CAN YOU SMELL WHAT CTIC IS COOKING? A collection of our team’s favorite family recipes What’s with all the cooking?
At Chicago Title Insurance Company Canada, we are passionate about our work and food. This holiday season, we thought it would be nice to share some of our team’s favourite recipes with you to try during the holidays.
This is a diverse recipe book with something in it for everyone. Each recipe has a unique story attached to it. The book represents our team that is united by a common cause of work and love for food! Inside this cookbook Salads Creamy Dijon-Dill Potato Salad Nancy’s Famous Ramen Salad Lisa Sebastiano Brigitte Beauchesne
Sugar Walnut Romaine Salad CG’s Special Couscous Fruit Salad Connie Bird Abhishek Chander Gupta Breads Sandy’s Banana Bread Dr. Haliburton’s Bread Sandy De Brum Joy Bateman Main Course Gratin Dauphinois Spicy Vegan Meal - Moong Dal Ambre Desaulnay Abhishek Chander Gupta
Nona’s Colombian Relish or Sautee Salsa Mamma’s Penne All’Arrabiata Viviana Hoy Carlo Parrotta
Trinidad Style Macaroni Pie Salsa Chicken Jenny Gabany Jeff Hartigan
Cristina’s Chicken Parm Asparagus & Goat Cheese Stuffed Chicken Cristina Nagel Jeff Hartigan
Feel Like A Chef Provolone Stuffed Chicken Lahori Chicken Karahi Sammy Style Sarah McDonald Sameera Malik
Sausage Pie Pulled Pork Connie Bird Kathryn Zardo Desserts Peanut Butter and Marshmallow Squares Chocolate Peanut Clusters Aneliz Guinther Connie Bird
JELL-O Meringue Cherry Cheese Cake (The easy way) Connie Mininni Cristina Nagel
Rita’s Chocolate Biscotti Nain’s Chocolate Chip Cookies Donna Pellicori Janet Leithwood
Cousin Marj’s Muddle Mud Pies Grandma Jo Jo’s Chocolate Mayonnaise Cake John Rider John Rider
Creamy New York “Cheese Cake” Christmas Finger Cookies Marie Kaczmarek Mary Nguyen
Zia Gina’s Tiramisu Recipe Peanut Butter Squares Marilen Martini Shannon Dufort
Egg Steam Cake aka Kai Tan Ko – Chinese Style Back to School Cobbler Joseph Wee Johanna Hendley Salads Creamy Dijon-Dill 1 Potato Salad Shared by Lisa Sebastiano, Underwriter
Cooking is all about being different, and this salad is a little different from your typical potato salad. Very yummy!
What You Need
• 3 pounds of red potatoes (skin on) • ½ cup light mayonnaise • 1 tablespoon vinegar • 1 dash of hot sauce • Salt and pepper to taste • ½ low-fat sour cream • 1 or 2 lemon, juiced • ½ teaspoon of garlic powder • 2 stalks celery • ¼ cup chopped dill • 1 tablespoon of Dijon mustard
Make It
• Boil potatoes and let them sit until almost room temperature • Chop celery and add the remaining ingredients into a serving bowl (large enough to hold all the potatoes) • Cut the potatoes into 1 inch pieces, add to the bowl and stir gently Tip: You can also add hard boiled eggs, pickles or green onions and refrigerate until serving Nancy’s Famous 2 Ramen Salad Shared by Brigitte Beauchesne, Vice President, National Underwriting Counsel
Any occasion is an excellent occasion to enjoy this refreshing and savoury salad. This is my sister-in-law’s recipe and reminds me of her every time I make it.
What You Need
Salada Vinaigrette: • 1 bag of broccoli slaw (blend of broccoli, • ½ cup vegetable oil carrots and cabbage) • 1/3 cup white vinegar • 2 packs of chicken flavored ramen noodles • 1/3 cup sugar (I use Mr. Noodles brand) • 2 packs of the ramen powder • 2 green shallots thinly sliced • ½ cup slivered almonds • ½ cup cashews
Make It
Salad • Cook ramen noodles according to the instructions on the package (without the powder) • Immediately rinse noodles in cold water • In a large bowl, combine the cooked ramen noodles, broccoli slaw, almonds, cashews and green shallots Vinaigrette • In a small pot, gently heat all 4 ingredients while stirring until the sugar has dissolved • Pour onto the other ingredients and mix together. Sugar Walnut 3 Romaine Salad Shared by Connie Bird, Director, Sales and Business Development
It’s a pretty salad, and there are never any leftovers.
What You Need
• 1/4 cup walnut oil (or avocado oil) • 2 oranges • 2 tbsps. honey • 1 ½ cups strawberries • 2 tbsps. white (or rice) vinegar • ½ of a pink grapefruit peeled, segmented • 1 tbsp. dry white wine and cut in bit sized pieces • ½ tsp ginger • 2 celery stalks, chopped • ½ tsp salt • 3 green onions, chopped • 1 head of romaine lettuce • Walnuts
Make It
• For the Dressing: Combine 1/4 cup walnut oil (or avocado oil), 2 tbsps. honey, 2 tbsps. white (or rice) vinegar, 1 tbsp. dry white wine, ½ tsp ginger, ½ tsp salt and set aside until serving the salad • For Salad: Combine the romaine lettuce, oranges, strawberries, pink grapefruit, celery stalks, and green onions • For Candied Walnuts: In a non-stick frying pan, heat ½ cup walnuts with 3 tbsps. of sugar, mix until coated. Set aside on waxed paper to cool and garnish salad with them. • Combine everything together and serve. CG’s Special 4 Couscous Fruit Salad Shared by Abhishek Chander Gupta, Graphic Designer, Marketing
Straightforward and healthy recipe. This is my go-to dish for days I’m late to work. It works as a great side dish for lunches and dinners. For last-minute guests coming over, I whip this side dish along with the main dish.
