Chile Relleno Breakfast Bake

 This would be a nice meal to have on New Year's Day watching the Rose Parade or football games. Serve it with some chunky salsa.

Ingredients:
4-4oz. cans of whole green chillies
4 cups of shredded Cheddar Jack cheese combination
12 eggs
2 cups sour cream
1/2 teaspoon salt
Chunky salsa of your choice (optional)

Preheat oven to 350 degrees.
Prepare 9 x 13 dish by greasing lightly.
Remove and drain the whole green chillies.
Slit the chillies open and lay flat covering the bottom of the dish.
Sprinkle the chillies with the cheese.
Beat the eggs, sour cream, and salt until thoroughly blended.
Pour over cheese.
Bake at 350 degrees for 30-40 minutes or until center is set.
Let sit for 5-10 minutes before serving.
Serve with your favorite salsa.
Yield: 8-10 servings

Cheese Stuffed Jalapeno Boats

Ring in the New Year with some spice added to your buffet! The main ideas in this recipe come from a Canadian Living magazine. These little boats can be prepared ahead and refrigerated, to put in the oven later. Half a recipe works well for a small group appetizer.

Ingredients:

• 10 - 12 large fresh jalapeno peppers
• 150 g boursin cheese ( I used cranberry, pepper)
• 1/2 cup finely shredded cheese (I used Mexican blend)
• 1 Tbsp lemon juice
• good dash of pepper
• 4 Tbsp bread crumbs mixed with 4 Tbsp additional shredded cheese

1. Cut peppers in half, lengthwise, right down the center of the stem so that each piece has a stem. Scrape out the seeds.
2. Mix cheeses, lemon juice and pepper and spoon into boats, using a tiny spoon.
3. Top with crumb and cheese mix and arrange on parchment paper lined baking sheet.
4. Bake at 375 F for about 30 minutes. 

Hot Pizza Dip

Think of this as a pizza without the dough!  Combine all your favorite pizza ingredients in a hot dip and serve with taco chips, crackers or breadsticks. It is easy to prepare in advance and keep refrigerated.  And with New Year's Eve coming up, this may be just the recipe you need. 

• 8oz / 250g cream cheese, at room temperature
• 3/4 cup sour cream or Greek yogurt
• 1/4 teaspoon garlic powder
• 1/2 teaspoon dried oregano
• 1/2 teaspoon dried basil
• 3/4 cup pizza sauce (your favorite...but we like it 'hot'!)
• pepperoni, small pieces
• 1 bell pepper, chopped (red, green or yellow or a combination of colours)
• 1 cup mozzarella cheese, grated
• 1/4 cup Parmesan cheese, grated

1. Blend cream cheese, sour cream and seasonings.
2. Spread in a 9" pie plate or quiche pan.
3. Spread pizza sauce over base.
4. Top with pepperoni pieces and chopped peppers.
5. Spread cheese over top.
6. Bake at 350°F for 20 minutes or until cheese is bubbly and edges are golden. 

The Light of Christmas

Extending Love-filled Wishes for

a Blessed Christmas season to You and Yours

From all of us , 
Anneliese, Betty, Bev, Charlotte, Ellen, Judy, Julie, Kathy, Lovella, Marg, 

There are always people who want to take Christ out of Christmas,
but no one is willing to celebrate the season without lights!
My own childhood awe and delight 
gazing at the beautiful display of Christmas lights 
was the same awe and delight reflected on the faces of my grandchildren
many years later. 
I still enjoy the profusion of lights 
that decorate people's homes and front yards for the holiday season.

 Like most people, if I suddenly find myself in the dark, 

the uppermost thought in my mind is to find a light.  
We do not enjoy being in the dark.

 As lights shine best in the darkness of night .... 
so also the Light of the World came to shine in the darkness of  a sinful, needy world. 
He was the great Light - sent by God - Jesus, our Saviour

Isaiah, many years before Jesus was born as a babe in Bethlehem,
 rejoiced to see His coming .
"Arise, shine, for your light has come! 
and the glory of the Lord is risen upon you. 
For behold the darkness shall cover the earth, and deep darkness the people.. 
But the Lord will arise over you and His glory will be seen upon you !"
  Isaiah 60:1

 In a world that is increasingly dark around us,
 Jesus still comes to bring us light - 
and His comforting message was and is ... 'Fear not!'  

"I have come as a light into the world, that whoever believes in Me 
should not abide in darkness." 
John 12:46

I read a beautiful story written by Helen Grace Leisheit .  that took place shortly before Christmas in 1944. 
It was told to her by her great aunt  who grew up in Neider-Chortitza, 
a Mennonite village in the Ukraine. 
Helen is a free lance author and she gave me permission to link the story here.

Read it and be blessed !  

Christmas Eve 2015

It's Christmas Eve and it's become my family's tradition to serve Raclette.
Many years ago our neighbours, newly immigrated from Switzerland, introduced this winter Swiss meal with us and it wasn't long before I went out and bought a Raclette oven for our family.

This year, Harv and I were privileged to host the MGCC West Christmas Party and 

decided to share this tradition with them.

(Betty and Charlotte and their husbands enjoyed a MGCC East Christmas party in Manitoba.)
Only one of the girls had ever had Raclette before and it was fun to introduce the others to it.

Here is how Raclette is done:

You'll need a Raclette oven which has a grill surface on top with a broiler element below it

 and a place for 6 -8 individual trays beneath the element.

Raclette ovens are available in most kitchen stores.

Photo by Lovella Scehllenberg

The Raclette oven is placed in the middle of the table

so that everyone has access to it. 

A variety of meats is offered to cook on the grill surface.  

We usually serve marinated flank steak slices, farmer sausage or ham and prawns.

(Chicken is not recommended because of contamination issues.)

Monterey Jack and Cheddar cheeses are sliced into 1/2" pieces and passed around the table.

