Sunday, March 21, 2010

Cinnamon Toast Recipe

Cinnamon Toast Recipe

Feel free to play with the ratio of cinnamon to sugar to get it to how you like it. Some people like 1:3 cinnamon to sugar, some 1:12, and some in between.


  • 2 slices of sliced bread
  • 2 pads of butter, softened or room temp
  • 1/4 teaspoon cinnamon
  • 1 Tbsp white granulated sugar


In a small bowl or jar, stir together the cinnamon and sugar so they are well mixed. Toast your bread. Slather the toast with butter. Sprinkle the cinnamon sugar over the buttered toast.

Makes two slices of cinnamon toast (and lots of smiles).

Sunday, March 7, 2010

Beef Stroganoff

This is now a staple around my house. My dad my husband and usually any company I have enjoy this meal. It is one of our comfort foods for sure!!

Beef Stroganoff

1/3 cup flour
salt and pepper
2 tbsp margarine
1 lb. fillet or sirloin steak cut into 1/4 inch strips or bit size
1 cup thinly sliced mushrooms
1 chopped medium onion minced
2 cloves minced garlic
2 tbsp margarine
1 & 1/2 cup beef stock
1 tbsp tomato sauce (plain)
1 cup sour cream
cooked egg noodles

mix flour salt and pepper together in small bowl

Melt margarine in frying pan. dredge meat in flour mixture and put into pan. (do not throw out remainder of flour in bowl!) Brown quickly on both sides.

Add mushrooms, onion, garlic, and margarine. Cook stirring often until onion is clear. Stir in reaming flour mixture.

Add beef stock and tomato sauce. Stir until it boils and thickens.

Cook egg noodles in separate pot and drain
Stir in sour cream just before serving over noodles.

(when you open the tomato sauce instead of wasting it or using it for something else put 1 tbsp into each ice cube tray and freeze, then put into freeze bag once frozen for next time.)

Cheese Ball

1 lb. shredded mozzarella
1 lb. shredded cheddar cheese
1 lb. Philly cream cheese
1/2 cup milk
2 squirts of Worcester sauce

Cover in saran and place in fridge
serve with crackers of course

OMG Chocolate Layer Cake

ok here is what most of the fans of my baking have been waiting for the piece de resistance. lol If you have made a cake from scratch you know that a lot of things can go wrong, to dry, doesn't rise excreta.
This recipe MUST be followed to the T no omitted stuff for it to work out.


1 cup of softened butter (not melted!!)
1 & 1/2 cup sugar
2 eggs
1tsp vanilla
2 cups all purpose flour
1/2 cup cocoa powder
1 tsp of baking soda
1 tsp of baking powder
1/4 tsp salt
1 & 1/2 cup of buttermilk

Chocolate Icing:
1 & 1/2 cups softened butted (not melted!!)
1/2 cup whipping cream
1 tbsp vanilla
3 cups icing sugar
6 oz (its one box) of semi-sweet chocolate, chopped melted and cooled to room temp.


Preheat oven to 350F (180C)

Chocolate Cake:you will need 2x8 inch (make sure exactly the same) pans, you can you spring form too if you wish.Line with wax paper buy drawing a circle around the bottom of the pan. Then I spray pam and insert the wax paper inside. Then continue to grease rest of pan with your choosing . Set aside.

In a large bowl, beat butter with sugar until light and fluffy. Beat in eggs 1 at a time; beat in vanilla. In a separate bowl, sift together flour, cocoa, baking powder, baking soda, and salt. With a wooden spoon stir in butter mixture alternately with buttermilk making 3 additions of dry ingredients and 2 of buttermilk. Spoon into prepared pans.

Bake in centre of oven for 30-35 min or until cake tester is inserted in centre comes out clean (this is a cake that will fall if oven is opened to much or loud thumps are made) Let cool for 20 min.then remove, if don't the cake because it is so moist will come apart. Then let cool completely. (if you want to make ahead:wrap layers separatley in plastic wrap and refrigerate for up to one day or overwrap with heavy duty foil and freeze up to two weeks).

Cut each cake horizontally into 2 layers.

Chocolate icing : In a bowl, beat butter until fluffy; gradually beat in whipping cream. Beat in vanilla. Beat in icing sugar 1 cup at a time. Then beat in the melted chocolate until fluffy and smooth. (you can make this while the cake cools. but I warn you not to put onto cake until completely cold! You can store the icing in the fridge once its made but make sure you warm it to room temp before icing your cake.)

Place 1 layer cut side up on cake plate. If you slide strips of wax paper under the edges thats how you end up with no icing around the cake on the plate. Spread cut side with 3/4 cup of the icing; cover with reaming half of cake cut side down. Spread top with another 3/4 cup of icing. Repeat with remaining layers spreading remaining icing over side and top. Remove paper strips.

Weight Watcher 2 Point Ideas

  • 1 hard boiled egg
  • 1 tbsp peanut butter
  • 2 cups cubed watermelon
  • 1/2 cup of juice
  • 6 saltine crackers
  • 1 cheese string
  • 6 vinta crackers (square ones)
  • 1 bag of nativa (shoppers) baby choc cookies
  • 1 package of Pringles stix any flavour
  • 4 twizzlers
  • Kashi Granola Bars
  • 1 bag of Thinsations chocolate covered Pretzels