Making Grub with the Dub

Episode 46

Potato Corn Chowder

Ingredients

1/2 lb bacon, diced and fried till crisp

2 Tbsp butter

3 medium potatoes, diced

2 medium carrots, sliced

1 large onion, diced

1 1/2 cups water

2 tsp salt

1/8 tsp pepper

2 cups homogenized milk

1 can cream corn

1/2 cup kernel corn

2 Tbsp cornstarch, dissolved in 1/2 cup milk

1/4 tsp soda, add to cornstarch

Instructions

Fry bacon until crisp, drain and set aside. In large frying pan, put butter and add all diced veggies. Sauté for about 10 minutes. Add water, salt, pepper and bacon. Cover and simmer until veggies are tender, about 20 minutes (water should be almost boiled away). Add both kinds of corn and milk. Bring to simmer. Add cornstarch mixture and let thicken, stirring gently. Should be consistency of heavy cream. Add more milk if necessary. Taste. It may need more salt and a slight sprinkling of garlic salt.

Episode 45

Hamburger Potato Casserole

Ingredients

1 lb hamburger

Approx 6 potatoes

2 cans mushroom soup / 1/2 can milk

1/2 white onion

Shredded cheese

Instructions

Cook hamburger and add garlic, salt and pepper.

Slice potatoes (mandolin).

Mix mushroom soup, white onion and milk.

Layer casserole dish with potatoes, hamburger, cream sauce.

2 layers, then cover with foil.

Cook for 1 hr at 350°.

Then add cheese for last 5 min.

Episode 44 Queso Taco Dip

Ingredients

1 LB Ground Beef

500g Salsa

500g Valveeta Cheese

1 packet or 35g of taco seasoning

Instructions

Brown your ground beef on medium heat with 1 tablespoon of oil. Add in taco seasoning with a small amount of water. Once combined add in Salsa and Velveeta cheese. Cook on low until warm.

Crockpot version Combine cooked ground beef with salsa and velveeta cheese. Cook on low for 4-6 hours.

Episode 43

The Western Family Appetizer Special

We tried out Western Family Spinach and artichoke bites, Chicken Wings and Mini Corn Dogs!

Episode 42

Slow Cooker Cranberry Apple Cider

Ingredients

1 liter apple juice pure unsweetened

2 cups orange juice pure unsweetened

1 liter cranberry juice unsweetened

1/4-1/2 cup sugar (stevia, honey or other sweetener) (to taste)

3 cinnamon sticks whole

1/8 teaspoon ground cloves

Instructions

Add all ingredients to a 4 quart or larger slow cooker. Stir.

Cook at least 3-4 hours on low or until hot. Keep warm as long as needed on the low or warm setting.

Episode 41
Cinnamon Roll Casserole
Ingredients
2 tubes refrigerated cinnamon rolls (8 cinnamon rolls each — 351 grams or 12 oz)
¼ cup salted butter (melted)
¾ cup milk
½ cup pure maple syrup
2-4 eggs (see video)
2 teaspoons vanilla
1 teaspoon cinnamon
Instructions
Preheat the oven to 350 degrees F and lightly spray a 9×13″ baking dish with nonstick spray. Pour in melted butter (or place the stick of butter in the pan in the oven to melt).
Remove cinnamon rolls from the package, reserving frosting for later.
Cut cinnamon rolls into 3/4″ pieces and place in the prepared baking dish.
Whisk together the milk, pure maple syrup, eggs, vanilla extract, and cinnamon, and pour the mixture over the cinnamon roll pieces in the dish.
Bake the casserole for 25–35 minutes until light golden brown and puffed.
Let cool for 10–15 minutes, then drizzle the top of the casserole with package frosting and serve.

Episode 40 – Layered Salad

Ingredients

12 oz. pkg frozen peas

1 small head iceberg lettuce, chopped

1 1/2 cups assorted peppers, chopped

1/2 medium Spanish onion, finely chopped

4 stalks celery, sliced diagonally

1/2 small cauliflower, finely chopped

1 small bunch radishes, thinly sliced

1 3/4 cups mayonnaise 1/2 cup sour cream

1 tsp sugar

1 1/2 cups shredded cheddar cheese

Bacon bits

Cherry tomatoes

Instructions: Blanch peas for 1-2 minutes. Drain and let cool and dry. Line the bottom of a 9×13 dish with lettuce. Over lettuce layer separately pepper, onion, celery, cauliflower, radish, and peas.

Combine mayonnaise and sour cream. Spread over top layer of salad. Sprinkle with sugar and cheese. Cover and refrigerate at least 8 hours. Just before serving sprinkle with bacon bits. Then garnish with halved cherry tomatoes.

