How to Make
Sue's Mixed Berries And Banana Smoothie

1.  Combine all ingredients together in a blender and puree until smooth.

How to Make
Barb's Mexi Green Drink

1.  Mix together and cheers

How to Make
Danielle's Black Cat Cosmo

1. In a cocktail shaker filled with ice, add 1 ½ oz black vodka, ½ oz Cointreau, the juice of ¼ fresh lime and 2 oz cranberry juice. 
2. Stir well and strain into a Martini glass.

How to Make
Jill's Tropical "Pink" Mocktail

1. Fill a large glass at least half way with crushed ice.
2. Add the grenadine, pina colada mix and 1/2 of the sprite.
3. Stir gently.
4. Add the rest of the Sprite and stir gently.
5. Serve immediately.

How to Make
Katie's B52

1.  Mix and serve over ice.

How to Make
Kathy's Foamy Pina-BOO-lada

1.  Pour all ingredients into a large pitcher
2. Mix with a masher but leave lumps
3. Pour into short glasses
4. Add Sprite to fizz/foam
5. Add marshmallows with faces on cocktail skewers

How to Make
Sue's Blackberry Goat Cheese Appetizer

1. In a small skillet over medium heat, add blackberries, lemon juice, honey and salt. Bring to a simmer and cook for 5-6 minutes, breaking up the berries with a potato masher or a fork.
2. Remove from heat and stir in lemon zest and thyme. Cover and refrigerate for about 20 minutes, until slightly cooled.
3. Lay out a sheet of plastic wrap and spoon about 1/2 of the blackberry mixture onto the plastic wrap, about the same shape and size as the goat cheese log.
4. Place the goat cheese on top.
5. Spread the remaining blackberry mixture on top and wrap tightly in the plastic wrap.
6. Refrigerate for about an hour, or until ready to serve.
7. Serve with your favorite crackers or crostini.

How to Make
Alison's Mixed "Greens" Salad

1.  Toss together and serve.

Note

You can increase/decrease the mixed greens, cucumbers and the avocados depending on the size of your group.

How to Make
Barb's Broccoli Salad

1. Mix dry ingredients together 
2. Make dressing 
3. Pour dressing over mixture and combine.
4. Let it sit for a bit, taste it, add more salt if needed. 

How to Make
Carla's Beet Salad

Vinaigrette 

1. In a small bowl, whisk together the honey, Dijon mustard, red wine vinegar, shallots, salt and pepper.
2. Whisking constantly, slowly add the oil in a steady stream. (Alternatively, add all the ingredients to a jar, cover with the lid, and shake vigorously to blend.)
3. Taste and adjust seasoning if necessary. 

1. Place the greens in a large bowl, drizzle with about half of the vinaigrette and toss to combine. 
2. Add as much of the remaining vinaigrette as desired and toss again. 
3. Arrange the greens on a large platter or divide onto plates, then top with beets, walnuts and goat cheese. Serve immediately.

Note

If you'd like to roast your own beets, you'll need 1 bunch of medium beets (about 3). Preheat oven to 425°F and set an oven rack to the middle position. Wipe or scrub the beets clean, then trim stems down to one-inch (leave "tails" on). Place the beets on a large piece of aluminum foil, drizzle with 1 tablespoon olive oil, then wrap foil around the beets to form a neat packet. Roast directly on a rack in the middle of the oven until tender, about 1 hour. Test for doneness by piercing the largest beet with a knife. If it enters easily, it's done. Unwrap the beets and let sit until cool enough to handle. Use your hands or a paring knife to peel the skin, then cut into wedges. Make-Ahead Instructions: The vinaigrette can be made up to 4 days ahead and stored in the refrigerator. Before serving, let sit out at room temperature for about 30 minutes, and then shake to re-emulsify.

How to Make
Danielle's Black Rice Salad

1. In a medium pot, combine the rice, 3/4 teaspoon of the salt and 4 cups of water. 
2. Bring to a boil, then turn the heat down to low; cover and simmer until the rice is tender and most of the grains have split open, 50 to 60 minutes. 
3. Transfer the rice to a fine mesh strainer to drain any excess water. Let cool.
4. In a large bowl, whisk together the orange zest, orange juice, oil, vinegar, honey, mustard, pepper, and remaining ½ teaspoon salt. 
5. Add the cooled rice, pecans, dried cranberries, parsley, celery, apples, pepitas, and scallions. 
6. Taste and adjust seasoning, if desired. 
7. Serve cold or at room temperature.

Note

To toast the pecans, preheat the oven to 350°F and set an oven rack in the middle position. Arrange the pecans on a baking sheet and bake for 6 to 10 minutes, until toasted and fragrant.

This salad can be made a day ahead of time and refrigerated.

How to Make
Kathy L's Butternut Squash Soup

1.  In a large stock pot over medium heat, heat the olive oil and sauté the garlic, onions and celery, stirring often, until soft and fragrant, about 5 minutes.
2. Add the carrots, butternut squash, apple, pear, and vegetable stock. Bring to a boil, then reduce the heat to low and simmer until all of the vegetables are tender, about 30-40 minutes.
3. Working in batches, transfer the soup to a blender (or use immersion blender) and process until smooth. 
4. Return the soup to the pot.
5. Stir in the soy milk, salt, pepper, cayenne, curry and nutmeg, and cook until desired temperature and consistency, adding more soy milk as desired.  Serve hot.

