Posted in recipes, Soups, supper dishes, Uncategorized

Supper Time: #Soup #Pasta

Hearty Pasta Soup


Prepare time: 5 min
Cook: 25 min
Serving: 4

Do something different with a pack of tortellini. This filling soup is full of fibre, low fat and full of veg. The perfect lunch or supper


  • 1 tbsp olive oil
  • 2 carrot, chopped
  • 1 large onion, finely chopped
  • 1l vegetable stock
  • 400g can chopped tomato
  • 200g frozen mixed pea and beans
  • 250g pack fresh filled tortellini (we used spinach and ricotta)
  • handful of basil leaves (optional)
  • grated Parmesan (or vegetarian alternative), to serve


  1. Heat oil in a pan. Fry the carrots and onion for 5 mins until starting to soften. Add the stock and tomatoes, then simmer for 10 mins. Add the peas and beans with 5 mins to go.
  2. Once veg is tender, stir in the pasta. Return to the boil and simmer for 2 mins until the pasta is just cooked. Stir in the basil, if using. Season, then serve in bowls topped with a sprinkling of Parmesan and slices of garlic bread.

Posted in Cookies, recipes, SNACKS, Uncategorized

NoBake #Cookies: #Peanutbutter

This recipe from Karen’s Korner, says she was diagnosed with type 2 diabetes so she adapted this recipe accordingly. She gives you both regular and lighter amounts of ingredients. Enjoy.


Peanut Butter No Bake Cookies



1 1/2 cups old fashioned oatmeal
3 1/2 tbsp. peanut butter  ( I use a natural one that only has 4 grams of sugar)
1/2 tsp. vanilla
1 cup brown sugar (1 used 1 cup of Splenda/Stevia sugar replacement)
1/4 cup milk (I used skim)
1/8 cup butter (I used fake margarine)


Spread a sheet of wax paper onto your counter to cool cookies on.
In a large bowl mix together oatmeal, peanut butter and vanilla, set aside.
In a medium saucepan combine sugar, milk and butter and cook over medium heat and bring to a boil. Boil mixture for a full minute.
Remove from heat and pour over oatmeal mixture and stir until oatmeal is completely coated.
Spoon out cookie sized scoops onto the waxed paper and allow to cool until set and firm. Store in an airtight container.  Bon Appetite!

 Attribution to: Karen’s Korner
Posted in Breads, cakes, Desserts, recipes, SNACKS, Uncategorized

Sweet Bread #AppleFritter # Dessert

awesome country apple fritter bread

Serves 8

Bread Loaf

  • 1/3 cup light brown sugar
  • 1 teaspoon ground cinnamon
  • 2/3 cup white sugar
  • 1/2 cup butter, softened
  • 2 eggs
  • 1 1/2 teaspoons vanilla extract
  • 1 1/2 cups all-purpose flour
  • 1 3/4 teaspoons baking powder
  • 1/2 cup milk or almond milk
  • 2 apples, peeled and chopped (any kind), mixed with 2 tablespoons granulated sugar and 1 teaspoon cinnamon

Old-Fashioned Creme Glaze

  • 1/2 cup of powdered sugar
  • 1-3 tablespoons of milk or cream- (depending on thickness of glaze wanted)



  • 1
    Preheat oven to 350 degrees. Use a 9×5-inch loaf pan and spray with non-stick spray or line with foil and spray with non-stick spray to get out easily for slicing.
  • 2
    Mix brown sugar and cinnamon together in a bowl. Set aside.
  • 3
    In another medium-sized bowl, beat white sugar and butter together using an electric mixer until smooth and creamy.
  • 4
    Beat in eggs, 1 at a time, until blended in; add in vanilla extract.
  • 5
    Combine & whisk flour and baking powder together in another bowl and add into creamed butter mixture and stir until blended.
  • 6
    Mix milk into batter until smooth.
  • 7
    Pour half the batter into the prepared loaf pan; add half the apple mixture, then half the brown sugar/cinnamon mixture.
  • 8
    Lightly pat apple mixture into batter.
  • 9
    Pour the remaining batter over apple layer and top with remaining apple mixture, then the remaining brown sugar/cinnamon mixture.
  • 10
    Lightly pat apples into batter; swirl brown sugar mixture through apples using knife or spoon.
  • 11
    Bake in the preheated oven until a toothpick inserted in the center of the loaf comes out clean, approximately 50-60 minutes.
  • 12
    To make glaze, mix powdered sugar and milk or cream together until well mixed.
  • 13
    Let cool for about 15 minutes before drizzling with glaze.



