Butter Chicken ~ For My Sister

We love Indian cuisine around here.

One of our all-time favourite dishes is Butter Chicken.

Creamy, tomato-y, soothing comfort food....yum!

Recently, I came across two recipes and gave them a go.
The family gave their stamp of approval to both,
but, one emerged as the best.  I think it may be the fresh ginger.

On one of my experimentation days I had a phone visit with
my sister and I told her what was for dinner.
We often exchange recipes and food ideas.  It's a tradition.
For proof, click here, here, here, and here.  See what I mean?

"I need that recipe!", was her response.  (Of course.)
And, then, I told her she had to wait until all votes were in.
Now they are, so, here it is.  Ready to share.
For you, J...with much love.

 Originally found here and tweaked by moi.

 What you need:

1 cup Sour Cream (or, yogurt but, don't use *light*)
3 Tbsp fresh squeezed Lemon Juice
4 tsp ground Cumin
2 tsp Paprika
1 and 1/2 tsp ground Cinnamon
1 tsp Cayenne Pepper**
1 Tbsp Sea Salt
2 tsp freshly ground Black Peppercorns
3 Tbsp freshly minced Ginger Root (not powdered)
1 Tbsp freshly minced Garlic Cloves (see above note....it makes a difference!)
4 Tbsp Butter (use the real thing here...it is Butter Chicken, after all)
3 to 4 raw boneless, skinless Chicken Breasts (1 and 1/2 lbs) ~ cubed
1 tin (398 ml or 14 oz) Tomato Sauce
1 and 1/4 cup Heavy Whipping Cream (un-whipped)
1/4 cup Brown Sugar

Optional: 1 medium sized head of Cauliflower ~ Roughly chopped,
and roasted at 400 degrees F for about 20 minutes (until just browning on the edges)

What you do:

Roast your cauliflower, if you plan on using it, in a 400 degree F oven and set aside.
Meanwhile, stir together medium sized glass bowl (and set aside) the following:
sour cream, lemon juice, cumin, paprika, cinnamon, cayenne pepper, sea salt, and pepper.

Cube the chicken meat and set aside.
Mince the ginger root and garlic cloves.  Set aside.

Melt the butter in a medium-large pot over medium heat.
Stir fry the garlic and ginger for a few minutes until fragrant.

Add in the cubed chicken and stir fry until the outsides begin to cook.
Stir the sour cream mixture into the pot
and simmer over medium-low heat for about 10 minutes.

Slowly add in the tomato sauce, stirring constantly.
Bring to a simmer and temper the whipping cream with the hot mixture
by stirring one ladle of the simmering sauce into it.

Add about three ladles full of the simmering sauce to
the whipping cream before adding it slowly (stirring constantly)
into the simmering pot of chicken.

Stir in the brown sugar and bring to a boil.  Reduce heat to simmer and cook,
lid slightly ajar, for about 25 minutes.  Check that the chicken is cooked
by cutting a piece open...it should be white throughout.

Stir in the cauliflower, if using, and heat through.
Serve over a bed of freshly cooked rice with Naan Bread on the side.

Happy Cooking!
With Love, Camille
 

**If you don't like things too spicy, cut back on the
cayenne pepper by half or more.  There's quite a bit of heat
in the recipe as presented...you can always add more, but,
you cannot remove it once it's there!  Fair warning?  :)

Soup! Soup! Soup!

It's soup season.  At least, it is in our neck of the woods.
I've come across some new recipes that have quickly become
our favourites.  There are, of course, old standbys
that continue to play an important role in my kitchen.

However, this post is not about any of those.
Three recent finds we all love are linked below (click on soup names).
They each are worthy of guests and get rave reviews all around.

Winter Squash Soup with Corn Relish
(Rich and yummy and more-ish.
Be sure to make enough to have leftovers.)

I use butternut squash and tins of peaches and cream corn for the relish.
No other changes are made except for the fact that
I have to double it to have enough.  :)



Italian Wedding Soup
(This one deserves a post all its own...it's that good!)

Sadly, I was unable to make it look pretty in pictures.
So, photos of the meatballs and fresh spinach will have to do.
Trust me on this and make up a batch.  You won't be sorry.  Promise.

