Creamy Tomato Tortellini Soup

This soup is a personal favourite, so how could I not share it with you? I love the flavours in this soup, and it is so easy to make. Bring your soup game to the next level. You won’t regret it!

Ingredients

  • 2-3 cloves of garlic, minced
  • 2 tbsp. olive oil
  • 2 cans of Condensed Tomato Soup
  • 1/4 cup sun-dried tomatoes, chopped or 2 tbsp. of sun-dried tomato paste
  • 2 cups half-and-half
  • 2 cups chicken broth
  • 1 tsp. onion powder
  • 1 tbsp. Italian seasoning
  • 1/2 tsp. salt
  • 1/2 tsp. pepper
  • 1 package cheese-filled tortellini
  • 1/2 cup shredded parmesan cheese, for garnish

Directions

  1. Combine garlic and olive oil in a large stock pot, and saute over medium heat until golden brown – be careful not to let the garlic burn.
  2. Add tomato soup, tomatoes, half and half, chicken stock and spices to the pot. Bring to a simmer.
  3. Drop tortellini in the soup, and cook according to package directions.
  4. Ladle soup into bowls and garnish with parmesan cheese.
  5. Enjoy!

As always, if you have a favourite recipe that you would like to share, email us at wallaceburgseniorcentre@gmail.com

Recipe and image via Key Ingredient

Gruyère, Bacon, and Spinach Scrambled Eggs

Ingredients

Scrambled eggs have always been a favourite of mine. But they do tend to get boring after a while. Why not mix it up a little and make this restaurant-worthy take on scrambled eggs?

8 large eggs
1 tsp. Dijon mustard
salt and pepper
1 tbsp. olive oil or unsalted butter
2 slices thick-cut bacon, cooked and broken into pieces
2 cups spinach, torn up
2 oz. Gruyère cheese, shredded

Preparation

  1. In a large bowl, whisk together eggs, Dijon mustard, 1 tablespoon water and 1/2 teaspoon each salt and pepper.
  2. Heat oil or butter in 10-inch nonstick skillet on medium. Add eggs and cook, stirring with rubber spatula every few seconds, to desired doneness, 2 to 3 minutes for medium-soft eggs. Fold in bacon, spinach, and Gruyère cheese.
  3. Enjoy!

Recipe and image via Good Housekeeping

As always, if you have a favourite recipe that you would like to share, email us at wallaceburgseniorcentre@gmail.com

Easter Egg Cookie Dough Truffles

It’s the last Monday of the month, which means it’s time for a great dessert recipe! And with Easter coming up on Sunday, why not make today’s dessert recipe Easter-themed? These Easter Egg Cookie Dough Truffles are adorable and tasty! I really have to have one these, but only if I can gift the rest of the batch away!

Ingredients

  • 1/2 cup of butter room temperature (see note)
  • 3/4 cup packed brown sugar
  • 2 cups all purpose flour (see note)
  • 2 tsp vanilla extract
  • 14 oz sweetened condensed milk
  • 1 cup mini chocolate chips
  • pink blue, purple, and white candy melts

Instructions

  • In the bowl of a large stand mixer, cream the butter and the brown sugar until light and fluffy, about two minutes. Beat in the vanilla.
  • Slowly add the flour, scraping down the sides as necessary.
  • With the mixer still running, slowly add in the sweetened condensed milk. You may need to stop the mixer periodically to scrape down the sides. 
  • Once it is fully combined, stir in the chocolate chips.
  • Form the dough into one inch balls, and then shape into eggs. Place on a wax paper-lined pan and cover loosely with plastic wrap. Refrigerate overnight.
  • Melt the candy melts according to the directions on the bag. Keeping the truffles in the refrigerator, and removing only three or four at a time, dip them in the candy melts one at a time with a fork. Gently tap off any excess chocolate and let dry on wax paper.
  • To add the stripe decoration to the eggs, dip a fork in a different candy melt and simply drizzle over.

Notes

Butter Note: The butter should be soft, but not at all melted. You should be able to push your finger into it but not all the way through the stick. To achieve room temperature butter quickly, cut up the butter in one inch pieces and leave out on the counter for a half hour.
Flour Note: To prevent risk of e. coli, spread the flour on a baking sheet and bake at 350 degrees for 5 minutes. Allow to cool and then proceed to use in this recipe.

