Vegetarian Moussaka (Sheri)

2 medium eggplant, thinly sliced

2 large zucchini, thinly sliced

2 large red potatoes, thinly sliced

olive oil cooking spray

1 onion, chopped

1 clove garlic, chopped

1 tablespoon white vinegar

1 large can diced peeled tomatoes with juice

1/2 (14.5 ounce) can lentils, drained

2 teaspoon dried oregano, separated 1 tsp for roasted vegetables and 1tsp for tomato mixture

2 tablespoons chopped fresh parsley

salt and pepper to taste

2 cups crumbled feta cheese, separated into 1 cup each

1 1/2 tablespoons butter

2 tablespoons all-purpose flour

1 1/4 cups milk

black pepper to taste

1 pinch ground nutmeg

1 egg, beaten

1/4 cup grated Parmesan cheese

Directions

1. Preheat oven to 400 degrees F.
2. Slice eggplant, zucchini and potato slices, place on cookie sheet lined with parchment paper, sprinkle with salt, pepper, dried oregano, and nutmeg and spray with olive oil cooking spray.
3. Roast until tender (about 30 minutes), remove from oven and reduce heat to 350 degrees F.
4. Saute onion and garlic until lightly browned. Pour in vinegar and reduce. Stir in tomatoes with juice, lentils, oregano and parsley. Cover, reduce heat to medium-low, and simmer 15 minutes.
5. In a 9x13 inch casserole dish layer eggplant, zucchini, potatoes, and 1 cup feta. Pour tomato mixture over vegetables; repeat layering, finishing with a layer of eggplant and zucchini.
6. Cover and bake in preheated oven for 25 minutes.
7. Meanwhile, in a small saucepan combine butter, flour and milk. Bring to a slow boil, whisking constantly until thick and smooth. Season with pepper and add nutmeg. Remove from heat, cool for 5 minutes, add 1 cup to beaten egg and wisk vigorously, then return egg/milk mixture to saucepan and wisk together.
8. Pour sauce over vegetables and sprinkle with Parmesan cheese and remaining cup of feta. Bake, uncovered, for another 25 to 30 minutes.

Bubbat with Sausage

1 package yeast
1 egg
1 1/2 cups milk
1 tsp. salt
Enough flour to make a stiff dough (approx. 3 1/2 to 4 cups)
1 1/2 lbs. farmer sausage

Dissolve yeast in a cup of lukewarm water in which 1 tbsp. sugar has been disolved. Scald mile and cool to lukewarm. Add yeast to milk. Add beaten egg, salt, and enough flour to make a soft dough that can barely be stirred with a spoon. Pour dough into greased pan (about 10x12 inches). Into dough press 3 inch lengths of sausage quite close together. Let rise for about one hour and then bake in moderate oven for 45 minutes. Serve hot. Serves about 6 people.

Grandma's Glazed Apple Cookies (sandra)

1/2 c shortening
1 c brown sugar
1 egg
2 c flour
1 tsp baking soda
1/2 tsp salt
1 tsp cinnamon
1/4 tsp ground cloves
1/2 tsp nutmeg
1 c chopped, unpeeled apples
1 c chopped raisins
1/4 c milk
vanilla glaze:
1 1/2 c icing sugar
1/8 tsp salt
1 tbsp soft butter
1/4 tsp vanilla
2 1/2 Tbsp cream

Cream shortening, brown sugar & egg. Mix dry ingredients and stir half into shortening, add apples and raisins. Add milk and remaining dry mixture. Drop onto greased coookie sheet and bake at 350F for 10-12 min. While still warm, spread thinly with vanilla glaze.

Strawberry Lime Punch (Sandra)

1 1/2 c pineapple juice
1/2 c orange juice
2 Tbsp lime juice
1/2 c sugar
10oz pkg frozen sliced strawberries
1 bottle lemon-lime soda
fresh fruit slices for garnish

Crockpot Hot Chocolate

1/3 c cocoa powder
5 1/2 c milk
1 Tbsp vanilla
14 oz can sweetened condensed milk
1 cinnamon stick

Whisk cocoa with milk, add remaining ingredients.Pour into 3qt crockpot and cook on low for 4-8 hours. Discard cinnamonstick and stir well before serving.

