Archive for the ‘Uncategorized’ Category

Chocolate Chunk Bread

Monday, November 9th, 2015

Quite often, Craig Wallebeck, our GX94 Morning News Announcer will bring in fabulous things that he makes for Danny and I to try.  His Chocolate Chunk Bread was one of those things.  Homemade bread is awesome, but homemade bread with chocolate in it, that makes the top of my list of favourite things.  Thanks Craig for sharing the recipe and your baking!


Chocolate Chunk Bread

1 1/2 pkg. Fleischmann’s RapidRise Yeast
1 tsp. sugar
1 cup lukewarm water
2 1/2 cups all purpose flour
1 tsp. salt
3 Tbsp. cocoa powder
1 cup milk
1/4 cup sugar
1 Tbsp. butter
3 oz. semi-sweet baking chocolate, coarsely chopped

In a small bowl, combine yeast and 1 tsp. sugar with 1 cup lukewarm water.  Set aside for 5 minutes and let proof.

In a medium size bowl combine salt, cocoa and 1 1/2 cups of flour and stir.  Once yeast has proofed gently mix in dry ingredients.

In a separate bowl combine milk, sugar and butter and heat to 120°F to 130°F.

Pour milk mixture into first mixture and beat until smooth.  Add the remaining cup of flour, 1/4 cup at a time, mixing until flour is completely incorporated.  The resulting dough will be quite soft and sticky.  Using a bench knife or plastic dough scraper in one hand,  knead the dough for 5 minutes, keep the other hand dusted with four to facilitate kneading.  Allow dough to rest for 10 minutes.

Flatten the dough and place chopped chocolate on top.  Fold up the sides of the dough and knead to distribute chocolate evenly throughout the dough.

Lightly grease a 1 quart casserole or other oven-safe dish.  Dust your hands with cocoa and shape the dough into a round ball.  Place dough in baking dish and cover with a dry dish towel.  Let rise in a warm place free from drafts until nearly doubled, about 1 hour.

After the hour, punch dough down, give it a quick knead and let rise again for an additional 45 minutes.

Preheat oven to 350°F.  Bake in the middle third of oven for 35 to 40 minutes or until sides are browned and loaf sounds hollow when tapped on the bottom.  If the top crust seems to be browning too quickly, cover loosely with foil for the last 10 minutes of baking.  remove from pan and cool on a wire rack.  Makes 1 loaf, about 12 servings.

Berry Muffins

Friday, November 6th, 2015

I saw Ardith, one of our GX94 listeners, when I was on location at the Parkland College in Yorkton last week.  She told me about a few recipes she was going to send to me.  The next day I got her recipes and I got baking.  Thank you to Ardith Wlock from Willowbrook, SK!

Berry Muffins

1 cup vegetable oil
2 cups milk
4 tsp. grated lemon peel
2 tsp. vanilla
4 eggs
4 ½ cups flour
2 cups white sugar
2 ½ Tbsp. baking powder
1 tsp. salt
1 cup frozen blueberries
1 cup frozen raspberries

Preheat oven at 400°F.  Grease standard size muffin pan cups.

In a small bowl, whisk together oil, milk, grated lemon peel, vanilla and eggs.

In a large bowl stir together flour, sugar, baking powder and salt until blended.

Make a well in center of dry ingredients, stirring just until combined. Fold in berries.


Divide batter equally in prepared muffin pan cups. Bake 20 minutes until light golden colour or until toothpick inserted in center comes out clean.


Let sit 10 minutes before removing muffins from pan. Cool on rack.


*Ardith wrote: I have substituted Saskatoon berries for blueberries.

*Tonya’s Tips:  The way I divided the batter, it made 33 small muffins.  I filled each cup 3/4 full.  Talking to Ardith on the phone today, she said she fills the cups up full, because she likes big muffins.  I think I’ll do that next time.

