How to Make
Beef Or Venison Sliders

1. In a skillet, cook bacon until crisp. Remove bacon and drain on paper towels. Discard all but 2 or 3 Tbsps bacon fat. Cook onion in bacon fat until translucent or caramelized, then add garlic and cook 30 seconds longer. Remove mixture from pan and let cool. Crumble bacon, if you didn’t cut it before cooking, when cool enough to handle. 
   
2. In a large bowl combine ingredients and mix well. Form into approximately 12 to 16 small patties. Use an ice cream scoop to get equal size patties. Refrigerate for 20 minutes if cooking them. If freezing put patties between parchment paper and cover with plastic wrap or put in a freezer bag to store in freezer. 
3. Preheat an outdoor grill for medium-high heat. Cook burgers for about 6-8 minutes for medium rare to well, turning once halfway through. Serve sliders on brioche dinner rolls with all the fixings. 
   

Note

For venison sliders be sure to retain all the excess grease from the bacon to add to the venison meat when cooled. Venison is extremely lean and needs all that extra fat so it doesn’t come out dry.

How to Make
Chicken & Mango Spring Rolls

1. Soak rice paper sheets, 1 at a time, in warm water for 1 min. or until softened. Place in a single layer on your work surface.
2. Place chicken on one short end of each sheet; top with mango, peppers, onions, cilantro and arugula. Roll up each sheet, starting at the top end and folding in both sides of the sheet as you roll it up to enclose filling.
3. Mix sauce ingredients until blended. Serve with spring rolls.

Note

If you are not eating these immediately, wrap them individually with plastic wrap to hold in the moisture of the rice paper.

How to Make
Chocolate Cheeseball

1. Blend cream cheese and vanilla sugar. 
2. Stir in chocolate pieces/chips. 
3. Form into 1 - 2 balls, wrap in plastic wrap and chill in the fridge until firm (about 2 hours). 
4. Remove wrap and roll in Skor bits. 
5. Place in the centre of a plate and add Nilla and thin chocolate wafers around the ball.

How to Make
Cowboy Candy Roll Ups

1. In a large bowl, cream together cream cheese, taco seasoning and salsa. Add all other ingredients except tortillas. This can be made up to a day ahead. 
2. Spread about ¼ to ½ cup of the mixture over the entire surface of a tortilla. Roll up tightly and wrap in plastic wrap and refrigerate until firm, at least 30 minutes to an hour. 
3. Slice into ½ inch slices with a serrated knife. Press gently letting the knife do the work so you don’t crush them. You can snack on the rounded ends since they are not as pretty. 
4. Place on serving tray or charcuterie board and enjoy. 
   

Note

Although many people like this recipe with chicken, I find the black beans add a lot of flavour to the roll up.

How to Make
Deviled Eggs

1. Hard boil eggs then cut in half lengthwise with a smooth sharp knife.  
   
2. Scoop out yolk and mix with all ingredients except paprika until smooth and creamy.  
   
3. Prepare a dish or container to hold empty egg halves. Place a paper towel under eggs to avoid slippage. Place egg yolk mixture in ziplock bag and cut a small hole to pipe mixture from and fill egg white holes. 
4. Sprinkle top with smoked paprika and add a few additional chives for garnish if desired.

How to Make
Mexican Hat Appetizer

Hats:

1. Lightly brush each wonton wrapper (both sides) with olive oil and form into cups in a muffin tin. Bake at 350°F for 7 - 8 minutes (until lightly toasted). Let cool.
2. Once cooled, I transfer the toasted cups to a disposable lasagna pan (this recipe will fill 3 pans).

Filling:

1. Mix all the filling ingredients together in a large bowl and fill the cups (very full) with the filling. Cover with foil and they are ready to transport to your party.
2. At your party, uncover and bake at 350°F for 10 minutes or until hot ... do not overcook or the wontons will burn.

Note

Alternate filling (perfect for Thanksgiving or Christmas): 1 1/2 cups finely chopped cooked turkey 2/3 cup dried cranberries, finely chopped 1/3 cup whipped cream cheese.

How to Make
Mexican Hats

Make the cups:

1. Lightly brush each wrapper (both sides) with olive oil and form into cups in a muffin tin.
   
2. Bake at 350o for 7-8 minutes (until lightly toasted).
   
3. Let cool 
   
4. Once cooled I transfer the toasted cups to a disposable lasagna pan (this recipe will fill 3 pans). 
   

Make filling:

1. Make the filling by preparing the taco meat according to the package directions.
   
2. Add the rest of the ingredients to the meat mixture and mix well.
   
3. Fill the cups (very full) with the filling. 
   
4. Cover with foil and they are ready to transport to your party. (skip this step if making these at home)
   
5. At your party, uncover and bake at 350o for 10 minutes or until hot ... do not overcook or the wontons will burn.
   
6. Enjoy!
   

How to Make
Pico De Gallo

1. Finely chop the onion and place it in a small bowl. Mince the garlic using a micro plane, knife or garlic press and place it into the bowl. 
   
2. Cut the lime in half and juice it (approximately 2 tablespoons). Add the lime juice and salt to the garlic and onions mixture and stir. Set aside while chopping the other ingredients to allow the onion and garlic to marinate in lime juice. 
   
3. Slice the jalapeno pepper in half lengthwise. If you like it hot, dice it with seeds and membranes intact. If you would like it a little milder, remove the seeds and membrane from one or both halves, and then dice. Add to the onion and garlic mixture. 
   
4. Dice the tomatoes into medium chunks and add to the bowl. Roughly chop the cilantro and add to the bowl. Stir gently to combine. 
   
5. Adjust seasonings to your taste.

Note

It is best if you cover and let rest for a few hours in the fridge to blend the flavours. (but it isn't necessary)

How to Make
Salmon Cakes

1. Preheat Oven to 425˚F. Line rimmed baking sheet with parchment or silicone liner. Place salmon in the center, skin-side-down, drizzle with olive oil and season with garlic salt and black pepper. Bake uncovered for 10-15 min (depending on thickness), or just until cooked through. Remove from oven, cover with foil and rest 10 min. Flake salmon with 2 forks discarding skin and any bones then set aside and cool to room temp. 
   
2. Heat a medium skillet over medium heat with 1 Tbsp olive oil and 1 Tbsp butter. Add diced onion and bell pepper and sauté until golden and softened (7-9 minutes) then remove from heat. 
   
3. In a large mixing bowl, combined flaked salmon, sautéed pepper and onion, 1 cup bread crumbs, 2 beaten eggs, 3 Tbsp mayonnaise, 1 tsp Worcestershire sauce, 1 tsp garlic salt, 1/4 tsp black pepper and 1/4 cup chopped parsley. Stir to combine. Form into patties (about a heaping Tablespoonful each) and mold with your hands into 2" wide by 1/3 to 1/2" thick patties.** 
   
4. In a clean non-stick pan, heat 1 Tbsp oil and 1 Tbsp butter until hot then add salmon patties in a single layer. Sauté 3 to 4 min per side or until golden brown and cooked through. If salmon patties brown too fast, reduce heat. Remove finished patties to a paper-towel lined plate and repeat with remaining oil, butter and salmon cakes.

How to Make
Spinach Dip

1. Squeeze all excess water out of spinach. 
2.  Mix ingredients and let sit for 2 hours. 
3.  Serve with mini pitas cut in halves or cut large pitas in small triangles.  
4. You can also hollow out a sour dough or pumpernickel loaf and spoon your dip into the cavity (as seen in the photo).  Cube the bread you just removed from the center of the loaf to be used for dipping.

Note

Chopped water chestnuts can also be added for extra crunch.

If you want to avoid people double dipping, and you are using mini pita’s cut in half, you can pre-stuff them and arrange them on a serving dish.

How to Make
Taco Dip

1. Spread the cream cheese in a thin even layer over the bottom of the cookie sheet. Spread the salsa in a thin even layer on top of the cream cheese. Chop (into small pieces) the green pepper, green onion, tomato, Jalapeno peppers and sprinkle evenly over the dip. Next, grate the cheddar cheese and sprinkle over the chopped ingredients.
2. Serve with nacho chips.

Note

This dip should be served close to room temperature or it will break your nacho chips.

