Veggie Cups with Ranch Dip

Looking for the perfect-healthy snack? Then you must try this delicious Veggie Cups with Ranch Dip. Be creative and unique, cause eating healthy doesn't have to be boring! This recipe is perfect as a appetizer, celebrations, snacks and for the diet. Recipe serves for 8 people.

INGREDIENTS
1 1/2 cups plain yogurt or plain Greek yogurt
1/2 cup mayonnaise
1 garlic clove, minced
1 to 2 tbsp. finely chopped chives
1 tbsp. finely chopped dill
2 tbsp. finely chopped parsley
1 to 2 tsp. mustard powder
1 tbsp. liquid honey
1 to 2 tbsp. lemon juice
Salt and freshly ground pepper, to taste
Veggie sticks, such as cucumber, carrots, celery, bell peppers, and/or skewered grape tomatoes, for serving

PREPARATION
For the Ranch Dip: Add yogurt, mayonnaise, garlic, chives, dill, parsley, mustard powder, honey, lemon juice, salt and pepper to a bowl. Whisk to combine. Taste and adjust seasoning. (Makes about 2 cups.)

Divide dip into 8 mini cups. Add veggie sticks to each cup and serve.













[recipe as seen in: cbc.ca]

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Best-ever mashed potatoes

Get ready for a delicious recipe of mashed potatoes, this side dish goes well with any lunch or dinner. Perfect for Thanksgiving Day, Holidays and any other celebration. What you're waiting for? try the best-ever mashed potatoes! 

Preparation time: 25 minutes
Total time: 1 hour 10 minutes

INGREDIENTS 
5 lb. russet or Yukon gold potatoes
1 1/2 cup half and half cream
1 1/2 tsp Dijon mustard
1/2 tsp salt
1/2 tsp black pepper
1/2 cup unsalted butter
1/2 cup chopped chives (optional)

DIRECTIONS

1. Peel and cut potatoes into large, even-sized pieces. Place in a large pot. Cover with water, and bring to a boil over high heat. Reduce heat. Simmer, covered, until very tender, 25 to 30 min. Drain well.

2. Pour cream into a large measuring cup or small saucepan. Whisk in Dijon, salt and pepper. Add butter. Heat in the microwave or on stovetop until hot, but not boiling.

Place drained potatoes back in pan over warm (but off) burner to evaporate excess moisture. Mash until very smooth. Stir warm cream mixture, then pour into potatoes. Fold or stir to evenly mix. Taste and season with more salt, if you like. Serve garnished with chives, if using.

NOTES FROM THE CHEF
Starchy potatoes such as russet, and creamy varieties such as Yukon Gold, yield the best texture.

















 Originally published in the Walmart Live Better Fall 2013 issue / Photo: John Cullen

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Roasted cheese and herb stuffed mushrooms

This delicious Roasted cheese and herb stuffed mushrooms will impress your guests, family and friends. The cheese and mushrooms are the perfect combination for your celebrations, what better appetizer that one made from the chef! (you)

Preparation time: 25 minutes
Total time: 45 minutes
Makes: 24 servings

INGREDIENTS
2 pkgs large button mushrooms (each 397 g)
125-g pkg goat or brie cheese
1/3 cup bread crumbs
2 tbsp chopped chives, plus more for garnish
1 tbsp finely chopped parsley, plus more for garnish
4 strips bacon

DIRECTIONS
1. Preheat oven to 425F. Line a baking sheet with foil or parchment paper. Remove stems from mushrooms and place on prepared baking sheet. Crumble goat cheese into a small bowl. If using brie, dice and place in bowl. Add bread crumbs and herbs. Stir to evenly mix (you may need to rub the mixture with your fingertips). Divide cheese mixture stuffing into mushrooms.

2. Cook bacon in a medium skillet over medium heat, stirring often until bacon is brown, crisp and most of the fat has been rendered off, 8 to 10 min. Crumble cooked bacon overtop mushrooms.

3. Bake in centre of preheated oven until mushrooms are tender, about 18 to 20 min. Garnish with chopped chives and parsley, if you like. Serve warm.







