Crockpot ham

Crockpot ham, chefstacy.ca

Crockpot ham

Ingredients:

Ham roast with bone in

1 Tbsp Litehouse garlic

Pinch of pepper

1/2 cup water

1 cup molasses

Put all ingredients in crockpot and top with molasses. Cook on high for 4 hours and low for 4 hours.

Crepes

Crepes, chefstacy.ca

Crepes

Ingredients:

2 eggs

1 cup flour

1/2 cup milk

Pinch of salt

1/2 cup water

2 Tbsp Becel margarine

Mix eggs and flour. Gradually add in the milk and water. Add salt and margarine. Beat until smooth. Heat frying pan with a little oil. Pour batter into pan using approximately 1/4 cup for each crepe. Tilt pan so that the batter coats the full surface evenly. Cook for 2 minutes until golden brown and turn over. Can be stuffed with fresh fruits and whip cream. Sprinkle with icing sugar.

Cranberry sauce with apple

Cranberry sauce with apple, chefstacy.ca

Cranberry sauce with apple

Ingredients:

2 cups of fresh cranberries

2 apples peeled, cored and diced

1 cup sugar

1/2 cup molasses

1/2 tsp cinnamon

1/4 tsp allspice

1/8 tsp ground cloves

Simmer cranberries, sugar, molasses and apples in medium pot, stirring from time to time (around 5 mins until everything is mixed and sugar is melted). Bring to a boil for about 10 minutes, stirring often. Mix in spices and turn back down to simmer for another 15 minutes. Mixture will thicken as it cools.  

Cranberry sauce with apple, chefstacy.ca

Cranberry bliss cookies

Cranberry bliss cookies, chefstacy.ca

Cranberry bliss cookies

Ingredients:
1 cup Becel margarine
1 cup brown sugar
1/2 cup sugar
2 eggs
1 tsp vanilla

1 tsp cinnamon
2 1/4 cup flour
Pinch of salt
1 tsp baking soda
1 cup dried cranberries

​1 cup of white chocolate chips

Preheat oven to 350*F. Mix margarine, and both sugar together until smooth. Gradually add egg, vanilla, cinnamon, flour, salt, and baking soda. Fold in cranberries and white chips. Drop cookies with spoon or icecream scoop onto greased baking sheet. Bake for 8-10 minutes.

Cranberry bliss cookies, chefstacy.ca

Classic peanut butter cookies via Kraft

Classic peanut butter cookies via Kraft, chefstacy.ca

Classic peanut butter cookies via Kraft

The cookie that always brings you back to childhood. Grab a glass of milk and enjoy!

Ingredients:

1 cup of Kraft peanut butter
1 cup Becel margarine
3/4 cup brown sugar
3/4 cup sugar
2 egg
1 tsp vanilla
2 1/2 cup flour
Pinch of salt
1 tsp baking soda
1 tsp baking powder

Preheat oven to 350*F. Mix peanut butter (I used crunchy), margarine, and both sugar together until smooth. Gradually add egg, vanilla, flour, salt, and baking soda and powder. Drop cookies with spoon or icecream scoop onto greased baking sheet. Use a floured fork and make crisscross pattern. Bake for 8-10 minutes.

Classic peanut butter cookies via Kraft, chefstacy.ca

Clam chowder

Clam chowder, chefstacy.ca

Clam chowder

Ingredients:

1 pkg of bacon

1 cup of onions, chopped

1 1/2 – 2 cups of chicken broth

1 cup of celery, diced

1 tsp Litehouse minced garlic

1 1/2 cups peeled and cubed potatoes

1 Tbsp Litehouse thyme

Pinch of salt

Pinch of pepper

1 can of cream corn

2 cans of clams, undrained

1 small package of skinless salmon strips

1 can evaporated milk

​1/4 cup flour

​2 Tbsp Litehouse parsley, chopped

Cut bacon into small pieces and cook the bacon and chopped onion. Add garlic when bacon begins to crisp. Place cooked bacon/onion/garlic aside. Add chicken broth in large pot and bring to a boil. Once it starts boiling, turn down to medium heat and add celery, potatoes, thyme, salt and pepper. When potatoes are almost cooked, add creme corn, clams, salmon strips and bacon mixture. Mix milk and flour and add to pot. Simmer on medium-low until salmon is cooked and chowder is thickened.

Cinnamon rolls

Cinnamon rolls, chefstacy.ca

Cinnamon rolls

Garnish with cream cheese, icing, goo or enjoy them plain. Hot or cold. Bite right into them or slowly unravel them apart. Cinnamon rolls have so many ways to be enjoyed that everyone you eat can be an experience.

Ingredients:
2 1/4 tsp instant dry yeast
1 1/4 cup milk (room temperature)
1/4 cup sugar
1 egg
1/4 cup of Becel melted
3 1/2 cups flour
Pinch of salt

Filling:
1/4 cup of Becel melted
1/2 tsp cinnamon
1/2 cup brown sugar

Preheat oven to 350*F.  Mix yeast and warm milk together. Mix well and let sit for 2 minutes. Add in sugar, egg, margarine, flour and salt. Let rise for one hour. knead dough and roll into a ball. Split ball into half. Roll each half into a rectangle. Brush on melted margarine. Top with brown sugar and cinnamon. Roll and cut. Bake for 25-30 minutes until golden brown. Top with desired topping.

Cinnamon rolls, chefstacy.ca

Chocolate zucchini cake

Chocolate zucchini cake, chefstacy.ca

Chocolate zucchini cake

Chocolate and zucchini go hand in hand. Grab a cup of coffee (or tea) and enjoy!

Ingredients:
1 cup of Becel
1 cup brown sugar
3 eggs
3/4 milk
1 cup Bertolli oil
3 cups flour
1 tsp baking powder
1 tsp baking soda
Pinch of salt
1/2 cup cocoa
2 1/2 cups grated zucchini
1 cup milk chocolate chips

Topping:
1/2 cup milk chocolate chips
1 Tbsp corn oil
1/2 cup cream

Preheat oven to 350*F. Mix margarine and brown sugar until smooth. Add in eggs and rest of ingredients one at a time. Grease bundt pan. Bake 350*F for 25-30 mins or until toothpick comes out clean. While cake is cooling, add topping ingredients in pan and simmer until melted. Stir occasionally until smooth. Pour over cooled cake.

 

Chocolate zucchini cake. chefstacy.ca

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.