Ingredients:
- 1 lb (500 g) lean ground beef
- 1/2 cup (125 mL) chopped onion
- 1/2 cup (125 mL) chopped green pepper
- 1/4 tsp (1 mL) pepper
- 1/4 tsp (1 mL) seasoned salt
- 3 1/2 cups (875 mL) hot water
- 1/2 cup (125 mL) milk
- 1 pkg Beef Noodle
- 1/4 cup (50 mL) packed brown sugar
- 1/4 cup (50 mL) barbecue sauce
- 2 tbsp (25 mL) ketchup
- 1 cup (250 mL) milk
- 2 eggs
Preparation:
Heat oven to 375ºF. In large skillet cook beef, onion, green pepper, pepper and seasoned salt over medium heat, stirring occasionally, until beef is brown; drain.
Stir hot water, 1/2 cup milk and the sauce mix into beef mixture. Stir in brown sugar, barbecue sauce and ketchup. Heat to boiling, stirring occasionally. Spoon beef mixture into ungreased rectangular baking dish, 13x9x2 inches; stir in uncooked pasta. Set aside.
In medium bowl, stir Bisquick mix, 1 cup milk and the eggs until blended. Pour evenly over beef mixture.
Bake cobbler 30 to 35 minutes or until light golden.
Ingredients:
- 2 cups (500 mL) white baking chips (12 oz)
- 1 tbsp (15 mL) shortening
- 18 large strawberries with leaves
- 1/2 cup (125 mL) semi-sweet chocolate chips
- 1 tsp (5 mL) shortening
Preparation:
Cover cookie sheet with waxed paper. Heat white baking chips and 1 tablespoon shortening in 2-quart saucepan over low heat, stirring constantly, until chips are melted.
For each strawberry, poke fork or toothpick into stem end, and dip three-fourths of the way into melted chips, leaving top of strawberry and leaves uncoated. Place on waxed paper-covered cookie sheet.
Heat semisweet chocolate chips and 1 teaspoon shortening in 1-quart saucepan over low heat, stirring constantly, until chocolate chips are melted. (Or place chocolate chips and shortening in small microwavable bowl. Microwave uncovered on Medium (50%) 1 minute; stir. Microwave 2 to 3 minutes longer, until mixture can be stirred smooth.)
Drizzle melted semisweet chocolate over dipped strawberries, using small spoon. Refrigerate uncovered about 30 minutes or until coating is set.
Ingredients:
- 1/2 cup (125 mL) ketchup
- 2 tbsp (25 mL) packed brown sugar
- 1 lb (500 g) lean ground beef
- 1/2 lb (250 g) ground pork
- 1/2 cup (125 mL) Bisquick* mix
- 1/4 tsp (1 mL) pepper
- 1 small onion, finely chopped
- 1 egg
Preparation:
Heat oven to 450ºF. In small bowl, stir ketchup and brown sugar until mixed; reserve 1/4 cup for topping. In large bowl, stir remaining ingredients and remaining ketchup mixture until well mixed.
Spray 13x9-inch pan with cooking spray. Place meat mixture in pan; pat into 12x4-inch rectangle. Cut lengthwise down center and then crosswise into sixths to form 12 loaves. Separate loaves, using spatula, so no edges are touching. Brush loaves with reserved 1/4 cup ketchup mixture.
Bake 18 to 20 minutes or until loaves are no longer pink in center and meat thermometer inserted in center of loaves reads 160ºF.
Ingredients:
- 1 lb (500 g) lean ground beef
- 2 1/2 cups (625 mL) hot water
- 1/2 cup (125 mL) milk
- 1 box Lasagne
- 1/2 tsp (2 mL) dried oregano leaves
- 1/4 tsp (1 mL) garlic powder
- 1 small tomato, coarsely chopped (about 1/2 cup/125 mL)
- 1 small bell pepper, coarsely chopped (1/2 cup/125 mL)
- 1 small zucchini, thinly sliced (1 cup/250 mL)
- 1 cup (250 mL) shredded mozzarella cheese
Preparation:
In 10-inch skillet, cook beef over medium-high heat 5 to 7 minutes, stirring occasionally, until thoroughly cooked; drain.
