Chocolate chunk banana bread​

Chocolate chunk banana bread​, chefstacy.ca

Chocolate chunk banana bread

 

Ingredients:

2 cups flour
1/3 cup sugar

1/4 cup flax seed

1 tsp baking soda
1 tsp baking powder

1 tsp cinnamon

Pinch of salt

2-3 ripe bananas

3/4 cup plain yogurt

2 eggs

1 tsp vanilla

1 cup chocolate chunk chips

Mix dry ingredients and put aside. Mash bananas then add yogurt, eggs and vanilla. Combine dry ingredients with banana mixture and add chocolate chunks. Bake for 25-30 minutes at 350*F.

Chocolate cake with boiled icing

Chocolate cake with boiled icing, chefstacy.ca

Chocolate cake with boiled icing

So moist and delicious, it’s hard to resist a second piece.

Ingredients:
1 cup of Becel
1 cup sugar
2 eggs
1/2 milk
1/2 cup Bertolli oil
2 cups flour
1 tsp baking powder
1 tsp baking soda
Pinch of salt
1/2 cup cocoa
1 tsp vanilla

Chocolate cake with boiled icing, chefstacy.caicing:
1 1/2 cup sugar

2/3 cup water

1/2 tsp cream of tarter

3 egg whites

Pinch of salt

1 tsp vanilla

Preheat oven to 350*F. Mix margarine and sugar until smooth. Add in eggs and rest of ingredients one at a time. Grease bundt pan. Bake 350*F for 30-35 mins or until toothpick comes out clean. While cake is cooling, combine sugar, water and cream of tarter in saucepan. Slowly bring to boil, stirring occasionally and brushing sides with water to remove crystals. Boil for 3 minutes. Beat egg whites on high with salt until glossy and peak forms. Slowly pour in syrup mixture and fold in vanilla. Spread over cooled cake.

Chocolate almond biscotti​

Chocolate almond biscotti​, chefstacy.ca

Chocolate almond biscotti

Ingredients:
1 cups sugar

1/2 cup Becel margarine

2 eggs

1 tsp almond extract

2 cups flour

1/2 cup cocoa powder

1 tsp baking powder

Pinch of salt

1 cup chopped almonds

Preheat oven to 350*F. Cream the sugar and margarine together. Add the eggs, one at a time. Add the vanilla extract. Mix in the flour, cocoa, baking powder and salt. Stir in the almonds. Sometimes I will also add in a cup of chocolate chips.

Shape dough into a log on a baking sheet and bake for 30 mins. Slice diagonally into slices and return to baking sheet. Depending on how thick you make the slices, bake for 5-10 minutes and flip over. Bake for 5-10 minutes.

Chocolate almond biscotti​, chefstacy.ca

 

Chicken soup

Chicken soup, chefstacy.ca

Chicken soup

Have leftover chicken you don’t want to waste? This soup is perfect for using leftover and so filling.

Ingredients:

Cooked chicken

3 cups chicken broth

1 cup rice

1 cup noodles

5-6 medium carrots, chopped

2-3 mushrooms, sliced

1 tsp Litehouse garlic

1 tsp Litehouse poultry 

Pinch of salt
Pin

 

ch of pepper

Green onion, chopped (optional)

Chicken soup, chefstacy.ca

I used leftover honey garlic chicken. If you are using fresh chicken, cook according to size and add to soup. Add chicken broth to pot and bring to a boil. If you do not have chicken broth add 2-3 tsp of Litehouse poultry spice to 3 cups

 

of water. Add the rice, noodles and carrots.If you have quick cooking noodles add near the end of cooking time so they don’t get soggy. When rice/noodles/carrots are almost done add in the mushrooms and spices. Top with green onions.

 

 

Cherry cheesecake

Cherry cheesecake, chefstacy.ca

Cherry cheesecake

So light and delicious. You can use any fruit topping you love. I added some of the cherry pie syrup to the mixture for that extra flavor.

Ingredients:
(crust)
2 cups of graham crackers
1/2 cup melted Becel
(filling)
3 pkgs of cream cheese
1 1/3 cup sugar
5 eggs
2 cups sour cream
1/4 cup flour
1 Tbsp vanilla
(topping)
1 can cherry pie filling

Preheat oven to 350*F. Mix crust ingredients and put in baking dish. Press down so it is even all around. Include sides of dish. Mix cream cheese and sugar until smooth. Add in eggs, one at a time. Add in remaining ingredients.  Bake for 45-50 mins until center is the only thing that jiggles. Top with cherry pie filling or any other filling or fresh fruit.

 

Cherry cheesecake, chefstacy.ca

Cheesy bruschetta

Cheesy bruschetta, chefstacy.ca

Cheesy bruschetta

Nice light snack on their own or with a pasta dish.

