RECIPE: RACHAEL RAY'S "SLOW COOKER CHICKEN & BISCUITS"

Chicken & Cheese Biscuits

That Rachael Ray! As much as I scoff at her cutting-the-corner Recipes, I folded and tried her Slow Cooker Chicken & Biscuits Recipe finally today and it's pretty much the most amaze-tasting thing ever.  In these frigid temperatures, don't we all need something warm and comforting to make the day a little less miserable?

I made a few substitutions though of course, using Bisquick (as per instructions on box) and folded in some grated Cheddar for Cheese Biscuits. I skipped the Peas, Parsley, Dill, Parsley and Leaves of Sage and instead used a dried mixture of Herbes de Provence (Savory, Fennel, Basil, Thyme and Lavender Flowers). Let's be real, who actually has all those fresh Herbs lying around? Also, I opted for Chicken Drumsticks instead of chopped Chicken Pieces.  Bon Appetit. 

Here's Ray's Recipe:

LARRY THE CABLE GUY'S "BEANIE WEENIE CORNBREAD CASSEROLE"

Beanie Weenie Cornbread Casserole

In celebration of Walt Disney Motion Pictures' release of Cars 2 on DVD, I wanted to share with you a brilliant Recipe shared by none other than its star, Larry the Cable Guy on Live with Regis and Kelly recently. This Recipe - The Beanie Weenie Cornbread Casserole -  is from his own Mother-in-Law, he revealed.

It's simple, delicious Comfort Food and takes less than an hour to prepare from start to finish!  The combination of buttery Cornbread and the smokiness of the Hot Dogs and sweet Maple Syrup is Autumn-perfect.

Ingredients:
3 Cans of Baked Beans
1 Package of Hot Dogs, chopped-up
1/3 Cup of Barbecue Sauce
1/3 Cup of Brown Sugar (try my twist: 1/4 Cup of Maple Syrup)
1 Package of Cornbread Mix
1 Egg
1/3 Cup of Milk

Directions:

Preheat oven to 425°F. In mixing bowl, combine Cornbread Mix, 1 Egg and Milk, stirring well. In a frying pan, sautee chopped Hot Dogs until browned. In separate mixing bowl, combine Baked Beans, Barbecue Sauce and Brown Sugar/Maple Syrup. Fold in Hot Dogs.

YOUR 2011 YEAR OF THE RABBIT CHINESE HOROSCOPE

Lantern Cake Pops

With Chinese New Year around the corner, I made use of my Sick Day fully and  more Cake Pops. This time around I decided to model my Cake Pops after White Lanterns with the Chinese character representing "Fortune" inscribed on them. I hope to spread prosperity and positive energy to my Family when I give them these during Celebrations. 

These Lantern Cake Pops have a Gingerbread center, which I feel fits the occasion as Chinese people love their Ginger!  Knowing how erratic my schedule is, I've decided to bake and decorate these ahead of time and  freeze them until the Lunar New Year (February 3, 2011).  They should be just fine with a bit of defrosting at room temperature; all that Candy Coating on them surely will preserve them well!  For the scoop on how to make Cake Pops, visit Bakerella's inspiring Blog here.

MY FIRST ATTEMPT AT "CAKE POPS"

Mr. Will-W.'s Cake Pop Bells

Inspired by Bakerella's Toronto visit last week, I decided to try my hand at her signature Cake Pops - Candy-coated balls of Cake mounted on Lollipop Sticks. They're all the rage now.

I had a bit of a struggle finding shops Downtown which carried Candy Coating Wafers - an essential part of the Cake Pop - so I turned to the help of my friends on Facebook. I wound up venturing north of the City to Michaels Craft Store, which surprisingly has a large section devoted to Cake Decorating and Baking.  Luckily, Candy Coating Wafers from Weston were on sale, so I stocked-up hardcore!

I decided to make a Red Velvet Cake base for my Cake Pops, which would be shaped into Bells hence, Cake Bells.  After having found some amazing glittery silver Decorative Sugar at Williams & Sonoma yesterday, I was anxious to put some of that to use.  Silver Bells -  how festive, right?

