Spinach Dip

This dip is one my family has been making for years and it is always a hit at the parties we bring it too.  It is also often requested as well.  I think it is a great standby for if you are not feeling to creative or if you are in a rush.  Most of the ingredients are ones that you can keep in your house for a last minute event.  It is easy to through together and one that can be made in advance.  It also is a fairly healthy recipe and goes well with veggies so you can make a batch and use it for your lunches and snacks through out the week.
For serving it at a party, buying a sour-dough round and carving it into a bowl always looks great and provides dippers but bowl is fine too.  The dippers that I commonly use are veggies, bread, crackers and chips but I am sure there are plenty of others you can use.

Spinach Dip

2 packages frozen chopped spinach (thawed)

1 package Knor's Vegetable Soup Mix

500 ml plain unsweetened yogurt

1 can water chestnuts

tabasco sauce to taste (optional)

1. In a bowl mix together the yogurt and soup mix.
2. Squeeze out the excess water from the spinach and add to the bowl.
3. Drain and rinse the water chestnuts.  Chop them up into small pieces and add them to the bowl.
4. Mix everything together and taste, if you would like to add some spice put in tabasco sauce to your liking.
5. Serve with your choice of veggies or keep in the fridge.

Creamy Mushroom Sauce

So like many nights in the past I was standing in the kitchen unsure of what to make for dinner.  I hadn't gone grocery shopping in a while and I was trying to use up the last bit of produce in the fridge before going to the market to restock the fridge.  This time of the year we eat out so much at parties that home cooked meals don't happen to frequently do we don't keep much in the fridge.  When I opened the fridge I found some mushrooms that needed to be enjoyed soon so I thought I would hit up google to find a basic recipe (remember I am having a little case of the old mother hub bard problem) to use them up in.
I was very happy to come across this recipe and I will definitely use it in the future.  With only a few ingredients it made a delicious pasta sauce that did not require too much effort.  I love the fact that I could use my food processor to chop up the onion and garlic.

Creamy Mushroom Sauce

5 or 6 mushrooms

garlic (use your judgement as to how garlicky you like it)

small bunch of parsley

1 cup of cream or 3% milk

1/4 cup butter or olive oil

salt and pepper to taste

1. In a food processor place the mushrooms, garlic and parsley. Process until everything is in small pieces.
2. Cook this mixture with the butter/olive oil in a frying pan until the moisture has absorbed.
3. Add the cream, salt and pepper.  Reduce until it is at your desired consistency.
4. Serve over fresh pasta with so parmesan.

Adapted from here.

Banana Walnut Muffins

I love eating bananas but I am very particular about their ripeness when I eat them and with all of the Christmas parties I have attended this year I had some ones that did not get eaten during their prime.  So  I decided it was time to make some muffins since I enjoy having them on hand for a quick snack.  My husband and I really enjoyed these but my dog wasn't a big fan of the nuts.  He decided to help himself to one when I left them unattended while they were out cooling.

Banana Walnut Muffins

1 cup whole wheat flour
1/3 cup sugar
1/2 tsp baking powder
1/4 tsp salt
2 bananas
1/4 cup milk 
1 egg
1/2 tsp vanilla
2/3 cup walnuts

1.  Combine the whole wheat flour, sugar, baking powder and salt. 
2. In a separate bowl put in the bananas and cut in to small pieces with a fork. Smash the bananas with your fork so that it mostly mashed but with some small chunks of bananas.  
3. Add in the egg, vanilla, and milk to the banana mixture. 
4. Combine the dry and wet ingredients and also the walnuts. Mix briefly.
5.  Pour the batter into a nonstick muffin pan. If you really like walnuts, sprinkle some extra pieces on top of the batter before baking. 
6. Bake at 350 degrees F for 30 to 40 minutes. Make sure you take the muffins out of the tins right away, otherwise it can be very challenging to get them out in one piece.

Butter Tarts

Butter tarts are wonderful year round but they were always a special treat my mom would make at Christmas.  I have yet to taste a better recipe.  Growing up, most of my family members didn't like nut or coconut but you are welcome to add them to this recipe if you like.  This recipe also freezes very well.

