Chef Mom

Recipe by: Mess for Less

Apple Chips

Ingredients: 

 

  •     2-3 apples of a sweet variety such as Golden Delicious Macintosh or Honey Crisp
  •     2 tsp Cinnamonn
  •     1/8 cup Sugar

 

Directions: 
  1. Preheat oven to 225 degrees.
       
  2. Peel and core the apples and slice thinly.
       
  3. Place sliced apples on parchment lined baking sheets.
       
  4. Sprinkle some cinnamon and sugar on the apple slices.
       
  5. Bake the apples for 1 hour and then flip the apple slices.
       
  6. Sprinkle with some more cinnamon and sugar.
       
  7. Return to oven for 1 more hour.
       
  8. Turn off oven and keep apples in turned off oven for 1 more hour. Remove from oven and enjoy!

Ice Cream in a Bag

Recipe by: Growing a Jeweled Rose

 

Ingredients: 
  • 1/2 cup heavy whipping cream or half and half
       
  • 1 tsp vanilla
       
  • 2 1/2 tsp sugar (we use turbino sugar, but granulated would also work)
Directions: 

Nothing screams summer like a tasty frozen treat!
We love fruit-based desserts, like watermelon ice, but when we want an extra special treat, we love making ice cream in-a-bag.
 
Kids love making ice cream in a bag because they can actually make the ice cream by running around!

 
Place the ingredients into a tightly sealed sandwich sized bag, pressing the air out as you seal it. Then put this into another tightly sealed sandwich bag. Fill a gallon size resealable bag half-way full of ice cubes, and mix with 6 tablespoons of coarse kosher salt. Then put the sealed sandwich-size bag into the middle of the ice, and seal the larger bag. I also recommend doubling up the gallon size bags as well, especially if you have little helpers.
 
Making the Ice Cream
 
To make the ice cream, get moving! You need to shake the bag for about 5-10 minutes. We run and play tag and other chasing games, and toss the bag to each other. When I am holding the bag, I'll usually give it a few extra shakes. When the kids are helping, it's usually about 10 minutes until the ice cream forms. When it's just me shaking it, it's more like 5 minutes.
 
 
Then we sit in the grass and share the ice cream! Sometimes we eat it straight out of the bag, or I'll bring out cups and pass them around. When we've had guests, I've doubled this recipe -but of course, more cream means more shaking time!

Recipe by: Moms Collab
 
Labels by: Frog Prince Paperie

 

Easy Both Bombs

Ingredients: 
  •  1 cup of baking soda
     
  • 1/4 cup of cream of tartar
           
  • 1/2 cup of cornstarch
           
  • 1/2 cup of salt (Epsom salts, sea salt, or non-iodized table salt)
           
  • 2 teaspoons of essential oil
           
  • Optional: 1 tablespoon of oil (vegetable oil, sweet almond oil, coconut oil, or olive oil)
           
  • Optional: 1 to 2 drops of food coloring
Directions: 
  1. Add the Dry Ingredients to a Glass or Metal Bowl It's time to mix.

  2. Place 1 cup of baking soda, ¼ cup of cream of tartar, ½ cup of cornstarch and ½ cup of salt into a glass or metal bowl. Don't use a plastic bowl or aluminum bowl as oils can often react to the mixture and not be effective. Whisk the dry ingredients together.

  3. Add Oils and Food Coloring (and scents) In a separate bowl, mix 2 teaspoons of essential oil and one tablespoon of oil.

  4. Add one to two drops of food coloring and stir everything together. Next, add that to your dry mixture from step two. Add slowly while mixing in the oils with the dry ingredients. If desired, this is the time to also add scents. I love peppermint, cinnamon and other scents.

  5. Fill Mold with Mixture. Grab a mold to place your mixture in. If you don't have a sphere mold, find an empty ice cube tray or any other shaped mold around your home.

  6. Using a spray bottle, spritz the mixture as you add it to the mold to help compact it into a shape. Once this is done, let the mold set for a few hours. Ideally, this works best if left overnight to allow the ingredients to settle and harden together. Remove DIY Bath Bomb and Enjoy After letting your mold settle, it is ready to use.

 Mini Strawberry Trifle

Recipe by: Project Nursery

Ingredients: 
  • 1 box white cake mix
  • 3 pints strawberries
  • 1 small package cheesecake or vanilla flavored pudding
  • 1 cup cool whip
Directions: 
  1. Bake the white cake according to package directions. Let cool and cut into small, bite-sized squares.

