Make-Ahead Brunch Bake

Prep : ... 20 minutes + Chilling  ... Bake : ... 35 minutes ... Makes 8 servings
2 ..................................cups sliced  mushrooms
1/2 ...............................cup sliced green onions 
1/2 ................................cup chopped green pepper
2 ....................................tablespoons butter
8 ...................................slices deli ham
8 ...................................flour tortillas  (7 inches ), warmed
1  -1/2 ..........................cups (6-ounces) shredded  Swiss cheese
1 ................................... tablesspoon all-purpose
4 ...................................eggs
2 ...................................cups milk
1/4 ................................teaspoon garlic powder
1/4 ................................teaspoon salt
1/8 ................................teaspoon hot pepper sauce

1)     In a large skillet  , saute mushrooms  ,  onions  and green pepper in butter until tender  , set aside . Place one slice of ham on each tortilla . Top each with about 1/4 cup mushroom mixture  . Combine cheese  ; set aside  1/4 cup  . Sprinkle  remaining cheese over tortillas.
2)     Roll up tortillas . Place seam  side down  in a greased 11-inch x 7-inch x 2-inch baking dish . In a large bowl , beat the flour  , eggs , milk , garlic powder  , salt and hot pepper sauce  until blended .
3)     Pour  over tortollas . Sprinkle with reserved cheese  . Cover  and refrigerate  for at least 39 minutes . Bake , uncovered  at 350* for 35 to 45 minutes  or set .

The great taste  of this enchilada-style dish makes  it popular  with your family . If your family  likes things  spicy , add more hot sauce .
Heart healthy  and so good .

Black Eyed Susan Cake

Named for the flower shape pattern

Ingredients:

• mangoes - 2, preferably Kensington Prides
• blueberries - 200g
• plain flour - 185g
• sugar - 185g
• baking powder - 1 1/2 teaspoons
• bicarbonate of soda (baking soda) - 1 teaspoon
• salt - 1/4 teaspoon
• buttermilk - 250ml
• melted butter - 2 tablespoons, cooled
• eggs - 3
• orange - 1, finely grated zest
• Mango and Rum Syrup
• flesh from mango stones - scraped off with a sharp small knife
• demerara or raw sugar - 100g
• orange or lemon juice - 2 tablespoons
• water - 1 tablespoon
• cardamom seeds - 1/2 teaspoon (optional)
• dark rum - 2 - 3 tablespoons

Instructions:

Preheat oven to 180degC. Line a 23cm round or square cake tin with non-stick baking paper, making sure it comes up around the sides.
Slice the cheeks off the mangoes, remove the skins then slice again into crescent shapes, reserving the stones. Arrange the crescent slices in the bottom of the tin in the shape of a flower. Place remaining slices around outer edges. Fill the centre with blueberries and put more blueberries around the outer edges, filling up the whole of the bottom of the tin.
Sift together the dry ingredients. In another bowl, beat together the buttermilk, melted butter, eggs and zest. Add sifted dry ingredients to egg mixture and beat until smooth. Pour batter evenly over fruits, being careful not to disturb the pattern.
Bake for 35 -40 minutes or until a skewer inserted in the middle comes out clean. Remove and allow to sit in tin for 10 - 15 minutes. Turn out. Whilst still warm, pour over the glaze.
For the Mango and Rum Syrup: Remove remaining mango flesh from stones. Put flesh into a blender with water and juice and blend until smooth. Put into a saucepan with the sugar and cardamom seeds, bring to the boil and simmer for 5 - 10 minutes. Remove and push through a sieve. Stir in the rum. Pour syrup over warm cake, brushing evenly over all the fruit.
Tip: I love Kensington Pride mangoes, also known as Bowens, because they are so fat and juicy. I also prefer their flavour to most other varieties.
  The cake is named after the Black-Eyed Susan, a member of the sunflower family, and not after the Aussie band of the same name.
Lovely fruity taste..nice and gooey..Try it

Polar Bear Cubs Videos

 

 

Pumpkin Face Cookies

Pumpkin Face Cookies

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Treat your little ghouls and goblins to these scrumptious pumpkin cookies. Spicy and chewy, with no crumbs or nuts, they're soft enough for even your youngest trick-or-treaters but yummy enough to please kids of all ages.

