Category Archives: Recipe of the Week

Recipe of the Week

From Ashley’s kitchen of McDonuts

fig (2)

fig2 (2)

This is a very simple, very traditional whole fig preserve recipe.  I look forward to giving the canned fig preserves as gifts throughout the fall and winter months.  Since figs have been in season the past few weeks, I thought it would be an ideal recipe to make.  This recipe is easy to follow (especially for a first-time preserver like myself!) and the preserves turned out beautifully!
Recipe:  Makes 24 servings (roughly 6 jelly jars in 8 oz size)

6 cups fresh, whole figs

1 teaspoon baking soda

4-1/2 cups boiling water

3 cups white sugar

1-1/2 cups water

1/2 lemon, sliced

  1. Place fresh, whole figs in a large bowl and sprinkle figs with the baking soda. Pour the boiling water over the figs and soak for 1 hour.
  2. Drain figs and rinse thoroughly with cold water. Combine the 3 cups sugar and 1-1/2 cups of water in a large dutch oven; bring to a boil and cook for 10 minutes.
  3. Add the figs and lemon slices to the syrup in the Dutch oven and cook for 1 hour, stirring occasionally.
  4. Spoon figs into hot, sterilized jars and spoon syrup over figs, leaving 1/2 inch of head space. Top jars with lids and screw bands on tightly.
  5. Process for 10 minutes in a hot water bath.
For more information on how to correctly sterilize and preserve canned foods, visit the following link from ehow.com

Recipe of the Week

From Heather’s kitchen of HeatherBoydWire

mug cakes x 3 wedeclectic (2)

These little cakes would be so cute for a wedding. Imagine the mini mugs with the bride and groom’s names/wedding date attached with a fancy tag. Cups and saucers available on-line:
Here’s how to make your own mug cake for a quick chocolate fix:

The Most Dangerous Cake in the World: Minute Chocolate Mug Cake

Prep: 5 minutes
Yield: 2 servings

1 Coffee Mug
4 tablespoons flour(that’s plain flour, not self-rising)
4 tablespoons sugar
2 tablespoons baking cocoa
1 egg
3 tablespoons milk
3 tablespoons oil
3 tablespoons chocolate chips (optional) Some nuts (optional) Small splash of vanilla

Add dry ingredients to mug, and mix well . Add the egg and mix thoroughly. Pour in the milk and oil and mix well. Add the chocolate chips (if using) and vanilla, and mix again.

Put your mug in the microwave and cook for 3 minutes on high. The cake will rise over the top of the mug, but don’t be alarmed! Allow to cool a little, and tip out onto a plate if desired. EAT! (this can serve 2 if you want to share!)

Recipe of the Week

From Heather’s kitchen of HeatherBoyd


sushi wedeclectic (2)

Sushi is always a huge hit at receptions, showers and gatherings. The preparation takes a bit of time, but so much fun to make with friends. Prepare it the night before and cut slices just before the event to insure freshness and save time the day of.

6 cups water
3 cups of Italian Arborio or Sushi rice
1/3 cup Seasoned Rice vinegar (or 1/3 cup white vinegar plus 1 Tablespoon sugar)

Use a variety of these ingredients (about 4) in each sushi roll; all cut in julienne slices
1 package Alaska crab flavored Pollock
1 cucumber, peeled
1 red pepper (or yellow or orange peppers)
1 package cream cheese
1 avocado
1 mango, peeled
grated carrots
coriander leaves (or other fresh herbs)

1 package (30 grams) Nori dried seaweed sheets
Bamboo sushi mat
plastic wrap to protect mat (optional)

Dipping Sauce:
1/8 to 1/4 cup soya sauce or tamari
juice from 1/2 lemon
1 teaspoon sesame oil
1 Tablespoon toasted sesame seeds

Pickled ginger slices
Wasabi (Japanese horseradish…very hot)