Episode 39 – Rotisserie Chicken Casserole

1 shredded rotisserie chicken

6-8 slices of Swiss cheese

1 can cream of chicken soup

1/2 cup milk

1 cup sour cream

Salt + pepper to taste

1 box of stovetop chicken stuffing

1 cup Parmesan cheese

1/2 stick of butter (melted)

Instructions

Grease a 9 x 13 pan

Spread out chicken on bottom

Cover in Swiss cheese slices

In a separate bowl take 1 can of cream of chicken soup and combine with milk and sour cream

Pour on top of our Swiss cheese layer

In another bowl add in stovetop stuffing, Parmesan cheese and melted butter and combine.

Layer on top.

Bake 375F for 30 mins

Enjoy!

Episode 38

One Pot Lasagna Soup

Ingredients

2 tbsp olive oil

2 lbs ground beef

1 ½ cups yellow onions, finely chopped

2 tbsp minced garlic

2 tbsp tomato paste

1 (14.5 oz) can diced tomatoes

1 (14.5 oz) can crushed tomatoes

1 tbsp Italian seasoning

1 tsp salt, plus more to taste

½ tsp ground black pepper, plus more to taste

1 tsp sugar

½ tsp crushed red pepper flakes

5 cups chicken broth, divided

8 lasagna noodles, broken into bite size pieces

⅛ cup freeze dried basil

1 ½ cups shredded mozzarella cheese

½ cup shredded Parmesan cheese

8 oz ricotta cheese

2 tbsp fresh parsley, chopped

Optional ingredients ½ cup shaved parmesan cheese ¼ cup heavy cream

Instructions

Heat olive oil in a large pot over medium high heat.

Once hot, add the ground beef stirring occasionally until browned.

Remove the browned meat from the pot and save it for later use.

Leave 1 tbsp of fat in the pot and drain the remaining.

Add the chopped onions and saute until softened.

Add garlic and tomato paste.

Saute until fragrant.

Add diced and crushed tomatoes.

Season with Italian seasoning, salt, ground black pepper, sugar, and crushed red pepper flakes.

Add in 4 ½ cups of chicken stock and the ground meat. Mix until combined.

Bring the mixture to a boil.

Add lasagna noodles. Reduce heat to medium-low, cover, and simmer for 20-25 minutes or until the pasta is al dente (¾ of the way cooked).

Add in the remaining stock to thin out the soup.

Add in ½ cup of shredded mozzarella, ½ shredded Parmesan cheese, ¼ cup heavy cream, and 1 tbsp of chopped parsley.

Mix until combined.

Season to taste with additional kosher salt and ground black pepper. Ladle into soup bowls, dollop with a scoop of ricotta cheese and garnish with remaining mozzarella, parmesan, and chopped parsley. Enjoy!

Episode 37

Beef Barley Soup

1 lb. sirloin beef or ground beef

2 tbsp. oil

Drizzle of Worcestershire sauce

1 cup sliced mushrooms

1 cup water

2 medium carrots, sliced

2 stalks celery, sliced

1 medium onion, diced

1 medium potato, peeled and diced

4 garlic cloves, chopped

1 tbsp fresh parsley or 1 tsp dried

1 tsp dried oregano

½ tsp. dried or ground thyme

1 can diced tomatoes

1 bay leaf

1 can corn, drained (or frozen)

1 cup barley

6 cups beef broth

1 tsp chicken bouillon

Salt & pepper to taste

Directions

In pan, sear steak in oil (or brown ground beef in oil) season with salt and pepper and Worcestershire sauce.

Put beef in slow cooker. In hot pan, saute onions and celery. Put in slow cooker.

Then saute sliced mushrooms.

Add to slow cooker and deglaze pan with water and add to slow cooker.

Add potato, garlic, parsley, oregano, thyme, tomatoes, bay leaf, corn, barley, beef broth and chicken bouillon to the slow cooker.

Cook on low for 6 to 8 hours. If steak was used, remove steak and chop into small pieces and return to slow cooker. Adjust seasonings to taste.

Episode 36 – Roxine’s Old-Fashioned Ginger Snaps

Ingredients

Wet mixture:

2 cups brown sugar

1 ½ cups butter

2 eggs

1 cup fancy molasses

Dry mixture:

4 ½ cups flour

4 tsp ground ginger

2 tsp ground cloves

2 tsp ground cinnamon

3 tsp baking soda

1 tsp salt

Extra:

½ cup flour (optional, if dough is sticky)

White sugar (for rolling)

Instructions

In a large bowl, mix together brown sugar, butter, eggs, and molasses.

