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These are so easy to make which means it is a great opportunity to let the kids try their hands at cooking. Just separate the biscuit and use the palm of you hand to press around the biscuit making it larger. Now add some cooled or slightly warm (you don’t want to start cooking the biscuit with hot chili) chili, a little cheese, and top with another biscuit. This next part is important as you need a good seal on the pockets. So, press the top biscuit down around the chili, leaving a small edge out from the bottom biscuit. Think of it like a hat with the bill all the way around. Now, gently lift the bottom biscuit, fold it up and over the edge of the top biscuit and press to seal. Brush with egg wash and bake! You’re all set for a fun dinner for Halloween!

ingredients
1 can sweet corn biscuits
your favorite chili (see blog post at bottom for chili recipe)
cheddar cheese, shredded, about 2 cups
1 egg
1 tablespoon water
sour cream for serving

instructions
preheat the oven to 375 degrees.
line a baking sheet with parchment paper.
open the biscuits and press down on the center with the palm of your hand, gently pressing the dough out. work your way around the dough to create a larger circle. see note*
spoon a little warm or even cold chili onto one circle, about 1/3 cup depending on size you make the circles. sprinkle with 2 tablespoons of cheese. place another biscuit circle on top and press it down into the bottom biscuit leaving a small edge on the bottom biscuit. now carefully lift the edge of the bottom biscuit up and fold over thetop biscuit edge, pressing to seal.
in a small bowl, whisk together the egg and water. brush the top of each pocket and place on the baking sheet. bake at 375 for 10-12 minutes or until golden. serve with sour cream!

Notes
Update ~Here~

Raise your hand if you need snacks and appetizers for New Years Eve! I was looking for good ideas the other day and decided that I would provide a little list for all of you to look through as well.

First up, I did a guest post on Rachel Cooks for my mom’s famous Bacon Wrapped Water Chestnuts. They are seriously delicious and whenever she didn’t bring them to a Holiday party everyone would be so disappointed.





Notes
Update ~Here~

These hasselback potatoes may look fussy to make, but I promise they aren’t! They are brushed with a touch of vegetable oil, and baked up for an hour. After an hour in the oven, they will fan out, and are begging you to stuff some jalapeño strips down in the potato folds. Brush with additional oil, sprinkle with salt and pepper and return to the oven. Without the seeds or membrane, the jalapeños aren’t very spicy, and as they roast in the potato the jalapeno flavors deepen and the spiciness mellows even more…total yum!!

The cinnamon and nutmeg in these muffins baking with the banana batter will make your home smell delicious! I actually made these this past weekend when it was probably the most hot and humid, rainy day we’ve had this month. Even though baking made my house even hotter, the smell (and delicious taste) made up for it!

Ingredients
For the Muffins:
1 1/4 cup whole wheat flour
1 cup all purpose flour
1 cup old fashioned oats
1 cup sugar
1/2 cup brown sugar, packed
3/4 cup canola oil
3/4 cup applesauce
4 eggs
2 tsp. baking soda
2 tsp. baking powder
1 tsp. salt
1 tsp. cinnamon
1/4 tsp. nutmeg
4 small ripe bananas, mashed
1 tsp. vanilla
For the Topping:
1/2 cup old fashioned oats

Instructions
Preheat the oven to 375 degrees.
In a large mixing bowl or your Kitchen Aid Mixer, combine the ingredients until well incorporated.
With an ice cream scoop, evenly distribute the muffin batter into lined muffin tins, about 3/4 full.
Sprinkle the batter with the remaining old fashioned oats.
Bake for 18-20 minutes or until light golden around the edges and a toothpick inserted into the muffins comes out clean.
Cool in the tins for a few minutes before removing to a cooling rack.
May be served warm or room temperature.
Makes 24 muffins.
*To freeze- Let cool completely and then store in a freezer friendly plastic bag or container

Notes
Update ~Here~

Do you know what a Baby Sprinkle is? I didn’t either until a few months ago, and I think it’s such a lovely idea! A Baby Sprinkle is a Baby Shower for a mom who is expecting her 2nd, 3rd or 4th (and so on) child. It’s a small shower meant to celebrate this special time in their lives while everyone anxiously awaits the arrival of the new little sprinkle! With so much excitement and celebration that goes on when someone has their first baby, how nice would it be to throw a casual “Sprinkle” Party for a family member or friend when they are expecting another child to show them you care! Get creative with sprinkles for decor and food items! I like to bring along this tasty and simple Refreshing Melon Cup Appetizer for guests when I attend a Baby Sprinkle!