Ingredients

• 1 cup (250 mL) butter
• 1/2 cup (125 mL) granulated sugar
• 1/2 cup (125 mL) brown sugar
• 1 egg
• 1 cup (250 mL) pumpkin puree (canned or homemade)
• 2 cups (500 mL) all purpose flour
• 1 tsp. (5 mL) cinnamon
• 1/2 tsp. (2 mL) ground ginger
• 1/2 tsp. (2 mL) baking powder
• 1/4 tsp. (1 mL) baking soda
• 1 tube of decorator's icing (white, orange or black)
• licorice strings (brown, if possible) for stems

Cooking Instructions

1. In a large mixing bowl, beat the butter with the granulated sugar and brown sugar until creamy, scraping down the sides once or twice. Add the egg and beat until well mixed, then add the pumpkin puree and continue beating for about a minute.
2. In another bowl, stir together the flour, cinnamon, ginger, baking powder and baking soda. Add this mixture to the butter mixture in two or three portions, beating well after each addition. Refrigerate dough for about 1 hour or until firm enough to handle.
3. Preheat the oven to 375 degrees F (190 degrees C). Line a cookie sheet or two with parchment paper.
4. By hand, roll the dough into 1 to 1-1/2 inch balls. Place on the cookie sheet about 1-inch apart. Bake for 10 to 12 minutes or until bottom is lightly browned and cookie is springy but firm. Remove from cookie sheets and let cool completely before decorating.
5. To complete the picture, decorate each cookie with a jack-o-lantern face using the decorator's icing. Cut a short length of licorice string and poke it into the top as a stem.

Yummy Mummy Cookies Recipe

 

Yummy Mummy Cookies Recipe

Ingredients:

• 2/3 cupbutter or margarine, softened (150 mL)
• 1 cupgranulated sugar (250 mL)
• 2 tspvanilla extract (10 mL)
• 2 eggs
• 2 1/2 cupsall-purpose flour (625 mL)
• 1/2 cupHERSHEY'S® Cocoa (125 mL)
• 1/2 tspsalt (2 mL)
• 1/4 tspbaking powder (1 mL)
• 1 1/4 cupsCHIPITS® Semi-Sweet Mini Chocolate Chips (approx.) (300 mL)
• 2 cupsCHIPITS® White Chocolate Chips (approx.) (500 mL)
• 1 tbspvegetable shortening* (approx.) (15 mL)

Directions:

• 1. Beat butter, sugar and vanilla in large bowl until creamy. Add eggs; beat well. Stir flour with cocoa, salt and baking soda; gradually add to butter mixture, beating well. Stir in 1 cup (250 mL) mini chocolate chips. Refrigerate dough for 20 minutes or until firm enough to handle.
• 2. Preheat the oven to 350°F (180°C). Roll 1 tbsp (15 mL) dough into a 3 1/2-inch (9 cm) long, carrot shape for the mummy body; place on an ungreased baking sheet. Roll 1 tsp (5 mL) dough into a ball the size of a grape; press onto the wide end of the body. Repeat with remaining dough.
• 3. Bake for 8 to 9 minutes or until set. Cool slightly; remove from baking sheet to wire rack. Cool completely.
• 4. Microwave white chips and shortening in a microwave-safe shallow bowl on MEDIUM (50%) for 1 minute; stir. If necessary, microwave on MEDIUM for an additional 15 seconds at a time, stirring after each heating, until chips are melted.
• 5. Place 1 cookie at a time on a narrow metal spatula or a table knife. Spoon white chocolate mixture over just the top of cookie to coat; place on wax paper. As coating begins to set on cookies, use a toothpick to score lines in body and on face to resemble a mummy. Place two mini chocolate chips on each cookie for the eyes. Repeat with remaining ingredients. (Melt additional white chocolate chips with additional shortening, if extra coating is needed.) Store, covered, in cool dry place. Makes about 30 cookies.
• *do not use butter, margarine, spread or oil
• Tip: If white chocolate mixture begins to thicken while decorating, return to microwave for a few seconds.

