[Nutella Chocolate Chip Cookies]

I've attempted Nutella cookies before ... they didn't turn out as I had hoped.  These ones?  Got the recipe from Pinterest and just having this post up proves they rocked.  Crunchy on the outside and smooth in the middle ... bake for 11 minutes and flatten with a fork - works well *wink*.

Nutella Chocolate Chip Cookies


1 1/3 cup all-purpose flour
1 tbsp unsweetened cocoa
1/2 tsp ground cinnamon
1/4 tsp baking powder
1/4 tsp baking soda
1/2 tsp of salt
7 tbsp unsalted butter, at room temp.
2/3 cup granulated sugar
1/3 cup light brown sugar
2/3 cup Nutella (chocolate hazelnut spread)
1/2 tsp vanilla extract
1 large egg
3/4 cup semisweet chocolate chips

Directions:

- Mix together flour, cocoa, cinnamon, baking powder, baking soda and salt. Set aside dry ingredients.

- Cream together butter, granulated sugar and brown sugar until light and fluffy. Mix in Nutella and vanilla extract. 

- Mix in egg.

- Add flour mixture and mix until just incorporated. Add chocolate chips.

- Chill for 1 hour. (This step can be skipped if you want, but I always chill my cookie dough because it apparently makes a huge difference).

- Drop tablespoons of dough 2 inches apart onto parchment lined baking sheets. 
- Bake at 350 for about 11 minutes until the edges look set. 
- Cool on baking sheet for 5 minutes then carefully remove to cooling racks.

[Panko & Parmesan Chicken Strips]

I hate chicken fingers.  HATE them ... not because of how they taste, oh no.  But because of how they're MADE.  Yuck.  But the idea is so great ... so, I decided to adapt a few different recipes and come up with my own "homemade" version.  The kids love 'em.

Panko & Parmesan Chicken Strips

4 chicken breasts, thawed and sliced into desired strips
3/4 cup Panko rice flakes
1/4 cup grated parmesan cheese (NOT powder)
some type of "sticking" ingredient (liquid honey, dijon mustard, greek yogurt)

Directions:

- preheat oven to 400F
- pour Panko and parmesan cheese into a pie plate.
- pour about 1/4 cup of plum sauce into a bowl.
- take one chicken strip and "paint" sticking ingredient onto it with a BBQ basting brush.
- roll in Panko/parmesan mix until coated.
- place on a lightly sprayed cookie sheet.
- repeat until all are done.
- bake for 20-30 minutes ... or until cooked through and at desired crispiness.

[Tawn's Mango BBQ Chicken]

Sometimes, dinner is just whatever is in the cupboard.  But last night we had a family over for dinner and I wanted something nice.  Problem was, I hadn't REALLY prepared for it.  So, instead I made this one up and it.was.YUMMY.

Tawn's Mango BBQ Chicken

4 Chicken Breasts
2 cups BBQ sauce (we had a Whisky one ... mmmmm)
1 cup Mango juice (we always have this in the house, from Costco)
1/4 cup honey

Directions:

- line your 9x9 baking dish with foil (helps with clean up)
- place chicken breasts in dish.
- mix BBQ sauce, mango juice and honey in a bowl.
- pour over chicken breasts.
- bake at 350F, covered, for 45minutes; then uncovered at 375F for 15minutes.

[Perfect Dinner Rolls]

When I was growing up, we had rolls at almost every supper.  We loved a good floury-starch at the table *grin*.  Now, I find myself feeling nostalgic and wanting the same at our dinner table.  I love to make biscuits, but tonight I'm trying a classic dinner roll - EEK.   If you're reading this, it means it was a success *grin* ...