Recipe and image via Simple Joy

As always, if you have a favourite recipe that you would like to share, email us at wallaceburgseniorcentre@gmail.com

Slow Cooker Apricot Chicken

Ingredients

Slow cooker apricot chicken is an easy recipe using chicken thighs and dried apricots for a delicious dinner with big, fresh flavor and an intoxicating aroma – your house will smell amazing! Serve it over rice, couscous, or quinoa and drizzle some of the leftover juices on. Your taste buds will thank you!

  • 1 teaspoon extra virgin olive oil
  • 2 lbs. boneless, skinless chicken thighs
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 cup low-sodium chicken broth
  • Zest and juice of 1 lemon
  • 3 tablespoons Dijon mustard
  • 4 garlic cloves, minced
  • 1 teaspoon dried thyme
  • 1 cup sliced onion
  • 1 cup dried apricots, halved if desired

Directions

  1. Heat olive oil over medium-high heat in a large saute pan.
  2. Season chicken thighs with salt and pepper. Add to pan and cook for 5-6 minutes, until browned, turning once.
  3. Combine chicken broth, lemon zest and juice, mustard, garlic and thyme in slow cooker and whisk to combine. (Or you can stir it all together in a small bowl and add to your slow cooker.)
  4. Add onions, apricots and seared chicken thighs to the slow cooker.
  5. Cover and cook on low for 6-8 hours or high for 3-4 hours.
  6. Serve chicken thighs and plenty of sauce over brown rice or whole wheat couscous.

Recipe and image via Family Food on the Table. You can also follow the link for a video!

Copycat Shamrock Shake

St. Patrick’s Day is in just a couple of days, so today’s recipe is for a seasonal fast food favourite that you can make at home. That’s right, McDonald’s Shamrock Shake in your own kitchen! This super-yummy shake is a much-anticipated start to spring for many people, and now you can make it too! Don’t forget to come back to this recipe in the heat of summer for a nice cooling treat to beat the heat. These shakes are ultra creamy, and so full of minty vanilla flavour. 

Ingredients

1 serving

  • 1 cups vanilla ice cream (1.5 quart container)
  • 1/4 cups whole milk
  • 1/8 tsp pure mint extract (you want mint – not peppermint)
  • Green food coloring (approximately 10-15 drops of liquid food coloring)
  • Whipped cream – for serving
  • Green sanding or sparkling sugar – for serving
  • Maraschino cherries – for serving

Directions

  1. Add ice cream, milk, mint extract and food coloring to large blender.
  2. Blend until smooth. Pour into serving glasses.
  3. Top with whipped cream, green sugar and a cherry, if desired.

Recipe and image via The Chunky Chef

Breakfast Pizza Boats

Breakfast is my favourite meal of the day. It’s not unusual for me to have breakfast for dinner just to get more breakfast! Whether you make this as a breakfast-for-dinner meal or actual breakfast, these are quick, easy, delicious, and customizable! To customize, add in spinach, mushrooms, peppers, bacon, or whatever you wish at Step 9. You can also add more than 1 egg to the boat, just make sure to give them a bit of space.

Ingredients

for 3 pizza boats

  • 1 cup shredded mozzarella cheese(100 g)
  • 1 cup feta cheese(115 g), crumbled
  • 1 lb pizza dough(450 g), divided into 3 portions
  • 1 tablespoon olive oil
  • eggs

Egg Wash

  • 3 eggs

Preparation

  1. Preheat oven to 425˚F (220˚C).
  2. In a small mixing bowl combine the mozzarella and feta and set aside.
  3. On a large floured surface, roll out the pizza dough to an oval roughly 10 inches (25 cm) in length.
  4. Transfer the dough to a parchment paper-lined baking sheet.
  5. Cover surface of dough with olive oil and spoon on cheese mixture leaving a 1 inch (2 cm) margin around the outside of the dough.
  6. Fold in the 1 inch (2 cm) margin creating a crust around the cheese.
  7. Brush the crust with egg wash.
  8. Bake for 10 minutes.
  9. Remove the baking sheet from oven and with a knife spread out some of the melted cheese in the center of the pizza boat and crack an egg into it.
  10. Turn down heat to 400˚F (200˚C).
  11. Bake for an additional 6-8 minutes.
  12. Enjoy!