Stir in hot water, milk, uncooked pasta and sauce mix (from Hamburger Helper box), oregano and garlic powder. Heat to boiling, stirring occasionally.
Reduce heat; cover and simmer 5 minutes, stirring occasionally. Stir in tomato, bell pepper, zucchini and cheese. Cover; simmer 5 minutes. Remove from heat; uncover (sauce will thicken as it stands). Stir before serving.
Ingredients:
- 1/2 pkg Pie Crusts (1 crust)
- 8 slices bacon, crisply cooked, crumbled
- 1 cup (250 mL) shredded Swiss cheese
- 1/3 cup (75 mL) finely chopped onion
- 4 eggs
- 2 cups (500 mL) heavy whipping cream or half-and-half
- 1/4 tsp (1 mL) salt
- 1/4 tsp (1 mL) pepper
- 1/8 tsp (0.5 mL) ground red pepper (cayenne)
- Additional crisply cooked crumbled bacon, if desired
Preparation:
Adjust oven rack to lowest position. Heat oven to 425ºF. Prepare pie crust according to package directions for One Crust Filled Pie using a 9-inch (23 cm) pie plate or quiche pan (refrigerate remaining crust for later use).
Sprinkle bacon, cheese and onion in pastry-lined quiche dish. In large bowl, beat eggs slightly with fork or wire whisk. Beat in remaining ingredients. Pour into quiche dish.
Bake 15 minutes. Reduce oven temperature to 325ºF. Bake about 30 to 35 minutes longer or until knife inserted in centre comes out clean. Sprinkle with additional bacon. Let stand 10 minutes before serving.
Ingredients:
- 1 pkg Pie Crusts
- 1 1/2 quarts wild berries, such as black raspberries, blackberries, black mulberries, blueberries, red huckleberries, black huckleberries, strawberries (about 5 cups/1.25 L)
- 1 cup (250 mL) sugar
- 6 tbsp (90 mL) cornstarch
- 1 tsp (5 mL) fresh lemon juice
Preparation:
Heat oven to 400ºF. Follow directions on package for 2-crust pie, using 9-inch pie plate.
To make filling, mix berries, sugar and cornstarch together in large bowl. Add fresh lemon juice. Place in crust-lined pie plate. Add second crust to top of pie and seal; cut slits in pastry. If you like, brush top with milk and sprinkle with sugar. Place pie on middle oven rack; place sheet of foil on rack below pie in case of spillover.
Bake 45 to 55 minutes or until crust is golden brown.Cool at least 3 hours before serving.
Ingredients:
- 1 1/2 lb (750 g) ground beef
- 1/2 cup (125 mL) Salsa
- 1/4 cup (50 mL) bread crumbs
- 3/4 cup (175 mL) shredded cheese
- 6 burger buns, split, toasted
- 6 tomato slices
- 6 avocado slices
- 6 tbsp (90 mL) sour cream
Preparation:
Heat gas or charcoal grill. In medium bowl, mix beef, salsa and bread crumbs. Shape mixture into 12 (4-inch) patties, 1/4 inch thick. Sprinkle rounded tablespoon cheese in centre of 6 patties, spreading slightly. Top with remaining patties; press edges together firmly to seal.
Place patties on grill over medium heat. Cover grill; cook 11 to 13 minutes, turning once, until meat thermometer inserted in center of patties reads 165ºF.
Place burgers on bottom halves of buns. Top each with tomato and avocado slice and 1 tablespoon sour cream. If desired, top with additional salsa. Cover with top halves of buns.