Each person puts a slice of cheese into their tray and then slides the tray beneath the broiler element.

Along with the cheese, you can add garlic butter, diced sweet peppers, diced green onions and/or sliced mushrooms to the trays.

When the cheese has melted and begins to get crusty, the tray is removed from the oven and the melted cheese is poured over boiled potatoes and/or sliced French bread.

Sweet gherkins and cocktail onions, dill pickles and fresh vegetables are served alongside the melted cheese and grilled meats.

Photo by Lovella Schellenberg

It's a lovely way to spend an evening with friends and family. 

Our young grandchildren are delighted to cook their own food at the table alongside the adults.

The Mennonite Girls and their husbands enjoyed this new experience and I know of one for sure who purchased a Raclette within the first week and has since served it to family and friends.

Tonight, whatever your tradition or activity,
 I pray that you will experience the coming of the Christ child in your life.
May His love fill you with peace and joy.

Applesauce Cake Roll

My mom used to made this Applesauce Cake Roll years ago and I had tried it once in the past and decided to try it again. It makes a nice dessert that isn't too sweet and is festive. I made a couple mistakes and will improve on my cake rolling the next time around. My company did not mind it's imperfection!

Ingredients:
3 eggs
3/4 cup sugar
1/2 cup applesauce
1 cup sifted flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 teaspoon cinnamon
1/4 teaspoon ground cloves (optional)
1/2 cup chopped walnuts
Powdered sugar (icing sugar) for dusting

Filling:
12 oz. of cream cheese
1/4 cup sugar
4 tablespoons milk

Preheat oven to 350 degrees
Beat eggs till thick.
Gradually add sugar beating well.
Add 1/2 cup applesauce.
Sift together flour, baking powder, baking soda, cinnamon, salt & cloves.
Fold into egg mixture along with the walnuts.
Spread in greased and floured 15 x 10 x 1 jelly roll pan. I updated this step and used parchment paper that I lightly greased.
Bake in 350 degree oven for 15-20 minutes.
Immediately loosen sides and invert onto a kitchen towel.
Pull parchment paper off and cover with powdered sugar.
Roll the cake in the towel and let it cool completely. It will be a nicer roll if you roll it on the short side.
Prepare the filling by beating the cream cheese, sugar and milk together till smooth.
When the cake has cooled unfold it and spread the filling evenly on the cake.
Roll the cake again carefully, discarding the towel.
Wrap the whole cake with foil (I sprayed the foil with cooking spray) and freeze. This will make it easy to cut when ready to serve.
When ready to serve, unwrap the cake, dust with powdered sugar (icing sugar) cut slices and serve with ice cream or whip cream.

I've got room for improvement but my beginner attempt was well received and devoured.

Cream Cheese Christmas Tree

Here is a festive appetizer that you can put together with no fuss or stress. All it takes is a few minutes and voila, you have this.

You need:

• 1 - 8 oz brick of cream cheese
• jalapeno pepper jelly
• red and yellow pepper

1. Cut the cream cheese at a diagonal.
2. Place the two long sides together to form a triangle.
3. Cover in with the jalapeno jelly
4. Decorate with finely diced red pepper, top with a yellow pepper star. Unfortunately I didn't have a yellow pepper for the star, but when I make it again for Christmas eve I will. 
5. Serve with crackers. 

So very tasty and easy. Thank you Pinterest for the idea. 

Bread for the Journey

The Giver of Gifts 

Christmas is the season of love and family and gifts.  

Yes, gifts can be a wrong focus and the cause of stress and tension and overspending, 

but I have been seeing a change in people's attitude
from
gift-giving having to be "bigger and more and better"  

 to
a heart desire focused on giving  "thoughtful gifts".

When it comes to 'bigger and better' there is One who can never be out-done or out-given!  

The One whose birth we celebrate this season - but let us not forget that it is not the 'baby' but the God in human flesh that we celebrate and He is the reason for our joy. 

We had a guest couple from Samaritan's Purse come to speak to our church's women's group about the Christmas shoe boxes that bless children around the world every Christmas. 

The husband's name was Gordon and he showed us a mind-blowing video of what happens to the shoe boxes we pack and drop off at church or some collection depot.  

The boxes all end up in huge warehouses to prepare them for overseas shipping
 - Gordon and his wife were involved with the Calgary warehouse. 

After showing the video, he shared a personal experience - a story that I will never forget!

He had traveled with a shipment of boxes - on route to the country of assigned destination -
 to watch first hand the boxes being distributed to the children.

 The distribution day came and he gathered with the children
 that so patiently waited to receive their box.
Feeling their barely contained excited, he turned to the little girl sitting beside him
and asked her,
"What do you want to see in your box? What are you hoping for?"   

There was no hesitation in her reply.
 "I want a mommy and daddy in my box."   

Gordon's heart clenched as he gently said,
"I'm so sorry, 

but I don't think a mommy and daddy will be in your box."   

The child was not deterred,
"Oh yes, there will be. 

I prayed, I asked God and He said there would be.
I know He will give me a mommy and daddy in my box."

Gordon watched, with trepidation, as finally, a box was handed to the little girl
and she eagerly opened it. 

It was filled with the normal little gifts that delight a girl her age, 

but on the side of the box was an envelope.  

They opened the envelope and inside was a note that said,

 "Whatever boy or girl opens this box, we want to adopt them!"
Her Mommy and Daddy WERE in the box ! 

The wheels were set in motion and the Michigan couple who had written the note 

adopted the little girl.  

Their church was so moved by the unfolding of this story,
 that other couples adopted children as well.  

All God needed was the faith of a little girl !  

What kind of faith do you have? How big is your God? 

"Without faith it is impossible 
to please Him,  who says ... 

Behold, I am the Lord, the God of all flesh. 

