Butter Pecan Ice Cream Pie

 

My sister Vera was born on Leap Year Day and since it's Leap Year Day I'm posting something sweet to enjoy for a celebration. This is a make ahead dessert that will finish off any meal well. It's rich and creamy with a nice crunch. Quick and easy to prepare but it needs a good three hours to set well before serving.

Ingredients:

• 2 tablespoons light brown sugar
• 2 tablespoons butter
• 1/3 cup chopped nuts
• 1 lightly baked 9-inch pie shell
• 1-1/2 cups cold milk
• 1 cup Butter Pecan Ice Cream, softened
• 1 package (6-serving) instant pudding-vanilla flavor

Method:

1. Preheat oven to 450 degrees.
2. Combine brown sugar, butter and nuts in saucepan and heat until the butter is melted.
3. Pour this mixture into the lightly baked pie shell and bake at 450 degrees for 5 minutes, cool.
4. Blend milk and ice cream in a medium sized bowl thoroughly.
5. Add the pudding mix to the blended ice cream and milk.
6. Beat slowly at lowest speed of electric mixer until blended for one minute.
7. Pour immediately into prepared and cooled pie shell.
8. Chill in refrigerator until set, approx. 3 hours.
9. Garnish with whipped cream and additional nuts, if desired.
10. Serves 4-8 depending on appetite or sweet tooth.

Bread for the Journey

I have a large, picture window beside my computer desk that overlooks a wooded area.  

I watch happy little creatures busily running to and fro - 

finding food, hiding food or just chasing one another for the fun of it. 

They never fail to put a happy smile on my face.  

My husband's help was asked for recently, to try to find out why

 some of the lights in their house no longer worked. 

Flipping the breaker wasn't the solution. 

It was discovered that the problem was that squirrels 

had found a way to get into the attic 

and made themselves at home,

  building a nest in the corner and chewing through electrical cords,

effectively cutting the power needed to turn on some of the lights in the house. 

I realized that, cute and harmless though the squirrels in my backyard look, 

if they get into the wrong place they can cause a lot of trouble. 

It made me think about how many things we encounter along our daily paths 

are seemingly harmless, and we even look upon them with pleasure,

but if we give them the wrong place in our lives

 - in our priorities or our affections -
letting them distract us from things that are more important, 

they can cause a lot of problems,

causing the Light that is in us to grow dim or it no longer shines, because
 our 'power connection' has been severed.  

We lose credibility or effectiveness in our witness,
or relationships are harmed, 

or bad attitudes become a habit.  

But our God is a wonderful 'electrician'

 - He sent the Light into the world,

 to bring light into our darkness. 

If we are walking in darkness, if we have wandered from the Light,
or let something chew through the cords of our Source connection.,  

God's forgiveness and grace 'turns the light back on'!

We need only call on Him. He is available 24/7
and He makes house  heart calls.

  For You will light my lamp; The LORD my God will enlighten my darkness. 

Psalm  18:28 

 For it is the God who commanded light to shine out of darkness, 

who has shone in our hearts to give the light 

of the knowledge of the glory of God

 in the face of Jesus Christ. 

2 Corinthians 4:6

Creamy Chicken & Spinach Pasta Bake

The last time I featured a pasta recipe, I was contacted by a representative of Barilla pasta to see if I would be interested in receiving a few boxes of their pasta 'to help with my upcoming cooking endeavours'.   But of course!  Last week a pasta delivery arrived on my doorstep. So today I am sharing my first 'endeavour' with the Barilla pasta.  It's a quick and easy pasta dish using ready made soup from the grocery store deli.  It has many possibilities...but we rather liked this one!

• 1 tablespoon olive oil
• 2 boneless chicken breasts, cut into thin slices
• salt and pepper
• 1 lb. / 500 g pasta (rigatoni, bow-tie or penne), cooked according to package directions
• 2 1/2 cups / 625 ml Tuscan Tomato Basil Soup*
• 2 cups baby spinach 
• 1 red pepper, seeded and sliced into thin strips
• 1 cup grated mozzarella cheese

1. Preheat oven to 350°F.
2. Season  chicken with salt and pepper. In a large nonstick skillet, heat 1 tablespoon oil over medium-high heat. Add the chicken; cook, stirring constantly, until opaque throughout, about 4 minutes. 
3. In a large bowl, mix together chicken, pasta, soup, spinach and red pepper.
4. Pour mixture into a 9 x 13 inch baking dish.
5. Sprinkle with cheese.
6. Bake about 25 minutes, or until bubbly and cheese begins to brown.