I only change a few things when I make this soup.  I double the amount
of carrots and celery and substitute fresh baby spinach (chopped)
for the frozen package (3/4 of one large container of the fresh stuff).
My family doesn't think it makes much difference.  Perhaps I shouldn't bother?

The meatballs have to be altered to make provision for gluten and dairy free restrictions.
But, I am sure the original recipe is amazing.  I wouldn't change a thing in that regard.
Once finished cooking, be sure to check for seasoning.  More balsamic vinegar?  Yes, please.
One recipe serves five or six generously.  I've been known to triple it.

Creamy Red Lentil and Kale Soup
(My kids recently asked me to make this one again.
It's my plan to serve it sometime this weekend.)

Fresh Roma tomatoes don't seem to be available at the moment,
so, a 14 oz tin of diced tomatoes (drained) will do the trick.
I like things a little bit spicy.  In light of that, I increase the cayenne pepper to 1/4 tsp
and add in about 1/2 tsp garam masala.  Super easy and yummy!
I double it.  (Notice a trend?)

Now, what about you?  Do you have a favourite
soup recipe you're excited to share?  Please link to it in the comment section below.
I'd love to know all about the soups that have been featured at your table.

Happy Souping!
With Love, Camille

Campbell's Substitute

This tomato soup is a wonderful Campbell's substitute.

It's gluten free and yummy and made up with simple ingredients.

Quickly put together, and satisfyingly good ~ it's a win!

Comfort food at its finest.

What you need:

3 - 15 oz (398 ml) tins Tomato Sauce
(I use Costco's Kirkland brand Organic Tomato Sauce)
*2 and 1/2 cups Water
*1 Tbsp Chicken Bouillon Paste
(I use Organic Better Than Bouillon)
1 tsp Sea Salt (or to taste)
1/3 cup Sugar (I use evaporated cane juice)
1 and 1/2 cups Heavy Cream

*Homemade stock could be used in place of the
water and bouillon.  Increase the amount of salt to compensate.

What you do:

Pour three tins of tomato sauce into medium pot.
Turn heat on to medium-low.
Add in the water, bouillon (or stock), salt and sugar.
Stir and bring to just simmering.

Remove 1/2 cup of simmering soup and add it to the cream to temper it.
Once the cream has been tempered, it can be slowly added to the pot.
Stir constantly.  This step will prevent curdling of the cream.
Heat through and serve to six of your favourite people.

Enjoy!
With Love, Camille

**If desired, the amount of cream may be reduced to 1 cup
and the water increased to 3 cups in order to cut back on richness.

Creamy Potato Soup ~ Gluten Free

This soup!  It's inexpensive to make and SO yummy to eat!

You can satisfy all those hungry tummies for approximately
$1 per person (hearty appetites included).

The cost increases if cheese and bacon are served.

Of course, bacon and cheese are wonderful additions, but,

not necessary for the yum factor.

Here's what you need:

7 or 8 large Yukon Gold Potatoes ~ diced, skins on
(You should have about 10 to 12 cups diced potatoes)
1/3 cup Butter
1 large cooking Onion ~ peeled and diced
6 cloves Garlic ~ minced
Water to cover potatoes in pot
2 cups Heavy Cream
1 Tbsp Sea Salt
1/2 tsp freshly ground Black Pepper
Grated cheddar and crumbled bacon for toppings

Here's what you do:

Scrub and dice the potatoes ~ be sure to leave the skins on.  Set aside.
In large pot (mine's a 5 Quart size), melt butter and saute
the garlic and onions until translucent.  Add potatoes and toss to coat.

Cover potatoes in pot with water (only until barely covered) and bring to a boil.
Reduce heat and simmer, partially covered, for about 20 minutes,
or until potatoes are very soft.

Puree with an immersion blender until mixture is nearly smooth.
I like to leave some chunks of potato in the soup for a little texture.
Stir in the sea salt, pepper, and cream.
Heat through and serve.

Crisply fried and crumbled bacon along with
shredded cheese are wonderful toppings for this yummy soup.

