glen stewart home and school · l. patricia campbell marilyn maclean principal ... glen stewart...

A Collection of Recipes by

Glen Stewart Home and School

Copyright © November 2013 Gateway Rasmussen

All rights reserved. Reproduction in whole or in part without written permission is prohibited.

Printed in Canada by

Toll Free 1-800-665-4878 Email: [email protected]

www.cookbookprinter.com

Project # V1822

We would like to extend our sincere appreciation and thanks to our school community-students, staff and parents-for their combined efforts in making our culinary dreams come true through the creation of our first cookbook at Glen Stewart Primary School. We look forward to hearing about all the great compliments on all the wonderful cooking that will be happening as a result of the many recipes featured in this cookbook. Cooking is fun. It provides a great way for parents and children to share a meaningful experience together. It is a great way to talk about nutrition and ways to prepare foods in a healthy and nutritious way. Children can learn a great deal through the process of following a recipe and the procedures that must be followed. Both literacy and numeracy skills will be enhanced through every cooking experience. We want to thank the many parents who coordinated this project. In particular, Patricia Callaghan for her leadership in making this project idea become a reality. Mrs. Callaghan spent many volunteer hours ensuring the recipes were recorded properly. We appreciate the time, effort and creativity spent organizing the recipes into a booklet. We sincerely hope that those who support our school by purchasing the cookbook will enjoy the variety and great selection of many wonderful recipes.

Happy cooking and happy family time to you all!

L. Patricia Campbell Marilyn MacLean Principal Vice-Principal

Recipe for a Wonderful Day These ingredients are not always easy to find but once you have done so, never leave them behind! 1 Cup Friendly Words 2 Heaping Cups Understanding 2 Cups Milk of Human Kindness 4 Heaping Teaspoons Time and Patience Pinch of Warm Personality A Dash of Dry Humour The Spice of Life Here are the directions for mixing these things: Keep on hand, the results much happiness brings. Measure words carefully; add understanding to human kindness. Sift together 3 times before using. Use generous amounts of time and patience, and cook slowly. Keep temperature low, do not boil. Add a dash of dry humour, a pinch of warm personality, and season to taste with the spice of life. Serve with individual molds. Works best when made by a good mixer So here you have it, what more can we say? Follow instructions and you'll have a wonderful day!

CATEGORY INDEX

Principal & Vice Principal ..................................................................... 1

Kindergarten - Breakfast & Snacks .................................................... 44

Grade 1 - Sandwiches, Soups & Salads ............................................ 53

Grade 2 - Main Dishes ....................................................................... 87

Grade 3 - Desserts .......................................................................... 179

Administration - Appetizers & Beverages ........................................ 190

Recipe Index .................................................................................... 191

My Favorite Recipes Name of Recipe Page #

Principal & Vice Principal

CONVERSION OF PAN AND UTENSIL SIZES

UTENSIL

Baking or cake pan 2 L 20 cm square 8-inch square2.5 L 23 cm square 9-inch square3 L 30x20x5 12x8x23.5 L 33x21x5 13x9x2

Cookie sheet 40x30 16x12Jelly roll pan 2 L 40x25x2 15x10x3/4Loaf panRound layer cake pan 1.2 L 20x4 8x1-1/2

9x1-1/2Pie pan 750 mL 20x3 8x1-1/4

1 L 23x3 9x1-1/4Tube pan 2 L 20x7 8x3

3 L 23x10 9x4Springform pan 2.5 L 23x6 9x3

3 L 25x8 10x4Baking dish 1 L 1 qt.

1.5 L 1-1/2 qt.2 L 2 qt.2.5 L 2-1/2 qt.3 L 3 qt. 4 L 4 qt.

Custard cup 200 mL 6 fl. oz. Muffin pans 40 mL 4x2.5 1.5x1

75 mL 5x3.5 2x1-1/4100 mL 7.5x3.5 3x1-1/2

Mixing bowls 1 L 1 qt.2 L 2 qt. 3 L 3 qt.

Measure(Volume)

Measure(cm)

Measure(inches)


Glen Stewart Primary School 1

HOT ARTICHOKE DIP Ms. Campbell, Principal

1 - 8 oz. pkg. cream cheese, softened

1 clove minced garlic 1 - 14 oz. can artichoke hearts,

drained and chopped

1/2 c. Parmesan cheese 3/4 c. mayonnaise

Mix all ingredients with electric mixer on medium speed until well blended. Spoon into 9 inch pie plate or quiche dish. Bake at 350 F for 20 to 25 minutes.

Serve with baked pita bread wedges or vegetable dippers.

For baked pita wedges: 3 pitas into 8 triangles. Place on cookie sheet. Bake at 350 F for 10 to 12 minutes, until crisp.

PERFECTION PUNCH Ms. MacLean, Vice Principal

24 oz. pineapple juice 1 - 8 or 10 oz. can frozen

orange juice

1 large Sprite Pinch salt 1/2 c. white sugar

Mix all ingredients. Add litre of lime sherbet when ready to serve.

Children are the living messages we send to a time we will not see. ~ John W. Whitehead


2 Glen Stewart Primary School

EXTRA RECIPES

Kindergarten -

Breakfast & Snacks

EQUIVALENTS AND SUBSTITUTIONS

1 pound shelled walnuts = 3 cups chopped walnuts

1 pound raisins = 2-3/4 cups seedless raisins

1 pound dates = 2-1/2 cups pitted dates

1 tablespoon cornstarch = 2 tablespoons flour or

4 teaspoons tapioca

1 medium clove of garlic = 1/8 tsp. garlic powder

1 cup honey = 1 cup molasses or corn syrup

1 cup ketchup = 1 cup tomato sauce plus

1/2 cup sugar plus 2 table-

spoons vinegar

1 teaspoon dry mustard = 1 tablespoon prepared mustard

1 small onion = 1 tablespoon dried onion

1 cup tomato juice = 1/2 cup tomato sauce plus

1/2 cup water

1 cup self-rising flour = 1 cup flour plus 1-1/2 tablespoons

baking powder plus

1/2 teaspoon salt

1 egg = 1 teaspoon cornstarch

1 cup liquid honey = 1-1/4 cups sugar plus

1/4 cup liquid

1 cup corn syrup = 1 cup sugar plus 1/4 cup liquid

1 cup buttermilk = 1 cup plain yogurt

1 cup sour cream = 1 cup plain yogurt

1 cup tomato juice = 1/2 cup tomato paste plus

1/2 cup water

Kindergarten - Breakfast & Snacks


APPLE CINNAMON LOAF Ms. Murray

1/3 c. brown sugar 1 tsp. ground cinnamon 2/3 c. white sugar 1/2 c. butter, softened 2 eggs

1-1/2 tsp. vanilla 1-1/2 c. flour 1-3/4 tsp. baking powder 1/2 c. milk 1 apple, peeled and chopped

Preheat oven to 350 F. Grease and flour a 9x5 inch loaf pan. Mix brown sugar and cinnamon together in a bowl; set aside. Beat white sugar and butter together in a bowl using an electric mixer until smooth and creamy. Beat in eggs, one at a time; add vanilla. Combine flour and baking powder in another bowl. Stir into creamed butter mixture. Mix milk into batter until smooth.

Pour half the batter into loaf pan. Next add half the apples and half the brown sugar mixture. Lightly pat apple mixture into batter. Pour remaining batter over apple layer, top with remaining apples and add more brown sugar mixture. Lightly pat apples into batter; swirl brown sugar mixture through apples using a spoon. Bake 30 to 40 minutes.

OAT BRAN BANANA CHOCOLATE CHIP MUFFINS

Violet Donovan

1 egg, lightly beaten 1/2 c. sour cream 1/4 c. vegetable oil 1/2 c. granulated sugar 3 medium sized bananas,

mashed 1 tsp. vanilla

1 c. whole wheat flour 1 tsp. baking soda 1 tsp. baking powder 1 c. oat bran 1/2 c. chocolate chips

Preheat oven to 375 F. In bowl combine egg, sour cream, oil, sugar, bananas and vanilla; mix well. In another bowl mix together flour, baking soda, baking powder and oat bran; stir into egg mixture, mixing only until combined. Fold in chocolate chips. Spoon mixture into lightly greased muffin tin. Bake at 375 F for 20 minutes or until inserted toothpick comes out clean. Makes 12 muffins.



ITALIAN CHICKEN & POTATOES Keeley Doucette

6 to 7 potatoes, peeled and cubed

3 to 4 chicken breasts, bone in, skinless

1 c. zesty Italian dressing

1 tbsp. Italian seasoning 1/4 to 1/2 c. shredded

Parmesan cheese Cooking spray

Preheat oven to 395 F. Spray lasagna pan with cooking spray. Arrange potatoes on bottom of pan around chicken breasts. Pour salad dressing over top and sprinkle with seasoning and Parmesan cheese. Cook for 1 hour or until chicken is cooked through and potatoes are tender.

* Note: You may cook potatoes and chicken separately and use boneless chicken, however boneless chicken should only be put in the oven with 20 to 25 minutes remaining.

AVOCADO & FETA SALSA Kamryn Hodson

2 large tomatoes, diced 1 avocado, diced 4 oz. feta 1/4 c. diced red onion 1 garlic clove, finely chopped

1 tbsp. fresh parsley 1 tbsp. fresh oregano 1 tbsp. olive oil 1 tbsp. red wine vinegar

Combine first 7 ingredients in a bowl. Combine last 2 ingredients in another bowl. Mix together both bowls. Refrigerate for 2 hours.

Serve with whole grain chips. Double the recipe when entertaining.

We worry about what a child will become tomorrow, yet we forget that he is someone today.

~ Stacia Tauscher



MONKEY BREAD WITH CREAM CHEESE TOPPING

Dalton Gass

Monkey Bread: 3/4 c. sugar 2-1/2 tsp. cinnamon 2/3 c. unsalted butter

1 c. packed brown sugar 4 cans premade refrigerated

biscuits

Prepare a 12 cup bundt pan with nonstick spray. Mix together granulated sugar and cinnamon in a bag.

Open the cans of biscuit dough and separate into 10 biscuits, then cut each biscuit into 4 pieces. Shake the biscuit pieces in the sugar mixture in the bag to coat completely. Place the pieces in the bundt pan.

Melt butter and mix with brown sugar; pour over biscuit pieces. Bake in 350 F oven for 40 to 45 minutes (cooking times may vary). Cool for 5 minutes and turn upside down onto a serving dish. Spread with Cream Cheese Topping if desired, once bread is slightly cooled.

Cream Cheese Topping: 170 g cream cheese 1-1/2 c. icing sugar

1/2 c. butter 1 tsp. vanilla extract

Place ingredients in a bowl and mix together until smooth and creamy (either by hand or in a mixer). Spread over slightly warm Monkey Bread.

There are only two lasting bequests we can hope to give our children. One is roots; the other, wings.

~ Hodding Carter



BROWN SUGAR BLEND APPLE CRISP

Sydney Hebert

1/2 c. (125 ml) Splenda brand brown sugar blend

2 tbsp. (30 ml) all-purpose flour 1/2 tsp. (2 ml) ground

cinnamon 4 c. (1-1/2 lb.) peeled and thinly

sliced Rome apples

1-1/4 c. (360 ml) quick cooking oatmeal

1/2 c. (125 ml) all-purpose flour 1/4 c. (60 ml) Splenda brand

brown sugar blend 3/4 c. (180 ml) chopped walnuts 1/2 c. (125 ml) butter, melted

The simple dessert is a great finale to any meal. Start with cooking apples for the best flavour and texture.

Preheat oven to 350 F. Lightly spray an 8x8x2 inch square baking dish with nonstick cooking spray. Set aside. Combine 1/2 cup Splenda brown sugar blend, 2 tablespoons flour, and cinnamon in a large bowl. Add apples, tossing to coat. Spoon into prepared pan. Set aside.

Combine oatmeal, 1/2 cup flour, 1/4 cup Splenda brown sugar blend and walnuts in a bowl; stir in butter. Mixture will be crumbly. Spoon over apple mixture. Bake 45 minutes or until apples are bubbly and topping is golden brown. Serve warm.

