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Recipe(s) of the Week



June 13, 2021

Pico De Gallo

This easy Pico de Gallo recipe is made with fresh tomatoes, onion, cilantro, lime, and a hint of spicy jalapeno. It’s the perfect low-calorie and healthy dip or topping for any of your favorite Mexican-inspired recipes!


  • 8 Roma tomatoes seeds scooped out, diced small

  • 1 jalapeno diced fine

  • ½ red onion diced 

  • ¼ cup cilantro fresh, chopped

  • ¼ cup lime juice from about 2 limes

  • ½ tsp salt or to taste

  • ½ tsp pepper or to taste


  • Chop the ingredients: Dice the tomatoes and onion into small 1/4" cubes. Dice the jalapeno as fine as you can get it, and chop the cilantro well.

  • Mix the ingredients: Add the chopped ingredients to a bowl and pour in the lime juice, then season with salt and pepper. Toss everything until well combined and let the ingredients sit together for at least 10 minutes before serving.


June 06, 2021

Pecan Pie Cheesecake

You can’t go wrong with this pecan pie cheesecake. From the crunchy graham cracker crust to the decadent cheesecake filling and pecan pie topping, it’s sure to hit the spot.



  • 2 cups graham cracker crumbs either store bought ot use a food processor to create fine crumbs from whole graham crackers

  • 1/3 cup light brown sugar packed

  • 1/2 cup salted butter melted

Pecan Pie Filling

  • 1/3 cup salted butter

  • 2 eggs

  • 1 teaspoon vanilla extract

  • 1 1/2 cup pecans chopped

  • 1 cup light corn syrup

  • 1 cup granulated sugar


  • 2 8-oz package cream cheese softened

  • 1 cup granulated sugar

  • 1/4 teaspoon salt

  • 1 1/2 tablespoon all-purpose flour

  • 1 tablespoon vanilla extract

  • 3 eggs

  • 1/2 cup sour cream

Pecan Topping

  • 1/4 cup salted butter

  • 1/3 cup light brown sugar

  • 1/2 tsp vanilla extract

  • 1/4 cup heavy cream

  • 1 cup pecans roughly chopped 



  • Preheat the oven to 325°F.

  • Line a 9” round springform pan with parchment paper and spray with non-stick cooking spray.

  • Begin by preparing the crust. Mix graham cracker crumbs, brown sugar, and melted butter until combined. Press the crust into the prepared springform pan, coming up the sides of the pan about halfway.

  • Place the crust into the freezer to chill while the filling is being prepared.

Pecan Filling

  • In a 2 quart saucepan, melt 1/3 cup butter over medium heat. 

  • Add eggs, vanilla, chopped pecans, corn syrup, and sugar to the melted butter and cook over medium heat for about 10 minutes total. The mixture will come to a boil.

  • Once the mixture comes to a boil, reduce the heat to medium low and continue simmering until the mixture deepens to a golden brown and thickens. Stir constantly while the mixture is cooking to ensure it doesn’t stick or burn to the bottom or sides of the saucepan. 

  • Pour the pecan pie filling into the chilled crust and spread into an even layer.


  • Beat together cream cheese and sugar until fully mixed and fluffy.  

    TIP: Overbeating the cheesecake will add too much air to the batter, leading to it puffing during baking and then cracking while cooling. 

  • Mix in salt and flour.

  • By hand, gently stir in vanilla extract and one egg at a time until fully combined. 

  • Mix in the sour cream and stir until smooth.

  • Pour cheesecake mixture evenly over the pecan filling mixture. 

    TIP: When you layer the cheesecake over the pecan pie layer, add it in spoonfuls around the top instead of pouring it all into the center and then spreading it. This will help keep it from displacing the pecan pie filling and will keep the two layers separate and more even.

  • Wrap the bottom of the springform pan in 1 to 2 layers of aluminum foil.  Place the pan into a larger pan and pour water into the larger pan until it comes up about 1 inch around all sides of the springform pan, forming a water bath for the cheesecake.

  • Place the water bath package into the oven and bake for 1 hour, until the cheesecake is just slightly jiggly.

  • Turn off the oven and leave the cheesecake inside with the oven door closed for 30 minutes. Then crack the door open for another 30 minutes while the oven and cheesecake cool. 

