Pina Colada Fruit Dip

Add a taste of the tropics to your buffet table by serving a pina colada dip with a fresh fruit tray.  It goes over well any season of the year!

• 1 jar (7 ounces / 200 ml) marshmallow creme
• 1 tub (8 ounces / 250 gram) spreadable cream cheese
• 1/2 cup drained crushed pineapple
• 1/2 cup flaked coconut

1. Whip the cream cheese until smooth. 
2. Add the marshmallow creme and beat until fluffy.
3. Fold in pineapple and coconut.
4. Cover and chill until serving.
5. Top with toasted coconut.
6. Serve with fresh fruit or cubed cake.

Popping Popcorn on the Cob

Have you ever met anyone who doesn't like popcorn?  I think they are few and far between!  We quite enjoy popcorn over here...and happen to have a brother-in-law who grows popcorn in his garden...and shares the cobs with us.  He grows most anything and everything...often from seeds he has saved from the previous year's produce.  Apparently I could save the seeds from a cob of popping corn and start growing my own next year.  I think I will leave the growing to him.  But the eating is good over here!  And it couldn't be easier to pop. 

 

Here's how:

• Place one cob in a brown lunch bag (or medium sized paper bag). 
• Fold bag over twice (just to be sure the popped corn stays in the bag!)
• Place the bag on its side in the microwave oven.
• Microwave on high for two minutes. (If the popping slows to several seconds between pops before that time, remove to prevent burning.)
• Remove the bag from the microwave carefully, and empty contents into a bowl  (some kernels will remain attached to the cob).
• Drizzle with butter.  
• Season with salt.
• Enjoy!

Place the bag in the microwave for two minutes on high. Listen for the kernel popping to slow down. Remove the bag as soon as the popping slows down to avoid burning the popcorn even if the two minutes are not up.

Read more : http://www.ehow.com/how_7879419_make-popcorn-corn-cob.html

Place the bag in the microwave for two minutes on high. Listen for the kernel popping to slow down. Remove the bag as soon as the popping slows down to avoid burning the popcorn even if the two minutes are not up.

Read more : http://www.ehow.com/how_7879419_make-popcorn-corn-cob.html

It is amazing how much popcorn comes from one wee cob! 

Read more : http://www.ehow.com/how_7879419_make-popcorn-corn-cob.html

Place the bag in the microwave for two minutes on high. Listen for the kernel popping to slow down. Remove the bag as soon as the popping slows down to avoid burning the popcorn even if the two minutes are not up.

Read more : http://www.ehow.com/how_7879419_make-popcorn-corn-cob.html

In case you ever come across popcorn-on-the-cob at your local market...or are gifted some by a brother-in-law who grows it...you will know what to do with it!  Or maybe...just maybe...you will trying growing some in your garden this year.

 

Mini Mexican Pizzas

Serve them as appies...or as the main event.  Any which way, they'll be a hit!  

• 3–4 large flour tortillas
• 1 pound lean ground beef, cooked
• 1/2 cup salsa
• 1/2 package taco seasoning mix plus water (according to directions) 
• 1/2 cup refried beans (optional)
• 1/4 cup chopped green pepper or 1/4 cup corn
• 3/4 cup shredded Mexican blend cheese

Optional Toppings: sliced black olives, shredded lettuce, sour cream, chopped tomatoes

1. Preheat oven to 475F. 
2. Spray muffin tin with non-stick cooking spray.
3. Lay each tortilla out on a flat surface, and using a large cookie cutter or empty can, cut 3-4 circles (close to 4") out of each tortilla.
4. Press each circle into muffin tin.
5. Cook and drain hamburger meat.
6. Add taco seasoning and water and continue to cook for several minutes (as indicated on package).
7. Add salsa and re-fried beans and stir to combine well.  Heat through; then remove from heat. 
8. Scoop meat mixture into muffin cups, dividing evenly among twelve.
9. Top with shredded cheese. 
10. Bake in pre-heated oven for 10-12 minutes, or until cheese is melted.
11. Remove from oven and let pizzas cool in tin for 5 minutes.
12. Remove pizzas from muffin tin using a fork or knife. 
13. Serve with sliced black olives, sour cream, chopped tomatoes, and shredded lettuce , as desired!

 Makes 12.

Enjoy!

Mexican Lasagna

Here is a Tex-Mex version of lasagna that is sure to please.  Rather than noodles and pasta sauce...simply layer tortillas and salsa and change up the cheese.  Bake it and serve it right in a cast iron skillet.  Great for potlucks and family gatherings.

• 1 pound ground beef
• 1 package taco seasoning mix
• 1/2 cup water
• 1 1/2 cups salsa (medium or hot)
• 1-14 oz / 398 ml can re-fried beans
• 1-12 oz / 341 ml can corn (or 1 can black beans, drained and rinsed)
• 2 cups shredded Mexican cheese blend (Cheddar and Monterey Jack)
• 6-8 flour tortillas  (ten inch)

1. Place ground beef in a deep skillet. 
2. Cook over medium high heat until evenly brown. 
3. Drain, then season with taco seasoning and add water. Simmer for 10 minutes.
4. Add salsa, refried beans and corn; heat through.
5. Place about 1/3 cup of meat mixture in the bottom of a round baking dish...quiche pan, cast iron skillet, or round casserole dish.
6. Place 1 tortilla at bottom of dish.
7. Add a layer of meat mixture (about 2/3 cup); sprinkle with a layer of cheese.
8. Continue alternating tortilla, meat mixture and cheese...ending with a thin layer of meat mixture.
9. Cover and bake at 350°F for 30 minutes.
10. Top with a layer of cheese.
11. Bake uncovered for an additional 10 minutes or until cheese is melted.  
12. Let stand several minutes before serving. 

