SINGAPORE SLING SLUSH

(RECIPE POSTED BY MANON VEILLEUX)

1/2 cup white sugar
4 cups water
1/2 cup grenadine syrup
1/2 cup cherry juice
1/2 cup lemon juice
1/2 cup cherry brandy liqueur
2 cups gin
2 1/2 cups pineapple juice
1 (6 ounce) can frozen pink lemonade concentrate, thawed

2 (2 liter) bottles lemon-lime flavored carbonated beverage
46 maraschino cherries

1. Dissolve the sugar in the water in a gallon-sized, freezer-safe container. Stir in the grenadine, cherry juice, lemon juice, cherry brandy, gin, pineapple juice, and lemonade concentrate. Freeze for 24 hours, stirring at least twice during this time.
2. To serve, place 1/4 cup of the slush in a a glass, and top with lemon-lime soda. Garnish with a cherry to serve.

*MANON'S SPECIAL SPICE MIX*

(RECIPE POSTED BY MANON VEILLEUX)
use in Cipate or meatpies.

1 tsp. ginger
1 tsp. allspice
1 tsp. cinnamon
1 tsp. corander
1 tsp. dry mustard
1 tsp. cloves

Mix together and store in small jar.‎

CHRISTMAS PARTY PINWHEELS

(RECIPE POSTED BY NATHALIE VALLEE) 
(Everyone loves these. They are a big hit.)

2 packages (8 ounces each) cream cheese, softened
1 package (.4 ounces) ranch salad dressing mix
1/2 cup minced sweet red pepper
1/2 cup minced celery
1/4 cup sliced green onions
1/4 cup sliced pimiento-stuffed olives
3 to 4 flour tortillas (10 inches)

In a bowl, beat cream cheese and dressing mix until smooth. Add red pepper, celery, onions and olives; mix well. Spread about 3/4 cup on each tortilla. Roll up tightly; wrap in plastic wrap. Refrigerate for at least 2 hours. Cut into 1/2-in. slices.

CABBAGE SALAD

(RECIPE FROM MANON VEILLEUX - recipe from my mom)

1 pkg. cabbage mix
5 green onion, cut up
1 cup sunflower seeds
1 cup slivered almonds
1/2 cup oil
1/3 cup vinegar
1/2 cup white sugar
flavor packet from Chicken ramen noodles

Mix cabbage mix, green onion, sunflower seeds and almonds together, set aside.
In a pot, add oil, vinegar, sugar and the chicken flavor package that comes with the Ramen Oriental Noodle soup, stir until sugar dissolve.
Add vinaigrette to cabbage ingredients, mix well and add the crushed soup noodle. ENJOY!!!

SHREDDED CARROTS SALAD

(RECIPE POSTED BY MANON VEILLEUX)

1/2 cup oil
1/2 cup sugar
1/2 cup mayonnaise
1/2 cup vinegar
1 tsp. salt
1 tsp. paprika
1 tsp. dry mustard
1 tsp. onion salt
3/4 tsp. celery salt
Pinch of pepper
1 garlic clove, minced
Carrots, shredded (about 4 cups)

Mix it all together and serve

MUSHROOM STUFFED WITH CRAB

(RECIPE POSTED BY MANON VEILLEUX)

1 pkg. mushroom, cut mushroom stems in small pieces and cook with vegetables
1 garlic clove, minced
1/2 red pepper, cut up
3 cauliflower florets, cut up
3 broccoli florets, cup up
2 green onion, cut up
1 can crabmeat, drained
1/2 cup white wine
1/2 cup 35% cream
2-3 tbsp. rice
Parsley

Lightly brown the garlic in a little oil, add vegetables and crabmeat.
Add wine and simmer till half the wine has dissolved.
Add cream and simmer till half the cream has dissolved.
Add rice, simmer for 5 minutes.
Place mushroom caps in the bottom of a deep dish.
Fill mushroom caps with crab mixture.
Bake at 350’F degrees, covered with some foil.
Sprinkle with parsley when done

*CIPATE*

(also called Tourtiere du Lac St-Jean) (recipe from mom)
this dish is very popular during the Holidays and it is so GOOD. :))
 
In a casserole, add:

2 lbs each of three meat (porc, veal, partridge, beef, salt pork or moose), cubed
2 large onion, chopped
Salt and pepper

Cover and refrigerate overnight.
In the morning, place equal amount of cubed potatoes on the meat.
Make a beef broth ( u can also use chicken broth), and pour over meat and potatoes, making sure the potatoes and the meat are covered.
Make a thick pie dough (about half inch thick). Cover potatoes and meat with top crust, do not make any holes in the crust.
Cover and bake at 450’F for half and hour. Turn heat down to 250’F and bake for 5-6 hours.

SAUSAGE EGG BRUNCH

Love morning casserole where you throw everything together the night before and cook it the following morning. :)) Yummy!!! :))

2 cups unseasoned croutons
1 lb. sausage meat, cooked and drained
1 cup sharp cheese, grated
6 eggs
2cups milk
1 tbsp. dry mustard

Layer croutons, sausage and cheese in greased 9 X 13 dish.
Beat eggs. Add milk and mustard. Mix well. Pour over sausage. Cover.
Refrigerate overnight. Bake 375"F for 45 minutes.
Variation: Bacon, chopped ham instead of sausage.

POTATO HASH BAKE

(another good one)

4 cups frozen hash brown potatoes, thawed
1 cup diced cooked ham
1/2 cup grated sharp chddar cheese
2 green onion, sliced
Salt
Mix together. Turn into a greased 13 X 9 in. casserole.

