Thursday, December 4, 2014


Wow... I haven't posted since before Baby #3 was born...  and she's 14 months old already!   We've moved, and now settled in (mostly)... and it's time to share some new recipes.

Today I'll be sharing the spudnut recipe I tried a few weeks ago. We joked that I should only make them on Thursdays (it's a Lethbridge joke). These are tasty!


This recipe was given to me by the sweet lady down the street.  Really the only neighbour I've gotten to know.   It makes a huge batch, so be sure to share with everyone you know!


makes 5-7 dozen


2 pkg yeast

4 cups scalded milk, cooled

1.5 tsp salt

1 cup margarine

5 eggs, well beaten

1 cup sugar

2 cups mashed potatoes

2 tsp nutmeg

lots of flour


Add risen yeast (mix yeast with 1/4 c warm water) to cooled milk, then add sugar, eggs, margarine, salt mashed potatoes and nutmeg.  Stir well, and add enough flour to make a soft dough.


Let rise until double in size.   Then knead and roll out to 1/2 inch thick.  Cut with a donut cutter (I used a round cookie cutter, and my apple corer), and lay out on sheets to rise again. 


Cook in fat/lard until golden brown.   Then dip while hot in glaze.



1 lb icing sugar

2 Tbsp butter


Add enough hot water for it to be faintly thick.


Tips passed on to me before beginning:


-use electric frying pan.  3-4 Crisco cubes will be perfect to cook the donuts.  Temp at 375-400

-use whatever you have to shape donuts...   drinking glass, and spout to empty soy sauce, is what my neighbour uses

-use the remnants after cutting donuts to make various shaped donuts....    twists, donut hole clusters, etc (see pic below).

-neighbour uses instant mashed potatoes.  I would have made potatoes from scratch, so this was a good little time saver.

 -when donut is golden on one side, use a fork to turn over

-line a bowl, or lid of electric fry pan with paper town, and when removing donuts from oil, place in there to cool a smidge, and to drain fat off before glazing.

-they can be frozen

-extra hands are very handy!


Some twists made from remnants:


A donut holes bunch:




Nicely golden:


Next time I may dip the tops in Chocolate icing.   But I think this is a once to twice a year recipe.  They're too hard to resist when they're in the house.


Enjoy! :)

Sunday, September 29, 2013

Cabbage Rice Casserole

We received a GIANT cabbage the other day…. like bigger than a LARGE watermelon.   So we've been having plenty of coleslaw, and my mom suggested this easy casserole.   Super delicious,  and easy…   cabbage rolls without all the work!   The kids loved it too (and I remember them not liking regular cabbage rolls).


Now if only there was a way to photograph a casserole nicely….   sigh..   don't judge it by looks!




Cabbage Rice Casserole

1/2 head of cabbage, shredded (small head or 1/4 large)

3/4 cups long-cooking rice, uncooked 

1.5 cups boiling water

1 lb of ground beef

1/2 onion, chopped finely

Bay Leaf



1 can tomato soup

1/4 cup vinegar

1 tsp sugar

1/4 cup ketchup

*mom says you can use sweet pickle juice instead of vinegar and sugar


Preheat oven to 375 F

Brown beef with onion.

Place cabbage in bottom of a greased 13x9 dish.   Spread rice on top.  Pour 1.5 cups boiling water over rice.   Spoon beef over top.   Pour sauce evenly over beef, and poke down to bottom with utensil to make sure sauce doesn't overflow, and to get the flavour into the cabbage layer.   Place bay leaf in the top of each dish.

Bake covered  for 1.5 - 2 hours.


*if using brown rice… cook for closer to 2 hours

This dish freezes very well, so we made 2 when we made it!  

Enjoy!   I don't know if I'd ever make real cabbage rolls again!

Saturday, September 28, 2013

Pumpkin Zucchini Chocolate Chip Bread and Muffins

These were tasty and a great use of zucchini and pumpkin.


