Tag Archives: Recipes

I’m not sure if they’re the BEST BROWNIES but


they’re really really good!!

It all started last week when I had an incredible urge to eat chocolate!  This, of course, RARELY happens (haha!) and I was looking in my cupboard and realized that I probably had all the ingredients to whip together something.. and this was what I made.

The recipe is from All Recipes.ca, I’ve included the recipe here and the link.

I made a few changes, I cut the sugar by half in the icing recipe, 1/2 cup was plenty.  I also mixed the icing in a metal bowl in a hot water bath, to help melt the butter and get a workable consistency.  It might be best to melt the butter first.

Definitely DON’T over cook the brownies and DO add the icing while the brownies are warm so the icing melts into the base.  I didn’t have any honey, used equal measure of real maple syrup as a substitute and it worked perfectly.


Best Brownies
recipe image
Rated: rating
Submitted By: Angie
Photo By: Christina
Prep Time: 25 Minutes
Cook Time: 35 Minutes
Ready In: 1 Hour
Servings: 16
“Cakey on the outside and fudgey in the middle, this easy brownie recipe really is the best! Done in an hour.”
1/2 cup butter
1 cup white sugar
2 eggs
1 teaspoon vanilla extract
1/3 cup unsweetened cocoa powder
1/2 cup all-purpose flour
1/4 teaspoon salt
1/4 teaspoon baking powder
3 tablespoons butter, softened
3 tablespoons unsweetened cocoa
1 tablespoon honey
1 teaspoon vanilla extract
1 cup confectioners’ sugar
1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 8-inch square pan.
2. In a large saucepan, melt 1/2 cup butter. Remove from heat, and stir in sugar, eggs, and 1 teaspoon vanilla. Beat in 1/3 cup cocoa, 1/2 cup flour, salt, and baking powder. Spread batter into prepared pan.
3. Bake in preheated oven for 25 to 30 minutes. Do not overcook.
4. To Make Frosting: Combine 3 tablespoons softened butter, 3 tablespoons cocoa, honey, 1 teaspoon vanilla extract, and 1 cup confectioners’ sugar. Stir until smooth. Frost brownies while they are still warm.

The Secret to Awesome Frozen Perogies


For years I avoided perogies.  They just looked so disgusting — soggy, under-cooked, pasta-like things (can you tell I’m not holding back on my opinion??!) LOL  They reminded me of dim sum, another food that I’ve never acquired a taste for.  But I will eat frogs legs and alligator stew — go figure!

One night, we, Shannon, Dino and I were at my sisters home for dinner and it was perogie night!  Terrific!! LOL  Well, you can imagine how thrilled I was.. until I watched my sister make them and then I tried them.  I should probably admit that I had never actually tried perogies before that night — yes, awful, *gasp* I know!  Anyway.. Moving along…

How do you make non-slimy, really tasty, but oh, so unhealthy for you, perogies??  Well, I will share the secret:

You must boil, then fry, and then bake them!

What you need:

PEROGIESany frozen make and variety will do (I just found this image on the internet) — oh, you thought I was going to make them from scratch??!!  You’ll need another blog for that! LOL

If you’re still with me after the shocking discovery that I’m cooking frozen perogies.. What else you’ll need:


Chopped green onion


Chopped crispy bacon


Shredded cheese

and sour cream!  That’s it.  Oh, and a big pot, some water, a fry pan, oven safe dishes, a cutting board and knife and a cheese grater.

Ok, first.. prep:

Chop the green onion; grate the cheese.  Set aside.

Fill big pot with water, add a pinch of salt and a splash of oil.

Preheat oven to 350 degrees.

In frying pan start cooking the bacon.  Remove bacon and set on paper towel to soak up some of the grease.  Keep the grease in the fry pan at a medium heat until ready to add perogies.

While cooking the bacon, bring water to boil.  Add the frozen perogies and cook at rolling boil until they all float to the top.  Normally about 10 minutes — you dont want to over cook.

Drain the perogies and add (carefully) in batches if necessary to the hot bacon grease in the fry pan.  Bacon grease should be at mid-high temp on burner.

Fry the perogies and flip until golden and glossy.  Transfer from fry pan to shallow oven-safe dish.

Sprinkle the perogies with the crumbled bacon and shredded cheese.


Place in oven and bake until cheese is melted.  Remove from oven, sprinkle with green onion.  Serve immediately with dollop of sour cream.

Please remember that photography is not my specialty 🙂

Rhonda Gabriele

Sausage and Chicken Gumbo



What’s on the Menu today?

A while ago, I posted a recipe from Ken’s Soup Krazy book by Ken Kostick — you may remember him from the show, What’s for Dinner?  It was a great show and really funny.  For someone like me, a cook (and I use the word loosely!), who is definitely NOT a chef — this is one of my favourite recipe books for easy, tasty soups.

The late Ken Kostick is Canadian and if you get the chance, pick up his recipe book — you won’t be disappointed! (I checked Chapters, it’s not available there but perhaps at your local library.)

The Sausage and Chicken Gumbo is a family favourite at my house and I’m sure you’ll find it becomes one in yours too.  There is some heat to this gumbo, which I love, but if needed you can adjust to suit your tastes.

This is an easy one-pot meal, and once you’ve prepped everything, a fast meal to pull together.  If I can do it.. you can do it!

