Mennonite Girls Can Cook is a collection of recipes which were posted daily for a period of ten years from 2008 to 2018. We have over 3,000 delicious recipes that we invite you to try. The recipes can be accessed in our recipe file by category or you can use the search engine.

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Popping Popcorn on the Cob

Have you ever met anyone who doesn't like popcorn?  I think they are few and far between!  We quite enjoy popcorn over here...and happen to have a brother-in-law who grows popcorn in his garden...and shares the cobs with us.  He grows most anything and everything...often from seeds he has saved from the previous year's produce.  Apparently I could save the seeds from a cob of popping corn and start growing my own next year.  I think I will leave the growing to him.  But the eating is good over here!  And it couldn't be easier to pop. 


Here's how:
  • Place one cob in a brown lunch bag (or medium sized paper bag). 
  • Fold bag over twice (just to be sure the popped corn stays in the bag!)
  • Place the bag on its side in the microwave oven.
  • Microwave on high for two minutes. (If the popping slows to several seconds between pops before that time, remove to prevent burning.)
  • Remove the bag from the microwave carefully, and empty contents into a bowl  (some kernels will remain attached to the cob).
  • Drizzle with butter.  
  • Season with salt.
  • Enjoy!
Place the bag in the microwave for two minutes on high. Listen for the kernel popping to slow down. Remove the bag as soon as the popping slows down to avoid burning the popcorn even if the two minutes are not up.

Read more :
Place the bag in the microwave for two minutes on high. Listen for the kernel popping to slow down. Remove the bag as soon as the popping slows down to avoid burning the popcorn even if the two minutes are not up.

Read more :
It is amazing how much popcorn comes from one wee cob! 
Place the bag in the microwave for two minutes on high. Listen for the kernel popping to slow down. Remove the bag as soon as the popping slows down to avoid burning the popcorn even if the two minutes are not up.

Read more :

In case you ever come across popcorn-on-the-cob at your local market...or are gifted some by a brother-in-law who grows will know what to do with it!  Or maybe...just will trying growing some in your garden this year.


Flashback Fridays / Quick Garlic Spread

I love baking French bread and my recipe is almost identical to Annelieses,  but if you don't have time to bake a bought one will do. I must say the homemade is worth the effort and one of the easiest yeast breads to make if you are just starting out.
This recipe for the garlic spread just brings garlic bread to a whole new level. It is simple and quick, you may never buy store bought garlic bread again.

Quick Garlic Spread:
  • 1/2 c. butter
  • 1/2 c. mayonnaise (don't use Miracle Whip it is too sweet) 
  • 1/2 grated Parmesan cheese
  • 4 cloves garlic minced
  • 3 tbsp. freshly chopped parsley
One large french bread loaf cut lengthwise, spread liberally on cut side and broil til brown and bubbly. Or wrap in foil and bake at 375 for 20 min. We like ours broiled. If you want it to be more cheesy then just add some grated Mozzarella Cheese on top before broiling. Enjoy!

Chocolate Bodentorte

Bodentorte was my Mom's go to dessert when having people in for dessert.  It mixes up quickly, bakes quickly and cools quickly.  A few weeks ago,  Anneliese and I each made up a recipe of chocolate Bodentorte for our care group dessert.  We liked it and we think you will too.  

  • 3 eggs 
  • 2/3 cup sugar
  • 2/3 cup flour (plus extra for dusting pan)
  • 2 tablespoons cocoa (plus extra for dusting pan)
  • 1/2 teaspoon salt
  • 1 1/2 teaspoons baking powder
  • 4 tablespoons melted butter
  • 1/4 cup milk
  • 1 teaspoon almond flavouring.  
  1. Preheat oven to 350 F. 
  2. Prepare an 11 inch flan pan by greasing it well and then dusting  with a combination of 1 tablespoon cocoa and 2 tablespoons flour that has been combined well.  Make sure the entire surface of the pan is covered.  
  3. Separate eggs.  Beat egg whites  until soft peaks form and set aside.
  4. In a large bowl, beat egg yolks with sugar until they are thick and light colored.
  5. Sift together cocoa, flour, salt and baking powder.  
  6. Add dry ingredients to the beaten egg yolk mixture along with the melted butter and milk.
  7. Gently fold in beaten egg whites and pour into the pan.
  8. Bake for 25 minutes.  
  9. Gently use a knife to pull the cake away from the edge of the pan.  Turn the cake out onto a cooking rack.
  10. Fill with a can of cherry pie filling and decorate with 1 cup of whipping cream that has been sweetened and whipped. 

Brined Chicken Grilled with BBQ Sauce

Don't save the grilling season for summer. Any time of year is a great time to enjoy something off the grill and here I brined a half chicken, added a coating of spices, grilled it and near the end of the grilling mopped it with a home made BBQ sauce. Tender and tasty! 