Is there anything too hard for Me?" 

Heb.11:6 and Jer.32:27

Butter Tart Squares

Are you craving a butter tart but don't want to fuss with the pasty? These squares are quick and easy to bake up. The filling sits over a shortbread style crust. These Butter Tart squares do not have nuts or raisins. I doubled the recipe and baked it in a small baking sheet. The recipe below fits into a 9x9 pan.

• 1 1/3 cup flour
• 2 tablespoons white sugar
• 1/2 cup butter (do not substitute this with margarine)
• 2 eggs
• 1 1/4 cup brown sugar
• 1/4 cup butter (again, do not substitute this with margarine)
• 1 tablespoon vinegar
• 1 teaspoon vanilla
• 1 teaspoon flour

1. Stir together first amount of flour and white sugar.
2. Cut in cold butter until very fine crumb. Press into lightly buttered pan, or pan lined with parchment.
3. Bake in 350º oven for 12 minutes. 
4. While crust is baking beat together eggs and brown sugar.
5. Add remaining ingredients and blend well with a hand beater. 
6. Pour this mixture over the warm crust.
7. Bake in 350º oven for 30 minutes.
8. Remove and allow to cool in pan. Cut and store in air tight container. Freeze well. 

Marshmallow Popcorn Balls..Gift from the Kitchen

Years ago popcorn balls were part of the Christmas candy assortment that was offered after the big Christmas dinner at my in-laws home. My mother in law made them with a boiled syrup mixture instead of marshmallows. It was a sweet treat for the children and adults alike.
I haven't made popcorn balls in a very long time and so decided to do so again this year. I rolled some in sprinkles, some with candies, and the rest I left plain. Feel free to add and decorate as you wish. Can you imagine the excitement in a little child's face when you hold out a basket of popcorn balls and say 'you can pick one'?

• 12 cups popped corn (1/2 cup corn kernels) 
• 1/4 cup butter
• 4 cups mini marshmallows
• 1 teaspoon vanilla
• 1/2 teaspoon salt
• Sprinkles or candies

1. Melt butter in a medium size saucepan over medium heat until melted.
2. Add marshmallows. Cook until marshmallows are completely melted, stirring constantly.
3. Remove from heat and stir in vanilla and salt. 
4. Place popcorn in a large bowl and add marshmallow mixture, mix until well coated.
5. Moisten hands frequently with water as you shape mixture into balls. Roll them in sprinkles or press candies into balls.
6. Place on parchment or waxed paper and allow to set firm. They will firm up more quickly if you refrigerate them.
7. Wrap in cellophane or small plastic bags and your little treats are ready to hand out.
8. 

Bread for the Journey

Lo, How a Rose

There shall come forth a shoot from the stump of Jesse,
    and a branch from his roots shall bear fruit.

~Isaiah 11:1 ESV

Lo, how a Rose e’er blooming
from tender stem hath sprung!
of Jesse’s lineage coming,
as those of old have sung.
It came, a floweret bright,
amid the cold of winter,
when half spent was the night.

Isaiah ’twas foretold it,
the Rose I have in mind;
Mary we behold it,
the Virgin Mother kind.
To show God’s love aright,
she bore to us a Savior,
when half spent was the night.

O Flower, whose fragrance tender
With sweetness fills the air,
Dispel with glorious splendour
The darkness everywhere;
True man, yet very God,
From sin and death now save us,
And share our every load.

Lo, How a Rose E'er Blooming is a song often heard during the advent season. It was originally written in 1599 in Cologne, Germany...inspired by the prophecy of Isaiah.  Several hundred years later it was translated into English.

This carol takes me back to my childhood...where I heard it sung by choirs in both German and English and playing from the old hi-fi stereo next to the Christmas tree during the Christmas season. What a beautiful picture! Christ is portrayed as the rose who has come to bring us beauty in our winter and light in our darkness. He is our 'forever-blooming' rose!

During this advent season, may you find music that moves your soul. And more importantly, may you experience the Christ of Christmas!

Christmas blessings to you...

Caramel Peacan Chocolate Squares - Gluten Free

Have you finished your baking for Christmas?   These squares are perfect as a delectable holiday treat - or any time you need something special!  They are good keepers and freeze well to bring out when needed over the holiday season. They are maybe a bit of extra work .. but are really worth it!

• 1 cup butter 
• 1/2 cup of chocolate chips 
• 1  1/3 cup Julie's Flour mix 
• 1/2 cup cocoa powder
• 2 cups sugar
• 1/2 tsp xanthan gum 
• 1/2 tsp baking powder 
• 1/4 tsp salt 
• 4 lg eggs 
• 1 tsp vanilla 
• 5 cup mini-marshmallows
• 1 1/4 cup chopped pecans 

1. Spread chopped pecans on baking sheet and toast in oven 8 minutes - 350 degree 
2. Melt butter and the chocolate chips on low heat 
3. Pour melted butter and chips into mixing bowl. 
4. Add dry ingredients and eggs and vanilla and beat until smooth 
5. Pour into  15 x 10 " pan - lined with parchment paper - spread batter evenly
6. Bake for 20 minutes at 350 degrees. 
7. Remove from oven and spread marshmallows evenly over the top.  
8. Return to over for about 10 more minutes, until marshallows are melted and turning golden.
9. Remove from oven and sprinkle the pecans on top of the marshmallows. 
10. Drizzle  top with caramel sauce
11. Pipe melted chocolate criss-cross over top of caramel  chips 
12. Let cool before cutting into squares. 

Caramel Sauce 

• 3/8 cup butter 
• 3/4 cup brown sugar 
• 1/2 cup whipping cream
• 1/2 tsp vanilla 

1. Melt butter 
2. Add brown sugar - cook until smooth 
3. Add cream and vanilla and simmer for 20 minutes.  It will thicken as it cools.

