Parmesan Corn Chowder

I love this recipe! I found it in the Times & Transcripts newspaper about six years ago. It is perfect for a cold, snowy, or rainy day. My all-time favourite chowder.

2 cups Chopped Potato
1/2 cup Chopped Carrot
1/2 cup Chopped Celery
1/4 cup Chopped Onion
2 cups Water
2 cups Milk
1/4 cup Flour
1 Can Corn
1 Can Cream-Style Corn
1 Cup of Real Parmesan Cheese
1/4 Cup Margarine
Dash of Salt & Pepper

Cook carrot, potatoes, celery, and onion in water for about 20 minutes (or until cooked) on Medium High.


Whisk together flour and milk.


Add to pot. Stir continuously until it reaches desired thickness. The longer you stir, the thicker it becomes. Reduce heat.


Add both cans of corn (including the water in the can) to the pot.


Add cheese, margarine, salt & pepper to the pot. Make sure cheese and margarine have melted completely before serving. (Note: I use about 1/2 of the cheese shown the the image below)


Serves:4-6


Rebecca's Rating: 5/5

This is another one of my favourite recipes from KraftCanada.com. It's pretty easy but looks impressive.

Creamy Broccoli-Stuffed Chicken Breasts

1 Pkg. (120 g) Stove Top Stuffing Mix for Chicken

1 cup water

4 small boneless skinless chicken breasts (1 lb./500 g)

3 cups frozen chopped broccoli, thawed, drained

1 can (10 fl oz/284 mL) 50% less fat condensed cream of chicken soup

1/2 cup skim milk

1 tsp. paprika

2 Tbsp. Kraft 100% Parmesan Light Grated Cheese

Preheat oven to 400°F. Combine stuffing mix and water in large bowl. Let stand 5 min.

Meanwhile, pound chicken to 1/4-inch thickness using meat mallet.

Add broccoli to stuffing; mix lightly. (I cooked mine slightly first)

Spread evenly onto chicken breasts to within 1/2 inch of outer edges.

Roll up each chicken breast from one of the short ends, enclosing the stuffing mixture. (I seal mine with toothpicks. Make sure you tell everyone before they eat this though. Don't want them to eat a toothpick!)

Place chicken, seam-sides down, in 13x9-inch baking dish. Mix soup and milk; pour over chicken. Sprinkle with paprika and Parmesan cheese. (I put the extra stuffing and broccoli on the sides.)

Bake 30 min. or until chicken is cooked through (170ºF).

We had broccoli and mashed potatoes with our chicken. I also poured some of the leftover sauce over the chicken and potatoes.

I think this is my favourite chicken recipe. It was very moist and I loved the flavour of the sauce. I did make a few substitutions. I used Cream of Mushroom Soup and 1% milk.

Rebecca's Rating: 5/5

Mitchell's Rating: 4/5

Mom's Rating: 4.5/5

Dad's Rating: 4.25/5

Overall Rating: 4.44/5

Peanut Butter Cup Cake

Yesterday was Mitchell's 25th birthday! His favourite chocolate bar is Reese's Peanut Butter Cups. I found this recipe on Pinterest. I was going to write this blog, but then it was not turning out very well, so I stopped taking pictures; however, in the end I think it looked nice and was VERY delicious. Everyone said that I needed to make it for their birthdays. Lesson learned= don't doubt myself.

Recipe found at:

http://www.flickr.com/photos/pamelawynne/3598206627/

Rebecca's Rating: 4.75/5
Mitchell's Rating: 4.9/5
Raquel's Rating: 5/5

Overall Rating: 4.88/5