Saturday, July 21, 2012


So, my favourite types of cookbooks are those fund raiser compilation types.

Some, if not all, of my best recipes come from them.  I especially like them because you know the recipes are tried and true, made in a real kitchen.  So many commercial cookbooks are written or edited by professional chefs with access to tools and equipment that the average person can't afford, and often the ingredients are exotic or expensive for the average person.  Or, to buy the ingredients, you find that you need a teaspoon of something, but you can only buy it in a large quantity, and you are not likely to use it for any other recipe, or so rarely that you end up throwing it out because it has gone stale.

But the compilation ones - the recipes are contributed by ordinary people with regular old kitchens, and budgets similar to my own.  Not to mention, the funds raised by the sale usually go to a good cause.

The Internet is becoming another great source for new ideas.  I used to just go to places like, or food sites.  But since finding pinterest, I've discovered a whole world of recipes on blogs.  Which are made by real people, with kitchen equipment and budgets similar to mine...

Of the recipes I see shared on pinterest, I do confess, many I just repin for later.  Or, I save the recipe to a word file until the time is right or I have the ingredients.  Two recent recipes, though, I did try fairly quickly, and they have become fast favourites.  One, I found the other day, and thought, Hey, I have all the ingredients for this! so I made it for supper.  It was a huge success!  I did add sauteed onions to it.  Oh, the link to the recipe is here: Cheddar Bacon Ranch Chicken Pasta  Now, how can you go wrong with cheddar, bacon, chicken and pasta?  Not that ranch is a bad thing, either.  But, since I did manage to spill too much ranch mix (I buy it in bulk, so I was spooning it in) so it was a bit overpowering.  I will be more careful next time.

The other one wasn't quite as "instant" making.  I found a pin about making your own Velveeta type cheese.  Since my husband loves that, and since it doesn't come on sale too often, I thought I'd give it a try.  Another hit.  BUT - the recipe calls for one type of cheese - colby, and I couldn't find any at Superstore.  So, I just went with an old cheddar.  Then, DH (dear husband) pointed out that Velveeta is a blend of types of cheese.   Next time I make it, I'm going to use cheddar, mozzerella, and swiss, just like Kraft does.  Interestingly enough, I ended up with a bigger brick of Velveeta-style cheese product for around if not just under the cost of the largest box of Velveeta when it is on sale.  So, besides the part where I get to eliminate preservatives and control the quality and type of other ingredients, I had fun making it :)  I do love to make things from scratch.  And this one was pretty easy!!  Here's the link:  Home made Velveeta style cheese 

I did also see something about making home made mozzerella, but that one looked a bit more complex and exotic.  I've also yet to try making yoghurt.  Both of these require some specialty ingredients, and I'm not sure if the end will justify the means just yet.

Like I said in the intro, comments aren't necessary, but if you'd like to share a favourite source of recipes, please do :)


  1. I make yoghurt all the time. I use a commercial plain yoghurt as the starter, and otherwise the only ingredient is whole milk. What kind of yoghurt were you looking at? Curious ...

  2. I make yoghurt all the time. I use a commercial plain yoghurt as the starter, and the only other ingredient is whole milk. What kInd of yoghurt were you looking at? Curious ...

    1. Basically, the recipe I found made reference to a particular kind of milk and the starter yoghurt needed to have live culture, and then there was the sustained heat part - I need to find a time that I can devote to "doing it right" :)