Serve this creamy potato soup to six or seven very hungry people
on a cold, blustery day while a fire blazes in the fireplace.
You'll make all your guests very happy.  Guaranteed.

Hugs all around!
With Love, Camille

Crowd Pleasing Chili

As promised in my last post, here's my chili recipe.

But first, I'd like to share a little of its history.

My little brother wasn't a fan of kidney beans in our growing up years.

So, my Mom altered her recipe to accommodate his preferences.

My sister and I still make our chili in the adjusted way.

See what an influence little brothers can have?  :)

Years ago, when our church would have pot luck meals,

I brought this.  And, it all went.  Every. Single. Time.

Hence the name it's been awarded ~ Crowd Pleasing Chili.

And, just a word on adjustments ~ this recipe is very forgiving.

Substitute your favourites in place of my suggestions.

I have had to alter and tweak it in the past to make it work for dietary

restrictions and requirements.  For example, I have used my own *from scratch*

baked beans and ketchup and soaked and cooked my own kidney beans.

I've sweetened the whole lot with honey.

You will find my old standby recipe below ~

adjust to suit your own needs.

What you need:

3 pounds ground Beef

3 medium cooking Onions, diced

3 coloured sweet Bell Peppers, chopped
(I like to use red, yellow, and orange...not a fan of green)

3 - 28 oz tins diced Tomatoes in their own juice, undrained

3 - 14 oz tins Kidney Beans, drained and rinsed
(this is the equivalent of 5 cups cooked beans)

3 - 14 oz tins Heinz Baked Beans in tomato sauce, undrained
(again, the equivalent of 5 cups cooked beans)

2 cups Ketchup (adds sweetness...if you wish to omit,
then use a tin of tomato sauce and add sweetener of choice to taste)

3 to 4 Tbsp Chili Powder
1/4 tsp Cayenne Pepper
3 Bay leaves (remove at the end of simmering time)
1 Tbsp Sea Salt (add at the end of cooking time)

What you do:

Scramble fry the beef until nearly done and add in onions and peppers.
Saute until meat is fully cooked and the onions are translucent.

Add in all remaining ingredients, except salt, and bring to a boil.
Reduce heat and simmer (partially covered) for 1.5 to 2 hours in order to blend flavours.
If it's still a bit runny at this point, remove the lid completely and simmer it down.
Stir in sea salt, remove bay leaves, and adjust seasonings to taste.

Serve in bowls with grated cheddar sprinkled on top
and cornbread on the side.

This makes enough to feed about twelve hungry tummies.
I like to make lots to have some left over to freeze or to serve the next day.
This will keep in the fridge for up to 3 days or for a few months in the freezer.
Be sure to bring leftovers to a boil prior to serving.

Happy Monday Y'all!
With Love, Camille

Happy Lunching!

It's Monday ~ but, y'all know that already.  Okay ~ let's talk lunch.
Is it just me, or does lunch time sneak up on you, too?
Without fail, it seems to catch me off guard more often than not.

I have been making dinner plans for a month at a time.

Breakfast is easy ~ frequently, it will be a variation on oatmeal, or eggs with toast.

But, lunch ~ it can be a little trickier.  I like having a few ideas up my sleeve.

We home educate, so there are hungry people to feed all day long.

There are no bag lunches to prepare, but, lunch is required nonetheless.

Enter leftovers ~ love 'em.  And, simple meals ~ love 'em, too.

This is one of those simple ideas.  Oh yum!

This is where I got the recipe.

It's flexible and easy as anything.

A big hit all around.  Woohoo!

What are your favourites for lunch?

Please share ~ fresh ideas are always a good thing.

Yes, a very good thing.  Especially on a Monday.  :)

Happy Lunching!

With Love, Camille

The One I Grew up With

When we stayed with my sister over Christmas,

she and I took turns being in charge of cooking dinner.  

We made a master plan to go off at the beginning of

our time together ~ and we shopped!  Did we ever shop.
But, once that was done, we were able to relax and enjoy.

What a wonderful thing it was to have that master plan!

It removed the guesswork out of meal time.

It made things run more smoothly.  Stress-free.  Mostly.

One of my sister's meals included homemade mac and cheese.

