Category Archives: Recipes


Bourbon-Chocolate Tipsy Cake










Remember for Christmas Janet gave me a wonderful 12 month Cake Calendar?  Each month has a different cake recipe.  So on the weekend I made the Bourbon-Chocolate Tipsy Cake – the January cake.

NOTE:  The recipe calls for some bourbon which I didn’t have.  When we were on our cruise last spring we bought a bottle of Coffee Rum from St. Kitts.  I think if you prefer to omit the liquor you could increase the liquid, which is the instant coffee mixture by 1/2 cup.   I added 1/4 cup of the coffee rum and 1/4 cup water instead of the 1/2 cup bourbon the recipe called for. 


1 tbsp. unsweetened cocoa powder

2 cups flour

1 tsp baking soda

1/2 tsp salt

3 oz unsweetened chocolate, chopped

2 ox. sweet baking chocolate, chopped

1/4 cup instant coffee crystals

2 tbsp boiling water

1/2 cup bourbon

1 cup unsalted buttered, softened

2 cups sugar

3 eggs

1-1/2 tsp vanilla

2 tbsp bourbon

powered sugar

1.  Butter a 10-inch fluted tube pan.  Add cocoa powder to pan; shake and tilt pan to coat the bottom sides and tube and shake out the excess.   In a bowl combine flour, baking soda, and salt.

2.  In small microwave bowl combined the unsweetened and sweet chocoltes.  2009-january-010Microwave for about a minute.  Stir.  Microwave in 30 second sets, stirring until melted.  Cool slightly.



3.  In 2-cup glass measure disolve coffee crystals in the boiling water.  Add enough cold water to measure 1.5 cups liquid.  Stir in 1/2 cup bourbon – (I used 1/4 cup coffee rum and 1/4 cup water.  If you don’t want to use liquor try increasing the coffee mixture from 1.5 to 2 cups)2009-january-012







4.  In large bowl beat butter for 30 seconds and then add suar and beat well.  Beat in eggs one at a time .  Beat in melted chocolate and vanilla.  2009-january-013

Alternatively add flour mixture ad bourbon mixture to chocolate mixture, beginning and ending with flour mixgure.  Beat on low speed after each addition just until combined.  Pour into pan. 

 5.  Bake 325F about 60 minutes or until wooden toothpick comes out clean.  Remove from heat and allow to cool on a wire rack for 15 minutes.  Invert onto rack and allow to cool completely.  Brush cake with 2 tbsp. of the bourbon (I used coffee rum and you may want to use some more of the coffee mixture instead).   Allow to sit for a few minutes and sift powder sugar over cake.   








This is a very delicious cake.  It is extremely moist and I know you will just love it!!  WE sure did.   

Have a lovely day… Judi xoxo


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Leek and Cheese Chicken Recipe

We tried a new recipe last night that is VERY yummy and very easy too!  I guess its a bit of a take of Chicken Cordonbleu that has ham and swiss cheese in it.  This however didn’t have the ham but did have leeks and mushrooms. 

This is the Recipe for Leek and Cheese Stuffed Chicken

4 tsp olive oil

2 chicken breasts with skin on, deboned

2/3 cup leeks, white and light green part sliced thin

1/2 small tin mushrooms, chopped

1/3 cup gruyere or swiss cheese, chopped

1/4 cup white wine (or probably chicken broth)

1/2 tsp thyme

1 tbsp chopped fresh parsley

1 tbsp chopped drained oil-packed sun-dried tomatoes

pinch salt and pepper

 In large ovenproof skillet, heat half the oil over medium heat.  Cook leeks, mushrooms and thyme stirring occasionally until veggies are softened.  birthdays-2008-007Stir in wine and bring to boil; cook sturing until no liquid remains, about 2 minutes.  Transfer to a bowl.  Mix in cheese, parsley and tomatoes.