Caramel Apple Dip (Sandra)

1 brick cream cheese
1/2 c brown sugar
250 ml tub caramel dip (T.Marzetti's)
3 skor bars, chopped
apples

Blend cream cheese and brown sugar. Spread onto a pie plate. Spoon caramel sauce over top and sprinkle with chopped chocolate. Chill. Serve with cut up apples.

Fudge Brownie Pie (Sandra)

2 eggs
1 c sugar
1/2 c melted butter
1/2 c flour
1/3 c cocoa
1/4 tsp salt
1 tsp vanilla

Beat eggs, then blend in sugar and melted butter. Combine dry ingredients and add into wet. Stir in vanilla. Pour into a greased pie plate or 9" baking pan. Bake at 350F for 18 min or until almost set.

Chocolate Cream Cheese Dessert Ball (Sandra)

2 bricks cream cheese (250g each)
1/4 c sugar
1 tsp vanilla
2 crushed chocolate bars (crispy crunch or skor)
1 box chocolate wafer cookies

Blend together first 3 ingredients and chill for 1 hr. Shape into a ball and roll in crushed chocolate. Serve with chocolate wafer cookies.

Chocolate Applesauce Cake (Sandra)

1/2 c softened butter
1 1/2 c sugar
2 eggs
2 c flour
2 Tbsp cocoa
1 1/2 tsp baking soda
1/2 tsp salt
1/2 tsp cinnamon
2 c unsweetened applesauce
topping:
1 c choc chips
1/2 c chopped pecans
3 Tbsp brown sugar

Cream butter and sugar. Beat in eggs, one at a time. Combine dry ingredients and add to wet, alternating with applesauce. Pour into greased 9x13 pan and sprinkle with topping mixture. Bake at 350F for 30-35 min.

Grandma's Peppermint Cookies (Sandra)

1 c shortening
2 1/2 c sugar
3 eggs
1 tsp peppermint extract
1 c whipping cream
1/2 c milk
4 tsp baking powder
4 c flour

Cream shortening & sugar. Add eggs & whipping cream. Mix flour & baking powder together, then add to wet ingredients, alternating with milk. Roll out cookies on floured surface and cut with cookie cutter. Bake 350F for 5 min. Makes 11 1/2 doz.

Grandma's Fruit Platz (Sandra)

Base:
1/2 c butter
1 c sugar
2 eggs
1/2 c milk
1 tsp vanilla
1/2 c cornstarch
1 c flour
2 tsp baking powder
topping:
1/3 c butter
3/4 c sugar
1 c flour

Mix base & spread into greased cookie sheet. Top with whatever chopped fruit you're using. Sprinkle with topping and bake at 350F for 30 min.

Grandma's Ginger Sparklers

3/4 c butter
1 c brown sugar
1/4 c molasses
1 egg
2 c flour
2 tsp baking soda
1/2 tsp salt
1 tsp ginger
1 tsp cinnamon
1/2 tsp cloves

Cream together butter, sugar, molasses & egg. Mix dry ingredients and stir into butter mixture. Shape into 1" balls, roll in white sugar and flatten with a fork. Bake at 350F for 8-10 min.

Chocolate Crepes with Cream Cheese Filling (Sandra)

crepes:
2 eggs
1/4 tsp salt
1 c flour
2 tbsp sugar
1 Tbsp cocoa
1 c milk
1 tbsp melted butter
filling:
8oz brick cream cheese
1/3 c sugar
1 c whipping cream, whipped

Fry crepes in hot oil & set aside. Blend cream cheese & sugar, then fold in whipped cream. Spoon approx 3 Tbsp filling down the centre of each crepe. Fold or roll up crepe and garnish with grated chocolate and/or chocolate sauce. Makes 10-12 crepes.

