Bacon-wrapped Cocktail Sausages

During the holiday season, we have many occasions to serve appetizers. Here's a tasty number that is simple to prepare and a great addition to the appetizer buffet table.

• 1 package cocktail smoked sausage links (500 g or 1 pound)
• 1 lb bacon, any kind 
• 1 1/2 cups brown sugar, not packed  

1. Preheat oven to 350°F degrees.
2. Spray 9x13 inch oven-proof pan with cooking oil.
3. Open package of bacon and cut the entire slab into thirds.
4. Wrap a third of a slice of bacon around each cocktail sausage.
5. Place each bacon wrapped sausage in pan, crowding them together to fit in pan.
6. Spread brown sugar over entire surface.
7. Bake for 40-45 minutes, basting with 'drippings' several times to dissolve the sugar.
8. Cook until sugar is completely melted and bacon is thoroughly cooked.
9. Remove cocktail sausages to serving platter, using toothpicks to serve as appetizers.

Serves 10.

We enjoyed these tasty little morsels at our MGCC Christmas party over the weekend...along with so many other wonderful eats and treats.
  

 If you need an idea for a festive way to serve cheese...

...here's a simple one!

Chocolate Pate

Just recently I had the privilege of taking in a cooking class at The Dirty Apron culinary school in Vancouver.  The chef demonstrated all of the dishes, and then we each replicated them at our own station.  The dessert was so simple...and yet elegant...and just perfect for Christmas. I've changed it up a wee bit...and will share it with you today.

• 500 g dark sweetened chocolate
• 1/2 cup butter
• 2 tablespoons sugar
• 1 1/3 cups heavy cream 
• fresh raspberries (for garnish)
• roasted hazelnuts (for garnish)
• additional whipped cream (for garnish)
• mint leaves  

1. Microwave the chocolate (in chunks or pieces), butter, and sugar in large bowl for 2-3 minutes at medium power, stirring occasionally. (Or melt over hot water in a double boiler.)
2. Once smooth, cool to room temperature.
3. In a separate bowl, beat the heavy cream until soft peaks form.
4. With a spatula, fold the cream into the dark chocolate.
5. Line a loaf pan with plastic wrap, so sides and bottom are covered...or line several mini-loaf pans.
6. Spoon the chocolate mixture into the loaf pan, smoothing the top.
7. Cover with plastic wrap and refrigerate for several hours or overnight.
8. Before serving, carefully remove the pate from the loaf pan and place on work surface.  Then slice the pate (at least 1/2 inch pieces) with a hot thin-bladed knife and place on dessert plate.  Serve with raspberry coulis, whipped cream, fresh raspberries and toasted hazelnuts Add mint leaf for a splash of color. Dust with icing (confectioner's) sugar if you wish.

Raspberry Coulis

• 1 1/2 pint raspberries (fresh or frozen)
• 1/2 cup confectioner's sugar (icing sugar)

1. Cook the berries and sugar over low heat for 10-15 minutes, stirring occasionally.
2. Strain through a fine sieve to remove seeds.
3. Chill. 

Serves 8-10

Using good quality chocolate is important!  I visited our local chocolate shop, and purchased Belgian chocolate to make this dessert.  It made a melt-in-your-mouth pate that even a non-lover of chocolate could appreciate.  This dessert can be prepared in advance...as it keeps well for four or five days. 

Hazelnut Holiday Trifle

This recipe came about as a result of an 'oops' in my kitchen.  The plan was to make the hazelnut roll (also found on page 154 of the MGCC cookbook) for a holiday gathering.  After removing the cake from the pan, I rolled it up to cool.  I realized too late that it should have been rolled starting at the short end...and I rolled it the long way.  I un-rolled...and re-rolled...and cracked the cake in the process.  At that point I decided it would become a hazelnut trifle...and so the hazelnut holiday trifle was born!  Like the log roll...it is gluten free for those who are on a GF diet. Equally good, is a trifle made up the same way but using banana cake instead of the hazelnut cake. 

