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.