Cut chicken in half almost but not all the way through, then you open it up like a book.  Put half of filling on one side.  Fold other side over and secure with toothpicks.  Brush with remaining oil, sprinkle the salt and pepper over.  Brown chicken both sides.  birthdays-2008-009













Bake in 425F oven for about 15 minutes until it is no longer pink inside.  birthdays-2008-0131









This recipe makes 2 nice sized portions.  We served it with rice pilaf and broccoflower.  

The picture doesn’t do much justice to it.  I should have taken a picture of it when the whole meal was on our plate because it doesn’t look as together as it did it its true self.  It is well worth making for company too!birthdays-2008-015-2






Have a lovely rest of the day…  Judi xoxo


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New Year’s Day Recipes – Yummy..

First, thank you for all the early Birthday best wishes.   Saturday, January 3rd is actually my birthday we celebrated early with our New Year’s PJ friends.  I neglected to mention on New Year’s Day post that we were celebrating New Year’s AND my birthday early.  My New Year’s eve post barely mentioned it and it was easy to miss.  Maybe I was thinking it would be soooooo fun to have you sing Happy Birthday to me on New Year’s Day.  So many of you did and that was so special!   Now I guess I won’t have anyone sing to me on Saturday..*pouting*.

I wanted to share the recipe for Clam Chowder we also served on New Year’s Eve.  We used 3 different recipes to come up with this one and it really was very delish.  It is as follows:

Clam Chowder

2 strips minced bacon

3 potatoes, cooked, peeled and cut into 1″ cubes

1 cup celery diced very small

1 cup onion diced very small

2 tbsp. carrot diced very small

1 jar clam juice

2 cans chopped clams, drain reserving juice

1 cup 1/2 and 1/2 cream

1/2 cup milk

Pepper to taste

1 tsp minced garlic

3 tbsp. flour

3 tbsp. butter

Cook bacon, celery, garlic, onion and carrot in 1 tbsp. butter until veggies are softened but not brown.   Stir in flour one tablespoon at a time.    Stir in the clam juice slowly. newyears2008-004  Bring to boil to thicken stirring continuously.  Add cream, milk and potatoes.  Cover and continue to simmer for 15 minutes.  Do not boil once cream is added.  Add clams and simmer another 10 minutes.   Serve and enjoy with oyster crackers ….  

Unfortunately we forgot to take pictures of the finished soup with the cream and milk.  We were so anxious to try it out.  Yours will be creamier, obviously.


For New Year’s Day brekky we quickly made the following breakfast casserole along with seasoned, canned, fried potatoes and toast.   It was fast and very easy.  Its great because its a breakfast casserole you don’t have to prepare the night before.  Its yum.    A breakfast casserole is a great idea to serve overnight guests or a crowd.  Again we made it and enjoyed it….and forgot the picture!  Just believe me when I say it looks REALLY yum too.

Crescent Roll Breakfast Casserole

To serve 4

1/2 pkg Bob Evans Original Sausage

1 pkg Crescent Rolls

4 eggs

2 cups grated mozarella ( I used 1 cup mozarella and 1 cup cheddar)

3/4 cup milk

salt and pepper to taste

Grease 8×8 pan. 

Brown the sausage in a frying pan.   Spread crescent rolls in pan and press pieces together.  In a bowl beat eggs with fork, add milk and  salt and pepper and beat in well.  Spread browned sausage on crescent rolls.   Pour egg mixture over sausage and sprinkle cheese over.

Bake 15 minutes (until eggs set).  Let rest for 5 minutes and cut into squares.


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Happy New Year!! Tourtiere..yum..

I hope you had a wonderful Christmas.  Its hard to imagine it came by so quickly….and slipped out quickly too.  Ours was really lovely.    We were all at my mom’s for Christmas Eve which is when we celebrate.  langstons-to-xmas-decorations-051 It was wonderful for us all to be together and it was so cute watching Madeline getting so “into” it this year and helping to hand out gifts.


The dinner my mom had prepared was just so abundant with delicious food.  We truly are blessed. 