I actually had enough Cake left over to freeze perhaps for another batch on Christmas. In a nutshell, this is how I went about making these Confectionary sensations:

MARILYN MONROE'S TURKEY STUFFING/DRESSING RECIPE

Happy Thanksgiving to all our friends in the U.S.!  Although we already celebrated early October here in Canada, that won't stop us from joining in the festivities with you too.  We love seeing the new Movie releases mid-week with you and partaking in the Black Friday sales online at our favourite U.S. shops just as much as you do.

The King of all Critics Roger Ebert shared on his Blog today, Roger Ebert's Journal, an original handwritten Stuffing (or Dressing as they call it in down south), by none other than Marilyn Monroe herself.  The '60s were a fascinating era - no skimping on ingredients with Low Fat-this and Diet-that.  Monroe goes all out here in this Recipe and perhaps we can save this one for Christmas too?

Stuffing recipe by Marilyn Monroe

MARIAH CAREY'S "MERRY CHRISTMAS II YOU" COOKIES

Carey in the Kitchen

In case you couldn't tell, huge Mariah Carey fan here.  In celebration of her amazing new Holiday album, Merry Christmas II You in stores today, she has posted her own Cookie Recipe on PopEater for your Cookie Exchanges this Holiday Season.  Aww... how thoughtful!

This simple Sugar Cookie recipe looks pretty standard and easy enough to follow.  Happy Baking!

To read my review of Carey's Merry Christmas II You, click here.

Mariah Carey's 'Merry Christmas II You' Cookies

Serves 4 dozen

RECIPE: MR. WILL-W.'S MAC & CHEESE

Mr. Will-W.'s Mac & Cheese

Everybody loves Mac & Cheese.  But it surprises me that many friends of mine have yet to have real Mac & Cheese after having being spoiled by the economical convenience that is known as Kraft Dinner.  I have had the Comfort Food at many a hot spot in Toronto, but time and time again I compare it to the gold standard that is found at Whole Foods' Hot Table.  Hot, cheesy, flavourful, gooey and all around delightful.

Taking a cue from them to use only the best  and least altered ingredients, I've perfected my own recipe which I'd love to share with you.  As the temperatures are dropping here, we tend to turn towards dishes that make us feel good.  And this deliciousness really is no fuss at all, that's the great thing about it.  Pair it with a lovely Cabernet Sauvignon if you're looking for a Red or in the Autumn, a sweet Riesling if you're looking for a White.

INGREDIENTS:
1 454g box of Whole Foods' Organic Penne Rigate (or your favourite Tubular Pasta)
0.3 kg of Raw Milk Mild Cheddar, grated
2 cups of Organic Whole Milk
3 Tablespoons of Organic Butter, unsalted
2 Tablespoons of Truffle Oil
2 Cloves of Minced Garlic
1/2 Teaspoon of Dry Mustard
2 Tablespoons of Corn Starch
1/2 Teaspoon of Herbes au Provence
Salt & Pepper, to taste

FIDDLEHEAD ASPARAGUS SALAD BY MR. WILL-W.

When I think of Springtime in Ontario, I think of gorgeous Tulips - purple, yellow, orange pink and red, colouring our concrete landscape... and Fiddleheads.  Fiddleheads are an edible Fern available late spring-early summer.  Firm in texture and uniquely fresh on the palette, they are wonderful just sautéed in Butter or tossed into a Salad.  Here's a quick, simple recipe I've concocted as a friendly way to introduce you to our green little friends which look like something out of the land of Willy Wonka.

INGREDIENTS

1 bunch of Organic Asparagus cut into quarters

200 grams of Organic Fiddleheads

1 Fistful of Organic Grape Tomatoes

3 Tbs.  Balsamic Vinegar

2 Tbs.  Organic Olive Oil

1/2 Tsp. Truffle Oil

Salt and Pepper