Ingredients
1 Cantaloupe, ripe
1 Honeydew Melon, ripe
1-2 oranges, for orange zest
2-3 Sprigs of fresh mint
clear disposable cups

This bacon burger came to be because I’d been experimenting with adding ground bacon to the ground beef in my hamburger patties. It seemed though that I couldn’t get the flavour I was looking for by just adding ground, uncooked bacon to the burger meat, even when I added as much as 25% bacon to the mix.

Out of frustration I bought some double smoked, dry cured, thick cut bacon, cut it in small bacon-bit sized pieces and rendered most of the fat out of it before adding it to the ground beef. I then left the burger patties in the fridge overnight to let the flavour of the bacon permeate the meat. Eureka, it worked! The patties still had substantial beef flavour but with the smokiness of delicious bacon in every bite.



Ingredients
For the burger patties.
1¼ pounds medium to lean ground beef
8 slices thick cut smoked bacon
For the Roasted Garlic Mayo
½ cup mayonnaise
1 tsp Worcestershire sauce
½ small head of roasted garlic (about 6 cloves)
1 tbsp chopped fresh herbs (use any you like, I used a little rosemary, chives and oregano because that is what I had on hand.)
pinch salt and pepper
You will also need
Red Onion Jam
4-6 ounces marble cheddar cheese, sliced
crisp lettuce leaves
sliced tomatoes
4 toasted burger buns

Instructions
To prepare the burger patties
Cut the bacon slices into a fine dice and cook until most of the pfat has been rendered out and the bacon begins to crisp.
Drain off the fat and cool the cooked bacon bits to room temperature.
When cool, mix the bacon bits with the ground beef and form into 4 patties about 4½ inches wide.
You can leave the patties in the fridge overnight if you like but it's good to make them at least a couple of hours beforehand, to let the flavor of the bacon permeate the meat.
To prepare the Roasted Garlic and Herb Mayo
Simply pulse all of the ingredients together in a blender until the roasted garlic has been fully incorporated and the mayo is smooth.
To make the burgers
Grill the burger patties until fully cooked, about 3-4 minutes per side. Add the sliced cheese when you flip the burgers so that it has time to melt.
Add the red onion jam to the bottom half of the bun before adding the burger pattie. Top with lettuce and tomato. Spread the mayo on the top bun and serve.










Notes

Update ~Here~

As soon as the temperature hits 85ish, he’s all ready to show his grilling skills. And of course, no matter how good you are, and how juice your burger is going to be, your cookout will be memorable only if you have right burger bun! And this easy, no fail recipe for homemade burger buns has been made in my kitchen over and over again for the past 3 years! Yeah, it’s s keeper!

The buns are light and fluffy with a crusty exterior just like a burger bun should be! Store-bought can’t even begin to compare!

Ingredients
4 cups (480 grams) bread flour
2 1/4 tsp (7 grams) active dry yeast
1/4 cup lukewarm water
1 tsp salt
1 whole egg
1/2 cup mashed potatoes
1/2 cup lukewarm water
4 tbsp butter, melted
Optional
1 egg lightly beaten, for brushing the buns
poppy seeds
sesame seeds


Instructions
In a mixing bowl, add the flour. Make a well in the middle and pour 1/4 cup lukewarm water. Sprinkle the yeast and leave at room temperature until the yeast is dissolved and it foams, like a sponge.
When the yeast is proofed, fit your stand-up mixer with the dough hook and turn it on to the lowest speed.
Add the salt, egg, mashed potatoes, water and the melted butter.
Mix the dough until it comes together and cleans itself from the sides of the bowl.
Continue to knead it for an additional 3-5 minutes until it becomes smooth and elastic.
With your hand, remove the dough from the mixing bowl and place it into a greased bowl, cover with plastic wrap or a clean tea towel and leave at room temperature until doubled in volume.
Take the dough out of the bowl and knead it gently for 30 seconds.
Divide it into 12 buns. If you have a kitchen scale, weight each bun to make sure they are all the same size. Do so by weighting the entire ball of dough at first and divide in by 12. Each burger buns should weigh about 77grams.
Place the buns on a baking sheet lined with parchment paper. Cover with a tea towel and leave at room temperature until almost doubled in size. (Do not cover the buns with plastic wrap at this point since the plastic tends to stick to the top of the buns)
Meanwhile, heat the oven to 375F.
Just before baking the buns, brush them with the lightly beaten egg.
Sprinkle sesame seeds or poppy seeds on top.
Bake for about 25 minutes or until golden. Leave to cool slightly before removing them from the baking sheet.
Enjoy!
You can store the buns in the freezer in an airtight container or a freezer safe bag. When ready to use again, just heat the oven to 350F and place the buns in the oven for few minutes until warm. Or you can microwave them for few seconds




