Chef’s Choice ProntoPro Knife Sharpener

I received this knife sharpener as a sample and I have to say to you it is fantastic!! I used it myself and then Ken went through the drawer of knives sharpening them all in no time flat. It really is fast!! Never seen anything like it!! Love the easy handle grip also.

This is what Chef’s Choice Pronto Pro had to say:

Extremely Fast!
Chef’sChoice® ProntoPro™ Diamond Hone® M4643 Manual Knife Sharpener

The Chef’sChoice® ProntoPro™ is the fastest manual sharpener available for sharpening both 15 degree and 20 degree knife edges. This highly-styled, top of the line three stage manual sharpener applies both 15 degree edges for Asian style knives and 20 degree edges for European/American style knives. Using precise angle guides, 100% diamond abrasive wheels and our acclaimed Criss-Cross™ sharpening technology, it provides a super sharp, double bevel, arch shaped edge with lots of “bite” to grip and cut food effortlessly. Separate honing stage polishes the edge for superior performance. The ProntoPro™ sharpens all quality knives including straight edge household and kitchen knives, Santoku, sports and pocket knives, as well as serrated knives. Engineered and assembled in the U.S.A.

A fantastic product that I endorse and highly recommend. Not only is it a great knife sharpener but the ease to open the packaging was amazing. With so many items it is nearly impossible to actually get at the product. Using knives,scissors etc. to try and extricate the item free while leaving your digits intact. Honestly I don’t get that sometimes. With this product you simply pull the two pieces of plastic apart and voila it is opened. Haven’t seen that in a long time and it was very refreshing.

If you are looking for a fast and effective knife sharpener look no further!!

Cinnamon Bread Pudding

Here is the third recipe I am offering for the cookbooks that are in our giveaway. Holiday Slow Cooker, is a great book filled with recipes from appetizers to dessert to help you through the holiday season. Nothing better than something cooking in the slow cooker while you are busy shopping, wrapping, baking or some of the other thousand things that need to be done over the holidays.

I chose dessert this time and made this bread pudding. I also added, that wasn’t included in the recipe, a rum butter sauce to go with it. It just bumped it over the top. Nothing like a warm dessert to keep the chill out.

The recipe called for it to cook for 4-5 hours but it was done in 3. So keep an eye on it later while it is cooking. I may have used too big of a bowl as my slow cooker has three sizes. If you like bread pudding this is a yummy way to go. I also used left over buns from the freezer and just let them sit out for a day to harden up. They worked great.

Come on over and enter our giveaway here for this book and many more prizes!!!

Cinnamon Bread Pudding with Butter Rum Sauce, oh my!!

Cinnamon Bread Pudding with Butter Rum Sauce
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 

Serves: 8

A delicious holiday dessert!!
  • 5 eggs, beaten
  • 3½ cups milk
  • 2 tsp. vanilla extract
  • ½ tsp. salt
  • 2 Tbsp. ground cinnamon
  • 6 cups shredded stale bread
  • ¾ cup firmly packed light brown sugar
  • 1 Tbsp. unsalted butter, melted
  • ½ cup golden raisins
  • ½ cup butter
  • 1 cup brown sugar
  • ½ cup dark rum
  • Pinch of each allspice and cinnamon
  • Fresh grating of nutmeg
  • Whipped cream for garnish

  1. Spray the slow cooker well with cooking spray. Stir all the ingredients together so that the bread is thoroughly saturated and the mixture resembles oatmeal.
  2. Pour the mixture into the slow cooker and cook on high for 3-4 hours, until a tester comes out clean. Lift the lid and tilt it for the last 30 min. to let the moisture come out.
  3. To make the sauce combine all the ingredients into a medium saucepan and heat over medium heat until simmering. Simmer for 8-10 min. until the sauce coats the back of a wooden spoon.
  4. Serve the warm pudding with the warm sauce and a dollop of whipped cream.

Butter Rum Sauce adapted from

Carrot, Parsnip and Lentil Casserole from Happy Baking Days

I am continuing with my #SundaySupper series picking from the big list of contributors. I first did a Harvest Rice from Webicurean that is excellent and we have made a few times since! This time a Carrot, Parsnip and Lentil Casserole caught my eye from Happy Baking Days. It leaped off the screen at me for a number of reasons. First off we all love lentils, secondly I am always on the hunt for a good vegetarian meal as we try to do that once a week and thirdly it just made me drool.

We made the dish and it was so fantastic, we literally had to pull ourselves away from the casserole so there would be some left for Ken’s mom as we send her care packages all the time. I loved how hearty it was and if you left out the cheese and did the potatoes vegan the whole thing would be vegan but I have to admit I do struggle with that. Vegetarian not a problem but don’t take away my butter, eggs, milk and cheese. Anyway I digress. I would make this dish for sure again and again. It does have quite a few steps so it would be a good Sunday meal. Something that you can putz with when you have the time. It is a perfect winter meal.

