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).
Ingredients:
Filling:
- 1 1/2 cups (375 mL) Peas cooked, drained
- 2 cups (500 mL) diced cooked ham
- 1 cup (250 mL) shredded cheese
- 2 tbsp (25 mL) chopped onion
- 3/4 cup (175 mL) mayonnaise or salad dressing
- 1 1/2 tsp yellow mustard
Puff:
- 2/3 cup (150 mL) water
- 1/4 cup (50 mL) butter or margarine
- 4 eggs
Preparation:
In large bowl, mix peas, ham, cheese, onion, mayonnaise and mustard until well blended. Cover and refrigerate at least 2 hours.
Heat oven to 400ºF. Grease bottom and side of 9-inch glass pie plate. In 2-quart saucepan, heat water and butter to boiling. Add Bisquick mix all at once. Stir vigorously over low heat about 1 1/2 minutes or until mixture forms a ball; remove from heat.
Beat in eggs, 1 at a time, with spoon; continue beating until smooth. Spread over bottom of pie plate (do not spread up side).
Bake 35 to 40 minutes or until puffed and dry in center; cool. Just before serving, spoon filling into puff. Cut into wedges.
Ingredients:
- 4 slices white or whole grain bread
- 4 slices thick processed cheese
- 2 tbsp (25 mL) butter or margarine, softened
- 1 tsp (5 mL)Taco Seasoning Mix (from 1 35 g pkg)
- 1/2 cup (125 mL) Salsa
Preparation:
Heat griddle to 350ºF or heat large skillet over medium heat. Top 2 slices of the bread each with 2 slices cheese; cover with remaining bread.
In small bowl, mix butter and taco seasoning mix. Spread half of mixture on one side of each sandwich.
Place sandwiches, buttered sides down, on hot griddle. Spread top sides with remaining butter mixture. Cook 5 to 7 minutes, turning once, until golden brown on both sides and cheese is melted. Serve with salsa as a dip.
Ingredients:
- 1 can (235 g) Crescents
- 2 tbsp (25 mL) grated Parmesan cheese
- 1/3 cup (75 mL) finely chopped pepperoni
- 1/3 cup (75 mL) finely chopped green pepper
- 1/2 cup (125 mL) shredded Italian cheese blend
- 1/2 cup (125 mL) pizza sauce
Preparation:
Heat oven to 350°F. Unroll dough and separate into 4 rectangles; firmly press perforations.
Sprinkle Parmesan cheese, pepperoni, pepper and Italian cheese blend over each rectangle. Roll up each rectangle (starting from the short end); cut into 6 slices and place on a lightly greased baking sheet.
Bake about 15 minutes or until edges are golden brown and cheese is melted. Serve with warmed pizza sauce for dipping.
Ingredients:
- 1/2 cup sugar
- 3 tablespoons all-purpose flour
- 4 cups chopped peeled ripe pears (8 to 9 medium)
- 1/2 pkg (425 g) Pie Crusts
- 1 teaspoon sugar
- 2 tablespoons sliced almonds
Preparation:
Heat oven to 450°F. In medium bowl, mix 1/2 cup sugar and the flour. Gently stir in pears to coat.
Remove 1 pie crust from pouch; unroll crust into ungreased 15x10-inch pan with sides.
Spoon pear mixture onto center of crust to within 2 inches of edge. Carefully fold 2-inch edge of crust up over pear mixture, pleating crust slightly as necessary. Sprinkle 1 teaspoon sugar over crust edge.
Bake 14 to 20 minutes or until pears are tender and crust is golden brown, sprinkling almonds over pear mixture during last 5 minutes of bake time. Cool 15 minutes. Cut into wedges; serve warm.
Ingredients:
Crust:
- 2 cups (500 mL) cereal
- ¼ cup (50 mL) butter or margarine, melted
- 1 tbsp (15 mL) corn syrup
- 1 tsp (5 mL) vanilla
Filling and Topping:
- 2 tbsp (30 mL) cold water
- 1 tbsp (15 mL) fresh lime juice
- 1 ½ tsp (7 mL) unflavoured gelatin
- 4 oz/125 g reduced-fat brick style cream cheese, softened
- 4 containers (175 g each) Key lime pie yogurt
- ½ cup (125 mL) fat-free frozen whipped topping, thawed
- 2 tsp (10 mL) grated lime peel
Preparation:
Heat oven to 350°F. Place cereal in resealable food-storage plastic bag; seal bag and finely crush with rolling pin or meat mallet until it resembles graham cracker crumbs (or finely crush in food processor).
