Mexican Spirals

I wanted to post this before Christmas, but when I didn't get to it, I realized that it could be quite timely with New Year's Eve parties coming up and using up the leftover turkey. These are great little appetizers that can be made ahead, frozen and heated when you need them. We love them served with a little dollop of salsa! I got this recipe from my friend Herta, whom I talked to today, and she laughed when I told her I still make these every Christmas! I think she's probably found some wonderful new recipes I have yet to find out about. =) But when it comes to our family . . . well there are some traditions you just don't change!

Ingredients:

• 1 pkg (250 g) cream cheese, softened
• 1 cup finely chopped cooked chicken
• 1 cup grated Monterrey Jack cheese
• 1/3 cup finely chopped red pepper
• 1/4 cup chopped cilantro or parsley
• 2 tablespoons finely chopped fresh hot jalapeno pepper
• 2 teaspoons cumin
• 4 10-inch tortillas

1. Combine all the filling ingredients. 
2. Divide mixture between tortillas, spread evenly and roll up tightly. 
3. Wrap and chill at least 2 hours. 
4. Cut into 1/2 inch slices. Unbaked slices freeze well. (Layer with wax paper and place in sealed container.)
5. Bake at 350 F for 12 - 20 minutes, until you can see the cheese bubble slightly on top. Serve with salsa.

You will find the ends kind of "loose", but I fix those slices by filling in with other ends ... they'll never know once they're baked. Enjoy!

Honey Dijon Vinegrette

In our home we prefer homemade dressings to bottled. I like to know what ingredients are put into my food and try to avoid ingredients that I can't pronounce.
This is a lightly sweet and tangy dressing all at the same time. My oldest daughter signature dressing that she often makes. We really enjoy it.

• 1 tablespoon Dijon mustard
• 2 tablespoons honey
• 2 tablespoons cider vinegar
• 4 tablespoons of oil
• salt and pepper to taste

1. Shake all ingredients together in a well sealed jar until it thickens and everything is emulisfied. 
2. Keeps in the refridgerator for a week or two. 

Eggs Benedict

This has been a family tradition for many a year now and the brunch crowd just keeps getting bigger. It really is an easy and delicious recipe. 

This recipe comes from a Safeway cookbook called "The Easy Gourmet".
Serve with steamed asparagus and a fresh fruit salad. This recipe serves four.
I however used 5 dozen eggs and two dozen English muffins to feed our crowd. Even the pickiest eaters had more than two helpings.

• 4 English muffins, split and toasted
• 8 large eggs
• 8 round slices of back bacon or ham
• Hollandiase sauce

1. Bring a large pot of water to a boil and reduce the heat to a gentle simmer. One at a time, break the eggs and slip then into the water, Cook the eggs for 4-5 minutes. 
2. Place the eggs on top of a toasted english muffin with a slice of back bacon or ham. 
3. Top with the following Hollandiase sauce. 

Blender Hollandiase Sauce (my favorite version)

• 3 egg yolks
• 2 tbsp. lemon juice
• cayenne pepper
• salt
• freshly ground pepper
• 1/2 c. butter melting and bubbling hot.

1. Mix together in a blender the egg yolks, lemon juice and seasoning. 
2. With the machine running, slowly pour in the butter. 
3. Run the machine a little longer until the sauce thickens. 
4. Spoon it over the eggs and serve any extra sauce on the side.

Alternative 

Hollaindaise Sauce (my brother's favorite)

• 1/4 c. butter
• 1 tbsp. lemon juice
• 1/4 c. cream
• 2 egg yolks
• 1/2 tsp. dry mustard
• 1/4 tsp salt

1. In a double boiler over simmering water, melt butter, add cream, dry mustard and salt. 
2. In a seperate bowl temper the eggs with some of the warm cream mixture and add eggs to the remaining warm mixture and stir and cook until thickened.
3. Add lemon juice. 
4. Also a very tasty sauce as well.

Coconut Milk Cream Pie

I really like a good cream pie. Cream pie with a fresh flaky crust just has the perfect texture combination for me.

Here is a link to Dorothy's Pie Crust. 

