**THESE ARE ALWAYS A HUGE HIT** Great football party food. Doubles very well. I use seperate hands or untensils for butter & cheese mixtures. Otherwise the butter causes the cheese to clump up and not go as far. Also, be cautious with the amount of breadcrumbs as too many will weaken the wonderful Parmesan flavour
Portion size24 servings
Credits :Jennifer Walker
buy pre cut for convenience
Italian bread crumbs
Mix cheese, parsley, paprika, salt, pepper, garlic powder and bread crumbs together in bowl. Transfer to shallow dish such as pie plate. In a seperate pie plate, melt butter. Dip each wing in melted butter, then in cheese mixture, making sure to coat completely. Place on foil lined baking sheet with sides. Bake uncovered in 350F oven for 45-50 minutes until cooked through.
These savoury cheese-filled pastries come together in minutes and can be personalized to suit your tastes. Try cooked bacon and Cheddar, sun-dried tomatoes and mozzarella, or sliced pitted olives and Havarti.
roasted red peppers
, drained, chopped and thoroughly patted dry
shredded Fontina cheese
, thinly sliced
, finely grated or pressed
Per piece: about
Total fat5 g
Saturated fat2 g
Total carbohydrate5 g
On parchment paper–lined rimless baking sheet, unroll pastry.
In bowl, stir together red peppers, Fontina, Parmesan, basil and garlic; sprinkle over pastry. Tightly roll up pastry. Arrange, seam side down, on sheet of waxed paper; wrap in waxed paper, twisting ends to seal. Refrigerate until chilled, about 1 hour.
Remove waxed paper. Using serrated knife, slice pastry into scant 1/2-inch thick rounds. Arrange, 1 inch apart, on parchment paper– lined rimless baking sheet. Bake in 400°F oven, turning once, until golden, about 20 minutes. (Make-ahead: Let cool completely. Store in airtight container for up to 2 days.) Serve warm or at room temperature.
Dried figs, crunchy pistachios and chai-inspired? spices give these humble hermit cookies a sophisticated flavour. Look for dried Mission figs in the produce section of your grocery store. For best texture, choose the softest ones.
Portion size30 servings
Credits :Canadian Living: Holiday Baking 2014
1 1/2 cup
each ground cardamom and
each ground cloves and
each baking soda and
chopped dried Mission
chopped unsalted shelled
per cookie: about
Total fat6 g
Saturated fat3 g
Total carbohydrate14 g
In large bowl, beat butter with sugar until fluffy; beat in egg, cream and vanilla. In separate bowl, whisk together flour, baking powder, cardamom, cinnamon, cloves, ginger, baking soda and salt; stir into butter mixture until almost blended. Stir in figs and pistachios, using hands if needed, to form soft dough.
Drop by rounded 1 tbsp, 2 inches (5 cm) apart, onto parchment paper– lined rimless baking sheets. Bake, 1 sheet at a time, in 350?F (180?C) oven until bottoms are golden, 12 to 14 minutes. Let cool on pans for 5 minutes; transfer directly to racks to cool completely. (Makeahead: Layer between waxed paper in airtight container; store for up to 5 days.)
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.
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.)