BROCCOLI AND CAULIFLOWER SALAD

(RECIPE POSTED BY DIANE LIZOTTE GRENIER)

Broccoli
Cauliflower
Red onion
Bacon

Dressing:
1/4 cup sugar
1 cup mayonnaise
2 tbsp. vinegar

Mix dressing together and stir with vegetables and bacon.

CHINESE SALAD

(RECIPE POSTED BY DIANE LIZOTTE GRENIER)

1 Napa cabbage, chopped fine
5-6 shallots, chopped fine
1 cup of fresh mushrooms, chopped fine
1 pkg. Chinese noodles (Chow Mein)
1 cup slivered almonds (you can roast them in the oven)
1/4 to 1/2 cup of sunflower seeds (depending on the size of the cabbage)
1/4 to 1/2 cup sesame seeds (depending on the size of the cabbage)

Mix cabbage, the shallots and mushroom. Add the noodle and the rest of the ingredients. Mix with vinaigrette:

Vinaigrette:
1 cup sugar
1/2 cup vinegar
1/2 cup oil
4 tbsp. Soya sauce

Heat sugar and vinegar on low heat, stirring to melt sugar. Let cool. Add oil and Soya sauce, mix and add to salad.

DELICIOUS MAPLE SYRUP SQUARES

(RECIPE POSTED BY DIANE LIZOTTE GRENIER)

Base:
1/2 cup butter (Becel is ok)
1/4 cup brown sugar
1 cup flour
1/4 tsp. mace (spice-opt)

Mix all ingredients and press in a greased 8 x 8 pan. Bake at 350’F for 8 minutes. Cool.

Topping:
1 cup maple syrup
3/4 cup brown sugar
2 eggs, beaten
1/4 cup butter (Becel is ok too)
1/4 tsp. salt
1/2 tsp. maple ext.
2 tbsp. flour
1/2 to 1 cup on walnuts, chopped

Heat syrup and brown sugar, bring to a boil. Simmer for 5 minutes on low heat. 
Remove from heat, let sit until it cool a bit. Add beaten eggs to mixture, mix and add the rest of ingredients. Mix and pour on base. 
Cook for 30 minutes at 350’F. 
Cool completely and cut in squares. Delicious.

SKOR FUDGE

(RECIPE POSTED BY DIANE LIZOTTE GRENIER)

2 pkg. milk chocolate chips
1 pkg. Skor Toffee Bits
1/2 cup cream, warm (microwave for 25 seconds)

Preheat over to 350’F until stove lights turns off, then turn oven off. Wait for 3-4 minutes.
Place chocolate chips in pyrex bowl and place in oven. Melt chocolate (about 4-5 minutes), stir.
Add warm cream and mix well. Add Skor Bits... pour into pan that has been lined with waxed paper. Refrigerate. When ready, take fudge out of pan and cut into squares.
P.S. if the cream is to hot, the Skor Bits will melt.

DELICIOUS CARAMILK SUGAR FUDGE

(RECIPE POSTED BY DIANE LIZOTTE GRENIER)

8 Caramilk chocolate bars
1 can Eagle Brand
2 cups brown sugar
3/4 cup butter
1 cup icing sugar
1 tsp. vanilla ext.

Take the chocolate bars out of their package. Set aside.
Grease a 8 x 10 baking pan.
In a bowl (microwave safe) add Eagle Brand, brown sugar and butter. Mix well.
Microwave for 3 minutes, take out and stir.
Microwave another 3 minutes, take out and stir.
Microwave another 3 minutes, take out and stir. Add icing sugar and vanilla. Mix well together for 3 minutes.
Pour half mixture in the grease baking pan (to be done quickly)
Layer the 8 chocolate bars over mixture, pour the rest of the mixture over bars.
Wait 15 minutes, then cut and refrigerate.
Take the sugar fudge out of the fridge about half hour before serving.
Very good either cold or at room temperature.