Ingredients:
- 5 frozen buttermilk waffles (from 12-oz bag), thawed
- 1 1/2 cups (375 mL) finely chopped bananas (2 medium)
- 1 can (398 mL/ 14 FL oz) crushed pineapple in juice, drained and juice reserved
- 4 eggs
- 2/3 cup (150 mL) granulated sugar
- 5 tbsp (75 mL) packed brown sugar
- 6 Crunchy Granola Bars (3 pouches), crushed (heaping 1 cup)
- 1/2 cup (125 mL) chopped macadamia nuts
- 3 tbsp (45 mL) all-purpose flour
- 1/4 cup (50 mL) butter or margarine, softened
- 1 1/4 cup (300 mL) strawberry spredable fruit
- Whipped cream, if desired
Preparation:
Heat oven to 350ºF. Spray 8-inch square (2-quart) glass baking dish with nonstick cooking spray. Break waffles into 1- to 2-inch pieces; place in bottom of baking dish. Gently stir bananas into reserved pineapple juice to coat. With slotted spoon, place bananas evenly over waffles; discard any remaining juice.
In medium bowl, beat eggs, granulated sugar and 2 tablespoons of the brown sugar with wire whisk until blended. Stir in drained pineapple. Pour mixture over waffles and bananas. In another medium bowl, mix crushed granola bars, nuts, flour, remaining 3 tablespoons brown sugar and the butter until crumbly; sprinkle over top.
Bake 30 to 35 minutes or until knife inserted in center comes out clean. Cool 10 minutes.
In small microwavable bowl, microwave spreadable fruit uncovered on High 1 minute. Stir; if necessary, continue to microwave on High in 15-second increments until melted and smooth. Cut waffle bake into 6 servings. Top each serving with about 2 tablespoons warm fruit spread and 1 to 2 tablespoons whipped cream.
Ingredients:
- 2 cups (500 mL) sliced fresh strawberries
- 1/2 cup (125 mL) boiling water
- 1 box (4-serving size) strawberry-flavoured gelatin
- 3 pouches Fruit Granola Bars
- 1 pkg (250 g) cream cheese
- 1/4 cup (50 mL) granulated sugar
- 1/4 tsp (1 mL) almond extract
- 1 cup (250 mL) fresh blueberries
- 1 cup (250 mL) fresh raspberries
- Thawed whipped topping, if desired
Preparation:
In small bowl, crush 1 cup of the strawberries with pastry blender or fork. Reserve remaining 1 cup strawberries.
In medium bowl, pour boiling water over gelatin; stir about 2 minutes or until gelatin is completely dissolved. Stir crushed strawberries into gelatin. Refrigerate 20 minutes.
Meanwhile, leaving granola bars in pouches, crush granola bars with rolling pin. Sprinkle crushed granola in bottom of 9-inch ungreased glass pie plate, pushing crumbs up side of plate to make crust.
In small bowl, beat cream cheese, sugar and almond extract with electric mixer on medium-high speed until smooth. Drop by spoonfuls over crushed granola; gently spread to cover bottom of crust.
Gently fold blueberries, raspberries and remaining 1 cup strawberries into gelatin mixture. Spoon over cream cheese mixture. Refrigerate about 3 hours or until firm. Serve topped with whipped topping.
Ingredients:
- 2 cups (500 mL) soy milk
- 1 box (4-serving size) vanilla instant pudding and pie filling mix
- 2 ripe medium bananas, mashed
- 1 box (4-serving size) chocolate instant pudding and pie filling mix
- 12 paper cups (3-oz size)
- 12 craft sticks (flat wooden sticks with round ends)
Preparation:
In small bowl, gradually add 1 cup of the soy milk to vanilla pudding mix; beat with wire whisk until well blended. Stir in bananas. In another small bowl, gradually add remaining soy milk to chocolate pudding mix; beat with wire whisk until well blended.
Spoon half of the banana mixture into cups. Layer chocolate mixture over banana mixture. Spoon remaining banana mixture into cups; stir slightly to marble. Insert sticks; freeze about 3 hours or overnight until firm. To serve, remove cups.
