Fudge is a Christmas tradition in my family, my mom or sister always makes it for us to enjoy on Christmas Eve (and for days after!) I’ve never really made it myself but I recently came across a recipe for Apricot Raspberry Cheesecake Fudge from A Mom’s Take and while it looks amazingly delicious, I’m personally not a big fan of white chocolate or apricots by my little pregnant brain immediately went to: That would be awesome as a Peanut Butter and Jelly fudge!!!
When asked about a typical family recipe, I’d have to say stir-fry. I don’t know how my father learned to make it. He has never been to China, but somehow for as long as I remember, my father has been making these tasty and healthy meal that could be made in no time whatsoever. It was such a typical recipe and I later asked him to teach me to make stir fry. Of course, I make it for my family and it is always a favourite of ours.
The winter months can feel long and unforgiving, and it’s easy to fall into a food slump. This hearty pulled pork mac and cheese, jazzed up with BBQ sauce and spicy honey ketchup, might be just the ticket you need to wake up your tastebuds.
There’s no better way to chase away a chill than sipping on a hot beverage. That’s why I was so happy to find a cherished, family recipe in one of my grandmother’s collectable tins a few years ago. Loved by all, her rich and creamy decadent crockpot hot chocolate brought smiles to faces. No boxed hot cocoa can compare to the taste of this sweet, yet smooth treat. And kids love it! I loved it as a child.
When you are serving vegetarian or want a tasty, light and healthy dinner, our harissa cauliflower steaks are always a huge hit!
This is a fresh salad with clean and bright flavours. For the best flavour, let the salad stand at room temperature for 15 minutes before serving.
Wouldn’t it be awesome to send the kids to school with healthier snacks? You just may win free Rice Krispies for a year. Oh yeah!!!! Introducing, Kelloggs Rice Krispies Muffins using Multi-grain shapes.
- 1 tablespoon sugar
- 1/2 teaspoon cinnamon
- 1 1/4 cups all-purpose flour
- 1/2 cup sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 3 cups Kellogg’s Rice Krispies Multigrain Shapes cereal
- 1 1/4 cups milk
- 1 egg
- 1/4 cup vegetable oil
- 1/2 cup semi-sweet mini chocolate morsels
1. In small bowl, combine the 1 tablespoon sugar and cinnamon. Set aside for topping.
2. Stir together flour, the 1/2 cup sugar, salt and baking powder. Set aside.
3. In large mixing bowl, combine KELLOGG’S MULTIGRAIN SHAPES cereal and milk. Let stand about 2 minutes or until cereal softens. Add egg, oil and chocolate morsels. Beat well. Add flour mixture,stirring only until combined. Portion evenly into twelve 2 1/2-inch muffin-pan cups coated with cooking spray. Sprinkle evenly with sugar-cinnamon topping.
4. Bake at 400°F for about 20 minutes or until lightly browned. Serve warm.
1. Prepare as above. Portion 1/4 cup batter into 12 paper-lined custard cups. Sprinkle with sugar-cinnamon topping. Arrange 6 cups on
microwave-safe plate in center of microwave.
2. Cook on HIGH 2 minutes. Rotate the plate 1/4 turn and cook on HIGH 1 minute longer. With hot pads, carefully remove muffins from microwave and place on wire rack. Repeat with remaining muffins. Let stand on wire rack 5 minutes before serving.
Announcing the “Win Rice Krispies Cereal for a Year” Contest – hosted by Urban Mommies and part of our 12 Days of Giveaways contests.
All you need to do is tweet directly to us with your child’s artwork using the hashtag #RKShapesContest, and we will randomly pick a winner when the contest is done.
For full contest rules and regulations, please click here.
Enjoy! Oh – and about that free Kellogg’s Rice Krispies Multigrain Shapes for a year…. You can fill out our handy Rafflecopter form below, and good luck. Ends Dec. 12/31. Canada only / excl. Quebec.
In the spring as the weather improves, kids can get even busier with after school and evening activities. This can make supper time a challenge. How do you feed your hungry crowd healthy food, and quickly? Here are three sanity-saving supper time tips that will make your weekday meal prep a cinch.
- Weekends are for Prepping
Make some time for your weekday meal prep. Head to the grocery store and fill your fridge with fresh fruits, vegetables and protein. Create a plan for weekday meals and prepare by washing and cutting up veggies, grilling or roasting meats.
- Think BIG
Think BIG when it comes to meals and always aim to have a hearty amount of leftovers. Leftovers make great lunches for the next day and they can also form the foundation of your next supper. Cook a whole chicken (or two) instead of cooking a chicken breast and cut up the meat to make a salad or taco for the next night. Incorporate casseroles that please a crowd, and heat up great, like homemade lasagna.
- A Team Sport
Involve your kids as much as possible in meal preparation. Find age-appropriate activities like ripping lettuce leaves (pre-schoolers) and cutting up raw veggies (school-age). Even toddlers can help by grabbing their own plate and fork and helping to set the table. You can have “make your own” nights, where you put out the basic ingredients and the kids choose how to put their meal together. Examples include make your own pasta night, a chili bar (with hot chili, cheese, veggies and potatoes) and make your own taco night. Getting the whole family involved at mealtime not only helps you, it helps your kids learn skills toward independence.