Tip -  I discovered this by 'accident' but it works really well  - a quick way to drizzle is to use a slotted tablespoon.  Scoop up a spoonful of caramel sauce and move the spoon over the pan ... it will come out in a nice even stream.

Melted Chocolate

• 3/4 cup chocolate chips 
• 3-4 tbsp cream
• 1/2 tsp vanilla 
• 1 tbsp butter    

1. Pour 2" of water in small sauce pan and bring to boil 
2. Put chips/cream/butter/vanilla in mug and set in boiling water with a metal jar lid underneath - until chips are melted and mixture is smooth. 
3. Place in piping bag and pipe over squares.  

A Merry Hummus Appetizer

There really isn't an recipe for these fun Christmas appetizers. I'll give you a list of the things you need to create them and you could be as creative as you want to be.

Cut a round piece of pita or naan into the tree shapes.
Push a pretzel stick in the bottom of the tree shape.
Mix enough drops of green coloring into a tub of your favorite hummus to make it green.
Spread the green hummus on each tree wedge.
Now the fun begins as you decorate the trees with diced red pepper, chopped pimento, green peppers, or diced cucumber.
If I would have had a yellow pepper on hand I would have cut a yellow pepper star for the top.
You don't have to, but I toasted my naan lightly before I added the toppings.

Tip: Cut the veggie decorations for the trees in advance so you are ready to go once the hummus is spread onto the pita or naan. Be more creative than me and zig zag your decorations all over the tree.

Dinner Party Green Salad

I really enjoy beautifully presented foods. Using a platter rather than a bowl for a salad allows every ingredient to stand out and make for an artistic and colourful addition to any dinner party. Salads are often just any unique combination of vegetable or fruits you like.  Be creative. For my dinner party I chose to combine the tenderness of roasted butternut squash along with crunchy Kale, cabbage salad, a sprinkling of sweet sparkly pomegranate seeds, and paired the salad with my Fig Salad Dressing.

• 4 cups bagged Kale Cabbage Salad mix, or any of your favourite salad green mix (I like the Kale Mix because it's a healthy choice, and is very nice and crunchy.
• 1/4 cup paper thin slices red onion
• 1/2 cup finely diced red pepper
• 1/2 cup thin strips jacima
• 2 cups cubed butternut squash, roasted 
• pomegranate seeds
• Fig salad dressing 

1. Wash, peel and seed one small butternut squash. Cut into small cubes. Place on a baking sheet lined with foil and drizzle with a few teaspoons olive oil. Roast in 400º oven for 10 minutes. Gently stir and roast another 5-10 minutes until just tender. You don't want them to be too soft and get mushy. Set aside to cool. Once cooled, place in a bowl, cover and let them get cold and firm in the refrigerator. 
2. Place prepared salad greens (wash and dry well if not done already) in the centre of platter.
3. Top with red onions, red peppers and jacima.
4. Place cool butternut squash cubes around greens and sprinkle with pomegranate seeds.
5. Serve with Fig salad dressing on the side. 

Don't forget to add a small garnish such as a tomato, radish flower, carrot curls or parsley. 

Pomegranate or Berry Sangria (non-alcoholic)

Although you would expect to add wine to an authentic sangria, this spiced fruity punch-like drink is delicious just as it is. It goes well with appetizers. In the summer I like to add blueberries, blackberries and some ice cubes,  while at Christmas it looks festive with pomegranate seeds and cranberries floating on top. I credit the main ideas to the kitchn  and I'll share a large recipe (to serve 16). For a smaller group I'd do half.

Ingredients:

• 4 cups boiling water
• 4  chai tea bags (I used Bengal Spice) 
• 2 cinnamon sticks (optional)
• 1/4 - 1/2 cup sugar
• 6 cups pomegranate/berry juice
• 1/2 tin frozen concentrate OJ
• 2 medium oranges sliced thinly
• 1 medium lemon, sliced thinly
• 1 medium lime, sliced thinly
• 2 cups berries (mix of blueberries and blackberries) or seeds of 1 pomegranate 
• 6 cups carbonated water

1. Steep tea and cinnamon sticks for five to ten minutes.
2. Discard bags and stir in the sugar.
3. Pour into a very large pitcher and add the rest of the ingredients, minus the club soda.
4. Refrigerate for at least one hour or all day.
5. Add club soda before serving.
6. This works well in a punch bowl if you like to scoop up the fruit with it. 

Try other juice options - cran/grape juice or orange/peach are some we have enjoyed

Easy Loaded Potato Bites

This is a great treat to make when you have no idea what to make for an appetizer. I find I usually have all these ingredients on hand.

A mandoline is the quickest way to slice these potatoes so if you don't have one, and someone is looking for ideas, you might want to add one onto your Christmas wish list.  I use mine almost daily.

• 2 pounds petite potatoes (they often come in a package of white, red and blue potatoes)
• 2 - 3 tablespoons oil
• salt and pepper
• 1 cup sharp cheddar, finely shredded
• 1/2 cup ready crisp real bacon bits 
• 1/2 cup chopped green onions
• 1/4 cup sour cream

1. Wash potatoes and thinly slice no more than 1/4 inch thick.
2. Coat both sides of potatoes with oil and arrange in a single layer on a parchment paper lined cookie sheet.  Sprinkle with salt and pepper.
3. Bake at 400 F for about half an hour or until potatoes have browned on both sides.
4. Remove from oven, sprinkle with shredded cheese and bacon bits and return to oven until cheese has melted.
5. Garnish each potato slice with sour cream and chopped green onions.

Chai Tea Cookies

A wonderful cookie to enjoy with a cup of coffee or tea during the Christmas season. I used vanilla chai tea in this recipe but you could use any tea. Another unique cookie to add to the cookie tray. I think dipping the cookies in chocolate would be very good too.