  • half roasting chicken
  • 8 cups cold water
  • 1/3 cup brown sugar
  • 1/2 cup coarse salt
  1. Whisk together water sugar and salt in a glass or plastic bowl. 
  2. Add chicken making sure it is fully immersed in the brine. Cover and place in refrigerator for a minimum of 3 hours or over night.
  3. Half hour before meat is ready to grill, drain brine and rinse chicken well under cold water. Pat dry with paper towel.
  4. Rub outside of chicken on all sides with the following rub and allow to sit for about 20 minutes. 
  5. Have grill pre heated to 350-375º. Place chicken on grill beginning with cut side down. Grill for 15 minutes. Turn chicken over and grill 10 minutes. 
  6. Mop under side of chicken generously with BBQ sauce (recipe below). Continue grilling for another 10 minutes. Turn chicken again so skin side is up. Mop generously with BBQ sauce and grill another 10 minutes. Check meat in the thickest spot for internal temperature. It should be approximately 160º for breast meat and 180º for dark meat. Remove and tent with foil for 8-10 minutes before slicing. Serve with any remaining BBQ sauce heated up slightly.
Spice rub:
  • 1 tsp paprika
  • 1 tsp garlic powder
  • 1 tsp chili powder
  • 1 tsp onion powder
  • 1/2 tsp course salt
  • 1/2 tsp fresh ground pepper
  • 1/2 tsp cumin
  • 1 tbsp corn starch (this ingredient insures that the outer skin crisps up a bit) 
  1. Mix spices together and rub on rinsed and patted dry chicken. 
BBQ Sauce:
  • 2/3 cup tomato paste
  • 1 tbsp garlic powder
  • 1 tbsp onion powder
  • 1 tbsp paprika
  • 1 tbsp chili powder
  • 1 tbsp brown sugar
  • 1/3 cup apple cider vinegar
  • 1 tbsp maple syrup
  • 1 tbsp agave syrup
  • 1 tbsp Worcestershire Sauce
  1. Stir together all ingredients until well mixed. 

Dad's Cookies

You know those yellow bags of "Dad's Cookies" you see in the grocery store?
They were a favourite with Harv's Dad and we were guaranteed to find them on his shelf, especially after Mom passed away.
Well I have been making a version of  "Dad's Cookies" for a long time now and can rightly call them "Dad's" because both my kids' Dad and my Dad absolutely love them.
The original recipe comes from an old MEI school cookbook. 
However the last time I made them I tweaked the recipe yet again 
and they turned out better than ever before.
Try them and see if they become your "Dad's" favourites.
  • 1 cup shortening (I used Crisco)
  • 1 cup unsalted butter
  • 2 cups white sugar
  • 1 cup brown sugar
  • 2 large eggs
  • 4 tablespoons fancy molasses 
  • 3 cups oatmeal 
  • 3 cups flour
  • 2 cups medium coconut
  • 2 teaspoons baking powder
  • 2 teaspoons baking soda
  • 1 teaspoon salt
  • 2 teaspoons vanilla
  • 2 teaspoons cinnamon
  • 3/4 teaspoon nutmeg
  • 1 teaspoon allspice
  1. Cream together shortening, butter, white sugar and brown sugar.
  2. Add eggs, one at a time, beating well in between.
  3. Add molasses and vanilla and mix well
  4. Add flour, oatmeal, coconut and spices* and mix until well blended.
  5. Refrigerate dough for about an hour.
  6. Using a cookie scoop or teaspoons, drop 1 1/2 inch balls on to cookie sheets leaving  plenty of room between the cookies.
  7. Roll each between your palms to form a ball and return to pan.
  8. Bake at 325º (regular oven) or 300º (convection oven) for 10 to 12 minutes or until cookies are golden.
  9. Remove from oven and drop pan on to counter. Dropping the pan firmly on the counter causes the cookies to deflate somewhat resulting in a chewier cookie.
  10. After 5 minutes, remove to brown paper or racks to cool.
  11. Store in zippered plastic bag (remove as much air as possible) or tightly lidded containers.  
  12. These cookies freeze well. Makes about 5 dozen medium large cookies.
*This is the spice combination I like best, however if you like a spicier cookie, feel free to add more of your favourites.

