Butter Tarts

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photo by: tunasushi

Award-Winning Butter Tarts

 

Ingredients
pie pastry ( enough to fill 16 muffin cups, your own or from a mix)
1/2 cup raisins
1/4 cup soft butter
1/4 cup packed brown sugar
1 pinch salt
1/2 cup corn syrup
1 egg, lightly beaten
1/2 teaspoon vanilla

Directions
Prepare muffin pans by rolling out pie dough and cutting 4-inch (approx) circles; fit dough circles into muffin cups; set aside in fridge until ready to fill.
In a small bowl, place raisins and cover with hot tap water; let stand on the counter for 30 minutes.
In a large bowl, using a wooden spoon, mix together the soft butter, brown sugar, salt and corn syrup; stir well until sugar is dissolved and butter is creamed.
Add egg and vanilla and mix well.
Drain raisins.
Retrieve tart shells and divide raisins equally into all shells; then divide butter mixture into all tarts.
Bake at 400F for 15-20 minutes; filling will be lightly browned but still bubbling.
Canadians fall into two camps about butter tarts and are quite loyal to their favourite type: runny or firm.
I like runny– the type that dribbles when you bite into one; if you like firm, bake them for the full 20 minutes, even adding another minute or two if you wish.
Let cooked butter tarts cool in pans for 10 minutes after removing from oven; then remove and place on racks until completely cool.
courtesy food.com

 

Steak Fajitas with Peppers, Onions, Black Beans and Salsa

Click The Picture to see the recipe 🙂 ENJOY!

And as always please feel free to leave me a comment, I love getting Feedback!

LOADED CAULIFLOWER BAKE

Yummy Loaded Cauliflower Bake. www.natembry.com

Yummy Loaded Cauliflower Bake.
http://www.natembry.com

Even though I have a love affair with potatoes I do try very hard to limit how much of them I eat, I find following a low carb lifestyle tends to help keep my curves where I want them 🙂 So THANKFULLY Cauliflower makes a decent substitute to my dear friend the potato! I hope you enjoy this recipe, please leave me a comment to let me know what you thought of it, I love getting feedback 🙂

LOADED CAULIFLOWER

Low carb!!!!

Ingredients:
1 large head of Cauliflower cut into bite size pieces (approx 6 cups)
6-8 strips of bacon cooked and crumbled (Cooked in oven at 400° for 20 mins)
6 Tbs chopped Chives
1/2 cup Mayonnaise
1/2 cup Sour Cream
2 cups Colby Jack Cheese ( may use cheddar)
8 oz container sliced mushrooms (optional)

Directions:
Preheat oven to 425°
In a large pot boil water and cook Cauliflower for 8 – 10 minutes, drain and let cool.
In a large bowl combine sour cream, mayo, 1/2 of crumbled bacon, 3 tbs chives, 1 cups of cheese,mushrooms(optional) and cauliflower and mix well… place in baking dish and cover with remaining 1 cup of cheese and rest of bacon crumbles. Bake for 15-20 minutes until cheese is melted. top with remaining 3 T chives and serve.
ENJOY!!!! —
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Mile-High Cabbage Pie

Mile High Cabbage Pie

Mile High Cabbage Pie

Mile-High Cabbage Pie

Ingredients
1 1/2 lbs lean ground beef
1 (16 ounce) bags coleslaw mix ( cabbage and carrots)
1 (14 1/2 ounce) bags Simply Potatoes Diced Potatoes with Onion
2 (10 1/2 ounce) cans cream of mushroom soup, undiluted
2 (8 ounce) cans refrigerated crescent dinner rolls

Directions
Pre-heat oven to 350°F.
In stockpot, brown ground beef over medium heat for 8 to 10 minutes or until beef is thoroughly cooked, stirring frequently. Add coleslaw mix. Cover pan and cook, stirring often, until cabbage softens, about 10 minutes. Mix in potatoes. Stir in soup. Cover and reduce heat to low to keep warm.
Unroll 1 can of dough. Press in 13×9-inch glass baking dish to form bottom crust. Spread cabbage mixture evenly over crust. Unroll second can of dough on wax paper. Press seams together to make one sheet. Place over top to form top crust. Press and tuck edges to seal.
Bake 25 minutes or until golden brown. Let stand 5 minutes. Cut into 8 squares.
http://www.food.com/recipe/mile-high-cabbage-pie-5fix-497021
Photo by BDMK

Crockpot Gingered Chickpea and Spicy Tomato Stew Recipe

Crockpot Gingered Chickpea and Spicy Tomato Stew Recipe

Crockpot Gingered Chickpea and Spicy Tomato Stew

Crockpot Gingered Chickpea and Spicy Tomato Stew

Recipe and Photo Credit: http://www.cookincanuck.com
Author: Dara Michalski | Cookin’ Canuck
Serves: Serves 6
Ingredients

1 tbsp olive oil
2 onions, finely chopped
4 cloves garlic, finely chopped
2 tbsp minced fresh ginger
2 tsp ground coriander
1 tsp coriander seeds
1 tsp salt
½ tsp freshly ground black pepper
2 tsp balsamic vinegar
2 cups coarsely chopped tomatoes, canned or fresh
2 cans (15 oz each) chickpeas, rinsed & drained, or 2 cups dried chickpeas, cooked & drained
2 cups (packed) fresh spinach leaves

Instructions

Heat olive oil in a large skillet over medium heat. Add onions and cook, stirring, until the onions begin to brown.
Add garlic cloves, ginger, ground coriander, coriander seeds, salt, and pepper. Cook, stirring, for 1 minute.
Add balsamic vinegar and tomatoes. Bring the mixture to a boil.
Spread the chickpeas in the bottom of a crockpot (slow cooker). Pour the tomato mixture over the chickpeas and stir well.
Cover the crockpot and cook on Low for 6 to 8 hours or on High for 3 to 4 hours.
Just before serving, stir in spinach. You could use any leafy green that appeals to you, such as Swiss chard or kale.
Serve as a side dish or over rice as an entrée.

Notes
Weight Watchers Points: 6 (Points+), 5 (Old Points)
Nutrition Information
Serving size: ⅙ of stew Calories: 248.6 cal | Fat: 6.3g | Saturated fat: 0.8g | Carbohydrates: 41.2g | Sugar: 5.1g | Sodium: 917.7mg | Fiber: 8.3g | Protein: 8.7g | Cholesterol: 0mg

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