** you need at least 2+1/2 hours for preparing/rising/cooking time **

Perfect Dinner Rolls

1 tbsp active dry yeast
2+1/4 cups warm water (110-115F)
1/3 cup sugar
1/3 cup shortening
1/4 cup powdered milk/creamer
2+1/4 tsp salt
6 - 7 cups bread flour (I used cake & pastry flour)

Directions:

- in a large bowl, dissolve yeast in warm water.
- add sugar, shortening, creamer, salt and 5 cups of flour.
- mix until smooth.
- stir in enough remaining flour to form a soft dough (dough will be sticky).
- turn onto a floured surface; knead until smooth and elastic, about 6-8minutes.
- place in a bowl coated with cooking spray, turning once to coat the top.
- cover and let rise in a warm place until doubled (about 1hr).
- punch dough down.
-  turn onto a lightly floured surface; divide into 24 pieces.
- shape each into a roll, place 2 inches apart on baking sheets covered in cooking spray.
-  cover and let rise until doubled, about 30 minutes.
- bake at 350F for 12-15 minutes or until lightly browned.
- remove from pans to wire racks.

[Thousand Island Salad Dressing]

Thousand Island.  Who DIDN'T grow up on this?  A dollop on top of some ice-berg lettuce with a cut tomato ... that was on my dinner plate most nights, growing up.  And although I now opt for the more sophisticated vinaigrettes and emulsions ...  1000 Island still is a yummy choice.  And I found this article on where it began ... 

There are MANY different recipes for this, some with ketchup, some with vinegar and sugar, some with Russian dressing (dressing to make dressing??)  ... but here's the one that was in my mother's recipe box ... 

Thousand Island

1/2 cup mayo
1 tbsp chili sauce (homestyle Heinz)
1 hard-boiled egg, grated
1/4 tsp paprika
1/2 tbsp green relish
salt & pepper to taste

Directions:

- mix.  *grin*

[Mom's Chicken Drumettes]

Oh.  I love these.  They're great for a potluck ... great for whatever.  My mom had this recipe when I was a teenager, and I remember stuffing my face with them whenever she made them.  So ... beware.  You can't have just one.

Mom's Chicken Drumettes

- place drumettes in the oven at 400F for 7minutes.
- turn over, cook for another 8minutes (for 15minutes total).

Sauce:

1/2 cup sugar
3 tbsp cornstarch
1/2 tsp salt
1/2 tsp ginger
1/2 tsp pepper
2/3 cup water
1/3 cup lemon juice
1/4 cup soya sauce

Directions:

- mix all ingredients.
- boil in microwave for 2 minutes.
- brush 1/2 of the sauce onto drumettes.
- bake at 400F for 15minutes.
- turn over, baste with remaining sauce and cook for an additional 20minutes.

[Nestle Toll House Cookies]

A few years ago, I decided that I wanted to be the mom who made the very BEST chocolate chip cookies ... ever.  I tried recipe after recipe - not quite getting it right.  And then, I remembered an episode of "Friends" where Phoebe gives a cookie to Monica for a wedding gift ... so she could re-make the most perfect cookie.  By the end ... you realize it's a Nestle Toll House cookie ... and that's when I realized, I would try the same.

It is PERFECT.  I make no other ...

Nestle Toll House Chocolate Chip Cookies

2+1/4 cups all purpose flour (I actually use cake/pastry flour and it was even better)

1 tsp baking soda

1 tsp salt

- combine in a bowl.

1 cup butter, room temperature

3/4 cup white sugar

3/4 cup brown sugar

1 tsp vanilla extract

- cream together in a different bowl.

2 eggs

- add one at a time, mix well.

- add flour mixture to creamed mixture until incorporated.

2 cups chocolate chips

- stir in chocolate chips.

- bake at 375F for 9minutes ... they will look a little underdone, but after they've cooled - they set.  

[Whole Wheat Bread]

I'm out of bread ... so, out came the bread-maker and now it's whirring up a storm and the house is going to smell far too good to sleep.  