How to Make
Veggie Wreath Appetizer

1. Remove crescent dough from packaging (do not unroll). Cut each tube into 8 slices. Arrange in an 11-in. circle on an ungreased 14-in. pizza pan.
2. Bake at 375°F for 15-20 minutes or until golden brown. Cool for 5 minutes before carefully removing to a serving platter; cool completely.
3. In a small bowl, beat the cream cheese, sour cream, dill and garlic powder until smooth.
4. Spread on the wreath; top with broccoli, red pepper, chopped celery and celery leaves.

How to Make
Water Chestnut/Bacon Roll Ups

1. Rinse whole water chestnuts. Cut bacon strips in half. Wrap bacon around water chestnut and secure with toothpick. Place on cookie sheet and bake at 400°F until crisp.
2. In a sauce pan on the stovetop (or in a microwave) heat the ketchup and brown sugar mixture until bubbling.
3. Pat bacon wraps down with paper towel to remove excess grease and place in serving dish (corningware works well). Pour sauce over roll ups and serve.

How to Make
Watermelon Skewers

1. Remove watermelon rind and cut into 1 inch cubes. 
   
2. Cut feta into 1 inch cubes.
   
3. Thread a piece of watermelon onto a skewer, followed by a mint leaf and a chunk of feta.
   
4. Place them head first onto a plate or lying down whichever you prefer.
   
5. Store covered in the fridge for up to 1 hour.
   
6. Drizzle with pomegranate molasses just before serving. (optional)
   

Note

If you're out of mint, you can substitute it with basil. Both herbs offer a fresh and invigorating flavour.

How to Make
Auntie Pearl's Tea Biscuits

1. Mix dry ingredients; cut in shortening; add milk gradually (do not over mix).  
2. Roll out dough to approximately 1/2 inch thick; cut into round pieces and place on cookie sheet.  
3. Bake at 450℉ for 12 minutes.
4. Serve with butter and honey.

How to Make
Zucchini & Cheese Drop Biscuits

1. Preheat oven to 425 degrees. Place zucchini in colander, sprinkle with ¼ tsp salt and toss. Let stand 10 min. Rinse and drain well. Squeeze to remove excess water. Pat dry. 
   
2. In a large bowl whisk together flour, baking powder and 1 tsp of salt. Cut in butter until it resembles oatmeal. Stir in zucchini, cheeses, tomatoes and basil. Add milk, stir just until moistened. 
   
3. Drop by level 1/3 cupfuls onto a lined or greased 9x13 baking pan. 
   
4. Bake 22 minutes.

How to Make
Breakfast Casserole

1. In a bowl, whisk together eggs, pepper, salt and hot sauce. Whisk in milk until blended. Stir in potatoes, cheese, bacon and green onion.
2. Pour into a greased 9” deep dish pie plate, drizzle with melted butter and a sprinkle of paprika.
3. Bake at 325℉ for 50 minutes or until a knife inserted in the middle comes out clean.
4. This recipe can be doubled and baked in a 9 x 13 pan.

How to Make
Mexican Breakfast Lasagna

1. Prep Work (Sous Chef can do while chef creates the meat mixture)

• Chop onions and peppers and put aside in a medium bowl together 
  
• Peal and grate or mince garlic and put in small bowl with chili powder and set aside 
  
• In a large bowl whisk eggs, cream, tabasco, salt & pepper and set aside 
  
• Chop green onion and cilantro, grate jack and cheddar cheeses, mix well together in another large bowl and set aside 
  
• Cut corn tortillas into quarters (each tortilla cut in ½ then cut in ½ again) 
  
• Use butter to lightly coat the inside of a 9x13 Pyrex oblong pan 
  

2. Meat Mixture

• Brown the sausage on medium/high heat and drain excess fat. 
  
• When sausage is brown add the bowl of onions and peppers. Cook for 4 minutes. 
  
• Add bowl of garlic and chili powder. Cook for 1 minute 
  
• Remove from heat and set aside 
  
• Allow 5 to 10 minutes to cool (don’t want the heat to cook the eggs)  
  

3. Layering The Dish

• Spoon 1/3 of the meat mixture 
  
• Layer 1/3 of the corn tortillas like you would a lasagna noodle 
  
• Sprinkle 1/3 of the cheese mixture 
  
• Repeat a to c until you finish all ingredients ending with the cheese mixture 
  

4. Final Steps

• Pour egg mixture evenly over the entire lasagna 
  
• Cover with plastic wrap and store in the fridge for at least 6 hours but preferably overnight 
  
• Bake at 350◦ for 1 hour and 10 minutes 
  
• Let rest 10 minutes then serve with a dollop of sour cream and a dollop of salsa 
  

How to Make
Blackberry Jam

1. Wash and drain the blackberries.  Run them through a food mill to remove the seeds.  Reserve the blackberry puree (you should have about 5 cups) and discard the seeds (I give them to our chickens).

   
2. Place the blackberry puree in a large pot and add the sugar and lemon juice.

Bring the mixture to a boil, stirring regularly, until the jam reaches 220 degrees F.  I use an instant read thermometer.

   
3. Ladle the jam into sterilized jars leaving 1/4 inch headspace and wipe the rims clean before sealing.

If you're not sealing the jars the jam will keep in the fridge for several months.

If you're using the water bath canning method process the jars for 5 minutes.  Carefully remove the jars, let them sit undisturbed for 24 hours, then store in a dark cool place.  Jam will keep for up to a year.  

   
4. Makes about 6, 250ml jars.
   

How to Make
Cowboy Candy

1. Setup for canning: Fill water bath & turn on high, put jars & collars in oven at 225 for 20 min, put a small sauce pan on the stove with hot water for lids.
2. Wash & cut jalapenos into 1/4 inch slices.
3. Put all ingredients except jalapeños in a large pot and turn on high until it boils. Turn to a simmer for 5 mins.
4. Add sliced jalapeños, bring back to a boil and simmer for about 5 mins or until peppers become a dull green.
5. Fill jars with peppers no more than 1/4 inch from the top of the jar.
6. Bring liquid back to a boil and simmer syrup another 6 mins to thicken.
7. Add syrup leaving at least 1/4 inch of air space to the top of the jar. Remove air bubbles with a plastic spoon down the side of the jar. Place a hot lid and collar on to finger tight.
8. Place jars in canning bath leaving some space between them. Boil for 10 mins.
9. Put hot jars on a tea towel on the counter for 24 hours. Do not disturb the jars while they settle.
10. Label jars and store in a cool, dark area.

Note

If you want to do the small gift size jars, this is how many they will make. 18-24 125ml Jars

How to Make
Orpha's Chili Sauce

1. Blanch, peel and dice tomatoes.
   
2. Mix tomatoes, celery and onion.
   
3. Sprinkle with salt and leave overnight.
   
4. In the morning pour off juice.
   
5. Add sugar, vinegar, mustard seed and peppers.
   
6. Boil for 20 min.
   
7. Follow proper canning procedures and bath jars for 20 minutes to seal.
   

Note

You can also add a few jalapeno peppers if you like this spicy. To me it doesn't need any heat but you do you...

How to Make
Pickled Beets

1. Place canning jars and collars in the oven for 20 minutes at 225 degrees to sterilize. Heat lids in hot water, not boiling. Keep jars,  collars and lids hot until ready to use.
   
2. Tie pickling spice in a square of cheesecloth, creating a spice bag. Combine with vinegar, water, salt and sugar in a stainless steel saucepan. Bring to a boil; cover and boil gently 15 minutes. Discard spice bag.
   
3. Drain beets; place in ice bath to cool; slip off the skins removing tap root and stems.
   
4. If necessary, return pickling liquid to a boil. Pack beets into a hot jar to within 3/4 inch of top of jar. Add hot pickling liquid to cover beets to within 1/2 inch of top of jar (headspace). Using nonmetallic utensil, remove air bubbles and adjust headspace, if required, by adding more beets and hot brine. Wipe jar rim removing any food residue. Centre hot lid on clean jar rim. Screw band down until resistance is met, then increase to fingertip tight. Return filled jar to rack in canner. Repeat for remaining beets and hot brine.
   
5. When canner is filled, ensure that all jars are covered by at least one inch of water. Cover canner and bring water to full rolling boil before starting to count processing time. At altitudes up to 1000 ft (305 m), process –boil filled jars – 30 minutes.
   
6. When processing time is complete, remove canner lid, wait 5 minutes, then remove jars without tilting and place them upright on a protected work surface. Cool upright, undisturbed 24 hours; DO NOT RETIGHTEN screw bands.
   
