Archive for the ‘Uncategorized’ Category

Chocolate Crunchy Brownies

Thursday, November 13th, 2014

I’m on a mission and I need your help.  Do you have any dessert recipes that DON’T have nuts or eggs in them?  We have allergies in my family, so I’m always on the lookout for recipes I can make for them.  Allergies are very prevalent these days so when you find a safe recipe, it’s pretty exciting.

You can email me your recipe –, mail it – 120 Smith St. E. Yorkton, SK S3N 3V3 or even facebook it to me!   Thank you and I can’t wait to get your recipe.

Thank you to Iris Cross from Roblin for sending me this yummy treat.  She writes that it tastes like a chocolate bar, and it really does!  Hope you enjoy as much as I did.


Chocolate Crunchy Brownies

1 box Brownie mix
1 pkg. miniature marshmallows
1 1/2 cups semisweet chocolate chips
1 1/2 cups Peanut Butter
1 Tbsp. margarine
1 1/2 cups Rice Krispies

Preheat oven to 350°F.

Prepare brownies as directed on package.  Bake for 30 minutes.

Remove from oven sprinkle the marshmallows over the top, return to oven for  5 more minutes.

Microwave the chocolate chips, peanut butter and margarine, stir until smooth, then add Rice Krispies.

Cool a few minutes then spread over marshmallow layer.  Cool before cutting.

Tastes like a chocolate bar.

*Tonya’s Tip: I managed to burn the bottom of my brownies so depending on your oven, check them before the 30 minutes is up.  I melted my chips, peanut butter and margarine in a pot on the stove instead of in the microwave.  I just find it easier that way.

Fun Fact for today … Add honey to Peanut Butter to keep it from sticking to the roof of your mouth.

Word of the day threnody (THREN-uh-dee)
: a song of lamentation for the dead : elegy

Cherry Slice & White Chip Brownies

Wednesday, November 12th, 2014

I’ve had some lovely ladies bring me baking since I’ve started asking for recipes with our GX94 Christmas Goodies.  Thank you to everyone who has taken the time to send me a recipe, and who is still going to (I accept recipes all the way up to Christmas Day) and who take even more time to bake goodies.  It is much appreciated.

Martha Dawe from Invermay made me a whole plate of goodies with recipes attached.  Here are two of the recieps she made.

Martha Dawesmaller

Cherry Slice (3rd from the left in the picture)

2 cups flour
1 cup butter
3/4 cup brown sugar
1/8 tsp. salt

Preheat oven to 325°F.  Mix above ingredients and press into a 9” x 13” pan.  Bake for 5 minutes.

8oz. glazed cherries
1/2 cup raisins
1/2 cup pecans
1 cup coconut
1 can condensed milk

Mix and spread over first mixture.  Bake for 35 to 40 minutes, until golden brown.

White Chip Brownies  (2nd from the left)

4 eggs
1 1/4 cup sugar
1/2 cup margarine, melted
2 tsp. vanilla
1 1/3 cup flour
2/3 cup cocoa
1 tsp. baking powder
1/2 tsp. salt
1 – 12oz. pkg. white chipits

Preheat oven to 350°F.

Beat eggs, add sugar.  Add margarine and vanilla.  Beat until blended.

In a separate bowl mix together flour, cocoa, baking powder, and salt.

Add dry ingredients to egg mixture.  Stir in white chipits.

Pour into a greased 13”x9”x2” pan.  Bake for 25 to 30 minutes.  Cool before cutting into squares.

Fun Fact for today … Number of hair follicles on an average adult: 5 million.

Word of the day hallowed (HAL-ohd)
: holy, consecrated
2: sacred, revered

Molasses Cookies

Friday, November 7th, 2014

I love it when baking turns out.  You never know what’s going to happen when you make a new recipe, but you hope it will turn out how it is supposed to.  I made Molasses cookies for the first time this week and they were perfect, if I do say so myself.  Thanks to Doreen Kryski from Yorkton for sending me this recipe.


