Compiled Recipe – Peanut Butter Snickers Fudge

Peanut Butter Snickers Fudge

* 14 oz. sweetened condensed milk
* ¾ cup white chocolate chips
* ½ cup peanut butter chips
* 14 snickers bars (fun sized unwrapped and roughly chopped)
* ½ cup peanut butter (creamy)

1) Line an 8×8 baking pan with parchment, ensuring that about 2 inches of parchment are hanging from the edges. Grease it well.

2) In a large glass bowl, combine the condensed milk, white chocolate chips, peanut butter chips and peanut butter. Mix well.

3) Microwave the mix for about 90 seconds, stopping and stirring every 30 seconds, until smooth.

4) Quickly stir in ¾ of the chopped Snickers.

5) Spread into the prepared pan. Tap to release any air bubbles and try to spread it as evenly as possible.

6) Top the mixture with the remaining amount of chopped Snickers.

7) Pull out the set fudge from the pan by the hanging parchment paper. Cut evenly into 5 rows. Cut each row into 5 or 6 squares of fudge.

8) Serve the fudge immediately or store in a sealed container in the fridge until you’re ready to eat or serve.




Compiled Recipe – Hot Chocolate Martini

Hot Chocolate Martini

* 3 oz. hot cocoa mix
* ¾ oz. crème de cacao (dark)
* ¾ oz. vanilla vodka
* 6 ounce Kahlua
* 6 mini marshmallows

1) Fill a cocktail shaker with ice. Add cooled hot chocolate and liquors; shake for about 30 seconds. Pour into a chilled martini glass.

2) Drop mini marshmallows onto the top. Roast marshmallows with a kitchen torch if you have one.

Makes 1 martini

NOTE:  You can also simply mix all ingredients together and chill in the refrigerator before serving rather than using a cocktail shaker.



Compiled Recipe – Strawberry Toast

Strawberry Toast

* 1 loaf brioche, sliced thickly
* ½ cup cream cheese
* ¼ cup all-purpose cream, chilled
* 8 pieces fresh strawberries, sliced
* 4 tbsp. maple syrup
* 1 tbsp. walnuts, toasted and chopped

1) Toast brioche slices in the oven for 3 minutes.

2) In a mixing bowl, using a hand mixer, whip together cream cheese and all-purpose cream for 3 minutes or until well-combined.

3) Place toasted brioche on a serving plate. Spread whipped cream cheese on brioche and top with strawberries. Drizzle with maple syrup and sprinkle with toasted walnuts. Serve immediately.


Compiled Recipe – Salisbury Steak

Salisbury Steak

* 500 grams beef, use lean ground beef
* ½ cup breadcrumbs
* 1 tbsp. catsup
* 2 tsps. mustard
* 1 tsp. Worcestershire sauce
* 1 beef bouillon cube
* salt
* 1 tbsp. olive oil
* 1 tbsp. butter
* 1 white onion, thinly sliced
* 2 cups beef stock
* 1 tbsp. catsup
* 1 tsp. liquid seasoning
* 1 tsp. Worcestershire sauce
* 3 tsps. cornstarch, or as needed
* pepper

1) Make the meat mixture: Combine ground beef, breadcrumbs, ketchup, mustard, Worcestershire sauce, bouillon, salt, and pepper. Mix until well combined. Form into 4-6 patties.

2) Heat oil and melt the butter in a frying pan. Increase heat to medium-high. Fry the patties in batches until the beef changes color and is no longer pink in the center. Transfer beef to a platter and pour off excess grease from the frying pan.

3) Make the gravy: using the same frying pan, saute onions over medium heat. Stir and cook until golden brown and soft. Add beef stock, ketchup, liquid seasoning, and Worcestershire sauce. Dissolve cornstarch in a little beef stock and add to the sauce. Stir and cook to reduce. Adjust seasoning with salt and pepper. Add more stock if the sauce is too thick.

4) Add the cooked beef patties to the gravy. Spoon gravy on top of the patties and simmer for a minute. Serve with fried potato wedges and buttered mixed vegetables, if desired.


Compiled Recipe – Oreo Cheesecake Bars

Oreo Cheesecake Bars

* 24 Oreo cookies (regular variety)
* 2 tbsp. unsalted butter (melted)
* 12 oz. cream cheese (at room temperature)
* 1 cup granulated sugar
* 3 eggs
* 1/3 cup sour cream
* 1 ½ tsp. pure vanilla extract
* 15 Oreo cookies (Triple Double, coarsely chopped)

1) Preheat oven to 325°F;. Line an 8×8-inch square baking pan with foil, allowing it to hang over two sides of the pan to create “handles”.

