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Apple Cider Coleslaw Vinegrette

Posted on by Pat Charles

I have always made a creamy dressing for my coleslaw…but I tasted  a vinegar dressing on Canada Day, on Manitoulin Island, where we have our trailer, and it was so good on the pull pork sandwich we had that afternoon for lunch.

So began my search for a recipe.

Today I found a simple recipe that’s easy to make and it tasted really good.  I would recommend mixing your coleslaw about an hour before so your cabbage has time to soften.

Apple Cider Coleslaw Vinegrette

  1. 1/4 cup of apple cider vinegar
  2. 2 Tbsp of maple syrup
  3. 1/4 tsp dry mustard
  4. 1/4 tsp celery seed
  5. 1/4 tsp salt
  6. 1/4 tsp pepper

Directions

  • mix all ingredients together and VOILA!
  • mix into your coleslaw mix about an hour before serving to allow cabbage to soften

Told you it was easy!!!

Note:  this would be really good on pulled pork sandwiches or fish tacos.

 

Rhubarb/Chocolate Muffins

Posted on by Pat Charles

It’s so warm at the trailer I decided to try my hand at baking on the BBQ…..well it turned out great!

We have a three burner BBQ…so you turn all three on to warm it up then once it reaches 400 turn the middle one off.  Keep your other two burners on enough to keep it a hair under 400. We placed tow bricks on the ends and a cooling rack in the middle and placed the muffin tin on top of that.  Worked perfectly!

The recipe I used fills 12 muffin liners full to the top…you need that so that you will have a muffin top.

This is a recipe I’ve done countless times and they always turn out….feel free to change out the fruit.  I often use 3 berry mix from Costco…this time I used fresh rhubarb.

Rhubarb/Chocolate Muffins

  1. 2 cups all purpose flour ( I use unbleached)
  2. 2 tsp baking powder
  3. 1 tsp salt
  4. 1 cup sugar
  5. 2 eggs
  6. 1 tsp almond extract ( I always use pure extracts)
  7. 3/4 cup milk
  8. 1/2 cup of oil ( I use sunflower)
  9. 2 cups rhubarb cut in about 1/4″ pieces
  10. 1/2 cup semi sweet chocolate chips

Directions:

  • In a medium bowl mix flour, b.p and salt
  • In another medium bowl mix sugar, eggs, milk & oil (the key to soft moist muffins is to mix gently, don’t worry about lumps)
  • Add rhubarb and chocolate and mix gently
  • Fill muffin liners to the top.  It will make exactly 12 muffins
  • Place muffin tin on cooling rack sitting on bricks on the grill.

Enjoy!!!

 

 

Pistachio Pudding Parfait

Posted on by Pat Charles

I’m at the trailer so I am always looking for easy desserts to whip up on a dime.

This pistachio pudding parfait is one of them….feel free to switch out the pudding flavour and fruit and nut of your choice..it’s almost limitless.

 

Pistachio Pudding Parfait

  1. 1 box of pistachio instant pudding (small box)
  2. 1 cup of whole milk
  3. 1 cup of whipping cream
  4. 1 cup of sour cream
  5. Pineapple Tidbits, drained
  6. Toasted coconut
  7. Chopped pistachios….I used the salted from Costco

Directions

  • place first four ingredients in a bowl
  • with an electric mixer with whisk attached mix till nice and thick
  • place in fridge for about an hour
  • have your serving dishes ready
  • drain your pineapple tidbits
  • have your coconut ready
  • place your pudding mixture in a piping bag…I find it easier to pipe in my serving dishes…you can spoon the mixture
  • now begin layering starting with a bit of pudding in the bottom, then pineapple tidbits, then coconut then start over.
  • you can do mini desserts…and have one layer of everything in the middle
  • top with chopped pistachios

 

New Deck/Arbour

Posted on by Pat Charles

This will be a very different post this time around.  I thought I’d share with you what we’ve done so far at our trailer site.

We decided to buy a trailer last year and park it on Manitoulin Island.  This island is in northeastern Ontario Canada.  It’s a beautiful and quaint island that doesn’t change much.  We had not camped here for over twenty years and driving here..it was like we had done it just yesterday.  Nothing had changed other than the trees and other vegetation got way bigger. You access this island by a swing bridge from the mainland.  When you cross over you absolutely need to stop at the ice cream shop that’s immediately to the right after getting off the bridge.  They serve Farquar’s Ice Cream….the creamiest you will ever have the pleasure to eat..YUM!

I wasn’t sure I would like camping since I am a 5 star camper.  I’m a princess so I need all the amenities of home.

When we brought it last July, we parked it , bought some outdoor area rugs and camped that way.  I wasn’t sure still that I would like this.

But day by day we started to meet couples our age that we became fast friends with.  We would do potlucks together.  Every Saturday we go to yard sales.  We get together at night aournd someones camp fire.

