Sunday, December 23, 2012


2 cans of 398mls pumpkin
3/4 cup sugar
3/4 cup milk
2 eggs
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/8 teaspoon clove
30 tart shells (or one pie shell)

pre-cook tart shells for 5-10 at 375 degrees, let cool for a few minutes. someday i need to try this using puff pastry pressed into muffin trays.

while that's cooking dump everything else in the blender and mix on med for 1-2 min until well combined and frothy.

pour liquid filling into tart shells.

bake at 375 for about 30 min or until set but not dry.

I used mini tart shells so this recipe makes about 56. Serve some whip cream on top sooo yummy!!

Friday, June 8, 2012



1 1/2  cups all-purpose flour 
¼ tsp salt 1 mL
¼ cup cold butter, cubed
¼ cup shortening, cubed 
1 egg yolk 1
1 tsp vinegar 5 mL
Ice water

(dough will have to be refrigerated for 1hr)

½ cup packed brown sugar 
½ cup corn syrup 
1 egg 1
2 tbsp butter, softened 
1 tsp each vanilla and vinegar 
Pinch salt Pinch
¼ cup raisins, chopped pecans

1 DOUGH: In large bowl, combine flour with salt. With pastry blender or 2 knives, cut in butter and shortening until in fine crumbs. In 1-cup (250 mL) liquid measure, whisk egg yolk with vinegar; add enough ice water to make 1/3  cup (75 mL). Gradually sprinkle over flour mixture, stirring briskly with fork until pastry holds together. Gather dough; press into disc. Wrap in plastic wrap and refrigerate for at least 1 hour or until chilled.

2 FILLING: In bowl, vigorously whisk together brown sugar, corn syrup, egg, butter, vanilla, vinegar and salt. Set aside.

3 On lightly floured surface, roll out pastry to 1/8-inch (3 mm) thickness. Using 4-inch (10 cm) round cookie cutter (or clean empty 28 oz/796 mL can), cut out 12 circles, rerolling scraps if necessary. Fit into 23/4 - x 11/4 -inch (7 x 3 cm) muffin cups. Divide raisons among pastry shells. Spoon in filling until three-quarters full.

4 Bake in bottom third of 450°F (230°C) oven for about 12 minutes or until filling is puffed and bubbly and pastry is golden. Let stand 1 minute. To prevent sticking, immediately run metal spatula around tarts to loosen; carefully slide spatula under tarts and transfer to rack to let cool.

Makes 18 tarts for a double batch

Drizzled Gooey Butter Tarts:
Drizzle cooled tarts with 2 oz (60 g) semisweet or white chocolate, melted.
Not-So-Gooey Butter Tarts:
Increase brown sugar to s cup (175 mL); decrease corn syrup to ¾ cup (50 mL).

Sunday, May 20, 2012

Pampered chef Smothered Chicken with Garlic

Smothered Chicken with Garlic

3  tbsp (45 mL) fresh rosemary or 1 tbsp (15 mL) dried rosemary, divided
1/2  tsp (2 mL) paprika
1/2  tsp (2 mL) salt
1/4  tsp (1 mL) ground black pepper
1  whole chicken (about 4 lb/1.8 kg)
1  lemon, cut into quarters
1  tbsp (15 mL) olive oil
4 cloves or as much as you want
1.Preheat oven to 375°F (190°C). Lightly spray Deep Covered Baker with oil. Combine half of the rosemary with paprika, salt and black pepper in small bowl; set aside. Remove and discard giblets and neck from chicken cavity. Rinse chicken with cold water; pat dry with paper towels. Trim excess fat, if necessary. Place lemon quarters and remaining rosemary inside cavity of chicken. Tie ends of legs together with cotton string. Lift wing tips up toward neck, then tuck under back of chicken. Place chicken breast side up into baker.
2.Brush outside of chicken with oil; coat completely with seasoning mixture. Arrange garlic around chicken. Bake, covered, 60 minutes. Carefully remove lid and continue roasting 25-35 minutes or until Pocket Thermometer registers 180°F (82°C) in thickest part of thigh and juices run clear. Remove chicken from baker; let stand 10 minutes before carving. Remove garlic from drippings; serve with chicken.
Yield: 4 servings

WW points = 4 pts for 3 ozs

Nutrients per serving: Calories 600, Total Fat 35 g, Saturated Fat 9 g, Cholesterol 180 mg, Carbohydrate 11 g, Protein 58 g, Sodium 470 mg, Fiber 1 g 

Tuesday, May 8, 2012

Easy Chicken Curry

an easy curry that is not hot just right!

Prepare rice as desired  (1 ½ cups for 3 people)
4 chicken breast diced
1 onion
2 cups of mushrooms
2 cups of frozen peas (thawed)
¾ of a green pepper
clove of garlic crushed
1 can condensed cream of chicken soup mixed with 1/2 can milk
2 tsp curry pwder mixed into soup

start by sauteing onions inpan with a little oil and butter.
Add green onions, mushrooms, garlic when onions are clear
Cook chicken in a separate pan with some oil and butter till cooked (slightly brown)
Add veggies to chicken
Add soup with curry powder stirred in.
Let simmer on low (it will stick so watch) for 10-25 min

Serve over Rice
Makes enough for 4

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