Saskatoon Berry Vinaigrette

This is a wonderful dressing for use over mixed greens and garnished with saskatoons.

1/2 cup (125 mL) fresh or frozen saskatoon berries
1/3 cup (75 mL) liquid honey
1/4 cup (60 mL) balsamic vinegar
2 tbsp (30 mL) vegetable oil
2 tbsp (30 mL) water

In a small bowl, mash the berries with a fork. Whisk in honey, vinegar, oil and water. It can be stored in the fridge for up to five days. Makes 10 servings.

Blueberry Orange Scones

Salmon Frittata

Peanut Butter Cup Cookies

Vanilla Glazed Pumpkin Scones

Click here for the recipe!

Drew Carey's Apple Coffee Cake

Oven temp: 350 deg c

2 cups flour 500 mL
1-1/2 cups granulated sugar 375 mL
2 teaspoons cinnamon 10 mL
1 teaspoon salt 5 mL
1/2 cup oil 125 mL
2 large eggs
1/4 cup coffee (liquid) 50 mL
1-1/2 teaspoons vanilla extract 7 mL
1-1/2 cups apples, peeled and sliced 625 mL
1 cup chopped nuts 250 mL
Butter or nonstick spray

Grease a Bundt pan with butter or nonstick spray. Mix all other ingredients together in a bowl. Pour mixture into pan. Bake for one hour.

Serves 10 to 12.

Cornbread Salad

http://allrecipes.com/recipe/cornbread-salad-i/

Guacamole

4 ripe avocados, peeled and seeded
1 tsp ground cumin
1/4 cup chopped cilantro leaves
4 Tbsp fresh lime juice
2 cloves garlic, finely chopped
Salt and pepper to taste

Cut avocados into large chunks and mash coarsely in a bowl with a fork.

Add remaining ingredients and blend gently.

Enchilada Bake

Oven temp: 350 deg F

Saute until soft:
1 medium onion, chopped
1 green pepper, chopped
1 cup mushrooms, sliced (or 1-4 oz can of sliced mushrooms)
1 garlic clove, minced

Cook:
1/2 cup dry pinto beans according to directions, or used a can of pinto beans, drained.

Add and combine:
1-1/2 cups stewed tomatoes
1 Tbsp chili powder
1 tsp ground cumin
1/2 tsp salt

Simmer on low heat for 30 minutes.

Arrange 3 corn tortillas in oiled casserole dish. Cover with half of bean mixture.

Sprinkle 1/2 cup shredded Monterey Jack Cheese over bean mixture.

Combine 1/4 cup part-skim ricotta cheese and 1/4 plain low-fat yogurt. Spoon half over Jack cheese. Repeat layers ending with layer of sauce. Bake for 15-20 minutes.

Corn Tortillas

Mix together:

1 cup flour 
1/2 cup cornmeal 
1/4 tsp salt 
1 egg 
1-1/2 cups cold water

Pour on to a hot griddle and turn over when brown. Cook on other side until brown. Serve hot with your favorite filling wrapped inside.

Flour Tortillas

2 cups white flour
1-1/2 tsp baking powder
1 tsp salt
2 tsp vegetable oil
3/4 cup warm water

Combine the flour, baking powder and salt in a bowl. In another bowl combine the warm water and oil.

Add the water/oil mixture to the flour mixture, one tablespoon at a time and mix the dough with a fork. Once the water is mixed in, add another tablespoon of water and repeat the process until all the water is mixed into the dough. The dough will be sticky.

Lightly flour a wooden cutting board and knead the dough for 4-5 minutes. Add a dusting of flour when the dough gets sticky. Eventually the stickiness will go away and you will have a nice smooth dough.

Place the dough back into the bowl and cover with a damp towel or damp paper towl. Let the dough rest for 20 minutes.

Divide the dough into golf-ball size balls by pinching off the dough with your thumb and fore finger. Form each ball into a nice ball shape.

Place the balls on a flat dish making sure they don't touch each other and cover with the damp cloth. Let the dough rest again for 10 minutes.

Preheat a skillet or cast iron pan on medium high heat. Lightly dust your wooden cutting board with flour. Take one of the balls of dough and flatten it out on the cutting baord to a 4 inch circle. Rub flour on your rolling pin and begin to roll out the dough starting from the centre out. Roll the tortilla until it is 6 or 7 inches in diameter and about 1/8 inch thick.

It's difficult to roll out a perfectly round tortilla so if that is important to you, you can always trim the tortilla with a knife.