In another bowl, whisk together flour, ginger, cloves, cinnamon, baking soda, and salt.

Gradually add the dry mixture to the wet mixture. If the dough is too sticky to roll, mix in up to ½ cup more flour.

Roll dough into small balls, coat in sugar, and place on a baking sheet.

Press each ball lightly with a fork.

Bake at 350°F for 10–12 minutes.

Cool and enjoy.

Episode 35

Hash brown Casserole

Ingredients:

2 lb frozen hash browns

1/3 cup onion chopped

1 can cream of chicken soup

1 pint sour cream

2 cups medium shredded cheese

1/2 cup melted butter

2 cups corn flakes, crumbled

1/2 cup melted butter (to combine with corn flakes)

Instructions:

Mix all ingredients except corn flakes and 1/2 cup butter and place in a greased casserole dish.

Put on topping of corn flakes and butter.

Bake 350 degrees for 1 1/2 hours. Monitor corn flakes for browning and cover with tin foil if necessary.

Episode 34 – OVERNIGHT EGGS BENEDICT CASSEROLE

• 2 (6 oz.) pkg. Canadian bacon, chopped, divided

• 6 English muffins, split and cut into 1 in. cubes

• 8 large eggs

• 1/2 tsp. onion powder

• 1/4 tsp. garlic powder

• 1/4 tsp. paprika

• Salt & pepper

• 2 c. milk (not skim)

• Minced fresh chives or parsley

Spray a 9×13 inch baking dish with non-stick cooking spray.

Sprinkle 1/2 the bacon into an even layer in the baking dish.

Top with English muffins, then sprinkle top evenly with the remaining bacon.

In a large mixing bowl (preferably one with a pouring spout), whisk together eggs, onion powder, garlic powder and paprika, stirring vigorously until blended.

Mix in a few pinches of salt, pepper and milk until well blended. Slowly and evenly pour egg mixture over casserole working to coat the muffins evenly.

Cover with plastic wrap and chill in the refrigerator overnight.

In the morning, preheat oven to 375 F.

Remove the casserole from the refrigerator and let rest while oven is preheating or for at least 15 minutes.

Remove the plastic wrap, then cover baking pan with tin foil.

Bake for 30 minutes, then uncover.

Continue to bake until a knife inserted into the centre of the casserole comes out clean, about 15 to 20 minutes longer.

Serve immediately with your favorite hollandaise sauce.

Episode 33

Ground Beef Tortellini Bake

Ingredients

1 pound ground beef

3 large cloves garlic, minced

½ teaspoon garlic powder

¾ teaspoon dried basil

½ teaspoon dried parsley

¼ teaspoon dried oregano

¼ teaspoon dried thyme

Salt and freshly ground black pepper, to taste

1 (24-ounce) jar marinara/pasta sauce

1 (22-ounce) package frozen cheese tortellini

8 ounces mozzarella cheese, grated (about 2 cups)

2 tablespoons grated Parmesan cheese

Instructions

Preheat oven to 350°F. Grease a 3-quart baking dish and set aside.

In a large pot set over medium heat, brown ground beef and garlic until meat is no longer pink, breaking it up and stirring frequently.

Drain fat.

Season meat with garlic powder, dried basil, dried parsley, dried oregano, dried thyme, crushed red pepper flakes (if desired), and salt and freshly ground black pepper, to taste.

Stir pasta sauce into cooked ground beef.

Pour frozen tortellini into a colander and run under warm water for a minute to slightly thaw. Drain and stir tortellini into meat sauce.

Remove pot from heat and stir in half of the grated mozzarella.

Transfer tortellini/meat sauce into the prepared baking dish.

Top with remaining grated mozzarella and sprinkle with grated Parmesan.

Cover with foil and bake for 20 minutes.

Remove foil and bake for 15 to 20 minutes more, or until hot and bubbly.

Episode 32 – Mars Bar Rice Krispie Dessert

Ingredients:

70g butter

4 mars bars

200g marshmallows

100g Rice Krispies

200g of semi sweet chocolate chips

Instructions:

Chop up 3 mars bars and combine them with butter and marshallows under medium heat.

Once fully mixed add in Rice Krispies.

Transfer to a baking tray and even the mixture out.

Melt semi sweet chocolates in the microwave (approx 30 sec) and smooth out on top of Rice Krispies.

Decorate with Mars Bars and cool for 1 hour in the fridge before serving.