Mini Mexican Pizzas

Serve them as appies...or as the main event.  Any which way, they'll be a hit!  
  • 3–4 large flour tortillas
  • 1 pound lean ground beef, cooked
  • 1/2 cup salsa
  • 1/2 package taco seasoning mix plus water (according to directions) 
  • 1/2 cup refried beans (optional)
  • 1/4 cup chopped green pepper or 1/4 cup corn
  • 3/4 cup shredded Mexican blend cheese

Optional Toppings: sliced black olives, shredded lettuce, sour cream, chopped tomatoes

  1. Preheat oven to 475F. 
  2. Spray muffin tin with non-stick cooking spray.
  3. Lay each tortilla out on a flat surface, and using a large cookie cutter or empty can, cut 3-4 circles (close to 4") out of each tortilla.
  4. Press each circle into muffin tin.
  5. Cook and drain hamburger meat.
  6. Add taco seasoning and water and continue to cook for several minutes (as indicated on package).
  7. Add salsa and re-fried beans and stir to combine well.  Heat through; then remove from heat. 
  8. Scoop meat mixture into muffin cups, dividing evenly among twelve.
  9. Top with shredded cheese. 
  10. Bake in pre-heated oven for 10-12 minutes, or until cheese is melted.
  11. Remove from oven and let pizzas cool in tin for 5 minutes.
  12. Remove pizzas from muffin tin using a fork or knife. 
  13. Serve with sliced black olives, sour cream, chopped tomatoes, and shredded lettuce , as desired!
 Makes 12.


Bread For the Journey

Psalm 37:34 (a) Living Bible
Don’t be impatient for the Lord to act! 
Keep traveling steadily along his pathway and in due season he will honor you with every blessing.

Do you find that you pray for something and get impatient for the Lord to act? It is not uncommon for us as believers to get impatient. I know that I do, especially if it something that I have been praying for a long time. To wait upon the Lord means you are expecting something wonderful to happen with confidence and hope that surely God will answer. But why does it seem like God is silent at times?
Something happens while I wait during these times. I can either become anxious and impatient or allow God to transform me from the inside out. His desire is to change my heart and character to become more like His as I learn to trust Him. (I must admit that I am not fully there yet). It is during those times that I have become more familiar with God's grace, love and power in my life. When I come to that place of surrender to allow God to be in control then I have truly experienced His Peace that passes all understanding inspite of my circumstances. When I try to take control it just brings more anxiety. (Trust me I know). 
I am trying to learn to embrace the process of this journey God has me on and rely on His power in my own life as I wait for my prayers to be answered in better ways I ever dreamed possible. I am choosing to focus my attention on God rather than the challenge that lays before me. 
I want to encourage you my dear reader, with this verse as you too surrender and trust Him as you wait. May the Lord bless you in the journey. 
Wait for the Lord, be strong and take heart and wait for the Lord. (Psalm 27:14)

Savory Snacking Bread

When I saw this idea, using a sourdough bread, I decided to try our no-fail French bread to make this savory snack, appetizer or soup accompaniment. Why not try it this weekend? This recipe will make two loaves. 

  • 2 Tbsp oil
  • 2 Tbsp sugar
  • 2 tsp salt
  • 2 cups hot (tap) water
  • 4 - 5 cups flour, divided (can be half whole wheat)
  • 2 Tbsp instant yeast
  • sesame seeds (optional)

  1. Put sugar, oil, salt and hot water in a large mixing bowl. You can also use a mixer that has a dough hook attachment or your bread machine.  
  2. Add 1 cup of the flour mixed with the yeast, then the rest of the flour, 1/2 cup at a time. Add flour until dough comes away from side of bowl or easily holds together in a ball shape and is not too sticky if you handle it with floured hands. Cover bowl with wax paper and tea towel.
  3. Let rise until double, about 1/2 hour. Divide in half.
  4. Roll out on a slightly floured surface to dinner plate size, just to roll out any bubbles. Roll up, tuck in ends well and rotate on counter while pushing sides under to shape into a ball. Place on greased or parchment paper lined pan. Cut diagonal slits on top. Cover.
  5. Let rise about 30 - 45 min. Brush with cream and sprinkle with sesame seeds. (optional)
  6. Bake at 400 F for 20 min, or until golden. Remove to rack to cool. Can be frozen for future use.
Savory Filling for one loaf:
  • 2 cups shredded cheese (I used a mix of cheddar, Colby and Monterrey Jack)
  • 1/4 cup melted butter
  • 1/4 cup green onions and /or 1 jalapeno, chopped fine


  1. Cut bread in one inch sliced (both directions) to within half an inch of the bottom)
  2. Fill cuts with cheese, drizzle with butter and sprinkle with chives.
  3. Wrap in parchment and foil to hold together well.
  4. Bake at 350 F for 15 minutes. Open foil and bake about 10 minutes longer, until cheese is melted. 