7. After cooling check jar seals. Sealed discs curve downward and do not move when pressed. Remove screw bands; wipe and dry bands and jars. Store screw bands separately or replace loosely on jars, as desired. Label and store jars in a cool, dark place. For best quality, use home canned foods within one year.
   

Note

You may become a bit hot, sweaty, and irritable during this process, but it's all worth it in the end! If doing 500ml jars you can expect to make about 15 jars.

How to Make
Pumpkin Puree

1. Preheat oven to 375 degrees.
   
2. Rinse pumpkin.
   
3. Cut pumpkin in half.
   
4. Place pumpkin on a parchment paper lined cookie sheet, flat side down.
   
5. Place in oven and cook until a fork easily pierces the skin, about 40-60 minutes.
   
6. Remove from oven and allow pumpkin to cool.
   
7. Peel the skin off, or scoop out pumpkin with a spoon.
   
8. Puree until very smooth with no lumps. This will take several minutes.
   
9. Place in freezer bags and label the best before date. Pumpkin will be best used within 5 months.
   

See video for details.

How to Make
Salsa

See video for details

1. Blanch tomatoes, peel and chop.
   
2. Place jars in oven at 225 degrees for at least 20 minutes and prepare canning bath. 
3. Mix all ingredients together and bring to a slow boil then simmer for 10 to 15 minutes. 
   
4. Pour salsa into hot jars 1/4 inch from the top and screw on lid finger tight. 
5. Place in hot water bath for 10 minutes.
6. Allow jars to cool on the counter undisturbed for 24 hours.
7. Label your jars and be sure to include the date made.

Note

If you are doing 500ml jars you will make 6 jars.

How to Make
Amaretto Mimosa

1. Mix
2. Serve in flute glass.

How to Make
Blue Martini

Shake it up with ice, drain and serve.

How to Make
Apple Crisp Cheesecake Cupcakes

1. Preheat oven to 325 degrees and line a 12 cup muffin tin with paper liners. Spray liners with cooking spray. In a large bowl, combine graham cracker crumbs, melted butter and a pinch of salt and stir until completely moistened.
2. Press graham mixture into paper liners and set aside.
3. In a large bowl, beat cream cheese until light and fluffy, add eggs, sour cream, caramel sauce, sugar, vanilla, cinnamon and a pinch of salt and beat until combined. Pour filling over graham bottoms.
4. In a medium bowl, whisk together brown sugar, flour, oats, cinnamon and salt, then cut the butter with a fork or pastry cutter. Scatter some chopped apples and a thin layer of the mixture over cheesecake layer.
5. Bake until centres are only slightly jiggly, about 30 minutes. Let cool in muffin tin, then refrigerate at least 2 hours.
6. Garnish with Cool Whip and drizzle with more caramel before serving.

How to Make
Aunt Ethel's Banana Bread

1. Beat together sugar, butter/oil, eggs and bananas.  
2. In a separate bowl mix together your dry ingredients then gradually add to the banana mixture.
3. Grease and flour a 4 x 8" loaf pan.  Bake at 350℉ for about 1 hour.

Note

I like to add 1 - 1 1/2 cups of chocolate chips to my batter.  Another alternative to add would be pecans or walnuts.

Also, if you have a mini-loaf tray, bake at 350℉ for 25 minutes.

How to Make
Aunt Ethel's Peanut Butter Squares

1. In a sauce pan, heat brown sugar and syrup until blended, then take off stove.
2. Add peanut butter, cereal and salt and mix well by hand.  Press into a 9 x 13" baking dish and set aside until cool.  
3. Add a thin layer of butter icing.  Allow to set.
4. Melt chocolate and butter in the microwave 30 seconds at a time until almost melted.  Stir it to allow the chocolate to finish melting.  Pour the chocolate out over the icing layer and quickly spread it out evenly.  Trick to smooth the chocolate layer - give the pan a gentle shake back and forth and it will smooth out any lines left after smoothing it out.  
5. Allow to cool and then cut into small squares.

How to Make
Brookies (Brownie Cookies)

1. Preheat oven to 350°F. Grease a 9 x 13 baking dish.
2. Beat softened butter, light brown sugar, 1/4 cup white sugar, and 1/2 tsp vanilla extract together in a large bowl until creamy. (3 - 5 minutes on medium in a stand mixer). Add 1 egg; beat until light and creamy (2 - 3 minutes).
3. Whisk 1 1/4 cups flour, 1/2 tsp salt and baking soda together in a bowl. Gradually stir flour mixture into butter mixture until dough is combined. Stir chocolate chips into dough. Spread dough in the bottom of the prepared baking dish to cover completely.
4. Stir 1 cup white sugar, melted butter and 1 tsp vanilla together in a bowl; add 2 eggs and beat well. Mix cocoa into butter mixture until well combined. Stir a 1/2 cup of flour, baking powder and 1/8 tsp salt into cocoa mixture until batter is combined. Pour brownie batter over cookie dough and spread to cover completely.
5. Bake in the preheated oven until a toothpick inserted into the centre of the brookies comes out clean, 25 - 30 minutes. Cool completely before cutting into bars.

How to Make
Caramel Apple Cheesecake Bars

1. Preheat the oven to 350 ℉.
2. In a medium bowl, combine flour and brown sugar. Cut in butter with a pastry blender or food processor (or 2 forks) until mixture is crumbly. Press evenly into a 9x13 baking pan that is greased or lined with heavy-duty aluminum foil or parchment. Bake 15 minutes or until lightly browned.
3. In a large bowl, beat cream cheese with 3/4 cup sugar in an electric mixer at medium speed until smooth. Then add eggs, 1 at a time, and vanilla. Stir to combine. Pour over the warm crust.
4. In a small bowl, stir together chopped apples, 2 tablespoons sugar, cinnamon, and nutmeg. Spoon evenly over cream cheese mixture.
5. For the streusel topping: In a small bowl, combine all ingredients. I like to really combine it by using my clean hands to thoroughly combine the butter into the mixture. You can't use a food processor because it will grind up the oats.
6. Sprinkle Streusel topping over apples. Bake 40-45 minutes, or until filling is set. Let bars come to room temperature then store in the fridge for up to 5 days. Can be frozen up to 4 months. (Do not add caramel topping if freezing … add topping after the bars are thawed and just before serving.
7. Drizzle with caramel topping and let cool. Serve cold and enjoy!

How to Make
Caramel Chocolate Chunk Cookies

1. Preheat oven to 350 degrees. Prepare baking sheets with silicone liners if you have them or parchment paper.
2. Sift together the flour, baking soda and salt in a large bowl.
3. In a stand mixer beat the butter and sugars until lightened and creamy (3 minutes), then add in the eggs and vanilla and continue to mix at medium speed for an additional 3 minutes.
4. Gradually add in the flour mixture just until combined then fold in the chocolate and caramel chips.
5. Scoop in 2 tablespoon sized balls onto lined cookie sheet. Refrigerate the sheets for about 15 - 20 minutes while oven pre-heats to 350 degrees. Bake for 13 - 15 minutes or until golden brown
6. Let cool on the cookie sheet.

Note

These cookies can be frozen. Let them cool to room temperature, transfer to air tight container and freeze for up to 3 months.

How to Make
Carrot Cake

Make the batter:

1. Position a rack in the middle of the oven.  Grease two 9-inch round cake pans, line the bottom with parchment paper and then grease the top.  Or grease and flour the bottom and sides of both pans.
2. Heat the oven to 350 degrees F.
3. Whisk flour, baking soda, salt, and cinnamon in a medium bowl until very well blended.
4. In a separate bowl, whisk the oil, granulated sugar, brown sugar, and vanilla.
5. Add the eggs one at a time, whisking after each one.
6. Switch to a large rubber spatula. Scrape the sides and bottom of the bowl, then add the dry ingredients in three parts, gently stirring until they disappear and the batter is smooth.
7. Stir in the carrots, nuts (optional - raisins, pineapple).

1. Divide the cake batter between the prepared cake pans.
2. Bake until the tops of the cake layers are springy when touched and when a toothpick inserted into the center of the cake comes out clean, 35 to 45 minutes.
3. Cool cakes in the pans for 15 minutes, then carefully turn the cake layers out onto cooling racks.  Remove the parchment paper and cool completely.  If you find the cake layer is sticking to the bottom of the pan, leave the cake pan upside down and allow gravity to do its thing.