The recipe was the one I grew up with.  She did too.  Of course.  ;-)

I didn't remember it being so yummy.  But, it was.

Even Howie, who isn't normally a fan, had seconds.

He also was heard commenting on its many merits.

So, of course, I copied out the recipe.

And, now, I am going to share with you.
You are excited about this, right?  Of course you are.

 ~ The Ingredients List ~

3 Tbsp Butter
3 Tbsp All Purpose Flour
1 tsp Sea Salt
1/4 tsp Pepper, freshly ground
3 cups Milk (I use whole, raw)
2 cups Medium Cheddar Cheese, grated
1/2 tsp Worcestershire Sauce (don't omit...secret ingredient)
1/2 tsp Prepared Mustard (don't omit...another secret ingredient)
2 1/2 cup Macaroni noodles, uncooked
(My sister likes to use the Barilla Brand of
gluten free noodles for this recipe ~ so yummy)
Bread or Cracker Crumbs (for topping)
More grated Cheddar (for topping)

~ The Way to Put it All Together ~

Preheat oven to 400 degrees F and set a large pot of water to boil.
Once water is boiling, add the macaroni noodles and cook till just done.
Drain and rinse the noodles.  Pour into a 9 x 13 inch pan.

While the noodles are cooking, prepare the cheese sauce.
Melt butter in a medium heavy-bottomed pot.
Whisk in the flour, salt, pepper and finally, the milk.
Whisk constantly on medium heat until bubbling and thickened.

Remove from heat and whisk in the Worcestershire sauce,
mustard and grated cheddar cheese.
Stir together until the cheese is melted.  Mix thoroughly.
Pour sauce over the macaroni and stir together lightly
so that all the yummy sauce covers all the noodles.

Sprinkle the bread crumbs and extra cheddar (1/2 cup or so of each) 
over the macaroni.  This will make a nice, crunchy topping.
Bake at 400 degrees F for 20 minutes until bubbling and browning on the edges.
Serve with a green salad or veggies on the side.

Enjoy! 
Many Blessings, Camille

Hobo Beans with Cornbread

Comfort Food.  Warm and Cosy.
Sounds lovely, don't you think?

We live in Canada.  Although it's not been a snowy winter in our area,
it has been chilly enough to crave some comfort food.
And, the recipes I am sharing here today fit the bill perfectly.

Good enough for company (it's what I plan to serve to friends on a future Friday night),
or for a warm-em-up-and-keep-em-home type of evening with the family.
Either way, I think you'll be satisfied with the effort put into it.
Oh, and the hobo beans simmer all afternoon in the slow cooker.

Ready when you are.  Sounds perfect, doesn't it?
Well, what are you waiting for?  You gonna give 'em a try?

Jennifer Jo and I share similar taste in culinary pursuits it would seem.
When she shares recipes, I sit up and take notice.
I often can be found, after reading her writings about food, 
gathering the necessary ingredients and cooking up a storm.

When she posted about Hobo Beans it was no different.  So, I made them.
Jennifer shares her recipes in the most creative of ways.
It's like reading a story...the story behind the food.  With humour.

And, the food is good.  Very good.

Hobo Beans ~ Altered and Adjusted from Jennifer's Blog.
(The alterations are not because her recipe is lacking ~ not at all.
Rather, the alterations were necessary due to the fact that 
Jennifer has secret ingredients along with stashes from the summer
and other countries that make improvisation a necessity.)

  1/2 lb Bacon ~ crisply fried and crumbled
2 lb Ground Beef
2 medium yellow cooking Onions ~ chopped
6 cloves Garlic ~ minced

1 lb dried Black Beans ~ fully cooked (soak at least 18 hrs prior to cooking)
(This translates into 2 cups dried beans, which become 6 cups cooked.
You can substitute any beans you like ~ red, white, etc.)

  2 tins Crushed Pineapple (12 oz size) ~ Do NOT omit
1 tin Diced Tomatoes (28 oz size)
1 cup Brown Sugar ~ lightly packed
1 tin Tomato Sauce (15 oz size)
1 Tbsp prepared Mustard
2 Tbsp Chili Powder
1 Tbsp Worcestershire Sauce
1 Tbsp Apple Cider Vinegar
Sea Salt added after the cooking time ~ to taste

Fry the bacon and remove from pan.  Drain some of the grease ~ but not all of it.