Ingredients:

Loaf of crusty or french bread

2 Tbsp of ​Bertolli Extra Virgin Olive oil

2 Tbsp Litehouse basil

1 Tsp Litehouse garlic

1/2 onion diced

2 cups grape tomatoes

1 cup of cheddar cheese

Cut the bread diagonally in small bite size pieces. Drizzle olive oil over bread. Top with basil, garlic and onion. Cut the grape tomatoes in half then half again. Add to top of bread and add cheese. Bake for 10-15 mins at 350*F until cheese melts.

 

Cheesy bruschetta, chefstacy.ca

Cheese dip

Cheese dip, chefstacy.ca

Cheese dip

Great with crackers, chips, vegetables or toasted bread pieces.

Ingredients:
1 pkg of cream cheese
1/2 cup cheddar cheese
1/2 cup mozzarella cheese
1/2 cup mayonnaise
1 tsp Lighthouse garlic
1 tsp Lighthouse red onion
Pinch of salt
1 Tbsp Lighthouse chives (optional)

Preheat oven to 350*F. Mix all ingredients until smooth. Bake for 20-25 mins. Decorate with chives. Serve hot or cold.

 

Cheese dip, chefstacy.ca

Cheese and bacon lasagna

Cheese and bacon lasagna, chefstacy.ca

Cheese and bacon lasagna

     Submitted by Melissa Whittaker

This was so delicious and filling. Thanks Melissa for sharing!

Ingredients:

1 large onion, chopped

3 large fresh mushrooms

3 Tbsp Bertolli Extra Virgin olive oil

1 Tsp Litehouse oregano (I used 1Tbsp)

1 Tbsp Litehouse garlic (I added this)

1 pkg of bacon, chopped

1 lbs of ground beef, cooked

2 cans of pasta sauce

20 basil leaves (I only used 4)

1 Box of lasagna noodles

2 cups of mozerella cheese (I used shredded)

White sauce:Cheese and bacon lasagna, chefstacy.ca

3 cups of milk

3 Tbsp of butter (I used Becel margarine)

3 Tbsp of flour

1/2 cup of grated parmesan

Pinch of salt

Pinch of pepper

Fry the onions in the oil for about 15 mins until golden. Add the oregano, mushrooms and cooked bacon pieces and fry for 5 mins more, stirring frequently. Add in cooked ground beef, garlic then pasta sauce. Season if you want and bubble uncovered for 5 mins. Remove from the heat and stir in the basil.

Meanwhile, make the white sauce. Pour the milk into a pan and add in the margarine and flour. Whisk continuously over a moderate heat to incorporate the flour, then simmer, stirring until thickened, if you find it isn’t thickening add a little more flour. Season with salt, pepper. I added 1/2 cup of cheese.

Spoon a third of the tomato sauce on the base of a lasagna dish. Top with a third of the lasagna sheets. Then top with a third of the lasagna, repeat. Pour over the white sauce and scatter with basil and serve with a salad and garlic bread.

To freeze, cool completely, then wrap in cling film, then foil. Will store for 3 months. To serve, thaw for 6 hours in a cool place. Unwrap and bake at 375*F for 50-60 mins until thoroughly heated through

 

Cheese and bacon lasagna,, chefstacy.ca

Carrot soup

Carrot soup, chefstacy.ca

Carrot soup

Mix in some cream/milk when serving for a creamier taste. Freeze some in ice cube trays for smoothies or to sneak in your pasta sauce.

Ingredients:

5-6 medium carrots, chopped

1/2 onion, chopped

3 cups chicken broth

1 tsp Litehouse garlic

1 tsp Litehouse thyme

1 tsp Litehouse ginger

Pinch of salt
Pinch of pepper

Cook the carrots and onion in chicken broth. If you don’t have chicken broth use water and 2 Tbsp of Litehouse chicken herbs. Add salt, pepper, garlic, thyme and ginger. When carrots are cooked put everything in a food processor and puree. If it is too thick add more water.

Carrot soup, chefstacy.ca

Blueberry muffin

Blueberry muffin, chefstacy.ca

Blueberry muffin

Just in time for blueberry season. Great for breakfast on the go.

Ingredients:
2 cups flour
1/2 cup sugar
3 tsp baking powder
Pinch of salt
3/4 cup milk
1/3 cup Bertolli oil
1 egg
1 cup blueberries

Preheat oven to 350*F. ​Mix flour, sugar, powder and salt. Slowly add milk and oil then egg. Mix until dry ingredients are moistened. Fold in blueberries. Fill muffin cups or greased pan 3/4 full. Bake 20-25 minutes until toothpick comes clean.

Blueberry muffin, chefstacy.ca