Canadian Vegetable Soup in Sourdough Bread Bowls

• 2 tbsp. Butter
• 1 onion (finely diced)
• ¾ pound of boiled ham, finely diced
• ½ pound carrots (finely diced)
• 3 ribs celery (finely diced)
• 6 cubes of chicken bouillon
• ½ teaspoon paprika
• ½ teaspoon black pepper
• 4 cups water
• ¾ cup Bisquick
• 4 cups milk
• 1 teaspoon salt
• 4 ounces beer
• 8 ounces shredded cheddar cheese
• Olive oil spray

1. Sour dough bread bowls, purchased from the bakery (optional)
2. In a Dutch oven, saute the onions and celery in butter.
3. Add the ham and brown it a bit.
4. Add the carrots and, paprika, and pepper.
5. Add the chicken bouillon cubes and 4 cups of water.
6. Cook 15 minutes until the carrots are done on medium, stirring often to keep from burning.
7. Add the paprika and black pepper.
8. Stir a cold water into the Bisquick and make a paste of it.
9. Stir the Bisquick mixture into the vegetables.
10. Add the milk and stir in under low heat to prevent from burning.
11. Add 1 teaspoon salt.
12. Add 4 ounces of beer. (You know what to do with the rest of the bottle.)
13. Add 8 ounces shredded cheddar cheese.
14. Stir frequently to keep from sticking.
15. Heat for 10 minutes.
16. While soup is cooking, hollow out the sourdough bread bowls. Spray with olive oil, and toast in the oven at 400 degrees.
17. Serve in bowls or bread bowls and enjoy.

Cheeseburger in Paradise (Healthier Version)

Ingredients:

• 1 pound lean ground beef
• 1 onion, chopped
• ½ teaspoon garlic salt
• ½ teaspoon seasoned salt
• 1 teaspoon Worcestershire sauce

• ¾ cup shredded reduced fat (2 % milk) cheddar cheese
• ¼ cup shredded part skim shredded mozzarella

• 1 cup 2% milk
• 2 eggs
• ½ cup Bisquick

Directions:

1. In a skillet, brown ground beef along with the chopped onion, until all the beef is browned. Pat with paper towels to remove any extra fat on it. Add salts and Worcestershire sauce and stir.
2. Mix the two cheeses to distribute evenly.
3. In a blender, mix eggs, Bisquick, and milk.
4. In a lightly greased pie dish, layer the meat mixture, then top with the cheese mixture.
5. Pour the liquid mixture over the two layers.
6. Bake at 375 degrees for 35 minutes or until an inserted knife comes out clean.

Makes 4 generous servings.

Enjoy.  

Nancy's English Toffee

The most difficult part of this recipe is finding the Golden Syrup. It is an amber colored thick syrup. I used Lyle's brand and I got it at at import store. I think it is popular in the UK, but can be purchased over the internet if you can't find it in your local store. I am giving the directions to use specifically for an induction cooktop, as this is what I have. I have found that an induction cooktop had a bit of a learning curve, but I love it. (No burner crevices for stuff to go down into and get trapped.) But if you are using another type stove, use the cold water test and cook until a little bit dropped in it forms a hard ball. It is much easier to use silicone baking pans because it will not stick, and that is all I will ever use for similar projects any more. One recipe of this makes one 20 count tarltet pan full of candies.

Equipment:

• 1 wooden spoon
• 2 quart saucepan
• timer
• silicone tartlet pan

Ingredients:

• 1 cup sugar
• 1 stick salted butter
• 1 tablespoon white vinegar
• 1/8 cup golden syrup
• 1/8 cup water

Instructions:

1. Measure ingredients and place into saucepan.
2. Set timer for 13:30.
3. Turn the large burner control to halfway between 6 and 7.
4. Constantly stir with wooden spoon until melted.
5. Stir occasionally (about once a minute), until timer goes off.
6. When timer goes off, remove from the heat and pour into the silicone molds.
7. Let cool for an hour and invert on a clean surface.
8. Enjoy.   

