Memories from the Kitchen and Giveaway

You may have heard it said that the kitchen is the most important room in a home. It is where you go to gather with your family and guests to cook, eat, socialize, do homework, craft, play games, and, on occasion, even scrapbook 😉 . With so much of our day-to-day happening around the kitchen, we are experiencing moments that are inevitably turning into nostalgic memories that we long to hold onto.

Naturally, because of our whole-hearted belief that everyone should be memory keepers, we came up with a system to help you preserve those precious memories from the kitchen.

Memories from the Kitchen #ctmh #closetomyheart #kitchentraditions #memorykeeping #kitchen #recipe #kit #memories #nostalgia #nostalgic #food #ctmhkitchentraditions #ctmhgimmesomesugar #giveaway #free #gimmesomesugar #everydaylife #EverydayLife #album

Designed for so much more than to hold recipes, the Cut Above® Kitchen Traditions recipe kit is a collection of materials you can use to create a unique keepsake. It comes with recipe cards for those memorable meals that you yearn for, while also providing a place for photos and journaling to share why the recipes mean something to you.

We offer the kit in three configurations, so you can choose what fits your needs best. The first is the basic Cut Above® Kitchen Traditions recipe kit, which comes with 60 4″ x 6″ cards (including recipe, title, journaling, and pattern cards), six 6″ x 8″ divider pages, two sticker sheets, and a helpful guide containing tips and ideas on how to use the kit. The second option is the Cut Above® Kitchen Traditions recipe kit with Memory Protectors™. This option includes all the same materials as the first but also comes with 6 Memory Protectors™ to hold your cards and pages. The last option is the Cut Above® Kitchen Traditions Bundle, which is an all-inclusive bundle that comes with the basic kit, the Memory Protectors, and a Bashful Everyday Life™ album and the coordinating My Acrylix® Kitchen Traditions stamp set (D1770).

We want to give all memory keepers—and aspiring memory keepers—the tools you need to beautifully document those special moments from your kitchen. That is why we are giving away 5 (!!!) Kitchen Traditions bundles to 5 lucky winners! For a chance to win, you will have to do a little bit more than what we’ve done in the past. First, you must be a subscriber to this blog. (If you aren’t yet, just push that big blue “Subscribe to list” button on the sidebar!) Second, you must leave a recipe you love in the comments below with a short explanation of why you love it. The drawing will take place Monday, April 30, at 2 p.m. MDT and winners will be notified via e-mail, as usual.

To kick things off, here’s a recipe from Close To My Heart President Monica Wihongi:

Frijoles a la Charra (Bean Soup)

  • 1 cup fresh cilantro
  • 1 diced white onion
  • 6 strips cut bacon cut into 1 inch pieces (raw)
  • 4 cans La Constena pinto beans
  • 1 can Rotel Mexican Festival tomatoes
  • 3 cans petite diced tomato
  • ¼ cup mild Herdez Salsa Casera

In a large pot, boil the beans. While you wait for the beans to boil, fry the bacon in a separate large pan. Once the bacon is soft, add the onion and sauté it in the bacon grease. Add one can of diced tomatoes at a time and bring to a boil each time. Add the Rotel tomatoes and bring to a boil again. Add Herdez Salsa and cilantro and bring to a boil one last time. Combine your mixture with beans in the large pot and bring to a boil then simmer for 10 minutes.

Now, it’s your turn. Can’t wait to see what’s cooking in your kitchen!

Leave a comment

173 thoughts on “Memories from the Kitchen and Giveaway

  1. Pickled Eggs. What do you do with the extra eggs from your own chickens? Pickle them of course! Everything is better with vinegar! As a kid, we always had these in the fridge. Now that we have chickens, I always keep them on hand for snack attacks or quick snacks for guests.

    Place peeled, hard boiled eggs in jar or other container. Mix 2 parts vinegar to one part water and bring just to a boil. Pour over eggs. Close jar and allow to sit at least 3 days. Optional, toss aNY combination of the following spices into the jars: peppercorns, mustard seed or pickling spice, chili peppers, dried garlic.

  2. Chicken Pillows
    3-4 cups chicken, cooked and cubed
    6 oz of cream cheese, softened
    2 -4 tablespoons green onion, diced
    1/3 cup chopped mushrooms (I can’t add this cause no one likes mushrooms, except me)
    2 tablespoons butter or margarine, softened
    ¼ teaspoon salt
    Dash of pepper
    2 cans of crescent rolls (I used the new crescent creations)
    Bread crumbs
    1 stick melted butter
    In large bowl, mix together cream cheese, green onion, mushrooms, 2 Tbsp butter, salt, and pepper. Stir in chicken and set aside. Open crescent rolls and carefully unroll dough. Separate each tube into 4 rectangles. Seal seam in center of each rectangle. Place one heaping tablespoon on half of each rectangle. Fold over other half of roll dough and seal edges, creating a pillow. Dip each pillow in melted butter and then bread crumbs. Place on baking sheet. Bake at 350 degrees for 15-20 minutes or until golden brown. Serve with cream sauce.