I found 18 minutes was the perfect baking time for my oven.  My husband has always nagged me about watching the time when I bake something, saying I should check whatever is in the oven 10 minutes / 5 minutes before the recipe says it’s supposed to be done.  He has a point and I’ve finally started listening to him this year.  I checked the muffins after 15 minutes and then found after 18 they were perfect.

Onion Garlic Bubble Bread

Thursday, November 5th, 2015

This past Saturday I made steak and homemade Caesar salad for supper.  You need bread to go along with that meal so I made Onion Garlic Bubble Bread.  Doris Wihnan from Preeceville sent me her recipe.  I highly recommend you try this bread.  The dressing for it is full of flavor and it will go great with any meal.

Onion Garlic Bubble Bread

½ cup butter
½ cup finely chopped sweet onion
2 garlic cloves
1 tsp. dried parsley flakes
¼ tsp. salt
1 loaf frozen bread dough

In small bowl, mix the first five ingredients.

Divide dough into 24 pieces.


Dip pieces in onion mixture, place in a greased 10″ fluted tube pan (bundt pan).


Cover with plastic wrap, let rise in a warm place until doubled, about 1 hour.


Preheat oven to 375°F.

Bake 20 to 25 minutes or until golden brown. Cool in pan 5 minutes before inverting onto a serving plate.

*Tonya’s Tip: When Doris sent me this recipe she said she buys pre-packaged dough.  It’s easier than making homemade.  That is true.  I had some extra time this past weekend though, so I used Bev Prychak‘s bun dough recipe.  You’ll find her recipe on my blog on October 22.

Thanks to the Yorkton Co-op for supplying all ingredients.

Slow Cooker Chicken

Wednesday, November 4th, 2015

I’ve said it before and I’ll say it again, I am a fan of slow cooker recipes.  You throw everything into the slow cooker and a few hours later your house smells amazing.  Thanks to Evelyn Flesjer from Theodore, SK for sending me her recipe.  The sauce for this chicken was fantastic.  I would definitely make this again.

Slow Cooker Chicken

1 family pkg. skinless chicken thighs (8-10), thawed
1 can Tomato soup
1 can Cream of Mushroom soup
1 can of tomato paste
1 small onion, diced
1 tsp. salt
¾ tsp. pepper
2 Tbsp. of brown sugar
A few dashes of each, chili powder, parsley, garlic powder

*Tonya here:  I usually get frustrated when I see recipes that call for a dash of this or a pinch of that, because I don’t know how much that is!  This time around though, I confidently put in a dash of chili powder, etc.  thanks to Nikki White’s mom who bought me measuring spoons that actually say “dash”, “pinch” and “smidge”.  THANK YOU!


Place chicken in slow cooker. In a bowl, mix together all ingredients.  Taste and adjust seasoning to your preferences. Pour sauce over chicken and stir to coat.

Cook on low for approximately 4 hours or on high for 3 hours.

*Evelyn wrote: Enjoy with rice and veggies or mashed potatoes, as it makes a wonderful sauce.


Thanks to the Yorkton Co-op for supplying all ingredients.


Granola Bars

Tuesday, November 3rd, 2015

I think I’ve found my new favourite treat.  Granola Bars from Brenda Devins from Saltcoats.  I made these Saturday afternoon and I ate probably half of the pan by Sunday night.  These are so good!  When you make them, just watch out, because they are addicting!

Granola Bars

Mix and set aside:
5 cups Rice Krispies
4 cups oatmeal
1 cup dried cranberries
¾ cup sliced almonds

In a large saucepan combine and bring to boil:
2 cups brown sugar
2 cups corn syrup

Remove from heat and add:
4 tsp. vanilla
2 cups Peanut Butter

Stir in dry ingredients. Press into cookie sheet and flatten to desired thickness. Let cool and slice into bars.


Wrap individual bars in plastic wrap and store in a airtight container. Bars freeze well.


*Tonya’s Tip: I lined my cookie sheet with parchment paper, making it very easy to take out of the pan and slice.

Thanks to the Yorkton Co-op for supplying all ingredients.




