Saturday, June 30, 2012

Canada Day Cake


What You Need

1 pkg. (298 g) prepared pound cake, cut into 12 slices
2 cups boiling water
2 pkg. (85 g each) Jell-O Strawberry Jelly Powder
3 cupsice cubes
3 cups sliced fresh strawberries, divided
2 cups thawed Cool Whip Whipped Topping

Make It

COVER bottom of 13x9-inch dish with cake slices; set aside.
ADD boiling water to jelly powders in large bowl; stir 2 min. until completely dissolved. Add ice cubes; stir 3 to 5 min. or until ice is melted. Remove any unmelted ice. Stir in 1 cup strawberries; pour over cake. Refrigerate 15 min. Cover with Cool Whip.
REFRIGERATE 4 hours or until jelly is firm. Arrange remaining berries over dessert to resemble the Canadian flag. 
 kitchens tips
You can also quick-set the jelly using frozen sliced strawberries. Dissolve the jelly powders in boiling water as directed. Add 1 cup each frozen strawberries and ice cubes; stir 3 to 5 min. or until thickened. Remove any unmelted ice. Continue as directed, decorating with 2 cups sliced fresh strawberries.
How to Decorate Dessert
Using a toothpick, trace a maple leaf pattern on top of dessert. Place a strawberry slice on each leaf point, then fill in the leaf with remaining strawberries.

Friday, June 29, 2012

Monkey Movies

This one is for Man
Love Aunt Jeannie

This Movie is a long one Monkeys.
Better save it for 'Movie Night'
It's two and a half hours

Thursday, June 28, 2012

Best Barbecue Beans

prep time : 10 minutes ... total time : 20 minutes ...

14 servings , 1/2 cup each

what you need

10 slices Oscar Mayer bacon , chopped

i onion , chopped

1 can (15.5 ounces) butter beans , drained

1 can (15.5 ounces) butter beans , drained

1 cup draught beer blend barbarcue sauce

Make It


bacon and onions in medium saucepan on medium heat 5 min. or just until bacon is crisp, stirring frequently. Drain.


remaining ingredients; mix well. Cook an additional 5 min. or until heated through, stirring occasionally.

Kitchens Tips

Substitute 1 drained can (15.5 oz.) black beans for the butter beans.

Italian Potato Salad

When we tasted this recipe for the first time, we swore we were in potato-salad heaven! The irresistible flavor of the crisp golden-brown grilled potatoes are sure to more time

prep time : 20 minutes 40 minutes

8 servings, 1 cup each


What You Need

2 lb. unpeeled small red potatoes, halved (about 6 cups)

1/3 cup water

2 cloves garlic, minced

1/4 cup KRAFT Zesty Italian Dressing, divided

1/4 cup KRAFT Real Mayo Mayonnaise

4 slices OSCAR MAYER Bacon, cooked, crumbled

4 green onions, thinly sliced

Make It


grill to medium-high heat.


potatoes and water in 2-qt. covered microwaveable dish on HIGH 8 min.; drain. Add garlic and 2 Tbsp. dressing; toss to coat.


potato mixture onto center of large sheet heavy-duty foil sprayed with cooking spray; fold to make packet.


20 min. or until potatoes are tender, turning packet over after 10 min. Mix mayo and remaining dressing in large bowl. Add potatoes, bacon and onions; toss lightly. Serve warm.

Kitchens Tips

Any potatoes you have on hand-even large baking potatoes-can be used in this recipe. The key is cutting them into small uniform pieces so they'll cook evenly in just 20 min.

Creative Leftovers

Blend any leftover peeled garlic cloves with 1 cup softened butter in blender until smooth .

Use a rubber scraper to transfer butter mixture to airtight container. Refrigerate up to 2 weeks. Use to cook scrambled eggs or as a topping for your favorite cooked meat or sauteed vegetables.

Beer Can Barbecue Chicken

What you need ...

1 teaspoon garlic powder

1/2 teaspoon onion powder

1/2 teaspoon paprika

1/2 teaspoon black pepper

1 whole chicked (4 pounds)

1 can (12 ounce) beer

1/2 cup Kraft Honey Barbeque Sauce

Make It


grill for indirect grilling: Light one side of grill, leaving other side unlit. Close lid; heat grill to 375ºF.


first 5 ingredients; rub onto chicken.


beer can; discard half the beer. Place can on work surface; lower chicken over can, inserting can into tail end of chicken. Stand chicken on grate over unlit area, using the legs to help the chicken stand upright; cover. (Can should remain in chicken on grill.)


chicken 1 hour; brush with sauce. Grill, uncovered, 15 min. or until chicken is done (165ºF), monitoring for consistent grill temperature and brushing chicken frequently with remaining sauce. Remove from grill; cover loosely with foil. Let stand 10 min. before removing chicken from can and carving chicken. Discard any beer remaining in can.