On Christmas morning the Love Bunny and I drove to Rochester, NY to spend the afternoon and evening with his daughter and her family.    langstons-to-xmas-decorations-167Jack is 1-1/2 years old now and he was so sweet and loved his trucks and toys.  We came back home the next day.

Tonight for New Year’s eve  we are having my girlfriend Kirsti and her husband for a Pajama Party!  They’ll come over and we’ll have appetizers and play some games. 

We are having French Canadian Tortiere which is a meat pie for dinner.  langstons-to-xmas-decorations-171  Last week the Love  Bunny and I made one for ourselves and it was just so yum we decided to remake it for New Year’s dinner.  We are also making New England Clam Chowder.  They live an hour away so will spend the night.    My birthday is on Saturday and Peter’s is on the 17th so we’ll be celebrating birthdays too.    langstons-to-xmas-decorations-177

If you are interested here is the recipe:

Tourtiere (French Canadian Beef Pie)

2 lbs combination of minced meat, pork and veal

1 large onion, diced

1 can chicken broth

1/8 tsp ground cloves

salt and pepper to taste

sprinkle of paprika

sprinkle of cinnamon

Double pie crust – I used a ready made package.  (gosh I wish we had these in Canada).

Fry the onion in some oil until softened.  Remove from pan and put aside.  Brown the meat in frying pan stirring into little pieces and then add the cooked onion.  Add spices.  Add broth and stir together.  Cover and simmer for about 45 minutes stirring periodically.

Put down the bottom pie crust in 9″ pie pan.  Add the meat mixture.  Put on the top layer and pierce with fork.

Bake for about 30 minutes or until lightly browned at 425F. 

I serve it with gravy, my zucchini relish and/or chili sauce.  YUM!!!!

To all my lovely blogging friends I wish for you a wonderful New Year and from us here to you there may your 2009 be full of good wishes…good health and good cheer and EVERYTHING good!  Your friendship means so very much to me.  Happy New Year and see you then!!   Judi


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Cookie Exchange








We had a cookie exchange at work today.  There were 9 of us participating.  So on Sunday morning I baked 9 dozen  White Chocolate and Cranberry.  This is the recipe:

Mix together until well blended:

3/4 cup butter

3/4 cup brown sugar

3/4 cup white

Add 2 eggs and 1 tbsp. vanilla and continue mixing.

Combine 2-1/4 cup flour and 3/4 tsp. baking soda.  Mix that into the first ingredients.

Stir in 1-1/2 cups dried cranberries and 1-1/4 cups white chocolate chips

Drop in tablespoons onto baking sheet.  Bake for 8-10 minutes.   They are best when a little doughy do not allow to brown.  This recipe made 36 cookies. 

For the cookie exchange I was able to fit 12 cookies into each of 9 cello bags and I added a little Christmas decoration.   Don’t they look pretty in their packages?  langstons-to-xmas-decorations-028The remaining dozen we each put onto a separate plate.  We drank apple cider and each would take a turn passing our cookies around and telling a bit about them.  We also printed a copy of our recipe for everyone.  It was great fun and in return I came home with a lovely mix of 8 dozen cookies.   langstons-to-xmas-decorations-048langstons-to-xmas-decorations-0473The selection of cookies was great and I can’t wait to share them over the holiday season.  It really was fun and although initially it took me 3 batches to make enough it was easy because I just had to repeat the same thing and ended up with all kinds of different cookies!  YUMMY!!!

Have you ever been in a cookie exchange?  How many dozen did you have to bake? 


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Chocolate Clusters

On the weekend I needed something yummy and I needed it quick!  So I made Chocolate Clusters.  To make them I used:

12 oz semi sweet chocolate chips

12 oz butterscotch chips

16 oz spanish nuts (redskins)

Over a double boiler I melted the chocolate stirring frequently. halloween-and-soup-046  I poured in the nuts and mixed them well.  halloween-and-soup-048

Can’t you just taste how good a spoonful of this would be???