Katy who lives just outside of London in the UK has a cute site in Happy Baking Days. She specializes in sweet treats but as you see offers other fine dishes too!. Katy has Celiac disease so her baking offers gluten free recipes which is a great help for those seeking these recipes. She is new to blogging as she has only started in July. I loved her little Ghostly Chocolate Orange Tarts she did at Halloween. So come over and see her site and say hi from me!!

5.0 from 1 reviews

Carrot, Parsnip and Lentil Casserole from Happy Baking Days
Recipe type: Entree
Prep time: 
Cook time: 
Total time: 

Serves: 4

A hearty vegetarian meal
  • 1 Tbsp. olive oil
  • 3 carrots, peeled and sliced
  • 2 parsnips, peeled and sliced
  • 1 onion, finely chopped
  • 1 clove garlic, minced
  • ½ cup red lentils, rinsed
  • 1 can kidney beans, drained and rinsed
  • 2 tsp. cumin
  • 1 tsp. ginger
  • 1 tsp. finely chopped corriander
  • 1 bay leaf
  • Salt and pepper to taste
  • 600 ml. vegetable stock
  • 2 medium yukon gold potatoes
  • 2 Tbsp. milk
  • 1 Tbsp. butter
  • Parmesan cheese, grated

  1. Add olive oil to a large pot and saute onion and garlic until soft. Add the carrots and parsnips to the pan along with the stock and bring to a boil. Add the lentils, herbs and spices. Simmer covered for 20min. or until the vegetables are tender and the lentils are cooked.
  2. Preheat oven to 300F. Spray a casserole dish with cooking spray if needed. Mix kidney beans into the large pot with the carrot mixture. Using a slotted spoon transfer vegetables into the casserole dish, then ladle in enough liquid to cover the vegetables. Bake for 30-40 min. until a slight skin forms and the casserole is bubbling.
  3. Meanwhile, peel and chop potatoes and cook in boiling water until tender. Mash with the milk and butter and season with salt and pepper. Remove the casserole from the oven and carefully put spoonfuls of mashed potato onto the vegetables. Increase oven to 350F and return casserole to oven and bake for an additional 20-30 min. until potatoes begin to crisp.
  4. Add grated parmesan and broil until slightly browned. Cool slightly and serve with warm crusty bread.


Copycat T.G.I. Friday’s Jack Daniels Grill Glaze

Oh yum, now this is a treat for you!! A glaze that you can slather on ribs, chicken, shrimp or steak just like T. G. I. Friday’s does!! I got this recipe from our friend Eddie next door. He was kind enough to make this for us a few times and then share the recipe with me so I can share it with you all.

Barbecuing can be year round even in our cold climate especially if you do the ribs like we do. Cooked slowly in the oven, 300F for 3 hours, until they are almost falling off the bone then seasoned and slathered in sauce and finished on the BBQ. Delicious!! Try this wonderful glaze next time you are looking for something different than BBQ sauce. You will love it!!

5.0 from 1 reviews

Copycat T.G.I. Friday’s Jack Daniels Grill Glaze
Recipe type: Entree
Prep time: 
Cook time: 
Total time: 


A sweet and succulent glaze for ribs, chicken, shrimp and steak
  • 1 head of garlic
  • 1 Tbsp. olive oil
  • ⅔ cup water
  • 1 cup pineapple juice
  • ¼ cup teriyaki sauce
  • 1 Tbsp. soy sauce
  • 1⅓ cup dark brown sugar
  • 3 Tbsp. lemon juice
  • 3 Tbsp. minced white onion
  • 1 Tbsp. Jack Daniels Whiskey
  • 1 Tbsp. crushed pineapple
  • ¼ tsp. cayenne pepper

  1. Preheat oven to 325F. Slice a ½” off the top of the garlic head. Cut the root end to sit flat. Take off some of the outer layers of skin but leave enough to hold the head together. Drizzle with olive oil and wrap in foil. Bake it for 1 hour. Let it cool enough to handle then squeeze out the garlic paste and set aside.
  2. Add the water, pineapple juice, teriyaki sauce, soy sauce and brown sugar to a medium pan over medium high heat. Bring the mixture to a boil stirring occasionally. Reduce heat to a simmer.
  3. Whisk in the garlic and then the remaining ingredients to the pan. Let simmer for 40-50 min. or until sauce is reduced by half. It should be thick and syrupy and coat the back of a wooden spoon.

The DIY Dreamer

Manic Monday Button