Sent in by Lena, Dec 06

8 Oz cream cheese	1 Tsp vanilla extract
1 Can sweetened condensed milk	1 9-inch graham cracker crust
One quarter cup lemon juice

Combine first 4 ingredients with a mixer until smooth. Pour into pie crust and refrigerate for 2 hours.

The Skinny: Use light cream cheese and fat free condensed milk.

Make these tender ribs with your favourite sauce (Honey Garlic, Honey Smoke, Chicken & Rib, etc. etc.) Sent in by Sharon Dec 06

3 Lb (1.5 kg) pork spare ribs	1 Tbl (15 mL) salt
1 medium onion, cut into 8 pieces	1 Tsp (5 mL) black peppercorns
2 Clove garlic, halved	1 ¼ Cup (300 mL) barbeque sauce
2 bay leaves

Trim excess fat from ribs, cut into 4 portions.


Place in large saucepan, cover with cold water.


Add onion, garlic, bay leaves, salt and peppercorns. Ring to boil over high heat. Reduce heat, cover and simmer 45 to 60 minutes.


Preheat barbeque to medium high. Drain ribs.


Brush on both sides with about ½ cup (125 mL) of the barbeque sauce.


Grill about 10 minutes, turning halfway, brush again with sauce. Serve immediately with remaining ¾ cup (175 mL) sauce for dipping.



Makes 4 servings.

The most important meal of the day starts here. Sent in by Sharon Dec 06

2/3 Cup (150 mL) Vanilla Yogurt	-blueberries, etc.
½ Cup (125 mL) sliced	½ Cup (125 mL) crunchy/nutty cereal
-strawberries, raspberries,

Layer in parfait or dessert glass, ½ cup (75 mL) of the yogurt, ¼ cup (50 mL) of the strawberries and ¼ cup (50 mL) of the cereal. Repeat layers.


Makes 1 serving.

This recipe apparently started out as a cheese ball and along the way became a dip for everything! You can serve with pretzels, crackers, bagel or pita chips. It tastes good with everything! Snack idea sent in by Sharon, Dec 06

8 ounces cream cheese	1 jar Old English spread from Kraft
1 jar Roca cheese spread from Kraft	Dash garlic powder

Mix it all together; the cheese should be soft to do this. Be sure to take out of the refrigerator so it can be room temperature to serve.

Shared by Sharon Dec 06

One large onion, chopped	1 Tsp pepper
one frying chicken, cut into	1 Tsp cinnamon
-sections	1 Tsp whole thyme
1/2 Cup dried apricots	1 Cup jasmine rice
3 Tbl peanut oil	2 Cup hot chicken stock
1 Tsp salt

Combine the salt, pepper, thyme and cinnamon. Rub this mixture on the chicken parts.
Saut the chicken in the hot oil in a large frying pan with a lid.
Cook the chicken about 5 to 7 minutes on each side and remove from the pan.
To the oil, add the onion and cook until wilted about 2 or 3 minutes, add the rice to the pan and stir until the rice starts to turn whitish. Put the chicken pieces back on top of the rice, add the apricots around the chicken and pour in the hot stock. This will boil very quickly, when it does turn the heat down very low, cover the pan, and cook until the rice is tender (about 15 minutes) and the house is redolent with the most enticing aroma of cinnamon and thyme.
Serve with a cucumber yogurt salad and warm pita bread and pretend you are outside the tent of a nomad looking up at the countless stars.

Sent in by Sharon Dec 06

Beat together 1 cup softened,	½ Cup chopped sweetened dried
-unsalted butter,	-cranberries and
½ Cup honey	2 Tsp orange zest until fluffy.

To present as a gift, pack into elegant little candy dishes, preferably with lids.


Keep cool. Spread on muffins, toasted bagels and scones.

Making it the day before is good planning before is good planning and gives the flavours a chance to blend. Use this very simple 'tapas' as a side dish with Paella. Sent in by Lena, Dec 06

[2, 2 ] (19oz/540mL) cans	[1/4 cup, 50 mL] fresh parsley,
-chickpeas, drained	-finely chopped
[1/4 cup, 50 mL] red onion, finely	[2 tbsp, 30 mL] fresh cilantro,
-chopped	-finely chopped
[1 clove, 1 ] garlic, minced	[1 tbsp, 15 mg] jalopeño peppers,
[1/4 cup, 50 mL]	-finely chopped
-CRISCO® Canola Oil	salt and pepper to taste
[3 tbsp, 45 mL] fresh lemon juice

Combine all ingredients in medium sized bowl and chill for at least 2
hours or overnight.