Whole Wheat Bread

Directions:  2lb loaf

1+1/2 cups room-temperature water
1/3 cup skim milk powder
1+1/2 tsp salt
3 tbsp packed brown sugar
3+3/4 cups whole wheat flour
1+3/4 tsp bread machine or instant yeast

- measuer ingredients into baking pan in the order recommended by the manufacturer.
- insert pan into the oven chamber.
- select "2lb" and "whole wheat cycle".

[Tawn's Pureed Cauliflower Soup]

I'm literally eating this while I type.  MMM.  I've made variations of this before - and I thought I'd write it down. With the kids bed, hubby away and craving a vegetable - I whipped this up and now the house is silent and my tummy is happy.  Leftovers for lunch tomorrow ... mmmmm.

Tawn's Pureed Cauliflower Soup

5 cups cauliflower
4-5 cups chicken stock
2 slices of bacon, cut with scissors into bits
1/4 cup chopped onion
2 tbsp sherry
1/4 tsp cayenne pepper, or to taste
salt/pepper to taste

Directions:

- steam cauliflower until soft.
- saute bacon and onion together in a large pot; cook until done - not crispy.
- drain bacon/onion mixture.
- add steamed cauliflower to bacon mixture.
- add chicken stock.
- add sherry; simmer for 10 minutes.
- transfer 1/2 the mixture to the blender, blend and place in a large bowl.
- transfer the rest of the mixture to the blender, blend.
- place all the blended soup back into the pot.
- add cayenne pepper
- add salt/pepper to taste.
- simmer and serve.

** you can add more bacon, if you like
** this is a DAIRY-FREE soup, "creamy" texture w/out milk.  But you could add cream if you wish.
** more cayenne, more bite *grin*

[Char's Creamed Corn]

My friend Char, is a great cook.  I've had this at her home during the fall and winter - it's so so so good.  And now, it's a Christmas tradition in our home too *grin*.

Char's Creamed Corn

2tbsp butter, 2 tbsp flour

5 cups frozen corn (let stand at room temp for about 30 mins)
1 cup whip cream*
1/2 cup milk*
1 tsp salt
6 tsp sugar
1/4 tsp pepper
add all these ingredients together and bring to a boil

- melt butter, add flour, cook (roux). set aside
- place corn and remaining ingredients in separate pot.
- bring to gentle boil, add roux, stir well until thickened.
- serve hot.

* or 1 1/2 cups half and half

[Maple Syrup & Dijon Salad Dressing]

This is my FAVOURITE.

Maple Syrup & Dijon Salad Dressing

1/3 cup olive oil
1 tbsp red wine vinegar
2 tbsp maple syrup
1 tsp dijon mustard
1/2 tsp oregano
salt & pepper to taste

Directions:

- combine.
- yum.

[Poppyseed Worcestershire Dressing]

The page that this recipe is on, is covered in food-stains.  Yuck.  But yum too ...


Poppyseed Worcestershire Dressing

1/3 cup white sugar
1/2 cup oil
1/3 cup white vinegar
2 tbsp sesame seeds
2 tbsp poppy seeds
1/2 tsp worcestershire sauce

Directions:

- combine.
- keeps refrigerated for ... a long time *grin*.

[Blistered Red Pepper Soup]

This is one of my hubby's faves ... it takes a while, but it's worth it.

Blistered Red Pepper Soup

4 large red peppers
2tbsp butter
1 large onion, chopped
2 garlic cloves, minced
4 cups chicken broth
1 tbsp sherry
salt/pepper to taste
**added cream at the end is optional**

Directions:

- cut peppers in thirds, remove seeds and place cut side down on a cookie sheet.
- broil until skins are blackened and puffed.
- place in a paper bag to steam.
- meanwhile, melt butter and saute onions and garlic until soft.
- removed cooled peppers from bag and peel off skins.
- cut into chunks and add to onions/garlic.
- cook for 2-3 min.
- add broth, cover and simmer.
- add sherry.
- in a blender, whirl 1/3 of the mixture at a time until smooth (strain)
- return to pot, and stir in 1-2cups of half and half or whipping cream **optional**
- season with salt/pepper.

