Ingredients :


Directions  :

  1. Heat the oil in a deep-fryer to 365 degrees F (185 degrees C).
  2. Separate the onion slices into rings, and set aside. In a small bowl, stir together the flour, baking powder and salt.
  3. Dip the onion slices into the flour mixture until they are all coated; set aside. Whisk the egg and milk into the flour mixture using a fork. Dip the floured rings into the batter to coat, then place on a wire rack to drain until the batter stops dripping. The wire rack may be placed over a sheet of aluminum foil for easier clean up. Spread the bread crumbs out on a plate or shallow dish. Place rings one at a time into the crumbs, and scoop the crumbs up over the ring to coat. Give it a hard tap as you remove it from the crumbs. The coating should cling very well. Repeat with remaining rings.
  4. Deep fry the rings a few at a time for 2 to 3 minutes, or until golden brown. Remove to paper towels to drain. Season with seasoning salt, and serve. Makes 3 servings.

Recipe video available on allrecipes.com


This smoothie's main ingredient,  (frozen) mango gives it its sweetness and smooth texture and adds skin-boosting vitamins B6, C, and E. Plus, the omega-3s in the fish oil help to regulate oil production, which boosts hydration, helps prevent acne, and staves off wrinkles. 

Blend …
1 tbsp fish oil 
1⁄2 cup plain, low-fat, organic yogurt 
1⁄2 cup frozen mango chunks 
1⁄2 cup orange juice 
1⁄2 cup ice cubes 
1 fresh mint leaf (optional)

I miss my Grandma's delicious spaghetti!


IngredientsItalian Spaghetti Sauce with Meatballs
             Original recipe makes 12 servings

  1. Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the spaghetti, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 12 minutes. Drain well in a colander set in the sink.
  2. Heat the vegetable oil in a skillet over medium heat. Stir in the garlic and onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Stir in the beef and pork; season with salt and pepper. Cook and stir until the meat has browned. Pour in the spaghetti sauce, banana ketchup, sugar, and water. Simmer until the sauce has thickened, about 15 minutes. Stir in hot dog slices and continue to cook until hot dogs are heated through. Serve over spaghetti with Cheddar cheese sprinkled on top.
  • PREP15 mins
  • COOK40 mins
  • READY IN55 mins

Perfect for chillin' on a cold day!

Toffee Coffee for One recipe

what you need


cup  hot freshly brewed MAXWELL HOUSE Coffee


Tbsp.  caramel ice cream topping


Tbsp.  chocolate syrup


Tbsp.  thawed COOL WHIP Whipped Topping

make it

MIX first three ingredients in cup or mug until blended.


nutritional info per serving

 4 g
 2.5 g
 0 mg
 90 mg
 28 g
 18 g
 2 g
Vitamin A
 0 %DV
Vitamin C
 0 %DV
 4 %DV
 0 %DV

Perfect for the New Year!

Tiramisu Cheesecake recipe


pkg.  (11 oz.) NILLA Wafers (about 88), divided


tsp.  MAXWELL HOUSE Instant Coffee, divided


Tbsp.  hot water, divided


pkg.  (8 oz. each) PHILADELPHIA Cream Cheese, softened


cup  sugar






cup  thawed COOL WHIP Whipped Topping


Tbsp.  unsweetened cocoa powder
Enjoy with a hot Vanilla Latte!

make it

HEAT oven to 325°F.

LINE 13x9-inch pan with foil, with ends of foil extending over sides. Spread half the wafers onto bottom of prepared pan. Add 2 tsp. coffee granules to 2 Tbsp. hot water; stir until dissolved. Brush half onto wafers in pan; reserve remaining dissolved coffee for later use.

BEAT cream cheese and sugar in large bowl with mixer until well blended. Add sour cream; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended. Remove 3-1/2 cups batter; place in medium bowl. Dissolve remaining coffee granules in remaining hot water. Stir into removed batter; spread over wafers in pan. Top with remaining wafers; brush with remaining dissolved coffee. Cover with remaining plain batter.

BAKE 45 min. or until center is almost set. Cool. Refrigerate 3 hours. Use foil handles to lift cheesecake from pan. Spread with COOL WHIP just before serving; sprinkle with cocoa powder.



