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14oz cranberry sauce 1/3 cup honey 1/4 cup orange juice concentrate 1/4 cup soy sauce 4lb skinless chicken pieces In medium saucepan, combine sauce, honey, oragne juice and soy sauce. Bring to a boil. Reduce heat and simmer for 5 minutes. Place chicken pieces in 9X13 inch pan, pour sauce over the chicken. Bake at 375F for 1 hour

1 and 1/2 cups of flour 4 tablespoons of cocoa 1 teaspoon of soda 1/2 teaspoon of salt 1 cup of white sugar 1 and 1/2 teaspoons of vanilla 8 tablespoons of oil 1 tablespoon of vinegar 1 cup of lukewarm water Sift dry ingredients into 8 x 8 inch pan Make 3 holes Pour vinegar, vanilla and oil into hole (one ingredient per hole) Pour water over top and stir Bake at 325 degrees F. for 40 to 50 minutes

1 cup of fresh blueberries 1 cup bo sliced peaches 1 cup of drained, crushed pineapple 2 cups of diced marshmallows 1 cup of sour cream 2 tablespoons of sugar Combine all ingredients together ina bowl. Let stand refrigerated for a least 1 hour before serving. Stir occasionally during this time. Serves 5

Ingredients: 2 cups flour 1 1/2 cups salad oil 2 tsps. baking powder 4 eggs 1 1/2 tsps. baking soda 2 cups finely grated carrots 1 tsp. salt 1 8 oz. can crushed pineapple (drained) 2 tsps. cinnamon 1 cup coconut (Angel Flake) 2 cups sugar 1/2 cup chopped nuts Directions: Sift first five ingredients into a large bowl. Add sugar, oil and eggs and mix well. Blend in carrots, pineapple, nuts, and coconut. Pour into a large greased & floured 9" x 13" pan. Bake at 350°F. for 35 minutes or until cake is done. This bakes a large cake or 3 greased & floured 9" round layer tins, or very good as muffins. Cream Cheese Frosting 1/2 cu p butter 1 8 oz. pkg. cream cheese 1 lb. icing sugar 1 tsp. vanilla

2 cups sifted flour 1/2 tsp salt 1/2 cup unsalted butter (or margarine) 1 cup natural almond or peanut butter 1 tsp baking soda 2/3 cup brown sugar 1 egg plus 1 egg yolk 1 tsp vanilla Beat sugar and butter until creamy. Add egg and yolk, almond butter and vanilla. Add dry ingredients. If dough is too dry, add 2 tbsp milk. Form into balls, place on baking sheet about 2 inches apart. Bake 350 degrees for 10-12 minutes till lightly brown. Makes approximately 40-48 cookies.

3/4 Cup of Sugar 1/2 Cup of Butter 2 Eggs 1 Teaspoon of Vanilla 1/2 Cup of Chopped Cherries 3/4 Cup of Crushed Pineapple, drained 2 Cups of Flour 1/4 Teaspoon of Soda 3 Teaspoons of Baking Powder 1/2 Teaspoon of Salt 1/3 Cup of Pineapple Juice Cream sugar, butter, eggs and vanilla. Add cherries and pineapple. Stir in sifted dry ingredients alternately with juice. Blend well. Bake in loaf pan at 350 degrees F. for 1 hour

Combine: 1/2 cup Russian Dressing 1/2 envelope of Onion Soup Mix 3/4 cup Pineapple/Apricot Jam 1 tbsp dry mustard Pour over chicken pieces in a shallow baking dish Bake 1 1/2 hours at 350º F

1 deep dish baked pie crust 1 cup sugar 1 cup water 1/3 cup cornstarch 1/2 small pkg strawberry Jello 1 qt fresh strawberries 1 small container Cool Whip Wash and cap strawberries and slice. Mix sugar, water and cornstarch in small saucepan. Cook on medium/low until mixture is thick and clear. Remove from heat. Add Jello and beat until well mixed and smooth. Fold in strawberries. Mix well, covering all strawberries in the mixture. Pour mixture in pie crust and refrigerate until cold. Top with Cool Whip just before serving.

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.

1 cup sifted flour ½ tsp salt ½ cup soft butter (or margarine) 1 cup brown sugar 1 tsp vanilla 2 eggs 1 cup All-Bran 1 cup seedless raisins Directions: Sift flour and salt together. Combine butter and sugar in bowl and mix well. Add vanilla and eggs; beat well. Stir in All-Bran and raisins. Add flour mixture and stir until thoroughly combined. Spread in well-greased 9 x 9 inch pan. Bake at 350°F for 30 minutes. Cool in pan and frost. Let stand until set and cut in squares.

1/2 cup margarine 1 cup sugar 2 eggs, beaten 1 tsp each vanilla, lemon 2 cups flour 1 tsp baking powder 3/4 cup milk 2 cups raisins 1 cup gumdrops, chopped Cream margarine and sugar. Add eggs and flavourings. Blend well. Add dry ingredients alternately with milk. Add raisins and gumdrops. Put into loaf pan and bake at 325 degrees for 1 hour.

Ingredients: 1-2 large cucumbers, peeled, quartered lengthwise, then sliced crosswise 1-2 Tbsp chopped fresh dill, basil, or Thai basil 2-3 Tbsp seasoned rice vinegar Salt and pepper to taste Directions: Chop the basil, chiffonade it by stacking the leaves on top of each other, rolling them up like a cigar, and taking thin slices from one end to the other. Combine all ingredients in a bowl, toss to coat. Serve immediately, or make ahead (up to a couple of hours) and chill.