What You Need
• Apple • Raw hulled pumpkin seeds • Peaches • Raisins • Grapes • Olive Oil • Fresh Cherries/Strawberries (optional) • Walnuts • Orange • Mint leaves • ½” Ginger • Lemon • Salt • ½ Cup Pearl Couscous • Black Pepper • Add any fruit you like
Make It
• Take water in a pan and bring it to boil, • Add a pinch of salt, 1 tbsp oil and add Pearl Couscous. • After 10 minutes take out the couscous in a sieve and keep it aside. • Take the fruits, mint, nuts and chop them up evenly. Not looking for perfection - any size works. • Chop ginger finely • Put everything in a bowl, and add pumpkin seeds, walnuts, raisins. If allergic to nuts entirely skip this step. • Add 2 tbsps olive oil, salt and black pepper to taste. • Combine everything together and serve cold. Breads Sandy’s 1 Banana Bread Shared by Sandy De Brum, Residential Underwriter
For times when you feel creative and want to try something easy and tasty. All you need is overly ripe bananas.
What You Need
• 1 8-oz. package of Philadelphia Cream • 2 Eggs Cheese • 2 ¼ cups flour • 1 cup brown sugar • 1 ½ tsp. baking powder • ¼ cup Butter • ½ tsp baking soda • 1 cup mash bananas • 1 cup chopped nuts
Make It
• Mix cheese, sugar and butter until blended. • Add bananas, eggs and remaining ingredients. • Pour into greased flour pan or spray pan with Pam. • Bake at 350F for 1 hour and 10 mins or until wooden pick inserted near center comes out clean. Dr. Haliburton’s 2 Bread Shared by Joy Bateman, Residential Underwriter
This is one of my very favourite “quick” bread – makes two loaves and lasts a good long time in the fridge provided you don’t keep eating it! My mother always made this bread to go with her homemade Boston Baked Beans, my whole family loved these, even my Grampa and the dog. I’d give you that recipe, too, but it takes a couple of days at least to make. It’s straightforward to make and tastes fantastic plain/toasted with butter/peanut butter/cheese or with stew/soup/chilli.
What You Need • 5 cups of whole wheat flour • 4 ½ tsps. baking soda • 2 ½ cups white flour • 1 quart buttermilk • ¾ cup brown sugar • 3 tsp salt Make It
• In a large bowl add the dry ingredients, mix well and add buttermilk – mix thoroughly BY HAND WITH A WOODEN SPOON (no fancy mixers) – it is quite sticky and you’ll have to use a lot of elbow grease (if that’s not a common word for you younger people – you’ll have to use a lot of muscle to mix!) WORTH IT THOUGH! • Grease 2 loaf tins – divide the mixture between the two tins and bake at 350 degrees for 75 minutes. Let cool and remove from the tins, I just wrap them in foil and keep them in the fridge. It’s a very rustic looking loaf so it’s not going to come out all smooth on the top! Very easy to slice – because of the texture (similar to that of a bagel I suppose) you can slice it very thinly. • Sometimes I make the one loaf and before I put the other in a tin, I add raisins or pumpkin seeds or nuts – whatever you think you might like (Chipits might be good too – the sky is the limit) Main Course Gratin 1 Dauphinois Shared by Ambre Desaulnay, Claims Administrator
Nothing can beat mom’s recipe, and this is my family recipe. A winter dish for the family to enjoy.
What You Need
• Potatoes • Liquid cream • Milk • Shredded cheese (Emmental is preferred) • Garlic • Salt and pepper
Make It
• Peel the potatoes and slice them into thin rings • Peel the garlic and coat your baking dish with it. • Place a layer of sliced potatoes in the baking dish. Cover with salt and pepper, a little bit of liquid cream and shredded cheese. • Repeat step 3 up to the top of the baking dish. • Slowly pour milk on one side of the baking dish until you see the milk coming up the other side. • Put in the oven at 355 F for an hour. Spicy Vegan Meal – 2 Moong Dal Shared by Abhishek Chander Gupta, Graphic Designer, Marketing
A delicious and healthy dish that you can enjoy any time of the day. It’s easy to prepare and serves as a fantastic option for all the vegan guests at the party. Serve along with pickle, papad or yogurt to make a complete meal.
