Archive for February, 2015

Turky Apple Sliders

And another Kraft recipe.

  • 1 lb. ground turkey
  • 1 Granny Smith apple, peeled, coarsely shredded
  • 6 saltine crackers crushed (about 1/4 cup)
  • 1 teaspoon dried thyme
  • 1 teaspoon ground sage
  • 6 hamburger buns
  • 2 tablespoons mayonnaise (didn’t use)
  • 3 Kraft Singles cheese slides, each cut into 4 triangles (we made regular burgers and not sliders, so these were cut in half)

1. (The original recipe was for the barbecue, but because it is the coldest February ever here, we made ours in a frying pan on the stove.)

2.  Mix together turkey, apple, cracker crumbs, thyme and sage. Shape into 12 1/2 inch thick patties (we made 6 regular sized burgers).

3. Cook 3 min on each side or until done.

4. (If you are making sliders, use a 2 inch cookie cutter to cut each bun into 2 mini buns.)

5. Spread mayonnaise on one bun (we didn’t). Top burgers with cheese.

Turkey Burger

Verdict: I didn’t really enjoy these. They had an odd taste to the. We thought it was the sage and would probably should have used less than they recommended.


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Chocolate-Banana Coffee Cake

This is another Kraft recipe.

  • 3 cups flour
  • 2 teaspoon baking powder
  • 2 teaspoon baking soda
  • 1 cup butter, softened
  • 2 cups sugar
  • 2 eggs
  • 2 1/2 cup mashed fully ripe bananas (about 7)
  • 1 teaspoon vanilla
  • 1 cup sour cream
  • 1/2 cup brown sugar
  • 1 teaspoon cinnamon
  • 1 300g package of semi-sweet chocolate chips

1. Preheat oven to 350F.

2. Mix flour, baking powder and baking soda.

3. In a large bowl, beat butter and granulated sugar until light and fluffy. Add eggs. Add bananas and vanilla. Add the flour mixture, alternating with the sour cream.

4. Pour half the batter in a 13×9 inch baking dish sprayed with cooking spray.

5. Mix together brown sugar and cinnamon. Sprinkle half over the batter in the pan. Top with half the chocolate chips. Repeat layers.

6. Bake 50 to 55 min or until toothpick comes out clean.

Banana Coffee Cake

Verdict: This wasn’t my favourite recipe. Banana based recipes are kind of hit or miss with me. I love some and in others I find the banana way too overpowering, as was the case here (although 7 bananas should have given me that hint). I also found the texture of the cake to be a little odd and the centre layer of chocolate chips really not needed.



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Dutch Apple Pie

This is another Kraft recipe.

  • 1 ready to use pie crust
  • 1 250g package of cream cheese, softened
  • 1/2 cup sugar, divided
  • 1 egg
  • 1/2 teaspoon vanilla
  • 1/2 cup plus 2 tablespoons flour, divided
  • 1 teaspoon cinnamon
  • 4 apples, peeled, thinly sliced
  • 1/2 cup brown sugar
  • 1/2 cup flaked rolled oats
  • 1/2 cup cold butter, cut into pieces

1. Preheat oven to 375F.

2. Line a 9 inch pie plate with the pie crust. Beat the cream cheese with 1/4 cup of sugar. Add egg and vanilla; mix well. Spread over crust.

3. Mix remaining 1/4 cup sugar, 2 tablespoons of flour and the cinnamon. Add apples and toss to coat. Spoon over cream cheese layer.

4. Mix remaining flour, brown sugar and oats. Cut in the butter until mixture resembles coarse crumbs. Sprinkle over apple mixture.

5. Cover with foil. Bake for 30 min, uncover and bake for another 20.

Dutch Apple Pie

Verdict: This was a delicious pie. The cream cheese added a nice texture that I haven’t had in any other apple pie and a different flavor to it. I’m not really a fan of cream cheese, but it worked well in this recipe that I didn’t mind the taste.

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Mini Chicken Pot Pies

This is another Kraft recipe. (Trying to clear out some Kraft magazines I have lying around, so there are a lot of Kraft recipes on the way.)

  • 1 cup cooked chicken
  • 1 cup frozen mixed vegetables (carrots, peas and corn), thawed
  • 1 270g container of Philadelphia Garlic Cooking Creme
  • 1 can of refrigerated country biscuits
  • 1/2 cup of shredded cheddar cheese

1. Preheat oven to 375F.

2. Combine chicken, vegetables and Cooking Creme.

3. Separate biscuits. Press one in the bottom and up the sides of each of ten muffin cups, sprayed with cooking spray.

4. Fill with chicken mixture. Top with cheese.

5. Bake for 20 to 22 minutes or until golden brown.

Mini Pot Pies

Verdict: This was an easy recipe to make. They are delicious and really easy to have for leftovers the next day.

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Slow-Cooker Smothered Chicken with Bacon & Onions

This is a Kraft recipe.

  • 8 slices of bacon, cut into 1 inch pieces
  • 2 onions, sliced (we just used what was left of a very large onion we had)
  • 1/3 cup flour
  • 1/2 teaspoon pepper
  • 1 1/4 cup chicken broth
  • 8 bone-in chicken thighs (we used boneless chicken breast pieces, cut into similar sized as thigh pieces)
  • 3/4 cup of Philadelphia Savoury Garlic Cooking Creme
  • 6 cups egg noodles, uncooked
  • 2 tablespoons parsley (we didn’t use)

1. Cook bacon in a large skillet until crisp. Remove bacon from skillet and drain on paper towels. Drain all but 2 tablespoons of drippings from skillet.

2. Add onions to the skillet. Cook 15 to 18 minutes or until onions are golden brown, stirring occasionally. Add flour, pepper and half the bacon and cook 1 min. Whisk in the broth – mixture will be thick.

3. Put the chicken in a slow cooker. Cover with onion mixture. Cook on low for 4 to 5 hours (our chicken pieces were cooked through at the four and a half hour mark).

4. 15-20 before you want to serve, cook the noodles. Drain.

5. Remove chicken from slow cooker, leaving the onion mixture behind. Stir the creme into the onion mixture.

6. Serve noodles, topped with chicken, covered with sauce. Top with remaining bacon pieces and parsley (if using).

Slow Cooker Chicken Bacon

Verdict: This was an easy recipe to make. I liked the sauce, though it didn’t have a depth of taste. Texture wise, it looked more like a gravy. Maybe if it had been a cheese sauce? I guess I am just used to the pasta/noodle and cheese combination.


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Chocolate Chip Cookie Cupcakes

I am not sure where I originally found this recipe.

  • 1 1/2 cup flour
  • 3/4 teaspoon baking powder
  • 1 cup butter, softened
  • 3/4 cup sugar
  • 3/4 cup brown sugar
  • 3 eggs
  • 1 teaspoon vanilla
  • 1/3 cup milk
  • 1 cup chocolate chips

1. Preheat oven to 350F.

2. Prepare muffin moulds and set aside (we made 24 muffins).

3. Whisk together flour and baking powder and set aside.

4. In a large bowl, cream together butter, sugar and brown sugar. Mix in eggs, 1 at a time. Add vanilla.

5. Add flour in 2 batches, alternating with milk.

6. Stir in chocolate chips.

7. Spoon batter into prepared muffin cups. Bake 20 min or until cake tester (in our case a chopstick) comes out clean.

Chocolate Chip Cookie Cupcakes

Verdict: As the name says, these tasted like chocolate chip cookies. I wish there had been more of a cake feeling in the texture of the cupcakes. They didn’t really rise all that much and were a little dense.

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