In medium bowl, mix crust ingredients until blended. Press crust mixture evenly and firmly in bottom and up sides of 9-inch (23 cm) glass pie plate.
Bake 10 to 12 minutes or until firm. Cool completely, about 1 hour.
In 1-quart (1 L) saucepan, mix water and lime juice. Sprinkle gelatin on lime juice mixture; let stand 1 minute. Heat over low heat, stirring constantly, until gelatin is dissolved. Cool slightly, about 2 minutes.
In medium bowl, beat cream cheese with electric mixer on medium speed until smooth. Add yogurt and lime juice mixture; beat on medium speed until well blended. Fold in whipped topping and lime peel. Spoon into crust. Refrigerate until set, about 2 hours.
Ingredients:
- 1 lb (500 g) pork tenderloin
- 2 tsp (10 mL) canola oil
- 3 tbsp (45 mL) apricot preserves
- 1 tbsp (15 mL) oyster sauce or hoisin sauce
- Hot cooked rice or noodles, if desired
Preparation:
Remove fat from pork. Cut pork into 1/2-inch (1 cm) slices.
Heat oil in a large non-stick skillet over high heat. Add pork; stir-fry 4 to 5 minutes or until pork is no longer pink. Add frozen vegetables; stir-fry 2 to 4 minutes or until vegetables are heated through.
Stir in preserves and oyster sauce; cook and stir about 30 seconds. Serve over rice or noodles if desired.
Ingredients:
- 1/2 pkg (1 crust) Pie Crusts
- 1 package (8 oz/250 g) cream cheese, softened
- 1 cup (250 mL) milk
- 1 box (4-serving size) lemon instant pudding and pie filling mix
- 1/2 cup (125 mL) lemon pie filling (from 540 mL can)
- 2 1/4 cups (550 mL) frozen (thawed) whipped topping
- Small, round multi-coloured candies, if desired
- Frozen (thawed) whipped topping for garnish, if desired
Preparation:
Heat oven to 450ºF. Make pie crust as directed on box for One-Crust Baked Shell using 9-inch glass pie plate. Bake 9 to 11 minutes or until lightly browned. Cool completely, about 15 minutes.
In medium bowl, cream cheese with electric mixer on medium speed about 30 seconds or until creamy. Gradually beat in milk until well blended. Add pudding mix; beat about 30 seconds or until smooth. On low speed, beat in pie filling just until blended. Fold 2 1/4 cups whipped topping into pudding mixture.
Spoon pudding mixture into cooled baked shell. Refrigerate pie at least 2 hours or until set. Pipe or spoon whipped topping on top of pie as desired. Sprinkle with candies. To serve, cut into wedges.
Ingredients:
- 1 can (14fl oz/398 mL) Beans
- 1 cup (250 mL) Salsa
- 1 pkg (125 g) Taco Shells
- 1 lb lean (500 g) ground beef
- 2 tsp (10mL) chili powder
- Salsa or Taco Sauce
- Toppings (shredded lettuce and cheese, chopped tomato, sour cream, etc.)
Preparation:
Heat oven to 350°F (180°C).Combine 1 cup (250 mL) refried beans with 3 tbsp (45 mL) of the salsa. Spoon about 1 tbsp (15 mL) of the bean mixture into the bottom of each taco shell.
Stand filled taco shells upright in a 13x9 inch (23x33 cm) baking pan. Bake for 10 minutes until heated through.
Brown ground beef in skillet over medium-high heat; drain. Stir in remaining refried beans and salsa, chili powder and 1/4 cup (50 mL) water.
Reduce heat to low and cook for 5 minutes until thickened. Fill the heated shells with beef filling, taco sauce or salsa and toppings. Serve immediately.
Ingredients:
- water, vegetable oil, egg whites, called for on cake mix box
- 1 tub (450 g) White Frosting
- 1/2 cup (125 mL) flaked coconut
- Orange Coconut Filling
- 1/4 cup (50 mL) sugar
- 2 tsp (10 mL) cornstarch
- 1/3 cup (75 mL) water
- 1 tsp (5 mL) grated orange peel
- 2 tsp (10 mL) orange juice
- 2 tbsp (25 mL) flaked coconut
Preparation:
Heat oven to 350°F(180°C) for shiny metal or glass pans or 325°F(160°C) for dark or non-stick pans.
