How to Make
Beef Or Venison Sliders

1. In a skillet, cook bacon until crisp. Remove bacon and drain on paper towels. Discard all but 2 or 3 Tbsps bacon fat. Cook onion in bacon fat until translucent or caramelized, then add garlic and cook 30 seconds longer. Remove mixture from pan and let cool. Crumble bacon, if you didn’t cut it before cooking, when cool enough to handle. 
   
2. In a large bowl combine ingredients and mix well. Form into approximately 12 to 16 small patties. Use an ice cream scoop to get equal size patties. Refrigerate for 20 minutes if cooking them. If freezing put patties between parchment paper and cover with plastic wrap or put in a freezer bag to store in freezer. 
3. Preheat an outdoor grill for medium-high heat. Cook burgers for about 6-8 minutes for medium rare to well, turning once halfway through. Serve sliders on brioche dinner rolls with all the fixings. 
   

Note

For venison sliders be sure to retain all the excess grease from the bacon to add to the venison meat when cooled. Venison is extremely lean and needs all that extra fat so it doesn’t come out dry.

How to Make
Cowboy Candy Roll Ups

1. In a large bowl, cream together cream cheese, taco seasoning and salsa. Add all other ingredients except tortillas. This can be made up to a day ahead. 
2. Spread about ¼ to ½ cup of the mixture over the entire surface of a tortilla. Roll up tightly and wrap in plastic wrap and refrigerate until firm, at least 30 minutes to an hour. 
3. Slice into ½ inch slices with a serrated knife. Press gently letting the knife do the work so you don’t crush them. You can snack on the rounded ends since they are not as pretty. 
4. Place on serving tray or charcuterie board and enjoy. 
   

Note

Although many people like this recipe with chicken, I find the black beans add a lot of flavour to the roll up.

How to Make
Crab Dip

1. Mix all ingredients together
2. Bake for 30-40 minutes at 350 degrees F in a Corningware or glass dish approx 9x5.
3. Serve hot with Scoops chips

How to Make
Deviled Eggs

1. Hard boil eggs then cut in half lengthwise with a smooth sharp knife.  
   
2. Scoop out yolk and mix with all ingredients except paprika until smooth and creamy.  
   
3. Prepare a dish or container to hold empty egg halves. Place a paper towel under eggs to avoid slippage. Place egg yolk mixture in ziplock bag and cut a small hole to pipe mixture from and fill egg white holes. 
4. Sprinkle top with smoked paprika and add a few additional chives for garnish if desired.

How to Make
Pico De Gallo

1. Finely chop the onion and place it in a small bowl. Mince the garlic using a micro plane, knife or garlic press and place it into the bowl. 
   
2. Cut the lime in half and juice it (approximately 2 tablespoons). Add the lime juice and salt to the garlic and onions mixture and stir. Set aside while chopping the other ingredients to allow the onion and garlic to marinate in lime juice. 
   
3. Slice the jalapeno pepper in half lengthwise. If you like it hot, dice it with seeds and membranes intact. If you would like it a little milder, remove the seeds and membrane from one or both halves, and then dice. Add to the onion and garlic mixture. 
   
4. Dice the tomatoes into medium chunks and add to the bowl. Roughly chop the cilantro and add to the bowl. Stir gently to combine. 
   
5. Adjust seasonings to your taste.

Note

It is best if you cover and let rest for a few hours in the fridge to blend the flavours. (but it isn't necessary)

How to Make
Watermelon Skewers

1. Remove watermelon rind and cut into 1 inch cubes. 
   
2. Cut feta into 1 inch cubes.
   
3. Thread a piece of watermelon onto a skewer, followed by a mint leaf and a chunk of feta.
   
4. Place them head first onto a plate or lying down whichever you prefer.
   
5. Store covered in the fridge for up to 1 hour.
   
6. Drizzle with pomegranate molasses just before serving. (optional)
   

Note

If you're out of mint, you can substitute it with basil. Both herbs offer a fresh and invigorating flavour.

How to Make
Christmas Coffee

1.  Grind coffee beans to your desired coarseness. 
2.  Add spices and vanilla to the mix and stir.
3. Store coffee in an airtight container and brew as usual.

How to Make
Jalapeno Cheddar Beer Bread

1. Preheat oven to 350 degrees. Lightly grease a 9 x 5 inch loaf pan.
2. In large bowl mix flour, baking powder, salt, garlic powder, cumin, sugar, bacon, jalapeno pepper and cheddar cheese. 
3. Pour beer over mixture and mix just until combined. Do not over mix. 
4. Spoon into loaf pan. Pour melted butter over bread.
5. Bake for 50-60 minutes or until set and lightly browned. Remove from the pan and allow to cool for at least 20 minutes before cutting into the loaf.