Kitchens Tips

Serving Suggestion

Balance this special-occasion entree with smart side dishes. For example, choose a mixed green salad and hot steamed vegetables.


Prepare using BULL'S-EYE Original Barbecue Sauce.

How to Grill with Indirect Heat

When grilling over indirect heat, the food is not cooked directly over the heat source. The covered grill then acts like an oven, so there is no need to turn the food. Use this grilling method for foods that require at least 25 min. of grilling time or foods that are so delicate that direct exposure to the heat source would out, such as roasts, whole chickens, thick steaks, ribs or delicate fish fillets.

Cool, Sublime Blueberry-Lime Parfait...Perfect for Summer

Blueberry-Lime Parfaits
Created by Susan Spungen
Tart, sour, and just a bit sweet, these creamy parfaits make a refreshing summer dessert.
Servings: Makes 4 servings
  • 6 egg yolks
  • 1/2 cup fresh lime juice (about 4 limes)
  • 3/4 cup sugar
  • 4 Tbsp. (1/2 stick) cold, unsalted butter
  • Grated zest of 2 limes
  • 1 container (17 ounces) plain, fat-free Greek yogurt
  • 1/3 cup confectioners' sugar , plus more to taste
  •                                                                        1 pint (about 3 cups) blueberries

                                                                            1 lime , cut into wedges
To make curd: In a small, nonreactive saucepan, whisk egg yolks, lime juice, and sugar. Set over medium heat, and stir constantly with a wooden spoon until thickened, 10 to 12 minutes. Remove from heat; stir in butter 1 Tbsp. at a time. Transfer to a bowl, press plastic wrap onto surface of the curd, and cool completely in refrigerator.

Stir zest into curd. Stir together yogurt and sugar. In each of 4 six-ounce glasses, layer yogurt, curd, and berries; repeat. Garnish with a lime wedge.

Wednesday, June 27, 2012

Spicy Peach Barbeque Spareribs and Two more Lipsmackin sauces


Braising these ribs in their aromatic broth until just tender not only infuses them with outstanding flavor of but also allows you to cook enough for a large group without the effort the involved in hours of roasting or smoking the meat. (For those of you with the means and time to do so, you can just as easily smoke these ribs or roast them in a pan, tightly sealed with tin foil, until tender and the meat has pulled back from the ribs about a quarter inch or so.) While the braising liquid adds a ton of flavor, it’s the peach BBQ sauce that really sets these apart from the rest. As much as I love homemade versions or the artisan varieties available on the market, good old Cattleman’s or Bulls-Eye work just fine here. When it comes time to baste the ribs with the sauce, don’t rush the process. Keep in mind that the barbecue sauce is high in sugar and will burn quickly if you’re not careful. Instead, grill the ribs over low heat, basting and turning them often until their richly caramelized and blackened in spots. Allow the first coat to dry/caramelize before applying the subsequent layers. Finally, if pork loin or baby back ribs are more your style, feel free to use them in this recipe and reduce the braising time to about 50 minutes.


Braising Liquid
  • 1 large onion, coarsely chopped
  • 3 cloves garlic, minced
  • 2 teaspoons cinnamon
  • 1 tablespoon dried basil
  • 1 1/2 teaspoons ground allspice
  • 1 1/2 teaspoons ground ginger
  • 1 teaspoon crushed dried hot red chilies
  • 3 dried bay leaves
  • Peach Barbecue Sauce:
  • 1 (16 ounce) can sliced peaches, drained
  • 1 -2 teaspoons crushed dried hot red chilies
  • 1 bottle (18 oz ) prepared barbecue sauce


  1. Place ribs in a large stock pot. Add all ingredients for braising liquid, and fill pot with water just to cover.
  2. Bring to boil: cover and turn the heat down to a very gentle simmer for 1 hour to an hour and 20 minutes, or until the ribs are tender.
  3. Puree peaches in a blender or food processor with prepared barbecue sauce and chili.
  4. Drain ribs and lay them flesh-side down on a grill above medium-hot coals (or preheat gas grill to medium-hot).
  5. Baste the ribs frequently with the peach/barbecue sauce and turn the ribs to develop a rich brown glaze, about 20 minutes. Warm any remaining peach barbecue sauce and serve in a bowl alongside the glazed ribs.