Episode 31 – Smoked Mashed Potatoes
Ingredients:
2.5 lbs of red potatoes
Salt
Pepper
1 tablespoon Canola Oil
1/2 cup milk
1/2 cup butter
1 tsp garlic powder
1/2 cup shredded cheese
1/4 cup sour cream
Instructions:
Drizzle potatoes with oil, salt and pepper.
Cook on smoker at 325 degrees until soft.
Mix potatoes with milk, butter, garlic powder, shredded cheese and sour cream.
Serve immediately.

Episode 30 – Creamy Chicken Casserole
Ingredients:
2 cups cooked chicken (shredded or cubed)
1 cup uncooked long-grain rice
1 can (10.5 oz) cream of chicken soup
1 can (10.5 oz) cream of mushroom soup
2 cups chicken broth
1/2 cup milk
1 cup shredded cheddar cheese (plus extra for topping)
1 tsp garlic powder
1 tsp onion powder
Salt and pepper to taste
1/2 cup panko breadcrumbs (for topping)
2 tbsp butter (melted)
Instructions:
1. Preheat Oven: Set your oven to 350°F (175°C) and grease a 9×13-inch casserole dish.
2. Mix Ingredients: In a large bowl, combine the uncooked rice, cream of chicken soup, cream of mushroom soup, chicken broth, milk, garlic powder, onion powder, salt, and pepper. Stir until smooth.
3. Add Chicken: Fold in the cooked chicken and 1 cup of shredded cheddar cheese. Mix well to ensure everything is evenly coated.
4. Assemble the Casserole: Pour the mixture into the prepared casserole dish and spread it evenly.
5. Top with Cheese: Sprinkle additional shredded cheddar cheese over the top.
6. Add Breadcrumbs: In a small bowl, combine panko breadcrumbs and melted butter. Sprinkle this mixture evenly over the cheese layer.
7. Bake: Cover the casserole dish with foil and bake for 30 minutes. Remove the foil and bake for an additional 15 minutes, or until the rice is tender and the top is golden brown.
8. Serve and Enjoy: Let the casserole cool slightly before serving. Pair it with a fresh salad or steamed veggies for a complete meal.

Episode 29 – Taco Dip
Ingredients
1 cup sour cream
1 cup cream cheese
1 package taco seasoning mix
1 cup salsa
Shredded cheese for topping
1 bag tortilla chips
Instructions
Mix one cup sour cream, and one cup cream cheese. And then add one package of taco seasoning mix and mix well. Spread mixture on a platter. Pour your favourite salsa over top of this layer. Then spread shredded cheese over top of this layer. Let this sit for at least half an hour to let the flavours mingle, then serve with taco chips.

Episode 28

Rhubarb Slush

Ingredients:

8 cups diced rhubarb

2 qt water

2.5 cups sugar

1/2 cup lemon juice

1 large box strawberry Jello

1 bottle Sprite or carbonated water

Instructions:

Mix first 4 ingredients together. Boil 15 minutes. Strain. Add strawberry Jello. Put into freezer safe container. Stir every couple hours until crystalized.

Mix 1/2 cup slush with 1/2 cup soda.

Episode 27

Homemade Meatballs

Ingredients:

5 lbs ground beef

2.5 cups panko bread crumbs

5 eggs

1/2 cup freeze dried parsley

1 cup ketchup

1 cup minced onions

5 TBSP soy sauce

3/4 tsp garlic powder

1/2 tsp pepper

Instructions:

Combine all ingredients in large bowl. Blend well and form into balls. Cook in air fryer at 325⁰ for 16 minutes.

Episode 26

Better Than Anything Cake

Ingredients

• 1 box chocolate cake mix (plus whatever it calls for—eggs, oil, milk)

• 1 can (14 oz) sweetened condensed milk

• 1 jar (12 oz) caramel topping

• 1 (8 oz) container whipped topping (Cool Whip), thawed

• 1 cup Skor Bar pieces (about 4 bars)

Instructions

1. Preheat your oven according to the directions on the cake mix box. Grease and flour a 9×13″ pan.

2. Prepare the cake batter as instructed on the box. Pour it into the pan and bake.

3. Once baked, let it cool slightly, then poke holes all over the top using a wooden spoon or skewer.

4. Pour the sweetened condensed milk over the cake, letting it seep into the holes.

5. Drizzle the caramel topping evenly over the cake.

6. Chill in the refrigerator for at least 2 hours or overnight before serving

7. Spread the thawed whipped topping over the cooled cake.

8. Sprinkle on Skor Bar Pieces and serve immediately.

Episode 25
Homemade Orange Julius
INGREDIENTS
6 oz (178 ml) frozen orange juice concentrate, (1/2 can)
1 cup (237 ml) COLD water
1 cup (237 ml) milk
⅓ cup (68 g) granulated sugar
1 tsp vanilla extract
2 cups (480 g) ice
INSTRUCTIONS
Place all ingredients in a blender and blend until smooth and frothy. Serve immediately.

