Monday, May 30, 2011

Hot Creamy Crab & Almond Spread

This delicious warm spread is a family favourite. It's easy to make and perfect for a get-together...give it a try!

*Ready in about 25 min.
*Serves: 8++

1 8oz pkg cream cheese
1/4 cup mayonnaise
1/2 tsp pepper
1 tsp dijon mustard
1/2 tsp paprika
zest of 1/2 a lemon or lime
1 tsp pesto sauce or red pepper sauce (optional)
2 cans crab meat, drained
1 whole green onion, chopped
1/4 cup sliced almonds

-in a small mixer bowl beat together cream cheese and mayonnaise until smooth
-add pepper, mustard,paprika,lemon or lime zest and pesto or red pepper sauce and blend
-mix in crab meat and green onion
-grease a 2-cup oven-proof dish and spoon mixture into it
-top with sliced almonds
-bake at 325 F for 20 min or until hot and bubbly
*serve hot with your favourite crackers

*adapted from an old magazine recipe clipping

Saturday, May 21, 2011

Iced Coffee Frappe

When it's too hot outside (and inside), like today, to drink your usual cup of coffee try making this great recipe. It's super fast and satisfies that java close your eyes and imagine yourself sipping on a tall, cold glass of this delicious coffee treat while sitting at some fabulous little greek seaside cafe, watching the world go by....aaahhh....

* makes 1 glass


1 1/2 tsp instant espresso granules (Nescafe)
2 tsps sugar
1/4 cup cold water
2 tbsps milk
more cold water to fill glass 

-in a container with a tight fitting lid add instant espresso, sugar and 1/4 cup water
-close tightly and shake vigourously for about 45 seconds or until foamy
-pour liquid and foam into a tall glass to which you have added a few ice cubes
-add milk and then top with more cold water to fill the glass
-serve with a straw and enjoy

*jcsmama's version of Nescafe iced coffee

Wednesday, May 11, 2011

This is so true...


People will believe anything,
if you whisper it.

Monday, May 9, 2011

Garlic Cilantro Compound Butter

To see this recipe please visit my new blog with this link:

Sunday, May 8, 2011

Happy Mother's Day...

Cute Pictures"There's no way to be a perfect mother,
and a million ways to be a good one."
~jill churchill

Friday, May 6, 2011

Red Velvet Cupcakes with Lemon Mascarpone Cheese Frosting

These are the best cupcakes I have made in a long long time! So moist and delicious, and the frosting, which I had been wanting to try on a baked good for quite a while now, was the perfect compliment... I will definitely be making this recipe again...give it a try!

*makes 24 cupcakes

For the Red Velvet Cupcakes:
(adapted from several recipes) 

1 box white or yellow cake mix
1/2 cup vegetable oil
4 eggs
1 cup milk
3 tbsp cocoa powder
1 tbsp red food colouring (add more for a deeper red colour if you wish)

-add all ingredients to a  large electric  mixer bowl and blend  for about 2 minutes on low
-fill muffin tin cups to about 2/3 full with batter
-bake as per cake box directions
-remove from oven, remove from tray and allow to cool on a wire rack
-once cool, make frosting, then frost each cupcake and enjoy

For the Mascarpone  Frosting:
(adapted from a Chuck Hughes recipe)

1 cup mascarpone cheese
1/2 cup icing sugar
1/4 cup whipping cream
zest of 1/2 a lemon

-add all ingredients to a small electric mixer bowl and blend on medium speed until well blended and creamy
-transfer frosting to a piping bag and frost each cupcake as desired

*refrigerate leftover cupcakes to keep frosting fresh

*yes you can certainly make this as a cake too!

Thursday, May 5, 2011

Wise Words...

Funny Animals


Monday, May 2, 2011

Pine Cone Cheese Spread

PineconeCheeseball.jpgPicture of The Heavyset Cheese Ball RecipeI came across a great idea for a holiday cheese spread today, smack in the middle of spring of course, when I wasn't looking for it and didn't need it! But it is such a terrific idea I thought I would share it, and hopefully you will remember about it when you have some use for
Check out the links, print the recipes and file them for future reference....enjoy.

The Heavyset Cheese Ball


Sunday, May 1, 2011

Rustic Sweet Potato Gnocchi with Pancetta Cream sauce

I love gnocchi! I used to have them only on the rare occasions I actually found them on a restaurant menu, since the store bought variety leaves a lot to be desired. But then I decided to try making them at home and discovered that it is actually really easy. What is even better is that you can change the recipe up in endless ways, such as using sweet potatoes instead of regular potatoes. Double the recipe and freeze the uncooked gnocchi for another time, they cook in only 4 minutes so you can have a great dinner on the table in flash!


for gnocchi:
1 large sweet potato
1 tbsp butter
pinch of salt
1 egg, lightly beaten 
1/4 cup goat cheese, crumbled
3 tbsp grated parmesan cheese
1/4 tsp salt
1/4 tsp freshly ground black pepper
1 1/2 cups flour (white or whole wheat)

for sauce:
1/2 cup chopped pancetta (or bacon)
1/2 cup whipping cream
2 tbsp chopped fresh basil
grated parmesan for garnish

-peel sweet potato and cut into large cubes
-fill a small pot with water, add potato cubes and cook for about 20 minutes or until potato is soft when pricked with a fork
-drain water from pot, add butter and salt and mash with a potato masher or fork, set aside to cool slightly
-transfer sweet potato mash to a large mixing bowl
-add egg, both cheeses, salt and pepper and blend together well with a fork
-add flour and mix together with a fork until dough  forms
-cover a cookie sheet with a piece of wax paper, set aside
-on a lightly floured surface cut dough into 4 equal parts
-roll each piece into a log about 1 inch thick
-cut into 1 inch slices and place on cookie sheet
-freeze until firm or until ready to use
-in the meantime make sauce
-in a small pan cook pancetta for about 2 minutes to soften and brown
-add cream and basil and simmer to thicken
-cook gnocchi by tossing into a pot of boiling, salted, water and cook for about 4 minutes or until all gnocchi float to the surface
-remove to serving plates with a slotted spoon, add a dot of butter and top with cream sauce
-garnish with grated parmesan and serve immediately

*serves 4

*an original recipe by jcsmama