Monday, April 30, 2012

Almond Macaroon-Cherry Pie Recipe

Try this almond and cherry pie recipe made with Pillsbury* Refrigerated Pie Crusts.Prep Time: 20 Mins

Total Time: 1 Hr
Makes: 8 servings
 
Ingredients:


Crust

1/2 pkg Pillsbury* Refrigerated Pie Crust, softened as directed on box (1 crust)




Filling

1 can (540 mL) cherry pie filling

1/4 to 1/2 tsp (1 to 2 mL) ground cinnamon

Dash salt, if desired

1 tsp (5 mL) lemon juice

Topping

1 cup (250 mL) coconut
1/2 cup (125 mL) sliced almonds
1/4 cup (50 mL) granulated sugar
Dash salt, if desired
1/4 cup (50 mL) milk
1 tbsp (15 mL) butter or margarine, melted
1/4 tsp (1 mL) almond extract
1 egg, beaten

Method:


•Heat oven to 400ºF. Place pie crust in 9-inch glass pie plate as directed on box for One-Crust Filled Pie.

•In large bowl, mix all filling ingredients; spoon into crust-lined pie plate. Cover edge with 2- to 3-inch-wide strips of foil to prevent excessive browning; bake pie 20 minutes.

•Meanwhile, in medium bowl, mix all topping ingredients.

•Spread topping evenly over pie. Bake pie 15 to 30 minutes longer or until crust and topping are golden brown, removing foil during last 10 to 15 minutes of baking.




Friday, April 27, 2012

Orange French Toast Bake Recipe



Ingredients:

1/2 cup (125 mL) all-purpose flour

1 1/2 cups (375 mL) milk

1 tbsp (15 mL) granulated sugar

1 tsp (5 mL) grated orange peel

1/2 tsp (2 mL) vanilla

1/4 tsp (1 mL) salt

6 eggs


10 slices (1 inch/2.5 cm thick) French bread, cut into 1-inch/2.5 cm cubes (about 9 cups/2.25 L)
1 can (312 g) mandarin orange segments, drained
Icing sugar, if desired
1 1/2 cups (375 mL) orange marmalade, warmed




Method:

•Generously spray 2 1/2-quart casserole or 13x9-inch baking dish with cooking spray. In large bowl, beat flour, milk, granulated sugar, orange peel, vanilla, salt and eggs with electric mixer on medium speed about 2 minutes or until smooth. Stir in bread cubes until coated.

•Pour bread mixture into casserole. Top evenly with orange segments. Cover; refrigerate at least 8 hours but no longer than 24 hours.

•Heat oven to 400ºF. Uncover; bake 20 to 25 minutes or until golden brown. Sprinkle with icing sugar. Serve with orange marmalade.

Variation: Use a cup of chopped peaches and a jar of peach preserves instead of the oranges and marmalade.

Serve With : Serve with a side of sliced ham or bacon strips.

Wednesday, April 25, 2012

Irish Cream-Coffee Bars Recipe



Special occasion? Make deliciously decadent bars with liqueur, coffee and a foolproof sugar cookie mix.

Prep Time: 25 Mins
Total Time: 2 Hrs 35 Mins
Makes: 25 Bars

Ingredients:

Bars
1 pouch Betty Crocker* Sugar Cookie Mix

1/2 cup (125 mL) chopped pecans

1/2 cup (125 mL) cold butter

1 egg

1 can (300 mL) sweetened condensed milk (not evaporated)

2 tbsp (25 mL) Irish cream liqueur

1 tsp (5 mL) instant coffee granules or crystals



Topping
1 cup (250 mL) whipping cream

3 tbsp (45 mL) packed brown sugar

1 tbsp (15 mL) Irish ceam liqueur

1 tsp (5 mL) vanilla

1/8 tsp (0.5 mL) ground cinnamon

25 cinnamon sticks (2 inch/5 cm)

Method:
Heat oven to 350ºF. Spray bottom and sides of 8-inch square pan with cooking spray. In large bowl, place cookie mix and pecans. Cut in butter, using pastry blender or fork, until mixture looks like coarse crumbs. With fork, stir in egg. Press half of cookie mixture in bottom of pan. Bake 15 to 18 minutes or until golden brown. Reserve remaining cookie mixture.

Meanwhile, in small bowl, stir milk, 2 tablespoons liqueur and the coffee granules until well blended. Pour evenly over warm crust. Sprinkle reserved cookie mixture over top. Bake 25 to 30 minutes longer or until golden brown. Cool 30 minutes at room temperature. Refrigerate 1 hour to cool completely. Let stand 10 minutes before cutting into bars (5 rows by 5 rows). Store bars covered at room temperature.

Just before serving, in small bowl, beat whipping cream, brown sugar, 1 tablespoon liqueur and the vanilla with electric mixer on high speed until soft peaks form. Top each bar with dollop of whipped cream; sprinkle with ground cinnamon. Insert cinnamon stick into each dollop of whipped cream.

