Hot Broccoli Dip

Hot Broccoli Dip:

1 pkg cream cheese, softened

1 cup mayonnaise

1 cup sour cream

1 pkg bacon, diced and fried

1/2 tsp minced garlic

1/4 cup green onion, chopped

1/4 cup red peppers, diced

1 tsp dill weed

1 1/2 cups shredded marble cheese

3 cups broccoli, chopped fine

Mix together the cream cheese, mayonnaise, and sour cream. Add remaining ingredients. Mix well. Bake at 350 degrees for about 30 minutes or until bubbly and heated through. Serve with assorted crackers, tostito's and chips.This is always a hit wherever I take it. Such a tasty appetizer!

Perogy Casserole

Perogy Casserole:

24 potato & cheese perogies 

1 tin mushroom soup

 355 ml  milk (equal to mushroom soup)

Salt & Pepper to taste

1 cup shredded marble cheese

1 small onion, diced 

2 tbsp olive oil OR butter

2 cups cooked ham, bacon, meatballs  or farmer sausage cut into bite sized pieces. 

Cook perogies in boiling water for about 5 minutes. Meanwhile saute your diced onions in olive oil or butter until tender. 

 Drain the perogies. Place in a greased casserole dish. Sprinkle the onions, desired meat and shredded cheese on top of the perogies. 

 Mix together milk, mushroom soup and salt & pepper. Pour on top of the perogies. 

Cover and bake @ 350 for about 30 minutes or until bubbly and heated through. 

This recipe can easily be doubled.

I like to make an extra one to put into my freezer. If you are doing this you want to put it into the freezer before baking.

For any of my Mennonite friends: if you have any extra schmaunt fat (cream gravy) it tastes amazing mixed in with the mushroom soup mixture!

Chili

Chili:

3 lbs ground beef

1 small onion diced
1/2 tsp minced garlic

2 tins tomato soup

2 tins pork n beans

2 tbsp mustard

1 tbsp Worcestershire sauce

1/2 tsp salt

1/4 tsp pepper

1 tsp chili powder

1/2 cup BBQ sauce

1/2 cup ketchup

In a large saucepan cook beef over medium heat until beef is browned all over. Pour off any fat and discard.
Reduce heat to minimum. Stir in onions and garlic and cook until onions are tender.
Add remaining ingredients and simmer for about 30 minutes to allow flavors to blend nicely, stirring occasionally to prevent burning or sticking to the bottom of the saucepan.
Serve with baked or mashed potatoes, rice or on a bun.

Homemade Twix Bars

Homemade Twix Bars:

Shortbread Crust:

1 1/3 cups butter, softened (not melted)

1/2 cup white sugar

2 1/2 cups flour

Caramel Sauce:

1 cup butter

 1 cup brown sugar

4 tbsp corn syrup

1 tin sweetened condensed milk

Top Layer:

4 cups chocolate chips

2 tsp oil of choice ( I use coconut oil)

Preheat oven to 350 degrees. Grease a 11 x 15 pan with cooking spray.

To make your shortbread crust mix together sugar and flour, and cut the butter in until it has formed evenly sized crumbs. Press the mixture into the bottom of the pan. Bake for 20 minutes or until the edges start to turn a golden brown. Remove from oven and let it cool completely.

To make the caramel sauce combine the butter, brown sugar, corn syrup and sweetened condensed milk in a saucepan over medium heat. Bring to a boil, STIRRING CONSTANTLY or it will burn easily. Reduce heat and simmer for 5 minutes continually stirring. Remove from heat and continue to stir for another 2-3 minutes. Pour the caramel sauce over the shortbread crust. Let it cool until the caramel mixture starts to form. I like to speed this up by putting it into the freezer.

Melt the chocolate and oil in a microwave safe bowl. Microwave for no more than 15- 30 seconds at a time to prevent the chocolate from seizing, stirring during the intervals. once chocolate is completely melted pour it over top the caramel layer and let it cool.

Cut into squares with a warm knife to make a clean cut.

Bacon Wrapped Brown Sugar Pork Loin

 Bacon Wrapped Brown Sugar Pork Loin:

4-5 lb pork loin 

1 pkg bacon

1 tsp mustard

*1/4 cup cherry preserves

BBQ sauce of your choice

*I used my homemade cherry pie filling. You can use whatever you have on hand. Apricot jam would be good as well.

