Vegetable Ham-Bone Soup

I had a lovely spiral ham for Christmas Eve dinner and was left over with a large bone, which I tossed into the freezer so I could make something with it later. So here comes my Vegetable Ham-Bone Soup from the slow cooker. The flavour of the ham and peas is rich and comforting, well worth the wait!

1 1/2 cups of dried yellow peas, rinsed in cold water

1 meaty ham bone

3 good sized potatoes, peeled and cubed

3 stalks of celery, diced

2 large carrots, peeled and diced

1 medium onion, chopped

1 to 2 tsp of salt

1/2 tsp of dried thyme

freshly ground pepper

water

1. In a 6 qrt. slow cooker, place all ingredients, pour water in until the ham bone is completely covered. 
2. Cover and heat at setting #3 for 8 to 10 hours. Remove the ham bone (it will be soft and fall apart). Enjoy!

Pineapple Banana Loaf

This is truly my favorite loaf, all year round. The pineapple makes this banana loaf incredibly moist. It also freezes really well. This is recipe makes 2 - 9inch loafs. 

3 cups All-Purpose Flour

2 cups granulated sugar

1 tsp baking powder

1 tsp baking soda

1 tsp salt

1 cup crushed pineapple, undrained

3 eggs

1 1/4 cup vegetable oil

2 cups mashed banana (about 5 bananas)

2 tsp vanilla

1. Preheat oven to 350degrees F
2. Combine first 5 ingredients.
3. Beat together remaining ingredients in large bowl until blended. Add dry ingredients, stirring until throughly combined. Divide evenly between prepared pans. Bake for 60 to 70 minutes or until toothpick inserted in center comes out clean. Cool for 15 minutes in pan, then transfer to rack and cool completely.

Recipe courtesy of “Robin Hood: Baking Festival Cookbook.”

Dark Chocolate Truffles

Small decadent bites of perfection. No other words required.

3/4 cup whole blanched almonds or 1/2 cup silvered almonds

8 squares dark/bittersweet chocolate

1/4 cup unsalted butter

1/4 cup sifted icing sugar

1/4 tsp vanilla

1/4 cup rum, almond, orange or raspberry liqueur

Cocoa powder

1. Preheat broiler. Whirl almonds in a food processor until finely chopped but not ground. Spread on a baking sheet and place 6 in from broiler. (Or do what I do: place almonds in a non-stick frying pan over low heat and toast that way). Watching carefully and shaking often to avoid burning, toast until lightly golden, from 2 to 3 mins. Set aside to cool.
2. Break chocolate into small pieces and place with butter in a small saucepan set over medium-low heat. Stir until melted and smooth. Using a rubber spatula, turn into a medium size mixing bowl. Stir in icing sugar and almonds. Refrigerate, uncovered, until firm enough to roll into balls about 2 hours. Form into 1 inch balls and roll in cocoa powder. Store in airtight container and refrigerate up to 3 weeks.

Recipe courtesy of “Chatelaine Recipes: Easy Holiday Cooking.”

Festive Mustard

This recipe comes courtesy of “Chatelaine Recipes: Easy Holiday Cooking”. I decided to make it because it looked easy and I thought I could include it in my christmas gift baskets. As soon as I tasted it I realized that this is probably one of the best mustards I have ever tasted. I will probably make this mustard all the time now. This is a must try! It’s quite tangy and goes great with ham.

p.s. I actually didn’t give anyone a jar of this mustard.. I kept them all to myself!! :)

2 tbsp mustard seeds

1/4 cup cold water

3 tbsp white vinegar

1/4 tsp Worcestershire

3 tbsp dry mustard

1/3 granulated sugar

1/2 tsp salt

2 eggs yolks

In a small bowl, stir mustard seed with water, vinegar and Worcestershire. Let stand 30 minutes. Measure out dry mustard, sugar and salt into a small saucepan. Whisk egg yolks until lightly beaten. Pour into pan along with mustard seed mixture. Whisk constantly over medium heat until mixture thickens, approx 5 minutes. Spoon into sterilized jars and seal, keep refrigerated.

Makes only 3/4 cup of mustard, so if you are planning to give away as gifts, you will need to make the mustard in batches.

Marbled Candy-Cane Bark

This is a easy chocolate bark that looks quite beautiful and makes a great gift for the chocolate lovers on your list.

6 squares of semi-sweet or bittersweet chocolate

6 squares of white chocolate

3 candy canes, crushed

1. Line a baking sheet with waxed paper. Coarsely chop semi-sweet chocolate. At this point you can either melt your chocolate in the microwave or on the stove top. Melt both of the chocolates separately. 
2. Pour the dark chocolate onto the waxed paper making 2 thick strips about 1 1/2 inch apart. Pour the white chocolate in the middle and along one side of the chocolate. 
3. Take a knife and drag the chocolate back and forth to create the marbled look. Tap the pan to level chocolate as required. Sprinkle with candy canes. Refrigerate until it hardens approx 45 to 60 minutes. Break into large pieces.

Shortbread Cookies

Soft, crunchy, melt in your mouth shortbread that is seriously easy to make and always a hit with guests. Avoid over-mixing.

1 cup unsalted butter, room temperature

3/4 cup sifted icing sugar

2 to 2 1/4 cups all-purpose flour, sifted

1. Preheat oven to 300F. Place butter in a large bowl. Using an electric mixer or wooden spoon, gradually beat in the sugar until smooth and creamy. Mix well. Using a wooden spoon stir in the 2 cups of flour until just mixed, do not overmix. Finish forming dough with your hands. If dough is sticky add more flour.
2. Place a quarter of the dough on a floured board and using a floured rolling pin, roll out dough to 1/4 inch thickness for more depending on how thick you want your cookies. Cut shapes out with a floured cookie cutter. 
3. Place on an ungreased baking sheet with at least 1 inch apart. Decorate as desired.
4. Bake in preheated oven until pale golden  colour and set in the middle with lightly touched, 15 to 18 minutes.

Makes approx 65 cookies

Slow Cooked Chili

Chili is the ultimate comfort food and perfect on a cold winters day. I make this chili 3 or 4 times a year. It’s easy to make (love my slow cooker), and can be adjusted to suit anyone’s tastes. Leftovers get placed in individual portion size tupperware and frozen for my lunches. 

Slow Cooked Chili (6 quart slow cooker)

2 pounds ground beef, ground chicken, or ground turkey

1 1/2 cups chopped onion

1 chopped green pepper

2 garlic cloves, finely chopped

1 28-oz can whole tomatoes, undrained

2 16-oz cans kidney beans, undrained

2 teaspoons salt

2 tablespoons chili powder

1 teaspoon cumin

1 teaspoon ground pepper

Optional: Tobasco/cayenne/red pepper flakes to add heat - customize here

My slow cooker pot can be used on the stovetop, so I follow the below steps in my slow cooker pot, if yours cannot be used on the stovetop, use a large pan.

1. Preheat pot over medium heat. Add ground meat and brown. Add onion, green pepper, and garlic and cook for a few minutes to release some of the juices. 
2. Transfer to the slowcooker and add tomatoes, beans and spices. Stir to combine. Cover and simmer at Setting #3 for 7 to 9 hours. 
3. Top with cheddar cheese.
4. Makes 8 to 10 servings.