NANA'S QUICHE Owen Orlowski

4 whole eggs 4 egg whites 1 large onion 1 pt. mushrooms

1 bag spinach 4 slices toast 1 c. low fat sharp Cheddar

cheese

Beat whole eggs and egg whites together. Sauté onion and mush-rooms together, then put spinach over onion and mushrooms in pan and cover until spinach is wilted. Spray 9 inch pie plate with nonstick spray. Break up the 4 pieces of toast to cover the bottom of the pie plate. Cover toast with onion, mushroom and spinach mixture. Pour shredded cheese over veggies. Pour egg mixture over cheese. Bake at 350 F for 45 to 60 minutes.



HEALTHY HOMEMADE GRANOLA BARS

Hayden MacPherson

Dry Ingredients: 2 c. oats 1/8 c. wheat germ 3/4 tsp. cinnamon 1 c. whole wheat flour 1/8 c. ground flax

1/4 c. 75% to 80% dark chocolate

1/2 c. unsweetened shredded coconut

1/4 c. dried blueberries 3/4 tsp. salt

Wet Ingredients: 1/2 c. honey 1 egg, beaten 1/2 c. coconut oil

2 tsp. vanilla 3/4 c. unsweetened applesauce

Mix dry ingredients in a bowl and mix wet ingredients in a separate bowl. Make a well in the centre of dry ingredients and pour in wet ingredients. Mix. Pour into a greased or parchment paper lined baking sheet/pan. Bake at 350 F for 30 minutes. Cool in pan on wire rack. Cut into squares.

BACON CHEDDAR DIP Victoria Toews

1 pkg. cream cheese 1 c. Greek yogurt 1/2 c. mayonnaise 2 tbsp. dried chives 1 pkg. bacon, cooked,

cooled and chopped

1 tsp. onion salt 1 tsp. garlic, minced 2 c. Cheddar, shredded 1 c. mozzarella, shredded 2 tbsp. real Parmesan

(optional)

Blend all ingredients together and place in an oven safe casserole (small 8x8 inch) dish. Bake at 400 F about 20 to 30 minutes until bubbly and browned along the edges. Serve with crackers, tortillas, pitas or any other favourite.



OVEN BAKED FRENCH TOAST Piper Whitlock

4 eggs 1/2 c. cream or milk 1/4 c. brown sugar

2 tbsp. orange juice Pinch of nutmeg and cinnamon 6 pieces thick slice bread

Combine eggs, cream/milk, brown sugar, orange juice and spices. Put bread into the mixture and leave for 2 minutes. Turn bread over and leave for 5 to 10 minutes until all the liquid is absorbed. Put on nonstick cookie sheet. Bake at 375 F for 10 minutes. Turn carefully. Bake 10 to 15 minutes more until puffed and golden. Serve with syrup or fresh fruit.

ASHTON'S AMAZING BLUEBERRY, CHOCOLATE CHIP MUFFINS

Ashton Campbell

3/4 c. skim milk 2 eggs 1/3 c. extra virgin olive oil

1 c. chocolate chips 1 c. fresh blueberries

Preheat oven to 375 F. Lightly spray or grease muffin tin or use large muffin baking cups. Empty the mix into a medium size bowl. Add eggs, oil and milk. Blend with electric mixer until batter is smooth. Combine chocolate chips and blueberries to mix.

Fill each muffin tin or baking cup 3/4 full and bake for 30 minutes until golden brown. This recipe makes 12 large muffins.

Makes a great snack or addition to a balanced breakfast.

Using a Duinkerken all natural, gluten free muffin mix, follow these easy steps.

Children make you want to start life over. ~ Muhammad Ali



CARROT MUFFINS Ms. Hogan

Dry: 1-3/4 c. whole grain flour 1/4 c. natural sugar 1 tbsp. ground flax seed 1 tsp. baking powder 1 tsp. baking soda

1 tsp. cinnamon 3/4 tsp. ground ginger 1/8 tsp. ground cloves 1/2 tsp. salt

Wet + Mix-ins: 1/3 c. +2 tbsp. pure maple

syrup 1/3 c. unsweetened applesauce

(oil replacer) 1/2 c. milk (the cream on top

from a full fat can) or yogurt 1/4 c. + 3 tbsp. water

1-1/2 tsp. pure vanilla extract 1-1/2 c. grated carrots

(about 3 small-medium carrots)

1/3 c. chopped walnuts (optional)

Toast the walnuts (optional) on a baking sheet for about 8 minutes at 300 F. Remove and set aside.

Preheat oven to 400 F and line a muffin tin with liners.

Whisk all dry ingredients together in a large bowl. In a smaller bowl whisk together the wet ingredients (maple syrup, applesauce, water and vanilla). Add wet to the dry and mix until just incorporated. Batter will be thick! Fold in carrots and walnuts.

Scoop batter into the muffin liners, filling batter to the top. Bake for about 18 minutes at 400 F until a toothpick comes out clean. Allow to cool for about 10 minutes. Makes 12 muffins.

A child asks questions that a wise man cannot answer. ~ Author Unknown



NANNY CRASWELL'S CINNAMON ROLLS

Simon Doyle

4 c. flour 8 tsp. baking powder 1 tsp. salt 1 tbsp. sugar 1 c. margarine 1 egg

1-2/3 c. milk Equal parts cinnamon and

sugar 2 c. icing sugar 250 g cream cheese 1 tsp. vanilla 1/4 c. butter or margarine

Preheat oven to 400 F.

Mix flour, baking powder, salt and sugar. Using knives or pastry blender, add 1 cup margarine to flour mixture. Cut in margarine until pea-sized pieces. Add egg (slightly beaten) and milk. Knead together lightly until mixture sticks together (5 to 10 times).

Roll out to approximately 3/4 inch rectangle. Spread melted butter or margarine over the dough. Sprinkle with cinnamon and sugar mixture. Roll up like a jelly roll and slice into 1 inch pieces. Put pieces into 9x13 inch pan with rolls touching each other (makes them softer). Bake at 400 F for 12 to 15 minutes.

For icing, mix icing sugar, cream cheese, vanilla and 1/4 cup butter until creamy. Drizzle over warm cinnamon rolls and enjoy!

ANNA & GRAMMY IRWIN'S CELERY TREATS

Anna Irwin

Fresh celery Cheez Whiz

Sweet/hot powdered paprika

Wash celery. Cut to manageable lengths (for a kid, about 3 to 4 inches long). Gently smear/stuff celery with cheese. Sprinkle with paprika. Voila! Anna loves this snack.



ZUCCHINI NUT LOAF Charlie Hollis

1-1/2 c. flour 1 tsp. cinnamon 1/2 tsp. baking soda 1/2 tsp. salt 1/2 tsp. nutmeg 1/4 tsp. baking powder 1 c. sugar

1 c. finely shredded unpeeled zucchini

1 egg 1/4 c. oil 1/4 tsp. lemon peel 1/2 c. chopped walnuts

Mix all dry ingredients. In a separate bowl beat sugar, shredded zucchini and egg. Add oil and lemon peel; mix well. Stir dry ingredients into zucchini mixture. Gently fold in nuts. Turn batter into a greased 8x4x2 inch loaf pan. Bake at 350 F for 55 to 60 minutes. Cool in pan 10 minutes. Remove from pan and enjoy!

PORK CHOP SUPREME Paige MacDonald

4 pork chops 4 onion slices 4 lemon slices

4 tbsp. brown sugar 4 tbsp. ketchup

Place pork chops into shallow baking pan. Top each chop with a slice of onion, a slice of lemon, 1 tablespoon brown sugar and 1 tablespoon ketchup. You can add extra onion, lemon, brown sugar and ketchup if you want extra sauce.

Bake at 350 F for 30 minutes covered, then 30 minutes uncovered, spooning sauce over the chops every 10 minutes. Serve with rice.

You can learn many things from children. How much patience you have for instance.

~ Franklin P. Jones



CHOCOLATE FONDUE Rosalyn MacGregor

1 tbsp. earth balance margarine

1/2 c. avocado purée 1/4 c. carrot purée 1 c. confectioners' sugar

1/2 c. unsweetened cocoa powder

1 tsp. pure vanilla extract Sliced fruits, whole berries or

cherries for dipping Graham crackers

Melt margarine over low heat in a medium saucepan. Add avocado and carrot purées, sugar, cocoa powder and vanilla. Whisk well until smooth. Serve warm, with fruit.

BANANA TARTE TATIN Declan Maclauchlin

60 g unsalted butter (it works just fine with normal butter)

150 g caster sugar 4 large bananas

1/4 tsp. ground cinnamon 1 orange Plain flour for dusting 250 g puff pastry

To make caramel bananas: Preheat oven to 350 F. Cut butter into cubes and put them in a deep sided baking dish, 19x30 inches. Place tray on low heat, let the butter melt. Add brown sugar and continue to cook for a couple of minutes, stirring the sugar occasionally until golden and caramelized.

Meanwhile, peel bananas, slice them lengthwise and lay them on top of the golden caramel. Remove from the heat, then sprinkle over the cinnamon and finely grate over the zest of half the orange.

To make the pastry topping: Dust off a clean surface and rolling pin with flour. Roll out Mr. Pillsbury crescent pastry. It should work out to be the same size as your baking dish. You can either double up or make 2 separate dishes as there will be enough for 2 in the package. I prefer to make 2 separate dishes.

Drape the pastry over the baking tray with the bananas and gently tuck it all around the bananas to make sure they are well covered, with no gaps. Place the tray at the top of the preheated oven for 25 to 30 minutes, until golden.

Continued…



To serve your Tatin: When your Tarte Tatin is ready you must turn or flip it at once or it will end up sticking to the baking tray. To do this cover your hand with a tea towel, carefully hold the tray with a serving plate or board of some sort on top and gently turn it over. Serve the Tatin with either a scoop of ice cream or a shot of whipped cream. You can also grate more orange peel over the top for presentation.

This is a fun and easy recipe. All you need to do is cheat a bit and buy some ready made pastry or just grab a Mr. Pillsbury crescent package out of the freezer section of your grocery store. In this recipe I will be using bananas but you can also use apples/pears/peaches.

GLUTEN FREE BLUEBERRY MUFFINS Violet Russell

1/4 c. (60 ml) butter or hard margarine, softened

1/3 c. (75 ml) granulated sugar 2 large eggs 1 c. (250 ml) milk 1 tsp. (5 ml) vanilla 2 c. (500 ml) rice flour

1/4 c. (60 ml) tapioca flour 1 tbsp. (15 ml) baking powder 1/2 tsp. (2 ml) baking soda 1/2 tsp. (2 ml) salt 1 c. (250 ml) blueberries

(fresh or frozen)

Cream butter and sugar in a medium bowl. Beat in eggs, one at a time. Add milk and vanilla; stir. Mixture may be curdled. Add rice flour, tapioca flour, baking powder, baking soda and salt. Beat. Fold in blueberries.

Fill greased (or lined) muffin cups almost full. Bake in 350 F (175 C) oven for about 25 minutes. An inserted toothpick should come out clean. Makes 12 muffins.

What a child does not receive, he can seldom later give. ~ P. D. James



CORNY EGG & HAM SANDWICH Mason Sigsworth

Nonstick cooking spray 1/4 c. milk 4 beaten eggs 1/4 tsp. salt 1/8 tsp. black pepper

1/2 c. chopped cooked ham 1/3 c. frozen whole kernel corn,

thawed 4 English muffins,

halved and toasted 4 slices of cheese

Lightly coat a medium skillet with cooking spray. Heat skillet over medium heat. In a small bowl beat eggs, milk, salt and pepper. Add to skillet. Cook without stirring until mixture begins to set. Lift and fold so uncooked mixture is underneath. Continue cooking until mixture is cooked. Remove from heat. Stir in ham and corn.

Place English muffins on a baking sheet. Top each with a slice of cheese, then top with the egg mixture. Add another slice of cheese on top. Broil 4 to 5 inches from heat for 1 to 2 minutes or until cheese melts. Top with remaining muffin halves.

CHOCOLATE BANANA BRAN MUFFINS

Ms. MacFadyen

1 c. all-purpose flour 1/2 c. white sugar 2 tbsp. baking cocoa 1 tsp. baking powder 1 tsp. baking soda 1/2 tsp. salt

1 c. bran flakes (or raisin bran) 2 eggs 1 c. mashed ripe bananas

(2 to 3 medium) 1/3 c. canola oil 1/4 c. buttermilk


In a large bowl, whisk the first 6 ingredients. Stir in bran flakes. In another bowl whisk eggs, bananas, oil and buttermilk until blended. Add to flour mixture and stir just until moistened.

