Homemade Waffles For Family Breakfasts

When it comes to breakfast, I love to make homemade food items for my family such as waffles, pancakes, french toast, eggs, omelets, etc. I am not a huge fan of store bought breakfast items as I feel that you can make your breakfast up during the weekends and then freeze it for use during the week when you have less time to spend in the kitchen.

Here is the recipe I like to use when I make homemade waffles.

2 egg whites, whip stiff and fold in
2 egg yolks
3/4 c. milk
1/2 tsp. vanilla
1 c. flour
2 1/2 tsp. baking powder
1 tbsp. sugar
1/2 tsp. salt
4 tbsp. butter or butter flavored shortening, melted

Beat the egg whites until stiff and set aside. Add milk and vanilla to the well beaten egg yolks. Sift in the dry ingredients with the wet ingredients. Stir in the melted butter (after the butter is cooled) very slowly. Fold in the stiffly beaten egg whites. Pour sufficient batter on the grill to come within one inch of the edge. Cook each waffle for approximately 5 minutes.

Once done, you can let them cool for 15 minutes. Then wrap them in plastic wrap or foil and freeze in a zipper closure bag. They will keep in the freezer for up to 2 months.

Shelly

Health Benefits Of Adding Fish To Your Weekly Diet

There are many health benefits of consuming fish on a weekly basis because of their omega-3 fatty acids content.

Fish is rich in omega-3 fatty acids. They help prevent the formation of clots by making them less sticky. It decreases the risk of embolic and thrombolic strokes. Other benefits of omega-3 fatty acids guards against hypertension, breast cancer, depression and lowers the risk of heart disease and reduce inflammation in arthritis.

Wild salmon, herring, tuna, mackerel, trout, sardines, hoki and halibut contain the most omega-3 fatty acids.

Here’s a simple and healthy salmon dish that is packed with flavour. It’s wonderful on a bed of salad.

Salmon over Greens
Try it with any green leafy vegetable like a spring mix. Add cubed cucumbers to the greens and any regular or flavoured balsamic vinegar dressing. Set aside.

Take a salmon filet (remove skin) and cut into chunks, add a bit of extra virgin olive oil in a non-stick frying pan. Sear the salmon chunks, add salt and pepper and about 1-1 1/2 tablespoons of Dijon mustard. Toss well. If your frying pan is oven proof put it into a 400 degrees F oven, otherwise transfer it into a corning ware and bake for 5-7 minutes or when done depending on your oven. Serve over the salad.

My family also enjoys lingcod with a fruit salsa. Lingcod is not high in essential fatty acids, but it’s high in vitamin B12 and selenium.

Fruit Salsa
1 cup blueberries
1 cup raspberries
1 cup strawberries cut up
1 bunch cilantro chopped
1 red onion diced
Salt & pepper
2 oz lime juice
Touch of honey
1 tsp roasted cumin

Mix all ingredients

It is recommended to eat two servings of fish per week. If you’re not a big fish eater other foods such as walnuts, flaxseed and canola oil all contain omega-3 fatty acids or you can take fish oil supplements.

~Sophia

Homemade Chocolate Bark with Marshmallows Recipe

Over the weekend I was hungry for some homemade chocolate bark candy so I decided to make my own. Here are the ingredients you will need to make some delicious chocolate bark.

1 full tub Baker’s Milk Chocolate Discs
1/2 cup mini marshmallows
1/4 cup broken pretzel bits
1/4 cup broken graham crackers
1/4 cup chopped peanuts

Follow the directions on the Baker’s Milk Chocolate and melt the chocolate discs in your microwave. Once melted, pour the chocolate into a mixing bowl. Stir in the marshmallows, pretzels, graham crackers and chopped peanuts. You can omit any of those items that you don’t like.

Lightly spray a round glass pie pan with nonstick vegetable spray and spoon/pour your chocolate batter into it. Place foil or a lid on top and place into the refrigerator for 30 minutes so it sets up. Remove from refrigerator and let it come to room temperature. You can break it up into pieces (like a brittle) and store in an airtight canister or you can cut it into slices.