To Finish:

1. In a large bowl, beat the cream cheese with a handheld mixer on medium speed until creamy, about 1 minute.
2. Beat in the icing sugar, 1/4 cup at a time, until fluffy.
3. Pour in the whipping cream.  Beat on medium speed for 2 - 3 minutes, or until the frosting is whipped and creamy.  This frosting resembles the texture of whipped cream.  Chill covered until ready to frost the cake.
4. When the cake layers are completely cool, frost the top of one cake layer, and place the second cake layer on top.
5. Add the remaining frosting to the top of the cake and use a butter knife or small spatula to swirl the frosting around.  Leave the sides of the cake unfrosted.  Finish with a handful of nuts on top.

How to Make
Carrot Cake Cupcakes

Cupcakes:

1. Preheat the oven to 350 F (175 C) and line a 12-count muffin pans with paper liners.
2. In the large bowl with stand mixer, mix flour, sugars, baking powder, baking soda, salt, cinnamon & nutmeg.
3. Stir in canola oil. Add eggs, one at a time. Beat until well-combined.
4. Stir in vanilla extract and milk.
5. Add carrots and nuts (if using). and stir until combined.
6. Evenly divide batter into cupcake liners, filling each 2/3 - 3/4 full. Transfer to the oven and bake at 350 F for 20 minutes or until a toothpick inserted in the center comes out clean.
7. Allow to cool completely before decorating with cream cheese frosting.

Frosting:

1. Combine butter and cream cheese in the bowl of a stand mixer (or you may use an electric mixer) and beat until creamy, well-combined, and lump-free.
2. Add vanilla extract and salt and stir well to combine.
3. With mixer on low, gradually add powdered sugar until completely combined then turn mixer on high for 2 minutes.  Use to frost completely cooled cupcakes.

How to Make
Cheesecake

1. In a small bowl, combine the cracker crumbs, sugar and cinnamon; stir in butter. Press onto the bottom and 2 in. up the sides of a greased 9-in. springform pan. Bake at 350° for 5 minutes. Cool on a wire rack. Reduce heat to 325°.
2. In a large bowl, beat the cream cheese, sugar and vanilla until smooth. Add egg yolks; beat on low just until blended.
3. In a small bowl, beat egg whites until soft peaks form; fold into cream cheese mixture. Pour over the crust.
4. Bake for 1 hour or until the center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around the edge of the pan to loosen; cool 1 hour longer. Refrigerate until completely cooled.
5. Combine the sour cream, sugar and vanilla; fold in whipped cream. Spread over cheesecake. Refrigerate overnight. Remove sides of pan.
6. Cut up fresh berries to serve with the cheesecake. I usually go with strawberries and blueberries but any fresh berries are great.

Note

I do not put the berries on top of the cheesecake, instead, I serve them on the side so people can choose the type of berry and quantity. If you put the berries on top you run the risk of the cheesecake getting wet from the berry juice and looking a mess. It is okay if you are planning on eating the entire cake in one sitting but it is a large cake.

How to Make
Chocolate Chip Oatmeal Cookies

1. Preheat oven to 350°F.
2. In a stand mixer, cream butter and sugars until light and fluffy (5 - 7 minutes on medium).
3. Beat in eggs and vanilla 3 - 5 minutes on medium.
4. In another bowl whisk oats, flour, dry pudding mix, baking soda and salt; gradually beat into creamed mixture just until combined. Stir in chocolate chips.
5. Line cookie sheets with parchment paper and drop dough by tablespoonfuls onto baking sheet about 1” apart, flattening slightly. Cook at 350°F until lightly browned, approximately 10 - 12 minutes.

Note

This can also be done in an air-fryer at 325°F for 8 - 10 minutes.

How to Make
Chocolate Peppermint Cake Roll

1. Preheat oven to 375°F. Grease a 15 x 10” jelly roll pan; line with parchment paper. Grease and flour paper.
2. Beat egg whites in a large bowl until soft peaks form; gradually add 1⁄2 cup granulated sugar, beating until stiff peaks form.
3. Beat egg yolks and vanilla in a medium bowl on medium speed of mixer 3 minutes.
4. Gradually add remaining 1⁄3 cup granulated sugar; continue beating 2 additional minutes.
5. Stir together flour, cocoa, baking powder, baking soda and salt; add to egg yolk mixture alternately with water, beating on low speed just until batter is smooth.
6. Gradually fold chocolate mixture into beaten egg whites until well blended. Spread batter evenly in the prepared pan.
7. Bake for 14 to 16 minutes or until the top springs back when touched lightly in the centre and a toothpick inserted comes out clean.
8. Allow the cake to cool in the pan for ONE minute.
9. Lift the parchment paper and hot cake out of the pan and onto a flat (heat-safe) surface.
10. Immediately, while the cake is hot, starting at one of the short ends, use your hands to gently and slowly roll the cake (and parchment paper) all the way up.
11. Allow the rolled up cake to cool completely, on top of a wire cooling rack. (Setting it on a wire rack allows it to cool underneath the roll, and keeps the cake from sweating).
12. Transfer to the fridge to cool for an additional 30 minutes.
13. While the cake roll is cooling in the fridge, mix the cream cheese, butter, powdered sugar and peppermint extract together with an electric mixer until fluffy and smooth.
14. Gently stir in desired amount of crushed peppermint candies, to taste. Save a handful for sprinkling on the ganache, at the end, if desired.
15. Once the cake roll is cooled completely, unroll it very carefully. Gently smooth the filling in an even layer over the cake.
16. Roll up the cake, without the parchment paper. (If you see it start to stick at all to the paper you can use a butter knife gently scrape along the bottom edge of the cake as you roll it up, to help release it.)
17. Cover with plastic wrap and refrigerate for at least 1 hour.

1. Heat heavy cream in a saucepan until hot. Pour over chocolate and stir continuously until the chocolate is melted and smooth.
2. Allow the ganache to cool for several minutes to give it time to thicken up a little. Gently spoon/pour the chocolate ganache over the top of the peppermint roll. Sprinkle additional chopped peppermint candy on top, if desired.
3. Refrigerate for at least 20 minutes before serving. Store in the fridge, covered, for up to three days.

Note

Make ahead instructions: The cake roll can be prepared completely and refrigerated for 1-2 days before serving. OR, you can bake the cake, roll it in the parchment paper to cool. Once cool, refrigerate it (rolled in the parchment paper) for up to 1 day, before filling and adding the ganache. To freeze: Prepare the cake roll completely, with the filling but do not add the ganache. Freeze for up to 2-3 months. Thaw overnight in the refrigerator before adding the ganache and then slicing and serving. Only add the final sprinkle of crushed mints if you are planning to eat the entire cake in one sitting, otherwise, it makes a wet, melty, gross mess. Also, sprinkle them on just before serving.

How to Make
Dad's Oatmeal Crisps

1. Combine dry ingredients then add egg, melted margarine and vanilla and mix until combined.
2. Put dough in the fridge to chill (20 minutes or so).  Form into balls, place on baking sheet and press down. Approximately 12 cookies per sheet ... leave space in between cookies because these will spread.  Bake at 350℉ for 10 minutes.

How to Make
Double Chocolate Banana Bread

1. Pre-heat the oven to 350°F . Spray a 9 x 5 loaf pan with nonstick spray.
2. In a large bowl, mash the bananas. Then whisk in the brown sugar, melted butter, vanilla and egg. Sift in the salt, flour, baking soda and cocoa powder; stir the batter with a wooden spoon until well incorporated. Gently stir in the semi-sweet chocolate chips.
3. Spread the batter into the prepared pan; then, evenly sprinkle the milk chocolate chips.
4. Place in the oven and bake for 50 to 55 minutes, or until a toothpick inserted in the middle of the bread comes out clean.
5. Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. Slice and serve.

How to Make
Double Chocolate Zucchini Muffins Or Loaf

1. Adjust the oven rack to the lower third position and preheat oven to 425°F (177°C). Spray a 9×5 (or 8×4) loaf pan with non-stick spray. Set aside. 
   
2. Place the shredded zucchini on a couple paper towels to absorb some (but not all!) moisture. Press a paper towel on top as well. Set aside until step 4. 
   
3. In a large bowl, whisk the flour, cocoa powder, baking soda, baking powder, salt, instant coffee, and chocolate chips together until combined. Set aside. 
   
4. In a medium bowl, whisk the eggs, oil, yogurt, sugar, and vanilla together until completely combined. Pour the wet ingredients into the dry ingredients and lightly whisk until combined. Using a rubber spatula or wooden spoon, fold in the zucchini. Pour/spoon batter into prepared baking pan, scraping up every last drop. Trust me, you want it all!