Pumpkin Zucchini Chocolate Chip Bread and Muffins

3 cups all-purpose flour

1 cup whole wheat flour

2 tsp salt

3 tsp baking powder

2 tsp ground cinnamon

1 tsp ground ginger

1/4 tsp ground cloves

1/2 tsp ground nutmeg

2 1/2 cups granulated sugar

1 1/2 cups chocolate chips

2 sticks of butter, softened

4 eggs

1 cup milk

1 tbsp vanilla

1 1/2 cups grated zucchini

1 15oz can of pureed pure pumpkin


Preheat the oven to 350F

Cream butter, and add eggs one at a time.   Add milk and beat.    Add in pumpkin and zucchini.

In separate bowl, mix dry ingredients.  

Add to wet ingredients, being sure not to over mix.

Pour mixture into 2 greased bread pans, or into greased muffin pans.   

Bake  for 45-60 minutes for loaves and 25-35 minutes for muffins (or until toothpick comes out clean.



*I felt this recipe could use a little extra spices…. maybe a smudge more cloves and cinnamon, but otherwise very tasty.

Friday, September 27, 2013

Zucchini Brownies

Rich, moist, and super delicious!



Zucchini Brownies

1/2 cup canola oil 1 1/2 cups white sugar 2 teaspoons vanilla 2 cups flour 1/2 cup unsweetened cocoa powder 1 1/2 teaspoons baking soda 1 teaspoon salt 2 cups shredded zucchini 1/2 cup chopped walnuts or pecans (I omitted)

Preheat oven to 350°F.

In a bowl, mix together the oil, sugar and vanilla until well blended. I found it was best to mix by hand, this mixture ends up being so dry, that the stand mixer was no good, and ended up doing it with a spoon after anyway.

Stir in the dry ingredients. Fold in the zucchini and nuts.

The mixture will seem dry… but don't worry, as it mixes, it moistens up, and will hold together in the pan.

Gently press the dough/batter evenly into a greased 9 x 13 pan. Bake for 25 to 30 minutes, until brownies spring back when gently touched or a toothpick comes out clean.

After cooling, top with icing!

Chocolate Icing

1/4 cup butter (room temperature) 2 cups icing sugar 4 tablespoons unsweetened cocoa powder 1/4 cup milk

I will be the first to admit, I don't follow a recipe for icings…. so you may have to play with the amounts a bit. I always sat art with 1/4 cup butter, and mix in icing sugar and milk until the right consistency is made… then add cocoa til it's flavoured just right. If I need more than is mixed up, I typically just add icing sugar, and milk until it's enough for whatever I'm making. So keep your ingredients nearby to make the perfect icing.

These brownies were delicious… no sign of zucchini, but it's there! :)

Wednesday, May 15, 2013


Butter is very easy to make, and it is cheaper to make than to buy it.



I bought my whipping cream for a little bit less than you pay for a brick of butter in our area.   Of course I had a coupon though, which was additional savings for me, but that is not factoring into my assessment.  

One of the best things about making butter… you get butter milk as well, to make pancakes with! :)   That's where you're saving!


See that? 1 litre of whipping cream, you get 2 cups of butter and 2 cups of buttermilk!

The process is simple! There's so many ways to make it.

I make mine in the Vitamix (here are directions for this):


You can also make it in a food processor (there's many of these directions out there.. this is just one example):

Food Processor

You can also make it in your stand mixer:

Stand Mixer

Or you can just pour it in a mason jar and SHAKE SHAKE SHAKE (if you need to keep your kids busy while you make dinner)!

You can also customize your butter with salt levels (we do unsalted), but also with different herbs, or other flavours!

Only takes a few minutes (well unless you do the shake method).

Even if you don't think it's something you want to do regularly, you should try making your own butter… just once!

Wednesday, April 24, 2013

Bucket list

I have a bucket list for 2013.   Most are items I want to make from scratch!   I've taken a step back from my crochet/sewing business, so that I have more time with my kids, and more time to try new things, and create (without pressure).  