Fill lined muffin tins 3/4 full. Bake 12 to 14 minutes or until a toothpick inserted in centre comes out clean. Cool 5 minutes before removing from pan to a wire rack. Yield: 1 dozen.



POTATO CAKES Susannah Abraham

3 small potatoes, grated 1 small onion, grated 1 egg, beaten 3 tbsp. all-purpose flour

Salt, as needed Black pepper, as needed 2 tbsp. oil

Mix all ingredients in a bowl. Let it sit for 5 to 10 minutes.

Take a pan and heat the oil. Pour in potato mixture, 1 tablespoon at a time. Fry it on both sides until golden brown. Eat it hot with ketchup as a dip. Yummy!

FLUFFY PANCAKES Timothy Burke

1 c. flour 3 tsp. baking powder 1 tsp. salt 2 eggs

1/2 c. sugar 1 tbsp. vegetable oil 3/4 c. milk

Whisk together eggs, oil and milk, then add dry ingredients. Whisk until lumps are gone. Add chocolate chips or blueberries if you wish.

NANA'S SCONES Cooper Glencross

4 c. flour 1/2 c. white sugar 7 tsp. baking powder 1 tsp. salt

3/4 c. raisins, currants or mixed fruit

2/3 c. shortening 1 beaten egg

(fill with milk to 2 c.)

Sift together flour, baking powder, salt and sugar. Add in fruit. Using pastry blender, cut in shortening. Make a well in centre and add egg/milk mixture. Mix until blended and knead to make soft dough. Roll on floured surface and form large rectangle (1 inch thick).

Cut and shape. Brush top with milk and sugar. Place on greased baking sheet and bake at 450 F for 15 minutes.



CHOCOLATE WAFFLES Lucy Laviolette

1 egg 3/4 c. milk 1 tbsp. oil 1/2 tsp. vanilla 3/4 c. flour 1/4 c. cocoa

3 tbsp. granulated sugar 1 tsp. baking powder 1/2 tsp. baking soda 1/4 tsp. salt 3/4 c. sliced strawberries 3/4 c. frozen whipped topping

Mix egg, milk, oil and vanilla. Add flour, cocoa, sugar, baking powder, baking soda and salt. Cook in waffle iron until crisp (1/3 cup per waffle). Serve with strawberries and whipped topping.

MOM'S FANTASTIC PANCAKES Ami Matheson

2 c. flour 2 tsp. baking powder 1 tsp. salt 1/4 c. brown sugar

4 eggs 1-1/2 c. milk 2 tsp. vanilla 1/4 c. melted butter

In a bowl mix flour, baking powder, salt and sugar. Add eggs, milk and vanilla; mix well. Melt butter and then add to batter, mixing well. I also add in 1 mashed banana or 1 to 1-1/2 cups blueberries, strawberries or even grated apples to add flavour.

Spoon onto hot griddle. I use a soup ladle and fill it half full of batter. Makes 34 average pancakes. You can also store batter in fridge for up to 3 days. Cook on one side until bubbles appear, then flip and cook for 1 to 2 minutes more.

Children are the hands by which we take hold of heaven.

~ Henry Ward Beecher



BANANA WHEAT GERM MUFFINS Martha Laviolette

4 - 8 inch ripe bananas, mashed

1 c. white sugar 1/3 c. salad oil 1/3 c. applesauce 2 eggs 1 tsp. vanilla

3 c. flour 1 c. wheat germ 2 tsp. baking soda 2 tsp. baking powder 1 tsp. salt 1 c. milk 1 c. chocolate chips

Combine ingredients. Bake at 375 F for 15 to 20 minutes.

BASIC PANCAKE RECIPE Payton McNally

1 c. all-purpose flour (spooned and leveled)

2 tbsp. sugar 2 tsp. baking powder 1/2 tsp. salt 1 c. milk

2 tbsp. unsalted butter, melted or vegetable oil

1 large egg 1 tbsp. vegetable oil Assorted toppings, butter,

maple syrup

In a small bowl, whisk together flour, sugar, baking powder and salt. Set aside. In a medium bowl whisk together milk, butter or oil) and egg. Add dry ingredients to milk mixture; whisk until just moistened (do not overmix, a few small lumps are fine).

Heat a large skillet (nonstick or cast iron) or griddle over medium. Fold a sheet of paper towel in half and moisten with oil; carefully rub skillet with oiled paper towel.

For each pancake spoon 2 to 3 tablespoons batter onto skillet, using the back of the spoon to spread batter into a round shape (you should be able to fit 2 to 3 in a large skillet). Cook until surface of pancakes have some bubbles and a few have burst, 1 to 2 minutes.

Flip carefully with a thin spatula and cook until browned on the underside, 1 to 2 minutes more.



BANANA CHOCOLATE CHIP MUFFINS Nate Ostridge

1/4 c. melted butter 3/4 c. white sugar 1 beaten egg 3 ripened mashed bananas 1-1/2 c. flour

1 tsp. baking powder 1 tsp. baking soda Pinch of salt Chocolate chips

Mix butter, sugar, egg and mashed bananas until blended. Separately add baking powder, baking soda and salt into flour and mix. Combine both mixtures (together mixture will be wet). Add chocolate chips (your desired amount). Spoon into muffin tins. Bake at 350 F for about 20 minutes. Makes about 12 large.

CHRISTMAS MORNING BREAKFAST (MAKE ON CHRISTMAS EVE)

Garrett Rix

16 slices white bread (no crust) 8 slices ham 8 thick cheese slices 6 eggs 1/2 tsp. salt 1/2 tsp. pepper

1/2 tsp. dry mustard 1/4 c. minced onion 2 tsp. Worcestershire sauce 3 c. whole milk 1 c. grated sharp Cheddar


In a 9x13 inch buttered glass baking dish, put 8 pieces of bread (you can add pieces to cover dish entirely). Cover bread with slices of ham, sliced thin. Lay slices of cheese on top, then cover with slices of bread. In a bowl beat eggs, salt and pepper. Add dry mustard, minced onion, Worcestershire sauce and milk to egg mixture. Pour over the "sandwiches", cover and let stand in the fridge overnight.

In the morning put grated Cheddar on top and bake for 1 hour at 350 F. Let sit 10 minutes before slicing. Serve with fruit salad.



YUMMY IN YOUR TUMMY CHOCOLATE CHIP MUFFINS

Renee Trainor

250 g all-purpose flour 125 g sugar 10 g baking powder 1 g salt 1 egg

250 ml milk 125 ml unsalted butter (melted) 5 ml vanilla 175 g chocolate chips

Sit dry ingredients together. Stir together liquid ingredients, including melted butter. Stir liquid mixture into dry ingredients. Do not overmix. The batter should be lumpy. Gently fold in chocolate chips.

Portion into greased or paper lined muffin cups. Bake at 175 C (350 F) until light golden brown and set in the centre, approximately 18 minutes. Cool the muffins in the pan for several minutes before removing. Yield: 12 muffins.

Per muffin: 218 calories, 92 g total fat, 5.5 g saturated fat, 39 mg cholesterol, 112 mg sodium, 30 g total carbohydrates, 4 g protein.

MAPLE SYRUP MUFFINS Ms. Marshall

Muffins: 1/4 c. margarine 1/2 c. white sugar 1 tsp. salt 1-1/4 c. all-purpose flour

2 tsp. baking powder 3/4 c. rolled oats 1/2 c. milk 1/2 c. maple syrup

Soften margarine, sugar and salt. Add dry ingredients and blend with pastry cutter until crumbly. Mix in oats. Blend milk and syrup together in measuring cup and pour over dry ingredients, stirring only to moisten. Bake at 350 F for 20 minutes.

Glaze: 1 tbsp. butter 1/2 c. icing sugar

1 tbsp. maple syrup

Spread glaze over slightly cooled muffins. Makes 8 large muffins.



CINNAMON SUGAR PANCAKES Jackson Batchilder

1 c. whole wheat flour 1/2 c. white flour 2 tbsp. sugar 1 tbsp. cinnamon 3 tsp. baking powder

1/2 tsp. salt 1 egg 1-1/2 c. milk 2 tbsp. vegetable oil

Beat egg. Add milk and vegetable oil. Sift dry ingredients and add to wet mixture. If desired, add blueberries, or after mixture is poured in frying pan, slice bananas over top while they are cooking.

FORTIFIED FRENCH TOAST Cohen Coffin

French Toast: 2 large eggs 1/2 c. milk 1/4 c. orange purée 1 tbsp. pure maple syrup or

honey

1 tsp. cinnamon 1 tsp. pure vanilla extract 4 slices bread

In large shallow baking dish, whisk together eggs, milk, orange purée, maple syrup (or honey), cinnamon and vanilla. Dip bread until soaked through, then flip and soak other side. Cook on a skillet or frying pan, turning to brown each side.

Orange Purée: 1 medium sweet potato 3 large carrots

3 to 4 tbsp. water

Boil and purée (no chunks). Makes 2 cups. Save and freeze. Use in other dishes.



BLUEBERRY MUFFINS Jackson Dunn

1-1/4 c. quick cooking oats 1 c. flour 1/3 c. white sugar 1 tbsp. baking powder

1 c. skim milk 1 egg 1 c. blueberries 1/4 c. olive oil

Combine oats, flour, sugar and baking powder. Mix in milk, egg and oil. Mix just until dry ingredients are moistened. Fold in blueberries. Fill muffin cups 2/3 full with batter. Bake at 425 F for 20 to 25 minutes.

ETHAN'S NANA'S CINNAMON ROLLS Ethan Hansen

3 c. flour 1 tsp. salt 2 tbsp. baking powder 1 tbsp. white sugar

1/2 c. butter 1-1/3 c. milk 1 c. brown sugar 3 tsp. cinnamon

Mix flour, salt, baking powder and white sugar. Add butter. Add milk. Roll to 3/4 inch thick. Cover in soft butter. Mix brown sugar and cinnamon. Put on top of butter. Roll, cut and place on cookie sheet. Bake at 375 F for 10 to 15 minutes.

HEALTHY WHOLE WHEAT BANANA BREAD

Landon MacDonald

2 c. whole wheat flour 1 tsp. baking soda 1/4 tsp. salt 1/2 c. sugar free applesauce

3/4 c. honey 2 eggs, beaten 3 mashed over ripe bananas

Preheat oven to 350 F (175 C). Lightly grease a 9x5 inch loaf pan. In a large bowl combine flour, baking soda and salt. In a separate bowl mix together applesauce and honey. Stir in eggs and mashed bananas until well blended. Stir banana mixture into flour mixture; stir just to moisten. Pour batter into prepared loaf pan. Bake in preheated oven for 60 to 65 minutes, until toothpick inserted into centre comes out clean. Let bread cool in pan for 10 minutes, then turn out onto wire rack.



YOGURT DROPS Cohldyn MacMillan

Yogurt (Greek Mediterranean is what we use)

Ziplock bag Cookie sheet

Pour yogurt into ziplock bag. Cut a small hole at one of the corners of the bag. Squeeze out small dots of yogurt onto the cookie sheet. Place in freezer until frozen.

OPEN FACED BREAKFAST SANDWICH

Jayce MacMillan

1 piece of multi-grain toast 4 to 5 egg whites Chopped green peppers Chopped red peppers

Chopped mushrooms Small handful of cheese Pepper to taste

Microwave eggs and veggies for 2 minutes (stirring occasionally). Pour eggs and vegetables onto your toast. Sprinkle cheese over top and allow to melt.

SPINACH QUICHE Bronwyn Mehl

1 tbsp. vegetable oil 1 onion, chopped 1 - 10 oz. pkg. frozen spinach,

thawed, drained and chopped

5 eggs, beaten 3 c. shredded Muenster cheese 1/4 tsp. salt 1/8 tsp. ground black pepper

Preheat oven to 350 F. Lightly grease a 9 inch pie pan.

Heat oil in skillet over medium-high heat. Add onions and cook. Stir occasionally until onions are soft. Stir in spinach and continue cooking until excess moisture has evaporated. In a large bowl combine eggs, cheese, salt and pepper. Add spinach mixture and stir to blend. Scoop into prepared pie pan. Bake in preheated oven until eggs have set, about 30 minutes. Let cool for 10 minutes before serving.



PEANUT BUTTER SMOOTHIE Emmett Pollard

1 banana 2 to 3 tbsp. peanut butter 1 tsp. chocolate syrup

2 to 3 tsp. quick oats Dash cinnamon 1 to 1-1/2 c. milk

Put all ingredients in blender and blend until smooth. Ingredient amounts can be adjusted to taste.