4 large eggs
1 can skim evapotared milk
Salt and pepper

 Mix eggs, milk and seasoning. Pour over potato mixture. Cover. Refrigerated overnight or bake covered at 350'F for 1 hour.

CANDIED BACON

This bacon is a great change of pace.... taste really good, a little bit of sweet and a little bit of spicy. Perfect conbination. :))

1 pound sliced bacon
3 tbsp. brown sugar
1 1/2 tsp chili powder

Line two 15 in. x 10 in. x 1 in. baking pans with foil.
Arrange bacon in a single layer in pans.
Bake at 425 'F for 10 minutes; drain.
Combine the brown sugar and chili powder; sprinkle over bacon.
Bake 5-10 minutes longer or until bacon is crisp.
Drain on paper towels.

CARAMEL TASSIES

Tried this recipe for x-mas.... wow!!! they were sinfully good.

1 cup butter, softened
2 pkgs. (3 oz. each) cream cheese, softened
2 cups flour

FILLING:
1 pkg (14 oz.) caramels
1/4 cup plus 3 tbsp evaporated milk

FROSTING:
2 tbsp. shortening
2 tbsp. butter, softened
1 cup confectioners' sugar
1 tbsp. evaporated milk

In a large bowl, cream butter and cream cheese until light and fluffy. Gradually add flour and mix well. Cover and refrigerate for 1 hour or until easy to handle.

Roll dough into 1-in. balls; press onto the bottom and up the sides of ungreased miniature muffin cups. Prick bottoms with a fork. Bake at 375° for 15-17 minutes or until golden brown. Cool for 5 minutes before removing from pans to wire racks.

In a large heavy saucepan over low heat, melt caramels with milk. Remove from the heat; cool slightly. Transfer to a heavy-duty resealable plastic bag; cut a small hole in a corner of the bag. Pipe filling into pastry cups. Cool to room temperature.

For frosting, in a small bowl, beat shortening and butter until smooth. Gradually beat in confectioners' sugar and milk until fluffy. Pipe onto filling. Store in the refrigerator. Yield: 4 dozen.

~ RECIPE FOR CHRISTMAS JOY ~

Ingredients:
1/2 cup Hugs
4 tsp Kisses
2 cups Smiles
4 cups Love
1 cup Special Holiday Cheer
1/2 cup Peace on Earth
3 tsp Christmas Spirit
2 cups Goodwill Toward Man
1 Sprig of Mistletoe
1 medium-size bag of Christmas Snowflakes (the regular kind won't do!)

Method:
Mix Hugs, Kisses, Smiles and Love until consistent.
Blend in Holiday Cheer, Peace on Earth, Christmas Spirit and the Good
Will toward Men. Use the mixture to fill a large, warm heart,
where it can be stored for a lifetime. (It never goes bad!)
Serve as desired under mistletoe, sprinkled liberally with special Christmas Snowflakes.
It is especially good when accompanied by Christmas Carols and family get-togethers.
Serve to one and all.
Author unknown

CHOCOLATE YULE LUG

(recipe I've made often, came from my friend Johanne Jackpine from Thunder Bay)

1 cup flour
1/4 cup cocoa
1 tsp baking powder
1/4 tsp salt
3 eggs
1 cup sugar
1/2 cup water
1 tsp vanilla

Frosting:
2 cups icing sugar
1/2 cup cocoa
1 cup butter or margarine at room temperature
1 whole egg
1 1/2 tsp vanilla
2 egg yolks

Preheat oven to 375F.
Line a greased 15X10-inch jellyroll pan with parchment, grease and lightly dust with flour. Set aside.
Combine flour, cocoa, baking powder and salt.
In a medium bowl, beat eggs with an electric mixer until thick and light coloured, about 5 minutes.
Add sugar gradually and continue beating until light and fluffy. Stir in water and vanilla. Blend in dry ingredients at lowest speed on mixer.
Spread batter into prepared pan.
Bake at 375F for 12 to 15 minutes or until top springs back when lightly touched. Immediately loosen edges and invert cake onto a tea towel dusted with cocoa powder; peel off paper.
Roll up cake and towel together, starting at short end. Cool on wire rack, seam-side down, fill and frost.
Refrigerate 3 hours before serving.

Frosting:
Make frosting by sifting icing sugar and cocoa together. Cream butter until light, beat in icing sugar and cocoa mixture and vanilla. Add whole egg and egg yolks one at a time, beating well after each addition.
Unroll cooled cake and use (frosting) 1/2 for filling and 1/2 for frosting.

CHOCOLATE WONDERS

(RECIPE POSTED BY DIANA ROSS MADILL)
This very old recipe (from my husbands grandmother) is one of the quickest cookies to make, no baking required. I had not made them in years and took them to a Christmas get together last week and was surprised when I had to give someone the recipe...she said it reminded her of childhood Christmas's. I thought I would share the recipe before I make ...a second batch.

1/2 cup margarine
1/2 cup milk
2 cups white sugar
3 tablespoons cocoa

Combine the above ingredients in a saucepan and bring to a boil, remove from heat and add-

3 cups quick cook rolled oats
1 cup coconut (sweetened or unsweetened)
1 teaspoon vanilla

Mix well and drop by teaspoonfuls onto wax paper or parchment paper. Let cool to set. Enjoy...

CHERRY BALLS

Another favorite... :))

24 red or green cherries
3/4 cup icing sugar
3/4 cup fine coconut
1/4 tsp. vanilla
1/4 cup butter
1/2 tbsp. milk
Graham or vanilla wafer crumbs

Blend icing sugar, coconut, vanilla, milk and butter well.
Roll around a cherry until coated.
Roll in graham wafer crumbs.
Store in fridge or freezer.