2) Prepare the Crust: In the bowl of a food processor, pulse 24 Oreos until they are turned into fine crumbs. Drizzle the melted butter over top and continue to pulse until the butter is evenly distributed and all of the crumbs are moist. Add the cookies crumbs into the prepared baking pan and press into an even layer (I usually use the bottom of a measuring cup for this process). Bake in preheated oven for 10 minutes (leave the oven on).

3) While the crust is baking, prepare the cheesecake filling. In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl with an electric mixer, beat the cream cheese on medium speed until smooth, about 2 minutes. Gradually add the sugar and beat until incorporated.

4) Slowly add the eggs, beating well after each addition, and mix until completely combined. Scrape down the sides of the bowl and add the sour cream and vanilla, beating until fully incorporated.

5) Gently fold in the chopped Triple Double Oreos. Pour the batter over the prepared crust, smoothing it into an even layer with a rubber spatula. Bake until the edges are set but the middle still jiggles slightly, about 40 to 50 minutes.

6) Place the pan on a cooling rack and let cool to room temperature, about 2 hours, then cover the pan with plastic wrap and place in the refrigerator for at least 3 hours (or up to 24 hours) before serving.

7) To serve, lift the cheesecake out of the pan using the foil handles. Slice into bars and serve.

*If you’re feeling fancy, top the cheesecake with a layer of ganache or your favorite chocolate frosting.

*Store covered Oreo Cheesecake in refrigerator for up to 4 days.



Compiled Recipe – Creamy Spaghetti Squash

Creamy Spaghetti Squash

* 1 medium sized spaghetti squash
* 1 tbsp. (15 mL) olive oil
* pinch of salt
* 1 small onion, finely diced
* 1 clove of garlic, minced
* 1 tsp (5 mL) oregano
* 1 tsp (5 mL) basil
* 1 cup (250 mL) 10% cream
* 1 tbsp. (15 mL) flour
* salt

1) To start, pre-heat your oven to 375°F.

2) Prepare the squash by cutting it in half, lengthwise and scrape out the seeds. Brush with olive oil, and season with salt. Then, bake on a foil-lined cookie sheet, rind side up, for 40 minutes. Remove from oven, and using a fork separate the strands of spaghetti. Now scoop out spaghetti strands, and set aside both the strands and hulled out squash for later.

3) In a large skillet, heat up the remaining olive oil over medium heat. Cook onions and garlic for 4 minutes, until translucent. Then, add spaghetti squash, herbs, seasoning, and cream. Stir in flour, and cook for an additional 4 minutes until creamy, constantly stirring. Add salt and pepper to taste.

4) Finally, return spaghetti mixture to the hulled out squash, sprinkle with cheese, and bake at 450°F for 5 minutes until cheese melts. Remove from oven and serve!


Compiled Recipe – Mushroom Ragu Spaghetti

Mushroom Ragu Spaghetti

* 3 cups dried shiitake mushrooms, 100 grams
* 3 tbsp. extra virgin olive oil
* 1 cup red onions, diced
* 1 cup carrots, diced
* 1 cup celery, diced
* 1 ½ tsp. dried thyme
* 1 ½ tsp. dried oregano
* 2 bay leaves
* salt (to taste)
* ground black pepper (to taste)
* sugar (to taste)
* 4 cloves garlic, minced
* 3 tbsp. tomato paste
* 1 (800 gram) can diced tomatoes
* ½ cup fresh basil, tightly packed, plus more to garnish
* 750 grams whole wheat spaghetti, cooked according to package directions.

1) Place mushrooms in a large mixing bowl. Pour 3 cups of boiling water over and let sit for 1 ½ hours to rehydrate; reserve the liquid. Slice mushrooms thinly.

2) Heat olive oil in a pot over medium heat. Add onions, carrots, celery, dried herbs, salt, pepper and sugar. Cook for 10 minutes, stirring occasionally, until softened. Add garlic, cook for 1 minute.

3) Stir in tomato paste and cook for 2 minutes. Add 1 cup reserved mushroom liquid and cook until thick. Add mushrooms, canned tomatoes and remaining mushroom liquid. Increase heat to high; bring to a boil. Lower heat and simmer, partially covered, for 20 to 30 minutes. Remove from heat.

4) Stir in basil and adjust seasoning to taste. Serve sauce over spaghetti noodles and garnish with basil leaves.



