Sausage Rolls

Super simple,
These are tasty little treats, especially with a cold beer!
My husband likes to sprinkle Worcestershire sauce on them before he pops them in his mouth.

2 16oz pkgs Jimmy Dean premium pork sausage (1 sage, 1 reg)
2 pkgs puff pastry
Dijon mustard
1 egg (beaten)


Mix together sausage, separate into 24 equal portions.

lay flat thawed puff pastry, cut down the seam lines and then in half to make 24 equal pieces.

brush puff pastry with a good Dijon mustard, roll with your palms each sausage portion into a log to the length of pastry dough. Roll dough around each log. Cut in half. Pinch the ends and tuck under to the seam, lay seam side down on baking sheet lined with parchment paper. Brush with beaten egg.

Bake at 400 for 20-23 min. until golden brown
cool on rack.
These freeze well unbaked or baked too.

This recipe can easily be cut in half. I make a big batch and freeze them to have on hand.

Peppermint Bark

*2 11 oz bags of Ghirardelli semi sweet chocolate chips
3 11 oz bags of Ghirardelli white chocolate chips
Pkg of 24 Red and green striped candy canes (broken into small pieces)


*Melt semi sweet chocolate chips in a double boiler and pour onto a foil covered cookie sheet spread evenly. Refrigerate to cool about 20-25 minutes.

While chocolate is cooling:
place unwrapped candy canes in a plastic bag and smash with rolling pin to break into small pieces.

Melt white chocolate in a double boiler. Mix candy pieces in melted white chocolate then pour over semi sweet chocolate and spread evenly. Cool in refrigerator for about 25 min or until set. Cut or break into bite size pieces.

*Optional

Tip: I had a bit of trouble with the bottom layer of chocolate separating from the top layer when breaking it into pieces... next time I might just skip the dark chocolate and go with just the white.

Lekker (delicious) Bobotie Recipe

Bobotie is a South African dish that has many versions, this is an excellent one and oh so tasty, so here is another and a Keeper!

1 1/2 lbs. ground beef

2 large onions, chopped

1 14 oz can diced tomatoes, drained

1 teaspoon brown sugar

1 teaspoon turmeric

1 teaspoon salt

3/4 teaspoon black pepper

2 Tablespoons chutney

1 Tablespoon lemon juice

1 Tablespoon apricot jam

1 Tablespoons Worcestershire sauce

1 1/2 bananas, sliced

1 Tablespoon curry powder

2 slices bread (white or wheat), soaked in water, then squeeze out the water before adding to mixture.

Brown ground beef, remove from pan and set aside. Leave a little oil in pan and brown onions. Return meat to pan with onions, add tomatoes, simmer for 5 minutes or so, add, brown sugar, turmeric, salt, pepper, chutney, lemon juice, apricot jam, Worcestershire sauce and bananas. Simmer for 15 minutes. Add curry powder and bread mix well and continue to simmer for about 5 minutes. Spoon mixture into greased 8 x 11 baking pan, top with custard topping below.

Custard topping:

2 cups milk

1/2 teaspoon salt

1/4 teaspoon ground nutmeg

3 large eggs

1 Tablespoon brandy

1/2 teaspoon black pepper

3 bay leaves

Stick bay leaves in meat mixture:

Whisk together all left over ingredients, pour slowly over top of meat mixture.

Bake 50-60 minutes.

Pork Chops in Mustard Cream Sauce

2 Tablespoons olive oil

1 Large onion sliced

4-5 Pork Chops (bone in)

4-Tablespoons brandy or bourbon

2 Tablespoons Dijon stone ground mustard (or any mustard you like)

1/2 Pint whipping cream (here again you can add more or less as you like)

Saute onion in olive oil until golden brown (or as desired), remove from pan and set aside.

Fry pork chops until cooked through, remove from pan and set aside.

deglaze pan with** brandy or bourbon, add mustard and cook for about a minute, then add whipping cream and simmer till it begins to thicken, remove from heat.

To serve:

Top pork chops with onions and pour the sauce over all, enjoy!

These go nicely with a baked sweet potato, a spoonful of shoestring beets on the side and a tossed salad.

**be careful when deglazing pan not to splash brandy or bourbon over the sides of the pan, it will ignite! I know because... well trust me I know :-)

Chicken Pot Pie

1/3 cup butter

1/3 cup flour

1/2 cup chopped onion

1/4 teaspoon poultry seasoning

dash nutmeg

1/2 teaspoon salt

1/4 teaspoon pepper

1 3/4 cups chicken broth

2/3 milk

3 1/2 cups cooked cut up chicken

2-chopped carrots, cooked

1 cup frozen peas, thawed

2 refrigerated ready made pastry crusts (like Pillsbury)

In a saucepan melt butter over medium heat . Stir in flour, onion, seasoning, salt and pepper.

Cook stirring constantly until mixture is bubbly. Stir in broth and milk. Stirring constantly heat to boiling; boil for about a minute. Stir in chicken, carrots and peas.