COLIN'S BANANA CHOCOLATE CHIP MUFFINS

Colin Proud

1-1/2 c. flour 1 tsp. baking powder 1 tsp. baking soda 1/2 tsp. salt 1 egg

3/4 c. granulated sugar 1/3 c. melted butter 1-1/2 c. mashed banana 1 - 270 g pkg. chocolate chips

Mix flour, baking powder, baking soda and salt. Beat egg, sugar, butter and banana. Add mixture together and then add chocolate chips. Stir until moistened. Bake at 375 F for 20 to 30 minutes.

OAT BARS Ms. Malone

2-1/4 c. old fashioned oats 1/2 c. whole wheat flour 1/2 tsp. baking soda 1/2 tsp. vanilla

5 tbsp. applesauce 1/4 c. honey 1/4 c. Splenda brown sugar 1/2 c. additions*

* Additions can be any combination of raisins, dates, cranberries, sunflower seeds, chopped nuts, etc.

Note: The nutrition info for this recipe is figured with 1/2 cup Craisins.

Preheat oven to 325 F. Grease an 8x8 inch pan. Combine all ingredients. Mix well. Press mixture into pan (use a piece of wax paper on top and compact). Bake 18 to 22 minutes or until golden brown. Cool 10 minutes, then cut into 9 bars. Cool completely before serving. Can be wrapped in individual bars for a week of treats/breakfasts. Can be doubled for 9x13 inch pan.



CRABBY CREAM CHEESE WONTONS Adriana Chiu

1 qt. oil for deep-frying 2 - 8 oz. pkg. cream cheese,

softened 1 - 12 oz. pkg. imitation

crabmeat 2 tbsp. soy sauce 2 tsp. sesame oil

1 tbsp. minced garlic 3 tbsp. Worcestershire sauce 1 bunch green onions,

finely chopped 1 - 14 oz. pkg. wonton

wrappers 2 egg whites

Heat oil in a large, heavy saucepan to 375 F (190 C).

In a medium bowl, mix together cream cheese, imitation crabmeat, soy sauce, sesame oil, garlic, Worcestershire sauce and green onions. Place approximately 1 teaspoon of the cream cheese mixture in the centre of each wonton wrapper.

Place egg whites in a small bowl. Using the fingers, spread egg white over two edges of the wonton wrappers. Fold into triangles and press to seal edges.

In small batches, deep-fry the wontons until golden brown, 2 to 4 minutes. Drain on paper towels and serve warm.

GREAT-GRANDMA'S PANCAKES Ashley Gauthier

1-1/3 c. flour 3 tsp. baking powder 1/2 tsp. salt 1 egg, beaten

1-1/4 c. milk or club soda 3 tbsp. vegetable oil 1/4 tsp. vanilla

Combine all ingredients and mix well. Pour 1/4 cup onto hot skillet/frying pan.

When bubbles rise to top, flip over and cook other side.

* You can add berries, chocolate chips, etc. to mix.



FRENCH BREAKFAST MUFFINS Marleigh Higgins

Muffins: 1/3 c. butter 1/2 c. sugar 1 egg (room temperature) 1-1/2 c. flour

1-1/2 tsp. baking powder 1/2 tsp. salt 1/4 tsp. nutmeg 1/2 c. milk

Preheat oven to 350 F. Sift together all dry ingredients. Add wet ingredients and mix until combined (still lumps, don't overmix).

Scoop batter into muffin tins that have been sprayed with cooking spray. Bake for 20 to 25 minutes, until edges turn golden.

Topping: 1/2 c. sugar 1/2 c. butter, melted

1 tsp. cinnamon

Mix sugar and cinnamon in one bowl. Melt butter in a separate bowl. Dip muffins in butter and sugar and voila!

HAMBURGER & CHEESE Hayden Lutz

1 lb. lean hamburger 2 cans half fat cream of

chicken soup

1 pkg. of 12 cheese slices 1 pkg. of 12 hamburger buns

Fry lean hamburger over medium heat. When done, drain fat from frying pan. Add chicken soup; mix together. Keep frying.

Cut hamburger buns in half and put on a cookie sheet so you will have 24 halves. Put hamburger and soup on each bun, then take cheese slice, cut in half and put on top of each one. Bake in 350 F oven for 10 to 12 minutes. Take out and enjoy.

Very delicious!



CHOCOLATE MACAROONS Hayden MacDougall

2 c. white sugar 1/2 c. milk 1 tsp. vanilla 1/2 c. butter

2-1/2 c. rolled oats 1 c. coconut 1/2 tsp. salt

Boil sugar, milk, vanilla and butter. Mix in dry ingredients.

BLUEBERRY PANCAKES Anna McAndrew

4 eggs 2 c. milk 2 c. flour 4 tsp. baking powder

1/2 c. white sugar 4 tbsp. melted margarine 2 c. blueberries Sprinkle of cinnamon (optional)

Beat eggs in a mixing bowl, then add milk and continue to mix. Fold in flour, baking powder and white sugar. Mix well. Add melted margarine and continue to mix. Finally add blueberries and mix for a short time.

Turn stove burner to a medium temperature (or 325 F for electric frying pan). Butter hot frying pan.

Spoon 1/3 cup pancake batter onto frying pan. When bubbles form on the top of the pancake, flip pancakes over and cook until browned. Enjoy with your favourite pancake syrup. Makes about 15 pancakes.

No one has yet fully realized the wealth of sympathy, kindness and generosity hidden in the soul of a child. The effort

of every true education should be to unlock that treasure. ~ Emma Goldman



BRAYDEN'S BONKERS BLUEBERRY BANANA BREAKFAST CAKES

Brayden Miller

1-1/2 c. all-purpose flour 3-1/2 tsp. baking powder 1 tsp. salt 1 tbsp. white sugar 1-1/4 c. milk

1 egg 3 tbsp. butter, melted 1/2 c. blueberries (washed) 1 large banana

In a large bowl, sift together flour, baking powder, salt and sugar. Make a well in the centre. Pour in milk, egg and melted butter; mix until smooth. Gently add blueberries to the mixture.

Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot with slices of bananas on top and maple syrup.

CINNAMON BUNS Maryn Myers

18 frozen dough rolls 1 c. brown sugar 1/4 c. vanilla instant pudding

1 to 2 tbsp. cinnamon 3/4 c. raisins or 3/4 c. dried

cranberries 1/2 c. melted butter

The night before, grease a 10 inch bundt pan and add frozen rolls. Sprinkle with brown sugar, pudding powder, cinnamon and raisins. Pour melted butter over all. Cover with a clean damp cloth. Leave out at room temperature overnight.

In the morning, preheat oven to 350 F and bake for 25 minutes. Let sit for 5 minutes and then turn out on a serving plate. Enjoy!

A person’s a person, no matter how small. ~ Dr. Seuss



WAFFLES Jack Ramsay

2 eggs (well beaten) 2 c. flour 1/4 c. butter, melted 1-3/4 c. milk

1 tbsp. sugar 4 tsp. baking powder 1/4 tsp. salt

Beat eggs with mixer. Add all other ingredients and mix until smooth. Pour in waffle iron and cook until browned. Serves 4 people.

BUFFALO POPCORN Keira Rector

4 tbsp. butter 1-1/2 tsp. hot sauce 1 tbsp. honey

Pinch of salt, if desired Pinch of pepper, if desired 1 large bowl of popcorn

In a small pan melt butter. Whisk in hot sauce and honey. Drizzle popcorn with butter mixture. Toss and season.

CHEESY CINNAMON TOAST Hunter Sampson

1/4 c. sugar 1/4 tsp. ground cinnamon

4 slices of white bread 1/4 c. cream cheese (2 oz.)

Preheat the broiler. Line a rimmed baking sheet with aluminum foil.

In a small bowl, combine sugar and cinnamon. Spread each slice of toast with 1 tablespoon of the cream cheese and sprinkle with the cinnamon sugar. Transfer the toasts to the prepared baking sheet.

Broil, 4 inches from the heat, for 1 to 2 minutes, or until the cinnamon sugar is melted. Enjoy! Serves 4 kids or 2 adults.

Kids: they dance before they learn there is anything that isn't music.

~ William Stafford



KALE'S GRAMMIE'S BLUEBERRY MUFFINS

Kale Stewart

1/4 c. shortening 2/3 c. white sugar 1 egg 1 tsp. vanilla 1/2 tsp. lemon juice

1-1/2 c. flour 2 tsp. salt 2 tsp. baking powder 1/2 c. milk 1-1/2 c. blueberries

Cream shortening, white sugar, egg, vanilla and lemon juice together. Add remaining ingredients. Bake for 15 to 20 minutes at 375 F. Right out of the oven sprinkle some sugar on top. Let cool, then enjoy!

BUTTERMILK APPLE MUFFINS Mme. Kitson

Muffins: 3/4 c. brown sugar,

firmly packed 1/3 c. vegetable oil 1 egg, slightly beaten 1 tsp. vanilla

1-1/2 c. all-purpose flour 1/2 tsp. baking soda 1/4 tsp. salt 1 c. apple, peeled and chopped 1/2 c. buttermilk

Preheat oven to 325 F. Grease muffin cups.

Blend 3/4 cup brown sugar, oil, egg and vanilla in large bowl. Combine flour, baking soda and salt. Add to wet mixture. Add apple and buttermilk. Mix thoroughly just to moisten. Fill muffin cups 2/3 full.

Topping: 1/4 c. each brown sugar and

chopped pecans 1/2 tsp. cinnamon

Combine 1/4 cup brown sugar, pecans and cinnamon in small bowl for topping. Sprinkle evenly over batter. Bake at 350 F for 15 to 20 minutes. Makes 12 muffins.



BURKE FAMILY WEEKEND WAFFLES

Charles Lemuel Burke

1-3/4 c. all-purpose flour 1 tbsp. baking powder 1 tbsp. white sugar 1/2 tsp. salt

3 eggs 1/4 c. butter, melted 1-1/2 c. milk

Preheat a waffle iron. Whisk dry ingredients in a large bowl. Beat egg whites until frothy and set aside. In a separate bowl combine egg yolks with melted butter and milk.

Combine all wet ingredients with dry ingredients. Do not overmix the dough, lumps are okay. Cook waffles as desired in waffle iron. Serve with fresh fruit, maple syrup and whipped cream. Enjoy!

LOBSTER DIP Brooke Cyr

1 pkg. cream cheese 250 ml sour cream Green onions

(most of the bunch)

2 tsp. Worcestershire sauce 1/2 lb. Cheddar cheese 1/2 lb. mozza cheese 1 can lobster or crab

Combine ingredients and place in hollowed out round loaf (leave approximately 1/2 inch bread on side. Place top back on loaf. Double wrap in tin foil. Bake at 350 F for 2 hours, mixing after 1 hour.

In the final analysis, it is not what you do for your children, but what you have taught them to do for themselves

that will make them successful human beings. ~ Ann Landers



GRANOLA CEREAL Katrina Dockendorff

3-1/2 c. rolled oats 1 c. raw sliced almonds 1 c. raw cashew pieces

(or walnuts or pecans) 1 c. unsweetened shredded

coconut 1/2 c. sunflower seeds 1/2 c. raw pumpkin seeds

2 tsp. ground cinnamon 1-1/2 tsp. ground ginger 1/2 tsp. grated ground nutmeg 6 tbsp. unsalted butter 1/2 c. honey 2 tsp. vanilla extract 1/2 tsp. salt Parchment paper

Preheat oven to 250 F. Cover a rectangular baking sheet with parchment paper.

Mix dry oats, almonds, cashews, coconut, seeds and spices together in a large mixing bowl. Heat butter and honey together in a small saucepan over low heat.

Once the butter melts, stir in vanilla and salt. Pour the hot liquids over the dry ingredients and stir together with a rubber spatula until evenly coated. Spread mixture onto prepared pan in one even layer. Bake for 75 minutes.

The granola will become crisp as it cools, at which point you can break into small chunks by pounding it in a ziplock bag. Store in airtight container at room temperature for up to 2 weeks.

