Wednesday, December 31, 2014

Fig Brie Cheese Hors d'Oeuvres

A great Hors d'Oeuvres (Appetizer)for guests
Will disappear fast

Serve with Crackers or Baguettes

1 (14oz) 4 1/2 diam. round Brie Cheese
Canadian Cheese
1/2 cup brown sugar
5 figs chopped
1/2 tsp. vanilla extract
1/2 tsp. cinnamon (optional)
1/4 cup almonds (optional)

Mix figs, sugar, cinnamon and vanilla in bowl 
Place on top of cheese

Bake 325 10-15 mins.

Serve with crackers

Slice Cheese

Pile the Brown Sugar, Chopped Figs mixture on the Cheese
Bake at 325 for 10-15 mins
A Brie Baker (optional) another dish can also be used


I also make 
Baked Brie Cheese with Cranberries and Pecans
(click on the link to see the recipe)
all pics are my sole original property.

thanks for your visit. xo

Homemade Kale Chips

These nutritious, delicious chips snack
are sure to disappear fast with 
children, grandkids and adults

Cut the hard stem of the Kale

Wash Kale, rinse under cold water, dry with Scott Towel or a Salad Spinner

Toss with 2 tblsp Olive Oil and a little Salt
 Place on Parchment Paper lined Cookie Sheets
Bake 350 10-15 mins. Keep an eye on them, they could burn easily

Ready to Bake

All Done...Delicious

all pics are my sole original property

thanks for your visit. xo

Tuesday, December 23, 2014

Double Chocolate Shortbread Cookies

These delicious cookies are 
made with dark and white chocolate
They can be prepared in advance,  
the dough frozen and baked when needed
[makes about 3 doz. small cookies]

1 cup white flour
1/4 cup cocoa
1/2 cup unsalted butter at room temp.
3/4 cup icing sugar (powdered sugar)
1/4 tsp. salt
1 egg white
3 oz. white chocolate grated  or 1/3 cup white chocolate chips

In a bowl mix flour and cocoa- set aside

In another bowl, cream the butter, icing sugar and salt with an electric beater

Add the egg white and mix just until well blended

At low speed or with a wooden spoon add the dry ingredients and white chocolate

Divide the dough in two and place on plastic wrap

Roll into a roll approx. 1 1/2 inches in diameter

Refrigerate for 2 hrs. making sure the rolls are very hard...

or you could freeze and bake at a later date.

Preheat oven to 350 deg.

Slice dough 1/4 inch thick and place on parchment paper on two cookie sheets

Bake approx. 12 mins or until cookie is firm but the centers still soft.

Cool completely on rack

My Grandaughter, Sabrina decorated each cookie with a White Chocolate Chip before baking

I got the recipe from Ricardo Christmas Magazine

all pics are my sole original property.

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Saturday, December 20, 2014

Chocolate Mint Cookies

Chocolate Mint Cookies
Filled with Raspberry Jam


1 cup Flour

1/2 cup Cocoa
1/2 tsp Baking Soda
1/2 tsp Baking Powder
1/2 tsp. salt
1/4 Unsalted Butter, Softened
3/4 cup White Sugar
1 large Egg
1 Egg Yolk
3/4 tsp.Pure Peppermint Extract

Whisk together Flour, Cocoa Powder, Baking Soda, Baking Powder and Salt in a bowl.. set aside...

Beat Butter and Sugar with a mixer on Medium Speed for 1 minute

Reduce speed and add egg, then egg yolk beating well after each addition

Beat in Peppermint Extract

Slowly add Flour mixture and beat just until incorporated

Shape in 2 disks and wrap in plastic and refrigerate until firm, at least 1 hr. (or up to 2 days)

Roll out dough and cut out cookies. place on parchment lined cookie sheets

Return to fridge and leave 15 mins more so cookies will not lose their shape when cooking.

Cook 325 deg for 10-12 mins or until dry to touch

Cookies will keep 3 days in fridge undecorated. They freeze well also

I fill mine with Raspberry Jam (My favorite is Bonne Maman Raspberry Jam ) It is also available seedless...

