Help bring back Clearly Canadian!

Who remembers drinking Clearly Canadian in the 80's and 90's?  It was my favorite beverage back then and I always wondered what happened to it. 

 

Well......it's making a comeback!  You can pre-order here:

https://www.clearlycanadian.com/?rn=103354

 

 

Crockpot Breakfast

Here is a great way to serve breakfast to a crowd on a busy morning.  Prepare it the night before and let it cook while you sleep. ☺

 

Ingredients

8-10 slices of bacon

4 green onions (sliced)

1 bag of shredded hash browns

2 cups shredded cheddar cheese

12 eggs

1 cup of milk

salt & pepper (a pinch or two of each)

1 tsp. dill seasoning

 

Cook bacon in a skillet, drain of the fat and then crumble.

 

Crack the eggs into a bowl, add the milk and seasonings (salt, pepper & dill) and mix well.

 

Spray the inside of the crockpot with a non-stick cooking spray.

 

Then layer 1/3 of the hash browns, 1/3 of the bacon, 1/3 of the onions and 1/3 of the cheese.  Start over until you have three layers of each. 

 

Pour the egg mixture over the top, cover and cook on low for 6-8 hours.

 

 

Serve and Enjoy!

 

 

 

Garlic Chicken Pasta

Ingredients

 

16 ounce package of pasta of your choice

 

1 1/2 - 2 lbs. boneless, skinless chicken cut into bite size pieces

 

6 Tbsp. butter

 

1 onion, chopped

 

1/4 cup all-purpose flour

 

2 1/2 cups milk

 

1 1/2 tsp. crushed garlic

 

salt & pepper to taste

 

 

 

Cook pasta as directed on package & drain.

 

Cook chicken and chopped onion in a skillet with 2 Tbsp. butter until cooked thoroughly.  Remove from skillet and set aside. 

 

Heat 4 tbsp. butter in skillet and stir in flour until dissolved.  Slowly add milk into flour mixture and whisk until smooth.  Add garlic, salt & pepper.  Bring to boil for one minute; reduce heat.

 

Add chicken mixture and pasta to garlic sauce; stir well and heat over medium-low until heated through. 

 

ENJOY!

 

 

 

Campfire Cones

Ingredients

sugar cones

mini marshmallows

chocolate chips

coconut (sweetened & flaked)

 

 

 

 

Now I have seen other versions of these but none of them were that appealing to me.  So on our last camping trip I bought fillings I knew my whole family would like.  And boy were they yummy!

 

Fill a cone with a little of everything, wrap in tin foil and place it (upwright) on top of the hot coals in the fire.  Flip over after 1-2 minutes to melt the other side.  Carefully retrieve the cone and let cool for a minute or two.  Then unwrap and enjoy!

 

Caution: Do NOT place in a blazing fire.  They will quickly burn!

 

 

 

 

 

 

 

 

 

 

Eggs In A Mug!

This is a fun and easy way to cook scrambled eggs, especially if you're only cooking for one.  I have lots of memories of my dad making eggs this way when I was small.  My earliest memory I wasn't old enough to talk, but remember holding my plate out to ask for more.  Crazy how we can remember things from so long ago! 

 

Ingredients

eggs

milk

butter

salt & pepper

 

Put all the ingredients into a mug and whisk with a fork. 

 

 Use 1 Tbsp. milk per egg and a pad of butter per mug.  A regular size coffee mug can hold 2 large eggs.  Remember it will expand as it cooks.  Add a pinch of salt and pepper if you'd like.  Then cover with a paper towel or napkin and cook on high in the microwave for about two minutes.  If you only use one egg, it will take less time.  Try a minute and then check it. 

 

I like a bit of shredded cheddar cheese on top.  Green onions are great, too!

 

Let cool for a minute or two and ENJOY!

 

 

 

 

 

 

Homemade Bottled Salsa

My granny deserves credit for this recipe.  I tweaked it to my family's liking, but the original recipe came from her.  It's wonderful!

 

Ingredients

1 bushel tomatoes (blanched and peeled)

8 cloves of garlic (minced)

6 stalks celery

4 large onions

4 bell peppers

8 jalapeno peppers

3 tsp. salt

2 tsp. black pepper

1 tsp. cayenne pepper

3/4 cup sugar

3/4 cup vinegar

 

Once your tomatoes are blanched and peeled, cut them into fours (or smaller) and put them in a big pot.  If you don't have a pot big enough to hold them all, cut the recipe in half. 

 

Chop the celery, onions and peppers and add them along with all the other ingredients.

 

Bring to a boil, reduce heat and simmer for about an hour stirring occasionally.

 

Ladle the salsa into sterilized jars and follow the instructions on the lids you use.  Place each jar into a water bath for 15 minutes making sure all bottles are completely submerged. 

 

Take each jar out of the water bath with jar tongs and place on a towel to cool down.  If a lid doesn't seal, you can put the jar back into the water bath OR refrigerate it if you plan on consuming it within a few days.

 

Once the lid is sealed it will be shelf stable for at least two years.  Write the year on the lid with a sharpie and check the seal on occasion to make sure it's still tight. 

 

ENJOY!

 

 

 

Cool Cucumber Pasta Salad

Who likes cucumbers drenched in vinegar? I do!  This recipe is like that with a kick! 

Ingredients

8 oz. package of macaroni or pasta of your choice

1 Tbsp. vegetable oil

2 medium cucumbers, thinly sliced

3/4 cup sugar

1 cup water

3/4 cup white vinegar

1 Tbsp. parsley

1 tsp. salt

1 tsp. black pepper

1 medium tomato, diced or sliced

1 medium onion, thinly sliced

 

Cook pasta according to directions on package; drain & rinse in cold water.  Place pasta in a large bowl; stir in oil, cucumbers & onion.

 

In a jar with a tight fitting lid, combine the remaining ingredients (minus tomato) and shake well.  Pour over salad and toss to coat; add the tomato. 

 

Cover and chill for 3-4 hours, stirring occasionally. 

 

Serve with a slotted spoon and EnJoY!