Sunday, 12 November 2017

Smokey Mesquite BBQ Beef Sliders.

These are tasty little gems and it is very easy to slide 2 or 3 of these into your mouth! Kraft Canada used to sell a kit with the seasoning and cheese but they stopped making it so I made my own version. The burger is well seasoned and juicy and then it is  topped with a yummy bacon/onion BBQ sauce. Cheese is added and and then melted. Serve with a salad.

Smokey Mesquite BBQ Beef Sliders

Makes 12 sliders

Ingredients for Beef Patties:

1 ½ pounds ground beef

½ cup bread crumbs

2 teaspoons Mesquite seasoning

2 Tablespoons BBQ sauce

1 egg

1 cup grated cheddar or monterey jack cheese

Preheat oven to 375 degrees.

Line a large baking sheet with aluminum foil

Combine beef, crumbs, seasoning, bbq sauce, egg and cheese.

Form into 12 patties. Make a indent into the centre of each patty so they don’t turn into meatballs. It also ensures the patty cooks evenly through.

Place onto baking sheet and cook for about 20 minutes or until cooked through.

Slider Ingredients:

375 grams bacon, chopped

1 large onion. chopped

½ cup bbq sauce

⅓ cup mayonnaise

12 slices cheddar cheese

12 small sized hamburger buns

While beef patties are baking. Fry the bacon until crisp. Remove and drain onto paper towels. Leave a little of the bacon grease in pan and cook the onions until tender.

In a bowl combine the cooked onions, bacon and bbq sauce. Stir to combine.

Cut buns in half.

Spread some mayonnaise to one half of the bun. Top with a beef patty.

Spread some of the bacon mixture on the other half of the bun. Top the patty with cheese.

Place in oven to melt the cheese.

Print Recipe:Smokey Mesquite BBQ Beef Sliders

Combine burger ingredients and form into twelve patties.

Make a indent in the middle of each burger.

Bake in 375 degree oven for about 20 minutes or until cooked through but do not over cook!

Spread mayonnaise on one half of bun. Top with patty. Top patty with cheese. Place some of the bacon mixture on the other half.

Place back in oven and cook until the cheese melts.

Call the family to the table and watch them disappear.

Friday, 27 October 2017

Chicken Burritos

I have been making these easy delicious chicken burritos for years and wanting to post the recipe but every time I make them I cannot for the life of me take a good photo. The photos never do the burrito justice. I take from every angle and still I fall short. I decided these are too good to not post because of a photo.I found this recipe in one of my Best of Bridge recipe books.
My son Leelyn could live on these and his face always lights up when he spots the casserole pan full of burritos. In fact, my whole family likes these too. They are filled with a cheesy, creamy chicken mixture and then rolled up into a nice neat package. We like to eat them with all the fixings. Hope you like them too!

Sunday, 15 October 2017

Pumpkin Pecan Baked Brie

I was looking for a Thanksgiving appetizer recipe when I came across a recipe for baked brie using pumpkin butter. I have seen many recipes for apple butter but never have I heard of pumpkin butter. Here in Edmonton you can purchase it at the William Sonoma store in West Edmonton Mall but it is really easy to make and probably much cheaper too. The pumpkin butter is sweetened with maple syrup and brown sugar and pumpkin spice is added for the perfect touch. When you put the brie, nuts and pumpkin butter together with the pastry it is simply heaven on a cracker.

Wednesday, 11 October 2017

Spaghetti and Meatball Casserole

Here is another version of spaghetti casserole but with meatballs. These meatballs really steal the show as they are packed with flavour. We like our food hot so I used hot Italian sausage meat but you can use mild and it will be flavourful as well. The fresh mozzarella melts so nicely and adds so much to the casserole. Enjoy!

Tuesday, 3 October 2017


I have a apple tree in my back yard and I have been making applesauce for many years. This year we had another bumper crop so I have been busy in the kitchen making applesauce. The best part about apple sauce is that you do not have to peel the apples. You simply core and slice them and then cook them with the skins on. I use a food mill to pass the cooked apples through to squeeze out all the pulp but the skins and seeds remain in the mill. It is a simply gadget that is inexpensive but very useful. I bought mine at Superstore for $25.00. I also have a apple corer that removes the core and slices the apple in one move. If you want to preserve your applesauce I provided the instructions. I make a lot of applesauce so I always process my sauce in jars and enjoy it all year. You can also make one batch and eat it within a week or you can freeze it. You can adjust the sweetness depending on the sweetness of the apples. I add cinnamon to my applesauce and you can adjust this to you own personal tastes. I love to eat applesauce with granola and berries. One recipe yields 8 cups of sauce.

Sunday, 27 August 2017

Double Chocolate Banana Bread

This is a very moist banana loaf. I found this recipe last year on It has become a family favourite and is a nice change from the standard banana loaf.The combination of bananas and chocolate is always a winner in my books. After the loaf is removed from the pan and completely cooled place in the fridge for an hour or two to make slicing easier.

Friday, 14 July 2017

Vegetarian Lasagna

I never thought I would love a vegetarian Lasagna but this recipe definitely knocks it out of the park! My family are a bunch of meatatarians so they were definitely skeptical but this was a crowd pleaser. I found the recipe on the Cooking Channel show Extra Virgin. The vegetables include spinach and zucchini. There are layers of red tomato sauce, bechamel sauce, fresh mozzarella and of course noodles and the vegetables. It is light and fresh but the bechamel sauce and mozzarella give it a richness that is irresistible. I have made this lasagna and kept it refrigerated and cooked it the next day and it was great. Just remember the cooking time will be longer because the lasagna is chilled.