Then on to a baking sheet with waxed paper and they are done.   They are soooo yummy.  halloween-and-soup-057

I’ve slipped them into a tin and into the freezer out of temptation’s way, although I discovered tonight they sure are yummy when they’re nice and frozen cold..mmmmmm..   These Chocolate Clusters are ideal for making ahead and just take them out of the freezer to share with family and friends.  Thats one quick and easy yummy! 

Have a lovely day…. Judi


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Sugar Scuttle and Orange Lemonade Twist

I wanted to share with you the sugar scuttle I purchased a few months ago. halloween-and-soup-0221

While visiting Shelia some time back she showed us her sugar scuttle.  I had never seen one before and I loved it.  I bid and won one on ebay and have never seen them sold anywhere else.  Since that time I noticed that  Sharon has one also.  It is really so shiny and has lovely etched details (I love etching on anything) but in the picture it doesn’t show its “true” self unfortunately.  The cute little spoon has its own little spot to sit on the back.  It really is cute don’t you think?halloween-and-soup-0173

I was looking for something on out one of my favourite recipe sites, KraftKitchen the one with the free quarterly magazine you can subscribe to and have delivered to your home, I came across this delish drink.  I haven’t made it and probably won’t be until the warm weather comes along but it looks so good.   Some of my friends in warmer places might want to give it a taste.  orange_lemonade_twist2  The picture comes from the Kraft Foods Site and thats where you’ll find the recipe also.  Let me know what it tastes like if you make it before me .  Yum!


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Beef Vegetable Bean Soup

You know if you like beans thats a good thing because they are so good for you too!  High in fibre and no fat.   Now I seem to have some kind of fascination for beans.   You guys have more beans that we do in Canada so it seems I’ve been stocking up over the summer.  In the summer when its hot we tend not to make too many comfort foods that I might put beans into, but I do love them in salads.  Well today I made such a salad and opened up a lovely can of navy beans for it.  halloween-and-soup-0441It was at that time that I discovered I had this “collection”  (2 cans are not in the picture because I used them today).  Now I didn’t want to pull out all the packages of split peas, yellow and green and whole beans and lentils I have in this “collection” for the picture.  

On the back of a can of butter beans was a recipe for Beef Vegetable Bean Soup.  Sooooo because it was a rainy and dismal day thats what I was making for dinner.  That would take care of 2 cans of beans, 1-1/2 cans for the soup, the rest for a couple days work of salad.   I’m home this weekend busy making soaps and jewellery for my Christmas sales coming up.   So I made the soup.  Last week we made Taco Soup.  This is a bit similar but has these wonderful beans in them.  In the place of curry powder which I was out of I added some Taco seasoning mix. 


1 lb. lean hamburger

1 onion (diced)

1 can butter beans + I had 1/2 can navy beans opened so added them also

1 16oz stewed tomatoes

1 can tomato soup, undiluted

1 can of corn

2-3 tsp. curry powder (I used some Taco seasoning)

salt and pepper to taste


Fry up the beef for about 5 minutes and then add the onions.  halloween-and-soup-017 Cook until the onions are softened.  halloween-and-soup-018 Add the rest of the ingredients.  Bring to a boil.  Lower the heat, stir and cover.  Continue cooking for 1 hour on low stirring periodically.


This really turned out so yummy.  It was so easy too.  After I took the picture I wondered how this soup might taste with a some grated cheese … and a tablespoon of nonfat sour cream?  Wanna know?  DELISH!!  



Today I’m driving an hour north to my mom’s.   We are going to the Sugarplum Craft Sale at the Nottawasaga Inn.  This has become an annual event.  I’m taking some soup for her.  She has a container and it seems to be going back and forth between us.   This week I had dinner at her place and it came back to me again and  with leftovers.  Now that its time to take it back to her I’ve put in some Beef Vegetable Bean Soup.  Try it and if you do let me know what you think.  Whew.  I’m down 2 cans now.

You know…the butter beans have 6 gm of fibre in 1/2 cup.  That sounds like a lot!

