Recipe Swap Thursday #9

Welcome to Prairie Story Recipe Swap Thursday! Keep the recipes coming... I'm hoping to see many Halloween themed goodies this week as well.

Recipe Swap Thursday's most popular recipe last week was Sweet & Salty Halloween Treats @ This Mommy Cooks. Be sure to check it this recipe and all the others!

To kick things off this week I've posted a new recipe - my Chocolate Peanut Butter Ghost Cupcakes. They are very yummy!

How to swap:

1) Link directly to your recipe. Scroll down and click on the "Add your Link" button. You will be prompted to enter the URL (link directly to your post), Name of your recipe, and Email (not visible), and then select a Thumbnail to upload.
2) Visit the other recipe links!!
3) Please include a link back to Prairie Story so everyone can see all the delicious recipes. Feel free to grab the Prairie Story Recipe Swap Thursday badge, or Tweet/Facebook this swap to your friends and followers.

Thank you to all recipe swappers, blog hoppers, my loyal readers, Twitter and Facebook followers, fellow foodies, family and friends for your support. I'm so happy to be able to share my Prairie Story, and appreciate that you take a precious moment or two out of your busy day to visit my blog!

Chocolate Peanut Butter Ghost Cupcakes

Trick or Treat! These cute Halloween cupcakes remind me of Reese's Peanut Butter Cups - one of my favorite Halloween candy bars. Sooo good!

Cupcakes:
1 Betty Crocker SuperMoist Chocolate Devil's Food Cake Mix
1 1/3 cups water
1/2 cup vegetable oil
3 eggs

Peanut Butter Frosting:
1 1/2 cups peanut butter
1 1/2 cups icing sugar
1/4 cup milk, warmed
1 teaspoon vanilla

Meringue Ghosts:
4 egg whites
1/2 cup sugar
1/2 teaspoon corn starch
chocolate chips

- Bake cupcakes as per directions on box, in lined cupcake pans.
- Prepare frosting by creaming together peanut butter and icing sugar, then adding in milk and vanilla. Set aside.
- Beat eggs whites until soft peaks form. Add sugar then beat until stiff peaks form. Fold in corn starch. Spoon meringue into plastic bag, cut corner to create hole. Squeeze meringue out on baking sheet lined with foil and greased with cooking spray, to form 24 ghost shapes. Add 2 chocolate chips to each for eyes. Bake @ 350° for 10-12 minutes. Let cool.
- Once cupcakes have cooled, ice with frosting, and top with meringue ghost.
- Makes 24 cupcakes. Boo!

Ruby Red

This juice will get your blood pumping mostly because beetroot is known as blood fortifier and iron builder. Juice fruit in juicer (be sure to peel orange first, or squeeze instead). Mix and serve over ice!

1 beet
1 carrot
2 oranges

Beets are very rich in immune-boosting beta carotene, as well as iron and manganese.

Carrots are rich in beta carotene, which is good for the immune system as well as for skin and eye health.

Oranges are a great source of folic acid and often used as a cold and flu remedy.

Inspired by Wendy, Kathryn and Natalie, encouraging us all to Live A Balance Life.

Be sure to check out all my Let's Get Juiced! posts.

Old Man Winter & Ms. Nature

According to the Farmer's Almanac, Old Man Winter will be back, bringing 2 to 4 degrees colder than normal temperatures for the Canadian Prairies. Fortunately, Ms. Nature will mix intervals of unseasonably mild temperatures with the bitter cold here and there!

The coldest weather will occur in mid-January and other cold periods from the second half of December through much of January and mid February. My husband will be happy with the prediction of above-normal snowfall, especially in Manitoba! (He loves snowmobiling.) The heaviest snowfalls will occur in early and mid November, late December, and late February.

Here's the October, November, December weather outlook for Region 4 the prairies (Manitoba, Saskatchewan & Alberta):

October 2010
20th-23rd. Squally weather and heavy precipitation spreads east from Alberta.
24th-27th. Clearing, then colder temperatures.
28th-31st. Wet, then slow clearing.

