Author: patsimac

Raspberry Almond Shortbread Cake

Raspberry Almond Shortcake Cake

Oh people! THIS cake is off the hook! 🎂
I’ve made it a couple of times… with NO leftovers — which is honestly a good thing, or I’d eat them all!

The original recipe calls for fancy Walkers shortbread cookies, but unless you want to drop $50 to make this cake, grab Peek Freens instead — they work just fine (and are half the price).

This cake sets up overnight, so any cookie you use will soften perfectly.
I WANT you to make this — and I WANT you to tell me how utterly delicious it is!
You won’t be able to wait to BITE it! ❤️

Ingredients 🍰

Cake Layers

  • 12 oz cream cheese, room temperature
  • ¾ cup sugar
  • ½ cup + 2 Tbsp milk, divided
  • 2½ cups heavy whipping cream, cold
  • 1¼ cups powdered sugar
  • 2½ tsp almond extract
  • 3 Tbsp raspberry jam
  • 4 oz fresh raspberries, chopped
  • Five 4.7 oz boxes Walkers Shortbread (or Peek Freens Shortbread)

Raspberry Whipped Cream

  • ¾ cup heavy whipping cream, cold
  • 6 Tbsp powdered sugar
  • 1½ Tbsp raspberry jam
  • Fresh raspberries (for topping)

Instructions 👩‍🍳

  1. Line a 9-inch springform pan with parchment paper that extends about 1″ above the rim.
  2. Make the mousse: Beat cream cheese and sugar together until smooth.
  3. Add 2 Tbsp milk and beat again until creamy. Set aside.
  4. In another bowl, whip the heavy cream and powdered sugar until stiff peaks form.
  5. Fold whipped cream into cream cheese mixture gently.
  6. Divide into two bowls — ⅔ in one bowl, ⅓ in the other.
  7. Fold almond extract into the larger bowl.
  8. Fold raspberry jam + chopped raspberries into the smaller bowl.
  9. Pour the remaining ½ cup milk into a small bowl.
  10. Dip shortbread cookies into milk and arrange a single layer at the bottom of your pan.
  11. Spread half the almond mousse evenly over cookies.
  12. Add another dipped cookie layer.
  13. Spread the raspberry mousse on top.
  14. Add another dipped cookie layer.
  15. Finish with the remaining almond mousse on top.
  16. Cover and refrigerate 4–5 hours or overnight until firm.
  17. Remove from pan and place on a serving plate.
  18. Make the topping: Whip cream, powdered sugar, and raspberry jam until stiff peaks form.
  19. Pipe swirls of whipped cream around the top edge.
  20. Garnish with fresh raspberries and refrigerate until serving.

Notes 📝

This dessert is light, creamy, and show-stopping — perfect for guests or birthdays.
You can play with flavors too: try lemon curd, strawberry jam, or blueberry jam variations.

Recipe credit: Life, Love and Sugar

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Croque Madame Breakfast Casserole with Ham & Gruyere Cheese

Croque Madame Breakfast Casserole with Ham & Gruyere Cheese

Good morning everybody! Had your coffee? ☕️
Well then, it’s time to BITE stuff!

This breakfast thang is decadent for reals… but oh so crazy good!!
It takes a little time to make, but you’ll be so glad you were feeling “fancy” and created it.
Make it, bake it, and BITE it — and then tell me how it went!

Please note: this recipe is not gluten, carb, or fat free. You’re welcome ❤️

Ingredients 🧀

The “stuff”…

  • 12 slices day-old white bread
  • 6 Tbsp butter
  • 3 Tbsp flour
  • 3 cups whole milk
  • ¼ tsp nutmeg
  • 1¼ tsp salt, divided
  • ½ tsp black pepper, divided
  • 3¼ cups grated Gruyere, divided (about 10 oz)
  • ¼ cup Dijon mustard
  • 12 thin slices Black Forest ham (about 10 oz)
  • 6 large eggs
  • Nonstick cooking spray