What You Need
• ½ cup Moong dal (skinned split or whole) • 1/8 tsp Garam Masala (optional) • 1 ½ cup water • Salt to taste • 1 tbsp Cocunut Oil if not vegan use Ghee • Chopped cilantro leaves • ½ tsp Cumin seeds • 2 tbsp Lemon juice • 1/8 tsp Tumeric powder • 1 tsp ginger garlic paste or chopped • 1/4 Tsp Red Chilli powder • 1 small onion
Make It
• Press the saute button on the instant pot • Pour the coconut oil or ghee in the inner pot • Add cumin seeds and when they splutter add ginger and garlic • Fry for 1 minute and then add the chopped onions wait till they turn transparent • Give a quick stir and add chilli powder, tumeric rinsed dal and pour the water • Secure the pot lid and position the steam release handle to seal • Press the pressure cook button and set the timer to 8 mins • When done, press cancel and switch off, now wait for the pressure to release naturally • Now garnish some garam masala and chopped cilantro • Serve it hot with rice Nona’s Colombian 3 Relish or Sautee Salsa Shared by Viviana Hoy, Inside Sales Manager
This is a special recipe for me, as our grandmother used to make it on the weekends for us back in Colombia. The tradition continues here in Canada as my kids love to have it on the weekends or any other day.
What You Need
• Diced tomatoes • Pepper • Diced Onions • Olive oil. • Salt
Make It
• Chop onions and sauté in 2 tbsps of extra virgin of olive oil until tenderized and gold colour. • Add tomatoes and mix, add salt and pepper to taste. • Cover and simmer on medium-low heat for 10 minutes until you achieve desired consistency. • You can eat as a dip with pita bread or polenta. Mamma’s Penne 4 All’Arrabiata Shared by Carlo Parrotta, Director, Commercial Accounts
I had just started high school in Calgary when my parents decided to retire the family business - Mamma’s Ristorante, in 2000. Although it’s been 19 years, many of the recipes live on in my kitchen today. One of the recipes is penne arrabiata. This is a spicy take on the classic arrabiata sauce or sugo all’arrabiata (in Italian). It combines simple ingredients: aromatic garlic, fresh tomatoes and red chilies that really pack a kick. It’s uncomplicated nature lends itself to a quick and satisfying meal after a late night at the office (especially when paired with a soft, fruity wine).
What You Need
• 3 tablespoons salt • 1 tablespoon hot red-pepper flakes • 4 tablespoons extra-virgin olive oil, • 2 cups chopped tomatoes plus 4 more tablespoons • 1 pound penne • 3 cloves of sliced garlic • Freshly grated Parmigiano-Reggiano for serving
Make It
• Bring 6 quarts of water to a boil in a large pot, and add 3 tablespoons of salt. • Meanwhile, put 4 tablespoons olive oil in a large sauté pan over medium heat, and then add the 3 cloves of garlic and pepper flakes and stir just until fragrant. Add and stir in the tomatoes and reduce the heat to low after about 5 minutes. • Drop the pasta into the boiling water, and cook until al dente. Drain the pasta, reserving 1/4 cup of the pasta water. • Add the pasta and the reserved pasta water to the tomato sauce, stir and toss over medium heat until the pasta is well coated. Season with salt (if necessary), then add the remaining oil, tossing well. Serve immediately, with grated Parmigiano-Reggiano on the side. Trinidad Style 5 Macaroni Pie Shared by Jenny Gabany, Manager, Client Services
Whenever we need comfort food, this is our go-to dish. Macaroni pie is a traditional side dish in our family that goes well with stewed chicken.
What You Need
• 16 ounces elbow macaroni (1 lb.) • ½ teaspoon salt, optional • 1 “14 oz” can evaporated milk • 1 teaspoon garlic powder • 2 large eggs • 1 teaspoon onion powder • 6 tablespoon butter • 1/2 teaspoon white/black pepper • 40 ounces sharp cheddar cheese, shredded • 1 teaspoon oil, for greasing the baking dish • 1/2 cup Parmesan cheese
Make It
• Fill a large pot with one gallon water and bring to a rapid boil • Add elbow macaroni with 1 teaspoon salt, cook for 9 minutes. • Drain and rinse under cold running water to stop the pasta from cooking, set aside • Whisk eggs with milk until fluffy, set aside • Add 6 tbsps butter to a deep pot, stir! • Add egg mixture and keep stirring constantly • Add half of the shredded cheddar cheese, mix together • Add parmesan cheese, stir! • Add garlic powder, onion powder, black or white pepper and keep stirring • If the sauce is getting too thick add a small amount of milk or water • Add cooked macaroni pasta to the cheese mixture. Mix! • Add an additional 1/4 cup sharp shredded cheese, Mix together. • Transfer half of macaroni mixture to the prepared baking dish, and layer with cheddar cheese. • Pour remaining macaroni mixture on top • Sprinkle with leftover shredded cheese so as to cover the macaroni mixture • Bake uncovered for 30-35 minutes in a 350 degree oven or until golden/brown in color • Let cool/set for about 5 - 10 minutes before serving. 6 Salsa Chicken Shared by Jeff Hartigan, Regional Manager – Title Solutions
This is just a great and effortless slow cooker meal, which my entire family loves. It has now turned into a go-to Sunday night family dinner.