Now this year we built a deck to have that extra outdoor space where we could entertain better….and it made it easier to get into and out of the trailer.  The deck is built high right up to the trailer door.

So I hope you enjoy the pics….this is what we’ve done so far.  Promised  hubby there would be no more projects this summer…time to enjoy and have fun!!!

Goat Cheese Spread

Posted on by Pat Charles

Summer is finally here!  I thought I would post this goat cheese spread..it’s so yummy! You can eat it with crackers, on celery etc.

It makes a great appetizer.

I used a package of two goat cheese from Costco…300 gr each.

It hardens in the fridge, but if you store it in a glass container you can nuke it just a bit to soften when you want to use it.

Goat Cheese Spread:

  1. 1 two pack of goat cheese ( I used the one from Costco)
  2. 4 generous TBSP of Basis Pesto
  3. 3 TBSP of sun dried tomatoes finely chopped

Mix well together, place in a glass container and refrigerate.  Nuke to soften.

 

Homemade Fruit & Nut Granola

Posted on by Pat Charles

I love having homemade granola on hand.  It can be used in so many ways.  I make up this large batch and dry can it (in jars).  You can google this method and anything you “can” that way will keep for years.  So I decided to make a batch today so I can use some for a parfait for tomorrow’s supper at my son’s.

I’m making my pudding mousse today to go with the granola.  Any flavour of pudding you want to complement the fresh fruit you will use.  Today I’m using lemon pudding to go with the granola and blueberries.

So here goes.

Homemade Fruit & Nut Granola;

For the syrup:

  1. 1/2 cup of pure maple syrup
  2. 1/2 cup packed brown sugar
  3. 3/4 cup of melted coconut oil or what you have on hand
  4. 3 tsp pure vanilla
  5. 1 tsp salt
  6. Mix together and set aside

Granola:

  1. 7 cups old fashioned oats ( I use Bob’s Red Mill)
  2. 2 cups of coconut
  3. 3 cups whole almonds chopped
  4. 3 cups whole walnuts chopped
  5. 2 cups each of dried cranberries and raisins
  6. Mix together in a large bowl
  7. Once mixed pour your syrup mixture over granola and mix well
  8. Spread on two large cookie sheets lined with parchement paper

Note: I used two 16 x 22 cookie sheets

  • Place them on two racks in a 250 degree oven
  • Every 20 minutes take them out and stir with two spatulas
  • Back in the oven they go for another 20 minutes…do this four times altogether
  • Let cool and enjoy!!!

Pudding Mousse:

  1. 1 pkg of instant pudding any flavour (4 serving size) it will make a lot more because of what we’re adding
  2. 1 cup of heavy whipping cream
  3. 1 cup whole milk
  4. 1 cup of sour cream (I’ll be using organic yogurt)
  5. Put all the above in a deep bowl and beat with a mixer on medium/high speed till soft peaks form
  6. In individual serving dishes layer your mousse, fruit, granola.
  7. Top with a dollop of whipping cream (whipped)

Note: today I used lemon pudding with granola, fresh organic blueberries and whipped cream.

I’ve used pistachio pudding with toasted coconut and granola and chunks of pineapple drained.  That was really good too.

 

 

 

 

 

 

Triple Chocolate Banana Bread

Posted on by Pat Charles

I was craving something chocolate and came across this recipe. Well as you will find out soon I’m a lover of all things chocolate.  I think everyting is better with chocolate.

This recipe was easy to make.  Instead of the standard 5×9 loaf pan I used the long skinnier type loaf pan and it worked out great.

I usually always double a recipe so I can freeze some for unexpected company or like this time to bring to the trailer.

 

Triple Chocolate Banana Loaf;

  1. 1 cup sugar
  2. 1/2 cup vegetable oil ( I used Sunflower oil)
  3. 2 tired bananas mashed
  4. 2 eggs
  5. 7 Tbsp of chocolate milk or Almond Chocolate Milk
  6. 1 tsp vinegar
  7. 1 tsp baking soda
  8. 1/4 tsp salt
  9. 1 3/4 cup of flour ( I always use unbleached)
  10. 1 cup chocolate chips

Directions:

  • Preheat oven to 350.  Spray and flour your loaf pan
  • Stir sugar, oil and cocoa in a large bowl.
  • Add the bananas, eggs, chocolate milk, vinegar and baking soda to the sugar mixture.  Mix until almost smooth..ok to have banana chunks
  • In a medium bowl whisk your flour, soda and salt
  • Add to liquid mixture and gently incorporate…do not over mix or you’ll have a tough bread
  • Stir in the chocolate chips
  • Pour into prepared loaf pan.  Sprinkle additional chocolate chips on top
  • Bake for approx. 50 minutes or until a toothpick comes out clean
  • Let cool in pan for about 10 minutes then turn onto a cooling rack
  • Serve slightly warm with butter

 

 

Pork Tenderloin 2 Ways!

