This tasty dish is so yummy like a casserole version of stuffed potatoes with a hint of ranch.
Portion size6 servings
Credits :symalteria Miller
microwave and cubed
real bacon bits
Leave skin on, microwave 6-8 med. potatoes cubed. Toss in large bowl, add chopped onion, ranch dressing, saputo cheddar cheese sliced thin or shredded, add margarine, stir. Pour in casserole dish, top with bacon bits bake at 350 for 30 min, serve with salt and pepper and a hint of saputo sour cream.
These fragrantly spiced cookies originatefrom Holland, where they are enjoyed at the feast of Sinterklaas (S. Nicholas, a Dutch holiday character).
Portion size15 servings
Credits :Canadian Living: Holiday Baking 2014
each cinnamon and ground
ground cloves and ground nutmeg
salt and pepper
per cookie: about
Total fat7 g
Saturated fat4 g
Total carbohydrate25 g
In large bowl, beat butter with brown sugar until fluffy; beat in egg. In separate bowl, whisk together flour, cinnamon, ginger, baking soda, cardamom, cloves, nutmeg, salt and pepper. Stir into butter mixture just until combined.
Turn out dough onto lightly floured work surface; knead a few times until smooth. Divide dough in half; shape into 2 discs. Wrap in plastic wrap; refrigerate until firm, about 30 minutes.
Dust 3- x 4 1/2-inch (8 x 11 cm) wooden cookie (speculaas) moulds lightly with flour. Add 2 tbsp of the dough to each mould, pressing firmly and tapping on work surface to imprint image. Flip over; tap corner of moulds or use blunt end of knife to release dough. Arrange, 1 inch (2.5 cm) apart, on parchment paper–lined rimless baking sheets. Trim excess dough from around edges. Refrigerate until firm, about 30 minutes. Repeat with remaining dough.
Bake, 1 sheet at a time, in 350?F (180?C) oven until edges are darkened and tops
are firm, about 15 minutes. Let cool on pans for 3 minutes; transfer directly to racks to cool completely. (Make-ahead: Store in airtight container for up to 5 days.)
Tip from The Test Kitchen: Look for speculaas moulds in Dutch stores. They vary in size, so adjust the amount of dough per cookie and the baking time accordingly.
This recipe from our Holiday Celebrations 2009 special issue is a deliciously creamy, boozy toast to the new year. For a booze-free version, simply use milk instead of the spirits.
Portion size12 servings
Credits :Canadian Living Magazine: December 2015
1 1/3 cup
3 3/4 cups
1 1/2 cup
dark rum, brandy or milk
per serving: about
Total fat22 g
Saturated fat12 g
Total carbohydrate14 g
In large heavy-bottomed saucepan, whisk egg yolks with icing sugar until smooth. Whisk in milk and . cup of the cream; cook over medium heat, stirring, until thick enough to coat back of spoon, 8 to 10 minutes (do not boil). Remove from heat.
Stir in 3/4 cup of the remaining cream and the vanilla; strain through fine-mesh sieve into bowl. Cover surface directly with plastic wrap; refrigerate until chilled,about 30 minutes. Whisk in bourbon; cover and refrigerate for 2 hours. Transfer to punch bowl.
In separate bowl, beat remaining cream until slightly thickened; fold into eggnog. Sprinkle with nutmeg.
Pressing super-fluffy russet potatoes through a ricer is the key to creating the smoothest mash you've ever tasted. Doing it a day ahead is a serious time-saver: Simply stir together your ingredients and reheat 12 minutes before dinner!
Portion size10 servings
Credits :Canadian Living Magazine: October 2015
peeled and cut in chunks
1 1/4 cup
per each of 10 servings: about
Total fat8 g
Saturated fat5 g
Total carbohydrate36 g
In saucepan of boiling salted water, cook potatoes until fork-tender, about 15 minutes; drain well. Press potatoes through potato ricer. (Make-ahead: Spread onto parchment paper–lined rimmed baking sheet; let cool. Cover and refrigerate for up to 24 hours. Continue with recipe, adding 8 minutes to cook time.)
In large saucepan, heat together cream, butter, salt and pepper over medium heat until butter is melted. Add potatoes; cook, stirring frequently, until smooth and hot, about 4 minutes.
This classic warm-you-up stew becomes even more comforting when made with well-marbled pot roast rather than the usual stewing beef. The fat melts slowly as it cooks, tenderizing the beef into juicy melt-in-your-mouth morsels. A slow finish in the oven gives the stew its rich, hearty texture.
Prep time50 minutes
Total time2 hours & 30 minutes
Portion size8 servings
Credits :Canadian Living Magazine: February 2015
boneless beef blade roast
cut in 1-inch (2.5 cm cubes)
dry red wine
mini white potatoes
scrubbed and quartered
cut in 1 1/2-inch thick (4 cm) chunks (halve bigger pieces)
sodium-reduced beef broth
drained and rinsed
per each of 8 servings: about
Total fat27 g
Saturated fat11 g
Total carbohydrate21 g
In large bowl, whisk together flour, salt and pepper; toss with beef to coat.
In large Dutch oven, heat 2 tbsp of the butter and the oil over medium heat; working in small batches, cook beef, stirring, until browned, about 20 minutes total. Using slotted spoon, remove to bowl; set aside.
Add remaining butter to Dutch oven; cook celery and onion over medium heat, stirring occasionally, until softened, about 5 minutes. Add tomato paste; cook, stirring, for 2 minutes. Add wine; cook, stirring and scraping up browned bits, for 2 minutes.
Return beef and any juices to Dutch oven. Add potatoes, carrots, thyme, parsley and bay leaves. Stir in broth and Worcestershire sauce; bring to boil, stirring occasionally to loosen any remaining browned bits from bottom.
Cover and braise in 350 F (180 C) oven for 45 minutes. Stir in cocktail onions; cover and braise for 15 minutes. Uncover and cook until vegetables are tender and beef offers no resistance when pierced with tip of knife, 30 to 40 minutes. Stir in peas; cook for 5 minutes.
Skim any fat from surface of stew; remove thyme, parsley and bay leaves. Let stand for 10 minutes before serving.
Change it up - The Ultimate Beef and Mushroom Stew: In large Dutch oven, melt 1 tbsp butter over medium heat; cook 1 pkg (227 g) button or cremini mushrooms, trimmed, stirring occasionally, until tender, golden and no liquid remains, about 7 minutes. Using slotted spoon, remove to bowl; set aside. Continue with recipe as directed, returning mushrooms to Dutch oven along with beef.