Make and cool cake as directed on box for two 8-inch (20 cm) or 9-inch (23 cm) round pans.
In small microwavable bowl, mix sugar and cornstarch. Gradually stir in water.
Stir in orange peel and orange juice. Microwave uncovered on High about 1 minute or until mixture thickens and boils; stir. Microwave 30 seconds longer, stirring every 15 seconds. Stir in 2 tbsp. (25 mL) coconut; cool.
Fill cake layers with Orange-Coconut Filling. Frost side and top of cake with frosting. Sprinkle 1/2 cup (125 mL) coconut over top. Store loosely covered.
Ingredients:
- 1 lb (500 g) lean ground beef
- 1/4 tsp (1 mL) pepper
- 1/2 cup (125 mL) finely chopped onion
- 1/4 cup (50 mL) chopped green pepper
- 3 tbsp (45 mL) ketchup
- 1 cup (250 mL) milk
- 2 eggs
- Additional ketchup, if desired
Preparation:
Heat oven to 400ºF. Spray 9-inch glass pie plate with nonstick cooking spray.
In large skillet, cook beef, pepper, onion and pepper over medium-high heat 5 to 7 minutes, stirring occasionally, until beef is thoroughly cooked; drain. Stir in 3 tablespoons ketchup. Spread in pie plate.
In medium bowl, stir Bisquick mix, milk and eggs with wire whisk or fork until blended. Pour into pie plate.
Bake 25 to 30 minutes or until knife inserted in centre comes out clean. Let stand 5 minutes before serving. Top each serving with additional ketchup.
Ingredients:
- 1/2 cup (125 mL) butter or margarine, softened
- 1 egg
- 1 cup (250 mL) semi-sweet chocolate chips (6 oz)
- 1 tub chocolate frosting
- 1 tube pink decorating icing
- 35 yogurt-covered miniature pretzels
Preparation:
Heat oven to 350ºF. Spray bottom of 13x9-inch pan with cooking spray. In medium bowl, stir together softened butter and egg. Stir in cookie mix until soft dough forms. Press mixture in bottom of pan, using floured fingers.
Bake 19 to 21 minutes or until golden brown. Cool 30 minutes.
In medium microwavable bowl, microwave chocolate chips on High 1 to 2 minutes, stirring every 30 seconds, until melted. Stir in frosting. Spread evenly over bars. Cool completely, about 30 minutes. For bars, cut into 7 rows by 5 rows.
Using star tip on pink decorating icing, fill in each hole of each pretzel, forming a heart in centre of each. Place decorated pretzel on each bar.
Ingredients:
- 1 can (400 mL) coconut milk
- 1 box White Cake Mix
- 1/4 cup (50 mL) water
- 3 egg whites
- 3/4 cup (175 mL) flaked coconut
- 1 cup (250 mL) white vanilla baking chips
- 1 3/4 cups (425 mL) icing sugar
- 1/3 cup (75 mL) butter or margarine, softened
- 1/2 tsp (2 mL) vanilla
Preparation:
Heat oven to 350ºF for shiny metal or glass pan (or 325ºF for dark or nonstick pan). Spray bottom only of 13x9-inch pan with nonstick baking spray. Reserve 1/3 cup coconut milk for frosting.
In large bowl, beat cake mix, remaining coconut milk (1 1/3 cups), the water and egg whites with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally. Stir in 1/2 cup of the coconut until well combined. Pour into pan.
Bake 28 to 33 minutes or until toothpick inserted in centre comes out clean. Cool completely, about 1 hour.
Meanwhile, in 2-quart bowl, microwave vanilla baking chips uncovered on High 30 seconds or until melted. Stir; if chips are not completely melted, microwave 15 seconds longer, then stir until all chips are melted. Stir in icing sugar, butter, reserved 1/3 cup coconut milk and the vanilla. Cover; refrigerate 30 to 60 minutes. (If frosting becomes too firm to spread, microwave uncovered on High 10 to 15 seconds to soften; stir until smooth.)
Spread frosting over cake. Immediately sprinkle top with 1/4 cup coconut. Store loosely covered at room temperature.