Cook rice. Remove from heat. Add vinegar and stir to combine.
Cover sushi mat with plastic wrap (optional). Lay one Nori sheet on mat. Spread 2 heaping spoonfuls of cooked rice onto Nori, leaving about 1 inch bare at the top. Place a few rolls of filling ingredients on the rice, about 1/3 way up from the bottom. Roll sushi as per this YouTube video: Cover rolls in plastic wrap until ready to cut. Cut each roll into 1 inch slices. Discard messy ends or save in a bowl.
To serve, place sushi on a large platter. Put dipping sauce in a small bowl and drained ginger slices in another small bowl. Guests dip the sushi in the sauce and top with a ginger slices. A small dab of wasabi can be added by guests if they dare!

Recipe of the Week

From Julie’s kitchen of OddLotEmporium



I received this recipe on facebook and I tried it with my daughter as a fun mom & daughter project. They are perfect size for 1 serving and the kids loved them!

5-6 Granny Smith apples (make sure they can stand on their own)
1 tbsp. cinnamon
1/4 cup sugar
1 tbsp. brown sugar
pie crust (homemade or pre-made)

1) Preheat oven to 375F.

2) Cut off the top of 4 apples off and discard. Remove the inside of each apple with a spoon or melon baller very carefully, as to not puncture the peel.

If you’re a skilled interior apple excavator, salvage as much as you can so you can use it for Step 2. I, on the other hand, am not skilled so I just had to throw my interior apples away and chop up additional apples for filling.

3) Remove skin from remaining apple(s) and slice very thinly. These apple pieces will give you the additional filling needed to fill the four apples you are baking.

Mix sliced apples with sugars and cinnamon in a bowl. If you prefer more or less cinnamon make adjustments as desired. Same goes for the sugar.

Scoop sliced apples into hollow apples.

4) Roll out pie crust and slice into 1/4 inch strips. You can also add a strip of pastry inside the top of the apple almost like a liner to add a little more texture/sweetness to the pie.

Cover the top of the apple in a lattice pattern with pie crust strips.

5) Place apples in an 8×8 pan. Add just enough water to the cover the bottom of the pan.

Cover with foil and bake for 20-25 minutes.

Remove foil and bake for an additional 20 minutes or until crust is golden brown and sliced apples are soft.

Makes 4 baked apple pies (in the apple).

Recipe of the Week

From Brenda’s kitchen of SweetJonesin

Garlic Chicken Puffs

via TidyMom


Yields 32 puffs (I made a double batch)

4 ounces cream cheese

1 tsp garlic powder

1/2 cup cooked shredded chicken*

2 cans refrigerator crescent rolls

  1. Mix cream cheese, garlic and chicken until well blended.
  2. Unroll crescent rolls and cut each triangle into 2 triangles (when you unroll the crescent rolls, 2 triangles are attached making a big square, I just cut from there following the perforation for one cut and made another cut from the other corners = giving you 4 little triangles)
  3. Place 1 tsp of chicken mixture on the center of each triangle and fold the corners in over the creamy mixture.
  4. Place on cookie sheet and bake at 375 for 12-14 mins.

I used 2 cookie sheets at a time, and had to bake 3 batches to get all of mine baked (so allow for that time if you’re making a lot)

Also, mine were ready in about 11 mins, so watch for how your oven cooks.

*For cooked chicken, I buy those big bags of frozen chicken tenderloins; I just threw 6 of them on a cookie sheet and baked for about 25 mins.

Recipe of the Week

From Julie’s kitchen of OddLotEmporium

Pistachio and White Chocolate Mousse Tartlets



I love this recipe and make them around here as appetizers for birthdays or celebrations. We are going to make them for my friends upcoming baby shower that I am co-hosting.