Flashback Friday - Maple Dijon Salmon

My husband enjoys fishing and each year goes up to the Queen Charlottes (Haida Gwaii) on the
west coast of Vancouver Island to fish for salmon.
For Flashback Friday I thought I'd repost the first recipe I posted to the Mennonite Girls Can Cook Blog.  It's still a favourite recipe with our family and friends.
This time, I forgot to add the pistachio nuts but it was just as good.

  • 1-1 1/2 pounds filleted salmon (will serve about 4-6)
  • 3 tablespoons pure maple syrup
  • 3 tablespoons Dijon or Grainy mustard
  • 1/2 cup shelled and chopped pistachio nuts (if desired)

  • *The amount of maple syrup and mustard will depend on how big your piece of salmon is. Just remember to use equal amounts of each.
    1. Lay salmon skin side down on a pan covered in heavy foil and lightly sprayed with oil.
    2. Mix maple syrup and mustard together in a bowl.
    3. Spread about half over the salmon before baking. (Baste halfway through with the remaining mixture)
    4. Sprinkle with pistachios (if desired) and bake in oven at 350 F or on grill until fish is done. It should flake easily with a fork but not be too dry. (Depending on the thickness of the fish, this will take about 20 minutes.)
    5. Lift the salmon off of the skin and place on serving plate.

    A happy man with his catch!

    Mac n Cheese Muffins

    If you are looking for a great little muffin that your children will love, this is it. You can't go wrong with mac n cheese can you? They were still warm from the oven when my granddaughter dropped by and she deemed them delicious. They are good hot or cold, wonderful for packing in lunches or as a snack.
    • 2 cups elbow macaroni
    • 2 tablespoons butter
    • 1 egg, beaten
    • 3 cups cheese, shredded, I used a blend of cheddar and mozzarella
    • 1 cup milk
    • 1/2 cup bacon, fried and crumbled
    • 1/4 teaspoon salt 
    • 1/4 teaspoon pepper
    • 2/3 cup bread crumbs
    • 2 teaspoons butter, melted
    • Paprika
    1. Cook macaroni until done but still a bit firm, drain and pour macaroni back in the pot. Stir in 2 tablespoons butter and beaten egg until macaroni is completely coated.
    2. Stir in cheese, milk, and bacon, reserving 1/2 cup of cheese for the topping.
    3. Spoon into well greased muffin tins.
    4. Mix together bread crumbs and 2 teaspoons melted butter until crumbly.
    5. Top muffins with reserved cheese and the crumbly bread crumbs.
    6. Sprinkle paprika on top.
    7. Bake in a 350º oven for 25 minutes, until tops are browned.
    8. Remove from oven and allow muffins to cool 5 minutes before removing them from pans.
    9. Yield: 18 regular size muffins

    Almond Blueberry Muffins (Gluten, dairy free)

    If you need gluten free  dairy free options, I can highly recommend this recipe. Whether you have an alergy or not they taste delicious!
    • 2 cup Ground Blanched Almonds (also known as Almond Flour)
    • 1/2 teaspoon baking soda
    • 1/8 teaspoon of sea salt
    • 2 Eggs
    • 2 Egg Whites 
    • 1/4 cup of Maple Syrup
    • 1 tablespoon Apple Cider Vinegar
    • 1 teaspoon Vanilla Extract
    • 2 tablespoons oil (I used Coconut Oil)
    • 1 cup Blueberries

    1. Mix all the liquid ingredients into a bowl and whisk together. 
    2. Stir the dry ingredients together in a separate bowl to incorporate the baking soda. 
    3. Add the dry and liquid ingredients together, and mix well.
    4. Fold in the blueberries.
    5. Spray 24 mini muffins tins well with cooking spray.
    6. Fill the tins completely full. 
    7. Bake at 350 for 20-25 minutes. 
    8. Cool in the tins for 5-10 minutes. Loosen the edges carefully and remove from pan to cool completely.

    Baked Beans Barbecue Style

    Our favourite side with Pulled Pork Sandwiches is baked beans.  Buy a bag of dry beans the next time you are at the market and put them on to soak.  The reward will be worth the effort put into planning.
    Once the beans are ready to cook, the dish is put together in no time and your side dish is ready to put in the oven for a slow simmer and serve the next day.