Molasses Cookies 

3/4 cup butter, melted
1 cup brown sugar
1 egg, beaten
1/4 cup cooking molasses
2 cups flour
2 tsp. baking soda
1 tsp. cinnamon
1 tsp. cloves
1 tsp. ground ginger
1 tsp. turmeric
1 tsp. salt

In a medium size bowl mix melted butter, brown sugar, egg and molasses until smooth.  In a separate bowl combine the rest of the dry ingredients.  Mix wet ingredients with the dry ingredients until combined.

Chill dough.

Preheat oven to 300°F.  Make into balls and roll in sugar.  Place on a greased baking sheet.


Bake until tops crack.


These cookies are nice and chewy if you do not over bake them,

 *Tonya’s Tip: I put my dough in the freezer, covered with plastic wrap, for ten minutes.  Don’t put more than 12 dough balls on a cookie sheet, this way they have room to spread out.  I baked mine for 12 minutes.  They came out looking a little underdone, but my mom said that’s the way Molasses cookies are supposed to look.  They were chewy, soft, and wonderful.

Fun Fact for today … About one third of the earth’s surface never gets snow.

Word of the day …. prototype (PROH-tuh-type)

1: an original model on which something is patterned : archetype
2: an individual that exhibits the essential features of a later type
3: a standard or typical example
4: a first full-scale and usually functional form of a new type or design of a construction (such as an airplane)


Blueberry Dump Dessert & Bachelor’s Black Forest Cake

Thursday, November 6th, 2014

I have two recipes for you today and a story to go along with them.  Two nights ago I made Blueberry Dump Dessert.  Florence Nordick from Yorkton sent me this recipe.

Blueberry Dump Dessert  

Grease 9”x 13″ pan
Preheat oven to 350°F.

Dump 1 can crushed pineapple and juice in pan
Dump 1 can blueberry pie filling on top
Sprinkle 1 pkg. white cake mix on top
Sprinkle 1 Tbsp. cinnamon mixed with 1 Tbsp. sugar on top
Dot with thinly sliced hard margarine on top
Bake for 45 minutes.

But when mine came out of the oven, it was all wrong.  The white cake mix didn’t bake, it was all powder.  I knew I was missing something.  I still brought it in to GX94 (NEVER throw out baking).  Good thing I did because I found out what had gone wrong.  Our Production Manager, David Johnson came for some dessert and said, “It looks like you tried to make a Dump Cake.”  “Yes I tried but it didn’t turn out. What did I do wrong?” I asked.  I didn’t put enough butter on the top.  David went home last night and made me his dump cake so I would know what it’s supposed to turn out like.

This is David’s cake.  I had put about 4 dots of butter on mine, not this much.  When I get recipes from listeners, a lot of the time they don’t write all the details of a recipe, assuming I know what the recipe is supposed to be like and turn out like.  When you send me a recipe include every detail, even if you think it’s silly.  These are recipes you’ve made hundreds of times, but for us newbies, we don’t know what we’re doing.

Bachelor’s Black Forest Cake

Preheat oven to 350°F.
Into a 9”x13” pan

2 Cans Cherry Pie Filling
Sprinkle Chocolate cake Mix on top
Dab generously with Margarine (At least half the cake should be covered)
Sprinkle with Coconut

Bake for 40 minutes.


Fun Fact for today … The average newborn cries 113 minutes a day.

Word of the day chouse (CHOWSS)
: cheat, trick


Wednesday, November 5th, 2014

It’s very special when listeners bring baking to the GX94 studios!  You have no idea how much we appreciate it.  So big thank you to Audrey Parisloff from Rokeby.  She brought in scuffles last week.


1 pkg. yeast
1/4 cup lukewarm water
3 cups flour
1/2 tsp. salt
3 Tbsp. sugar
1 cup margarine
1/2 cup milk
2 eggs, beaten
1 cup sugar
2 Tbsp. cinnamon

Soak yeast in water for 15 to 20 minutes.  In a large bowl mix flour, salt, sugar and margarine together as you would for a pie crust.  Add milk, eggs and yeast mixture to the dough.

Mix dough very well.  Cover and refrigerate overnight.

Next day, preheat oven to 350°F.

Make a mixture of the 1 cup sugar and 2 Tbsp. cinnamon.  Sprinkle some on a cutting board.