What You Need
• 4-5 chicken breasts • 1-2 tomatoes • 1 can of cream of chicken soup • Green onion • Half a pack of taco seasoning • Shredded cheese • 1 cup of sour cream • 2-3 cups of rice
Make It
• Put chicken breasts in the slow cooker on low with the can of chicken soup. Let it cook on low all day • Once chicken is moist and cooked, take out the chicken from the slow cooker • Shred the chicken into small pieces • Put the shredded chicken back into the slow cooker with a cup of sour cream (whisk the sour cream with the chicken) • Put in the diced tomatoes & green onions • And top everything with shredded cheese • Put the slow cooker on higher while covered for 15 minutes or when the cheese is melted. • Serve over rice 7 Cristina’s Chicken Parm Shared by Cristina Nagel, Regional Manager, Title Solutions
I love food! This is one of the recipe I tried the other day and I loved it. Sharing with you all so you can try and enjoy it.
What You Need
• 2 Chicken breast, sliced in half • Cheddar cheese, grated • 2 Eggs • 4-6 tbsps butter/margarine • Bread crumbs • ½ cup chopped onions • Parmesan cheese • 4-5 tbsps sauce ie: Ragu/homemade
Make It
• Turn frying pan on to 200F • Melt butter in frying pan • Add onions, let simmer • Scramble eggs in a small bowl • Dip one piece of chicken in egg on both sides • Dip chicken into bread crumbs covering both sides • Repeat for a second time in eggs and bread crumbs • Turn Frying pan up to 300F • Place Chicken in Frying pan with Lid, brown one side and flip to brown other side (approximately 10 minutes each side or until cooked) • Spoon sauce onto the chicken breasts • Sprinkle Parmesan cheese on top of chicken • Place grated cheddar cheese on top, suit to taste • Cover Frying Pan for approximately 3 – 5 minutes (until cheese is melted) Asparagus and Goat 8 Cheese Stuffed Chicken Shared by Jeff Hartigan, Regional Manager – Title Solutions
When I first got married, I was usually the first one home from work, and I wanted to have a hot meal on the table when my wife got home. This is one of her favourite meals from all that I cook.
What You Need
• 2 skinless, boneless chicken breasts • 1/2 teaspoon black pepper • 6 stalks asparagus, trimmed at the ends • 2 tablespoons olive oil • 1/4 cup light garlic-and-herb goat • 1 tablespoon butter cheese spread • 1 teaspoon minced garlic • 1/4 teaspoon salt • 1/4 cup low sodium chicken broth
Make It
• Slice a pocket in to the chicken breasts • Spread the herb & garlic goat cheese in the pocket (use as much as you would like) • Add the asparagus on top of the goat cheese • Close the pockets of the chicken and seal with toothpicks • Sprinkle salt & pepper on top of the chicken • Turn on frying pan to low-medium heat and add the olive oil and butter and garlic to the frying pan. • Place chicken in the frying pan and sear both sides of the chicken (roughly about 6 mins per side) • Once seared, add chicken broth and cover the frying pan. Cook for about 20 mins or when chicken is full cooked. • Slice chicken and serve with either rice or pasta (your choice). Feel Like A Chef Provolone 9 Stuffed Chicken Shared by Sarah McDonald, Regional Manager, Title Solutions
It never fails, and it makes me feel like an amateur chef when I make it! Additionally, everyone loves this recipe.
What You Need
• 2 tbsp prepared basil pesto • 1 whole roasted red pepper, halved • 1 tbsp each balsamic vinegar and honey lengthwise (I heat BBQ on high, put the • 4 boneless, skinless chicken breasts pepper on the grill and char all over, turn off • Salt and freshly ground pepper, to taste heat, close lid, and leave it until it is cool) • 4 slices provolone (about 2 oz) • 16 baby spinach leaves • 1 tbsp butter or EVOO
Make It
• Preheat oven to 425F. • Stir pesto with vinegar and honey; divide the mixture into two equal portions and set aside. • Lay chicken breasts flat on clean work surface and carefully slice into them horizontally, about 2/3 of the way through. Season each one all over with salt and pepper. Brush one portion of the pesto mixture evenly over chicken breasts. • Stuff the chicken breasts with half a piece of cheese (fold as needed to fit inside the breast), 1 piece of roasted red pepper, 4 spinach leaves and a second half piece of cheese. • Pin everything in place with toothpicks • Melt the butter (or EVOO) in a medium ovenproof skillet over medium-high heat. Add the chicken and cook for 3 minutes. Turn and brush with the remaining pesto mixture. • Transfer to the preheated oven. Roast, basting occasionally with pan juices, for 30-35 minutes or until an instant read thermometer reads 165F/74C when inserted in the thickest portion. • Let chicken stand, covered, for 5 minutes. Slice thickly on an angle to serve. Lahori Chicken Karahi 10 Sammy Style Shared by Sameera Malik, Regional Manager, Title Solutions
A chicken dish that works perfectly well even for vegetarians. All you have to do is replace chicken with veggies of your choice. I have tried both styles, and my kids love it.