~ Shelly ~

Easy to Make Cranberry Cherry Pie Recipe

When it comes to making and baking fruit pies…I am all about easy! This pie recipe certainly ‘fits’ the easy to prepare requirement since you use pre-purchased pie crusts, frozen cranberries and canned cherry pie filling.

Cranberry and Cherry Pie Recipe

2 premade pie crusts
2 cups frozen cranberries
3/4 cup granulated sugar
2 tablespoons cornstarch
21 ounce can cherry pie filling

Prepare your pie crusts, placing the bottom crust in a 9″ pie pan. Heat oven to 375 degrees.

In a large mixing bowl, combine the cranberries, granulated sugar and cornstarch together until well combined. Stir in the cherry pie filling. Spoon the fruit mixture into your pie crust. Top with the second pie crust and flute the edges. Cut several slits in the top crust. Bake in a 375 degree oven for 40 to 45 minutes or until your crust is golden brown.

~ Shelly ~

Oatmeal Peanut Butter and Jelly Cookies Recipe

The holiday season is swiftly approaching which means many people are now beginning their holiday baking. I know for myself, I will be baking 15+ different types of cookies for my family and friends.

The following recipe is one of my family’s favorite cookie recipes.

Oatmeal Peanut Butter and Jelly Cookies

1 cup butter
1 3/4 cup brown sugar
2 eggs
2 teaspoons vanilla extract
3 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
2 cups peanut butter chips
1 1/2 cup quick oats (oatmeal)
3/4 cup jelly

Cream butter and brown sugar in a bowl. Add eggs and vanilla, beat until light and creamy. In another bowl combine flour, baking powder and salt. Gradually add flour mixture to creamed mixture. Reserve 1/2 cup peanut butter chips. Stir in oats and 1 1/2 cups peanut butter chips. Shape dough into 1″ balls. Place balls on ungreased cookie sheet. Press center of each with your thumb to make a deep depression in the cookie. Bake at 375 degrees for 8 minutes until done. Remove from cookie sheet and cool. Fill center of each cookie with 1/4 teaspoon of jelly. Top with a few peanut butter chips.

Shelly

Thanksgiving Turkey Tips

Canada had its Thanksgiving in October. It was really nice to get together with family and catch up. I don’t have any Thanksgiving traditions, do you?

Feel free to share them by leaving us a comment.

Here are some Thanksgiving Turkey Tips from Homebasics.ca

How much turkey should you buy?
Allow 1 1/2 lbs per person for generous servings plus leftovers.

How long does it take to thaw a turkey in the refrigerator?
Allow 1 day for every 4 pounds.

How do you know when the turkey is cooked?
The temperature in the thigh is 180° F / 82° C and stuffing 165° F/ 74° C. For food safety, refrigerate leftover turkey within two hours of cooking.

From the Butterball Turkey Talk-Line 1-800-BUTTERBALL.

What tips can you share with us?

~Sophia

For Kids – Potato Pizza Toppers Recipe

When our daughter was a little girl, she always wanted to eat pizza. As a mother, I knew it wasn’t the healthiest of meals to be feeding a child so over the years, we found ‘other’ ways to satisfy her craving for pizza.

Tip: To save time, we microwaved our potatoes for 10 minutes in the microwave. We then topped them with the goodies listed below.

Potato Pizza Toppers Recipe

1 to 1 1/2 cup prepared pizza sauce
4 white potatoes, baked
Pepperoni slices, Italian sausage, cooked and crumbled
Mozzarella cheese, shredded

Spoon pizza sauce evenly over each potato. Top with pepperoni and/or Italian sausage as desired. Sprinkle with Mozzarella cheese. If desired, place under a broiler or in a toaster oven for a few minutes to melt the cheese.

Shelly

Pumpkin Crunch Dessert Recipe

When the fall season kicks into full gear, I enjoy making a variety of foods for my family where the main ingredient is pumpkin.

This recipe was given to me many years ago and it’s one of our favorites. You will find that children love this dessert, just as much as the adults. This if a fantastic dessert to serve any time, including after a nice holiday meal.