[French Onion Soup Au Gratin]

I remember the first time I had French Onion soup ... and I realized that it was amazing.  But there are a couple of secrets to it ... one, you need to slow cook the onions (covered) for about 45minutes as they caramelize.  At least that's how I like it.  Two, you need to use good Sherry.  Need I say more.

French Onion Soup Au Gratin

4 large onions, thinly sliced
1/4 cup butter
4 - 10oz cans of bee broth (so, 40oz)
1/2 cup dry sherry
2 tsp worcestershire sauce
french baguette
grated mozzarella cheese

Directions:

- in a large saucepan, cook onions in butter on low heat until caramelized.
- add bee broth, sherry, worcestershire sauce; bring to a boil.
- pour into individual ovenproof bowls.
- place a slice of toasted baguette in each.
- sprinkle with mozzarella.
- place under broiler and heat until cheese bubbles.
- serves 6

[Cream Cheese Frosting]

I found this on Pinterest ... I have made the vanilla, but not the chocolate or other variations ... YET.  It. Was. Yummy.  For Karrot's Cake.


Vanilla Cream Cheese Frosting

½ cup (1 stick/8 Tablespoons) butter (set at room temp about 10 minutes, but should still be cool)
8 oz. cream cheese (directly from fridge)
1 teaspoon vanilla extract (always use pure vanilla extract if possible)
4 cups powdered confectioners sugar
1 to 4 Tablespoons heavy cream, heavy whipping cream (or milk- although I do like the richness that cream adds)

Directions:
- Place butter in a large mixing bowl and blend slightly. Add cream cheese and blend until combined, about 30 seconds.
- Add vanilla extract and powdered sugar and blend on low speed until combined. Increase to medium speed and beat until it begins to get fluffy.
- Slowly add the heavy cream, a little bit at a time until desired consistency is met. (Don't add too much if you want the frosting to stay in place when piped on cupcakes.)
- Beat until fluffy, about 1 minute.
- Use at once or keep refrigerated. (This frosting will keep well in the refrigerator for several days, but you may need to re-beat it for the best texture.)

The recipe above will produce a delicious VANILLA flavored frosting, here are a couple of other options to try...

For a Stronger Cream Cheese Flavor: Use an additional 4 oz. (½ block) of cream cheese. This is good for any cake/cupcake recipe that is traditionally topped with Cream Cheese Frosting, like Carrot Cake, or Red Velvet Cake.

For Chocolate Frosting: (my favorite!) add ½ cup unsweetened cocoa (I use Ghirardelli brand, it's really good). Add the cocoa powder before adding the powdered sugar, so it gets fully incorporated into the butter and cream cheese.

Strawberry, Blackberry, etc: Add 2-4 tablespoons of preserves. Depending on how chunky or seedy the preserves are, you may want to blend it in the food processor, and/or strain it through a fine strainer before adding it to the frosting. Add the preserves to the frosting mixture before adding the heavy cream. Depending on the amount of preserves you add you may need very little or no cream, especially if you want the frosting thick enough to pipe. A final option would be to add a drop of food coloring to add to the color of the preserves (for example, pink coloring for the Strawberry flavor).

* This recipe will frost about 22-24 cupcakes if you are piping a nice swirl, or even more if you just spread it on. If you're making a cake, this will frost and fill a two layer 9" cake.

[Karrot's Cake]

From the Best of Bridge series, and THE VERY best carrot cake you will ever consume.  No raisins, no pineapple, no walnuts.  