SNOWBALLS

4 cup flour
1 tsp salt
1 1\2 cup shortening
1 cup butter (melted a little)
2 tsp vanilla
2 tsp almond extract
1 cup powdered sugar

Mix all together. Then add 1 cup finely chopped nuts.
Mix once again
Roll till smooth in little balls.
Bake 350 20-25 mins
Let cool for about 10 minutes.
Put some powdered sugar in a ziplock bag and shake up the snowballs.

EGGNOG RUM CAKE

1/2 cup butter, softened
1 cup eggnog
1/4 cup rum or use 1/4 cup more of the eggnog with 1 teaspoon rum flavoring
1 tsp ground nutmeg
2 tsp vanilla
3 large eggs
1 package (18.25 ounces) white cake mix

Grease and flour a 12-cup Bundt cake pan.
Heat oven to 325°.
Beat butter until light; beat in eggs and eggnog and rum or rum flavoring.
Add vanilla, nutmeg, and cake mix; beat slowly to combine, then beat on high speed for 2 minutes.
Spoon into the prepared baking pan.
Bake for 35 to 45 minutes, or until a cake tester or wooden pick comes out clean when inserted in the middle of the cake.
Cool in the pan on a rack for 15 minutes.
Invert the cake onto a serving tray and cool completely before frosting or dusting with powdered sugar.

BUFFALO CHICKEN DIP

(RECIPE POSTED BY JAMIE CAMERON HUNTER)

1 (8 oz.) pkg. of cream cheese, softened
1/2 cup ranch dressing
1/2 cup Frank's Buffalo Wing hot sauce
2-3 small chicken breasts, cooked and diced
Shredded cheese (I use a mixture of cheddar & mozzerella)

Spread cream cheese in the bottom of a 7" x 11" pan. Layer with ranch dressing, hot sauce, chicken, then cheese. Bake at 350 for 20-25 minutes or until hot. Serve with tortilla chips.

SPICY GINGERBREAD COOKIES

 Cookie Ingredients:
3/4 cup butter,softened
2/3 cup light molasses
1/2 cup packed brown sugar
1 egg
1 1/2 tsp. grated lemon peel
2 1/2 cups flour
1 1/4 tsp. ground cinnamon
1 tsp. ground allspice
1 tsp. vanilla
1/2 tsp each of: salt; baking soda; ground ginger
1/4 tsp baking powder

Cookie Directions:
Combine butter, molassses, brown sugar, egg and lemon peel in a large bowl.
Beat at Med. speed with mixer till smooth and creamy.
Add remaining cookie ingredients. Mix on Low.
Wrap dough in plastic wrap and chill in refrigerator for 2 hours.
Preheat oven to 350°F.
Roll out dough, one half at a time, on a well floured surface to 1/4 inch thickness. (keep remaining dough refrigerated)
Cut with 3 to 4 inch cookie cutters.
Place on greased cookie sheets. Bake 6 to 8 minutes or until firm.
Remove immediately to wire racks. Cool completely.

Cookie Icing Ingredients:
4 cups powdered sugar
1/2 cup butter softened
1/4 cup milk
2 tsp vanilla
Assorted icing colorings (optl)

Icing Directions:
Combine powdered sugar, butter, milk, and vanilla in small bowl. Beat at low speed until fluffy. Color cookie icing and decorate cookies.

CUTE WATERMELON SNOWMAN

(POSTED BY SHEILA BELL MCKAY)
Surprise your friends and family with this holiday edible fruit centerpiece!

Carving: A cute watermelon snowman.

Step 1. Using one round seedless watermelon and two personal sized watermelons (one larger and one smaller), cut a 1/4 inch slice off the bottom of each melon to provide a stable base. Use the smallest melon for the head, the next largest for the torso and the largest for the lower bo...dy. Set aside the smallest watermelon. cream scoop or large spoon.

Step 2. Cut the tops off of the large and medium watermelons, as shown, to create bowls. Scoop out flesh.

Step 3. Taking the smallest watermelon that has not yet been cut, scoop out eyes using a melon baller. Invert melon balls and reinsert.

Step 4. Using a mini melon baller or a paring knife, scoop out holes for the nose and mouth. Carve a piece of watermelon into a triangle for the nose, and fill mouth holes with blueberries.

Step 5. Connect all three watermelons on a platter, using large wooden skewers.

Step 6. Insert y-shaped sticks into middle watermelon for arms.

Step 7. Fill bottom sections with fruit salad of melon balls and blueberries. Decorate with scarf and hat.

MEATBALLS

(RECIPE POSTED BY DIANE SYLVAIN DUBE)
(slow-cooker recipe)

1 1/2 lbs ground beef
1/2 cup bread crumbs or quick-cooking oats
... 2 eggs
1 tsp. garlic salt
1/2 tsp. ground ginger
Salt and pepper to taste
------
Sauce
1 can (14 on) crushed pineapple
1/2 cup brown sugar
1/4 cup vinegar
2 tsp. soy sauce
1 cup chicken broth
1/4 cup BBQ sauce de sauce BBQ (opt)
1 tbsp. corn starch
-----
Mix all meatball ingredients, shape mixture into meatballs.
Mix all sauce ingredients in slow-cooker, add meatballs. Cook on high for 4 hours or on low for 6 hours.
Before serving, add corn starch (which has been mixed with a little water) to the meatballs to thicken sauce.