The world is as many times new as there are children in our lives. ~ Robert Brault



BLUEBERRY OAT BARS Alex Gauthier

1 c. flour 3/4 c. quick-cooking rolled oats 3/4 c. packed brown sugar 1/4 c. wheat germ 1/4 c. natural bran 1/2 tsp. salt 1/2 tsp. ground cinnamon

1/4 tsp. baking soda 1/3 c. apple juice 1/4 c. vegetable oil 3/4 c. blueberries 1 tbsp. cornstarch 1 tbsp. lemon juice

Preheat oven to 350 F. Combine flour, rolled oats, brown sugar, wheat germ, bran, salt, cinnamon and baking soda. Mix well. Beat apple juice and oil together. Add to the dry ingredients and mix until crumbly. Press half of the mixture into 1 - 9 inch square baking dish. Bake for 10 minutes. Let cool.

Combine blueberries, cornstarch and lemon juice. Spread evenly over the cooled base. Sprinkle with remaining oat mixture. Return to oven and bake for 34 to 45 minutes, until the topping is browned and the fruit bubbling. Cool completely before cutting. Makes 16.

PEANUT BUTTER PANCAKES Nathaniel Houchane

1 c. flour 2-1/2 tsp. baking powder 1/2 tsp. salt 1/2 c. peanut butter (smooth) 2 tbsp. sugar 2 tbsp. vegetable oil

1 large egg 1 c. plus 2 tbsp. milk Banana slices (optional) Roasted peanuts, coarsely

chopped (optional) Maple syrup

In a large bowl, mix together flour, baking powder and salt. In a small bowl whisk together peanut butter, sugar and oil until smooth. Beat in egg, then milk. Pour milk mixture into flour mixture, stirring until blended.

Lightly coat a skillet with oil and heat it over medium-high heat. Drop batter by 1/4 cup measures into the skillet. Cook until tiny bubbles appear on the surface of the cakes. Flip them and cook a few minutes more. Serve topped with banana slices and chopped peanuts and drizzled with maple syrup. Makes 12 - 4 inch pancakes.



HARRY'S OATMEAL IN A MUFFIN Harry Lewis

3 eggs 1 tbsp. vanilla 5 full droppers of stevia

(vanilla crème) or 1 c. honey

1 c. applesauce, unsweetened 5 c. old fashioned oats

1 tsp. salt 3 tsp. baking powder 1 tbsp. cinnamon 3 c. 1% milk 1 banana, sliced 1 c. blueberries or chocolate

chips


Mix first 4 liquid ingredients together. Add oats. Mix salt, baking powder and cinnamon in a bowl, then pour into the wet and mix well. Add milk and mix thoroughly. Add fruit gently to the wet mixture. Pour mixture into 12 cup muffin tin (sprayed). Bake for 35 to 40 minutes.

PUMPKIN PANCAKES Evan Mabey

1-1/2 c. milk 1 c. pumpkin purée 1 egg 2 tbsp. vegetable oil 2 tbsp. vinegar 2 c. flour 3 tbsp. brown sugar

2 tsp. baking powder 1 tsp. baking soda 1 tsp. allspice 1 tsp. cinnamon 1/2 tsp. ground ginger 1/2 tsp. salt

Whisk egg in large bowl; add milk, pumpkin, vegetable oil and vinegar. Mix lightly. Add remaining ingredients and mix well.

Heat greased nonstick skillet over medium heat.



CHOCOLATE ORANGE PANCAKES Lauren MacEachern

2 c. flour 3 oz. semi-sweet chocolate,

chopped 2 tbsp. sugar 1 tbsp. baking powder 1/2 tsp. salt

2 eggs, beaten 2 c. buttermilk 2 tsp. margarine, melted Zest from orange 1/2 tsp. oil

Combine first 5 ingredients in large bowl. Whisk remaining ingredients until well blended. Add to flour mixture and mix well.

Ladle batter onto hot griddle or into hot skillet sprayed with cooking spray, using 1/3 cup batter for each pancake. Cook on medium heat until bubbles begin to form on tops, then turn to brown other side. Makes 10 pancakes.

RASPBERRY MUFFINS Laken MacInnis

1 c. sugar 1/2 c. butter 2 eggs 1-3/4 c. flour

2 tsp. baking powder 1/2 c. milk 2 c. frozen or fresh raspberries

Mix first 3 ingredients. In another bowl mix flour and baking powder. Add milk. Mix in wet ingredients (sugar, butter and eggs), then add raspberries. Mix well and scoop into greased muffin tins. Bake at 325 F for 20 to 25 minutes. Makes 12 muffins.

CHOCOLATE CHIP PANCAKES Ellen MacLeod

2 c. flour 6 tsp. baking powder 1/4 tsp. salt 2 eggs 5 tsp. sugar

4 tbsp. melted butter 2 c. milk 1/2 c. cream Chocolate chips to taste

Mix first 3 ingredients. Beat eggs and sugar. Add butter. Add flour mixture. Add milk and cream. Stir in chocolate chips.



GINGERSNAPS Jenna Pollock

1 c. sugar 3/4 c. butter 1/4 c. molasses 1 egg 2-1/4 c. flour 2 tsp. baking soda

1 tsp. cinnamon 1/2 tsp. salt 1-1/2 tsp. ginger 1/2 tsp. cloves 1/4 c. sugar to roll cookies in

Combine 1 cup sugar, butter, molasses and egg; beat. Add flour, baking soda, cinnamon, salt, ginger and cloves. Mix well. Put in fridge for 1 hour. Shape into 1 inch balls. Roll ball in 1/4 cup sugar and press down. Place 2 inches apart. Bake at 350 F for 8 to 12 minutes.

COHEN REDMOND'S WHIPPED SHORTBREAD

Cohen Redmond

1/2 c. butter 1/2 c. margarine 1 c. icing sugar

1/2 c. cornstarch 3 c. flour Pinch salt

Blend butter, margarine and icing sugar. Add cornstarch and mix. Add flour and salt. Roll in balls and flatten. Bake at 350 F until bottom starts to brown, 5 to 10 minutes.

To bring up a child in the way he should go, travel that way yourself once in a while.



BLUEBERRY MUFFINS Ella Taylor

Muffins: 1-1/2 c. flour 3/4 c. white sugar 1/2 tsp. salt 2 tsp. baking powder

1/3 c. vegetable oil 1 egg 1/3 c. milk 1 c. fresh/frozen blueberries

Preheat oven to 400 F. Combine flour, sugar, salt and baking powder. Place oil into 1 cup; add egg and milk. Stir. Combine mixtures. Sprinkle topping on muffins and bake for 20 to 25 minutes. Makes 8 to 10 muffins.

Topping: 1/2 c. white sugar 1/3 c. flour

1/4 c. butter, cubed 1-1/2 tsp. ground cinnamon

OVERNIGHT OMELETTE Melody Besner

12 eggs 1 c. sour cream 1 c. milk 2 c. shredded Cheddar cheese 1 can sliced mushrooms

1 onion 2 c. diced meat or vegetables 1 tsp. parsley or basil Salt and pepper

Butter a 9x13 inch glass pan.

Beat eggs, sour cream, milk and seasonings. Layer remaining ingredients. Pour egg mixture over top layered mixture, cover and refrigerate overnight. Bake at 350 F for 60 minutes.

There are only two lasting bequests we can hope to give our children. One is roots; the other, wings.

~ Hodding Carter



NUTELLA FRENCH TOAST Mme. MacLeod

1 c. sliced strawberries 2 tsp. sugar Juice of 1/2 lemon 4 slices Italian bread About 1/2 c. Nutella 1 large egg 3/4 c. milk

2 tbsp. melted butter 1 tsp. vanilla 1/4 tsp. ground cinnamon 1/4 tsp. salt Butter (for the pan) Powdered sugar for serving

Combine strawberries, sugar and lemon juice in a bowl. Toss to coat and set aside at room temperature. Spread desired amount of Nutella over 2 slices of bread. Top each with the remaining bread. Heat a large skillet over medium heat. In a shallow dish or pie plate, whisk together egg and milk. Whisk in melted butter, vanilla, cinnamon and salt. Add 1 tablespoon of butter to the heated skillet and swirl to coat.

Dip each sandwich into the egg mixture, soaking for 30 to 40 seconds per side. Add the slices to the pan in a single layer, taking care not to crowd the skillet. Cook for 1 to 2 minutes, until light golden brown. Flip and continue cooking an additional 1 to 2 minutes. Add more butter as needed. Transfer to a plate, dust with powdered sugar, then top with strawberries. Enjoy!

DAD'S OMELETTE Oliver Clinton

2 eggs 2 tbsp. milk 1/4 c. shredded Cheddar

cheese

Bacon bits 1/4 c. green peppers, diced

Break eggs into bowl and add milk. Whisk well. Heat skillet over medium heat until hot enough to make a drop of water hiss. Spray pan with cooking spray. Pour in egg/milk mixture. Don't stir. Cook for 1 minute or until bottom start to set. Add toppings of choice to one half. Using a spatula, gently flip one side onto side with toppings. Allow to cook for 1 minute. Flip and cook opposite side for 1 minute. Careful not to brown egg. Serve and enjoy!



FLORENTINE CRÊPE CUPS Ingrid Desrosiers

Crêpes: 3 eggs, slightly beaten 2/3 c. flour

1/2 tsp. salt 1 c. milk

Beat until smooth and let stand 30 minutes. Pour 2 tablespoons batter into hot lightly greased frying pan. Cook on one side until lightly browned (it doesn't take long). Place each in greased muffin pan as cooking next one.

Filling: 1-1/2 c. shredded Cheddar

cheese 3 tbsp. flour 3 eggs, slightly beaten 2/3 c. Kraft real mayonnaise 10 oz. pkg. chopped spinach,

thawed and drained

Mushrooms (optional) 6 crisply cooked bacon strips

(crumbled) 1/2 tsp. salt Dash pepper

Toss cheese and flour. Add remaining ingredients. Mix well. Fill crêpes with mixture. Bake at 350 F for 40 minutes or until set and puffy. Garnish with bacon bits if desired.

BASIC WAFFLES Henry Dormaar

1 c. all-purpose flour 1 tsp. baking powder 1/2 tsp. salt 1/2 tbsp. butter, melted

1 tsp. sugar 1 c. milk 1 egg, separated

Sift dry ingredients together in a bowl. Add egg yolk and milk to the dry ingredients; beat together thoroughly. In a separate bowl, beat egg white until stiff. Fold egg white into batter until well blended. Add melted butter and mix until smooth. Pour a scant 1/2 cup of batter onto heated waffle mould. Makes about 6 waffles.



FLUFFY PANCAKES Joshua Eveleigh

3/4 c. milk 2 tbsp. white vinegar 1 c. all-purpose flour 2 tbsp. white sugar 1 tsp. baking powder

1 egg 1/2 tsp. baking soda 1/2 tsp. salt 2 tbsp. melted butter Cooking spray (optional)

Combine milk with vinegar in a large bowl. Set aside for 5 minutes to sour.

Combine flour, sugar, baking powder, baking soda and salt in a medium bowl. Whisk egg and butter into "soured" milk. Pour the flour mixture into the wet ingredients and whisk until lumps are gone.

Heat a large skillet over medium heat and coat with cooking spray. Pour 1/4 cupfuls of batter onto skillet and cook until bubbles appear. Flip and cook until browned on the other side. Makes 8 pancakes.

CINNAMON RAISIN OAT BARS Sofie Herinkova

2/3 c. raisins, divided 1/2 c. water 1 large egg 1-1/4 c. rolled oats

1/2 c. whole wheat flour 1 tsp. cinnamon 1/2 tsp. baking powder Pinch of salt

Preheat oven to 375 F. Grease 8x8 inch baking pan.

In a blender combine 1/3 cup raisins and water. Blend until smooth. Add egg and combine. In a medium bowl, combine oats, flour, cinnamon, baking powder and salt. Whisk until combined. Add raisin water mixture and remaining raisins; stir until just moistened. Scrape into pan and bake until firm, approximately 18 minutes.

Cool in the pan and cut into 10 bars. Keeps for 1 week in sealed container.



FAVOURITE OATMEAL PANCAKES Eve MacDougall

2 c. milk 1-1/2 c. rolled oats 1 c. all-purpose flour 2 tbsp. white sugar 1 tsp. salt

1 tsp. cinnamon 2-1/2 tsp. baking powder 2 eggs, beaten 1/2 c. melted shortening

Pour milk over oats and let stand 5 minutes.

Sift together dry ingredients. Add dry ingredients, eggs and shortening to oat mixture, stirring just until combined. Pour approximately 1/4 cup of batter onto hot, lightly greased pan or griddle (number of pancakes to cook at a time depends on size of pan).