• 1 baked 9 inch pie shell
• 3/4 cup sugar
• 1 2/3 cup (400 ml) unsweetened coconut milk... give the can a good shake.
• 1 1/2 cups whole milk
• 1/4 cup cornstarch
• 6 egg yolks
• 1/4 teaspoon salt
• 1 cup flaked unsweetened coconut
• 2 teaspoons vanilla extract
• 2 tablespoons butter

1. This can all be done in a saucepan over medium heat but I like the non-scorch proof method of a microwave.
2. In a large measuring cup or another large glass microwave safe bowl, combine the sugar, and the coconut milk.
3. In a small bowl, combine the cornstarch with the milk until no lumps remain. Add to the coconut milk and sugar mixture.
4. Put into microwave and heat on high speed for 2 minutes at a time, then stirring and continuing until it is bubbly.
5. Put the egg yolks into a small bowl, and add a little bit of the hot milk, stir, and add a little bit more of the hot milk. . .continue stirring vigorously. This will keep the egg yolks from becoming scrambled eggs.
6. Pour the egg mixture back into the large bowl with the remaining hot milk mixture.
7. Heat again in the microwave until thickened and bubbly. Total time is usually around 10 minutes for me.
8. Add the vanilla and the coconut and the butter and stir until combined.
9. Pour the hot filling into the cooled pie shell and cover with plastic wrap.
10. Chill the pie completely for a few hours and then dollop the whipped cream on.
11. If you want toasted coconut for garnish, put a little coconut on foil and put into the oven at 325 until lightly toasted.

Chocolate Peanut Butter Balls

This is my mother in law's recipe. I used to make them for Christmas but now my daughter Brenda makes them. She was so kind as to send me this photo and allow me to share it here. These are great to pack in a small festive tin, add a ribbon and surprise someone with a delicious treat.

• 1 cup chunky peanut butter
• 1 cup icing sugar
• 2 tablespoons butter, softened
• 2 cups rice crispies
• 1/2 cup peanuts
• 1 cup chocolate wafers or rosebuds
• 3 tablespoons paraffin (optional)

1. Mix together peanut butter, icing sugar, butter, rice crispies, and peanuts in a bowl.
2. Refrigerate for 30 minutes. Roll into approximately 1 inch balls. Place on pan and freeze.
3. Melt chocolate wafers or rosebuds with 3 tbsp paraffin. (optional)
4. Keep melted chocolate in a bowl over hot water while dipping frozen peanut butter balls.
5. Place them on a parchment lined pan without touching until firm. 
6. Store in a cool place.

Green Bean Casserole

It seems there is always a green bean casserole at the holiday table, most often using Campbell's cream of mushroom soup as the sauce. This is a slightly different variation, one which we prefer.

• 3 cans green beans, drained (French or regular cut)
• 1 can sliced mushrooms
• 1 can water chestnuts, chopped
• 2 tablespoons butter
• 2 tablespoons flour
• ¼ cup finely chopped onions
• 1 teaspoon salt dash of pepper
• 1 teaspoon sugar
• 1 cup milk
• 1 cup sour cream
• 2 cups shredded cheddar cheese
• 1 can French-fried onions

1. Melt butter in saucepan.
2. Stir in flour and cook over medium heat about 1 minute.
3. Add milk and cook until thickened, while whisking.
4. Stir in salt, sugar, pepper, onions, and sour cream; heat through. 
5. Add green beans, mushrooms and water chestnuts; stir to coat.
6. Transfer to casserole dish. (Can be made the previous day and refrigerated at this point.)
7. Spread cheese over top and sprinkle with french-fried onions.
8. Bake at 350 degrees for 30 minutes or until bubbly. 

If the casserole has been refrigerated, allow about 30 minutes more cooking time.

Shortbread Cookies

This recipe was from my Mom's friend Esther Moore. Her and her husband John were our pastor couple when I was growing up in Victoria. He was a musician as well and afew of his songs are published in church Hymnals. One of my favorites of his is Burdens are Lifted at Calvary.

These cookies are easy, and they melt in your mouth.

1 cup softened butter

4 tbsp white sugar

2 1/2 -3 cups flour

Whip together butter and sugar. Add 2 cups of flour and continue to add flour until dough comes together in a soft ball. It will be soft but manageable to roll out on a floured counter. Roll out to 1/4 " thick and cut with cookie cutters. Leave plain or decorate with colored sugar sprinkles.

Bake @ 325 for 12 minutes. Let rest on pan for one minute and remove to a cooling rack.

Greek Veggie Pizzas

My niece, Pauline, made these for a shower a number of years back and I was very happy to scribble down the recipe. These little pizza wedges also go over well as appetizers or a quick lunch. They are so simple to make, but very tasty.

