2 cups flour 6 tsp. baking powder 1/4 cup sugar 1 1/2 tsp. salt 2 eggs, beaten 1 3/4 cup milk 1/4 cup oil Sift together flour, baking powder, sugar and salt. Combine egg, milk and oil. Add to flour mixture. Stir just enough to moisten dry ingredients. (batter should be lumpy) For each pancake, pour about 2 tbsp. batter on a preheated griddle. When bubbles appear on surface and edges are brown, turn and cook on second side.

1 C milk 1 C strawberry yogurt 1/4 C honey 1 banana, cut into chunks 8 strawberries In a blender, combine yogurt, milk, honey and banana. Process until smooth. Gradually add strawberries. Process until smooth. Serve immediately. Makes about 3 cups.

4 lbs (about 12 medium) potatoes, cooked & mashed 1 - 8 oz pkg. cream cheese 1 C sour cream 2 tsp salt 1/4 tsp pepper 1/4 tsp garlic powder Combine all of the ingredients and mix well and place in a greased casserole. Bake at 350 degrees until golden brown (about 1 hour).

2 cans water chestnuts 1 lb bacon, cut strips in half Toothpicks 1 cup honey 2 cups brown sugar 5 oz soya sauce 2 tsp garlic powder 1/2 tsp ginger Wrap each water chestnut with strip of bacon and skewer with a toothpick. Arrange in the bottom of a 9X13 inch baking dish. Combine the last five ingredients as the sauce and pour over the water chestnuts/bacon. Bake in a 350°F oven for 1 1/2 hours. Let appetizers cool for about 20 minutes before trying to eat them, they are very hot! All of the extra sauce left in the bottom of the pan is great in a stir-fry.

6 oz jar cherries Milk 1/4 cup butter 1 cup brown sugar 1 egg, beaten 2 cups flour 2 tsp baking powder 1/2 tsp salt Drain the cherries, saving the juice in a measuring cup and add enough milk to make 1 cup. Cream together the butter and sugar and add the beaten egg. Mix together the flour, baking powder and salt. Stir the liquid into the creamed mixture alternately with the flour mixture. Chop the cherries and add to mixture. Pour into loaf pan. Important: let stand in pan 20 minutes. Preheat oven to 350°F. Bake approximately 50 minutes.

3 eggs 1 ½ C white sugar 1 C oil 2 C shredded zucchini 2 tsp vanilla 2 C flour ¼ tsp soda 2 tsp cinnamon 1 tsp salt 1 C chopped walnuts (if desired) 1 C raisins (if desired) Beat together the eggs, sugar, oil, zucchini, vanilla and mix well. Combine the dry ingredients and stir into the oil mixture. Stir in the walnuts and raisins (if using). Pour batter into greased muffin cups. Bake at 350°F for approximately 20 minutes or until done.

5 C carrots, cut in strips 1 medium onion, cut in rings 1 green pepper, cut in rings 1 – 10 oz. can tomato soup ½ C white sugar ½ C vinegar ½ C canola oil 1 tsp dry mustard 1 tsp Worcestershire sauce 1 tsp salt 1 tsp pepper Cook carrots to tender crisp. Drain and allow to cool. Combine with onion and green pepper. Combine remaining ingredients and pour over vegetables. Mix to blend. Refrigerate for 12 hours prior to serving.

6 skinless boneless chicken breasts 3 eggs, beaten 1 ½ C crushed Ritz crackers crumbs ¾ tsp garlic salt Black pepper to taste ¾ C butter Preheat oven to 375°F. Place beaten egg into a large Ziploc bag or a shallow dish. Place the crumbs in a separate bag or dish. Season the chicken with the garlic salt & pepper. Dip the chicken into the eggs and then into the crumbs. Place the coated chicken into a 9X13” baking dish. Cut butter into chunks and arrange on top of the chicken. Bake for approximate 40 minutes or until the chicken is thoroughly cooked.

1 lb fresh green beans 1 tbsp. vinegar 1 tbsp. apple juice 1 tsp. honey mustard ½ tsp. white sugar ¼ tsp. dried oregano ¼ tsp. pepper Steam green beans for 5 minutes or until tender. Place beans in a serving dish. Combine remaining ingredients in a small bowl. Pour over beans, toss to coat and serve immediately.

Crust: 1 C flour 1/3 C butter ¼ C white sugar Topping: 2 eggs ½ C corn syrup ½ C white sugar 2 tbsp. butter, melted 1 C chopped walnuts 1 C milk chocolate chips Crust: combine the flour, butter and sugar and mix until crumbly. Press into a greased 9” pan and bake at 350°F for 12 – 15 minutes. Topping: beat together the eggs, corn syrup, sugar and melted butter until well blended. Stir in the walnuts and chocolate chips. Pour over the crust and bake at 350°F for about 25 – 30 minutes or until set. Cool and cut into squares.

INGREDIENTS 1½ cup Speculoos or Biscoff cookie crumbs crushed 6 tbsp butter melted, slightly cooled 3 tbsp granulated sugar 1 cup mascarpone ⅔ cup 35% cream ¼ cup icing sugar 1 tsp vanilla extract 1 lb strawberries hulled, halved In bowl, stir together crushed cookies, butter and sugar until moistened; press onto bottom and up the side of pie plate or 9-inch tart pan with removable bottom. Freeze for at least 15 minutes. In large bowl, using an electric mixer, beat mascarpone with cream on medium until mixture thickens. Sift in icing sugar and vanilla and continue beating until stiff. Cover and refrigerate. Spoon in and spread mascarpone cream mixture over crust and arrange strawberries overtop. Chill until tart is well chilled and flavours meld.

4 cups of peeled chopped rutabaga or yellow turnips. 1 pound peeled parsnips cut into three inch lengths 1 Tbsp of butter 1 Tbsp of vegetable oil 2 Tbsp chopped fresh rosemary 3 cloves of garlic whole 1/2 tsp of salt 1/2 tsp of pepper 1/4 to 1/2 cup maple syrup 1/2 tsp of hot pepper sauce Cook the rutabaga in a large pot of salted boiling water for 20 minutes. Add parsnips during the last five minutes of cooking. Drain well and place back in pot on hot element. Shake the pan gently until bottom is almost too dry. Place butter, oil, rosemary, garlic, salt and pepper in a large skillet over medium-high heat. When butter and oil mixture starts to sizzle, toss vegetables with maple syrup and hot pepper sauce and turn into skillet. Spread out in an even layer and cook without stirring for two minutes or until golden brown on the bottom. Turn the vegetables over and cook for 2-3 minutes more or until nicely browned. This makes eight servings.