My mom first learned to make this dish 60+ years ago in the 4H club. We often had it when we were kids and now my son loves it too. Quick and easy to make with only a few basic ingredients, this is a favorite on busy nights.
Portion size4 servings
Heinz Tomato Condensed Soup
Cook the macaroni: In a large saucepan, bring to the water to a rapid boil. Add the macaroni and cover the saucepan with a tight fitting lid. Turn the burner heat off and allow the saucepan to sit covered on the burner for 1 hour; set aside. Alternately, if you are in a hurry, you can prepare the macaroni according to the package directions. Preheat oven to 350F In a greased 2L casserole, whisk together the soup, worcestershire sauce, and pepper until well combined. Add the diced cheese and mix well with a spoon. Add the macaroni and stir until well combined. Bake for 40 minutes or until heated through.
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.)
Sweet spices, winter fruit and sparkling white wine give this sangria a nod to the holiday season. For a pretty garnish, add a star anise to each glass before pouring in the sangria.
Portion size8 servings
Credits :Canadian Living Magazine: January 2016
cored and thinly sliced
cored and thinly sliced
peeled and cut in segments
bottle (750 ml)
per each of 8 servings : about
Total carbohydrate27 g
Place cranberries in heatproof bowl. In small saucepan, bring sugar, star anise, cinnamon sticks and 1/2 cup water to boil, stirring frequently; pour over cranberries. Let cool completely.
In pitcher, combine cranberry mixture, apple, pear and salt. Let stand for 2 hours, stirring twice. Stir in clementines, orange-flavoured liqueur and bitters. Add ice cubes; pour in sparkling wine. Serve immediately.
These twice-baked cookies are great for gifting because their dryness allows them to be stored for long periods of time and is less prone to breaking. Pipe or drizzle the melted chocolate onto your cookies, if desired.
Prep time30 minutes
Total time2 hours & 30 minutes
1 1/2 teaspoon
2 1/2 cups
(about 6 oz), chopped
(about 5 oz), melted
Per cookie: about
Total fat7 g
Saturated fat4 g
Total carbohydrate21 g
Biscotti: In large bowl, beat butter with sugar until fluffy; beat in eggs, 1 at a time. Beat in orange zest and vanilla. In separate bowl, whisk together flour, baking powder and salt; stir into butter mixture in 2 additions just until combined. Stir in chocolate and ginger.
Divide dough in half. On lightly floured work surface, shape each half into 12-inch long log. Arrange, 2 inches apart, on parchment paper–lined rimless baking sheet; press to flatten slightly. Whisk egg white with 1 tsp water; brush generously over tops of logs. Bake in 325°F oven until light golden and firm to the touch, about 35 minutes. Let cool on pan for 10 minutes.
Transfer logs to cutting board. Using sharp chef's knife, cut diagonally into 1/2-inch thick slices. Stand slices upright, about 1/2 inch apart, on baking sheet. Bake in 300°F oven until almost dry, about 35 minutes. Transfer directly to racks to cool completely.
Coating: Dip 1 end of each biscotti into chocolate, letting excess drip off. Place on waxed paper–lined baking sheet. Refrigerate until chocolate is set, about 20 minutes. (Make-ahead: Layer between waxed paper in airtight container; store for up to 5 days or freeze for up to 2 weeks.)
Our set-and-forget version of this classic Easter dish is a win-win: Your oven is free to make the holiday ham and the slow cooker's gentle heat creates incredibly tender and creamy potatoes. You'll need at least a six-quart slow cooker for this recipe.
Portion size16 servings
Credits :Canadian Living Magazine: April 2015
peeled and cut in scant 1/4-inch (5 mm) thick rounds
trimmed, cored and thinly sliced
whipping cream 35%
per serving: about
Total fat9 g
Saturated fat6 g
Total carbohydrate26 g
In large bowl, gently toss together potatoes, fennel, thyme, garlic, salt and pepper until well combined. In small bowl, whisk cream with potato starch until smooth.
In lightly greased slow cooker, layer half of the potato mixture. Sprinkle with one- quarter of the Gruyère and half of the bacon. Pour in half of the cream mixture. Top with remaining potato mixture, another quarter of the Gruyère and the remaining bacon and cream mixture.
Cover and cook on high until potatoes are tender, about 4-1/2 hours. Turn off slow cooker; sprinkle with remaining Gruyère. Cover and let stand until cheese is melted and some of the liquid has absorbed, about 15 minutes.
Tip from The Test Kitchen: We've made this dish without gluten by using potato starch as a thickener, but feel free to substitute with all-purpose flour if gluten isn't a concern for your guests.