Ingredients:

• 1 pkg Kraft Greek Salad crumbled feta cheese
• 1 each: small red and yellow peppers, cut into thin strips
• 1 zucchini, thinly sliced
• 1/3 cup Kraft Sundried Tomato and Oregano dressing
• 4 - 6 inch (pre-baked) flatbreads or Greek pitas (Olafsons)

1. Sprinkle 1/3 cup feta cheese on each crust. 
2. Mix peppers, zucchini and dressing. 
3. Spoon over cheese, dividing evenly. 
4. Bake at 425 F, 10 minutes. Cut into wedges.

Oatmeal Shortbread

Here is a shortbread that's a little different than most.

The recipe comes from the yellow Gals With God cookbook

that our ladies Bible study group put together back in 1980.

I've been making them every Christmas since.

• 1 1/3 cups flour
• 2/3 cup oatmeal
• 1 cup butter softened
• 2/3 cup brown sugar
• 2/3 cup fine unsweetened coconut

1. Mix dry ingredients and work in butter as you would for regular shortbread. Do not over mix.
2. Dough will be slightly sticky.
3. Pat or roll out on lightly floured surface into a rectangle about 1/4 inch thick.
4. Using your handy dandy bench scraper, mark dough into sections and cut into logs about 1/2 inch by 2 inches. 
5. Using bench scraper or metal spatula, transfer to ungreased cookie sheets.
6. Bake at 275 degrees F for about 20 minutes or until cookies are set. Remove from oven and let cool.
7. Dip one or both ends of each cookie into chocolate dip (melt 1 cup semi sweet chocolate chips with 3 tablespoons milk or cream over hot water until melted, stirring until smooth. If chocolate is still too thick, add a bit more hot milk.) 
8. Place on waxed paper and refrigerate until chocolate is set.
9. These cookies keep very well in a tightly covered container kept in a cool place. (I usually store all of my Christmas cookies and bars in the garage.)

Minnesota Munchers

Another cookie I bake at Christmas time, of course it can be baked at any other time which I do. I have baked this recipe numerous times and it always turns out. I found it at Christmas-cookies.com and after the first time I tried it it was marked as a winner! I've changed up the recipe a wee bit.

• 1 cup butter, softened
• 1 1/2 cups brown sugar
• 2 eggs
• 2 teaspoons vanilla
• 2 1/2 cups flour
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1 cup chocolate chips
• 1/2 cup white chocolate chips
• 3/4 cups toffee bits
• 1 cup pecans, chopped

1. Preheat oven to 350 º. Grease 2 cookie sheets or line with parchment paper.
2. In a medium sized bowl cream together butter and sugar. Beat in eggs and stir in vanilla.
3. Combine flour, baking powder, salt and stir into creamed mixture. Fold in chocolate chips, toffee bits and pecans. Drop by tablespoons on cookie sheets.
4. Bake for 10 to 12 minutes till slightly golden in color. I found that I had to bake them a bit longer in my oven.
5. Cool on baking sheet 5 minutes before removing to cool completely on rack.
6. Yield: approx 3 dozen.

Wranglers

This way of doing bacon and eggs originates from the year I met my husband.

That summer, I was a counselor at Columbia Bible Camp (now Stillwood Camp) here in BC. 

We took our girls on an overnight hike and made these for breakfast - fried up on the bottom of one of those large juice cans tipped over a fire.

 It's much easier to make them in a frying pan!

They are great for camping trips because you get bacon, eggs and toast in one handy package 

and you only need one pan.

Wranglers are now a family favourite and hardly a week goes by without making them at least once or twice for breakfast or for a quick lunch.

For each wrangler you will need:

• 1 piece of bread
• 1 slice of bacon
• 1 egg
• salt and pepper

1. Cut a circle out of the middle of the bread slice.
2. Cut strip of bacon in half.
3. Place bacon halves side by side in frying pan and fry until brown.
4. Turn bacon pieces over and lay bread over the bacon.
5. Crack egg into the hole and sprinkle with salt and pepper.Turn heat down and cook until egg white begins to turn cloudy. You can cover the pan if you like.
6. Flip the wrangler over and continue to cook uncovered until desired doneness.

Voilá - bacon eggs and toast and only 1 pan to wash.

Chicken with Anise Seeds

I first began to enjoy this delectably flavoured and scented chicken when the invitations to my inlaws-to-be began. I began to make in immediately upon marriage as it is . . .truly one of the easiest chicken dishes to make. It can be made with a younger chicken, purchased already cut up, or you can buy a roasting chicken, and cut it up yourself. The reason to cut it up is so that all the parts have equal "roastablity" against the roasting dish.