1 cup whipping cream
4 oz white chocolate baking bars, coarsely chopped
2 tablespoons orange-flavored liqueur
2 packages (2.1 oz each) frozen mini fillo shells (30 shells total), thawed
1/4 cup finely chopped pistachio nuts 30 fresh raspberries (about 6 oz)

In 1-quart saucepan, heat whipping cream just to boiling. Place white chocolate in small metal bowl. Pour hot cream over chocolate; stir until smooth. Stir in liqueur. Refrigerate about 1 hour, stirring occasionally, until very cold.
2. In large bowl, beat cold chocolate mixture with electric mixer on medium speed about 1 minute or until mixture begins to thicken, then on high speed until stiff peaks form. (If mixture will not beat into stiff peaks, it is not cold enough.) Continue with recipe, or store in refrigerator up to 4 hours before making tartlets.
3. Just before serving, spoon mousse into gallon-size food-storage plastic bag; seal bag. Cut 1/2-inch tip off bottom corner of bag; evenly pipe mousse into each fillo shell. Sprinkle each tartlet with nuts and garnish with 1 raspberry. Store covered in refrigerator.

Recipe of the Week

From Brenda’s Kitchen of SweetJonesin

Easy Recipes for the DIY Bridal Shower by Sweet Jonesin Designs

The  DIY top shelf hors’doeurves for  this month recipe is a sure winner.  It only takes about 15 minutes to make and 1 minute to eat.


Caramelized Onion Dip with
William Poll Potato Thins

We’ve created the gourmet version of potato chips and onion dip by blending caramelized onion with crème fraîche and serving it atop William Poll’s unique Potato Thins or Lay’s Ruffle Potato Chips.  Guests enjoy a big crunch paired with an explosion of earthy potato flavor and sweet onions. These thick, crispy, perfectly flat potato chips also are ideal servers for steak tar tare, smoked salmon, salmon caviar, and goat cheese; and all of these ideas go well with Champagne. Click on the William Poll link to read our full review and find out where you can order the products.

  • Puree caramelized onions and mix 50/50 with crème fraîche (you may wish to try 50/25 to see if you prefer a stronger onion flavor).
  • Add a dab to each potato thin, and garnish with snipped chives.

Recipe of the Week

From Steve’s Kitchen, of JewelryBySteveRiley

Lemon Chicken & Mashed Sweet Potato


This light and tangy dish is perfect for a romantic dinner for two, while sitting on the patio watching the sun set.

Serves 2


2 Chicken Boneless Breasts
1 Lemon
1/2 tsp Mixed Herbs
1/4 tsp Turmeric
2 Tsp Butter
1 Tsp Milk
2 Sweet Potatoes
2 Cups Kale
2 Cups Broccoli
3 Garlic Cloves
2 Tsp Olive Oil
2 Tsp Stock


Pre heat oven to 400, wash and dry chicken and place in a roasting dish. Sprinkle mixed herbs, salt & pepper over chicken, cut the lemon into 6 slices and place on top of the chicken, cover and bake for aprox 20 mins, until chicken is cooked through.
Bring a medium pan of water to boil, peal sweet potatoes and cut into 2 inch pieces, place in the boiling water and simmer until soft, aprox 10 mins. Drain water from pan and mash with butter, milk & turmeric.
Heat olive oil in a frying pan, wash and roughly chop kale & broccoli and add to frying pan, season with salt & pepper and mixed herbs and crushed garlic, add stock to prevent the pan from drying out, saute for 5 mins.

Serve with a chilled glass of Pinotage, and enjoy.

Recipe of the Week

From Brenda’s kitchen, of SweetJonesin

Easy Recipes for the DIY Bridal Shower by Sweet Jonesin Designs

The  DIY top shelf hors’doeurves for  this month recipe is a sure winner.  It only takes about 30 minutes to make and 1 minute to eat. Who doesn’t like anything mexican.


Nacho Cheese Pinwheels



4 spinach-flavored or plain flour tortillas, 8 to 10 inches in diameter

1/2 cup bean dip

1/2 cup nacho cheese dip

3 to 4 tablespoons chopped green onions or chopped fresh cilantro


Spread each tortilla with about 2 tablespoons bean dip and 2 tablespoons cheese dip. Sprinkle each with onions.

