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Crust: 1 ¼ C graham wafer crumbs ½ C white sugar ¼ C cocoa 6 tbsp. butter, melted Filling: 3 X (250 g) pkgs. cream cheese, softened ¾ C white sugar 3 eggs 1 C semi-sweet chocolate chips, melted 1 tsp. almond extract 1 tsp. vanilla Topping: ¼ C semi-sweet chocolate chips 1/3 C whipping cream 1 tbsp. honey Crust: combine the graham wafer crumbs, sugar and cocoa and stir in the butter. Press onto the bottom and 1″ up the sides of a prepared 9″ springform pan and set aside. Filling: beat the cream cheese and sugar until smooth. Add eggs and beat just until combined. Stir in the melted chocolate chips, almond extract and vanilla and mix just until blended. Pour over the crust. Bake at 350°F for 45 – 50 minutes or until the centre is set. Cool for 10 minutes on a wire rack and run a knife around the edge of the pan to loosen and cool for 1 hour. Refrigerate until completely cool. Topping: in a saucepan over a low heat, combine the chocolate chips, whipping cream and honey and stir until the chocolate chips are melted and the mixture is smooth. Cool for 5 minutes. Remove the sides of the springform pan and pour the topping over the filling. Refrigerate for at least 4 hours before serving.

2 C flour 2 tsp. baking powder 1 tsp. baking soda 2 tsp. cinnamon ¾ C milk 2 tbsp. lemon juice 2/3 C brown sugar 1 egg 2 tsp. grated lemon rind 1/3 C canola oil 1 C shredded carrots 1 C shredded apples 1 C raisins Whisk together the flour, sugar, baking powder, cinnamon, baking soda and set aside. Whisk together the egg, milk, lemon juice, lemon rind and oil. Stir in the dry ingredients. Fold in the carrots, apples and raisins mixing only until the dry ingredients are moistened. Place batter in prepared muffin tins and bake at 350°F for 25 – 30 minutes.

1 ½ lbs. ground beef, cooked 3 potatoes, thinly sliced 1 medium onion, thinly sliced 3 carrots, thinly sliced 1 celery stalk, thinly sliced Salt & pepper to taste 2 tsp. beef bouillon powder ½ C water 1 can tomato soup Place the ground beef, potatoes, onion, carrots, celery, salt and pepper in the slow cooker & stir. Mix together the bouillon powder, soup and water in a bowl and pour into the slow cooker. Cover and cook on low heat for 8 – 10 hours or on high for 4 – 5 hours.

2 lbs. frozen hash browns, thawed 2 C sour cream 2 C grated medium cheese ½ C melted butter 1 can cream of chicken soup Salt & pepper to taste In a large bowl, combine the hash browns and melted butter. Fold in the remaining ingredients and place in a prepared baking dish. Topping: 2 C crushed corn flakes ½ C melted butter Combine the corn flakes and butter and mix well. Sprinkle over the hash brown mixture. Bake at 350°F for 1 hour or until it bubbles and browns. This can be made a day ahead and refrigerate until ready to bake.

1 lb. dates, chopped 1 C water ½ C white sugar 1 tsp. vanilla 1 tsp. butter (1st amount) 1 ¾ C rolled oats ¾ C butter (2nd amount) 1 C brown sugar 1 ½ C flour 1 tsp. baking soda ½ tsp. salt Combine the dates & water and cook over a medium heat until the dates are soft. Remove from heat and add the white sugar and 1 tsp. butter, mix and set aside. Combine the rolled oats, butter and brown sugar and mix until crumbly. Add the flour, baking soda and salt and mix well. Place 1/3 of the mixture in a prepared 9″ pan and press down firmly. Spread the dates over the crumbs and cover with the remaining crumbs. Bake at 350°F for about 30 minutes.