Source: Better Homes and Gardens It's true -- chocolate is good for you! Chocolate contains large amounts of catechins, the same beneficial compounds found in tea. Chocolate has the same beneficial effect as tea, and it seems to pack a lot of antioxidants per ounce. Just 1 ounce of chocolate has about as much beneficial catechin as 1 cup of brewed black tea. Sent in by Sharon and Lena Dec 06

3/4 Cup butter	3 egg yolks
6 ounces semisweet chocolate	1/3 Cup sugar
-pieces (1	1 1/2 Tsp vanilla
-cup)	1/3 Cup all-purpose flour
1 recipe Praline Sauce (see below)	3 Tbl unsweetened cocoa powder
3 eggs	1/3 Cup pecan halves, toasted

1. Preheat oven to 400 degrees F. Lightly grease and flour six 1- to 1 1/4-cup souffl dishes or six 10-ounce custard cups. Place souffl dishes or custard cups in a shallow baking pan and set pan aside. In a heavy small saucepan melt butter and semisweet chocolate over low heat, stirring constantly. Remove from heat and cool.
2. Meanwhile, prepare Praline Sauce, cover and keep warm until needed.
3. In a large mixing bowl beat eggs, egg yolks, sugar, and vanilla with an electric mixer on high speed about 5 minutes or until thick and lemon colored. Beat in cooled chocolate mixture on medium speed. Sift flour and cocoa over chocolate mixture; beat on low speed just until combined. Divide batter evenly into prepared dishes or cups.
4. Bake 10 minutes. Pull cakes out of oven. Using a small spatula or table knife, puncture top of each partially-baked cake and gently enlarge to make a dime-sized hole. Slowly spoon about 1 tablespoon Praline Sauce into center of each cake. Return cakes to oven. Bake 5 minutes more or until cakes feel firm at the edges.
5. Cool in dishes on a wire rack for 5 minutes. Using a small spatula or knife, loosen cake edges from sides of dish or cup and slip cake out upright onto individual dessert plates. Stir 1/3 cup toasted pecan halves into the remaining Praline Sauce. If necessary, stir 1 to 2 tablespoons hot water into remaining sauce to thin. Spoon warm Praline Sauce on top of cakes. Top with pecan halves and sweetened whipped cream. Serve immediately. Makes 6 servings.
Praline Sauce: In a heavy medium saucepan combine 1/2 cup sugar, 1/3 cup packed brown sugar and 2 tablespoons dark colored corn syrup. Stir in 1/2 cup whipping cream. Cook over medium-high heat until boiling, stirring constantly to dissolve sugar. Reduce heat. Cook, uncovered, 10 minutes or until thickened, stirring occasionally. Makes 1 cup sauce

Nutrition facts per serving:
calories: 700
total fat: 48g
saturated fat: 21g
cholesterol: 302mg
sodium: 281mg
carbohydrate: 67g
fiber: 1g
protein: 8g
vitamin A: 51%
vitamin C: 0%
calcium: 7%

Sent in by Sharon Dec 06

¼ Cup (175 mL) all-purpose flour	¼ Cup (50 mL) granulated sugar
¼ Cup (50 mL) cornstarch	¼ Tsp (1 mL) vanilla
½ Cup (125 mL) butter, softened*

*to soften butter, let it stand at room temperature for 30 minutes


Decorations:

½ cup (125 mL) milk or semisweet chocolate chips

¼ tsp (1 mL) vegetable oil

Candy-coated chocolate pieces, coloured sprinkles or stars


Directions:


Place oven rack in centre of oven and heat oven to 300F (150C).


In mixing bowl, whisk flour with cornstarch. In large mixing bowl and using wooden spoon, beat butter with sugar until fluffy. Stir in vanilla. Stir in flour mixture, half at a time, to make smooth dough with no streaks.


On lightly floured work surface and using hands, roll dough into two 9-inch (23 cm) logs; cut each log into 9 pieces. Roll each piece into ball.


Place balls, 2 inches (5 cm) apart, on rimless baking sheets lined with parchment paper.


Bake 1 sheet at a time at 300F (150C), in center of oven until bottoms are golden brown, 30 35 minutes. Remove from oven. Let cool for 2 minutes. Using metal spatula, transfer cookies to wire cooling racks and let cool completely.


Decorate!


Line a rimmed baking sheet with parchment paper; set aside.


Pour enough water into small saucepan to come 1 inch (2.5 cm) up the side. Heat of stove over medium heat until hot but not boiling. Remove from heat.


Place chocolate chips and oil in heat proof bowl. Place bowl over hot water. Stir until chocolate is melted and smooth. (Be careful not to get any water in chocolate or it will clump.) Move bowl to work surface.


Dip cookies, 1 at a time, halfway into chocolate, shaking gently over bowl to remove excess. Dip into desired decorations. Set on prepared baking sheet. Refrigerate until chocolate is firm and shiny, about 30 minutes.

