These easy dinner rolls are awesome.
- 2 cups warm water
- 1/2 cup sugar
- 2 tbsp dry active yeast
- 2 tbsp olive oil
- 1 egg
- 1/2 cup milk
- 5.5 cups flour
- Pour water, sugar and yeast in bowl and wait 5 minutes until foamy.
- Add olive oil egg milk and stir. Slowly add flour. Dough will still be sticky but will form a ball.
- Put dough in a greased bowl for an hour to rise.
- After an hour cut dough into 12 equal buns and place in a greased pan. I use a glass 9×13 pan.
- Let rise again for another 45 minutes and then bake at 340 for about 20 minutes or until golden brown.
I know, not my usual foodie post. It has been a busy week including the big reveal of the giant lobsters painted for the lobster capital of Canada. I was kindly invited to paint a giant lobster for Barrington Nova Scotia. The beast was over 7 feet tall, I used many tubes of paint, and hours and hours of work.
We were featured in newspapers across Nova Scotia for our work. My lobster is named the log drivers waltz. Check out the newspaper article here.
I didn’t know if my instant pot would agree with a meatball recipe, but yay it worked! And it was really good!
- 2lbs ground beef
- 1 pkg onion soup mix
- 1/2 cup bread crumbs
- 1 egg
- 1 cup Ketchup
- 1/3 cup soya sauce
- 1tsp Worcester sauce
- 1/4 cup sugar
- 1tsp garlic powder
- 1tsp onion powder
- 1tbsp parsley flakes
- In large bowl combine hamburger, onion soup mix, bread crumbs, and egg. Make into balls and place at the bottom of the instant pot. Pile them on top of each other if you need to.
- In another bowl mix ketchup, soya sauce, Worcester sauce, sugar and spices.
- Pour sauce mix over the meatballs in the instant pot.
- Turn the instant pot on the meat setting for 25 minutes.
- Serve over rice.
Sometimes (ok often) I crave chocolate. I try my best to not purchase chocolate bars and junk on a whim when shopping. That’s the frugal in me who is to cheap. This recipe I stole from my mother in law and it satisfies that chocolate need. You do have to be prepared and fast for this recipe because it does harden fast.
- 1/2 cup butter
- 2 cups sugar
- pinch salt
- 6 tbsp cocoa powder
- 1/2 cup milk
- 3 cups oatmeal ( I like to use 1 cup coconut and 2 cups oatmeal) Be sure to set the oatmeal/coconut aside in a bowl ready to use.
- In a pot mix butter, sugar, cocoa powder, salt and milk on medium high.
- Bring to boil stirring constantly.
- Boil for 4 minutes while stirring constantly.
- Take off stove and pour in oatmeal/coconut.
- Quickly stir to make sure all oats are covered and drop spoonfuls of mix on cookie sheet or piece or parchment paper. This is where you have to be fast because these set fast.
Thought I’d share a bit of my art work here. This is what I do in my spare time to make a little extra money. This is what I breathe and keeps me sane.
Lord have mercy, I am in love. So, I was messing around in the kitchen and ended up on a happy mistake. I thought instead of using corn syrup as I do in my barley candy recipe I’m going to use maple syrup and make some hard maple candies. Well let me tell you it failed wonderfully. I ended up with maple sugar candy that melts in your mouth. I used a pure maple syrup that I had collected and boiled down last year. I am sure any pure maple syrup will do the trick. And maybe store bought? But I’m not 100% sure on that one… I’ll have to try that next. My maple syrup is a light to medium colour.
- 2 cups white sugar
- 1/2 cup pure maple syrup
- 1/4 cup water
- 1/4 tsp cream of tartar
- 1/2 cup icing sugar
- In a medium size pot mix maple syrup, sugar, and water.
- Turn heat on medium and stir constantly until liquid comes to a boil.
- Place candy thermometer in pot and let boil untouched until candy reaches 300 degrees.
- Remove pot from heat and let sit for 1 minute.
- Add cream of tartar and stir. It will bubble up.
- Pour candy onto a cookie sheat covered in icing sugar. The icing sugar helps prevent candy from sticking.
- After 5 minutes break into pieces.
My son likes a quick easy breakfast in the mornings, so I often do up a double batch of waffles. They are definately cheaper than buying them and all the boy has to do is pop a frozen waffle in the toaster. A couple of years ago my friend Jacquie bought me a 4 waffle, waffle maker, which makes my life so much easier than trying to make one waffle at a time.
This recipe is a double batch and can be split in half if you need to. this recipe makes 26 large waffles.
- 4 eggs
- 2 cups milk
- 1 1/2 cups water
- 1 cup oil
- 1tsp vanilla
- 1/4 cup sugar
- 4 cups flour
- 8 tsp baking powder
- In a large bowl add eggs, milk, water, oil, vanilla, and sugar.
- Mix well
- Slowly add flour while mixing.
- Add baking powder and mix well.
- Pour into waffle iron and cook
- Serve or freeze. I freeze waffles in large zip lock bags stacked on top of each other with around 12-16 per bag.