Ingredients
- 2 chicken breasts
- 1 cup Italian dressing
- 1 red pepper
- 1 tomato
- 2 Focaccia triangles
- 2 slices of Mozzarella cheese

Directions:

1. Marinate chicken breasts in fat free Italian dressing, salt and pepper for at least 10 minutes.

2. Slice tomatoes and pepper. Toast the bread.

3. Pan fry chicken breasts. Place the chicken on the bread with Mozzarella cheese on top. Put in the oven to melt the cheese.

4. Pan fry the red pepper and tomatoes until tender. Place in sandwich. Add condiments (mayonnaise, honey mustard) and serve.



















Notes: I used a straight edged knife to cut the bread but my finger was in the way and I cut my left middle finger. It really hurt. Then, I burned my left upper arm when I took the pan of toasted bread out of the oven. I made two sandwiches and hurt myself twice in the process.
Read more...

Ingredients
- 1 onion
- 1 red/green pepper
- 1 lb boneless chicken
- package of seasoning mix

Directions:

1. Slice onion, pepper and boneless chicken into thin strips.

2. Heat 1 tbsp oil in large skillet over medium high heat. Stirfry chicken 3-5 minutes or until no longer pink.

3. Stir in seasoning mix and 1/4 cup of water, add pepper and onion. Cook and stir 3-4 minutes or until vegetables are tender crisp.

4. Warm tortillas according to package directions. Spoon some fajita filling onto each tortilla. Top as desired and roll up tortillas to serve.
Read more...

Toast Cup
- 12 slices sandwich bread
- 1/4 cup butter, melted

Filling
- 3 slices of processed cheese
- 10 eggs
- 1/4 cup milk
- 2 tablespoons butter
- 3/4 cup sliced hotdog, ham

Directions

1. Preheat oven to 400°F. Flatten each bread slice with rolling pin. Make 1-inch lengthwise cut into each corner of bread slice with sharp knife. Lightly brush both sides of bread slices with melted butter. Gently press each flattened bread slice into cups of ungreased 12-cup muffin pan, overlapping crust to form cup. Bake for 8 to 10 minutes or until lightly browned.

2. Cut cheese into 24 thin strips.

3. Beat milk and eggs in large bowl with wire whisk until well mixed.

4. Melt 2 tablespoons butter in 10-inch skillet. Pour eggs into skillet; sprinkle with ham. Cook over medium heat, gently lifting portions with spatula so uncooked portion flows underneath, until eggs are set (3 to 5 minutes). Sprinkle with pepper and salt, if desired.

5. Fill each toast cup with about 1/3 cup egg mixture. Place 2 strips cheese on each toast cup.

























Notes: I made this at the cottage with my cousins. We had 20 people, so I doubled the recipe. I let the younger kids crack the eggs and beat it. I melted butter and let them take turns painting the bread. Then I showed them how to fold the cheese into strips. Joseph cooked up the scrambled eggs and added hot dog bits that the older kids cut up. I toasted the bread and stuffed them the filling.

Adapted from: Cutco Cutlery's Breakfast Toast Cups
Read more...

Ingredients
- 2 cups canned garbanzo beans, drained
- 1/3 cup tahini
- 1/4 cup lemon juice
- 1 teaspoon salt
- 2 cloves garlic, halved

Directions:

1. Place the garbanzo beans, tahini, lemon juice, salt and garlic in a blender or food processor. Blend until smooth. Transfer mixture to a serving bowl.

2. Optional: Drizzle olive oil over the garbanzo bean mixture.

Notes: The recipe is perfect for a big can of chick peas and one lemon. I halved the recipe and made it twice. I used a magic bullet. That appliance is really poorly made, or I just don't know how to use it. I have problems with it every time!

Adapted from: All Recipe's Hummus III
Read more...