I made this the other day. . .and Stuart still remembers saying as a young boy. . . how much he liked it. The wonderful aroma in the kitchen can be smelled outside and the flavour is truly delicious.
I'm sure that every good Mennonite woman has her own way of making this and I'd love to know how you do it.

Roasted Chicken with Anise

• 1 chicken, cut up into pieces with the bone and skin
• salt
• Anise Seed

1. Cut up your chicken if it isn't already.
2. Arrange it in a single layer in a heavy pot or roasting pan.
3. Sprinkle with salt as you would any roast chicken.
4. Sprinkle with anise seed. I never measure but I would say several teaspoons.
5. Put the lid on and bake in the oven at 325 for 2 1/2 hours.
6. Half way in between, I turn it over to give the skin side a good caramelizing.
7. Remove the chicken to a serving plate and cover with foil to stay warm.
8. Sprinkle a tablespoon of flour into the pot with the drippings.
9. Stir on medium heat until bubbly.
10. Add 1 cup of milk and continue to stir until bubbly. Add more milk to make the consistency that you enjoy for sauce.
11. Serve with roasted potatoes or mashed potatoes. 

Mini-Chip Shortbread Butter Crisps

There are so many variations of shortbread out there so I though I would add one more to the collection. They are my oldest daughters favorite, well one of her manyfavorites.

• 2 1/2 c. flour
• 1/2 tsp. salt
• 1 1/2 c. butter
• 1 c. icing sugar
• 2 tsp. vanilla
• 1 1 /2 c. mini chocolate chip (I mix half dark and half milk chocolate)

1. Cream butter, icing sugar and vanilla. 
2. Add flour and dry ingredients. 
3. Fold in chips. 
4. Make 1 " balls and flatten slightly.
5. Bake at 325 for 10 minutes.
6. Makes approximately 6 dozen.

Jewelled Fruitcake

Fruitcake is not everyone's favorite Christmas food, but has been a tradition in my kitchen over the years. I posted this recipe on my personal blog last year, but will repeat it here for those who may be interested. It's a moist, light fruitcake with large pieces of fruits and nuts.

Jewelled Fruitcake

• 2 1/2 cups whole candied cherries, red and green
• 3 to 4 cups golden raisins
• 2 cups candied pineapple (cut in large chunks)
• 1 cup candied orange peel or citron
• 2 cups flaked coconut
• 1 1/2 cups whole blanched almonds
• 2 cups pecan halves
• 3/4 cup shortening
• 3/4 cup butter or margarine
• 1 1/2 cups sugar
• 9 eggs
• 2/3 cup orange juice
• 3 cups flour
• 1 1/2 teaspoons baking powder
• 1 teaspoon salt

1. Measure all the fruits and nuts into very large mixing bowl and set aside.
2. Cream butter, shortening and sugar.
3. Add eggs and mix well.
4. Add dry ingredients and orange juice.
5. Beat on high speed for several minutes, scraping the bowl occasionally.
6. Stir batter into fruit mixture and combine well.
7. Spread mixture evenly into prepared well-greased pans.
8. Bake at 275 degrees Fahrenheit for about 2 hours or until toothpick inserted in centre comes out clean. Remove from pans and cool.

Yield: 3 medium loaves

*I did six mini-loaves and two larger loaves this year.

Now here's the part that makes this fruitcake so moist and yummy; wrap in brandy moistened cheesecloth. I used about 1 1/2 cups of apricot brandy for this recipe. Store the wrapped cakes in a cool place.

Neopolitan Cookies

I've spent the past week at our daughter's home in Saskatchewan celebrating an early Christmas. 

We made up a batch of Neopolitan Cookies which have been part of my Christmas Cookie lineup since before I married. They are so pretty and there's no fancy decorating required. 

Doesn't my 6 year old grandson's handmade ornament set the cookies off nicely?

Ingredients:

•  2 1/4 cups flour
• 1/2 teaspoon baking powder
• 1/8 teaspoon salt
• 1 cup butter
• 3/4 cup sugar
• 1 egg
• 1 teaspoon vanilla
• 1/4 cup red maraschino or glazed cherries, chopped
• 1/4 cup green maraschino or glazed cherries. chopped
• 1/4 cup finely chopped pecans or walnuts
• red and green food colouring

1. Sift together flour, baking powder and salt.
2. Cream butter, sugar, egg and vanilla.
3. Blend in flour mixture.
4. Divide dough into 3 equal parts.
5. Add red food colouring and the red cherries to one part, blending well.
6. To the second part, add the green food colouring and green cherries.
7. To the third part, blend in the chopped nuts.
8. Wrap each portion up in plastic wrap and chill for about 1 hour.
9. Divide each colour dough into 2 parts.
10. On waxed paper, form a 10-12 inch-long log of one portion of thethe red dough and then flatten to about 1/4-1/2 inch thickness.
11. Repeat using the green and white doughs.

