No Bake Chocolate Peppermint Pudding Dessert

This make ahead dessert is light on the tummy and quick and easy to make. Prepare it a day or two ahead of time.

Ingredients:
1 sleeve graham crackers
1 - 4 serving box instant chocolate pudding mix
1/4 tsp peppermint extract
1/2 cup Cool Whip
1 cup icing sugar
1 tsp crushed candy cane
2 tbsps milk
1-2 drops peppermint extract
8 pink chocolate melts

Line a 9 X 9" baking pan with graham crackers. Cutting them with a sawing motion will help with fitting them in.

Prepare the chocolate pudding as directed on the package, then add 1/4 tsp peppermint extract and fold in the Cool Whip topping.

Spread the chocolate peppermint pudding over the graham crackers.

And cover with another layer of crackers.

Mix the icing sugar, milk and drops of peppermint extract and glaze the top. Sprinkle the crushed candy canes.

Melt the pink chocolate melts in the microwave and spoon into a small plastic snack bag. Snip off a corner and make lines on the glaze.

Then quickly drag a toothpick up and down through the lines.

Chill overnight before cutting.

Serves 9

Easy Stuffed Pork Chops

Flavour packed veggie stuffed pork chops seared to a golden brown then finished in the oven. No heavy stuffing or melted cheese.

Ingredients:
3 pork chops, 3/4 - 1" thick
1-2 kale leaves, massaged and chopped
2 tbsps chopped sweet pepper
2 tbsps chopped onion
1 tsp minced garlic
2 tbsps avocado oil, divided
1 tbsp parmesan cheese
salt, pepper, paprika and thyme to taste

Heat 1 tbsp avocado oil in a skillet and add the kale, sweet pepper and onion. Cook about 5 minutes then add the garlic for another 1-2 minutes. Remove from heat.

Slice a pocket in each pork chop trying not to go right through. I made an oops! a couple of times and did cut a hole through but this recipe was very forgiving. The stuffing stayed in!

Season the inside of each pocket. Mix the parmesan into the cooled stuffing and spoon into the pockets.

Use toothpicks to keep them closed and season the outsides of the chops.

Wipe the skillet clean and add 1 tbsp of avocado oil. On medium heat sear the pork chops 3 minutes per side. 
Then place in a 400 F oven for 10-12 minutes or until internal temperature reaches 145 F. I did not use an oven safe skillet so I transferred the meat to an oiled baking dish.

Remove the toothpicks and serve.
(Take note of how many you used for easier search and removal!)

Paprika Beef Stroganoff

This savory and saucy dish falls somewhere between beef paprikash and classic beef stroganoff.

Ingredients:
1 tbsp olive oil
2 tbsps butter, divided
3/4 lb inside round beef, cut in strips
salt and pepper to taste
1 onion, sliced
1 cup thick sliced mushrooms
1 sweet pepper, sliced
1 tsp minced garlic
1 tbsp smoked paprika
1 tbsp tomato paste
1 tbsp balsamic vinegar or red wine
2  1/2 cups beef broth
1/2 cup sour cream
1/2 tsp dijon mustard
1 tsp flour
cold water
handful of massaged chopped kale
1/2 lb pappardelle noodles 

Heat the olive oil and 1 tbsp butter in a large skillet. Add the onions and peppers and cook on medium heat 8-10 minutes then add the mushroom. Cook another 3-4 minutes before adding the garlic for 1-2 minutes longer.  Remove the veggies to a plate.

Salt and pepper the beef strips. In the same skillet add 1 tbsp butter and the meat and brown 2-3 minutes.

Combine the paprika, tomato paste, balsamic and broth and pour over the meat.

Return the vegetables to the skillet and simmer 10 minutes.
Take a little cold water, add the flour then stir into the pot. Bring to a boil to slightly thicken.

Start cooking the pappardelle while simmering.

Lastly combine the sour cream and dijon and stir into the sauce. Heat through and serve over pappardelle noodles. Top it all off with chopped kale.

Serves 2

Assorted Christmas Shortbread Cookies

Buttery sweet and melt in your mouth tender! All you need in a shortbread cookie. My all time best Christmas cookie! 

Ingredients:

1 cup cornstarch
1 cup icing sugar
2 cups flour
2 cups butter

Glazed cherries, candy sprinkles, white chocolate

The basic recipe is this...sift the cornstarch, icing sugar and flour together. Cut in the butter until crumbly then work with hands until a soft dough forms.

Roll into 1" balls and place on parchment lined baking sheets about 1" apart.

For the blue and white "Frozen" cookies make a divot in the middle of each ball before baking to be filled later. I used the back of a round measuring spoon.

For the holly cookies dip the top of each ball in a bowl of candy holly sprinkles.

And for our original and favourite cherry topped shortbread simply cut red glazed cherries in half and gently press on top of the cookie dough ball and add cut green cherries for leaves.