Garnish with olives, guacamole, tomatoes, shredded lettuce and sour cream...as desired. 

Yield: 8 servings.

Chicken Broccoli and Cheese Pockets

When I spotted this recipe for quick and simple chicken broccoli cheese pockets...I knew it would be a hit over here. What a perfect way to use leftover chicken (or turkey) and have a simple supper on the table in next to no time!  I'm sure it would be even better with dough made from scratch and fresh steamed veggies with cheese sauce...but today's post is about speed and convenience.

• 1-250 gr package Green Giant frozen chopped broccoli with cheese sauce 
• 1 1/2 cups finely chopped cooked chicken breast 
• 1 can (318 gr /12 oz) Pillsbury Grands Big & Flaky crescent dinner rolls
• 1/2 cup shredded sharp cheddar cheese 
• 1 egg
• 1 tablespoon water 

1. Cook broccoli and cheese according to package directions.  
2. Stir in chopped chicken.
3. Unroll the Pillsbury dough and cut down the center.  Press diagonal perforations in dough and cut each remaining piece in half to yield four rectangles. 
4. Place 1/2 cup of broccoli-chicken mixture on on half of each rectangle of dough.  
5. Top with about 2 tablespoons of shredded cheddar cheese.
6. Fold other half of dough rectangle over filling. 
7. With fork, seal edges. 
8. Gently transfer hand pies to parchment lined cookie sheet.
9. Beat egg with water until foamy. Brush tops of hand pies with egg wash.
10. Bake at 375°F about 15 minutes or until golden brown. 

 Yield: Four large pockets.
 

Serve with a green salad & enjoy!

Banana Buttermilk Bran Muffins

Banana muffins are a classic...and seem to be everyone's favorite.  Mixing up a batch of banana muffins is also a great way to use those overripe bananas sitting on your counter.  The bran adds a bit of a nutty flavour and is a healthier option.  The raisins are easily changed up to chocolate chips or blueberries. 
 

• 1 cup hot buttermilk
• 1 cup All-bran cereal
• 1 cup pureed bananas (about  3 bananas)
• 2/3 cup brown sugar
• 2 eggs
• 1/3 cup vegetable oil
• 1 teaspoon vanilla
• 1 1/2 cups flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon cinnamon
• 1/4 teaspoon salt
• 3/4 cup raisins (or mini chocolate chips or blueberries)

1. Prepare muffin pan by spraying with oil and line with paper or parchment liners.
2. Heat buttermilk in microwave until hot  (about  1 1/2 minutes). *
3. Stir in the All-bran cereal and set aside for a few minutes.
4. Puree bananas.
5. Combine bran mixture and pureed bananas in a large mixing bowl.
6. Stir in brown sugar.
7. Add eggs, vanilla and oil and blend well.
8. Mix together flour, baking powder, baking soda, cinnamon and salt.  Add to banana mixture and stir gently to make a soft batter.
9. Fold in raisins or chocolate chips.
10. Divide batter equally into 12 large muffin cups.
11. Bake at 375 ° F for 22-25 minutes, or until toothpick inserted in center comes out clean.

Yield: 12 large muffins.

*The buttermilk will separate as it is heated...and that's fine.

Zwieback

It's Flashback Friday and I am re-posting my Zwieback recipe that was first published here in December of 2008.  If you are longing for the buns you once enjoyed at Grandma's table, why not try baking your own?

Zwieback (the Mennonite bun) are double-decker yeast rolls, that were traditionally served at every festive occasion, from Sunday afternoon Faspa to weddings and funerals. My mother-in-law made the best zwieback that were tiny, perfectly formed, melt-in-your-mouth morsels. According to her, the secret was using REAL butter.  In our home, these were known as 'Grandma buns'.

Zwieback

• 1 cup warm water
• 2 teaspoons sugar
• 3 Tablespoons traditional yeast
• 1 1/2 cups butter
• 2 Tablespoons salt
• 1/4 cup sugar
• 2 cups warm potato water*
• 4 cups scalded milk
• 14 cups flour (about)

 *I add 1/2 cup instant potato flakes to the water to make 'potato water'.

1. Pour hot milk and potato water over butter, salt and sugar in large bowl. Let cool 5-10 minutes.
2. Prepare yeast by dissolving 2 tsp. sugar in 1 cup water and adding yeast.
3. Add 6 cups flour to the milk/butter mixture and beat well.
4. Continue adding flour and mix until the dough pulls away from the sides of the bowl. Dough will be very soft.
5. Knead about five minutes more.
6. Cover and let rise until double in bulk.
7. Form the buns. Bottom bun is about the size of a large walnut...top bun is smaller. Place smaller ball on top of larger one...and push down through centre of both balls with knuckle of index finger to prevent buns from falling over during baking.
8. Let rise until light.
9. Bake at 375 degrees for about 20 minutes.

Note: Now that is the original recipe, but since I mix all my breads in the Bosch machine...it is much simpler for me than it was in ages past!

I let the machine do all the kneading...and add the instant yeast* directly to the mixer with the flour.  When the kneading is done...I just leave it right in the mixer bowl to rise. About 15 minutes later, the dough is ready to be formed into buns...lots of them!

*Instant yeast has fine granules that don't need dissolving and is sometimes called bread machine yeast.  It is made by Fermipan, Instaferm, Fleischmann's and others.  This yeast can be used interchangeably with active dry yeast. Measure out the same amount of yeast and skip the water-activation step.


Yield: About 8 dozen buns