New! “Take & Bake” Reesor’s Cookies

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We’ve recently begun packaging our frozen, unbaked Classic Chocolate Chip, Oatmeal Chocolate Chip, Oatmeal Raisin in re-sealable freezer bags.  They’re the same cookies we make from scratch and bake for you, but now you’ll be able to bake up just a few or a whole bag and enjoy them warm from the oven at home.

Bake up a couple of them for a snack or go a little bit decadent: make your own warm cookie, ice-cream sandwich with your favourite flavour of Kawartha Dairy Ice Cream.  Double yum!

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Introducing Reesor’s Penne Alfredo

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Our cooks at Reesor’s have recently begun making Penne Alfredo in a creamy four cheese sauce.  You’ll find it in our frozen entree section.  (It’s also available with mushrooms.)  It’s delicious as is along with some vegetables or salad, but if you want to you can customize it at home and make it your own signature dish. Here’s what to do:

Bake the frozen Penne Alfredo for about  45 minutes according to the directions on the package. Meanwhile, clean and coarsely chop several handfuls of fresh spinach and steam it for 2 or 3 minutes.  If you have some ham (we used Country Ham from Reesor’s deli department) slice it into pieces similar in size to the pasta. Other variations could be broccoli, asparagus, peas, or bacon.  You choose your favourite combinations.

When the Penne Alfredo is partially baked remove it from the oven.  Put the partially baked Penne Alfredo into a mixing bowl.  Add the steamed spinach and the ham and mix together gently. Put it back into the foil baking dish or put it into your own casserole dish.  Put it back in the oven to complete its baking time.  Broil carefully for 1 or 2 minutes at the end to get it nicely browned.  You’ve just cooked dinner!

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Quick-baking Meatloaf “Muffins”

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You can follow this recipe or use your own favourite meatloaf recipe and divide the meat into muffin cups instead of a loaf-pan. It’s a great way to pre-portion food for a family dinner, a pot-luck or for stashing in the freezer.

Makes 12 “muffins” or 6 larger portions. The photo is of the 12 portion size.
 
1 lb ground beef
1 egg
½ can tomato paste (2 ½ ozs.)
1 Tbsp or to taste of dried thyme, oregano or your favourite herb
½ tsp salt
¼ tsp ground black pepper or ¼ tsp hot sauce
½ cup rolled oats
½ onion, finely chopped
 
For the topping
2 Tbsp brown sugar
2 Tbsp ketchup
1 ½ tsp mustard
1 ½ tsp prepared horseradish
 
Preheat oven to 375° F.  Lightly oil or spray a muffin tin.
Lightly whisk the egg in a large bowl. Whisk in the tomato paste and seasoning.
Add the ground beef, oats and onions.
Use your hands or a spoon to blend everything together. (Use a light touch to avoid over-working the meat which can make the meatloaf tough.)
Evenly spoon the seasoned ground beef into the muffin cups. 
Whisk together the topping ingredients and spoon or brush evenly over the meat.
Bake until cooked through and glazed; about 20-30 minutes.

Adapted from Chef Michael Smith’s Fast Flavours Cookbook.

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