For this recipe you'll need Sugar Cookie MixSubstitution : Hazelnuts make a good stand-in for the pecans.

(1 Bar): Calories 230; ( Calories from Fat 110 ); Total Fat 12g ( Saturated Fat 6g , Trans Fat 1g ); Cholesterol 35mg;Sodium 110mg;Total Carbohydrate 26g ( Dietary Fiber 0g ,


* Trademarks of General Mills © 2012

Monday, April 23, 2012

Bikes Buying Guide

Canadian Tire is Canada's #1 bicycle retailer- style, frame, security, accessories...read more at their Bike Talk http://www.canadiantire.ca/AST/ResearchCentre/BikesSpring.jsp



Wednesday, April 18, 2012

Now available in Canada NU-DERM® SPF 50 Super-sheer non-allergenic sun protection

Obagi wins a SELF Healthy Beauty Award! SELF Magazine asked their top beauty experts – their readers – to test the top product launches of 2011 and select those worthy of the title “SELF 2011 Healthy Beauty Award Winner.” More than 2,200 women tested 1,187 products...


The outcome? Obagi Nu-Derm Sun Shield SPF 50 was chosen as the premier sunscreen launch for face with SPF 50+. Sun Shield SPF 50 combines UVB absorption and UVA blockage for complete anti-aging sunscreen protection in an elegant matte finish that can be used on nearly all skin types, with or without makeup.
http://www.obagi.com/patients/blog/nu-derm-sun-shield-spf-50-voted-1-self-magazine-readers
.

Monday, April 16, 2012

First Aid for Summer

BY: Stacey Colino



When it comes to summer bummers like splinters, scrapes and burns, the tricks your mother used may not be best. In some cases, old wives’ tales have been deemed ineffective; in others, doctors have simply found better, science-based ways to treat these injuries. Whatever the case, if your first-aid techniques aren't on target, you could end up adding insult to your injury. Here’s the latest:
Read more: First Aid for Summer http://www.liverightlivewell.com/healthfitness/first_aid_summer/index.html#ixzz1s3iVHnUl

Friday, April 13, 2012

Hot Fudge Pudding Cake

By combining boiling water and cake batter, you can create a decadent pudding-plus-cake dessert. You’ll impress your guests with this easy treat -- and feel good knowing it contains fewer calories and fat than most desserts. Cocoa powder contains very little fat compared to actual chocolate, yet it’s very high in heart-healthy flavanol antioxidants. Saturated fat is also considerably lower in this dessert recipe, since canola oil and 1% milk serve as smart substitutes for butter and heavy cream. Serve with fresh raspberries or cherries for some color and a nutrient boost.
Makes 10 servings

Ingredients

1 1/4 cups sugar, divided

1 cup all-purpose flour

1/2 cup cocoa powder, divided

2 teaspoons baking powder

1/4 teaspoon salt

1/2 cup 1% milk

1/3 cup canola oil

1 large egg yolk

1 1/2 teaspoons real vanilla extract

1/2 cup semisweet chocolate chips

1/2 cup very firmly packed light-brown sugar

1 1/2 cups boiling water

Directions

1. Preheat oven to 350 F. Coat an 8-inch glass baking dish with cooking spray.

2. Combine 3/4 cup sugar, flour, 1/4 cup cocoa, baking powder and salt in a medium bowl.


3. With a fork or wooden spoon, stir in milk, oil, egg yolk and vanilla; beat until smooth. Lightly stir in chocolate chips.

4. Pour batter into prepared dish.

5. Stir together remaining 1/2 cup sugar, brown sugar and remaining 1/4 cup cocoa. Sprinkle over batter in dish.

6. Pour boiling water over top; do not stir.

7. Bake for 35 to 40 minutes or just until center is almost set. To test, insert a toothpick in the center; slight sticky crumbs will remain on toothpick when cake is ready.



8. Cool. Spoon into dishes (and top with dollop of whipped cream and fruit if desired).



Nutrition information (per serving)

318 calories

3 g protein

54 g carbohydrates

11 g fat (2 g saturated)

22 mg cholesterol

118 mg sodium

82 mg potassium

49 mg calcium

2.4 mg iron

49 IU vitamin A

0 mg vitamin C

1.5 g fiber
Read more: Hot Fudge Pudding Cake http://www.liverightlivewell.com/recipes/hot_fudge_pudding_cake_recipe/index.html#ixzz1s3jmBBir

Wednesday, April 11, 2012

INTRODUCING NU-DERM® SPF 50 Super-sheer non-allergenic sun protection


Super-sheer solar shield

• Formulated with Octinoxate

7.5% and Zinc Oxide 10.5%

• Provides complete anti-aging sun protection

• UVB absorption and UVB blockage help prevent sunburn

• Paraben-free

• Matte formulation with micro-fine zinc oxide applies completely sheer

• Protects newly transformed, younger looking skin

• Dermatologist tested, Opthamologist tested

• Ideal for all skin types


HEALTHY SKIN PROTECTION

Tuesday, April 10, 2012

Budget Bags & Accessories under $100 at Payless

When the temperature rises, there is nothing that shouts style and practicality better than a brilliant bag or a haute hat. Get your floppy fix with a straw hat or channel the 1920s with a cloche hat. Go zany with a zebra striped tote or an ocean blue carry-on for that vacation or Sunday stroll.