*Or use 2 1/2 cups of your favorite tomato soup

 Serves 6.

Key Lime Pie

I was on a Caribbean cruise some years ago, and those of you who have cruised before know that the food is amazing! There were far too many options and no way I could sample everything. But I did the next best thing and came home with the Royal Caribbean International Cookbook called 'Savor'. One of my favorite recipes in the book is the one for key lime pie. It's really very simple and even more so if you use a ready-made pie crust. This recipe was first posted seven years ago and today seemed like a good day to bring it back.

Key Lime Pie

• 1 cup (250 ml) sweetened condensed milk
• 5 egg yolks
• 1/2 cup (120 ml) freshly squeezed lime juice*
• 1 (9 inch or 23 cm) pie shell, pre-baked

Garnish:

• 1/2 cup (120 ml) whipping cream
• lime zest
• freshly cut lime slices

Method:

1. Preheat oven to 350° F.
2. Place condensed milk in mixing bowl, and beat at low speed, adding egg yolks one at a time.
3. Add lime juice, and mix thoroughly.
4. Place mixture in pre-baked pie shell.
5. Bake for 15 minutes or until skewer inserted comes out clean.
6. Let cool and refrigerate for 2 hours.
7. Whip cream...sweeten to taste.
8. Top pie with whipped cream and lime zest.
9. Serve on chilled plates.
10. Garnish with lime slices.
11. Serves 10.

*If you are not able to find key limes at your local market, other limes work just fine (as long as they are juicy).  Do not used bottled lime juice!

Culinary Notes: (printed next to the key lime pie recipe in my cookbook.)
It is a well known fact that the Key lime is indigenous to Florida and the "key" ingredient for the state's popular Key lime pie. Forced to substitute condensed milk for fresh--which was scarce before the arrival of the railroad in 1912--cooks discovered that the chemical intervention between the condensed milk and the Key lime actually "cooked" the pie without baking it. (excerpt from cookbook)

Several years ago we took a road trip along the Gulf Coast which ended in the Florida Keys.  We met locals who told us of eating places that we 'must try'!  One of those was Kermit's Key Lime Shoppe, specializing in all things key lime!

It never took a whole lot of persuading on Kermit's part to have us sample the key lime pie.  It was good and if you ever find yourself in Key West, you should check it out.  But why not just make up a key lime pie in your own kitchen and enjoy the taste of Florida in your own home?

Enjoy!

Butternut Squash Stuffing

I've made this stuffing twice now, serving it instead of potatoes, once with a turkey roast and once with Lemon Anise Grilled Chicken

The fresh sage nicely compliments the flavours of the butternut squash, bacon and leeks 

• ciabatta or rustic bread cut into 1inch cubes to equal 6-8 cups
• 2 tablespoons olive oil
• salt and seasoned pepper (Like Montreal Steak spice)
• 1 clove garlic, minced (optional)
• 1 medium sized butternut squash, peeled and cut into cubes
• 6 slices thick bacon, diced, fried and drained
• 1/4 cup butter
• 1 large leek, cleaned and diced (white and pale green part only)
• 2 cups diced celery
• 2 tablespoons chopped fresh sage leaves
• 1 cup dried cranberries
• 1 1/2 cups chicken stock
• seasoned pepper 
• salt

1. Place bread cubes in a large bowl and set aside.
2. Preheat oven to 400 degree F and line a baking pan with parchment paper.*
3. Toss butternut squash cubes with oil, salt and pepper and garlic (if using)
4. Spread squash out on parchment lined pan and roast for about 30-35 minutes or until just fork tender. Do not over bake or it will get mushy. 
5. When squash is done, reduce oven temperature to 350 degrees.
6. Fry bacon, drain and set aside.*
7. Melt butter in same pan, add leeks, celery and chopped sage and saute over medium low heat until vegetables are tender but not browned.
8. Add baked squash, bacon, leek mixture, dried cranberries to bread in bowl and toss lightly
9. Add chicken broth, salt and seasoned pepper to taste and mix well until the bread is evenly moist.
10. Place in a 9x13 baking dish and bake at 350 degrees  for 35 minutes. I covered the dish loosely with foil for the first 15 minutes and then removed it for the last 20 minutes.
11. Serves 6-8. Enjoy!