Cook until small bubbles form and pop in centre of pancakes, then flip and cook to golden brown. Turn (flip) each pancake only once. Serve with maple syrup.

EASY CHEESY BISCUITS Fisher MacNeill

2 c. all-purpose flour 4 tsp. baking powder 2 tbsp. granulated sugar 3/4 tsp. salt

2 c. grated old Cheddar cheese 1/3 c. oil 3/4 c. milk

Measure the first 4 ingredients into a bowl. Add grated cheese. Stir adding cooking oil and milk. Form a soft ball of dough. (Add more milk if needed to make soft ball.)

Turn out on lightly floured surface. Knead dough gently 8 to 10 times. Roll to 3/4 to 1 inch thick and cut with biscuit cutter. Place on an ungreased cookie sheet close together for moist sides or 1 inch apart for crisp sides. Bake in 425 F oven for 15 minutes or until nicely browned.

Great plain or with butter.



AVOCADO AND FETA SALSA Carson Murnaghan

3 diced tomatoes 3 avocado, peeled, cut, diced 4 oz. feta cheese, crumbled 1/4 c. minced red onion 1 garlic clove, minced

1 tbsp. fresh parsley 1 tbsp. fresh oregano 1 tbsp. olive oil 1 tbsp. red wine vinegar

Place ingredients in bowl. Mix and serve with nacho chips.

BANANA CHOCOLATE CHIP CAKE OR MUFFINS

Alex Newson

2 c. flour 1 tsp. baking powder 1 tsp. baking soda 1-1/2 tsp. salt 1 c. sugar 2 eggs

1/4 c. softened margarine 1 c. mashed bananas 1/2 c. low fat sour cream 1 tsp. vanilla 1/2 c. chocolate chips

Preheat oven to 350 F. Butter baking pan.

In medium bowl combine flour, baking powder, baking soda and salt. In large bowl beat sugar, egg and butter. Add bananas, sour cream and vanilla. Beat until smooth. Gradually add flour mixture. Fold in chocolate chips. Pour into pan. Bake 25 to 28 minutes until toothpick comes out clean.

SLUSHIES Rowan Walsh

2 c. fresh strawberries 2 c. ice cubes

2 tbsp. honey 1 tbsp. lemon juice

Place all ingredients in blender and mix on high speed, about 1 minute or until mixture is slushy. Pour into glasses and serve!



EASY CHEESY FRITTATA Sam Webster

1 bag hash browns 1/2 onion, diced 1 tbsp. canola oil 8 eggs, beaten

3/4 c. boneless ham cubes 3/4 c. shredded Cheddar

cheese Salt and pepper

Cook hash browns and set aside.

In a cast iron skillet, heat oil and then add onions until soft. Stir in eggs, cooled hash browns, ham, salt and pepper. Cook until eggs are firm on bottom (about 5 minutes). Top with shredded cheese and place into preheated 350 F oven for about 10 minutes until cheese is melted. Serve immediately.

BLACK BEAN VEGETABLE SOUP Mme. Haley

1 tbsp. vegetable oil 1 onion, chopped 1 clove garlic, minced 2 carrots, chopped 2 tsp. chilli powder 1 tsp. ground cumin

4 c. vegetable stock 2 - 15 oz. cans black beans,

rinsed and drained 1 - 8.75 oz. can whole kernel

corn 1/4 tsp. ground black pepper 1 - 14.5 oz. can stewed

tomatoes

In large saucepan, heat oil over medium heat; cook onion, garlic and carrots, stirring occasionally, for 5 minutes or until onion is softened. Add chilli powder and cumin; cook, stirring, for 1 minute.

Add stock, 1 can of the beans, corn and pepper. Bring to boil.

Meanwhile, in food processor or blender, purée together tomatoes and remaining can of beans. Add to pot. Reduce heat, cover and simmer for 10 to 15 minutes or until carrots are tender.



GRANDMA MAC'S STICKY CINNAMON BUNS

Edwin Henry

Buns: 1/4 c. white sugar 1/2 c. warm water 1 tbsp. active dry yeast (1 pkg.) 1/2 c. milk

1/4 c. butter 1 tsp. salt 2 eggs, beaten 4 c. all-purpose flour

Dissolve 1 teaspoon sugar in warm water, then sprinkle on yeast. Let stand 10 minutes until frothy. Heat milk, remaining sugar, butter and salt in a saucepan until butter melts, then allow to cool to lukewarm. Stir into yeast mixture. Add the eggs.

Gradually beat in 1-1/2 cups flour with an electric mixer, then use a wooden spoon to mix the rest of the flour in. Knead 7 to 10 minutes on a lightly floured surface until smooth and elastic. Place in a large greased bowl and allow to rise 1 to 1-1/2 hours (8 hours in the fridge) until doubled in bulk.

Filling: 1 c. butter 1-1/2 c. brown sugar

1 tbsp. cinnamon 1 c. coarsely chopped pecans

(optional)

Meanwhile, melt 3/4 cup butter with 3/4 cup brown sugar and pour into a greased 9x13 inch pan. Sprinkle with half of the pecans (optional). Melt remaining butter. Set aside. Mix sugar, pecans and cinnamon. Set aside.

When doubled, punch down the dough and roll out on a lightly floured surface approximately 18x14 inch rectangle). Brush with melted butter and sprinkle with sugar mix. Roll up, starting on the long side, and cut into 14 pieces using a sharp knife.

Cover and let rise until doubled (1 hour). Bake at 375 F for 25 to 30 minutes (golden on top and sounds hollow when tapped). Turn onto a serving dish and drizzle any extra sauce on top.



HOMEMADE BREAKFAST SANDWICH Evelyn Bulpitt

1 egg 1 whole wheat English muffin

Cheese

Lightly spray a 3x3 inch microwave safe dish with cooking spray. Crack egg and use fork to scramble. Add salt and pepper to taste. Place in microwave, uncovered, for 45 seconds. Toast English muffin and prep with butter and cheese.

EASY CHEESECAKE WITH RASPBERRY SAUCE

Madelyn Matthews

Cheesecake: 1-1/4 c. graham cracker crumbs2 - 8 oz. pkg. cream cheese,

softened 1 - 14 oz. can sweetened

condensed milk

1/4 c. lemon juice from concentrate

1/3 c. melted butter 1/4 c. sugar 3 eggs

Preheat oven to 300 F. Combine butter, crumbs and sugar; pat firmly on bottom of a 9 inch springform pan.

In a large mixing bowl or food processor, beat cream cheese until fluffy. Gradually add sweetened condensed milk; beat until smooth. Add eggs and lemon juice. Mix well. Pour into prepared pan.

Bake 55 to 60 minutes or until cake springs back when lightly touched. Turn oven off. To minimize cracking, leave cheesecake in oven 1 hour. Cool to room temperature. Chill. Remove side of pan. Spoon raspberry sauce over top. Garnish as desired. Refrigerate leftovers.

Raspberry Sauce: 1 - 12 oz. pkg. frozen

raspberries 1-1/2 tbsp. cornstarch

1/2 c. water 1/3 c. sugar 1/2 tsp. vanilla

Continued…



In a small saucepan stir together cornstarch and sugar. Add water and 1 cup of the frozen raspberries. Set remaining berries aside. Cook over medium-high heat, stirring constantly until mixture begins to boil. Cook mixture for an additional minute, then remove from heat. Stir in vanilla. Let stand until cooled.

Stir in remaining berries and chill for at least 1 hour. Spread sauce over cheesecake before serving. Any remaining sauce can be served on the side.

PINEAPPLE/CARROT RAISIN BRAN MUFFINS

Caitlin McGuire

1/2 c. bran (mashed) 2 eggs 1/2 c. brown sugar 1/4 c. oil and the rest

applesauce to equal 2/3 c. 1-1/2 c. flour 1 tsp. baking powder

1 tsp. baking soda 1 tsp. cinnamon 1 tsp. vanilla 1 c. crushed pineapple and

juice 1 c. grated carrots 2/3 c. raisins

Soak raisins in hot water 2 to 3 minutes. Squeeze water out and mix raisins in.Mix flour, baking powder, baking soda and cinnamon together in small bowl. Mix remainder of wet ingredients together in large bowl. Combine dry ingredients into wet. Bake at 350 F for 17 to 19 minutes.

GREEK PINWHEELS Paige Vokey

1/4 c. fat-free cream cheese, softened

1/4 tsp. oregano 1/4 c. feta cheese, crumbled

1 - 2 oz. can chopped black olives, drained

2 - 8 in. tortillas 4 oz. turkey breast 1 c. baby spinach leaves

Mix together cream cheese, oregano, feta cheese and olives. Spread half the cheese mixture on each tortilla. Top with turkey breast and spinach leaves. Roll up tightly and cover in plastic wrap. Refrigerate for 15 minutes. Remove plastic and slice each tortilla into 6 pieces.



FUDGE Denver Wright

1 box icing sugar 1/4 lb. butter 4 squares chocolate 1 can milk

1 tsp. vanilla 1/2 jar marshmallow fluff 1/2 c. nuts

Put all together in a small pan on low heat. Stir until melts. When it starts to boil, boil for 20 minutes. Take off heat and add vanilla and marshmallow fluff. Add nuts and beat with electric mixer for 10 min-utes. Put in 9 inch pan lined with wax paper. Let cool, then put in fridge overnight and cut into squares.

JIFFY CINNAMON ROLLS Madame Smylie

Cinnamon Rolls: 2 c. flour 2 tbsp. sugar 4 tsp. baking powder 1 tsp. salt 1/4 c. margarine/butter (cold)

1 c. milk, cold 1/3 c. butter, softened 1 c. brown sugar, packed 1 tbsp. cinnamon 1/3 c. currants or raisins,

cut up

Combine flour, sugar, baking powder and salt in a large bowl. Cut in first amount of butter until crumbly. Make a well in centre. Pour milk into well. Stir to form soft dough, adding a bit more milk if needed. Turn out onto floured surface. Knead 8 to 10 times. Roll into rectangle (1/3 inch thick, 12 inches long). Cream second amount of butter, brown sugar and cinnamon together well. Drop 1 teaspoon of mixture into each of 12 greased muffin cups. Spread remaining cinnamon mixture over dough rectangle. Sprinkle currants or raisins over top. Roll up as for jelly roll. Mark (score) then cut into 12 slices. Place cut side down in muffin cups. Bake in 400 F oven for 20 to 25 minutes. Turn out on tray.

Glaze (if desired): 1/2 c. icing sugar Milk or water to thin

To 1/2 cup icing sugar, add enough milk or water to make a thin glaze. Drizzle over cinnamon rolls.



SCOTCH COOKIES Clara Chaisson

1 lb. butter 6 tsp. icing sugar

4 c. flour 1/2 c. cornstarch

Cream until very soft. Place on floured board. Knead gently a few times. Roll out 1/4 inch thick and cut with cookie cutter. Bake in centre of oven at 300 F for 20 to 25 minutes.

NANNY CLARKIN’S GINGER BALL COOKIES

Alex Curran

3/4 c. shortening 1/2 c. sugar 1/2 c. brown sugar 4 tbsp. molasses 1 egg

2 c. flour 2 tsp. baking soda 2 tsp. ginger 1 tsp. salt

Mix first 5 ingredients together well. Add remaining ingredients and roll into balls. Roll in sugar. Bake at 350 F for 10 to 12 minutes or until done.

GRAMMIE'S BANANA MUFFINS Luke Cusack

3 large bananas 3/4 c. white sugar 1 egg 1 tsp. baking powder

1 tsp. baking soda 1/2 tsp. salt 1-1/2 c. flour 1/3 c. melted butter

Mash bananas. Add sugar and egg. Beat together. Add dry ingredients. Mix well. Add butter. Pour into lined muffin tin. Bake at 350 F for 20 minutes. Makes 12.

Tip: Substitute applesauce for half the butter in recipe.



FRENCH TOAST Lily Ennis

4 large eggs 2 tbsp. purée (banana or

pineapple or pumpkin) 1/4 tsp. cinnamon 4 slices whole wheat bread

Nonstick cooking spray 2 tsp. soft margarine Pure maple syrup or fresh fruit

for serving Flaxseed meal (optional)

In a shallow bowl whisk eggs, purée and cinnamon. Add bread slices and turn them in the mixture to soak for 30 seconds to 1 minute (any longer and the bread will get soggy).

