Ingredients:
- 2/3 cup (150 mL) coarsely chopped blanched almonds
- 5 tbsp (75 mL) butter
- 5 cups (1.25 L)Cereal, finely crushed
- 5 cups (1.25 L) vanilla ice cream, softened
- 5 cups (1.25 L) orange sherbet, softened
- 1 cup (250 mL) whipping cream, whipped
- Orange peel curls, if desired
Preparation:
In medium skillet, toast almonds over medium heat 2 minutes, stirring occasionally, until light golden brown. Immediately remove from heat; reserve 2 tablespoons for topping.
Add butter to remaining almonds in skillet; stir until butter is melted. Add crushed cereal; mix well. Press mixture in bottom of ungreased 13x9-inch pan. Cool completely, about 10 minutes.
In large bowl, stir ice cream and sherbet until partially blended. Spoon over cooled crust; smooth top. Cover; freeze until firm, at least 4 hours.
To serve, cut dessert into squares; place on individual dessert plates. Garnish each with whipped cream, reserved toasted almonds and orange curl.
Ingredients:
- Water, vegetable oil and egg a
- 1/4 cup (50 mL) butter or margarine, melted
- 3 tbsp (45 mL) orange juice
- 2 tbsp (25 mL) packed brown sugar
- 1 1/2 cups (375 mL) pineapple chunks (about 1-inch/2.5 cm in size)
- 1 1/2 cups (375 mL) mango chunks (about 1-inch/2.5 cm in size)
- 1 1/2 cups (375 mL) banana slices (about 1-inch/2.5 cm in size)
- 1 cup (250 mL) caramel topping
Preparation:
Make and cool brownies as directed on package directions. Cut brownies into 6 rectangular pieces. Cut each piece diagonally in half.
Heat coals or gas grill for direct heat. Mix butter, orange juice and brown sugar in small bowl.
Thread pineapple, mango, and banana pieces alternately on each of twelve 10-inch (25 cm) skewers, leaving space between each piece. Brush fruit with butter mixture. Grill fruit uncovered on medium low heat 10 to 15 minutes, turning frequently and brushing with butter mixture, until fruit is lightly browned.
To serve, arrange 2 brownie triangles on each plate. Remove fruit from skewers and arrange around and over brownies. Drizzle with caramel topping.
Ingredients:
- 2 cups (500 mL) shredded cheese
- 1 cup (250 mL) finely chopped, cooked chicken
- 1 cup (250 mL) Salsa
- 1 pkg (334 g) Tortillas
- Sour cream (optional)
- Salsa (optional)
Preparation:
Heat gas or charcoal grill.Combine cheese, chicken and salsa.Divide the cheese mixture evenly over 4 tortillas. Top with remaining tortillas; press lightly.
Grill tortillas uncovered on medium heat 4 to 6 minutes, turning once, until cheese begins to melt and tortillas begin to brown. Watch carefully!
Cut each quesadilla into quarters and serve with sour cream and salsa for dipping, if desired.
Ingredients:
- 1 pouch Cookie Mix
- 1/2 cup (125 mL) butter or margarine, softened
- 4 cups (1 L) orange sherbet
- 2 cups (500 mL) vanilla ice cream
Preparation:
Heat oven to 375ºF. In medium bowl, stir cookie mix and butter until well mixed (mixture will be crumbly).
Reserve 1 1/2 cups crumb mixture; set aside. In ungreased 9-inch glass pie plate, press remaining mixture over bottom and up side of plate; prick with fork. Bake 16 to 18 minutes or until light golden brown. Cool completely, about 1 hour.
Meanwhile, on ungreased baking sheet, sprinkle remaining crumb mixture. Bake 10 to 11 minutes or until edges of crumb mixture begin to brown. Cool on baking sheet, about 30 minutes.
While crust and crumb mixture are cooling, place sherbet and ice cream in refrigerator to soften. Scoop half of softened sherbet over crust; spread to cover crust. Sprinkle with 1/2 cup crumbs. Scoop all of softened ice cream over sherbet and crumbs; spread to cover. Sprinkle with 1/2 cup crumbs. Scoop remaining half of sherbet over ice cream and crumbs. Sprinkle with remaining 1/2 cup crumbs. Freeze until firm, 4 to 6 hours or overnight. Let stand 15 minutes to soften before cutting.
Ingredients:
Cookie Base:
Filling:
- 1 pkg (250 g) cream cheese, softened
- 1/4 cup (50 mL) granulated sugar
- 3 1/2 cups (875 mL) thawed, frozen whipped topping
- 1/2 lb (250 g) miniature chocolate-covered peanut butter cup candies, chopped
Topping:
- 1/4 cup (50 mL) creamy peanut butter
- 1/4 cup (50 mL) milk
- 2 tbsp (25 mL) granulated sugar
- 3 squares bittersweet baking chocolate, melted
- 1 cup (250 mL) unsalted dry-roasted peanuts
- 1/4 cup (50 mL) vegetable oil
- 2 tbsp (25 mL) cold strong brewed coffee or water
Preparation:
Heat oven to 350ºF. In large bowl, stir cookie base ingredients until soft dough forms. Spread dough in bottom of ungreased 13x9-inch pan. Bake 12 to 15 minutes or just until set. Cool completely, about 30 minutes.
In large bowl, beat cream cheese and 1/4 cup sugar with electric mixer on medium speed until smooth. Fold in whipped topping and candies. Spread over cooled cookie base.