In the same pan, scramble fry the beef, onions, and garlic until cooked through.

Combine all ingredients together in your slow cooker.

Mix together, cover, and turn the heat to high for an hour or two ~ until bubbling.

Reduce heat to low and let simmer for another 4 to 5 hours.

(If your crock pot is not big enough, or, you don't own such a thing,

a heavy-bottomed stock pot on the stove will work nicely.

Mix all ingredients together in your big pot, bring to a boil, reduce heat to simmer,

cover your pot, and simmer away for a few hours, stirring occasionally.)

These beans do not require any toppings.  They are so yummy by themselves.

However, a good cornbread on the side, and maybe even a salad,

would round out the meal nicely.  Six hungry people will gobble it all up.

But, with these extras to make it go further, you could probably feed eight.

I could not improve on the Cornbread ~  I didn't even try.
It was so yummy my children exclaimed that it was like cake.
I had to agree.  It was amazingly good stuff.  Try it and see for yourself.

Click here to get to Bevy's place where she shares the recipe.
You won't be sorry you did ~ I'm sure of it.

Happy Weekend, Y'all!  
Now, go...cook up your own storm.  ;-)

With Love, Camille

Simple Rice Pudding

Simple Rice Pudding ~ 
Made it.  Liked it.  Simple and quick!
If you like rice pudding, you'll like this.
If you don't, I cannot help you.  And, I cannot understand.  :)

I added in some cream and a little more vanilla
to get it *just right*.
If you have leftover rice...this is just perfect!
Click on the link above to get to the recipe.

Enjoy!
Many Blessings,
Camille

Cauliflower Soup ~ SO Yummy!

Okay.  This is just about as good as it gets.

Comfort food at its finest.

Truly.  One yummy bite after the other.

Calvin proclaimed this to be his all-time favourite.

Cauliflower Soup ~ 

Is it time for soup where you live?

We've turned the heat on in our home,

and the rains have started.

It's time for soup!

Click here for the recipe.

You won't be sorry.  Promise.

Even if you don't like cauliflower ~

You'll like it anyway.  Give it a try and see.  :)

Many Blessings,

Camille

Janine's Autumn Chowder

Our niece *loves* this chowder!

Even on a hot day she has been known to request it!

And, once I tried it, I understood.

Really, I did! :)

I still prefer it in the Fall/Winter.

Something about it says that to me.

Maybe it's in its name? ;-)

It's what I served for supper one night last week.

(Actually two nights, since I made double).

One recipe serves 4 to 5 generously.

Another great thing about this chowder

is that it can be whipped up at nearly a moment's notice.

Thought to pot to table in under an hour.

How's that for a home-cooked meal?

Biscuits on the side would be nice,

but, this chowder delivers nicely

in the fill-you-up department.

Bonus!

Since I gleaned this recipe from my sister,

I've named it after her.

I don't know where it originally came from ~

If you do, please do tell so I can give

credit where credit is due.

And, it is due, believe me!  

~ Janine's Autumn Chowder ~

1 cup onion, diced

Olive oil for frying

3 cups new potatoes with skins on, diced

1 1/2 cup carrots, sliced

2 cups chicken stock ~
homemade, of course!  :)

3 cups frozen corn

1/2 tsp freshly ground pepper

1 1/2 tsp sea salt (omit if using stock from a cube)

3 cups shredded cheddar cheese

3 cups milk

1/4 cup flour

8 slices of bacon, fried crisply for a topping.

Fry onion in oil in soup pot.

Add stock, potatoes and carrots.

Bring to a boil, reduce heat, and simmer

about 20 minutes until vegetables are tender.

Stir in milk, corn, pepper and salt.

Heat to simmer.  Do not boil.

Mix cheese and flour together in a bowl until cheese is coated.

Add to pot, stirring constantly.  

Stir until cheese is melted and soup is thickened.

Serve with crumbled bacon.  Y.U.M!

Enjoy!

With Love,

Camille

Dairy Free Mint Ice Cream!