What You Need
• 1lb chicken boneless breast (Vegetarian • 1/2 garlic spoon (1-2 cloves crushed) can use 2 cups of veggies Like mushrooms, • 1 tablespoon of crushed ginger snap peas, baby corn or baby carrots ) • 1/4 piece of ginger cut into thin slices • 4 tomatoes cut in thin slices • 2 tablespoon of coriander or parsley • 1 teaspoon red chili (or 1/2 as per taste) cut in tiny pieces • 3/4 teaspoon salt (you can add more • 4 green chilli cut in tiny pieces as needed or 1/2 tea spoon salt for • 1/2 lemon vegetarian) • 2 onions cut in thin slices
Make It
• Add some oil in a pan • Fry onions on medium to high heat till it browns. • Add chicken only once the onion is dark brown • In 5 min add garlic and ginger • Once it starts browning, add the 4 tomatoes. Then add salt, red chilli. • Cook for 20 minutes on slow heat (there should be no water.) It should be dry before adding green chilies. (If there is water, cook on high to dry the water) • Add the thinly sliced ginger and coriander. Squeeze 1/2 lemon onto the cooked meal to add the tanginess. 11 Sausage Pie Shared by Connie Bird, Director, Sales and Business Development
Christmas brunch is our family tradition. For many years we had Eggs Benedict. One year I added this Sausage Pie to the menu, it was a hit. I tried something new next year but got disappointed faces when everyone realized no sausage pie was being served. From that year on, every Christmas Brunch is Eggs Benedict with this Sausage Pie. It serves 8, but the guys usually want seconds.
What You Need
• 28oz canned whole plum tomatoes, • Chilli powder drained and pressed to get liquid out • Dried oregano • 1 tsp dried basil • Red pepper chopped into small 1cm cubes • 1 tsp black pepper • Shredded mozzarella • 1 pound of bratwurst sausage • Cake pan • 3 green onions, chopped • Pack of Pillsbury crescent dinner roll dough
Make It
Combine in a bowl: • 28oz canned whole plum tomatoes, drained and pressed to get liquid out • ½ tsp dried basil • ¼ tsp black pepper Cook in a frying pan: • 1 pound of bratwurst sausage (removed from casings, cook & drain grease off) • Take off the heat and add chopped onions, ½ tsp dried basil, ½ tsp chilli powder, ½ tsp dried oregano, ½ cup red pepper chopped into small 1cm cubes and add ¾ cup of shredded mozzarella In spring form cake pan: • Line the pan with a package of Pillsbury crescent dinner roll dough (you may need some of a second package) • Add the sausage mixture & press down • Add the tomato mixture and flatten • Cover with ¾ cup shredded mozzarella • Use remainder of the dough to make a lattice design over top. Press edges of dough together • Bake 40-45 minutes or until dough is golden brown • Cool 5 minutes then release spring form and serve Kathryn Zardo’s 12 Pulled Pork Shared by Kathryn Zardo, Senior Residential Underwriter
It is slow, time consuming, but a straightforward recipe that is very close to my heart. It reminds me of being with my son and happy family times. Try it, and I’m sure you’ll like it.
What You Need
• 1 tablespoon paprika • ¼ boneless pork shoulder roast • 1 teaspoon salt (2 1/2 to 3 lb) • 1 teaspoon garlic powder • 1 cup water • 1 teaspoon packed brown sugar • 1 cup barbecue sauce
Make It
• In small bowl, stir together paprika, salt, garlic powder and brown sugar. • Spray 5- to 6-quart slow cooker with cooking spray. Rub paprika mixture on pork to cover completely. Place pork in slow cooker. Pour water around pork. • Cover; cook on low heat setting 7 to 8 hours or high heat setting 3 to 4 hours, until extremely tender. • Transfer pork to cutting board. Let rest until cool enough to handle. Use 2 forks to shred pork. • Discard liquid in slow cooker. Wipe out slow cooker. Spray slow cooker with cooking spray. • Return shredded pork to slow cooker; stir in barbecue sauce until well mixed. • Cover; cook on High heat setting 10 to 15 minutes or until hot. • Serve over fresh buns Desserts Peanut Butter and 1 Marshmallow Squares Shared by Aneliz Guinther, Client Service Representative
My mother-in-law makes Peanut Butter and Marshmallow Squares for the family, and it is my husband’s favourite. We introduced it to my nieces and nephew, and they love it too. A great dessert, with short prep time, making it perfect for the upcoming holiday season.
What You Need
• 9x13 pan. • One 11-ounce bag of butterscotch morsels • 2 cups of creamy peanut butter • Two 10-5 ounce bags of mini rainbow • ½ cup of unsalted butter marshmallows
Make It
• Heat a large pot over low heat and add peanut butter, butter and butterscotch chips. • Constantly stir until totally melted. • Remove from heat and set aside to cool for about 10 mins. • Fold in marshmallows until evenly coated and distributed. • Spray a 9x13 dish with non-stick spray, then spread mixture evenly in to dish • Place in the fridge for 2-3 hours. Chocolate Peanut 2 Clusters Shared by Connie Bird, Director, Sales and Business Development
When the oven is busy with turkey or baking, this sweet treat is easy to make with a microwave. Makes approximately 60 pieces.