Bacon Wrapped Smokies

• 1 lb. Oscar Mayer Little Beef Smokies
• 1 package of Oscar Mayer Center Cut Bacon
• 1 stick butter
• 1 cup light brown sugar
• ½ cup light brown sugar for topping
• wooden toothpicks

1. Cut the bacon strips in thirds.
2. Wrap each Little Beef Smoky in a piece of bacon. Secure with a wooden toothpick.
3. Place in a glass 9 x 13 inch baking dish.
4. Melt 1 stick of butter.
5. Stir into melted butter 1 cup of light brown sugar until melted.
6. Pour the mixture over the wrapped smokies.
7. Sprinkle with the remainder dry light brown sugar.
8. Bake at 375 degrees in the middle oven rack for 20 minutes.
9. Turn heat up to 400 degrees and continue to bake until a pretty brown color. (Mine took 15 more minutes, but check often).
10. Remove and serve.
11. Enjoy.

Jim and Ray Barbecue Beef Sandwich

• 1 cup leftover roast beef (chunked or pulled)
• ½ cup Sweet Baby 
• Ray's barbecue sauce
• 2 tablespoons Jim Beam Bourbon
• 2 tablespoons water
• 4 slices bread or 2 buns
• olive oil spray
• minced garlic
• Kosher dill pickle spear

1. Reheat the chunked or pulled roast beef in a saucepan with the water.
2. Add the barbecue sauce.
3. Add the Jim Beam and stir.
4. Heat until warm.
5. Spray bread lightly with olive oil spray.
6. Rub with minced garlic.
7. Toast in oven at 400 degrees until both sides of the bread are brown.
8. Remove from the oven.
9. Add beef mixture.
10. Serve with a kosher dill pickle spear.

Makes 2 sandwiches.  

Butterfly Fruit Plate

• Oranges
• Lemons
• Strawberries
• Black Grapes
• Kiwi Fruit
• Red Grapes
• Green Grapes
• Starfish fruit

1. Make template for butterfly.  
2. Trace on to foam board.
3. Cut out the foam board.
4. Wrap with aluminum foil.
5. Slice oranges, oranges,  and kiwifruit.
6. Place fruits on it and serve with picks nearby.
7. Enjoy.

Peach Upside Down Cake

• 1/4 cup butter 
• 1/2 cup packed brown sugar
• ½ teaspoon cinnamon
• 1 1/2-2 cups sliced, peaches
• 1 1/4 cups all-purpose flour
• 1 1/4 teaspoons baking powder
• 1/4 teaspoon salt
• 1/2 cup butter, softened 
• 3/4 cup granulated sugar
• 1 egg
• 1 teaspoon vanilla
• 1/2 cup milk

1. Place 1/4 cup butter in a round cake pan.
2. Warm in a 350 degrees F oven about 5 minutes or until butter is melted. (Be sure to watch carefully to avoid overbrowning the butter). Remove pan from oven. 
3. Mix the cinnamon well into the brown sugar. 
4. Add brown sugar, stirring until sugar is completely moistened. Spread sugar mixture evenly in pan. Arrange peach slices evenly over brown sugar mixture. Set aside.
5. In a medium bowl, combine the flour, baking powder and salt; set aside. 
6. In a large bowl, beat 1/2 cup butter with an electric mixer on medium to high speed for 30 seconds.
7. Beat in granulated sugar until well combined.
8. Blend egg and vanilla for 1 minute in the blender
9. Alternately. add the flour mixture and milk to beaten butter mixture, beating on low speed after each addition just until combined. 
10. Spread batter evenly over the peaches in the pan.
11. Bake for 45 to 50 minutes or until a wooden toothpick inserted near the center comes out clean.
12. Cool in pan on wire rack for 5 minutes. 
13. Invert on a plate and continue to cool.
14. Serve with ice cream if you desired, and enjoy.