I used my new Cookie Cutters I bought at Maxi Plus..

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all pics are my sole original property.

thanks for your visit. xo

Shortbread Cookies

Christmas, a time of giving, 
family getting together celebrating 
and giving thanks for all that
 God has blessed us with.

2 cups all-purpose flour
1/4 teaspoon salt
1 cup unsalted butter at room temperature
1/2 cup icing sugar (powdered sugar)
1 teaspoon pure vanilla extract

In a bowl whisk the flour with the salt, set aside

With an electric beater or hand beater,  beat the butter until smooth (about 1 minute). 

Add the icing sugar and beat until smooth (about 2 minutes).

Beat in the vanilla extract.

Gently stir in the flour mixture just until incorporated.

Flatten the dough into a disk shape, wrap in plastic wrap, and chill the dough for at least an hour.
Preheat oven to 350 deg. with the rack in the middle of the oven

Line two baking sheets with parchment paper
On a lightly floured surface roll out the dough until it is about 1/8 inch thick.

Cut out the cookies with cookie cutters.

Knead the leftover scraps of dough into a ball and roll out again.

Cut out cookies for the bottom and 

a set for the top with smaller cutouts in the middle.

Place the unbaked cookies, on the baking sheet, in the refrigerator for about 15 minutes.
This will firm up the dough so the cookies will maintain their shape when baked

Bake for about 10-15  minutes, or until cookie edges are lightly browned.

Cool on a wire rack.

Spread a thin coating of jam on each of the cookie bottoms.

Set a cutout cookie on top of each, pressing the two together so they make a sandwich.
(Sprinkle the top with icing sugar before placing on the bottoms, if desired.)

I fill my cookies with Raspberry Jam

 (My favorite is Bonne Maman Raspberry Jam ) 

It is also available seedless.

thanks for your visit xo

all pics are my sole original property.

Friday, November 7, 2014

Broccoli Soup

I make this soup often
A Delicious and Nutritious Soup


1 Broccoli Head
2 Potatoes
2 Carrots
1 Zucchini-(leave the skin on)
2 Celery stocks
1 large Onion
6 cups Chicken Broth- I use 1 1/2 box Campbell's
2 tblsp. Oil
2 tblsp Butter
Salt, Pepper and Parsley to taste

Chop up Vegetables
Warm Oil and Butter in a big pot and
add the Vegetables, except Broccoli
Stir Fry the Vegetables in the Oil and
Butter for approx. 5 mins.

Add Chicken Broth and boil for 15mins
on Medium High.

Next add the Broccoli and keep at
Medium heat for another 15mins.
or until Vegetables are tender,
stirring  occasionally
Add salt, pepper and parsley

I use a hand blender to
remove any remaining Vegetable chunks
 and to make the texture Creamy and Smooth


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all pic are my sole original property

Thursday, October 30, 2014

Vegetable Soup

I Love this Soup, very nutritious.
I make it often
The Parsnips replaces the Salt for Flavor


I box (900ml)  Campbell's Chicken or Beef  Broth.

(this is also sold with low Sodium)

About 3/4 cup Soup Mix. The one I use has barley, rice and split peas in it.

1 can Tomato Soup.(10oz)
4 cups of Water, (approximately)
I medium Onion chopped
1 Garlic Clove finely chopped or minced
1 Celery Stock chopped
1 medium Turnip diced
4-6 Carrots sliced
4 Parsnips diced
4 Potatoes diced
About 2 tbsp. Parsley
Pepper to taste

Add Broth to pot with Soup Mix,  Tomato Soup, Water, Onion, Garlic, & Celery. 

Add the rest of the Vegetables & Pepper.

(I don't use Salt. I find the Parsnips give a good flavor)

Bring to a boil and simmer approx. 1/2 hr.

Remove from heat and add the Parsley

I dried My Parsley this yr.
to view click on Parsley

My Soup Mix I use is sold in Bags in stores

 I want to thank my sister Carol for the beautiful  Transferware Soup Bowl.

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all pic are my sole original property.