    Cream sauce:
    1 can cream of chicken of chicken soup
    1 cup sour cream
    1/8 teaspoon curry powder
    1 tablespoon mayo
    Combine ingredients in sauce pan and cook over medium heat until heated through. Although the recipe calls for 1/8 teaspoon of curry powder, I always add to taste after adding the initial amount.

    This is my family’s all time favorite recipe. I found it one day when looking for new recipes online and after preparing it for my family of 6, I realized I’d found something that even my pickiest of eaters loved. We make this at least 2 or 3 times a month and will become a part of our family recipe book for generations to come!

  3. Toasted pine nut and sweet potato salad

    3 sweet potatoes peeled and sliced lengthways
    4 roma tomatoes halved
    Olive oil
    Sea salt and cracked black pepper
    1/2 cup pine nuts
    150gm baby spinach
    1 avocado

    3 tbs honey
    2 tbs red wine vinegar
    1tbs olive oil

    Preheat oven 200deg C. Toss sweet potatoes and tomatoes in olive oil, salt and pepper then bake for 25mins. Sprinkle pine nuts on top for an extra 2mins. Whisk dressing ingredients. Serve with spinach leaves topped with avocado, sweet potato, tomatoes and pine nuts then drizzle dressing.

    My all time favourite salad. So many delicious flavours, perfect on a summers day after some fun in the sun.

  4. Amazing Pot Roast

    2 to 3 lbs chuck roast
    1 bag petite carrots
    1 bag mini butter potatoes
    1 packet Italian seasoning
    1 packet ranch dressing mix
    1 packet brown gravy mix
    1 cup water

    Place the carrots and potatoes in the bottom of your crock pot and then place the roast on top. Mix all the seasoning packets I. The cup of water and pour over the roast. Place the lid on the crock pot. Cook on low for 6 to 8 hours.

    Now it’s time to enjoy. My whole family is picky but this is one meal we can all sit down and enjoy together. I also like to use the leftovers for shredded beef tacos. Yummy.


  5. Coronation chicken
    2.3 kg cooked chicken
    15ml oil
    1 small onion chopped
    15ml curry paste
    15ml to a to paste
    100ml red wi e
    1 bay leaf
    Juice of half lemon
    4 canned apricots halved and chopped
    300ml mayonnaise
    100ml cream – whipped
    Salt and pepper

    In a small pan heat the oil, add the onion and cook 3 mins. Add the curry paste, tomato paste, wine, bay leaf and lemon juice.
    Simmer uncovered for about 10 mins until well reduced.
    Strain and leave to cool.
    Puree the chopped apricot halves in a blender.
    Beat the cooled sauce into the mayonnaise with the apricot halves. Whip the cream to stiff peaks and fold into the mixture.
    Season adding a little extra lemon juice if needed.
    Fold the chicken pieces into the sauce and garnish with watercress.

    This was a favourite meal of both my mum and my brother who are both sadly passed and missed every day

  6. Here is a recipe that I love to make, its perfect for those summer picnics and BBQs, it’s very fast to make and delicious.

    Summer Pasta Salad
    2 cups elbow pasta, cooked
    4 dill pickles, chopped into bite size pieces
    1/2 cup frozen corn, thawed
    1/2 cup frozen peas, thawed
    1 cup cheese, grated
    3/4 cup broccoli, bite sized pieces
    Combine into large bowl

    1 cup mayo
    1/4 cup ranch dressing
    1/4-1/2 cup dill pickle juice
    1 tsp. Epicure fine herbs
    Mix together.

    Mix the dressing with the pasta mixture. Place in fridge until ready to serve.

    • Creamy Pasta Salad

      Fill a bowl with any amount of these vegetables and cooked pasta. I like elbow or shell pasta. Make alot for a crowd, or a little just for a few.

      Grated Carrots
      Diced Onion
      Red, green, or yellow sweet peppers, diced
      Pasta noodles, cooked

      Combine equal amounts of the following:
      Miracle whip*
      Sour cream*

      (Regular or light is ok.) Pour over vegetables and pasta and toss to coat. Let sit for 15-20 minutes. Enjoy!

  7. Chicken alfredo
    1 box of penne pasta
    1 jar of alfredo sauce
    Mozzarella shredded cheese
    1/2 bag of frozen, pre-diced chicken
    -Preheat oven to 375
    -Spray inside of casserole dish with non-stick spray
    -cook box of pasta according to instructions on box
    -while pasta is cooking, add 2TB of olive oil in a skillet. Add the chicken. And salt n pepper for taste. Cook until browned.
    -once pasta is done, drain and add sauce and chicken. Stir until mixed well.
    – pour into casserole dish. Sprinkle cheese on top (may add parsley for some color)
    -cook in oven until cheese is melted-about 10-15min
    -serve with garlic bread

    My family loves this meal, cause its VERY flavorful and something I can whip up quickly, which is great during baseball season.

  8. A super easy Weight Watchers pancake recipe.

    2 eggs
    1 banana

    Stir all together, cook on a skillet. These are good, I don’t like eggs and they are not eggy tasting.