• 1 cup butter
• 1/2 cup sugar
• 1/2 cup brown sugar
• 2 eggs
• 1 teaspoon vanilla
• 2 cups flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 2 teaspoons vanilla chai tea (2 tea bags)
• 1/3 cup sliced almonds

1. Cream butter until light colored, gradually add sugars mixing until creamy.
2. Add eggs, one at a time beating well after each addition. Stir in vanilla.
3. Whisk together dry ingredients. Open tea bags and whisk tea leaves into dry ingredients.
4. Combine creamed and dry ingredients until well blended. Stir in almonds.
5. Refrigerate dough for an hour, place half of the dough on a piece of waxed paper and shape into desired roll, repeat with the second half of the dough, the rolls can be round or rectangular. The dough is sticky, using a knife helps to shape the rolls. Roll up in waxed paper and freeze.
6. Freeze 4 hours, cut in 1/4" slices and place on parchment lined cookie sheets.
7. Bake in a 375º oven for 8 to 10 minutes until edges of cookies turn golden brown.
8. Yield: 3 1/2 dozen

Bread for the Journey

 

On this second Sunday of Advent as we continue our preparations to celebrate the coming of our savior to this earth I would like to share this prayer from the apostle Paul.

Philippians 1: 3-11 (NIV).
^" I thank my God every time I remember you. In all my prayers for all of you, I always pray with joy because of your partnership in the gospel from the first day until now, being confident of this, that he who began a good work in you will carry it on to completion until the day of Christ Jesus.
It is right for me to feel this way about all of you, since I have you in my heart and, whether I am in chains or defending and confirming the gospel, all of you share in God’s grace with me. God can testify how I long for all of you with the affection of Christ Jesus.
And this is my prayer: that your love may abound more and more in knowledge and depth of insight, so that you may be able to discern what is best and may be pure and blameless for the day of Christ, filled with the fruit of righteousness that comes through Jesus Christ—to the glory and praise of God."

May our God fill you with the love, joy, hope and peace of Christ our Savior.

Lemon Butter Cookies - Gluten Free

These are a lovely  cookie to add to your Christmas baking. They have a shortbread texture with a lemon flavour. My husband likes these cookies, not just for their lemon flavour, but because they have no baking powder or baking soda in them.

• 1 cup butter - salted 
• 3/4 cup sugar 
• 1 lg. egg 
• zest of one lemon or more
• 1/2 tsp vanilla 
• 1 3/4 cups Julie's Flour Blend + 1 rounded tablespoon 
• 1/2 tsp xanthan gum
• sweet rice flour - for handling the dough

1. Cream butter and sugar until light and fluffy.
2. Add egg and beat well. 
3. Add lemon zest and vanilla.
4. Blend well the xanthan gum into the flour 
5. Using as little sweet rice flour as needed, you can either roll this dough out or form walnut size balls and place on parchment lined cookie sheets.
6. Bake at 350 degrees for about 10 minutes ...  just until the edges begin to turn golden. 
7. Ice and decorate as desired - I used colored sugar crystals. 

Icing 

• juice of 1/2 lemon 
• zest of 1/2 lemon
• 1 tbsp cream
• about 1 1/2 cups icing sugar 

Mini Peppers with Cheese Filling

Here is an appetizer that is easy to put together ahead of time and ready to pop in the oven as guests arrive.   They are not as spicy as Jalapeno Poppers but have enough zip to give them a great flavour.

• 1 pound bag sweet mini peppers
• 1 227 gram / 8 ounce container spreadable Jalapeno Cream Cheese
• 1/4 cup instant dry potato flakes
• 1 egg
• 8 mozzarella snack style cheese sticks
• 1 cup panko (japanese style) bread crumbs
• 1/2 teaspoon paprika
• 2 tablespoons melted butter

1. Line an oven proof baking dish with parchment paper.
2. Slice mini peppers in half including the stem in half as best as you can.  The stem makes a little handle to eat the pepper.  Remove seeds.  Arrange on baking dish.
3. Combine Jalapeno Cream Cheese, instant potato flakes and egg in a medium bowl.
4. Divid Cream Cheese mixture between all the pepper halves.
5. Slice mozzarella sticks into half lengthwise and then into thirds. Place one mozzarella stick onto each pepper half.
6. Combine melted butter, bread crumbs and paprika.
7. Top each pepper half with crumbs.
8. Bake at 400 for 15 minutes or until golden brown and cheese sticks are melted. 

Healthy Vegetable Holiday Appetizers

December is here and if you are like me you are thinking about what to serve during the holiday season. I like to make and freeze a selection of appetizers that can be pulled out and baked fresh. I also like to keep a few fresh items in my refrigerator that can turn into beautiful trays of healthy choices. 

One of my favourite appetizers is Charlotte's Red Pepper Jelly Tarts. You can find this recipe in Mennonite Girls Can Cook Celebrations cookbook. If you don't have our cookbook for this recipe alone I'd say it's worth buying the book. 

Today I'm featuring two fresh vegetable appetizers. 

Cucumber Rounds 

• cucumbers
• whipped herb and garlic cream cheese (**whipped cream cheese is a bit softer than spreadable cream cheese and is easier to pipe than soft cream cheese. If you can't find whipped, just add a few teaspoons of milk to spreadable cream cheese, which will make it easier to pipe)
• red pepper. for garnish
• parsley

1. Wash cucumbers. Using a potato peeler peel strips from one end to the other, leaving a strip of peel on and then a strip off. See photo.
2. Slice cucumber into 1 1/2" slices.
3. Using a very small spoon, scoop out the seeds from each round, making a little bowl. (don't scoop all the way through)
4. Fill a piping bag with cream cheese and pipe into the little cucumber cups. 
5. Top with small pieces of red pepper. Place on serving tray and add parsley for garnish. 

