Kiwi Pepper Jam

We love red pepper jelly paired with cream cheese on appetizer platters, and thought green pepper jelly might be just as good.  It is...and it looks quite festive alongside the red pepper at this time of the year!  I was gifted a big bag of kiwi from a friend's garden some weeks ago, and decided to make a kiwi pepper jam. It's great, so I'm sharing it!

• 1 1/2 lbs kiwi (about 4 cups peeled and  chopped)
• 6 jalapeno peppers (de-seed for less heat)
• 1/3 cup lemon juice
• 1/4 cup white vinegar
• 1 box Certo powder
• 31/2 cups sugar

1. Wash peppers; cut off stems, and remove seeds if desired (I removed half). Quarter.
2. Place in food processor or blender with lemon and vinegar and pulse until chopped. 
3. Peel  and slice kiwi fruit. Add to food processor and pulse until all is chopped to about 1/4 inch chunks.   
4. Place in large heavy pot over medium high heat and sprinkle Certo over mixture while stirring. 
5. Bring to a boil you cannot stir down (stirring constantly) and add the sugar while stirring. 
6. Return mixture to a boil that cannot be stirred down and boil for one minute.
7. Remove from heat and ladle into clean, hot jars. 
8. Top with lids and screw hand tight.
9. Process in a canner in boiling water bath for 10 minutes.
10. Remove jars from hot water bath and allow to cool.
11. Store in a cool dark place.

Chocolate Cookie Ice-Cream Sandwiches

Summer may be over, but with the warm weather we have had hear these past few weeks ice-cream sandwiches still were a welcome snack. We celebrated my granddaughter's birthday with an ice-cream cookie sandwich cake a few weeks ago...and it was a hit.


Chocolate Chocolate Cookies

• 1/2 cup  butter
• 3/4 cups sugar
• 1 egg
• 1/2 tsp vanilla
• 1 cup 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. Drop by tablespoon (or medium sized cookie scoop) on parchment lined pans. Flatten slightly.
5. Bake at 350º for 10 to 12 minutes.
6. Cool completely. 

Yield: 18 cookies (enough for 9 ice-cream sandwiches)

*I doubled the recipe to make 18 sandwiches.
 

How to make Ice-Cream Sandwiches:

• Spread vanilla ice-cream in a parchment lined baking sheet, smoothing with back of spoon or spatula.  
• Freeze for at least 1 1/2 hours.
• Use a biscuit cutter the approximate size of the cookies to cut rings of ice-cream.
• Sandwich the ice-cream ring between two cookies.
• Place in freezer until serving.  
• These can be prepared in advance and stored in ziplock bags for several weeks.

A great alternative to a birthday cake in the summertime!

Sheet Pan Chicken Fajitas

I recently discovered this quick and easy method for preparing chicken fajitas.  The seasoned chicken and veggies are roasted in one pan in the oven.  While they are cooking, there is time to prepare the guacamole and other fixin's.

• 4 chicken breasts (about 1 pound), thinly sliced
• 1 red pepper, sliced
• 1 green pepper, sliced
• 1 yellow pepper, sliced
• 1 medium onion,  halved and then cut in slices
• 1-2 Tablespoons olive or vegetable oil
• fajita seasoning (recipe below) or 2 tablespoons of packaged taco seasoning mix
• 6 - 8" tortillas 
• Avocado, salsa, sour cream, cheese for toppings.

Fajita Seasoning:

• 1 tablespoon chili powder
• 1 teaspoon cumin
• 1/4 teaspoon garlic powder  
• dash of red pepper flakes
• 1/2 teaspoon salt
• 1/4 teaspoon pepper  

1. Preheat oven to 425°F.
2. Line a baking sheet with parchment paper for easy clean-up.
3. Combine seasoning ingredients in a small bowl.
4. Distribute the veggies and chicken pieces evenly over the bottom of the pan.  Drizzle with oil and sprinkle with seasonings. Toss to coat.
5. Bake for 15 minutes.  
6. Stir and return to oven for another 10 minutes or until chicken is fully cooked and veggies are tender.
7. Serve hot from the oven on warm tortillas with optional toppings, as desired.

Mexican Brunch Casserole

We are fans of Betty's farmer sausage quiche, so when I came across a recipe for a Mexican hashbrown casserole that was quite similar, I knew we would enjoy it. And we did!

• 3 cups frozen shredded hashbrowns
• 4-6 slices of bacon, fried and crumbled or chopped
• 1 cup corn, fesh, frozen or canned
• 1 can (19 oz) black beans, rinsed
• 1 red pepper, chopped
• 1 green pepper, chopped
• 1 small onion, chopped
• 2 1/2 cups shredded Tex Mex cheese
• 8 eggs
• 1 1/4 cups milk
• 1/4 teaspoon cayenne
• 4 tablespoons fresh cilantro, chopped (or to taste)
• 1 teaspoon salt

1. Combine hashbrowns, bacon, corn, beans, sweet pepper and onion and spread evenly in a 9x13-inch pan or two 9-inch pie plates.
2. Spead shreded cheese on top.
3. Whisk remaining ingredients until well blended. Pour evenly over potato mixture.
4. Bake at 350° F uncovered for 55-60 minutes, or until knife inserted in centre comes clean.  (If using pie plates, reduce baking time to 30-40 minutes). 
5. Serve with salsa.  