You would never know this
ice cream has no sugar in it ~
Just honey.

And no CREAM either ~
Only coconut milk!

W.O.W.

It is yummy.

Oh...
and one *secret* ingredient
to make it green ~
S.P.I.N.A.C.H.

Can you believe it?
Shhh....don't tell my kids! :)

I found the original recipe here.
And then I tweaked it ~
Just a little.

If you are looking for
dairy-free, sugar-free, grain-free recipes,
The Unrefined Kitchen
is a great resource!

~ Mint Ice Cream ~

Three 400ml tins premium quality coconut milk ~
Or just two if you use the liquidy stuff...
Make sure these are full fat, not *lite*! :)

1/2 cup Liquid Honey

1 cup Baby Spinach Leaves ~
Lightly steamed and cooled

2-3 tsp Peppermint Extract

1 tsp Vanilla Extract

Chocolate Chips to taste ~
My photo does not show chocolate
chips since this was a chocolate-free batch.
It's super-duper yummy with chocolate
chips in it though!

Scoop off the top heavy cream from
your tins of coconut milk and
discard the watery stuff ~
Or, if you are using all the contents
of the tin, just use two.
(I have done it both ways,
and I prefer the taste when
the watery stuff is not included).

Place into blender or a deep bowl.

Add the remaining ingredients
and blend ~ I use a deep bowl and
mix it all up well with my immersion blender.

Taste and adjust flavourings.

Process in your ice cream maker according
to manufacturer's specifications.

If adding chocolate chips,
do so at the end of churning and
fold in until well distributed.

Transfer to a freezer container.
Store in the deep freeze until
ready to use.

Thaw a few minutes prior to scooping.

Enjoy!

Blessings,
Camille

Quick and Easy Thai Soup

Thai food is a favourite in our home.
Since coconut milk is often found in the recipes,
dessert is optional.  A good thing, really.

I gave this soup a try last night.
And tonight, I made it again.  It is that good.
Rave reviews all around.  SO yummy!

I had roasted chicken meat in the freezer.
Please tell me you have some, too?


Coconut milk and Thai curry paste are necessary ingredients.
Run out and get them if they are not already in
your pantry.  Now you are set!

Click Here to find the original recipe.
The way I made it is as follows.

First, I used roasted and cut up chicken meat instead
of the tofu.  I am not a tofu-lovin' girl.  That's just me.
If you love tofu...go for it!

~ Creamy Thai Chicken Soup ~
(Doubled from the original)

2 Leeks ~ cleaned and finely chopped...
white part only (You could also use a
medium-large sized onion)

1 Tbsp coconut oil for frying

1 Package Thai Curry Paste
(50g size) ~ Use two for more *kick* ~
I think I may just do that next time!


2 Tbsp finely chopped fresh ginger

6 cups chicken stock

2 cans coconut milk (400 ml size)

2 Tbsp Sugar ~
I use organic dehydrated cane juice

4 cups chopped roasted chicken meat

8 cups stir fry veggies ~ chopped into bite-sized pieces
(You could use the frozen variety, but I chose to use fresh.
My mix included mushrooms, broccoli, and sweet peppers)

Melt coconut oil (or other type of cooking oil)
in heavy pot and stir fry leeks, ginger, and curry paste
for a few minutes until the leeks become limp.

Add chicken stock,
coconut milk, and sugar.  Bring to a boil.

Add chicken meat and veggies.
Return to a boil.  Reduce heat and simmer, covered,
until veggies are cooked ~ About ten minutes.
Taste and season with salt, if necessary.

I served ours over a scoop of rice in each bowl.
We ate it like soup with a spoon.
It would be lovely without the rice.
I served it that way to make it go further.

With my children, it was necessary. :)

Happy Soup-ing!
Blessings, Camille

A Christmas Eve Tradition

Every Christmas Eve we have dinner by the fire.
Ever since the children were little.
It began with just Devon Cream Tea on the menu.

And now...it includes all this!!

As the children grew there was a need for more
and more and MORE food!
We do a full-blown appies spread.  It's dinner.

What's on the menu?

