Sweet Marie Bars

Today I went to Justin's family picnic in Hamilton. Families are BIG. So big that we walked right past the picnic spot twice because even Justin didn't see anyone he recognized. There were a lot of sister's third cousins and great-great uncles.

Picnics are great, though, and these tasty squares are a crowd favourite and super quick to make. Some recipes call for peanuts, but I prefer a smoother square because that's how my mom always made them. I also just don't much care for nuts in my dessert. This time, I took the best of both worlds and used crunchy peanut butter instead of smooth. A bit crunchy and a bit smooth! Perfect.
 
Sweet Marie Bars

1/2 cup crunchy peanut butter
1/2 cup golden corn syrup
1/2 cup brown sugar
3 cups crispy rice cereal
1 cup semi-sweet chocolate chips

Yield: 16 two-inch squares
Prep Time: 10 minutes
Cook Time: 10 minutes
Chill Time: 1 hour
Total Time: 1 hour 20 minutes

In a large pot on low heat, melt together the peanut butter, corn syrup, and brown sugar until smooth. Remove from heat and stir in cereal. Fold over several times until evenly mixed. Spread into a greased 8-inch pan and press down evenly with a wet fork (to prevent sticking).

In a small glass or microwaveable bowl, melt chocolate chips for 2-3 minutes, stirring after every 30 second interval so the chocolate doesn't burn. Spread over the bars with an offset spatula. Cover and refrigerate for at least an hour or until chocolate is firm. If you are in a rush you can pop them in the freezer for 20 minutes. With a hot chef's knife, cut into squares and enjoy!

*For a more calorie-wise version, use 1/3 cup melted chocolate and drizzle chocolate over the squares with a fork or spoon.

Spicy Chicken Creole

For Hallowe'en weekend this year, Justin and I are going to New Orleans! We are so excited to eat spicy cajun food, drink lots of bourbon, and dance to jazzy music.

This is a traditional Louisiana dish, usually made with shrimp, but I decided to use chicken. It's also a great way to use up all of your garden veggies that you don't know what to do with!

Spicy Chicken Creole
1 tablespoon olive oil
1-2 boneless skinless chicken breasts, diced
1/2 small onion, diced
4 cloves garlic, chopped
1 teaspoon paprika
1-2 teaspoons crushed chilis (for heat - to taste)
1/2 teaspoon chipotle chili powder
1/2 teaspoon oregano
1 large can diced tomatoes
2 stalks celery, chopped
1 small green pepper, chopped
2 cups cooked rice

Yield: 4-6 bowls
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes

Start by cooking your rice (or use leftovers), and set aside. In a large pan or small stockpot, fry the chicken in the oil on medium-high heat until no pink remains. Add in the onions and garlic sautee until tender. Add spices and heat through. You can use any combination of spices you like. I have a delicious smoked paprika and rosemary blend that tasted wonderful (see my cute little handmade label?). If you're using crushed chilis and aren't a fan of super spicy foods, add a little bit at a time until you like the level of heat. Crushed chilis contain the seeds, which are what makes things spicy, so be careful how much you're adding! If you want something a little milder, use crushed red pepper flakes.

Add the tomatoes and diced veggies (again, use what you have in the fridge or in your garden). Turn the heat down to medium-low and let simmer, covered, for about 15-20 minutes.

Pour this mixture into a large serving dish, add the rice, and mix well. Garnish with parsley and enjoy!

No-Cook Strawberry Jam

My favourite summer activity is making jam, and this one is classic. As summer is fading and autumn is creeping up, I am taking this last chance with the ever-bearing strawberry harvest to make some delicious strawberry jam.

If you've never made jam before there are a few things you need to know...

1. Follow the recipe. This is the most important part of preserving and canning. Accurate measurements, clean and/or sterilized jars, and avoiding shortcuts will help you make a proper batch.
2. Be prepared. Make sure you have ALL of the ingredients and supplies you need before you start. You don't want to get caught halfway through and realize you don't have enough sugar or jars. Buy a new bag of sugar and a few extra jars just in case.
3. Take your time. Making jam can be time consuming, especially if you are making lots. Don't rush any of the steps, or your jam may not set.
4. Don't double. Don't make a double batch or the jam may not set. Make one batch at a time, and wash all of your dishes that come in contact with the pectin before starting again. It can be a hassle but it's the best way to ensure your jam is properly set.

What you'll need:

• Five 1-cup mason jars with lids (or equivalent)
• A canning funnel
• Ladle or big spoon
• Potato masher
• Mixing bowl and spoon
• One 2-cup glass measuring cup, and one 1-cup dry measuring cup
• Small saucepan

Now, head on over to your nearest local strawberry farm and pick up 2 (or 3) pints of fresh, juicy strawberries. If you're looking to save some money, ask if they have any seconds. Seconds are berries that are on their way out, have too many seeds, or just don't look all that pretty. These run about half the price for double the berries (or better). You'll have to cut out the bad parts of the berry but if you don't mind the extra work then you'll be able to save a bundle. I got roughly two pints of seconds berries for $2, and the regular nice berries go for $4 per pint. A lot of the time you'll find quite a few berries that have nothing wrong with them at all!