* Steps 2-6 can be done a day or two ahead if desired.  Store squash and bacon in fridge until needed.

Crab and Cheese Stuffed Manicotti

I found this recipe in a healthy cooking magazine. I changed it up a wee bit. If you like the flavors of pasta, crab and cheeses combined, this recipe is for you.

• 6 manicotti shells, cooked
• 2 cans (120 g size each) crab meat, drained
• 1/3 cup ricotta cheese
• 1/3 cup mozzarella cheese
• 1/4 teaspoon lemon pepper
• 1/8 teaspoon garlic powder
• Parsley, fresh or dried, used for garnish

1. Cook manicotti shells and set aside.
2. In a small bowl combine crab meat, ricotta cheese, mozzarella, lemon pepper, and garlic powder.
3. Fill cooked manicotti with this mixture.
4. Spoon 1/4 cup sauce into an 8" x 8" greased pan and top with stuffed manicotti.
5. Pour remaining sauce over top and bake in a 350º oven for 25 minutes.
6. Remove from oven, sprinkle with parsley and serve.

• Sauce:
• 1 tablespoon butter
• 4 teaspoons flour
• 1 cup milk
• 1/4 teaspoon pepper
• 1 tablespoon Parmesan cheese, grated

1. In a saucepan, melt butter, stir in flour until smooth, add milk and pepper, cook and stir until thickened. 
2. Remove from heat and stir in Parmesan cheese.

Bread For The Journey

Fear Not

Fear not, for I am with you; 

be not dismayed, for I am your God; 

I will strengthen you, I will help you, I will uphold you with my righteous right hand.  

Isaiah 41:10 ESV

With all that is happening in the world around us these days, it seems we have reason to fear.  And then there are those things that show up unexpectedly in our lives and shake us to the core. We worry.  We fret. We fear. And we find ourselves crippled, overwhelmed and unable to accomplish the things that need to be done. I've been there.  But God gives us hope in His word.  Did you know that there are many messages in the Bible that tell us to "Fear not"?  Every single day of the year I can read a message from God assuring me that God is for me. He is with me. I do not need to be afraid.  I can have His peace 24 hours of every day!

Is there something you are afraid of today?  God can be trusted to bring you safely through it...whatever it may be!

Commit your way to the Lord;
    trust in him, and he will act. 

 He will bring forth your righteousness as the light,
    and your justice as the noonday.

 Be still before the Lord and wait patiently for him;
    fret not yourself over the one who prospers in his way,
    over the man who carries out evil devices!

Refrain from anger, and forsake wrath!
    Fret not yourself; it tends only to evil. 

 For the evildoers shall be cut off,
    but those who wait for the Lord shall inherit the land.

Psalm 37: 5-9 ESV

Fear not tomorrow, God is already there.  ~Ruth Bell Graham 

 

Tea Party Inspiration?

I have granddaughters (and grandsons) who get pretty excited about a tea party.

It can be as simple as getting out the plastic play set and serving

tiny cookies and fruit . . .

or stepping it up on occasion to make it extra special.

This tea party might looks fancy, but it was quite simple really.

I went to the Dollar bins at Michael's and

got a few things, such as the pink canning jars . . .

and filled them with tulips . . .

added some candles and doilies  

and threw about some glittery stones.

Of course you can't forget the sugar and cream for the tea,

(Adding colored sugar sprinkles adds fun to a light colored tea)

And there is always something special about tiny scones and jam . . .

ham sandwiches and cucumbers,

and cookies on a tiered plate.

(aka - Christmas baking from the freezer)

Strips of ribbon with glittery flower stickers attached

hung from the light fixture above the table.

Of course, totally optional but fun!!

Is there a tea party in your future?

Chicken Quesadillas

For Flashback Friday I'm re-visiting my chicken quesadillas and giving them a new twist. This is a great quick meal when you have a few key ingredients on hand.