  • When the cheesecake has cooled completely, cover with plastic wrap and place in the refrigerator to chill overnight.

  • Once chilled, remove the cheesecake from the springform pan and prepare pecan topping.

Pecan Topping

  • Melt together butter and brown sugar in a small saucepan over medium heat. Bring to a simmer and cook for 2 to 3 minutes longer. The mixture will deepen in color. 

  • Remove from heat and stir in vanilla extract and heavy cream. Whisk until smooth.

  • Stir in pecans and spoon topping over cheesecake.


May 22, 2021

Baking Sheet Quesadillas



  • 8 large tortillas (burrito size)

  • 2 tbsp olive oil

  • 1 medium onion chopped

  • 1 medium green bell pepper chopped

  • 1 lb chicken breast boneless and skinless, cut into small pieces

  • 1 tsp chili powder

  • 1 tsp cumin

  • 1 tsp smoked paprika

  • ½ tsp garlic powder

  • ½ tsp salt or to taste

  • ½ tsp pepper or to taste

  • 15 oz black beans 1 can

  • ¾ cup corn kernels canned, rinsed and drained

  • 2 cup Monterey Jack cheese shredded

  • 1 cup cheddar cheese shredded


  • Prep the oven: Preheat the oven to 425°F. Spray an 18x13-inch sheet pan with cooking spray.

  • Make the chicken filling: In a large skillet heat the olive oil. Add the onion, bell pepper to the skillet and cook for 3 minutes until the onion begins to soften and gets translucent. Add the chicken, chili powder, cumin, smoked paprika, garlic powder, salt and pepper to the skillet, stir well and cook for 5 to 7 minutes until the chicken is cooked through. Stir in the black beans and corn kernels and cook for an additional 2 minutes until the beans heat through.

  • Layer the bottom tortillas: Place 6 of the flour tortillas around the edges of the sheet pan, with the tortillas hanging halfway over the edge of the pan, leaving a gap in the center. Place 1 tortilla in the bottom center gap.

  • Add the filling: Evenly spread the meat mixture over the tortillas. Sprinkle with the two cheeses evenly over the meat mixture.

  • Finish assembling the quesadilla: Place the last tortilla in the center of the mixture. Carefully begin folding the tortillas that are hanging over the edge of the pan, towards the middle. Place a second sheet pan on top of the folded tortillas and press down a bit.

  • Bake: Transfer the baking sheets to the oven and bake for 20 minutes. Remove the top sheet pan and bake for an additional 5 minutes until the top is golden brown.

  • Serve: Remove the sheet pan from the oven and allow the quesadilla to slightly cool before cutting it into servings. Serve with sour cream, salsa, pico de gallo, or guacamole if desired.


May 15, 2021

Homemade Glazed Donuts




  • 1 cup milk warm (110°F)

  • 1 tbsp active dry yeast

  • ½ cup sugar granulated

  • 2 large eggs

  • ½ cup butter (1 stick), melted

  • 1 tsp vanilla extract

  • ½ tsp salt

  • 4 cups all-purpose flour plus more as needed

  • 4 cups vegetable oil for frying donuts


  • 3 cups powdered sugar same as icing sugar or confectioners sugar

  • ⅓ cup milk

  • ¼ cup light corn syrup


  • Activate the yeast: In the bowl of your mixer add the warm milk, yeast and sugar and mix with the dough hook or paddle attachment. Let it rest for 5 minutes, the mixture should be frothy on top. If not, start over with new yeast.

  • Make the dough: Add the eggs, butter, vanilla extract, salt and 2 cups of the flour to the mixer bowl and beat on low speed for 1 minute. Scrape down the sides of the bowl, if needed. Switch to the dough hook if you were using the paddle attachment, and add remaining 2 cups of flour to the mixer bowl. Continue mixing on medium speed for another 2 to 3 minutes, the dough should come clean from the sides of the bowl, if still sticky add a bit more flour, 1 tbsp at a time. Don't add too much flour, you want the dough slightly sticky. If you poke it with your finger, it should bounce back from the indentation.

  • Let the dough rise: Place the dough in a large bowl that's been lightly oiled and coat the dough as well with oil. Cover the bowl with plastic wrap and let the dough rise in a warm place for about an hour, or until doubled in size.