Note

Use excellent quality bacon and cheddar. Look for younger jalapeno peppers that are smooth and green all over with no striations or blemishes. These young green peppers are less stressed and more mild. Use any non light beer. Stay away from the flavored micro brews unless the flavor complements the bread. Do not over mix the dough. The bread loaf is done when set and lightly browned. You can use the toothpick test on this bread but it may come out with a little cheese on it and still be done. Remove the cooked bread from the pan as soon as possible and let it cool for 15-20 minutes. Store leftovers in a storage bag or airtight container in the fridge for up to 3 days. To freeze wrap in plastic wrap, then aluminum foil, then place in a freezer bag. Freeze for up to 2 months. Thaw in the refrigerator overnight. 

How to Make
Zucchini & Cheese Drop Biscuits

1. Preheat oven to 425 degrees. Place zucchini in colander, sprinkle with ¼ tsp salt and toss. Let stand 10 min. Rinse and drain well. Squeeze to remove excess water. Pat dry. 
   
2. In a large bowl whisk together flour, baking powder and 1 tsp of salt. Cut in butter until it resembles oatmeal. Stir in zucchini, cheeses, tomatoes and basil. Add milk, stir just until moistened. 
   
3. Drop by level 1/3 cupfuls onto a lined or greased 9x13 baking pan. 
   
4. Bake 22 minutes.

How to Make
Blackberry Jam

1. Wash and drain the blackberries.  Run them through a food mill to remove the seeds.  Reserve the blackberry puree (you should have about 5 cups) and discard the seeds (I give them to our chickens).

   
2. Place the blackberry puree in a large pot and add the sugar and lemon juice.

Bring the mixture to a boil, stirring regularly, until the jam reaches 220 degrees F.  I use an instant read thermometer.

   
3. Ladle the jam into sterilized jars leaving 1/4 inch headspace and wipe the rims clean before sealing.

If you're not sealing the jars the jam will keep in the fridge for several months.

If you're using the water bath canning method process the jars for 5 minutes.  Carefully remove the jars, let them sit undisturbed for 24 hours, then store in a dark cool place.  Jam will keep for up to a year.  

   
4. Makes about 6, 250ml jars.
   

How to Make
Cowboy Candy

1. Setup for canning: Fill water bath & turn on high, put jars & collars in oven at 225 for 20 min, put a small sauce pan on the stove with hot water for lids.
2. Wash & cut jalapenos into 1/4 inch slices.
3. Put all ingredients except jalapeños in a large pot and turn on high until it boils. Turn to a simmer for 5 mins.
4. Add sliced jalapeños, bring back to a boil and simmer for about 5 mins or until peppers become a dull green.
5. Fill jars with peppers no more than 1/4 inch from the top of the jar.
6. Bring liquid back to a boil and simmer syrup another 6 mins to thicken.
7. Add syrup leaving at least 1/4 inch of air space to the top of the jar. Remove air bubbles with a plastic spoon down the side of the jar. Place a hot lid and collar on to finger tight.
8. Place jars in canning bath leaving some space between them. Boil for 10 mins.
9. Put hot jars on a tea towel on the counter for 24 hours. Do not disturb the jars while they settle.
10. Label jars and store in a cool, dark area.

Note

If you want to do the small gift size jars, this is how many they will make. 18-24 125ml Jars

How to Make
Pickled Beets

1. Place canning jars and collars in the oven for 20 minutes at 225 degrees to sterilize. Heat lids in hot water, not boiling. Keep jars,  collars and lids hot until ready to use.
   
2. Tie pickling spice in a square of cheesecloth, creating a spice bag. Combine with vinegar, water, salt and sugar in a stainless steel saucepan. Bring to a boil; cover and boil gently 15 minutes. Discard spice bag.
   
3. Drain beets; place in ice bath to cool; slip off the skins removing tap root and stems.
   
4. If necessary, return pickling liquid to a boil. Pack beets into a hot jar to within 3/4 inch of top of jar. Add hot pickling liquid to cover beets to within 1/2 inch of top of jar (headspace). Using nonmetallic utensil, remove air bubbles and adjust headspace, if required, by adding more beets and hot brine. Wipe jar rim removing any food residue. Centre hot lid on clean jar rim. Screw band down until resistance is met, then increase to fingertip tight. Return filled jar to rack in canner. Repeat for remaining beets and hot brine.
   
