Archive for the ‘Super Quick’ Category

It was a hot one last night and I was assigned dessert for a bbq.  So I ‘googled’ summer dessert ideas and this is what I got.  It’s ingenious and not only do the kids love it but the adults thought it was wicked awesome too.

These are the ingredients I chose to use, but you can choose whatever cookies, ice cream and garnish you want.  Or you could provide a combination and let your kids choose. 

1 package of PC decadent chocolate chip cookies
1 tub of ice cream (don’t worry,  you’re not going to use the whole thing)
Chocolate chips and sprinkes

Seriously, there are no directions.  You scoop the ice cream onto one cookie and flatten it out (don’t be stingy, layer it on there so that it oozes out the sides).
Push another cookie on top.
Roll the sides in the chips and sprinkles.

Voila!  You’ll need some napkins.
Note:  I didn’t make these ahead of time.  I just took all the ingredients there and built them with everyone.  It was part of the fun.


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My friend Jess makes this all the time. All the ingredients are optional but add any leftover veggies to really make it good. Buy the really nice fancy organic nachos as a treat. This is surprisingly filling!

Bag of nice nacho chips
3 green onions finely chopped (or some red onion)
Chopped yellow or orange peppers
Lots of diced tomato (pick the fancy sweet ones)
Chopped avocado
Leftover chicken or beef
Kidney beans (my kids love beans)
Finely grated cheeseburger- you choose the type

Spread the chips on you largest cookie sheet covered in foil.
Layer ingredients on top ending with the cheese.
Bake in oven at 375 until cheese melts. You can also make these on BBQ.

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So easy, so fast – perfect for weekend lunches.

Preheat oven to 375C

Spoon pizza sauce onto english muffins

Add whatever toppings (ham, salami, left over chicken or just plain veggie)

Cover with grated mozzarella.

Cook for 10 minutes.

Sweet deal!

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Sometimes a recipe isn’t about the kids, but just about making something that takes 10 minutes because you’ve got kids yelling at you to get them a drink or make them a snack or get that darn ball out of the tree.  This is a delicious appetizer that you can serve with some nice tortilla chips.  You have to make it in advance because it needs a couple of hours in the fridge, but hey, you can do it after the little ones wake you up at 6 a.m.  It comes from my buddy Jessie who is the queen of using fresh ingredients and creating the most delicious muchies.  She is the queen of the ultimate Appie!

1 1/2 c. fresh pineapple, chopped
1/4 c. red onion, chopped (a couple of shallots work too)
2 tbsp. granulated sugar (you can totally leave this out)
1 tsp. fresh lemon juice
1/2 to 1 tsp. (or to taste) jalapeno pepper, finely chopped
1 tsp. fresh ginger, finely minced
1 tbsp. fresh mint, chopped

Mix all ingredients well in a glass bowl.
Adjust seasonings to taste.
Refrigerate at least 4 hours before serving.

Read more about it at www.cooks.com/rec/view/0,1949,146182-251193,00.html

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This recipe is genius.  I had dinner made in about 15 minutes and it was a big hit.  Neva ate hers with tortilla chips because they are a good hand size, Addie had hers in soft tortillas because she likes to roll them and we had them in taco shells.  It made  a lot, but it tastes great the next day on some toast or in a sandwich.  (oh yea – I got it from the Canadian Living website, since Pauline is always raving about them).

12oz (375g) lean ground beef
1 onions, chopped
1 tsp (15 mL) chili powder (I left this out and then added it to ours later)
1tsp (5 mL) dried oregano
1  can (19 oz/540 mL) red kidney beans, drained and rinsed
1-3/4cups cups(425 mL) mild salsa
12 taco shells or small flour tortillas
shredded lettuce
chopped tomatoes
shredded cheese

In large nonstick skillet, cook beef over medium-high heat, breaking up with spoon, for about 5 minutes or until no longer pink. With slotted spoon, transfer to bowl; drain off fat in skillet.

Add onion, chili powder and oregano to skillet; cook over medium heat, stirring occasionally, for 5 minutes or until softened. Add beef, beans and salsa; simmer for 5 minutes. Divide among taco shells. Top with lettuce, tomatoes and cheese.


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This is a new way to use up that can of black beans that has been sitting in your cupboard for 5 years.  It’s an awesome remake of the classic hummus.  Thanks to the Globe and Mail.

1 can (19 ounces/540 millilitres) black beans, drained and rinsed
¼ cup tahini
3 tablespoons freshly squeezed lemon juice
2 tablespoons olive oil
1 clove garlic, crushed
⅛ teaspoon red pepper flakes (I used 1/4 tsp cayenne pepper)
1 tablespoons finely chopped parsley, optional

Place the garlic in food processor and pulse until chopped.  Add the remaining ingredients (except the beans) and pulse until everything is combined.  Add the beans and blend until smooth.  I, personally, would add some water to this and pulse again.  I found the texture to be a bit thick and I think a bit of water would smooth it out somewhat.  But it was good and a nice change to the regular array of spreads and dips.


In a mixing bowl, combine black beans, tahini, lemon juice, olive oil, garlic and red pepper flakes, Using the back of a fork, mash ingredients until smooth.

Place in a serving bowl and garnish with fresh parsley. Serve cold.


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This is from Joanne and looks amazing.  I mean honestly, who doesn’t want to eat chocolate in the morning.

Serves: 6

Jo eye-balled the mixture without measuring and it turned out great.
3 cups fat-free blueberry yogurt
1 1/2 cups reduced-fat cottage cheese
1 1/2 cups blueberries and/or sliced strawberries
1/3 cups and 1/4 tablespoons fat-free granola
1 tablespoons crushed walnuts or almonds  (I used ground almonds)
2 tablespoons grated dark chocolate

In individual cups or a large bowl, combine the yogurt, cottage cheese, berries, granola, and nuts.

Grate the chocolate over the top.

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