Toffee Fingers

Chocolate and Skor Bits - count me in!  Really good cookies and great for the Christmas Cookie Exchange.

Ingredients:

1 1/4 cups all-purpose flour
3/4 tsp baking powder
1/4 tsp salt
1/2 cup butter, softened
1/4 cup powdered sugar
2 Tbps packed brown sugar
3/4 cup toffee pieces (I use Skor bits)
1/2 cup semisweet chocolate chips (I use mini chocolate chips)
1 tsp shortening

Preheat oven to 325 degrees F.  Line an 8x8x2 inch baking pan with foil, extending the foil over the edges of the pan.

In a small bowl, stir together flour, baking powder and salt.  Set aside.  In a large mixing bowl, beat butter with an electric mixer on medium to high speed for 30 seconds.  Add powdered sugar and brown sugar.  Beat until combined, scraping sides of bowl occasionally.  Beat in flour mixture (mixture seems dry but comes together as you beat).  Stir in 1/2 cup of the toffee pieces.

Press dough down evenly into the bottom of the pan, prick dough every 1/2 inch.  Bake at 20 minutes until light brown.  Cool slightly in pan.

Use the foil to lift the warm bars out of the pan.  Place bars on a cutting board and cut into 8 1" strips.  Cut strips crosswise into 3 pieces, making 24 bars.  Transfer bars to a wire rack until cool.

In a small saucepan, stir chocolate pieces with shortening over low heat until smooth.  Dip one third of each bar into the melted chocolate.  Immediately sprinkle with remaining toffee bits.

Shrimp Linguine

We had several bags of uncooked shrimp leftover from the holidays and thought we should use them up.  We decided to make a Shrimp Linguine, using fresh pasta noodles. 

Makes a quick, easy week-night meal, but could easily be served when company comes.

Ingredients:

Coarse salt and ground pepper
2 Packages fresh linguine noodles
1/3 red pepper, cut into thin strips
1/3 sweet onion, cut into thin strips
1 1/2 tablespoon cold butter, cut into pieces
2 garlic cloves, minced
1 tsp Red-pepper flakes (or to taste)
1/2 cup dry white wine
1/2 pound large shrimp, peeled and deveined
Juice from one lemon

Fresh parsley leaves

Directions:

Saute onion and pepper in large skillet until tender-crisp.  Remove from skillet.

In a large saucepan of boiling salted water, cook pasta until al dente.

In the same skillet, melt half the butter over medium heat. Add garlic and red-pepper flakes; cook for approx. 1 minute.

Raise heat to medium-high; add wine. Cook until reduced by 1/3, about 1 minute. Add shrimp and season with salt and pepper; cook until opaque throughout, 1 to 2 minutes. Remove skillet from heat; swirl in lemon juice and remaining butter. Add pasta and toss to combine. Serve topped with parsley.



Notes: 

• The measurements are approximate as I tend not to measure when I cook.  Feel free to adjust the ingredients and quantities to your taste.
• I used dried parsley, but I would use fresh next time, just to add some colour to the dish.
• I would also make more of the sauce next time as the fresh noodles really soaked up all the sauce; it was good, but a little more sauce would have made it!

Chicken Enchiladas

This recipe is from my friend Michele who's an amazing cook and hostess.  She has a warmth and grace that makes you feel instantly at home.

We've been making these Enchiladas for over a dozen years or more.  They make a great weeknight meal for the family or can equally grace the table when company comes.  They can be made a day ahead of time or frozen - both come out great.

I'll warn you now, my pictures do not do this recipe justice!  I forgot to take a picture of the entire dish when it came out of the oven and began plating when I realized that I needed a picture.  Next time I make them, I'll take a better picture, I promise!

The pecans may seem a little out of place, but I assure you they add a great flavour and crunch to the dish.  Don't omit them!