Place it in the preheated skillet. You don't need to add any oil or butter. Cook the tortilla for about 30 seconds. You will notice brown spots all over your tortilla. Flip it over and cook an additional 30 seconds. Don't over cook it as you want the tortilla to be nice and soft. Keep your tortillas warm by covering them in a towel on a plate or in a tortilla warmer.

Tortillas are best eaten hot right off the griddle, but you can refrigerate and freeze them too.

If you freeze the tortillas, wrap tightly in plastic wrap and put them in a ziplock bag. When you are ready to use them, first thaw at room temperature and then wrap them in foil and place them in a 250 deg F over for about 10 to 15 minutes. Microwaving tends to toughen them.

Tamale Pie

Earthquake Cake

Oven Temp: 350 deg F (180 deg C)

In a 9 x 13 pan spread:
2 cups chopped pecans
1 cup shredded coconut

Pour overtop:
1 German chocolate cake mix (prepare as directed)

Beat until creamy:
1-8oz cream cheese
1 stick butter
2 cups icing sugar
1 tsp vanilla

Drop by teasponful over cake. Bake for 40-50 minutes.

Double Chocolate Layer Cheesecake

Spicy Honey-Baked Pears

Temp: 350 deg F   Baking Time: 30 minutes 

4 large firm pears, peeled, halved and cored 
4 Tbsp lemon juice 
4 Tbsp brandy, sherry or maple syrup 
4 Tbsp honey 
1 tsp cinnamon 
1/4 tsp cloves 
1 Tbsp butter 

Arrange pear halves, cut side down in a buttered baking dish. Warm lemon juice, brandy, sherry or maple syrup and honey together in a saucepan, stirring. Stir in cinnamon, cloves and butter. Remove from heat, pour over pears and bake. Serve with whipped cream. Serves 4.

Chocolava Cookies

http://www.food.com/recipe/chocolava-cookies-48880

Devilled Eggs

6 hard-cooked eggs, shelled

50 mL mayonnaise

5 mL minced onion

1 mL dry mustard

1 mL salt

pepper

paprika

Cut eggs in half lenthwise.  Remove egg yolks and put in bowl.

Mash yolks with a fork until fine and crumbly.

Add mayonnaise, onion, mustard, salt and pepper to the yolks and mix until smooth.

Refill hollows of the whites with this mixture, rounding each half slightly. 

Sprinkle with paprika, can garish each with a small piece of parsley.

Pumpkin Soup With Apple And Cinnamon

2 Tbsp unsalted butter 
1 medium onion, chopped 
2 apples, peeled, cored and cubed 
2 cups pureed cooked pumpkin 
1/2 cup apple juice 
1/2 cup applesauce 
2 Tbsp brown sugar 
1/2 tsp cinnamon 
1/2 tsp dried thyme 
1/2 tsp salt 
1/2 tsp white pepper 
1/4 tsp ground nutmeg 
1 bay leaf 
6 cups vegetable stock 

In a large soup pot, melt the butter. Add the onion and apples; saute for 3 to 4 minutes or until apples are tender. Stir in pumpkin, apple juice, applesauce, brown sugar, cinnamon, thyme, salt, pepper, nutmeg, bay leaf and stock. Bring to a boil; reduce heat and simmer for 15 minutes. Remove the bay leaf before serving. Makes 6 servings.

Pumpkin Pie Crisp

Temp: 425 deg F 

Crisp Topping: 
1 cup rolled oats 
3/4 cup dark brown sugar, packed 
1/2 cup pecans, chopped 
2 Tbsp all purpose flour 
1/2 tsp cinnamon 
1/3 cup butter, melted 

Combine ingredients with a fork. Set aside. 

Crust: 
Make your own from scratch, a pie crust mix, or buy a premade one 

Filling: 
1 can (14 oz/398 mL) or 1-1/2 cups pumpkin puree 
1 cup dark brown sugar, packed 
1-1/4 cups (300 mL) evaporated milk 
2 eggs 1 tsp vanilla 
1 tsp cinnamon 
1/2 tsp ground ginger 
1/2 tsp ground nutmeg 
1/2 tsp salt 

Whisk pumpkin puree, sugar, evaporated milk, eggs and vanilla in a large bowl. Stir in remaining ingredients. Pour into prepared pie plate. Bake for 15 minutes in a 425 deg F oven. Reduce heat to 350 deg F and bake for 45 minutes. Add reserved topping and bake for an additional 20 minutes. Remove from oven and cool before serving.