What You Need
• 2 large cookie sheets & waxed paper • Microwavable glass bowl • 270 g package of semi-sweet chocolate chips • 300 g package of butter scotch chips • 2 cups of unsalted peanuts • 2 cups of broken dried chowmein noodles
Make It
• In a microwave-safe glass bowl combine the pack of semi-sweet chocolate chips and butter scotch chips • Melt in the microwave in 30 second intervals, stir until smooth (do not boil) • Add the unsalted peanuts and dried chowmein • Make clusters using teaspoon on to waxed paper and chill • Store in a large zip lock bag in the fridge or freezer 3 Jello-O Meringue Shared by Connie Mininni, Call Centre Representative
Super easy and peanut free! Dress them up with a little glitter (after they are baked) or dress them down and leave them as is
What You Need
• 4 Egg whites • 1 package Jell-O Jelly powder, any flavour • ¾ Cup sugar • 1 Tsp Heinz distilled white vinegar
Make It
• Heat oven to 250ºF • Beat egg whites, jelly powder and sugar in medium bowl with mixer on low speed 30 sec., then beat on high speed 3 to 4 min. or until stiff peaks form • Add vinegar; beat on low speed just until blended. • Fill your piping bag – use any tip • Line your baking sheet with parchment paper – and pipe away • Bake 25 to 30 min. or outsides of meringues are firm but centres are still soft (they shouldn’t stick to the baking sheet once ready, if they still stick – keep them in for another 5min. • Cool on baking sheets Cherry Cheese Cake - 4 The Easy Way Shared by Cristina Nagel, Regional Manager, Title Solutions
No meal is ever complete without desserts. This is one of the easiest ways of making Cheese Cake.
What You Need
• 2 cups Graham Wafer Crumbs • 1 pack Dream Whip • White sugar • 8 oz Cream Cheese • ½ cup melted butter • 1 can Cherry Filling (12 oz) or suit to taste
Make It
• To the Graham Wafer Crumbs add 2 tablespoons white sugar, ½ cup melted butter and mix together place in rectangular baking dish (approx. 10 x 15). Bake 350 F for 5 minutes • Combine 1 cup white sugar, Cherry Filling (12 oz) or suit to taste • 1 pack Dream Whip (prepare Dream Whip as per instructions), • Mix with Cream Cheese until smooth then spread over base • Spread Cherry Filling on top • Refrigerate for 1 hour Rita’s Chocolate 5 Biscotti Shared by Donna Pellicori, Director, Client Services
This recipe is from a family friend who unfortunately is no longer with us. She would make them for every occasion!
What You Need
• ¾ cup margarine • 1/2 cup of cocoa • ¾ cup packed brown sugar • ½ teaspoon baking soda • ½ cup of sugar • ¼ teaspoon salt • 2 eggs • 1 package of chocolate chip (250 ml) • 2 1/4 cup all purpose flour • ¾ cup chopped walnuts (optional)
Make It
• In a large bowl with an electric mixer cream margarine and sugars until fluffy • Beat in eggs and vanilla. • In a separate bowl mix together flour cocoa baking soda and salt stir into creamed mixture. Stir in chocolate chips and walnuts. • Divide dough into four portions. Shape portions into 12 x 1/2 inches role in icing sugar and place about 2 inches apart on baking sheet. • Bake at 350°F for 15 to 18 minutes or until toothpick inserted in centre comes out clean let cool on rack’s about 10 minutes slice on a diagonal into 1 inch slices. • If you want you can dip the end in melted chocolate or drizzle chocolate across cookie. makes about four dozen. Nain’s Chocolate 6 Chip Cookies Shared by Janet Leithwood, Commercial Senior Law Clek/Underwriter
These cookies are that my sister always makes. Nain is Welsh for Grandma. She started calling them that after she became a grandmother over 11 years ago. I am not a baker but my sister has made these cookies for years.
What You Need
• 2 ¼ cups (550ml) all-purpose flour • 2 tsp (10ml) vanilla • 1 tsp (5ml) baking soda • 1 bag (326 g) Ghirardelli milk chocolate • ½ tsp salt chips - You need to use these chocolate • 1 cup (250ml) butter, softened to chips as they are the secret to making room temperature them great! • ¾ cup (175 ml) granulated sugar • 1 cup chopped walnuts or pecans • ¾ cup (175 ml) brown sugar (optional) • 2 eggs room temperature
Make It
• Preheat oven to 375F (190C) • Combine flour, baking soda, and salt set aside. • In a large bowl cream butter with two sugars, eggs and vanilla. • Gradually stir flour mixture into the creamed mixture. Stir in chocolate chips and nuts (if using). • Shape into 1 inch (2 ½ cm)dough balls on ungreased cookie sheet (I line with parchment paper). • Bake 9 minutes or until golden brown (1 to 2 minutes less for chewier cookies). • Let cool 2 minutes, then remove to rack. Makes about 4 dozen cookies. Cousin Marj’s 7 Muddie Mud Pies Shared by John Rider, Senior Vice President, Retail and Commercial Title Insurance
Cousin Marj is a woman on the go. With a job, family and fun, there isn’t always time for finesse baking. But these mud pies are delicious chocolate treats that you can whip up in literally 20 minutes. Let them harden and they are fun, tasty treats
What You Need
• 2 cups white sugar • 1 cup of coconut (shredded) • ½ cup butter • ½ tsp of vanilla • ½ cup white milk • 6 table spoons cocoa • 2 cups of rolled oats • ¼ tsp salt
Make It
• Put the white sugar, butter, and white milk in a saucepan on medium until melted • Keep stirring gently. • Bring to a full boil for 1 minute. • Remove from heat and add the rolled oats, coconut, vanilla essecnce, cocoa powder, and salt • Drop by tspful on wax paper and let is cool. Grandma Jo Jo’s Chocolate 8 Mayonnaise Cake Shared by John Rider, Senior Vice President, Retail and Commercial Title Insurance
I’m not sure you first had the idea to use Mayonnaise in a chocolate cake but my Grannie used to make these cakes and then my mom and now us. Everyone in the family asks for this cake for their birthday. They make for the most moist, tasty chocolate cake you will ever have. Make sure you have a glass of milk because it will stick to the roof of your mouth it is so moist.