Coat a nonstick griddle or skillet with cooking spray and set over medium-high heat. When pan is hot add margarine. When margarine sizzles, add the soaked bread slices (sprinkle with flaxseed meal if you like) and cook until golden brown on the outside, 2 to 3 minutes per side. Serve warm with syrup or fruit. Prep time: 3 minutes, total time: 10 minutes. Serves 4.

BANANA CHOCOLATE CHIP MUFFINS Cole Guindon

6 tbsp. oil 1/2 c. sugar 1 large egg, slightly beaten 1 tsp. salt 1 tsp. vanilla 1 c. flour

1/2 c. whole wheat flour 1 tsp. baking soda 1 tsp. baking powder 1 c. mashed banana 1 c. chocolate chips

Combine oil, sugar, egg (slightly beaten), salt and vanilla in a large bowl. In a separate bowl, sift together flour, baking soda and baking powder. Add to liquid mixture. Stir until just combined. Fold in mashed bananas and chocolate chips. Bake at 350 F for 15 to 20 minutes.

Kids spell love T-I-M-E.



HEAVENLY BANANAS Sam Gaudet

1 c. sour cream 1/4 c. sugar 2 tbsp. orange juice

2 tbsp. grated orange rind 4 bananas

Slice 1 banana into each of 4 dishes. Top with sauce and decorate with granola, toasted coconut, berries, orange twist or edible flowers.

BETTY CROCKER PANCAKES Owen Kelly

1 egg 1 c. flour 3/4 c. milk 1 tbsp. sugar

2 tbsp. vegetable oil/shortening 3 tsp. baking powder 1/2 tsp. salt

Beat egg with hand beater until fluffy. Beat in remaining ingredients just until smooth. Grease heated griddle. Pour about 3 tablespoons batter/pancake. Cook pancake until puffed and dry around edges. Turn and cook other side until golden.

For Blueberry Pancakes: Stir in 1/2 cup fresh or frozen blueberries (thawed and well drained).

HUDSON'S HOMESTYLE PANCAKES Hudson Mullally

2 c. white flour 1/4 c. white sugar 1 tbsp. baking powder 1 tsp. salt

4 large eggs 2 c. milk 1 tbsp. vegetable oil

Mix dry ingredients in large bowl. Make a well in the centre and pour in milk, eggs and oil. Mix until smooth.

Heat a lightly oiled griddle or frying pan over medium-high heat. Pour or scoop batter onto griddle using approximately 1/4 cup for each pancake. Brown on both sides. Yields 12 servings.



BREAKFAST SMOOTHIE Carter Pineau

1/2 frozen banana 1/4 c. rolled oats 1 c. unsweetened almond milk 1 tbsp. flax (ground) 1 scoop whey protein

1 tbsp. peanut or almond butter Water Ice Any supplements you may

want to add, e.g. fish oil, etc.

Blend all ingredients together in a bullet or blender and serve.

Tips: Peel and halve bananas in advance and freeze for easy preparation in the morning. Also can be substituted with any frozen fruit or berries. Protein can be any flavour you like.

DIPPITY FRUIT DIP Zachary Revington

1 c. marshmallow cream 4 oz. light cream cheese,

softened

1/2 c. low fat fruit bottom strawberry yogurt

1 tbsp. frozen orange juice concentrate, thawed

In a small bowl, beat together marshmallow cream and cream cheese with electric mixer. Beat until smooth. Add yogurt and orange concentrate. Beat on low until well blended. Cover and refrigerate for 1 hour before serving. Cut up your favourite fruit and enjoy.

Note: Stirred yogurts tend to make a runny dip.

Childhood is that wonderful time of life when all you need to do to lose weight is take a bath.

~Author Unknown



GRIDDLE CAKES Hayden Taylor

1-1/4 c. flour 1 tbsp. sugar 3/4 tsp. salt 1-1/2 tsp. baking powder

1-1/4 c. milk 1 egg 3 tbsp. oil

Preheat griddle on low heat. Mix all dry ingredients in a medium size mixing bowl. Mix milk, oil and egg together in a small bowl. Pour milk mixture into dry ingredients and stir until mixed; do not overmix! Grease griddle and drop batter by spoonful onto griddle. When batter begins to bubble, flip griddle cakes over. Top with your favourite topping!

You can add fruit to batter as well before cooking. Our favourite is to add blueberries or strawberries with a few chocolate chips.

The greatest poem ever known Is one all poets have outgrown:

The poetry, innate, untold, Of being only four years old.

~Christopher Morley, To a Child



EXTRA RECIPES

Grade 1 -

Sandwiches, Soups & Salads

SAUCESWHITE SAUCE Liquid Thickening Fat SaltNo.1 thin 1 c. milk 1 tbsp. flour 1 tbsp. 1/2 tsp.No.2 medium 1 c. milk 2 tbsp. flour 1-1/2 tbsp. 1-1/2 tsp.No.3 1 c. milk 3 tbsp. flour 2 tbsp. 1 tsp.No.4 thick 1 c. milk 4 tbsp. flour 2-1/2 tbsp. 1 tsp.

Use No.1 sauce for cream soups. Use No.2 sauce for creamed or scallopeddishes or gravy. Use No.3 sauce for soufflés. Use No.4 sauce for croquettes.

VEGETABLE TIMETABLE - MINUTESVEGETABLE Boiled Steamed BakedAsparagus Tips 10-15Asparagus, tied in bundles 20-30Artichokes, French 40 45-60Bean, Lima 20-40 60Bean, String 15-35 60Beets, young with skins on 30 60 70-90Beets, old 60-120 60-120Broccoli, flowerets 5-10Broccoli, stems 20-30Brussel Sprouts 20-30Cabbage, chopped 10-20 25Cauliflower, stem down 20-30Cauliflower, flowerets 8-10Carrots, cut across 20-30 40Chard 60-90 90Celery, 1-1/2 inch pieces 20-30 45Corn, green, tender 5-10 15 20Corn on the cob 8-10 15Eggplant, whole 30 40 45Marrow 15-40Onions 25-40 60 60Parsnips 25-40 60 60-75Peas, green 5-15 5-15Peppers 20-30 30 30Potatoes, depending on size 20-40 60 45-60Potatoes, sweet 40 40 45-60Scalloped potatoes 60-90Pumpkin, in cubes 30 45 60Tomatoes, depending on size 5-15 50 15-20Turnips, depending on size 25-40

Grade 1 - Sandwiches, Soups & Salads


CINNAMON ROLLS Ms. MacDonald

2 c. flour 1 tsp. salt 2 tsp. baking powder 1/2 c. vegetable oil

1 c. milk 1/2 c. margarine 1/2 c. brown sugar 1 tsp. cinnamon

Mix first 5 ingredients together. Roll dough and cut on floured surface. Rub margarine on dough. Mix brown sugar and cinnamon; sprinkle on margarine. Roll dough up. Cut and bake at 350 F for 20 to 25 minutes.

Can put on cookie sheet on parchment paper or in greased muffin tins.

BAKED TERIYAKI CHICKEN Hudson Bradley

1 tbsp. cornstarch 1 tbsp. cold water 1/2 c. white sugar

1/2 c. soy sauce 1/4 c. cider vinegar

In a small saucepan over low heat, combine cornstarch, cold water, sugar, soy sauce, vinegar, garlic, ginger and ground black pepper. Let simmer, stirring frequently, until sauce thickens and bubbles.

Preheat oven to 425 F (220 C). Place chicken pieces in a lightly greased 9x13 inch baking dish. Brush chicken with the sauce. Turn pieces over and brush again.

Bake in preheated oven for 30 minutes. Turn pieces over and bake for another 30 minutes, until no longer pink and juices run clear. Brush with sauce every 10 minutes during baking.

BROCCOLI SALAD Makenna Cummings

2 broccoli bunches (florets) 6 pieces cooked bacon 1 c. shredded cheese 1 c. dried cranberries

2 sticks chopped celery 1 c. mayonnaise 1/3 c. sugar 2 tbsp. vinegar

Mix first 5 ingredients together and set aside. Mix last 3 ingredients. Pour over first ingredients and put in fridge for 1 hour.



NAN'S SPINACH SALAD Cole Doyle

1 large pkg. baby spinach 1-1/2 c. fresh strawberries 1 c. mandarin orange slices

Slivered almonds Poppy seed dressing

Drain mandarin oranges. Mix spinach and strawberries in large bowl. Add mandarin orange slices. Mix in enough poppy seed dressing to coat. Sprinkle with slivered almonds.

TEA BISCUITS Riley LeBlanc

3 c. flour 1/4 c. sugar 1 tsp. salt 1 tbsp. baking powder

1 egg, beaten 1/2 c. butter/margarine 1 c. milk

In a large bowl mix together flour, sugar, salt and baking powder. Cut in butter/margarine with a pastry knife and mix with the flour mixture until well blended. Mix beaten egg with milk and then add to the flour mixture. Mix until just blended.

Gently knead the dough on a floured surface, forming a ball. Roll out the dough using a floured rolling pin to a 1 inch thickness.

Cut out biscuits and place on a baking pan close enough together so that they are just touching each other. Bake at 350 F for 30 minutes after they are finished baking.

Remove from pan and place on cooling rack. Makes 1 dozen biscuits.

Old age lives minutes slowly, hours quickly; childhood chews hours and swallows minutes.

~ Malcolm de Chazal



EASY HOMEMADE CHICKEN NOODLE SOUP

Makenna MacDonald

8 c. (2 qt.) low sodium chicken broth

2 boneless, skinless chicken breasts (frozen)

2 medium celery stalks, chopped

2 medium carrots, chopped 1 small onion, chopped

4 oz. egg noodles 2 sprigs of fresh thyme

or 1 tsp. dried thyme 1 tbsp. finely chopped fresh

parsley Salt and freshly ground pepper

to taste

In a large pot, heat broth until boiling. Add frozen chicken breasts to pot, along with onion, carrot, celery and thyme. You can strip the leaves off the thyme sprigs and just toss them in whole. Reduce heat and let simmer 20 minutes or until chicken is cooked through.

Remove chicken and chop or shred into pieces, then return to pot with noodles. Increase heat and simmer for 10 minutes or until noodles are tender. Remove from heat and add chopped parsley, then season with salt and pepper.

BANANA AND CUCUMBER SALAD Navya Malhotra

2 c. banana cubes 2 c. cucumber cubes 2 tsp. lemon juice 2 tsp. finely chopped green

chillies

1/4 c. roughly chopped coriander

2 tbsp. grated fresh coconut 1 tsp. powdered sugar Salt to taste

Combine all ingredients in a deep bowl, mix well and serve immediately.

A child seldom needs a good talking to as a good listening to. ~ Robert Brault



SPINACH SALAD WITH MANGO & CANDIED PECANS

William MacIsaac

Nonstick vegetable oil spray 1/4 c. packed golden brown

sugar 6 tbsp. olive oil 3 tbsp. balsamic vinegar

1 c. pecan halves 1 - 6 oz. bag baby spinach 1 large mango,

cut into thin wedges

Spray sheet of foil with nonstick spray. Stir sugar, 1 tablespoon oil and 1 tablespoon vinegar in medium skillet over medium heat until sugar melts and syrup bubbles, about 3 minutes. Mix in pecans. Stir until nuts are toasted and syrup coats nuts evenly, about 7 minutes.

Turn nuts out onto prepared foil. Using fork, separate nuts and cool completely. Combine spinach, mango and cooled pecans in large bowl.

Whisk remaining 5 tablespoons oil and 2 tablespoons vinegar in small bowl to blend. Season dressing with salt and pepper. Toss salad with enough dressing to coat.

OREO COOKIE BALLS Adison Skerry

1 - 350 g pkg. Oreo cookies, finely crushed, divided

1 - 250 g pkg. Philadelphia brick cream cheese, softened

2 - 225 g pkg. Baker's semi-sweet chocolate

Remove 1 tablespoon cookie crumbs. Mix cream cheese and remaining crumbs until well blended. Shape into 42 - 1 inch balls. Refrigerate 30 minutes.

Melt chocolate as directed on package. Dip ball in chocolate. Place in single layer on parchment or waxed paper covered baking sheet. Sprinkle with reserved crumbs. Refrigerate 1 hour or until firm. Store in tightly covered container in refrigerator.



PEAR & CRANBERRY SALAD Oliver Wilson

1/2 c. canned whole berry cranberry sauce

2 tbsp. balsamic vinegar 1 tbsp. olive oil 12 c. (9 oz.) spinach leaves or

gourmet salad greens

6 small or 4 large pears Blue or Gorgonzola cheese,

crumbled Black pepper

Combine cranberry sauce, vinegar and oil in small bowl; mix well. *Dressing may be covered and refrigerated up to 2 days before serving.