Tightly roll up tortillas; wrap individually in plastic wrap. Refrigerate at least 1 hour but no longer than 24 hours. To serve, cut off ends            from each roll and discard. Cut rolls into 1/2- to 3/4-inch slices. Secure with toothpicks if desired.

Recipe of the Week

From Heather’s Kitchen, of HeatherBoyd


We recently celebrated my daughter’s 17th birthday. She decided to opt for cupcakes instead of traditional birthday cake. We went to our local cupcake shop and ordered a variety including the Saturday special “S’mores”. It was so decadent and delicious that I searched for a recipe and came across this one on These would be fantastic at a wedding since both cupcakes and S’mores seem to be the trend…why not combine the two?!!

 wedeclectic smore cupcake

Chocolate Graham Cracker Cupcakes with Toasted Marshmallow Frosting


  • 2 1/4 cups plus 2 tablespoons sugar
  • 1 3/4 cups all-purpose flour
  • 3/4 cup plus 1 tablespoon cocoa powder (not Dutch-processed)
  • 1 1/2 teaspoons baking powder
  • 1 1/2 teaspoons baking soda
  • 1 teaspoon salt
  • 2 large eggs
  • 1 cup whole milk
  • 1/2 cup vegetable oil
  • 2 teaspoons pure vanilla extract
  • 1 cup boiling water
  • 1 1/2 cups graham cracker crumbs (from about 20 squares)
  • 1/3 cup unsalted butter, melted
  • 9 ounces bittersweet chocolate, finely chopped
  • 8 large egg whites
  • 2 cups sugar
  • 1/2 teaspoon cream of tartar
  • 2 teaspoons pure vanilla extract
  • Directions

Marshmallow Frosting:

  1. Preheat oven to 350 degrees. Line 2 standard muffin tins with cupcake liners; set aside.
  2. Sift 2 cups plus 2 tablespoons sugar, flour, cocoa powder, baking powder, baking soda, and salt together into the bowl of an electric mixer. Using the paddle attachment, mix ingredients together on low speed.
  3. In a large bowl, mix together eggs, milk, oil, and vanilla. Add to flour mixture and beat on medium speed for 30 seconds. Scrape down sides of bowl and continue mixing on medium speed for 2 minutes. Add boiling water and stir to combine; set cake batter aside.
  4. Place graham cracker crumbs, remaining 1/4 cup sugar, and melted butter in a large bowl; stir until well combined.
  5. Place 1 tablespoon graham cracker mixture into the bottom of each prepared muffin cup. Use the bottom of a small glass to pack crumbs into the bottom of each cupcake liner. Reserve remaining graham cracker mixture for topping.
  6. Place 2 teaspoons chocolate in each muffin cup. Transfer muffin tins to oven and bake until the edges of the graham cracker mixture is golden, about 5 minutes. Remove from oven and fill each muffin cup three-quarters full with cake batter. Sprinkle each with remaining chocolate and graham cracker mixture. Return to oven and bake, rotating pans halfway through baking, until tops are firm and a cake tester inserted in the center comes out clean, 18 to 20 minutes. Transfer muffin tins to a wire rack and let cupcakes cool in pan for 10 minutes. Remove cupcakes from pan and let cool completely.
  7. Transfer frosting to a large pastry bag fitted with a large plain round or French tip (such as Ateco #867 or Ateco #809). Pipe frosting in a spiral motion on each cupcake. Transfer cupcakes to a baking sheet. Using a kitchen torch, lightly brown the frosting, taking care not to burn the cupcake liners. Serve immediately or store in an airtight container, up to 2 days.
  8. Frosting Directions: Place egg whites, sugar, and cream of tartar in the heatproof bowl of an electric mixer. Set over a saucepan with simmering water. Whisk constantly until sugar is dissolved and whites are warm to the touch, 3 to 4 minutes.Transfer bowl to electric mixer fitted with the whisk attachment, and beat, starting on low speed, gradually increasing to high, until stiff, glossy peaks form, 5 to 7 minutes. Add vanilla, and mix until combined. Use immediately.