Notes

Update ~Here~

I am always reminding myself that I need to make hummus more often. It’s such a healthy snack, especially if your dippers of choice are fresh vegetables. And my kids love hummus just as much as I do! Which is even more reason to make it on a weekly basis. Julia will eat bell pepper after bell pepper dipped in hummus. (She’ll even eat hummus plain by the spoonful!) William likes his hummus with carrots, bell peppers, whole wheat pita or crackers, and even an occasional cucumber.

The first thing you’ll want to do when you go to make this hummus is roast the carrots. I quickly chop mine into ½-inch rounds, toss them with a little olive oil, salt and pepper, and roast them until they’re nice and soft. After the carrots cool for a few minutes you’re ready to make this Roasted Carrot and Garlic Hummus!

These are definitely one of my favorite breakfast items! The best part is I can make them on the weekend and I have a quick and easy breakfast or snack to grab on the go!

You can use any combination of ingredients you like including ham & broccoli, spinach & feta or sausage, peppers and mushrooms. I prefer to eat them as is and my husband loves to put them on english muffins to make a sandwich. Either way, these little egg muffins are the perfect way to start your day!
Ingredients

1 lb ground turkey sausage (or pork)
6 large eggs
1 cup egg whites
½ red pepper, diced
3 tablespoons minced onion
1 cup cheddar cheese
½ cup mozzarella cheese

Instructions
Preheat oven to 350 degrees.
Brown turkey sausage over medium high until no pink remains.
Spray a muffin tin with cooking spray. Divide the red pepper, onion and cooked sausage over 12 wells.
In a large bowl combine eggs, egg whites and cheese. Pour egg mixture over the sausage in each well.
Bake 22-25 minutes or until set.
Remove from cups and serve warm or let cool completely and refrigerate or freeze.
To reheat from refrigerated, microwave about 30 seconds. To reheat from frozen, microwave 45-60 seconds. Note: Microwaves can vary greatly, time may need to be adjusted.


Notes
Update ~Here~

But these grilled veggies in foil packets – they are so flavorful and they could not be easier. Once you’ve got your veggies chopped, most of the work is done! Besides salt and pepper, I added a little rosemary and garlic to the veggies. Here I’ve used a combination of red potatoes, bell pepper, cremini mushrooms, and red onions. I especially love the flavor that the mushrooms bring to the veggie packets.

You’ll want to be careful to grill the vegetables over low heat, to prevent burning. Check on them carefully (the packets will get hot inside), and take them off the grill once the potatoes are tender. The vegetables will stay hot inside the foil packets while the rest of your meal finishes cooking, and the single-serve packets are perfect for entertaining.

Even though the foil prevents direct contact with the grill, the veggies will still have that wonderful grilled flavor. Go ahead, try these tonight. I think you’ll find yourself making these over and over again this summer!

I whipped this up a few weekends ago when I had a ham in my fridge. I knew I needed to dress it up with something good and this glaze was it. I took a few different recipes I found and came up with this winning combination. The clove flavor makes the glaze just amazing and the ham outstanding.



INGREDIENTS
1 (6 to 7 pound) fully cooked ham
GLAZE
1 cup pineapple juice
1/2 cup diced pineapple
2 Tablespoons real maple syrup
1/2 cup brown sugar
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves

I am trying to think of how to start this post, but the only words looping around my brain tonight are: “I like to ooot, ooot, ooot, oooples and banooonooos”.

And if you don’t have a toddler, you have no idea of what I’m talking about and probably think I’m insane.

It seems that Kai has a thing for the Wiggles, and I don’t get it because I didn’t grow up on the Wiggles. To me they are strange grown men, wearing turtle necks, singing kids songs and dancing around. And guys: they are like reeeeally committing to these dance moves. Especially that purple one. So much enthusiasm! 