Caesar Salad

Monday, November 2nd, 2015

This was my supper Saturday night, steak, homemade Caesar salad and homemade Onion Garlic Bubble Bread.  It was pretty dang amazing if I do say so myself.  Thank you to Doris from Preeceville for sending me the recipe for Onion Garlic Bubble Bread.  I’ll have that on my blog this week.  Today’s recipe is Caesar Salad.  Thanks to Morna DeVries from Sturgis, SK for sending me her recipe. This was my first time making homemade Caesar salad dressing.  It tasted good, so good that I think I’ll make it homemade from now on.


Caesar Salad

1 can anchovies
juice of ½ lemon
3 – 6 cloves garlic
1 egg boiled 1 minute
½ cup olive oil
romaine lettuce
½ cup Parmesan cheese
1 cup croutons

In a blender put the anchovies, lemon juice, garlic and egg.

As its blending drizzle in olive oil. In bowl chop lettuce. Add cheese and croutons. Pour dressing over and toss.



*Tonya’s Tip: This recipe makes enough dressing to coat a pack of 3 Romaine lettuce heads.

Thanks to the Yorkton Co-op for supplying all ingredients.

Baked Brie

Friday, October 30th, 2015

I love Brie cheese so when I got this recipe I was so excited to try it.  Yes please I would like to sit down and snack on a melting brie wheel and that’s exactly what we did last night.  This was supper. A big thank you to Pat Heshka from Saskatoon for sending me her recipe.

Baked Brie

1 small round brie cheese
¼ cup orange marmalade
1 Tbsp. brown sugar
⅓ cup pecans, chopped

Preheat oven to 350°F.

Place the brie cheese into a smaller baking dish.


Mix together the orange marmalade and brown sugar.  Spoon over top of the brie cheese.

Top with pecans.  Bake for 15 minutes.  Serve with crackers.


How delicious does that look!  This was so good, I had to take another picture when we cut into the cheese.


Thanks to the Yorkton Co-op for supplying all ingredients.

And … Happy Halloween.  This year Danny Ismond got the great idea that we should get the GX94 listeners to vote on what we should dress up as for Halloween.  For me, everyone picked the GX94 Christmas Goodies cookbook.

I have to say a big thank you to Karsten from D’s Signs & Designs, he took my bed sheets that I had cut up and screen printed the cover of my cookbook on them.  Look at how great that looks!

A big big thank you to Karin at Kansew in Yorkton as well.  After D’s Signs & Designs did their magic, I took my two sheets (with the edges very frayed and not cut well) to Karin.  She was fantastic and said she could work her own magic and she’d be done the next day.  I just asked her to sew up the edges of the sheets to make them look nice, that’s it.  When I came to see her the next day, she had made a back to connect the two arm pieces together, made coils on the back of my costume AND even went to my blog to write out actual recipes that are in the cookbook!   She made my costume and it was amazing!  So, huge thank you to Karin!

White Christmas Crunch Squares

Thursday, October 29th, 2015

A big thank you goes out to Deborah Banda from Yorkton for sending me this recipe.  This is really easy to make and it is quite addicting when you try the finished product.


White Christmas Crunch Squares

32 Premium Plus crackers
½ cup butter
¾ cup packed brown sugar
1 pkg. (170 g) white baking chocolate, coarsely chopped
¼ cup candy canes, crushed

Heat  oven to 350°F.

Arrange crackers in single layer on a parchment lined baking sheet (17″ x 11″).

Cook butter and sugar in saucepan on medium – high heat for 3 to 4 minutes or until butter is melted and mixture is well blended, stirring occasionally. Bring to boil; cook for 3 minutes. (Do not stir.) Spread onto crackers.

Bake 4 to 6 minutes or until golden brown. Immediately top with chocolate; bake 1 to 2 minutes or until melted. Spread chocolate to completely cover crackers; top with crushed candy.

Cool completely. Break into squares.

