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Ingredients: 24 white cupcakes 1 cup boiling water 1 pkg. (85 g) Jell-O Orange Jelly Powder 2 cups thawed Cool Whip whipped topping 48 worm-shaped chewy Fruit snacks 3 tbsp. Oreo Baking Crumbs Directions: Place cupcakes in muffin pan cups. Use large fork to pierce holes at 1/4 inch intervals in tops of cupcakes. Add boiling water to jelly powder; stir 2 min. until completely dissolved. Drizzle over cupcakes with small spoon. Refrigerate 3 hours or until jelly is firm. When ready to serve, dip bottom of muffin pan in warm water 10 sec; unmold onto serving plate. Frost with Cool Whip. Garnish with remaining ingredients. (from Kraft Foods: kraftcanada.com).

1 whole orange 1/2 cup orange juice 1/2 cup chopped dates 1/2 cup butter 1 egg 1 1/2 cups flour 1 tsp. baking powder 1 tsp. baking soda 3/4 cup sugar Pinch of salt Cut orange in pieces, remove seeds and drop the pieces in a blender. Blend until the rind is finely ground. Add juice, eggs, butter and dates. Give another whirl in the blender. Into a bowl, sift the dry ingredients. Pour the orange mixture over the dry ingredients and stir lightly. Drop spoonfuls into muffin tins. Bake at 400 degrees for about 15 minutes.

3/4 cup honey 1 cup peanut 3 cups Rice Krispies 1 cup chocolate chips 1 cup peanuts Put honey and peanut butter in saucepan and bring to a boil. Add Rice Krispies, chocolate chips and peanuts. Mix well and press lightly into a 9 inch square pan. Chill 1 hour and cut into squares. Submitted by Ruth Capello in Sing For Your Supper Cook Book

Ingredients: 1 can Eagle brand sweetened and condensed milk 1/4 cup peanut butter 1/4 cup corn syrup 1/2 cup brown sugar 4 cups rice krispies Directions: Cook first 4 ingredients over medium heat, stirring constantly, (about 4 or 5 minutes), or until mixture is consistency of pudding. Remove from heat. Add rice krispies and stir until well coated. Press mixture into a 9 x 9 buttered pan. Let stand until cool. Cut into squares. (Taken from the 60th Anniversary Wyman Women's Institute Cookbook)

1 cup white sugar 2 eggs 2 tbsp melted butter 1 cup milk 3 tsp baking powder 1 tsp salt Sufficient flour, to roll out Frying in hot fat Mix sugar, butter, then eggs, then milk, last the dry ingredients. Fry in hot fat. They freeze well. Provided by Adele McLeod of Burnstown Women's Institute Cookbook

1 egg, beaten 1 cup brown sugar 2 tbsp. flour 1 cup pure local maple syrup 1 tsp. vanilla 1/2 cup chopped walnuts 2 tbsp. melted butter pinch of salt Mix ingredients and cook to thicken on top of stove, stirring constantly. Pour into a cooked pie shell. Serve with ice cream, whipped cream or alone as you wish. Submitted by Barbara Syminton to the Renfrew Victoria Hospital Cookbook.

¾ Cup of shortening 1 Cup of sugar 4 Tablespoons of molasses 1 Egg 2 Teaspoons of baking soda 1 Teaspoon of cinnamon 2 Cups of flour 1 Teaspoon of ginger 1 teaspoon of cloves Cream together the shortening and sugar. Add molasses and stir thoroughly. Add the remaining ingredients one at a time. Mix after each addition until smooth. Pinch off a bit of cookie dough and roll into small walnut sized balls. Dip in granulated sugar and place 2 inches apart on a greased baking sheet. Bake at 350 degrees F for 10 to 12 minutes. Store in an airtight container. Submitted by Susan Philips from the Baking at Hospice Cookbook

Ingredients: • 6 (6 ounce) boneless pork chops • salt and ground black pepper • 1 tablespoon vegetable oil • 1 tablespoon butter • 3 cloves garlic, minced • 1/4 cup apple cider vinegar • 2 cups apple cider • 1 teaspoon Dijon mustard • 1 teaspoon minced rosemary • 1 pinch red pepper flakes Directions: 1. Season pork chops with salt and black pepper. 2. Heat oil and butter in a heavy skillet over medium-high heat. Cook pork chops in the hot oil mixture until browned on both sides and pork is slightly pink in the center, 5 to 7 minutes per side. Remove pan from the heat; transfer pork chops to a plate. 3. Stir garlic into the pan and place over medium-high heat; cook and stir for 30 seconds. Pour in vinegar and scrape up any browned bits from the bottom of the pan. Add apple cider and Dijon mustard, bring mixture to a boil, and cook until sauce is reduced and thick, 3 to 4 minutes. Stir in rosemary and red pepper flakes; season with salt and black pepper to taste. 4. Return pork chops to the pan to warm slightly, 1 to 2 minutes per side. -------

Ingredients: • 1 pound sliced bacon, diced • 1 medium sweet onion, chopped • 6 eggs, lightly beaten • 4 cups frozen shredded hash brown potatoes, thawed • 2 cups shredded Cheddar cheese • 1 1/2 cups small curd cottage cheese • 1 1/4 cups shredded Swiss cheese Directions: 1. In a large skillet, cook bacon and onion until bacon is crisp; drain. In a bowl, combine the remaining ingredients; stir in bacon mixture. Transfer to a greased 13-in. x 9-in. x 2-in. baking dish. 2. Bake, uncovered, at 350 degrees F for 35-40 minutes or until set and bubbly. Let stand for 10 minutes before cutting. 3. Can be prepared the night before and baked, or frozen after it is cooked. Yield: 12 servings

1 Cup of Butter 1 Cup of White Sugar 1 Cup of Brown Sugar 1 Cup of Oil 1 Egg 1 Cup of Coconut 1 Cup of Rolled Oats 1 Cup of Rice Krispies 1 Teaspoon of Soda 1 Teaspoon of Salt 1 Teaspoon of Cream of Tartar 3 Cups of Flour Preheat oven to 350 degrees F. Cream butter, sugars, oil and egg. Combine remaining ingredients and mix together adding flour last. Bake. Submitted by Shirley Kennelly from the Baking at Hospice Cookbook

1 package of dried peas 3 pounds of salt corned beef 1 head of cabbage 1 turnip 6 potatoes 1 pound of carrots Soak beef in cold water overnight. Bring to a boil in the morning (10 am) Add cabbage and then turnip. When nearly cooked, add whole potatoes and carrots. Place pease in a muslin bag and boil in water strained from the beef. When cooked serve as a noon meal. Submitted by Maureen Smith from Little Heart's Ease Trinity Bay Newfoundland to the Recipes from the kitchens of Newfoundland cookbook

6 slices bacon 1 onion, peeled and diced 2 carrots, pared and diced 1/4 tsp oregano 1/2 tsp chervil 1 clove 1 bay leaf 1 cup yellow split peas 5 cups hot chicken stock Salt and pepper Place bacon into saucepan and cook for 2 minutes. Add onion. Cover and cook for 2 minutes over medium heat. Add carrots and all spices. Cover and cook 2 minutes. Add split peas and pour in chicken stock. Bring to a boil. Continue cooking, partly covered, for 1 1/2 hours over low heat. Serves 4. Provided by Elizabeth Molson from the Our Favourite Recipes Cookbook, St. John's Lutheran Church, Petawawa.“