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6 Strips of bacon 1 and 1/2 cups of milk 1/2 Cup prepared biscuit mix 3 eggs 1/4 cup melted butter 1 cup of shredded cheddar cheese Dash of pepper Fry or microwave bacon until crisp. Crumble and set aside. In a mixer or blender, combine milk, biscuit mix, eggs, butter and pepper. Pour into a greased 9 inch pie plate. Sprinkle bacon and cheese over top of egg mixture, gently pressing down with a fork. Bake at 350 degrees F. for 30 minutes. Let stand 10 minutes before serving. Serves 6.

2 leeks 1 tsp chopped garlic 4 cups chopped cauliflower 1 1/2 cups diced yams 4 cups broth, chicken or vegetable 1 1/2 tsp curry 1 tsp cumin 1 Tbsp honey Salt and pepper, to taste 1 cup milk Saute leeks and garlic in a little oil. Add spices. Cook stirring for 2 or 3 minutes. Add vegetables and broth. Cook until all is well cooked. Remove from heat. Puree. Warm up if necessary. Also good at room temperature.

1 can crushed pineapple ½ cup white sugar 2 tbsp cornstarch 1 egg 1 ¾ cups rolled crackers 1/2 cup brown sugar 1/2 cup flour 1/2 cup coconut 1 cup butter Mix the first 4 ingredients in a pot and cook until thickens. Mix together next 5 ingredients. Sprinkle approximately 2/3 of this crumb mixture on bottom of well greased 9X13 inch pan. Spread cooked filling over top and cover with remaining crumbs. Bake approximately 40 to 50 minutes at 350° F.

1 1/2 cups flour 1/2 cup sugar 3tsp baking powder 1/4tsp salt 1 cup milk 1/3 cup melted butter 1 egg 1 cup chocolate chips Mix together dry ingredients and add chocolate chips. Combine egg, milk and butter; stir into flour mixture until just mixed. Spoon into paper lined or greased muffin cups and bake at 375F for 20 minutes. for extra fibre use 1 cup flour and 1/2 cup ground flax. Also blueberries can be substituted for chocolate chips

8 cups cubed seeded watermelon 1 cup fresh strawberries, halved 1/2 cup fresh lemon juice 1 cup white sugar 2 cups water Directions: Combine the watermelon, strawberries, lemon juice, sugar, and water in a blender. Blend until smooth.

Ingredients: 2 cups all-purpose flour 3 teaspoons baking powder 1 oz/25g (¼ stick) of butter or margarine. ¼ pint (140ml or half to ¾ cup) sour cream One beaten egg Pinch of salt Preheat the oven to 400F/200C Sift the dry ingredients together and then rub in the butter. Pour in the sour cream and then the beaten egg in the centre of the mixture and mix to obtain a soft elastic dough. Turn out onto a floured surface and roll out to about ½ inch (1.2cm) thick. Prick over with a fork and cut into small rounds with a cutter about 1½ inches (3.8cm) in diameter. Bake in the preheated oven for 10-15 minutes. Scones are delicious if served warm. Cut in two and spread with butter and/or jam (preserves) to add even more flavour and moisture.

1/4 cup lime juice 2 tbsp. brown sugar 3 cups chopped watermelon (about 1/2 full sized watermelon) 1/2 cup minced onion 1/4 cup mint leaves 2 tbsp. minced jalapenos (about 1/2 of a jalapeno) 1/2 of a cucumber 1/3 cup cilantro Salt to taste Whisk the lime juice and sugar until the sugar has completely dissolved. Add the remaining ingredients into a medium size bowl. Toss gently and refrigerate overnight. Serve with nachos for a Mexican night.

