In this recipe, dried apricots and cashews combine to make these sweet, dense energy snacks. The carrots are buried in crumbled chocolate cookie dirt for a whole lot of Easter fun!
Ingredients
3/4 cup dried apricots
3/4 cup cashews, unsalted
1/2 cup unsweetened coconut flakes
Zest of 1 large orange
1/2 teaspoon salt
2 tablespoons fresh orange juice
1 tablespoon chia seeds, optional
Chocolate cookies, crumbled
Fresh mint leaves
Directions
Place dried apricots in food processor and pulse a few times to chop them up. Add cashews, orange zest, and salt and pulse a few more times. Add coconut and chia seeds, if desired, and pulse until mixture is quite finely chopped and starting to hold together. Add orange juice 1 tablespoon at a time until you can form mixture into balls. Place in refrigerator for about 30 minutes, or until mixture is firm.
Using about 2 tablespoons of apricot mixture, form into carrot shapes. Repeat until all the mixture used. Store formed carrots in the refrigerator until ready to serve.
To serve, top each carrot with a sprig of mint. Place crumbled chocolate cookies in a small 2-inch deep baking dish. Insert carrots. Enjoy!
A comforting pasta dish with butter, onion, garlic, cream, and mixed mushrooms.
Organic Mushroom Medley – a gourmet blend of organic dried mushrooms.
Ingredients
6 tbsp. butter
1 small onion, finely chopped
4 garlic cloves, minced
1 oz. FungusAmongUs Organic Dried Mushroom Medley, rehydrated
1 cup heavy cream
2 tbsp. fresh chopped thyme
2 tbsp. lemon juice
2 tsp. soy sauce
1 lb. fettuccine, cooked and drained
Directions
Melt butter in large skillet over medium heat. Cook onions, garlic, salt, and pepper until slightly golden. Add mushrooms, turn up heat and cook, stirring and tossing frequently until soft, about 2 minutes. Pour in cream and herbs and boil for 5 minutes to thicken. Stir in lemon juice and remove from heat. Pour sauce over hot pasta and toss well.
Pancake Day, or Shrove Tuesday, is the traditional Christian feast day before the start of Lent, which is the following day, on Ash Wednesday. Lent, the 40 days leading up to Easter, was traditionally a time of fasting and Shrove Tuesday became the last opportunity to use up rich foods, like eggs and butter, before starting the Lenten fast. Pancakes are the perfect way of using up these ingredients.
Pancake Day is also called Pancake Tuesday, Fat Tuesday and Mardi Gras (which is French for “Fat Tuesday”).
A pancake is a thin, flat cake, prepared from a batter that usually contains flour, eggs, and butter or oil. The batter is poured into a hot skillet or griddle and fried in butter or oil. A traditional English pancake is very thin and crepe-like while American style pancakes are thicker and fluffy.
Celebrate Pancake Day 2019 with some of our favourite pancakes. Browse our best recipes and get inspiration for sweet and savoury ingredients and toppings.
LEMON CHIA PANCAKES WITH GLAZE Lemony, light, fluffy pancakes with the goodness of chia seeds.
CHOCOLATE PANCAKES Soft, fluffy & made with cocoa powder, these pancakes are the perfect breakfast for chocolate lovers.
PUMPKIN PANCAKES Cinnamon, allspice, and pumpkin fill your kitchen with the warm, inviting aromas. These pancakes are so moist and delicious your family will be begging for more!
ZUCCHINI PANCAKES with CHANTERELLE MUSHROOMS Simple, fresh ingredients combine for great flavour in this easy to prepare pancakes. Serve for a savoury breakfast, as an elegant appetizer, or for a light dinner.
PANCAKES WITH CARAMELIZED PEARS & CARAMEL SAUCE Thin pancakes stuffed with caramelized pears and topped with a drizzle of caramel sauce.
LEMON RICOTTA PANCAKES Egg whites are beaten until soft peaks form, then gently folded into the ricotta cheese batter, making these pancakes incredibly light and fluffy. Delicious!
Whether you use store-bought cake mix or bake your own from scratch, Cakes in a Jar are simple and fun to make.
Either use a round cookie cutter (the size that fits into your mason jars) and cut out rounds of cake, or slice cake into chunks. To assemble, start with a cake round, top with frosting and then continue layering until you reach the top of the jar, cover with a lid and you’re done!
Of course, one of the best things about these layered confections is the fact that there are endless, delicious combinations you can dream up. What’s more, these individual serving size desserts are perfect for special occasions and can be as simple, or elaborate, as your imagination and time allow.
Get creative for Valentine’s Day, graduations, weddings, Easter, slumber parties, and more! Create masterpieces using school colours for graduations, instead of frosting use whipped cream,cheesecake filling, or pudding; substitute brownies for cake; garnish with sprinkles, coconut, cocoa powder, fruit, or candy. And, don’t forget, you can decorate the outside of the jar, and the lid too!