I cut a piece of dough and roll into a rectangle shape, sprinkle more sugar mixture on top of dough. I cut the dough in half length wise then cut into wedge pieces and roll from wide end to the narrow end.

Place the point underneath on greased cookie sheet.  Bake for about 15 to 18 minutes.

I double the recipe.

Audrey Parisloff has also brought us homemade Nanaimo Bars for the past few years.  Her recipe for her Nanaimo Bars is in the GX94 Christmas Goodies cookbook 2011 edition.

Fun Fact for today … The longest English Word you can type with only the left hand: stewardesses.

Word of the day trenchant (TREN-chunt)
: keen, sharp
2: vigorously effective and articulate; also : caustic
3a : sharply perceptive : penetrating b : clear-cut, distinct

Examples:  The daily news satire show not only offers a healthy dose of laughs but also trenchant commentary on the current events of the day.

Mini Cheese Cake

Tuesday, November 4th, 2014

I had a sweet surprise brought to me today at work.  Maxine Padli from Yorkton brought in a batch of Mini Cheese Cakes.  THANK YOU Maxine!  Here’s the recipe so you can try them out.


Mini Cheese Cake

3/4 cup sugar
2 – 8oz. pkg. cream cheese
2 eggs
2 tsp. lemon juice
24 Mr. Christies Nilla Vanilla wafers
1 can cherry pie filling
small cup cake liners

Preheat oven to 350°F.

Blend together sugar, cream cheese, eggs and lemon juice. (I use my food processor).

Place wafer in each cup cake liner.  Fill 2/3 full, 1-2 tsp. of cream cheese mixture.  Bake for 15 minutes.  Top with cherry pie filling.

Fun Fact for today … The average newborn cries 113 minutes a day.

Word of the day demagogue
: a leader who makes use of popular prejudices and false claims and promises in order to gain power

Chewy Chocolate Chip Cookies

Monday, November 3rd, 2014

Thanks to Caroline Derrow from Yorkton for making me a batch of her cookies and sharing the recipe with us.  These are really good.

Chewy Chocolate Chip Cookies

2 cups flour
2 tsp. cornstarch
1 tsp. baking soda
1/2 tsp. salt
3/4 cup butter, room temperature
1 cup brown sugar
2 eggs
2 tsp. vanilla
1 cup chocolate chips

Preheat oven to 350°F.

Stir first 4 ingredients together in a medium bowl.

In a large bowl, beat butter until smooth.  Add brown sugar and continue to beat until fluffy.  Beat in eggs and vanilla.

Stir flour mixture into wet mixture.  Add chocolate chips and stir again.

Spoon onto baking sheet, no need to press down.  Bake for 8 to 10 minutes.


Fun Fact for today … In a standard deck of cards, the king of hearts is the only king without a mustache.

Word of the day fusty (FUSS-tee)
: saturated with dust and stale odors : musty
: rigidly old-fashioned or reactionary

Butter Tarts

Thursday, October 30th, 2014

I have never made homemade pie crusts or tart shells before.  Until last night! I was given a recipe for Butter Tarts from Leah Berlinic in Yorkton.  This year I figured it should be the year that I take a stab at making real crust.  I was nervous. There’s so many things that can go wrong when you make crusts. But it worked!  Gotta say, I’m pretty proud of myself and thank you Leah for such a great recipe!

Butter Tarts

Homemade Pie/Tart Crust

the shells
5 cups flour
3 Tbsp. brown sugar
2 tsp. salt
1 tsp. baking powder
2 cups lard (Crisco shortening, or Tenderflake)
1 egg
2 Tbsp. vinegar
1 cup cold water to make

Measure flour, sugar, salt and baking powder into large bowl.  Cut in lard until the size of peas.

Break egg into a measuring cup.  Beat with a fork.  Add vinegar.  Pour enough water in to make 1 cup total.

Pour into flour mixture, stir with fork until liquid is absorbed.  Shape into a ball.  Roll out on floured surface, cut into sizes needed for shells.  Can re-roll dough a few times depending on how much flour you use on the surface.


in the oven

3 eggs
1 1/2 cups brown sugar, packed
3/4 cup margarine, softened
3 tsp. lemon juice
1 tsp. vanilla
Could add some chopped walnuts or almond if desired.

