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
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
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

You can swap out basil for mint if you don't have mint. Both are very fresh and refreshing.

How to Make
Jalapeno Cheddar Beer Bread

1. Preheat oven to 350 degrees. Lightly grease a 9 x 5 inch loaf pan.
2. In large bowl mix flour, baking powder, salt, garlic powder, cumin, sugar, bacon, jalapeno pepper and cheddar cheese. 
3. Pour beer over mixture and mix just until combined. Do not over mix. 
4. Spoon into loaf pan. Pour melted butter over bread.
5. Bake for 50-60 minutes or until set and lightly browned. Remove from the pan and allow to cool for at least 20 minutes before cutting into the loaf.

Note

• Use excellent quality bacon and cheddar.
  
• Look for younger jalapeno peppers that are smooth and green all over with no striations or blemishes. These young green peppers are less stressed and more mild.
  
• Use any non light beer. Stay away from the flavored micro brews unless the flavor complements the bread.
  
• Do not over mix the dough.
  
• The bread loaf is done when set and lightly browned. You can use the toothpick test on this bread but it may come out with a little cheese on it and still be done.
  
• Remove the cooked bread from the pan as soon as possible and let it cool for 15-20 minutes.
  
• Store leftovers in a storage bag or airtight container in the fridge for up to 3 days. 
  
• To freeze wrap in plastic wrap, then aluminum foil, then place in a freezer bag. Freeze for up to 2 months. Thaw in the refrigerator overnight. 
  

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
Easy Rhubarb Scones

SCONES

1. Preheat your oven to 400 F.
2. Mix the flour, sugar, baking powder and salt in a large bowl. 
3. Stir in diced rhubarb.
4. Add the cream and stir just until the dough forms.
5. Knead gently in the bowl just until the dough holds together.
6. Form the dough into a 10" diameter circle, 3/4 inch thick, on a lightly greased cookie sheet.
7. Cut the dough into 8-16 wedges (depending on the size of scones you want) and spread the scones 2 inches apart from one another.
8. Sprinkle the scones with 1 Tbsp sugar.
9. Bake scones at 390 F until very lightly golden brown, approximately 15-20 minutes (do NOT over bake or they will dry out).
10. Brush with melted butter and serve warm. OR prepare this optional icing...

ICING

1. Mix all the ingredients in a small bowl and whisk until smooth.
2. Spread over the scones once they are cooled.

Note

You can also do an alternate glaze using 1 Tbsp of sugar mixed into 3 Tbsp melted butter and drizzle over scones.

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 four 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
Rhubarb Dream Bars

1.  Preheat oven to 350 F.
2.  Line the bottom of an 8" x 8" pan with parchment, bringing it up the sides so that it will be easy to remove the squares after.
3. Whirl the crust ingredients in a food processor (until the dough is a medium crumbly texture) and then press into the prepared pan.  
4. Bake for 15 minutes. The crust will remain very pale in colour.
   
5. While the crust is baking, mix together eggs, sugar, flour and salt and whisk well.
6. Stir in the rhubarb (fresh is best). 
7. Pour onto the hot crust and continue to bake for 40 - 45 minutes.
8. Let the bars cool completely, remove with parchment and cut into small squares

How to Make
Salted Caramel Bars

1.  Preheat the oven to 350 degrees F and lightly grease a 9 x 13 inch dish with non-stick spray.
2.  For the crust, cream together the butter and sugars in a large bowl for 3-5 minutes, or until fluffy and lightened in colour.
3. Mix in vanilla extract, then gradually beat in flour until just incorporated, when a smooth dough comes together.
4. Take 1/3 of the dough and gently press it into the greased baking dish, then place it in the oven and bake for 20 minutes.
5. Wrap the remaining dough tightly in plastic wrap and refrigerate until further use.
6. Remove the crust from the oven when it is golden brown and let it cool.
7. For the filling, place unwrapped caramels (duh) and heavy cream in a large, microwave-safe bowl and microwave for 1 minute. (You can also put it in a non-stick pot on the stovetop on medium-low heat.)
8. Stir vigorously, or until smooth.  If not melted after 1 minute, microwave in 30-second increments, stirring in between, until smooth.
9. Stir in vanilla extract, then pour caramel over the cooled crust, sprinkling sea salt over the top.
10. Remove the chilled dough from the fridge and crumble pieces evenly over the caramel-topped crust.
11. Once you've used all of the dough, place the baking dish in the oven and bake for 26-28 minutes, or until the top crumble is a light golden brown.
12. Remove baking dish from the oven and let cook completely, then cut into squares and enjoy.

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
Keto Green Bean Casserole

1. grease a 9×13 casserole dish 
2. add 3 cans of green beans  (if frozen beans are used, cook according to package )
3. mix in 2 cups of homemade cream of mushroom soup (warm soup mixes easier)
4. stir in bacon, and cheese 
5. top with fried onions, or low carb version   pork rind crushed in a food processor (add melted butter, and pulse in as final step)
6. Bake at 350 for 30-40 mins 

How to Make
Cream Of Mushroom Soup

1. Take 1/2 of onion chopped and 1/2 of mushrooms chopped and puree in food processor with 2 tbsp. olive oil.
2. Place puree in saucepan and heat until moisture is reduced by 1/2.
3. Add remaining mushrooms and onions (chopped) to puree in the same saucepan.
4. Add cream and chicken broth, cream cheese, chicken bouillon, minced garlic, thyme and black pepper.
5. Simmer for approximately 30 minutes or until onions and mushrooms are tender.