Ingredients:

• 1 hazelnut sheet cake, cubed (recipe below)...or your favorite banana cake
• 1 package vanilla instant pudding, 6 serving size
• 3 cups milk
• 1 1/2 cups Nutella hazelnut spread (soften slightly in microwave oven)
• 2 cups whipping cream, whipped and sweetened

Method:

1. Place 1/3 of cake cubes in the bottom of clear glass trifle bowl.
2. Spread with a layer of Nutella, 1/3 of the pudding and 1/3 of the whipped cream.
3. Repeat layers, spreading whipped cream over the entire top of bowl.
4. Garnish with coarsely chopped hazelnuts and raspberries, if desired.

Hazelnut Sheet Cake:

• 6 egg yolks
• 3/4 cup sugar
• 1/2 teaspoon vanilla extract
• 1/2 teaspoon almond extract
• 1 1/4 cups finely ground hazelnuts
• 1 teaspoon baking powder
• 1/4 teasoon salt

1. Line 10 x 15 inch bar pan with parchment paper and spray with Pam.
2. In mixer, combine sugar and egg yolks; beat on high speed for 5 minutes.
3. Add extracts and beat well.
4. Combine ground hazelnuts, baking powder and salt. 
5. Add to sugar mixture and beat 2 minutes longer.
6. Beat egg whites until stiff.
7. Fold into cake batter by hand.
8. Spread batter in prepared pan.
9. Bake at 350°F for about 20 minutes. 
10. Run knife around outer edge once slightly cooled; flip from pan to cool completely.
11. Cut into cubes when ready to assemble trifle.

Saucy Cranberry Chicken

With Thanksgiving behind us, you may just need a suggestion for using that cranberry sauce that is now in the fridge.  Here's a chicken dish that is sure to please!  It's a variation of an apricot chicken recipe that my mother-in-law used to make...and was known as 'grandma's chicken' by her grandchildren.

• 3 lbs. skinless chicken pieces (breasts and/or thighs)
• 1 cup Russian dressing
• 1 1/2 cups cranberry sauce (or 1 can 398 ml cranberry sauce)
• 1 pkg. dry onion soup mix

1. Place chicken pieces in a 9" x 13" baking dish.
2. Combine dressing, cranberry sauce and onion soup mix in a small bowl.
3. Spoon evenly over chicken pieces.
4. Bake at 350°F for about 1 hour and 15 minutes...or until chicken is done (170 degrees F).

chocolate, chocolate cookie cake

If you don't have the time or inclination to bake and decorate a cake...here's a simple and delicious alternative for your next celebration that's always a hit for 'kids' of all ages! 

• 1/2 cup  butter
• 3/4 cups sugar
• 1 egg
• 1/2 tsp vanilla
• 1 cups flour
• 1/4 cup cocoa
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1 cup chocolate chips (use white chocolate, dark chocolate or milk chocolate)

1. Cream butter, sugar, eggs and vanilla until light and fluffy.
2. Combine flour, cocoa, baking soda and salt; add to creamed mixture.
3. Stir in chocolate chips.
4. Line two nine inch round cake pans with parchment paper.
5. Divide dough in half, and spread each half evenly in a lined cake pan, leaving a small gap around the edge of the pan
6. Bake cookies on center rack at 350°F for about 15 minutes..or until set.
7. Cool completely before removing from pan.
8. Now your cookie-cake is a blank canvas waiting to be written on.  Melt white chocolate,  put into a Zip-loc bag, snip one corner and write a message to the happy recipient. Or mix up a batch of butter-cream frosting, use a pastry bag and decorate. 

* I usually double the recipe and make large cookies with the remaining dough.  These can also be personalized and used as party favours. If you have another cookie recipe that you prefer, most cookie doughs will make up nicely into a 'cake'...keeping in mind that each 9" cookie-cake uses about 1/4 cup butter and 1/2 cup flour.

Place on serving platter...

and enjoy!

 

Ice-Cream Blizzard Cake

We all love ice-cream cakes...

and my grands love DQ blizzards...

and so ice-cream blizzard cakes seemed like the right choice for their birthday cake this year.

• 1 chocolate cake mix
• 1 liter / quart premium vanilla ice-cream, slightly softened
• 1/2 milk
• Skor bits (1 cup, or to taste)
• Cool-Whip topping

1. Mix cake mix according to instructions on package and bake in 2 9-inch pans.  Cool completely.
2. Line a 9-inch cake pan with plastic wrap. 
3. In blender, combine the ice-cream and milk.  This works best doing 1/2 at a time. *
4. Pulse to blend until thick and uniform.
5. Add skor bits and pulse just until combined.
6. Pack into prepared cake pan, leveling the surface.
7. Freeze until firm.

