Category Archives: Recipes

Looking for WOW Factor?

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For those of you looking for the WOW factor, I have now discovered it. It is a dessert I made for our latest gourmet dinner party. The country we noshed from was Finland. The Chocolate Trifle is so delicious, rich, creamy and satisfying (if you know what I mean). I’d love to share the recipe with everyone, but promise me you have to make it and post your comments. It’s a keeper. Enjoy!

Chocolate Trifle Ingredients:

trifle1 pkg fudge brownie mix
½ c Kahlua or just strong brewed Starbucks coffee
2 pkgs chocolate instant pudding mix
1 container frozen whipped topping, thawed
½ pkg miniature marshmallows
1 pkg skor chippits or crushed candy bars

Directions: Make brownies, once baked, prick top and drizzle with Kahlua. Let cool and crumble. Make chocolate pudding. Layer glass bowl with brownies, pudding, whipped topping, skor chips, marshmallows. Repeat layers with remaining ingredients. Watch the smiles on ever ones faces.

A Chilean Dinner Party

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Echeverria_wineIt is all about the wine. I fully recommend these two wines to pour for your dinner guests. Ours drank 6 bottles of Bako’s finest. Santa Carolina – Sauvignon Blanc 2005, D.O. Valle Del Rapel. This wine is a deep golden-green colour and is fresh, fruity and crisp. It has a clean taste and is not too dry. The red was Echeverria – Carmenere 2004. It has gold stickers all over the bottle awarding it the 2005 gold tropy winner for Best Value. This Carmenere Red Wine is well balanced with fruit, spice and pepper notes it has a long lasting finish that went well with our spicy ribs.

Our menu for the evening went like this: Asparagus and Cream cheese pate, Chilean Salsa and tortilla chips… yum! Jerusalem Artichoke Soup and Jalapeno Cheese bread to start with. For the main entre we enjoyed Chilean pilaf-type rice, Butternut Squash Casserole, Zesty carrot and sweet onion condiment, warm corn bread, Spicy Baby Back Pork Ribs (marinated in a chile and garlic paste). Dessert we had room for coffee, khalua, and piled high Profiteroles drizzled with Caramel Sauce. These old folks can’t stay up past midnight anymore. You can see more pictures here.

Livetrap was Successful

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supperI managed to borrow a live trap from the neighbours to help with Martha’s autumn muskrat harvest. Well we got our first hit this afternoon, and since times are tough down on the farm, I dressed him out and roasted him for supper. He was delicious. Too bad Jaclyn wasn’t home to try it.

Martha’s Turtle Cheese Cake

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Here is the recipe for the delicious cheese cake we had for New Years. Enjoy!

turtlecheesecake.jpg2 packages (8oz each) of cream cheese softened
1/2 cup white sugar
1/2 teaspoon vanilla
2 eggs
20 KRAFT caramels
or
1 tub caramel dipping sauce from the produce dept.
Use enough to spread on the bottom of the crust
(and there is still enough left over for dipping with
granny smith apples and Scors chipits)
2 tablespoons milk
1/2 cup chopped pecans
Graham cracker pie crust
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Recipe of the week – Del Atún

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Tonight with the temperature being 32 degrees I made a quickie but yummy tuna melt that I call Del Atún. It got 2 thumbs up from Tom and Laura. This is by far an improvement from my famous tuna and potato chip casserole from the 70’s. 
 2 cans white solid tuna 
 2 tblsp. Mayo 
 2 tblsp. chopped up green olive 
 2 tbsp. diced celery 
 2 greenonions diced 
 Mix all ingredients together and place on 6 burger bun halves. Top with 2 strips of mozzerela cheese. Place under the broiler till the cheese melts. Serve with a nice Pinot Gris wine and garnish with Herdez salsa verte. Ole !

SriLankan Curry dinner

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Here is a Curry dinner as promised. These are fairly simple-to-make recipes and dishes that are typically server at a SriLankan family meal. Serve this meal with acharu pickles and chutney, fried papadums, a nice cold drink, and finish off with Ceylon hot tea. Enjoy :) 
 GHEE RICE: 
 2 cups Basmati rice 
 2 Tbsp ghee (clarified butter) 
 1 small onion, finely chopped 
 1 cinnamon stick 
 6 cardamon pods 
 2 cups water 
 2 ? tsp salt 
 Fry ghee, onions, washed rice, and spices in pot. When onions golden, add water and bring to a boil. Cover and lower heat and cook rice as you normally would. Click read more…
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Recipe of The Week – Venison Steak with Cumberland Sauce

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venison (3k image)4 Venison steaks about 1 in thick 
 -rub with garlic 
 -marinade for about 1hr. in 1 part olive oil, ½ part lemon juice, ½ part vinegar, 1 tsp. oregano 
 Cumberland Sauce 
 Combine and blend well: 
  – Grated rind of 1 lemon 
  – Juice 1 lemon 
  – Grated rind of 1 orange (eat the fruit :) 
  – 1 Tbs of icing sugar 
  – 1 tsp prepared mustard (I used dry) 
  – ¼ cup melted red current jelly 
  – 1 Tbs port wine (I used Grand Marnier) 
  – 1 Tbs slivered almonds 
 (I heated this mixture but you don’t have to.) Click read more…
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New Feature? Recipe of the Week

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There doesn’t seem to be much family posting going on so I thought I’d try a different spin. I received a Mexican cookbook for Christmas and I finally got to try the first entr?e. I KNOW many of the extended clan here are great cooks so here is a chance to share some of your favourite creations. 
 I’ll start off… today’s recipe is “Chicken Breasts in Green Salsa with Sour Cream“. The sour cream removes it from the low calorie section but it’s up to you how much you use since it’s served as a condiment on the side. Click read more for the recipe.
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