They taste just like classic french toast, but you dip them in syrup and eat them with your hands. Soooo easy to make and everyone will go crazy about how fun and delicious they are to eat!

Ingredients:
1lb boneless chicken thighs or breast
3-4 naan or other flat bread
1/4 Cup plain yogurt
1 tbsp of Season with Spice’s Tandoori Seasoning
Sea Salt, to taste
Cilantro leaves
Lemon or lime wedges
Raw veggies like tomato, red onion, cucumber, and lettuce

Mint-Cucumber Raita:1/2 cup plain yogurt
1/4 cup English cucumber – grated
A handful of mint leaves – sliced thinly
A pinch of ground coriander
A pinch of salt
A pinch of Season with Spice’s Sumac Berry Powder
A pinch of cayenne pepper (optional)
Freshly ground black pepper, to taste

Method:
1. Mix the yogurt, salt, and our tandoori seasoning. Then cut chicken into bite-size cubes and combine well with marinade. Allow to marinate for at least a few hours.
2. Prepare Mint-Cucumber Raita by simply mixing all ingredients, and then refrigerating until wrap is ready.
3. In a fire pit or grill, burn wood to embers. Then spray oil on campfire grill, and place grill over embers.
4. Slide the tandoori chicken tikka onto metal skewers, and place on the hot grill (near, but not directly above embers). Turn every minute to prevent blackening, and occasionally baste with leftover marinade. When chicken fat bubbles out, grill for another couple of minutes until cooked, but not dried out.
5. Place naan on grill for a minute or so on each side to lightly char.
6. Top naan with chicken, cilantro, lemon/lime juice, and your choice of raw veggies. Finally spread on the mint-cucumber raita. Enjoy!


Notes
Update ~Here~

I love making pasta with cream-based sauces. Cream sauce absorbs the wonderful flavors from all the ingredients in the dish, and with every single bite you get all the goodness and all the flavors! This pasta recipe is a true comfort food!

Ingredients

2 tablespoons olive oil
1 pound chicken (chicken breast or tenders)
1 teaspoon paprika
1 teaspoon Italian seasoning (thyme, oregano, basil - combined)
5 medium tomatoes, chopped in large cubes
1 cup cooked spinach
5 garlic cloves, minced
1 tablespoon crushed red pepper
6 bacon strips, COOKED, DRAINED OF FAT, AND CHOPPED
1 and 1/3 cups half and half
1 and 1/3 cups Parmesan cheese, shredded
10 oz penne pasta (for gluten-free version, use gluten-free brown-rice penne, such as Tinkyada)
1/2 cup Parmesan cheese, grated, for serving

Instructions
In a large skillet, on high heat, heat 2 tablespoons of olive oil until hot. Add chicken and cook on one side on high heat for 1 minute. While it cooks, sprinkle the uncooked sides of the chicken with paprika and Italian seasoning. Flip the chicken over, and cook on the other side for 1 minute on high heat. Reduce heat to medium, flip chicken over again and cook, covered, for several minutes until no longer pink in the center. Remove chicken from the pan and keep chicken warm.
To the same pan (but without chicken), add chopped tomatoes, spinach, garlic, crushed red pepper, 1/3 of the chicken (sliced into small strips) and half the bacon (already cooked and drained of fat). Mix everything.
Add half and half and bring to boil. Only after half and half starts boiling, add grated Parmesan cheese - immediately reduce to simmer and stir, while simmering, until the cheese melts and makes the sauce creamy, only about 1 minute (at most 2 minutes). Then, immediately remove from heat. Season with more crushed red pepper and salt, if needed.
In the mean time bring a large pot of water to boil, add pasta and cook it according to instructions. Drain the pasta, rinse with cold water and drain again.
Add pasta to the skillet with the sauce. Add remaining half of bacon (cooked and drained of fat). Season with more salt if necessary. Slice the remaining 2/3 of chicken into thin strips. To serve, top the pasta with chicken strips and grated Parmesan cheese.