Preheat oven to 425 f

Fit 1 pie crust in a 2 qt ungreased casserole dish. Pour chicken mixture in pastry lined dish. Top with 2nd pie crust, turn edges of pastry under and seal.

Bake for 30-35 minutes.

Tipsy Tart

Another awesome South African dessert! Of course it adds no inches to the waistline....It's very easy to make and so delicious. We like it with custard and whipped cream, but I think next time we will try a scoop of cinnamon (or vanilla) ice cream!

8 oz pkg chopped dates, divide in half

1 teaspoon baking soda

1 cup boiling water

1/2 cup butter, softened

1 cup sugar

2 eggs

2 cups flour

1 teaspoon baking powder

1/2 tsp salt

1 cup pecans or walnuts chopped (optional)

Syrup

1 cup sugar

1 Tablespoon butter

1/2 cup water

1 tsp. vanilla

pinch salt

1/2 cup brandy

Bring water and 1/2 of the dates to a boil in small saucepan, remove from heat, stir in baking soda- set aside.

Cream butter and sugar, add eggs one at a time,

add flour, baking powder, and salt, mix well.

stir in date mixture, add other half of dates and nuts if using.

Pour into 8 x 11 greased baking pan

Bake at 350 for 40 Minutes or until toothpick comes out clean.

Meanwhile prepare syrup:

Boil sugar, butter, water approx. 5 min. Remove from heat and add vanilla, salt and brandy.

Remove baking pan from oven; immediately carefully pour hot syrup over all.

Serve warm with fresh whipped cream, Ice cream or Custard. MMMMMM

Tomato, Mozzarella, Basil Salad

Perfect hot weather snack or salad with dinner.

Tomato, sliced

Fresh Mozzarella cheese, sliced

Fresh Basil leaves

Olive Oil

Salt and Pepper

Slice tomato and cheese into 1/8 - 1/4 inch slices.

Lay cheese on top of tomato, top with basil leaves, drizzle with olive oil and sprinkle with salt and pepper.

Trifle

7 oz pkg Lady Fingers

1/2 cup strong brewed coffee, divided

5 cups fresh strawberries, sliced ( reserve 2-3 for garnish)

8 oz cream cheese softened

1 reg pkg instant vanilla pudding mix

1 1/4 cup cold milk

1 cup whipping cream, whipped

3 oz good quality dark chocolate*** curls

Slice strawberries and set aside.

Add milk to dry pudding mix and beat for approx. 2 minutes, blend in 2 tablespoons coffee to the pudding, add to softened cream cheese, blend well. Set aside.

break lady fingers in half, dip in brewed coffee, cover bottom of trifle bowl with half the lady fingers. Top with half the sliced strawberries, chocolate curls, pudding mixture and whipped cream, repeat. Garnish with strawberries and chocolate curls.

Refrigerate for at least 4 hours or overnight.

*** run a vegetable peeler along the edge of the chocolate bar to make chocolate curls

Mexican Mac and Cheese

Found this recipe in a Better Homes and Gardens magazine. Everyone here liked it!

Ingredients:

12 oz. dried mostaccioli or rigatoni pasta (3 cups)

1 lb. bulk pork sausage

1 cup chopped onion

1 16-oz. jar green medium-hot salsa

2 8-oz. pkg. shredded Monterey Jack cheese (4 cups)

Tomato wedges, sliced jalapeño peppers, and chopped fresh cilantro

Extra Salsa (optional)

Directions:

1. Preheat oven to 350 degrees F. Lightly grease 3-quart rectangular baking dish; set aside. Cook pasta according to package directions. Drain; set aside.

2. Meanwhile, in large skillet cook sausage and onion until meat is browned and onion is tender. Drain fat, Return sausage and onion to skillet. Stir in green salsa.

3. In prepared baking dish layer half of the cooked pasta, half the sausage mixture, and half the cheese. Repeat layers.

4. Bake, uncovered, for 35 minutes or until bubbly. Let stand 10 minutes. Top with tomato, jalapeño, and cilantro. If desired, serve with additional salsa.

Makes 12 servings.

* Maybe use a mild green salsa if you have little ones around, Ethan enjoyed it but thought the meat mixture was a bit spicy. The adults enjoyed the medium : )

Monster Cookies

Ingredients:

3 eggs

1 1/4 cups packed light brown sugar

1 cup granulated sugar

1/2 teaspoon salt

1/2 teaspoon vanilla extract

1 1/2 cups creamy peanut butter

1 stick butter, softened

1/2 cup M&M's

1/2 cup chocolate chips

1/4 cup raisins, optional

2 teaspoons baking soda

4 1/2 cups regular oats

Directions:

Preheat the oven to 350 degrees F.

Line cookie sheet with parchment paper

In a large mixing bowl, combine eggs and sugars. Mix well. Add salt, vanilla, peanut butter, and butter. Mix well. Stir in the chocolate candies, chocolate chips, raisins, baking soda, and oatmeal. Drop by tablespoons 2 inches apart onto prepared cookie sheets. Bake for 8-10 minutes.