  2. Mix pudding according to package directions. After it sets, mix in cool whip.

  3. Wash and slice strawberries. When ready, layer bottom of Lil’ Mason with cake bites, then add a layer of pudding, then a layer of strawberries.

  4. Repeat until full, and top with a dollop of cool whip and a small strawberry. This recipe will make about six mini strawberry trifles.

 

Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Yield: 8 servings

Total time does not include cooling time.
 
By: That Skinny Chick Can Bake 

Ingredients: 

    1/2 cup butter (1 stick or 4 ounces)
    3/4 cup brown sugar
    1/4 cup sugar
    1 egg
    2 teaspoons vanilla
    1 1/3 cups flour
    1/2 teaspoon baking soda
    1/4 teaspoon salt
    1/2 cup chocolate chips
    3/4 cup chocolate candies (I used Easter M&M's and mini Cadbury eggs), divided

Directions: 
  1. Preheat oven to 350º. Spray a 9-inch pie plate with non-stick cooking spray. Set aside. Melt the butter in a large, microwave-safe bowl.

  2. Mix in the sugars, then the vanilla. Then stir in the egg. Whisk together the flour, baking soda and salt in a medium bowl. Then mix into the butter mixture just till combined.

  3. Add the chocolate chips and 1/2 cup of the candies. Reserve the remainder of the candy to garnish cookie cake when it comes out of the oven. Mix well.

  4. Scrape the dough into the prepared pan, then smooth the top with an offset spatula. Bake for 25 minutes or till top is golden brown. Remove from oven and gently press remaining candies across the surface of the cookie cake while it's hot. Cool before slicing.



Green Velvet St. Patrick's Day Cupcakes 

Prep Time: 30 minutes

Cook Time: 16 minutes

Total Time: 46 minutes

Servings: 24

Author Garnish & Glaze

Ingredients: 

For the Cupcakes:

2 cups + 2 tablespoons all-purpose flour

4 1/2 tablespoons corn starch

2 tablespoons cocoa powder

1 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

3/4 cup butter room temperature

1 1/2 cups sugar

3 eggs room temperature

1 1/4 cup sour cream

1 tablespoon vanilla

1 1/2 tablespoons green liquid food coloring 

 

For the Frosting:

12 ounces cream cheese

6 tablespoons butter

4 cups powdered sugar

2-3 tablespoons heavy whipping cream or milk

1/2 teaspoon vanilla

Sprinkles

Chocolate gold coins

Directions: 

For the Cupcakes
Preparation

    Preheat oven to 350 degrees F and line 24 muffin tins with paper liners. In a mixing bowl, combine flour, corn starch, cocoa powder, baking powder, baking soda, and salt.
    
    In the bowl of a standing electric mixer, beat butter and sugar until light and creamy. Add in the eggs one at a time, beating to incorporate each. Mix in the sour cream, vanilla, and food coloring. Mix in the flour until just combined, scraping the sides of the bowl as needed.
    
    Spoon batter into cupcake liners and bake for 15-18 minutes or until toothpick comes out with only a few crumbs or clean. Cool completely before adding frosting.
    

For the Frosting

    Cream the butter and cream cheese together until smooth. Mix in the sugar and then the cream and vanilla. Place frosting in a piping bag fitted with a star tip (1M) and pipe onto cupcakes. Add sprinkles and top with a chocolate coin.

Strawberry Heart Mini Cheescake Bites


Sweet mini cheesecakes with a strawberry heart garnish

Author: The Happier Homemaker
Prep Time: 15 mins Cook Time: 14 mins
Total Time: 29 mins
Yield: 18

 

Ingredients: 
  •     1 8 oz Package of Low Fat Cream Cheese   
  •     1/3 cup sugar
  •     1/2 tsp lemon juice
  •     1 egg
  •     2 graham crackers
  •     1 tbsp softened butter or margarine
Directions: 
  1. Preheat oven to 375 degrees. Line mini-muffin pan with cupcake liners.

  2. In a mixer cream together cream cheese and sugar. Add lemon juice and egg. Mix until well-blended.

  3. In a sandwich bag, crush graham crackers. Add butter in small increments until mixture is sticky. Spoon graham cracker mixture into the bottom of muffin tins.