November 2010
1st-3rd. Fair, then stormy Alberta across Saskatchewan and Manitoba.
4th-7th. Clearing skies.
8th-11th. Mostly fair and cold, then windy, with rain or wet snow Alberta east through Manitoba.
12th-15th. Fair.
16th-19th. Rain or wet snow from Rockies east.
20th-23rd. Fair, cold weather.
24th-27th. Rain or wet snow.
28th-30th. Turning stormy Alberta east to Manitoba.

December 2010
1st-3rd. Clearing east to Saskatchewan. Stormy Manitoba.
4th-7th. Fair, then unsettled, with snow from Rockies to Manitoba.
8th-11th. Clearing skies east to Saskatchewan. Flurries Manitoba.
12th-15th. Stormy weather through Alberta, Saskatchewan.
16th-19th. Turning colder.

For more information check out these almanac websites:
Farmer's Almanac
The Old Farmer's Almanac

Recipe Swap Thursday #8

Welcome to Prairie Story Recipe Swap Thursday! Keep the recipes coming... and please tell a friend or two to stop by for a visit!

Recipe Swap Thursday's most popular recipe last week was Pumpkin Crisp @ Retro Housewife: The Remix. Be sure to check it yhis recipe and all the others!

To kick things off this week I've posted a new recipe - my Green Bean & Bacon Casserole. It's so easy and so good!

How to swap:

1) Link directly to your recipe. Scroll down and click on the "Add your Link" button. You will be prompted to enter the URL (link directly to your post), Name of your recipe, and Email (not visible), and then select a Thumbnail to upload.
2) Visit the other recipe links!!
3) Please include a link back to Prairie Story so everyone can see all the delicious recipes. Feel free to grab the Prairie Story Recipe Swap Thursday badge, or Tweet/Facebook this swap to your friends and followers.

Thank you to all recipe swappers, blog hoppers, my loyal readers, Twitter and Facebook followers, fellow foodies, family and friends for your support. I'm so happy to be able to share my Prairie Story, and appreciate that you take a precious moment or two out of your busy day to visit my blog!

Green Bean & Bacon Casserole

Like most casseroles, you can make this one well ahead of time, and it's even better the next day as left overs!

8 cups frozen green beans
2 cans cream of mushroom soup
1 can sliced mushrooms, drained
1 cup milk
1/2 cup bacon, fried and crumbled
1 can French fried onions
pepper

- Combine soup, mushrooms, milk and pepper. Then add in bacon and 1/2 of the can of onions. Toss with green beans.
- Place in 3 quart casserole and bake @ 350° for 40 minutes or until hot. Top with remaining onions and baked for another 5 minutes.

Halloween Checklist

Holidays are only as special as you make them! Here is my checklist for Halloween this year... keep in mind my kids are only 2 years and 6 months old.

□ Costumes for kids and dog (I'll have a dragon, butterfly and ghost on Halloween night!)

□ Make Halloween Candy Jars

□ Take kids to Boo at the Zoo

□ Pumpkins for front door

□ Get treats to give out at door

□ Teach my son to say "Trick or Treat"

□ Bake Chocolate Peanut Butter Ghost Cupcakes

□ Watch a scary movie

Halloween Candy Jars

I've been addicted to mason jars. They are so clean, practical, reusable, and easy to decorate! I used Halloween stamps with orange and black ink on card stock and brown paper, and finished off with some twine and ribbon. Aren't they cute!

Oh yeah, and they are filled with pumpkin shaped gummies and black licorice kids. Boo!

Recipe Swap Thursday #7

Welcome to Prairie Story Recipe Swap Thursday! Keep the recipes coming... I am so impressed every week at the variety and how great they all are!

Recipe Swap Thursday's most popular recipe last week was Baked Potato Soup @ This Mommy Cooks. If you haven't already, be sure to check out this recipe!

To kick things off this week I've posted a new recipe - my Turkey Taco Soup. It's so easy and so good!

How to swap:

1) Link directly to your recipe. Scroll down and click on the "Add your Link" button. You will be prompted to enter the URL (link directly to your post), Name of your recipe, and Email (not visible), and then select a Thumbnail to upload.
2) Visit the other recipe links!!
3) Please include a link back to Prairie Story so everyone can see all the delicious recipes. Feel free to grab the Prairie Story Recipe Swap Thursday badge, or Tweet/Facebook this swap to your friends and followers.