Layer Dip for Nacho Chips.
(Recipe to follow)
Red Pepper Jelly on a brick of Cream Cheese
served with Rice Crackers.

Store-bought Sausage Rolls with Dijon Mustard.
Mandarin Oranges.  Hot Apple Cider.
And of course...Devon Cream Tea!
(See recipe below)

~ Gina's Layer Dip ~

8oz Pkg Cream Cheese (softened)
1/2 Cup Sour Cream
Mix together and spread into
a 9" glass pie dish.

Spread a layer of salsa over this.
Sprinkle with grated Cheddar.
Chop some green onions and tomatoes
and sprinkle over the cheese layer.
Keep refrigerated until ready to serve.
Serve with Unseasoned Nacho Chips.

SO easy and SO good!

~ Devon Cream Tea ~

Purchase some REAL Devon Cream.
Straight from England.  Click Here to view the brand I buy.

U.N.B.E.L.I.E.V.E.A.B.L.E.
Really...it is actually SCARY how good it is! :)

Once you have some of the good stuff on hand,
you just need to whip up a batch of Rich Scones.

Recipe taken from Company's Coming
"Muffins and More" by Jean Pare (a Canadian!).

~ Rich Scones ~

2 Cups All purpose Flour
1/2 Cup Sugar
1 Tbsp Baking Powder
1/2 tsp Sea Salt
1/2 Cup Butter, cold
1 Egg
2/3 Cup Milk

Mix together all dry ingredients in a large bowl.
Cut in butter until crumbly.
Mix together egg and milk in small bowl.
Stir wet ingredients into flour mixture and mix quickly with a fork.
Pat into a rectangle on your counter.
Be careful to not over-mix!
Cut into triangles or circles.
Place on a parchment-lined cookie sheet.
Bake at 425 degrees F for about 15 minutes until golden.

Cool on cooling racks.

Once cooled, serve your split open scone
with the cream and some fresh strawberry preserves on top.
And be prepared...this may become a new tradition!

What special family traditions
do you revisit each year at Christmas-time?
Please share in the comments of this post.
I would love to read about them!

Many Christmas Blessings
to each and every one of you!
With Love,
Camille

Feeding 29

When Austin was baptized, we asked all our family and the
Pastors and their families to join us after the service for lunch.
There were 29 of us.  What did I feed a crowd like that?

BBQ Meatballs (among other things)...
About Two Hundred of 'em!
Always a hit. A sure win.  Y.U.M.

A lovely lady at a church we attended years ago

faithfully brought these yummy morsels to church potluck dinners.

Unfortunately, I could never get any on my plate...

they always disappeared so quickly!

So, without ever trying them, I asked for the recipe.

And she kindly shared.  I'm so glad that she did.

And now...I'm sure you will be too! :)

~ BBQ Meatballs ~

Meatballs:

1 Egg

5 oz evaporated milk

1 cup quick cooking oats

½ cup finely chopped onion

1 large clove garlic, finely minced

1 ½ lb. ground beef

1 tsp salt

1 tsp chili powder

¼ tsp pepper

Sauce:

1- 1/2 cup ketchup

1 cup firmly packed brown sugar

3/4 tsp liquid smoke

1 - 2 large cloves garlic, minced

1/3 cup finely chopped onion

Bring all ingredients to boil in a small saucepan.

Reduce heat and simmer for two minutes.

Set aside to pour over the meatballs

when they are done cooking.

In a large bowl,

combine all meatball ingredients (except the meat).

Mix well and then add the meat.

Mix well once again and form into 1 inch balls.

Place about an inch apart

on a jelly roll pan (cookie sheet with sides).

Bake uncovered in 350 degree oven

for 20 to 25 minutes till cooked through.

Drain and place in 13 x 9 inch pan

and cover with sauce and bake for 10 to 12 minutes longer.

If heating the meatballs from cold, 30 to 40 minutes is about right.

Comfort food at its finest.

Enjoy! :)

With Love,

Camille

**I have no idea where the original recipe for these yummy meatballs came

from...if you do, would you please share so I may link back to the
book/site where they are found? Thank you!

Oven Baked Hash Browned Potatoes

Jennifer Jo and I seem to have similar taste buds.
I like her recipes.  And this was no exception.