Saturday, October 25, 2014

Brown Rice in the Oven

I make this rice often. 
 It is always delicious as a side dish
 with Chicken, Beef or Chinese Food.
Or serve alone at Lunch
Simple and Fast to make, and freezes well.

2 cups uncooked long grain rice
3 1/2 cups chicken stock
(I use a box of Campbell's Chicken Broth- low sodium)
1 garlic clove chopped
1/4 cup soya sauce
1 tbsp. vegetable oil
1 med. onion chopped
1 can or 4-6 mushrooms chopped
1 small green pepper chopped
1 celery stock chopped
pepper & parsley to taste.
Optional- you can also add 2 to 3 cups chopped chicken, pork, turkey or leftover ham chopped up is also good.

Mix all ingredients in a large roast pan.
An Old Roaster
Cook covered in the oven  at 350 deg. for 1 1/2 hrs
(Stir occasionally)


The plate is
"Swan Inn"
J. Broadhurst & Sons.

..all pic are my sole original property


Thursday, October 16, 2014

Plum Jam

I went Plum Crazy making my Favorite Jam this year, 
My Recipe has no Pectin and needs No Peeling 


2 1/2 cups chopped Ripe Plums
1 cup Sugar
1 1/2 tblsp Lemon Juice


To clean the Plums, I put them in a Clean Sink filled with Water or Large Bowl of Water
Slice Plums in half and remove the pits
Chop the rest of the Plum pieces in a Food Processor or Food Chopper
Mix the Plums, Sugar and Lemon Juice in a deep pan
Cook over medium heat, stir often, if Plums appear too thick, add 2 tblsp of water.
When it starts to boil, reduce heat and simmer uncovered until Plums appear soft.
Stir occasionally to prevent sticking, 
Cook approx. 20 mins, until mixture is thick.
Test for the jell stage.

Pour into Hot Sterilized Jars.

Process Jars 8-10 minutes in a boiling water bath.

Some plums on my tree

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Wednesday, September 17, 2014

Chili Con Carne

     A great dish to serve to family or
 friends as a Casual Get Together.


1 lb. Ground Beef
1 chopped onion 
2 Garlic cloves minced or chopped
1 green pepper chopped
2 celery stocks chopped
1 5.5oz. can tomato paste
1 28 oz. crushed tomatoes
2 -14oz. Heniz Red Kidney Beans
2 cups water-more if needed
1/4 tsp. oregano
1 or 2 tsp. chili powder - or to taste
1/2 tsp cayenne pepper
1 tblsp chopped Parsley
 Pepper and Salt to taste


  1. Saute onions, garlic, green peppers, and celery in Olive Oil.
  2. Add ground beef and cook well.
  3. Add tomato paste, tomatoes and water
  4. Add Kidney Beans
  5. Add spices, oregano, chili powder,cayenne pepper,  parsley, pepper and salt.
  6. Simmer approximately 2 hrs. 


My Sister Ann's Recipe

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all pics are my sole original property..............

Monday, June 16, 2014

Maple Syrup Rhubarb Dumplings

It's Rhubarb time here in Eastern Quebec
 Savour the flavours of Spring with this Fast and Easy Dessert
 Maple Syrup gives it a Delicious Flavour

Rhubarb Mixture
4 cups Rhubarb cut up 
or 1 package 600g frozen Rhubarb
1 cup Water
3/4 cups Maple Syrup

Dumplings Mixture
1 cup Flour
2 tsp Baking Powder
1 tbsp Sugar
1/4 tsp Salt
2 tbsp Butter
1/2 cup Milk

In a saucepan mix Rhubarb,
Water and Maple Syrup
Bring to a boil over medium heat and cook 10 minutes.

In a bowl mix Flour, Baking Powder, Sugar and Salt.
Cut in Butter until mixture is crumbly.
Add milk and mix together with a fork.
Drop spoonfuls of dough on top of Rhubarb mixture.
Cover and cook without removing cover for 15 minutes.
Serve immediately with whipped cream, ice cream or Maple Syrup if desired.


Check out my blog on making  mini sugar cones

Also my visit to a Sugaring  Camp

thanks for visiting my blog
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all pic are my sole original property