Note

For less mess and to avoid burns use a hand mixer.

How to Make
Betty's Manicotti

1. Preheat oven to 350 degrees. Cook the manicotti according to package directions and rinse in cold water.
2. In a medium-sized bowl combine ricotta, one cup of mozzarella cheese, parmesan, spinach, Italian seasoning, and egg.
3. Stuff the shells with the cheese mixture. I find that using a piping bag works the best.
4. In a 9×13 inch, pan add 1 cup of marinara sauce to the bottom. Line the manicotti in an even layer. Cover with remaining sauce and cheese. 
5. Bake for 25-30 minutes or until cheese is melted and bubbly.

How to Make
Diana's Cauliflower Tacos

Cauliflower:

1. Break up cauliflower into desired sized pieces.
2. In a small bowl, blend together spices and oil. Pour over cauliflower. Mix well.
3. Roast on a parchment lined baking sheet in a 400 degree oven for 20-40 minutes or until desired tenderness.

Lime Crema:

1. Mix all ingredients well in a small bowl.

Taco Slaw:

1. Mix all ingredients well in a medium bowl

Serve cauliflower, taco slaw and lime crema in warmed flour or corn tortilla.

Note

You can also add onions & cilantro to Taco Slaw.

How to Make
Veronika's Greek Lemon Chicken & Orzo Casserole

1.  Preheat the oven to 375 degrees F.
2. For the orzo: Whisk together the stock, butter, salt, cornstarch, dill, lemon zest and juice and garlic in a bowl. Mix in the orzo.
3. For the chicken: In a separate bowl, mix together the coriander, salt and pepper. Coat the chicken all over with the seasoning.
4. Pour the stock/orzo mixture into a glass 9-by-13-inch baking dish. Add the chicken breasts, laying them at an angle so all but the tops of the breasts are submerged. Shingle the lemon slices in between the chicken breasts.
5. Bake, uncovered, until the chicken registers an internal temperature of 165 degrees F, 35 to 40 minutes. Let rest for 5 minutes. Top with the chopped parsley before serving.

How to Make
Cathy's Ice Cream Cake

1. Line an 8-inch or 9-inch standard round cake pan with plastic wrap so that the plastic overhangs the edges of the pan. Let the ice cream stand at room temperature until slightly softened.
2. Unwrap, and then cut the ice cream sandwiches evenly in half. 
3. Place the sandwich pieces cut-side-down around the circumference of the cake pan. 
4. Place the chocolate (slightly softened) ice cream in the pan in an even layer. Sprinkle with a layer of crushed Oreos or crumbs (if desired).
5. Add the vanilla (slightly softened) ice cream on top, then a whipped cream layer, followed by a layer of crushed oreo cookies or crumbs in the center of the cake. Drizzle with both caramel and chocolate syrup.
6. Immediately transfer to the freezer.  Allow the cake to chill until frozen solid, about 4 hours or overnight (preferred).
7. Remove the cake by pulling the ends of the plastic wrap upward. Lift the cake from the plastic wrap and place on a serving plate.

How to Make
Debbie's Lemon Blueberry Streusel Muffins

STREUSEL TOPPING

1. In a medium bowl, whisk together the all-purpose flour, granulated sugar, and cinnamon.
2. Add in melted butter and mix until small crumbles form. Big crumbles are cool too. Set aside.

LEMON BLUEBERRY MUFFINS

1. Adjust the oven rack to the 2nd level mark, just above center, and preheat the oven to 400ºF. Line a standard size muffin tin with tulip liners. If you're using standard size liners you will yield more muffins. If not using any liners, generously spray the muffin tin cavities well with a flour-based baking spray.
2. In a medium-size mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set aside.
3. In a separate medium-size mixing bowl, whisk together the eggs, granulated sugar, melted butter, lemon zest, and lemon juice. Then add in the buttermilk and vanilla extract.
4. Using a spatula, gradually add the dry ingredients to the wet mixture stirring until just combined. Gently fold in the blueberries. Optional step: coat the blueberries in flour before adding them to the batter. This can prevent blueberries from sinking to the bottom during baking.
5. Using a 3 tablespoon-size cookie scoop or two spoons, evenly divide the batter into the muffin liners, filling them to the top. Do this only if you are using the tulip liners. If using standard size liners, fill them ⅔ full. Top with any extra blueberries (optional) and streusel.
6. Bake for 18-20 minutes at 400ºF or until an inserted toothpick comes out clean. When done, remove from the oven and allow to cool for 5 minutes before removing muffins from the tin.
7. Muffins are best served still warm with a little butter, but are equally just as good completely cooled.