Posted on by Pat Charles

Pork tenderloin has to be the easiest meat to cook…it takes no time at all.  I had two in the freezer, so after thawing them I decided to cook them both right away.  I would make a gravy for some and slice the rest for sandwiches at the trailer.

I’ve also made this with a maple syrup glaze which is deliscious….

I’m sure you’ll want to keep this recipe close by…it’s an easy go to for any company.

Pork Tenderloin 2 Ways!

  1. Pork Tenderloin , how ever many you need
  2. Salt & Pepper
  3. Flour or cornstarch if you want it gluten free.

Maple Syrup Glaze

  1. 1/4 cup of maple syrup
  2. 1/4 cup molasses
  3. 1 Tbsp red wine vinegar
  4. 1/4 tsp smoked paprika
  5. 1/4 tsp ginger

Gravy

  • Juices from browning your tenderloins
  • Flour or cornstarh for gluten free
  • Below is a flour that I’ve been using for years.  RobinHood Easy Blend.  It’s very fine and you won’t get lumps with it.  You put it in very cold water till the consistency of cream.

  • I use a product you can find here in Canada called Bovril.  It’s a concentrated very dark liquid for beef gravy but I use it for pork gravy as well.
  • Seasoned Salt
  • Soya Sauce

Directions For Pork Tenderloin #1 Way

  • Place flour or cornstarch in a shallow dish
  • Pat your tenderloins dry with paper towel
  • Salt and pepper them
  • Dredge in the flour
  • Shake off the excess
  • Melt some butter in a large frying pan
  • Brown the tenderloins on all sides
  • Once browned it should have a crispy texture on the outside
  • Place on a baking sheet lined with parchment paper not covered and cook at 375 for about 20 minutes.
  • Check with a meat thermometer at about the 17 minute mark or till it reads 145. That is the doneness for pork
  • Remove from the oven and cover with foil for it to rest.
  • Some juices will run out and you can add that to your gravy

Gravy:

  • Add some hot water to your juices
  • Bring to a boil
  • Now by tasting you will add Bovril, Seassoned Salt and Soya Sauce
  • Better to add a bit at a time till you’re happy with the taste
  • Add your pork juices
  • Now thicken a bit at a time till you reach the desired thickness. I like mine on the thin side

Pork Tenderloin #2 Way:

  • You can choose to slice your tenderloin in two lenghwise
  • Prepare bread stuffing of your choice…could be stove top with maybe some added raisins.  Cook it by directions on box but add raisins to it
  • Place stuffing in the middle and tie with strings and brown before putting in the oven
  • Or prepare tenderloin without stuffing and brown as per directions above
  • Prepare the Maple Syrup Glaze (recipe above)
  • After browning you can brush some on the tenderloin before placing in the oven.
  • I always make extra to drizzle on after serving

Enjoy!!!

 

 

 

 

 
 
 
   
 
Potato Salad
 Posted on  by Pat Charles
 
I’ve loved potato salad for as long as I can remember.  Always a summer favourite at BBQ’s or potlucks.
I hadn’t made any for a while, so when my hubby asked me to make one…I thought…mmmm, sounds good.  So I bought what I needed, now we’re going to enjoy it for supper tonight with some chicken.
Potato Salad:
  1. Potatoes, peeled
  2. green onions
  3. green & red sweet pepper
  4. boiled eggs
  5. celery, cleaned and sliced
  6. white vinegar
  7. dill pickle juice
  8. seasoned salt
  9. Miracle Whip or Mayonnaise if you prefer
Directions:
  1. Peel as many potatoes as you’d like
  2. Slice your potatoes about 1/2″ thick and sprinkle with salt and boil till just tender…try not to overlook them then your salad will be mushy.  Once cooked spread slices of potatoes on a cookie sheet to cool.  I spread them in a large bowl
  3. Meanwhile, chop green & red sweet pepper, green onions, celery and eggs
  4. Once potatoes are cooled cut in small chunks.   After cutting about half the potatoes sprinkle with some vinegar and pickle juice, repeat after second half is cut
  5. Sprinkle with seasoned salt and some pepper to taste
  6. Use a spatula to turn your potatoes over till mixed so they don’t break
  7. Add your cut vegetables and eggs, and mix
  8. Add Miracle Whip and blend well
  9. Refrigerate till time to serve
 
 
   