Recipe and image via Tasty. Follow the link for a quick instructional video too!

As always, if you have a favourite recipe that you would like to share, email us at wallaceburgseniorcentre@gmail.com

Pizza Margherita by Mario Batali

Who doesn’t love pizza? I know I do! This recipe comes from world-famous chef Mario Batali, who makes this pizza in the traditional Italian style. Follow the link at the bottom of this post to hear his inspiration for this recipe.

Ingredients

for 6 servings

DOUGH

  • 1 ¼ cups water(300 mL), warm
  • ¼ oz active dry yeast(10 g), 1 packet
  • 1 ½ teaspoons sugar
  • 3 ½ cups all-purpose flour(435 g)
  • 2 tablespoons salt
  • ¼ cup extra virgin olive oil(60 mL)

TOPPING

  • 2 cups tomato(400 g), strained
  • fresh basil
  • 8 oz fresh mozzarella cheese(225 g)
  • olive oil
  • salt, to taste

Preparation

  1. In a small mixing bowl, whisk the warm water, yeast, and sugar together. Place in a warm place for 10 minutes, or until yeast is foamy.
  2. In a large mixing bowl, whisk together the flour and salt.
  3. Make a well in the center of the dry ingredients and add the yeast mixture and olive oil. Stir the wet ingredients into the dry ingredients until the dough comes together and becomes difficult to stir.
  4. Turn the dough out onto a lightly floured surface and knead until the dough is smooth, about 5 minutes. Add small amounts of flour as necessary to prevent sticking.
  5. Transfer the dough to a large bowl coated with olive oil. Cover with a towel and let rise in a warm place for 1-2 hours, until the dough has doubled in size.
  6. Once the dough has doubled in size, remove the towel and punch the dough down. Turn out onto a lightly floured surface and divide the dough into 6-8 pieces, and shape each into a small ball.
  7. Place the formed balls onto a baking sheet and rest, covered, for 15 minutes.
  8. To shape the individual pizzas, press out the dough balls onto a lightly floured surface. Create a slightly thicker rim around the outside of the dough and continue to stretch into a 9- to 10-inch (23-25 cm) round.
  9. Heat a large cast-iron pan over medium heat, until the pan just begins to smoke, about 5 minutes.
  10. Carefully transfer a stretched pizza round onto the hot pan. Leave to cook for 2-3 minutes (the dough should begin bubbling up) until lightly tanned with a few dark spots. Flip and continue to cook on the other side for 1-2 minutes longer, until the crust is completely dry.
  11. Remove the dough to rest on a wire rack and repeat with remaining dough.
  12. To finish the pizzas, top each crust with tomato sauce and fresh mozzarella.
  13. Transfer to the oven and broil for 7 or 8 minutes, until the cheese has melted and the crust has developed a nice char in spots. Watch closely and move to a lower rack if necessary.
  14. Finish each pizza with fresh basil, a drizzle of olive oil, and a sprinkle of salt.
  15. Enjoy!

Recipe and image via Tasty

As always, if you have a favourite recipe that you would like to share, email us at wallaceburgseniorcentre@gmail.com

Beans, Rice & Cheese Burritos

Burritos are a quick, easy meal that will also get you some real bang for your buck. Not only are they inexpensive to make, they also freeze well. So make a couple of batches, have some today and put the rest in the freezer for another day.

Ingredients

for 6 burritos

  • 6 flour tortillas
  • 16 oz refried bean(455 g), 1 can
  • 1 cup spanish rice(230 g), cooked
  • 1 cup shredded mexican cheese blend(100 g)

Preparation

  1. Assemble the burritos by microwaving the flour tortilla for 20 seconds, and begin to layer burrito starting with refried beans, followed by the cooked rice and cheese.
  2. Fold in the left and right sides of the tortilla and roll it up from the bottom, tucking the bottom edge under the filling. Wrap in parchment paper and label. Freeze up to 1 month.
  3. To reheat from frozen, wrap the burrito in a damp paper towel and microwave for 2-3 minutes, flipping halfway or until the center is hot. Let stand 1 minute before eating.
  4. Enjoy!

