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Recipes
Mustard-Glazed Pork Chops
By nancyjcanzi
1. Season pork with salt and pepper
- 4 1/2-inch thick bone-in pork chops
- 2 teaspoons olive oil
- 1 large onion, cut in thin wedges
- 1/2 cup apricot preserves
- 1 tablespoon Dijon-style or spicy mustard
- 1 teaspoon paprika
- 1/2 teaspoon ground nutmeg
- Fresh sage leaves (optional)
Tempting Tree Treasures Dip
By nancyjcanzi
Fill tree pan with dip; smoothing top with knife
- 1 REYNOLDS® FunShapes™ Tree Pan 1
- 2 containers (454 g) spinach or other vegetable dip 2
- 1 small sweet yellow pepper 1
- 1/4 cup sweet red pepper rings (halved) 50 mL
- 1/2 cup small broccoli florets 125 mL
- 2-inch piece English cucumber, thinly sliced 5 cm
- 4 cups assorted small raw vegetables (broccoli, carrot sticks, sweet peppers) 1 L
- Crackers
Chocolate Peanut Butter Bars
By nancyjcanzi
In a medium bowl, stir together graham cracker crumbs, confectioners' sugar, peanut butter and melted butter
- 1/2 cups graham cracker crumbs 1 cup peanut butter 1 cup butter, melted 2 cups semisweet chocolate chips 2 3/4 cups confectioners' sugar
Slow-Cooker Sweet & Sour Chicken
By nancyjcanzi
PLACE onions, carrots and celery in slow cooker; top with chicken
- 1 each onion, carrot and celery stalk, chopped
- 1 lb. (450 g) boneless skinless chicken thighs, cut into 2-inch pieces
- 1/2 cup packed brown sugar
- 1/4 cup Kraft Catalina Dressing
- 1/4 cup reduced-sodium soy sauce
- 1 Tbsp. grated gingerroot
- 1 can (14 fl oz/398 mL) pineapple chunks in juice, drained with juice reserved
- 1 each green and red pepper, chopped
- 2-2/3 cups hot cooked instant white rice
ONE DISH CHICKEN PARMESAN
By nancyjcanzi
Batter: Grease an 8" x8" baking dish
- BATTER:
- 11/2 cups bread flour
- 2 env quick rise yeast (2 1/4 tsps/llml each)
- 2 tsp. sugar
- 1/2 tsp salt
- 3/4 cup very warm water (120-130F)
- 3 tbsp (45ml) vegetable oil
- 1 tbsp chopped garlic
- TOPPING:
- 3 cups (750ml) chopped fully cooked breaded chicken breasts oftenders
- 2 cups prepared pasta sauce (any flavor)
- 3/4 chopped roasted red peppers from a jar or "Europe's best" roasted red and yellow peppers
- Parrila defrosted and chopped
- 1 cup grated mozzarella cheese
- 1 tsp Italian seasoning
Grilled Chicken with Watermelon
By nancyjcanzi
1. Prepare Watermelon Glaze: Cut half of a small watermelon from the rind in chunks (about 4 cups of fruit)
- 1 recipe Watermelon Glaze, recipe below
- 1 whole chicken or 3-1/2 lbs. meaty chicken pieces
- 1/2 tsp. kosher salt
- Snipped fresh herbs (optional)
Lemon Curd
By nancyjcanzi
Sauce
- 6 egg yolks
- 1 cup sugar
- 1/3 cup fresh lemon juice (about 4-5 lemons)
- 2 tbsps grated lemon zest
- 1/2 cup cold unsalted butter (1 stick butter), cut into 1/8-in slices
One-Pan Baked Chicken & Sweet Potatoes
By nancyjcanzi
HEAT oven to 375ºF. MIX dressing, sugar and thyme in large bowl
- 1/4 cup Kraft Zesty Italian Dressing
- 3 Tbsp. brown sugar
- 1 Tbsp. chopped fresh thyme
- 1-1/2 lb. (675 g) sweet potatoes (about 3), cut into 3/4-inch-wide wedges
- 1 chicken (3 lb./1.4 kg), cut into 8 pieces
Our Favourite Broccoli Salad
By nancyjcanzi
MIX dressing, sugar and vinegar
- 1/2 cup Miracle Whip Dressing
- 1/2 cup sugar
- 2 Tbsp. white vinegar
- 12 cups broccoli florets
- 1 small red onion, finely chopped
- 1/2 cup raisins
- 1/4 cup sunflower kernels
- 5 slices bacon, cooked, crumbled
Apple-Pecan Coffee Cake
By nancyjcanzi
Heat oven to 375ºF. Grease or spray with non-stick cooking spray, bottom and sides of 9-inch square pan
- Topping
- 1/2 cup (125 mL) coarsely chopped pecans
- 1/4 cup (50 mL) firm butter or margarine
- 3 tbsp (45 mL) packed brown sugar
- 2 tbsp (25 mL) all-purpose flour
- 1/2 tsp (2 mL) ground cinnamon
- Coffee Cake
- 1 cup (250 mL) Fibre 1* original bran cereal
- 1 cup (250 mL) milk
- 1 3/4 cups (425 mL) all-purpose flour
- 2/3 cup (150 mL) granulated sugar
- 1/4 cup (50 mL) vegetable oil
- 3 tsp (15 mL) baking powder
- 1/2 tsp (2 mL) salt
- 4 egg whites or 2 eggs
- 1 medium apple, peeled and chopped (about 1 cup/250 mL)