Line a cookie sheet (10 x 15 in) with raised edges with rice paper (shiny side of the paper down). If you have to cut the paper to fit that’s ok, but make sure to overlap it or your marshmallow mix will seep through the cracks and stick to the pan. I used zig zag scissors and it looked cute 🙂 You can find these ingredients at your local bulk food store.
Put the candy in the fridge for a little while just to harden so it’s easier to cut up. Using a pizza cutter is a great way to cut this treat into pieces. I don’t bother making sure each and every piece gets cut into the same size. It gets eaten right away anyways, plus I like the homemade chunky cuts and displaying it on a pretty plate or festive jar.
From our house to yours….Merry Christmas
The fresh sage smells wonderful!
Dice your onion and bacon
Saute the onion and bacon in 1 tbsp of butter and 1 tbsp of oil
In a seperate saucepan melt your butter on medium heat. Once it is melted add the flour and whisk for 1 minute. Then, slowly add the milk while continuously whisking.
Keep whisking until it starts gently bubbling. Then slowly add the broth while whisking. The key to a nice smooth chowder is to keep whisking! We don’t want any clumps!
Add the 1 tsp salt, onion and bacon, pumpkin, and corn to the broth mixture. Mix it up well. This is where the flavors start coming together.
Toss in the potatos. I like to dice my potatos a bit smaller, so they are bit sized. Everything else in the chowder is quite small, so a big chunky potato would throw it off, but you can make it to your personal preference.
Simmer the chowder on low heat for 1 hour. Make sure to stir it occasionally. Garnish with fresh sage and serve with fresh bread or a cheesy grilled cheese sandwich. We had it with cheese toast….what can I say, I ran out of time. Off to hockey practice we went.
p.s with your scrap sage twigs and wilted leaves you can make a wonderful all natural air freshener. In a small saucepan add 1/2 cup water, throw in sage pieces, a couple slices of lemon, a squeeze or two of lemon juice. Simmer on lowest setting for a fresh and clean scent.
Once again, please bear with me while I try and get the camera to do what I want it to. (Doesn’t always happen 😀 )
In a large pot, brown your ground beef. I like to use a pastry/dough cutter to “mash” the beef so the texture is fine. If you like a “chunkier” texture, use a wooden spoon to break up the pieces.
Add the minced garlic cloves, cooked green pepper and onion to the cooked beef, continue to cook for 2 minutes. Add your diced tomatos, tomato soup, tomato paste, beans (don’t
drain the maple beans, this part adds the maple flavour), creamed corn and water. Mix.
Simmer on low for 1 hour.
Lightly grease a 9×13 in. baking pan. Pour your mixture into the pan and distribute evenly. Bake for 1 hour until the cornbread is golden brown around the edges. For a delicious light cruch on the outside, increase your temperature to 350 degrees F for the last 15 minutes. I LOVE it this way.
I also love to serve this dish with the cornbread right on top. It crumbles ever so nicely into the chili..yum.