Recipe and image via Tasty

As always, if you have a favourite recipe that you would like to share, email us at wallaceburgseniorcentre@gmail.com

Strawberry Rose Crepe Cake

Valentine’s Day is only a few days away. Why not spoil your special someone with this beautiful and easy to make Strawberry Rose Crepe Cake? Serve it as your Valentine’s Day breakfast or as a sweet dessert by candlelight. Still want to incorporate chocolate (it is Valentine’s Day after all)? Just drizzle some on and enjoy!

Ingredients

for 6 servings

  • 2 cups all-purpose flour(250 g)
  • ¼ cup unsalted butter(60 g), 1/2 stick, melted
  • 3 tablespoons granulated sugar
  • 3 large eggs
  • 3 cups whole milk(720 mL)

FILLING

  • 8 oz cream cheese(225 g)
  • 3 tablespoons sugar
  • ⅓ cup heavy cream(80 mL)
  • 1 cup strawberry(150 g), thinly sliced

Preparation

  1. In a large bowl, combine the flour, butter, sugar, and eggs.
  2. Add ½ cup (120 ml) of milk at a time, stirring vigorously, making sure that each addition is completely incorporated into the batter and that the batter is smooth before adding more milk.
  3. Strain the batter through a fine mesh sieve. The batter should be very liquidy and have no lumps. Rest in the fridge for at least 30 minutes or up to overnight.
  4. Make the filling: In a medium bowl, combine the cream cheese and sugar. Using a hand mixer, beat until combined. Add the heavy cream and mix until smooth. Set aside.
  5. In a 9.5 inch (24-cm) nonstick pan over medium heat, pour ⅓ cup (40 g) of the batter in the center, and swirl the batter around to the edges of the pan.
  6. Cook the crepe until bubbles rise to the surface and the bottom is golden brown, about 3 minutes. Flip and cook on the other side until the edges start to crisp slightly, about 1 minute more.
  7. Transfer the crepe to a wire rack to cool. Repeat with the remaining batter.
  8. Stack the crepes on top of each other, then cut in half. Stack the halves on top of each other, and cut the stack into two even strips.
  9. Place two crepe strips on a flat surface and spread the cream cheese mixture on both. Arrange sliced strawberries on one of the strips.
  10. Roll up the first strip with the strawberries, then roll the second strip around it. Repeat with the rest of the strips of crepes, alternating between strips with strawberries and strips without. Once it becomes too large to roll, lay the cake on a serving platter.
  11. Spread the remaining crepe strips with cream cheese and gently press them around the outside of the cake. Refrigerate for 15-30 minutes to set.
  12. Enjoy!

Recipe and image via Tasty. You can also follow the link to watch the video.

As always, if you have a favourite recipe that you would like to share, email us at wallaceburgseniorcentre@gmail.com

Bell Pepper Egg Rings

Looking for a new way to add some vegetables to your breakfast? Try out this quick, super-easy, and healthy recipe that will be sure to bring your eggs to the next level!

Ingredients

  • 2 eggs
  • 1 yellow bell pepper
  • salt, to taste
  • pepper, to taste

Preparation

  1. Slice a yellow bell pepper on its side to create rings.
  2. Place the 2 rings in a pan and let simmer for a few seconds.
  3. Crack one egg inside each of the rings.
  4. Cover the pan and cook 4-5 minutes. (or to desired wellness)
  5. Serve the bell pepper egg rings with toast and fruit. (optional) Top with salt and pepper to taste.
  6. Enjoy!

Recipe and image via Tasty

As always, if you have a favourite recipe that you would like to share, email us at wallaceburgseniorcentre@gmail.com

One-pan Garlic Butter Salmon

One-pan meals are SO easy to make! Toss it all on one baking sheet, throw it in the oven, pull it out and serve. Line your pan with tin foil to make cleanup even faster!