    • 500 grams / 1 pound dried small white beans
    • 1 pound (approximately) good quality bacon,  diced
    • 2 medium onions, diced
    • 1 jalapeno pepper, finely minced
    • 1/3 cup tomato paste
    • 1/3 cup ketchup
    • 2 teaspoon Worcestershire sauce
    • 1/4 cup maple syrup
    • 1/4 cup molasses
    • 1/3 cup barbecue sauce
    • 1/2 teaspoon dry mustard
    • 4 cups water (reserved from beans)
    • 1 teaspoon salt
    • 1 teaspoon black pepper
    1. Rinse and sort beans, discarding discolored or shriveled beans.   Cover beans with a few inches of water in a medium sized pot with a lid.  Bring to a boil and boil 2 minutes and then remove from heat and let stand 2  hours.  If necessary, add more boiling water to pot to keep the beans covered. Drain and reserve the water to use in the recipe.
    2. Fry the bacon in a heavy dutch oven, drain excess drippings. Add onion and saute until the onions have softened.  Add remaining sauce ingredients to the pot.
    3. Add the beans and 4 cups of the water that the beans cooked in.  Add additional water if needed to cover the beans. 
    4. Cover and refrigerate overnight.
    5. The next day, preheat the oven to 250 F.  Bake the beans for 8 hours.  Check and stir beans every few hours.  Add additional water if needed to keep the beans just covered with liquid. (I have not ever done the recipe in a crock pot but I think you could.  I would recommend that you check to see what temperature the settings are on your crockpot and judge whether you should cook the beans on low or high, based on that information. 

    Lemon Blueberry Loaf

    Tangy lemon and sweet blueberries are always a great combination. This recipe bakes into one large loaf, or you can bake it in a 9"round or square pan, or bakes into 12 large muffins. 
    • 1 1/2 cups flour
    • 1 cup sugar
    • 1 tsp baking powder
    • 1/2 tsp salt
    • 1 tsp vanilla
    • 3 eggs
    • 2 tsp lemon rind
    • 1 cup plain full fat plain yogurt OR sour cream, (or a mixture of the two)
    • 1/2 cup vegetable oil
    • 1 1/2 cups blueberries, fresh or frozen
    1. Stir together first 4 dry ingredients.
    2. In a large mixing bowl, beat together eggs, vanilla, lemon rind, yogurt (OR sour cream) and oil. 
    3. Add dry mixture and mix just until dry ingredients are well incorporated. Don't over mix.
    4. Gently stir in blueberries.
    5. Pour batter into well greased and floured loaf pan, Bake in 350º oven for 50-55 minutes. (adjust time accordingly if using alternate pan sizes) 
    6. Once baked allow to rest in pan for 10 minutes then remove to cooling rack.
    Lemon syrup:
    • 1/3 cup sugar
    • 2 tbsp fresh lemon juice
    1. Heat together until sugar is dissolved. 
    2. Poke warm lemon loaf with small fork and brush lemon syrup over loaf. Allow to cool completely.
    • 1 cup powdered sugar
    • 2-3 tbsp fresh lemon juice
    1. Stir together and drizzle over cooled loaf. Allow to set. 

    Bread for the Journey

    While visiting my daughter in Saskatchewan this past summer, the boys and I saw this amazing cloud on the way home from swimming. We commented on how it reminded us of the cloud that God sent to lead the Israelites through the wilderness.
    Then recently, I came across this picture in my files that reminded me of the pillar of fire that led them by night.

    In Exodus 13:21 and 22 we read:

    And the LORD went before them by day in a pillar of cloud to lead the way, 
    and by night in a pillar of fire to give them light, so as to go by day and night.
    He did not take away the pillar of cloud by day or the pillar of fire by night from before the people.

    After years of being enslaved to Pharaoh, the Israelites fled Egypt into the wilderness, 
    They had lived all their lives in the cities of Egypt with its streets and pathways and familiar neighbourhoods.  They knew nothing else. Now they were in the midst of  a featureless desert without roads or signs to guide them. They must have felt lost, directionless, very fearful of the dangers that lurked in these unknown lands and uncertain as to what the future held,
    However, they were God's people and He knew their need and so He provided direction and comfort for them in the pillar of cloud by day and the pillar of fire by night.   Exodus 14:19 and 20 recounts how God  also used the pillar of cloud to hide the Israelites from the pursuing Egyptians as they approached the Red Sea.
    Seeing those pillars in front of them must have provided much reassurance to
     Moses and to all the people.

     takes the place of  those pillars of cloud and fire in today's world.
    It provides direction when we are uncertain of our way forward. 
    It illuminates truth and dispels the darkness in our souls
    It reminds us of God's incredible love and care for us.

    Psalm 119: 105
    Your Word is a lamp to my feet and a light to my path

    Psalms 32:8-9
    I will instruct you and teach you in the way which you should go; I will counsel you with My eye upon you.
    Psalms 43:3
    O send out Your light and Your truth, let them lead me; Let them bring me to Your holy hill and to Your dwelling places.