Episode 24
Macaroni Salad
1 box of pasta (cooked al dente)
1.5 cups of diced celery
1.5 cups assorted peppers (chopped)
1/2 cup finely chopped green onions
1 cup pickles diced
1.5 cups cheddar cheese diced
1.5 cups ham diced
1 can crushed pineapple (drained well)
1/2 can of pineapple tidbits (drained well)
Sauce
1.5 cups mayonnaise
1 tbsp milk
1 tbsp vinegar
1 tbsp sugar
1/2 tbsp Dijon mustard
1/2 tbsp honey mustard
1/2 tbsp yellow mustard
1/2 tsp celery salt
1/2 tsp onion powder
1/4 tsp pepper
1.5 tsp freeze dried dill

Episode 23 – Chicken Cordon Bleu
Recipe submitted by Bonnie Niedermayer from Herbert SK.
Ingredients:
1 plump Chicken breast per person
1-2 boxes Chicken stove top stuffing
Sliced ham – 2 per chicken breast
2 cups shredded mozzarella
Salt and pepper
1 cup milk
1 tbsp flour
4 tbsp melted butter
Cooking spray
Instructions:
Cut each chicken breast in half but all the way through ( it’s called butterfly cutting) Once open salt and pepper the inside
Place ham and about 1/4 cup mozzarella cheese inside the breast Fold over and close with toothpick.
Next finely crush the stove top i use a food processor
Put the milk and flour together and wisk in a shallow bowl.
In a separate shallow bowl – Place the stove top crumbs
Roll each breast in the milk mixture then the stove top
Place into a greased pan with melted butter once they are all in the pan spray the tops lightly with cooking spray
Bake 350 for 35-40 mins.

Episode 22

Smoked Cream Cheese

Ingredients

8 ounces full-fat cream cheese in block form

1 teaspoon chili powder

1 teaspoon brown sugar

½ teaspoon garlic powder

½ teaspoon onion powder

½ teaspoon ground cumin

¼ teaspoon smoked paprika

¼ teaspoon black pepper

Favorite accompaniments such as crackers, bread, or chips.

Instructions

With a sharp knife, score the top of the cream cheese in a criss-cross pattern. Don’t cut all the way to the bottom of the cream cheese, about halfway will do.

Stir together the chili powder, brown sugar, garlic powder, onion powder, ground cumin, smoked paprika and black pepper to make the dry rub.

Coat the top and sides of the cream cheese with the dry rub. Place the cream cheese in a small cast-iron skillet or aluminum pan.

Immediately place the cream cheese on a 225-degree F smoker. Close the lid and smoke for about two hours. You know the cream cheese is done when it’s warm throughout, puffs up and starts to pull away from the criss-cross pattern. Remove from the smoker and serve immediately.

Making Grub with The Dub – Episode 21
Ramen Noodle Salad
Ingredients
Salad
16 ounces bag coleslaw mix
2 bags ramen noodles (3 oz each), crumbled (flavor does not matter as you won’t be using the seasoning packets)
2 Tablespoons sesame seeds
1 cup sunflower seeds
½ cup sliced almonds
½ cup sliced green onions
Dressing
⅔ cup vegetable oil
4 Tablespoons white sugar
⅓ cup rice wine vinegar
1 ½ Tablespoons soy sauce
¼ teaspoon sesame oil
¼ teaspoon black pepper
½ teaspoon garlic powder
Instructions
Preheat oven to 425 degrees Fahrenheit.
Spread crumbled ramen noodles (discard seasoning packets), sesame seeds, sunflower seeds and sliced almonds on a baking sheet.
Bake for five minutes in preheated oven at 425 degrees Fahrenheit, stir and bake for 3-5 more minutes, until mixture is slightly toasted and golden. Set aside.
In a large bowl whisk together all the ingredients for the salad dressing.
Add coleslaw mix and ramen noodle mixture to the salad dressing and toss until combined.
Serve immediately.

Episode 20

Tanis & Paul’s Peanut Butter Cookies

Ingredients

1 cup brown sugar

1 cup butter

1 cup peanut butter

2 eggs

1 tsp. vanilla

2 1/2 cups flour

1 tsp baking soda

Instructions

Mix in order given. Roll in balls and flatten with fork.