1 package frozen unsweetened pastry tart shells

1 cup of white sugar

1 cup seedless raisins

2 eggs

1 Tsp. vanilla

1/3 butter

4Tbsps. Cream or Half & Half

1. Preheat the oven to 375 F. 
2. In a saucepan, mix together sugar, raisins, vanilla, butter and cream.  
3. Beat the eggs and add to the mixture.  
4. Boil at medium heat for five minutes.
5. Place the uncooked tart shells on a cookie sheet and fill the shells with the mixture.
6. Bake for 15 minutes.

Roasted Butternut Squash Soup

Butternut squash is one of my preferred guards and I had a big one to use up so I thought I would look for a new recipe.  I came across this one and it worked out well because I already had most of these items in my fridge.  I am glad I decided to make a double batch, I am looking forward to enjoying some on an evening where cooking is the last thing on my mind.

Roasted Butternut Squash Soup

1 small butternut squash, peeled and chunked

2 leeks, cut into small chunks

4 celery ribs, cut into small chunks

1 red onion, peeled and cut into small chunks

2 large carrots, cut into chunks

2 cloves garlic, roughly chopped

1 tbsp olive oil

1/4 tsp cinnamon

1/4 tsp cloves

1/8 tsp nutmeg

1/8 tsp ginger

2 bay leaves

1/4 tsp thyme

1/4 tsp rosemary

1/4 cup maple syrup

6 cups vegetable stock

1 tsp cider vinegar

Salt and pepper to taste

1. Preheat oven to 400 degrees.
2. Place the butternut squash, leeks, celery, onion, carrots, garlic, olive oil, cinnamon, nutmeg, ginger and cloves in a large bowl and toss until evenly mixed.
3. Spread the vegetables on a large greased baking sheet and roast for 25min, or until browned.
4. Transfer the vegetable mixture to a large pot and add the bay leaf, thyme, rosemary, maple syrup, vegetable stock and cider vinegar.
5. Bring to a boil then lower the heat and simmer for 30min or until the vegetables are tender.
6. Remove from heat and remove the bay leaf. Puree until smooth and strain to remove any chunks if desired.
7. Return to the heat adjusting the consistency with water if required and adding salt and pepper to taste.

Mrs. H's Cranberry Orange Bread

This is a recipe that is a favourite in the neighbourhood I grew up in.  Every year one of the grade two teachers at the local school would have the parents come in and help her students make this bread.  This teacher retired recently and I remember talking to many of her past students and they all remember this bread and many of them still make it on a regular basis.  It tastes amazing and it is one I look forward to making and enjoying every year.  I hope you enjoy it as much as I do!

Mrs. H's Cranberry Orange Bread


2 cups sifted all-purpose flour


1 cup white sugar


1 1/2 teaspoons baking powder


1 teaspoon salt


1/2 teaspoon baking soda


1/4 cup butter


1 egg, beaten


1 teaspoon orange zest


3/4 cup orange juice


1 1/2 cups golden raisins


1 1/2 cups chopped cranberries

1.   Preheat oven to 350 degrees F (175 degrees C). Spray or grease one 9x5x3 inch loaf pan.
2. Whisk together the flour, sugar, baking powder, salt and baking soda.
3. Cut in butter until mixture is crumbly. Add egg, orange peel, and orange juice; stir to mix and fold in raisins and cranberries.
4. Pour into loaf pan and bake for 70 minutes or until toothpick inserted comes out clean. 
5. Remove from pan; cool on wire rack.

Chocolate Balls

This is another recipe that is beloved by my family.  It is super easy and one that kids enjoy making.  They are very tasty and I am sure you could add a splash of your favourite liqueur if you feel so inclined.
You can roll these in your choice of powders or coverings, my preferred pick is coconut but you can use icing sugar, graham wafer crumbs, Oreo cookie crumbs, ground nuts or sprinkles to name a few.

Chocolate Balls

1/2 cup butter

1 can condensed milk

2 bakers dark chocolate squares

1 box cookie crumbs (oreo or graham wafer), you will need extra if you are planning to use them as a 

          topping

1 cup topping of choice

1. In a pot, on low heat melt together the butter, chocolate and condensed milk.  Stir frequently so it doesn't burn.
2. Add the cookie crumbs and stir until they are thoroughly combined.
3. Roll into balls with a one inch diameter.  It helps if you have butter on your hands.  Roll the balls in the topping of your choice.
4. Store in a air tight container.