    Wor Won Ton Soup

    Wor Won Ton soup is often a choice for us when eating out. It is a simple broth filled with meat and vegetables in which each ingredient takes a starring role.
    "Wor" in Chinese means "everything" as you will see by the list of ingredients. 
    Making this soup takes a bit of planning and prepping but is worth every minute. 
     If you like to cook, you'll enjoy the process.
     I enlisted my friend to help make the won tons and chop the veggies 
    and it made for a fun and tasty evening.
    This recipe makes enough to serve 6-8 people.

    The day before, prepare and cook the Chinese BBQ Pork . Refrigerate until cold.
    (The pork makes a lovely meal in itself so you can eat it hot one day and then save the leftovers for this soup)

    For the Won Ton
    • 1/2 pound ground pork
    • 1 beaten egg
    • 1/4 cup finely chopped onion
    • 1/4 cup finely chopped water chestnuts (reserve rest for the soup)
    • 1/4 pound small fresh shrimp finely chopped
    • 1 tablespoon soy sauce
    • 1 teaspoon rice wine vinegar
    • 1 tablespoon grated fresh or frozen ginger root
    • 1/2 teaspoon sugar
    • 1/2 teaspoon salt 
    • 1/8 teaspoon pepper
    • 40 won ton wraps (If you have extra ,wrap them in plastic wrap, place in a zippered plastic bag and freeze for use later)
    1. Mix all filling ingredients together in a mixing bowl.
    2. Starting with one won ton wrapper, lay it on the counter and place 1 teaspoon of filling in the center of the wrapper.
    3. Moisten the edges of the wrapper with water and fold it over the filling to form a triangle.
    4. Moisten the top edges and then pleat them together to form a small "purse", gently twisting the top. 
    5. Repeat with remaining wrappers and filling.
    6. Fill a pot with 8-10 cups water, bring to a boil and turn down to medium.
    7. Drop 10-15 won ton into boiling water and cook for 3 minutes.
    8. Remove from water with a slotted spoon and repeat with remaining won ton.
    9. Set aside in a bowl until soup is ready.
    For the Soup

    • 1 raw chicken breast cut into thick slices
    • 1/2 pound small mushrooms sliced
    • 2 cups finely sliced savoy cabbage
    • 2 cups coarsely chopped bok choy
    • 1 cup broccoli, stems sliced on the diagonal and florets cut small
    • 1 cup small snow peas, fresh or frozen
    • remaining water chestnuts, sliced
    • 1 cup bean sprouts if desired
    • 16 cooked prawns
    • 3 green onions, green part only, chopped
    • Chinese BBQ Pork thinly sliced
    • 6 cups chicken broth
    • 6 cups beef broth 
    • 1 1/2 - 2 tablespoons soy sauce
    1. Place chicken breast pieces in a small pot. 
    2. Cover with water, add a bit of salt and bring to a boil.
    3. Poach for 7-10 minutes. drain and set aside to cool.
    4. Chop vegetables as listed.
    5. Add mushrooms, cabbage, bok choy, broccoli and snow peas to broth and simmer until vegetables are crisp tender.
    6. Finely chop or shred cooked chicken
    7. Add chicken, pork, prawns, bean sprouts, water chestnuts and green onion to soup.
    8. To serve: place 4 won ton in each bowl and ladle the soup over them being sure that each bowl has some of each ingredient. OR pass bowl of won tons around followed by the soup.
    If you'd like something else to round out the meal, order in your favourite sushi and serve it alongside the soup.

    Bread for the Journey

    God hath not promised skies always blue,
    Flower-strewn pathways all our lives through;
    God hath not promised sun without rain,
    Joy without sorrow, peace without pain.
    But God hath promised strength for the day,
    Rest for the labor, light for the way,
    Grace for the trials, help from above,
      Unfailing sympathy, undying love.

    God hath not promised we shall not know
    Toil and temptation, trouble and woe;
    He hath not told us we shall not bear
    Many a burden, many a care.

    God hath not promised smooth roads and wide,
    Swift, easy travel, needing no guide;
    Never a mountain, rocky and steep,
    Never a river, turbid and deep.
                                Author: Annie Johnson Flint
    One thing I have learned over time is that the sorrows, pain, and trouble will and do come but I also know and am so thankful that God gives me strength for each trial that comes my way. I could not face life without Him. He is my rock.
    Let us praise God together for His love and grace.

    Decorating Lunchbox Fruit for Valentines Day

    A few weeks ago I looking for Valentines ideas and found this fun idea on various Pinterest boards. 
    I thought it would be fun for the kids to find some fun Valentines fruit in their school lunches.
     I purchased some edible ink Candy Decorating Pens  in the cake decorating section of my local craft store.  

    I washed the fruit well and dried it and then I printed my declarations on them to sweeten someone's day!  I  let them dry and then went over it once more with the felt pens to give more definition.  