Bake 350 for 12-15 minutes

Episode 19

Creamy Tortellini with Spinach

Ingredients

10 oz cheese tortellini (fresh or frozen)

1 tablespoon butter

2 garlic cloves, minced

3/4 cup heavy cream

1/4 cup grated Parmesan cheese

2 cup baby spinach

Salt and pepper, to taste

Optional: pinch of nutmeg, red pepper flakes, extra cheese for topping

Cook Mode Prevent your screen from going dark

Instructions

Cook the Tortellini:

Bring a pot of salted water to a boil. Cook tortellini according to package directions. Drain and set aside.

Make the Cream Sauce:

In a large skillet, melt butter over medium heat. Add garlic and sauté for 1 minute until fragrant.

Stir in heavy cream and Parmesan. Simmer gently for 2–3 minutes until slightly thickened.

Add Spinach and Tortellini:

Stir in spinach and cook until just wilted.

Add cooked tortellini and toss to coat in the sauce. Season with salt, pepper, and optional spices.

Serve:

Plate warm with extra Parmesan or a sprinkle of chili flakes if desired.

Episode 18
Pork Tenderloin Diablo
Ingredients:
1 (1 pound) whole pork tenderloin
salt and freshly ground black pepper to taste
2 teaspoons vegetable oil
½ cup chicken broth
2 tablespoons heavy cream
1 tablespoon extra-hot prepared horseradish
1 tablespoon Dijon mustard
¼ teaspoon cayenne pepper
1 tablespoon cold unsalted butter
1 teaspoon chopped fresh chives
Directions
Preheat the oven to 375 degrees F (190 degrees C). Season pork with salt and black pepper.
Heat oil in an ovenproof skillet over high heat. Add pork; cook until browned on one side, 3 to 4 minutes. Flip pork; transfer skillet to the preheated oven. Fully cook the pork 20 to 25 minutes. Transfer pork to a plate.
Discard any excess oil from skillet. Place skillet over medium-high heat. Add chicken broth; bring to a boil, scraping any browned bits off bottom of skillet. Whisk in cream, horseradish, Dijon mustard, and cayenne pepper; continue cooking until reduced to a thick sauce, 3 to 4 minutes. Off heat, whisk in cold butter, then stir in chives.
Slice pork into 1/2-inch slices; top with sauce.

Episode 17
Grandma Toni’s Banana Muffins
Ingredients
3-4 Ripe Bananas (1 cup)
6 tablespoons of vegetable oil
1/2 cup sugar
1 tsp salt
1 egg well beaten
1 tsp vanilla extract
1 1/2 cups flour
1 tsp baking soda
1 tsp baking powder
1/2 of chopped walnuts (or chocolate chips)
Directions
Mash Bananas
Add oil, sugar and salt. Beat until well mixed.
Add egg and vanilla and beat again.
Sift flour, baking soda, baking powder, over banana mixture.
Stir in nuts (only enough to moisten)
350F
15 mins
Makes 12 muffins

Episode 16

Cathy’s Cinnamon Bun Apple Pie

Ingredients

2 packages of Pillsbury Cinnamon Rolls

1 can Apple Pie filling

Directions

Preheat oven to 350 degrees

Flatten 1 package of cinnamon bun rolls into a pie shape for the crust

Shape into pie pan

Scoop in apple pie filling

Flatten another package of cinnamon bun rolls and place on top

Place into oven for 40 minutes

If sides are cooking too quick place tin foil over top

Episode 15

Recipe Name: Kicked Up Easy Baked Beans

Type: Main Dish

Submitted By: Brittany Eggum

Ingredients:

2 cans of brown beans (your favourite brand)

2 – 3 tbsp brown sugar

1 tsp dry mustard

3 tbsp white vinegar

¼ cup ketchup

1 small white onion chopped (amount you add is more of a personal preference)

2 – 3 tbsp of Bacon Bits

Directions:

Combine ingredients and cook over medium heat until onion and bacon bits are softened.

Can also be made in a slow cooker pot or microwave.

Episode 14 – Asparagus and Feta Salad

Ingredients

3 Tbsp. minced shallots

1 1/2 Tbsp. fresh lemon juice

1/3 cup plus 2 tsp. extra-virgin olive oil

1/2 tsp. each kosher salt and black pepper, divided

1 lb. asparagus, trimmed and sliced at a diagonal into 2-inch pieces

1/3 cup roasted, salted pistachios, roughly chopped

3 Tbsp. chopped fresh dill

2 Tbsp. chopped fresh parsley

2 oz. crumbled feta cheese

Instructions

Prepare Lemon-Shallot Dressing by combining shallots, lemon juice, 1/3 cup olive oil, and 1/4 tsp. each salt and black pepper in a glass jar or small mixing bowl; mix to combine. Set aside.