And...it's EASY!

And...MULTIPLY-ABLE.
(Is that a word?)

You can make these for a few or for many.

It all depends on how many potatoes you begin with.

Oh YUM!!

Head on over to Jennifer Jo's

for her recipe for these fabulous

Oven-Baked Hash Browns!

You won't be sorry you did.

Your family will thank you.

The End.

Blessings,

Camille

Dinner for One

Howie took the children away to
stay in his parents' basement suite
for three nights last weekend.

The purpose?

To allow me time to
plan and sort and purge.
A Blitz.

What a blessing!

I was alone for dinner two nights running.
The rest of the family had food sent with them.
They were set.

Me?
My plan was to just
*wing it*.

What to eat?
The answer for one night was....

A twice baked potato ~
stuffed with sour cream,
green onions and cheese.

Oh YUM!
It was good.
I ate. it. all.

What do you eat when
you are cooking for one?

Happy Weekend!
(I'll be back to visit with you
next week, Lord-willing.)

Blessings,
Camille

Dessert for Breakfast!

White flour.
White sugar.
Icing sugar.
Butter.
Heavy Cream.

Orange Cranberry Scones.


Like I said...dessert!

They are
Y.U.M.M.Y.

Jennifer Jo and I must have
similar taste buds.
I always enjoy her recipes.
And this, again,
was no exception.


I'm sending you to Jennifer Jo's
place for the recipe.
Click here to get there ~
Enjoy!

Occasionally.
*Wink*

Simply Guacamole!

Super Easy!
So. Good. For. You.
Y.U.M.M.Y.

Simply Guacamole.
(Gwa-ka-moe-lee)


I use three or four ripe avocadoes.
(They are ripe when dark in colour
and slightly soft).

Wash the skin and slice length-wise
through to the pit.
Split in half and remove the pit
with the tip of your knife.

Scoop out the flesh with a spoon.
Mash with a fork.
Add in the juice of one lemon.
A splash or two of Hot Sauce.
And a shake of garlic powder.


Mix together.
Taste and adjust seasonings.
Chill and serve.
Enjoy! :)

Apple Tart ~ Yum!

It was Christmas.

I was doing a little baking with my
once-a-year cookbook.


It's one of my favourite Christmas
home inspiration books.


When I tested this recipe,
it was decided that once a year just wouldn't be enough.
So, I copied it out to keep in my recipe box
for easy year-round access.

I also began by baking this tart in a pie dish.
Not too bad, but the tart pan is a
better choice when making tarts.
Just sayin' ~ Who knew? ;-)

So...I went to HomeSense and found the
requisite pans for a good price.
And, yes...pans ~ I bought two!
One of these is just not enough.

Trust me. :)


~ French Apple Tart ~
Adapted from Mary Englebreit's
"Let the Merrymaking Begin ~
Christmas Volume One"

Dough for a single crust pie,
rolled out and chilled in the pan.

3 Large Granny Smith Apples ~
peeled, cut in half, cored and sliced thinly.

** Friendly WARNING **
You can use another variety of baking apple ~
BUT...ONLY baking apples will do!
You will have a soggy tart if you don't obey this one simple rule ~
just ask me how I know! :)

1/2 cup Granulated Sugar
1/2 cup Heavy (Whipping) cream, unwhipped
1 Large Egg
1 tsp Vanilla

Icing Sugar ~
for sprinkling just prior to serving...
after it's baked.

Preheat oven to 375* F

Roll dough to fit 9 inch tart pan with removeable bottom.
Place dough in pan and flute the edges.
Chill dough in pan for 30 minutes.

Arrange apple slices in tart in concentric circles,
beginning at the outside and working toward the centre.

Bake tart at this stage for 15 minutes.

Meanwhile, whip together
sugar, cream, vanilla and egg with wire whisk.
Pour mixture over the apples and bake 25 or 30 minutes longer
until custard is set.


~ This photo by Calvin...it was his piece! ~

Cool 10 minutes on a wire rack.
Remove sides of pan.
Sprinkle with icing sugar prior to serving.

Serve warm or cooled to 8
(or less) very fortunate people!

ENJOY!