Karrot's Cake

3/4 cup corn oil
1 cup sugar
3 eggs
1+1/2 cups flour
1/2 tsp salt
1+1/3 tsp baking soda
1+1/2 tsp cinnamon
2 cups finely grated carrots (4or5)

Directions:

- beat together oil and sugar
- add eggs, one at a time, beating well after each addition
- combine dry ingredients and add to egg mixture
- beat all together until well blended
- fold in raw carrots
- bake for 1hr at 300F ina GREASED 9x13 pan (I use a bundt pan)

[Sticky Baked Chicken]

This is from the Best of Bridge "Aces" cookbook ... and I'm thinking it would be even better as a BBQ chicken recipe and marinade ...


Sticky Baked Chicken

4 skinless chicken breasts
1 cup peach jam
1/2 cup BBQ sauce
1/2 cup finely chopped onion
2 tbsp soya sauce

Directions:

- combine all ingredients in a saucepan
- heat until well blended
- place checkin into 9x13, pour sauce over
- bake at 325F for 1 hour, covered
- baste during the last 1/2 hour of cooking

[Hawaiian Chicken]

This one was on my mom's roster for "company chicken".  It was my FAVOURITE ... not sure if she knows that.  Haven't had it in years, but I stole it from her recipe box when I got married.  I couldn't find a good enough pic, so no-photo it is.

Special note:  make this the night before to marinate

Hawaiian Chicken

4 chicken breasts, skin on

1/4 cup liquid honey

1/4 cup lemon juice

1/2 cup soya sauce
1 cup ketchup
1 can pineapple tidbits, drained

Directions:

- brown chicken in small amount of oil, in a frying pan.
- place chicken in a 9x13 (or 9x9, if too big ... doesn't really matter)
- mix honey, lemon juice, soya sauce and ketchup together.
- pour over chicken, marinate overnight.
- bake COVERED at 350F for 1 hour
- UNCOVER, add pineapple and bake 30more minutes

[Apple Cake]

I had gone to someone's house a long time ago, and was served an apple cake that was yummy and memorable.  I never got that recipe, but tried a few on my own and found that this one was the best.  It tastes like fall.

Apple Cake


1+1/2 cups all purpose flour
1 cup whole wheat flour
1+1/2 cups sugar
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1+1/2 tsp cinnamon
1/2 tsp nutmeg
1+1/2 cups applesauce
1/2 cup melted butter
2 eggs
1 cup chopped apple

Directions:

- combine all dry ingredients in mixer using a flat beater.
- add applesauce, butter and eggs.
- turn to speed 2, mix 1 minute, scrape bowl.
- turn to speed 4, mix 30 seconds.
- add apple, stir until blended.
- pour batter into a GREASED and FLOURED 9x13 baking dish or a bunt pan.
- bake at 350F for 35-40 minutes.
** serve with warm caramel sauce.

[Steamed Chocolate Pudding]

This recipe comes from Charmaine ... the queen of incredible cooking.  This is a go-to recipe for me in the fall/winter when company is hanging out on the couch watching hockey.  It's hot and yummy - but the name is deceiving.  It's more like a super-moist-steamy-hot-from-the-oven-cake.  If you undercook it, it has a molten middle ... but due to eggs being in this recipe, I stay away from undercooking it.

Steamed Chocolate Pudding

1/3 cup butter
1/3 cup cocoa
1 cup sugar

- place those three ingredients in a bowl.
- pour 1/2 cup boiling water over, blend until smooth.

1 egg

- add the egg, blend.

1 cup flour
1/2 tsp salt
1 tsp baking powder
1/4 cup milk
1 tsp vanilla

- blend all together.
- pour into a GREASED 2qrt dish.  Cover with a lid.
- bake at 350F for 30-40minutes, or until a cake-tester comes clean when placed in the middle.
- serve with ice cream and chocolate sauce.

[Deb's Best Brownies]

I first had these at the annual Friend's Reunion ... Deb brought them, and they were so fantastic, they've become a staple in our home.  They are so chewy, and topped with ice-cream, they are a quick and easy hit with drop-in company.