CUBAN BRAISED BEEF

(RECIPE POSTED BY DIANE SYLVAIN DUBE)
(slow cooker recipe)

1 (1 1/2 lb) Beef, shoulder palette
1 (28 oz)can diced tomatoes
2 red bell peppers, sliced 1/2 inch thick
1 onion, diced
1 tsp. ground cumin
2 tsp. dried oregano
Pinch of salt and pepper to taste

Place roast in slow-cooker, place vegetable over roast. Sprinkle cumin, oregano, salt and pepper.
Cook on high for 5 hours
Serve with rice and some fresh coriander.

RICE KRISPIES TRUFFLES

(RECIPE POSTED BY DIANE SYLVAIN DUBE)
                                                                                  
1 (8 ounce) package white chocolate chips
1/4 cup butter, softened
1 cup RICE KRISPIES cereal
1 1/4 cups semi-sweet chocolate chips

Directions
1. Melt white chocolate chips and butter in medium bowl in microwave or over saucepan of boiling water. Stir until smooth. Let cool at room temperature about 30 minutes.
2. Form white chocolate mixture into 2.5 cm (1-inch) balls. Roll in cereal, pressing cereal into truffles to coat well. Roll in palms to re-shape balls. Refrigerate about 30 minutes, until firm.
3. Melt semi-sweet chocolate as above. Dip prepared balls in chocolate to coat. Lift out with fork, allowing excess chocolate to drip off. Place on waxed paper lined baking sheet. Let cool about 1 hour.

EASY CREAM PIE

(RECIPE POSTED BY MANON VEILLEUX)

(delicious & so easy to make)

Mix together:
1 1/4 cup sugar
1/3 cup cornstartch
1 pinch salt

Add gradually 3cup of 3% milk stirring non stop until smooth then broil 3min.
Take away from heat and add 3 tablespoon of butter 1 1/2 teaspoon of vanilla
Put in piecrust and refrigerate 2hours then decorate with whipping cream & put back in the refrigerator until serve

CHOCOLATE PEANUT BUTTER MARSHMALLOW CUPS

(RECIPE POSTED BY BARBARA DENHAM SULZ)

1 1/2 cups peanut butter,smooth or crunchy
5 ounces of semisweet chocolate chips
2 tablespoons butter
1 bag of mini marshmallows
paper/foil candy cups

Line 2 muffins pans with chosen candy cups.

Combine peanut butter, chocolate and butter in a heavy saucepan and heat on low, stirring until smooth. Alternately, you could heat the mixture in the microwave for 2-3 minutes, stirring every 30 seconds.

Remove from heat and gently fold in marshmallows. Immediately spoon into the baking cups and chill until set.

Makes about 24 cups

COCONUT BALLS

(for those who love coconut, this is the perfect little treat for you) there YUMMY!!! :))
1 cup Eagle Brand milk
1 tsp vanilla
1 large bag coconut
1/2 cup butter or margarine , melted
1 1/2 pounds powdered sugar

Mix all ingredients except coconut together well, then add coconut.
Make into balls.
Freeze until hard then dip into melted chocolate.
Place on wax paper until set.

CHRISTMAS EDIBLE ARRANGEMENT

(POSTED BY SHEILA BELL MCKAY)

HOMEMADE HOISIN SAUCE



(RECIPE POSTED BY APRYL WENTZ-FRITZ)

4 tablespoons soy sauce
2 tablespoons black bean paste or peanut butter
1 tablespoon honey or molasses
2 teaspoons white wine vinegar
1/8 teaspoon garlic powder
2 teaspoons sesame oil
20 drops hot sauce
1/8 teaspoon black pepper

Combine all ingredients together.

NANAIMO CHEESECAKE

RECIPE POSTED BY MARNEY BREATHAT)

2-1/2 cups Oreo Baking Crumbs
1/2 cup butter, melted
1/4 cup chopped pecans
1/4 cup flaked coconut
4 pkg. (250 g each) Philadelphia Brick Cream Cheese, softened
1 cup sugar
3 Tbsp. Bird's Custard Powder
4 eggs
1/2 cup whipping cream
6 squares Baker's Semi-Sweet Chocolate

***** If you want mint nanaimo cheesecake*****
Few drops green food colouring
Peppermint Extract

PREHEAT oven to 350°F. Mix baking crumbs, butter, pecans and coconut; press firmly onto bottom of 13x9-inch baking pan. Refrigerate while preparing filling.

BEAT cream cheese, sugar and custard powder in large bowl with electric mixer on medium speed until well blended. Add eggs, one at a time, mixing on low speed after each addition just until blended. Pour over crust.

BAKE 40 min. or until centre is almost set. Cool. Refrigerate 3 hours or overnight. Place whipping cream and chocolate in saucepan. Cook on low heat until chocolate is completely melted and mixture is well blended, stirring occasionally. Pour over cheesecake. Refrigerate 15 min. or until chocolate is firm. Store leftover cheesecake in refrigerator.

GRAMMA’S RASPBERRY MOUSSE CAKE

(RECIPE POSTED BY MANON VEILLEUX) looks really good. :))

4 cups mini marshmallows
1 cup whipped cream
1 Angel Food cake, cut in small pieces
1 bag (600g) frozen raspberries
1 box (170g) Jell-O
3 cups boiling water

Melt 3 cups of marshmallows in boiling water and Jell-O.
Cool.
Incorporate the remaining cup of marshmallows, whipped cream, cake and raspberries.
Pour into a wreath cake pan. Refrigerate.
Unmould and serve.

BBQ SAUCE

If you run out of BBQ sauce and don't have time to the run to the store... just try this.

Mix:
1 cup of ketchup
1 cup of a cola soda drink.
Cook over medium heat till thickened. It works and tastes good too!