12. Stack the white dough on top of the red and then add the green layer (see picture above).
13. Wrap with waxed paper, squaring up and smoothing each long side as you wrap it.
14. Repeat with the remaining dough.

15. Chill logs about 4 hours or overnight.
16. Unwrap log and cut into1/4 inch slices and place on cookies sheets.
17. Bake at 350 degrees for 10 to 12 minutes - just until the edges begin to turn a light brown.
18. Remove from cookie sheets to a rack or brown paper and let cool.
     These keep well in a tightly closed container stored in a cool place.

Chili Borscht

I had some leftover chili and thought I’d make a quick soup for lunch.

Ingredients:

• 2 cups leftover chili
• 6 cups water
• 1 chicken bouillon cube
• ¼ barley
• 1 carrot, sliced
• 1 wedge – about 1/4 of a small head of cabbage
• 1 bay leaf
• 5 peppercorns
• ¾ teaspoon dill weed
• small sprinkle of dried chili pepper (optional)

1. Put the chili into a medium sized pot and fill it half way up with water. Add the bouillon cube for the stock flavor, then all the rest of the ingredients. Cook 1 hour.
2. Enjoy with Charlotte’s corn and cheese biscuits or Judy’s Zwieback.

Dark Chocolate Cake

Making a Tinkerbell Cake is an easy thing to do when you have a cake pan that is shaped like a flower. . .and the cake topper that is easily purchased this time of year in the card stores for Christmas tree decorations. It might be a good time to think ahead to the Birthday Parties you will be making cakes for .. .throughout the year. I simply used the Star Tip to make stars. . .and voila .. .a Tinkerbell cake. The inside is the important part. If I wanted a professional looking cake I would have purchased one but I wanted it to be moist. ..dark. . .and delicious.

My favourite Chocolate Cake is from the cookbook Eat, Shrink & Be Merry by Janet & Greta Podleski.  I've done a bit of tweaking in today's recipe.  You can find the original in their cookbook that I've used lots over the years.  

• 3 ounces good quality chocolate (I use Callebaut Chocolate that I bought in the bulk section. It worked out to be a heaping 1/3 cup chopped chocolate)
• 1 cup of strong brewed hot coffee

• 3 cups white sugar
• 2 1/2 cups all-purpose flour
• 1 cup unsweetened cocoa
• 2 teaspoons baking soda
• 3/4 teaspoons baking powder
• 1 teaspoon salt

• 3 farm fresh eggs until thicken and lemon colored.

• 3/4 cup vegetable oil
• 1 1/2 cup well-shaken buttermilk
• 1 teaspoon vanilla
• cocoa/coffee mixture

1. Preheat the oven to 300
2. Combine the chocolate and the coffee, stir well and allow to cool while you continue.
3. Sift together, sugar, flour, cocoa, baking soda, baking powder, and salt. 
4. In another large bowl beat eggs with a stand or hand mixer. 
5. Slowly, add the oil, buttermilk, vanilla and coffee/cocoa mixture. 
6. Slowly add the sugar/flour mixture until combined.
7. Divide the batter into 2 -10 inch or 3 - 9 inch pans that have been greased and the bottom lined with parchment paper.
8. The baking time will depend on how many pans you have divided the batter into. 
9. Test with a toothpick at 50 minutes and then every 5 minutes after. The toothpick should come out clean. . use a clean toothpick every time you test.

I used butter icing for the Tinkerbell cake, but for the adults. . I made chocolate ganache frosting.. .

Ganache Frosting

• 1 pound Callebaut Chocolate or good quality chocolate
• 1 cup heavy cream
• 2 tablespoons sugar
• 2 tablespoons corn syrup
• 1/4 unsalted butter.

1. Finely chop the chocolate
2. Bring the cream, sugar, corn syrup and butter to a simmer.. .stirring until the sugar is dissolved.
3. Remove from heat and add the chocolate, stirring until smooth.
4. Add the butter and continue to stir until smooth.
5. Put it in the refrigerator, stirring occasionally until spreading consistency.