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Ingredients: • 1 (21 ounce) can apple pie filling • 1 tablespoon ground cinnamon • 4 thick centre-cut loin pork chops • 2 tablespoons maple syrup • 2 cups cornflake crumbs Directions: 1. Preheat oven to 350 degrees F (175 degrees C). Lightly oil a 9x13-inch baking pan. 2. Mix together the apple pie filling and cinnamon in a bowl. 3. Lay each chop on cutting board and, with a sharp knife held parallel to the board, cut a pocket into the chop going all the way to the bone and leaving the sides intact. Fill each pocket with one quarter of the filling mixture (about 1/2 cup). Coat the pork chops with maple syrup, then dredge them in the cornflake crumbs until completely covered. Place chops in baking pan. 4. Bake in the preheated oven until the pork is no longer pink in the center, about 40 minutes.

1 pkg. (1 kg) hash browns, thawed 1 can (284 ml) cream of celery soup 2 C sour cream ½ C grated Parmesan cheese 2 ½ C cooked ham, chopped 1 C shredded sharp cheddar cheese (divided) Combine the hash browns, soup, sour cream, Parmesan cheese, ham and ½ C cheddar cheese. Place in a greased baking dish and bake at 350°F for 40 minutes. Then, sprinkle with the remaining ½ C cheddar cheese and bake for 5 minutes.

2 tbsp. butter ½ C chopped onions 3 C chopped cauliflower 2 C chicken broth ½ C flour 3 C milk 1 ½ C shredded cheese Melt the butter in a large saucepan and add the onion and sauté until clear. Add the chicken broth and cauliflower. Bring to a boil and reduce the heat and simmer for 15 – 20 minutes. Mix the flour and 1 C milk together and add to the cauliflower mixture and add the remaining 2 cups of milk. Cook over a medium heat until the mixture boils and thickens. Add the cheese about 5 minutes before serving.

Bread: 1/3 C butter, melted 1 C white sugar 3 tbsp. lemon juice 2 eggs 1 ½ C flour 1 tsp. baking powder ½ tsp. salt ½ C milk 1 C fresh or frozen blueberries ½ C chopped walnuts 2 tbsp. grated lemon rind Glaze: 2 tbsp. lemon juice ¼ C white sugar Bread: combine the butter, sugar (1st amount), lemon juice and eggs and mix well. Combine the dry ingredients and add to the sugar mixture alternately with the milk, beating well after each addition. Fold in the blueberries, walnuts and lemon rind. Spread the batter in a greased 8X4" loaf pan and bake at 350°F for approximately 1 hour. Cool for 10 minutes before removing from pan to a wire rack. Glaze: combine the lemon juice and sugar (2nd amount) and drizzle over the warm bread.

2 C cooked rice 2 C cooked ham, cubed 1 (398 ml) can crushed pineapple, undrained ½ C brown sugar 1 tbsp. lemon juice 1 tsp. dry mustard Combine all the ingredients. Spoon into a greased baking dish and bake (uncovered) at 350°F for about 30 minutes.

1 C butter, softened ¾ C brown sugar ½ C white sugar 1 tsp. vanilla 2 eggs 2 ¼ C flour 1 tsp. baking soda 1 pkg. (225 g) white chocolate chips 1 pkg. (225 g) milk chocolate chips ½ C semi-sweet chocolate chips, melted Mix the butter, sugars & vanilla until creamy. Beat in eggs, one at a time. Combine the dry ingredients, stir into the butter mixture and mix well. Fold in the white & milk chocolate chips. Drizzle in the melted semi-sweet chocolate chips stirring to create a marble effect. Drop dough onto parchment lined cookie sheets. Bake at 350°F for 10 – 12 minutes or until golden and set.

Crust: 5 tbsp. soft butter 1/3 C brown sugar 1 C flour ¼ C chopped pecans or walnuts Filling: ½ C white sugar 8 oz. pkg. cream cheese, softened 1 egg 2 tbsp. milk 2 tbsp. lemon juice ½ tsp. vanilla Crust: Cream the butter and brown sugar together. Add the flour and nuts and mix well. Set aside 1 C of crumbs. Press the remaining crumbs into an 8ʺ pan and bake at 350°F for 12 minutes. Filling: Cream the sugar and cream cheese together. Add the egg, milk, lemon juice and vanilla & mix well. Pour over the baked crust and sprinkle with reserved crumbs. Return to oven and bake for an additional 25 minutes. Cool at room temperature. When cooled, place in refrigerator and when completely chilled, cut into diamond shapes.

Base: 1/2 C butter 2 C flour 1 C brown sugar 1 C pecan pieces Caramel Layer: 2/3 C butter 1/2 C brown sugar Topping: 1 C milk chocolate chips Base: combine the butter, flour, and brown sugar until the mixture forms fine crumbs.  Press the mixture into an ungreased 9″ x 13″ pan.  Sprinkle the crust with the pecan pieces. Set aside. Caramel Layer: combine the butter and brown sugar in a saucepan and bring to a boil over medium heat. Stir constantly. Allow the mixture to boil for 1 minute.  Drizzle the mixture evenly over the crust.  Bake for 20 minutes at 350°F. Topping: immediately after removing the pan from the oven, sprinkle with chocolate chips and let stand for 5 minutes for the chips to melt; then spread evenly over the bars.  Let the bars cool before cutting.

½ C butter ¾ C white sugar 1 egg ½ tsp. almond extract 1 C flour ½ tsp. baking powder ¾ C coconut 1 C white chocolate chips 1 C chopped maraschino cherries Cream the butter, sugar, egg and almond extract. Combine the flour and baking powder and stir into the creamed mixture. Fold in the chips, coconut and cherries. Drop onto parchment lined baking sheets and bake at 350°F for 12 – 15 minutes.

3 C mixed berries, frozen 1 bottle sweet red wine 2 C ginger ale 2 tbsp. white sugar Combine all of the ingredients in a blender until smooth. Transfer to freezer bags and chill until stiffened, at least 2 hours. To serve, mush frozen bag until it is of pouring consistency and then pour into wine glasses and serve.

2 bunches broccoli, chopped & cooked 2 C chopped turkey 1 C mayonnaise 1 tsp. salt 1 tsp. pepper 1 ½ C grated sharp cheese 2 (284 ml) cans cream of celery soup 1 tsp lemon juice ½ C bread crumbs Arrange the broccoli in a greased casserole. Place the turkey over the top of the broccoli. Combine the soup, mayonnaise, lemon juice, salt & pepper and pour over the chicken. Sprinkle with the grated cheese and top with the bread crumbs. Bake at 350°F for about 30 minutes.

¾ C melted butter 1 ½ C brown sugar 2 eggs 2 tsp. vanilla 1 ¾ C flour 2 tsp. baking powder 1 ½ C white chocolate chips 1 C dried cranberries 1 C coconut (divided) Combine the butter and sugar and stir until smooth. Beat in the eggs one at a time and stir in the vanilla. Combine the flour and baking powder and add to the sugar mixture and stir to combine. Stir in the white chocolate chips, cranberries and ½ C of coconut. Spread the mixture in a greased 13 X 9ʺ pan and sprinkle with the remaining coconut. Bake at 350°F for 25 – 30 minutes.