Monthly Recipe Contest

Subscribe to our newsletter here and send in your your favourite recipe(editor@nhca.ca) for a chance to win a $10 gift card from Save On Foods.

Recipes must be submitted in a typed up version that can be copied and pasted. Pictures are great too.

Strawberry Rhubarb coffee cake. It is delicious.

Submitted by: Jen Spohr August 2022 Winner

Ingredients.

filling

3 cups rhubarb(inch pieces) fresh or frozen

2 pints fresh strawberries, mashed

2 table spoons lemon juice

1 cup sugar

1/3 cup cornstarch

Cake

3 cups flour

1 cup sugar

1 teaspoon baking powder

1 teaspoon baking soda

½ teaspoon salt

1 cup butter cut into small pieces

1 ½ cups buttermilk

2 eggs

1 teaspoon vanilla extract

Topping

¼ cup butter or margarine

¼ cup all purpose flour

¾ cup sugar

Instruction

Generously butter a 9X13 inch baking dish. Preheat oven to 350 f.

In a large sauce pan combine the rhubarb, strawberries and lemon juice. Cook for 5 min over medium heat. Combine the sugar with the cornstarch and add to the fruit mixture. Bring to a boil over medium heat and cook about 5min stirring constantly until the mixture is thickened.

In  large bowl combine flour, sugar, baking powder, baking soda and salt. Cut the butter in with a pastry blender until coarse crumbs. In a separate bowl beat together the eggs, buttermilk, and vanilla.  Add to the dry ingredients and combine.

Spread half the batter mixture into the 9X13 pan. Top with the strawberry rhubarb mixture. Using a tablespoon drop the remaining batter onto the filling.

For the topping melt the butter add the flour and sugar and mix until crumbly. Sprinkle over the batter

Bake for approx. 45 min or until the cake is done.

Perfect cookies 

Submitted by: Nicholas Hulstein (June 2022 Winner) 

1 batch of 24.   

Preheat Oven to 375°F. Place rack in the middle.  

Add and mix in this order: 

– 1 Egg 

– 1/2 Cup shortening 

– 1.5 tsp vanilla extract 

– 1/2 tsp baking soda 

– 1/2 tsp salt 

– 1/2 cup brown sugar 

– 1/2 cup white sugar 

– 1 cup chocolate chips 

– 1/3 cup crushed walnuts 

– 1 and 1/4 cup white flour 

Form in to small balls, around 1 TBSP in size. Place on greased cookie sheets.  

Bake for 9 minutes. Place sheets on cooling rack. Once the sheets are cool enough to grab by hand, take the cookies off the rack and place them directly on the rack.  

Porcupine Meatballs

Submitted by Colleen Danchak (May 2022 Winner)

1lb ground beef or chicken 1/4 tsp salt and pinch pepper

1 egg 3 tsp butter

1 can tomato soup 1/2 cup water

1/4 cup rice, uncooked 1/4 cup flour

2 tsp finely chopped onion

1) Mix meat, onion, seasoning and egg in a medium bowl.

2) Form into balls, roll in flour.

3) Melt butter in frying pan. Drop balls into this and brown evenly.

4) Add soup and water. Cover and braise on top of stove. Alternative method is

to bake in oven after at 180F for about 30 minutes until tender.

5) Serve with cooked rice and vegetables.

Mom’s Mush

Submitted by Louise Ingram (April 2022 Winner)

1 package of hamburger 

1 cooking onion, diced  

1 can of vegetable soup 

Sauté and crumble the hamburger and diced onion until no more pink in the meat. 

Add in a can of your favorite soup – I prefer the vegetable soup 

 Heat through and serve with noodles or mashed potatoes. 

 You can use your imagination and throw in anything else you might like such as diced celery, mushrooms, or cooked macaroni. 

My favorite family recipe is so simple and is ideal for cooks of all levels.  There are three ingredients which we usually have on hand.  It is hearty, and can be enjoyed left over and can be frozen.  I grew up with my Mom making this, I served it to my family and my son makes it for his growing family.  I think I will make some tonight!!  Enjoy! 