These can be made earlier in the day, covered with plastic wrap and refrigerated. 

Caprice Skewers with Reduced Balsamic

• package of 6" bamboo or other wooden skewers
• cherry tomatoes, cut in half
• long English cucumber, cut into small chunks, seeds removed
• fresh basil leaves
• mini bocconcini Cheese
• 1 cup balsamic reduction for drizzling

1. I like to use bamboo skewers, but you can also use any wooden food safe skewers.
2. Wash tomatoes, cucumbers and basil leaves. Dry on paper towel.
3. Cut tomatoes in half (or leave whole if very small). Cut and seed cucumber.
4. Thread vegetables alternately with each other and the bocconcini placing basil leaves between. Place skewers on platter, cover and place in refrigerator until ready to serve. These can be made early in the day.
5. To reduce balsamic vinegar: place 1 cup of balsamic in a small sauce pan. Heat until it begins to boil. Turn right down and simmer for about 5-8 minutes, until it begins to thicken. Remove from heat and allow to completely cool to room temperature. Place in refrigerator, and lightly drizzle over skewers just before serving.

Prune Vinarterta

One year when I baked this Vinarterta for Christmas I decided to send some to my elderly aunt in another province. She sent me a thank you note and said how delicious it had been. It was sometime later when I thought I should ask her if it had arrived in good condition. She admitted it had all been in crumbs but she had enjoyed every crumb. I remember how polite my aunt was every time I make this vinaterta. It still makes me smile although at the time I was embarrassed.

• 1 cup butter
• 1 3/4 cup sugar
• 4 eggs, beaten
• 4 cups flour
• 2 teaspoons baking powder
• 1 teaspoon cardamon

1. Cream together butter and sugar until light and creamy.
2. Add beaten eggs and mix until well blended.
3. Measure 2 cups of flour, add baking powder, and cardamon. Mix into creamed mixture.
4. Stir in remaining flour.
5. Divide dough into 7 equal parts.
6. Roll each part into an 8" square. I rolled right on the parchment paper which I then slid on the baking sheet.
7. Bake in a 375º oven for 15 minutes or until golden in color. Remove from baking sheet to a cooling rack and allow to cool completely. Spread prune filling between the layers.
8. Store in a covered container and let sit for 24 hours.
9. Slice and store in covered freezer containers. Freezes well. 
10. *I slice off the edges so that you have nice looking pieces to serve. The edges are the bakers treat.

Prune Filling:

• 2 1/2 cups prunes, chopped
• 1 cup water
• 1/2 cup sugar
• 2 teaspoons cinnamon
• 1 teaspoon cardamon
• 1 teaspoon vanilla
• 2 teaspoons lemon juice

1. Chop prunes, add water, and cook over medium heat until soft.
2. Add sugar, cinnamon, cardamon, vanilla, and lemon juice.
3. Stir until sugar is dissolved and remove from heat.
4. Allow to cool slightly before spreading.

Saturdays ~ Asparagus Frittata

I love my cast iron pan. I always remembered my mom frying potatoes, frying eggs, crepes, or ruhrei.   I don't think she hardly knew what an omelet was, let alone the word 'frittata'  would have been unheard of in our home.  Brunch is a common thing in our home, especially on the weekend.
Frittata is an egg-based classic brunch dish.  It needs a well-seasoned cast iron pan. They are cooked on the stovetop and finished in the oven. It's an inexpensive, cheap, quick cooking and the best way to use leftovers.  It can be used for breakfast, lunch, or dinner.  It can be eaten hot or cold.  Just remember not to overcook it.  While omelets serve only one person,  a frittata can serve many guests.

Asparagus Frittata

• Six eggs
• 1/4 tsp. sea salt 
• pepper
• 1 tbsp. extra virgin olive oil
• 1 tbsp. butter
• 1 cup chopped asparagus
• 1 cup chopped farmer sausage or bacon
• 1 cup shredded cheddar cheese
• 1/4 cup chopped basil

Instructions

1. Preheat oven to 350 degrees.
2. Beat eggs and add salt and pepper to taste.
3. Heat the oil and butter in a cast iron pan at medium.
4. Saute the asparagus and sausage for five minutes.
5. Add eggs and cook for 3 more minutes.
6. Sprinkle cheddar cheese on top and add a handful of fresh basil.
7. Then transfer the egg mixture in a cast iron pan to the oven and bake for 15-20 minutes.
8. Optional: drizzle of hot sauce.

Have fun and add something new to your next brunch menu.
Go fetch your old cast iron pans, season them, and bring them to life again.

Oven BBQ Farmer Sausage with Peppers - Flashback Friday

For Flashback Friday , I'm bringing back a wonderful fall supper dish.
The farmer Sausage used in this recipe is a smoked pork sausage made by Mennonites.
 It is made in many communities throughout Canada and the US where Mennonites live. It is also available at our local Safeway and at several other grocery stores.
 Farmer sausage varies in texture and spices from area to area.
 The sausage I buy is made in Abbotsford by Rempel Meats.

I'm sure you could substitute a kiebasa or ham sausage for the farmer sausage.

• 1 length (about 14") smoked farmer sausage
• 1 medium onion sliced
• 1/2 each red and green pepper cut into slices
• 1 19 ounce can diced tomatoes
• 1/4 cup brown sugar
• 2 tablespoons cider vinegar
• 1 teaspoon dry mustard
• 1 tablespoons molasses
• 1/2 teaspoon liquid smoke (found in the aisle with bottled seasoning sauces)
• 2 tablespoons salsa
• ground pepper
• red pepper flakes (optional)

1. Cut sausage into 1 1/2 inch pieces and place in casserole dish
2. Saute' onion slices until they begin to soften.
3. Add peppers and onions to sausage in dish.
4. Mix remaining ingredients and pour over sausage.
5. Bake at 350º oven for 45 minutes to 1 hour.
6. Serve over rice or noodles.