Heat remaining 2 tsp. olive oil in a large skillet over medium heat. Once hot, add asparagus and sauté for 5 minutes, tossing occasionally, until crisp-tender. Season with remaining 1/4 tsp. salt, and transfer to a bowl. Let sit for 5 minutes.

To the bowl with asparagus, add pistachios, dill, parsley, and feta. Season with remaining 1/4 tsp. black pepper. Pour dressing overtop, and toss to combine.

Episode 13 – Leah Neufeldt’s Mini Meatloaves!

Recipe: Cheesy Salsa Mini Meatloaves

40 Min(s) 15 Min(s) Prep 25 Min(s) Cook

5 lb. lean ground beef

30 Servings

2-1/2 cup finely chopped onions

5 eggs

60 saltine crackers, finely crushed

7-1/2 cups Shredded Cheese, divided (5 3/4 Cups)

5 cup Salsa, divide (2.5 Cups)

Heat oven to 400°F.

Reserve 5 ¾ cups cheese and 2½ cups salsa for later use.

Mix remaining cheese & salsa with the first 4 ingredients just until blended.

Press into 12 muffin cups sprayed with cooking spray.

Use back of spoon to make indentation in center of each mini meatloaf.

Place muffin pan on foil-covered baking sheet.

Bake 20 to 25 min. or until meatloaves are done (160°F).

Top with remaining salsa and cheese; bake 3 min. or until cheese is melted.

Episode 12 – Bannock Babes Chilli

This week we cooked my favorite chilli from the Saskatoon Kinsmen Village Chili Cook Off.

Here’s the recipe cooked by the Wichitowin House #1 residents and staff at Sherbrooke. Marlene, Edie, Clarence, and Angela did the cooking and fine-tuned the seasonings.

Ingredients:

3 lbs lean ground beef

1 large onion, diced small

3 green peppers, chopped

1 lb mushrooms, chopped

½ bulb garlic, minced

2 cans kidney beans

3 cans pork n beans

1 can diced tomatoes

2 cans tomato paste

~ 2 tsp salt

~ 2 tsp black pepper

~ 4 Tbsp chili powder

~ 2 tsp garlic powder

~ 1 tsp cumin

A large skooch of molasses 😀

2 x 500 ml sour cream

1 lb shredded cheddar

Instructions:

Brown ground beef over medium heat, then drain off extra fat.

Add onion, peppers, mushrooms, and garlic and cook 5 min.

Add seasonings, canned beans, and tomatoes.

Simmer on low heat for 2 hours or more.

Add sour cream near the end of the cooking time and heat through.

Serve and top with shredded cheddar.

Episode 11 – Making Grub with the Dub Aunty Kathy’s Beef Stew

Ingredients: 3 lbs stew meat

Potatoes

Carrots

Onions

Celery

2 cans tomato soup

2 cans celery soup

2 cans mushroom soup

1 can water

Salt & Pepper to taste

Frozen Peas

Directions: Place browned stew meat in a large bowl Cube potatoes and carrots (can be fairly large) Add onion slices and celery. Mix raw vegetables and meat together. Combine the cans of soup, water, and salt and pepper to taste. Add to the meat/vegetable mixture in the roaster and toss well. Bake 3 hours in a 325°F oven. Add frozen peas during the last 15 – 30 minutes of cooking.

Making Grub with the Dub – Episode 10 – Hannah’s Warm Potato Salad

Ingredients

1.5 lbs of baby potatoes

1 cup corn

1/4 red onion, medium dice

2 garlic cloves, minced

1/3 cup oil

salt and pepper to taste

1/4 package of bacon

3 Tbsp parmesan cheese

1/4 cup sour cream

1/4 cup mayonnaise

1 Tbsp lemon juice

1 tsp dill

Instructions

Preheat oven to 425 F

Dice potatoes. Put them in a single layer on a parchment-lined baking sheet and roast for 15 mins.

Dice red onion and mince garlic. After the potatoes have roasted for 15 mins, spread corn, chopped onions, and minced garlic evenly over the potatoes.

Drizzle with oil, salt and pepper then toss to combine. Roast until potatoes are cooked and crisp. (Aprox 20 mins)

Combine parmesan cheese, sour cream, mayo, lemon juice, dill and cooked bacon.

Toss dressing together with potatoes and corn mixture. Serve warm!

Episode 9 – St. Patrick’s Day Punch

Instructions:

1 large or 2 small Lime Jello

3/4 cup sugar

1 large can of pineapple mango juice

1/4 cup lemon juice

1 can frozen orange juice

1 bottle ginger ale

Prepare Jello according to package instructions

Add remaining ingredients except for ginger ale.