Golden Chocolate Treasure Cookies got beyond the normal chocolate chip cookie. Shared with us by Lena, Dec 06 Recipe Source: About.com

1 -1/2 cup flour	1 -1/2 cup (approx. 10 ounces)
3/4 Tsp baking soda	-large
3/4 Tsp salt	-semi-sweet chocolate pieces
3/4 Cup firmly packed brown sugar	1 Cup coarsely chopped and lightly
3/4 Cup butter, softened	-toasted
1 egg	-pecans or walnuts, optional
1/2 Tsp vanilla extract

Preheat oven to 375 degrees F. In bowl, combine flour, baking soda and salt; set aside. In bowl, beat brown sugar and butter until creamy (3-5 minutes). Add egg and vanilla extract; mix well. Gradually blend in flour mixture.



Stir in semi-sweet baking pieces and pecans. Drop by rounded tablespoonfuls onto ungreased cookie sheets. Bake 8-10 minutes. Allow to stand 2 minutes before removing from cookie sheets; cool completely. Makes about twenty 2-1/2 inch cookies.

Sent in by Sharon Dec 06

0 potatoes – about 3 ½ lb/1.75 kg)	2 Tbl (25 mL) butter
½ Cup (125 mL) chopped fresh	1 egg, lightly beaten
-chives or green	½ Tsp (2 mL) each salt and pepper
-onions	1/3 Cup (75 mL) shredded Cheddar
½ Cup (125 mL) milk, heated	-cheese
½ Cup (125 mL) herbed cream cheese

Peel and cut potatoes into chunks.


In large pot of boiling water, cover and cook potatoes until tender, about 20 minutes; drain and return to pot.


Add 1/3 cup (75 mL) of the chives, the milk, cream cheese, butter, egg, salt and pepper; mash together until smooth.


Spoon into greased 8-inch (2L) square glass baking dish. Sprinkle with Cheddar cheese and remaining chives.


(Make ahead: Let cool for 30 minutes, Refrigerate until cool; cover and refrigerate for up to 24 hours. Uncover, increase baking time to 55 minutes.)


Bake in 375F (190 C) oven until knife inserted in centre comes out hot, about 40 minutes.


Makes 8 to 10 servings.

Sent in by Jami Dec 06 who says: Not only is it good to the taste but also something in the chicken that wards off colds and soothes the tummy.

1 whole chicken fryer (cut up)	salt and pepper to taste
3 -4 cloves garlic chopped	1 bay leap
1 large onion (chopped)

boil all ingredients together in large stock pot with water
when meat is tender, pull off bones and put back into soup stock.
add : 1 stick real butter
4 heaping tablespoons granulated chicken flavoring for richer flavor
1 lb bag egg noodles thin or thick your preference
Boil til noodles are tender then savor the tastes.......
All done within 3 hrs.

Recipe Source: Better Homes and Gardens. Sent in by Sharon and Lena Dec 06

4 Cup coarsely chopped cabbage	1/2 Tsp dried thyme, crushed
3 Cup peeled, cubed potato	1/2 Tsp ground black pepper
1 -1/2 cups sliced carrots	2 14-ounce cans reduced-sodium
1 Lb cooked kielbasa, sliced	-chicken
1/2 Tsp dried basil, crushed	-broth

1. In a 4- to 5-quart slow cooker combine cabbage, potato, and carrots. Top with kielbasa. Sprinkle basil, thyme, and pepper over kielbasa. Pour chicken broth over all.

2. Cover; cook on low-heat setting for 7 to 9 hours or on high-heat setting for 3-1/2 to 4-1/2 hours. Makes 4 or 5 servings.


Polish Sausage
(Kielbasa)

1-1/2 lbs, lean boneless pork
1/2 lb. boneless veal (optional)
If you do not add the veal then add 1 lbs. of pork
1 tsp. salt
1 tsp. pepper
2-3 cloves garlic, crushed
1 Tbsp. mustard seed
1/4 cup crushed ice
Casing

Cut the meat into small chunks, then grind the meat with the seasonings and
ice, mix this well. Stuff the meat mixture into the casing. Smoke in your
outside smoker following the manufacturers directions, or you can place the
sausage in a casserole, cover it with water. Bake at 350 degrees F until
water is absorbed, about 1 1/2 to 2 hours. This only makes about 2 lbs.
When making sausage by hand, tie a knot about 3 inches from one end of a
cleaned sausage casing and fix the open over the spout of a wide based
funnel, easing most of the casing up onto the spout. Then spoon the mixture
into the funnel and push it through into the casing with your fingers. Knot
the end and roll the sausage gently on a firm surface to distribute the
filling evenly.

Sent in by Sharon Dec 06

4 medium russet baking potatoes,	½ Tsp (2 mL) dried oregano
-peeled and cut into large wedges	½ Tsp (2 mL) salt
3 Tbl (45 mL) lemon juice	black pepper
¼ Cup (50 mL) olive oil

Preheat the oven to 375 F (190 C).


In a large bowl, combine all the ingredients.


Toss to coat.


Turn onto a baking sheet.


