This is a simple, quick recipe that my children absolute love to help make and even more, love to eat. There is no fussing when this is served.
Portion size4 servings
cream of chicken soup
Brown hamburger and onion in skillet, until cooked. Cook macaroni while hamburger is browning if needed, drain well. Mix hamburger together with macaroni and remaining ingredients in skillet. Pour into large casserole dish and bake at 350 F for 30 minutes or until casserole is heated through. Can be refrigerated and heated later. Freezes well.
It takes just five simple ingredients to create this crunchy confection from our Holiday Celebrations 2009 special issue. To ensure an airy toffee, do not overstir the caramel when adding the baking soda. Dip the pieces in white chocolate for a festive touch.
Portion size48 servings
Credits :Canadian Living Magazine: December 2015
2 1/2 cups
white corn syrup
per piece: about
Total fat0 g
Saturated fat0 g
Total carbohydrate14 g
In large saucepan, bring sugar, corn syrup and 1/3 cup water to boil over medium heat, stirring just until sugar dissolves. Boil, without stirring but brushing down side of pan with pastry brush dipped in cold water, until candy thermometer reads 300?F (149?C) or 1 tsp mixture dropped in cold water forms hard brittle threads, about 10 minutes. Remove from heat.
Standing back and averting face, whisk in baking soda and vanilla. (Caramel will bubble and sputter and increase in volume.) Do not overmix.
Pour into greased parchment paper– lined 13- x 9-inch (3.5 L) cake pan. Let cool in pan for 2 hours. Break into 1 1/2-inch (4 cm) pieces. (Make-ahead: Layer between waxed paper in airtight container; store for up to 1 month.)
These squares have all of the layered goodness of apple pie with the ease of a crumble.
Portion size32 servings
Credits :Canadian Living: Holiday Baking 2014
thinly sliced peeled cored Golden Delicious
about 4 large
large-flake rolled oats
per square: about
Total fat8 g
Saturated fat5 g
Total carbohydrate24 g
Crust: In large bowl, beat butter with sugar until fluffy. In separate bowl, whisk together flour, cinnamon and salt; stir into butter mixture in 2 additions. Press into bottom of parchment paper–lined 13- x 9-inch (3.5 L) cake pan. Bake in 350?F (180?C) oven just until edges are turning golden, about 15 minutes. Let cool slightly.
Meanwhile, in bowl, stir together apples, sugar, flour and cinnamon. Set aside.
Crumble Topping: In bowl, combine oats, brown sugar, flour and cinnamon; cut in butter until mixture resembles crumbs.
Spread apple mixture over crust; sprinkle with topping, pressing gently to adhere. Bake on bottom third of 350?F (180?C) oven until apples are soft and topping is golden brown, about 45 minutes. Let cool in pan. Lift out onto cutting board; cut into squares.
Everyone has a favourite go-to macaroni casserole, but this Salmon Cheddaroni from our archives might just become your new weeknight comfort meal. An easy bread-crumb topping creates a crispy crust, making every bite as tasty as the last. Serve with steamed vegetables. Cost: $2.30/serving
Portion size6 servings
Credits :Canadian Living Magazine: March 2015
1 1/4 cup
1 3/4 cup
1 1/2 cup
(each 213 g)
red sockeye salmon
drained and flaked
1 1/2 cup
fresh bread crumbs
PER SERVING: about
Total fat33 g
Saturated fat18 g
Total carbohydrate32 g
In large saucepan of boiling lightly salted water, cook pasta according to package
Meanwhile, in separate large saucepan, melt half of the butter over medium heat; cook onion and garlic, stirring, until onion is tender, about 4 minutes.
Sprinkle in flour; cook, stirring, until light golden, about 3 minutes.
Gradually whisk in milk until smooth. Add Worcestershire sauce and cook, whisking constantly, until thick enough to coat back of spoon, about 4 minutes.
Stir in Cheddar until melted. Stir in sour cream, salmon and pasta. Scrape into lightly greased 8-cup (2 L) casserole dish or baking dish.
Melt remaining butter; mix with bread crumbs and sprinkle over top of casserole. Bake in 350 F (180 C) oven until topping is golden and casserole is bubbly, 25 to 30 minutes. Let stand for 5 minutes before serving.
In large bowl, beat butter with sugar until fluffy; beat in egg and vanilla. In separate bowl, whisk together flour, baking powder and salt; stir into butter mixture in 2 additions. Stir in cherries; knead gently just until dough comes together.
Divide dough into thirds. Working one-third at a time, place dough on large piece of plastic wrap. Covering loosely with plastic wrap, shape into 8-inch (20 cm) long log. Flatten sides to form 1-inch (2.5 cm) tall rectangle; twist ends of plastic wrap to seal. Refrigerate until firm, at least 2 hours. (Make-ahead: Refrigerate for up to 3 days or freeze in airtight container for up to 3 weeks. Let stand at room temperature for 20 minutes before continuing with recipe.)
Trim ends of logs; slice dough into 1/2-inch (1 cm) thick rounds, reshaping as needed. Arrange, 2 inches (5 cm) apart, on parchment paper–lined rimless baking sheets. Bake in top and bottom thirds of 375?F (190?C) oven, switching and rotating pans halfway through, until light golden, 10 to 15 minutes. Let cool on pans for 5 minutes; transfer directly to racks to cool completely. (Make-ahead: Layer between waxed paper in airtight container; store for up to 5 days or freeze for up to 2 weeks.)