Lip Smackin'


  1. Cook the garlic and onion until it's soft in olive oil, and then add all the rest of the ingredients. 2
  2. Simmer on low for 20-30 minutes. 3
  3. Keep stirring it often so it doesn't burn. 4
  4. Note: refrigerate for a few days before you use it. This allows the flavors to blend and mellow

Finger Lickin'

- 2 cups ketchup
- 1 cup cider vinegar
- 1 cup water
- 1/4 cup soy sauce
- 1/4 cup molasses
- 2 tablespoons prepared mustard
- 1/4 cup honey
- 1/4 cup brown sugar
- 1 tablespoon cumin
- Sea salt and pepper to taste
Add all ingredients into a pot
Let cook for 2 hours on med-low heat until thick
Can store in refridgerator for up to two weeks
or use right away and prepare to lick your lips and fingers

    Tuesday, June 26, 2012

    Fruit Pizza With Sugar Cookie Crust....Looks great..Tastes Divine

    Sugar Cookie Crust Fruit Pizza with Fresh Fruit
    TOTAL TIME:37 min
    Prep:25 min
    Inactive Prep:-
    Cook:12 min
    YIELD:8 servings



    • 1 (8-ounce) package cream cheese, softened
    • 1/2 cup confectioners' sugar
    • 1 1/2 teaspoons vanilla extract
    • 1/2 teaspoon lemon zest
    • Pinch salt

    • 2 tablespoons orange marmalade
    • 1/2 teaspoon herbs de Provence



    For the crust: Preheat the oven to 350 degrees F. Spray a 10 to 12-inch tart pan or pizza pan with nonstick cooking spray. In a medium bowl, whisk together the flour, baking powder and salt. In a large mixing bowl, cream together the butter and sugars using a handheld mixer until smooth. Add in the egg and vanilla and mix until incorporated. Slowly incorporate the flour mixture into the creamed butter and mix until blended. Remove the dough from the bowl and press into the prepared pan. (You may need to dust your hands with some flour to prevent the dough from sticking to them. It is wet dough when it comes together.)
    Bake until the edges just start to brown, 10 to 12 minutes. Remove from the oven and let cool.
    For the spread: In a large mixing bowl, beat the cream cheese, sugar, vanilla, lemon zest and a pinch of salt until smooth. Spread evenly on the cooled crust.
    For the glaze: Add the marmalade, 2 tablespoons water and herbs de Provence to a small skillet and cook over medium heat until loosened and warm.
    To assemble: Arrange the fresh fruit in the desired pattern on top of the pizza, brush the glaze over the fruit, slice and serve.
    Cook's Note: An offset spatula is a great tool for spreading the cookie dough. If the dough seems a little soft, flour your hands before you work with the dough or chill the dough in the refrigerator.

     The kids will love you for this one...Bask in the love

    Sweet Fruit Dip 'HMmmmmm Good'

    Prep: time 10 minutes / Total : 1 hour 10 minutes (including refrigerating)
    Use leftover cranberry sauce to create a delicious sweet dip that kids are sure to enjoy !
    4 ounces (1/2 of 8-ounce package) Philadelphia Cream Cheese . softened
    1 cup whole berry canberry sauce
    1 cup thawed Cool Whip Whipped Topping
    Beat cream cheese and canberry sauce with electric mixer on medium speed until well blended . Gently stri in whipped topping ; cover .
    Refrigerate at least 1 hour or until ready to serve .
    Serve with strawberries , red and green grapes , pineapple or kiwi , cut into bite-size pieces for dipping .
    Makes 16 serving , 2 tablespoons each .

    Love Caramel?? Love Puff Pastry?? - Have I Got a Napoleon for You!

