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Blackberry Cobbler

Serve this delicious easy-to-makeĀ  blackberry cobbler topped with vanilla ice cream; the perfect dessert for any meal!

2-1/2 cups fresh or frozen (thawed and drained) blackberries
1 cup granulated sugar
1 cup all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup milk
1/2 cup butter, melted

1. In a medium bowl, stir together the blackberries and sugar. Let stand until fruit syrup forms, about 20 minutes.

2. In a large bowl, stir together the flour, baking powder, salt and milk. Stir in the melted butter until blended. Spread batter in an ungreased 8×8-inch baking dish; spoon blackberry mixture over the batter.

3. Bake at 350 degrees F for 45 to 55 minutes or until dough rises and is golden brown. Serve warm with ice cream, if desired. Makes 8 servings.

Emily

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Creamy Classic Cheesecake

Graham cracker crust, smooth dense filling and fresh fruit topping make this cheesecake irresistible!

CRUST:
22 graham cracker squares (11 whole crackers)
1/4 cup butter, melted
2 tablespoons sugar

FILLING:
5 packages (8 ounces each) cream cheese, softened*
1-1/3 cups sugar
3 tablespoons all-purpose flour
3 large eggs
1/2 cup sour cream
2 teaspoons finely grated lemon peel
1-1/2 teaspoons vanilla extract

TOPPING:
2 pints strawberries, hulled and sliced
1/2 cup raspberries

1. Preheat oven to 325 degrees F. Crush the crackers into crumbs using a food processor or by hand. Add the melted butter and sugar; blend well. Press onto the base of a 9-inch springform pan; chill.

2. In a large mixer bowl, beat the cream cheese with an electric mixer on medium-high speed for 2 minutes. Blend in the sugar. Add flour and beat until incorporated. Beat in the eggs, one at a time, on low speed just until blended, scraping sides of bowl often. Add the sour cream, lemon peel and vanilla; beat just until blended. Pour mixture over chilled crust in the pan.

3. Bake for 1 hour and 15 minutes.** Turn off oven and keep the door ajar; let cheesecake sit in oven for 1 hour. Place pan on a wire rack to cool. Run a sharp knife around sides; cover and chill for 6 hours or overnight.

4. When ready to serve, remove pan sides. Slide cheesecake onto a serving plate. Overlap strawberries in circles on top of cheesecake and fill the center with raspberries. Makes 16 servings.

*Soften cream cheese at room temperature for 2 hours or unwrap and microwave each package for 15 seconds.

**Do not over-bake. The cheesecake will firm up as it cools.

Emily

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Herbed Turkey Breast

Another delicious slow cooker recipe your family is sure to enjoy. It’s one of our favourites!

1 (10-3/4 ounce) can condensed cream of mushroom soup
1/2 cup water
4-1/2 to 5 pound turkey breast, thawed
1 teaspoon poultry seasoning
1 tablespoon chopped fresh parsley*

1. Stir the soup and water in a 6-quart slow cooker. Rinse the turkey with cold water and pat dry; rub with the poultry seasoning and place in slow cooker. Sprinkle with the parsley.

2. Cover and cook on Low for 8 to 9 hours. Insert meat thermometer into thickest part of meat, not touching bone, and cook until thermometer reads 170 degrees F. Let stand for 10 minutes before slicing. Serve with mashed potatoes and your favourite vegetables. Makes 8 servings.

*You may substitute 1 teaspoon of dry parsley flakes for the fresh parsley, if desired.

Emily

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Creamy Chicken & Wild Rice

I love how simple and easy this yummy chicken recipe is to make in my slow cooker. I just put it together and forget it until time for dinner.

2 (10-3/4 ounce) cans condensed cream of chicken soup
1-1/2 cups water
4 large carrots, thickly sliced
1 (6 ounce) package seasoned long-grain and wild rice mix
8 boneless, skinless chicken breast halves

1. Stir together in a 3-1/2-quart slow cooker, the soup, water, carrots, rice and seasoning packet; add the chicken and turn to coat with the soup mixture.

2. Cover and cook on Low for 7 to 8 hours or until the chicken is cooked through. Makes 8 servings.

Emily

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