  • Cut out donuts: Punch down the dough to release air. Lightly flour your clean work surface. Place the dough on the surface and using a rolling pin, roll the dough until it's about ½ inch in thickness. Using a donut cutter, cut out donuts. If you don't have a donut cutter, using a cookie cutter and a piping tip for the small holes. Transfer the donuts to a baking sheet. Place a cooling rack over another baking sheet.

  • Fry donuts: Pour oil in a large Dutch oven or heavy-duty pot and heat over medium heat to 375°F. Add 2 to 3 donuts at a time and cook for 1 minute per side. Carefully transfer cooked donuts using a slotted spoon onto the prepared cooling rack. Repeat with remaining donuts.

  • Make the glaze: Combine all the glaze ingredients together and whisk until smooth. Either dunk the donuts in the glaze or drizzle the glaze over the top of the donuts.


  1. If you don't have a donut cutter, use a cookie cutter or a glass and a piping tip for the small holes!

  2. If your dough mixture is not frothy on top, your yeast is dead and the dough will not rise. You'll have to start over with new fresh yeast.

  3. Always check the expiration date on your yeast and make sure it hasn’t expired! All your yeast products whether it’s in a jar or a package should be stamped with a “best if used by” date. Always make sure you check this date, even when you purchase the yeast.

  4. To keep your yeast fresh and longer lasting, unopened yeast packages or jars should be stored in a cool or dry place such as your cupboard. However, you can also store your yeast in the fridge or freezer. If you do store it in the freezer and need to use yeast for your baking, make sure you take out the amount you need and let it sit at room temperature for at least half hour before using.

  5. Store donuts on the counter in an airtight container for up to 2 days. If you want to make the dough in advance, you can refrigerate the uncooked dough for up to 2 days if stored in an airtight container. Just be sure to take it out of the fridge and allow to come back up to temperature before frying, You never want to add cold dough to a fryer.

  6. Cut the dough into donuts and line them up unbaked on a baking sheet. Place this in the freezer and once frozen through move them to an airtight container or freezer bag. Keep this in the freezer for up to 1 month. Allow it to defrost fully on the counter before frying up!

  7. Don't pour your used oil down the sink drain. Allow it to cool, pour it in an empty container or bottle and then discard it in the trash or reuse it.


Chicken Adobo

A popular Phillipines recipe



  • ⅓ cup soy sauce low sodium

  • ½ cup apple cider vinegar

  • 2 tbsp brown sugar

  • 6 cloves garlic chopped, divided

  • 4 bay leaves fresh or dry

  • 8 large chicken thighs with skin and bones

  • 3 tbsp vegetable oil

  • 1 large onion sliced

  • ¼ cup water


  • 2 green onions green parts, sliced

  • 1 red chili sliced


  • Prep the marinade: In a large bowl, combine the soy sauce, apple cider vinegar, brown sugar, half of the garlic and the bay leaves. Add the chicken thighs and toss well. Marinate for 20 minutes to overnight.

  • Sear the chicken: In a large skillet, with a lid, heat 2 tbsp of the vegetable oil. Remove the chicken from the marinade, reserving the marinade, and cook about 4 minutes per side on high heat or until golden brown. Transfer the cooked chicken to a plate.

  • Caramelize the onions: Add the remaining 1 tbsp of oil to the skillet over medium-high heat. Add the onion and cook until the onion has softened and has begun to caramelize, about 5 minutes. If wanting to spice this up, now is the time to add some red chilies. Stir in the remaining garlic and cook for another minute until aromatic.

  • Braise the chicken: Add the chicken pieces back to the skillet right over the onion, pour the reserved marinade over the chicken and about ¼ cup of water. Bring to a boil, then reduce the heat to low, cover the skillet and simmer for 20 to 30 minutes. Remove the lid from the skillet and increase the heat to medium-high. Cook for another 5 to 10 minutes, or until the sauce has started to reduce, thicken slightly and become glossy.

  • Garnish and serve: Serve garnished with green onion and red chilies.


