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pecan crack

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One of our favourite things to make for the holidays in Christmas Crack. Saltine crackers topped with caramel and chocolate – so good, it’s addictive.

Pecan Crack

We make loads and they are a staple in the goodies we pass on to family and friends. You would think it’s so good, you can’t make it any better. But we did! It’s amazing how much flavour some toasted pecans can add.

Check out how I made it!

Pecan Crack
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Ingredients

  • 1 1/2 sleeves salted saltine crackers
  • 1 1/4 cups butter
  • 1 1/4 cups packed brown sugar
  • 1 1/2 cups chocolate chips
  • 1 cup toasted pecans, chopped

Instructions

  1. Preheat the oven to 350F. Line a rimmed baking sheet with parchment, foil or a silicone mat to prevent clean-up after (and to make it easier to get the crack out); line with saltine crackers, placing them right together.
  2. In a medium saucepan, bring the butter and brown sugar to a boil over medium-high heat. Let it bubble for 3 minutes, then remove from the heat and pour it evenly over the crackers. Spread it with a knife to fill any gaps.
  3. Place in the oven and bake for 8 to 10 minutes, until deep golden.
  4. Remove from the oven, let cool for a few minutes and then scatter chocolate chips overtop while the caramel is still hot. Let sit for a few minutes, then spread with a knife until smooth. Sprinkle the pecans on top.
  5. Cool completely before breaking into pieces.
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new look!

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As you can see, things are a little different on the blog. We have a new logo, a new look and hopefully better functionality than my old site.

There’s still lots to do, like the recipe index, but you can still search for your favourites. Also, make sure to get on my mailing list!

I would love some feedback. What you like, what you don’t, what would make it better. Send me a note: fareen <at> foodmamma.com.

Thanks for all your support!

~F.

get ready for halloween!

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We love Halloween around here! The costumes, the decor and of course the chocolate, what’s not to love about this fun time of year. From sprinkles to paper straws and even eyeballs, there are lots of in-expensive things on the market to get you in the Halloween spirit. Here are some easy things to get ready for Halloween.

Halloween Rice Krispie Treats
Rice Krispie Squares is a classic treat and super easy to make. Follow the directions on the box and take it to another level for Halloween. Drizzle melted chocolate on the prepared squares and then throw on some sprinkles, candy corn, eyeballs, pumpkins, pretzels….anything really.

 

Marshamallow Pops
I love patterned paper straws and there are so many orange and black options available. Just stick one into a marshmallow, dip in melted chocolate and then dip into a dish of sprinkles. These are always a hit and can be prepared in minutes.

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edo japan’s noodlefull bowls

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Just when I thought my kids couldn’t love Edo Japan even more, they introduce their Noodlefull Bowls! These bowls are filled with skinny noodles (the best kind), loaded with vegetables like broccoli, carrots and snow peas and served with either chicken or beef. Of course they are topped with Edo’s delicious teriyaki sauce to make it perfect.

We loved the noodles, especially Z who ate them by the handful, enjoying every bite.

Noodlefull Bowls are only available until November 7 so don’t delay in trying them. Want to win a gift card so you can enjoy a bowlfull yourself? Enter below!

Contest closes on Sunday, October 16 at 11:59pm MST and is open to residents of Canada. A winner will be chosen at random
and will have 48 hours to reply back. Good luck!

  a Rafflecopter giveaway

canada beef and canadian living family cooking event

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Hope you all had a wonderful Thanksgiving! We had a great weekend with a delicious meal enjoyed with family. Luckily I had help with dinner prep from Q, who happily helped with making dessert.

We have had the kids in the kitchen from an early age. From measuring out flour or rolling out dough, there is always something for them to do to get them involved. We learned early on that if they have a hand in making a meal, they are more likely to eat it.

I was excited to be invited, along with Q, to the Canada Beef cooking event in partnership with Canadian Living. This was an interactive session, “Cook With Us”, that allowed us to learn from the folks at the Beef Centre, and arm the kids with basic skills to be confident in the kitchen.

The event took place at the Canadian Beef Centre of Excellence where we were invited to cook with several other families. Each family worked as a team to create one course for a meal to be enjoyed by all at the end of the evening. Of course beef took centre stage and the meal included meatloaf, sliders, stew, a stirfry and a roast.

Q and I were tasked with making mozzarella-stuffed mini meatloaves. We were joined virtually by Publisher Sandra Martin from Canadian Living who helped us prepare the dish. I have to admit, I’ve never made meatloaf. Maybe because I’ve always had this perception that meatloaf is dry. Well, this sure did change my mind! The meat was super moist and the flavours were fantastic. This recipe was a hit, especially with Q who made me promise that we would make it again at home. We did, and it tasted amazing the second time around as well.

The October issue of Canadian Living has a dedicated feature on families cooking together along with some great beef recipes. You can find the recipe for the mini meatloaves here.