Note

Muffins:
Preheat oven to 425°F (218°C) degrees and spray a 12-count pan with nonstick spray or line with cupcake liners. Prepare batter as directed above, fill each liner to the top with batter and bake the muffins for 5 minutes at 425°F (218°C). Then, keeping the muffins in the oven, lower the temperature to 350°F (177°C) and continue to bake for an additional 15 minutes (+2min) or until a toothpick inserted in the center comes out clean. Makes 10-12 muffins.

Loaf:
Bake for 45-55 minutes or until a toothpick inserted in the center comes out clean. My bread only took about 46 minutes, but do not be alarmed if yours takes longer. All ovens are different. Allow bread to cool completely in the pan set on a wire rack. Slice and serve when bread has completely cooled. Store leftover bread in an airtight container at room temperature for up to 5 days.

How to Make
Easy Apple Enchiladas

1. Grease a glass lasagna dish (9 x 13).
2. Spoon filling down the centre of each tortilla. Sprinkle with cinnamon, roll up white tucking in the edges and place seam side down in the prepared dish.
3. In a medium saucepan over medium heat, combine butter, sugars and water. Bring to a boil, stirring constantly. Reduce heat and simmer 3 minutes. Pour sauce over enchiladas and let stand 30 minutes.
4. Bake in 350°F preheated oven for 20 minutes, or until golden.

How to Make
Individual No-Bake Cheesecake

Crust:

1. In a medium bowl, mix together crumbs and melted butter until combined and crumbs are moistened. 
2.  Divide evenly between individual serving dishes (about 2 tablespoons per serving dish).  
3. Press on the mixture with your fingers or the back of a spoon to form a crust layer.  
4. Refrigerate.

Cheesecake Filling:

1. In a large bowl, combine cream cheese and sugar, and whisk with an electric mixer until combined and completely smooth.  Mix in vanilla and lemon zest.  Set aside to let the sugar dissolve into the cream cheese.  
2. Whisk the heavy cream with an electric mixer until soft peaks form.  Avoid over-beating.
3. Using a spatula, gently fold half of the whipped cream into the cream cheese mixture, then fold in the other half.  Evenly spoon about 1/2 cup of filling into each serving dish.  Cover and refrigerate until you are ready to serve.
4. When ready to serve, top with fresh fruit.

Note

Feel free to get creative with different toppings. You may want to leave out the lemon zest in your filling if you are using candy bar toppings.

I love to make these individually in the containers in the photo (Amazon) for the Amherstburg Mission. To have the correct quantities; the crust quantity stays the same, but I double the cheesecake. It is best to put the cheesecake in a piping bag for best results. Do a layer of cheesecake, then sprinkle a rounded teaspoons of crumbs mixture, layer of fruit, repeat. Finish with cheesecake.

How to Make
Jill's Strawberry Filled Angel Food Cake

Cake:

1. Place egg whites in a large bowl; let stand at room temperature for 30 minutes. Sift 1/2 cup sugar and flour together twice; set aside.
2. Place the oven rack in the lowest position. Preheat the oven to 350°. Add cream of tartar, extracts and salt to egg whites; beat on medium speed until soft peaks form. Gradually add remaining sugar, about 2 tablespoons at a time, beating on high until stiff peaks form.
3. Gradually fold in flour mixture, about 1/2 cup at a time.
4. Gently spoon into an ungreased 10-in. tube pan. Cut through batter with a knife to remove air pockets. Bake until lightly browned and the entire top appears dry, 35-40 minutes.
5. Immediately invert pan; cool completely, about 1 hour.
6. Run a knife around the side and center tube of the pan. Remove cake to a serving plate.

Filling:

1. Cut the top off of the cake. Use a long, serrated knife and keep it as level as possible while cutting. Cut about 3/4 to 1 inch down from the top of the cake. Remove the top of the cake.
2. After the top has been removed, cut along the inside of the cake near the center hole. Use a shorter serrated knife and cut around the entire circle.  Then cut around the outside edge of the cake. I usually cut about 1/2 - 3/4 inches away from the edge.  Slightly remove the inside of the angel food making sure you leave some cake at the bottom.  Reserve what you remove to add to the filling.
3. With a beater, whip your whipped cream and add the desired amount of powdered sugar to taste.
4. Cut your strawberries into quarters (2 cups).  Combine whipped cream to the strawberries and mix.
5. Cut the angel food cake that you removed from the cake into cubes and add to the strawberries and whipped cream.  Spoon the strawberry mixture into the inside of the angel food cake. Fill to the top and even  mound the filling.  Replace the top of the cake.

Frosting:

1. Blend all ingredients until well incorporated and there are no lumps.
2. With an offset spatula, frost the angel food cake.
3. If the frosting is too stiff, you can add a little bit of whipped cream if you have any left over from the strawberry mixture.
4. Garnish with cut strawberries at the base if desired.
5. Garnish with a topping if desired. Sprinkles or chocolate curls.
6. Keep refrigerated.
7. When serving, use a long serrated knife to slice the cake.

How to Make
Lemon Squares

Crust:

1. In a food processor or mixing bowl, combine flour, butter and sugar, mix well.
2. Press into a greased and floured 8 x 8 baking pan.
3. Bake in 325°F oven for 20 minutes or until golden.

1. In a food processor or bowl, combine sugar, flour, baking powder, salt, egss, lemon rind and lemon juice, mix well.
2. Spread over base and return to 325°F oven for 20 - 25 minutes or until nearly set.
3. Let cool in the pan.
4. Dust with icing sugar.
5. Cut into small squares.

How to Make
Maureen’s Awesome Chocolate Chip Cookies

1. Preheat oven to 375 degrees.
2. Cream together shortening and sugars. (medium speed for 3 minutes)
3. Beat in eggs and vanilla until well combined. (medium speed for 3 - 5 minutes)
4. Stir in flour, baking soda and salt until just combined.
5. Stir in chocolate chips.
6. Drop by teaspoon full or cookie scoop onto ungreased cookie sheet.
7. Bake for 10 minutes.

How to Make
Mom's Apple Crisp

1. Peel apples and slice into fairly thin pieces.  Place in a 10 x 6 x 2" buttered glass baking dish.
2. Sprinkle cinnamon, then salt then water over the apples.
3. In a bowl mix flour, sugar and butter together.  Sprinkle topping over apples.
4. Bake at 350℉ for 40 minutes.

How to Make
Mom's Chocolate Chip Cookies

1. Cream together margarine, shortening, sugars, eggs and vanilla.
2. In a separate bowl mix together the flour baking soda and salt. Add to the wet mixture and mix just until combined. Stir in 2 cups of chocolate chips.
3. Drop by the spoonful onto an ungreased baking sheet (12 cookies per sheet) and bake at 375℉ for 8 - 10 minutes.

Note

If you want to make one large cookie, spread the dough into a round pizza tin (with no holes) and bake 375℉ for 12 - 14 minutes.

How to Make
Mom's Chocolate Squares

BASE

1. Mix all ingredients together and spread into a 9 x 13" pan.  
2. Bake at 350℉ for 25 minutes.  Let cool.
3. Icing with chocolate butter cream and cut into squares.

ICING

1. In a large heatproof bowl, microwave the butter and cocoa powder until butter is melted. Beat together with a hand mixer until smooth. Add the vanilla and milk and stir.
2. Add the icing sugar and stir, slowly at first, until incorporated; then beat on medium speed until frosting is smooth and creamy, about 1 minute. Spread entire amount of icing immediately on cooled brownies.  Cover and store at room temperature until ready to serve or cut and put in air tight container in freezer.

How to Make
Mom's Coffee Cake

1. Mix baking soda into sour cream and let sit for 1 hour.
2. Mix together butter, sugar, eggs, vanilla, flour and baking powder.  Add sour cream mixture.
3. In a separate bowl mix brown sugar, cinnamon and chopped nuts.
4. Pour half of the batter into a coffee cake pan and sprinkle half of the nut mixture evenly over the batter.  Spread the other half of the batter evenly over the first layer and sprinkle the other half of the nut mixture over top of the cake.
5. Bake at 350℉ for 55 - 60 minutes.
6. Run a knife around the outside of the cake, around the hole in the cake and remove from pan.  Run a knife around the bottom of the pan and life the cake from the cone.  Slice and serve.