  9. Keuka Lake Wine Cake

    Preheat oven 325F Bake 50-60 Minutes

    Grease and Flour 10 inch Tube

    1 Box Yellow Cake Mix-with pudding*
    4 Eggs
    1/2 cup Vegetable Oil
    1/2 cup Cold Water
    1/2 cup Fruity Sweet White Wine
    1 – 1 1/4 cup Walnuts or Pecans
    *If not in cake mix use 1 – 3 3/4 oz. pkg. Vanilla pudding mix
    3 eggs (not 4)
    1/3 cup oil (not 1/2 cup)
    Mix cake mix and ingredients-except nuts for 3 minutes
    Fold in 3/4 cup nuts – sprinkle remaining on bottom of pan

    Glaze: Boil all ingredients for 1 minute
    1/2 cup Margarine Softened
    1 cup Sugar
    1/4 cup same Wine

    Drizzle glaze over baked cake which has been pricked with toothpicks.

    Leave in pan at least 3 hours
    2-3 days is better!

    This party cake recipe reminds me of wonderful times with friends and family. Whether a birthday, anniversary or scrapping party, fond memories of our celebrations with our moist and nutty wine cake are created!

  10. My Mum’s Christmas Cake (with which I won second prize at a Show for the gluten free version – they didn’t realise it was gluten free so put it in the wrong category!)

    5 oz Almonds
    1 lb Currants
    1/2 lb Sultanas
    4 oz Mixed Peel
    3/4 lb Plain Four (use gluten free plain flour for gluten free version)
    1 Tspn Baking Flour
    1/2 lb Butter
    1/2 lb Sugar
    5 Eggs
    1/2 oz Mixed Spice
    1/2 wineglass of Brandy or Sherry

    Beat fat and Sugar. Beat in eggs, one at a time. Stir in rest of dry ingredients and then the Brandy or Sherry. Cook at 150 degrees centigrade for 2-3 hours. We always soaked the fruit in the alcohol for at least a week prior to using it for the cake.

    • Forgot to say why I love this. My mum has been gone for 24 years now and we all miss her very much. I love making her recipes because it brings back such wonderful memories and Dad loves having food which is “just like your mum used to make”.

  11. Gingerbread with Caramel Sauce

    This is a favorite family recipe handed down from my great great grandmother and has been a tradition in our family ever since. Gingerbread is great for breakfast, with coffee, for lunch and dinner as dessert! It is so moist and wonderful with or without the Caramel sauce. It is usually served warm, but is just as great at room temperature. I remember as a child walking into our kitchen after my Mom or grandmother (my mom’s mom) had made the gingerbread. What a welcoming feeling. Even now when I make the gingerbread I think back on those wonderful family memories and aroma!


    1 stick butter, softened
    1/2 cup sugar
    1 egg
    1 1/2 tsp. Soda
    1 tsp. cinnamon
    1 tsp. ginger
    1/2 tsp. cloves
    1/2 tsp. salt
    1 tsp. baking powder
    1 cup molasses
    2 1/2 cups flour
    1 cup water, slightly warm
    Cream sugar and butter; add egg. Sift dry ingredients and add to butter mixture. Blend in molasses and water. Pour into 2 pans (9 inch) or one 13 x 9 inch pan. Bake at 350 degrees until it leaves the sides of the pan or about 25 minutes.

    Caramel sauce

    1/4 cup butter
    1 cup brown sugar
    1 Tbsp. Cornstarch
    1 cup cold water
    2 tsp. Vanilla

    Melt butter over medium heat. Add sugar, then cornstarch which has been dissolved in water. Bring slowly to the boiling point, stirring to blend. Remove from heat; add vanilla. Cover until ready to serve. Should the mixture congeal, place over heat to thin to the desired consistency with hot water. Beat with a spoon until smooth.

  12. Candy Cookies
    2 cups sugar
    1 stick butter or margarine
    1/2 cup milk
    4 tablespoons cocoa
    Combine above ingredients in pan. Bring mixture to boiling and boil for 1 minute.
    Remove from heat and stir in
    1/2 cup peanut butter
    1 teaspoon vanilla
    2-1/2 cups oatmeal
    Stir until well blended. Drop by spoonfuls on foil.

    This recipe was passed down from a great aunt. When my brothers and sister and their families got together for Christmas, this was a required snack. It always reminds me of home.

  13. Slow cooker Curry Chicken is one of our family favorites because with busy lives our slow cooker is our saviour for healthy quick and ready meals.
    2 lbs skinless boneless chicken breast
    2 tablespoons curry powder
    1 medium onion chopped
    2 cups of your favorite salsa
    1/2 cup Cream cheese
    Put all ingredients EXCEPT cream cheese in slow cooker for 8-10 hrs on low
    Remove the chicken and shred with fork
    Add the cream cheese to the slow cooker and mix well with whisk
    Add chicken mix well
    Serve with rice

  14. Easy pot roast and low calorie gravy.


    4 lb bottom round or chuck roast
    2 large onions, quartered
    4 large carrots
    2 stalks celery
    2 c. Dry red wine
    1 T. beef base
    1 T. Butter
    1/2 t. black pepper

    Preheat oven to 275 degrees. Sprinkle roast with black pepper. Melt butter in bottom of heavy
    dutch oven. On the stovetop, brown beef on all sides. Add remaining ingredients to dutch oven, cover and roast in oven. At about 3 hours mark, test for doneness. A serving fork should easily pierce the meat. Remove meat from pan, discard any visible fat from top of cooked vegetables and meat juices. Use an immersion blender or regular blender to puree vegetables
    and meat juices into a smooth, low calorie gravy. Serve with egg noodles and enjoy!