Ingredients:
1/2 cup chopped pecans
1/4 cup chopped onion
2 Tbps butter or margarine

1 3-oz pkg. cream cheese, softened
1 Tbsp milk
1/2 tsp salt
1/4 tsp ground cumin
2 cups chopped cooked chicken (or approx. 3 1/2 chicken breasts)

6 - 8" flour tortillas

1 10 3/4 oz can condensed cream of chicken soup
1 8-oz carton sour cream
1 cup milk
5-6 pickled japapeno peppers, rinsed and chopped (approx. 1/3 cup)

1 cup shredded Monterey Jack Cheese (or cheddar)
2 Tbsp. chopped pecans


Directions:
In a skillet, cook 1/4 cup pecans and onion in butter or margarine until tender and pecans are lightly toasted.  Remove from heat.

In a bowl, combine the softened cream cheese, 1 Tbsp milk, salt, and ground cumin.  Add nut mixture and chopped cooked chicken.  Stir together until well combined.

Spoon about 1/3 cup chicken mixture onto each tortilla near one edge and roll up.  Place filled tortillas, seam side down, in a greased 12X7 1/2X2 inch baking dish.

In a bowl, combine cream of chicken soup, sour cream, 1 cup milk, and the chopped jalapeno peppers.  Pour the sop mixture evenly over the tortillas in the baking dish.  Cover with foil, bake in a 350 degree oven for 35 minutes or until heated through.

Remove foil, sprinkle enchiladas with cheese and 2 Tbsp. pecans.  Return to the 350 degree oven for 4 to 5 minutes or until cheese is melted.

Makes 6 servings

Lombardis Notes:  I use "low-fat" cream cheese and sour cream in this recipe to reduce the fat content.  Don't omit the pecans as they add a great crunch and flavour to this dish.

Healthier Peanut Butter Banana Muffins

These muffins are so moist and flavorful, yet healthier than most muffins.  I'm a peanut butter addict, so I love these!  I take a muffin to work with me every day for my mid-morning snack, so I prefer a healthier option.

Preheat oven to 350 degrees F.

Ingredients:
4 Tablespoons softened butter 
2 eggs
2 ripe bananas, mashed
1 Cup plain low-fat vanilla yogurt
2/3 Cup sugarheaping
1/4 Cup creamy peanut butter

1 1/2 Cups all purpose flour
1/2 Cup whole wheat flour
3/4 teaspoon salt
1/2 teaspoon baking soda
1/4 teaspoon baking powder
1/2 Cup semi sweet chocolate chips

1/4 Cup coarse sugar (I used Turbinado sugar)
1/2 Cup shredded sweetened coconut

Place butter, eggs, bananas, yogurt, sugar and peanut butter into a large mixing bowl. Mix to combine. Place all dry ingredients into a separate large bowl and stir to combine. Slowly add to wet ingredients along with the chocolate chips until just combined.

Scoop into muffin tins lined with paper cups 2/3 way full. Sprinkle with coarse sugar and shredded coconut. Bake for 20-25 minutes or until toothpick comes out clean from center.

Makes 12 muffins

Molten Chocolate Cakes with Kahlua Whipped Cream

Looking for a fast, easy dessert that still has that wow factor?  This is it!  Molten Chocolate Cakes warm from the oven, served with Kahlua Whipped Cream.  Yummy!  The chocolate inside the cake is warm and oozy, while the cream adds a cool lightness.

I cheated and used the President's Choice Molten Chocolate Cakes (so easy!).

I then whipped real whipping cream, along with some sugar and Kahlua.  You could use Baileys, Amaretto, or Frangelico as a varietion.

For plating, I  sprinkled chocolate shavings on top of the whipping cream and dusted the entire plate with icing sugar.

Okay, way too easy.  I shouldn't be sharing my secrets like this should I!

Warm Lemon-Rosemary Olives

These olives are warmed with lemon and rosemary in the oven.  Warming the olives really brings out the flavour of the olives, coupled with the wonderful flavours of lemon and rosemary.  Serve as an appetizer along with a nice bottle of wine.  Simple and easy.

3 cups mixed olives

2 fresh rosemary sprigs

1 tsp. dried crushed red pepper

1 tsp. lemon zest

1 tsp. olive oil

Preheat oven to 400 degreees.  Place first 4 ingredients on a large piece of aluminum foil; drizzle with the oil.  Fold foil over olive mixture and pinch edges to seal.