Instructions 👩‍🍳

What to do with all the “stuff”…

  1. Preheat oven to 375°F.
    • If bread isn’t day-old, arrange slices on a baking sheet and bake 5–10 min (flip once) until dry but not toasted.
    • Cut a hole in the center of 6 bread slices using a 2″ ring, cookie cutter, or knife.
    • Trim all slices to fit snugly in a 13×9″ baking dish.
    • Arrange bottom layer with whole slices, and top layer with slices that have holes. Remove from dish and set aside.
  2. Make the Béchamel Sauce (Mornay):
    • In a medium pot, melt butter over medium heat.
    • Add flour, whisking constantly until the mixture foams and thickens slightly (3 minutes).
    • Slowly whisk in milk to avoid lumps, then increase heat to medium-high.
    • Whisk until thick enough to coat a spoon (4–6 minutes).
    • Reduce heat to low and whisk in nutmeg, ¾ tsp salt, and ¼ tsp pepper.
    • Add 1 cup Gruyere, a handful at a time, until smooth.
    • You should have about 3½ cups of sauce.
  3. Assemble:
    • Spread ⅓ of the Béchamel in the baking dish.
    • Add 6 whole slices of bread in a single layer.
    • Spread Dijon on each slice and top with 2 slices ham each.
    • Add another ⅓ of the Béchamel, then sprinkle 1 cup Gruyere evenly.
    • Top with 6 slices of bread with holes.
    • Spread remaining Béchamel on top (avoid holes), and sprinkle 1 cup Gruyere around the edges.
    • Crack 1 egg into each hole.
    • Sprinkle with remaining ¼ cup Gruyere, plus ½ tsp salt and ¼ tsp pepper.
  4. Bake:
    • Spray foil with nonstick spray and cover dish (oiled side down).
    • Bake 20 minutes on the middle rack.
    • Remove foil, raise oven to 400°F, and bake 8–12 minutes until whites are set and yolks are still runny.
    • Cool 10 minutes before serving.

Notes 📝

This one’s a showstopper — creamy, cheesy, savory, and perfect for brunch.
Pair with a mimosa or strong coffee for full fancy vibes ☕️✨

Recipe credit: Epicurious

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Perogies & Italian Sausage

Perogies & Italian Sausage

This meal is hearty, easy, and absolutely DELISH! 😋
We bit the WHOLE thing — and it was so good! Go make it!!

Ingredients 🥟

  • 12 Veronica’s Deluxe Perogies
  • 1 pkg Olymel Italian Sausages (3 mild, 3 spicy)
  • 1 bag Trader Joe’s Roasted Peppers & Onions
  • 2 Tbsp oil or butter of your choice
  • ¼ cup water

Garnish:

  • Green onions
  • Sour cream
  • Bacon (optional but amazing)

Instructions 👩‍🍳

  1. Melt butter or oil in a large frying pan.
  2. Place frozen perogies in the pan.
  3. Dump the bag of Trader Joe’s Roasted Peppers & Onions on top.
  4. Pour in ¼ cup water, cover with a lid, and cook on low for 15 minutes.
  5. Meanwhile, cook sausages in a 350°F oven for 20–25 minutes, or until internal temp reaches 160°F.
  6. Remove the lid from your pan — there will be some liquid. Turn the heat to medium and cook until the liquid evaporates (10–15 minutes).
  7. Flip perogies and cook an additional 3–5 minutes until golden.
  8. Serve perogies with sausages, sour cream, green onions, and bacon (if using).

Notes 📝

You can use any brand of perogies you like, but if you’re near Aldergrove — Veronica’s Homemade Perogies are next level!
Trader Joe’s Roasted Peppers & Onions are a freezer staple — flavorful and super convenient.
The Olymel Italian Sausages (half spicy, half mild) are amazing — a total flavor combo with the perogies.

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Filo Sausage Egg Breakfast Casserole

Filo Sausage Egg Breakfast Casserole

Make this excellent breakfast casserole recipe the night before! Perfect for brunches, holidays, or feeding a crowd.
Very, very BITEABLE! 😋

Serves: 10–12 (Normal People)

Ingredients 🍳

All the “stuff”…

  • 1 Tbsp butter
  • 1 Tbsp olive oil
  • 1 red bell pepper, chopped
  • 1 onion, finely chopped
  • 1 cup sliced mushrooms
  • 1 green bell pepper, chopped
  • 1 lb bulk ground Italian pork sausage
  • 5 eggs
  • 1½ cups shredded Havarti cheese
  • 10 oz frozen spinach, thawed & drained
  • 1 cup ricotta cheese
  • 1 egg
  • 2 Tbsp chopped fresh basil
  • 1 tsp chopped fresh thyme leaves
  • ⅓ cup grated Parmesan cheese
  • 24 sheets filo pastry (14″ x 9″), thawed
  • ½ cup butter, melted