Ingredients

for 4 servings

  • 6 oz salmon fillet(170 g), 4 fillets
  • ½ cup butter(115 g), melted
  • 3 cloves garlic
  • ½ lemon, juiced
  • salt, to taste
  • pepper, to taste
  • 4 cups broccoli floret(900 g)
  • olive oil
  • ¼ cup parmesan cheese(30 g)
  • fresh parsley, to garnish

Preparation

  1. Preheat oven to 375°F (190°C).
  2. In a bowl, mix butter, garlic, lemon juice, salt, and pepper.
  3. Lay salmon fillets on a pan, and evenly distribute the marinade.
  4. Place broccoli on both sides of the salmon, and drizzle on olive oil, salt, pepper, and parmesan.
  5. Bake 20-23 minutes until salmon cooked through.
  6. Serve and garnish with parsley.
  7. Enjoy!

Recipe and image via Tasty

Berry Yogurt Bark

Are you still sticking to your New Year’s Resolution to eat healthier? I know I am trying and I am mostly successful. Quick recipes like this make sticking to a diet (resolution or otherwise) a whole lot easier!
The website this recipe comes from calls this an After School Berry Yogurt Bark. And sure, it would be a great, healthy snack for kids. But who says it has to be just the kids that get to enjoy this super-simple, super-tasty, super-healthy snack? We all deserve a tasty treat!

Ingredients

for 4 servings

  • 1 cup vanilla yogurt(245 g)
  • ½ cup fresh berry(90 g), chopped

Preparation

  1. Line an 8×8 (20×20) baking pan with parchment paper.
  2. Evenly spread the yogurt over the bottom of the pan. Top with berries.
  3. Freeze at least 2 hours. Remove from freezer and break into pieces.
  4. Enjoy!

Recipe and image via Tasty

Chicken & Veggie Stir-Fry

With this easy chicken and vegetable stir fry recipe, you can have Chinese food without needing to pay for takeout! Feel free to mix up the protein or vegetables depending on what you have in your fridge. The simple sauce packs a flavour punch that will bring the dish together, no matter what. Serve it over rice or noodles. This recipe is for 6 servings. You can cut the ingredients as needed, or freeze for later.

Ingredients

For 6 servings

  • 1 lb chicken breast(455 g), cubed
  • salt, to taste
  • pepper, to taste
  • 1 lb broccoli florets(455 g)
  • 8 oz mushroom(225 g), sliced
  • 3 tablespoons oil, for frying

SAUCE

  • 3 cloves garlic, minced
  • 1 tablespoon ginger, minced
  • 2 teaspoons sesame oil
  • ⅓ cup reduced sodium soy sauce(80 mL)
  • 1 tablespoon brown sugar
  • 1 cup chicken broth(240 mL)
  • ¼ cup flour(30 g)

Preparation

  1. In a large pan on medium-high heat, add 1 tablespoon of oil. Once the oil is hot, add chicken, season with salt and pepper, and sauté until cooked through and browned. Remove cooked chicken from pan and set aside.
  2. In the same pan, heat 1 tablespoon of oil and add mushrooms. When the mushrooms start to soften, add broccoli florets and stir-fry until the broccoli is tender. Remove cooked mushrooms and broccoli from the pan and set aside.
  3. Add 1 tablespoon of oil to the pan and sauté garlic and ginger until fragrant. Add the remaining sauce ingredients and stir until smooth.
  4. Return the chicken and vegetables to the saucy pan, stir until heated through.
  5. Serve with hot rice or noodles.
  6. Enjoy!

Recipe via Tasty

Slow Cooker Chicken Bacon Ranch Sandwiches

Image via https://dinnerthendessert.com/slow-cooker-chicken-bacon-ranch-sandwiches-crack-chicken/

Slow Cooker Chicken Bacon Ranch Sandwiches, also sometimes referred to as “crack chicken” are made with bacon, cream cheese, chicken, cheddar cheese and ranch seasonings and they’re a family favorite!

Ingredients

  • 3 chicken breasts boneless skinless
  • 16 ounces cream cheese 2 boxes
  • 1 packet ranch seasoning
  • 1 cup cheddar cheese
  • 1 teaspoon garlic powder
  • 8 slices bacon crumbled
  • 8 slices cheddar cheese
  • 8 hoagie rolls
  1. Add the chicken, cream cheese, ranch seasoning, cheddar cheese and garlic powder to a slow cooker and cook on low for 7-8 hours or on high for 3-4 hours.
  2. Toast the hoagie rolls, scoop on the chicken and top with cheddar slice and crumbled bacon.