Roast, uncovered, turning after 25 minutes until deep golden and tender, 40 to 45 minutes.


Serves 4.

"All the veggies in this salad - fresh corn, peppers, zucchini and onions - are chopped or diced, so the consistency is very much like salsa. Everything is sauteed in butter and then chilled, until ready to spoon onto a salad or into a warm tortilla with a dollop of sour cream." Yields: 4 servings Ready In: 46 Minutes Cook Time: 10 Minutes Prep Time: 10 Minutes Reecipe Source: Allrecipes. Posted by Lena Dec 06

3 Tbl butter	1 jalapeno pepper, seeded and
2 Cup whole corn kernels, cooked	-minced
1 red bell pepper, diced	1/2 Cup salsa
1 Cup chopped zucchini	2 Tbl chopped fresh cilantro
2 green onions, chopped

DIRECTIONS:
In a heavy large skillet, melt the butter over medium-high heat. Add the corn, bell pepper, zucchini, green onions and jalapeno pepper. Saute until vegetables are tender, about 6 minutes. Remove from heat and refrigerate vegetables until chilled.
Add salsa and chopped cilantro to vegetable mixture. Stir and season with salt and pepper to taste.



Nutrition facts (per serving)
Calories (kcal) 168
Protein 3.8g
Cals from Protein 8%
Total Fat 9.8g
Cals from Fat 47%
Carbohydrates 20.3g
Cals from Carbohydrates 44%
Fiber 3.9g
Cholesterol 23mg
Sodium 243mg

Paprika and cumin tame the sweetness of carrots and parsnips . Shared by Sharon, Dec 06

5 large carrots (about 1¼ lb/625g)	2 Tbl (25 mL) wine vinegar
5 large parsnips (about 1¼ lb/625g)	1 Tsp (5 mL) paprika
3 Tbl (50 mL) extra-virgin olive	½ Tsp (2 mL) ground cumin
-oil	¼ Tsp (1 mL) each salt and pepper
1 Clove garlic, minced	2 Tbl (25 mL) minced fresh parsley

Peel and cut carrots and parsnips into 2 x ½ x ¼ inch (5 x 1 cm x 5mm) sticks. In saucepan of boiling salted water, cover and cook carrots and parsnips just until tender, about 5 minutes. Drain. (Make ahead: Chill in cold water; drain immediately. Wrap in towel; enclose in plastic bag and refrigerate for up to 24 hours.)


Meanwhile, in skillet, heat oil over medium heat; fry garlic, stirring occasionally, until softened, about 2 minutes. Add vinegar, paprika, cumin, salt and pepper; cook, stirring, until fragrant, about 2 minutes.


Add carrots and parsnips; cook stirring, until hot, about 1 minute. Toss with parsley.


Makes 8 servings.

Have fun preparing this easy but hearty and nutritious bean dip with veggie dippers and baked tortilla chips. Sent in by Sharon Dec 06

Mix canned refried beans with	-yogurt and
½ Cup (125 mL) of low-fat plain	1 Tsp (5 mL) chili powder.

Spread on a plate and top with chopped red pepper, tomato and green onions.



Spoon on some salsa, sprinkle on some cheese and supper is served.

Easy, easy, easy dessert and a real crowd pleaser! Sent in by Sharon Dec 06

6 dessert shells (or individual	3 Cup (750 mL) vanilla ice cream
-sponge	¾ Cup (175 mL) Peach Jam
-cakes)

Place dessert shell onto each serving plate.


Scoop ½ cup (125 mL) ice cream onto shells.


Spoon about 2 tbsp (30 mL) peach jam over ice cream.


Garnish with peach slices if desired.


Makes 6 servings.


This is one of those simple and versatile desserts. Just use your imagination. Instead of peach jam, use strawberry, raspberry, blueberry, etc. Garnish with chocolate curls or top with some coconut. Whatever you decide it will be delicious. Instead of using dessert shells or sponge cakes bake a layer cake and cut it out into circles using a large round cookie cutter or the rim of a large drinking glass. Freeze small pieces of cake left over and use for trifles, etc.

Snack idea sent in by Sharon, Dec 06

1 yellow cake mix	1/2 Pint sour cream
1 box instant pistachio pudding	4 eggs
1/4 Cup oil	1/4 Cup water

Mix all ingredients with a mixer until blended. In another bowl mix these ingredients:

1 cup brown sugar
1 cup crushed walnuts or pecans
1 tsp. cinnamon

This makes two loaves. Preheat oven to 350 degrees. Butter pans. Start with a layer of the bread mixture, then sprinkle on the nut mixture, another layer of bread mixture, and at the end sprinkle the top with the nut mixture and marble it all with a knife through the batter. This does not have to be exact as far as the layers as long as you distribute it in both loaves and then marble. Bake for one hour; or when toothpick comes clean.