Sweet Potatoes with Pecans & Blue Cheese (Sandra)

2 lg sweet potatoes, peeled & cut into wdges
1 small sweet onion, chopped
4 Tbsp olive oil
1 Tbsp butter
1/2 c pecan pieces
1 Tbsp brown sugar
4 tsp cider vinegar
1 1/2 tsp honey
1 clove minced garlic
2 Tbsp crumbled blue cheese

Combine potatoes & onion on a cookie sheet and drizzle with 2 Tbsp oil. Bake 35 min at 375F. In a small skillet, melt butter. Stir in pecans, sugar and 1/4 tsp salt.Cook 2-3 min until pecans are coated in sugar. Remove from heat, spread on foil and let cool. For dressing: whisk together vinegar, honey, garlic, 1/4 tsp salt and pepper. Slowly whisk in remaining 2 Tbsp oil and 1 Tbsp blue cheese. To serve: transfer potatoes & onions to a serving platter, drizzle with dressing, sprinkle with pecans & blue cheese.

Steamed Asparagus with Shallot Dressing (Sandra)

1 lb asparagus, trimmed
1/4 c water
1 shallot, finely chopped
1 tsp olive oil
1 sprig chopped dill
1/2 tsp fresh lemon juice
1/4 tsp dijon mustard
salt & pepper

Place asparagus and water in a skillet and heat till water boils. Reduce heat, cover & steam for 5 min. Tranfer apsaragus to serving platter. Combine remaining ingredients and pour over asparagus.

Honeyed Yams & Red Potatoes (Sandra)

3 Tbsp butter
2 Tbsp honey
1 Tbsp dijon
salt & pepper
1 1/2 lbs yams or sweet potatoes (peeled & cubed)
1 1/2 lbs baby red potatoes, halved
1/2 c finely chopped onion
2 tbsp minced garlic
1 Tbsp toasted sesame seeds

Heat first 4 ingredients until bubbling. Put all potatoes, onion & garlic in a large bowl and drizzle with butter mixture, tossing well. Transfer veggies to a greased cookie sheet and bake 375F for 45 min, stirring occasionally. Sprinkle with toasted sesame seeds. (sometimes I make some extra butter mixture and drizzle it over the potatoes after they're baked, if they've absorbed it all during baking).

Lemon Poppyseed Loaf with Lemon Glaze (Sandra)

1/2 c butter
1 c sugar
2 beaten eggs
1/2 c milk
1 1/2 c flour
1 tsp baking powder
1 tsp salt
1 Tbsp poppy seeds
grated zest of one lemon
glaze:
3 Tbsp fresh lemon juice
1/4 c sugar

Cream butter & sugar. Add in eggs & milk. Stir in dry ingredients.Pour into a greased loaf pan and bake at 350 F for 50 min. Prick loaf with a long skewer or fork and pour lemon glaze over top. Let stand at least one hour before removing from pan.

Cranberry Banana Bread (Sandra)

1/4 c canola oil
1 c sugar
2 eggs
3 ripe bananas
1 c whole cranberries, coarsely chopped
1 1/2 c flour
1 1/2 tsp baking powder
1/2 tsp each: salt, baking soda & cinnamon

Mix all dry ingredients and add to wet ingredients. Pour into greased loaf pan and bake at 350F for approx 45 min. Let stand 15 min before removing from pan. Also makes good muffins.

Gourmet White Pizza (Sandra)

2 Tbsp melted butter
1 Tbsp olive oil
3 Tbsp minced garlic
2 Tbsp sun-dried tomato pesto
1 tsp each: basil & oregano
1 Tbsp parmesan
1 c alfredo sauce
2 c chopped, cooked chicken
1 pre-baked pizza crust
1 medium tomato, sliced
4oz feta cheese

Preheat oven to 375F. Mix together first 7 ingredients. Arrange chicken on pizza crust and pour alfredo mixture over top. Top with tomato & feta cheese. Bake 10-15 min until crust is crispy and toppings are toasted.

Maple Mustard Pork Tenderloin with Caramelized Apples (Sandra)

2 pork tenderloins
1/4 c dijon mustard
6 Tbsp maple syrup
1 Tbsp dried rosemary
salt & pepper
4 granny smith apples, peeled & wedged

Preheat oven to 425F. Combine mustard, 2 Tbsp syrup, rosemary, salt & pepper and brush over pork. Bake bake for 25 min or until no longer pink. While pork is cooking, saute apples in some butter. Reduce heat to low and add 4 Tbsp maple syrup. Simmer until apples are tender and then spoon over cooked pork.

