My kids just love this - when they see me start to make it they say "are you making what I think your making?"
Credits :JUDY MACDONALD
cream of chicken soup
1 1/2 can
boneless skinless chicken breasts
cook the chicken in a fry pan with a bit of oil, when done cut chicken in to bite size pieces put back in pan to brown it a wee bit. While the chicken is cooking prepare the soup in a casserole dish Mix the milk and soup together. Cook the noodles as per package directions until the noodles are almost done (as they can cook the rest in the oven. Grate up the amount of cheese you would like to add - we use lots. - set aside. If you like you can add some veggies - mushrooms, onions work best - but you can use any ones that you want. When all ingredients are ready, cover the bottom of the casserole dish with part of the soup and some of the cheese, add noodles then cover with the remaining soup and 3/4 of the cheese (veggies added also. mix well until all ingredients are covered in the soup. (I put the soup & cheese on the bottom which makes it easier to get mixed.) Sprinkle the remaining cheese on top - put into oven and bake for about 10 or so minutes (until the cheese is melted and it is just starting to brown a bit. Enjoy
Enjoy the campfire taste of s'mores year-round—no roaring fire required! These three-ingredient, no-bake drop cookies are the ultimate holiday treat.
Portion size24 servings
Credits :Canadian Living: Holiday Baking 2014
1 1/2 cup
1 1/2 cup
per cookie: about
Total fat3 g
Saturated fat2 g
Total carbohydrate12 g
In heatproof bowl set over saucepan of gently simmering (not boiling) water, melt chocolate, stirring occasionally, until smooth. Remove from heat.
Stir in graham wafers and marshmallows. Drop by rounded 1 tbsp onto parchment
paper–lined baking sheets. Refrigerate until firm, about 30 minutes. (Makeahead: Refrigerate in airtight container for up to 1 week.)
Breakfast loaves are often made with vegetable oil for moistness, but unsweetened applesauce works just as well. While this loaf is excellent on its own, if you want something a bit more indulgent, try topping your slice with a vegan butter-flavoured spread or a soy-based nut butter. Cost: $0.95 per serving
Portion size8 servings
Credits :Canadian Living Magazine: March 2016
1 1/2 cup
all purpose flour
each baking soda and
coconut milk (such as Thai Kitchen)
carrot (about 1 large)
per serving: about
Total fat3 g
Saturated fat1 g
Total carbohydrate36 g
In small bowl, mix flaxseed meal with 1/3 cup water. Let stand for 5 minutes.
In large bowl, whisk together flour, maple sugar, baking soda, cinnamon, xanthan gum, salt, nutmeg and cloves. In separate bowl, whisk together applesauce, coconut milk, lemon juice, vanilla and flaxseed meal mixture; stir into flour mixture just until combined. Fold in carrot. Scrape into greased 8- x 4-inch (1.5 L) loaf pan, smoothing top.
Bake in 350°F (180°C) oven until golden and cake springs back when touched, 35 to 40 minutes. Let cool in pan for 20 minutes; transfer directly to rack to cool completely.
Tip from The Test Kitchen: Maple sugar is made by boiling sap until the liquid is evaporated. It's less processed than white granulated sugar and twice as sweet!
These citrus-packed chewy treats make the perfect holiday dessert. Use wet hands when shaping your macaroons to avoid a mess.
Prep time30 minutes
Total time1 hour & 30 minutes
unsweetened desiccated coconut
1 1/4 teaspoon
grated clementine zest
(about 2 oz), melted
Per cookie: about
Total fat6 g
Saturated fat5 g
Total carbohydrate9 g
In bowl, whisk coconut with 1 tsp of the clementine zest. Set aside.
In food processor, pulse clementines until finely chopped.
In small saucepan, bring clementines and 1/4 cup of the sugar to boil. Reduce heat and simmer, stirring occasionally, until mixture reaches jam-like consistency and is reduced by half, about 7 minutes. Let cool completely, about 30 minutes.
In large bowl, beat together egg whites, remaining sugar and cornstarch until foamy. Stir in coconut mixture and clementine mixture. Let stand until liquid is absorbed, about 5 minutes.
Roll by 1 tbsp into balls. Arrange, 1 inch apart, on parchment paper–lined rimless baking sheets. Bake, 1 sheet at a time, in 300°F oven until bottoms are light golden, 20 to 25 minutes. Let cool completely on pans.
Drizzle with white chocolate; sprinkle with remaining clementine zest. Refrigerate until white chocolate is set, about 10 minutes. (Make-ahead: Store in airtight container for up to 3 days.)