Toffee Bits Triangles | Russian Taffy | Baccy Spikes | Dream Whip Icing | Fabulous Fudge | Caramel Popcorn | Finger Jello | Pizza Sauce | Hot Sweet Mustard Sauce | Sweet & Sour Sauce | Popsicles | Fudgesicles | Garlic Sausage | Crab Loaf | Spinach Dip | Fruit Dip | Cheese & Broccoli Dip | Vegetable Pizza | Ham Spread | Salmon Pate | Crab Tarts | Cheesy Potato Slices | Nuts and Bolts | Mango Lassi (drink) | Household tips
Toffee Bits Triangles- Joanne Zatylny
1 cup softened butter or margarine
1 cup packed brown sugar
1 teaspoon vanilla
1 egg yolk
2 cups all purpose flour
1 ¼ cups Chipits Skor Toffee Bits, divided
2 cups Chipits Semi-Sweet Chocolate Chips
Directions:
1. Heat oven to 350. Line a 15-1/2 x 10-1/2 inch baking sheet with parchment paper; set aside.
2. In a large bowl, beat butter with brown sugar until fluffy. Beat in egg yolk and vanilla until creamy.
3. Stir in flour and 1 cup of the toffee bits until well combined. Press dough evenly into prepared baking sheet.
4. Bake for 18 – 20 minutes or until light brown; transfer pan to a cooling rack. Immediately sprinkle chocolate chips over the hot cookie base. Let stand for 5 minutes or until chocolate is softened. Spread chocolate evenly over the base; sprinkle remaining toffee bits evenly over chocolate. Cool until chocolate is set, about 2 to 3 hours. Cut into 3inch squares; cut each square diagonally to make 4 triangles.
TIP: Place the pan in the refrigerator for 45 minutes to 1 hour to set the chocolate faster.
Russian Taffy – Joanne Zatylny
2 cups brown sugar
¾ cup corn syrup
l cup butter
1 can sweetened condensed milk (1 1/3 cup)
Method:
Bring sugar, syrup and butter to boil. Add condensed milk. Boil until it reached the hard ball stage when dropped into cold water – 265 degrees F. on thermometer (about ½ hour). Stir constantly as it burns readily. Place in a greased pan and mark into squares. (This is one of the best taffy recipes I have ever tasted.)
Bacey Spikes – Sheila Urbanoski
1 Can of Whole, not sliced Water Chestnuts (usually in Chinese food section)
A pack of bought bacon
Toothpicks
Cut the bacon strips in half once, so you get about 20 half strips.
Simply wrap a chestnut with the half strip of bacon and pierce through with a toothpick to hold bacon in place.
After finishing off the pack of bacon, put them on a cookie sheet and bake at 250 oven or on a high grill. Again this is a dish I like to do when the oven is on for something else.
They are ready in about 15 minutes, when the bacon is nice and crispy.
Check them because they may need to be turned over.
Crab Loaf – Melissa McMartin
2 Packages Cream Cheese Softened
1 Cup Mayonnaise
1/2 Cup Chopped Onions
! Cup Shredded Cheddar Cheese
1 1/2 Cups Imitation Crab
French Loaf
Hollow out the French Loaf.
Mix all the ingredients together. Fill the cavity of the French Loaf with this. Cover with the top crust.
Wrap loaf in tin foil. Bake at 325 oven for about 40 minutes.
Spinach Dip – Melissa
1 Cup Cooked Spinach Chopped Fine
1 Cup Sour Cream
1 Cup Miracle Whip or mayonnaise
1 Can Water Chesnuts (Slivered)
1 Package Knor Leek Soup Mix or Knor Vegetable Soup Mix
1 Teaspoon Lemon Juice
Mix all together and let sit in fridge a few hours before using. Eat it with crackers or pumpernickel bread.
You can also use the dry Lipton Vegetable Soup Mix instead of the Knorr soup mix.
Fruit Dip – Tricia Taylor
500 ml Yogurt
500 ml Thawed Cool Whip
1/2 Cup Sugar
4 Tablespoons Orange Juice
Stir together & enjoy with cut up fruit.
Velveeta Cheese & Broccoli Dip– Christine Taylor
This should be made in a slow cooker and just let your guests scoop out as much as they want. I have also made this and poured over broccoli or cauliflower. If you cut back on the butter, the flavour is not as rich.
1 large onion chopped
1 lb. butter (the whole thing)
1 kg. box velveeta cheese (the whole box)
2 cans cream of mushroom soup
2 cans mushroom stems & pieces drained (optional)
2 cups finely chopped broccoli (raw)
1/2 tsp salt, pepper & garlic powder
Saute the onions in butter, add the rest of the ingredients and let simmer for 3 hours in a slow cooker. Serve warm with cubed bread.