Brown Sugar Rub:

3 tbsp brown sugar

2 tsp salt

1/2 tsp smoked paprika(regular can be substituted)

Preheat the oven to 300 degrees. Remove most of the fat from the pork loin. 

Combine the ingredients for the brown sugar rub. Rub  all of the mixture onto the pork loin. Wrap the loin with the strips of bacon. They won't go all the way around the bottom but will cover the top and both sides. Transfer the loin into a greased roaster or casserole dish.

Mix the mustard and cherry preserves in a small bowl and brush generously over the top of the loin.

Cover and bake @ 300 for 3-4 hours. Each oven time will vary. Check after 3 hours. You don't want to overcook or it will fall apart when trying to slice it.

Remove the lid once your loin is cooked. Brush the top of the loin with your favourite BBQ sauce. Turn the oven temperature up to 375 degrees. Bake loin uncovered for another 5-10 minutes to crisp up the bacon. 

Gently lift loin onto a cutting board and slice into 1/4 inch slices. Drizzle with Sweet & Sour Pineapple Glaze. Serve with baked potatoes or rice.

Sweet & Sour Pineapple Glaze:

1/4 cup water

2 tbsp ketchup

2 tsp mustard

1 cup pineapple juice

1 1/2 cups brown sugar

2 tbsp soya sauce

2 tbsp vinegar

3 tbsp cornstarch mixed into 1/4 cup water

Simmer first seven ingredients for 10 minutes. Add cornstarch mixture. Boil until mixture is thickened and clear. Pour over pork loin.

Also tastes good on ham or meatballs!

Baked Vanilla Cheesecake

Baked Vanilla Cheesecake

Crust:

2 1/2 cups graham cracker crumbs

1/3 cup butter, melted

1 tbsp. sugar

 

Filling:

3 (8 oz.) packages cream cheese, softened

1 1/2 cups sugar

4 eggs

4 tsps. lemon juice

2 tsps. vanilla extract

pinch of salt

2 cups sour cream OR plain Greek yogurt

2 cups of your favorite pie filling (optional)

 

Preheat the oven to 325 degrees Fahrenheit  and lightly grease a 10" Spring-form pan.

 

In a medium bowl combine the crust ingredients. Press into the prepared pan and about 1 inch up the sides. Bake for 12-15 minutes or until firm. When done, reduce the heat to 275 degrees.

 

Meanwhile, beat cream cheese in a large bowl until smooth. Make sure to scrape the sides. Add sugar, eggs, lemon juice, vanilla and salt, Beat on low until smooth.

 

Add sour cream and beat on low until combined.

 

Pour into crust and smooth the top. Bake @ 275 degrees for about 2 hours or until set.

 

Turn off oven but let the cheesecake sit in the warm oven for 1 hour. Remove from oven to cool to room temperature before chilling in the fridge. Chill several hours or overnight.

 

Top with your favorite pie filling if so desired or serve with fresh fruit of your choice.

 

Store in the refrigerator for a few days or in the freezer.

 

 

 

 



Glazed Lemon Zucchini Loaf

Glazed Lemon Zucchini Loaf:

 2 cups flour

1/2 tsp salt

2 tsp baking powder

2 eggs

1/2 cup canola oil

1 1/3 cups sugar

2 tbsp lemon juice

1/2 cup buttermilk

zest of 1 lemon

1 cup peeled and grated zucchini
2 tbsp poppy seeds

Glaze ingredients:

1 cup icing sugar

2 tbsp lemon juice

1 tbsp milk

Mix flour, salt and baking powder in a medium bowl and set aside.

In a large bowl, beat eggs. Then add oil and sugar until well blended. Add lemon juice, buttermilk and lemon zest to this mixture. Blend all together.

Fold in zucchini and poppy seeds until it is mixed well.

Add dry mixture to the wet mixture and blend it all together until well combined.

Pour batter into a greased or lined loaf pan.

Bake @ 350 for 45-60 minutes or until tooth pick inserted at the top middle comes out dry.

While still warm, make glaze and spoon over the loaf. Let the glaze set before slicing and serving.

*Please note: I had to bake my loaf for the full 60 minutes. This will vary depending on your oven as well as the size of your loaf pan.