No Bake Cherrio Bars

25 Sunday Jun 2017

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Cheerio Bars

Ingredientswrks4me_terry_tested-11

  • 2 cups of semi-sweet chocolate chips
  • 3/4 cup of peanut butter
  • 4 cups of Cheerios™ (I use Multgrain Cheerios™)

Directions

  1. Place semi-sweet chocolate chips and peanut butter in a large microwave save  bowl and heat at 30 seconds until chips are melted
  2. Pour over the Cheerios™ and mix until completely coated
  3. Spread the mixture into a parchment lined pan (or pre-buttered). Refrigerate until chilled and cut into bars and serve

Enjoy

Options: You can use other varieties of Cheerios™ or Cheerio type cerials, such as Chocolate, Gluten-Free, Honey-Nut

Original Recipe

Bean Salad (No sugar added)

25 Sunday Jun 2017

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bean salad

Ingredientswrks4me_terry_tested-11

  • 1 can drained green beans (396 ml or 14 ounces)
  • 1 can drained wax beans (396 ml or 14 ounces)
  • 1 (15 ounce) can dark red kidney beans, drained and rinsed
  • 1 (15 ounce) can of Romano beans or the beans of your liking, drained and rinsed
  • 1 (15 ounce) can garbanzo beans, drained and rinsed
  • 1⁄2 red bell pepper, diced
  • 1/2 white or purple onion diced
  • 2 stalks of celery diced

Dressing

  • 1 tablespoon fresh basil, chopped
  • 1 teaspoon dried oregano
  • 1⁄2 teaspoon black pepper
  • 1⁄2 teaspoon garlic powder
  • 1 teaspoon salt (I use “Windsor® Half Salt)
  • 1⁄4 cup olive oil
  • 1⁄3 cup red wine vinegar
  • 1⁄4 teaspoon hot sauce

Directions

  1. Put all beans and vegetables into a bowl
  2. Mix together all the dressing ingredients and whisk together
  3. Pour over beans and vegetables
  4. Put into the refrigerator and cool
  5. Serve cold

Enjoy

Original Recipe

Terry’s Pina Colada

25 Sunday Jun 2017

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pina collata

Ingredientswrks4me_terry_tested-11

  • Frozen Pineapple slices (put pineapple slices in the freezer til frozen)
  • Coconut Water
  • Whipping Cream (or canned coconut cream)
  • Pineapple juice
  • (optional white or spiced rum)

Directions

  1. Put 4 half slices of frozen slices in a blender
  2. Add 2 oz each of whipping cream, coconut water and pineapple juice (if using coconut cream omit coconut water and whipping cream and just use 4 ounces of coconut cream)
  3. Add 2 oz of optional rum, either white or spiced or 1 oz of each
  4. Blend until smooth
  5. pour over shaved ice

Enjoy

 

 

Magnificent Meatloaf

21 Wednesday Jun 2017

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Ingredients:

  • 1 teaspoon olive oil
  • 1/2 cup chopped onion
  • 2 cloves garlic, minced
  • 1/4 teaspoon dried thyme leaves
  • 1/2 cup quick cooking rolled oats
  • 1/3 cup 1% milk
  • 1/4 cup finely chopped red pepper
  • 1/4 cup finely chopped green pepper
  • 1/4 cup shredded carrot
  • 1/2 cup ketchup
  • 1 egg
  • 1/4 cup chopped fresh parsley
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon salt
  • pepper to taste
  • 1 1/2 pounds extra lean ground beef

Directions

  1. Preheat oven to 350° F.
  2. Line a baking sheet with foil and set aside.
  3. Combine quick rolled oats and milk and set aside for about 5 minutes to allow the oats to absorb the milk
  4. Sauté onion, garlic and thyme in oil over medium-high heat for 5 minutes.
  5. Set aside to cool.
  6. Combine all the ingredients, including cooled onion mixture together except meat
  7. When well mixed add the meat by hand but do not overwork it.
  8. Place on baking sheet and shape into a 9 by 5-inch loaf.
  9. Bake for about an hour or until the center reaches 160° F. Let rest 10 minutes.

Enjoy

From Original Recipe

Lucy’s Humongous Sandwich

19 Monday Jun 2017

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Lucy's Humungus Sandwitch

This monstrous sandwich is great as a family meal served with a hearty soup or can be served at a party along with cold beer

Ingredients

  • Sourdough bread
  • Variety of your favourite cold cut meats
  • Your Favourite Cheeses
  • Green and Black Olives
  • Mayonnaise
  • Mustard

