This dip supposedly was first served in the Zodiac restaurant of the upscale Neiman Marcus department store in Dallas, Texas in the 50’s. It is essentially a “rich” creamy dip made with cheddar cheese, bacon and almonds and has remained a classic ever since. Makes 6 – 8 servings Ingredients ½ cup (125ml) mayonnaise ½
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This is a great recipe when you need to feed a crowd of nacho lovers. Makes 8 – 10 servings Ingredients 1- large (300g) bag tortilla corn chips 1 can (398 ml) refried beans 1 can (398 ml) black beans 1 large boneless skinless chicken breast 1 package Taco seasoning mix 1 cup (250ml) cherry
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This chili has a healthy power punch of protein and fiber. We love this recipe for easy entertaining during the big game. Serve it right from the slow cooker set on warm so guests can help themselves keeping appetites satisfied from beginning, through half-time, and the grand finish. Makes 6 – 8 servings Ingredients 1
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Ingredients: 4-8 pound pork butt 2 teaspoons garlic powder 1 teaspoon onion powder 2 teaspoons red chilli powder 1 teaspoon black pepper 4 cups (2 cans) Dr.Pepper soda 3 cups Village Grocer Jack Daniels BBQ Sauce 1/2 cup Jack Daniels Whiskey (optional) Method: Combine garlic, chilli and onion powders along with the pepper in a
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The Evolution of Our Jelly Rolls: A Delicious Tradition Reimagined For over 30 years, our Mixed Berry Jelly Roll has been the star of family gatherings, holiday dinners, and celebrations of all kinds. It’s the dessert that makes an appearance on every holiday menu, the one that everyone asks for, and the top recommendation when
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This delicious hot dip comes ready to serve with its own bread dippers made easy using pizza dough. Makes 8 servings Ingredients – ARTICHOKE SPINACH DIP 1 10-ounce (300g) package frozen spinach, thawed and drained ⅔ cup (85g) marinated artichoke hearts, drained and coarsely chopped ½ cup (120g) cream cheese at room temperature ½ cup
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Ingredients: Prime Rib Roast (room temperature, bone-in preferred) Montreal Steak Spice (or your preferred seasoning blend) Vegetables: 4-5 medium potatoes, cut into chunks 3-4 carrots, peeled and cut into chunks 2 onions, quartered Salt, pepper, and garlic powder (to taste) Beef fat chunks (optional, for crispy vegetables) For the Gravy: Pan drippings 2 tablespoons flour
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Ingredients ½ cup (125ml) butter, unsalted & softened ¾ cup (180ml) dark brown sugar ½ cup (125ml) molasses 1 large egg 1 teaspoon (5ml) vanilla 1 tablespoon (15ml) white vinegar 3 cups (360g) all-purpose flour 1 teaspoon (5ml) baking soda ¼ teaspoon (1.25ml) salt 1 teaspoon (5ml) ground ginger 1 teaspoon (5ml) ground cinnamon ½
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This roasted Brussels sprout recipe is made super easy for holiday entertaining by using Karen & Linda’s favorite ready-made Crema balsamic glaze and dried cranberries. Makes 6 – 8 Servings Ingredients 3 pounds (1.35kg) Brussels sprouts, washed and trimmed removing any discoloured leaves ¼ cup (60ml) extra virgin olive oil ¼ cup (60ml) Crema Balsamic Glaze
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Our Famous Flank Steak! This is a true backyard favourite. In fact this is a year round fav. It is pre-marinated and ready-to-go for all occasion big or small. Set the BBQ on medium-high to preheat. Cut the vac-pack bag into a bowl to catch the marinade and steak. Place the flank steak onto the
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