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Ingredients: • 1 1/4 cups OREO Crumbs • 1/4 cup butter, melted • 3 (250 g) packages Cream Cheese, softened • 3/4 cup sugar • 3 eggs • 4 (1 ounce) squares Semi-Sweet Baking Chocolate, melted • 3/4 cup caramel or butterscotch sauce (not sundae syrup) • 1/2 teaspoon coarse sea salt Directions: 1. Preheat oven to 350 ° F. Mix crumbs and butter. Press firmly onto bottom or a 9-inch spring form pan. 2. Beat cream cheese and sugar in a large bowl with electric mixer until well blended. Add eggs, 1 at a time, mixing on low speed just until blended after each addition. Stir in chocolate; pour into crust. 3. Bake 40 to 45 min. or until centre is almost set. Run knife around rim of pan to loosen cake; cool completely before removing rim. Refrigerate 4 hours. Spread caramel sauce over top just before serving and sprinkle with sea salt. Servings: 16

1 Onion, shredded 2 cups diced potatoes 1/2 cup diced carrots 1 tbsp.flour 2 cups scalded milk 1 tbsp. butter or margarine 1/2 cup diced celery 2 cups boiling water 1 tsp. salt Brown onion in half of the butter, then add the potatoes, celery, carrots and boilng water. Boil until tender. Cream the flour, salt and remaining butter and add to the scalded milk. Cook until smooth and combine with the vegetable mixture.

1 Duncan Hines white cake mix 4 eggs 3/4 cup canola oil 1 package lemon jello Disolve lemon jello in 3/4 cup boiling water. Mix together with all the other ingredients. Beat 5 minutes with electric mixer. Pour into 2 greased loaf pans. Bake at 350 for about 45 minutes.

1 pkg pistachio instant pudding 1 (19 oz) can pineapple chunks, drained into a bowl 4 cups mini marshmallows 1 large container Cool Whip Pour juice of pineapple in a bowl. Add pudding powder. Let set for a few minutes until it starts to thicken. Add pineapple, marshmallows and Cool Whip. Gently fold ingredients into a serving bowl. Chill in the fridge until set.

2 cups flour (all purpose or whole wheat (half and half) 1/4 cup poppy seeds 1/2 tsp. salt 1/4 tsp. baking soda 1/2 cup softened butter 3/4 cup sugar 2 eggs 3/4 cup low fat sour cream 2 tbsp. lemon zest, finely grated 1 tsp. vanilla Cream butter and sugar. Add eggs and blend well. Beat in sour cream, lemon zest and vanilla. Fold the dry ingredients into the wet mixture, just until blended. Spoon into lined muffin tins. Bake at 375 F for 14 to 20 minutes.

3 cups milk 1 can cream of mushroom soup 10 oz pk. frozen corn 1 cup cream style corn 2 diced potatoes 1 cup diced cooked ham 3/4 cup onion 2 tbsp margarine or butter salt and pepper, to taste chopped parsley Combine milk, soup, corn, potatoes, ham, onion and butter in crock or slow cooker. Cover and cook on high for 4 to 5 hours. Add salt and pepper to taste.

• 1 lb asparagus • Balsamic vinegar • ¼ cup coarsely grated Parmesan cheese Snap off tough ends of asparagus. Cook in boiling water for 5 minutes or steam until tender-crisp. Drain well. Place in warmed shallow serving dish. Sprinkle with Balsamic vinegar. Turn to coat. Sprinkle with grated Parmesan cheese. Serves 4

3 oz. cream cheese 1 1/2 c. milk 2 eggs, beaten 1 tbsp. lemon juice 1/2 tsp. salt 1/4 tsp. nutmeg 1 tbsp. parsley, chopped 3 c. cooked, chopped, broccoli florets Blend cream cheese with milk in blender; add beaten eggs, lemon juice, salt and nutmeg. Stir in chopped parsley and cooked broccoli. Pour into a well-greased 9 1/2 inch loaf pan. Bake at 325° F for 1 hour or until set in centre. Cook in pan, turn out onto platter and slice into 6 pieces. Reheats well in microwave. Serves 6.

1 cup flour 2 tsp baking powder 1/4 tsp salt 1 1/4 cups cornmeal 1 Tbsp honey 1 cup sugar 1 egg 1 cup milk 2 Tbsp melted butter Sift flour, baking powder and salt together. Add cornmeal, sugar and honey. Add butter to well beaten egg and then add milk. Beat all ingredients together. Bake in a greased pan at 350°F for 30 to 40 minutes. Good with maple syrup or butter when warm.

1 1lb lb(454 g) chicken tenders 1/4 tsp salt (1 mL) 1/4 tsp pepper (1 mL) 2/3 cup panko bread crumbs (150 mL) 1/3 cup unsweetened shredded coconut (75 mL) 2 egg whites 1/4 cup cornstarch (60 ml) 3 tbsp vegetable oil (45 mL) Mango Yogurt Dip: 1/4 cup plain yogurt (60 mL) 3 tbsp mango chutney (45 mL) 1/2 tsp Dijon mustard (2ml) Direction: Sprinkle chicken with salt and pepper. Combine panko and coconut. Whisk egg whites until frothy. Dredge chicken in cornstarch, shaking off excess. Dip chicken in egg whites, letting excess drip off; dredge in panko mixture, pressing all over to adhere. In skillet, heat 1 tbsp of the oil over medium-high heat. In batches, cook chicken, turning once and adding more oil as necessary, until chicken is nolonger pink inside, about 3 minutes. Transfer to paper towels to drain. Mango Yogurt Dip: Meanwhile, stir together yogurt, mango chutney and mustard until smooth. Serve with chicken.

2 cups flour 1 tsp cinnamon 1 cup applesauce 1/2 tsp baking soda 1 egg 3 tsp baking powder 1/2 cup nuts 3/4 cup white sugar 1 tsp nutmeg 2 tbsp melted shortening Sift dry ingredients, add walnuts. Beat egg. Sitr in applesauce and shortening. Add dry mixture. Put in loaf pan and bake at 350° F for one hour.

1 lb. ground beef 1 medium onion, chopped 2 - 8 oz. cans tomato sauce 1 tsp. each salt, sugar, parsley flakes 1/4 tsp. garlic powder 1/4 tsp. oregano Dash of pepper 2 cups cooked rice 1/2 to 1 cup shredded cheese Preheat oven to 325°F. In large skillet, cook beef and onion until meat is nicely browned. Drain off any fat. Add tomato sauce, sugar, salt, parsley, garlic powder, oregano and pepper; bring to a boil. Reduce heat and simmer for approximately 15 minutes. Spoon half of cooked rice into greased 11X7 inch baking dish. Top with half the meat mixture. Repeat layers. Sprinkle with cheese. Bake, uncovered for 30 to 35 minutes.