All posts by Sonte

Cheesecake Stuffed Strawberries

May 25, 2012 Sonte Leave a comment

I made these on Girls Day at my school today. It was a busy activity for 25 girls to do in the space of 25 minutes in a teeny tiny room! I think everyone liked them.

1 kilo Strawberries, washed and dried

225 grams Cream Cheese, softened
45 – 60 ml Icing Sugar
5 ml Vanilla
45 -60 ml Graham Wafer Crumbs

500 grams Melting Chocolate
30 – 45 ml White Melting Chocolate

Wash and thoroughly dry strawberries.
Cut around the top of the strawberry and carefully remove the centre of the berry without damaging the outer walls.

Prepare all the strawberries and set aside.

In a medium mixing bowl combine with a whisk the slightly softened cream cheese, icing sugar and vanilla until smooth and creamy.
Load cream cheese mixture into a 30cm piping bag with 2mm snipped off the end.

Filled, waiting to be dipped in Graham Crumbs and a Milk Chocolate coating

Fill each strawberry with cream cheese mixture, dip into a bowl with graham wafer crumbs to just coat the cream cheese; repeat with all the berries.

In a medium microwave proof mixing bowl melt the milk chocolate melting wafers for about 1 to 2 minutes, in 30 second increments, stirring well after each increment, until smooth.

Melting the chocolate — Melting the Dipping Chocolate

In small microwave proof bowl melt the white chocolate for about 1 minute- 1 1/2 minute, stirring after 30 seconds, until smooth; load into a 30cm piping bag with just the tip cut off.

Milk Chocolate and White Chocolate, ready to go.

Dip each filled strawberry into the melted chocolate, place on paper lined tray and repeat with remaining berries.

Strawberry stuffed, topped and coated with chocolate

Pipe zig zag design over the chocolate dipped strawberries with the white chocolate filled piping bag.

Cheesecake Stuffed Strawberry — Ready to eat!

Salads

Napa Valley Salad

May 6, 2012 Sonte Leave a comment

A recipe I got years ago from dear friend, Lisa Kemle. It was well received and became a family favourite! It is supposed to have savoy cabbage in it; sometimes mine does, sometimes it doesn’t! I just use whatever I have on hand when making it.

2 pkgs Mr. Noodles, cracked
1/4 cup Butter, melted
1/2 cup Slivered Almonds
1/4 cup Sunflower Seeds

1 head Savoy Cabbage, shredded
1 head Romaine Lettuce, thinly sliced
4 Green Onions, chopped

3/4 cup Olive Oil
1/4 cup Cider Vinegar
2 Tablespoons Red Wine Vinegar
2 Tablespoons Soy Sauce
3 Tablespoons Xylitol or 3/4 cup Granulated Sugar
Fresh Ground Black Pepper

Over medium heat, in a large shallow pan, melt butter.
Reduce heat, stir in cracked noodles, slivered almonds and sunflower seeds.
Cook over very low heat, stirring often for about 30 minutes, until golden brown.

Meanwhile measure the olive oil, cider vinegar, red wine vinegar, soy sauce, sweetener and pepper into a Tupperware Qucikshake or jar with a tight fitting lid.
Shake well to combine; set aside.

In a very large bowl combine the shredded savoy cabbage, romaine lettuce and green onions.

When ready to serve, pour cooled noodle mixture and dressing over the salad greens, toss well.

Poultry

Chix and Ched Wraps

April 25, 2012 Sonte Leave a comment

Threw together some Chicken and Cheddar wraps for dinner tonight. After all that stuff and bother in the news about “Pink Slime” I was loathe to purchase ground beef to feed to the grandsons. As an alternative I picked up some ground chicken and made up a taco chicken filling for wraps along with some cheddar cheese, lettuce, tomatoes and red onion. Really though? Wraps was just an excuse to make Tater Tots! Yea, sure, they are not the healthiest choice going but meh, once in a blue moon won’t kill ya, right?