Thank you to all recipe swappers, blog hoppers, my loyal readers, Twitter and Facebook followers, fellow foodies, family and friends for your support. I'm so happy to be able to share my Prairie Story, and appreciate that you take a precious moment or two out of your busy day to visit my blog!

Turkey Taco Soup

Not only is this super easy soup perfect to use up your turkey left overs, but it's a nice change in flavors if you've just had a traditional roast turkey dinner.

3-4 cups roast turkey, chopped/shredded
1 can diced tomatoes (796 ml)
2 cups salsa
2 packets taco seasoning
1 can corn (341 ml / 12 liq oz)
1 can black beans (540 ml / 19 liq oz)

- In a 5 quart soup pot, combine all ingredients then top with water. Simmer for an hour.
- When serving, dollop with sour cream and place tortilla chips on the side.

Tag... I Guess I'm It!

I got Tagged by Try To Keep Up!
This is a fun, little game that I thought I'd play along with. I answer the 8 questions she came up with, create 8 of my own, then tag 8 others to answer them!

1) What is one thing on your 'Bucket List' & what is holding you back from doing it right now?
I've been working my way through my bucket list slowly but surely. Time is the only thing that is holding me back. I wish I had more hours in a day, more days in a week, more weeks in a month.

2) What is your go-to feel better remedy and why does it work?
I like having a shower or bubble bath. Either washes away tension, pain, negativity, sadness and worry. Even if just for a moment. Lather up with good smelling soaps, use body scrubs, throw some great hair products, and once done, I step out and wrap myself up in a good robe. Sometimes just stealing the 10 or 15 minutes to escape to a quiet alone place is all I need. All you moms out there know what I mean!

3) What is your guilty pleasure television show?
Real Housewives of Orange County, New York, New Jersey, Atlanta, DC, etc.  

4) What comfort food do you crave most when you visit family?
I'm drawing a blank. Coffee... simply because it's made by someone else?

5) Who can cheer you up best, even when you're in the WORST mood and how?
My kids. They are pure, innocent, kind and caring. They love to cuddle, kiss and hug. And they are funny. I love them! I also find great comfort just simply having my husband around... and my dog too!

6) If you could trade lives with ANYONE in the world, living or dead, who would it be and why?
I wouldn't. I'm good with me. There are some amazing people I would like to meet and spend a day with like Oprah, Martha Stewart, Jon Bon Jovi.
7) If money was no object, how do you envision your dream house and where is it?
I love my house. It is my home. However, I would put on an addition to it in a heart beat if money was no object. I'm thinking new kitchen, large great room, guest suite, mud room with storage, gazebo, and hobby room.

8) What song is so special to you that every time you hear it, regardless of where you are, you cry?
"Don't Stop Believing" by Journey. Maybe not a tear jerker but it definitely seems to fire me up emotionally.

Here are my 8 questions:
1) What inspired you to start a blog?
2) What is your all time favorite food to eat?
3) If you could take a trip any where in the world where would it be?
4) Who would play you in a movie of your life?
5) What has been your worst kitchen or cooking disaster?
6) What is your favorite restaurant?
7) What will you do for yourself today?
8) What will you do today to "pay something forward" or "random act of kindness"?

Here are the 8 lovely bloggers I'm tagging:
Brenda's Canadian Kitchen
21st Century Housewife
RavieNomNoms
Finding Joy in my Kitchen
Always Tri-ing My Best
The Mom Chef
Claudia's Cookbook

Please leave me a comment to let me know once you've answered the questions! Lastly, I understand that this game is not for everyone, so if you choose not to do this, that's alright!

Herb Butter & Bacon Wrapped Roast Turkey

This is such a great way to roast a turkey because the bacon does the basting for you! You end up with a very moist and an abundantly flavorful turkey.

First, here are some Turkey Tips:
- Thaw turkey in it's wrapper. This may take a day or two in the refrigerator.
- Calculate cooking time based on 20 minutes per pound.
- Be sure to check inside cavity and remove giblets and neck.
- Rinse the outside and inside of the turkey.
- Place turkey breast side up in the roaster, secure legs.
- Roast until juices run clear and when thermometer in thickest part of thigh registers 175-180F (77-82C).
- Be sure to check turkey the last 60 minutes before the calculated roasting time is up. I find my turkeys can be done up to 30-60 minutes early.
- Let turkey rest outside oven for 30 minutes before carving.