Pumpkin Cream Cheese Muffins

Streusel Crumble Topping

• 1/2 cup flour
• 1/4 cup packed brown sugar
• 1 teaspoon cinnamon
• 1/4 cup melted butter

Cream Cheese Filling

• 8 ounces cream cheese
• 1/4 cup sugar
• 1 egg yolk
• 1 teaspoon vanilla

Pumpkin Batter

• 1 3/4 cup flour
• 1 teaspoon baking powder 
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 2 teaspoons pumpkin pie spice
• 2/3 cup packed brown sugar
• 2 eggs
• 1  cup pumpkin puree
• 1/2 cup vegetable oil
• 1/3 cup milk
• 2 teaspoons vanilla

1. Preheat oven to 425 F.
2. Prepare a 12 cup muffin pan by either greasing well or lining with paper cups.
3. Combine crumble ingredients in a food processor or with a fork until small crumbs are formed.
4. Beat together cream cheese filling ingredients with a hand mixer until smooth. 
5. In a large bowl, combine dry ingredients of the Pumpkin batter.
6.  In a medium bowl, whisk together wet ingredients.
7. Stir wet ingredients into dry ingredients gently until just combined. 
8. Place a heaping tablespoon of pumpkin batter into each cup, top with a heaping tablespoon of cream cheese filling and top with remaining pumpkin batter to fill cups.  
9. Sprinkle Streusel Crumble topping over each muffin and press gently. 
10. Bake for 10 minutes and then reduce temperature to 350 F and bake another 10  minutes or until toothpick poked in comes clean. 

 Yields - 1 dozen large muffins

Roasted Carrots

This recipe was inspired by one I found in Good Housekeeping last year, called spice roasted carrots.
These go well with roast chicken or turkey.

Ingredients:

• 2 lbs skinny carrots (I used organic, unpeeled for the above photo)
• 2 - 3 Tbsp olive oil
• 1 Tbsp freeze dried oregano leaves
• 1 - 2 tsp fresh ginger, grated
• 1 tsp paprika
• 1 tsp salt
• 1/2 tsp pepper
• 2 Tbsp balsamic vinegar
• 1/4 cup roasted salted pistachios, finely chopped (optional)

Method:

1. Spray roasting pan with oil. Preheat oven to 425 F.
2. Trim stems and end of carrots. Add to roaster with all the rest of the ingredients except the balsamic vinegar and nuts.
3. Roast (with lid off) for about half hour. Drizzle with balsamic vinegar and stir or shake pan.
4. Roast for another 15 minutes or until carrots begin to show some charred tips.
5. Transfer to serving plate and sprinkle with nuts.

Tip: to easily clean roasting pan, sprinkle with baking soda, add an inch of water and put back in the oven at 300 F for 15 minutes or so. 

Bread for the Journey

Psalm 19

The Living Bible 1971

The heavens are telling the glory of God; they are a marvelous display of His craftsmanship. 

Day and night they keep on telling about God.

Without a sound or word, silent in the skies, their message reaches out to all the world.

The sun lives in the heavens where God placed it and moves out across the skies as radiant as a bridegroom going to his wedding, or as joyous as an athlete looking forward to a race!

The sun crosses the heavens from end to end, and nothing can hide from its heat.

God's laws are perfect.

They protect us, make us wise, and give us joy and light.

God's laws are pure, eternal, just.

They are more desirable than gold.

They are sweeter than honey dripping from a honeycomb.

For they warn us away from harm and give success to those who obey them.

But how can I ever know what sins are lurking in my heart? 

Cleanse me from these hidden faults. 

And keep me from deliberate wrongs; help me to stop doing them.

Only then can I be free of guilt and innocent of some great crime.

May my spoken words and unspoken thoughts be pleasing even to you, O LORD my Rock and my Redeemer.

Flashback Friday - Pinwheel Cookies

For flashback Friday I want to bring back my recipe for pinwheel cookies.  Snow has arrived and so my thoughts turn to Christmas baking. These cookies are a favorite at our house and are always on the bake list for Christmas. Store them in airtight containers and they will stay nice and soft. They freeze well.

• 1 cup butter
• 1 cup white sugar
• 1/2 cup brown sugar
• 2 eggs
• 1 teaspoon vanilla
• 3 1/2 cups flour
• 1 teaspoon salt
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 8 tablespoons cocoa (for half of the dough)

1. Cream butter, and sugars, add eggs, and vanilla, mix well.
2. Whisk together dry ingredients and stir into creamed mixture until blended.
3. Divide dough in half and stir in 8 tablespoons cocoa to one half of dough. 
4. Roll out both doughs and put one layer on top of the other one. I roll the dough on waxed paper so I can just turn one layer upside down on the other one. 
5. Cut dough in half and tightly roll each one up lengthwise ending up with 2 rolls.
6. Place rolls on cookie sheet and chill thoroughly in the freezer.
7. Slice 1/4" thick, place on parchment lined cookie sheets, and bake in a 375º oven for 10 minutes.
8. Cool and store in airtight containers.

Snickerdoodles

My sisters and I used to make these simple cookies when we were young and try to sell them in our neighborhood.