What’s Cooking?~~Fresh Strawberry Muffins

Since we are slowly moving from Isolation to self distancing and socialization, it was time we change the name of our Recipe segment From ” Isolation Cooking” to “What’s Cooking” Keeping with June’s theme of Strawberry Recipes we have a delicious treat for you today.  Great for a breakfast or just as nice treat with a cool glass of your favourite drink. this Fresh Strawberry recipe will tempt anyone’s palate. Thank you to our visitor who submitted this Delicious recipe.   If anyone has a fabulous Strawberry Jam recipe they like to share  please contact us. We will give you credit if you would like or do it anonymous as others have preferred.  Remember you can Send a Message to share your favourite Strawberry recipe.
**AT THE END OF THE RECIPE IS A LINK TO A DOWNLOADABLE PDF FILE TO SAVE OR PRINT AND ADD TO YOUR COLLECTION.
strawberry

Fresh Strawberry Muffins

  • 1/2 cup butter, softened
  • 3/4 cup sugar
  • 1 egg
  • 2 cups flour
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 1/2 cup milk
  • 1 tsp vanilla
  • 1 3/4 cups chopped strawberries
  • 3 tsp sugar
  • 1/2 tsp cinnamon
Cream together butter and sugar. Add egg and mix well. Sift flour, baking powder, and salt in a small bowl. Add flour mixture and milk alternately to butter mixture. Add vanilla. Gently fold in strawberries. Spoon batter into muffin pans. Combine sugar and cinnamon and sprinkle over muffins. Bake at 400º for 20-25 minutes until poked with toothpick comes out clean. Makes about one dozen muffins.
Fresh Strawberry Muffins Recipe

Isolation Cooking~~Strawberry Banana Bread

white bowl of whole strawberries

June is known as Strawberry Month, from the Strawberry Moon that just passed to sweet smelling Strawberry patches that are just beginning.   The next four weeks will be dedicated to Recipes that incorporates strawberries.  To bring the sweet taste of summer into your home.

While many have been improving on their Banana Bread Recipes while we have been sequestered. So we have been given this wonderful Strawberry Banana Bread Recipe that not only sounds intriguing but also delicious.

Thank you to our visitor who submitted this Delicious recipe.  Remember you can Send a Message to share your favourite Strawberry recipe.

**AT THE END OF THE RECIPE IS A LINK TO A DOWNLOADABLE PDF FILE TO SAVE OR PRINT AND ADD TO YOUR COLLECTION.

Strawberry Banana Bread

Ingredients

  • 1/2 cup butter softened
  • 1 cup granulated sugar
  • 2 large eggs beaten
  • 3 to 4 ripe bananas mashed
  • 2 cups flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/2 cups fresh strawberries chopped & tossed in 1 Tablespoon of flour

Instructions

  1. Preheat oven to 350F degrees. Grease two 9×5 loaf pan. Set aside.
  2. In a large bowl, cream butter and sugar together with an electric mixer until light and fluffy.
  3. In a small bowl, beat eggs. Add eggs to sugar mixture and beat until combined. Add mashed bananas and mix until combined.
  4. Sift all dry ingredients: flour, baking soda, and salt. Slowly add sifted dry ingredients to banana mixture and mix until flour is just combined. DO NOT OVER MIX! Fold in floured covered strawberries.
  5. Pour batter into prepared loaf pans and bake at 350*F and bake for 1 hour or until edges are slightly brown and a toothpick inserted into center comes out clean. Let cool completely before removing from loaf pans.

***For an added delight try sprinkling ½ cup of chocolate chips on top of the batter after poured. (on one or both pans)

Strawberry Banana Bread Recipe

Isolation Cooking~~A Porcupine Dinner (Meatballs)

 

**AT THE END OF THE RECIPE IS A LINK TO A DOWNLOADABLE PDF FILE TO SAVE OR PRINT AND ADD TO YOUR COLLECTION.

Ingredients

  • 1 lb ground beef
  • 1 cup instance rice 
  • 1/4 cup onion diced
  • 1/2 teaspoon garlic power
  • 1 egg
Sauce:
  • 1 small can of stewed tomatoes
  • 1 1/2 cup of Garden Cocktail or V8
  • 1/2 cup tomato sauce
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon Italian Seasoning
  • salt and pepper, to taste
  • 1 1/2 cup of Sharp White Cheddar Cheese(optional)