• 1 pound ground chicken
• 1/2 onion diced
• 2 Tablespoons vegetable oil
• 1-7oz. can of chopped green chiles
• 1-4oz. can of chopped jalapenos (optional)
• 1/2 teaspoon salt
• 1/2 teaspoon garlic powder
• 1/2 teaspoon dried oregano
• 8 oz. bag of shredded Mexican blend cheese
• Chopped Roma tomatoes (optional)
• Chopped Avocado (optional)
• Chopped Cilantro (optional)
• Salsa of your choice
• Sour cream

Method:
Saute onion in heated vegetable oil until translucent.
Add the ground chicken, chiles, and seasonings.
Cook until chicken is no longer pink.
Prepare 2 large pans by sprinkling shredded cheese on the bottom over medium heat (1)

Add tortillas of your choice on top of the melting cheese. (2)
With a spatula turner shift the tortilla a little in the pan making sure the cheese is sticking to the bottom of the tortilla.
When the tortilla moves easily add a small layer of cheese on top of only one of the tortillas and then the cooked chicken mixture and other ingredients you desire to the same tortilla in the pan. (3)
Now add cheese as the final layer. Flip the 2nd tortilla over in the second pan to warm it a little. (4)
Now place that tortilla on top of the tortilla with the all the ingredients. (5)
Slide the tortilla onto a cutting board or plate and slice into serving sized pieces with a knife or pizza cutter.(6)
Top with some avocado, sour cream and salsa and enjoy.
We had a Southwest salad to go along side, too.

The melted cheese in the pan that adheres to the tortillas gives the tortillas a nice crispy layer of goodness.

Squash Ribbon Salad

Butternut squash has been on the menu often at our house this winter. 

So when I saw a salad on the "Proud Italian Cook" using Butternut squash ribbons I took note.

Marie's salad looks wonderful and I'd recommend trying it sometime but I didn't have all the ingredients she used so I made up my own version.  

The credit for the idea of Squash ribbons goes to her.

Here is how I made my salad.

for the Salad:

• 1 medium sized Butternut squash
• 1 tablespoon olive oil
• salt and seasoned pepper
• 1/2 cup pine nuts
• 4 cups romaine, torn into bite sized pieces.
• 1-2 cups fresh kale, chopped
• 1 cup cabbage (I used green cabbage but red cabbage would be lovely)
• 1 cup dried cranberries
• 1/2 cup crumbled Feta cheese

For the dressing:

• 2 tablespoons grapefruit flavoured white balsamic vinegar or regular white balsamic
• 5 tablespoons olive oil 

1. Preheat oven to 400º F.
2. Cut the neck from the butternut squash, reserving the rest for another use.
3. Peel the squash using a potato peeler.
4. After the skin is all peeled away and discarded, continue peeling the squash into long ribbons, turning the squash as you peel off each ribbon.
5. In a bowl, toss squash ribbons with olive oil and salt and pepper.
6. Place on parchment lined baking pan, spreading the ribbons out so they are not in a clump.
7. Roast in  400º oven for about 8-10 minutes.  You want the squash cooked and a bit brown on the edges but not burnt.  Watch closely.
8. Remove from oven and set aside.  This can be done a day or two ahead of time. (Store in refrigerator until needed.)
9. Heat pine nuts over medium heat, stirring constantly until nuts begin to brown. Remove from pan and let cool.
10. Place remaining salad ingredients in a salad bowl.
11. Add cooled squash and pine nuts.
12. Mix oil and balsamic vinegar until well blended.
13. Pour over salad, toss and serve.
14. Serves 4-6

Bread For the Journey

This year Valentines Day falls on a Sunday and the day for our Bread for the Journey. I wanted to share truth from God's Word to spur us on to consider again what it means to love as followers of Jesus.

The greatest act of love that the Father gave to us was sending His son to earth to live among us and to ultimately forfeit his life on the cross to save us. When we receive this great gift we can love as God loves.

Happy Valentines Day dear readers! May the love of God fill your heart today and overflow to others!

Heart Shaped Bacon /Saturday in the Kitchen with Charlotte

This is more if an idea than a recipe. With Valentines around the corner, it is an easy way to make something feel a bit more festive. 

Cut the bacon slices in half and shape into a heart. Bake at 400 until desired crispness is achieved. I like mine really crispy and some don't as the second photo shows. 

Serve a nice meal to those whom you love be it friends or family. Enjoy celebrating LOVE it is a universal language and we can't live without it. 

Try the bacon with Anneliese's Waffles as shown in the picture. Dig in and enjoy. 