A delicious date filling in these tasty cookies. Recipe Source: About.com Southern US Cuisine. Shared with us by Lena Dec. 06

1/4 Cup butter or margarine	1/4 Tsp salt
1 Cup brown sugar	.
1 egg, beaten	Date Filling
1/4 Cup warm water	1 Pkg (8 ounces) dates, cut up
1 Tsp vanilla	1/4 Cup sugar
2 Cup flour	3/4 Cup warm water
3/4 Tsp baking soda

Boil dates, water, and sugar slowly until dates are thickened. Thicken with the flour mixture if necessary.
Cream butter and sugar; beat in egg, water, vanilla, flour, baking soda and salt. Drop cookie dough on a lightly greased cookie sheet.


Place about 1/2 teaspoon on the top of each cookie, then a dab of cookie dough on top of that. Bake at 400 degrees for 12 to 15 minutes.

Even though they're BIG, you still can't eat just one. Sent in by Sharon and Lena Dec 06

3 large eggs	1 1/2 Cup peanut butter
1 Cup brown sugar	2 Tsp baking soda
1 Cup granulated sugar	4 1/2 Cup old fashioned rolled oats
1 Tsp vanilla	1 Cup chocolate chips
1 Tsp corn syrup	1 Cup M&Ms
1/2 Cup butter

Preheat oven to 350F. Combine all ingredients, except chocolate chips and M&Ms. Blend well. Fold in chocolate chips and M&Ms. Drop 1/3 cup dough about 3 inches apart on parchment paper lined baking sheet. Flatten cookies slightly. Bake 14-15 minutes until lightly browned.



Note: Makes 2 dozen.

Idea sent in by Sharon as a snack bread. Dec 06

1 1/2 Cup sugar	3 Cup flour
1 Cup butter or margarine	1 1/2 Cup milk
3 eggs	1 Tbl poppy seeds
1 1/2 Tsp almond extract	1 1/2 Tsp baking powder
1 1/2 Tsp vanilla	1 1/2 Tsp salt

Preheat 350 degree oven. Combine sugar, butter, eggs, and extracts. Mix on medium speed, scrape bowl often until light and fluffy, 2-3 minutes. Add remaining ingredients. Beat 1-2 minutes more until mixed. Pour into bundt or tube pan. Bake 50-65 minutes until done. Cool 10 minutes. Sprinkle with powdered sugar. Slice into medium thin pieces and place on serving plate for guests.

Sent in by Sharon Dec 06

3 Lb (1.5 kg) boneless port	2 Clove garlic, minced
-shoulder butt	1 1/3 Cup (325 mL) chicken stock
1/3 Cup (75 mL) packed brown sugar	1 Cup (250 mL) dry sherry
1/3 Cup (75 mL) all-purpose flour	6 sweet potatoes (about 3 lbs/1.5
¼ Cup (50 mL) Dijon mustard	-kg)
3 Tbl (50 mL) vegetable oil	½ Tsp (2 mL) each salt and pepper
1 onion, chopped	¼ Cup (50 mL) chopped fresh parsley

Trim any fat from port; cut meat into 1-inch (2.5 cm) cubes. In shallow dish, combine sugar with four. Coat pork lightly in mustard; roll in sugar mixture to coat. In large nonstick skillet, heat oil over medium heat; brown pork, in batches. With slotted spoon, transfer to a 10-cup (2.3 L) round baking dish. Add onion and garlic to skillet; cook, stirring often for 3 minutes. Transfer with slotted spoon to the 10-cup (2.3 L) round baking dish. Drain off any fat in skillet. Our in chicken stock and sherry; bring to boil for 1 minute, stirring to scrape up browned bits. Add to 10-cup (2.3 L) round baking dish.


Peel sweet potatoes, cut into 1-inch (2.5 cm) cubes. In a large saucepan of boiling water, cook potatoes for 3 minutes or until barely tender. Drain and add to the 10-cup (2.3 L) round baking dish. Cover and bake in 350F (180C) oven for about 45 minutes or until meat is tender. Add salt and pepper. Sprinkle with parsley.


Makes 8 servings.

Sent in by Sharon, Dec 06

Crust	1 Cup (250 mL) brown sugar
30 gingersnap cookies	3 Tbl (45 mL) all-purpose flour
¼ Cup (50 mL) cup pecan pieces	1 ½ Tsp (7 mL) cinnamon
1/3 Cup (75mL) margarine, melted	½ Tsp (2 mL) dried ground ginger
Filling	½ Tsp (2 mL) tsp. salt
1 4-oz (398 mL) can pumpkin (NOT	2 eggs
-pumpkin	1 Cup (250 mL) evaporated milk
-pie filling)

Preheat the oven to 350 F (180 C).


