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. 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
1/3 cup white chocolate chips

In a bowl mix flour and cocoa- set aside

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

Add the egg white and mix
 just until well blended

At low speed or with a wooden spoon 
add the flour mixture and 
white chocolate chips.

On a floured surface, with your hands, 
knead the dough until it comes together 
and forms a ball.

Cut the dough in two pieces. 

Roll into 2 rolls,  approx. 1 1/2 inches in diameter

Refrigerate for 2 hrs. making sure
the rolls are hard...
or you could freeze and
bake at a later date.
Remove dough from fridge and
let stand 5-10 minutes, before slicing. 

Preheat oven to 350 deg

Slice dough 3/8 to 1/2 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

The cookies maybe frozen and 
enjoyed at a later date.

I got the recipe from Ricardo Christmas Magazine 2014.

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˚ ˛ •˛• ˚ | 田田 |門 ღ ღ 
thanks for your visit xo


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

Thanks for your visit xo


Shortbread Cookies

Shortbread cookies,
always a favourite at Christmas.
I made these cutout cookies 
while visiting my Grandkids.
They disappeared fast.


2 cups flour
1/4 tsp salt
1 cup butter at room temperature
1/2 cup icing sugar (powdered sugar)
1 tsp pure vanilla extract
Jam for filling.

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

With an electric beater or hand beater, 
beat the butter until smooth 

Add the icing sugar and beat
until smooth 
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.

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 a cookie cutter. 
(Divide the cut out cookies into 2
 and cut half of the top ones 
with a small cookie cutter.

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

Spread some jam on each of the 
cookie bottoms. (I use raspberry)

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

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

Preheat oven to 350deg. F

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

Thanks for your visit xo


Friday, November 7, 2014

Zucchini and Broccoli Soup

A delicious and flavourful soup,

Sure to warm you up on colder Autumn days.

Update this year~ 2020
I grew Zucchini for the first time this year.
I assumed they grew on a vine like cucumbers.
I was wrong. They grow in the middle of a huge plant.

The flowers/blossoms are pretty.
Due to the lack of rain in this area and
the deer loves eating them, I didn't have a lot.
Next year, I'll plant them in another spot, 
closer to the house.

Zucchini and Broccoli Soup

1 broccoli head
4 potatoes
3 carrots
2 zucchinis-cubed,
(leave the skin on)
2 celery stocks
1 large onion
3 cups broth. I use a 900ml of 
vegetable or chicken broth.
2 tblsp. oil
2 tblsp butter
salt, pepper and parsley.

Chop up vegetables
Warm oil and butter in a large 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 or until vegetables are tender.
Next add the broccoli, salt,pepper, and parsley.

simmer for an additional 10 minutes.
stirring  occasionally or until the
broccoli is tender.

I use a hand-held immersion blender to blend.
A food processor will work also.

Add more broth/stock or water if 
too thick, to suit your consistency.

Thanks for your visit xo💖

I am linking up with:

Thursday, October 30, 2014

Vegetable Soup

I make this vegetable soup often
in Autumn and Winter.
The Parsnips replaces the salt for flavour



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 chicken broth to pot 
with the 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.


Check out my soup recipe
with frozen chopped vegetables.
click here to view Vegetable Tomato Soup

I dried my parsley this yr.
to view click on Parsley

Thanks for your visit xo💖

Saturday, October 25, 2014

Oven Baked Brown Rice

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 easy to make, 
and freezes well.

2 cups uncooked long grain rice, rinsed.
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-  add 2 to 3 cups
 chopped chicken, pork, turkey
 or leftover ham chopped up.

Mix all ingredients in a large roast pan.

Cook covered in the oven  at 350 deg. for 1 1/2 hrs


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

Thanks for your visit xo