Ingredients
- 1 cup all-purpose flour
- 3/4 cup whole wheat flour
- 1/2 cup granulated sugar
- 2 tsp baking powder
- 1 tsp ground cinnamon
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/4 tsp ground nutmeg
- 1 cup raisins
- 1 cup All Fibre cereal
- 1 1/2 cups sweetened applesauce
- 1/2 cup water
- 1 egg, lightly beaten
- 1/3 cup vegetable oil

Directions:

1. Combine flours, sugar, baking powder, cinnamon, soda, salt, nutmeg: set aside.

2. In large mixing bowl, combine cereal with applesauce and water. Let stand 5 minutes. Add egg and oil. Beat well. Add flour mixture, stirring just until combined. Spread evenly in greased 2 L (9 x 5") loaf pan.

3. Bake at 180°C (350°F) about 55 minutes or until wooden pick inserted near centre comes out clean. Cool 10 minutes on wire rack before removing from pan. Cool completely before slicing.



















Notes: The original recipe called for raisins, but I totally forgot to put them in the mixture. The bread was dense and sweet but pretty boring. Raisins would have definitely made it more interesting. I try to use unsweetened applesauce if I bake this recipe again.

Adapted from: All-Bran Buds Applesauce Raisin Loaf
Read more...

Ingredients
- 1 lb ground chicken
- 1 (796 mL) can of diced tomatoes
- 1 (398 mL) can of tomato sauce
- 1 (540mL) can of red kidney beans
- package of seasoning mix

Directions:

1. Brown chicken in large saucepan; drain

2. Stir in seasoning mix and 1 can each of diced tomatoes and tomato sauce

3. Simmer uncovered for 10 minutes, stirring occasionally

4. Stir in 1 can of rinsed and drained red kidney beans

Notes: We bought whole tomatoes at the grocery store so we crushed them against the side of the pot as the chili simmered. We didn't have tomato sauce so we used a small can of pizza sauce. It was my first time eating chili and it was really yummy.
Read more...

Ingredients
- 3/4 cup butter
- 1 cup white sugar
- 1 egg
- 2 tablespoons corn syrup
- 1 teaspoon lemon extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 cup white sugar

Directions:

1. In a medium bowl, cream together butter and 1 cup sugar until light and fluffy. Beat in egg, corn syrup, and lemon extract. Stir in flour, baking soda, and baking powder. Cover dough, and chill in the refrigerator at least 1 hour.

2. Preheat oven to 325 degrees F (165 degrees C). Line a cookie sheet with parchment paper. Roll chilled dough into walnut sized balls. Roll balls in remaining sugar, and place on the prepared cookie sheet.

3. Bake 10 minutes in the preheated oven, or until lightly browned.

Notes: Kev wanted cookies that would go nice with tea so I found this recipe. I prepared the cookie dough and chilled in the fridge. After dinner, we went over to Uncle Henny's. Samuel and I rolled the dough into balls. We left the first batch plain and dipped the second batch into sugar. I used 2 teaspoon of real lemon juice but the taste was too faint.
Read more...

Ingredients
- 2 cups all-purpose flour
- 3/4 teaspoon salt
- 1/2 teaspoon baking soda
- 1/2 cup (1 stick) unsalted butter
- 1 cup granulated sugar
- 1 large egg
- 1/2 teaspoon pure vanilla extract
- 1 can of halved peaches, drained and chopped
- 1/3 cup peach jam
- 2 teaspoon ground cinnamon

Directions:

1. Preheat oven to 375 F. Whisk together flour, salt, and baking soda.

2. Put butter and granulated sugar into bowl of an electric mixer fitted with the paddle attachment. Mix on medium-high speed until pale and fluffy, about 4 minutes. Reduce speed to low. Add egg and vanilla; mix until well blended about 1 minute. Add flower mixture and mix until combined. Add diced peaches, peach jam, and cinnamon; mix until just combined.

3. Using a 1 1/2 inch ice cream scoop or a tablespoon, drop dough onto baking sheets lined with parchment paper, spacing 2 inches apart. (Chill remaining batch).

4. Bake cookies until gold brown for 13 minutes. Let cool on rack.



















Notes: Made this with val and ren. 13 minutes burnt the bottoms of the cookies on the second rack. We adjusted the second batch to 11 minutes and it turned out great. Cookies could be made sweeter.

Adapted from: Peach Drop Cookies Read more...