Crock Pot Sherried Chicken

Submitted by Victoria Schellenberg  (March 2022 Winner)

8 slices bacon, chopped 

4 boneless chicken breast 

2 cups sliced mushrooms 

1 cup diced onion 

1 cup diced celery 

2 cans cream of celery soup 

1 cup sour cream 

1/2 cup sherry or white cooking wine 

1 tsp ground sage or 2 tsp fresh 

1/2 tsp ground rosemary or 1 tsp fresh 

1/2 tsp ground pepper 

In a skillet fry bacon until cooked but not crisp. Drain excess fat. Brown breasts in remaining fat until golden. Combine all remaining ingredients into slow cooker. Stir well. Add bacon and chicken. Simmer on low for 6 hrs or high for 4 hrs. Serve over rice. Makes 6-8 servings. 

This recipe is great because you can switch it out with what you have on hand. I usually use chicken thighs and sausage instead of breasts and bacon. If you don’t like celery (my kids don’t love it cooked), leave it out. Cream of chicken soup can also be substituted for cream of celery. This recipe is great for busy days! 

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Mediterranean Quinoa Salad (gluten free and vegan): Hala Rifai

(February 2022 Winner)

Salad:

2 cups of cooked quinoa, drained very well and cooled 

1 cup of finely chopped parsley, curly or flat Italian will work 

1 cup of diced tomatoes, heirloom is best if in season

1 small red onion finely diced (can use any onion, chives or shallots but red gives a nice color)

1 cup of diced Persian cucumbers (Persian is best but any variety will work as long as the skin and seeds are not tough)

1 cup of washed and rinsed canned chick peas (optional, great to add for protein)

Romain lettuce hearts, washed and put aside, do not chop.

Dressing:

1 tablespoon of finely chopped mint or 1 tsp of dried mint

juice of 1 lemon (more to taste if you like more tang)

1 tbs of pomegranate molasses (optional but takes it to another level, use the juice of another half a lemon if omitting)

1 tsp salt  (adjust to taste)

1/2 tsp ground black pepper

1/2 cup of a very good quality extra virgin olive oil (adjust amount to taste, but it must be olive oil)

Mix the dressing in a bowl and toss with the salad ingredients.  Can serve right away but tastes much better if it can sit in the fridge for a few hours, toss again before serving, as it sits the flavors will absorb into the quinoa, you can adjust the dressing if needed by adding the juice of another half lemon or a splash of pomegranate molasses.  Serve with the romaine hearts to use as scoops.

serves 4  Enjoy!

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Bacon Wrapped Pork Tenderloin: Felicity Meng

(January 2022 Winner)

RECIPE:

Ingredients

• 8 to 10 slices of streaky bacon , long enough to wrap around the pork 1 1/2 times.
• 1 lb / 500g pork tenderloin , at room temperature
• Salt and peppe 
• 1 tbsp olive oil      
•           2 tbsp honey or maple syrup (honey works better, it’s thicker)

1. Preheat oven to 200°C/390°F (180°C fan)
2. Lay out bacon: Lay the bacon strips vertically on a board, slightly overlapping (see photo in post). There should be enough bacon so when rolled will wrap the length of the pork
3. Season the pork with salt and pepper. Tuck the thin end of the fillet under so the pork is roughly the same thickness from end to end.
4. Brown pork: Heat the oil in an oven-proof skillet over high heat. Sear the pork on all sides until nicely browned. (Don’t worry about cooking through, it will go in the oven.) Turn off heat, remove pork and allow to cool enough to handle.
5. Wrap pork in bacon: Place pork on the arranged bacon at the end closest to you. Use a long knife to lift the bacon under the pork and roll the pork so the bacon wraps around the fillet. Finish with the bacon seam side down.
6. Honey: Use the knife to transfer back into the skillet. Drizzle over honey and brush all over.
7. Bake 25 minutes: Transfer skillet to oven for 25 minutes and roast pork until the internal temperature is 65°C / 149°F. (Note 1) Baste with pan juices at the 20 minute mark, mopping up plenty of the honey and juices pooled in the pan (this will make bacon deep golden).
8. Rest 5 minutes: Remove from oven and let it rest for 5 minutes. Baste once more just before serving. To serve, cut into thick slices. Serve with remaining pan juices.