Ingredients: 6 cups chicken broth 1 onion, chopped 3 links spicy Italian sausage 3 large potatoes, cubed 1 bunch fresh spinach, washed and chopped 1/4 cup evaporated milk salt to taste ground black pepper to taste Directions: 1. Remove skin from sausage and crumble into frying pan. Add chopped onion, and cook over medium heat until meat is no longer pink. If you are trying to cut fat, remove meat from pan, place in a colander, and rinse under cold water. 2. Place meat in a large pot; add stock and potatoes. Boil until potato is cooked. 3. Add spinach. Continue boiling until spinach is lightly cooked. 4. Remove soup from heat, stir in evaporated milk, and season to taste. Do not add any salt if using canned stock. Yield 4 servings

Ingredients 1/2 cup (125 mL) brown sugar or SPLENDA® Brand Brown Sugar Blend 2 tbsp (30 mL) all-purpose flour 1/2 tsp (2 mL) ground cinnamon 4 cups (1 1/2 lbs) peeled and thinly sliced cooking apples 1 1/4 cups (360 mL) quick cooking oatmeal 1/2 cup (125 mL) all-purpose flour 1/4 cup (60 mL) brown sugar or SPLENDA® Brand Brown Sugar Blend 3/4 (180 mL) cup chopped walnuts 1/2 cup (125 mL) butter, melted Directions This simple dessert is a great finale to any meal. Start with cooking apples for the best flavour and texture Preheat oven to 350° F. Lightly spray an 8 x 8 x2-inch square baking dish with nonstick cooking spray. Set aside. Combine 1/2 cup SPLENDA® Brown Sugar Blend, 2 tablespoons flour, cinnamon in a large bowl. Add apples, tossing to coat. Spoon into prepared pan. Set aside. Combine oatmeal, 1/2 cup flour, 1/4 cup SPLENDA® Brown Sugar Blend, and walnuts in a bowl; stir in butter. Mixture will be crumbly. Spoon over apple mixture. Bake 45 minutes or until apples are bubbly and topping is golden brown. Serve warm.

5 cups of water 1/4 cup of uncooked rice 1/2 cup of uncooked macaroni 1/4 cup of onions, chopped 1 (28 ounce) can of stewed or crushed tomatoes Salt and Pepper to taste Bring to a boil all ingredients except tomatoes. Simmer 15 minutes, then add tomatoes. Simmer for 10 minutes longer. Serve with crackers or toasted garlic bread.

Ingredients Oatmeal Cookie crust 1 cups all-purpose flour 1 cups rolled oats 3/4 cups brown sugar 12 Tablespoons butter softened for the homemade Apple Filling Option 2 Tablespoons butter 3-4 medium apples peeled, cored and diced in to 1/4-inch cubes 1/3 cup brown sugar 3 Tablespoons water 1 teaspoon cinnamon 1/8 teaspoon nutmeg 1 Tablespoon + 1 teaspoon cornstarch 2 Tablespoons water Instructions Preheat oven to 350 degrees F. Grease 24-cup mini-muffin tin. In a medium size pan, melt butter, add apples, spices, brown sugar and 3 Tablespoons water. Cook over medium-high heat, for 4-6 minutes or until apples very slightly softened. In a small dish combine cornstarch and 2 Tablespoons water. Add to pan while stirring and continue to cook until apples are tender, and filling is thickened, about 4-5 minutes. Cool. Combine flour, oats and brown sugar in a large bowl. Cut the butter into the flour mixture with a pastry cutter until the mixture looks like coarse crumbs. Place a heaping tablespoon of the crust mixture into a mini muffin cup. Press along the bottom and sides to make a “cup”.There will be crust mixture left over. Place about 1 tablespoon of apple filling in the crust. Sprinkle about 1 teaspoon of the remaining crust mixture on the filling. Bake in the preheated oven until golden brown, 15 to 20 minutes. Cool in the pan for 10 minutes. Use a knife to loosen from pan and they should pop right out. Drizzle with caramel topping if desired

1 turnip cooked and mashed 1 egg beaten 1 tablespoon of brown sugar (more if you like it sweeter) 1 teaspoon of baking powder Salt & Pepper to taste 1/4 teaspoon of nutmeg Mix all the about ingredients together and add 2 tablepoons of butter 2 tablespoons of flour Mix all together Place in a buttered casserole and sprinkle with breadcrumbs and melted butter. Bake at 375 degrees for 25 minutes, This can be made the day before and can be frozen.