Chocolate Waffles with Cherry Berry topping

Because waffles are one of those foods you can have any time of day, why not for dessert? This is an easy way to serve a delicious Black Forest type dessert. Make the waffles ahead, if you like, and toast them up on the oven rack for a few minutes just before serving.

Ingredients for 6-8 small waffles

• 1 cup flour
• 1/3 cup sugar
• 6 Tbsp cocoa
• 2 tsp baking powder
• 1/2 tsp soda
• 1 cup buttermilk
• 2 eggs
• 3 Tbsp oil
• 1 tsp vanilla or almond extract

Cherry Berry Topping:

• 1 can light n' fruity cherry pie filling
• 2 cups sliced strawberries

Whipped Topping:

• 1/2 cup cream cheese
• 1/2 cup confectioner's sugar
• 1 cup whipping cream
• almond extract or vanilla to taste

Method:

1. In mixing bowl, mix dry ingredients.
2. Add wet in order given and mix with hand mixer until thoroughly mixed. Maybe a minute, then let sit while the waffle iron heats.
3. Scoop about 2 serving spoons of batter into center of iron, about 3 inches in diameter (as a round waffle) allowing space on the sides to make a smaller waffle. If using a square waffle iron, just fill as usual and separate sections when done.
4. Cook until done. Remove gently (will be soft) onto wire rack. If too soft to remove, let sit in open iron for a minute. Keep warm in 175 F oven to crisp slightly or re-heat just before serving,  if making ahead.
5. Mix cherry pie filling and strawberries
6. Beat whipping cream until stiff, In separate bowl beat cream cheese and sugar, then combine with whipped cream. Add flavor according to taste.  
7. Serve each waffle with a nice serving of fruit and cream.  Drizzle with chocolate syrup if desired.

Heart Shaped Eggs

You have maybe seen this cute egg idea to brighten someone's Valentine's Day lunch on Pinterest.  

There are quite a few different websites offering instructions so I just checked a few out and gave it a try.

It worked well enough to share how I did it and what I would do differently next time. 

You will need an empty milk carton, washed, ends cut off and then cut to a depth slightly lower than a depth of an egg.  From one egg carton you will end up with two V shaped pieces of cardboard.   You will need round chopsticks or pieces of dowelling and a few elastic bands.

One milk carton cut in half will make 4 eggs. 

1. Hard boil the eggs.  Peel them. 
2. While still warm, place the eggs in the inside the V shape of the milk carton.
3. Wrap rubber bands around each end.  If the top of the egg isn't showing over the top, the egg carton will need to be cut down a bit more.  The dowelling needs to be able to press into the egg as shown.  If the egg is not warm, the egg will begin to split under the pressure.  There needs to be enough pressure from the dowelling to make a dent in the yolk, but even if you are not that successful, the egg white shape will still be cute!
4. Slide the dowelling through the elastic band on one side, go over the eggs and then tuck it into the elastic on the other end. 
5. Refrigerate until chilled.
6. Slice the egg through the center and see your heart shaped egg. 

Cinnamon Crisps

It's been years since I baked these cinnamon crisps. I had forgotten about them until recently when I came across the recipe. They are crispy on the outside and soft and chewy on the inside. Make sure you have time to enjoy one or maybe two of these when they come out of the oven, you will not be sorry. Delicious with a cup of coffee.

Dough:

• 1 1/4 cups milk
• 1/4 cup sugar
• 1/4 cup shortening
• 1 teaspoon salt
• 1 egg, slightly beaten
• 3 1/4 cups flour
• 1 tablespoon instant yeast

1. In small saucepan, heat milk, sugar, shortening, and salt just until shortening melts. Whisk in beaten egg.
2. Mix 3 cups flour and yeast, and together with the liquid ingredients, beat on low speed of mixer for 30 seconds, scraping the sides of the bowl, adding 1/4 cup remaining flour as needed. Beat 3 minutes at high speed.
3. Place in a greased bowl and allow to rise until doubled in bulk,  1/2 hours.
4. Divide dough in half. Roll out each portion to 12" x 12".
5. Spread with Cinnamon Filling and roll up jelly roll style, pinching edge to seal. 
6. Cut each roll into 12 equal pieces. Place 6 on  parchment lined cookie sheet and using rolling pin, flatten each to 1/8". Repeat with the rest. Allow to rise 30 minutes.
7. Cover cinnamon rolls on cookie sheet with waxed paper and flatten once again with rolling pin to about 1/4". Brush each roll with butter and sprinkle Cinnamon Topping over the top. Cover again with waxed paper (I re-used waxed paper) and roll flat. (1/8")  Bake immediately in a 400º oven for 12 minutes. They taste best hot from the oven. 
8. Yield: 24