Note

• For standard liners, you will yield more than the 12 noted in the recipe.
• If you are not using liners, generously spray each muffin tin cavity with a flour-based baking spray.
• Fold the blueberries into the batter at the end, but be careful not over mix.
• To give your bakery style lemon blueberry streusel muffins some height (a.k.a. "muffin top"), fill them all the way to the top of the muffin tin. Only do this if using the tulip-style muffin liners.
• If using standard-size liners, fill them ⅔ full.

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
Katie's Brownies

Brownies:

1. Pre-heat the oven to 350 degrees F.  Lightly grease an 8-inch square baking dish, preferably glass.
2. In a saucepan over low heat, combine the butter and chopped unsweetened chocolate.  
3. Heat, stirring often, until melted, about 4 minutes.
4. Remove from the heat and stir in the sugar and a pinch of salt.
5. Add the eggs and vanilla and stir until well blended.
6. Sprinkle the sifted flour over the mixture and stir until just blended.  Stir in the chips, if using.
7. Pour the batter into the prepared dish and spread evenly.
8. Bake the brownies until a toothpick inserted into the center comes out almost completely clean, about 30 minutes or longer if using a metal pan.  Do not overbake.
9. Transfer to wire rack to cool completely before icing and cutting into 2 1/2" squares.

Chocolate Butter Frosting:

1. Cream butter.
2. Gradually add about half the sugar, blending well.
3. Beat in 2 Tbsp cream.  
4. Gradually blend in the remaining sugar.
5. Add enough cream to make it spreading consistency.  
6. Add two ounces of unsweetened chocolate that has been melted and cooled with the vanilla.
7. Mix until smooth.

How to Make
Kathy V's SPOOKY Pavlova

1.  Preheat oven to 225°F. Space two racks as per below***
2. Line 2 large baking sheets with parchment paper.
3. Place egg whites, lemon juice, cornstarch, and salt in the bowl of a stand mixer or a large bowl. Using the whisk attachment or a hand mixer, whisk egg whites on medium-high speed until stiff peaks form.
4. With the mixer still running on high speed, add sugar, 1 tbsp at a time. Whisk until the egg whites hold stiff peaks after each addition. Continue whisking after all the sugar has been added and until meringue holds stiff peaks, are thick, glossy. Whisk in vanilla extract.
5. Mound ¾ of meringue mixture onto prepared baking sheet. Save ¼ for ghosts. Place a small dab of meringue underneath each corner of parchment paper on the baking sheet to help the paper stick in place. Spread meringue into an 8-inch circle, about the size of a large plate. Indent the centre slightly, leaving a 1-inch border around the edges. Use the back of your spoon to mould into a nice circle. THEN QUICKLY prepare the ghosts.
6. To make ghosts, use ¾ of meringue for above and save ¼ of mixture. Put into a piping bag or large ziplock bag and cut a half inch out of the corner. To pipe the ghosts on the second baking sheet, start with a wide base and thin out to form the head, you can use a skewer or toothpick to shape arms or experiment with funky shapes. 
7. ***Place meringue on the middle rack of preheated oven (ensure there is room to place to baking sheets allowing for ghosts to slide in), for 1 hour and 15 minutes. 
8. Put that tray of ghosts into the oven on the shelf below the pavlova. Bake the ghosts for 40 minutes or until set, then remove them. Continue to bake the large pavlova for duration noted (about another 35 minutes). 
9. Turn oven off. Let meringue cool completely in oven (at least 2 hours) or preferably, overnight
10. When ghosts are cooled, use a tiny paint brush or toothpick and add eyes with black food colouring.
11. Combine strawberries with 2 tbsp sugar and let sit for 25-30 minutes, until sugar is dissolved, and you start to see strawberry juices pooling in the bottom of the bowl.
12. When ready to serve, whip the cream with 1 tbsp sugar, or use cool whip. Dollop whipped cream on top of pavlova. (Save a bit for Ghost Glue!)
13. Top with strawberries and any strawberry juices (drizzle juices for spooky effect). Use a dab of whipped topped under ghosts and “glue” or stage around the large pavlova ring.
14. You can save some fruit to drizzle over top individual servings if wished.
15. Serve immediately after adding fruit and whipped toppings!.

Note

For a shortcut, you can use Cool Whip instead of making your own whipped cream.

The pavlova and ghosts can be made up to a few days ahead and kept in an airtight container.

How to Make
Lucia's Lemon Mousse

1. Squeeze the lemons and strain the juice through a mesh sieve to remove any seeds or pulp for a smooth texture.

2. In a small saucepan, whisk together the lemon juice, sugar, and cornstarch until well combined and smooth.

3. Place the saucepan over medium heat and bring the mixture to a simmer, stirring constantly. Cook for 2-3 minutes, or until it thickens into a creamy consistency.

4. Remove the mixture from heat and let it cool slightly. Then, transfer to the fridge to chill for about 30 minutes to 1 hour, or completely cold.

5. In a large bowl, whip the cream until peaks form.

6. Stir about 1/4 of the whipped cream into the chilled lemon mixture to lighten it, using the electric whisks.

7. Fold the rest of the whipped cream into the lemon mixture gently until fully combined and smooth.

8. Spoon or pipe the mousse into serving dishes and refrigerate for about 30 minutes to firm up, or enjoy right away for a softer, airier mousse.