Welcome to my Recipe Box

Here you will find recipes I've selected from hundreds I've used over the years.

They highlight Chefs Select Parchment Paper's amazing convenience and practicality.

Click on a tab in the recipe box to choose a recipe of interest.

Snacks

Sweet and Spicy Nuts
Tasty - sweet with a bit of heat, the amount of cayenne is up to you. These make great nibbles and gifts from your kitchen - just place in a fancy jar and add a festive ribbon.

Nachos the Chefs Select Way

SAVOURY BISCOTTI RECIPES

Biscotti are everywhere, not just in trendy upscale coffee shops. These twice baked crisp cookies are delicious dipped in coffee or tea, or a dessert wine such as Vin Santo.

They are not as difficult to make as they may seem. Rather than making trays and trays of individual cookies, the dough is formed into two logs and baked until almost firm. Then after a brief cooling, the logs are cut into thin slices and baked again, this time until firm, but not rock hard.

As a tasty twist and terrific for entertaining, here are recipes for savoury biscotti. These make wonderful appetizers to nibble with wine, cheese and grapes, but also delicious served with a spread or with soups. Once you've made a batch or two, you'll feel confident enough to vary the ingredients to suit your taste. Try different herbs, cheeses and flavourings.

Sun Dried Tomato and Basil Biscotti
Use sun-dried tomatoes not packed in oil, and they should be pliable, not dried to shoe leather. Chop finely, or it will make slicing the biscotti difficult.

Cheddar Cheese and Onion Biscotti
Choose an aged Cheddar cheese for the best flavour. Wonderful for snacking or serve with spreads or soups.

Blue Cheese Port and Walnut Biscotti
Blue cheese, port and walnuts are wonderful served together, so why not a biscotti with the same flavours. Serve with a spread or with soup.

Green Salad With Honey Mustard Dressing
A touch of sweetness in a vinaigrette nicely complements peppery or bitter greens.

Felice's Easy Open Face Low Fat Tuna Melt
Heating the tuna and cheese on Chefs Select Parchment paper makes it easy to slide on toast and keeps the bread crisp.

Orange Date Muffins
Loaded with fibre and they taste good too!  Look for soft pitted dates in the produce section rather than the firm pressed dates in the baking aisle.

Golden Cornbread Muffins
Sweet potato provides moistness, a golden hue and a load of nutrients. Serve with soup, chili, baked beans or barbecued ribs.

Main Courses

Lemon and Herb Micro-grilled Chicken

The microwave and the barbecue make a great tag-team. This dynamic duo makes for moist, succulent chicken finished with a crispy grilled texture. Summery and light. Pick your favourite fresh herb and use lots.

Spicy Asian Meatballs with Mandarin Sauce

Use the grill to cook these medium spicy balls that can be served as an appetizer or as a meal with rice.  Use the microwave to make the sauce.

Baked Pasta Casserole

This updated mac and cheese with ham and peas is a winner with kids and big kids alike. Lining a baking dish with dampened parchment paper means clean-up is a breeze.

Chicken Fingers with Dipping Sauces

The yogurt provides a creamy coating, so the breadcrumb-cornmeal mixture sticks easily to the chicken pieces.  Lining the pan with parchment paper makes clean up so easy.

Ever So Easy Lasagna
Use regular lasagna noodles and don't pre-cook them. For the easiest clean up ever, line your dish with parchment paper. A kid-friendly dish.

Fish en Papilotte
The classic method is to cut a heart shape of paper and fold in a papillote, a name that derives from papillon, French for butterfly.

Honey Garlic Chicken Wings
Nothing says finger food quite like wings. Provide lots of napkins.

Provencal Fish En Papillote

En papillote means ‘baked in a paper case”.  Easy yet impressive, cooking in parchment paper has many benefits. Food is steamed inside a tightly sealed paper packet, and very little, if any, fat is needed to produce moist and succulent results. Cooked quickly at a fairly high temperature, steam released during cooking puffs up the packet, so be careful when opening it.   

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Desserts                                              

  Festive Fruitcake Cookies

As colourful as Christmas cake, but without the effort of making fruitcake.  These soft, chewy cookies freeze well, so stock up for the holiday season.

Lemon Sugar Cookies

A hint of lemon are lovely in these traditional sugar cookies, just right with a cuppa tea.

Hot Cross Buns

While it is now possible to buy Hot Cross Buns virtually year 'round, once you've made your own, you won't go back to store-bought. 

Greek Trinity Bread

This bread takes its name from its shape: three round loaves joined together and topped with a cross to represent the Trinity. Greek tradition dictates each person seated at the Easter dinner table receives one slice from each of the three loaves.

Scandinavian Cardamom Bread

Studded with raisins and slivered almonds, this sweet bread is shaped into a braid or a braided wreath. Cardamom, one of the most expensive spices, is a favourite in Scandinavian countries.

Valentine Hearts

Valentine Hearts are easy to make and impressive. Chefs Select non-stick parchment paper plays a key role in making this so easy.

Macaroon Bars 
The rich bars are similar to a butter tart square, but with coconut instead of raisins, and drizzled with melted chocolate, white chocolate and caramel.

Lemon Ginger Biscotti
Crystallized or candied ginger and candied lemon peel are a lovely combination. Chop both fine and make biscotti small. Delicious dipped in coffee, tea, hot chocolate or in a sweet dessert wine, biscotti are not difficult to make and they keep well.

Butter Tart Squares
Easier and faster than making individual tarts, but just as rich.

Short-cut Cinnamon Buns
These no-yeast cinnamon buns are best served warm. Use CHEFS SELECT Parchment Paper to make rolling the dough easier and to line the pan - it's so much neater!

Peanut Butter & Raisin Cookies
Who can resist peanut butter cookies?

Ginger Oatmeal Cookies
Chewy or crisp, small or large, here is a delicious cookie, particularly if you like ginger.

Mincemeat Fruitcake Cookies
Most store-bought mincemeat is surprisingly low-fat and here it adds spices, moistness and fruitcake flavour - without making the cake!

Meringue Nut Kisses
Lining your baking pans with non-stick parchment paper eliminates the extra fat that comes from greasing and avoids a sticky situation.

Barb's Favourite Banana Bread
Overripe bananas and no time to bake? Save those bananas by peeling and wrapping in plastic wrap. Freeze until ready to make this moist and tasty banana bread. Just defrost bananas and mash.

Chocolate Caramel Bars
Mmm delicious - I suggest you cut these rich, chocolate covered toffee bars into small pieces. Salted soda crackers may seem odd, but a little salt brings out the sweetness.

Ginger Crackle Cookies
Very gingery, soft and wonderful.

Rich Oat Cookies
These old-fashioned oatmeal cookies are crisp and delicious. If you like raisins in your oatmeal cookies, toss a handful of raisins or dried cranberries in with the rolled oats. And yes, this is an egg-less recipe.

Bûche de Noël

Yule Logs or Bûche de Noël as they are known in Quebec, are often very elaborately decorated, but they are just as tasty with simple decoration. You will need to make a cake, a buttercream icing and a whipped cream filling, plus a few garnish tips (provided).

Traditional Fruitcake

This recipe makes a medium fruitcake that ages well.

Dark Chocolate Fondue with Fruit

Using low fat milk instead of the usual heavy cream will help you stick to your heart healthy resolutions. Serve with fruit dippers for an added antioxidant boost.

Scary Spider Web Cake

Wormy Apples

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