Friday, 27 October 2017

Chicken Burritos

I have been making these easy delicious chicken burritos for years and wanting to post the recipe but every time I make them I cannot for the life of me take a good photo. The photos never do the burrito justice. I take from every angle and still I fall short. I decided these are too good to not post because of a photo.I found this recipe in one of my Best of Bridge recipe books.
My son Leelyn could live on these and his face always lights up when he spots the casserole pan full of burritos. In fact, my whole family likes these too. They are filled with a cheesy, creamy chicken mixture and then rolled up into a nice neat package. We like to eat them with all the fixings. Hope you like them too!

Sunday, 15 October 2017

Pumpkin Pecan Baked Brie

I was looking for a Thanksgiving appetizer recipe when I came across a recipe for baked brie using pumpkin butter. I have seen many recipes for apple butter but never have I heard of pumpkin butter. Here in Edmonton you can purchase it at the William Sonoma store in West Edmonton Mall but it is really easy to make and probably much cheaper too. The pumpkin butter is sweetened with maple syrup and brown sugar and pumpkin spice is added for the perfect touch. When you put the brie, nuts and pumpkin butter together with the pastry it is simply heaven on a cracker.

Wednesday, 11 October 2017

Spaghetti and Meatball Casserole

Here is another version of spaghetti casserole but with meatballs. These meatballs really steal the show as they are packed with flavour. We like our food hot so I used hot Italian sausage meat but you can use mild and it will be flavourful as well. The fresh mozzarella melts so nicely and adds so much to the casserole. Enjoy!

Tuesday, 3 October 2017


I have a apple tree in my back yard and I have been making applesauce for many years. This year we had another bumper crop so I have been busy in the kitchen making applesauce. The best part about apple sauce is that you do not have to peel the apples. You simply core and slice them and then cook them with the skins on. I use a food mill to pass the cooked apples through to squeeze out all the pulp but the skins and seeds remain in the mill. It is a simply gadget that is inexpensive but very useful. I bought mine at Superstore for $25.00. I also have a apple corer that removes the core and slices the apple in one move. If you want to preserve your applesauce I provided the instructions. I make a lot of applesauce so I always process my sauce in jars and enjoy it all year. You can also make one batch and eat it within a week or you can freeze it. You can adjust the sweetness depending on the sweetness of the apples. I add cinnamon to my applesauce and you can adjust this to you own personal tastes. I love to eat applesauce with granola and berries. One recipe yields 8 cups of sauce.