Originally published in the Originally published in the Walmart Live Better Fall 2013 issue./ Photo: John Cullen

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Espresso Martini

This is a must-share recipe, this delicious Espresso Martini is prefect for coffee overs just like me! The  cool espresso mix with coffee liqueur is perfect, serves for 1 person. Recipe for party, celebrations, and friends night.

INGREDIENTS
1 ounce espresso, cooled
1 ounce vodka
1 ounce coffee liqueur
1/2 ounce zambucca
1/2 ounce whipping cream (35%)
Ice
Coffee beans, for garnish (optional)


PREPARATION
1. Add espresso, vodka, coffee liqueur, zambucca, whipping cream and ice to cocktail shaker. Shake until condensation forms on shaker. Strain into martini glass.

2. Garnish with coffee beans, if desired. Serve immediately.


















[recipe from: cbc.ca]

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Black Eyed Pea and Peach Salad

This delicious Black Eyed Pea and Peach Salad is the perfect example of how to mix fruits with your salad, it gives a sweet touch to the recipe. Is perfect as an appetizer, side dish, lunch or celebrations. You can replace the peaches for pears, apples or nectarines. Serves 6 dishes.

INGREDIENTS
6 large handfuls baby spinach (about 8 cups)
1 (14 ounce) can black-eyed peas
2 peaches, sliced
5 slices bacon, diced and cooked until crispy
1/2 red onion, sliced
Handful chopped toasted pecans, for garnishing

Dressing
1/3 cup olive oil
3 tbsp. white wine vinegar
1 tsp. Dijon mustard
1 clove garlic, minced
Pinch sugar
Salt and freshly ground black pepper, to taste

PREPARATION
1. Add spinach, black-eyed peas, peaches, bacon, red onion and pecans to a large large bowl.

2. For the dressing: combine olive oil, white wine vinegar, Dijon mustard, garlic, sugar and salt and pepper.

3. Toss salad with dressing. Taste and adjust for seasoning. Garnish with more pecans, if desired.











[recipe courtesy of: cba.ca and Stefano Faita]

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Pink Lemonade Layer Cake

photo credit / food network

Desserts are one of my favorite recipes to make in the kitchen, and this Pink Lemonade Layer Cake by Paula Deen is the perfect example. Enjoy this delicious lemon and vanilla cake with your friends and family, is perfect for birthdays, celebrations or as a gift. Can be serve with juice, coffee or tea. 

Total time: 1 hour 8 minutes
Preparation time: 25 minutes
Inactive time: 10 minutes
Cook time: 33 minutes

Ingredients
- 1 cup (2 sticks) unsalted butter, softened, plus more, for coating pans
- 1 (18 1/4-ounce) box white cake mix
- 1 teaspoon finely grated lemon zest
- 2 teaspoons vanilla extract
- 3 tablespoons sweetened pink lemonade drink powder
- 1 pound confectioners' sugar
- 5 tablespoons frozen pink lemonade concentrate
- 1 teaspoon vanilla
- 1 teaspoon finely grated lemon zest

Directions

1. Preheat the oven to 350 degrees F. Butter 2 (8-inch) round cake pans and line the bottoms with parchment paper or waxed paper.

2. Prepare the cake batter according to the package directions. To the batter, stir in the lemon zest, vanilla, and pink lemonade powder. Pour the batter evenly into the prepared pans. Bake until golden and a toothpick inserted into the center of the cake comes out clean, 30 to 35 minutes. Let the cakes cool in the pans for 10 minutes. Carefully turn the cakes out onto a wire rack to cool completely.

3. While the cake is baking, prepare the frosting by beating together the confectioners' sugar and remaining 1 cup butter until fluffy. Beat in the remaining frosting ingredients until combined.

4. Transfer one cake to a cake stand or large platter. Using an offset spatula, spread the top of the cake with a layer of frosting. Place the second cake on top of the first. Spread the remaining frosting over the top and sides of both layers.

[recipe credit belongs to: Paula Deen]

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