Notes
Update ~Here~

Ingredients:
Rui/Katla Maacher Muro – 1 (from a 2-3 kg fish)
Basmati rice – 1 cup
Potatoes – 4 medium,cut in small squares
Onion – 2 medium, finely chopped
Ginger – Garlic paste – 1 tbsp
Tomato – 2 big,chopped
Turmeric – 1/2 tsp
Red Chili powder – 1/2 tsp
Garam Masala powder – 1 tbsp
Green Chilis – 3-4, slit
Bay leaf – 2
Cloves – 2
Green Cardamom – 2
Cinnamon – 1 inch stick
Salt – To taste
Ghee – 1 tsp
Refined oil – 3-4 tbsp

Method:
Heat 1 tbsp oil in a pan. Add rice and fry till it becomes pale white.
Add 3 tbsp oil, heat and fry potatoes till golden brown. Keep aside.
Deep fry muro,till golden brown.Keep aside.
Heat 3-4 tbsp oil in a new pan.
Add bay leaves, cardamon, cloves and cinnamon and fry for 30 sec.
Add chopped onions and fry for 4-5 min till onions are soft.Add ginger- garlic paste cook for 5-8 minutes.
Then, add tomatoes,salt and all dry masalas cook till oil separates out.Now add fried fish head,again cook for 10 minutes.
Now add the rice give it a good mix.Add 2 cups of water and let it cook.
After some time add fried potatoes and simmer for 10 min without cover.Check the rice if its done.
Add ghee, green chilis and remove from heat.
Serve hot.



Notes
Update ~Here~

INGREDIENTS:
All-purpose flour – 1 3/4 cups
Salt – 1/2 tsp
Baking powder – 1/2 tsp
Butter(room temperature) – 5 tbsp
Milk – 1 cup
Shredded Cheddar cheese – 1 cup
Butter, melted – 1/4 cup
Minced garlic – 2 tbsp

METHOD:
Preheat oven to 450 degrees F (230 degrees C).
In a large bowl, sift together flour, salt and baking powder. Cut in butter until mixture resembles coarse crumbs.
Make a well in the center of flour mixture. Add the milk and cheddar cheese, stir to combine. Drop batter by spoonfuls onto an ungreased baking sheet.
Bake in preheated oven for 12 to 15 minutes, until lightly browned. While biscuits are baking mix melted butter and minced garlic. Brush garlic butter over hot baked biscuits.



Notes
Update ~Here~

Ingredients:
Basmati – 1 cup
Capsicum (cut in lengthwise) – 1 medium
Onion (sliced) – 1 medium
Kaju – 2tbsp
Kismis – 2tbsp
Cardamom – 2
Cloves- 2
Bay leaves – 2
Cinnamon stick – 1 inch
Cumin seeds – 1/3 tsp
Ghee/refined oil – 2-4 tbsp
Salt

Method:
Soak the rice in plain water for about 1 hour.
Then, In a kadhai heat oil and fry capsicum,onion,kaju and kismis one at a time ,till golden brown and keep aside.
Now heat ghee in the same kadhai and temper whole garam masalas and cumin seeds,let it crackle.
Now add the soaked rice give it a good mix add salt,kaju and kismis cook it for 5-10 minutes.
Add 2 cups of water or as required cook it till the rice done.Now add fried capsicum and onion mix it well with the pulao.
Serve with your favorite dish.



Notes
Update ~Here~

Ingredients:
Long bread – 1
Crushed Garlic – 8-10 cloves
Salted butter – 100 gm
Garlic bread seasoning
Crushed Black Pepper – 1 tsp
Pizza cheese
Red chili flakes

Method:
Preheat your oven at 180ºC.
Mix Garlic,butter and 1 tsp seasoning in a bowl.
Cut the bread horizontally in two then vertically in 2 inch pieces.Apply butter mix then,sprinkle black pepper,chili flakes and seasoning.
Now top it with grated cheese.
Bake it till light golden brown and melted cheese.





Notes
Update ~Here~

Ingredients:
Chicken wings – 5-6
Egg – 1
Ginger-Garlic paste – 1tsp
Red chili powder – 1/2 tsp
Lemon juice/ vinegar – 2 tsp
Cornflour – as required
Salt to taste
Refined / vegetable Oil
Hot wings Sauce
Chili flakes

Method:
Marinate the wings with salt,egg,ginger-garlic paste,2 tbsp of oil,chili flakes,lemon juice and keep aside for atleast 2-3 hrs.
Then,heat oil for deep frying,
Coat the marinated wings with cornflour and deep fry them till golden brown.
In a small pan toss the fried wings in the hot wings sauce till nicely coated.



Notes
Update ~Here~