Ingredients:
Crust:
- 1/2 pkg Pie Crust
- Pecan Filling
- 2 eggs
- 1/3 cup (75 mL) granulated sugar
- 1/2 cup (125 mL) dark corn syrup
- 3 tbsp (45 mL) butter or margarine, melted
- Dash salt, if desired
- 1/2 cup (125 mL) chopped pecans
Chocolate Filling:
- 1 cup (250 mL) hot milk
- 1/4 tsp (1 mL) vanilla
- 2 cups (500 mL) semisweet chocolate chips
- Topping
- 1 cup (250 mL) whipping cream
- 2 tbsp (25 mL) icing sugar
- 1/4 tsp (1 mL) vanilla
- Chocolate curls, if desired
Preparation:
Heat oven to 350ºF. Place pie crust in 9-inch glass pie plate as directed on box for One-Crust Filled Pie.
In small bowl, beat eggs with electric mixer on medium speed until well blended. Add granulated sugar, corn syrup, butter and salt; beat 1 minute. Stir in pecans. Pour into crust-lined pie plate. Cover crust edge with 2- to 3-inch-wide strips of foil to prevent excessive browning; remove foil during last 15 minutes of bake time.
Bake 40 to 55 minutes or until centre of pie is puffed and golden brown. Cool 1 hour.
Meanwhile, in blender or food processor, place chocolate filling ingredients. Cover; blend about 1 minute or until smooth. Refrigerate until mixture is slightly thickened but not set, about 1 hour 30 minutes.
Gently stir chocolate filling; pour over cooled pecan filling in crust. Refrigerate at least 1 hour or until firm before serving.
Just before serving, in small bowl, beat whipping cream, icing sugar and 1/4 teaspoon vanilla with mixer on high speed until stiff peaks form. Spoon or pipe whipped cream over filling.
Garnish with chocolate curls. Cover and refrigerate any remaining pie.
Ingredients:
- 1 lb (500 g) lean ground beef
- 1/2 cup (125 mL) chopped onion
- 1/2 cup (125 mL) chopped green pepper
- 1/4 tsp (1 mL) pepper
- 1/4 tsp (1 mL) seasoned salt
- 3 1/2 cups (875 mL) hot water
- 1/2 cup (125 mL) milk
- 1 pkg Beef Noodle
- 1/4 cup (50 mL) packed brown sugar
- 1/4 cup (50 mL) barbecue sauce
- 2 tbsp (25 mL) ketchup
- 1 cup (250 mL) milk
- 2 eggs
Preparation:
Heat oven to 375ºF. In large skillet cook beef, onion, green pepper, pepper and seasoned salt over medium heat, stirring occasionally, until beef is brown; drain.
Stir hot water, 1/2 cup milk and the sauce mix into beef mixture. Stir in brown sugar, barbecue sauce and ketchup. Heat to boiling, stirring occasionally. Spoon beef mixture into ungreased rectangular baking dish, 13x9x2 inches; stir in uncooked pasta. Set aside.
In medium bowl, stir Bisquick mix, 1 cup milk and the eggs until blended. Pour evenly over beef mixture.
Bake cobbler 30 to 35 minutes or until light golden.
Ingredients:
- 2 cups (500 mL) white baking chips (12 oz)
- 1 tbsp (15 mL) shortening
- 18 large strawberries with leaves
- 1/2 cup (125 mL) semi-sweet chocolate chips
- 1 tsp (5 mL) shortening
Preparation:
Cover cookie sheet with waxed paper. Heat white baking chips and 1 tablespoon shortening in 2-quart saucepan over low heat, stirring constantly, until chips are melted.
For each strawberry, poke fork or toothpick into stem end, and dip three-fourths of the way into melted chips, leaving top of strawberry and leaves uncoated. Place on waxed paper-covered cookie sheet.
Heat semisweet chocolate chips and 1 teaspoon shortening in 1-quart saucepan over low heat, stirring constantly, until chocolate chips are melted. (Or place chocolate chips and shortening in small microwavable bowl. Microwave uncovered on Medium (50%) 1 minute; stir. Microwave 2 to 3 minutes longer, until mixture can be stirred smooth.)
Drizzle melted semisweet chocolate over dipped strawberries, using small spoon. Refrigerate uncovered about 30 minutes or until coating is set.
Ingredients:
- 1/2 cup (125 mL) ketchup
- 2 tbsp (25 mL) packed brown sugar
- 1 lb (500 g) lean ground beef
- 1/2 lb (250 g) ground pork
- 1/2 cup (125 mL) Bisquick* mix
- 1/4 tsp (1 mL) pepper
- 1 small onion, finely chopped
- 1 egg
Preparation:
Heat oven to 450ºF. In small bowl, stir ketchup and brown sugar until mixed; reserve 1/4 cup for topping. In large bowl, stir remaining ingredients and remaining ketchup mixture until well mixed.