*Blender needs to be heavy duty. Alternatively, allow the ice-cream to soften enough to stir skor bits in with a wooden spoon. 

To Assemble:

1. Cut one cake layer in half horizontally and place bottom on a round base.
2. Place frozen ice-cream layer on top of cake base.
3. Center top piece of cake on ice-cream layer.
4. Pop into the freezer and freeze until firm.

Decorate:

1. Frost entire cake with a layer of cool whip.
2. Use additional whipped topping in a pastry bag to decorate as you wish.
3. Write message on cake with melted chocolate or chocolate icing.
4. Store in freezer...for up to a few weeks.
5. Let sit at room temperature for about 10 minutes before serving. 

Those were the instructions for cake #1.  The second cake was an oreo blizzard ice-cream cake, prepared in the same way but using crushed oreo cookies rather than skor bits.  And that is the general method for making a yummy ice-cream cake at home.

Caramel Apple Dip

 I was at an open-house recently where a huge smorgasbord of appetizers waited to tempt us.  I indulged, mostly in the caramel apple dip.  And then I asked my niece for the recipe.  And now I'm passing it along to you.  Just because. I know you will like it too!

• 1 - 8 oz. package of cream cheese, softened
• 1/4 cup brown sugar
• 1 cup caramel topping (small jar sundae topping)
• 1 package Skor bits (or chopped Skor bars) 
• 4-6 apples (Granny Smith or your favorite)

1. Mix cream cheese and brown sugar until blended.
2. Spread in pie plate or large glass serving plate.
3. Chill for one hour.
4. Spread caramel topping over cream cheese mixture.
5. Sprinkle with Skor bits...sparingly or use the entire package! 
6. Slice apples and arrange around dip.

Enjoy!

Maid Rite Burgers

If you are from Iowa, you will know exactly what 'maid rites' are!  They are a loose meat sandwich, made famous almost a century ago by Fred Angell, who opened a chain of restaurants in Iowa called Maid-Rite.  They were the first restaurants to have car-hops and drive-in service in the USA...and their trademark sandwich was what put them on the map.  86 years later, the company is still going strong!  On a recent trip to Iowa, we were served maid-rite sandwiches at my brother's home for lunch.  He told us the story behind the burger...and my sister-in-law shared her recipe.  So today I am sharing a copykat version of the original Midwest icon...served with corn-on-the-cob in true Iowa style.  They are not quite a burger...not really a sloppy-jo...but simply seasoned ground beef on a warm bun.  And apparently they are always served with dill pickles...and a spoon, just to be sure you get every last bit of meat.

• 1 pound lean ground beef
• 1 onion, chopped
• 1/4 cup ketchup
• 1 tablespoon brown sugar
• 1 tablespoon vinegar
• 1-2 teaspoons prepared mustard
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1 cup chicken broth

1. Saute ground beef and onions until meat is crumbled and evenly browned. (Use a potato masher to stir while cooking.)
2. Drain juices.
3. Add all remaining ingredients and simmer for about 45 minutes, or until most of the juice is gone.
4. Serve on warm buns, with mustard and pickles.

Tasty and tender!

Stuffed Zucchini Boats

 There is no shortage of zucchini at this time of year...and here's a great way to serve it.  Stuff with onion, garlic, herbs, cheese and bread crumbs...add tomato slices and grill to perfection!

• 2 medium zucchini
• 1-2  tablespoon olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1/2 cup Panko bread crumbs
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1-2 tablespoons fresh basil or oregano, chopped
• 1 cup shredded Italiano cheese (combination of Parmesan and mozzarella)
• 8 grape or cherry tomatoes, thinly sliced

1. Trim the ends from the zucchini and halve them lengthwise. 
2. Shave a small piece from the bottom side of each piece so that they sit flat.
3. With a spoon, scoop out a channel from the middle of each zucchini.
4. Lay the four 'boats' on a baking sheet lined with parchment paper..
5. Saute onion for several minutes in olive oil.  Remove from heat.
6. Combine onion mixture, garlic, bread crumbs, salt, pepper, fresh herbs and cheese.
7. Fill zucchini boats. 
8. Top with tomato slices.
9. Bake in pre-heated oven at 350°F for 30 minutes...or until the shells are tender.  (Or grill on medium heat in a closed BBQ for about 15 minutes.) 

