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)