Serves 6


  • 1/4 cup and 2 tbsp olive oil
  • 1/2 cup flour
  • 4 stalks celery, chopped
  • 1 green bell pepper, chopped (I prefer red/orange)
  • 2 cloves garlic, finely chopped
  • 1 small jalapeno pepper, diced
  • 2 cups cubed cooked chicken (leftovers work great too)
  • 2 mild Italian sausages, cooked and chopped
  • 6 cups chicken stock (I typically use the reduced salt stock)
  • 1/2 cup dry white wine (optional)
  • 1/2 cup white rice
  • 1/2 tsp dried basil
  • 1/2 tsp dried oregano
  • 1/2 tsp paprika
  • 1/2 tsp chili powder
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 1 bay leaf


  1. In saute pan, heat 1/4 cup of oil over medium-low heat.  Gradually stir in the flour, and stir constantly or until the roux turns brown (more of a golden colour.) Remove immediately from heat. — Just incase you didn’t know — you have just made roux!  Yay!!  Don’t worry, the first time I made it, I didn’t know either.
  2. In a large soup pot, heat the remaining 2 tbsp oil.  Saute the celery, green pepper and onion for 3 minutes.
  3. Stir in the roux, garlic, jalapeno pepper, chicken, sausages, stock and wine, if using.
  4. Bring to a boil, stirring; reduce heat to a simmer.
  5. Stir in rice, basil, oregano, paprika, chili powder, salt, black pepper, and bay leaf.
  6. Simmer for 12 to 15 minutes or until the rice is cooked.
  7. Remove bay leaf.
  8. Serve immediately.

They already got into the gumbo!

I left my picture for last because, well, I am a terrible picture taker lol  I’m working on it!

A few variations that I have tried:

  • For kids or anyone that doesn’t like hot n’ spicy, leave out the jalapeno pepper and chili powder.
  • Substitute white for wild rice however, when I tried it, the rice didn’t soften – precooking the rice if using something other than white, might work?  Comments would be welcome here!! 🙂
  • I’ve substituted all the sausages for more chicken and vice versa – tastes great either way.

This is a wonderfully hearty and flavourful gumbo, perfect for warming up after being outside in the cold.  I hope you’ll enjoy it and come back to leave a comment.


Caramel Apple Pie


Apple pie without cheese, is like a kiss without a squeeze!

This is a super easy apple pie using frozen pie shells.  I’ve made it numerous times and it never lasts to the next day!  I typically don’t make it with nuts or caramel topping.

The recipes comes from Pillsbury, Most Requested Recipes™ Pies magazine (December 2005)

Prep Time: 20 minutes; ready in: 2 hours 5 minutes; Serves: 8


  • 1 box Pillsbury® refrigerated pie crusts, softened as directed on box (I use frozen deep dish pie shells, take out of box, separate, leave them on the stove to soften as you prepare the filling while the oven is warming)
  • 1/4 cup finely chopped pecans (optional)


  • 3/4 cup sugar
  • 2 tbsp all-purpose flour
  • 1 tsp ground cinnamon
  • 1/8 tsp ground nutmeg
  • 1 tbsp lemon juice
  • 6 cups sliced peeled cooking apples (6 medium) — I find 5 is more than enough and I use Empire or Royal Gala apples

Topping: (optional)

  • 1/3 caramel ice cream topping
  • 1/4 cup chopped pecans


  1. Heat oven to 425°F.  If you’re not cooking the pie in the original foil pan, remove pie shell from foil and place in your pie dish.  Sprinkle chopped pecans in bottom (optional.)
  2. In large bowl, mix sugar, flour, cinnamon and nutmeg until combined.  Gently stir in apples and lemon juice.  Stir gently until apples are covered with sugar mixture.  Spoon apples into prepared pie shell.  Brush crust edges with water.  Remove second shell from foil pan and invert on top of apples.  Pinch edges together using fork or preferred method.  Brush top with water, sprinkle with sugar (optional) and pierce crust with knife for ventilation.
  3. I recommend covering edges with foil to prevent burning.
  4. Bake in oven for 35-45 minutes or until crust is golden brown.  Cool at least 1 hour before serving.
  5. Serve warm pie with ice cream or cheddar cheese, if desired.  Drizzle with caramel topping (optional); sprinkle with chopped pecans (optional.)

No-Bake Energy Bites


My daughter loves cookie dough.  We’ve tried a couple of cookie dough recipes that require no baking but this one is by far my favourite!

A friend, Haley, told me about this recipe last week, and even shared her creation 🙂 Haley did leave out the coconut which the recipe doesn’t state as optional, however, in my opinion it is.  The bites I tasted were made with natural peanut butter, flax-seed and honey — OMG!! They were so yummy!

The recipe comes from gimme some OVEN, a great website that I hope you’ll take a moment to visit.  If you click on the image above you’ll be able to visit their webpage, read the original recipe and article.  The great thing about this recipe is that it’s very flexible so you can leave out or substitute ingredients and adjust quantities for a smaller batch.

Prep Time: 10 minutes; Yield: 20-25 balls


  • 1 cup (dry) oatmeal
  • 2/3 cups toasted coconut flakes (optional in my opinion)
  • 1/2 peanut butter
  • 1/2 cup ground flax-seed or wheatgerm
  • 1/2 chocolate chips (optional)
  • 1/3 cup honey or maple syrup
  • 1 tbsp. chia seeds (optional)
  • 1 tsp vanilla extract

Mix all ingredients in a medium bowl.  Let chill in refrigerator for 1/2 hour.  Once chilled, roll into balls (approx. 1″ dia.)  Store in an airtight container and keep refrigerated for up to 1 week.