COFFEE SHOP CORN MUFFINS

(Made those the other day to go with my chili and was pleasantly surprised @ how good and moist they tasted, will definitely make them again)

1 1/4 cups cornmeal
1 cup flour
1/3 cup packed brown sugar
1/3 cup sugar
1 tsp baking soda
1/2 tsp salt
1 egg
1 cup buttermilk (you can use 1 tbsp. vinegar in a cup of milk)
3/4 cup oil

In a bowl, combine cornmeal, flour, sugars, baking soda and salt.
In another bowl, beat egg, buttermilk and oil; stir into dry ingredients just until moistened.
Fill greased or paper-lined muffin cups three-fourths full.
Bake at 425 degrees F for 12-15 minutes or until muffins test done.
Cool for 10 minutes before removing to wire rack.

LINK FOR FACEBOOK GROUP

http://www.facebook.com/#!/groups/113871822023151/

CARROT CAKE WITH CREAM CHEESE ICING

(RECIPE POSTED BY THEODORE ALTON MCELROY)

4 eggs
1 1/4 cups vegetable oil
2 cups white sugar
2 teaspoons vanilla extract
2 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons baking powder
1/2 teaspoon salt
2 teaspoons ground cinnamon
3 cups grated carrots
1 cup chopped pecans

1/2 cup butter, softened
8 ounces cream cheese, softened
4 cups confectioners' sugar
1 teaspoon vanilla extract
1 cup chopped pecans

Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.
In a large bowl, beat together eggs, oil, white sugar and 2 teaspoons vanilla. Mix in flour, baking soda, baking powder, salt and cinnamon. Stir in carrots. Fold in pecans. Pour into prepared pan.
Bake in the preheated oven for 40 to 50 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.

To Make Frosting:
In a medium bowl, combine butter, cream cheese, confectioners' sugar and 1 teaspoon vanilla. Beat until the mixture is smooth and creamy. Stir in chopped pecans. Frost the cooled cake.

TEQUILA CHRISTMAS CAKE

(RECIPE POSTED BY LINDA MORIN)

Once again this year, I've had requests for my Tequila Christmas Cake recipe so here goes:
Please keep in your files as I am beginning to get tired of typing this up every year!

1 cup sugar
1 tsp. baking powder
1 cup water
1 tsp. salt
1 cup brown sugar
Lemon juice
4 large eggs
Nuts

1 bottle tequila
2 cups dried fruit

Method:
Sample the tequila to check quality. Take a large bowl; check the tequila again to be sure it is of the highest quality. Repeat. Turn on the electric mixer. Beat one cup of butter in a large fluffy bowl. Add 1 teaspoon of sugar. Beat again. At this point, it is best to make sure the tequila is still OK. Try another cup just in case. Turn off the mixerer thingy. Break 2 eegs and add to the bowl and chuck iin the cup of dried fruit. Pick the fruit up off the floor. Mix on the turner. If the fried druit getas stuck in the beaterers, just pry it loose with a drewscriver. Sample the tequila to test for tonsisticity. Next, sift 2 cups of salt, or something. Check the tequila. Now shift the lemon ice strain your nuts. Add one table. Add a spoon of sugar, or somefink. Whatever you can find. Greash the oven. Turn the cake tin 360 degrees and try not to fall over. Don't forget to beat off the turner. Finally, throw the bowl through the window. Finish the tequila and wipe the counter with the cat.

CHEDDAR BISCUITS

(RECIPE POSTED BY MANON VEILLEUX)

(like those at Red Lobsters)

2 cups all-purpose flour (unbleached or regular)
3 tsp. baking powder
1 tsp. salt
1/4 tsp. garlic powder
1/3 cup butter, cold, cut into chunks
2 Tbsp. canola or vegetable oil
1 heaping cup grated cheddar cheese (sharp flavoured is best)
1/2 - 2/3 cups milk

3 Tbsp. butter
1/2 tsp. garlic powder
1/2 tsp. dried parsley flakes or 1 Tbsp. fresh parsley, finely chopped

Preheat oven to 400° F.

In a large bowl, combine flour, baking powder, salt and garlic powder. Whisk together to combine thoroughly. Add chunks of butter. Using a pastry cutter or two knives, cut butter into flour until it is coarse, pea-sized (doesn't need to be fine). Add oil, grated cheddar cheese and 1/2 cup milk. Stir together. Keep adding milk a bit at a time, just until the dough is moistened and no longer dry and powdery. (Shouldn't be sticky, just moist enough to hold together).

Drop approximately 1/4 cup portions of the dough onto an un-greased cookie sheet using an ice cream scoop or large spoon.

Bake for 15-17 minutes. While biscuits are baking, melt 3 tablespoons butter is a small bowl in your microwave. Stir in 1/2 teaspoon garlic powder and the parsley.

When biscuits come out of the oven, use a brush to spread this garlic butter over the tops of all the biscuits. Use up all of the butter. Serve warm.

Makes one dozen biscuits.

Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 12 servings

CHOCOLATE TURTLE CAKE

(this recipe was sent to me by my cousin's wife Manon V., she's an amazing cook and this cake looks really good. :)) tx Manon.

