Tag Archives: In the Kitchen

Bacon Wrapped Pineapple

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I’ve made this so many times and every time I do someone *demands* the recipe. They really are that good…and in my opinion waaaay better than bacon wrapped *anything else*. I love them so much and could sit and eat a whole dish myself (I don’t, but definitely could).

This recipe is from Allrecipes.com – one of my favourite recipe sites when I need something delicious

1/2 pound sliced bacon, cut into thirds
1 (20oz) can pineapple chunks in juice, drained (I have used tidbits and chunks and surprisingly prefer the tidbits)
1/2 cup brown sugar, packed
1/2 cup mayonnaise
1/3 cup chili sauce {or ketchup also works}

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Preheat oven to 350. In a small bowl, stir together the brown sugar, mayonnaise, and chili sauce, and pour into a shallow baking dish. Wrap each chunk of pineapple with a piece of bacon and secure with a toothpick, and lay in sauce. Bake uncovered for 25 minutes or until bacon is crispy on the edges and the sauce is bubbly.

Tip: I cut the bacon into thirds and bake it for about 10-15 minutes first. And just a bit to drip off some grease, I like to lay it on a cooling rack on top of a cookie sheet in the oven. 🙂

Enjoy!!!

The Only Spinach Dip Recipe You Need

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I have tasted so many different versions of Spinach Dip – and this one is still my favorite.

1 cup Sour Cream

1 cup Mayo/Miracle Whip

dash garlic powder

1 medium minced onion

1 Knorr Vegetable Soup Mix

1 Package thawed, chopped, and drained spinach (squeeze in your hand to let out all the water). I usually use about 1/2 of the package instead of the entire thing.

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Mix together and refrigerate 1-2 hours. Take out insides of Round Sourdough Loaf and cut/tear into bite sized pieces (I buy a second loaf and cut it into pieces because there never seems to be enough bread). Spoon Spinach Dip into hollowed out loaf and serve. This is an excellent dish to take to a party – I’m usually the one permanently parked beside it. lol

My Favourite Cheeseball Recipe of All Time

I know I’ve mentioned it before – but I’m a complete cheese addict. I really do think it just makes everything taste better.

So when my sister in law made this cheeseball for Christmas several years ago, I was a little embarrassed how much I ate (good thing she brought a few of them). It is SO good…and a perfect little appetizer/snack to take to a get together…or on a plate surrounded by Wheat Thins {or my new favourite, Breton White Bean crackers} for neighbour/friend gifts. Quick and easy to make…with only a few ingredients….it’s awesome. And instead of using the recipe to make one giant cheeseball, I usually make several small ones…easier to justify pulling one out and eating it in one sitting (oh yes I have!). They freeze well which is even better….and boy oh boy are they yummy!

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How ca-ute is this pumpkin shaped cheeseball a friend of mine made!!! {she used elastics around the saran wrap while it chilled in the fridge!!}

8oz McLaren’s Cheese – softened at room temperature (Costco has the best price)

8oz Cream Cheese – softened at room temperature

Blend (I use beaters) well and add:

1/4 cup chopped green onion

1/3 cup chopped pecans

dash of garlic powder (maybe 1/4 tsp)

Chill, then shape into a ball (or however many you want) and roll in mixture of:

2 Tbsp chopped pecans (I pre-chop them with my handy chopper thing – I know, so technical)

1 tsp chili powder

1 tsp paprika

 

Spinach Salad with Raspberry-Poppy Seed Vinaigrette

I’m a sucker for a good homemade salad dressing, and am always looking for a new recipe. This fits the bill completely. And soooo easy (they often are) and seriously scrumptious.

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For the salad:

Spinach

a bunch of fruit cut up into bite sized pieces (apples, grapes, mandarins, strawberries, raspberries, melon, etc.)

sliced almonds or pecans (I like to sugar mine – equal parts margarine and sugar….melt and mix together in pan, add nuts and stir. watch carefully so they don’t burn)

Feta, Goat, or blue cheese….or asiago, swiss emmental, etc.

Raspberry-Poppy Seed Vinaigrette:

1/2 cup red wine vinegar

1/2 cup sugar

1/3 cup canola/vegatable oil

2 Tbsp raspberry jam

2 Tbsp poppy seeds

1 tsp salt (optional)

3/4 tsp. dried mustard

Drizzle over salad, toss, and ENJOY!

 

Cinnamon Bread

A recipe from a cousin of mine that we all LOVE! It makes 1 loaf and about 8 muffins.

1 golden cake mix {or GF cake mix}

1 instant vanilla pudding mix

1/2 cup oil (canola)

1 cup water

4 eggs

Beat together for 4 minutes

In a separate bowl mix:

1/4 cup brown sugar

1 Tbsp white sugar

1 Tbsp cinnamon

In greased loaf pan (as per my mom’s suggestion I grease the sides really well with margarine and line the bottom with a thin piece of parchment paper), layer half the cake mixture and sprinkle with cinnamon sugar mix (it says to use half of it but I never do). Swirl with a knife. Repeat and swirl again. Bake at 350 for 45 minutes. Drizzle with store bought frosting – I’ve never done this step…it doesn’t need it at all.

