Hot Fudge Sauce

Easy to make.  Yummy to eat.
Never ever need to buy
ready made again!

What are you waiting for?
This sauce will work well on any ice cream ~
I'm sure of it.  Actually...I know it.

First hand.

Here is the recipe ~

As found in the Tenth Edition of the

"Better Homes and Gardens New Cook Book"

For your convenience

(not to mention your eyes)

the ingredients are listed below.

3/4 cup semisweet chocolate chips

1/4 cup butter

2/3 cup sugar

2/3 cup evaporated milk (5 oz can)

In small heavy saucepan

melt chocolate pieces and butter

over low heat.

Add sugar and gradually stir

in the milk.

Boil gently over low heat for

about 8 minutes ~ stir often.

Remove from heat and serve

warm over ice cream.

Makes about 1 & 1/2 cups

of pure yumminess.

Store leftovers in the fridge.

And try not to eat it

by the spoonful!

Don't say I didn't warn you.

Enjoy!

Camille

A Christmas Eve Tradition

Every Christmas Eve we
have dinner by the fire.

Ever since the children were little.

It began with just
Devon Cream Tea on the menu.

And now...
it includes all this!!

As the children grew
there was a need for more
and more and MORE food!

We do a full-blown appies spread.
It's dinner.

What's on the menu?

Layer Dip for Nacho Chips.
(Recipe to follow)

Red Pepper Jelly on
a brick of Cream Cheese
served with Rice Crackers.

Store-bought Sausage Rolls
with Dijon Mustard.

Mandarin Oranges.

Hot Apple Cider.

And of course...
Devon Cream Tea!
(See recipe below)

~ Gina's Layer Dip ~

8oz Pkg Cream Cheese (softened)
1/2 Cup Sour Cream

Mix together and spread into
a 9" glass pie dish.

Spread a layer of salsa over this.
Sprinkle with grated Cheddar.
Chop some green onions and tomatoes
and sprinkle over the cheese layer.

Keep refrigerated until ready to serve.
Serve with Unseasoned Nacho Chips.

SO easy and SO good!

~ Devon Cream Tea ~

Purchase some
REAL Devon Cream.
Straight from England.
Click Here
to view the brand I buy.

U.N.B.E.L.I.E.V.E.A.B.L.E.

Really...
it is actually
SCARY how good it is! :)

Once you have some of the
good stuff on hand,
you just need to whip up a batch of
Rich Scones.

Recipe taken from
Company's Coming
"Muffins and More"
by Jean Pare (a Canadian!).

~ Rich Scones ~

2 Cups All purpose Flour
1/2 Cup Sugar
1 Tbsp Baking Powder
1/2 tsp Sea Salt
1/2 Cup Butter, cold
1 Egg
2/3 Cup Milk

Mix together all dry ingredients in a large bowl.
Cut in butter until crumbly.
Mix together egg and milk in small bowl.
Stir wet ingredients into flour mixture and mix quickly with a fork.
Pat into a rectangle on your counter.
Be careful to not over-mix!
Cut into triangles or circles.
Place on a parchment-lined cookie sheet.
Bake at 425 degrees F for about 15 minutes until golden.

Cool on cooling racks.

Once cooled,
serve your split open scone
with the cream and some
fresh strawberry preserves on top.
And be prepared...
this may become a new tradition!

What special family traditions
do you revisit each year at Christmas-time?
Please share in the comments of this post.
I would love to read about them!

Many Christmas Blessings
to each and every one of you!
With Love,
Camille

Oven Baked Hash Browned Potatoes

Jennifer Jo and I seem to
have similar taste buds.
I like her recipes.

And this was no exception.

And...
it's EASY!

And...
MULTIPLY-ABLE.
(Is that a word?)

You can make these for a few
or for many.
It all depends on how many potatoes
you begin with.

Oh YUM!!

Head on over to Jennifer Jo's
for her recipe for these fabulous
Oven-Baked Hash Browns!