  15. I love coffee ☕️ so I’ll leave you with my all time fave drink recipe.

    Bulletproof Coffee
    1 cup French press coffee
    1 tbsp kerrygold grassfed butter
    1 tbsp brain octane oil

    Blend all ingredients in high speed blender for 20 secs and enjoy.

  16. Baked Potato Soup

    4 large baking potatoes (Idaho or russet)
    12 slices thick-cut smoked bacon.
    1/2 cup all-purpose flour.
    6 cups 2 percent low-fat milk, heated.
    5 ounces sharp Cheddar, grated.
    Kosher salt and freshly ground black pepper.
    4 ounces sour cream.
    3 tablespoons finely chopped fresh chives.

    Preheat the oven to 350 degrees F.

    Place the potatoes on a roasting tray and bake for 45 minutes. When done, the tip of a paring knife should go through the potatoes easily.

    Slice the bacon into lardons (thin strips) and cook in a large, heavy-bottomed pot over medium heat until crisp. Remove the bacon from the pot with a slotted spoon and set aside, leaving the drippings in the pot.

    Add the flour to the drippings in the pot and stir to combine. Cook, without adding color, until the flour and fat has combined, about 1 minute. Pour in the milk while you whisk to incorporate. Cook over medium heat until bubbly and thickened, stirring frequently, about 15 minutes.

    Scoop out the potato pulp from the skins and add to the milk mixture. Mash with the back of a wooden spoon leaving it a little bit chunky.

    Add the cooked bacon (leaving a little out for garnishing the soup), 1 cup of the cheese, and season well with salt and pepper. Stir until the cheese has melted. Remove from the heat.

    Ladle the soup into bowls, drizzle with sour cream (from a squeeze bottle), sprinkle with remaining bacon bits, grated cheese and chives.

    This is a family favourite. It’s so comforting and warming on a cold winter day. When my kids were small they enjoyed adding their toppings “all by myself”.

  17. Pasta Salad
    1 lb box rotini
    1 bottle Italian Salad Dressing
    2 poached chicken breasts cut in cubes
    1 large can whole peeled tomatoes
    1 cup frozen peas and carrots
    2 tablespoons Salad Supreme

    Boil pasta according to package instructions adding the peas and carrots in the last 2 minutes of boiling

    Using kitchen scissors, cut up the tomatoes in the can.

    Drain pasta. Stir in tomatoes along with the juice. Add the chicken. Cover in salad dressing and salad supreme. Stir and refrigerate.

  18. One of my favorite recipes that we have at every special occasion.

    Corn Casserole
    2- 12 oz cans yellow corn
    1- 16 oz can French-style green beans (drained)
    1/2 cup chopped onions
    1/4 cup chopped green bell pepper
    1 can cream of celery soup
    1- 8 oz carton of sour cream
    1/2 cup chopped celery
    3/4 cup grated cheddar cheese
    1 stick of butter
    1 stack of butter flavored crackers (Club Brand is good)
    Salt and pepper to taste

    Thoroughly mix all ingredients except for butter and crackers. Place ingredients in a 9 x 13“ casserole dish. Melt butter and mix with the crushed crackers, then spread evenly over vegetable mixture. Bake at 350° for about 45 minutes.

    Comes out great every time, never even a bite left!

  19. Belinda Lynch Cinnamon Tea Cake – This is a family favourite cake.. It always reminds me of my Pop, he would often phone to ask me to make him his favourite cinnamon cake. 60 g butter, softened
    1/2 cup caster sugar
    1 egg, lightly beaten
    1 tsp vanilla extract
    3/4 SR flour, sifted
    1/4 plain flour
    1/2 cup milk
    20 g butter, melted
    1 tbsp caster sugar
    1 tsp ground cinnamon

    1. Preheat over to 180 degrees and grease a 20 cm baking tin
    2. Using electric mixers, beat the butter and sugar until light and creamy. Add egg gradually, then add the vanilla and beat until combined.
    3. Add flour and milk alternatively with the milk. Stir until smooth.
    4. Bake for 30 mins
    5. Stand cake in the tin for 5 mins before turning onto a wire rack to cool.
    6. While the cake is still warm, brush the top with the melted butter and sprinkle with the combined sugar and cinnamon. Enjoy!

  20. Mellow Pavlova

    6 large eggs separated
    2 cups castor sugar
    1 1/2 teaspoons vinegar
    1 1/2 teaspoons vanilla essence.

    * Preheat oven to 150°C
    * Line and grease tray.
    * Beat egg whites till stiff
    * Gradually add sugar. Beat till dissolved and glossy meringue is formed.
    * Fold in vinegar and vanilla
    * Pile meringue into centre of the tray (form a mound)
    * Cook in oven for approximately 45 minutes.
    Pavlova should have a crust and sound hollow when you tap it. That’s how you know it’s cooked.
    * Leave Pavlova in the oven with the door closed for at least an hour.

    Decorate with whipped cream and fruit.

    * Add 1 1/2 teaspoons granulated coffee whilst adding sugar.
    * Omit vanilla essence.
    * Decorate with whipped cream and grated chocolate.