Flourless Peanut Butter Chocolate Chip Cookies

Temp: 350 deg F   Baking Time: 10-12 minutes 

1 cup natural peanut butter, crunchy or creamy 
1/4 cup brown sugar 
1/2 cup granulated sugar 
1/2 tsp baking soda 
1/4 tsp salt 
1 egg 
5 Tbsp chocolate chips 

In a large bowl, beat/stir together peanut butter, brown sugar, sugar, baking soda, salt and egg until well combined. Stir in chocolate chips. Roll dough into 1 inch balls and lightly flatten the tops. Place on greased cookie sheet. Bake.

Monster Cookies

Temp: 350 deg F   Baking Time: 10-12 minutes 

1/4 cup butter or margarine, softened 
1/2 cup light or all natural peanut butter 
1 cup packed brown sugar 
1 large egg 
1 large egg white 
1 tsp baking soda 
2 tsp vanilla 
3 cups quick-cooking or old-fashioned oats 
1/4 tsp salt 
1/2 cup chocolate chips or M&M's minis 
1/4 cup ground flaxseed (optional) 

Combine the butter and peanut butter in a large bowl. Add the brown sugar, egg, egg white, baking soda and vanilla and beat until smooth. Add the oats, salt, chocolate chips and flaxseed and mix well. Drop large spoonfuls of dough about 2 inches apart on an ungreased cookie sheet (they'll spread more than regular drop cookies do). Bake until golden around the edges but still pale in the middle if you want them soft, or golden all over if you want them crunchy. Makes 2 dozen.

Caramel-Apple Bread Pudding

Oven temp: 350 deg F

Margarine or butter, softened
5 slices bread
2 eggs
1-1/2 cups half-and-half cream
1-1/2 cups applesauce
1/3 cup sugar
1 tsp vanilla
1/4 tsp salt
1/4 tsp ground cinnamon
Caramel sauce (recipe below)

Lightly butter bread. Fit 2-1/2 slices, buttered sides up, in ungreased 8 x 8 baking dish. Beat eggs in medium bowl. Stir in remaining ingredients except caramel sauce. Pour half of egg mixture into baking dish. Top with remaining bread and egg mixture.

Bake uncovered 50-60 minutes or until knife inserted 1 inch from edge comes out clean. Serve warm or cold with caramel sauce and ice cream if desired. Refrigerate any remaining pudding immediately.

Caramel Sauce
2/3 cup packed brown sugar
1/2 cup light corn syrup
1/2 cup half-and-half cream
2 tbsp margarine or butter

Heat all ingredients to boiling in 1 quart saucepan over medium-low heat, stirring occasionally. Serve hot or cold.

Cheesy Chicken Risotto Bake

Oven Temp: 400 deg F (200 deg C)

1 can (284 mL) condensed cream of mushroom soup
3/4 cup water
1/2 cup milk
1/4 cup shredded mozzarella cheese
3 tbsp grated Parmesan cheese
2 cups baby spinach leaves
1 cup chopped red pepper
1 cup coarsely chopped mushrooms
1 tsp chopped fresh thyme leaves
3/4 lb 1" cubed, boneless, skinless chicken breasts
3/4 cup uncooked rice
1 tbsp chopped fresh parsley

Mix soup, water, milk and cheeses in shallow (2 L) baking dish. Stir in all remaining ingredients except parsley. Cover.

Bake for 35 minutes. Stir.

Bake, uncovered for 15 minutes or until hot and rice is tender. Sprinkle with parsley and let stand 5 minutes before serving.

Mac 'N Cheeseburger Casserole

Oven Temp: 400 deg F (200 deg C)

1 lb extra lean ground beef
2 cups sliced mushrooms
1 cup chopped red and yellow peppers
1/2 cup chopped onions
1/2 cup chopped celery
1 can (14 oz) stewed tomatoes, undrained
1 can (284 mL) condensed cream of mushroom soup
2 cups uncooked whole wheat elbow pasta
2 tbsp Worcestershire sauce
1 tbsp chili powder
1/4 cup shredded cheddar cheese

Cook beef until browned at medium-high heat in large non-stick skillet. Add mushrooms, peppers, onions and celery. Cook and stir for 3 minutes.

Place mixture in a shallow (2 L) baking dish. Stir in all other ingredients, except cheese.

Bake, covered until pasta is tender, about 50 minutes.

Stir, then sprinkle with cheese and let stand 5 minutes before serving.