Cut tenderloin in 1 inch slices. Dip in egg. Roll in Cracker crumbs. Brown well in cooking oil. In large pot, mix together all other ingredients. Add pork. Heat on top of stove approx. 1/2 hour or until veggies are crunchy soft. Serve over rice or noodles. You can add any other variety of vegetables, mushrooms, cauliflower, etc.,
The holidays wouldn't be complete without sweet, buttery shortbread, so we've perfected a classic. This one has a crispy snap but still melts delicately in your mouth.
Portion size24 servings
Credits :Canadian Living Magazine: December 2014
per cookie: about
Total fat8 g
Saturated fat5 g
Total carbohydrate12 g
In stand mixer with paddle attachment, or in bowl using wooden spoon, beat together butter, icing sugar, vanilla and salt until light and fluffy; stir in flour just until combined.
Press dough into parchment paper– lined 9-inch (2.5 L) square cake pan. Using palm of hand, flatten to make smooth, even surface. Sprinkle with granulated sugar. Using knife, score surface of dough into 24 rectangles; prick each cookie several times with fork. Refrigerate until firm, about 30 minutes.
Bake in 300 F (150 C) oven until firm and pale golden, about 55 minutes. Let cool for 5 minutes; cut through score lines. Let cool completely in pan. (Make-ahead: Store in airtight container for up to 1 week or freeze for up to 1 month.)
Change it Up - Shortbread Rounds: On lightly floured work surface, roll out dough to 1/3-inch (8 mm) thickness. Using 2-inch (5 cm) round cookie cutter, cut out shapes. Arrange, 1 inch (2.5 cm) apart, on parchment paper– lined baking sheets. Sprinkle with granulated sugar. Refrigerate until firm, about 30 minutes. Bake, 1 sheet at a time, in 300 F (150 C) oven until firm and pale golden, about 20 minutes.
Shortbread Wedges: Press dough into parchment paper– lined 8-inch (1.2 L) round cake pan; using palm of hand, flatten to make smooth, even surface. Sprinkle with granulated sugar. Using knife, score surface of dough into 16 wedges. Continue with original recipe.
Using vanilla wafer cookies instead of the traditional sponge cake makes these no-bake miniature buches de Noel (yule logs) an easy make-ahead treat. If you like, shape marzipan into little mushrooms or holly leaves and berries and pipe melted chocolate into twig shapes to decorate the logs as we've done here. Make sure your cream is cold before you begin so it's easier to whip. Looking for Toast Cups? Click here for the recipe.
In large bowl, beat cream with vanilla until thickened. In separate bowl, add icing sugar; sift in cocoa powder, whisking to combine. Sprinkle cocoa mixture over cream mixture; beat until stiff peaks form, about 5 minutes.
Spoon 1 tsp cream mixture over bottom of 1 cookie. Sandwich with another cookie, top side down; press gently to squeeze cream to edge. Repeat layers to make a 6-cookie stack; top stack with 1 tsp cream mixture and 1 more cookie, top side up. Lay stack horizontally on waxed or parchment paper–lined baking sheet. Repeat with remaining cookies to make 5 more stacks.
Spread remaining cream mixture by rounded 2 tbsp over top and sides of each stack. Using tines of fork, make shallow ridges in cream to resemble bark. Refrigerate until cream is slightly set, about 2 hours. Cover loosely with plastic wrap; refrigerate until cookies are soft, about 24 hours.?
The addictive combination of chocolate and peanut butter guarantees that these cookies will be a favourite on your holiday goodie tray.
Portion size36 servings
Credits :Canadian Living Magazine: December 2015
2 1/4 cups
Pure Milk Chocolate Chips
REESE Peanut Butter Chips
per cookie: about
Total fat14 g
Saturated fat7 g
Total carbohydrate15 g
Dough: In large bowl, beat cream cheese with butter until fluffy; beat in sugar and vanilla. In separate bowl, whisk flour with salt; stir into cream cheese mixture in 2 additions just until combined. Divide dough into thirds; shape into discs. Wrap in plastic wrap; refrigerate until firm, about 30 minutes.
Filling: Meanwhile, in food processor, pulse together chocolate chips, peanut butter chips and peanuts until finely chopped. Set aside.
Assembly: Between waxed paper or on lightly floured work surface, roll out dough, 1 disc at a time, into 12-inch (30 cm) circle. Chill for 15 minutes. Spread with 1/4 cup of the peanut butter. Cut into 12 wedges. Sprinkle one-third of the chocolate chip mixture over dough, leaving 1/2-inch (1 cm) border. Starting at wide end, roll up each wedge, pressing tip to adhere. Arrange, 1 inch (2.5 cm) apart, on parchment paper–lined rimless baking sheet. Repeat with remaining dough and filling. Brush with egg and sprinkle with coarse sugar. (Make-ahead: Freeze until firm, about 1 hour. Layer between waxed paper in airtight container; freeze for up to 3 weeks.)
Bake in top and bottom thirds of 325?F (160?C) oven, switching and rotating pans halfway through, until edges are golden, about 35 minutes. Let cool completely on pans.
In large bowl, beat butter with sugar until fluffy; beat in egg and vanilla. In separate bowl, whisk together flour, baking powder and salt; stir into butter mixture in 2 additions. Stir in cherries; knead gently just until dough comes together.
Divide dough into thirds. Working one-third at a time, place dough on large piece of plastic wrap. Covering loosely with plastic wrap, shape into 8-inch (20 cm) long log. Flatten sides to form 1-inch (2.5 cm) tall rectangle; twist ends of plastic wrap to seal. Refrigerate until firm, at least 2 hours. (Make-ahead: Refrigerate for up to 3 days or freeze in airtight container for up to 3 weeks. Let stand at room temperature for 20 minutes before continuing with recipe.)
Trim ends of logs; slice dough into 1/2-inch (1 cm) thick rounds, reshaping as needed. Arrange, 2 inches (5 cm) apart, on parchment paper–lined rimless baking sheets. Bake in top and bottom thirds of 375?F (190?C) oven, switching and rotating pans halfway through, until light golden, 10 to 15 minutes. Let cool on pans for 5 minutes; transfer directly to racks to cool completely. (Make-ahead: Layer between waxed paper in airtight container; store for up to 5 days or freeze for up to 2 weeks.)