Chix and Ched Wraps — A Taco Chicken Filling with Cheddar Cheese

500g Ground Chicken
1 Tablespoon Olive Oil
1 Tablespoon Adobo Seasoning
1/4 cup Salsa
1/2 cup Water

Shredded Lettuce
Dice Tomatoes
Grated Cheddar Cheese
Salsa
Black Olives
Red Onion, thinly sliced

In a large skillet heat oil over med-high heat, add ground chicken and cook through, stirring often.
Add Adobo seasoning, salsa and water; bring to a boil, reduce heat and simmer for 15 minutes.

Divide chicken filling between 8 flour tortillas, top with desired toppings, roll up, cut in half and serve.

Squares and Bars

Butterscotch Brownies

April 24, 2012 Sonte Leave a comment

The Grandsons are staying over for a couple of nights during a school week which means making lunches for them. The last time they were here on a school night I made Brownies and was quickly informed that “I don’t do Chocolate, Granny!” Ooops…so after dinner tonight, while the oven was still on I popped a pan of Butterscotch Brownies into the oven; the verdict is in, they are a huge hit!

1/2 cup Butter
2 cups Brown Sugar, lightly packed
2 large Eggs
1 1/2 cups Flour
1 teaspoon Baking Powder
1 1/2 teaspoons Vanilla
1/2 teaspoon Salt
1 cup chopped Pecans, optional

Lightly spray a 9X13 (4l) pan with vegetable oil spray.
Preheat oven to 350F.

In medium saucepan, over medium heat, melt butter, stirring often.
Remove from heat.
Add brown sugar and stir until dissolved.
Stir in eggs and vanilla.
Add flour, baking powder and salt all at once and stir until well combined.
Finally add chopped pecans, if using, mixing well.

Pour into prepared pan and bake in 350F oven for 25 minutes.
Remove from oven, cool, in the pan on a wire rack for a few minutes.
Sprinkle with Butterscotch chips, if desired, gently pushing them into the Blondies.
After cooling for a few minutes, cut into desired amount of squares and allow to cool completely.

Desserts

Pineapple Upside Down Cake

April 23, 2012 Sonte Leave a comment

There is no taste like home! The smell of Pineapple Upside Down Cake followed by the sight and taste of it is like a trip down memory lane! Not that we had it often when I was growing up, but what a special treat!

1 (420g) can Sliced Pineapple, drained, reserving the juice
1/4 cup Butter, melted
3/4 cup Brown Sugar
Maraschino Cherries (optional)

2 3/4 cups Flour
4 teaspoons Baking Powder
1 teaspoon Salt

1 cup Butter
1 1/2 cup Sugar
2 Eggs
1 1/2 teaspoon Vanilla

1 1/3 cup Juice (from reserved juice and enough water added to measure 1 1/3 cup)

Lightly spray a 9x13inch pan with Vegetable Oil Spray.
Preheat oven to 350F (175C)
Drain Pineapple, reserving liquid.

Pour melted butter into prepared pan; sprinkle with brown sugar.
Arrange pineapple slices over butter/brown sugar mixture.
Place a cherry in the center of each ring.

In small mixing bowl, combine flour, baking powder and salt; set aside.

In mixing bowl, cream butter and sugar until light and fluffy.
Add eggs, one at a time, beating well after each addition.
Add vanilla and beat for one minute.
Add flour alternately with pineapple juice, beginning and ending with dry ingredients.
Evenly spread batter over pineapple rings.
Bake in 350F (175C) oven for 40 minutes or until pick inserted in center comes out clean.
Cool in pan for 5 minutes, the turn out.

Serve warm with a scoop of Vanilla Ice cream or a dollop of Whipped Cream.

Variation:
Fruit Cocktail Upside Down Cake: Substitute a can of Fruit Cocktail for the Pineapple. Add 1/2 teaspoon Almond Extract with the Vanilla.

Aysontespli's Kitchen