1 box Betty Crocker® SuperMoist® devil's food cake mix
Water, vegetable oil and eggs called for on cake mix box
1 bag (14 oz) caramels
1/2 cup evaporated milk
1 cup chopped pecans
1 bag (6 oz) semisweet chocolate chips (1 cup) Ice cream or Whipped cream, if desired
Caramel and chocolate toppings, if desired
Chopped pecans, if desired

Heat oven to 350°F (325°F for dark or nonstick pan).
Grease or spray bottom of 13x9-inch pan.
Make cake batter as directed on box.
Pour half of the batter into pan.
Bake 22 minutes. Refrigerate remaining batter.
Meanwhile, in 1-quart saucepan, heat caramels and evaporated milk over medium heat, stirring frequently, until caramels are melted. Stir in pecans.
Pour caramel mixture over warm cake in pan.
Sprinkle with chocolate chips.
Spread with remaining batter.
Bake 25 to 28 minutes or until cake springs back when lightly touched.
Run knife around sides of pan to loosen cake.
Cool at least 30 minutes.
Serve with ice cream, drizzle with toppings and sprinkle with pecans. Store loosely covered.

CHIPITS SKOR TOFFEE BANANA RUM BREAD

(RECIPE POSTED BY MANON VEILLEUX)  it quite yummy!!! :))

2 1/2 cups flour
1 cup granulated sugar
3 1/2 tsp baking powder
1 tsp salt
1/2 cup plus 2 tbsp milk
1/4 cup oil
2 tbsp rum (or 2 tsp rum extract)
1 egg
1 cup mashed banana (about 3 medium)
1 cup chopped nuts
1 1/3 cup CHIPITS® SKOR® Toffee Bits

Preheat oven to 350°F (180°C).
Grease and flour two 8 1/2 x 4 1/2-inch (1.5 L) loaf pans.
Stir together flour, sugar, baking powder and salt in a large bowl. Add milk, oil, rum, egg and banana; stir with a wooden spoon until well blended. Stir in nuts. Spread about 1 1/4 cups batter in the bottom of each loaf pan. Top batter with 1/2 cup toffee bits. Divide remaining batter between each pan, spreading evenly. Sprinkle each with an equal portion of remaining toffee bits.
Bake for 30 to 35 minutes or until a tester inserted into the center of each loaf comes out clean. (Bread will sink slightly in the center.) Remove to a wire rack. Loosen the sides of the bread from the pans with a knife. Cool for 10 minutes; remove from the pans. Cool completely. Makes 2 loaves.

CHOCOLATE RUM BALLS

1/2 cup butter
1/2 cup sifted powdered sugar
3/4 cup semi-sweet chocolate chips
2 eggs, slightly beaten
1 pinch salt
4 tbsp dark rum
1 3/4 cups vanilla wafer crumbs (about 40 small wafers)
chocolate shots for rolling, ground nuts or coconut, for rolling

Combine butter, powdered sugar and chocolate chips in a microwavable bowl. Microwave on low to melt - do not cook.
Stir in beaten eggs and salt until thick and smooth.
Add rum and crumbs then mix well.
Refrigerate until mixture is stiff enough to form balls (about 3 hours).
Roll balls in chocolate shots, ground nuts or coconut. Chill.
Yields: 24-36 balls.

CHOCOLATE GRAHAM TOFFEE BARK

(RECIPE POSTED BY ELLEN SAPLAMAEFF)
(easy to make)

Ingredients:
1/2 pound (two sticks) butter
1/4 cup brown sugar
1/4 cup granulated white sugar
1/2 box (about) graham crackers (not crumbs)
2 cups semi-sweet chocolate chips (too much chocolate recommend using only half)
1 cup chopped macadamia nuts (any kind of nut is just as good)

Preparation:
Preheat oven to 350 degrees F.
Line a 10 x 15-inch jelly-roll pan with non-stick foil.
Arrange whole graham crackers to fit the bottom of the pan in a single layer, breaking up the last few to fit the space.
Melt butter in a medium saucepan over medium heat. Add brown sugar and white sugar. Stir to combine.
Bring mixture to a boil. Reduce heat and let the mixture gently bubble for 4 minutes. Remove from heat.
Carefully pour sugar/butter mixture evenly over the graham cracker layer. Spread to cover.
Bake for 10 minutes.
When done, remove from oven and let rest until bubbling subsides.
Sprinkle chocolate chips evenly over the top. Wait about 2 minutes for chocolate to melt, then use a spatula to gently spread chocolate chips into an even layer on top of the toffee graham crackers.
Sprinkle with the chopped macadamia nuts, pressing down gently into the chocolate.
Cool to room temperature, then refrigerate for 2 hours. Peel foil from chilled bark. Break into 2-inch irregular pieces.

Refrigerate any leftovers.

SALT WATER TAFFY, CREAMY PULLED CANDY, BROWN SUGAR TAFFY

(RECIPE POSTED BY BARBARA DENHAM SULZ)

SALT WATER TAFFY

3/4 cup light corn syrup
1 tbsp cornstarch
1 cup sugar
2/3 cup water
1 tsp salt
2 tbsp butter
2 tsp vanilla

Combine the corn syrup, water, sugar, cornstarch, butter and salt in a heavy saucepan. Cook over medium heat stirring constantly until the temperature on a candy thermometer reaches 266F degrees. Remove from the heat and add vanilla. Pour into an 8 inch buttered pan. When cool enough to handle, pull the taffy until satiny and stiff. (Keep hands buttered lightly). Pull into long strips and cut with kitchen shears into 1 inch pieces. Wrap each piece with wax paper.

CREAMY PULLED CANDY
(This is similar to salt water taffy recipe in flavor and texture)
2 cups sugar
1/4 cup heavy cream
1/2 cup whole milk
1/2 tsp vanilla

Combine sugar, milk and cream; bring to a boil stirring constantly; cook to 250F degrees on candy thermometer.
Pour on a well buttered marble slab and let cool a little.
When candy mixture starts to cool add vanilla and salt; start pulling.
Pull into a long ropes and cut into pieces with cold scissors.