Whether the feature focuses on budget (everything is under $100) or spring trends like tribal or beautiful brights, Payless Shoesource has the accessories to match your fancy footwork.

Monday, April 9, 2012

Rosemary Roasted Pork Tenderloin Recipe - Pork Recipes


Ingredients:


1/2 cup apple juice concentrate

1/4 cup Dijon mustard

1/4 cup chopped fresh rosemary

8 cloves garlic, minced

3/4 tsp coarsely ground pepper

3 (1 pound) pork tenderloin

Instructions:

In a bowl, combine the first five ingredients; mix well. Set aside 1/3 cup; cover and refrigerate. In a large resealable plastic bag, combine the pork and remaining marinade. Seal bag and turn to coat; refrigerate overnight.

Drain and discard marinade from meat. Place meat in a roasting pan coated with nonstick cooking spray. Pour the reserved marinade on top. Bake, uncovered, at 350 degrees F for 40-45 minutes or until a meat thermometer reads 160 degrees F. Let stand for 10 minutes before slicing.

Thursday, April 5, 2012

Top Smartphone Shopping Tips

Smartphones are here to stay!

Technology analysts project over a billion people will own smartphones globally by 2013. To make sure you get the most bang for your buck here are Mobilicity's top five smartphone shopping tips:


1. Raised keyboards are recommended for business communicators and avid texters/emailers who need quick and easy messaging.
2. Androids with large, vivid touch screens are ideal for web surfers, video watchers and game/app addicts.
3. If you're into music and movies, get enough memory to store your favourite tunes and picks. For most, 16 GB is plenty.
4. Get a front-facing camera for web conferencing on the road. Also handy for taking perfect self-portraits.

5. Calculate long-term usage costs. Look for an unlimited talk, text and data plan to prevent outrageous bills.


About Mobilicity:

Created to bring down the cost of wireless, Mobilicity offers popular mobile devices and smartphones and unlimited talk, text and data plans without contracts. Customers benefit from five unlimited zones (Toronto, Vancouver, Calgary, Edmonton & Ottawa) and a flat-rated 20-cent-a-minute North American roaming rate. The young carrier’s monthly pay-in-advance system and unique My Wallet option (for roaming and other pay-per-use services) eliminate the much-dreaded monthly bill and risk of bill shock to help ensure a smart wireless experience, not an expensive one.

To view budget-friendly smartphone options and plans, please visit:  http://www.mobilicity.ca/

Tuesday, April 3, 2012

Homemade Pecan Pie

Pecans Galore in This Spectacular Dessert With A Perfect Pie Crust

There are many recipes for pecan pie and none can beat this one. It is full of all the good things that makes a homemade pecan pie the best. Even Marie Callender will be envious.


Ingredients

4 eggs

1 cup sugar

1 cup corn syrup

¼ cup butter

½ t. flour

¼ t. salt

1 t. vanilla

½ t. almond extract

2 cup pecans

Place the eggs in a large bowl and beat thoroughly. Add in the sugar, corn syrup, butter, flour, salt, vanilla and almond extract. When thoroughly mixed add in the pecans and stir by hand. Pour into the prepared pie shell. Bake for one hour in a preheated 350 degree oven.


Perfect Pie Crust
Place one cup of flour in the food processor with 3 tablespoon of shortening and 1/2 stick of butter that is cold and cut into chunks. Add in a pinch of salt and pulse until the mixture is very fine. Slowly add in 1/4 cup of ice cold water. Keep pulsing till the mixture forms a ball. Remove from the food processor and knead slightly and put in the refrigerator for one hour.

When ready to make the pie, remove the pie crust and let set on your counter for 15 minutes. Roll out the pie crust and place in a buttered pie plate. Trim off the edges two inches below the edge. Fold the edges underneath so to match the exact pie rim. With your fingers, go around the pie plate and make indentations or use a fork instead.

If using a fork, dip in flour first. After the crust is ready. Take a fork and make indentions all over the crust with a fork.
Whipped Topping

The best whipped topping is from fresh whipping cream. To make the topping simple place ice cold whipping cream in a bowl that is cold with 2 tablespoons of sugar and 1 teaspoon of vanilla extract. Mix on high speed until the topping forms thick peaks.

Note: Many prefer to have some homemade ice cream with this pie instead of this whipped topping.

Pecan pie is a holiday tradition. It has been served for holidays for years and years. It is packed full of flavor and yes many calories, so save room after the big holiday meal.