Canadian Flag Cake

I found this recipe while going through my piles and piles of magazines that I'm trying to organize. That's another post in itself that I'll be sharing soon!

With strawberry season and Canada Day around the corner, I thought it would be a good idea to post it now. I haven't tried it yet but with Jello, Cool Whip, and fresh strawberries, how can you go wrong? Sounds delicious!

1. Line bottom of 13 x 9 in. baking pan with sliced Sara Lee Pound Cake - you can use any pound cake or make your own from scratch.

2. Dissolve 2 pkgs Strawberry Jello mix in 2 cups boiling water. Add 3 cups ice cubes and stir until slightly thickened (about 3-5 mins) Remove any unmelted ice cubes. Still in 2 cups sliced strawberries. Spread over cake slices. Chill 10 minutes.

3. Spread Cool Whip topping on top of jelly mixture. Chill for 2 hours. Garnish with additional strawberries arranged to resemble the Canadian Flag.

TIP: Trace a maple leaf on the cake using a toothpick. Place a strawberry tip in each point and fill in the rest of the shape.

A great day for bread

Today is sunny and there’s a cool breeze coming through the kitchen window. A great day for making raisin bread.

Ever since I found out how easy it is to make homemade bread it’s all I’ve been eating. It’s nice to know what ingredients are put in your food!

Homemade Bread

I've wanted to make my own bread for as long as I can remember. I even considered the idea of a bread maker for a couple of years and would stop to look at them in the store every so often, but never brought one home. Well the other day I was reading Suzanne’s Blog (Chickens in the Road), and found her recipe for her Grandmother bread! I read through a few of the posts and it sounded like it was easy to make. Then I saw the post of her daughter making bread and that really motivated me. If a young girl can make bread, so can I, right? So I did it. Right then and there and it turned out delicious! It was so easy too! I don't know why I've been so scared of making my own for so many years but it might have something to do with all the complicated recipes that I've seen in my cookbooks and online.

I like the idea of this recipe being handed down for so many generations too. It makes me feel like I'm part of the past in some small way. Thanks for sharing it with us Suzanne :)

P.S. If you’re scared of making homemade bread like I was, try this! You will be amazed at how easy it is and how wonderful your home smells!

Lasagna for fussy eaters!

I hate to admit it but I’m the fussy eater in my family. Always have been and probably always will be. One of my goals is to try new foods this year. I haven’t yet, but the year has just begun right?

Here is my own recipe that I modified by omitting all the things I didn’t like from the recipe it was based on. I’ve made it this way for years and always get compliments on it. It’s your basic noodle, cheese, and meat sauce lasagna.

Lasagna

1 package of lasagna noodles
1-2 lbs lean ground beef (depending on how much meat you like)
1 large block mozzarella cheese
1 medium jar Prego spaghetti sauce

Boil noodles in large pot. Brown ground beef in skillet then add spaghetti sauce and simmer. Salt and pepper to taste.  Meanwhile, slice cheese and set aside. Drain noodles and rinse in cold water. In large lasagna pan, add a layer of noodles so bottom of pan is covered. Spread a layer of meat on noodles and top with cheese. Repeat for as many layers as you want. I usually use 15 noodles and that gives me 3 layers. Cover with foil and bake in 350 oven for 20 –30 minutes.

Serves 6-8

Chicken Dish

I found this recipe years ago in one of the  magazines I read but I can’t remember which one it was or what the recipe was called so whenever my family would ask what I was making for supper I would just say "You know…the chicken dish I always make” so for all intents and purposes I’ve renamed this wonderful recipe  Chicken Dish. My family loves it and it’s a great way to get the little ones to eat their veggies!

3-4 boneless skinless chicken breasts
1 can cream of broccoli soup
1 can cheddar cheese soup
1 750g bag of California Style Vegetables
I roll of Pillsbury Flaky Biscuits
3 Tbsp cooking oil

Preheat oven to 350. Cut chicken into bite size pieces. Cook in heated cooking oil in  skillet. Salt and Pepper to taste.  Keep turning until brown on all sides and cooked thoroughly. As you can see by  the photo below I like my meat FULLY cooked in all recipes I make.

While chicken is cooking add both cans of soup into large roasting pan and stir until you have a smooth texture. Add 1 can water and 1 can milk and mix well.

Add bag of frozen vegetables and cooked chicken pieces to mixture. Cook on stovetop until veggies are soft.

Separate biscuits and cut each one into quarters and place evenly on top of veggies. Bake in oven according to directions on biscuit tube or until golden brown.

TaDa! Easy and Delicious! Serves 4- 6

Macaroni Salad

This is such an easy salad to make and chances are you already have everything you need in your pantry!

2 1/2 cups elbow macaroni
1 small tomato
1 small block marble cheese
2 stalks celery
Salt and Pepper to taste
1/2 - 3/4 cup of mayonnaise

Cook macaroni in boiling water until soft. Rinse under cold water and drain. Add to large bowl. Cut cheese and tomato into cubes and chop celery into small cubes. Add to macaroni and salt and pepper to taste. Stir in mayonnaise and refrigerate until needed.

This is great as a side dish for hamburgers and hot dogs while BBQ'n in the summer!