Bake at 400 degrees for 30 minutes.  Serve warm.  Garnish with rosemary sprig and lemon rind strips if desired.

This recipe is from one of my favourite recipe websites:  http://www.allrecipes.com.

Mmmmmm..... Soup

At this time of year, I really enjoy a good soup.  When it's blustery and cold outside, nothing warms me up like a bowl of steaming soup.  Well, maybe a Carribean vacation would warm me up too, but I'll have to stick with the soup.....

I made this Roasted Red Pepper and Sweet Potato Soup this weekend.  Not only is it full of flavour, it's good for you too!

The recipe is from Canadian Living:  http://www.canadianliving.com/food/roasted_red_pepper_and_sweet_potato_soup.php

Roasted Red Pepper and Sweet Potato Soup

This recipe makes 4 serving(s)
Nutritional information available online.

Ingredients:

3 sweet red peppers,chopped
2 sweet potato, peeled and cubed, about 4 cups/1 L
1 onion, chopped
3 cloves garlic
2 (25 mL) extra-virgin olive oil
1 tsp (5 mL) salt
1/4 tsp (1 ml) pepper
4 cups (1 L) low-sodium Chicken or Vegetable stock
1/3 cup (75 ml) Plain Yogurt
2 Tbps (25ml) chopped parsley

In food processor, purée vegetables with stock, in batches; strain into large pot. Whisk in 1 cup (250 mL) water. (Make-ahead: Let cool for 30 minutes. Refrigerate, uncovered, in airtight container until cold. Cover and refrigerate for up to 3 days or freeze for up to 2 weeks.)

Bring soup to boil; cover, reduce heat and simmer for 5 minutes.

Meanwhile, in small bowl, stir yogurt with parsley. Serve dollops on bowls of soup.

Note:  I didn't use the yogurt or the parsley.  Freezes well.

Hmmm  hmmm   good.........

Brownie Covered Oreos

Oh yeah, they are as good as they sound!  This recipe comes from my one of my favourite bloggers "Picky Palate".  Check it out:  http://picky-palate.com/2010/12/06/brownie-covered-oreos.

Ya got brownies, ya got oreos, ya got lots of chocolate - it doesn't get better than this!  Enjoy.

I made these for Christmas, but you can substitute any frosting or sprinkles and they will look and taste just as good.

White Chocolate Cherry Shortbread

These cookies are really pretty and dress up any cookie plate.  This recipe is from Better Homes and Gardens:  http://www.bhg.com/recipe/cookies/white-chocolate-cherry-shortbread/.

Ingredients

• 1/2  cup  maraschino cherries, drained and finely chopped
• 2-1/2  cups  all-purpose flour
• 1/2  cup  sugar
• 1  cup  cold butter
• 12  ounces  white chocolate baking squares with cocoa butter, finely chopped
• 1/2  teaspoon  almond extract
• 2  drops  red food coloring (optional)
• 2  teaspoons  shortening
• White nonpareils and/or red edible glitter (optional)

Directions

1. Preheat oven to 325 degrees F. Spread cherries on paper towels to drain well.

2. In a large bowl, combine flour and sugar. Using a pastry blender, cut in the butter until mixture resembles fine crumbs. Stir in drained cherries and 4 ounces (2/3 cup) of the chopped chocolate. Stir in almond extract and, if desired, food coloring. Knead mixture until it forms a smooth ball.

3. Shape dough into 3/4-inch balls. Place balls 2 inches apart on an ungreased cookie sheet. Using the bottom of a drinking glass dipped in sugar, flatten balls to 1-1/2-inch rounds.

4. Bake in preheated oven for 10 to 12 minutes or until centers are set. Cool for 1 minute on cookie sheet. Transfer cookies to a wire rack and let cool.

5. In a small saucepan, combine remaining 8 ounces white chocolate and the shortening. Cook and stir over low heat until melted. Dip half of each cookie into chocolate, allowing excess to drip off. If desired, roll dipped edge in nonpareils and/or edible glitter. Place cookies on waxed paper until chocolate is set. Makes about 60.

6. To Store: Layer cookies between waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months.