I'm so excited about it!   So many things I've been meaning to do for years, and never getting to.  This freedom also allows us to do more whole foods as a family, as we have time to make things from scratch.

Here is just a few of the things I'd like to make (or make on a more regular basis):

-butter (done before, but want to do more often)

-buns and bread (just want to make more often)

-mozzarella cheese (made this last week… post to come)

-ricotta cheese


-beans (instead of using canned)

-can pickles


-can peaches



-peanut butter

-cottage cheese

-cheese curds

-fresh pasta


…..  that is just some of my list….   but keep an eye on this blog, as I'll be updating it as I do things.  Hopefully I can tackle most of it before baby arrives!

 I'll hopefully have my butter post up tomorrow….   since I made it on Saturday again, and took pictures!   I just wanted to do a cost comparison, before getting it posted.

As far as other cooking/baking I plan to do.    I've been challenged to do a week of muffin tins…..   breakfast, lunch and dinner all prepped in muffin tins.    I'm going to spend a few weeks prepping and brainstorming for this exercise, but I think it will be fun!  :)   Ideas so far are individual lasagnas, mini meat loaves… etc.


Wednesday, January 2, 2013

January 2013

I can't believe how busy the last half of 2012 was.   I feel like I can finally breathe again!

I finished up my January meal plan a couple of days ago.... and got my groceries this morning (just a milk/produce pick up mid-month).

Can you believe it's 2013???    Crazy!!

This month we don't have much going on in the evenings, so I had a lot of freedom in my planning.   We do have a vegetarian house guest the last week of the month though, so I did factor that in when planning, as well as travel (eat out) days.  I also want to use some of that meat had has moved towards the bottom of the freezer.   I try to do that every 6 months or so, so nothing gets too old in there (saves on the grocery bill for a month too).  Due to changes in our Christmas plans, I didn't end up cooking Christmas day, so we are now having a turkey dinner this month (I cannot wait!)


January Meal Plan:

1- Baked Salmon, Rice, Broccoli

2- Cabbage Rolls, Spaetzle, Sausage, Salad (husband is cooking)

3 - Beef Stew*, Buns

4 - Shepherd's Pie*, Salad

5 - Beef & Broccoli**, Rice


6 - Belgian Waffles, Fruit

7 - Steak, Roasted Potatoes and Carrots*, Salad

8 - Pork Chops, Broccoli and Rice Casserole*, Salad

9 - Chicken Stir Fry, Rice

10 - Spinach Lasagna Rolls, Salad

11 - Homemade Pizza*, Raw Veggies

12 - Turkey Sausages, Eggs, Homemade Hashbrowns, Toast

13 - Roast Beef, Yorkshire Puddings*, Roasted Carrots and Potatoes, Mashed Potatoes, Gravy, Corn

14 - Cheese Ravioli, Raw Veggies

15 - Beef on a Bun, Raw Veggies, Asian Coleslaw**


16 - Baked Butter Chicken, RIce, Stir Fry Veggies

17 - Balsamic Pork Loin*, Mashed Potatoes, Broccoli

18 - Burgers, Fries, Raw Veggies

19 - Fish, Dill Sauce*, Rice, Asparagus or Broccoli

20 - Turkey, Mashed Potatoes, Carrots, Corn, Broccoli Divine*, Yorkshire Puddings, Gravy, Cranberry Sauce

21 - Leftovers

22 - Turkey and Rice Casserole*, Salad

23 - Beef Stew, Buns, Salad

24 - Leftovers

25 - ~Dinner out~

26 - Tuna Pasta, Peas

27 - Stirfry, Rice

28 - Homemade Pizza, Raw Veggies

29 - Supreme Green Spaghetti, Salad

30 - Homemade Soup*, Buns, Raw Veggies

31 - ~Take Out~


*Recipe to share

**Trying new recipe... will share