BROWN SUGAR TAFFY
1 cup butter
1 1/4 cups brown sugar
5 tbsp warm water
1 tbsp corn syrup
3/4 Cup molasses
Nuts-OPTIONAL

Combine water, butter, sugar, corn syrup and molasses in a large saucepan; heat slowly until sugar dissolves.
Cook stirring constantly until candy thermometer reaches 254F degrees or to hard ball stage.

Pour mixture into a buttered pan. Nuts: Sprinkle over mixture now.
Lift corners of candy and fold to middle to cool evenly and keep soft.
Pull candy lightly about ten minutes; pull out in strips and cut in pieces and wrap in wax paper

STRAWBERRY MARGARITA JELLO-O SHOOTERS

Yields 24-30 shooters

Strawberry Prep:
1.Cut the bottoms of the strawberry flat to get them to stand upright. When you do so, make sure that you do not cut off so much that there is a hole at the bottom.
2.Use a huller or apple corer to empty out the strawberry.
3.Once the strawberries have been emptied, use a towel to pat the outside of the strawberries dry.
4.Check each strawberry and make sure there is not a hole in the bottom before you start filling.

Margarita Mix:
1 box Strawberry Jell-O
8 ounces tequila
6 ounces triple sec
Salt for garnish

1.Boil one cup of hot water in a saucepan, then add in Jell-o powder and whisk until powder is completely dissolved, about 2 minutes. Set aside. Measure out 1/4 cup of cold water and set aside.
2.Combine tequila and triple sec, in cocktail shaker filled with ice. Add liquour mixture to cold water and stir to combine. Then add cold liquour mixture to hot Jell-o mixture and stir to combine.
3.Pour final Jell-o mix into strawberries and chill overnight. Dip your finger in water or use a moistened brush to wet the edge of the strawberries, dip and rotate the strawberries in salt to rim. Garnish with cut lime triangles to finish

NOTE:
-Use the real Jell-o mix and not a store brand, as the store brands tend not to set up as firmly.
-Choose the freshest strawberries you can find.
-These are best made the night before and served the next day.
-Fill your strawberries as high as possible, as the Jell-O will sink a bit in the middle

FAVORITE FRUITCAKE

3 cups flour
1 1/2 cups sugar
2 tsp. salt
1 tsp. baking powder
2 tsp. cinnamon
1 tsp. nutmeg
1 cup orange juice
1 cup oil
4 eggs
1/4 cup dark corn syrup

2 cups golden raisins
1 pound candied mixed fruit
2 cups pecan halves

Preheat oven to 275 degrees.
Line two loaf pans with foil and spray with cooking spray.
Combine all ingredients (EXCEPT FRUITS AND NUTS) in a large mixing bowl. Mix on low until combined then beat for 3 minutes on medium-high, scraping bowl occasionally.
Stir in fruits and nuts.
Divide mixture into prepared pans.
Bake 2 1/2 - 3 hours or until toothpick inserted comes out clean. Cover with foil the last hour of baking to prevent over-browning, if necessary.
Brush with glaze. (Recipe follows)
Wrap in plastic wrap and store in the refrigerator.

Glaze: (optional)
1/2 cup sugar
1/2 cup water

Boil sugar and water together about 10 minutes. Cool then brush over cooked fruitcakes.

CHERRY CHOCOLATE KISSES

Yield: 36 cookies

1 cup unsalted butter, softened
1 cup powdered sugar
1/8 tsp. salt
2 tsp. maraschino cherry “juice”
1/4 tsp. almond extract
2 and 1/4 cups flour
1/2 cup maraschino cherries, chopped
Granulated sugar, for sprinkling the cookies
36 milk chocolate kisses, unwrapped

Preheat the oven to 325 degrees.
In the bowl of your standing mixer fitted with the paddle attachment, beat the butter at medium speed until creamy, about 1 minute.
Reduce the speed to the lowest setting and slowly add the powdered sugar and salt.
Add the cherry juice and the almond extract until combined.
With the mixer still on low, slowly add the flour, scraping down the sides of the bowl as needed.
Increase the mixer speed to medium and add the cherries.
Shape the dough into 1-inch balls, and place the balls on a baking sheet, approximately 2 inches apart.
Using your thumb, gently press each cookie in its center until the cookie is about 1/2-inch thick.
Sprinkle each cookie with a little granulated sugar.
Bake the cookies until the bottoms are lightly browned, about 14 minutes.
Once removed from the oven, immediately press a chocolate kiss into each cookie’s center.
Transfer the cookies to a wire rack to cool completely.

DOUBLE PEANUT BUTTER COOKIES

1/2 cup butter or margarine, softened
3/4 cup sugar
1/3 cup creamy peanut butter
1 egg
1/2 tsp vanilla extract
1 1/4 cups flour
1/2 tsp baking soda
1/4 tsp salt
1 cup REESE'S Peanut Butter Chips

1 Heat oven to 350°F.

2 Beat butter, sugar and peanut butter in large bowl until creamy. Add egg and vanilla; beat well. Stir together flour, baking soda and salt; gradually add to butter mixture, beating until well blended. Stir in peanut butter chips; drop by scant 1/4 cupfuls onto ungreased cookie sheet, 6 cookies per sheet.