Pumpkin Crunch Dessert Recipe

1 (15 oz.) can pumpkin
1 (12 oz.) can evaporated milk
3 large eggs
1 1/2 cups granulated sugar
1 teaspoon ground cinnamon
1/2 teaspoon salt
1 box yellow cake mix
1/2 cup chopped pecans
1 cup melted butter
non-dairy whipped topping to garnish

Preheat oven to 350 degrees and grease bottom of 9×13″ pan. Combine pumpkin, evaporated milk, eggs, sugar, cinnamon and salt in a large bowl.

Pour into a 9×13″ baking pan. Sprinkle dry cake mix evenly over pumpkin mixture. Top with chopped pecans and then drizzle melted butter over the top.

Bake at 350 degrees for 50-55 minutes or until golden brown. Let cool and serve chilled.

Garnish with non-dairy whipped topping when serving.

Shelly

Homemade Chocolate Whoopie Pies Recipe

When our daughter was a little girl, she loved homemade chocolate whoopie pies. If you are not familiar with what a whoopie pie is…you really need to try one! Basically, its 2 chocolate mini cookie cakes with vanilla cream frosting layered between them.

These days, you can fill them with vanilla, buttercream, chocolate, peanut butter or even pumpkin filling.

Chocolate Whoopie Pies Recipe

2 cups all-purpose flour
1/2 cup powdered cocoa
1/2 teaspoon table salt
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/2 lb. butter, softened (divided)
1 cup granulated sugar
1 egg
2 teaspoons vanilla extract (divided)
3/4 cup cold milk
1/2 cup confectioner’s sugar
1 cup marshmallow creme

Preheat oven to 350 degrees. In a large bowl, combine the flour, cocoa powder, salt, baking powder and baking soda; set aside. In another large bowl, combine the softened 1/4 pound of butter and granulated sugar. Using an electric mixer, beat until smooth and creamy. Stir in the 1 teaspoon of vanilla extract; beat for an additional 30 seconds. Stir in the flour mixture and beat again until all ingredients are combined.

Drop by large rounded tablespoons onto an ungreased baking sheet, about 4″ apart. Using a spoon, spread each mound of batter to form a circle, approximately 2 1/2″ in diameter. Bake in the oven for approximately 10 minutes or until the mini cakes spring back when touched.

While your mini cakes are baking, in a large bowl beat the remaining 1/4 pound of butter, 1 teaspoon of vanilla extract and confectioner’s sugar until smooth and creamy. Beat in the marshmallow creme until the filling is light and fluffy.

Once your mini cakes have cooled, spread the filling on half of the cakes and then top with an unfilled half. (like a sandwich cookie.) Store your homemade treats in an airtight canister.

If you would like some additional family-friendly recipes, please visit the Shakin ‘N Bakin Recipe Blog.

Fresh Peach Cobbler Recipe

When it comes to making a classic dessert to go along with our family dinners, this is one of my favorite recipes to make. What I really like about this Peach Cobbler recipe is the fact that its made with fresh, not canned, peaches.

Fresh Peach Cobbler Recipe

3 cups fresh sliced peaches
2/3 cup granulated sugar
2 tablespoons all-purpose flour
1 1/2 teaspoons ground cinnamon
2 tablespoons butter, softened
1 cup all-purpose flour
2 tablespoons granulated sugar
1 1/2 tablespoons baking powder
1/2 teaspoon salt
1/3 cup vegetable shortening
3 tablespoons cold milk
1 egg, well beaten

Preheat oven to 350 degrees. You will need to use a 2 quart glass baking dish to make this recipe.

Place fresh sliced peaches in the bottom of your baking dish that has been lightly sprayed with nonstick cooking spray. In a small bowl, combine the 2/3 cup granulated sugar, 2 tablespoons all-purpose flour and the 1 teaspoon ground cinnamon until they are combined. Pour this mixture on top of the sliced peaches. Dot the 2 tablespoons of butter on top.

Re-using the same bowl, combine the 1 cup all-purpose flour, 2 tablespoons granulated sugar, 1 1/2 teaspoons baking powder and the 1/2 teaspoon salt. Stir in the 1/3 cup shortening, 3 tablespoons milk and the well beaten egg until all ingredients are well combined. Place this mixture on top of the other ingredients in your baking dish.

Bake in a preheated oven for 30 to 40 minutes or until done.

~Shelly~

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