This delicious homemade Mac N Cheese is a family favorite. Serve it right out of the oven. You can double the batch and freeze it for another night. Makes great leftovers for lunches the next day.
Portion size6 servings
Credits :Josie Fiorda
all purpose flour
Canadian Cheddar Cheese
Melt butter in a saucepan, add flour and combine to make a roux. Slowly pour in the milk and bring to a boil. Milk should get thick, like a sauce. Remove pot from heat and stir in 2 cups of grated cheese. Meanwhile in a large pot bring water to a boil and cook pasta as per package directions. Drain. Add sauce and pasta to an oven proof caserole dish. Top with bread crumbs and remaining grated cheese. Bake at 375 for about 20 minutes or until the top is golden brown. TIP: I like to add peas or corn to mine sometimes so the kids get a litte extra.
These nut-free treats are chewy and packed with flavour, thanks to the tasty fruit and toasted quinoa, which also add fibre and protein to stave off hunger. Pack one in her knapsack for snack emergencies!
Portion size16 servings
Credits :Canadian Living Magazine: Moms Insert, Fall 2013
dark corn syrup
1 1/2 cup
large-flake rolled oats
(hulled pumpkin seeds)
Per bar: about
Total fat15 g
Saturated fat4 g
Total carbohydrate57 g
In skillet, toast quinoa over medium- high heat, shaking pan often, until brown and beginning to pop, about 8 minutes.
Meanwhile, in saucepan, combine corn syrup, tahini, honey and oil; heat over medium heat, shaking pan often, until melted and smooth, about 6 minutes.
In large bowl, combine cherries, oats, quinoa flakes, coconut flakes, pepitas and toasted quinoa; stir in syrup mixture to coat evenly. Scrape into parchment paper–lined 13- x 9-inch (3.5 L) cake pan, pressing firmly with bottom of greased measuring cup or greased spatula.
Bake in 325°F (160°C) oven until golden brown, about 20 minutes. Sprinkle with chocolate chips; let cool completely on rack. Refrigerate until chocolate chips are set, about 30 minutes. Cut into bars. (Make ahead: Store in airtight container for up to 1 week.)
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.)
To simplify dinner prep, bake and freeze these rolls in advance—if you can resist eating them fresh out of the oven. The secret to their divine texture is to use just enough flour to keep the dough from sticking to your hands.
Portion size20 servings
Credits :Canadian Living Magazine: December 2015
1 1/2 cup
1 1/2 teaspoon
active dry yeast
4 1/2 cups
all-purpose flour (approx)
per roll: about
Total fat4 g
Saturated fat2 g
Total carbohydrate23 g
Remove 1 1/2 tsp of the sugar. Set aside. In saucepan, heat together 1 1/4 cups of the milk, 1/4 cup of the butter, the remaining sugar and the salt over medium heat until butter is melted. Let cool to lukewarm, about 25 minutes.
Meanwhile, in small saucepan, heat remaining milk over medium heat until warm; pour into large bowl. Stir in reserved sugar until dissolved; sprinkle yeast over top. Let stand until frothy, about 10 minutes. Whisk in butter mixture and egg. Stir in 4 cups of the flour, 1 cup at a time, until soft ragged dough forms.
Turn out onto lightly floured work surface; knead, adding as much of the remaining flour as needed to prevent dough from sticking, until smooth and elastic, about 10 minutes. Transfer to large greased bowl; turn dough to grease all over. Cover with plastic wrap or tea towel; let rise in warm draft-free place until doubled in bulk, about 1-1/2 hours.
Punch down dough. Turn out onto lightly floured work surface; divide dough evenly into 20 pieces. Shape 1 piece into ball, folding ends underneath and pinching at bottom; roll on work surface in circular motion, seam side down, into smooth ball. Repeat with remaining dough pieces.
Place 2 balls of dough in centre of each of 2 greased 9-inch (1.5 L) round cake pans. Place 8 balls around centre of each. Cover with tea towel; let rise in warm draft-free place until doubled in bulk, about 1 hour. Dust with flour.
Bake in 375?F (190?C) oven until rolls are golden and sound hollow when tapped, about 20 minutes. Let cool in pans for 10 minutes; transfer directly to racks. Melt remaining butter; brush over tops of rolls. (Make-ahead: Store in airtight container for up to 24 hours. Or freeze in resealable freezer bag for up to 1 week; thaw in bag at room temperature. Reheat in 325?F/160?C oven until warm, about 5 minutes.)
Change it up: The Ultimate Dairy-FreePull-Apart Dinner Rolls
Add a pinch of salt; substitute milk with almond milk and butter with olive oil.
Tip from The Test Kitchen: Use a scale to weigh each of the dough balls so they're all the same size (about 50 grams each).