Instructions

  • Preheat oven to 350 degrees F. 
  • In a large bowl, mix ground beef, rice, onion, garlic powder, egg, salt, and pepper until combined nicely. 
  • Shape the mixture into approximately 20 balls.
  • Brown the balls in a skillet and then place in a baking (2-4 litres) Dish
  • Combine all ingredients for the sauce and pour over meatballs. 
  • Bake for covered 1 hour. 
  • Uncover and spread Cheese on top Place in oven till cheese is melted. 
  • Serve with your choice of vegetable  

 

Isolation Cooking (Banana Cookies)

Banana Cookies

This scrumptious recipe that one of our members share with us this week will not only get your mouth watering but also get rid of some of those little over ripe banana’s. If you are tired of making Banana Bread this is one treat you will not want to miss.  Thank you to our member wonderful recipe.  We hope you will enjoy it as well. 

**AT THE END OF THE RECIPE IS A LINK TO A DOWNLOADABLE PDF FILE TO SAVE OR PRINT AND ADD TO YOUR COLLECTION.

3-4 ripe bananas
1/3 cup applesauce
2 cups oats..(No instant)
1/4 milk.(this can be regular milk or any other milk like soy or almond)
1 tsp vanilla
1 tsp cinnamon
1/2 cup raisins ( optional)
Mix all ingredients together
Bake on greased cookie sheet or cookie sheet with parchment paper.
Drop by spoonfuls
Bake 350 degrees for 15-18 minutes, depending on size..Enjoy…😃

Banana Cookies Recipe

 

 

Isolation Cooking (Easy Rhubarb Jam/Preserve)

*AT THE END OF THE RECIPE IS A LINK TO A DOWNLOADABLE PDF FILE TO SAVE OR PRINT AND ADD TO YOUR COLLECTION.

  • 2 1/2 pounds fresh rhubarb, chopped
  • 2 cups white sugar
  • 2 teaspoons grated orange zest (grated orange peel)
  • 1/3 cup orange juice 
  • 1/2 cup water

Directions

  1. In a saucepan, combine the rhubarb, sugar, orange zest, orange juice and water. Bring to a boil, then cook over medium-low heat for 45 minutes, stirring occasionally, or until thick. It will thicken more as it cools.
  2. Ladle into hot sterile jars, and seal with lids and rings. Store opened jars in the refrigerator.

Isolation Cooking (Lemon Loaf)

One of our members was gracious to share their family’s Lemon Loaf recipe.  We hope that you enjoy it.

This recipe has been handed down through 4 generations or more with each generation tweaking it a bit here and there for the times.   We hope you will enjoy it.

**At the end of the recipe is a link to a downloadable PDF file to save or print and add to your collection.

Lemon loaf

Lemon Loaf

Prep:

Line your pan with wax paper and grease both the bottom and the sides

Preheat oven to 350 F

Ingredients

½ cup shortening or butter

1 cup of sugar

2 eggs

½ cup of milk

1 ½ cup of sifted flour (pastry cake flour is the best if you do not have it  add two tablespoons of cornstarch to all purpose flour)

½ tsp salt

1 tsp baking powder

¼ cup of chopped nuts or poppy seeds (Optional)

The rind and juice of one large lemon

¼ to ½ cup of sugar depending on how sweet you want the top

Directions:

Cream shortening, add sugar and egg. Add sifted flour salt and baking powder alternately with milk

Add chopped nuts or poppy seeds and lemon rind. If you are using Poppy seeds keep a bit and sprinkle it on the top before baking.

Pour into greased loaf pan and bake at 350F for about 1 hour and 20 minutes or until done

While the loaf is baking dissolve the ¼ cup to ½ cup of sugar in the lemon juice to use later

As soon as you take the loaf out of the oven, pour the the lemon and sugar mixture and baste it. I pour a about half on and brush it with a pastry brush then repeat with the other half.  Remove the loaf from the pan immediately afterwards.

Let cool on rack or serve warm.

Lemon Loaf Recipe