    I shared my pens with my little grands and was given these photos to show their Valentine Fruit Decorating party!  

    Thank you to my daughter-by-love Bea for the photos of our sweet littles.

    Whatever it is you do to make your family feel loved this coming week...
    we wish you sweet moments in your Valentines preparations. 

    Tomato Soup (Flashback Friday)

    The new bride who shared this recipe with me some 30 years ago had no idea what a family favorite it would become to us. I've been wanting to re-post it because I feel like I need to reiterate how easy and delicious it is!  When I posted it early in 2009, the photo had a puff pastry on it - which possibly just looked too complicated. Hopefully this one will eliminate any of those fears. This soup makes a nice appetizer or main course served with a quickly made French Bread. Over the years this has been my go-to soup and bread to take to someone who needs a meal.

    Soup Ingredients:

    • 2 Tbsp oil
    • 1 onion, chopped very fine
    • 1/2 green pepper, chopped very fine
    • 2 stalks celery, chopped very fine
    • 1 tsp basil
    • 1 tsp dill weed
    • 28 oz canned whole tomatoes
    • 2 Tbsp tomato paste (optional)
    • 1 Tbsp sugar
    • 1 tsp salt
    • pepper, to taste
    • 2 cups chicken stock

    White Sauce:

    • 3 Tbsp butter 
    • 3 Tbsp flour
    • 2 cups milk


    1. Blend tomatoes in blender until just blended. (Do not substitute whole tomatoes with crushed tomatoes - the flavor will be much stronger)
    2. Heat first 4 ingredients in large pot until vegetables are soft.
    3. Add spices, tomatoes, tomato paste, sugar, salt and pepper. Simmer 10 minutes. Add chicken stock.  Simmer 20 min.
    4. In a small pot, melt butter, using whisk - blend in flour and milk, stirring continuously to make a smooth sauce. Once it bubbles, add into tomato soup. Serves 4 – 6
    Tips and ideas:
    • I often double the recipe as it is good for leftovers. I've also added a can of tomato rice soup with water to stretch the recipe. I like the rice in there.
    • For chicken stock I use 1 Knorr bouillon cube with water or Better than Bouillon (paste) with water. To make a vegetarian soup, use vegetable broth.

    • To serve with puff pastry, Cool soup slightly, refrigerate until ready to use. Divide among 4 -6 onion soup bowls, leaving 1 inch from top. Roll out 1 -2 pkgs (14 oz each - 397 g) thawed frozen puff pastry to 1/8" thick. (I used 1 pkg. for 6 bowls, but I had to combine the scraps and re-roll) Cut rounds out, about 6 inches in diameter – slightly larger than tops of bowls. Cut a few slits to allow steam to vent. Press to outside of bowl, but not to rim. Chill 1 hour. Bake on lower 1/3 of oven, at 400 F, 15 – 20 min. Watch that the pastry doesn't brown too quickly.

    Honey Oat Granola Bars

    Granola bars are easy to make and I have a few recipes that I rotate with. This lightly sweet honey oat granola bar doesn't last long around our home. It makes 16 bars. Feel free to substitute the chocolate chips for dried fruit. It is versatile to use what you have on hand at home. If you don't have ground flax seed but have wheat germ, use that. 
    • 2 1/2 cups of large flake oats
    • 1/2 cup of sliced almonds or your favorite nuts
    • 1/2 cup ground flaxseed 
    • 1 cup chocolate chips (I used half white and half semi sweet)
    • 1/4 cup pumpkin seeds
    • 1/4 cup unsweetened coconut
    • 2 Tablespoons brown sugar
    • 1/2 teaspoon salt
    • 1/2 cup liquid honey
    • 1/2 cup coconut oil, melted (vegetable oil works too)
    • 2 large egg whites, whisked til frothy
    1. Line a 9x13 inch pan (I used a metal one) with parchment paper, leaving some overlap the edges for easy removal. Spray with cooking spray.
    2. Sprinkle the oats and nuts on another unlined baking sheet and toast them in a 325 degree oven for 10-12 minutes, stirring occasionally until lightly toasted. When done put the mixture into a large mixing bowl and allow to cool completely. 
    3. When the oat and nuts have cooled, add remaining dry ingredients.
    4. Pour over the oat mixture the honey, coconut oil and eggs whites. 
    5. Stir until everything is well coated.
    6. Transfer the mixture to the lined pan, and with wet hands firmly press into an even layer. It needs to be pressed down well for it to hold its shape after it is cut. 
    7. Bake the granola bars for 30-35 minutes @ 325 and it is golden brown.
    8. Use the parchment paper to transfer to a cutting board cool completely and cut into bars.
    9. Wrap each one individually and freeze or in a sealed container and store in the fridge for about a week. 