Ingredients:

• 1 cup unsalted butter, softened.
• 1-1/2 cups sugar
• 2 eggs, beaten.
• 1 teaspoon vanilla
• 2-3/4 Cups flour
• 2 teaspoons cream of tartar
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 3 tablespoons sugar
• 3 teaspoons cinnamon

Method:

1. Preheat oven to 350°F.
2. In bowl of mixer, cream butter and 1-1/2 cups sugar thoroughly, then add eggs and incorporate thoroughly, mix in the vanilla.
3. Combine flour, cream of tartar, baking soda and salt in a separate bowl.
4. Add dry ingredients into butter mixture and mix well.
5. Chill dough, and chill 2 large ungreased cookie sheets for about 10-15 minutes in the fridge.
6. Meanwhile, mix 3 tablespoons sugar, and 3 teaspoons cinnamon in a small bowl.
7. Roll dough into small balls about 1 inch in diameter and drop into sugar-cinnamon mixture.
8. Coat by gently rolling balls of dough in the sugar/cinnamon mixture.
9. Place on chilled ungreased cookie sheet, and bake 10 minutes - 20 minutes. This varies due to the pan you choose and whether you cook one sheet at a time.
10. Remove from pan after they cool slightly.
11. Yield approx. 4 dozen.

 I overloaded my cookie sheets and put two pans in the oven at the same time so it took a full 20 minutes for them to bake. Make sure to leave a good amount of space between the balls of dough.

Ice-Cream Blizzard Cake

We celebrated birthdays over here on the weekend...with an ice-cream cake for each of the grands that had a birthday last week. A chocolate ice-cream pizza for Micah...a mud-pie for Emme and a 'cookies-and-cream' ice-cream cake for Spencer.  The thing about ice-cream cakes is that they are easy to make ahead and store in the freezer until party-time. 

Today's recipe is an ice-cream cake that I made for the grands 'yesteryear'.  It combines chocolate cake and ice-cream blizzard and is wrapped in whipped topping.

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

1. Mix cake mix according to instructions on package and bake in two 9-inch round pans.  Cool completely. (This is enough for two ice-cream cakes.)
2. Line a 9-inch cake pan with plastic wrap. 
3. In heavy-duty 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.

To Assemble:

1. Cut chocolate cake 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. 

That is the general method for making a yummy ice-cream cake at home.  I made two blizzard cakes at the same time...one with Skor bits and the other with crushed oreo cookies.  Who said ice-cream was only good in the summer?

 

Kathy's Kitchen and Whipped Shortbread Cookies

Good Saturday morning to you all. I thought I'd give you a peek into my kitchen.  I love it when our family all come home and pull up a stool, talk, drink coffee, grandkids come for sleep overs and fill the kitchen with a whole lot of chatter and fun, a few spills and sticky marks. It's also here that we love to visit with friends around the table.

We've lived in our home for about 12 years, and the only updates we've made to the kitchen are the appliances. I have a Samsung double door bottom freezer refrigerator, an Electrolux slide in style range with a lower oven that I use more for warming than baking, and a Kenmore stainless steel tub dishwasher. I'm happy with them all. My microwave is an old Panasonic that still works like a charm.

About coffee. It's a big deal around here and we have a routine. Every evening I pull out our favourite mugs and in the morning we take turns making the morning coffee. It's a good way to start almost every day together. 

I'm happy to share my kitchen with our grand daughter Summer...and even with the 4 little guys who like to stir and pour, and taste test. 

My favourite cleaning cloths are from Norwex. They clean, disinfect, polish and shine. 

Some of my other favourites are hand knit cotton dish cloths, scrubbies that really don't scratch and 100% cotton tea towels. I purchase these at Winks Home Garden and Gifts in Chilliwack. 

 I love table cloths. I have a closet where I hang my table cloths, table runners and my aprons. Not pictured in that same closet is a vertical shoe rack that works well to hold all my linen and paper napkins. The table cloth that I treasure most, but rarely use was hand crocheted by my grandma Regehr. It was a gift for our wedding 38 years ago. Still white and starched.

Winks is a great place to shop for table linens and beautiful seasonal napkins.

 This fall I found this simply beautiful light grey table cloth with an soft embossed feather pattern.

 Here is a peek inside Winks. Always beautiful and inviting.
 Wendy, the owner of Winks is one of our sponsors, and has supported Mennonite Girls Can Cook right from our early beginnings. She hosted book signings at Winks when each of our cookbooks were published and has continued to sell them. If you are looking for one of our books for a Christmas gift, she's got them both in stock now.

 I love dishes.  For our wedding we were gifted the entire set of Royal Albert, Old Country Rose. I still pull it out at Christmas. Many years ago I purchased a 12 piece place setting and some serving dishes from Mikasa called Belle Terre, and I still use it often. My most recent dishes Portmeirion's Sophie Conran come from Winks. Most of my collection have been gifted to me and some I've purchased. Having a set of white dishes allows me to play with my table scape, and mix and match with my other dinnerware.

Yesterday the sounds, smells and signs of Christmas filled my kitchen. My personal tradition on the first day of Christmas baking is to turn on Handles Messiah, and bake Shortbread Cookies. (not the recipe shown above)
Do you have a cookie press? The only time I pull mine out is when I'm baking Whipped Shortbread(pictured above, recipe below)
Have you started thinking about Christmas baking? I'm starting to prepare for Christmas early this year as we have some early celebrations planned this year and I want to be prepared so that I can spend as much time with everyone as possible. The garland and mini lights will get placed above the kitchen cabinets this coming week, and the Christmas music will begin to play more regularly.

Whipped Shortbread Cookies
(makes 64 small cookies using a cookie press)

• 1 pound salted butter, room temperature
• 1/2 cup cornstarch
• 1 cup powdered sugar
• 3 cups all purpose flour

1. Whip room temperature butter well.
2. Sift together remaining ingredients.
3. Add dry ingredients to whipped butter and beat together well.
4. Place dough in cookie press and press onto baking sheets. You can also just roll small balls of dough in hands and press down with a fork if you don't have a press. This dough is not for rolling out. (for a rolled out style shortbread cookie follow link above)
5. If adding sprinkles or candied fruit to decorate do now before baking.
6. Bake in 325º oven for 18-20 minutes. The edges will be faintly turning golden when done. Remove to cooling rack immediately after taking out of oven. Store in an airtight container once cooled. These cookies freeze well in a tightly sealed container.