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Double thick pork chops, stuffed with wild rice, celery, onions, broccoli, plus apple and dried cranberry poached in Terremana tequila. Double baked potatoes with smoked aged cheddar and roasted garlic. I sliced 3/4 of the way through. Mixed the cooked wild rice with the sautéed diced onion, celery and broccoli florets. Then added the poached apple slices and cranberry. Let it cool a bit first. Then 3 large spoonful of stuffing spread in the sliced chop. Gently squeezed the edge together and held it with 3 toothpicks. Once they were cooked at 375 for 30 minutes, then broiled on high for 3 minutes for browning, I removed the toothpicks before plating. Baked the russet potatoes, scooped out the insides. Mixed that with 2 tablespoons of butter, shredded double smoked aged cheddar, topped with Beimister cheese.  
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Mini Cheesecakes

One of the benefits of teaching the PREP class of grade 4 students at Holy Cross in Burnaby is that it is a great self reminder on what's important.  Lent is a time of giving things up, but it's also about giving to others (as in Almsgiving). We made a class list of the students and each student was to put on the list something they were giving up and something they were going to do that was nice for someone else. They were kind of shy about it.... so after the first one, I put my own two up. 1) I am giving up Facebook for 40 days. Much harder than one would think. Not because I'm addicted to it, but more because I use it to post updates on my 90 day Planking challenge. But giving it up means not just NOT checking on other's updates, but also not updating my own status on their. There is a work around, I can post to Instagram which cross posts to Facebook. Not really cheating because I'm not accessing FB. 2) I promised to make mini cheesecakes for the Arthur Murra
Raspberry Red Velvet cheesecake  Strawberry Vanilla mini cheesceakes  A multitude of mini cheescakes done for a wedding at Earl's Yaletown in 2016 One of my first cheesceakes - a white and dark chocolate swirl cheesecake

Just an update

Well, it has been a long while since posting.  But I have been perfecting my cheesecake recipes for my little dessert catering business:  Bite Me Desserts.  Which is still in the birthing stage a year after conception.  I have a website, but have done nothing with it.  www.bite-me-desserts.ca I have also been having fun with other recipes.  I made a rhubarb, beet pecan cake.  Which is supposedly like a kicked up version of carrot cake.  And I agree after the first attempt, that the cake portion was similar to carrot cake.  But all of the beet and rhubarb settled into the center and that was very very moist.  While the outer edges ended up being more cake like. I played with my mini cheesecake the other day. I made a four inch chocolate, hollowed out the center with a cookie cutter and then had baked two inch peanut butter cheesecakes.  I put one of these in the center of the chocolate. I thought of adding chocolate ganache over the top, but ended up just cutting them up and eating

Quick Cheesecake tarts

First things first. I'm having a horrendous time with blogger lately. I cannot get the Compose screen to let me type anything. I'm doing it all in the html screen and I'm not able to format there. I'm using IE 8. So apologies. For tonight's Golden Ears Writers group, I had promised mini cheesecakes. But to do them properly, I need two hours. There's parchment paper involved and the special pans and the crust to be made, yatta yatta ya..... I know, right. 20 frozen tart shells on cookie sheet baked for 12 minutes at 375 degrees. 500 grams of Island Farms Cream cheese, 2 tablespoons of roasted pecan syrup, 1 tsp granulated white sugar, 1 egg, Beat on low speed for 2 minutes. Take tart shells out and drop teaspoons of cream cheese into tart shells. Take 1 1/2 cup frozen blueberries and 4 tbsps of granulated white sugar and microwave for 2.5 minutes at 70% power. Stir several times during this time. Put a spoonful on each cream cheese fill

Salmon Chili Chowder

1/4 cup margarine/butter 1 medium onion diced 2 stalks celery diced 2 carrots peeled and diced 1 596 ml can red kidney beans 1 596 ml can chick peas 1 796 ml can diced tomatoes 1 can cream of mushroom soup 1/3 cup raw pumpkin seeds 1 can sockeye salmon, skin and bone removed 1/4 cup real maple syrup 1 oz. Dark chocolate with bacon, chopped fine 1 tsp cayenne powder 1/2 tsp salt Pepper to taste Saute over medium heat onion, celery, carrot and pumpkin seeds in margarine in large Dutch oven for 10 minutes, stir occasionally. Add beans and chick peas. Add tomato, stir. Add salmon and stir in well. Add cream of mushroom soup. After stirring this in, add seasoning and cover. Simmer on medium heat for 20 minutes. Add chopped chocolate and stir in. Simmer for 15 minutes. Serve with foccacia bread