Instructions 👩‍🍳

Do this with all the “stuff”…

  1. In a large skillet, melt 1 Tbsp butter and olive oil over medium heat.
  2. Sauté red pepper, onion, mushrooms, and green pepper until tender. Remove and set aside.
  3. In the same skillet, brown sausage until no longer pink. Drain and return the mushroom mixture to the pan.
  4. In a medium bowl, beat 5 eggs. Stir into the sausage mixture and cook over medium heat until eggs are set (about 5–6 minutes).
  5. Add Havarti cheese, remove from heat, and cool for 20–30 minutes.
  6. In another bowl, mix spinach, ricotta, 1 egg, Parmesan, basil, and thyme.

Layer it up…
7. Preheat oven to 350°F. Unroll filo sheets and cover with plastic wrap & a damp towel.
8. Brush one sheet with melted butter and place in a 13×9″ glass baking dish.
9. Repeat with 7 more sheets, buttering each.
10. Spread half the sausage mixture over the dough.
11. Add 8 more sheets, brushing each with butter.
12. Spread all the spinach mixture over that.
13. Layer 4 more sheets, buttering each. Add remaining sausage mixture.
14. Finish with the last 4 filo sheets, brushing with butter.
15. Score the top in a diamond pattern.

To bake or freeze…

  • Refrigerate: Cover tightly and chill for 2–24 hours.
  • Bake: Uncover and bake at 350°F for 50–60 minutes, until puffed and golden brown.
  • Freeze: Wrap well and freeze up to 3 months. Thaw overnight, then bake 60–75 minutes.

Notes 📝

Crispy, rich, and full of savory flavor — this filo breakfast bake is a total showstopper.
I can’t remember where I got this recipe… so if it’s yours… THANK YOU!

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Chinese Cabbage Salad

Chinese Cabbage Salad

Happy rainy day!!! ☔️ I’m sorry… but I’m LOVIN’ this rain. Our province NEEDS it!
But… you can still make this super crispy, delicious Chinese salad with a peanut butter dressing — and you’ll be a rock star in your own house if you do. You’re welcome ❤️

Ingredients 🥬

Salad:

  • 2 lb napa cabbage
  • 1 bunch green onions
  • 2 pkg ramen noodles, crushed
  • ½ cup butter or coconut oil
  • ½ cup sliced almonds
  • ¼–½ cup sesame seeds

Dressing:

  • ¾ cup peanut oil (or 3 Tbsp peanut butter + canola oil to equal ¾ cup)
  • ¼–½ cup sugar (depending how sweet you like it)
  • ¼ cup rice vinegar
  • 2 Tbsp soy sauce

Instructions 👩‍🍳

  1. Smash the ramen noodles — either in the package with your fist or in a ziplock bag if you’re feeling fancy!
  2. In a large skillet over medium-high heat, melt butter (or coconut oil).
  3. Add almonds, sesame seeds, and crushed ramen noodles.
  4. Stir frequently until everything turns golden and toasty. Set aside to cool.
  5. To make “peanut oil,” add 3 Tbsp peanut butter to a glass measuring cup. Fill with canola or vegetable oil until the total equals ¾ cup.
  6. Microwave for 30 seconds, then stir until smooth.
  7. In a saucepan, combine sugar, peanut oil (or peanut butter mixture), soy sauce, and vinegar.
  8. Bring to a rolling boil for 1 minute, then remove from heat to cool.
  9. Just before serving, toss the cabbage and green onions with the crunchy ramen mixture.
  10. Pour dressing over the top and toss to coat evenly. Serve immediately!

Notes 📝

Crunchy, nutty, and tangy — this salad is pure texture heaven.
A family favorite that disappears fast at any potluck or BBQ.

Adapted from: JamieCooksItUp.net

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Mini Italian Frittatas

Mini Italian Frittatas

Okay people… THESE are sooooo DELISH! I made them this morning for 6 of us — my sister Linda bit into hers and said, “THAT is a flavor BOMB!” 💣
Perfect description! Ina Garten is my girl — I do many of her recipes and she has never let me down. This one is very, very bite-able! Make it!!