And, here's what you'll need:
1 turkey
4-5 medium onions
1 package bacon
1/2 cup butter or margarine
fresh poultry herbs (rosemary, sage, thyme)
garlic salt
pepper

1) Stuff turkey with onions and fresh poultry herbs (rosemary, sage and thyme) and place in roaster.
2) Make Herb Butter by combining 1/2 cup butter or margarine with lots of fresh poultry herbs (rosemary, sage and thyme), garlic salt and pepper. Cover the top of the turkey Herb Butter.
3) Then wrap top of turkey with one package of raw bacon.
4) Roast @ 350° for the calculated cooking time (see tips above).
5) Remove bacon before carving.

Thanksgiving Menu

Happy Thanksgiving fellow Canadians! Unlike the American tradition of remembering Pilgrims and settling in the New World, Canadians give thanks for a successful harvest. There are many similarities between the two Thanksgivings such as the cornucopia, turkey and pumpkin pie. Here's what on our Thanksgiving Dinner menu today: 

Jaime's Broccoli & Cauliflower Salad

Herb Butter & Bacon Wrapped Roast Turkey

with Stuffing, Gravy & Cranberry Sauce

Garlic Smashed Potatoes

Green Bean & Bacon Casserole

Honey & Ginger Glazed Carrots

Slow Cooker Mac & Cheese

Holopchi Cabbage Rolls

Dinner Rolls

Mini Pumpkin Cheesecakes

Dot's Pumpkin Pie with Whip Cream

~

The history of Thanksgiving in Canada goes back to an English explorer, Martin Frobisher, who had been trying to find a northern passage to the Orient. He did not succeed but in the year 1578, he held a formal ceremony (in what we now know as Newfoundland) to give thanks for surviving the long journey. This is considered the first Canadian Thanksgiving.



Dot's Pumpkin Pie

This recipe was my Grandma Dorothy Pattimore's that I remember eating every Thanksgiving. It's the perfect pumpkin pie! It makes two 9 inch pies.

Pie Crust:
2 1/2 cups flour
1 teaspoon salt
2 tablespoons brown sugar
1/4 teaspoon baking powder
1/2 lb Crisco
4 tablespoons cold water

- Combine dry ingredients. Cut in Crisco until crumbly. Add water to form ball.
- Of course, my grandma would roll out this pastry with a rolling pin, but I'm lazy so I just use my hands and pat it out right into the pie plates, then use the back of a measuring cup to smooth it down and ensure the pastry fills the corners. I like pastry and don't mind if it is thick in spots.

Filling:
1 1/4 cup canned pumpkin
3/4 cup brown sugar
4 teaspoons molasses
3 eggs, slightly beaten
1 1/4 teaspoon cinnamon
3/4 teaspoon ginger
1/8 teaspoon nutmeg
pinch of salt
pinch of cloves
1 1/2 cups evaporated milk

- Mix all ingredients together in order above.
- Pour into uncooked pie shell.
- Bake @ 450° for 10 minutes, then @ 350° for 40 minutes (until knife comes out clean).

Whip Cream:
- 500 ml whipping cream
- 1/4 cup icing sugar
- 1/4 teaspoon almond extract

- Beat cream until soft peaks form.
- Add sugar and beat to stiffen. Add almond extract.
- Chill until you are ready to serve. Dollop on pie slices.

Recipe Swap Thursday #6

Welcome to Prairie Story Recipe Swap Thursday! I can barely believe it is October and we are now entering holiday season! One of my favorite times of year.

Recipe Swap Thursday's most popular recipe last week was Diet Pop Cake @ Retro Housewife: The Remix. If you haven't already, be sure to check out this recipe!

To kick things off this week I've posted a new recipe - my Mini Pumpkin Cheesecakes. I just love these one bite morsels of autumn goodness!

How to swap:
1) Link directly to your recipe. Scroll down and click on the "Add your Link" button. You will be prompted to enter the URL (link directly to your post), Name of your recipe, and Email (not visible), and then select a Thumbnail to upload.
2) Visit the other recipe links!!
3) Please include a link back to Prairie Story so everyone can see all the delicious recipes. Feel free to grab the Prairie Story Recipe Swap Thursday badge, or Tweet/Facebook this swap to your friends and followers.

