Ingredients 1 ½ cups sugar ½ cup canola oil 2 eggs 1 ¾ cup flour 1 tsp baking soda 1 tsp pumpkin pie spice ¼ tsp salt ⅓ cup water 1 medium sweet potato ½ cup of chopped walnuts OR chocolate chips OR raisins Directions 1. Peel, boil and mash the sweet potato 2. In a large bowl combine sugar, oil and eggs together 3. In a medium bowl combine the remaining dry ingredients and stir 4. Add the dry ingredients to the wet ingredients and mix well 5. Add the water to the batter 6. Fold in mashed sweet potato 7. Fold in walnuts OR chocolate chips OR raisins 8. Pour batter into a loaf pan lined with greased parchment paper 9. Bake at 350F for 1 hour or until a toothpick comes out clean 10. Let loaf cool in pan before removing
Ingredients ½ cup margarine 1 ¼ cups white sugar ⅓ cup orange juice 2 eggs 1 tsp vanilla 2 cups flour 1 tsp baking powder ¼ tsp baking soda ½ tsp salt ½ cup sour cream 1 ¼ cups dried cranberries Directions 1. In a large bowl, cream the margarine, sugar and eggs together 2. Add orange juice and vanilla; mix well 4. In a medium bowl, combine all the dry ingredients together and stir 5. Add dry ingredients and sour cream to the margarine mixture; mix well 6. Fold in the dried cranberries 7. Pour batter into a loaf pan lined with greased parchment paper 8. Bake at 350F for 1 hour; or until a toothpick comes out clean 9. Let loaf cool in pan before removing
I didn’t know that, that was a thing but apparently it is, and I am 100% here for it! Parfait, “originated in France around 1890, where it was conceived as a frozen custard made by boiling eggs, sugar, and cream. In French, the word appropriately means ‘perfect.’ Over the years since, the parfait has been reimagined as a layered dessert served in a clear glass,” (2022). Countries around the world have their own versions, and those layers tend to include granola, nuts, yogurt and liqueurs, topped off with fruits or whipped cream.
Ingredients 12oz package of Extra Broad No Yolks Noodles 1 lb Ground Beef (or moose) ⅓ cup Onion (chopped) 1 cup Mushrooms (sliced) 1 can Campbell’s Cream of Mushroom Soups ½ Tbsp Garlic Powder ½ Tbsp Onion Powder ½ cup Sour Cream (14% or higher) Pepper Salt Directions 1. Saute ground meat and onion together for 5 minutes over medium heat; add the mushrooms and continue to saute for another 5 minutes. 2. Cook noodles according to instructions and set aside. 3. Drain meat mixture; return to the pan. 4. Add soup and the garlic & onion powders, stir and simmer for approximately 10 minutes. 5. Remove meat from the heat; stir in sour cream, then noodles 6. Season with salt and pepper. 7. Enjoy!
It’s pumpkin spice season! I admit, although I enjoy it I am not as die-hard a fan as some of you out there may be but I do have a few pumpkin spice recipes that I do enjoy.
If you are like me, you struggle with work lunches! Why? Because…
-I often overlook the importance of eating lunch. -I often forget to make it the night before and then I don’t feel like making them in the morning. -I often forget to grab my lunch on the way out the door. -I never know what to make. -I get bored with what I make.
I had a wisdom tooth removed at the start of the summer and I lived off of smoothies. I found some AMAZING recipes; tasty and easy to make. Check them out!
1. From Lisa Bryan @ Downshiftology: Mango Smoothie 2. From the team @ Fit Foodie Finds: Apple Pie Smoothie 3. From Cassie Johnston @ Wholefully: No Banana Greena Colada Smoothie 4. From Ashley Fehr @ The Recipe Rebel: Healthy Strawberry Smoothie 5. From Sara @ Dinner At The Zoo: Frozen Fruit Smoothie
Drink… Lemonade is a MUST for a picnic; I featured a few of my all time favourite variations on a previous blog post; you can check them out HERE: Lovely Lemonade
Appetizer/Snack..
Deviled Eggs 8 Hard boiled eggs (for the perfect egg check out Simply Recipes) 4 Tbsp Miracle Whip 1 Tsp Mustard Pinch of salt and pepper Sprinkle of paprika
1. Cook, peel & cool eggs 2. Slice lengthwise and remove the yolk; put in a separate bowl 3. Add Miracle Whip, mustard, salt and pepper; mix 4. Fill center of egg with the yolk mixture; sprinkle each lightly with paprika 5. Refrigerate overnight Main…
1. Slice buns in half 2. Spread olive salad on both halves 3. Layer: ham, mozzarella, salami, provolone, mortadella; REPEAT 4. “Close” sandwich; wrap in saran wrap 5. Refrigerate Sides…
Make Ahead Three Bean Salad 14 oz can Kidney beans 14 oz can Cannellini beans 14 oz can Garbanzo beans 1 cup Onion (red or white) 1 tsp Italian seasoning 1/3 cup Vinegar 3 Tbsp Olive oil 1/3 cup Vinegar (apple cider or red wine) 1/4 cup White sugar
Pinch of salt & pepper1. Drain and rinse the beans; combine in a large bowl 2. Finely dice the onion; add to the bowl 3. In a separate dish combine the seasoning, vinegar, oil, sugar & salt and pepper; whisk until well blended. 4. Pour dressing over the beans and onion; toss until well coated 5. Refrigerate overnight Caprese Salad 4 Heirloom tomatoes 8 oz FRESH Mozzarella cheese 4 oz FRESH Basil Balsamic Vinegar Olive Oil Pinch of salt & pepper
1. Slice the tomatoes and mozzarella 2. Arrange the tomato slices, mozzarella slices and basil on a platter (alternating) 3. Drizzle with olive oil and balsamic vinegar 3. Sprinkle with salt & pepper Desserts… Easy Fudgy Brownies From Scratch →Literally THE best recipe out there! From: Inspired Taste Rainbow Lunch Fruit Kebabs 10 Raspberries 10 Strawberries 10 Orange slices 10 Nectarine cubes 10 Pineapple chunks 10 Kiwi slices 10 Grapes (green) 10 Grapes (red) 20 Blueberries 10 Wooden Skewers
1. Wash, peel/hull/cut fruit 2. Skewer 1 piece of fruit in the following order: raspberry, strawberry, orange, nectarine, pineapple, kiwi, green grape, red grape 3. Skewer 2 blueberries at the end after the red grape
I spent a few days downtown Edmonton with a few of my closest girlfriends. We stayed on the Gold Floor at the Fairmont Hotel Macdonald; they take such good care of us there.
We enjoyed the most amazing food on the Patio and from the Harvest Room restaurants and yummy breakfasts and snacks from the Gold Lounge…
We went swimming, walked through the beautiful garden. We did venture “off campus” after we finished our professional development sessions and went to the Art Gallery of Alberta as well as The Royal Alberta Museum. Taste of Edmonton was also happening so we walked through that; the smell was incredible. We also took the funicular and walked the trail to the foot bridge to see the indigenous art installation. We met up with some other friends at Craft; I highly recommend the jalapeno mac and cheese. In the evenings we worked on a Case File.
Dips are great because they are multi-functional. From being a protein boost, to helping us incorporate more fruit and vegetables into our eating habits; adding flavour to the mundane, they are easy to make, and satisfy people of ALL ages when feeling ‘snacky’ between meals. These following dips are all of the above…