Makes about 4 Dozen

Beef Enchiladas

Enchilada Sauce:

2 cloves garlic, minced

1 teaspoon dried minced onion

1/2 teaspoon dried oregano

2 1/2 teaspoons chili powder

1/2 teaspoon dried basil

1 teaspoon dried parsley

1/4 teaspoon ground cumin

1 8 OZ can tomato sauce

1 1/2 cups water

1/4 cup fire roasted salsa (I used Fontera brand)

1/8 teaspoon ground black pepper

1/8 teaspoon salt

Mix in small saucepan and simmer for 20 min. set aside.

Enchiladas:

1 1/2 lbs ground beef

salt and pepper

1/4 tsp ground cumin

12 flour tortillas

2 cups Shredded Cheddar Cheese

1/2 onion chopped

1 small can slice black olives

Brown ground beef season with Cumin, salt and pepper to taste.

Assembly:

Spoon 1/4 cup sauce evenly over bottom of lightly greased 13 X 9 pan.

Reserve 1/2 cup cheese for topping.

Place about 1/3 cup beef on each tortilla and sprinkle with cheese, roll and place seam side down in pan.

Pour remaining sauce overall evenly.

Cover with foil sprayed with cooking spray.

Bake at 350 for 20 min.

Remove foil.

Sprinkle with reserved cheese, chopped onion and black olives.

Bake for another 10 min. or until cheese has melted.

Andree's Cake

MMMMMM
Got this recipe from our friend Andree and very soon to be Bride of Justin Ponter. It's a keeper; Oh and so is she!!!

Thanks Andree : )

Cake Recipe

1 tub Cool Whip
1 Box Butter Cake Mix
1 can Condensed Milk
1 can Cream of Coconut

Mix condensed milk and cream of coconut.
Bake cake according to box directions, poke holes in cake with the back of a spoon immediately after it comes out of the oven.
Pour milk/cream of coconut blend over cake and chill over night.
Spread cool whip on top just before serving.

South African Bread Pudding

10-12 slices white bread, crusts removed and halved diagonally

1 1/2 cups whipping cream

1 1/2 cups milk

1/4 cup butter

3 eggs

1/2 cup sugar

1/2 cup golden raisins

1 tsp vanilla

1/2 tsp ground nutmeg

pinch of salt

1 cup apricot jam

Topping:

2 Tbs sugar

1 tsp cinnamon

3 Tbs butter

Heat cream, milk and butter until butter melts. Beat eggs and sugar together until smooth, light and creamy. Slowly beat in milk/butter mixture. Add raisins, vanilla, nutmeg and salt. Spread jam evenly on bread and sandwich together. Place bread overlapping slices into a 13 x 9 buttered baking dish. Pour egg/milk mixture over bread. Sprinkle cinnamon sugar mixture overall and dot with butter. Bake uncovered in a bain marie at 350 F. for 50-60 minutes or until set. Serve with a splash of cream and custard (see below).

Custard:

5 egg yolks

2 1/2 Tbs sugar

1 heaped Tbs cornstarch

pinch salt

1 tsp vanilla

2 cups milk scalded

Beat egg yolks and sugar. Beat in cornstarch and salt. Slowly add milk, whisking continuously while adding. Cook in a double boiler whisking until thickened (about 5 min). Add vanilla. Cool. Serve with pudding.

Chicken Tortilla Soup

Chicken Tortilla Soup

1 Rotisserie Chicken,cut up

1 medium onion, diced

1 poblano pepper, seeded and chopped

1/2 tsp cumin

1/4 cup fresh cilantro

2-3 cloves garlic

1 14 oz can fire roasted diced tomatoes

1 quart low sodium Chicken broth

Puree cilantro,garlic with a cup of chicken broth with a hand blender or blender, set aside.

Saute onion and poblano pepper until soft.

add cumin and cook for about 1 min. add puree,roasted tomatoes and remaining chicken broth. stir in cut up chicken, simmer 30.

Top with crunched up tortilla chips or tortilla strip chips, sliced avocado, grated Jack Cheese.

Curried Carrot Soup

1 tablespoon olive oil

1 medium onion , chopped

1 rib celery , chopped

1or 2 cloves garlic , chopped

2 pounds peeled baby carrots

1 tablespoon curry powder

1 teaspoon ground ginger

5 cups chicken broth

1 cup lite coconut milk

Salt and freshly ground pepper , to taste

Directions

Heat the oil in a large saucepan over medium heat. Saute onion, celery till golden brown, about 5 min, then add chopped garlic stir and continue sauteing for another minute.

Add the carrots and stir well. Stir in the curry powder and ginger and cook, stirring constantly, for about 30 seconds.

Add the broth and bring to a boil over high heat. Reduce the heat to medium-low and

partially cover the pot. Simmer until the carrots are very tender, about 30 minutes.

In batches, transfer the soup to a blender or food processor, blend until smooth and pour the soup into a large bowl.

(If you have an immersible hand blender, you can purée the soup right in the pot.)

Return the soup to the pot. Stir in coconut milk over low heat just until the soup is very hot; do not simmer.

salt and pepper to taste. Serve hot.