Thanks to Canada Beef and Canadian Living for a fun evening!

roasted butternut squash with sage brown butter sauce

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One of our favourite vegetables is butternut squash. It is one of those things that need very little to enjoy. A drizzle of olive oil and some salt and pepper, and roasted in a 350 degree oven, you have yourself something pretty fantastic.

With Thanksgiving just a couple of days away, this is definitely something to add to your menu. It’s easy and the sage brown butter sauce elevates this simple dish into something amazing. The dish is complete with a sprinkling of roasted pecans.

This sauce….it is something else. Butter and sage pulled together with a splash of cream – something so simple but so luscious. It is one of those sauces that you will make you want to lick the plate. Don’t say I didn’t warn you!

Roasted Butternut Squash with Sage Brown Butter Sauce

1 medium butternut squash
1/4 cup unsalted butter
10 sage leaves
2 TB whipping cream
1/4 cup pecans, roasted
salt
pepper

Peel the butternut squash. Cut in half and scoop out the seeds. Cut into slices and place on a baking sheet. Drizzle some olive oil over the squash and add salt and pepper. Roast in a 350 degree oven for approximately half an hour.

In a small pan, on medium heat, melt the butter. Add the sage and let the butter brown. Stir in the cream and mix until smooth. Season with salt.

Arrange the roasted squash on a plate. Drizzle with sauce and pecans.

rocky mountain wine & food festival….win!

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The Rocky Mountain Wine & Food Festival is happening in Calgary next week. This is a great event that features wine, beer and spirits from all over the world as well as tasty food from more than 45 local restaurants.

Taking place at the Stampede Park BMO Centre, this is always a fun event. Visit with chefs, winemakers and brewmasters and discover your favourite eats and libations. The event takes place on Friday,
October 14, 5 – 10 p.m, Saturday, October 15, 12 – 4 p.m. and Saturday,
October 15, 6 – 10 p.m. Tickets are available online at
www.rockymountainwine.com. Sampling coupons are required for sampling and are available for purchase onsite. 

Want to go? Win a pair of entry tickets to the afternoon tasting session on Saturday, October 15 from 12-4pm. The winner must be 18 years or older to win. Click here and enter to win on my Facebook page.  Good luck!

panang chicken penne…and a barilla giveaway!

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Pasta is always a go-to for anyone wanting a quick and filling meal. Barilla has found a way to get pasta done even quicker! With their new Pronto line, there is no waiting for water to boil or no need to drain the water. For someone like me who has no patience, this is a very great feature.

Basically, you cover the pasta with cold water and cook it on high heat until the water is absorbed, around 10 minutes. I was actually quite surprised at how perfect the pasta cooked.

I tried out Pronto and made this quick Panang Chicken Penne. The chicken and sauce cooked while the pasta boiled and dinner was ready in no time.

Want to try Barilla Pronto for yourself? See the ways to enter below for
a chance to win a prize pack with one box each of macaroni, spaghetti,
rotini and penne. Contest closes on Friday, October 7th at 11:59pm MST
and is open to residents of Canada. A winner will be chosen at random
and will have 48 hours to reply back. Good luck!

a Rafflecopter giveaway

Panang Chicken Penne

1 box Barilla Pronto Penne
1/4 cup zucchini, chopped
1 onion, sliced
1 small red pepper, chopped
2 TB panang curry paste
2 chicken breasts, cubed
1 cup + 1/2 cup coconut milk
1/2 cup water
1 tsp sugar

Cook the penne according to package directions.

Heat oil in a pan and stir-fry the curry paste with the vegetables. Add 1 cup of coconut milk and the chicken and let cook. Add the remaining coconut milk, water and sugar and heat until boiling. Add the cooked pasta and stir until the pasta is coated with the sauce. Enjoy!

zucchini pakora

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We have been trying to use up the zucchini from the garden before the cold sets in. We have roasted them, grilled them and of course put them in loaves. Here is another way to use up that zucchini – pakora! I’m pretty sure Q ate most of these. He doesn’t like onions but these were so tasty, the fact that they were in there didn’t bother him at all.

These golden balls are easy to fry up and filled with deliciousness. The addition of baking powder makes them a little puffy. The pakora make a great appetizer or snack and are even tastier when dipped in tamarind chutney.

Zucchini Pakora

2 cups gram flour (chickpea flour)
1 small onion, sliced
1 cup zucchini, grated
1 tsp cumin powder
1 tsp coriander powder
1/4 tsp turmeric
1/2 tsp salt
1 1/2 tsp crushed ginger
1 1/2 tsp crushed garlic
1 small egg
1/2 cup water 
1/2 tsp baking powder

Combine the flour with the spices, egg and vegetables.  Slowly add the water mixing until it forms a batter. Add the baking powder and mix well. Drop by spoonfuls into hot oil until golden. Enjoy with tamarind chutney.