Roasted Red Pepper & Potato Soup (Sandra)

3 Tbsp butter
1 Tbsp olive oil
1 small onion, chopped
1 large carrot, diced
1 celery stalk, diced
2 cloves minced garlic
2 Tbsp flour
1 carton chicken stock
3 red potatoes, diced
1 c half & half
1 6oz jar roasted red peppers, drained & chopped
2 tsp fresh thyme
salt & pepper to taste

Melt butter with olive oil. Saute onion, carrot, celery & garlic. Stir in flour, then whisk in stock and bring to a boil. Add potatoes, reduce heat and simmer till potatoes are tender. Stir in remaining ingredients. Puree with an immersion blender.

Gouda & Lentil Soup (Sandra)

1 Tbsp butter
1 c chopped onion
1 c thinly sliced celery
4 c diced, peeled sweet potato
1/2 tsp cumin
4 c chicken stock
19oz can lentils, rinsed & drained
1 c shredded gouda, divided
salt & pepper
1/2 c grape tomatoes, quartered

Melt butter and saute onions & celery. Stir in sweet potatoes & cumin and saute 2 more min. Add broth & bring to a boil. Reduce heat, cover & simmer 10 min until potatoes are tender. Puree soup until smooth and then stir in lentils. Remove from heat and add half of the gouda. Season with salt & pepper. Ladle soup into bowls and garnish with tomatoes & remaining gouda.

Peach & Spinach Salad with Maple Balsamic Dressing (Sandra)

1/2 c toasted pecans, coarsely chopped
6 c baby spinach leaves
2 peaches or nectarines, sliced
1 c fresh blueberries

Dressing:
2 Tbsp olive oil
2 Tbsp balsamic vinegar
1 Tbsp maple syrup
salt & pepper

Grilled Bacon Wrapped Jalapenos (Sandra)

6 fresh jalapeno peppers, halved lengthwise & seeded
8oz brick cream cheese
12 slices bacon

Preheat bbq or broiler. Cut cream cheese into 12 long chunks and lay one inside each jalapeno half. Wrap with bacon and secure with a toothpick. Grill until bacon is crispy (approx 15 min).

Caramelized Onion, Pear & Brie Flatbread (Sandra)

2 Tbsp olive oil
1 red onion, thinly sliced
2 tbsp fresh thyme, chopped
salt & pepper to taste
1 pre-baked flat bread or pizza crust
1 large pear, thinly sliced
1/2 small wheel brie cheese, sliced (I use more:)

Preheat oven to 400F. Saute onions in 1 tbsp oil until soft and caramel coloured (25 min). Add thyme, salt & pepper. Brush flatbread with remaining oil and spread onions over top. Fan pear slices evenly over bread and cover with brie slices. Bake in centre of oven for 10 min until brie is melted & pears are tender.

Grilled Brie & Fruit Crostini (Sandra)

1/2 c diced mango
1/2 c diced red apple
1/2 c canned white kidney beans, coarsely chopped
2 Tbsp chopped red onion
1 jalapeno pepper, seeded & diced
2 Tbsp balsamic vinegar
1 tsp white sugar
1 Tbsp each chopped parsely & cilantro
24 baguette slices
8 oz brie cheese, with  rind
1/4 c olive oil

Combine first 8 ingredients, cover and let stand at room temp 1 hour (this is the salsa). Preheat grill. Lightly brush baguette slices and brie cheese with olive oil. Lightly toast both sides of baguette on grill. Place brie wheel on grill and heat 5 min each side, turning very carefully, until cheese is soft. Arrange cheese on serving platter with salsa and baguette slices.

Tarragon Pizza Bianca (Sandra)

1 large pre-baked pizza crust
3 Tbsp olive oil
4 tsp chopped fresh tarragon
2 c grated mozzarella
1 fennel bulb, thinly sliced
1 small zucchini, thinly sliced
2 Tbsp minced shallot
1/2 small wheel brie, sliced

Brush crust with oil and sprinkle with half of the tarragon. Top with mozz & veggies. Sprinkle with salt & pepper. Top with brie cheese & remaining tarragon. Bake on bbq until cheese is bubbly.