3 Bake 12 to 16 minutes or until lightly browned around edges. Cool 1 minute; remove from cookie sheet to wire rack. Cool completely.
About 1-1/2 dozen cookies

SANTA BROWNIE

(RECIPE POSTED BY SHEILA BELL MCKAY)
Use mini brownies, butter cream icing or whip cream with pepermint flavoring or cream cheese icing

PIZZA POPS

(RECIPE POSTED BY SHEILA BELL MCKAY)

"Dough"
1 cup sour cream
1 pkg yeast (2 T)
1/2 cup warm water
1 tsp. sugar
3 beaten eggs
1 cup lard
1/2 tsp. salt
3 tbsp. sugar
4 cup flour

Dissolve 1 t. sugar in warm water & add yeast. Stand 10 minutes.
Combine sour cream & beaten eggs. Cut lard into flour, sugar & salt mixture.
Combine yeast, sour cream mixture & flour. Mix well.
Refrigerate overnight.
Roll out thin and cut in circles. Fold over circle, fill with cold filling, pinch edges together & fork mark the edges.
Place on greased cookie sheet. Bake @ 375F for 15-20 minutes. Freeze well.

"FILLING"
1 lb. shredded mozzarella
2 lb. cooked ground beef (optional)
1 can mushrooms or fresh sliced mushrooms
1 grated onion
1 green or red pepper diced
1/2 lb. cubed or sliced peperoni
1/4 lb. cubed or sliced ham
12 oz pizza sauce (2 small cans, 1 squeeze bottle)
3 tbsp. Parmassan cheese

Mix all the ingredients together..fill the circles.

SPICED ORANGE COFFEE

(If you like flavored coffee's You must try this! I just made this today and soo good and simple.)

1/2 cup ground coffee, any variety
1 tbsp. orange zest
1/2 tsp. ground cinnamon
1/3 cup packed brown sugar
1 1/2 qt. (6cup) cold water
1 cup thawed cool whip whipped topping

Place coffee, orange zest and cinnamon in filter in coffee maker.
Put the brown sugar in the bottom of the coffee pot (carafe).
Add the water to the coffee maker and brew,
When done brewing stir until well blended.
Serve with cool whip.
This smells wonderful and tastes awesome!

MACADAMIA WHITE CHOCOLATE CHIP COOKIES

(an all-time favorite, use to make those all the time for my daughter when she was younger)

1 cup butter
1 1/2 cup white sugar
2 tsp vanilla
3 eggs
1 tsp baking powder
2 cups flour
12 oz. white chips
1/3 cup (2 oz.) chopped macadamias
1/2 cup flour

Cream butter, sugar, vanilla, eggs.
Add remaining ingredients slowly, one at a time, mixing by hand.
Bake at 250 for 12 minutes.

STRAWBERRY NILLA COOKIE BALLS

those are a different change of pace from chocolate balls. Can't beat strawberry.... those are really good. :))

1 pkg. (8 oz.) Philadelphia Strawberry Cream Cheese Spread, softened
50 NILLA Wafers, finely crushed (about 1-2/3 cups)
10 drops red food coloring, divided
2 pkg. (6 squares each) BAKER'S White Chocolate, melted

Mix cream cheese, cookie crumbs and 4 drops food coloring until well blended.
Shape into 24 (1-inch) balls; place in single layer in shallow pan.
Freeze 10 minutes.
Mix chocolate and remaining food coloring until well blended.
Dip balls in chocolate; place in single layer in shallow waxed paper-lined pan.
Refrigerate 1 hour or until firm.

HOLIDAY CHEDDAR TREE

RECIPE FOR LOVE

CHOCOLATE-FILLED CRESCENTS

(RECIPE POSTED BY MELISSA MOASE)

1 (8 ounce) can refrigerated crescent dinner rolls
1/2 cup mini chocolate chips
Powdered sugar, if desired

Heat oven to 350 degrees F.

Separate dough into 8 triangles.
Place tablespoon of chocolate chips on wide end of each triangle.

Roll up, starting at shortest side of triangle, rolling to opposite point.

Place on ungreased cookie sheet.
Bake at 350 degrees F. for 15 to 20 minutes or until golden brown.

Sprinkle with powdered sugar.

CHRISTMAS TREE

(PICTURE POSTED BY SHEILA BELL MCKAY)

COOKIE DOUGH TRUFFLES

Tried those last year for Chrismtas.... it's a recipe from Paula Deen. YUMMY!!! :))

1/2 cup butter, softened
3/4 cup firmly packed brown sugar
1 tsp. vanilla extract
2 cups flour
1 (14-ounce) can sweetened condensed milk
1/2 cup semisweet mini chocolate morsels
1 cup finely chopped pecans
1 1/2 pounds chocolate bark candy coating, melted ( I used a milk chocolate bar)

In a large bowl cream butter and brown sugar with an electric mixer at medium speed until creamy. Add vanilla. Gradually beat in flour and add milk. Add chocolate morsels and pecans, mixing well. Shape into 1-inch balls. Place on waxed paper; chill 2 hours.

*NOTE: Since the dough is sticky, roll your fingers into flour. This will make it easier to roll.

Melt chocolate bark candy coating in a double boiler. Using 2 forks, dip cookie balls into candy coating to cover. Place on waxed paper and chill to set. Store in the refrigerator for at least 1 hour.

PINEAPPLE COCONUT CAKE

Fast, simple, easy and delicious. :))

1 box yellow cake mix
1 can crushed pineapple
1 large box instant vanilla pudding
1 bag coconut
1 small container of cool whip.

Bake cake according to package...while baking heat pineapple on low till hot.
After cake is removed from oven use a wooden spoon and poke holes all through cake and then pour the pineapple all over cake.
Sprinkle with coconut.
Make pudding per package instructions and then put on top of the coconut.
Top that with cool whip
Sprinkle coconut on the top if you would like.