  • 24  Winter OREO Cookie
  • 3 Tbsp. cream cheese
  • 9 oz. white chocolate
  •   decorating gel


  • FINELY  crush 9 cookies. Mix cream cheese and cookie crumbs until blended. Roll into 15 balls.
  • PLACE  remaining cookies on waxed paper-lined rimmed baking sheet. Dip balls in chocolate; place on cookies. Tap cookies on tray 3 to 4 times, allowing excess chocolate to pool onto cookies. Decorate with gels.
  • REFRIGERATE  1 hour or until firm. Keep refrigerated.

Fresh Caramel Apple Cake


1 cup brown sugar
1 cup white sugar
1 1/2 cups vegetable oil
3 eggs
3 cups flour
1 teaspoon baking soda
2 teaspoons cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon salt
5 fresh apples, peeled and diced in 1/2-inch pieces
1 1/4 cups coarsley chopped pecans
2 1/4 teaspoons vanilla
For glaze
4 tablespoons unsalted butter
1/4 cup brown sugar
1/4 cup white sugar
1/2 cup heavy cream
1 pinch salt


Preheat oven to 325.

Put sugars and vegetable oil in a mixing bowl, beat til very well blended.

Add eggs one at a time, mixing well after each egg.

Sift together flour, baking soda, cinnamon, nutmeg and salt, and gradually stir into sugar and eggs, mixing til just blended.

Stir in apples, pecans, and vanilla.

Pour into buttered and floured 9x13" baking pan, and bake in oven until an inserted toothpick comes out clean (about 1h 15 min.), begin checking after about 50 minutes.

Remove from oven and allow to cool completely.

While cake is cooling, make glaze, by melting butter in saucepan, add both sugars and salt.

Stir til blended and cook over medium heat for 3 minutes.

Stir in cream, cook 2 minutes, stirring constantly.

Use a skewer or toothpick and poke holes all over top of cake, then pour warm glaze all over surface.

Serve warm or at room temperature.


There’s something to be said for a cake that you can whip up at 9 o’clock on a Friday night, after a serious doozy of a week, when you need some baking therapy that requires little to no brain power. By the time this past weekend hit, I think anything requiring technique or poise in the kitchen would have had induced some kind of cerebral short circuiting – I imagine there would have been sparks, probably some twitching and likely even drool.This cocoa-based cake is deeply chocolaty and incredibly moist.

Serves: 12
  • 1 3/4 cups all purpose flour
  • 2 cups granulated white sugar
  • 3/4 cup unsweetened cocoa powder
  • 1 1/2 tsp baking soda
  • 3/4 teaspoon salt
  • 2 large eggs
  • 1 cup buttermilk (or substitute by putting 1 tbsp white vinegar in a cup then filling the rest up with milk; let stand 5 minutes until thickened)
  • 1/2 cup butter, melted
  • 1 tbsp vanilla extract
  • 1 cup freshly brewed hot coffee (or 2 tsp instant coffee in 1 cup boiling water)
  1. Preheat oven to 350 degrees. Grease and flour two 9-inch baking pans (or line with parchment paper circles) and set aside.
  2. In the large bowl of a standing mixer, stir together flour, sugar, cocoa, baking soda, and salt. Add eggs, buttermilk, melted butter and vanilla extract and beat until smooth (about 3 minutes). Remove bowl from mixer and stir in hot coffee with a rubber spatula. Batter will be very runny.
  3. Pour batter evenly between the two pans and bake on middle rack of oven for about 35 minutes, until toothpick inserted in centre comes out clean with just a few moist crumbs attached.
  4. Allow to cool 15 minutes in pans, then run a butter knife around the edges of each cake. Place a wire cooling rack over top of each pan. Wearing oven mitts, use both hands to hold the racks in place while flipping the cakes over onto the racks. Set the racks down and gently thump on the bottom of the pans until the cakes release. Cool completely before handling or frosting.


I fell in love- my tastebuds did- with this decadent dessert. Best served with chai latte or cafe latte.
Try one from the Italian Bakery on 51st Avenue and 104 Street. Edmonton, AB of course!