Whipped cream is delicious on top, especially if you do mini muffins! Mmm!

Kick Your Cold With Magical Healing Soup

As requested on facebook – Magical Healing Soup!

From Alicia  Silverstone’s book – The Kind Diet this soup is perfect for those days you are feeling a little under the weather. Like I am today – and have been since Thursday night. I woke up Friday knowing I shouldn’t eat anything BUT this soup – so after a great veggie filled shopping trip I did just that.

It’s different each time I make it, so there really isn’t a *recipe* per se, but I’ll post what I have done…and if you want Alicia’s recipe, I recommend buying the book. 🙂 And check out her website for more recipes, ideas, even giveaways, and a fantastic forum full of others trying to make healthier choices.

 

6 cups of water in a large pot

6 tsp VE Epicure or Thrive Vegetarian Bouillion (I used to use the store stuff but it has sugar in it…)

3 carrots, chopped

1/4 daikon, in large chunks (they had this at wal-mart….I’d never even heard of or noticed it before)

1/4 red onion, chopped

1/4 yellow onion, chopped

2 celery stalks, chopped

A handful of broccoli florets

3-5 Mushrooms, chopped

1 leek sliced (I LOVE leeks)

1-2 Baby bok choy, chopped (I add this at the end when I’ve turned off the stove

Ginger juice to taste – I have store bought minced ginger but was able to press the spoon into the jar and squeeze out some of the juice. I also put some of the actual ginger into the soup.

Shoyu to taste – I am making the switch gradually to healthier versions of certain ingredients so for now I just used soy sauce

I boiled the first 6 ingredients for about 15 minutes, then added everything else for about 5-7 minutes more….

In Alicia’s version of this soup she recommends topping the soup with watercress, mochi, and nori.

**You can add potatoes, sweet potato, squash, zucchini,  bean sprouts, etc. Just use what you’ve got or try something new!**

In my salad bowl…

I love a good salad, filled with a little of everything. I can be satisfied, full, and sustained from a great salad. I have a few salad dressings that I rotate between (most of them homemade) so I don’t ever feel like it’s the *same old* thing (though I can honestly say I’ve never felt that way anyways). I remember a friend growing up commenting to me that her mom never really ventured into new territory when it came to cooking, especially salads. It was always the same lettuce, cucumbers, and dressing kind of thing. Which, don’t get me wrong, is delicious too – but a salad can really be FUN!

As I’m typing I am eating a salad for lunch and I am LOVING it. Here’s what’s in the bowl today:

 

I wanted spinach but the grocery store was out when I went but I love romaine too, so it’s no biggie. If you aren’t big on straight spinach salads, try just mixing a handful in with your regular lettuce.

Don’t be afraid to play around….you can also add Pears, Oranges (canned or fresh), Cantaloupe, Apples, Grapes, Raspberries, Carrots, Purple Onion, Feta Cheese, Green Onions, Leftover Steak, Radishes,  etc…the options are seriously endless!

This is SERIOUSLY SCRUMPTIOUS!!!

Mennonite Girls Can Cook!

CAN THEY EVER!!!

I am SO happy to have been directed to this fantastic blog. Mennonite Girls Can Cook is a collaboration of 8 fabulous Mennonite Girls/Women, Ellen, Lovella, Judy, Betty, Annaleise, Marg, Julie, and Bev, all sharing their love (and passion I can see) for recipes, hospitality, relationships, encouragement and helping the hungry.

This is the blog for me!

I literally spend 90% of my day in the kitchen. I LOVE trying new recipes, entertaining friends, and just plain ol’ creating in the kitchen. See, I told you this blog is for me! They have EVERYTHING…all sorts of recipes for main dishes, side dishes, desserts, salads, breads, breakfasts, beverages, appetizers, and get this….even a lovely section devoted to all things GLUTEN FREE!!!

Seriously.

Check out some of the awesome dishes they have so generously offered their recipes for! And feel free to jump over HERE to order their book and check out their Global TV interview.

*All photos are from their blog*

 

 

Proof…

That not everything I make is a *roaring success* LOL

**I blame facebook…I put the grilled cheese on the stove and ran down to check something and promptly forgot all about it – until the burning aroma filled my nostrils and I bolted up the stairs.**

**okay so maybe that still makes it my fault…but I’d rather blame facebook**

Carmel Popcorn

photo from thecooknextdoor.blogspot.com

This is my FAVORITE Carmel Popcorn recipe EVER!!! It’s my mom’s (or where I got it from anyways) and she swears by the Eagle Brand milk making it so yummy. Whatever it is, it’s delicious…and gooey….and just the way I like it.

2 1/4 cups brown sugar

1/2 cup butter

1 can eagle brand milk

1 cup corn syrup

4-5 batches of popcorn

Cook first 4 ingredients to almost soft ball stage then add 1/2-1 tsp vanilla and salt – my mom says to salt the popcorn. Pour over 4-5 batches of popcorn and VOILA!!! A perfect treat…I haven’t tried yet but I bet it would be great as popcorn balls…

I may have to make some tonight!