Directions

  1. Mix 2 tablespoons of Mayonnaise and 5 tablespoons Mustard together and put aside
  2. Put 1/2 cup each of green and black olives together and mince together and put aside
  3. Cut the top of the bread and put aside
  4. Hollow out the bread
  5. Start by spreading some of the Mayo-Mustard mixture along the bottom of the bread
  6. Layer meats and cheeses then a layer of Mayo-Mustard
  7. Keep repeating til you come to the middle layer
  8. When you get to the middle layer add the olive mixture as a layer
  9. Continue layering the meats and cheese and May-Mustard
  10. Top it off with the remaining mustard
  11. Put the top of the bread back on
  12. Wrap the whole sandwich in plastic wrap or in a plastic bag
  13. Refrigerate overnight
  14. Serve cold

Enjoy

 

 

Baked Kraft Dinner

19 Monday Jun 2017

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Kraft Dinner Muffins

Ingredients

  • Kraft Dinner
  • Butter
  • Milk
  • Italian bread crumbs

Directions

  1. Prepare Kraft Dinner as usual with milk and butter added after noodles are cooked
  2. Spoon into muffin tin sprayed with oil (large for lunch or dinner, small for appetizers)
  3. Sprinkle top with Italian bread crumbs
  4. Bake 10 to 12 minutes or until golden brown. Cook in pans for 5 minutes before plating

Options

You can add vegetables, ham, chicken, salmon, tuna or extra cheese

Enjoy

 

Cheerio Cookies

11 Sunday Jun 2017

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Cherrio Cookies

Ingredientswrks4me_terry_tested-11

  • 1 cup butter or margarine
  • 1 cup of white sugar (or sugar substitute)
  • 1 cup brown sugar (or sugar substitute)
  • 1/2 cup peanut butter
  • 2 large eggs
  • 1 teaspoon vanilla
  • 2 cups flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1 cup rolled oats
  • 3 cups of Cheerios or similar cereal (I use multi-grain)
  • 1 (6 ounce) package chocolate chips

Directions

  1. Preheat oven to 375 degrees F
  2. Cream butter, peanut butter and sugars together
  3. Add vanilla and eggs
  4. Sift in flour, salt, baking soda and baking powder together and fold into mixture
  5. Add oatmeal (rolled oats), Cheerios and chocolate chips
  6. Drop by full tablespoon or small cookie scoop onto a parchment lined cookie sheet
  7. Bake for 10-12 minutes (depending on oven)
  8. Cool on a cookie rack

Enjoy

Original Recipe

 

Traditional Creamy Coleslaw

11 Sunday Jun 2017

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Creamy Coleslaw

Ingredientswrks4me_terry_tested-11

  • 1 cup mayonnaise
  • 1/4 cup white sugar
  • 2 tablespoons seasoned rice wine vinegar or light vinegar of your choice
    try apple cider vinegar or white white vinegar
  • 1 1/2 tablespoons lemon juice
  • 1 tablespoon prepared horseradish (optional)
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon dry mustard
  • 1/2 teaspoon celery salt
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 1 (28 ounce) package coleslaw mix

Directions

  1. Mix all ingredients together and refrigerate for about one hour before serving.

Adapted from Original Recipe

Chicken Souvlaki

04 Sunday Jun 2017

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Chicken Souvlaki

Ingredientswrks4me_terry_tested-11

  • 1/4 cup olive oil
  • 2 tablespoons lemon juice
  • 2 cloves garlic, minced
  • 1 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1 1/2 pounds skinless, boneless chicken breast halves cut into cubes
  • Wooden skewers

Directions

  1. Combine all ingredients and place them in a plastic resealable bag and marinate the chicken for about 2 hours in the refrigerator
  2. Soak wooden skews in water for about 15 minutes so they will not burn too much
  3. Put chicken on skewers and grill them on a BBQ turning often. Cook about 10-15 minutes or until they are no longer pink

Tzatziki Sauce

Ingredients

  • 1 (6 ounce) container plain Greek style yogurt
  • 1/2 cucumber (peeled, seeded, and grated)
  • 1 tablespoon olive oil
  • 2 teaspoons white vinegar
  • 1 clove garlic, minced

Directions

  1. Please all ingredients in a bowl and put in the refrigerator
  2. Serve with cooked chicken

 

Homestyle Baked Potato

04 Sunday Jun 2017

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Baked Potato

Ingredientswrks4me_terry_tested-11

  • 4-8 russet potatoes (with skins on)
  • 1⁄4 cup olive oil
  • 1-2 tablespoon(s) of sea salt or kosher salt

Directions

  1. Preheat oven to 350 degrees F
  2. Rinse and scrub the potatoes, then dry them with a towel
  3. Put oil and salt in a bowl along with the potatoes
  4. Place potatoes on a foil lined baking sheet and pierce each potato with a knife or fork to allow steam to vent
  5. Put them in the oven and cook for 1 hour testing to ensure they are tender
  6. Remove from oven and serve with your favourite toppings

Optional toppings

  • margarine or butter
  • shredded cheddar cheese
  • sour cream
  • cracked black pepper
  • fresh chives, minced
  • bacon pieces