    This recepie was given to me by my late mother. It is not only a family favourite but is constantly asked for at events I attend.


  21. Cowboy caviar

    1/2 cup olive oil
    1/4 cup sugar (see notes)
    1/4 cup white wine vinegar
    1 teaspoon chili powder
    1 teaspoon salt
    1 pound Roma tomatoes, seeded and diced
    1 (15 ounce) can black-eyed peas, drained and rinsed
    1 (15 ounce) can black beans, drained and rinsed
    1 (11 ounce) can super sweet corn, drained (see notes)
    1 red onion, diced
    1/2 cup diced green bell pepper
    1/2 cup diced red bell pepper
    1 cup chopped cilantro (from 1 bunch)

    Regular canned sweet corn or frozen corn may be substituted for the extra sweet corn. The closest measurement for either option is 3/4 cup, but feel free to use the whole 15-ounce can of corn.
    1 sweet onion or a bunch of green onions may be substituted for the red onion.
    A single bell pepper may be substituted for the 1/2 cup each of chopped red and green bell peppers.
    In the Midwest, we like the sugar in this recipe. I personally think it tastes great. BUT. If you think 1/4 cup sugar sounds like too much, feel free to use less. Perhaps add 1 tablespoon at a time.

    Thank you to my sister in law for this recipe!

  22. King Ranch Chicken Casserole

    1 can Chicken
    1 can Cream of Chicken Soup
    1 can Cream of Mushroom Soup
    1 can Rotel (mild)
    2 cups shredded Cheddar Cheese + more for top
    ¼ cup chopped Onion
    12 corn Tortillas (torn or cut into 1”)
    1 envelope Ranch Dressing Mix

    Preheat oven to 350 degrees. Mix all together in large bowl. Pour into casserole dish and top with additional cheese. Bake for 45 minutes.

  23. Love the kit! What a way to carry on family traditions. Isn’t the kitchen the heart of the home?. Thanks for the opportunity

  24. Biscuit Dough

    This all – purpose biscuit dough can make tea biscuits or scones, be a good rescue for surprise company, to a casserole, or twist into some cinnamon rolls.

    Shift together:
    2 Cups flour
    4 tsp baking powder
    1/2 tsp salt

    Cut in 1/2 cup cold butter

    Add any spices, herbs, raisins, orange peel, etc. that you would like

    Stir in 3/4-1cup of milk

    Turn out into floured surface

    Roll and cut into desired shapes

    Place in oven at 425° until lightly golden edges

  25. Great Grandma GARR Cookies

    1 C. Crisco
    2 Eggs
    1 3/4 C. Sugar
    1/2 C. Milk
    1 Tsp Vanilla
    4 C. Flour
    2 Tsp Baking Powder
    3/4 Tsp Salt

    Mix crisco, sugar and eggs together until creamy. Add milk and vanilla mix good.

    Roll out on a floured surface and cut into shapes. Also good for making jelly filled cookies.

    Bake in pre-heated oven at 375 degrees for 10-12 minutes.

    Made for generations from one family to another came from my ancestors in Utah from Antelope Island. 😋

  26. My family always called them “German Pancakes”
    I’ve heard them called other things, but regardless of the beams, they’ve been a favorite of mine all mum life! I used to make them for my grandparents when I would visit them during college, and they just loved them.

    1 c milk (I use unsweetened original almond milk)
    6 eggs
    1 cup flour
    Pinch of salt
    1 stick of butter (1/2 cup)

    Heat oven to 450. Melt stick of butter in a 9” x 13” cake pan.
    Mix throughly the remaining new ingredients—till light and fluffy.
    Pour into pan of melted butter, and bake for 15 minutes.
    Cut into squares, and serve with syrup or powdered sugar and strawberries.

    Serves 8.

  27. Chocolate Zucchini Cake

    1/2 C Vegetable oil
    1 1/2 C Sugar
    2 eggs
    1 Tsp vanilla
    2 C grated, unpeeled zucchini
    2 C flour
    1/4 C cocoa
    1/2 Tsp baking powder
    1 Tsp baking soda
    1/2 Tsp cinnamon
    1/2 Tsp ground cloves
    3/4 C sour cream
    1/2 C chocolate chips

    Chocolate Icing
    2 Tbsp cocoa
    2 Tbsp melted butter
    2 Tbsp milk
    1 C icing sugar

    1. In a large mixing bowl, beat oil and sugar together. Add eggs and mix
    well. Stir in vanilla and zucchini.
    2. In another bowl, combine flour, cocoa, baking powder, baking soda,
    cinnamon and cloves. Add to creamed mixture alternately with sour
    cream. Mix well. Stir in chocolate chips.
    3. Pour batter into greased 9” x 13” pan
    4. Bake at 325˚ for 45 minutes or until the centre springs back when
    pressed with finger tip. Cool and frost if desired.
    5. Prepare icing. Combine all ingredients and mix well. Makes enough
    to frost cake.

    This cake is always a hit – a family fave! Plus it is so moist and keeps for awhile too!

  28. David Bromstad’s Chocolate Chip Sea-Salt Cookies

    From: HGTV Magazine

    Alison Gootee/Studio D, Recipe development and food styling: Carrie Purcell, Prop styling: Karin Olsen

    This recipe makes big, bakery-size, gooey cookies. I love giving them as gifts.

