I love to cook. Heck, I love to eat so cooking comes easy! hehe!

I’ve been asked several times lately where my recipe pages went so I’ve decided to add some recipes to this website. I’ve included some of my favourite recipes, all tried and tested and deemed worthy of B and B’s table. I think you’ll find them all fairly easy to prepare.

I’ve divided them up into categories for ease of browsing.

I will add to this collection as time permits. Meanwhile, if you have a recipe you’d like to see featured here, send me an email. I’ll get it posted as quickly as possible.

If someone has offered a recipe that is posted here, their name will follow in brackets.

Bon appetit!

Beer Batter Onion Rings

Ingredients:
1 scant cup all purpose flour plus extra for dusting
1 cup beer
2 Vidalia onions, peeled and cut into rings

Directions:

Put flour in a bowl and make a well in the center.
Pour the beer into the well and whisk until the mixture is just combined.
Strain the batter through a sieve into a clean bowl and let it rest, covered, for 1 hour.
Dust the onion rings with the additional flour, shaking off the excess, and coat them with the batter.
Working in batches, fry the onion rings in 2 inches of preheated 375 degree oil until they are golden brown.
Transfer them to a paper towel to drain and sprinkle with salt to taste.

Marinade for Pork

Ingredients:

1/4 cup lemon juice
2 tablespoons vegetable/olive oil
4 cloves garlic, minced
1 teaspoon salt
1/4 teaspoon dried oregano
1/4 teaspoon pepper
6 (4 ounce) boneless pork loin chops

Directions:
In a large resealable bag, combine lemon juice, oil, salt, garlic, oregano and pepper.
Place chops in bag, seal, and refrigerate 2 hours or overnight.
Turn bag frequently to distribute marinade.

Fruit Sauce

Ingredients

20 tomatoes
6 onions
8 peaches
5 apples
8 pears
3 sweet red peppers
5 cups white sugar
1 quart white vinegar
2 tablespoons whole spice

Directions
Chop all ingredients and boil slowly for 2 hours.
Seal in jars.

Chili Sauce

Ingredients

12 cups peeled and chopped ripe tomatoes
3 large onions chopped
3 large sweet red peppers chopped
3 large sweet green peppers chopped
2-3/4 cups cider vinegar
1 cup brown sugar
1 teaspoon ginger
1 teaspoon nutmeg
1/2 teaspoon ground cloves
1 bunch celery

Directions
Simmer above items till thickened and cook down till kind of dark.

Seal in jars.
Makes about 9-10 cups.
Note: Season to taste by adding more cloves, brown sugar, and/or spices.

Easy Pumpkin Cake

Ingredients:
1 Spice Cake Mix
1 15-ounce can Pumpkin
1/2 cup water

Directions:
Prepare as per cake mix instructions for beating and baking.

Fruit Dip

Ingredients:
1 – 14 oz can Borden’s Eagle Brand Milk
1 – 8 oz. package Cream Cheese

Directions:
Mash the Cream Cheese.
Mix in Eagle brand Milk.

Use with your favourite fruits.
Makes lots!

Cool Whip Light Dessert

Ingredients:

1 small can well-drained crushed unsweetened Pineapple
1 large (or 2 small) Jello powder
1 small 1% or 2% Cottage Cheese
1 small Cool Whip

Directions:
Mix, chill and serve.

Delicious and light, and not a lot of calories if you use Light Jello and 1% Cottage Cheese.

Fudge Mallow Candy

Ingredients:
1 – 350 gram (12 oz. pkg) Chocolate Chips
1 cup Crunchy Peanut Butter
4 cups Miniature Coloured Marshmallows

Directions:

Combine Chocolate Chips with Crunchy Peanut Butter and melt in microwave or over low heat on stove. Stir together until completely mixed. Quickly fold in Marshmallows. Chill until firm. Cut into squares.

Makes about 2 dozen.

Enjoy but watch those calories!!

Crock Pot Sweet and Saucy Ribs

Ingredients:
2 lbs. pork baby back ribs
1 teaspoon black pepper
2-1/2 cups barbeque sauce (not mesquite-flavoured)
1 jar (8 ounces) cherry jam or preserves
1 tablespoon Dijon mustard
1/4 teaspoon salt (optional)

Directions:
Trim excess fat from ribs.
Rub 1 teaspoon black pepper over ribs.
Cut ribs into 2-rib portions. Place into your slow cooker.
Combine barbeque sauce, jam, mustard and salt in small bowl.
Pour over ribs.

Cover. Cook on LOW for 6-8 hours or HIGH for 3-4 hours, or until ribs are tender.
Serve ribs with sauce.