How to Make
Mom's Peanut Butter Cookies

1. Cream together margarine, peanut butter and sugars.  Add eggs and beat for 3 minutes.  
2. In a separate bowl mix flour, baking powder, baking soda and salt.  Add to wet ingredients and mix just until combined.
3. Roll into small balls and place on baking sheet.  Press down with a fork to make a hashtag design on top of the cookie.  Bake at 375℉ for 8 - 10 minutes.

How to Make
Mom’s Shortbread

1. In a stand mixer cream the butter and sugar. Scrape down the sides and gradually add in the flour just until the flour is combined. It should be a crumbled consistency with the crumbs no bigger than pea size.  I finish it off by kneading the dough by hand on the counter until it holds together and can be easily rolled out without cracking. The more you work it, the more gluten you will create and the harder your cookies will be so don't over work it. Roll the dough out to 1/4 - 1/2” thickness and cut out with your favourite cookie cutters.
2. Transfer cookies to cookie sheet, sprinkle with coloured sugar sprinkles and bake at 325°F for 20 minutes. 
3. Do not brown; do not grease the cookie sheet.

Note

You can make this recipe completely by hand kneading if you have the strength and patience.  Just like the instructions above, start by kneading the sugar and butter until well creamed together before you start to gradually add in the flour.  Good luck!

How to Make
No Bake Toblerone Cheesecake

1. Mix crumbs and butter; press firmly onto bottom of 9-inch springform pan. Refrigerate for 10 minutes.
2. Beat cream cheese, peanut butter and sugar with an electric mixer on medium speed until well blended. Stir half of the chocolate into the cream cheese mixture. Gently stir in 1 cup of the Cool Whip. Spoon over the crust.  Refrigerate for 3 hours.
3. Microwave the remaining 1/2 cup of Cool Whip and chocolate in a small microwaveable bowl on high for 1 minute. Cool slightly then pour over the cake. Refrigerate until ready to serve.

How to Make
No Bake White Chocolate Blueberry Lemon Cheesecake

Jam:

1. Place blueberries, sugar and lemon juice in a medium saucepan and cook over medium high heat. Once boiling, turn heat down to simmer for about 10-15 minutes until it thickens. Stir often. Pour into a glass bowl and let cool to room temperature.

Crust:

1. In a food processor put 200g of Oreo cookies and process until you have fine crumbs. In a bowl, mix together cookie crumbs, lemon zest and butter until evenly moist. Press into the bottom of an 8” spring form pan. Refrigerate until the filling is prepared.

Filling:

1. Melt chocolate and whipping cream over low heat in a double boiler (or in a microwave at 50% for 30 second intervals until mostly melted; remove from microwave and let stand … the remaining bits should melt in the residual heat). Let cool to room temperature.
2. Put gelatin powder and cold water in a small sauce pan. Let it swell for 5 - 10 minutes.
3. Whip cream cheese until smooth and free of lumps then mix in vanilla, lemon zest and powdered sugar just until combined. Add melted chocolate. Mix until combined.
4. Dissolve gelatin over low heat. Mix into filling until combined.
5. Whip 1 cup of whipping cream until stiff peaks form. Gradually fold in the whipping cream to your filling half at a time.
6. Spread 1/3 of filling to crust. Spoon half of the jam over the filling and, with a skewer or butter knife, swirl gently to give it a marble look … do not over mix or you will lose your marbling effect. 
7. Spread another 1/3 of filling over your marbled layer. Spoon and marble jam as done in the previous layer. Spread the remaining 1/3 of the filling over the top and smooth the top. Refrigerate for 4 - 6 hours or overnight.
8. Remove sides of springform pan. Smooth sides if necessary. Add fresh blueberries to the top and embelish as you see fit.

How to Make
Peanut Butter Caramel Toffee Chocolate Chip Cookie Bars

1. Preheat oven to 350°F.
2. Line a 9 x 13 baking dish with parchment paper.
3. Unwrap caramels and place in a small saucepan with butter and condensed milk. Cook over medium-low heat, stirring occasionally, until the caramels have fully melted and the mixture is nice and smooth.
4. Cream butter and sugar in a large mixing bowl. Add peanut butter and continue mixing. Add eggs one at a time, mixing well after each egg. Add vanilla.
5. Combine flour, oats, baking powder and salt in a small mixing bowl. Add the flour mixture slowly, stirring until well combined.
6. Stir in chocolate chips, peanut butter chips and toffee bits.
7. Spread 2/3 of the dough on the bottom of the pan. Slowly pour caramel mixture evenly over the dough. Drop the remaining dough on top by the teaspoon. It doesn’t have to be perfect!
8. Bake for about 30 minutes. Let cool completely and then cut into bars. The colder it is the easier it is to cut. Tip ... After it has cooled I put it in the freezer for no more than 20 minutes then cut it.

How to Make
Pumpkin Brownies

1. Preheat oven to 350 degrees F.
2. Grease an 8 x 8 inch baking pan.
3. In a medium bowl, stir together the flour, baking powder, and salt.
4. In a separate medium bowl, stir together the melted butter, sugar, and vanilla.  Using a spoon or spatula, mix in eggs one at a time. 
5. Gradually stir in your flour mixture, and divide the batter evenly between two separate bowls.
6. Stir in cocoa powder and chocolate chips to one batter.
7. In the second bowl of batter, stir in the pumpkin puree, nuts, cinnamon, cloves and nutmeg.
8. Spread 1/2 of the chocolate batter into the bottom of a greased 8 x 8 baking pan.  
9. Spread the entire pumpkin batter on top of that.
10. Add dollops of the remaining chocolate batter on top then drag a kitchen knife, skewer or toothpick through the dollops of chocolate batter to create a swirled top.  Do not over mix or your swirls will disappear.
11. Bake at 350 degrees F for 45-48 minutes.

Note

Pumpkin pie filling can NOT be substituted for pumpkin puree or canned pumpkin.

Ensure your pan is well greased ... this batter is sticky! Butter works better than  cooking spray on this recipe.

Ensure your brownies are cooked by making sure the center doesn't look wet or jiggles too much with a little shake.

Brownies are good for 3 days if stored at room temperature and up to a week in the fridge.

How to Make
Pumpkin Roll

1. Preheat the oven to 375° F. Line a 15 x 10-inch jelly roll pan with parchment paper, leaving an extra 1-inch of parchment sticking up on both 15-inch sides of the pan so that you can easily lift the cake out after baking. (If you’d like the parchment to stick to the bottom of the pan more easily, sprinkle a little bit of water on the pan and then press the parchment paper on top of it. You can also lightly mist the top of the parchment paper with cooking spray for easier cake release afterwards, although it’s not required.)
2. Whisk together flour, baking powder, baking soda, pumpkin pie spice and salt in a large mixing bowl until combined.
3. In a separate bowl, whisk eggs and granulated sugar for 1 minute until thick. Add in the vanilla and pumpkin, and whisk until just combined. Fold in the flour mixture with a rubber spatula, and stir together until just combined.
4. Spread the batter evenly into the prepared pan. Bake for 13 to 15 minutes, or until the top of the cake springs back when touched. Carefully lift the parchment paper and cake out onto a flat (and heat-safe) surface. Then slowly, use your hands to roll the cake — rolling from the short end to the short end — until it is completely rolled up. Transfer the cake roll to a wire rack, and cool until it reaches room temperature.
5. While the cake is cooling, make the cream cheese filling:
6. Whisk together cream cheese, powdered sugar, butter and vanilla extract in a mixing bowl until smooth. If the filling is too thin, add more powdered sugar. If it is too thick, add a half teaspoon or two of water. (You want a medium consistency so that the filling is easy to spread, but not too warm or thin that it will ooze out of the cake when you’re rolling it up.)
7. Once the cake has reached room temperature, transfer the cake roll to a flat surface, and carefully unroll it until it is flat again (or mostly flat, it’s ok if the ends curl up a bit). Spread the cream cheese mixture evenly over the cake, leaving a 3/4-inch border on all sides. Then carefully re-roll the cake, gently peeling away the parchment paper as you roll until you can completely remove and discard it. Tightly wrap the pumpkin roll in plastic wrap and refrigerate for at least one hour.
8. Remove and unwrap the pumpkin roll and transfer it to your serving dish. Lightly dust the pumpkin roll on all sides with powdered sugar, if you would like. Then slice and serve.
9. If you have leftovers, just re-wrap the pumpkin roll in plastic wrap and store in the refrigerator for up to 5 days. Or freeze for up to 3 months.