What You Need
• 2 cup flour • Glass dish • 1 cup sugar • Water • 2 Level tsp baking soda • Miracle Whip • 5 heaping spoons Cocoa
Make It
• Pre-heat the oven at 350o Celcius • In a bowl add and mix the dry ingredients flour, sugar, baking soda, and cocoa. • Fill 2 measuring cup with hot water (not boiling) from tap to 1 cup level • Add enough Miracle Whip (not light) to bring up to 2 cup level. • Bake approx. ¾ hr or until toothpick inserted comes out clean. Creamy New York 9 “Cheese Cake” Shared by Marie Kaczmarek, Regional Manager – Title Solutions
My sister in-law Rebecca, made this for me at a time when taking a long drive to Windsor. Not a baker at the time but I tried it myself, I even sold it for dinner parties, a great HIT!
What You Need
Ingredient part 1 – Crust/base Ingredient part 2 – Cake • 1/3 cup of melted butter. • 4 – 8oz cream cheese softened • 1+1/4 cup of graham crumbs • 2 - 14 oz eagle brand condensed milk • ¼ cup of sugar • 6 Eggs, beat in a separate bowl first before adding them to the mix • ½ cup of lemon juice
Make It
• Heat oven to 300F • Combine crust ingredients and press into a 9” spring form pan • In a large bowl beat softened cream cheese until fluffy. Gradually add eagle brand Con. Milk until smooth. Add eggs & lemon juice – mix well • Pour over crust, BAKE 50 minutes or until set. • DON’T OVER COOK, Cheesecake will get dry – cool and chill. • Add your favorite topping, fruit, chocolate drizzle, etc.
PRO TIP: “When baking”, put a bowl of water on the bottom rack to keep the cake for drying out Christmas Finger 10 Cookies Shared by Mary Nguyen, Regional Manager – Title Solutions
A special holiday treat, this is for the kids to snack on and serves as a dessert for giveaway gifts to guests.
What You Need
• 1 box Breton regular crackers • 1 brick of salted butter • 1 package of milk chocolate chips • 1 package of brown sugar
Make It
• Crumble the crackers into small pieces to cover the baking pan-any size-put foil on the baking pan first • Melt butter then add package of brown sugar until sugar is melted into the butter • Pour the melted butter and sugar on top of the crumbs and spread out until all crumbs are covered • Turn oven on 350o C • Sprinkle the chocolate chips all on top of the crumbs and put in oven to melt the chocolate chips-10 min max • Take out of oven and use a flat utensil to spread the melted chocolate chip to completely cover the crumbs. • Put in freezer and let freeze – 2 hour or more. • Take off freezer and let sit for 30-40 minutes • Flip upside down and slowly peel the foil off the cookie • Break into finger/bite size candies and enjoy! Zia Gina’s 11 Tiramisu Recipe Shared by Marilen Martini, Underwriter
Tiramisu means “PICK ME UP”. I was first introduced to this heavenly dessert by Zia Gina (Angelo’s aunt) during my first Christmas in Italy, December 1983. The first part of my journey did not start off so well. After travelling by plane, trains and automobiles for almost a day, we finally arrived at Zia Gina`s house, and I received the warmest welcome. I had barely taken off my coat and was whisked away to the kitchen. Seeing me, Zia Gina said, “Poor girl, must be exhausted. Have some cake and cappuccino.” I devoured that “Tiramisu”, and it was the absolute perfect PICK ME UP after a rough journey!
What You Need
• Tre Stella Mascarpone 500 grams • For garnishing - I use Bernard Callebaut • Savoiardi cookies (any brand name – Chocolate White Chocolate Bar (or you available at Fortino’s, Super Store, Longo’s, can use cocoa powder; or your favourite Metro, Sobey’s) chocolate; or don’t use any garnishing - your • 6 large brown eggs (at room temperature) preference) • 1/2 cup white sugar (for the longest time I • Hand mixer / stand mixer used 1 cup sugar) • 2 mixing bowls - 8 cup / 2 quart bowls • 4 cups cooled strong coffee in a bowl (I use my glass mixing bowls) • 2 tablespoons Frangelico liquor (or you can • Spatula use your favourite liquor or not put any) • 9 X 12 glass Pyrex baking dish
Make It
• Separate egg whites and egg yolks. • In a large bowl, add the sugar with the egg yolks and beat in low speed until creamy then put aside (it should be pale in colour). • Beat the egg whites in separate bowl in high speed until fluffy. • Transfer the egg whites with the egg yolk mixture and blend using spatula. • Add the mascarpone and blend in medium speed until creamy. At this time, you can add your liquor (if you want) and mix using spatula. • Dip the Savoiardi cookies in the coffee (quick dip - don’t over soak the cookie it will fall apart) and line up the cookies tightly at the bottom of the Pyrex container. • Pour over the top of the cookies, half of the mascarpone mixture and using a spatula spread evenly to make sure the cookies are covered. • Hand grate chocolate dusting until covered. • Place toothpicks around the Tiramisu to hold the saranwrap when covering. • Then cover with foil over top of the saranwrap. And put in a plastic bag before putting in the fridge. (This is a technique I use to ensure there is no cross contamination in the fridge). • Chill overnight is best. Peanut Butter 12 Squares Shared by Shannon Dufort, Underwriter
I don’t like sweets, but I’ll make an exception for this one.
