Carrot Gingerbread Muffins

These were excellent on there own, but made even better with a little cream cheese icing!

From Canadian Living September 2010

1/4 C raisins

Sprinkle raisins with 2 tsp water and cover with saran wrap.  Microwave on high for 20 second and let stand.

2 1/4 C flour

2 1/2 tsp ginger

2 tsp cinnamon

2 tsp baking powder

1 tsp baking soda

1/2 tsp salt

1/4 tsp nutmeg

pinch cloves

Combine all above dry ingredients in a bowl.

1/2 C butter

1/2 C brown sugar

1/4 C granulated sugar

In a separate bowl, cream the above ingredients until light about 1 minute.

1/4 C molasses

1 tsp vanilla

2 eggs

Beat the following into the butter mixture.

Stir flour mixture into butter mixture. Then add 3/4 C yogurt and stir until combined.

Fold in raisins and 2 C shredded carrots.  Bake at 350 F for 25 minutes.  Makes 18 muffins.

Surf & Turf

A little ginger lime shrimp and marinated beef tenderloin!

Ginger Lime Shrimp

1 piece ginger root (grated)

3 tbsp coriander

2 tbsp soya sauce

1 tbsp lime (I used half a lime)

2 tsp oil (I used garlic infused)

pinch of sugar

Mix all of the above ingredients together in a bowl and toss with shrimp.  Marinate for at least 1 hour.  Skewer and cook on the BBQ until done.

Marinated Beef (borrowed from Dad)

1/3 C soya Sauce

3 tbsp Honey or Ginger marmalade

1/2 Lime juice

2 tbsp Ginger

2 tsp Oxo

1 pckg Onion soup mix

2 tbsp Olive oil
2 tsp Paprika
2 tbsp Garlic
1 tsp Blended sesame oil



Mix together and pour in ziploc bag with beef. Marinate a couple of hours to overnight.  Grill as desired.

Crock Pot Pork

1 C bbq sauce

1/2 C apple cider vinegar

1/2 C chicken broth

1/4 C brown sugar

1 Tbsp mustard

1 Tbsp Worcestershire sauce

1 Tbsp chili powder

2 cloves garlic (I used the chopped kind you find in a bottle)

1 1/2 tsp thyme

Mix all ingredients in a crock pot and toss in a pork loin.  Cook on low 4-6 hours or high 2-3 hours.  Shred if desired.  I usually serve with rice or on buns.  Even Corbyn eats this!

Uitsmijter

This one is all Darcy and in memory of our wonderful trip to Holland!

Melt some butter in a frying pan, add the ham and crack an egg on top, cover and cook.   Top egg with large slice(s) of gouda to melt.  Serve on top of lightly toasted bread.

Apricot Cranberry Rice Crispy Squares

Borrowed from here

1/4 butter or margarine

5 C marshmallows (40 big ones)

1 1/2 C dried cranberries

1 C dried apricots chopped (I cut them in 4 with scissors)

4 C rice crispies

Melt butter and marshmallows in a saucepan over medium heat until combined and melted.  Stir in remaining ingredients and pour into a greased 9 x 9 pan.

Rhubarb Pie

I used the recipe from here and while it was good, next time I will add strawberries!

Spiced Pecans

I usually double or triple this recipe and store them in the fridge in an air tight container.  They are an awesome addition to any salad!

2/3 C pecans or walnuts

1 tbsp brown sugar

1 tbsp olive oil

1/4 tsp salt

pinch cayenne

2 tsp thyme

Roast the nuts on a cookie sheet at 350F for 7-10 minutes.  Mix remaining ingredients in a bowl and toss with nuts when they come out of the oven.