Serves 6

2 tsp. butter
1 tbsp. plus 2 cups flour

2 tsp. baking powder

1 1⁄2 tsp. fine salt

6 eggs, at room temperature, separated

1 1⁄4 cups sugar

1⁄2 cup whole milk

1 1⁄2 tbsp. dark rum

1 tbsp. vanilla extract

1  14-oz. can sweetened condensed milk

1  12-oz. can evaporated milk

1 cup heavy cream

1  16-oz. jar dulce de leche (milk caramel)

1. Heat the oven to 350°. Grease a 9" × 13" baking pan with the butter and dust with 1 tbsp. of the flour. Invert the dish, tap out the excess flour, and set aside.
2. Sift the remaining flour, baking powder, and salt into a bowl and set aside. Put the egg whites into a large bowl and beat with a hand-held electric mixer on medium speed until soft peaks form, about 2 minutes. While the mixer is still running, add the sugar in a gradual stream and continue beating again to soft peaks. Add the egg yolks one at a time, beating well after each addition. Alternately add the reserved flour mixture and the whole milk in 3 parts, beating until smooth after each addition. Add the rum and vanilla and beat again briefly until smooth.
3. Pour batter into reserved baking pan and bake until golden brown, about 30 minutes. Set the cake aside and let cool slightly for 30 minutes.
4. Whisk together the sweetened condensed milk, evaporated milk, and heavy cream in a bowl. Using a knife, poke the cake with holes all over, penetrating to the bottom of the pan. Pour the milk mixture over the warm cake and set aside to let cool completely.
5. Cover the cake with plastic wrap and refrigerate until well chilled and liquid is absorbed, at least 4 hours. Spread the dulce de leche across the top of the cake and serve.

I love Red Velvet Cupcakes, cakes or pancakes. Creamy filling inside is a bonus. I love the ones from Once upon a cupcake at West Edmonton Mall.



  • 2 1/2 cups flour
  • 1/2 cup unsweetened cocoa powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup butter, softened
  • 2 cups sugar
  • 4 eggs
  • 1 cup sour cream
  • 1/2 cup milk
  • 1 (1 ounce) bottle McCormick® Red Food Color
  • 2 teaspoons McCormick® Pure Vanilla Extract
  • Vanilla Cream Cheese Frosting:
  • 1 (8 ounce) package cream cheese, softened
  • 1/4 cup butter, softened
  • 2 tablespoons sour cream
  • 2 teaspoons McCormick® Pure Vanilla Extract
  • 1 (16 ounce) box confectioners' sugar


  1. Preheat oven to 350 degrees F. Mix flour, cocoa powder, baking soda and salt in medium bowl. Set aside.
  2. Beat butter and sugar in large bowl with electric mixer on medium speed 5 minutes or until light and fluffy. Beat in eggs, one at a time. Mix in sour cream, milk, food color and vanilla. Gradually beat in flour mixture on low speed until just blended. Do not overbeat. Spoon batter into 30 paper-lined muffin cups, filling each cup 2/3 full.
  3. Bake 20 to 25 minutes or until toothpick inserted into cupcake comes out clean. Cool in pans on wire rack 5 minutes. Remove from pans; cool completely. Frost with Vanilla Cream Cheese Frosting.
  4. Vanilla Cream Cheese Frosting: Beat cream cheese, softened, butter, sour cream and McCormick® Pure Vanilla Extract in large bowl until light and fluffy. Gradually beat in confectioners' sugar until smooth.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 276 | Total Fat: 13.1g | Cholesterol: 61mg


what you need


Tbsp.  ground MAXWELL HOUSE Coffee or YUBAN Coffee, any variety


cup  caramel ice cream topping


cups  cold water


cup  thawed COOL WHIP Whipped Topping


Tbsp.  chopped chocolate-covered toffee bar
Enjoy preparing this delicious recipe with MH coffee.

make it

PLACE coffee in filter in brew basket of coffee maker.

POUR caramel topping into empty pot of coffee maker. Prepare coffee with cold water. When brewing is complete, stir until well blended.

SERVE topped with COOL WHIP and toffee.


