Category Archives: wrks4me – Recipes

Lise’s Cereal Breakfast Bars

18 Sunday Sep 2016

Posted by in Baking, wrks4me - Recipes

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Ingredients

  • 1 tablespoon canola oil or spray cooking oil
  • 1 1/2 cups chopped walnuts
  • 1 1/2 cups chopped pecans
  • 1 1/2 cups sweet coconut
  • 3 cups rolled oats
  • 1 1/2 cups crisp cereal such as like Rice Krispies (puffed Quinoa for Gluten Free)
  • 1 cup chopped dried fruit (raisins/cranberries)
  • 1 cup of ground flax seed (optional)
  • 2/3 cup soy or almond or cashew milk
  • 1 cup honey
  • 2/3 brown sugar or sugar substitute
  • 2/3 cup chopped dates
  • 1/2 teaspoon salt
  • 1 teaspoon vanilla

Directions

  1. Preheat oven to 350 degree F.
  2. Line 9×13 inch pan with parchment. Spray with cooking oil
  3. Toast together nuts, coconut and oats for about 10 minutes
  4. Combine milk, honey, sugar, dates, salt and vanilla into a small pan over medium heat
  5. Pour syrup mixture over dry mixture and mix until thoroughly combined
  6. Spread onto prepared pan and press firmly. Bake approximately 25 minutes
  7. Cut when cooled and wrap them individually and put in the freezer

Enjoy

Lise’s Roasted Chickpeas

18 Sunday Sep 2016

Posted by in Home, Snacks, wrks4me - Recipes

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Ingredients

  • 2-19 oz cans chickpeas, drained, rinsed and patted dry
  • 2 teaspoons chili powder
  • 2 teaspoons olive oil
  • 3/4 teaspoon sea salt
  • 1/2 teaspoon cumin
  • Optional: Add a pinch of your favourite dried herbs
    (ie. Presidents Choice Sun-dried Tomato and Herb or Mrs Dash or Herbamare)

Directions

  • Preheat oven to 400 degrees F.
  • Line baking tray with parchment paper or tinfoil. Then spray with cooking oil
  • Spread chickpeas over lined baking tray and bake for 45 minutes. Turn every 15 minutes.
  • Mix chili powder, olive oil, sea salt and cumin together in a bowl.
  • Add chickpeas to chili mixture
  • They are at their best eaten warm. Put the rest into a bag and refrigerate

Enjoy

 

Lise’s Spinach Salad

18 Sunday Sep 2016

Posted by in Salads, wrks4me - Recipes

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Salad Dressing

  • 1/4 cup red wine vinegar
  • 1 cup of olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon garlic salt
  • 1/4 teaspoon dry mustard
  • 1/2 teaspoon fresh ground pepper

Greens

  • 6-8 slices crumbled cooked bacon
  • 4 cups spinach
  • 2 cups head lettuce (iceberg lettuce)
  • 2 hard boiled eggs, diced

Directions

Combine dressing into a screw top jar, cover and shake well.

 

wrks 4 Yanda ~ Bread Pudding Omelet

16 Friday Sep 2016

Posted by in Baking, Dairy, wrks4me - Recipes

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Tags

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yanda-cheese-bread

Ingredients:
One challah bread (egg loaf or your favourite bread)
12 eggs
3/4 lb. grated old cheddar cheese
8 ounces of plain cream cheese cut into cubes (you can also use flavoured cream cheese
3/4 lb. grated Swiss cheese or your favourite cheese
2 cups milk
1/2 tsp. Dry mustard
1/2 tsp. salt
1 tbsp. chopped green onion (optional caramelized white onions or use leeks)
2 drops tobasco
3-4 drops Worcestershire
Directions:
1. Remove the crusts on the bread and tear into chunks (this is optional)
2. Place bread into 9X13 greased pan
3. Sprinkle the bread with the grated cheese.
4. Beat eggs and mix in all other ingredients. (Except cream cheese)
5. Pour egg mixture over bread and cheese
6. Fold in bread with egg mixture
7. Refrigerate overnight covered
8. Add cream cheese chunks throughout the mixture
9. Bake covered at 325 degrees F. for an one hour until egg  mixture is set. Uncover for an additional 10 minutes of baking.

Apple Cake

12 Monday Sep 2016

Posted by in Baking

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Ingredients:
3-4 very ripe Red Delicious apples, peeled and cored
1 cup all-purpose, unbleached flour
2 tsp baking powder
2 large eggs, plus one yolk
¾ cup granulated sugar
zest of one orange
1 tsp pure vanilla extract
½ cup extra-virgin olive oil
2 tbsp golden brown sugar
powdered sugar, for topping
Method:
Preheat the oven to 350 degrees F. Grease and flour a 9-inch round springform pan.

Place apples in a food processor and pulse apples but ensuring there are still chunks. You should have about 3 cups of apple puree. Set aside.

Mix flour and baking powder in a bowl. Set aside.