1 C macaroni or bowtie pasta 1 lb. ground beef 5 cloves garlic, minced 1 tsp. dried oregano 1 tsp. dried basil ½ tsp. salt ½ tsp. pepper 1 medium onion, chopped 1 green pepper, chopped 1 – 14 oz. can diced tomatoes, undrained 1 8 oz. can tomato sauce 1 C shredded mozzarella cheese ¼ C parmesan cheese Cook the pasta until al dente (about 8 – 10 minutes) and drain. Cook the beef with the garlic, oregano, basil, onion, green pepper, salt & pepper until the beef is browned and the pepper is tender. Add the tomatoes and tomato sauce to the beef mixture and simmer for 5 – 10 minutes. Mix the beef mixture with the pasta and place in a baking dish. Top the casserole with the mozzarella and parmesan cheeses. Bake at 350°F for about 20 minutes or until the cheese is melted and the mixture is bubbling.

6 strips bacon, fried, drained & chopped 3 (19 oz.) cans navy beans, drained 3 medium carrots, chopped 4 C chicken broth 2 tbsp. chopped parsley 1 small onion, chopped 2 celery stalks, chopped Salt & pepper to taste 4 cloves garlic, minced 1 bay leaf In a large pot, place some reserved bacon fat. Add the carrots, onion, celery and cook until tender. Add the garlic and sauté for 1 minute. Add 1 ½ cans of beans, bay leaf and broth. Bring to a boil, cover, reduce heat & simmer soup for 15 – 20 minutes until the carrots are cooked. Uncover and remove the bay leaf. Using a potato masher or an immersion blender, partially mash the soup until it thickens slightly. Stir in the rest of the beans and bacon. Bring the soup to a simmer. Season to taste.

¼ C green pepper, chopped 2 tbsp. butter 1 can cream of celery soup 3 tbsp. milk or cream 1 egg yolk 1 C chicken, cooked and chopped Sauté the green pepper in the butter until tender. Stir in the soup and milk. Beat the egg yolk and stir in some of the hot mixture, mix well and add to the soup mixture. Heat, mixing well. Stir in the chicken and heat. Serve on biscuits or on a bed of rice.

1 ½ lbs. ground beef ¼ C chopped onions ¼ C chopped dill pickle 2 eggs, slightly beaten 1 C grated cheese 3 – 5 tbsp. milk 6 slices crisp bacon, chopped 1 tsp. salt 2 C breadcrumbs ½ C ketchup Combine all the ingredients and mix well. Shape into a loaf pan. Bake at 350°F for about 1 hour.

¾ C soft butter 1 ½ C white sugar 2 eggs 1 tbsp. red food colouring 1 tsp. vanilla 1 ¾ C flour ½ C cocoa ¾ tsp. baking soda 1 C sour milk Cream the butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Stir in the food colouring and vanilla. Combine the dry ingredients and add the dry ingredients alternately with the sour milk to the butter mixture beating well after each addition. Fill paper-lined muffin cups two-thirds full. Bake at 350°F for 18 – 20 minutes. Cool completely before icing.

4 – 6 chicken breasts, skinned and deboned 2 ½ C breadcrumbs 1 C grated parmesan cheese 1 tsp. salt ¼ C parsley, finely chopped 1 C butter 1 garlic clove, minced 1 tbsp. Dijon mustard 1 tsp. Worcestershire sauce Preheat oven to 375°F. Prepare a shallow baking dish and set aside. Melt the butter in a saucepan and add the minced garlic, mustard and Worcestershire sauce. Stir, remove from heat and allow to cool slightly. In a bowl, combine the parsley, salt, breadcrumbs and parmesan cheese. Dip the chicken into the butter mixture and then roll in the crumb mixture, thoroughly coating each piece. Place in the baking dish and cover with the remaining butter mixture. Bake for about 30 minutes. Just before serving, baste with the pan drippings.

3 C flour ¼ C white sugar 1 tbsp. baking powder ½ tsp. salt ¾ C butter ¾ C milk ¼ C honey 2 tsp. vanilla ¾ C pecans, chopped Combine the flour, sugar, baking powder and salt. Cut in the butter until the dough resembles coarse crumbs. Combine the milk, honey & vanilla and add to the dough. Mix just until the dough comes together. Stir in the pecans. Turn the dough onto a lightly floured surface, knead and roll to a ¾” thickness. Cut with a floured biscuit cutter. Place on a parchment lined baking sheet and brush the tops of the scones with milk (if desired). Bake at 375°F for about 15 minutes of until nicely browned.