Add ginger ale just before serving.

Episode 8 – Chicken Parm

Ingredients
Servings: 4 people
2 chicken breasts, (large), about 1 1/2 lbs
1/2 cup all-purpose flour
1 tsp salt
1/2 tsp black pepper
2 large eggs, beaten until frothy
2 teaspoons of Italian seasoning
1/2 cup Italian bread crumbs
1/2 cup parmesan cheese, shredded or grated
2 Tbsp Light olive oil, to sauté
24 oz marinara sauce
4 oz mozzarella cheese, (1 cup shredded)

1 Tbsp fresh basil, or parsley, chopped for optional garnish

Episode 7 – Lemon Potatoes

5 lb. Mini potatoes

3 lemons juiced

4 cups chicken broth

1/2 cup olive oil or canola oil

1tsp Black pepper

2 Tbsp. fresh or freeze dried oregano

Episode 6 – Donna’s Chocolate Cake
Makes 2 8×8 pans
Beat: 4 eggs
Add: 2 cups of Sour Cream
1 tbsp vanilla extract
Sift together and add:
2 cups sugar
2 cups flour
6 tbsp cocoa
pinch salt
2 tsp baking soda
Bake @ 350 degrees for about 30-35 minutes

Episode 5 – Pizza Sliders

Ingredients:
* 1 package, Dinner rolls
* 1/2 cup pizza sauce
* 2 cups shredded mozzarella cheese
* 1, 6 oz bag of sliced pepperoni, chopped
garlic butter:
* 2 garlic cloves, minced
* 1 tsp oregano
* ½ cup salted butter, melted
* 1/4 cup grated parmesan cheese
Instructions:
* Preheat the oven to 400℉
* Line a sheet pan with parchment paper
* Cut the rolls horizontally, creating a top and bottom layer
* In a small bowl, combine the garlic butter ingredients and set aside.
* Place the bottom layer of the rolls on the sheet pan.
* Spread the pizza sauce, pepperoni, and mozzarella cheese on top.
* Layer on the top layer of the buns
* Brush the garlic butter mixture on top of the buns
* Add aluminum foil on top of the buns. Bake for 20-25 minutes, or until the cheese is all melted and the bottoms are toasted. Remove from the oven, remove the aluminum foil and allow to cool for 5 minutes before slicing. Serve with pizza sauce on the side for dipping!

Episode 4 – Buffalo Chicken Dip

Here’s a dip perfect for watching the big game!

Ingredients:

1 cup shredded cooked chicken

2 blocks of full fat cream cheese

1 packet ranch seasoning dip mix

1/3 cup mayonnaise

2/3 cup full fat sour cream

1/3 cup hot sauce

2 cups or 1 package of shredded mozza cheddar cheese

Celery, crackers or chips to dip with

Episode 3

Nicole’s Mixed Up Stuff

This had been a family favourite for over 50 years, three generations have passed this recipe along. We call it “the mixed up stuff” my dad called it “meat and potatoes mix”. Only 4 ingredients: ground beef, small white potatoes, sauerkraut, and soy sauce. Nothing else to add. It smells amazing and tastes even better. My mom: used an electric frying pan, she browned the meat first then after straining, added the remaining 3 ingredients and put the lid on and left for an hour, stirring occasionally. My method: I use a crock pot so it can simmer all day. 1. 2 or 3 lbs ground beef (can be regular or lean) brown separately in a skillet then transfer to crock pot after straining juice. 2. Add 1 or 2 cans sliced potatoes, can of sauerkraut, and 1/3 bottle of China Lily soy sauce or add more or less to desired taste. Mix together. No need to add anything else, the soy sauce has salt already. Cook on high for a few hours or medium all day. Stir occasionally. Taste test occasionally to see if you want to add more soy sauce. *Something about the soy sauce cancelling out the tartness of the sauerkraut. We only use China Lily soy sauce. I use canned sauerkraut and put it all in right from the can, the jar sauerkraut is very wet and has to be squeezed of all its juices. *Sliced small white or yellow potatoes can be from a can (strained) or raw but we usually use the canned sliced or canned whole white potatoes (cut in half).

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Episode 2

Cheryl’s Bruschetta Chicken

Ingredients

4 boneless, skinless chicken breasts

Kosher salt and freshly ground black pepper, to taste

Garlic powder and onion powder for chicken seasoning

16 ounces baby red potatoes, halved (we used more)

2 tablespoons olive oil

3 cloves garlic, minced

1 teaspoon dried thyme

½ teaspoon dried oregano