Cinnamon Filling:

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

1. Mix together sugars, cinnamon, and melted butter until crumbly.

Cinnamon Topping:

• 1/2 cup sugar
• 1/2 teaspoon cinnamon
• 1/2 cup pecans, chopped

1. Mix ingredients together in a bowl.

Egg Flower Soup

Today is Lunar/Chinese New Year. We had a Super Bowl Chinese New Year Party at our house on Sunday and it was high time I made this simple soup that many Chinese Restaurants serve. Several recipes were very similar online so I really don't know who to credit this recipe to. Our local restaurants call this soup Egg Flower Soup and another name is Egg Drop Soup.

Ingredients:
4 cups prepared chicken broth
2 Tablespoons chicken stock reserved from the 4 cups
1 Tablespoon cornstarch
1 Tablespoon soy sauce
1/2 teaspoon fresh grated ginger
2 eggs lightly beaten
2 green onions chopped
Salt and white pepper to taste

Make a slurry of the 2 Tablespoons broth and 1 Tablespoon cornstarch, set aside.
Pour the remaining broth into a medium sized pot.
Add the soy sauce and grated ginger to the broth.
Bring the broth to a boil.
Add the slurry slowly and stir to incorporate it all until the broth thickens for at least 2 minutes.
While the broth is boiling and the slurry thickens the broth add the beaten eggs slowly in a stream while stirring the broth in one direction.
Keep stirring and adding the egg as it becomes feathery in the broth.
After the beaten eggs are added turn off the heat.
Taste and see if you need added salt or white pepper.
Add the chopped green onions and serve.
Serves 4 people.

Happy New Year!

Bread for the Journey

Orange Chiffon Cake - Flashback Friday

For Flashback Friday I'm sharing my favourite cake. 

My Mom baked it often and I think of her each time I make it. 

It is light, full of fresh orange flavour and is a wonderful dessert after a heavy meal. 

 It bakes up best in a 9" tube pan - it won't look as nice if baked in an angelfood pan.

 I found mine at a garage sale but I'm sure you could buy one in a specialty kitchen store.

• 1 1/4 cups sifted cake flour
• 1/3 cup fresh orange juice
• 3/4 cup granulated sugar
• 3 egg yolks
• 2 teaspoons baking powder
• 1 tablespoon grated orange rind
• 1/2 teaspoon salt
• 1/4 cup vegetable oil
• 3 egg whites
• 1/4 teaspoon cream of tartar

1. Sift dry ingredients in a large bowl.
2. Make a well and add in order, oil, orange juice, egg yolks and orange rind.
3. Beat with a spoon until smooth.
4. In another bowl, using a mixer, beat egg whites and cream of tartar until stiff peaks form.
5. With a spatula, gently fold beaten eggs whites into orange batter. Pour into an 8 or 9 inch ungreased tube pan.
6. Bake at 325 degrees F for about 1/2 hour or until top springs back when touched lightly.
7. Immediately invert and suspend so that cake surface does not touch anything. Cool completely.
8. Remove from pan. 
9. Fill with orange filling and ice with 7-minute frosting or use the pudding cream variation below.

Orange filling

• 2/3 cup sugar
• 6 level tablespoons flour
• pinch of salt
• 1 1/2 cups boiling water
• 2 egg yolks
• 1/2 cup orange juice
• 1 tablespoon. lemon juice
• grated rind of 1 orange
• 2 tablespoons butter

1. Sift sugar flour and salt into the top of a double boiler, 
2. Add boiling water to sifted dry ingredients a little at a time, stirring between additions. Mix well. 
3. Cook until thickened, stirring constantly.
4. When thick, cover saucepan and cook on low for 10 minutes.
5. Beat egg yolks slightly, add a little of the hot mixture to the egg yolks, stirring constantly.
6. Continue adding hot mixture, a little at a time. 
7. Return to double boiler and stir for 2 minutes. 
8. Remove from heat, add orange juice, lemon juice and rind and butter and mix well.