5. When canner is filled, ensure that all jars are covered by at least one inch of water. Cover canner and bring water to full rolling boil before starting to count processing time. At altitudes up to 1000 ft (305 m), process –boil filled jars – 30 minutes.
   
6. When processing time is complete, remove canner lid, wait 5 minutes, then remove jars without tilting and place them upright on a protected work surface. Cool upright, undisturbed 24 hours; DO NOT RETIGHTEN screw bands.
   
7. After cooling check jar seals. Sealed discs curve downward and do not move when pressed. Remove screw bands; wipe and dry bands and jars. Store screw bands separately or replace loosely on jars, as desired. Label and store jars in a cool, dark place. For best quality, use home canned foods within one year.
   

Note

You may become a bit hot, sweaty, and irritable during this process, but it's all worth it in the end! If doing 500ml jars you can expect to make about 15 jars.

How to Make
Raspberry Jam

1. Add mashed berries, lemon juice and sugar to large sauce pan. Put on med/high heat and bring to a hard boil. Add powdered pectin and boil for 1 minute. Remove from heat and stir and skim off all foam with a metal spoon and stir constantly for 5 minutes.
2. Fill sterilized jars (place jars in oven at 225 degrees for 20 minutes to sterilize) and put filled jars in canning bath for 10 minutes.
3. Remove from canning bath and leave untouched for 24 hours.
4. Label with contents and canning date.

How to Make
Salsa

See video for details

1. Blanch tomatoes, peel and chop.
   
2. Place jars in oven at 225 degrees for at least 20 minutes and prepare canning bath. 
3. Mix all ingredients together and bring to a slow boil then simmer for 10 to 15 minutes. 
   
4. Pour salsa into hot jars 1/4 inch from the top and screw on lid finger tight. 
5. Place in hot water bath for 10 minutes.
6. Allow jars to cool on the counter undisturbed for 24 hours.
7. Label your jars and be sure to include the date made.

Note

If you are doing 500ml jars you will make 6 jars.

How to Make
Pumpkin Puree

1. Preheat oven to 375 degrees.
   
2. Rinse pumpkin.
   
3. Cut pumpkin in half.
   
4. Place pumpkin on a parchment paper lined cookie sheet, flat side down.
   
5. Place in oven and cook until a fork easily pierces the skin, about 40-60 minutes.
   
6. Remove from oven and allow pumpkin to cool.
   
7. Peel the skin off, or scoop out pumpkin with a spoon.
   
8. Puree until very smooth with no lumps. This will take several minutes.
   
9. Place in freezer bags and label the best before date. Pumpkin will be best used within 5 months.
   

See video for details.

How to Make
Vegan Molasses Cookies

1. Heat oven to 350 degrees F.
2. In large mixing bowl, combin sugar, shortening, molasses and pumpkin puree.
3. Beat at medium speed of electric mixer until well blended.
4. In a separate bowl mix flour, baking soda, cinnamon, ginger, cloves, pumpkin pie spice and salt.
5. Add dry ingredients and beat at low speed until soft dough forms.
6. Shape dough into balls.
7. Roll balls in sugar.
8. Place balls on parchment lined cookie sheet.
9. Bake for 8 to 12 minutes.
10. Completely cool before storing.

How to Make
Banana Cranberry Loaf

1. Preheat oven to 350 degrees.
2. Grease and flour a loaf pan.
3. Lightly roast nuts in a skillet continuously stirring so they don’t burn. Set aside to cool.
4. Cream together softened butter and sugar..
5. Mash bananas to the consistency of apple sauce then add to the batter along with slightly beaten eggs and vanilla. Mix well.
6. In a separate bowl whisk together flour, baking soda and salt.
7. Add dry ingredients to the batter and stir just until mixed. Fold in nuts and cranberries. Do not over mix.
8. Pour into loaf pan and bake 55 to 60 minutes.
9. Allow bread to cool for 10 minutes then transfer to a wire rack to finish cooling. 

Note

You can add a mixture of brown sugar, cinnamon and nuts to the top for some added texture and sweetness.   

How to Make
Banana Muffins

1. In a medium size mixing bowl mash bananas.
2. Add sugar, egg and melted butter. Mix well.
3. In a separate bowl mix dry ingredients. 
4. Add dry ingredients to mixing bowl and stir but do not over mix.
5. Fill muffin liners 2/3 full.
6. Top with topping. (Optional see ingredients)
7. Bake 20 minutes at 375 degrees.

Note

The topping makes more than you'll need but save it for next time or use it on top of hot cereal.