Peaches & Cream Parfait

Sunflowers, corn and fresh peaches...the delights of the season.  We have been enjoying peaches for breakfast almost daily...in a parfait with yogurt and granola. But here's a recipe for a dessert parfait...done up in wee mason jars and perfect for your next gathering on the patio.

Crumbs:

• 1 cup ginger-snap cookie crumbs
• 4 tablespoons melted butter

Cream Filling:

•  1 cup whipping cream
• 1 tablespoon sugar
• 1 teaspoon vanilla
• 4 oz. / 125 ml cream cheese
• 1/2 cup icing sugar (confectioners sugar)

Topping:

• 4 peaches (Fruit Fresh or lemon juice, optional)
• 1/2 cup brown sugar
• 1/4 cup water
• 1 tablespoon peach or apricot brandy  

1.  Prepare a simple syrup for the peaches by combining the brown sugar and water in a small saucepan.  Bring to a boil. Remove from heat and cool.  Stir in brandy.  Soak peaches in boiling water for about 10 seconds.  Transfer to a bowl of ice-water for a few moments.  Peel and slice the peaches, tossing with a little 'fruit fresh' or lemon juice if desired (to prevent browning).  Mix syrup and peaches and refrigerate for several hours.
2. To prepare the base, combine cookie crumbs and butter.  Pack crumbs into the bottom of 10 parfait glasses (or 10 x 125 ml. mason jars).
3. For cream filling...combine whipping cream, sugar and vanilla and beat until stiff.  In a separate bowl, combine cream cheese and icing sugar; beat until smooth.  Add the whipped cream to the cream cheese mixture and whip to combine well.  Carefully add cream layer to the parfait glasses.  Refrigerate.
4. Just before serving, top each parfait with marinated peach slices.  Drizzle with a spoonful of syrup.  Garnish with lemon balm or mint sprig. 

Serves 10.

Garlic Cheese Biscuits

Do you need something to go with all those summertime salads?  While on a recent road trip we enjoyed dinner at the same restaurant on several occasions.  Each time we were served a basket of delicious hot-from-the-oven garlic cheese biscuits. I tweaked my biscuit recipe somewhat and came up with these mini garlic biscuits.  Serve fresh...and then freeze any leftover biscuits to accompany another meal. 

Biscuits:

• 2 1/2 cups flour
• 2 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 tablespoon sugar
• 1/2 cup butter
• 1 cup grated cheddar cheese
• 1 cup buttermilk
• 1 egg

 Topping:

• 1/4 cup butter, melted
• 1/2 teaspoon garlic salt
• 1/2 teaspoon parsley flakes

Method:

In a large bowl, combine flour, baking powder, baking soda, salt and sugar.
Grate cold butter and combine evenly with flour mixture.
Stir in grated cheese.
Combine buttermilk and egg; stir into flour mixture.
Work with hands to form soft dough.
Drop by spoonfuls (rounded tablespoon)on a large parchment paper lined cookie sheet. 
Bake at 400°F for about 10-12 minutes.
Combine topping ingredients, and brush over hot biscuits.
Yield: 24

I used the Pampered Chef cookie scoop to form mounds.  It works well!

Sparkling Watermelon Lemonade

It has been rather warm here lately...and we have been enjoying watermelon in salads, for dessert and even in our drinks. A nice cold glass of watermelon lemonade on a hot day is the perfect refresher!

• 1/2 cup sugar
• 1 cup water
• 8 cups watermelon, cubed and seeded
• 2/3 cups lemon juice (or juice from 2 large lemons)
• crushed ice
• Sprite (or other citrus flavored soda pop)

1. Combine sugar and water in small saucepan.  Bring to boil, stirring to dissolve sugar.  Cool.
2. Puree watermelon cubes in blender.
3. Add fresh lemon juice.
4. Strain watermelon/lemon puree.
5. Add cooled sugar solution.
6. Chill.
7. Fill drinking glass with crushed ice.
8. Pour watermelon lemonade over crushed ice until glass is about 3/4 full.
9. Top with Sprite. 

Yield: Two quarts of lemonade.

Blueberry Cucumber Salad

The local blueberries are ripe...and oh-so-good!  Fresh from the garden...on a parfait for dessert...or on a salad for lunch...they are the taste of summer.