Preheat oven to 375°F.

Put first 5 ingredients in a bowl.  Mix well.

Put raisins at the bottom of each tart shell, enough to fully cover the bottom.  Spoon filling into each shell, fill at least 2/3 full.

Bake for 12 to 15 minutes.  These freeze well.  Makes 24 tarts.

Butter Tarts
*Tonya’s Tip:  Here’s what I learned about making homemade crust.  It’s not as hard as I thought it would be!  But seriously, when making tart shells you don’t need to have a cookie cutter.  Use a glass that it slightly bigger than the opening of a muffin tin.  Make sure your rolling pin is floured so the dough doesn’t stick to it.  I used real lemon juice instead of bottled too.  Just a couple of hints for the newbies like me.

Fun Fact for today … In England in 1558, beards were taxed according to their length.

Word of the day collywobbles (KAH-lee-wah-bulz)
: pain in the abdomen and especially in the stomach : bellyache

Crockpot Christmas Crack & a Life Lesson

Wednesday, October 29th, 2014

I learned last year to NEVER throw out baking, even if it doesn’t turn out.  Someone will always eat it.  I made this recipe last night.  You throw all of the ingredients in a crockpot and then you can leave it for a couple of hours.  I had my yoga class, so I gave my husband the recipe and instructions on when to stir it and then turn it off.  Easy!

When I came home I smelt the distinctive smell of something burning.  He had forgotten the dessert.  So it got a little burnt but in the end it still tasted great.  I mean, how can you go wrong with peanuts and chocolate melted together.

Thanks to Minnie Yaworski from Saltcoats for sending me this recipe.

Crockpot Christmas Crack

Be careful though … like a certain drug, it is EXTREMELY ADDICTIVE!

2 cups unsalted peanuts
2 cups salted peanuts
1 1/2 cups semi-sweet chocolate chips
1 1/2 cups milk chocolate chips
2 1/2 cups peanut butter chips
2 lbs. white almond bark or vanilla candy coating

Layer all ingredients in a large crockpot (starting with peanuts).

Cover and cook on low for 2 hours.

Stir to combine.  Let cook for 30 more minutes.

Stir again, then spread mixture onto a wax paper or non-stick aluminum foil lined baking sheet.  Allow to harden for at least 1 hour.  Break into pieces when hard.  Serve and enjoy.

It is addictive and I think you should try it.  Who doesn’t like a dessert you can put in a pot and walk away from.  Just don’t forget about it.

Turtle Cake

Tuesday, October 28th, 2014

I was sent a recipe for Turtle Cake from Bev Prychak from Rama.  I’ve never made Turtle Cake before and I love chocolaty, gooey, desserts so I thought this was a perfect time to try it.  OMG!  This dessert is a turtle chocolate but in cake size.


Turtle Cake

Turtle Cake

1 – 14oz. pkg. caramels (60) *Tonya’s Tip: I found 269 gram bags.  One bag had 33 caramels in it, the other had 35 (I don’t think that was supposed to happen). Buy two bags when you go shopping.
1 pkg. Chocolate Cake Mix
1/4 cup evaporated milk
3/4 cup butter
1 cup chocolate chips
1 cup pecans

Unwrap caramels and put in a small pot, set aside.  *Tonya’s Tip: I found it took me a good 10 minutes to unwrap all of the caramels, so if you do this first, you’re all ready to go when your cake is done baking.

Preheat oven to 350°F. Grease and flour a 9″x 13″ pan.

Prepare cake mix according to package directions. Pour 1/2 batter into prepared pan. Bake for 15 minutes.

Combine milk and butter with the caramels.  Heat until smooth (can be done in microwave also). *Tonya’s Tip: I melted the caramels first, then added the butter, let that melt and then I added the milk.  Pour over cake in pan.

Sprinkle chocolate chips and pecans evenly over the top. Pour remaining batter over top. Bake for 20 to 25 minutes until done.

Let cool and cut, top with whipped cream.

 turtle cake 2

Fun Fact for today … The dolphins that live in the Amazon River are pink.

Word of the day sempiternal (sem-pih-TER-nul)
:of never-ending duration : eternal