Ingredients 🍳

  • 2 Tbsp good olive oil, plus extra for greasing pans
  • 1½ cups chopped leeks (white & light green parts), washed and dried
  • 4 oz sliced Italian prosciutto, coarsely chopped
  • 8 oz fresh baby spinach
  • 2½ Tbsp julienned fresh basil leaves
  • 1 Tbsp freshly squeezed lemon juice
  • 1½ cups grated Italian Fontina cheese (6 oz with rind, about 4 oz usable)
  • 8 large eggs
  • 1½ cups half-and-half
  • Kosher salt & freshly ground black pepper
  • 4 Tbsp freshly grated Parmesan cheese

Instructions 👩‍🍳

  1. Preheat oven to 375°F. Brush a standard 12-cup muffin tin with olive oil, including the top surface.
  2. Heat olive oil in a large 12-inch sauté pan over medium heat.
  3. Add leeks; sauté 3 minutes until tender. Add prosciutto and cook 2–3 minutes, breaking it up with a fork.
  4. Add spinach; toss and cover for 3 minutes until wilted.
  5. Off the heat, stir in basil and lemon juice. Let rest 5 minutes.
  6. Divide the mixture evenly among the 12 muffin cups, leaving liquid behind. Sprinkle Fontina over top.
  7. In a large measuring cup, whisk eggs, half-and-half, ½ tsp salt, and ¼ tsp pepper.
  8. Pour evenly over fillings, filling cups to the top. Sprinkle with Parmesan.
  9. Bake 20–25 minutes, until puffed and lightly browned. They should feel firm when tested with a toothpick.
  10. Cool 5 minutes, loosen with a knife, and serve hot or warm.

To Make Ahead: Cook, refrigerate, and reheat at 350°F for 15 minutes.

Notes 📝

Perfect for brunches, family breakfasts, or make-ahead weekday bites.
Flavor-packed, creamy, and beautifully golden every time.

Recipe credit: BarefootContessa.com

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Hamburger Party Buns

Hamburger Party Buns

People, people, people!!! THESE are delish! I have nothing else to say… make them, bite them, be happy ❤️

Ingredients 🍔

Beef Mixture:

  • 1 lb lean ground beef
  • 1 tsp salt
  • 1 tsp pepper
  • 1 tsp cumin
  • 1 tsp mustard powder
  • ½ tsp smoked paprika
  • 2 cups diced onion (about 1 large onion)
  • 3 cloves garlic, minced
  • 1 (10 oz) can Ro-Tel diced tomatoes and green chiles, drained
  • 12 slices cheddar cheese
  • 12 dinner rolls

Glaze:

  • ½ cup butter (8 tablespoons)
  • 2 Tbsp brown sugar
  • 1 Tbsp Worcestershire sauce
  • 1 Tbsp mustard
  • 1 Tbsp sesame seeds

Instructions 👩‍🍳

  1. Preheat oven to 350°F (175°C). Coat a 9×13 baking dish with non-stick spray.
  2. Heat a large skillet over high heat. Add beef, salt, pepper, cumin, mustard powder, and paprika.
  3. Add onion and garlic; cook until beef is browned and onions are golden.
  4. Stir in drained tomatoes and mix well.
  5. Place bottom halves of the dinner rolls in the prepared pan.
  6. Spoon the beef mixture evenly over the buns and top with sliced cheese.
  7. Add the top halves of the rolls.
  8. In a saucepan over medium heat, combine butter, brown sugar, Worcestershire, mustard, and sesame seeds. Stir until melted and smooth.
  9. Pour glaze evenly over the buns.
  10. Bake for 25–30 minutes, until golden brown and cheese is melted.

Notes 📝

Makes 12 buns — perfect for parties, game nights, or easy dinners!

Recipe from: KevinAndAmanda.com

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Jalapeño Popper Stuffed Mushrooms

Jalapeño Popper Stuffed Mushrooms

This recipe is the perfect mix of spicy, creamy, and cheesy — a crowd-pleaser whether served as an appetizer or even a full meal.

NOTE: If you don’t like spicy food but love the flavor of jalapeños, use jarred “tamed” jalapeño peppers. That’s what I used in this recipe. This was a great side dish…but add a salad and it’s a main meal. Super yummy! Bite it!