Recipe Notes:

1. Pork tenderloin (aka pork fillet) preparation – If you see a thin transparent membrane on the meat (known as silver skin), it is best to trim that off before cooking. Some butchers already trim it off. If you forget to, it’s not a big deal however as it’s so thin it does not go tough. Trimming excess fat is optional.

Pork tenderloin cook times – These are cook time guides for the recommended internal temperature of 65°C (149°F) which is medium (ie. a faint blush of pink and optimum juiciness). Pork tenderloin weight (time is total oven time):

• 300g (10oz): 20 minutes
• 400g (14oz): 25 minutes
• 500g (1lb): 28 minutes

If you prefer no pink centre at all, increase the cook times by 3 minutes and target an internal temperature 68°C (155°F) or so.

Note: This recipe takes longer to bake than the usual baked tenderloin recipes (like this one with Creamy Mustard Sauce) because of the bacon layer.

2. HOW TO MAKE AHEAD: Assemble pork wrapped in bacon per recipe. Take out of the fridge hour prior. Top with honey and roast per recipe.

3. Nutrition assuming 4 servings. The calories per servings can be reduced to 305 calories by using Lean Turkey Bacon instead of streaky bacon.

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Lugaw (Filipino Porridge/Congee): Flora Malig (December 2021 Winner)

Ingredients

Serving Size: 4
Time Commitment: 1 Hour

2 Tbsp Canola Oil
2 Tbsp White Onion — chopped
2 Tbsp Garlic — chopped
2 Tbsp Ginger — julienned
1 1/2 Tbsp Fish sauce (Patis) or Salt
1/2 Cup long-grain Rice
4 Cups Chicken stock or Water
1/2 cube Chicken or Veggie bouillon
Salt and Pepper– to taste
2 Eggs — hardboiled and sliced

1 Lbs – Chicken legs/parts
Optional Garnishes -– Spring Onions; Garlic (fried); Lemon juice

Method

1.Heat oil in a pot over medium heat and sauté onions, garlic, and ginger. 

2.Add chicken and patis (fish sauce) (optional).  Cook until brown. Cover and simmer for about 5 – 7 minutes.

3.Add the rice grains and stir.
4.Add the stock and stir, bring to a boil then reduce to a simmer. Simmer for 30-40 minutes while stirring constantly or cook until mixture thickens to your desired consistency.

5.Add chicken bouillon cube, mix well and adjust seasoning and water as

necessary.
6.Top with sliced hard-boiled eggs, fried garlic, lemon juice and spring

onions. Serve hot!

Tips:  Can eat the next day for breakfast! 

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Cherries in the Snow: Irene Thistle (November 2021 Winner)

Ingredients:

Directions:

1. Cream your cream cheese in a bowl using a mixer. Cream the nutri-whip in a large bowl until it’s fairly stiff and has volume. Mix the cream cheese and nutri-whip.

2. Together in the largest bowl used, empty this mixture in your serving dish. Now take the sponge cake which is sticky and pull apart in small chunks, add to creamed mixture, then stir until cake is mixed thoroughly throughout the cream mixture.