Spray 13x9-inch pan with cooking spray. Place meat mixture in pan; pat into 12x4-inch rectangle. Cut lengthwise down center and then crosswise into sixths to form 12 loaves. Separate loaves, using spatula, so no edges are touching. Brush loaves with reserved 1/4 cup ketchup mixture.
Bake 18 to 20 minutes or until loaves are no longer pink in center and meat thermometer inserted in center of loaves reads 160ºF.
Ingredients:
- 1 lb (500 g) lean ground beef
- 2 1/2 cups (625 mL) hot water
- 1/2 cup (125 mL) milk
- 1 box Lasagne
- 1/2 tsp (2 mL) dried oregano leaves
- 1/4 tsp (1 mL) garlic powder
- 1 small tomato, coarsely chopped (about 1/2 cup/125 mL)
- 1 small bell pepper, coarsely chopped (1/2 cup/125 mL)
- 1 small zucchini, thinly sliced (1 cup/250 mL)
- 1 cup (250 mL) shredded mozzarella cheese
Preparation:
In 10-inch skillet, cook beef over medium-high heat 5 to 7 minutes, stirring occasionally, until thoroughly cooked; drain.
Stir in hot water, milk, uncooked pasta and sauce mix (from Hamburger Helper box), oregano and garlic powder. Heat to boiling, stirring occasionally.
Reduce heat; cover and simmer 5 minutes, stirring occasionally. Stir in tomato, bell pepper, zucchini and cheese. Cover; simmer 5 minutes. Remove from heat; uncover (sauce will thicken as it stands). Stir before serving.
Ingredients:
- 1/2 pkg Pie Crusts (1 crust)
- 8 slices bacon, crisply cooked, crumbled
- 1 cup (250 mL) shredded Swiss cheese
- 1/3 cup (75 mL) finely chopped onion
- 4 eggs
- 2 cups (500 mL) heavy whipping cream or half-and-half
- 1/4 tsp (1 mL) salt
- 1/4 tsp (1 mL) pepper
- 1/8 tsp (0.5 mL) ground red pepper (cayenne)
- Additional crisply cooked crumbled bacon, if desired
Preparation:
Adjust oven rack to lowest position. Heat oven to 425ºF. Prepare pie crust according to package directions for One Crust Filled Pie using a 9-inch (23 cm) pie plate or quiche pan (refrigerate remaining crust for later use).
Sprinkle bacon, cheese and onion in pastry-lined quiche dish. In large bowl, beat eggs slightly with fork or wire whisk. Beat in remaining ingredients. Pour into quiche dish.
Bake 15 minutes. Reduce oven temperature to 325ºF. Bake about 30 to 35 minutes longer or until knife inserted in centre comes out clean. Sprinkle with additional bacon. Let stand 10 minutes before serving.
Ingredients:
- 1 pkg Pie Crusts
- 1 1/2 quarts wild berries, such as black raspberries, blackberries, black mulberries, blueberries, red huckleberries, black huckleberries, strawberries (about 5 cups/1.25 L)
- 1 cup (250 mL) sugar
- 6 tbsp (90 mL) cornstarch
- 1 tsp (5 mL) fresh lemon juice
Preparation:
Heat oven to 400ºF. Follow directions on package for 2-crust pie, using 9-inch pie plate.
To make filling, mix berries, sugar and cornstarch together in large bowl. Add fresh lemon juice. Place in crust-lined pie plate. Add second crust to top of pie and seal; cut slits in pastry. If you like, brush top with milk and sprinkle with sugar. Place pie on middle oven rack; place sheet of foil on rack below pie in case of spillover.
Bake 45 to 55 minutes or until crust is golden brown.Cool at least 3 hours before serving.
Ingredients:
- 1 1/2 lb (750 g) ground beef
- 1/2 cup (125 mL) Salsa
- 1/4 cup (50 mL) bread crumbs
- 3/4 cup (175 mL) shredded cheese
- 6 burger buns, split, toasted
- 6 tomato slices
- 6 avocado slices
- 6 tbsp (90 mL) sour cream
Preparation:
Heat gas or charcoal grill. In medium bowl, mix beef, salsa and bread crumbs. Shape mixture into 12 (4-inch) patties, 1/4 inch thick. Sprinkle rounded tablespoon cheese in centre of 6 patties, spreading slightly. Top with remaining patties; press edges together firmly to seal.
