Guys! Today, I have some sad news. This will be the last post of the Secret Recipe Club. After many years, this group has decided to close up shop. We get this one last post to say good-bye. I must say, it has been fun. Definitely one of the blogging highlights for me. For this last post I was assigned Casa Costello, a blog all the way from Northwest United Kingdom! I chose one of my favourite foods, popcorn, with a sweet twist. When I have a favourite I usually tend to stay away from changing anything about it, but this was a nice sweet twist. Way easier than caramel corn, it is an easy way to sweeten up that popcorn. This would be a wonderful and easy addition to any holiday time eats!
- 1/3 cup Popcorn Kernels
2 tbsp Cooking Oil
1/4 cup melted butter
3 tsp granulated sugar
1 tsp ground cinnamon
Pecans – roughly chopped/broken into pieces
- Pop popcorn in your popcorn maker with oil. Toss with melted butter.
- Combine sugar and cinnamon, toss to coat.
- Add pecans (or any other nut of choice)
- Eat and enjoy!
Welcome to a new club! Secret Recipe Club is sadly, ending this month. I used to be a member of Crazy Cooking Challenge, which also ended, and I also loved. This new one Fantastical Food Fight, will run similarly along those lines. Each month a group of us will make one type of food. Really this is a great idea, because when you are looking for a specific type of recipe, you can go to one place and find a bunch, that us bloggers have personally tried. This first one is devilled eggs. I have a standard go-to devilled egg recipe, that is so good, I dare to try out anything new. However, one of the rules is that it must be a new recipe to your blog. So we tried this one from over at McCormick, and I must say, I was pleasantly surprised. Maybe, I just really love devilled eggs (okay, no maybe needed, it’s true), but these bad boys were so good!! I will definitely now have 2 go-to devilled egg recipes!
Recipe has been very slightly adapted
- Place eggs in saucepan, that they will lay with room on the bottom. Cover with water. Bring water to a boil. When water has started boiling, cover and reduce to a simmer. Cook for 10 minutes. Immediately drain boiling water and rinse with cold water, until cool enough to touch. Peel eggs and cut in half, vertically.
- Remove yolk. Combine yolk with Mayonnaise and spices. Stir vigorously with fork. You want that yolk all mashed up and creamy. Re-fill egg whites.
- Top with pickle. Refrigerate until ready to serve.
- Eat and enjoy!
Okay, so we have been busy! Not that I am complaining, but hot summer weather, busy schedule means I don’t want to be inside over the stove. So last week we had some pretty darn fast meals. This one was extremely fast, and easy. Of course in the winter months when I love to be cooking big meat and potato type meals for the family I will stick with homemade meatballs. During this summer of fast meals though, boxed is just fine with me.
Recipe adapted from Kraft Canada
- 1 (680 gram) box meatballs
- 1/4 cup apricot jam
- 1/2 cup Catalina salad dressing
- 1/2 cup chopped red onion
- 2 Tbsp. Red Wine Vinegar
- Place all ingredients in large skillet or wok. Fry for 1o minutes on medium-high, stirring often.
- Eat and enjoy!
Chips and Dip is a hubby, and kids favourite. This isn’t exactly their favourite, they like Sour Cream and Onion, with Dill Pickle DIp. Weird I know. Not something I have quite found a fondness for. On Mexican night, I was looking for a fun side, and decided to try this one out, served with some corn tortilla chips. It certainly did not fly as much as their beloved onion pickle combo, but as a dinner side they were still happy to munch on salty crunchiness, with a side of hot and gooey cheese.
Recipe from Company’s Coming Cooking for the Seasons
- 10 oz. can bean and bacon soup
- 3/4 cup sour cream
- 1/3 cup mayonnaise
- 4 tsp. minced onion flakes
- 1/4 tsp. each paprika and hot sauce
- 1 tsp. Worcestershire sauce
- 1 1/2 cup grated cheddar cheese – divided
1. Stir together all ingredients, except 1/2 cup of the cheese. Scoop into pie plate.
2. Bake for 20 minutes at 350 degrees. Remove from oven and top with remaining 1/2 cup cheese. Return to oven. Bake until cheese is melted.
3. Serve with tortilla chips to dip.
4.Eat and enjoy!