3. Now clean up the sides.

4. Empty a can of cherries on top and using a spatula spread out the cherries to cover your mixture

5. Keep chilled. Can eat any time. And there you have an easy and delicious dessert for any occasion 😃

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Chicken Enchiladas Recipe: Matt Gillard (October 2021 Winner)

Ingredients

• 2 Package of 8 large, Soft Tortillas
• 4 Chicken Breasts.
• 1 Large Jar Salsa
• 1 Large Onion, diced
• 1 Large Bell Pepper, diced
• 2 Packages of Taco/Fajita/Enchilada Spices
• 1 Bag of Mexican Cheese Blend (Habanero also works)
• 3 Tablespoons Butter
• 3 Tablespoons Flour
• 2 Cups Chicken Broth
• 1 Cup Sour Cream
• 1 Small Can of Diced Green Chillies

Directions:

1. In a medium sized pot, pour the jar of salsa. Season chicken breasts with salt and pepper, put in a pot with a lid. Cook for about 30 minutes on medium low heat, turning the chicken over about 15 minutes.
2. Turn on Oven to 350 degrees
3. Once chicken is cooked, take each breast out and shred it. Or put it in the Kitchen Aid and put on low until it shreds.
   Put shredded chicken back in pot with the salsa. Then add diced onion and diced pepper and Taco mixes (plus appropriate water per package) into the pot. Mix them together over medium heat for about 10 minutes, stirring often. Once done, remove everything from the pot and put in a large mixing bowl, mixing in half the bag of Cheese.
4. Roll up the chicken/cheese mixture into tortillas and place in a 9×13 pan.
5. In a medium size sauce pan, melt butter, stir in flour, and whisk for 1 minute. Then add broth and whisk until smooth. Heat over medium heat until thick and bubbly. REMOVE from heat. Add jar of diced green peppers and sour cream. Whisk until sour cream melts.
6. Pour over enchiladas, then top with the other half the bag of cheese.
7. Bake for 22 minutes. Then broil for 3 minutes to brown the cheese.

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Pandan Pizzelle Recipe: No Name (September 2021 Winner)

Ingredients

• 1 cup rice flour/ or all-purpose flour
• 1 tsp baking powder
• 2.5 tbsp sugar
• 2 tbsp butter
  -100mL coconut milk
• 1/8 tsp salt
• 2 large eggs
• Pizzelle Maker (Can be purchased at Lina’s Italian Market in Calgary)

Optional:

• Pandan drops (3-4 drops – based on preference)
• Toasted black sesame seeds
• Ice cream
• Nuts (Cashews,
• Almonds – based on preference)

Directions

1) On stove top, heat coconut milk and butter until warm and bring to slight boil – remove from heat immediately and let cool down.
2) Whisk eggs and sugar together until well blended
3) Dry ingredients à Mix flour, baking powder, and salt together gently with whisk.
4) Sift dry ingredients with strainer and slowly add to wet mixture containing eggs + sugar. Continue whisking until well blended. Batter will be loose in consistency.
5) Pour coconut milk and melted butter into batter and continue whisking until blended and no visible large chunks.
6) Add in 4 pandan drops and add 3 tbsp sesame seeds (adjust to preference).
7) Pour batter into 1 tbsp and pour over the cast iron pan evenly to form a thin layer.
6) Follow pizzelle maker instructions and wait for indicator light to shut off before removing from pan.
7) Remove each pizzelle crepe slowly and place on plate to cool. Serve with ice cream or nuts. Enjoy!

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Devilled Bun Burgers Recipe: Kelly Mandryk (August 2021 Winner)

Ingredients

1 1b. ground beef

1 egg, beaten

1/3 cup of ketchup

1 ½ tsp. mustard

2 Tbs. minced onion

1 tsp. paprika

½ tsp. garlic powder

¼ tsp. cayenne pepper

1 tsp. salt

Dash of pepper

8 hamburger buns

1/8 cup of melted butter

Directions

Cut buns in half and lightly toast them in a toaster oven.

Combine ground beef, ketchup, egg, mustard, minced onion, paprika, garlic powder, cayenne pepper, black pepper and salt in a bowl. Mix together thoroughly.

Spread meat mixture on each of the half buns making sure to spread the mixture to the edge. Brush melted butter over the top.

Place on a cookie sheet and broil at 350 F, five to 7 inches from the heat for about 12 minutes.

Serve with your favourite burger toppings and a side of french fries.