Place patties on grill over medium heat. Cover grill; cook 11 to 13 minutes, turning once, until meat thermometer inserted in center of patties reads 165ºF.
Place burgers on bottom halves of buns. Top each with tomato and avocado slice and 1 tablespoon sour cream. If desired, top with additional salsa. Cover with top halves of buns.
Ingredients:
- 5 frozen buttermilk waffles (from 12-oz bag), thawed
- 1 1/2 cups (375 mL) finely chopped bananas (2 medium)
- 1 can (398 mL/ 14 FL oz) crushed pineapple in juice, drained and juice reserved
- 4 eggs
- 2/3 cup (150 mL) granulated sugar
- 5 tbsp (75 mL) packed brown sugar
- 6 Crunchy Granola Bars (3 pouches), crushed (heaping 1 cup)
- 1/2 cup (125 mL) chopped macadamia nuts
- 3 tbsp (45 mL) all-purpose flour
- 1/4 cup (50 mL) butter or margarine, softened
- 1 1/4 cup (300 mL) strawberry spredable fruit
- Whipped cream, if desired
Preparation:
Heat oven to 350ºF. Spray 8-inch square (2-quart) glass baking dish with nonstick cooking spray. Break waffles into 1- to 2-inch pieces; place in bottom of baking dish. Gently stir bananas into reserved pineapple juice to coat. With slotted spoon, place bananas evenly over waffles; discard any remaining juice.
In medium bowl, beat eggs, granulated sugar and 2 tablespoons of the brown sugar with wire whisk until blended. Stir in drained pineapple. Pour mixture over waffles and bananas. In another medium bowl, mix crushed granola bars, nuts, flour, remaining 3 tablespoons brown sugar and the butter until crumbly; sprinkle over top.
Bake 30 to 35 minutes or until knife inserted in center comes out clean. Cool 10 minutes.
In small microwavable bowl, microwave spreadable fruit uncovered on High 1 minute. Stir; if necessary, continue to microwave on High in 15-second increments until melted and smooth. Cut waffle bake into 6 servings. Top each serving with about 2 tablespoons warm fruit spread and 1 to 2 tablespoons whipped cream.
Ingredients:
- 2 cups (500 mL) sliced fresh strawberries
- 1/2 cup (125 mL) boiling water
- 1 box (4-serving size) strawberry-flavoured gelatin
- 3 pouches Fruit Granola Bars
- 1 pkg (250 g) cream cheese
- 1/4 cup (50 mL) granulated sugar
- 1/4 tsp (1 mL) almond extract
- 1 cup (250 mL) fresh blueberries
- 1 cup (250 mL) fresh raspberries
- Thawed whipped topping, if desired
Preparation:
In small bowl, crush 1 cup of the strawberries with pastry blender or fork. Reserve remaining 1 cup strawberries.
In medium bowl, pour boiling water over gelatin; stir about 2 minutes or until gelatin is completely dissolved. Stir crushed strawberries into gelatin. Refrigerate 20 minutes.
Meanwhile, leaving granola bars in pouches, crush granola bars with rolling pin. Sprinkle crushed granola in bottom of 9-inch ungreased glass pie plate, pushing crumbs up side of plate to make crust.
In small bowl, beat cream cheese, sugar and almond extract with electric mixer on medium-high speed until smooth. Drop by spoonfuls over crushed granola; gently spread to cover bottom of crust.
Gently fold blueberries, raspberries and remaining 1 cup strawberries into gelatin mixture. Spoon over cream cheese mixture. Refrigerate about 3 hours or until firm. Serve topped with whipped topping.
Ingredients:
- 2 cups (500 mL) soy milk
- 1 box (4-serving size) vanilla instant pudding and pie filling mix
- 2 ripe medium bananas, mashed
- 1 box (4-serving size) chocolate instant pudding and pie filling mix
- 12 paper cups (3-oz size)
- 12 craft sticks (flat wooden sticks with round ends)
Preparation:
In small bowl, gradually add 1 cup of the soy milk to vanilla pudding mix; beat with wire whisk until well blended. Stir in bananas. In another small bowl, gradually add remaining soy milk to chocolate pudding mix; beat with wire whisk until well blended.
Spoon half of the banana mixture into cups. Layer chocolate mixture over banana mixture. Spoon remaining banana mixture into cups; stir slightly to marble. Insert sticks; freeze about 3 hours or overnight until firm. To serve, remove cups.