How to Make
The Ultimate Salted Chocolate Chunk Cookie

1. Preheat the oven to 450°F.
2. Lightly spoon flour into dry measuring cups; level with a knife. Whisk together flour, baking soda, baking powder, and salt.
3. Beat butter and sugars with an electric mixer at medium speed, occasionally scraping down sides of the bowl, until light and fluffy, 2-3 minutes. Add eggs and vanilla; beat until pale, 4-5 minutes. Reduce mixer speed to low and gradually add flour mixture until just blended. Fold in chocolate chunks using a rubber spatula.
4. Scoop dough into even portions (2 tablespoons each) and arrange 2 inches apart on 2 parchment paper-lined baking sheets (maximum of 6 cookies per sheet). Sprinkle cookies with flaky salt and refrigerate sheets until dough is firm to touch, 10 minutes.
5. Bake at 450°, rotating baking sheets halfway through cooking, until just golden brown around the edges, 6-7 minutes. Let cool on baking sheets for 5 minutes, then transfer to a cooling rack. Repeat process with remaining dough.

How to Make
The World’s Best Butter Tart Bars

1. Preheat the oven to 350°F. Line a 9 x 13 deep pan with parchment paper.
2. To make the base, combine flour and sugar in a large bowl. Using two knives or a pastry blender, cut in butter until mixture is the texture of a coarse meal. Press firmly into the baking pan, going slightly up the sides of the pan. Bake for 15-20 minutes until just slightly golden.
3. Remove from the oven.
4. To make the topping, in a large bowl, stir together melted and cooled butter and eggs. Add sugar, flour, corn syrup, baking powder, vanilla and salt; stir until combined. Fold in raisins and pecans. Pour over the base and bake for an additional ~25 minutes, or until the top doesn’t jiggle and or it springs back when touched. (In my gas oven it takes about 35-40 minutes so go by the jiggle).
5. Let cool on a rack. When cool, cover and refrigerate overnight before cutting into squares.
6. This is the hardest part.. the waiting... but it is very important, as you need these bars to fully set before you cut them and eat them. They will keep for a few weeks in the fridge in a sealed container, but they won't last that long.

Note

To make a smaller recipe in an 8 x 8 pan follow the same instructions above with the following measurements: Base: 1 1/4 cups of all purpose flour 1/4 cup + 2 tbsp granulated sugar 1/2 cup + 4 tbsp of butter Topping: 3 tbsp unsalted butter, melted and cooled 3 large eggs, lightly beaten 1 1/4 cups packed brown sugar 3 tbsp all purpose flour 3 tbsp corn syrup 1/4 tsp (generous) baking powder 1/2 tsp (generous) vanilla pinch of salt 1 1/4 cups golden raisins 1/2 cup + 4 tbsp pecans, coarsely chopped.

How to Make
Vegan Chocolate Cake

Cake:

1. Preheat oven to 350°F and grease two 9-inch cake pans. I also line them with parchment rounds and lightly flour for easy removal of the cakes later.
2. Measure 1 cup unsweetened almond milk and add the tablespoon of vinegar to it. Stir slightly and set aside to curdle.
3. In a large bowl, add the flour, sugar, cocoa powder, baking powder, baking soda and salt.
4. Whisk well to combine.
5. Now add the oil, applesauce, vanilla and almond milk/vinegar mixture. Mix on medium speed with a hand mixer (or stand mixer with the paddle attachment) until well combined.
6. Lower the speed and carefully pour in the boiling water, continuing to mix into the cake batter until combined. The batter will seem very runny at this point; that is how it should be, trust me!
7. Divide the batter evenly between your cake pans. Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean. After 10 minutes of cooling in the pan, carefully remove the cakes from the pans and let cool completely before frosting.

Chocolate Buttercream Frosting:

1. Add the cocoa powder to a large bowl (I just wipe out the cake bowl and use it for the frosting). Whisk well to remove any clumps.
2. Add the softened vegan butter and mix with a hand mixer until creamed and well combined.
3. Add half of the powdered sugar and half of the almond milk, and mix until combined. Add the rest of the powdered sugar and vanilla extract. Mix starting on low, and turn to high. Mix until fluffy and combined.
4. If the frosting seems too dry, add more milk, a tablespoon or two at a time. If the frosting seems too wet and doesn't hold it's shape, add more powdered sugar until it thickens up.
5. Frost the cake using an icing spatula or just a butter knife.

Note

For cupcakes, fill liners half full and bake for 20-25 minutes. The whole recipe will yield approximately 24 cupcakes. Double the recipe to make a 4 layer cake, or cut in half to make a 1 layer round cake. You can also make a bundt cake, simply bake for 45 minutes. Or a 9 x 13 inch cake, baking for about 35-40 minutes. Don't like a lot of frosting? Cut the frosting ingredients in half. The recipe as written makes enough for thick layers of frosting. Nut allergy? You may substitute soy milk or another milk for the almond milk, any non-dairy milk will work here. No applesauce? Substitute 2 flax eggs (2 tbs ground flax + 5 tbs water), whipped aquafaba or another egg replacer such as Bob's Red Mill (2 eggs worth).

How to Make
Baked Chicken

1. Pre-heat your oven to 350 degrees.
2. Rub the minced garlic on top of each of the chicken breasts and sprinkle with all the spices listed above.
   
3. Flip the chicken breasts and spice the other side.
4. Heat your frying pan to a medium high heat.
5. Put enough oil in the pan to cover most of the pan … approximately 2 tbsp.
6. Once the oil is hot, carefully place the chicken breasts in the pan.
7. Cook for 2 minutes.
8. Flip using the fork and cook the other side for 2 minutes.
9. Transfer each chicken breast to a pan that is big enough to hold all four chicken breast.
10. To make clean up easier you can line the pan with parchment paper.
11. Put in the oven and bake for 30 minutes.

Note

For different flavours change the spice by using Cajun Seasoning or Frank’s Red Hot Ranch Seasoning, or forget the spice and just use your favourite barbecue sauce. If using BBQ sauce … brown the chicken 2 minutes per side, move it to the pan and brush BBQ sauce on each side of the chicken before putting in the oven.

How to Make
Beef & Broccoli Stir Fry

1. Prep: Start cooking white rice first so it's ready when the stir fry is done. Cover and freeze steak 30 minutes for easier slicing.
   
2. Combine all stir fry sauce ingredients in a bowl, stir well to dissolve the sugar, and set aside.
   
3. Place a large skillet or wok over medium heat and add 1 Tbsp oil. Add broccoli florets and sauté 4-5 minutes, partially covered with lid, stirring or tossing several times until broccoli is bright green and crisp-tender then remove from pan. Tip: If you prefer softer broccoli, add 4 Tbsp water before covering with the lid and it will steam cook the broccoli.
   
4. Increase heat to high heat and add 2 Tbsp oil. Add onion and sauté a few minutes then add beef and sauté about 2 minutes per side or just until cooked through. Quickly pull out a piece to test for doneness.
   
5. Add the sauce, reduce heat to medium/low and simmer 3-4 minutes. It will thicken. Add broccoli and stir to combine. Stir in 1-2 Tbsp water to thin the sauce if desired. Serve over white rice (basmati is my favourite).
   

Note

Beef & Broccoli Stir Fry freezes well and makes great leftovers. This is a large batch so you will have leftovers.

How to Make
Chicken Pad Thai

1. Prepare rice noodles according to package directions. Rinse noodles in cold water, drain, and toss in with 1 tbsp canola oil. Set aside.
   
2. Add all of the sauce ingredients to a medium mixing bowl. Whisk together and set aside.
   
3. While rice noodles are soaking, heat 1 tablespoon canola oil in a large nonstick skillet over medium-high heat. Once hot, add chicken and let cook for 3-4 minutes until cooked through. Transfer to a plate while you cook the vegetables.
   
4. Heat one tablespoon canola oil over in the same skillet and heat over medium-high heat. Add carrots and sauté1-2 minute. Add peppers and garlic and sauté 1-2additional minutes. Reduce heat to medium and pour beaten egg over vegetables and cook, stirring constantly, just until scrambled.
   
5. Add sauce and noodles and increase heat to medium-high. Toss until evenly combined and continue to stir and cook for 1-2 minutes, taking care to not let noodles overcook. Stir in chicken, green onions and peanuts, and heat through.
   
6. Taste and add additional seasoning as necessary. You can add more Sriracha if you want it spicier, soy sauce for a salty bite, or a squeeze of lime for tang. Top with cilantro and serve.
   