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Monster Cookies (July 2021 Winner: Bob Leuty)

INGREDIENTS:

1 cup butter 
2 cups brown sugar 
2 cups white sugar 
2 ½ cups peanut butter 
6 eggs 
2 tsp. vanilla 
4 tsp. baking soda 
9 cups rolled oats 
1 cup smarties 
1 cup chocolate chips 

INSTRUCTIONS:
Cream butter and brown and white sugars together.  Add peanut butter.  Beat in eggs. 
Stir in soda and vanilla.  Add oats, candy and chocolate chips.  Mix thoroughly. 
Drop by large tablespoons full onto baking sheet.  Bake at 350 for 10 – 12 minutes depending on size you want. 
Do not over bake as you want them chewy inside. 
And yes, there is no flour in this recipe.   

You may add raisins, currants, coconut, butterscotch chips, dried cranberries, chopped dates, etc.  Good way to clear out the pantry. 

Kids love them, and adults too.  Makes tons !     

Quick n Easy Vegan Rainbow ENERGY Bowl (June 2021 Winner: Kim Lee)

INGREDIENTS: (Makes 2 Medium sized portion bowls – Serve 2-3 people)
-2 medium beets
-1/4 kabocha (buttercup) squash
-2 celery stalks (sticks)
-4 asparagus spears
-2 kale leaves
-1/2 red pepper (sliced or diced)
-10 medium prawns (cooked or uncooked depending on preference)
-roasted walnuts (5-7 pieces)
-1/2 avocado

Optional:
-black pepper, salt
-olive oil, sesame oil, or avocado oil
-Sriracha hot pepper/ teriyaki sauce

INSTRUCTIONS:

1) Slice kabocha squash into small diced pieces and remove peel (or keep depending on preference).
2) Remove skin from beets and cut into small diced pieces or slices (depending on preference)
3) In a medium sauce pan, boil kabocha squash and beets and then remove from heat and drain. (Boiling prior to sauté helps with creating a soft texture for the squash and beet in the center)
4) In a separate pan or wok, slice asparagus spears, kale leaves, red peppers, and sauté on medium heat with water (or sesame oil, avocado oil, or olive oil).
5) Add cooked kabocha squash and beets into vegetable mix. Continue mixing for another 5-7 minutes. Add in prawns last (and continue mixing under low-medium heat until cooked) -Cooking time will be reduced if prawns pre-cooked.
6) Remove from heat and allow 3-5 minutes to cool down.
7) Serve with roasted walnuts, avocado, black pepper and salt or Sriracha hot pepper/ teriyaki sauce as per preference.
8) Enjoy!

Chicken Soup + Creamed Chicken (May 2021 Winner: Larissa MacKenzie)

Soup:  
Add 6-8 Chicken thighs and 6 drumsticks in a pot 

Fill large pot with water to top of chicken add 1tbsp salt bring to boil.  
Turn down + skim the scum 
Add tsp whole peppercorns, a bay leaf, 1 carrot cut  in 3rds, 1 celery cut in thirds, 2 thick slices onion  1 tbsp pickling spice.
Simmer 45-50 min.
Strain Broth in a large bowl, put cooked chicken in bowl
Add thin noodles, 1 can tomatoes with juice couple tbsp fresh dill. 
Add salt and pepper to taste.  
Simmer 15 minutes.  

Creamed Chicken:  
Sauté 2-3 tbsp chopped onion + 1tbsp butter   
And chicken and 2 1/2 half pints of whipping cream.  
Add salt and pepper to taste.  
Tbsp of fresh dill 
Simmer 15 minutes. Basting chicken a couple times 
Serve with mash potatoes and choice of veggie 

Asian Infused Power Buddha Bowl (April 2021 Winner: Diane Li)

1) Bake salmon (or fish of choice: halibut,cod, basa,etc) in oven for 25-30 minutes over lime and herbs of choice.
2) Soak dried chickpeas in cold water for 1hr then bring to a boil over hot water. (Or if using canned chickpeas, drain from can and bring to a boil over hot water).