    Ingredients......Serves Six

    Caramel for Pastry Cream

    • 1 cup sugar
    • 1 teaspoon corn syrup
    • 1/4 cup water
    • 1/2 cup whipping cream

    Pastry Cream

    • 2 cups milk
    • 2 teaspoons vanilla extract
    • 8 egg yolk
    • 1/4 cup sugar
    • 4 tablespoons cornstarch
    • dash of salt
    • 2 tablespoons butter

    Puff Pastry

    • 1 package frozen puff pastry
    • 1 egg, mixed with 2 tbsp cold water, for brushing
    • icing sugar, for dusting

    Butterscotch Sauce

    • 1/2 cup brown sugar
    • 2 tablespoons whipping cream
    • 1 tablespoon corn syrup
    • 1 tablespoon unsalted butter
    • 1/2 teaspoon vanilla extract

    To Assemble......Directions

    Caramel for Pastry Cream

    1. In a covered pot over high heat, bring 1 cup sugar, corn syrup and 1/4 cup water to a boil. Remove lid and let sugar boil, brushing sides of the pot with water intermittently, until sugar turns an amber colour, about 10 minutes. Remove pot from heat and whisk in whipping cream, watching out for steam that rises when cream is added. Set caramel aside.

    Pastry Cream

    1. In pot over medium heat, bring milk and vanilla extract to a simmer.
    2. In a bowl, whisk together egg yolks, sugar, cornstarch and salt. Whisking egg mixture constantly, gradually add milk, one ladle at a time to the egg mixture until all the milk has been added.
    3. Pour mixture back in pot and return to medium heat. Whisking vigorously, bring mixture up to a simmer. Due to the cornstarch, pastry cream will thicken quickly, about 8 minutes. Remove from heat and, while whisking, add butter (this will help halt the cooking process).
    4. Pour pastry cream into a bowl and whisk in caramel. Cover surface of pastry cream with plastic wrap and cool completely, about 3 hours. Pastry cream can be prepared up to 2 days in advance.

    Puff Pastry

    1. Preheat oven to 375 F.
    2. On a lightly floured surface, roll out puff pastry to 1/4 -inch thickness. Cut 18 discs 3 inches in diameter and place on a parchment-lined baking sheet. Chill discs for 20 minutes. Before baking, dock pastry with a fork.
    3. Place a sheet of parchment on top of discs and place a second baking sheet on top of parchment, to weigh the discs down. If your baking sheets are rather light, place additional weights on the baking sheet (ie a few ramekins or a glass baking dish).
    4. Bake for 20 minutes. Remove the top pan and sheet of parchment. Brush discs with egg wash and return to oven for anther 8-10 minutes, until golden brown in colour. Allow to cool.

    Butterscotch Sauce

    1. Place all ingredients except vanilla in a pot and simmer over medium heat for 5 minutes, stirring occasionally until thickened.
    2. Remove from heat and stir in vanilla.
    3. Chill until ready to serve.

    To Assemble

    1. Place one disc on a plate (or on a tray). Using a large star piping tip or a large spoon, pipe or dollop caramel pastry cream onto the disc. Place another disc on top and repeat process. Top third disc with a dot of pastry cream. Dust napoleons with icing sugar and serve with butterscotch sauce. Napoleons should be assembled immediately before serving.
              Heavenly...You are Queen of the kitchen...You may wear your crown to dinner

    Cheesy Potato Cups

    Prep : 1 hour 15 minutes ... Total : 1 hour 45 minutes
    Half a potato is a perfect kid-size serving
    6 large backing potatoes (4 1/2 pounds)
    1/3 cup butter
    3 tablespoons milk
    1 package ( 8 ounce) Kraft Chedder Cheese , cut into 1-inch cubes
    2 tablespoons Oscar Mayer Real Bacon Bits ( you can make your on bacon bits)
    12 broccoli flores , blanched , drained .
    Preheat oven to 350* F. Pierce potatoes with folk . Bake 1 hour . Let stand 5 minutes . Cut potatoes in half crosswise ; scoop out centers , leaving 1/8-inch-thick shells .
    Place potatoes in large bowl . Add butter and milk ; beat with electric mixer on medium speed until fluffy . (If potatoes are dry , beat in small amount of additional milk.) Spoon evenly into shells ; lightly press 1 cheese cube in center of each potato . Place potatoes in muffin pan.
    Bake 30 minutes or until heated through . Sprinkle each with 1/2 teaspoon bacon bits . Top with broccoli .
    Makes 12 serving .
    Tip : To make ahead , prepare recipe as directed . After placing potatoes in muffin pan , cover and refriggerate . When ready to serve , bake uncovered , at 350*F for 10 to 45 minutes or until heated through ... continue as directed .