Vegetable Pizza – Christine Taylor
Crust:
2 cups flour
1 tbsp. baking powder
1/2 tsp. salt
2/3 cup milk
1/3 cup oil
Mix all ingredients together as for crust and put onto a cookie sheet. Bake at 350 degrees until lightly browned. Let Cool
Base Filling:
8 ounce package cream cheese
1/2 cup salad dressing
1/2 tsp dill
1/2 tsp. garlic powder
1/2 tsp. onion powder
Mix all gradients together and spread onto the cooled crust.
Toppings:
Finely chopped vegetables – such as broccoli, green onions, cauliflower, green peppers, red peppers, zuchinni, carrots, etc. Grated cheddar cheese.
Put finely chopped vegetables on top. Top with grated cheese
Ham Spread – Christine Taylor
1 – 250 Gram Cream Cheese
1 – 250 Gram can of Flaked Ham
Dash of Pepper
1 Tablespoon Lemon Juice
1 Teaspoon Horseradish
1 Green Onion Chopped
Onion Powder
Mix all together & use as a spread for crackers or dip.
Salmon Pate – Susan Urbanoski
Dissolve 2 Packages of Gelatin as per directions.
Add:
1 Cup Mayonnaise
2 Tablespoons Lemon Juice
1 Teaspoon Salt1 Cup Finely Chopped Celery
1/4 Cup Sweet Pickles (Olives)Chopped
1 Tablespoon Grated Onion
2 Teaspoons Horseradish
1 Pint Flaked Salmon
Pour into a mold and chill.
Crab Tarts – Susan
2 Loaves of Bread
Cut Bread into rounds. Press into muffin tins. Brush with butter.
Bake 450 oven for 5 minutes.
Make this Cheese Sauce:
3 Tablespoons Butter
1/4 Cup Flour
1 1/2 Cups Milk
1 Cup Grated Cheese
Add rest of these ingredients:
1 Tablespoon Green Onions Chopped
1 Tablespoon Parsley
1 Tablespoon Worcestershire Sauce
1/2 Teaspoon Dry Mustard
1 Tablespoon Lemon Juice
2 Cans of Crab Meat
Dash of Tabasco Sauce
Fill the tart shells with this filling. Bake 10 to 15 minutes at 375 oven.
Cheesy Baked Potatoe Slices – Christine
Slice large potatoes lengthwise about 1/4 inch (1 cm.) thick. Rinse, pat dry with paper towel and put on single layers on a cookie sheet.
Put a dab of butter under each potato. Sprinkle with salt, white pepper & garlic powder.
Bake at 450 for 10-15 minutes until done. (Should be brown on the underside)
While potatoes are baking do the following:
Fry bacon and crumble into bits.
Finely chop an onion and fry in butter until cooked.
Grate Cheddar cheese.
Set these 3 items aside.
Remove potatoes from oven when they’re done.
Put some onion, bacon & cheese on each potato slice.
Return to the oven and bake for a few more minutes until the cheese is melted.
Serve immediately as an hors d’ouevres.
Nuts and Bolts – Susan
2 Teaspoons Celery Salt
2 Teaspoons Garlic Salt
2 Teaspoons Paprika
2 Teaspoons Onion Salt
1 Cup Margarine Melted
Blend the above ingredients together and pour over:
8 Cups Cheerios
8 Cups Shreddies
8 Cups Pretzels
4 Cups Peanuts
Or you can use a mixture of Crispix, Bugles, etc.
Stir all this well and bake for one hour at 250 oven stirring every 15 minutes.
Mango Lassi (drink) – Sheila
1 Large Tub of Natural (Unflavoured) Yogurt
Fresh Mango, very ripe is best
Peel the mango*. Slice pieces off the pit, or scrape it if very ripe. Add one part mango to two parts yogurt. Blend to a thick milkshake consistency, it should be pretty thin. It’s ready!
Add honey and/or nutmeg if you like. Usually served as is but can be poured over ice. Note: If you can’t get fresh mango, you can use mango juice or puree.
*Tip: keep the mango peels, as you can have a great facial by using the pulp clinging on the peels. Begin by cleaning your skin, then rub the mango pulp onto your face, let dry and rinse. Very astringent but moisturizing and the peels make it easier to put on.
Dream Whip Icing – Christine
Make 1 package of Dream Whip with 1/2 Cup Milk.
Make 1 package of Vanilla Instant Pudding with 1 1/2 Cups Milk.
Let stand for 5 minutes.
Mix the pudding & dream whip together. Stir in 1 Teaspoon Vanilla.