Corned Beef with Cabbage Dinner

Ingredients:
1 – 3 to 4 lb. Corned Beef Brisket
1-1/2 cup water
1/4 teaspoon garlic powder
1/2 teaspoon cracked pepper
3 carrots, peeled and quartered
3 onions, peeled and sliced
1 head of cabbage, cut in wedges
6 small red-skinned potatoes, unpared and quartered
1 cup sour cream
1 or 2 tablespoons horseradish

Directions:
Place corned beef, water, garlic powder and cracked pepper in a large heavy pot with a tight fitting cover.
Bring to a boil and simmer for 1-1/2 to 2 hours or until meat is tender. Oven works nicely too.
Carrots should be added to meat 30 minutes before cooking time is up.
Add onions, cabbage and potatoes and cook an additional 30 minutes.

Prepare sour cream sauce by combining sour cream and horseradish.

Slice corned beef and place in the center of a large platter, surround with vegetables.

Pass the sour cream sauce.

Serves six.

Note: The brisket can be cooked a day ahead, refrigerated in the cooking broth and finished cooking the next day. All vegetables should be cooked the day it is to be served.

Cooking time for the brisket may have to be adjusted for the size of the meat.

Do not omit the sour cream sauce!! It’s excellent!!

Bear’s Meat Loaf

Ingredients:
2 lbs. lean ground beef
3/4 cup dry bread crumbs
2 eggs
1/2 cup of your favourite flavour of BBQ sauce
1 package Onion soup mix
2 tablespoons Worcestershire sauce

Directions:
Preheat oven to 350F.

In large bowl, combine ingredients and mix well.
Don’t be afraid to get dirty, use your hands!
Shape firmly into loaf and put in a shallow baking dish.
Bake 1 hour or until set.
Makes 6-8 servings.
Refrigerate leftovers.

Enjoy!!

Pasta e Fagioli (a.k.a. Pasta and Beans)

Ingredients:
1 lb. lean ground beef
1 small onion, diced (1 cup)
1 large carrot, julienned (1 cup)
3 stalks celery, chopped (1 cup)
2 cloves garlic, minced
2 14.5-ounce cans diced tomatoes
1 15-ounce can red kidney beans (with liquid)
1 15-ounce can great northern beans (with liquid)
1 15-ounce can tomato sauce
12 ounces V-8 juice
1 tablespoon cider (or white) vinegar
1-1/2 teaspoons salt
1 teaspoon oregano>
1 teaspoon basil
1/2 teaspoon pepper
1/2 teaspoon thyme
1/2 pound (1/2 package) ditalini pasta

Directions:
Brown the ground beef and drain off most of the fat. Add onion, carrot, celery and garlic and saute for 10 minutes. Add remaining ingredients, except pasta, and simmer for 1 hour.

Near the end of simmer time, cook the pasta according to package directions, about 10 minutes, until pasta is al dente, or slightly tough. Drain.

Add the pasta to the large pot of soup. Simmer for 5-10 minutes and serve.

Serves 8.

Basil-Tomato Salad

Ingredients:
2 tablespoons Dijon mustard
Juice of 1 lemon
1/2 cup extra virgin olive oil
4 large ripe tomatoes, 1 inch dice
1 small red onion, 1/4 inch dice
1 cup basil leaves
Salt and Pepper to taste

Directions:
In a large bowl, whisk together the Dijon mustard and lemon juice.
Drizzle in oil.

Add the tomatoes and onion and season to taste.
Can be stored in an air tight container for up to 4 hours before serving.
Just before serving, toss with the basil leaves.

Yield: 4 servings.

Bunni’s Mom’s Caesar Dressing

Ingredients:
1 cup Helman’s Light Mayonnaise
3 tablespoons Milk
2 tablespoons Cider Vinegar
2 tablespoons ground Parmesan Cheese
1/2 teaspoon Sugar
1/8 teaspoon garlic powder

Directions:

Mix all ingredients together.
Cover and Chill.

Yield: 1-1/4 cups of dressing for your Caesar salad.
Most tasty!! Enjoy!!

Cheddar Broccoli Salad

Ingredients:
6 c. fresh broccoli florets
1-1/2 c. (6 ounces) shredded cheddar cheese
1/3 c. chopped onion
1-1/2 c. mayonnaise
3/4 c. sugar
3 tablespoons red wine vinegar or cider vinegar
12 bacon strips, cooked and crumbled

Directions:
In large bowl, combine the broccoli, cheese and onion.
Combine the mayonnaise, sugar and vinegar.
Pour over broccoli mixture and toss to coat.
Refrigerate for at least 4 hours.
Just before serving, stir in bacon.

Yield: 8 servings