3) Steam broccoliand beets for 10 minutes until cooked and soft in texture.
4) SautéEnoki mushrooms, chickpeas, onions, broccoliin sauce pan over lime with an addeddrizzle of water or olive oil.
5) Add steamed beets into sautéedvegetable mixture (add beets later to avoid red color bleeding into mixture).
6) Continue with adding chopped celery (add later to avoid celery beingovercooked)
7) Top with chopped green onions and continue sautéingfor another 2-3 minutes until vegetables are soft in texture.
8) Remove vegetable sautémixture from heatand transfer to a bowl/ plate.
9) Add grape tomatoes, and spices/herbs/nutsof choice(Ex. Almonds,cashews, walnuts). Drizzle sesame sauce, Sriracha sauce,or anydressing of desire.
10)Remove salmon from oven and place together on bowl together with vegetable sautéto create the ultimate AsianInfused Power BuddhaBowl!

Pandesal Cake Pinoy Style (March 2021 Winner: Felicity Meng)

Ingredients

3 cups of flour
1 cup of sugar
1 teaspoon of salt
1 cup of lukewarm milk
2 eggs
3 tablespoons of butter melted
1 teaspoon dry yeast
1 cup breadcrumbs

Directions

In a big bowl mix together flour, sugar, and salt.
Pour in milk; beaten eggs and melted butter until well blended make sure that the milk is only mildly warm and not hot.
Add the instant dry yeast and fold until dough forms
after the dough is formed on surface knead until it becomes smooth and elastic 5 to 10 minutes.
Form the dough into a ball and light coated the oil place into a bowl and cover the bowl with plastic wrap let it rise until it doubled the size.
Punch the dough and divide into 2 sections of dough roll into the dough into six slices cut into six smaller pieces shape into a ball and roll it into bread crumbs while waiting
Make sure to turn oven so it will heat to 185.c
Remove from the oven
Serve with ice cream and graham crackers

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Phil’s excellent PB curry (February 2021 Winner: Charmene)

2-3 chicken breasts (I usually buy a store bought over roasted chicken)
1/4 cup peanut butter
1/4 cup each: raisins and peanuts
1/2 red onion, diced
1/2 cup pineapple chunks, with juice
1 tsp garlic
2 tbsp curry paste
1 mango – diced
1/2 granny smith diced
1 red pepper diced
250ml coconut milk (I usually add more)
1 tsp ginger
1 bunch of cilantro (we use about 1/4 of a bunch)
1/2 tsp each: cumin, coriander, cardamom
 
Saute onions, pepper and chicken until brown.
Add spices, milk, pineapple, mango, 1/2 cilantro and simmer
Add peanut butter and whatever else is left.
 
Serve over rice!

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Rhubarb Square (January 2021 Winner: Colleen Winhold)

Bottom Base:

1 cup margarine

2 cups flour

*Mix and pat in pan

Filler:

5 cups rhubarb (cubed and pour boiling water over rhubarb and drain well)

1 ½ cups sugar

2 eggs

½ cup margarine

½ cup flour

*Mix and spread on bottom base

Top Layer:

1 cup coconut

¼ cup flour

1 cup sugar

2 tbsp. margarine

1 egg

*Mix together and put on top (I double the top layer recipe as I love coconut)

Bake at 350 for 45 minutes until top is golden

Please send in your favourite recipe to editor@nhca.ca and if your recipe is chosen for next month you will receive a $10 gift card from Save On Foods

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INSTANT POT VEGAN POTATO CURRY (December 2020 Winner: Jillian Kirkwood)

INGREDIENTS

• 1 medium yellow onion, chopped – I like to cut mine in half moons slices but if you prefer you can chop it finely
• 4 large cloves of garlic, chopped finely
• 900g / about 5 heaping cups baby potatoes, regular potatoes are ok too, but the waxier varieties are best
  because they remain firmer. Floury potatoes might fall apart a bit. Cut any larger ones into chunky bite sized pieces. No need to peel them unless you prefer to.
• 2 tablespoons curry powder or curry paste, be sure to use a good flavorful brand 500mls / around 2 cups water
• 400g / 2 heaping cups fresh green beans, chopped into bite sized pieces. You can also use frozen beans, no need to defrost first. Frozen peas also work well as a sub.
• 1 400ml can coconut milk, full fat or light