In small microwavable bowl, beat peanut butter, milk and 2 tablespoons sugar with wire whisk until smooth. Microwave uncovered on High 30 to 60 seconds, stirring after 30 seconds, to thin for drizzling. Drizzle mixture over filling. Drizzle with melted chocolate. Sprinkle with peanuts. Refrigerate about 1 hour or until set. For bars, cut into 6 rows by 4 rows. Store covered in refrigerator.
Ingredients:
- 1 1/4 cups (300 mL) cold water
- 1 cup (250 mL) chocolate covered toffee bits or plain toffee bits
- 3 cups (750 mL) thawed frozen whipped topping
Preparation:
Move oven rack to lowest position (remove other racks). Preheat oven to 350ºF.
Beat cake mix and cold water in extra-large glass or metal bowl on low speed 30 seconds; beat on medium speed 1 minute. Pour into ungreased 10x4-inch angel food cake pan (tube pan). (Do not use fluted tube cake pan or 9x3 1/2-inch angel food pan, or batter will overflow.)
Bake 37 to 47 minutes or until top is dark golden brown and cracks feel very dry and not sticky. Do not underbake. Immediately turn pan upside down onto glass bottle until cake is completely cool, about 1 hour. Run knife around edges; remove from pan.
Reserve 1/3 cup of chocolate toffee bits. Fold remaining 2/3 cup chocolate toffee bits into whipped topping.
Tear cake into about 1-inch pieces. Mix cake pieces and whipped topping mixture. Press lightly in ungreased 13x9x2-inch rectangular pan. Sprinkle with reserved candy. Freeze dessert about 1 1/2 hours or until firm.
Cut into squares or spoon into dessert dishes. Freeze any remaining dessert.
Ingredients:
- 11/2 cups (375 mL) milk
- Additional chocolate-flavour syrup
- Whipped topping
- Chopped peanuts
- Maraschino cherries, if desired
- 1/4 cup (50 mL) chocolate-flavour syrup
- 1 egg
- 1/3 cup (75 mL) miniature semisweet chocolate chips
- 2 medium bananas, sliced
- 2 cups (500 mL) sliced strawberries
Preparation:
Heat griddle or skillet; grease if necessary. Stir Bisquick mix, milk, 1/4 cup chocolate syrup and the egg in medium bowl until blended (batter will be thin). Stir in chocolate chips.
Pour batter by a little less than 1/4 cupfuls onto hot griddle (because chocolate chips will sink, scoop batter from bottom of bowl for a more even distribution of chips).
Cook until edges are dry. Turn; cook until golden brown. Serve with bananas, strawberries, additional chocolate syrup, whipped topping, peanuts and maraschino cherries.
Ingredients:
- ½ cup (125 mL) grated Parmesan cheese
- 1 cup (250 mL) chopped zucchini
- 2/3 cup (150 mL) Corn (canned or frozen)
- 1 small tomato (about ½ cup/125 mL)
- 1 medium onion, (about ½ cup/125 mL)
- 1 cup (250 mL) milk
- 2 eggs
- ½ tsp (2 mL) salt
- ¼ tsp (1 mL) pepper
Preparation:
Heat oven to 400°F. Spray 8-inch square (2-quart) glass baking dish with cooking spray. Sprinkle 1/4 cup of the cheese in baking dish. Top with zucchini, corn, tomato and onion. Sprinkle remaining 1/4 cup cheese over vegetables.
In small bowl, stir remaining ingredients until blended. Pour over vegetables and cheese.
Bake uncovered 32 to 35 minutes or until knife inserted in center comes out clean. Let stand 5 minutes before cutting.
Ingredients:
- 1 lb (500 g) lean ground beef
- 1 medium onion, chopped
- 1 pkg (220 g) Lasagne
- 1 cup (250 mL) water
- 1 medium stalks celery, sliced
- 1 can (14 oz/398 mL) whole tomatoes, undrained
- Grated Parmesan cheese (optional)
Preparation:
Heat oven to 400°F (200°C).In a large skillet, cook and stir beef and onion until lightly browned; drain.
Stir in uncooked pasta, sauce mix and remaining ingredients except cheese, breaking up tomatoes with a fork.
Pour mixture into an ungreased 3 qt (3 L) casserole. Cover and bake 35 minutes or until noodles are tender.
Sprinkle with cheese just before serving if desired.
Ingredients:
- 3/4 cup (175 mL) Cereal
- 2 tbsp (25 mL) grated Parmesan cheese
- 1 tsp (5 mL) dried basil leaves
- 1/4 tsp (1 mL) garlic salt
- 1/4 tsp (1 mL) coarse ground black pepper
- 1 egg white, beaten
- 2 tbsp (25 mL) Dijon mustard
- 4 boneless skinless chicken breasts (about 1 1/4 lb/ 625 g)
- 1 tbsp (15 mL) canola or vegetable oil
Preparation:
Heat oven to 400ºF. Spray 15x10x1-inch pan with nonstick cooking spray. Place cereal in resealable food-storage plastic bag; seal bag and finely crush with rolling pin or meat mallet (or finely crush in food processor).
In shallow bowl, mix cereal, cheese, basil, garlic salt and pepper. In another shallow bowl, mix egg white and mustard until blended.
Dip chicken into egg white mixture, then coat well with cereal mixture; place in pan. Drizzle oil over chicken.
Bake 20 to 25 minutes or until juice of chicken is clear when center of thickest part is cut (170ºF).
