!

Serve with thinly sliced granny smith apples, pears or another similar fruit that will hold a big dollop of cheese and bread.

Great, easy appy! Water chestnuts and Bacon… October 4, 2007

1 can of WHOLE water chestnuts (not sliced)

1 package of bacon (the good kind, not light or flavoured)

1 cup of soya sauce (chinese kind, not japanese i.e. Kinkoman)

Toothpicks

Pour soya sauce into medium-sized tupperware container or ziploc bag.  Add water chestnuts.  Make sure all chestnuts are coated with soya sauce.  If they are not, add a bit more.   Marinate for at least two hours – the more the better! 

Preheat over to 400 degrees.  Once you have marinated, cut your bacon strips in half.  Wrap bacon strip around water chestnut and secure with toothpick.  Continue until all of your chestnuts are wrapped.  Bake for approximately 30 mins or until bacon is brown, crispy and sizzling! 

These puppy are ready to be served!!! They are delicious!

CONTRIBUTED BY S. PETERSON

The Hangover Diaries: “Easy Peasy” Nacho Dip September 17, 2007

In a bowl made for dipping, mix together 1 cup of light sour cream, 1/2 cup of cottage cheese and 1 cup of salsa.  Top with sliced green olives and green onions.  Serve chilled with Tostito Scoops.