    David Bromstad

    Alison Gootee/Studio D, Recipe development and food styling: Carrie Purcell, Prop styling: Karin Olsen


    1 3/4 cups all-purpose flour
    1 teaspoon baking soda
    1/2 teaspoon kosher salt
    1/2 teaspoon ground cinnamon
    2 sticks unsalted butter, at room temperature
    1 cup light brown sugar
    3/4 cup granulated sugar
    2 large eggs
    2 teaspoon vanilla extract
    9 ounces dark chocolate chips
    1 1/4 cups old-fashioned rolled oats
    6 teaspoons Maldon or large flake sea salt


    1. Preheat the oven to 375ºF, and line 2 large baking sheets with parchment paper.

    2. Whisk the flour, baking soda, kosher salt, and cinnamon in a medium bowl; set aside.

    3. Beat the butter and sugars in a large bowl with a mixer on medium speed until light and fluffy, about 2 minutes. Beat in the eggs one at a time, then beat in the vanilla until just incorporated. Add the flour mixture and beat until combined. Stir in the chocolate chips and oats until evenly distributed.

    4. Form the dough into balls of about 4 tablespoons each, and arrange them 2 inches apart on the prepared baking sheets, about 6 per sheet. Bake until the cookies are lightly browned around the edges, 15 to 18 minutes. Immediately sprinkle 1/4 teaspoon large flake sea salt onto each cookie. Let cool 2 minutes on the baking sheet, then transfer to a rack to cool completely. Repeat with remaining dough.

    I love this recipe because these cookies remind me of the fun baking my sister and I did on our Summer vacation.

  29. Crockpot Corn
    3 bags sweet corn
    3T Milk
    3T sugar
    3T Milk
    3T butter
    5 slicked of cheese
    Cook on low 4 hrs

    Always a great gathering dish. Mix & forget while you are making other dishes.

  30. My Anzac Biscuit recipe is always a winner. It works every time and they don’t last long!
    125gms butter
    1 Tblspn Golden Syrup
    2 tblspns boiling water
    1 teaspn Bi-carbonate of soda
    1 Cup rolled oats
    3/4 C coconut
    1 C plain flour
    1 C sugar
    Place oats, sugar, coconut and sifted flour in a bowl and mix together.
    Melt butter and golden syrup (microwave 1 min. or in pan on stove top) add boiling water and bi-carb, mix until frothy then add to dry ingredients and mix well.
    Place level tablspns of mixture on greased baking tray and flatten with a fork. Allow room for spreading.
    Bake in a slow oven 150C for 20 minutes. Fan forced oven maybe a bit quicker.
    Allow to cool on tray.
    Store in an airtight container.

  31. Crockpot Corn
    3 bags frozen sweet corn
    3T butter
    3T sugar
    3T Milk
    5 lg slices cheese

    Mix all cook 4 hrs

    Great for gatherings! Mix & forget so you can get other dishes done!

  32. Macaroni Salad

    6 cups of macaroni
    Diced peppers, I use as much to add the burst of colour.
    1/2 cup diced onion
    1/2-3/4 cups shredded cheese
    1 cup of southern fried chicken- cooled and chopped

    1.5-2 cups Hellman’s Mayo
    1/2 cup Golden Italian dressing
    1/4 cup sugar
    1/8 cup vinegar salt and pepper
    Whisk! you can add or take away to taste. Reserve 1/2 cup of dressing for just before serving ☺️

    Cook macaroni per directions allow to cool.

  33. Instant Pot Keto Cheesecake

    I love this because it allows me to have an indulgent dessert while staying gluten-free, and low-carb!

    Combine, and press into 6″ springform metal pan suitable for pressure cooking:
    3/4 cup fine-ground almond flour
    2 TBSP monk fruit/erythritol sweetener (or other equivalent sweetener)
    2 TBSP melted butter (salted or unsalted is fine)

    This mixture will only go half-way up the side of the pan – this is ok!

    Beat well, until super smooth (about 3 minutes in a Kitchen Aid):
    16 oz cream cheese, softened
    2 tsp vanilla extract
    3/4 cup monk fruit/erythritol sweetener (or other no-carb sweetener equivalent)

    Beat in one at a time:
    2 large eggs

    Pour mixture into springform pan.

    Pour 1 and 1/2 cups water into bottom of pot in a 6 qt Instant Pot Duo.
    Place trivet or stand inside pot, and place springform pan on the trivet, making sure the pan does not rest in the water. Do not cover the cheesecake mixture/pan.

    Press Manual and set for 35 minutes on High Pressure. Make sure the vent is turned to Sealing. Allow 18 minutes natural release, then release fully. Open the Instant Pot, and gently absorb any water on top of the cake with a paper towel.

    Mix and pour on top: 1/4 cup sour cream and 2 TBSP of monk fruit/erythritol blend sweetener.

    Allow cheesecake to cool to room temp. Cover and place in refrigerator for 6 hours or overnight.