Deb's Best Brownies

1/2 cup melted butter

1 cup sugar

1 tsp vanilla

2 eggs

1/2 cup flour

1/3 cup cocoa

1/4 tsp baking powder

1/4 tsp salt

Directions:

- mix butter, sugar, vanilla and eggs

- add flour, cocoa, baking powder and salt

- bake in a GREASED 9x9 at 350F for 20-25 minutes

[Double Chocolate Chip Cookies]

These are Josiah's favourite ... he calls them "black cookies."

Double Chocolate Chip Cookies

1 cup butter

1 cup brown sugar

1/2 cup white sugar

2 eggs

2 cups flour

1/3 cup cocoa

1 tsp baking soda

1/2 tsp salt

2 cups chocolate chips

Directions:

- preheat oven to 375F

- beat butter and sugars

- add eggs (one at a time)

- add vanilla

- sift dry ingredients into sugar mixture

- mix lightly

- add chocolate chips 

- spoon onto baking sheet

- bake 8-10 minutes 

[Trisha's Cream Cheese Chocolate Chip Cookies]

Chad asked me to make these for the hockey team ... they're his wife, Trisha's, specialty.  She gladly gave me the recipe, and I gladly made them.  They are crispy on the outside and gooey-like-a-brownie on the inside.  I ate about a good 1/2 dozen of them in the first sitting ... 


Cream Cheese Chocolate Chip Cookies

1 package mini chocolate chips divided

2 1/4 cups all purpose flour

1 1/2 tsp baking soda

1/2 cup softened butter

1 package softened cream cheese

1 1/2 cups granulated sugar

1 egg1/2 cup chopped nuts (optional) 

- Preheat oven to 350 F.
- In a saucepan over very low heat, melt 1 cup chocolate chips.
- In a bowl, mix together flour and baking soda.
- In another bowl, beat butter, cream cheese and sugar until smooth and creamy. 
- Beat in egg until well incorporated. 
- Beat in melted chocolate until well combined. 
- Add flour mixture and mix well. 
- Fold in remaining chocolate chips and nuts.
- Drop by tablespoonfuls, about 2 inches apart, onto ungreased cookie sheet. 
- Bake in oven for 10-12 minutes or until cookies are firm around the edges. Immediately transfer to wire rack to cool. 
- If desired, melt additional chocolate chips to drizzle onto of cookies as soon as they come out of the oven.

[Baking Powder Biscuits]

Perfect with soup.

Baking Powder Biscuits

2 cups flour

1 tbsp baking powder

1/2 tsp salt

1/2 cup cold butter

3/4 cup milk

Directions:

- stir in dry ingredients.   Cut in butter.

- stir in milk until dough clings together.

- kneed 10-12 strokes.

- roll with rolling pin.

- cut out rounds
- bake at 400F for 20 minutes.

[Oven Baked Wild Rice]

SO yummy ... but so much butter, it's only for special occasions.

Oven Baked Wild Rice

1.5 cups wild rice

1/2 cup butter

2 cups fresh mushrooms, sliced

30oz (3 - 10oz) chicken stock, undiluted

4 oz water chestnuts (optional)

Directions:

- soak rice overnight in water, drain.
- melt butter in a 2qrt (2lt) casserole dish.
- add rice and mushrooms (water chestnuts, if desired).
- stir.
- pour in chicken stock.
- let stand until ready to bake
- bake at 350F for 2 to 2.5 hours, covered.

[Chicken Hurry]

I grew up on this ... makes me think of fall and hearing my mom teach piano in her studio.

Chicken Hurry

4 chicken breasts

1/2 cup ketchup

1/4 cup water
1/4 cup brown sugar
1 envelope onion soup

Directions:

- mix and pour over chicken
- bake covered at 350F for 1hr, and an additional 20minutes uncovered.

[Coleslaw]

Bonnie gave me this recipe when I was needing something for Katia's First Birthday Party-BBQ.  It's crazy good.