Servings: 8 Units: US | Metric 
1 1/2 quarts spaghetti sauce (your favorite homemade or jar spaghetti sauce) 
1/2 cup grated carrot 1/2 teaspoon oregano 6 cooked lasagna noodles 
1 (16 ounce) container ricotta cheese
 1 (16 ounce) package frozen chopped spinach, thawed and well drained 
2 eggs 
1 1/2 cups thinly sliced zucchini 
1 cup sliced fresh mushrooms
 3 cups shredded part-skim mozzarella cheese 
1/2 cup grated parmesan cheese
 Directions: 1 Mix carrots, oregano, and spaghetti sauce together. 2 Mix Ricotta, spinach, and eggs together in separate bowl. 3 Spread ½ cup spaghetti sauce in bottom of 9 x 13 inch baking dish. 4 Layer 3 lasagna noodles, ½ remaining sauce, ½ Ricotta mixture, ½ sliced zucchini, ½ sliced mushrooms, ½ Mozzarella, and ½ Parmesan. 5 Repeat layers with remaining ingredients. 6 Bake in 350 degrees oven for about 45 minutes.

Fettucini Alfredo with Scallops

Loved this entree. Loved the menu at Portovino (Montreal, QC)
This goes perfect with Merlot or Zinfandel Rose'.

Fettucini Alfredo with Scallops

Number of Servings: 6


Ronzoni Garden Delight Rotini Pasta 12 oz

Scallops, raw, 8 oz (I used bay scallops)
Olive Oil, 2 tbsp
Old Bay Seasoning, 2 tsp
Garlic powder, .5 tsp

Half and Half Cream, .5 cup
Milk, 1%, .5 cup
Butter, salted, .25 cup (1/2 stick)
Egg, fresh, 1 large
Parmesan Cheese, grated, 1 cup
Additional salt, to taste if needed


(Read instructions thoroughly before making, please!)

Put water on to boil for pasta.

Turn broiler on for oven. In a bowl, toss raw scallops with the Old Bay, garlic powder and olive oil. Spread in a single layer on a shallow baking pan.

Once water is boiling, add box of pasta. (Pasta should finish cooking about when the scallops are through in the oven)

While pasta is cooking, put scallops in oven under broiler for about 5 minutes each side. I used small scallops (and actually had 2 pounds so it might've taken less time had I used fewer), so after 5 minutes I stirred them and popped them back in for another 5. Scallops don't take long, so depending on the size of your scallops and the distance to the broiler element, you may need more or less time. You mainly want them to be completely opaque/white. I didn't put mine in the oven until the broiler was glowing. Just watch them closely and when they're slightly browning, stir them and let the other side cook for about the same time.

After they're done, put them aside. Do not leave in the oven. They will dry out and become tough.

Drain pasta and put aside. I reserved a little of the pasta water (two cups) and put it in a bowl, and put the drained pasta in the bowl with the water to keep it from sticking or cooling off too much (as it would had I drained it and re-covered with tap water).

In the pasta pot (now empty) add the butter and melt on low heat. I usually mix the milk, half and half, egg and parmesan together before adding to the pot. Pour this mixture in with the melted butter, and stir constantly with a whisk to keep the egg from "scrambling." After 5 or so minutes the sauce will begin to thicken. After it's gotten to the consistency where you can draw a line through it on the back of a spoon, turn off the stove and add the pasta (drained again) back into the pot. Stir/toss to coat with the sauce. Place a portion of pasta in a bowl and add 1/4 cup scallops to the top of the pasta.

I serve with steamed asparagus. Makes 6-8 servings.

Number of Servings: 6

Java Art

Best coffee flavors:
Second Cup - Caramel Corretto
Java U - La Dolce Vita
Sorrentino's - Baccino


These are just appetizers from Elixor Restaurant in Laval, Quebec.
I'm dining with Lauren, Brittany, Fazia, Milly, Kaitlan, Scot & Petrina after a long day of training.

My favorite desserts....

Leche Flan... Filipino version of Creme Brulee.

Creme Brulee and Chocolate cheesecake.
From Elixor Restaurant in Laval, QC.

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