Grill-Roasted Sweet Pepper & Goat Cheese Bruschetta (Sandra)

1 of each: green, red, yellow, orange bell peppers
1 small red onion,quartered
3 cloves minced garlic
1/4 c olive oil
2 Tbsp balsamic vinegar
1 Tbsp chopped fresh oregano
1 Tbsp lemon juice
salt & pepper to taste
8 thick slices bread
1 c creamy goat cheese

Grill peppers & onion until lightly charred & tender (10-15 min). Peel & seed peppers.Slice peppers & onion. Add garlic, oil, vinegar, oregano, lemon juice, salt & pepper.Toss together well. Grill bread slices 1-2 min per side until crisp. Spread each slice with a heaping Tbsp of goat cheese and sprinkle with black pepper. Top with roasted pepper mixture. Drizzle with extra balsamic vinegar & oil. Return to grill just to heat through.

Carmelized Pecan Cheese Log (Sandra)

8 oz pkg cream cheese
2 rcloves fresh minced garlic
Soften cream cheese and blen with garlic. Shape into a sausage, cover with saran wrap and chill 2-4 hours.

4 Tbsp butter
1/3 c brown sugar
1 c chopped pecans
1 tsp worcestershire sauce
1 tsp dijon mustard

Melt butter in a frying pan, add sugar, pecans, sauce & mustard. Mix on low heat until it bubbles. Remove immediately, stir in pecans and let cool. Pour onto parchment paper in a rectangle shape (big enough to wrap around the cheese sausage). Place cheese log on nut mixture and roll up, tucking in sides until cheese log is covered in the nut mixture. Wrap in saran again and chill 4 hours or overnight. Serve with triscuits & grapes.

Frozen Shark Bite Drink (Sandra)

1/2 oz grenadine
1 c ice cubes
1/4 c frozen 5 alive concentrate
2 oz amber rum
1 Tbsp lime juice

Drizzle grenadine into highball glass. Blend together ice, 5 alive, rum & lime juice until smooth. Slowly pour over grenadine.Makes one serving.

Cranberry Walnut Salad Bites (Sandra)

3/4 c dried cranberries
2/3 c crumbled blue cheese
1/2 c chopped toasted walnuts
1 ripe pear, chopped finely
1 Tbsp chopped chives or green onion
salt & pepper
1 tsp each: lemon juice & honey
2 tsp olive oil
Belgian endive leaves

Toss all ingredients together and spoon into endive leaves. Makes 2 2/3 c filling.

Blue Cheese, Walnut & Pear Crostini (Sandra)

4 oz crumbled blue cheese
2 Tbsp butter
1/4 c coarsely chopped walnuts
16 baguette slices
1 ripe pear, thinly sliced

Bring cheese & butter to room temp and mash with a fork until smooth. Stir in walnuts. Place baguette slices on cookie sheet and toast one side under the broiler. Turn bread over, place one slice of pear on untoasted side of bread and top with a teaspoon full of cheese mixture. Broil approx 2 min, until cheese melts.

Raspberry White Chocolate Mousse (Sandra)

20oz frozen raspberries (thawed)
4 Tbsp white sugar
3 1/2 c whipping cream
1 tsp vanilla
12 oz white chocolate (chopped)

Puree berries, then stir in sugar & vanilla until sugar dissolves.Set raspberry sauce aside. Melt chocolate with 1/2 c whipping cream over low heat, then cool to luke warm. Stir in 2 Tbsp raspberry sauce and transfer to a large bowl. Whip remaining whipping cream to soft peaks and fold into melted chocolate mixture until smooth. Spoon into parfait glasses...or paint waffle cups with melted chocolate chips, let cool and then spoon mousse into waffle cups. Drizzle with remaining rapsberry sauce. Makes 6 cups of mousse.

Artichoke & Herb Tart (Sandra)

1 box (450g) frozen puff pastry (2 sheets)
8oz brick cream cheese
1 c grated mozzarella
1 c grated parmesan
1 can (14oz) artichoke hearts (drained & chopped)
1/2 c diced, roasted sweet red pepper
1/4 c fresh parsley, chopped

Preheat oven to 400F. Mix filling ingedients together. Unroll one sheet of puff pastry, spread filling over top.Top with second sheet of unrolled puff pastry and crimp edges with a fork. Bake for 20 min or until golden brown.Serve wwarm or at room temp.