    Halibut Wraps with Chipotle Lime Slaw

    Halibut has a nice mild flavour. Since it's lean you want to make sure you don't over cook it. The slaw has a bit of a kick from the chipotle chili in adobe sauce. The Halibut and slaw is a great combination of texture and flavour. I serve these wraps with fresh Pico de Gala and tortilla chips.

    To serve 4:
    4 Halibut fillets
    8 flour tortillas
    • 1/2 teaspoon chili powder
    • 1/2 teaspoon ground cumin
    • 1/2 teaspoon kosher salt
    • 1/4 teaspoon cayenne pepper
    • 1/4 teaspoon cinnamon
    • olive oil
    • 1 lemon, sliced thin

    1. Mix together dry rub ingredients.
    2. Brush meat lightly with olive oil. Then sprinkle rub on all sides of halibut fillets.
    3. Cover and place in refrigerator for approximately half hour. Prepare slaw.
    4. Spray grill racks with non stick spray. Heat grill to 450º. 
    5. Place sliced lemons on grill in fashion so that you can lay halibut fillets on top of lemon slices. 
    6. Grill seasoned halibut 5 minutes on first side. Gently flip over and grill another 3-4 minutes. Check meat by flaking with a fork, making sure it is no longer translucent at the centre. Discard lemons.
    7. Remove meat and lightly tent with foil while you warm the tortilla shells on the grill. Place shells directly on grill for 30 seconds on each side. 
    • 4 cups shredded cabbage
    • 1/2 cup chopped cilantro
    • 1/3 cup mayonnaise
    • 2 tablespoons fresh lime juice
    • 2 teaspoons sugar
    • 1 1/2 teaspoon finely chopped chipotle chili in adobe (This comes in a small can. It's very hot so you only need a small amount...but can add more as desired. The remainder of the can of chipotle chili's can be frozen separately on a piece of parchment paper Once frozen, put into a zip lock bag and freeze for future recipe) 
    • 1/2 tsp kosher salt
    1. Shred cabbage and place in bowl.
    2. Stir together remaining slaw ingredients. Pour over cabbage and toss. 
    3. To serve fill heated shells with slaw and top with grilled Halibut. 

    Creamy Ham and Cheddar Soup

    This is a delicious soup perfect for the winter months. I like to have jars of soup ready in my fridge to be enjoyed for a quick lunch. And if you have any little tidbits of bacon or vegetables just add them as well. That's what's nice about soup, little bits and pieces of leftovers are always welcome.
    • 4 cups water
    • 4 cups chicken broth
    • 1 1/2 cups ham, cooked and cubed
    • 1 1/2 cups celery, diced
    • 1 1/2 cups carrots, diced
    • 1/2 cup onion, finely diced
    • 2 teaspoons lemon dill
    • 2 teaspoons dried parsley
    • 3 tablespoons butter
    • 3 tablespoons flour
    • 2 cups milk
    • 1 teaspoon salt 
    • 1/2 teaspoon pepper
    • 2 cups cheddar cheese, shredded
    1. In large pot over medium heat, add water, chicken broth, ham, celery, carrots, and onion. Add lemon dill and parsley. Simmer 30 minutes or until done.
    2. In a medium sized pan, melt butter, whisk in flour until smooth, add milk slowly stirring constantly until thickened. Add salt, pepper, and cheese, and stir until mixture is smooth.
    3. Once the vegetables are  tender, stir thickened cheese sauce into soup, making sure soup is not boiling, just on simmer at this point.
    4. Enjoy with a roll or a slice of fresh bread.

    Valentine Brownie Cheesecake Bites

    Whether you want to bake from scratch or purchase two bite brownies...
    your sweethearts will love this small bite dessert.

    1. Prepare brownies if using the recipe on the link.
    • 1 package jello instant cheesecake /  or homemade as listed below
    1. Prepare according to package directions or make the no bake Cheesecake filling according to the method below.
    • 1 package cream cheese
    • 1 can sweetened condensed milk
    • 1/3 cup lemon juice
    • 1 teaspoon vanilla
    1. In food processor, place cubed cream cheese, sweetened condensed milk, lemon juice and vanilla.  
    2. Pulse until smooth.  Pour into a container and chill until firm.

    Assembling Brownie Cheesecake Bites

    • melted chocolate (dark, light, white)
    • raspberries
    1.  Using a small spring loaded icecream scoop,  place one scoop of cheesecake on each brownie bite.  Freeze 30 minutes.
    2. Dip each cheesecake (very quickly) into dark melted chocolate.  Refrigerate until firm.
    3. Place a raspberry on each bite and drizzle white and milk chocolate on each bite using a piping bag.
    4. Keep refrigerated.