  • Next time I think I would add in walnuts. You can always use other fruit, or you could add in chocolate chips too! (Of course!)
  • Substitutions: I’ve also substituted this with 1/2 cup Greek Yogurt, 1/3 cup milk and add 1/4 teaspoon baking soda instead of 1/2 cup milk as called out in the bread loaf ingredients.
  • Baking options: Bake 30-40 min. for 2 loaf recipe, 15-20 minutes for muffins or 50 -60 minutes for one full loaf recipe or until toothpick inserted in center comes out clean.
Posted in cakes, Desserts, recipes, Uncategorized

Todays Dessert #Apples #PieCake


  •         1 cup Gold Medal™ all-purpose flour
  •         1/2 cup packed brown sugar
  •         1/4 teaspoon salt
  •         1/2 cup butter, cut into small pieces

    Apple Mixture:

  •         6 apples, peeled, thinly sliced
  •         3 tablespoons packed brown sugar
  •         1 teaspoon ground cinnamon
  •         2 teaspoons lemon juice


  •         1 box Betty Crocker™ SuperMoist™ yellow cake mix
  •         1 1/3 cups water
  •         1/3 cup oil
  •         3 eggs


1. Heat oven to 350°F (325°F for dark or nonstick pan). Spray bottom and sides of 13×9-inch pan with baking spray with flour.
2. In medium bowl, stir together flour, 1/2 cup brown sugar and the salt. With pastry blender or fork, cut in butter until mixture is crumbly. Set aside.
3. In another medium bowl, gently stir together Apple Mixture ingredients; set aside.
4. In large bowl, beat Cake ingredients with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Pour into pan.
5. Spread apple mixture evenly over cake batter. Sprinkle Topping evenly over top.
6. Bake 30 to 35 minutes or until toothpick inserted in center comes out clean. Cool completely, about 30 minutes.
Attribution to:  Rincon-Cocina

Posted in recipes, SNACKS, Uncategorized

3 Ingredient Bars #Snacks #Healthy

Ingredients (9 bars]

  • 1/2 cup crunchy natural peanut butter, well-stirred
  • 1/2 cup honey
  • 3 cups toasted whole grain oats cereal


Line an 8 x 8 inch square pan with parchment.

Combine peanut butter & honey in a large saucepan and set over medium heat. Heat until mixture just starts to simmer, about 2-3 minutes, stirring. Remove from heat and stir until mixture is well-combined.

Stir in cereal until evenly coated. Pour mixture into prepared pan, cover with parchment, and press firmly. (Edited to add: A pastry roller will help to firmly and evenly pack down the mixture so the bars hold their shape). Chill in the refrigerator for 1 hour. Cut into bars. Store individually wrapped in the refrigerator.

Posted in recipes, SNACKS, Uncategorized

Snack Time #Halloween #CandyTreats


Prep time
5 mins
Cook time
5 mins
Total time
10 mins
Author: Butter With A Side of Bread
Serves: 12


  • 2 packages microwave popcorn, popped (about 9 cups popcorn)/ ⅓ cup unpopped kernels
  • 1 stick butter (1/2 cup)
  • 1 cup granulated sugar
  • ⅓ cup heavy whipping cream
  • 3 or 4 different types of Halloween themed candy


  1. Pop your popcorn and remove any un-popped kernels. Put popcorn in a large bowl and set aside.
  2. Combine the butter, sugar and whipping cream in a medium saucepan.** Bring to a boil over medium heat and boil for about 5 minutes, stirring often.
  3. Pour over popcorn and stir to combine. Add in Halloween candy- our favorites were candy corn and M&M’s- and stir to combine. It’s best when served immediately.
  4. **I’ve also made this in the microwave. Combine butter, sugar & whipping cream in a large glass bowl. Microwave for 2.5 minutes, stir, then for an additional 2 minutes. Pour over popcorn.


Posted in cakes, recipes, Uncategorized

Holiday Cake: #Fruitcake #Holidayrecipe



Apricot Fruit Cake


Apricot Fruitcake
Prep time
2 hours
Cook time
1 hour
Total time
3 hours
This moist, spice-less fruitcake is one of our family favorites. It is not nearly as heavily flavored as dark fruitcake. Since no spices or molasses are used this cake relies purely on the flavor of the dried fruits.
Author: Barry C. Parsons
Recipe type: Cakes
Serves: One large fruitcake or 2-3 loaf cakes
  • 2½ cups water
  • 1½ cups light raisins or sultana raisins
  • 2 cup dried apricots chopped
  • ¼ cup sugar
  • 1 cup butter
  • 1 cup sugar
  • 4 ounces (1/2 cup)cream cheese
  • 4eggs
  • 2½ cups all purpose flour
  • 1 tsp baking powder
  • 1 pound glace cherries, chopped
  • 1 pound mixed dried fruit
  • 1½ tsp vanilla extract
  1. In a medium saucepan combine the water, apricots, ¼ cup sugar and raisins and simmer slowly for 30 minutes. Set aside to cool completely to room temperature.
  2. Cream the butter, cream cheese, vanilla extract and 1 cup of sugar until light and fluffy.
  3. Beat in the eggs, one at a time, beating well after each addition.
  4. Sift together the flour and baking powder.
  5. Fold half of the dry ingredients into the creamed mixture.
  6. Fold in the cooled boiled apricot mixture.
  7. Fold in the remaining dry ingredients.
  8. Fold in the cherries and dried fruit.
  9. Bake in a greased and floured tube pan or 2 greased and parchment lined small loaf pans at 325 degrees F for about an hour or until toothpick inserted in the center comes out clean.
  10. A tube pan will probably take over an hour depending on size. My small aluminum loaf pans took about 55 minutes. The toothpick test is the most reliable way to test if the cake is baked.
  11. Cool in the pan/s for a 10 minutes before turning out onto a wire rack to cool completely.
  12. Store in a cake tin or other airtight container. Freezes well too.
The prep time here includes cooling time for the boiled raisin base.
I recommend using light raisins in this recipe if you want to keep the golden color of the cake crumb. Using darker raisins can affect the color but not the flavour of the cake.