*Tonya here:  I had a slight snag when I tried spreading out the white chocolate.  First off I don’t think I cut my chocolate up fine enough.  When I tried spreading it out, it clumped up and became a little chunky.  I don’t think white chocolate is as easy to spread as chocolate chips.  But I don’t know, if you have any tips on this, email me at!

I think when I make this again I might try chocolate chips and then use cherry candy canes or root beer flavor ones.  There’s so many options!

*Doris from Langenburg gave me a call and new exactly what I was talking about when it comes to white chocolate.  She suggested you melt the chocolate in the microwave or on the stove and then pour it over the crackers.

Thanks to the Yorkton Co-op for supplying all ingredients.

Tomato Pot Roast

Wednesday, October 28th, 2015

Last night for supper I had Tomato Post Roast.  This is a hearty, warm, feel good supper.  A perfect meal to eat on the first snowfall of the year, which was exactly what we had last night in Yorkton.  Thank you to Brenda Popoff from Ebenezer, SK for sharing her recipe with me.


Tomato Pot Roast

1 large sweet onion, thinly sliced
1 ½ cups beef broth
½ cup dry white wine
¼ cup tomato paste
6 sprigs fresh thyme
2 tsp. garlic powder
¾ tsp. salt
¾ tsp. pepper
950g beef blade pot roast
¼ cup whipping cream
3 Tbsp. flour
2 Tbsp. fresh parsley, chopped

In slow cooker, combine onion, broth, wine, tomato paste, thyme, garlic powder, salt, and pepper. Add beef, pushing to submerge. Cover and cook on low until beef is tender, 8 to 10 hours.

Remove beef to platter, remove all twine. Discard Thyme.

In a small bowl, whisk cream with flour.  Gradually whisk into slow cooker. Cover and cook on high until thickened, about 15 minutes. When done, pour sauce over roast. Garnish with fresh parsley.

*Brenda wrote: This is a great dish for a cold day, one that can be made with potatoes and gravy or just put on buns. Put it in the slow cooker and forget about it until ready. It is easy and tastes great. An old family favourite.

Chocolate Cherry Shortbread Mounds

Tuesday, October 27th, 2015

All I can say is wow! These cookies are melt in your mouth goodness!  They are definitely rich in butter which makes them amazing!  When David, our Production Manager tried one this morning he said, “It tastes like Christmas!”  I think that’s the best compliment you can get when you are baking for the holidays.  Thank you to Audrey Showdra from Swan River, MB for sending me this recipe.  It’s perfect for my family too, because it is eggless and nut free, which we have allergies to both.   I think I just found a new family favourite for the holidays.

Chocolate Cherry Shortbread Mounds

2 cups butter, softened
1 cup icing sugar
2 tsp. vanilla
3 cups all purpose flour
1 cup cornstarch
1 ⅓ cups semi-sweet chocolate chips
1 cup candied red cherries

Preheat oven to 300°F.

In a large bowl, using an electric mixer on medium speed, cream butter until light. Gradually add icing sugar and vanilla, beating until creamy.


Gradually add flour and cornstarch, beating until smooth.


Stir in chocolate chips and cherries. Drop dough by spoonfuls onto ungreased cookie sheet.


Bake in center of oven for 25 to 30 minutes, or until just set and starting to brown around edges.


*Audrey wrote: I like the combo of chocolate and cherries. I used dark chocolate chips, which are now available in most supermarket baking sections, for a deep chocolate flavour. Corn-starch gives the shortbread a very fine, delicate texture, which is lovely but also means the cookie is fragile. Handle and store with care.  This recipe can be halved. Also, I cut up the cherries and rolled them into balls. Haven’t tried using the whole cherry or just dropping them on the cookie sheet. I used parchment paper.

Tonya here:  I cut up the cherries like Audrey suggested, but I didn’t roll them into balls (too lazy).  I did use parchment paper.  Less mess!  This made 58 cookies for me.

Thanks to the Yorkton Co-op for supplying all ingredients.