  34. Gingersnaps (Don’t Double) Great Grandma’s Recipe
    1 C Shortening
    1 C Sugar
    1 C Molasses
    1 heaping teaspoon soda dissolved in 1 cup boiling water
    3 teaspoons ginger (spice)
    add enough flour to make a SOFT dough. About 6.75 cups – the dough will be sticky and that’s good.

    In a large pan melt butter, add sugar, stir. Add molasses and stir. Boil water and add baking soda to it and stir to dissolve it. Add ginger to flour & stir in shortening mixture. Bake 375 degrees – 8 minutes

    Flour work surface, hands and rolling pin, roll dough out to ¼-1/2 inches but not quite a half.

    Ice gingerbread cookies with 1-2-3 Icing and top with coconut shreds.

    1-2-3 Icing
    1 C Sugar
    2 egg whites
    3 Tablespoons hot water

    Beat in double boiler with dover egg beater 8 minutes
    Dover beater is just plain beater – I use my electric hand one

    Growing up, we made these cookies every year around Christmas time. I love this recipe because it is a piece of my Great grandma (even though she has passed on to the other side) who is still apart of our Christmas every year.

  35. Brownies
    3/4c butter
    3/4 c cocoa
    2 c sugar
    4 eggs
    1,3/4c plain flour
    1 tsp baking powder
    1 tsp salt
    1 c walnuts (opt)

    In large saucepan melt buttertake off heat. Add cocoa; mix. Add sugar; mix well. Add eggs mix well. Add flour, baking powder, salt. Mix well. Add walnuts if using. Spread in a lined/greased lamington tray. Bake 25-30 minutes at 160C. Test with skewer before removing Cool before cutting.

    This is a family favourite since I was a little girl in USA. It has been a favourite here too and is so easy. Reminds me of my family

  36. 1cup butter
    1 cup Brown sugar
    1 cup semisweet chocolate chips
    A sleeve of saltine crackers (about 35)

    Preheat oven 375 degrees

    Line a cookie sheet that has side with tin foil or parchment paper and grease well. Line a 15 x 10 pan with sides with the crackers salt side down.

    Melt butter and Brown sugar in pan until it dissolves. Bring to boil and cook about 3 minutes, stirring constantly (Do not let mixture too brown). Pour mixture over crackers.

    Bake for 3 – 5 minutes or until mixture starts to bubble.

    Remove from oven and pout the chip over and let chocolate melt for about a minute than spread out evenly. Let cool then cut into bars.

    This is the recipe I made for my first Cookie exchange. I came in second place

  37. What a great product and contest! I have been looking for a special way to combine my memories and recipes as my mother passes down recipes from her mother to me.

    At the moment I love everything I have tried from Yum and Yummer by Greta Podakewski. Also everything from Skinnytaste. Especially her Baked Chicken Parmesan. So tasty, moist and so much healthier than fried.

  38. Corn flake chicken
    2 chicken beasts
    Corn flake crumbs
    Vegetable oil

    Oven 425°. Dip chicken breastfeeding in egg and corn flake crumbs. Vegetable oil bottom of pan. Place coated chicken, then sprinkle with melted butter. Bake 30 to 40 minutes until safe temperature is reached.

  39. Pumpkin Muffins because they are fast and easy and you can make them in endless variations!

    1 can of pumpkin purée
    1 box dry cake mix of your choice
    2 eggs

    Mix all together and bake according to the cake mix box for cupcakes.

  40. This is a favorite at our block parties!

    Broccoli Salad
    3-4 bunch of broccoli spears, broken finely, tops only
    1 small red onion, chopped finely
    1 cup unsalted shelled sunflower seeds
    1/2 cup raisins, chopped
    1/2 pound bacon, cooked crisp and chopped finely

    1 cup mayonnaise
    1/4 cup sugar
    2 Tbsp vinegar

    Combine the first 5 ingredients. Blend dressing ingredients and mix gently into salad. Can be served immediately, however, it’s better prepared in advance and refrigerated overnight. Serves 10-12. Keeps well.

  41. What a fun idea!
    Hot Onion Dip
    Two 8 oz. cream cheese, softened
    1/2 cup mayo
    1/2 cup grated parmesan cheese
    1 small onion, chopped
    Mix all ingredients together. Put in small glass baking dish. Bake for 20 minutes @ 400.
    We use tortilla chips or club crackers with this dip.

  42. Everybody’s Favourite Slice.
    (My mother gave me this recipe when I first got married – 50 years ago and it is truly “everybody’s favourite”)

    1/2 cup sugar
    1 cup mixed fruit
    1 tablespoon honey
    1 cup S.R. flour
    1/2 cup coconut
    125g (4oz) butter

    Mix dry ingredients in a bowl. Melt honey and butter and stir into dry ingredients. Press into a greased slice tine. Top with sunflower seeds.
    Bake in moderated oven until pale and golden – approx. 25 mins.
    Cut into squares or slices wile still warm. Cool in tin. (Mum used to ice her slice with lemon icing instead of putting sunflower seeds on before baking)

  43. One recipe that I like making was something that someone from the small town that my grandma was from made for the family for a dinner that the town put on for famiy for her funeral. It is super easy and everyone always says it is the best Jell-o that they have ever had. The great thing is that there is no Jell-o in it. We don’t really know the actual name for it so we just call it fluff.