How to Make
Chicken Tetrazzini

1. Cook pasta; meanwhile, melt butter in a deep frying pan or wok at medium heat, when hot add onions and saute about 5 minutes.  
2. Add cooked chicken to the pan then soup and milk. Continue heating and stirring until no lumps of soup remain.  
3. Add broccoli, parsley and seasoning, when hot remove from heat and cover.  
4. When pasta is cooked, drain well but do not rinse. Toss noodles with parmesan cheese then add your sauce and mix thoroughly.

How to Make
Chicken-A-La-King (From Scratch)

1. In a large saucepan, melt butter over medium-high heat. Add in mushrooms and cook until mushrooms are soft, about 5 minutes. (I throw a few spices like salt, pepper, garlic & onion powder in but that’s optional) 
   
2. Add in flour and stir until there are no more specks of flour left. Pour in chicken broth and milk and bring to a boil. Reduce heat to low and simmer until sauce is thickened, about 3 minutes. 
   
3. In a small mixing bowl, whisk together egg yolks with heavy cream. Working quickly, slowly pour in 1/2 cup of the hot mixture into the egg mixture while whisking vigorously. Immediately pour this mixture back into the saucepan, whisking the entire time. Cook 2 minutes more. 
   
4. Stir in frozen peas, pimientos, and cooked chicken and let heat through, 2 to 3 minutes. 
   
5. Serve hot over cooked rice, pasta, toast, or biscuits. 
   

How to Make
Festive Pumpkin Chili

1. In a large pot over medium heat, add the ground beef and begin to brown (if you are using ground chicken you may need to add a little extra virgin olive oil to the bottom of the pan to prevent sticking). Add the chopped onion, bell pepper, garlic, and chipotle peppers. Cook until the meat is brown
   
2. Add the pumpkin puree, hard cider, beans, and chicken broth into the pot. Stir in the chili powder, cumin, cinnamon, salt, pepper and bay leaf. Stir well.
   
3. Bring the mixture to a boil and then turn down the heat and simmer for at least 30 minutes stirring occasionally.
   
4. Serve warm and top with optional garnishes if desired.
   

Note

With chili everything is an estimate. If you find it too thin you can add more meat or beans, too thick add more broth. My pumpkin puree from the garden is thinner than store bought so I add the full 3 lbs of ground meat to make my chili thicker..

How to Make
Garden Chili

1. Melt butter in a large Dutch oven or stockpot over medium-high heat.
   
2. Add the onions and sauté until they begin to soften, approximately 5 minutes.
   
3. Add ground beef and garlic. Cook until the beef is browned.
   
4. Add remaining ingredients and put the lid on and reduce heat to a slow simmer.
   
5. Simmer for at least an hour.
   

Note

If not using fresh tomatoes you can substitute a large 28oz can of diced tomatoes, a large 680ml can of tomato sauce and an additional can of chili beans.  

How to Make
Honey Garlic Chicken

1. Score one side of chicken breasts in a checkerboard pattern. Rub both sides of chicken with olive oil. Sprinkle with salt to taste.
2. Mix spices together and sprinkle over chicken.
3. Dredge spiced chicken through flour and shake off excess flour.
4. Heat a large frying pan at medium heat. When hot, add 1/4 cup of butter. When butter is melted add chicken and cook for 4 minutes then flip.  Move chicken to one side of pan to make room for sauce.
5. Add 1/4 cup butter to the pan then garlic.
6. Add the honey, soya sauce and apple cider vinegar to the garlic butter and stir. Continually baste chicken with the sauce and continue cooking for another 3 minutes or until the chicken has an internal temperature of 1650F. The sauce will thicken as it cooks.
7. Serve with Jasmine rice.

How to Make
Lamb Stew

1. In a large pot over medium-high heat, add the olive oil and bacon. When the bacon begins to lightly brown, remove it from the pot with a slotted spoon and set aside. Add the lamb and let the meat brown on all sides, about 3 minutes per side. Remove the meat with a slotted spoon and set aside. Chop the bacon into 1/4-inch pieces. 
   
2. Add the mushrooms, carrots, garlic, onions and bacon to the pot and stir. Mix in the flour. Add the beef stock, sherry, bay leaves and lamb. Add salt and pepper and cover the pot but leave a vent for the steam to escape. Bring the mixture to a simmer and simmer until the meat is tender and falling apart, about 2 hours. 
   
3. Slowly stir in the heavy cream, parsley, tarragon and peas. Serve the stew in shallow bowls over buttered egg noodles. 
   

How to Make
Lemon Chicken

1. On a cutting board either pound the chicken thin with a meat mallet or cut them horizontally so they are half their normal thickness. Place them on a large dinner plate and sprinkle each side evenly with lemon pepper seasoning. 
2. Fill a small bowl 1/4 of the way with flour. Dip the seasoned cutlets in the flour and place on the dinner plate.
3. Place 1-2 tablespoons of butter in the frying pan and turn the large burner on medium or slightly higher. Once the butter is melted and bubbling, place the chicken in the pan, cover and fry for 2 minutes. 
4.  Turn the chicken over and squeeze lemon juice over the chicken. Cover and fry for 2 minutes. 
5.  Turn chicken over and squeeze lemon juice over the chicken. Cover and take chicken off the burner for 30 seconds. Remove the chicken from the pan and place on a clean dinner plate.
6. If you have a meat thermometer, the chicken is done at 165 degrees F.

Note

I like slice up the other half of the lemon and fry each side for about one minute then use it as a garnish.

How to Make
Mom’s Chili

1. Brown ground beef and onions. 
2.  Add remaining ingredients and simmer for 1 hour.

Note

Additional spices can be added to taste ie garlic, hot sauce, cayenne.

How to Make
Mom’s Sloppy Joes

1. Brown ground beef and onion. 
2.  Add in remaining ingredients and heat. 
3.  Serve on bun with spanish onion and dill pickle.

How to Make
Penne In Blush Sauce

1. Saute onion and garlic in butter for 2 minutes.
2. Add tomatoes and continue to saute for 10 minutes.
3. Add oregano and basil to taste, then add whipping cream and heat until boiling.  Add cooked penne.  Stir and serve.

How to Make
Penne With Meat Sauce

1. Cover bottom of pot with olive oil
   
2. Chop or blend onions in food processor
   
3. Cook onions until tender & add garlic
   
4. Add meat and cook until browned
   
5. Cover top of meat with pepper, salt, Italian seasoning and a bay leaf
   
6. Mix 4 cups chicken broth, add to meat mixture
   
7. Cook approx. one hour
   
8. Add 2 lg. cans of tomato paste and 2 lg. cans of pureed tomatoes, pour in pot and simmer an additional 2 hours, stirring occasionally.
   
9. Remove bay leaf
   
10. Cook Penne pasta according to directions on package. 
    
11. Pour sauce over pasta and top with Parmesan cheese.
    

How to Make
Rib Rub And Slow Cooked Ribs

1. Flip the ribs over and attempt to remove the “silverskin”. This step is optional because it is a little difficult but it will produce slightly tastier ribs. Use a knife to slice under a corner of the silver skin and, using dry hands, try to grab and pull the flap you just created to peel off most or all of the silver skin. Sometimes it may take several attempts to get it off while other times it comes off nicely in a single pull.
2. In a bowl mix together all of your dry spices and sugar. Next add in the oil and whisk until well combined.  Put some rubber gloves on and rub the mixture onto the bottom and then the top of your ribs. Place the ribs in a large Ziplock bag or an airtight container. Cut them down if they do not fit. Let them sit outside the fridge for 30 - 60 minutes or put them in the fridge overnight.  If you do the overnight method (which I recommend), be sure you take them out of the fridge 30 - 60 minutes prior to cooking.
3. Wrap the ribs in an aluminum foil packet so that it is sealed on all edges. Cut them up into more manageable sizes for the packets if you prefer.  Place packets on a foil lined cookie sheet and bake at 250 - 260°F for 3 - 4 hours. (This can also be done on the barbecue at a low setting if you have a gas barbecue or lots of propane!)
4. Take the ribs out of the oven and make a small slit in each of the packets and drain the liquid into a heat safe container. Ensure there is no juice on the cookie sheet as we will be using it again in the oven and want it to catch on fire. Open up the packets, return the ribs to the cookie sheet and put them under the broiler 3 - 5 minutes. Watch the ribs carefully to ensure they do not burn.
5. Take them out of the oven and baste with a thin layer of your favourite barbecue sauce.