It Inspired Me

1   Tbsp   butter 1   tsp   olive oil 1   lb.   ground beef 1/3   green bell pepper, minced 1/2   large   yellow onion, minced 3   cloves   garlic, minced 1   Tbsp   tomato paste 2/3   cup   ketchup 1/3   cup   water 1   Tbsp   brown sugar 1   tsp   yellow mustard 3/4   tsp   chili powder 1/2   tsp   Worcestershire sauce 1/2   tsp   kosher salt 1/4   tsp   red pepper flakes   (optional) 1/4   tsp   black pepper Heat butter and oil in large skillet over MED/MED-HIGH heat.  Add beef and brown, breaking apart into crumbles as it cooks, about 5 minutes.  Transfer to colander to drain. Add onion and bell pepper to same skillet and cook 2-3 minutes, until soft.  Add garlic and cook 30 seconds or so, until fragrant.  Add beef back to the skillet and add tomato paste.  Stir well. Add ketchup, water, brown sugar, mustard, chili powder, Worcestershire sauce, salt, red pepper flakes (if using), and black pepper.  Stir well to combine. Cook over MED heat for 10-15 m

I was looking for a chocolate chip cookie recipe that was listed by weight and used shortening. This one let both criteria so...why not? I baked these in batches of 6-8, and kept the rest in the fridge. I also pressed a bunch of dough into a six inch round pan. This was delicious with a little ice cream!! 3/4 cup (175 mL) Shortening 1 1/4 cups (300 mL) lightly-packed brown sugar 1 egg 2 tbsp (30 mL) milk 1 tbsp (15 mL) vanilla extract 1 3/4 cups (425 mL) All Purpose Flour 1 tsp (5 mL) salt 3/4 tsp (3 mL) baking soda 1 1/2 cup (250 mL) semi-sweet chocolate chips Preheat oven to 375ºF (190ºC). Cream shortening and brown sugar in large bowl at medium speed of electric mixer for 2 minutes, or until light and fluffy. Add egg, milk and vanilla, beating for 1 minute, or until thoroughly blended. Combine flour, salt and baking soda. Add to creamed mixture gradually, beating on low speed for 1 minute, or just until blended. Stir in semi-sweet chocolate chips and pecans. Drop dough by heapi

1 1/2 cups milk 1 cup pumpkin puree 1 egg 2 tablespoons vegetable oil 2 tablespoons vinegar 2 cups all-purpose flour 3 tablespoons brown sugar 2 teaspoons baking powder 1 teaspoon baking soda 1 teaspoon ground allspice 1 teaspoon ground cinnamon 1/2 teaspoon ground ginger 1/2 teaspoon salt In a bowl, mix together the milk, pumpkin, egg, oil and vinegar. Combine the flour, brown sugar, baking powder, baking soda, allspice, cinnamon, ginger and salt in a separate bowl. Stir into the pumpkin mixture just enough to combine.  Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.

Ingredients 3/4 cup (175 mL) Crisco® Golden All-Vegetable Shortening 1 1/4 cups (300 mL) lightly-packed brown sugar 1 egg 2 tbsp (30 mL) milk 1 tbsp (15 mL) vanilla extract 1 3/4 cups (425 mL) Robin Hood®Original All Purpose Flour 1 tsp (5 mL) salt 3/4 tsp (3 mL) baking soda 1 cup (250 mL) semi-sweet chocolate chips 1 cup (250 mL) coarsely chopped pecans Preparation Preheat oven to 375ºF (190ºC). Cream shortening and brown sugar in large bowl at medium speed of electric mixer for 2 minutes, or until light and fluffy. Add egg, milk and vanilla, beating for 1 minute, or until thoroughly blended. Combine flour, salt and baking soda. Add to creamed mixture gradually, beating on low speed for 1 minute, or just until blended. Stir in semi-sweet chocolate chips and pecans. Drop dough by heaping spoonfuls (2 tbsp/30 mL) on ungreased baking sheet leaving about 3 inches (7 cm) between cookies. Bake at 375°F (190°C) for 8 to 10 minutes for soft cookies (cookies will still appear moist when baked