Coleslaw

Salad:

shredded cabbage - 1 bag

1 medium onion, finely chopped

1 large apple, diced
1/4 cup sunflower seeds

Dressing:

1/3 cup mayo
1 tbsp dijon mustard
1 tbsp olive oil
1 tbsp rice wine vinegar
1 tbsp sugar
1 tbsp lemon juice
1/2 tsp salt
1/2 tsp celery salt

Combine salad; combine dressing; combine together.

[German Pancakes]

When I was a little girl, the Jacksons came up to our home from Seattle one weekend.  Michelle made these for breakfast.  They have been a tradition in our home ever since.

German Pancakes

1/4-1/2 cup of margarine (recipe calls for 1/2, I use 1/4)

4 eggs
1 cup 2% milk (for best results)
1 cup all purpose flour
1/2tsp nutmeg
1/2 tsp cinnamon
1 tsp vanilla

Directions:

- Preheat oven to 400F
- place margarine in 9x13 glass pan, melt in oven.
- mean while, add all remaining ingredients to a bowl, mix.  This should be lumpy ... if you mix to long, when it bakes it becomes eggy and thick instead of thin and puffy.
- pour mixture into melted butter pan
- bake for approx 18-22minutes ... it should rise on the outsides of the pan and in the middle as well.  It looks crazy  ...

Serve immediately, or it'll sink.

Sprinkle with icing sugar and serve with syrup.

[Chocolate Chip Zucchini Brownies]

I found these on Pinterest ... and served them with cream cheese frosting to Jason and Lu.  They said there was NO way you tell there were veggies in them ... and they were right.  I ate 4 that night.

Chocolate Chip Zucchini Brownies

1 1/2 cups granulated sugar

1/2 cup canola oil

2 cups all purpose flour
1/4 cup cocoa
2 cups shredded zucchini
2 teaspoons vanilla extract
1 teaspoon salt
1 1/2 teaspoons baking soda
1 cup chocolate chips

Directions:

1. Preheat oven to 350 degrees F. Grease an 8 x 11 baking pan with cooking spray, set aside.

2. In a stand mixer, combine sugar, canola oil, and flour, combine until mixture resembles wet sand. While mixing, on low, add cocoa, zucchini, vanilla extract, salt and baking soda. Mix until well combined. Stir in the chocolate chips.

3. Pour brownie batter into prepared pan and bake for 25-30 minutes or until a toothpick comes out clean and the brownies are set.

4. Cool on a wire rack. Cut brownies into squares and serve.

[Lemon Shortbread]

I found this recipe on Pinterest and made them for Christmas 2011.  They were a hit, and are now on the roster for next year.

Lemon shortbread

2/3 cup  unsalted butter, softened

1/3 cup + 1 tablespoon icing sugar, sifted

¼ cup lemon juice

finely grated zest of 2 lemons
1 teaspoon vanilla extract
1 ¾ cups + 1 tablespoon all purpose flour, sifted
2 tablespoons corn starch, sifted
2/3 cup icing sugar, extra, sifted

Directions:

Place the butter and icing sugar in the bowl of an electric mixer and beat for 8 minutes or until pale and creamy. 

Add the lemon juice, zest and vanilla and beat until combined. Add the flour and corn starch and beat just until a smooth dough forms. 

Turn dough onto a lightly floured surface and divide in half. 

Place each half onto a large piece of baking paper form into a 20cm (8in) long log. 

Wrap well in the paper and refrigerate for 1 ½ hours or until firm.

Preheat the oven to 180°C/350°F. Line two large baking sheets with baking paper.

Unwrap one of the dough logs (keep the other in the fridge) and slice it into 1cm-thick rounds. Place onto the prepared baking sheets 5cm (2in) apart and bake for 15-18 minutes or until light golden. 

Remove from the oven and cool in the sheets for 5 minutes.  Gently toss the warm shortbreads in the extra icing sugar and allow to cool completely on wire racks.