What You Need
• 1 ½ cups of peanut butter • 1 ¾ cups of icing sugar • 1 ¼ cups of brown sugar • ¼ cup of melted butter
Make It
• Mix all the above ingredients together – knead well and press into an 8’’x10’’ pan. • Melt 1 cup of semi-sweet chocolate chips and ¼ cup butter together. • Spread over mixture and refrigerate (or freeze) for a couple of hours. • Cut into small cubes and serve. Egg Steam Cake aka Kai 13 Tan Ko – Chinese Style Shared by Joseph Wee, Regional Manager, Title Solutions
This sponge cake is like an angel food cake but uses whole eggs instead of just the whites. Sometimes you can find it at dim sum restaurants as Ma Lai Go. However, we the Wee’s like to make it in a round pan because Wee says, “The Chinese believe round means smooth for everyone. Square has sharp edges, which means stubborn.” Try it with whipped cream, the way Wee’s grandkids like it! Important: Do not leave the batter to stand, the steamer must be ready when the batter is done.
What You Need
• 4 eggs • 1 cup all-purpose flour • 1 cup granulated sugar
Make It
• Fill the bottom half of your steamer with water, cover and bring to boil over high heat. Turn down heat to medium. • Meanwhile, in a medium bowl, beat eggs and sugar with a hand mixer until all the sugar dissolves. About 2 minutes. Test with your fingers to see if any granules remain. • Add flour and beat until pale and fluffy, about 4 to 5 minutes. Pour batter into an 8″ round glass casserole or soufflé dish. • Place in steamer rack. Cover the top of the steamer with a kitchen towel (to catch condensing water droplets). Place the lid on top and steam for 20 to 25 minutes or until cake has puffed up and surface looks like it’s covered with moon craters. Insert a knife into the middle and it should come out clean. • Cool completely before cutting into slices. Back to School 14 Cobbler Shared by Johanna Hendley, Claims Counsel,
Before starting my second year of law school, I wanted to find a good cobbler for everyone’s back to school barbecues. After searching around, I found this one (and tweaked it over the years!) which has always been a hit! It’s quick and easy to make, and always a crowd pleaser!
What You Need
Cobbler Filling: • 2 tsp vanilla extract • 3 cups sliced peaches (around 4 peaches, • 3 tsp vanilla extract depending on size) • 5 cups strawberries (about 1 container and Cobbler Topping: a half of another) • 1 ½ cups all purpose flour • 1 cup sugar • 2 tsp baking powder • 1/2 cup cornstarch • Zest of ½ lemon • 2 tbsp. lemon juice • 3 tsp vanilla extract • Zest of ½ lemon (save the other ½ for • ½ tsp salt the topping!) • ¾ cup heavy cream • 1 tsp salt • ½ cup cold butter – cut into small pieces
Make It
• Preheat the oven to 375 degrees Fahrenheit. Prepare strawberries and peaches – chop the strawberries and slice the peaches. Toss strawberries and peaches into a medium sized bowl. • Combine EVERYTHING for the filling into the medium sized bowl. Set aside and let the berries macerate while you begin working on the topping. • Grab another medium sized bowl and measure all DRY ingredients for the topping into the bowl. Using a whisk, mix all dry ingredients together. • Cut up your cold butter into small pieces. Toss the butter around the flour mixture – the butter should be completed coated in the flour mixture. • Grab two handfuls of the butter and flour mixture and push the butter through your fingers. It helps to pretend like you’re counting money! Continue until the dough comes together. The dough should be chunky and coarse and you should be able to pick it up and make a ball in your hands with it without it breaking apart. • When the dough is coarse and chunky, add the cream and, using a large spoon, mix it together. • Stir the berry mixture so that everything is evenly distributed, place into a 10” glass pie dish (or whatever baking dish you have lying around!). • Using a regular sized spoon or cookie scoop, scoop the biscuit topping over the cobbler – there should be just enough to cover almost the entire pie. • Cook for 20 minutes, rotate around, cook for another 30 minutes. Rotate one more time and cook for another 30 minutes (altogether 1 hour and 20 minutes). • Let the cobbler cool for 20 minutes, and serve with ice cream! Head Office - Ontario / Western Canada Québec Office - Québec / Atlantic Canada 1-888-868-4853 1-877-849-3113 [email protected] [email protected] www.chicagotitle.ca www.ctic.ca