A big thank you to all recipe swappers, blog hoppers, my loyal readers, Twitter and Facebook followers, fellow foodies, family and friends for your support. I'm so happy to be able to share my Prairie Story, and appreciate that you take a precious moment or two out of your busy day to visit my blog!

Mini Pumpkin Cheesecakes

With the Canadian Thanksgiving just around the corner, I thought I'd make these delightful little cheesecakes. One bite and it's gone!

What inspired me to make these, where these mini cupcake papers from Walmart that have little pumpkins on them.

Bottom Crust:
1 cup graham crumbs
1 cup gingerbread cookie crumbs (10-12 thin cookies)
1/4 cup brown sugar
1/4 cup margarine
2 tablespoons maple syrup

Filling:
1 pkg cream cheese
1/2 can pumpkin (approx 400 ml of a 796 ml can)
1 egg
1/2 cup brown sugar
1/2 teaspoon cinnamon
1/4 teaspoon ginger
1/4 teaspoon nutmeg
pinch of cloves

- Line mini cupcake pans with paper liners.
- Mix all of the crust ingredients together. Place about 1 1/2 teaspoons of crust in each paper and pack down firmly.
- Cream the softened cream cheese, then beat in the rest of the filling ingredients.
- Scoop on top of the crusts pretty much right to the top. Bang pan on counter gently but firmly to level out and remove trapped air.
- Bake @ 375° for 15 minutes.
- Cool completely before removing. Store in refrigerator.
- Makes approximately 36 mini cheesecakes.

Pyrex, Pots and Pans

Let's take a peak in some more of my kitchen drawers! I do nothing special to organize my Pyrex glassware, pots and pan. The main thing is that they are very accessible and close to my stove and oven. I utilize the two deep drawers in my kitchen island for this.

Bottom Drawer: Pyrex - From left to right, I stack my rectangle and square Pyrex, then for the circular ones I place my glass pie dishes down first then the deeper casseroles on top. Lastly, I have a very accessible spot for my Pyrex measuring and pouring cups. And a small note, not all this glassware is Pyrex, some is Martha Stewart and other miscellaneous brands.

Top Drawer: Pots and Pans - I just went through the process of editing my pots and pans, and took the older ones out to the cabin. Common sense tells me I can only cook with so many at one time! Here's what I'm left with: 2 large soup pots, 2 med pots, 2 small pots, 1 sauce pot, 3 fry pans and coordinating lids. Someday maybe I'll get some high-end gear, but for now my TFal seems to do a good enough job!

What's Up Doc?

An apple a day keeps the doctor away right! You just feel healthier once you knock a glass of this back. Perhaps it's psychological, but I swear I can see better too. Juice and serve over ice!

4 carrots
2 apples

Carrots are rich in betacarotene, which is good for the immune system as well as for skin and eye health.

Apples contain malic acid which helps digestion, and are high in pectin that helps lower cholesterol.

Inspired by Wendy, Kathryn and Natalie, encouraging us all to Live A Balance Life.

Be sure to check out all my Let's Get Juiced! posts.

Sticky Buns

OMG! How can these be so sinful when by eating one it transcends you to heaven. I use my Sweet Dough recipe, but you can use whatever dough recipe works for you (even buy frozen if you like)!

1 batch Sweet Dough (with 1/2 teaspoon cinnamon)
1 tablespoon margarine
1 teaspoon cinnamon
2 tablespoons white sugar
1/4 cup raisins (optional)

Sticky Sauce:
1 1/4 cup brown sugar
1/2 cup margarine
1/2 cup corn syrup
2 tablespoons milk
1/2 cup pecans or walnuts, chopped (optional)

- Prepare Sweet Dough with the addition of 1/2 teaspoon cinnamon.
- Roll out dough into large rectagle. Spread margarine on dough, then sprinkle with sugar, cinnamon and raisins.
- Roll up and cut into 18 small (2 9x9 pans) or 12 large (1 9x13 pan) pieces.
- Melt together Sticky Sauce ingredients and pour into bottom of pan(s). Place dough rounds on top.
- Let rise for at least 30 minutes.
- Bake @ 350° for 25-30 minutes
- Once cooled, turn out upside down.