Ingredients 🍴

  • 20 large stuffer mushrooms
  • 1 Tbsp olive oil
  • 4 slices of bacon
  • 1–2 jalapeño peppers (about ¼ cup chopped)
  • ¼ cup (or ½ block) cream cheese
  • 2 Tbsp ranch dressing
  • ⅓ cup parmesan cheese
  • ¼ cup panko breadcrumbs
  • ⅓ cup shredded cheddar cheese

Instructions 👩‍🍳

  1. Preheat your oven to 350°F.
  2. Remove the stems from the mushrooms and brush each cap with olive oil.
  3. Grease a 9×13 casserole dish and place mushrooms inside, stem side up.
  4. Cook bacon in a skillet until crispy (about 5 minutes per side). Drain and chop into small pieces.
  5. Chop and de-seed the jalapeños (use 1 for mild, 2 for spicy, or keep seeds for extra heat).
  6. In a microwave-safe bowl, warm the cream cheese until soft. Add ranch dressing, jalapeño, parmesan, bacon, and breadcrumbs. Mix well.
  7. Spoon 1–2 Tbsp of the cream cheese mixture into each mushroom cap.
  8. Top with shredded cheddar cheese.
  9. Bake 22–25 minutes, or until cheese is bubbly and mushrooms are browned.

Notes 📝

Jarred tamed jalapeños work perfectly if you prefer less heat. These make a great side dish — or a full meal with a salad on the side.

Adapted from: CenterCutCook.com

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Bread Stuffing Casserole

My dad was a great cook!

One of the things he was famous for was his Christmas stuffing for the bird. But…he’d put raisins in it…RAISINS!!!!! NOOOOOOOO Dad!! so…I do not add that particular ingredient. I have recreated his recipe over the years and this is it and it’s delicious. Make it, bite it!

Ingredients 🍴

  • 1 cup unsalted butter…yup a cup!
  • 4 ribs celery, diced
  • 2 med onions (any kind), diced
  • 1 can water chestnuts, diced
  • 1 pkg onion soup mix
  • 1 cup chopped pecans
  • 2 tsp fresh thyme
  • 3-4 tbsp poultry seasoning (I measure this with my heart so I may use more that this, but you do you)
  • 1 tbsp fresh sage
  • 1 tsp pepper
  • 1-1.5 loaves of Sara Lee Whole Wheat Bread or 1 lg loaf of French Bread (I leave the bread out overnight on the counter on a sheet pan to dry out a bit)
  • 2-3 cups good quality chicken broth

Instructions

Melt butter in a large frypan. Sauté celery, onions and water chestnuts. To your taste add 1 tbsp sage, 1 tbsp poultry seasoning (we’re starting off slow here) & salt and pepper to taste. Sauté about 15 minutes and remove from stove and set aside to cool a bit.

Put cubed up bread into a large mixing bowl. Moisten with about a cup of the chicken broth. Add the sautéed veggies and mix well. Start adding more broth and more of the spices tasting as you go until it tastes heavenly to you. Be sure to not over saturate the bread..Stir in the chopped pecans and mix just until combined.

Now you can either put this stuffing in the bird or in a buttered casserole dish. Bake at 350 covered with foil for 30 mins, then remove foil and bake another 10-15 minutes to crisp up the top a bit.

Notes 📝

You don’t need to wait until Christmas to make this recipe! My sister Linda likes to make stuffing muffins and my other sister Sharon does hers in a crockpot. So many options. Bite me!!

Credits

Recipe: Patsi Metherel

Bite Me Canada

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Rueben Braid

Rueben Braid

I made this the other night for “Girlfriends & Wine” in the Rose Garden… it was DELISH and very, very BITEABLE! Go make it… now!

Ingredients 🍴

  • 1 Can prepared pizza dough (such as Pillsbury dough in a tube)
  • 1 lb deli corned beef, sliced
  • 5 slices Swiss cheese
  • ½ cup sauerkraut, drained
  • ¼ cup 1000 island dressing, plus extra for dipping (about an additional ½ cup)
  • 2 Tbsp butter, melted

Instructions 👩‍🍳

  1. Preheat the oven to 350°F. Roll out the dough and shape it into a long rectangle. Spread the ¼ cup of 1000 island dressing onto the dough.
  2. Lay corned beef down the center of the dough.
  3. Next layer on your sauerkraut, and top with slices of cheese.
  4. With a knife, make cuts on either side of the dough, about ½ inch apart. Starting from the top, take one strip and cross it diagonally, then cross the opposite strip. Continue this braid pattern to the bottom.
  5. Transfer to a baking sheet. Brush top with melted butter and bake for 15–20 minutes or until golden brown.
  6. Let rest for 5 minutes, then slice. Serve with extra dressing for dipping.

Source: Adapted from FamilyFreshMeals.com

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