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.

1 ½ C butter 1 C icing sugar 1 C cornstarch 2 C flour Cream the butter and add the cornstarch and icing sugar. Mix well. Add the flour and mix. Drop onto parchment lined cookie sheets. Bake at 350°F for about 15 minutes or until lightly browned.

Base: 1 C semi-sweet chocolate chips ½ C light cream or whole milk ½ C icing sugar ½ C chopped walnuts 2 C graham wafer crumbs 1 tsp. vanilla Filling: ¼ C butter 2 C icing sugar 1 ½ - 2 tbsp. milk 1 tsp. peppermint extract A few drops of greed food colouring Glaze: 3 squares semi-sweet chocolate 1 tbsp. butter Base: melt the chocolate chips in the cream over a low heat. Remove from heat and add the icing sugar, walnuts, graham wafer crumbs and vanilla and mix well. Press into a 9ʺ pan and chill. Filling: cream the butter and stir in the icing sugar, milk, peppermint extract and the food colouring and mix well. Spread over the base. Glaze: melt together the squares of chocolate and butter. Spread over the topping. Refrigerate.

½ C butter ½ C brown sugar 1 egg ½ C molasses ¼ C cold water 3 C flour ½ tsp. baking soda 3 tsp. ginger 1 tsp. cinnamon Cream the butter and sugar and beat in the egg, molasses and water. Combine the dry ingredients and stir into the butter mixture. Chill the dough overnight. Roll the dough out on a lightly floured surface. Cut into gingerbread men shapes and bake on parchment lined cookie sheets at 325°F for 12 minutes. Remove from pans. When cool, ice & decorate.

2 eggs 1 ¾ C brown sugar ½ C butter 1 tsp. vanilla 1 ¾ C flour 1 tsp. baking powder ½ tsp. baking soda 1 C dried cranberries 1 C white chocolate chips Cream the butter and brown sugar and add the egg. Combine the dry ingredients and add to the creamed mixture. Stir in the dried cranberries and white chocolate chips. Drop dough onto parchment lined cookie sheets. Bake at 350°F for about 15 minutes.

¾ C white sugar ¼ C melted butter 2 eggs, well beaten 1 C eggnog 2 ½ C flour 1 tsp. salt 2 tsp. baking powder 1 ½ C candied mixed fruit ½ C chopped pecans Mix the melted butter and sugar together and add the eggs. Combine the dry ingredients and add alternately with the eggnog. Stir in the candied mixed fruit and pecans. Spread the batter in a greased 9X5X3" loaf pan. Bake at 350°F for about 45 minutes.