Golden Pork chops

Prep time : ...15 minutes  ...Bake time : ... 35 minutes
Makes 4 servings
1 ..............can (14 -3/4 ounces) cream style corn
1/2 ...........cup finely chopped onion
1/3 ...........cup finely cup celery
1/2 ...........cup finely chopped  celery
1/2 ...........teaspoon paprika
1 -1/2 ....... cups crushed  corn bread stuffing
4 ...............boneless pork loin chops  (3/4 inch thick and 6 ounces  each )
1 ............... tablespoon  brown sugar
1 ...............tablespoon spicy brown mustard

1)    In a large bowl , combine  the corn , onion  , celery  and paprika  . Stir in  stuffing  . Tranfer to a greased  11-inch x7-inch x 2-inch baking dish .
2)     Arrange  pork chops  over stuffing  . Combine brown sugar  and mustard  ; spread  chops on top  . Bake uncovered  at 400*  for 35 to 40 minutes  or until meat juices  run clear .

This entree is hearty  and perfect for warming up on a chilly winter evening . The aroma is almost as delightly  as the dish itself .
Heart healty and good for you .

Soooo Good Mixed Nut Tart

 

 

Hazelnuts, walnuts and pecans grace the top of this decadent indulgence. Serve with bourbon-spiked whipped cream.

Ingredients

• 1/3 cup hazelnuts 1/3 1/3cup cup(75 mL) (75 mL) hazelnuthazelnuts
• 3 eggs 3 3eggeggs
• 1 cup packed dark brown sugar 1 1cup cup(250 mL) (250 mL) packed dark brown sugar
• 1/2 cup corn syrup 1/2 1/2cup cup(125 mL) (125 mL) corn syrup
• 1 tbsp cider vinegar 1 1tbsp tbsp(15 mL) (15 mL) cider vinegar
• 1 tbsp bourbon , or 1/2 tsp/2 mL vanilla1 1tbsp tbsp(15 mL) (15 mL) bourbon, or 1/2 tsp/2 mL vanilla
• salt Pinch Pinchsalt
• 1/3 cup walnut halves 1/3 1/3cup cup(75 mL) (75 mL) walnut halfwalnut halves
• 1/3 cup pecan halves 1/3 1/3cup cup(75 mL) (75 mL) pecan halves
• Sweet Pastry:
• 1 cup all-purpose flour 1 1cup cup(250 mL) (250 mL) all-purpose flour
• 2 tbsp granulated sugar 2 2tbsp tbsp(30 mL) (30 mL) granulated sugar
• salt Pinch Pinchsalt
• 1/3 cup cold unsalted butter , cubed1/3 1/3cup cup(75 mL) (75 mL) cold unsalted butter, cubed
• 2 egg yolks 2 2egg yolkegg yolks
• 4 tsp whipping cream 4 4tsp tsp(18 mL) (18 mL) whipping cream
• 1/2 tsp vanilla 1/2 1/2tsp tsp(2 mL) (2 mL) vanilla

Preparation

On baking sheet, toast hazelnuts in 350°F (180°C) oven until golden and fragrant, 8 to 10 minutes. Transfer to towel and rub to remove most of the skins. Set aside.

Sweet Pastry: In food processor, pulse together flour, sugar and salt. Pulse in butter until mixture resembles coarse meal. Stir together egg yolks, cream and vanilla; pulse into flour mixture, adding up to 2 tsp (10 mL) more cream if necessary to make dough stick together when pressed. Remove from bowl. Shape into ball; flatten into disc. Wrap in plastic wrap; refrigerate for 1 hour. (Make-ahead: Refrigerate for up to 24 hours.)

Between floured waxed paper, roll out pastry to 11-inch (28 cm) circle; place in 9-inch (23 cm) round tart pan with removable bottom, pressing to edge of pan. Using rolling pin, roll across rim to trim off excess pastry.

With fork, prick bottom all over; refrigerate for 20 minutes. Line with foil; fill with pie weights or dried beans. Bake in bottom third of 400°F (200°C) oven for 10 minutes. Remove weights and foil; bake for 3 minutes. Transfer to baking sheet.

In bowl, whisk together eggs, brown sugar, corn syrup, vinegar, bourbon and salt; pour into baked crust. Arrange hazelnuts, walnuts and pecans over top. Bake in centre of 375°F (190°C) oven until centre jiggles slightly and edge is browned, 25 to 30 minutes. Let cool on rack.

It is so good it is sinful...Take a bow