In a food processor, blend the cookies and pecans until small crumbs form. Place the crumbs in a bowl and stir in the margarine. Press the cookie mixture into a greased 13 x 8 inch (33 x 20 cm) baking pan so that the crust is uniform and comes up at least ½ inch (1 cm) on the sides of the pan. Bake the crust for 10 minutes. Remove the crust from the oven and increase the oven temperature to 375 F (190 C).


In another bowl, mix together the pumpkin, sugar, flour, cinnamon, ginger and salt and blend until smooth. Beat the eggs and the evaporated milk into the pumpkin mixture and blend well.


Pour the pumpkin mixture over the prepared crust and bake for 10 minutes.


Reduce the oven temperature to 350 F (180 C) and continue baking for 35 minutes or until a toothpick inserted into the centre of the mixture comes out clean.


Let cool. Makes 36 bars.

Serves: 4 Ready In: 25 minutes Prep: 10 minutes sent in by Sharon Dec 06. Recipe source: Kraft Kitchen

3/4 Lb (375 g) small red potatoes	1 Can (10 fl oz/284 mL) condensed
-(about 8), quartered	-cream of
2 Tbl water	-chicken soup
1 Tbl oil	1/4 Cup Zesty Italian Dressing
1 Lb (500 g) boneless skinless	2 Cup frozen peas and carrots
-chicken	1/2 Cup (1/2 of 250-g tub) Herb &
-breasts, cut into	-Garlic Cream
bite-size chunks	-Cheese Spread

PLACE potatoes and water in microwaveable dish; cover with lid. Microwave on HIGH 7 min. or until potatoes are tender. Meanwhile, heat oil in large saucepan on medium-high heat. Add chicken; cook 7 min. or until evenly browned, stirring occasionally.

ADD potatoes, soup, dressing and vegetables to saucepan. Bring to boil; cover. Reduce heat to medium-low; simmer 3 min. or until chicken is cooked through and vegetables are heated through.

STIR in cream cheese spread; cook 3 min. or until melted, stirring occasionally.

Nutritional Info: Serving Size = 1-1/2 cups (375 mL)
Calories 470, Total fat 23 g, Saturated fat 7 g, Cholesterol 95 mg,
Sodium 1100 mg, Carbohydrate 31 g, Dietary fibre 4 g,
Sugars 7 g, Protein 34 g, Vitamin A 70 %DV, Vitamin C 35 %DV,
Calcium 4 %DV, Iron 15 %DV

"Chicken, noodles and carrots are simmered in canned chicken and vegetable broth seasoned with basil and oregano in this quick soup." Yields: 6 servings Ready In: 30 Minutes Cook Time: 20 Minutes. Recipe Source Allrecipes.com, sent in by Lena Dec 06

1 Tbl butter	-breast
1/2 Cup chopped onion	1 1/2 Cup egg noodles
1/2 Cup chopped celery	1 Cup sliced carrots
4 (14.5 ounce) cans chicken broth	1/2 Tsp dried basil
1 (14.5 ounce) can vegetable broth	1/2 Tsp dried oregano
1/2 Lb chopped cooked chicken	salt and pepper to taste

In a large pot over medium heat, melt butter. Cook onion and celery in butter until just tender, 5 minutes. Pour in chicken and vegetable broths and stir in chicken, noodles, carrots, basil, oregano, salt and pepper. Bring to a boil, then reduce heat and simmer 20 minutes before serving.


Nutrition facts (per serving)
Calories (kcal) 179
Protein 14.7g
Cals from Protein 33%
Total Fat 7.7g
Cals from Fat 38%
Carbohydrates 12.5g
Cals from Carbohydrates 28%
Fiber 1.6g
Cholesterol 41mg
Sodium 1374mg

A great new technique for making yeast bread thats super fast.

3 Cup (750 mL) all-purpose flour	¾ (175 mL) packed brown sugar
½ Cup (125 mL) granulated sugar	1 ½ Tsp (7 mL) cinnamon
½ Tsp (2 mL) salt	3 Tbl (45 mL) butter or margarine,
3 envelopes Quick-Rise Yeast	-softened
1 ¼ Cup (300 mL) 2% milk, heat to	Icing
-120 F to 130 F (50 C – 55 C)	1 Cup (250 mL) icing sugar
½ Cup (125 mL) butter or margarine	1 Tbl (15 mL) butter or margarine,
-melted	-melted
2 eggs beaten	1 to 2 tbsp (15 to 30 mL) 2% milk
Topping	½ Tsp (2 mL) vanilla

Mix in large bowl, flour, sugar, salt and yeast. Stir in milk, butter and eggs.


Spread in greased 13 x 9 inch (33 x23 cm) baking pan. Cover; let stand 20 minutes.


Mix topping ingredients, sprinkle over batter. Use fingertips to work in well.


Place in COLD oven. Set temperature to 350 F (180 C), bake 30 to 35 minutes. Let cool 10 minutes. Mix icing ingredients, drizzle over bread.


Makes 12 servings.

