Julie Cooks
recipes for life
November 14, 2008 at 8:02 pm · Filed under Baking
Pre-heat oven to 350. Combine 1 1/4 c. ginger snap crumbs with a quarter c of melted butter. Press into the bottom of a 9″ sprinform pan. or 18 regular muffin tins.
Beat 3 pkgs softened cream cheese, 3/4 c. sugar until smooth.
Add 3 eggs one at a time and mix until just blended. Stir in 1 c. canned pumpkin puree, 1/2 c. toasted chopped pecans. and adash of nutmeg and cinnamon. Pour into crust
Bake for 45-50 mins or until centre is almost set. For muffins 25-30 mins. Cool completely and refridgerate 3 hours or overnight. Garnish with Cool Whip, toasted pecans, cinnamons and nutmeg.
November 14, 2008 at 7:36 pm · Filed under Baking
1/2 c w sugar
1/2 c brown sugar
1 c butter
1 c pureed pumpkin
1 tsp vanilla
1 egg
2 c flour
1 tsp baking powder
1 tsp baking soda
1 tsp cinnamon
1 tsp nutmeg
1/2-2 tsp cloves
1 tsp ginger
1/2 tsp salt
Blend together, adding flour last. Bake @ 350 10-12 mins.
February 18, 2008 at 4:45 pm · Filed under Main courses, Side Dishes
2 tbsp butter
1 1/2 chopped onion
1 1/2 c. arborio rice
1 large can tomatoes
4 c. veggie or chicken broth
1 tbsp oregano
1 tsp garlic powder
1 tsp salt
140g (4.5 oz) goat cheese
150 g (5 oz) baby spinach (about 8 cups)
Saute onions until soft. Stir in rice then add tomatoes. Cook until all liquid is absorbed. Add broth one cup at a time letting it be absorbed between additions. Continue to stir occasionally until the rice is cooked. Add goat cheese and spinach. Serve as soon a the spinach is incorporated in.
October 27, 2007 at 11:36 pm · Filed under Main courses
4-6 chicken breasts
1 tsp cumin
1 tsp Chinese 5 spice powder
2 tbsp chili sauce
2 tbsp soy sauce
juice from half a lemon
Mix the above ingredients and marinate for at least 10 min.
Saute 2 cloves chopped garlic, 1 tbsp crushed ginger and the zest from half a lemon. Add chicken and cook through.
Add one or two cans of coconut milk and a large can of chopped tomatoes. (You may want to save some of the coconut milk for later to mix with cornstarch to thicken the sauce.) Simmer about five mins. Add 3 c. fresh spinach and serve on basmati rice.
October 27, 2007 at 11:30 pm · Filed under Main courses
4-6 diced chicken breasts
1 chopped onion
~ 2 c. chopped mushrooms
2 cloves garlic
pepper flakes
1 c. white wine
2 tbsp dijon mustard
250 mL mascarpone cheese
1 large can of chopped tomatoes
Saute garlic in a couple tablespoons of olive oil. Add chicken, when almost cooked add onions and musrooms. When they are partially cooked add the can of tomatoes and wine. Simmer until reduced by about half. Add the mascarpone cheese and dijon mustard. Simmer until sauce it thick.
Serve over your favourite pasta with some parmesan cheese.
September 30, 2007 at 1:11 pm · Filed under Baking
1 1/2 c. butter
1 c. brown sugar
1 c. sugar
2 eggs
1 tsp. vanilla
2 c. flour
1 tsp. baking powder
1 tsp baking soda
1 tsp salt
2 c. oats
2 c. rice krispies
1 1/2 c. chocolate chips
1/2 c. pecans (or walnuts)
Mix together butter, sugars, eggs, vanilla in a large bowl until blended.
Add flour, baking powder, baking soda, salt, oats, rice krispies, chocolate chips and nuts and stir together.
Drop batter on baking sheets in mounds of about 3 tbsp and flatten with hand.
Bake @ 350 for 8-9 mins.
September 29, 2007 at 6:51 pm · Filed under Baking
Most people make key lime pie using a graham cracker crust, but I prefer to use pastry.
Filling:
1 can condensed Milk
1/2 cup key lime juice
3 egg yolks
Whisk together and add to top of crust. Refridgerate and serve.
Add whipped cream to top, and serve.
September 29, 2007 at 6:48 pm · Filed under Side Dishes
ngredients
1 medium onion, chopped
4 large potatoes, peeled and chopped
2 tbsp Pataks Mild Curry Paste
2 tbsp canola oil
Directions
In a large baking dish, add onions and potatoes.
Mix together Pataks and hemp oil. Mix into potatoes and onions.
Baked uncovered, stiring occasionally, for about 1 hour at 350 degrees. Baking time can vary depending on size of chopped potatoes.
September 29, 2007 at 6:48 pm · Filed under Main courses
Ingredients
1 small onion, chopped
1 tbsp hemp oil
2 tbsp Pataks Korma Curry Paste
1 tsp tumeric
2 cups soy milk (So Nice Original recommended)
12 frozen Potato and Onion perogies
1 cup frozen green peas
Directions
Fry onion in hemp oil until softened.
Add Pataks Curry Paste, Tumeric and slowly add soy milk to build a creamy sauce.
Add perogies and cook directly from frozen until cooked through. Add grean peas and cook for another 2-3 minutes.
Serve and enjoy.
September 26, 2007 at 9:20 pm · Filed under Main courses
Ingredients
1 package Schneiders Octoberfest Sausage
1 medium onion, chopped
1 clove garlic, minced
½ tsp. dried parsley
Salt and Pepper
¼ tsp. crushed red pepper (optional)
1 Tbsp. cornstarch
2 cups milk
1 can (19oz) tomatoes, chopped
2 cups uncooked penne pasta
1½ cup grated Mozzarella cheese
Directions
Cut sausage into 1″ pieces. In a large frying pan, cook sausages over medium-high heat until browned on all sides. (Optional: For hot dish, add crush red pepper). Add onion and garlic; cook until onion is tender.
Stir in cornstarch, and add milk. Stir until mixture comes to a boil and thickens.
Add tomatoes, parsley and penne. Return to a boil, cover and simmer for 15 minutes or until pasta is tender.
Stir in 1 cup Mozzarella cheese.
Serve garnished with remaining cheese, and parsley.
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