In another bowl mix eggs, sugar, and beat on medium until incorporated.

On low speed add orange zest and vanilla, increase speed until the eggs are foamy and light-yellow in color. Reduce speed to low and gradually add the olive oil in a steady stream. Add the apples and mix until combined.

Add the flour mixture a little t a time until all ingedients are incorprated.

Pour into a springform pan.

Top with brown sugar.

Bake for 1 hour, then cool.

Sprinkle with powdered sugar.

Making Your Own Spreadable Butter

10 Saturday Sep 2016

Posted by in Dairy, wrks4me - Recipes

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butter-in-food-processorDon’t pay for spreadable butter anymore. Making your own is easy and inexpensive. Here is all you need.

  • 1/2 cup of butter (salted)
  • 1/3 – 1/2 cup of canola oil (the more oil the easier or spread)

Directions:

Cut butter into small pieces. Make sure the butter is not too cold as it needs to cream. Put butter and canola oil into a food processor or mixer and cream together. Put the mixture into a sealed container and refrigerate.

Enjoy

creamed-butter-in-food-processor

creamed-butter-in-container

Aunt Terry-Lynn’s Carrot/Pasta Salad

10 Saturday Sep 2016

Posted by in Home, Low Carb, Salads, Side Dishes, wrks4me - Recipes

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Tags

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  • 1 lb sliced carrots
  • 1 onion cut into rings
  • 1 green pepper
  • 1/2 cup celery

Dressing

  • 1/2 cup vinegar
  • 3/4 cup oil
  • 1 cup sugar or sugar substitute (Splenda)
  • 1 10 oz. can tomato soup
  • 1 teaspoon Worcestershire sauce
  • 1/2 tsp salt
  • 1/2 tsp pepper

1/2 package of pasta twists
Cook carrots til tender. Slice onions into rings. Cut green pepper into pieces. Chop celery. Add vinegar, oil, sugar, tomato soup, salt and pepper to  cooked pasta twists

Terry’s Cheesy Cauliflower with Onion and Bacon Topping

10 Saturday Sep 2016

Posted by in Low Carb, Side Dishes, wrks4me - Recipes

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cheesy-cauliflower

  • 1 head of cauliflower
  • 1/8 cup water
  • 2 Tablespoon heavy cream
  • 2 Tablespoons butter
  • 1 cup of grated cheddar cheese (or cheese of your choice)
  • Salt & Pepper
  • 1/2 large onion (cut in thin rings)
  • Oil
  • 1/8 cup Maple Syrup or Sugar Free Syrup
  • Cooked Bacon pieces

Chop cauliflower and put into microwave dish with lid. Add 1/8 cup of water and place in microwave with lid. Microwave according to your settings until tender (not overdone). When done remove from microwave and drain water completely. Use a hand blender to purée the cauliflower. Stir in heavy cream and butter, salt, pepper and cheese.

Place onion rings in fry pan with oil and cook until browned and caramelised add Maple Syrup or Sugar Free Syrup. Place cauliflower purée into a serving dish or individual ramekins and put onions and bacon pieces on top. Return to microwave when ready to serve and heat for a minute or two extra.

Variations:

  • Instead of onions on top, fry up some leeks add them to the cauliflower as you purée
  • Instead of cheddar cheese, add a 1/4 cup of vegetable cream cheese

Enjoy

 

Lise’s Pistachio Salad Recipe

07 Wednesday Sep 2016

Posted by in Salads, wrks4me - Recipes

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  • 1 can crushed pineapple
  • 1 can of fruit cocktail
  • 2 cups of miniature marshmallows
  • 1 container of Cool Whip or 1 pkg prepared Dream Whip
  • 1 pkg of pistachio pudding
Drain fruit cocktail and place in a large bowl.   Add crushed pineapple and marshmallows.  Stir and let stand 15 minutes.  Add dry pudding mix.  Fold in Cool Whip until well blended.  Refrigerate for at least 15 minutes before serving, Best if left til overnight.

Magic Cookie Bars

07 Wednesday Sep 2016

Posted by in Baking, wrks4me - Recipes

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magic-cookie-bars

  • 1/2 Cup (125 ml) butter
  • 1 1/2 cups (375 ml) graham wafer cumbs
  • 1 can Sweetened Condensed Milk (Eagle Brand)
  • 1 cup (250 ml) Semi-Sweet Chocolate Chips
  • 1 1/4 cups (300 ml) flaked coconut
  • 1 cup (250 ml) chopped nuts

Preheat oven to 350 degrees F. or 325 F. for glass dish. In a 13×9 inch (3.5L) baking pan, melt butter in oven. Sprinkle graham crumbs over butter, mix together and press into pan. Pour Sweetened Condensed Milk evenly over crumbs. Sprinkle with Chocolate Chips, then Coconut and nuts; press down firmly. Bake 25 to 30 minutes or until lightly browned. Cool well before cutting. Store loosely covered at room temperature. Makes 24 bars.

Enjoy