Bake at 300 F for 16 minutes

Cool on racks.

Take the cookies with the divots aside. Melt 1 white chocolate square with 2 or 3 drops of vegetable oil. This was enough for 16 cookies. Melt in microwave 20-30 seconds and spoon into the divot immediately sprinkling snowflake candies on top.

And of course your imagination is the limit to what you can do with this basic shortbread recipe.

Makes 73 cookies

Christmas Butter Cookies

A buttery melt in your mouth shortbread cookie.

• Ingredients:
• 
  
• 1 cup butter, room temperature
• 1  1/2 cups all purpose flour
• 2 tsps vanilla
• 1/2 cup icing sugar
• Sprinkles

Sift the flour and icing sugar together.

In a large mixer bowl cream the butter, then add the flour/sugar in 2 or 3 additions. Next add the vanilla and mix until well combined. Add some sprinkles to the dough.

Roll into 1" balls and place on a parchment line baking sheet.

• 
  

You can "sprinkle" more sprinkles on the top of each ball or for an easier, more-sprinkle way dip each ball into a bowl of sprinkles. Place back on the baking sheet and gently press down with a fork.

Bake at 350 F for 12-13 minutes or until the edges are just golden. These pictured below may have been in a minute longer than necessary.

Once cooled these cookies may be stored in a tin for weeks.
Makes 3 dozen

Cast Iron Pan Dinner for Two

Pan pizza and cinnamon roll bread from one pizza dough ball! Dinner for two done in a snap!

You'll need one 450 g ball of pizza dough divided in half.

Pizza ingredients:
half the pizza dough
1 tbsp olive oil 
Pizza sauce and toppings of your choice 
8 or 9" cast iron pan

Coat the cast iron pan with olive oil then spread the dough in the bottom and up the sides a bit to form the crust.
Spoon on the sauce... 

and add your toppings

Don't forget lots of cheese!

Bake at 525 F for 15-18 minutes

And what you've got is a nice crisp bottom crust that's soft and chewy on the inside!

While the pizza is baking prepare dessert!


Cinnamon Roll Bread ingredients:
half the pizza dough
2 tbsps brown sugar
2 tbsps white sugar
2 tbsps soft butter
1 tsp cinnamon
chocolate or salted caramel chips, optional

Glaze:
1/2 cup icing sugar
1 tbsp milk
pinch of instant coffee granules

Form the pizza dough into about a 3 X 8" rectangle. 
Mix the sugars, butter and cinnamon together and spread on the dough leaving a 1/2" border around the edges. 
Roll up lengthwise, then cut through lengthwise down the middle. Twist one side over the other the length of the dough and curl together to form a ball.

Stud with your chosen chips and place on a parchment line baking sheet. Or if you have another cast iron pan, oil it and place your roll in that.

Once your pizza is out of the oven pop the cinnamon roll in and reduce the heat to 350 F. Bake for 25-30 minutes.

Cool the bread about 10 minutes then mix the glaze ingredients together and drizzle over the top of your dessert!

Eggplant "Meatballs" with Spaghetti Squash

These alternative meatballs could be served over pasta but I decided to go all veggie for this meal. They've got a wonderful taste and because the eggplant is shredded the texture will please vegetarians as well as meat lovers.

Ingredients:
2 tbsps ground flax
1/4 cup water
1 tbsp olive oil
1 cup diced onion
1  1/2 tbsps minced garlic
3/4 - 1 lb eggplant, unpeeled and shredded
1 tbsp dry parsley
1/2 cup chopped greens (spinach, arugula, etc)
3 tbsps nutritional yeast flakes
1 cup panko
1 tsp oregano
1 tsp basil
1/2 tsp salt
pinch fennel seeds

1  1/2 - 1  3/4 lb spaghetti squash
tomato sauce

Start by shredding the eggplant, peel and all, on a box grater and set aside.

Combine the flax and water and let sit for about 10 minutes. While the "flax egg" sits heat the olive oil in a large skillet.

Add the onion and cook 2 - 3 minutes on medium then add the garlic for another 1 minute. Mix the eggplant in and cook for 5-8 minutes. Remove from heat to cool.

Combine the flax egg, that'll be your binder, with the cooled eggplant mix. Add the parsley, greens, nutritional yeast, panko, oregano, basil, salt and fennel seeds.

Roll 1" inch balls and place on a parchment lined baking sheet. Bake in a 375 F oven for 15-20 minutes.

Meanwhile prepare the spaghetti squash. Cut it in half and scoop out the seeds then microwave both halves for 10 minutes. Fork shred the "spaghetti" away from the skin.

Heat the tomato sauce and toss some with the squash.

Place the squash on a plate topped with eggplant meatballs and some more tomato sauce.

Note that the meatballs are tender and should be heated separately and not heated in the sauce. And of course any leftover meatballs may be frozen.

Serves 4

Adapted from: https://www.connoisseurusveg.com/eggplant-meatball