- Portion size 4 servings
- 2 3/4 cups macaroni
- 4 cups frozen cut broccoli
- 1 sweet red pepper diced
- 1 cup shredded Cheddar cheese
- 1/2 cup herbed cream cheese
- 3 green onions
- 1 teaspoon Dijon mustard
- 1/4 teaspoon each salt and pepper
Dutch Apple Pie Squares IMAGE Credits: Dutch Apple Pie Squares IMAGE
These squares have all of the layered goodness of apple pie with the ease of a crumble.
Classic Roast Beef with Gravy Credits: Stacey Brandford
Family-favourite roast beef is a Sunday-dinner staple. Add this recipe to your repertoire, and you’ll find yourself coming back to it time and time again.
Rub beef all over with oil, garlic, thyme, salt and half of the pepper. Place on greased rack in roasting pan. Roast in 450°F oven until beginning to brown, about 19 minutes. Reduce heat to 275°F and roast, basting occasionally, until instant-read thermometer inserted in centre reads 140°F for medium-rare, about 1 hour. Transfer to cutting board; tent with foil. Let rest for 15 minutes before thinly slicing across the grain.
While roast is resting, drain all but 2 tbsp fat from pan. Sprinkle in flour; cook over medium-high heat, stirring, until golden, about 3 minutes. Stir in wine, scraping up browned bits with wooden spoon. Whisk in broth and remaining pepper; bring to boil over medium heat. Cook, whisking occasionally, until thickened, about 5 minutes. Strain through fine-mesh sieve; stir in parsley, mustard and any accumulated juices from cutting board. Serve with beef.
The Ultimate Beef Stew image Credits: The Ultimate Beef Stew image
This classic warm-you-up stew becomes even more comforting when made with well-marbled pot roast rather than the usual stewing beef. The fat melts slowly as it cooks, tenderizing the beef into juicy melt-in-your-mouth morsels. A slow finish in the oven gives the stew its rich, hearty texture.
Pumpkin Cheesecake Pie Credits: Jodi Pudge
Choosing between pie and cheesecake is the eternal dessert dilemma; we've melded the two together for the ultimate fall treat. Use a fork to crimp the crust and skip the time-consuming process of fluting by hand.
Pastry: In bowl, whisk together flour, sugar and salt. Using pastry blender or 2 knives, cut in butter until mixture resembles coarse crumbs with a few larger pieces. Drizzle with ice water; toss with fork, adding up to 1 tsp more ice water if needed, to form ragged dough. Shape into disc; wrap in plastic wrap. Refrigerate until chilled, about 1 hour. (Make-ahead: Refrigerate for up to 3 days or freeze for up to 1 month; if frozen, thaw overnight in fridge before continuing with recipe.) Let stand at room temperature for 5 minutes.
On lightly floured work surface, roll out dough into 12-inch circle; fit into 9-inch pie plate. Trim to fit, leaving 1-inch overhang; fold overhang under. Using fork, crimp edge of crust; prick bottom of crust all over. Refrigerate until firm, about 30 minutes.
Line crust with foil; fill with pie weights or dried beans. Bake on rimmed baking sheet on bottom rack of 375°F oven until edge is light golden, 25 to 30 minutes. Remove pie weights and foil; bake on bottom rack until crust is golden, about 10 minutes.
Filling: While crust is baking, in large bowl, beat cream cheese until smooth. Beat in eggs, 1 at a time; beat in pumpkin purée, Demerara sugar, granulated sugar, vanilla, cinnamon, ginger, cloves and nutmeg, scraping down side of bowl, until smooth. (Make-ahead: Cover and refrigerate for up to 4 hours.) Scrape into crust, smoothing top.
Bake on bottom rack of 350°F oven until top is no longer shiny and edge is set yet centre still jiggles slightly, about 35 minutes. Let cool for 45 minutes. Refrigerate until chilled, about 2 hours.
Topping: In bowl, beat together cream, sugar and vanilla until soft peaks form. Spread over filling, leaving 2-inch border. Sprinkle with amaretti crumbs (if using).
Makes 8 to 10 servings.