No-Cook Strawberry Jam
 *according to Certo pectin crystal package recipe
2 cups crushed strawberries
4 cups granulated sugar
1 box Certo pectin crystals
3/4 cup water

Per Batch
Prep Time: 40 minutes
Canning Time: 20 minutes
Total Time: 1 hour
Yield: 5 cups
*Note: The directions on the package for total yield is 5 cups and this measurement is always very accurate, so ensure you have enough jars.

Wash your jars and lids in hot soapy water. Sterilizing jars in the oven is not necessary for no-cook jam as long as the jars are very clean and dry.

Hull and thoroughly crush all of your strawberries ensuring only the freshest parts of the berry are used. Crush berries in the mixing bowl one layer at a time with the potato masher, not all at once, and transfer to glass measuring cup. Do not use a food processor to crush berries. Continue mashing berries until you have exactly 2 cups of berries and juices. Pour the berries back into the mixing bowl and add all four cups of sugar. Mix well and let stand for 10 minutes.

Next, mix together the pectin crystals with 3/4 cup water. Bring to a boil, and boil for one full minute, all while stirring constantly. Pour the liquid pectin mixture into the strawberries and sugar. Stir constantly for three full minutes. Place your canning funnel into the top of your jars and fill the jars with the ladle until 1/4 inch from the rim. Cover with lids and store at room temperature for 24 hours or until the jam is set. Store jam in the freezer for 6-8 months or in the fridge for up to 3 weeks. 

I made three batches of jam which took me around three hours. A lot of time and work but I got 15 lovely jars of jam! Most of which I'm sure will be given away (ie. forcefully pried from my hands) to friends and family.

Enjoy!

-j

Bev's Blueberry Yogurt Muffins

Happy long weekend to my fellow Canadians! Are we doing well in the Olympics? I feel so out of touch with the news without cable TV. However, I do feel less brainwashed without it...

Yesterday my grandma would have turned 79. She lost the fight to breast cancer eleven years ago. Thinking about grandma makes me think of her recipes. She made the best gravy and didn't even like it! What a lady...

This is her recipe for delicious and moist blueberry yogurt muffins! You can use any flavour of yogurt you like. 9 times of out 10 I use strawberry, as it gives a nice sweet flavour, but this time I used organic vanilla. Whatever you've got in the fridge to use up! I would like to try it with peach sometime... yummm! : )

Blueberry Yogurt Muffins
1 cup rolled oats (not instant)
1 cup yogurt
1/2 cup vegetable oil
3/4 cup brown sugar
1 egg
1 cup flour
1 teaspoon salt
1 teaspoon baking powder
1/2 teaspoon baking soda
 1 cup blueberries (fresh for best results)

Yield: 12 muffins
Prep Time: 15-20 minutes
Baking Time: 20 mintues
Total Time: 35-40 minutes

In a large mixing bowl, soak the oats in the yogurt. Add the oil, brown sugar, and egg. Mix well. In a smaller mixing bowl, sift the flour, salt, powder, and soda together. Gradually add the flour mixture to the oats and stir until just blended. Fold in blueberries.


Spray or line a standard 12-muffin tin with paper liners. Scoop the muffin mix into the cups at about two-thirds to three-quarters full and bake at 400 degrees F for 20-22 minutes. Remove from oven and let cool for 10-15 minutes.

I made a double batch of this recipe, but used frozen berries (the first and last time I will do that!) Fresh berries won't turn your muffins a green/blue colour, and taste much better! I found that I had batter for 27 muffins instead of 24, so beware there may be some batter left over.

Helpful Hints:
-Use an ice scream scoop to help you divide up muffin or cupcake mix evenly. Start with one scoop per cup, followed by half a scoop. Divide up any remaining batter among the cups. This method will help ensure even baking.
-It may be useful to invest in a 6-cup muffin tin in case you have any extra batter that you don't want to waste. Space out the batter on the muffin tray as best you can and fill any remaining cups with water (see picture below).

The Fat Albert

Oh yes... The name says it all! And would you believe this recipe is off the back of the graham cracker box? So easy and simple. And so so delicious!

This particular batch I made using vegan margarine (which is dairy and animal by-product free), which worked exceptionally well. It tasted just like using regular butter or margarine. Most of the batch I just used almonds on top, but for the non-vegans I threw in some chocolate chips, which is what the traditional recipe calls for. You could add in other nuts or dried fruit if you prefer.

Fat Alberts
26 graham crackers
1 cup margarine or butter
1 cup brown sugar
1/2 cup almonds
1/2 cup chocolate chips

Prep Time: 10 minutes
Bake Time: 10 minutes
Total Time: 20 minutes
Yield: 26 servings

Preheat oven to 325 degrees F. Place graham crackers in a single layer on foil-covered cookie sheet with sides touching. In a microwaveable bowl, melt margarine and sugar untill melted. Stir until completely mixed (this may take a few minutes for the margarine to mix into the sugar). Immediately pour the sugar mixture over the graham crackers. Don't wait too long or the margarine may begin to separate from the sugar. Sprinkle with almonds and bake for 6-8 minutes. Remove from oven and sprinkle with chocolate chips. Continue baking for another 1-2 minutes.

Let the squares cool for 10 minutes before removing from cookie sheet. Store in an air tight container (if they aren't all gone by the end of the night!)

Enjoy!

-j