Sent in By Sharon Dec 06

1 ½ Tsp (7mL) flour	-semi-sweek
1 ½ Tsp (7mL) cocoa	-chocolate
1 ½ Tsp (7mL) sugar	¼ Cup (50 mL) unsalted butter
2 eggs	4 Tsp (20 mL) whipping cream
1/3 Cup (75 mL) sugar	1 Oz (30 g) white chocolate
½ Tsp (2 mL) vanilla	2 Tbl (30 mL) cream cheese,
2 Tbl (30 mL) milk	-softened
1/3 Cup (75 mL) flour	2 Tbl (30 mL) your choice of
1/3 Cup (75 mL) chopped dark or	-chopped fruit

(Bring cherries, pineapple, peaches, pears, blueberries, raspberries, strawberries, etc.)


Preparation


Butter 4 medium-sized ramekins or muffin pan. Stir together 1 ½ tsp (7 mL) flour, 1 ½ tsp (7 mL) cocoa and 1 ½ tsp (7 mL) sugar, and use to flour ramekins.


Beat eggs with 1/3 cup (75 mL) sugar and vanilla. Stir in milk, then 1/3 cup (75 mL) flour. Melt chocolate and ¼ cup (50 mL) butter in a heat-proof bowl placed over a saucepan of gently simmering water or in microwave oven. Stir melted chocolate into egg mixture. Refrigerate for at least 30 minutes.


Divide half the batter evenly among prepared ramekins. Shape the white chocolate mixture into 4 balls and place 1 ball over batter in each ramekin. Cover with remaining batter. Keep refrigerated until ready to bake and serve.


Preheat oven to 375F (190C). Bake on centre rack for 12 to 15 minutes. Remove from ramekins and serve warm.


Note: May be served chilled. However, the centre will no longer be liquid.

A family favourite Says Sharon who posted this Dec 06

½ Cup (125 mL) lard	1 Tsp (5 mL) vanilla
4 Oz (120 g) semi-sweet or	2 Cup (500 mL) miniature
-bittersweet	-marshmallows
-chocolate, chopped	½ Cup (125 mL) chopped pecans
(individually wrapped chocolate	Topping
-baking	1 Oz (30 g) semi-sweet or
-squares are 1 oz/30g each)	-bittersweet
1 Cup (250 mL) all-purpose flour	-chocolate, chopped
¼ Tsp (1 mL) baking powder	(individually wrapped chocolate
¼ Tsp (1 mL) salt	-baking
2 eggs	-squares are 1 oz/30g each)
¾ Cup (175 mL) granulated sugar	1 Tsp (5 mL) lard

Melt lard and chocolate in small heat-proof bowl, set over saucepan of hot water. Let cool 15 minutes.


Stir together in medium bowl, flour, baking powder and salt, set aside.


Beat eggs in large bowl with electric mixer. Gradually beat in sugar until thickened. Beat in chocolate mixture and vanilla. Stir in flour mixture.


Spread in greased and floured 9-inch (23 cm) square baking pan.


Bake in 350 F (180 C) oven 20 to 25 minutes until barely firm to the touch.


Sprinkle warm brownies with marshmallows and pecans. Place under pre-heated broiler, about 1 minute until marshmallows are golden brown. Let cool.


Topping: Melt lard and chocolate as above. Stir frequently until melted and smooth. Using fork drizzle chocolate over marshmallows.


Makes about 24 bars.

Serves: 8 Ready In: 8 hr 15 min rep: 15 min Recipe source: Kraftcanada.com. Recommended by Pat, Dec 06

1/4 Cup KRAFT Zesty Italian	1/2 Cup each: red and green pepper
-Dressing	-strips
3 Lb (1.5 kg) chicken thighs and	1 Clove garlic, minced
-drumsticks	1 Can (19 fl oz/ 540 mL) crushed
2 Cup sliced mushrooms (about 10	-tomatoes, undrained
-medium)	1 Tsp salt
1 -1/2 cups coarsely chopped onions	1 Tsp dried thyme leaves
-(about 1 medium)	3 Cup instant white rice, uncooked

1 HEAT dressing in large nonstick skillet on medium-high heat. Add chicken, in batches; cook 2 to 3 min. on each side or until browned on both sides.
2 PLACE mushrooms, onions, peppers and garlic in slow cooker; top with the chicken. Combine tomatoes, salt and thyme; pour over ingredients in slow cooker. Cover with lid. Cook on LOW for 6 to 8 hours (or on HIGH for 5 hours).
3 COOK rice as directed on package. Serve chicken mixture over the rice.

Cooking Know-How
Taking the lid off your slow cooker for even just a minute reduces the heat and extends the cooking time. Lift the lid only if instructed to do so in the recipe.