 
Fruit Cocktail Cake
 Posted on  by Pat Charles
 
In the eighties we were invited out for supper at some friends and she made this cake…….she called it Fruit Cocktail Cake and that’s what I call it to this day!
It is so easy to make and so deliscious….it’s my go to for a potluck or get together.  It’s easy to double the recipe like I did today and it stays moist because of the fruit cocktail with juice that’s in the cake.
The recipe below is the single recipe.
Fruit Cocktail Cake:
  1. 1 1/2 cup sugar
  2. 2 eggs
  3. 1/2 cup oil
  4. 2 cups flour
  5. 1/2 tsp salt
  6. 2 tsp baking soda
  7. 1 – 15oz can fruit cocktail with juice
  • In small bowl mix together flour, salt and baking soda
  • In larger bowl mix sugar, eggs, oil and fruit cocktail
  • Add flour mix only till  blended….don’t over mix or you’ll have a dense cake
  • Butter & flour a 9×13 pan
  • Bake at 350 till it’s very golden brown and springs back in the centre…about 30 minutes
Topping:
  1. 1/3 cup butter
  2. 2/3 cup brown sugar
  3. 1/2 cup canned milk or half & half
  4. Bring first three ingredients to a boil just before you take your cake out of the oven..it will go on a hot cake.
  1. Remove from heat and add 1 tsp vanilla, 1/2 cup chopped pecans and 1/2 cup sweet coconut
  2. Pour on hot cake and spread evenly
  3. Put back in the over to broil the top till it bubbles..takes about 1 minute so watch it closely.
  4. Then remove from oven  and let cool before serving
 
 
 
   
 
Chocolate Rice Krispies Easter Baskets
 Posted on  by Pat Charles
 
Happy Easter Everyone!!!! 
Today is the beginning of Easter weekend!  We are going to our son’s house for Good Friday supper with family.  We just finished an exhausting move so I’m so happy they are hosting.
My body feels very exhausted but I didn’t want to go empty handed.  I turned 65 in March and I found this move very tiring….even though we’re thrilled to be in this new place.  The inside of the house is almost all done…I’ll post pictures later.
I thought I’d make chocolate Rice Krispies Easter baskets with small Easter eggs in the centre…..kids and adults always love them.
I don’t know about you but I don’t like hard Rice Krispie squares…I like mine soft so I add extra butter and less Rice Krispies.
I doubled the recipe so I could make 12 baskets and a small pan of squares.  So here is the double recipe. Half it easily if it’s too much for you!
Rice Krispies Easter Baskets:
  1. 3/4 cup of butter
  2. 10 cups Rice Krispies
  3. 1 1/2 cup of semi sweet chocolate chips
  4. 2 tsp vanilla extract ( I always use the pure
  5. 2-250 gram bags of marshmallows
  6. 1/4 cup size scoop
  7. one smaller one to make the indentation in the centre
 
  • In a large stock pot, melt butter and marshmallows on medium/low heat till completely smooth
  • remove from heat and add 2 tsp vanilla
  • add all the Rice Krispies and chocolate chips, you want the chips to melt while stirring
  • mix thouroughly
  • it will take time to set, so you have time to work it
  • Butter a 12 muffin size pan and a glass pan for the rest
  • once all your mixture is ready, start scooping with a 1/4 inch scoop into the buttered muffin tin
  • have a smaller scoop or other round object ready to make the indentation…you need to butter this so it doesn’t stick
Note;  they will not set hard…they will set soft…enough to scoop them out without breaking.  So wait about an hour before taking them out of the muffin tin.
 
 
 
 
   
 
Grandma’s Shepherd’s Pie
 Posted on  by Pat Charles
 
Big sigh…..it’s been a week today since we’ve moved into our new place.  It’s really starting to look like home.  We’ve hung pictures, set up the guest bedroom, unpacked all the inside boxes etc.  I finished setting up my bathroom today minus one light fixture…waiting for it to come in.  It’s turning out really good…I’ll post pictures in about a week.
Today I thought I’d share my grandmother’s shepherd pie.  Up until I was seventeen I never knew shepherd’s pie could be made with mashed potatoes…you see..my grandmother always made hers with scalloped potatoes.  Not until I started dating my husband of 45 years did I taste the “other” version.  Both are really good! You be the judge!!!
Grandma’s Shepherd’s Pie
  1. 4 medium size potatoes
  2. 1 yellow onion
  3. 1 can creamed corn
  4. 1 1/4 lbs ground beef
  • Brown the beef and drain the fat.
  • Slice your onion in thin slices then take them apart to make thin rings
  • Peel then slice your potatoes thin like scalloped potatoes
  • Have cream corn available or any vegetable of your choice. I do like the creamed corn because it blends with the bit of water and makes a great sauce.
Layer a thin layer of potatoes on the bottom of your casserole.  Sprinkle with salt & pepper.  Cover that thin layer with water.
Sprinkle half the onion, then half the can of creamed corn.Then half the beef.  Repeat these layers again and finish with another layer of potatoes…so you’ll have two layers of everything…but three layers of potatoes.
I promise I’ll get better at taking pictures….my excuse is I just moved LOL! It tastes really yummy!!!