May 08, 2021

Delicious Tamale Pie

2   tablespoons vegetable oil
454   grams (1 pound) CO-OP Ground Beef
½   cup onions, diced
1   cup red pepper, diced
  teaspoons garlic, minced
1   cup CO-OP GOLD PURE Black Beans 
2   cans (284 millilitres each) ROTEL Original Diced Tomato
2   tablespoons ground cumin
2   tablespoons smoked paprika
  tablespoons chili powder
1   teaspoon salt
2   cups cornmeal
¼   cup all-purpose flour
½   cup corn kernels, divided
½   cup butter, melted
  cups CO-OP GOLD Tex Mex Shredded Cheese
2   cups CO-OP GOLD Beef Broth
  teaspoons baking powder
1   teaspoon salt

  • Preheat oven to 400˚ F. 

  • Heat up a large frying or cast-iron pan on high and add oil. Add ground beef, lightly brown all the meat and then remove from the pan. Return the pan to the heat and add peppers and onions and sauté for two to three minutes. Add cooked ground beef and all remaining filling ingredients. Mix well and simmer for three minutes. Pour into a 10-inch by 10-inch casserole dish or leave in cast-iron pan if you are using one.

  • In a large bowl, stir cornmeal, flour and a quarter cup of corn together. Add butter, cheese, broth, baking powder and salt and mix well. Let batter sit for three to five minutes to allow moisture to absorb. Spoon an even layer over meat filling, making sure the mixture is entirely covered, then sprinkle remaining corn over top.

  • Bake for 25-35 minutes or until internal temperature reaches 71˚ C (160˚ F). Let cool slightly and garnish with cilantro before serving.



Past Hall of Fame Recipes

UBC Cinnamon Bun Recipe

YIELD: 18 Large Cinnamon Buns


3 cups (750mL) milk
6 tbsp (90mL) butter
6 tbsp (90mL) plus 1 tsp (5ml) granulated sugar
1 tbsp (15mL) salt
½ cup (125mL) warm water
2 envelopes active dry yeast
2 large eggs
9 cups (2.25L) all-purpose flour
¾ cup (175mL) melted butter
1¼ cups (300mL) granulated sugar
2 tbsp (30mL) cinnamon


Scald Milk. Stir in butter, 6 tbsp sugar and salt. Cool to lukewarm.
Dissolve remaining 1 tsp sugar in warm water. Sprinkle yeast over water mixture. Let stand in a warm place for 10 minutes. Stir.
In a large mixing bowl, combine lukewarm milk mixture with eggs. Stir in dissolved yeast mixture.
Add four to five cups of the flour and beat well for 10 minutes. With a wooden spoon, gradually add enough of the remaining flour to make a soft dough.
Turn out on to a lightly floured surface and knead until smooth and elastic, adding additional flour as needed. This is a soft dough!
Place dough in a well-greased bowl and roll around to grease all sides of the dough. Cover with a damp cloth and let rise in a warm place until dough doubles in size, about one hour.
Punch down dough and turn out onto a lightly floured surface. Divide dough in half.
To fill, roll out each piece of dough into a 9 x 18-inch rectangle. Spread 1/4 cup of melted butter evenly onto each rectangle.
Combine sugar and cinnamon for filling. Sprinkle onto the rectangles. Roll dough up like a jelly roll, starting from the long side. Cut into 2-inch slices.
Place remaining ¼ cup of melted butter into the bottom of a 16½ x 11½ x 2½-inch pan. Arrange slices in the pan and cover loosely with greased wax paper.
Let rise in pan until doubled in size, about 45-60 minutes.
Preheat oven to 350°F (180°C).
Bake for 35-40 minutes.
Remove from oven and immediately invert onto a serving tray.

Nearly 65 years of UBC Alumni remember the pillowy softness and caramelized edges of the UBC Cinnamon Bun as a quintessential part of the UBC experience. But where did it all begin?
The UBC Cinnamon Bun recipe was first perfected by Hungarian Baker Grace Hasz in 1954. Within a few years she went from baking two dozen to a staggering 120 dozen per day as the bun grew in popularity.
Grace baked cinnamon buns for UBC until her retirement in 1971. She baked by instinct and never wrote the recipe down, though her grandson has recorded his attempts to recreate the original recipe from memory.
A few things have changed since 1955 – the original recipe used margarine, a holdover from war-time butter shortages, and was said to have so much cinnamon the filling looked black – but the association between UBC and great cinnamon buns has never diminished.
Today’s recipe is still made from scratch every day, using real butter and simple ingredients. Next time you’re craving a cinnamon bun, you’ll find them in most UBC Food Services locations. But go early – they often sell out!





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