Salad:

• 6 cups of mixed greens or baby spinach leaves
• 1/4 cup minced chives
• 1 1/2 cups chopped cucumbers
• 1 cup blueberries
• 1/2 cup crumbled feta cheese
• 1/4 cup roasted sunflower seeds

1. In a large bowl, combine greens, chives, cucumbers, and blueberries.
2. Toss with vinaigrette dressing and place on serving platter.
3. Sprinkle with feta and sunflower seeds. 
4. Serve with additional dressing on the side.

 Serves 4. 

Creamy Honey Vinaigrette Dressing:

• 1/4 cup white wine vinegar
• 3 tablespoons liquid honey
• 1 tablespoon mayonnaise
• 1 teaspoon dijon mustard
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1 large clove garlic, minced
• 3/4 cup olive oil

1. Whisk together vinegar, honey, mayonnaise, mustard, salt and pepper.
2.  Gradually whisk in oil.
3. Blend in minced garlic.

Makes about 1 1/4 cups dressing.  

Grilled Raspberry Quesadillas

Summer meals are often cooked on the BBQ...and here's a dessert to throw on the grill while it's still warm.  A filling of fresh raspberries, cream cheese and chocolate morsels sandwiched between two flour tortillas makes for a great grilled dessert.

• 1/2 cup cream cheese, softened
• 1/3 cup icing sugar
• 1/2 teaspoon vanilla extract
• 2 large flour tortillas
• 1/4 cup milk chocolate morsels (optional)
• 1 cup fresh raspberries

1. Put the cream cheese, icing sugar, and vanilla in a mixing bowl and beat until smooth.
2. Place a tortilla on a cutting board. 
3. Spread half of the filling on the tortilla.
4. Place raspberries evenly over cream cheese.
5. Sprinkle chocolate chips over the filling.
6. Spread remaining cream cheese mixture on other tortilla, and place (cream cheese down) on top of first tortilla to create a sandwich.
7. Press down on tortilla sandwich gently. 
8. Slide the quesadilla off the cutting board and onto the grill.
9. Close the lid.
10. Cook for about 3 minutes...then give the quesadilla a quarter turn.
11. After several more minutes, carefully flip the entire quesadilla over. 
12. Grill until somewhat browned and crispy with a hot, bubbly filling. 
13. Slide onto cutting board and allow to cool for a minute or two before slicing.
14. Serve with a scoop of ice-cream.
15. Serves 2-4

 

Bush Pies

Since it is the season to be camping...and eating outdoors...I'm sharing a family favorite dish that is meant to be cooked on the open fire.  A bush pie is basically a sandwich grilled inside a cast-iron pie iron (available where camping equipment is sold).   The base of the pie iron is rectangular with two long handles that can be latched together...and they are available in a single or double size. 
 

• bush pie maker
• loaf of sliced bread (2 slices per bush pie)
• butter
• main course bush pie fillings (these can include pizza sauce and toppings, meat, chili, cheese)
• dessert bush pie fillings (pie filling, nutella, bananas, chocolate, mini-marshmallows, etc.)

1. Spread the outside of two slices of bread generously with butter (or margarine)
2. Lay the un-buttered side up and top with desired fillings.
3. Place the bread (buttered side down) on open bush pie maker.
4. Top with second slice of bread...buttered side to the outside.
5. Close bush pie maker...sealing the pieces of bread together.
6. Place over fire or in the coals.
7. Turn pie-iron over after several minutes and grill second side.
8. Pie is cooked when the bread is golden brown and filling is hot.
9. Open the pie-maker and serve.

We were camping over the long weekend...and tried out several kinds of dessert bush pies.  Though the one with cherry pie filling was quite tasty...the hands-down favorite was the smore bush pie (with nutella, banana slices, marshmallows and chocolate chips).  If you are looking for a fun camping food..for kids of all ages...try bush pies!

Rhubarb Crumb Squares

It can't get much simpler than this!  This was originally my Aunt Kay's recipe...it was called 'apple squares' and was made with tart cooking apples.  A crumb mixture is packed into a pan to form the base...with reserved crumbs sprinkled over the fruit. If you still have rhubarb in the garden, you might want to try these simple rhubarb squares.  If not...wait for the early apples (coming soon) and whip up some apple crumb squares.