Nutritional Info
Serving Size = 1/8 recipe (336 g)

Calories 450
Total fat 23 g
Saturated fat 6 g
Cholesterol 90 mg
Sodium 510 mg
Carbohydrate 36 g
Dietary fibre 3 g
Sugars 2 g
Protein 25 g
Vitamin A 10 %DV
Vitamin C 35 %DV
Calcium 4 %DV

Make someones season bright with a gift of these wonderfully chocolatey taste and melt-in-your mouth bites of chocolate. (texture of a brownie in the form of a cookie)! Posted by Sharon Dec 0

4 squares unsweetened chocolate	3 eggs
¾ Cup butter	1 Tsp Vanilla
2 Cup sugar	2 Cup flour

PREHEAT oven to 350F.


Microwave chocolate and butter in large microwaveable bowl on HIGH 2 minutes or until butter is melted. Stir until chocolate is completely melted. Stir in sugar. Blend in eggs and vanilla. Add flour, mix well.


Refrigerate 15 minutes or until dough is easy to handle.


SHAPE dough into 1-inch balls; place 2 inches apart on greased baking sheets.


BAKE 8 minutes or just until set (do not over bake).


Let stand on baking sheet 1 minute; transfer to wire racks and cool completely.


Makes 5 dozen

This is a great recipe. I hope you enjoy it as much as I do. It is very simple. Shared with us by Ann. Dec 06

one can of Campbell's mushroom soup

1. Open one can of Campbell's mushroom soup.
2. Place contents in a saucepan
3. Measure almost 1 full can of water,
4. Add to saucepan
5. Stir until well mixed
6. Cook on medium heat until desired heat is reached.
7. Eat with crackers, then go back for more

Enjoy, Frances in Tennessee This is the best ever potato soup. I fix it quite often in the winter months. Dec 06

1 Lb ground beef	4 Cup water
4 Cup peeled & cubed potatoes	2 Tsp salt
1 small onion, peeled & chopped	1 &1/2 teasp. pepper
2 (15oz.) cans tomato sauce	1/2 to 1 teasp. hot pepper sauce

In a Dutch oven or large kettle, brown ground beef. Drain. Add potatoes, onion & tomato sauce. Stir in water, salt, pepper & hot pepper sauce; bring to a boil. Reduce heat & simmer for 1 hour or until the potatoes are tender & the soup has thickened.

An idea sent in by Sharon for a pre meal snack Dec 06

1/2 Lb frozen salad shrimp	1 Tbl fresh lime juice
1 fresh jalapeno, halved and seeded	1/8 Tsp salt
1 medium clove garlic, peeled	pinch of sugar
8 ounces cream cheese

Put jalapeno and garlic in food processor, blender or mince very very fine. Add remaining ingredients except shrimp. Process until smooth. Add shrimp and just process until coarsely chopped. Can be refrigerated up to 2 days. Serve this with thin crackers, bagel chips or pita crisps.

Sent in by Sharon, Dec 06

1 8-oz. tub Cool Whip, thawed	1 20-oz. can crushed pineapple,
1 16-oz. carton cottage cheese	-drained
1 small package strawberry	Fresh strawberries, sliced
-gelatin, dry

Combine all ingredients, chill until ready to serve. Another easy and yummy dessert.

Ready In: 28 min Prep: 5 min Sent in by Sharon, Dec 06

3/4 Lb /375 g lean ground beef	1 -2/3 cups water
2 Cup chopped green peppers (about	1/4 Cup Zesty Italian Dressing
-1-1/2	12 oven-ready lasagne noodles,
-medium peppers)	-broken into quarters (220 g)
3 Clove garlic, finely chopped	1 Cup KRAFT 4 CHEESE ITALIANO
1 jar (700 mL) pasta sauce	-Shredded Cheese

1 BROWN meat in large (4-L) saucepan on medium heat; drain.
2 ADD peppers, garlic, pasta sauce, water and dressing; bring to boil. Stir in noodles; reduce heat to medium-low. Cover.
3 COOK, stirring occasionally, 10 to 15 min., or until noodles are tender. Remove from heat. Sprinkle with cheese. Cover; let stand 5 min. or until cheese is melted.

Jazz It Up
Stir 1/2 cup ricotta cheese into noodle mixture before sprinkling with shredded cheese.


Substitute
Substitute 12 regular lasagne noodles, broken into small pieces for the oven-ready noodles. Increase water to 2 cups water and cook 30 min., stirring occasionally.

This creamy sauce is fantastic over any tropical fruit or tropical fruit sorbet. Sent in by Sharon, Dec 06

2/3 Cup (150 mL) whipping cream	½ Cup (125 mL) coconut milk
8 Oz (250 g) white chocolate,	¼ Tsp (1 mL) coconut extract
-chopped

In saucepan, bring cream to boil.


Place chocolate in heatproof bowl, pour in cream and stir until smooth. Let cool to room temperature.


Stir in coconut milk and coconut extract. Let cool.


(Make ahead; refrigerate in sealable decorative jar or airtight container for up to 3 days.)