*This dish is easy to prepare in advance and refrigerate overnight before baking.

Fresh Fruit Salad with Honey Lime Dressing

Here's a salad that is refreshing, simple and perfect for the patio season!  The honey and citrus dressing really makes the fruit pop. You can add or subtract fruits to your taste.

10 cups of fresh fruit (as follows, or your choice)

• pineapple, cored and cut into small pieces
• orange segments
• strawberries, cut up
• red grapes, halved
• fresh blueberries
• kiwi, cut in bite size pieces
• shredded coconut, optional

1. Place cut fruit in large bowl and refrigerate.
2. Add citrus honey dressing (below) just before serving and toss.
3. Sprinkle with coconut, if desired.

 Citrus Honey Dressing:

• 1/4 cup liquid honey
• 1/4 cup fresh lime juice
• 1/4  cup fresh orange juice
• 1 teaspoon lime zest
• 1 teaspoon orange zest
• 1/2 teaspoon coconut extract

1. Place ingredients in small jar and shake to combine.
2. Refrigerate until ready to use. 

How can you go wrong with a fresh fruit salad?

Enjoy!

 

Refrigerator Potato Rolls

This has been our family's favorite dinner roll over the years...known as 'grammy buns' these days.  I posted this recipe on my personal blog many years ago and it is also featured in our first cookbook, but today I am sharing it here.The original recipe called for mashed potatoes and active dry yeast; I prefer to use instant mashed potato flakes and instant yeast. The dough can be refrigerated for up to three days...the perfect solution for having fresh rolls without much fuss when guests arrive.  I often divide the dough in two, using half for crescent rolls and half for cinnamon buns (instructions below).

Refrigerator Potato Rolls

• 2 cups very warm water
• 1/4 cup instant mashed potato flakes
• 1/2 cup sugar
• 1 tablespoon salt
• 2 eggs, beaten
• 1/2 cup butter, softened
• 2 tablespoons instant yeast
• 6 - 6 1/2 cups flour

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. Add remaining flour 1/2 cup at a time, until dough can be easily handled. Knead well. 
5. Place in a greased, covered bowl in the refrigerator for at least two hours or overnight. 
6. Divide dough into four equal portions, and roll each piece into a circle on a buttered surface.  
7. Cut each circle into 8 wedges; roll each wedge to form a crescent.
8. Let rise in a warm place until doubled in size, at least one hour.  
9. Bake at 375°F for 12 -15 minutes.

 Yield: 32 dinner rolls

Cinnamon Bun Variation:

1. To make cinnamon buns, divide the dough into two portions. 
2. Roll each into a large rectangle and spread liberally with softened butter. 
3. Spread each rectangle with 1/2 cup (packed) brown sugar, 1 teaspoon cinnamon and 1/2 cup raisins (optional).
4. Roll as for jelly roll, starting at long edge. 
5. Seal edges and slice into 1 1/4 inch slices and place on greased pans. 
6. Bake at 350 degrees F. for about 20-25 minutes, or until golden brown. 
7. Remove from pans while warm and frost.

Lemon Sour Cream Pie

Spring has finally arrived and for some reason citrus spells spring to me…light, fresh and tangy. 'Tis the season for lemon pie. Inspired by a picture of a sour cream lemon pie posted by a blogging friend a few weeks ago, we have enjoyed a similar pie here recently.  I will be making it again!

• 1 nine-inch pie shell, baked and cooled (homemade or store bought) 
• 1 cup sugar
• 3 1/2 tablespoons cornstarch 
• 1 cup milk
• zest of one lemon
• 1/2 cup freshly squeezed lemon juice (2 large lemons)
• 3 egg yolks, lightly beaten
• 1/4 cup butter, softened
• 1 cup sour cream
• whipped cream topping 

1. Combine sugar, corn starch, milk, lemon zest and juice, and egg yolks in a heavy saucepan.  Whisk to combine.  
2. Cook over medium heat, whisking contantly until mixture is bubbling.
3. Add butter and cook until thickened and smooth.  Remove from heat and cool.
4. Gently whisk in sour cream.  Add filling to baked pie crust.
5. Top with whipped cream topping.  (Pipe around edges or spoon over entire pie.)
6. Refrigerate for several hours before serving.

 Whipped Cream Topping:

• 1 cup whipping cream
• 2 tablespoons sugar
• 1/2 teaspoon vanilla extract (or almond flavouring)

 Combine cold whipping cream, sugar and vanilla in bowl and beat until medium stiff peaks form (about 1 minute).