You won't be sorry you did.
Your family will thank you.

The End.

Blessings,
Camille

Esther's Greek Salad

My friend Esther has
shared a number of recipes
with me over the years.

This Greek Salad is
one of my favourites.
It's simple and...
Y.U.M.M.Y.

Thanks for sharing Esther!

~ Esther's Greek Salad ~
(Slightly altered)

One Large Head Romaine ~ Cleaned and torn
One Long English Cucumber ~ Chopped coarsely
Two Large Tomatoes ~ Chopped coarsely
One Small Red Onion ~ Chopped
Four Green Onions ~ Chopped
One Small Tin Olives ~ Drained
Half Pound Feta ~ Crumbled

Put all salad ingredients into large bowl.

~ Dressing Ingredients ~

1/2 Cup Olive Oil
1/4 Cup Red Wine Vinegar
1 tsp Dried Marjoram
(Substitute Oregano if preferred)
1 tsp Sea Salt
1/8 tsp Freshly Ground Black Pepper

Mix up the dressing,
toss with greens and serve.
(I reserve the Feta and
top individual portions with it).

Enjoy!
Camille

**To make this SCD Compliant,
just substitute Freshly Grated
Parmesan for the Feta.

Simply Guacamole!

Super Easy!
So. Good. For. You.
Y.U.M.M.Y.

Simply Guacamole.
(Gwa-ka-moe-lee)


I use three or four ripe avocadoes.
(They are ripe when dark in colour
and slightly soft).

Wash the skin and slice length-wise
through to the pit.
Split in half and remove the pit
with the tip of your knife.

Scoop out the flesh with a spoon.
Mash with a fork.
Add in the juice of one lemon.
A splash or two of Hot Sauce.
And a shake of garlic powder.


Mix together.
Taste and adjust seasonings.
Chill and serve.
Enjoy! :)

Dressing Up the Lentils

I have never been excited about lentils.
They have never been interesting to me.
Never, that is...
until now.

A trusted source for recipes is a wonderful thing.
I am fortunate enough to have a few.
This came from one of them ~
I have not been disappointed with her recipes yet.

I was prepared to be disappointed this time ~
After all, we are talking about lentils!

BUT I wasn't.
None of us were.
We all liked them ~
A LOT!

One thing to mention ~
We had them the first time with brown rice and
a lovely green salad on the side.
You could go back and forth between the flavours.
The meal was a HIT!
Everyone had seconds.
As it should be...
the sign of success.

The second time around, a HUGE pile of rice and lentils
was dished out to each guest around the table ~
without the salad on the side for balance.
The salad had been enjoyed as the first course.

The second course completely lost its shine ~
as you might imagine.
These lentils
sparkle brightest as a side dish.
In that supporting role,
you will find it difficult to resist a second serving.
Really, it's true!

Lesson learned *the hard way* ~
Do NOT serve these lentils in a HUGE mound unaccompanied.
BUT DO serve them...you won't be sorry you did!

I do hope you try them out...
with a lovely green salad on the side! ;-)


Sweet and Sour Lentils ~

Click on the name above,
and you will find the post with the recipe in it.
Entertainment awaits...she always entertains while talking about food.
Read through, or just skip right to the bottom of the post,
and there you will find what it is you are looking for.
I think you will agree...they are worth the hunt! :)

I made them exactly as stated, but for the following few adjustments ~
I soaked the lentils prior to cooking,
I used dehydrated cane juice instead of brown sugar,
and I also used organic apple juice.

The recipe, as is,
would feed about four *normally*...maybe more?
I made double.

Any questions?
They really are super easy...and delish!
ENJOY!

Sweet Potato Casserole

Here's a YUMMY casserole to make for
Thanksgiving or Christmas Dinner.
You could also make it "just because" ~
Your family will feel SO loved!

Click on this link to find the recipe.

Enjoy!