How to Make
Double Chocolate Zucchini Muffins Or Loaf

1. Adjust the oven rack to the lower third position and preheat oven to 425°F (177°C). Spray a 9×5 (or 8×4) loaf pan with non-stick spray. Set aside. 
   
2. Place the shredded zucchini on a couple paper towels to absorb some (but not all!) moisture. Press a paper towel on top as well. Set aside until step 4. 
   
3. In a large bowl, whisk the flour, cocoa powder, baking soda, baking powder, salt, instant coffee, and chocolate chips together until combined. Set aside. 
   
4. In a medium bowl, whisk the eggs, oil, yogurt, sugar, and vanilla together until completely combined. Pour the wet ingredients into the dry ingredients and lightly whisk until combined. Using a rubber spatula or wooden spoon, fold in the zucchini. Pour/spoon batter into prepared baking pan, scraping up every last drop. Trust me, you want it all!

Note

Muffins:
Preheat oven to 425°F (218°C) degrees and spray a 12-count pan with nonstick spray or line with cupcake liners. Prepare batter as directed above, fill each liner to the top with batter and bake the muffins for 5 minutes at 425°F (218°C). Then, keeping the muffins in the oven, lower the temperature to 350°F (177°C) and continue to bake for an additional 15 minutes (+2min) or until a toothpick inserted in the center comes out clean. Makes 10-12 muffins.

Loaf:
Bake for 45-55 minutes or until a toothpick inserted in the center comes out clean. My bread only took about 46 minutes, but do not be alarmed if yours takes longer. All ovens are different. Allow bread to cool completely in the pan set on a wire rack. Slice and serve when bread has completely cooled. Store leftover bread in an airtight container at room temperature for up to 5 days.

How to Make
Jake’s Carrot Cake

1. Preheat oven to 350 degrees Fahrenheit. Spray a 9x13" pan well with nonstick cooking spray and set aside.
2. In a large mixing bowl, whisk together the dry ingredients until well combined. Set aside.
3. In a separate large mixing bowl, whisk together the wet ingredients excluding the carrots. Mix together well.
4. Stir in carrots.
5. Pour the wet ingredients into the dry ingredients and mix with a whisk or rubber spatula until just combined. Make sure not to over mix the batter!
6. Pour the cake batter evenly in the pan. Bake at 350 degrees for 35 to 45 minutes. Insert a toothpick into the centre to be sure it comes out clean and dry to ensure the cake is fully baked.
7. Allow cake to fully cool while you make the cream cheese frosting.

1. Beat the cream cheese until smooth using a hand mixer or stand mixer.
2. Add butter and mix for about a minute Until well combined and smooth.
3. Add the powdered sugar and vanilla and continue mixing until fully combined, scraping down the sides of the bowl as needed.
4. Spread the icing over the cake once the cake has fully cooled. 

Note

• You must allow the cake to cool before adding the icing so allow about 2 hours to come to room temperature.
• For party size pieces of cake I cut this into 24 pieces. If this is the only dessert then I cut it into 12.

How to Make
All-In-One Burrito Filling

1.  In an extra large stock pot, over medium heat, cook the chopped onion and peppers for about 5 minutes or until softened.
2.  Add garlic and cook for about a minute. Stir frequently to prevent garlic from burning.
3. Add ground beef and cook for 5 minutes or until cooked. Drain off grease if necessary.
4. Sprinkle in taco seasoning and stir.
5. Add corn, black beans, salsa, tomato paste and green chilies. Stir well.
6. Add uncooked rice and beef broth.
7. Cover and bring to a boil, reduce heat to low and simmer for about 18 minutes or until rice is fully cooked.
8. Sprinkle cheese over top and cover for about 5 minutes to allow cheese to melt.
9. Stir and you are ready to serve in a soft tortilla.
10. Garnish with chopped tomatoes, green onion, cilantro, sour cream, olives and maybe even a little Cowboy Candy.

How to Make
Beef & Broccoli Stir Fry

1. Prep: Start cooking white rice first so it's ready when the stir fry is done. Cover and freeze steak 30 minutes for easier slicing.
   
2. Combine all stir fry sauce ingredients in a bowl, stir well to dissolve the sugar, and set aside.
   
3. Place a large skillet or wok over medium heat and add 1 Tbsp oil. Add broccoli florets and sauté 4-5 minutes, partially covered with lid, stirring or tossing several times until broccoli is bright green and crisp-tender then remove from pan. Tip: If you prefer softer broccoli, add 4 Tbsp water before covering with the lid and it will steam cook the broccoli.
   