  4. Top with cheese mixture. Bake for 11-14 minutes.

  5. While cheesecakes are baking slice strawberries in half and cut a “v” in the top to create heart shape. Immediately after removing cheesecakes from oven press strawberry hearts into the top of each cake. Refrigerate and serve chilled.

Recipe from:
Best of Bridge

Christmas Morning Wife Saver 

 

Ingredients: 
  •     16 slices white bread, crusts removed
  •     16 slices Canadian back bacon or ham
  •     16 slices sharp cheddar cheese
  •     6 eggs
  •     1/2 tsp. pepper 2 mL
  •     1/2-1 tsp. dry mustard 2-5 mL
  •     1/4 cup minced onion 60 mL
  •     1/4 cup finely chopped green pepper 60mL
  •     1-2 tsp. Worcestershire sauce 5-10 mL
  •     3 cups milk 750 mL
  •     dash Tabasco
  •     1/2 cup butter 125 mL
  •     Special K or crushed Corn Flakes
Directions: 

 

  1.     Set 8 pieces of bread into a 9 x 13 inches (23 x 33 cm) buttered, glass baking dish.

  2.     Cover bread with slices of back bacon. Lay slices of cheddar cheese on top of bacon and then cover with remaining slices of bread to make it like a sandwich.

  3.     In a bowl, beat eggs and pepper. To the egg mixture add dry mustard, onion, green pepper, Worcestershire sauce, milk and Tabasco. Pour over the sandwiches, cover and let stand in fridge overnight.

  4.     In the morning, melt butter, pour over top. Cover with Special K or crushed Corn Flakes.

  5.     Bake, uncovered, 1 hour at 350 deg.F (180 deg.C). Let sit 10 minutes before serving.


Notes

    Serve this with fresh fruit and hot cinnamon rolls.


Recipe from: Kraft Canada
 
Remembrance Day "Poppy" Cookies 
Ingredients: 

1 pkg. (250 g) Philadelphia Brick Cream Cheese, softened
3/4 cup butter, softened
1 cup granulated sugar
2 tsp. vanilla
2-1/4 cups flour
1/2 tsp. baking soda
3/4 cup ready-to-spread vanilla frosting
1 cup red coloured sugar
56 Baker's Semi-Sweet Chocolate Chips (about 3 Tbsp.)

Directions: 
  1.     Beat first 4 ingredients in large bowl with mixer until well blended. Mix flour and soda; gradually beat into cream cheese mixture. Refrigerate 30 min.

  2.     Heat oven to 350°F. Roll dough to 1/4-inch thickness on lightly floured surface. Cut into 56 circles with 2-inch cookie cutter, rerolling trimmings as necessary.

  3.     Place cutouts, 2 inches apart, on baking sheets sprayed with cooking spray. Use tip of teaspoon to make 1 indentation in centre and 4 indentations around edge of each to resemble flower. Bake 14 to 16 min. or until edges are lightly browned.

  4.     Cool on baking sheets 2 min. Remove to wire racks; cool completely. Spread cookies with frosting; dip in coloured sugar. Place 1 chocolate chip, upside-down, in centre of each.

 

Poppy Cookies 

Recipe from: Kraft Canada

 

Ingredients: 

1 pkg. (250 g) Philadelphia Brick Cream Cheese, softened
3/4 cup butter, softened
1 cup granulated sugar
2 tsp. vanilla
2-1/4 cups flour
1/2 tsp. baking soda
3/4 cup ready-to-spread vanilla frosting
1 cup red coloured sugar
56 Baker's Semi-Sweet Chocolate Chips (about 3 Tbsp.)

Directions: 
  1. Beat first 4 ingredients in large bowl with mixer until well blended. Mix flour and soda; gradually beat into cream cheese mixture. Refrigerate 30 min.

  2. Heat oven to 350°F. Roll dough to 1/4-inch thickness on lightly floured surface. Cut into 56 circles with 2-inch cookie cutter, rerolling trimmings as necessary.

  3. Place cutouts, 2 inches apart, on baking sheets sprayed with cooking spray. Use tip of teaspoon to make 1 indentation in centre and 4 indentations around edge of each to resemble flower. Bake 14 to 16 min. or until edges are lightly browned.

  4. Cool on baking sheets 2 min. Remove to wire racks; cool completely. Spread cookies with frosting; dip in coloured sugar. Place 1 chocolate chip, upside-down, in centre of each.

http://www.kraftcanada.com/recipes/remembrance-day-poppy-cookies-128338