    1 can raspberry pie filling (can use blackberry. Both are really good. Raspberry makes “pink fluff” and Blackberry makes a “purple fluff”.
    1 carton (12 ounces) Cool Whip – defrosted
    1 can sweetened condensed milk
    1 squirt lemon juice
    Fold everything together and refrigerate until ready to serve. Seriously, Super easy.

  44. I thought of another super easy recipe. My daughter loves this one. It is a layered dessert bar.

    Layered Dessert

    1 cube butter
    1 cup crushed graham crackers
    1 cup chocolat chips
    1 cup butterscotch chips
    1 cup pecans
    1 cup coconut
    1 can sweetened condensed milk

    Melt butter in a 9 x 13 pan in a 350 degree oven. Once melted, add other ingredients in order listed drizzling sweetened condensed milk over the top. Bake 30 to 40 minutes and cut into bars. Super easy because it is “one” of everything. Just make sure that it is 1 cube (1/2 cup) butter.

  45. I am leaving my favorite Muffin recipe. Years and years ago, late 90s when computer info could barely be found on BBS (bulletin board service) and there really wasn’t a web, I wanted to find a poppy seed muffin recipe. I went through so many and this is the very best of the best recipes that I found for Almond Poppy Seed Muffins. Nothing has come close to being as good as this recipe is:

    3 c. flour
    2-1/4 c. sugar
    1-1/2 t. baking powder
    1-1/2 t. salt
    1-1/2 c. vegetable oil
    1-1/2 c. milk
    3 eggs
    1/2 t. almond extract
    2 T. poppy seeds

    Preheat oven to 350 degrees F. Grease or use muffin papers to line 2 12-cup muffin tins or 1 12-cup giant muffin tin. In a large bowl whisk oil, milk, eggs, extract until smooth. Combine flour, sugar, baking powder & salt in a bowl. Add the dry ingredients to the large mixing bowl that has liquid ingredients and mix until moist. Gently stir in poppy seeds. Fill muffin tins and bake 30 minutes for regular size muffin tins or 35-40 minutes for giant muffin tin.

    This recipe sparked my dream for someday opening up a coffee shop that would feature the best muffins on the face of the planet and my friends and those who wanted to join in would some, enjoy the coffee, scrapbook or stamp, and enjoy good old fashion companionship with each other.

  46. Cinnamon stack biscuits
    2 cups flour
    3 Tbsp sugar
    1 Tbsp baking powder
    1/2 tsp salt
    1/2 tsp cream of tartar
    1/2 cup shortening
    2/3 cup milk

    Mix dry ingredients then cut in shortening. Add milk and knead it into dough. Roll out dough in a rectangle shape on a flour covered counter so the dough is about 1/4 inch thick. Melt 3 Tbsp butter and spread over dough. Mix 3-4 Tbsp sugar with 1 Tbsp cinnamon and sprinkle over buttered dough. Cut the dough into strips lengthwise about 1 inch wide, then stack the strips carefully one on top of the other so you have one long strip of stacked dough. Preheat the oven to 375 degrees, then coat a cupcake pan with cooking spray. Cut the stacked dough into 1 inch sections the turn them on their sides and place each stack in a cupcake tin. Bake for 10-12 minutes.

    This recipe was a favorite part of Sunday morning breakfast when I was growing up. It was the only meal during the week that my dad cooked for us. He passed away seven years and I still think of him every time we make them. And now my 12 year old daughter has become the expert cinnamon stack biscuit maker! A wonderful family tradition!

  47. Zesty Crockpot Chicken and Rice


    2-4 frozen boneless skinless chicken breasts

    1 pkg. (8 oz.) cream cheese (let sit out to soften)

    1 can cream of chicken soup

    1 pkg. italian dressing seasoning (the dried kind in the packet)


    stir the cream cheese, cream of chicken, and seasoning together in the crockpot. i actually start it on low and let them sit in there for about 30 min so the cream cheese is softer to stir. (but don’t forget about them like i did today!) put the frozen (because i’m lazy) chicken in and cover with the mix. cook on high 4-6 hours or until the chicken is cooked and fall-apart-tender. after the first two hours when the chicken is softer i cut it up into strips for easier eating. how easy is that!?

    cook the rice in a pot (or rice cooker if you’re not dumb like me and know how to use the stupid thing) and smother with chicken mixture! the italian seasoning is the secret ingredient! so yum!

    I love this recipe because it’s easy to put together and let cook slowly in the crockpot all day. Everyone I’ve ever served it to has loved it! It’s my go-to!

  48. I am Korean, and my husband and I love to cook ethnic dishes. Don’t forget the kimchi and Banchan.

    Korean ground beef

    1 pound lean ground beef
    1 tablespoon sesame oil
    3 cloves garlic , minced
    1 teaspoon fresh ginger, minced
    1/2 cup brown sugar
    1/4 cup lite soy sauce
    1 teaspoon sriracha

    Heat a large pan over medium high heat.
    Brown the meat with sesame oil, garlic and ginger.
    Drain 75% of the fat, add brown sugar, soy sauce, and Sriracha.
    Cook until the liquid has reabsorbed and the meat is shiny but not soupy.
    Top with green onions, toss together and serve.
    2 green onions, only the green parts

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