Makes 40 

[Pork Tenderloin Marinade]

We went to Ken & Deb's for dinner and she served this ... I got the recipe and have made it almost every week since.  It's great for company ... 

Pork Tenderloin Marinade - serves 4*

* I usually double it for extra sauce

1/4 cup soy sauce

2 tbsp dry sherry

2 tbsp vegetable oil

1 tbsp brown sugar

1 tbsp grated fresh ginger (I store mine in the freezer)

1 tsp liquid honey

1 garlic clove, crushed

1 pound pork tenderloin

Directions:

Place ingredients in a large plastic bag after combining well in a bowl. Add pork. Marinate at least 20 minutes ( I usually marinate for an hour or so ...)

For BBQ: place on greased BBQ, grilled over med/high heat. Close lid and cook for 25-30 minutes (or until 150F), turning and basting. Remove from grill and let rest (core temp needs to reach 160F). Slice into 1/2 inch slices. 

For oven: place pork in a baking dish with all of the marinade. Bake at 375F uncovered for 10 minutes, and then covered for an additional 40-50 minutes. This won't try out because it's covered - so check pork temp before removing (150F). Let rest (to 160F). Cut into 1/2 inch slices.

[ANZAC Cookies]

I make these for Mimmo because there are no eggs in it.  They're crispy/chewy and coconuty.  Mmmm.

ANZAC Cookies

3/4 cup flour
1 1/3 cups rolled oats
1 1/3 cups coconut
3/4 cup sugar
1/2 cup butter
2 tbsp golden syrup 
1/4 cup boiling water
1 tsp baking soda

Directions:

- Combine flour, rolled oats, coconut and sugar. Make a well.
- Melt butter and syrup in a small saucepan.
- in a separate bowl add boiling water to baking soda, then pour into butter/syrup mixture. It will foam.
- pour into dry ingredients.
- place tsp sized balls onto a cold, greased cookie tray.
- bake at 350F for 15-20 minutes, until dark golden brown.
- while still warm, remove to a cooling rack.

[Chicken Marinade]

Chicken Marinade
for 6-8 chicken breasts (bone in, skin on)

3/4 cup vegetable oil
1/2 cup soya sauce
1/4 cup Worcestershire sauce
1/4 cup red wine vinegar
1/8 cup lemon juice
1 tbsp dry mustard
1/2 tsp salt
1/2 tsp parsley

Directions: mix all ingredients together. pour over chicken. marinade for 2 hours.

[Puffed Wheat Squares]

Puffed Wheat Squares

1/3 cup butter
1/3 cup corn syrup
1/2 cup brown sugar
2 tbsp cocoa
1 tsp vanilla
6 cups puffed wheat

Directions

In a medium pot, simmer butter, corn syrup, brown sugar and cocoa. Bring to a boil over medium heat. Remove from heat and add vanilla. Pour over puffed wheat (in a large, separate bowl). Press evenly into a GREASED 9x13 (if you like them thinner) or 9x9 (if you like them thicker).

** Be sure to cut these when warm. After they set, they're a stinker to cut. Trust me.**

[Crispy Chewy Ginger Snaps]

I got this recipe from a cookbook I purchased in Whistler on our honeymoon.  I make them every Christmas ... they're super yummy.

Crispy Chewy Ginger Snaps 

375 for 12-15 minutes
makes a few dozen, depending on cookie size. 

3/4 cup margarine
1 cup white sugar
1/4 cup molasses
1 egg
1/4 tsp salt
2tsp baking soda
1 tsp cinnamon
1 tsp cloves
1 tsp ginger
**you'll also need a small dish of granulated sugar to roll the cookies in

Directions:
- cream sugar and margarine; add egg and molasses and cream well.
- sift dry ingredients together and add to the creamed mixture.
- roll into small balls
- dip the cookie balls into the bowl of sugar
- place on a cookie sheet and flatten with a fork