Orange Pudding Cream

• 1 cup orange juice
• 1 package vanilla instant pudding
• 1 1/2 cups whipping cream
• 2 tablespoons orange marmalade
• grated orange rind or toasted coconut or mandarin orange segments

1. Empty vanilla instant pudding mix into a bowl.
2. Add orange juice and blend well.
3. Let stand while you whip cream in another bowl.
4. Fold pudding into whipped cream.
5. Cut cake into one or more layers.
6. To assemble cake, spread orange marmalade between each layer and cover marmalade with some of the pudding cream.
7. Spread remaining pudding cream over top and sides of cake.
8. Garnish with grated orange rind or toasted coconut or mandarin orange segments. 
9. Refrigerate until serving.

Jalapeno Chicken and Bacon Pasta Casserole

 This is a great potluck casserole is full of flavour and has a bit of zip!

• 1 pint grape or cherry tomatoes, quartered
• 1 tablespoon olive oil
• 500 grams / 18 ounces uncooked rotini pasta (about 8 cups cooked)
• 1/2 pound bacon, diced 
• 1 large onion, diced
• 4 average sized boneless chicken breasts, sliced thin 
• 1 8 ounce / 250 gram package cream cheese
• 2 cups chicken broth
• 1 cup heavy cream
• 4 jalapenos (half cut in rings and half minced)
• 5 cups mexican blend cheese

1. Preheat oven to 400 F.  Arrange tomatoes on a baking sheet and drizzle with olive oil.  Bake for 30 minutes until the moisture has evaporated and tomatoes are beginning to brown. 
2. In a large saucepan, cook pasta in boiling salted water until just tender.  Don't overcook.  Drain and rinse with cold water and set aside.
3. In a large dutch oven, fry bacon until crisp.  Use a slotted spoon to remove bacon. Set aside. Reserve drippings.
4. In the same pan, fry onion in 1 tablespoon bacon drippings until onion is lightly browned.  Remove from pan and set aside.
5. Add pieces chicken to the skillet (don't crowd the pan or they won't brown) at a time adding a bit of bacon drippings as necessary to brown the chicken on both sides.  Continue with all pieces of chicken until they are all browned. Set aside.
6. In the same skillet, over medium heat stir together cream cheese, broth and cream until smooth.  Add 4 cups of cheese and stir to melt. 
7. Add the pasta, half the roasted tomatoes, sauce, chicken,  about 2/3 of the bacon, minced jalapeno.  
8. Leave in the dutch oven or transfer to a greased casserole dish. 
9. Sprinkled with remaining cheese, tomato, bacon, jalapeno slices.  
10. Reduce oven temperature to 350 and bake uncovered 45 minutes. 

Individual Beef Wellingtons

Will you be cooking or going out for Valentines? Why not surprise your special someone with this fillet mignon dinner? While the steaks are pricey, the rest of the meal is not and very easy to put together. These can be made several hours before and put in the fridge to cook half hour before dinner.

Ingredients:

steak and marinade

• 2 - 6 oz thick cut fillet mignon steaks
• 2 Tbsp olive oil
• 2 Tbsp red wine vinegar
• 2 cloves garlic, crushed
• 1 Tbsp Montreal steak spice

mushroom filling

• 1 tbsp olive oil
• 1 tbsp butter
• 1 shallot or 1/4 onion, minced
• 1/2 lb mushrooms, sliced thin
• 1/4 cup wine or broth
• 2 sprigs fresh thyme, chopped very fine
• 2 Tbsp parsley, chopped fine

optional mushroom sauce for presentation

• 1/4 cup wine or broth for deglazing pan
• 1/2 - 1 Tbsp flour
• 1/2 cup water
• remaining cooked mushroom filling after preparing the beef wellingtons

pastry

• 1/2 pkg frozen puff pastry
• 1 egg beaten with 1 Tbsp water to make egg wash

Method:

1. Thaw pastry sheet in fridge all day or on counter for a few hours.
2. Mix up the marinade and pour over steaks. Refrigerate half to one hour.
3. In large fry pan, heat olive oil and melt butter over medium heat. Add shallot and cook, stirring, for about a minute. Add mushrooms and cook until tender. 
4. Stir in wine or broth and thyme. Cook until liquid evaporates. 
5. Add parsley and remove to another dish to cool.
6. In the same fry pan, sear steaks about 1 - 2 minutes on each side. Refrigerate to cool down.
7. Roll out pastry to about 12 x 10. Cut in half so that each piece is 6x10. Brush lightly with egg wash to seal bottom. Make slits on each narrow end that your will wrap up and over the steak. (wellingtons usually have the seam side down, but I like it up and crossed) 
8. Scoop about 1/4 cup mushroom filling in center of each. Top with steak and a bit more mushroom filling if you like. 
9. Wrap pastry up, pulling a bit and braid cut ends like hands in prayer, making sure meat is covered.  Fold short sides and tuck to seal, under or up. Brush with egg wash and place on small parchment lined pan that you will bake it in. Return to fridge until half hour before serving. ( if some liquid escapes during this time, simply soak it up with paper towel)
10. If making the optional mushroom sauce (so good), deglaze pan that was used to sear the steaks with 2 - 4 Tbsp wine or broth. Stir in flour and slowly stir in water to make a thick sauce. Add left over cooked mushrooms. Set aside to reheat when plating food. 
11. Bake Wellingtons at 400 F for 20 - 25 minutes. Test with instant read meat thermometer to your liking. 130 F for medium well. Let sit for 5 minutes before serving.

The filling recipe comes from  Ellen's Beef Wellington in the Celebrations Cookbook.

Konigsberger Klopse (German Meatballs)

This recipe was invented in the city of Konigsberg, today known as Kaliningrad, Russia.
My aunt, Tanta Hanna was born and raised in East Prussia, Germany and this was one of her signature dishes. Later in her life when they moved to the Fraser Valley she was one of the top cooks at Menno Hospital.  I have always interpreted this recipe as 'Meatballs for a King' and once you have taken the time to work through the processes, you'll know why it's worth it. The traditional creamy sauce is made from the broth in which the meatballs were cooked. This dish was only served on special occasions.  February is the birthday month for our family.  So this past weekend I served this to our family as they ramped and raved about this 'old fashioned comfort food.'

Ingredients

Broth ~ Prepare Broth

• 6 cups water
• 2 bay leaves
• 2 whole allspice
• 6 pepper kernels
• 2 teaspoons salt
• 3 onions chopped medium size

1. Add water to the soup pot.
2. Add spices. 
3. Chop your onions medium size and add to the broth.
4. Wait till the onions drop to the bottom of the pot.

Let this broth simmer for about 30 minutes while you prepare your onion mixture.

Onion Mixture ~ Prepare while the broth is cooking.

• 2 onions chopped fine 
• 4 tablespoons butter 
• 2 tablespoons parsley

1. Melt butter in a frying pan.
2. Fry onions in butter and add parsley. Do this slowly.
3. Fry the onions till caramelized.  This reduces excess moisture.
4. Now add this mixture to the meat mixture 

Meat Mixture: Meatballs ~ Prepare meatballs and spices while your onion mixture is frying.

• 2 pounds ground veal (optional: ground beef)
• 2 teaspoons salt 
• 2 eggs
• 1/4 cup rolled oats
• 1/2 cup cream
• 1 onion chopped fine
• add the onion mixture (above) to this meat mixture

1. Combine veal and other ingredients and mix well.
2. Add one more chopped fine onion.
3. Now add the onion mixture from above.
4. Form meat into golf-size balls.
5. They may be a bit delicate to work with but the final result will be moist.  
6. Lay the meatballs on a baking sheet and carefully place them into the hot broth.
7. Let cook for 30 minutes and remove meatballs from the hot broth.
8. Do not stir, as they will fall apart.
9. Discard bay leaves.

To Make Creamy Sauce

• Mix 1/4 cup water with 6 tablespoons flour and mix well.
• Add this to your beef broth and it will thicken.
• Add 2 beef bouillon to the broth.
• Add 1 cup sour cream to the broth and stir.
• Make sure it has a thickening consistency.  You may need to add a bit more flour considering your amount of broth.  You will never have enough broth sauce.
• Add the cooked meatballs back to the heated sauce and simmer for 5 minutes.

Serve meatballs and cream sauce with new boiled potatoes or buttered spaetzle noodles.

We always serve this on potatoes, add capers, and fresh parsley.

You won't be making this every day, but remember, when you do...it's for a special occasion.

It freezes well and has been served on many a ski holiday. 

A feast fit for any birthday!