4. Increase heat to high heat and add 2 Tbsp oil. Add onion and sauté a few minutes then add beef and sauté about 2 minutes per side or just until cooked through. Quickly pull out a piece to test for doneness.
   
5. Add the sauce, reduce heat to medium/low and simmer 3-4 minutes. It will thicken. Add broccoli and stir to combine. Stir in 1-2 Tbsp water to thin the sauce if desired. Serve over white rice (basmati is my favourite).
   

Note

Beef & Broccoli Stir Fry freezes well and makes great leftovers. This is a large batch so you will have leftovers.

How to Make
Chicken Salsa

1. Cook chicken on low in a slow cooker for 6 to 8 hours.
2. Pull chicken apart 1 hour before the time is up so it can soak up the juices.
3. Cook 1 cup of rice separately to make a bed for the Chicken Salsa to rest on for serving.

How to Make
Fish Fry

1. Rinse and dry fish filets.
2. Coat filet in egg, then flour, egg, then flour, egg, then panko.
3. Heat oil to 360 degrees Fahrenheit.
4. Cook a single layer of fish in the fryer for 3 minutes.
5. Remove fish and lay on top of paper towel in an oven safe pan.
6. Keep fish in oven at 160 degrees Fahrenheit until all the fish is ready to serve at once.

Make tartar sauce

1. Combine 2 heaping tablespoons of mayo, 1 heaping tablespoon of pickle relish, 1 teaspoon of fresh dill.

Note

Tartar sauce is so simple to make, why not make it fresh?!

How to Make
Nana Louise's Spaghetti Chicken

1. Cut chicken breasts into small strips and cook for 3 minutes.
2. Cook spaghetti.
3. Mix sauce together and heat on low in a frying pan stirring often until thickened.
4. Add chicken to sauce mixture.
5. Drain spaghetti.
6. Put in bowl and add sauce mixture.
7. Enjoy!

How to Make
Pizza Piled High

1. Preheat oven to 425 degrees F.
2. Brown & drain sausage.
3. Add onion, peppers and pineapple. Cook on medium heat until soft and set aside.
4. Place crust on pizza sheet and add pizza sauce to the top.
5. Add 1/2 the cooked sausage mixture to each pizza.
6. Top with additional toppings such as mushrooms, olives, bacon, hot peppers, cowboy candy etc.
7. Place one pizza per rack and cook for 12 to 15 minutes. (Go for 15 min if you like a crispier crust)
8. Move one rack up for broiling.
9. Add cheese to one pizza and broil until cheese is bubbling and browned. The other pizza goes on the bottom shelf.
10. Remove the completed pizza and put the cheese on the pizza from the bottom of the oven. Place the last pizza under the broiler and broil until it is bubbling and brown.
11. Wait 3 to 5 minutes then slice the pizza and enjoy!

Note

To properly reheat pizza, place it in a covered pan over medium heat until the cheese is bubbling and has melted. This method ensures the bottom becomes nicely crispy. Be careful not to set the heat too high, as it may burn the bottom before the top is adequately heated.

How to Make
Dill Pickle Pasta Salad

1. Boil pasta al dente according to package directions. Run under cold water to stop cooking. 
   
2. Toss cold pasta with about 1/2 cup of pickle juice and set aside for about 5 minutes. Drain & discard pickle juice. 
   
3. Combine all dressing ingredients in a small bowl and mix well. 
   
4. Toss all ingredients in a large bowl. Refrigerate at least 1 hour before serving.

How to Make
Lentil Salad

1. Cook and cool rice.
2. Add salad ingredients to large bowl.
   
3. Mix dressing and pour over top. 
4. Mix salad well to dress evenly. 
   
5. Place in fridge for an hour or so. (optional but allows the flavours to develop more)
   
6. Serve.
   

How to Make
Pumpkin Dog Biscuits

1. Preheat oven to 350F. Line a large baking sheet with a silicone baking mat or parchment paper. 
   
2. In a large bowl, combine pumpkin, eggs, and peanut butter. Stir until completely combined. 
   
3. Add in flour and pumpkin pie spice (or cinnamon) - stirring just until combined. 
   
4. Chill dough for 30 minutes. 
   
5. Lightly flour a flat surface and roll out dough to one quarter inch, using flour as needed to keep dough from sticking. 
   
6. Cut shapes out of dough and place on prepared baking sheet. 
   
7. Bake for 40 minutes. 
   
8. Remove treats from oven and let cool on a cooling rack.  
   
9. Store in an airtight container for up to 1 month in the refrigerator or 6 months in the freezer.
   

Note

Be sure to give this dough a good dusting of flour as it is very sticky!