Do you have some favourite recipes for quick and easy weekday meals? How do you save your sanity at suppertime?
Lianne Phillipson-Webb is the founder of Sprout Right, a company that specializes in pre-conception, prenatal, and postnatal nutrition for women, as well as good food and health for the whole family. With over ten years of experience, Lianne is a registered nutritionist, author, member of the International Organization of Nutrition Consultants, and mother of two.
The continent of Africa has helped me fall more deeply in love this year and I couldn’t possibly set up a romantic Valentine’s dinner without giving a nod to its guttural beauty and spirit. In February I worked with kids in Liberia with Right To Play Canada and then my husband raised money in August for Canada’s first blood cord bank by summiting Kilimanjaro in Tanzania. Throughout the year, our kids’ school fundraised to build water wells in South Sudan.
Typically I am a high-maintenance silver, china and crystal girl. Don’t snicker. But after the 2 trips to Africa, kids’ activities and work, I am rather exhausted. When my Whish Romance Box arrived I had just attended the kids’ first school musical all about water. The performance talked of the importance of water and Africa was a large component. The boys explained that many families in Sudan are leaving their homes and the wells the school has built because there is a war going on. Wow. Africa deserves a nod, and I am so thankful for how it has touched all of our lives this year.
Opening the Whish romance box I was thrilled. They had thought of everything – even menus and a shopping list! Turnkey. Heavy silver plates, cutlery, stunning champagne flutes and wine glasses – all in plastic for easy recycling or re-use. (Hello beach picnic). Chocolates, a pashmina, napkins, vase and tealight holders (with the candles that I always run out of!). In fact, Whish made romance so easy with the essentials that I could focus on the theme and the romance of it all.
So how do you add thoughtful romance? Incorporate bits from your life. It needn’t be as exotic as Africa, but little touches – that this time-saving box of fun gives you – can be tacked on at the end. But if you don’t have an iota of creative juice in your body – you are covered. Follow the step by step directions, make the (fab) suggested meal and ask the florist for the suggested flowers. The evening will be epic – as my 6 year-old likes to say. But I’m hoping he is referring to something different.
I draped a gold and blue cloth I had been given in Liberia over the table in our bedroom. The boys’ two hand carved wooden giraffes kissed at the back of our plates. White flowers and a few stones from the Kilimanjaro climb along with the heart-shaped chocolates strewn on the table finished the look. African drum music was next. We had a beautiful dinner, conversation with depth and given that this is rated G, I think I’ll stop there. Wink.
** GIVEAWAY: Who wouldn’t want a Valentines Day box, extra candles and a Breakfast Basket ? We know you don’t want to cook on the morning after. The contest will run from January 27th to February 3rd. The product will be delivered to the winner in time for Valentines Day.
Disclosure: This is a sponsored post courtesy of Whish.ca. All ideas and opinions are our own.
Veggie sloppy Joes are like childhood on a plate. Growing up in the ’70s, you just couldn’t escape this meaty dish. Since it’s such a comfort food, Ceri and I decided to go retro and bring back the sloppy. We’ve updated it, of course, for a more health-conscious family, substituting all that ground beef with a flavor-rich black bean sauce. This recipe was excerpted from the great new cookbook entitled How to Feed a Family: The Sweet Potatoes Chronicles Cookbook, by Ceri Marsh and Laura Keogh. As two urban, working moms, Ceri and Laura learned quickly how challenging healthy meal-times can be. So they joined forces to create the Sweet Potato Chronicles (www.sweetpotatochronicles.com), a website written for, and by, non-judgmental moms, packed full of nutritious recipes for families.
This great cookbook is available across Canada at Chapters Indigo.
Prep time: 10 minutes
Total time: 35 minutes
Makes: 6 servings
1 Tbsp (15 ml) olive oil
1 medium onion, diced
5 cup (125 ml) diced carrots
1 cup (250 ml) trimmed and diced mushrooms
4 tsp (1 ml) ground cumin
4 tsp (1 ml) paprika
3 cups (750 ml) canned black beans, drained and rinsed
1 cup (250 ml) prepared tomato sauce
2 Tbsp (30 ml) red wine vinegar
1 tsp (5 ml) Dijon mustard
1 tsp (5 ml) maple syrup
Salt and pepper
6 whole wheat hamburger buns
5 cup (125 ml) shredded cheddar or Monterey Jack cheese
Heat the olive oil in a large frying pan over medium heat. Add the onion and carrots and sauté until they begin to soften, about 5 minutes. Now add the mushrooms, cumin and paprika. Stir everything together and allow the mushrooms to soften, 2 to 3 minutes.
Add the beans, tomato sauce, vinegar, mustard and syrup, and allow to simmer and thicken for about 15 minutes. Taste and add salt and pepper if you like.
Toast the hamburger buns (to make those Joes a bit less sloppy). Spoon a generous amount of the bean mixture onto the bottom half of each bun and sprinkle with a good pinch of shredded cheese. Put that hamburger lid on top and serve.