• 1 tablespoon sugar (optional but recommended)
• Salt & pepper to taste
• 1 teaspoon chili pepper flakes or a small fresh chili chopped (optional but recommended)
• 3 tablespoons arrowroot powder, or corn starch

INSTRUCTIONS

INSTANT POT INSTRUCTIONS (My Instant Pot is a 6 quart. If yours is a different size you will need to scale the recipe up or down accordingly).
• Set your instant pot to sauté. Once hot, add a few drops of water and cook the onions until translucent, then add the garlic and cook for one minute longer. Press the KEEP WARM/CANCEL button.
(This sautéing step adds a little more flavour but you can skip it if you are short on time.)
• Add everything else to the Instant Pot except the green beans and arrowroot/cornstarch.
• Set the Instant Pot to 20 minutes on MANUAL high pressure and allow the pressure to release naturally after this time.
Northern

Please send in your favourite recipe to editor@nhca.ca and if your recipe is chosen for next month you will receive a $10 gift card from Save On Foods

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Bread Machine Cinnamon Rolls (November 2020 Winner: Victoria Schellenberg)

This time of year I always find myself pulling out the bread machine to enjoy warm cinnamon buns on a chilly morning. (I often make this recipe one day and then pop it in the fridge overnight to quickly bake and enjoy fresh for breakfast).

Ingredients
3/4 Cup + 2 Tbsp milk
1 large egg
3 Cups all purpose or bread flour
3 Tbsp sugar
1/2 tsp salt
4 Tbsp butter (cut into small pieces)
1 1/2 tsp bread machine OR fast rise yeast
OR
2 tsp active dry yeast

Directions
Layer and place butter around edges of bread machine
Select ‘dough’ setting and turn on
After complete roll dough into 15×10″ rectangle
Spread: 1/3 Cup melted butter
1 Cup brown sugar
Sprinkle with cinnamon
Roll and slice into 12 pieces, place in greased pan, cover and let rise for 1 hour.
Bake at 365º for 20-22minutes (until done).
Icing sugar glaze for top: (Mix together)
1 Cup icing sugar
1-2 Tbsp milk (or more until a consistency you like)
OR
Cream cheese topping: (Mix together)
1 8oz. pkg cream cheese softened
1/2 Cup butter
1 tsp vanilla
3 Cups icing sugar
1 Tbsp milk
I know, you don’t want to think about the ingredients as you assemble the cream cheese topping. Just blindly throw it together and ignore any caloric count.

Enjoy!

Victoria Schellenberg

Please send in your favourite recipe to editor@nhca.ca and if your recipe is chosen for next month you will receive a $10 gift card from Save On Foods

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Back to School Chili!

This recipe is so simple and easy, but kid friendly and makes lots extra for freezing an extra meal or to enjoy leftovers!

• 2 pounds ground beef (lean or extra lean) Regular can be used too-just drain excess fat

• Handful dehydrated onion flakes-you can use a fresh onion just the dehydrated hides it from kids!

• 28 ounce can diced tomatoes

• 1 can refried beans

• 1 large can kidney beans or if you like more beans feel free to add more

• 1 normal sized jar of Red pasta sauce like Rago or any brand

• 1 package taco seasoning mix (mild or hot and spicy depending on your taste)

• Salt

• pepper
  

• Instructions:

Brown the ground beef with onions in a soup pot. Once browned add in the diced tomatoes and crush them up as best you can (you can put the diced tomatoes in a food processor and blend them before if you don’t like the chunks). Then add in the refried beans, kidney beans, taco seasoning and jar of pasta sauce and stir. Bring to a gentle boil and then simmer on low heat covered for 30 mins.
Serve over rice or buns! Enjoy!

Please send in your favourite recipe to editor@nhca.ca and if your recipe is chosen for next month you will receive a $10 gift card from Save On Foods