• 2 cups flour
• 1 cup sugar
• 1/2 cup soft butter
• 1/4 teaspoon salt
• 4 cups chopped rhubarb
• sprinkling of sugar
•  dash of nutmeg

1. Combine flour, sugar, salt and butter and mix to form uniform crumbs.  
2. Use slightly more than half the crumbs to form base, pressing into a greased 9" x 12" pan.
3. Top with a layer of rhubarb.
4. Sprinkle with sugar and nutmeg.
5. Spread remaining crumbs evenly over rhubarb.
6. Bake at 350°F for 30-40 minutes.
7. Cut in squares and serve.

*Substitute chopped or sliced cooking apples for the rhubarb and sprinkle with cinnamon instead of nutmeg.

Cinnamelts

While doing road trips in the USA, we like to stop at McD*'s for coffee on occasion.  It's always a quick stop and the coffee is not bad.  And every once in awhile we order their cinnamon melts to go with the coffee.  Very tasty!  I decided that I would attempt a copykat version in my own kitchen one day...to have with a good cup of home-brewed coffee.  It was all good!  So now I'm sharing the recipe with you.

 
Dough

• 2 cups very warm water 
• 1/4 cup potato flakes (instant mashed potatoes) 
• 2 Tablespoons yeast (instant, fast rising) 
• 1/2 cup sugar 
• 1 Tablespoon salt 
• 2 eggs beaten 
• 1/2 cup butter (or margarine) 
• 6 1/2 cups flour 

  Cinnamon Sauce

• 1 1/2 cups brown sugar
• 3 Tablespoons cinnamon
• 1 cup butter (or margarine) melted

 Icing

• 1/4 cup butter
• 1/4 cup cream cheese
• 1 1/2 cups icing sugar
• 1 tablespoon milk
• 1/2 teaspoon white vanilla extract 

 Method

1. Stir together the water, potato flakes and sugar. 
2. Add eggs, softened butter, and yeast mixed with 3 cups flour. 
3. Beat with mixer on high speed. 
4. Stir in remaining flour, 1/2 cup at a time until a kneadable dough is obtained.
5. Knead well. 
6. Allow to rise until doubled in bulk (about 1 1/2 hours), before forming cinna-melts. 
7. Prepare cinnamon sauce by mixing the ingredients together.  Set aside.
8. Grease mini pie plates or over sized muffin pans.
9. Roll out dough (1/2 at a time) to about 1/2" thick.
10. Using a pizza cutter, cut 1/2" wide strips. Then slice these strips into chunks about 3/4" long.
11. Drop 6 chunks into the bottom of each 'cup'. Spoon over about 1 tablespoon of cinnamon sauce  over the dough.  Top with another 7 chunks of dough.  Drizzle over 1 1/2 tablespoons cinnamon sauce. Repeat for each cinna-melt cup.  Cover and allow to rise in warm spot for 30-60 minutes.
12. Bake at 350°F for 15-20 minutes...until golden.
13. For icing, combine cream cheese and butter until smooth.  Add powdered sugar, milk and vanilla.  Beat until smooth.  Spoon icing over warm cinnamelts. Double the icing recipe if you like more than a drizzle!
14. Serve warm.  (Or wrap well, freeze to enjoy later.)
15. Yields 16 large cinnamelts.

 * This is actually a refrigerator dough, so it is a simple thing to use only half and place the rest in a greased, covered bowl in the refrigerator for later use.  It will be good for several days.

Peach Ice Cubes

When I came across a photo of peach ice cubes recently...I knew that was something I would like.  It seems others do as well...and have requested the recipe.  So I'll share my method...though I'm sure you can tweak it any way you like. Peach ice cubes are a most refreshing addition to ice-tea, lemonade or (my favorite) Fresca. 

• 3-4 cups of sliced peaches
• 1/4 cup sugar
• juice of 1 medium lemon

1. Put all ingredients in blender and pulse until smooth.  
2. Pour into ice-cube trays and freeze until firm.
3. Remove from trays and store in Ziploc bag.

Enjoy!

Nutella Rice Krispee Squares

It's that time of year when we are looking for a simple dessert for picnics, bbq's and camping trips.  Here's a bit of a twist on an old favorite...rice krispee squares laced with Nutella. They are a hit with 'kids' of all ages!