Compiled Recipe – Milk Chocolate Swiss Miss Cheesecake + Milk Chocolate

Milk Chocolate Swiss Miss Cheesecake + Milk Chocolate

* 3 milk chocolate (Swiss Miss envelopes)
* 4 packages cream cheese (softened)
* ½ cup chocolate cracker crumbs
* 1 cup sugar
* 3 tbsp. butter (melted)
* 1 tsp. vanilla extract
* 4 eggs (room temperature)
* marshmallows (large size if desired)

1) First, preheat your oven to 325º F. Take a food processor and add one package at a time of chocolate graham crackers to crumble. You will need, at least  1 1/2 cups.

2) In a large bowl, begin adding the ingredients.

3) Add four packages of (soften) cream cheese, three Swiss Miss Milk Chocolate envelopes, one tablespoon of vanilla, and one cup of sugar to the mixing bowl. Mix with a blender on low speed. Adding one egg at a time with mixing in between each egg.

4) In a medium-size bowl, add your graham cracker crumbles with three tablespoons of melted butter. For faster results, you can melt your butter in the microwave.

5) Blend together with using a fork then press onto the bottom of the pan. Bake for three minutes and remove from oven.

6) Pour the cheesecake mixture over the crust and bake for 55 minutes or until the center is almost set. Remove from the oven, let cool then place in the fridge to cool completely and set for a minimum of three hours or longer.

7) While your cheesecake is in the refrigerator, make yourself and your family a yummy Milk Chocolate Milkshake by using one packet of the Swiss Miss Milk Chocolate -Hot Chocolate Mix.



Compiled Recipe – Tasty Tandoori Grilled Chicken

Tasty Tandoori Grilled Chicken


* ¾ cup (175 mL) plain yogurt
* 1 ½ slice (7 mL) garam masala spice
* ½ tsp. (2 mL) turmeric
* 3 cloves garlic, minced
* 1 tbsp. (15 mL) finely grated ginger
* ¼ tsp. (1 mL) salt
* freshly ground pepper

* 1 lb. (500 grams) boneless, skinless chicken breasts
* ¼ tsp. (1 mL) each , salt and cayenne pepper
* 3 tbsp. (45 mL) lemon juice, about 1 lemon

(Peach Salsa)
* 2 peaches, pitted and cut into ½-inch (1 cm) pieces
* 2 tbsp. (30 mL) red pepper, finely chopped
* 2 tbsp. (30 mL) red onion, finely chopped
* ¼ tsp. (1 mL) each, hot red chili flakes and salt
* 2 tbsp. (30 mL) lime juice
* 1 tbsp. (15 mL) finely chopped fresh coriander

1) Marinade: In a medium bowl, stir yogurt with garam masala, turmeric, garlic, ginger, salt and pepper.

2) Chicken: Place chicken in a dish just large enough to hold it. Using a sharp knife, make a few shallow slashes in each piece of chicken to allow marinade to penetrate. Sprinkle with salt and cayenne. Sprinkle lemon juice over chicken, trying to get it into slashes. Pour yogurt marinade over chicken, turning to coat. Cover, refrigerate and marinate for at least 2 hours, but preferably overnight.

3) Peach Salsa: Place chopped peaches in a bowl along with red pepper, onion, chili flakes and salt; stir. Add lime juice and coriander. Refrigerate if not using right away.

4) Grease grill and preheat barbecue to medium-high. Remove chicken from yogurt mixture, leaving any yogurt clinging to it. Place on grill. Barbecue for 10 to 13 min, turning occasionally, brushing frequently with leftover marinade and moving to a cooler side of grill if needed, until chicken is cooked through. Serve with peach salsa.




Compiled Recipe – One Pan Tomato and Garlic Pasta

One Pan Tomato and Garlic Pasta

* 400 grams spaghetti noodles
* 1 cup cherry tomatoes, halved
* 3 sprigs basil, torn, plus extra to garnish
* 1 medium white onion
* 3 cloves garlic, chopped
* 2 tbsp. olive oil
* salt and pepper (to taste)
* parmesan cheese, grated (to serve)

1) Combine noodles, cherry tomatoes, basil, onion, garlic, olive oil and 4 cups water in a large wok or skillet over medium heat.

2) Bring mixture to a boil, stirring occasionally to prevent noodles from sticking together. Cook until pasta is al dente or until water has completely been absorbed, about 9 to 10 minutes.

3) Season with salt and pepper; mix.

4) Divide pasta among 4 bowls and garnish with basil and Parmesan cheese.