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Yum... create wonderful tastes from products you'll find at Martha's Backyard

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Heath Bar

2 1/2 cups flour
1 t salt
1 t baking soda
1 cup unsalted butter, softened (226 grams)
1 1/2 cups sugar
2 eggs
1 t vanilla
1 1/2 cups chopped Heath Bar pieces (8 1.4 ounce bars)
1/2 cup chopped walnuts

Sift together the flour, salt and baking soda.  Set aside.  In a separate bowl, combine Heath Bar pieces and chopped walnuts.  Set aside.

Beat together the butter and sugar.  Beat in eggs one at a time and add vanilla.

Alternatively mix in the Heath Bar mixture and flour mixture, a third at a time, until well blended.  Chill cookie dough for at least 30 minutes (an hour or longer is even better).

Preheat oven to 350F (180C).  On cookie sheets lined with parchment or baking paper, spoon out the cookie dough in small 1 inch (2.5 cm) diameter balls.  Place dough balls 3 inches (7.6 cm) away from each other.  (Make sure there is plenty of room between the cookie balls and that the balls aren't too big.  These cookies spread!)

Bake for 10-12 minutes until the edges are just starting to brown.  Remove from oven and let cool for a few minutes.  Transfer the cookies to a wire rack to cool completely.

Makes about 6 dozen cookies.  Enjoy!


Frank's Hot Sauce

2 T flour
1 t salt
2 pounds (1kg) chicken wingettes & drumettes
2 1/2 T (or more!) Frank's Red Hot Sauce.  We use about 5T!
2 T unsalted butter, melted (we reduced it from 2T to 1T - try 2 and decide for yourself)

Preheat oven to 450F (250C-ish).  Line a large baking sheet with foil and spray with vegetable oil. 

In a bowl, mix the flour & salt.  Add the chicken and toss to coat.  Spread the chicken on the baking sheet in a single layer and spray with vegetable oil.  Roast the chicken for 45 minutes, turning once or twice until browned and crispy.

In a bowl, toss the chicken with the hot sauce and butter; serve.

We serve with bleu cheese or ranch dressing and carrot & celery sticks.  Enjoy.



A S'More is a traditional nighttime campfire treat popular in the United States and Canada consisting of a roasted marshmallow and a layer of chocolate sandwiched between two pieces of graham cracker.

1 Jet Puffed bag of marshmallows
2 Honey Maid Graham Cracker packets
4 Hershey's Chocolate Bars

Sandwich 1 toasted marshmallow and 1 Hershey's Milk Chocolate piece between each of 2 Graham squares to make a S'More
Use your microwave to make indoor S'Mores!

Top 4 Graham cracker squares with 1 chocolate piece and 1 untoasted marshmallow.
Arrange on a microwavable plate.
Microwave on HIGH 15-20 seconds or until the marshmallows puff.
Top each with a second graham square. Press slightly together to secure.

Candace's Spicy & Tangy Slow-Cooked Roast

This dish is a hugh hit only made possible with products from Martha's and makes Great BBQ sandwiches!

1 can Dr. Pepper
1 can chipotle peppers in adobo sauce
Vegetables of your choice (potatoes, carrots, onions work well)
1 roast to fit in your slow cooker (pork and beef both work well)
1 bottle of your favourite BBQ sauce (we love Famous Dave's!)
Water or vegie stock

Put the roast in the slow cooker.
Cut the vegies into large chunks and place around the roast in the slow cooker.
Add the can of chipotle peppers, including the sauce, in the pot. Use the whole can if you dare!
Add the can of Dr. Pepper then add water or broth until the roast is 1/2 covered.

Cook on low for 6-8 hours or until roast is tender.

Drain out some of the liquid (makes a great stock or gravy) and pull apart the meat while still in the pot.
Add BBQ sauce and mix.
Heat until warm, then serve and enjoy!

Works equally well without the chipotle peppers and/or without the vegies.

Linguine with Savory Clam Sauce (6 servings)

1/4 cup butter
1/4 cup olive oil
1 cup chopped spring onion
1 cup fish stock
1 tomato, seeded and chopped
2 garlic cloves, minced
1 1/2 teaspoons chopped fresh parsley
1/2 teaspoon dried oregano crumbled
1/2 teaspoon dried basil, crumbled
Freshly ground pepper
2 cans Snow's Chopped Clams, undrained
500 grams freshly cooked linguine
1/4 - 1/2 cup freshly grated parmesan cheese
Fresh clams or mussels if desired (great for garnishing)

Melt butter with oil in a medium skillet over medium heat.
Add green onion to skillet and saute' for 2 minutes.
Add seafood stock, tomato, garlic, parsley, oregano, basil and pepper and simmer for 10 miniutes.
Add clams and continue cooking until cooked through (approximately 2-3 minutes).

Poor sauce over linguine in a large serving bowl.
Sprinkle parmesan and toss again.
Serve immediately, with additional parmesan if desired.

Curried Pumpkin Mushroom Soup

1/2 pound (8 oz/227g) sliced mushrooms
1/2 cup chopped onion
2 tablespoons unsalted butter
2 tablespoons flour
1 tablespoon curry powder
3 cups chicken stock
1 pound can of Libby's Pumpkin Puree
1 tablespoon honey
Pinch of freshly grated nutmeg
1 cup heavy cream

In a heavy saucepan, cook the mushrooms and the onion in butter over moderate heat, stirring for 3 minutes, or until the onion is softened.

Add the flour and curry powder and cook over low heat, stirring constantly, for 5 minutes.

Remove the pan from the heat and whisk while adding the stock in a stream and stirring in the pumpkin, honey, and nutmeg.

Simmer while stirring occasionally for 15 minutes.
Stir in the cream then reheat the soup until hot but not boiling.
Makes about 6 cups.

Chocolate, Raspberry and Toblerone Brownies (serves 24)

Ghirardelli Double Brownie Mix
1/2-1 cup frozen or fresh raspberries
2 cups of Nestle Tollhouse Semi-Sweetened baking chips

Follow the recipe on the Ghirardelli brownie mix box.
After spreading the mixture into the baking tin, scatter with raspberries and chocolate pieces.
Bake according to package directions or until an inserted skewer or toothpick comes out clean.
Cook completely in the tin before slicing into pieces.

If you have a recipe with products found at Martha's Backyard or want to share how you use them, please email Share my Recipe!