Have a lovely day.    Judi


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Taco Soup and Cornbread

Taco Soup


A couple of Saturdays ago it was one of those fall Saturdays, a bit crispy and sunny outdoors and warm and cozy indoors.  The fireplace was on and it felt like some comfort food.  The Love Bunny and I made Taco soup.  The recipe was filled with the yummiest ingredients and was easy to make. 

Wholesome yum and it kept getting tastier as the flavours mellowed with the leftovers we enjoyed that week…with sour cream!   halloween-and-soup-053

This is the Taco Soup recipe.


  • 1 lb lean group beef
  • 1 onion chopped
  • 3 (15 1/2 ounce) cans mild chili beans, undrained
  • 1 (14 1/2 ounce) can whole tomatoes, undrained
  • 1 (14 1/4 ounce) can corn, undrained
  • 1 (8 ounce) can tomato sauce
  • 1 (1 1/4 ounce) package taco seasong mix
  • 1 1/2 cups water
  • 1 1/2 cups shredded cheddar cheese


Brown beef with onions and then drain the fat.  Add all the ingredients except the cheese breaking up the tomatoes.  Bring this to a boil.   Lower temperture and simmer for about 60 minutes, stirring occasionally.   Serve in individual bowls topped with the shredded cheese…and sour cream if you dare!..YUMMY

Along with it we made Cornbread in a heavy skillet.   It had corn in it and cornmeal and green chillies.  The soup and cornbread were delish together.  halloween-and-soup-030

Here is the Cornbread recipe I used.

Mexican Cornbread

1 cup cornmeal, preferably yellow

1 cup all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
1 teaspoon chili powder
1 cup grated Cheddar cheese (4 ounces)
4-ounce can chopped green chiles, drained
1 can corn
2 tablespoons minced onion
1-1/4 cups buttermilk ( I used milk and soured it with a tablespoon of vinegar)
1/3 cup vegetable oil
2 eggs
1 tablespoon bacon drippings

Preheat oven to 375°F.
Melt bacon drippings in an 8- or 9-inch skillet or pan. Set in the oven to heat while you mix the cornbread batter.

Combine the cornmeal, flour, baking powder and salt in a bowl. Stir in cheese and chiles.

Separately, beat together the milk, water, oil and eggs and corn. Stir in the dry ingredients just until moistened.

Pour batter into hot pan and bake at 375°F for about 50 minutes or until top is a nice, soft brown and the middle seems done.  Don’t overcook though.  Allow to cool and turn onto plate. 


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Toss In and Its a Dish

First off what happened to  ???  and look what happened yesterday afternoon!!!! Snow and it was on 32F. Yikes.  Thats not what what I heard on the radio on the way to work!!!    But I’m hoping this was just for fun and the nice weather will return today…

Do you ever wonder what in the world you should make for dinner??? I do. 

In the fridge you have bits and leftovers of this and that and do you wonder what to do with them?    Do you pull them out and then start cooking up something wondering what you’ll have at the end?  I do.

and I did.  I took a picture of the bit of uncooked squash from Thanksgiving, baby carrots, onions,  an almost full carton of chicken broth.  I also had a large chicken breast.

I cut all the veggies shown in the picture including one sweet potato, 2 stalks of celery and some garlic.  I fried them up in olive oil.

I removed the veggies and cooked up the cut up chicken .  I added the veggies and the carton of chicken broth.  I brought those to a simmer and then lowered the heat and covered them.  Along the way I added some celery salt, black pepper and poultry seasoning

I cooked them for about an hour and then added in about 1/2 cup of Orzo along with 1 cup of frozen french style green beans.   I mixed them and allowed them to cook for about another 1/2 hour.

The “soup” thickened up to become more “stewlike”.  It smells lovely and ohhhh yum it tastes very good.  I can taste the lovely squash and sweet potatoes with a hint of chicken.  Yum!  I surprized myself actually.  It’ll be delicious with some yummy bread.  Let your creations flow…..

Remember to read my last Friday’s post on my upcoming 200th post giveaway!!!!


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