Ice cake.
Fabulous Fudge – Christine
2 packages (8 squares each) Bakers semi-sweet chocolate squares.
1 can (300) ml. sweetened condensed milk
1 1/2 cups chopped pecans
2 tsp. vanilla.
Spread nuts on cookie sheet and bake at 350 degrees for 10 minutes to toast the nuts.
Melt the chocolate & condensed milk in the microwave.
Stir in the Vanilla and Pecans
Spread in an 8 inch pan that has been lined with foil. Chill for 2 hours until firm.
After eating this fudge, when you wake up from your “Sugar Coma” – you will have a new perspective on Life.
Caramel Popcorn – Anita McMartin
1 Cup Margarine
2 Cups Brown Sugar
1/ 2 Cup Corn Syrup
1 Tsp. Salt
1 Tsp. Vanilla
1/ 2 Tsp. Baking Soda
6 Quarts Popcorn
On medium heat, melt margarine. Stir in brown sugar, syrup & salt. Bring to a boil stirring constantly. Remove from heat. Add baking soda & vanilla. Pour over popcorn. Mix well.
Bake in large roaster at 250 oven for about half an hour stirring often.
Finger Jello – Susan
Dissolve 2 Packages of Gelatin in 1 Cup of warm Water. Let sit for a few minutes.
Add in 3 Packages of Jello and 4 Cups Boiling Water.
Pour into a “Pam” greased long narrow pan.
Leave until set in the fridge.
“Enjoy! Enjoy!”
Pizza Sauce – Grandma Olga
2 Tablespoons Oil
3/4 Cup Chopped Onion
1 Chopped Garlic Glove
Saute until soft. Add 1 Quart Tomatoes and 1 can of Tomato Paste. Simmer this for one hour uncovered.
Then Add:
1/2 Teaspoon Rosemary
1/2 Teaspoon Thyme
1/4 Teaspoon Marjoram
1/2 Teaspoon Basil
1/2 Teaspoon Oregano
1/2 Teaspoon Salt
1 1/2 Tablespoon Brown Sugar or more
Simmer one half hour longer. Cool well and spread on pizza. This sauce freezes good. You could add some black pepper if you like.
Hot Sweet Mustard Sauce – Susan
1 Cup Sugar
4 1/2 Tablespoons Dry Mustard
Put these through a sieve to blend well. Use a double boiler adding 2 eggs & 1/4 Cup Vinegar to the above mixture. Cook till thick, stirring often.
Sweet & Sour Sauce – Christine
Mix all these ingredients together in a pot and bring to a boil on the stove:
1 cup water
1/2 cup ketchup
1/4 cup white sugar
1/4 cup vinegar
1/2 tsp dry mustard
1 tsp. ground ginger
If you like Pineapple add one can pineapple pieces with the juice into the sauce. It makes the sauce sweeter and it has a different taste.
Bring all these ingredients to a boil and thicken with cornstarch (1 tbsp. cornstarch mixed into a small amount of water & stirred into the sauce will thicken it).
I pour this sauce over spare ribs that have been broiled (or fried) and seasoned with seasoning salt, pepper and garlic powder.
Put the (broiled or fried) spareribs into a roaster and cover with this sauce. Baked in the oven for 1 hour with a lid on the roaster. Use the same recipe for meatballs or chicken.
In my opinion this sauce is not that great on it’s own, but when you pour it over the spareribs, it really does the trick. In other words I wouldn’t use it by itself as a dipping sauce.
Popsicles – Anita
1 Package of Jello
1 Package of Kool Aid
1 Cup of Sugar
2 Cups Boiling Water
Use the same flavour Jello as Kool Aid.
Mix this well and pour into Tupperware Popsicle container.
Freeze.
Fudgesicles – Anita
1 Package Instant Chocolate Pudding
2 1/2 Cups Milk
Mix well and pour into Tupperware Popsicle container.
Freeze.
**This works with any Instant Pudding you like.
Garlic Sausage – Kirby
To 24 pounds of Ground Meat add:
4 Tablespoons Black Pepper
1/2 Teaspoon Nutmeg
1/2 Teaspoon Allspice
4 Gloves of Garlic – Minced
5 Ounces of Non Iodized Salt
2 Tablespoons Prague
4 Tablespoons Brown Sugar
Add to this about 2 Quarts of Ice Water. Mix well and put into casings.
Whenever I clean windows or mirrors I think of my Mom (Olga) who told me that when she living in Toronto and working in a restaurant, the owner always made her do the windows using vinegar water and old newspapers. The paper doesn’t streak, is reused and recyclable. It’s the best, and my shiny glass s thanks to my Mom. – Sheila Urbanoski