Ingredients:

• 4 cups mini marshmallows
• 1/4 cup butter
• 1/2 cup Nutella
• 5-6 cups rice cereal  

 Topping:

• 1 tablespoon butter
• 1/2 cup milk chocolate chips
• 1 cup Nutella

Method:

1. Heat marshmallows, butter and Nutella in glass bowl in microwave.  Stir every thirty seconds until smooth. 
2. Pour marshmallow mixture over rice cereal.  Stir to coat evenly.
3. Press mixture into a greases 9" X 13" pan.
4. For topping, combine ingredients in a glass bowl and microwave on high, stirring every 15-30 seconds until chocolate is melted and mixture is smooth.  Spread over pan of rice krispee treats.
5. Chill for an hour before cutting into squares.

Cheese Straws

I have had these tasty little treats elsewhere...but recently made them up at home.  They are quick to make and make a great addition to a buffet table...alongside other appetizers. 

Ingredients:

• 2 cups flour
• 1 teaspoon baking powder
• 1/2 teaspoon cayenne pepper
• 1/2 teaspoon salt
• 2 cups sharp Cheddar cheese, grated
• 1/2 cup butter, grated
• 1/2 cup ice-cold water

 
Method:

1. Line several baking sheets with parchment paper (or grease).
2. Combine flour, baking powder, cayenne pepper, salt,  grated cheese and butter.
3. Mix until well combined.
4. Add water, a little at a time to form a stiff dough.
5. On floured surface, roll out dough to about 1/4" thickness. (Work with half the pastry at a time.)
6. Cut sticks into about 6" lengths, using a pizza cutter or sharp knife.
7. Arrange pieces on the baking sheet.
8. Bake at 350°F for 12-15 minutes, or until the straws are crisp and golden in colour.
9. Yield: about 5 dozen straws.

Enjoy!

Bacon and Egg Spinach Salad

We have a cafe at our local airport that is famous for it's pie.  Their slogan is 'fly for pie' and pilots are known to make a stopover in Chilliwack just to enjoy a nice slice of pie.  And they do have great pie!  But I wouldn't be surprised if some stop by just for their spinach salad.  It is the best!  Here's my version of the Airport Cafe bacon and egg spinach salad...though my dressing is really not like theirs.  But it's good.
 

Ingredients:

• baby spinach leaves
• sliced red onion, coarsely chopped
• fresh mushrooms, sliced
• cauliflower, cut into teeny pieces(optional)
• 2 strips bacon per serving, fried crisp and crumbled
• 1 hard boiled egg per serving, sliced
•  shredded mozzarella or Swiss cheese

Method:

1. Arrange spinach on serving plate.
2. Add desired toppings and top with shredded cheese.
3. Drizzle dressing (recipe below) over salad and serve with additional dressing on the side.

* If you prefer to have your salad coated in dressing, toss spinach leaves and vegetables together with dressing in a large bowl.  Then arrange on salad plates, topping with bacon, eggs and cheese.

Dressing:

• 1/2 cup olive oil
• 1/4 cup balsamic vinegar
• 2 tablespoons sour cream
• 1 tablespoon Dijon mustard
• 1 tablespoon honey
• 2 cloves garlic, minced
• 1/2 teaspoon salt
• 1/4 teaspoon pepper  

 Method:

1.  Combine all ingredients in bowl and mix with immersion blender until smooth.

Enjoy!

Rhubarb Sauce

It is spring...and that always spells fresh rhubarb.  Though my garden supply is not quite ready for harvest...there is plenty at the farmer's market.  I recall having cherry rhubarb sauce at Knott's Berry Farm many decades ago...served as a side dish with their chicken dinner.  That was the inspiration for this recipe.  It is good served alone (like applesauce), with chicken or pork, or as a sundae topping for dessert.

Ingredients:

• 1.5 pounds rhubarb ~ about 5 cups chopped
• 1 cup sugar
• 3/4 cup water
• 3 tablespoons cherry flavored gelatin.

Method:

1. Cut rhubarb into 1/2 inch pieces
2. Place in saucepan, together with sugar and water.
3. Bring to a boil.
4. Reduce heat and simmer for about ten minutes or until rhubarb is soft.
5. Remove from heat and stir in cherry flavored gelatin.
6. Serve warm or cold.