Here are a few combinations we love:
Red Velvet Love – Layer red velvet cake with cream cheese frosting and garnish with heart-shaped candy or sprinkles.
Tiramisu Delight – layer espresso and Kahlua dipped ladyfingers with creamy mascarpone and whipped cream mixture, and top with a dusting of cocoa powder.
Apple Caramel Cheesecake – Layer apple spice cake with Ready-to-Eat Philadelphia Cheesecake filling, chunky applesauce, and top with a salted caramel sauce.
Peanut Butter Brownie Delight – Layer chunks of brownies with fluffy peanut butter frosting, and top with chopped peanuts.
Strawberry Shortcake – layer slices of buttery pound cake with whipped cream, and fresh sliced strawberries.
Lemon Sunshine – Alternate lemon cake with lemon curd or pudding, and top with fresh blueberries.
Banana Bread & Maple Cream – Alternate layers of banana bread with creamy maple frosting, and top with chopped walnuts or pecans and a drizzle of maple syrup.
These Korean style fried chicken wings are crunchy on the outside and tender on the inside. Coated with a flavourful sweet and sticky sauce, they’re an ideal finger food for game day parties. Finger-lickin’ good!
PREP TIME: 20 min • COOK TIME:1-hour • TOTAL TIME: 1 hr 20 min
Korean Fried Chicken. Double-fried to crunchy perfection!
Ingredients
2 tablespoons olive oil
4 cloves garlic, minced
¼ cup soy sauce
½ cup honey
1 tablespoon rice vinegar (or white vinegar)
1 tablespoon Dijon mustard
1 tablespoon brown sugar
3 lbs chicken wings, mixture of drumettes and wingettes
1 teaspoon fresh ginger root, grated
½ teaspoon salt
½ teaspoon ground black pepper
⅔ cup potato starch (or corn starch)
Vegetable oil for frying
Sesame seeds, toasted
Instructions
Make the sauce:
Heat a large non-stick skillet over medium high heat. Add the olive oil and garlic; cook for 30 seconds. Add soy sauce, honey, vinegar, mustard and brown sugar; stir and cook for 2 minutes or until sugar dissolves. Remove from heat and set aside.
Season and fry the chicken:
Add ginger, salt and black pepper to a large bowl. Add chicken wings, and using your hands, mix and toss wings until they are coated well.
Place potato starch in a shallow dish. Roll each wing in the powder; shake off excess powder.
Heat oil in a large skillet. Working in batches, add wings a few at a time and cook for 8-10 minutes, turning a few times using a tong. Drain on paper towel lined plate. Repeat until all the wings are fried.
Refry the wings, starting with the first batch you fried, followed by subsequently cooked batches, for another 3-5 minutes or until golden brown and crispy. Drain on paper towel lined plate.
Coat the wings with sauce:
Reheat the sauce. Add the chicken wings while they are still hot; mixing well until wings are fully coated with sauce. Remove wings from sauce, allowing excess to drain/drip off, and place on a serving platter. Sprinkle with sesame seeds and serve.
ALTERNATIVE SAUCE
If you prefer a sweet and spicy sauce, try these ingredients. It includes gochujang – a traditional ingredient for KFC.
3 tablespoons tomato sauce
2 to 2 1/2 tablespoons gochujang (Korean chili paste)
1/4 cup honey
1/4 cup brown sugar
2 tablespoons soy sauce
2 tablespoons minced garlic
1 tablespoons sesame oil
Add all ingredients to a medium saucepan. Heat over low to medium heat and stir well. Once the sauce starts bubbling, remove the pan from the heat. Add the double-fried chicken and stir to coat well. Remove chicken from sauce and place on serving platter; sprinkle with sesame seeds and serve immediately. Alternatively, you can skip coating the fried chicken and serve the sauce on the side.
Meaty. Cheesy. Easy! Store-bought rolls are transformed into garlic bread with McCormick Garlic Powder and Perfect Pinch Italian Seasoning. These ooey-gooey, savory sandwiches are perfect for party snacking.
PREP TIME: 10 min • COOK TIME: 30 min • MAKES: 12 servings
Preheat oven to 350°F. Mix tomato sauce, 3 teaspoons Italian seasoning and 1 teaspoon garlic powder in large bowl. Add meatballs; stir to coat in sauce mixture. Set aside.
Remove rolls from package but do not separate. Cut entire package of rolls in half horizontally, leaving bottom half slightly thicker than top half. Place bottom half of rolls in 13×9-inch baking dish, cut side up. Layer provolone cheese over bottom half of rolls. Top with meatballs and sauce. Sprinkle meatballs with mozzarella. Place top half of rolls, cut side down, on top of mozzarella.
Mix butter with remaining spices. Brush tops of rolls with butter mixture. Cover with foil. Bake 25 to 30 minutes or until heated through and cheese is melted.