Arrange greens on platter or 6 individual plates. Cut pears lengthwise into 1/2 inch thick slices. Remove core and seeds from each slice. Arrange pears attractively over greens.

Drizzle cranberry dressing over pears and greens. Sprinkle with cheese. Sprinkle with pepper to taste. Makes 6 servings. Preparation time: 20 minutes.

Note: Use ripe pears - Forelles & Red Bartletts are well suited to use.

HAM & CHEESE PINWHEEL SANDWICH

Riley Dugay

1 slice Texas toast bread 1 slice cooked ham

1 cheese slice Mayonnaise or mustard

Cut crust off bread. Use rolling pin and roll bread until thin. Add mayonnaise or mustard. Add ham and cheese slice. Roll bread up. Cut into small pinwheels, approximately 4 pieces.

Put toothpick into each pinwheel to hold together. Serve with your favourite fruit.

Any kid will run any errand for you if you ask at bedtime. ~ Red Skelton



SAUCY PULLED PORK (SLOW COOKER)

Ms. Nicholson

3-1/2 lb. boneless pork (shoulder blade roast)

3/4 tsp. each salt and pepper 2 tbsp. vegetable oil 2 onions, diced 4 cloves garlic, minced 2 tbsp. chili powder 2 tsp. ground coriander

2 bay leaves 1/4 c. tomato paste 1 - 14 oz. can tomato sauce 2 tbsp. each brown sugar and

cider vinegar 2 tbsp. Worcestershire sauce 2 green onions, sliced

Brown pork all over in Dutch oven. Transfer to slow cooker. Fry onions, garlic, chili powder, coriander and bay leaves until onions are softened (5 minutes). Add tomato paste, stirring until darkened, 2 minutes.

Add tomato sauce, sugar, vinegar and Worcestershire sauce. Bring to boil, scraping up brown bits. Scrape into slow cooker. Cover and cook on low until tender (8 to 10 hours). After cooked, with 2 forks, shred or "pull" pork. Sprinkle with green onions.

BROCCOLI SALAD Ryan MacDonald

1 bunch broccoli (florets only) 1 c. mayonnaise 1/4 c. sugar 1 tbsp. vinegar

6 slices bacon, cooked and chopped

1/2 c. raisins 2 tbsp. chopped onion 1/4 c. chopped pecans

(optional)

Place broccoli in a large mixing bowl. Sprinkle onion, bacon, raisins and pecans over broccoli. In a separate bowl mix mayonnaise, sugar and vinegar together. Pour over broccoli. Stir well. Refrigerate for 3 to 4 hours.



HOMEMADE CREAM OF VEGETABLE SOUP

Raeden Armstrong

Cooked Vegetables: 1 c. cauliflower and/or broccoli 1/2 grilled red pepper

and 1/2 c. squash 1 c. carrot

1 c. asparagus, skin towards the bottom of the stock removed with carrot peeler

1 c. peas and 1 small onion

Spices: Basil, thyme, oregano Pinch of cumin, smoked

paprika 1 clove garlic, ginger

A pinch of cayenne, 1/2 tsp. lemon juice

Celery salt, 1 clove garlic

Toppings: Grated cheese, croutons Whipped cream, chopped

green onions, bean or pumpkin sprouts

1 clove garlic, ginger

Fresh baby spinach, bacon bits, feta

Dollop of yogourt, chopped fresh parsley

Usiong a blender, blend veggies, spices, salt and pepper (to taste) and 1/4 cup yogourt or whipping cream.

If soup is too "runny" add more vegetables. If soup is too thick dilute with vegetable or chicken broth. If it is just right, heat it in microwave or in a saucepan over medium heat.

I make extra vegetables the night before and have fresh soup at lunch. It is fast, easy and tailored to what you like. The spices and toppings can be mixed and matched or get creative and develop your own favourites. We add ground flax and wheat germ to kick the healthy up a notch. If you want super healthy, you can add beans or protein powder. There is no end to the possibilites!



GRAMMY'S CHICKEN SOUP Sandy MacDonald

5 medium sized boneless/skinless chicken breasts

2 - 900 ml pkg. Campbell's chicken broth

1 c. diced onion 5 c. diced carrots 3 c. diced parsnips 2 c. chopped broccoli

1/2 c. barley 2 c. green or yellow beans 2 sachets OXO chicken

bouillon 1/4 tsp. pepper 1/2 tsp. salt 1/4 to 1/2 tsp. oregano 2 cans diced tomatoes

(about 800 ml each)

Cover the chicken breasts with Campbell's chicken broth and boil for 20 minutes or until cooked. Set aside to cool and dice up. In a large pot put diced onions, carrots, parsnips, chopped broccoli and barley. Cover with 1 carton Campbell's chicken broth and bring to a boil, stirring occasionally (can add water if needed). Boil until vegetables are tender. Add beans and stir.

Dissolve OXO in 1 cup boiling water; add this to the cooked vegetables. Stir. Add cooked/diced chicken, stir and bring to a boil. Add pepper, salt and oregano; stir. Add diced tomatoes and stir. Simmer for 1-1/2 to 2 hours, stirring occasionally. Serve on own or over mashed/baked potatoes or rice. Freezes well.

BEEF BARLEY SOUP Justin Mahood

4 large carrots, chopped 4 celery stalks, chopped 2 medium sized onions,

chopped 2 to 3 c. cooked ground beef

Basil, garlic powder and oregano to taste

Salt and pepper to taste 2 large cans diced tomatoes

(undrained) 3/4 c. dried pearl barley

Using a large soup pot with a splash of olive oil, sauté carrot, onion and celery until soft. Add dash of salt. Add cooked ground beef, basil, oregano and garlic powder. Continue to cook a few more minutes. Add remaining ingredients and bring soup to a boil. Reduce heat and cover. Cook at least 1 hour to allow the barley to expand and become



soft. Enjoy! Freezes well.

ONE MINUTE GLUTEN FREE MUFFINS Owen McCalla

1/4 c. flax meal 1/2 tsp. baking powder 1/4 tsp. sugar 1 tsp. cinnamon

1 egg 1 tsp. butter A few chocolate chips or

berries (optional)

Mix all ingredients in a coffee mug. Microwave for 1 minute on HIGH. If using berries, microwave for 1 minute 30 seconds. Smooth on some butter and enjoy. Clean mug right away!

CHOCOLATE CHIP COOKIES Jayden O'Grady

1-1/4 c. flour 1 tsp. cream of tartar 1/2 tsp. baking soda 1/2 tsp. salt 1/3 c. shortening

2/3 c. brown sugar 1 egg 1 tsp. vanilla 1/2 c. chocolate chips

Sift flour, cream of tartar, baking soda and salt. Set aside. Cream shortening, brown sugar, egg and vanilla. Slowly add in flour mixture. Add chocolate chips. Shape into 24 balls. Press with fork (dipped in water). Bake at 400 F for 6 to 8 minutes.

MOM'S CHOCOLATE CHIP COOKIES Jenna Taylor

1 c. butter or margarine 3/4 c. brown sugar 3/4 c. white sugar 2 eggs 1 tsp. vanilla

1/4 c. water 2-1/2 c. flour 1 tsp. baking soda 1 tsp. salt 1 pkg. semi-sweet chocolate

chips

Mix butter, brown sugar, white sugar and eggs together.

Add remaining ingredients and drop by spoonfuls onto cookie sheet. Bake at 350 F for 10 to 15 minutes.



THICK & HEARTY CHICKEN CHEESE SOUP

Cheyenne Pollard

1 c. shredded carrots 1/4 c. sliced green onion 3 tbsp. butter 1/4 c. flour 2 c. milk 1 c. chicken broth

350 g can chunk breast of chicken(or chicken breast, finely diced)

1 c. shredded Cheddar cheese 1/2 tsp. Worcestershire sauce 1/8 tsp. black pepper

In a medium saucepan, cook carrots and green onion in hot butter about 10 minutes or until tender but not browned. Stir in flour. Slowly add milk, chicken broth, Worcestershire sauce and pepper. Cook and stir until thickened and bubbly. Stir in chicken and cheese. Cook and stir over low heat until cheese melts. Serve hot.

Great as an appetizer!

MIXED GREEN ITALIAN SALAD Lucy Power

Salad: Mixed greens 1 romaine lettuce 1 chopped red pepper

1 chopped tomato 1/2 c. roasted corn on the cob

(kernels cut off)

Toss ingredients together. Quantity can be adjusted depending on number of people serving.

Salad Dressing: 1 clove garlic 1/2 tsp. salt 1/2 tsp. Dijon mustard 2 tsp. sugar 2 tsp. red wine vinegar

2 tbsp. olive oil 1/3 c. canola oil 2 tbsp. lemon juice (fresh) Dash of Italian seasoning 6 to 8 large basil leaves

Put all salad dressing ingredients in a container, using an immersion



blender until smooth and green. Pour over salad and enjoy.

OREO BALLS Hope Wood

1 pkg. Oreo cookies 1 block cream cheese,

softened

1 pkg. cooking chocolate (Hershey's semi-sweet chocolate chips are the best)

Place Oreo cookies in a bag/blender and smash/blend until it is the consistency of dirt. Mix the softened cream cheese into the smashed Oreos. Roll the mixture into balls.

Melt chocolate in the microwave. Cover balls in chocolate and then leave to set in the fridge.

BREADED PARMESAN RANCH CHICKEN

Summer Wood

3/4 c. crushed corn flakes 3/4 c. grated Parmesan cheese 1 - 1 oz. envelope Ranch salad

dressing mix

8 - 4 oz. skinless, boneless chicken breast halves

1/2 c. butter, melted

Preheat oven to 350 F (175 C). Grease a 9x13 inch baking dish.

Combine corn flakes, Parmesan cheese and Ranch dressing mix in a bowl. Dip chicken in melted butter; roll each chicken breast in corn flakes mixture until evenly coated. Place coated chicken in the prepared baking dish.

Bake in preheated oven until chicken is no longer pink in the centre and juices run clear, about 45 minutes. An instant-read thermometer inserted into the centre should read ??? (74 C).

Children find everything in nothing; men find nothing in everything. ~ Giacomo Leopardi, Zibaldone Scelto



STRAWBERRY SPINACH SALAD Ms. Poirier

2 tbsp. balsamic vinegar 2 tbsp. olive oil 1/2 c. sliced almonds, toasted

1 bundle fresh spinach 1 c. strawberries, thinly sliced 4 tbsp. feta cheese, crumbled

Rinse veggies thoroughly. Combine vinegar and oil in small jar. Close lid and shake well. Over medium-high heat, add dab of oil to saucepan. After 1 minute, add almonds. Stir for 5 to 6 minutes or until light brown. Combine all ingredients in large bowl. Add feta. Toss gently and serve. Serves 4.

CLAIRE'S CLASSIC HAM SANDWICH Claire Campbell

2 slices Ben's whole wheat bread

Fat free mayonnaise Mustard

2 slices low sodium, old fashioned maple ham

Lettuce Grated Cheddar cheese

Spread mayonnaise on 1 piece of bread. Spread mustard on second slice of bread. Add ham. Add generous helping of lettuce. Sprinkle palm full of grated Cheddar cheese.

* For best tasting sandwich cut "diagonally" ioto two halves.

Claire's classic ham sandwich is best served accompanied by some celery with Cheez Whiz and a cold cup of skim milk.

There are no seven wonders of the world in the eyes of a child. There are seven million.

~ Walt Streightiff



PASTA SALAD Brandon Cormier

375 g tri-coloured rotini noodles

1 - 400 g pkg. Prime chicken, pre-cut

1/2 green pepper, cut into bites 1/2 c. grated carrots Mushrooms, quartered,

desired amount 1/2 red pepper, cut into bites

Celery, cut into bites, desired amount

1/4 c. red onion, diced (optional)

1/2 c. Cheddar cheese, cubed Tomatoes, diced, desired

amount Kraft Golden Italian dressing

(add as needed until moist)

You can add any other vegetables and more sauce. Feeds 6 to 10 people.

SOBA NOODLES WITH SWEET GINGER SCALLION SAUCE

Brooklyn Field

Noodles: 1 - 9 oz. packet soba noodles Salt and pepper as per taste 2 tbsp. lightly toasted sesame

seeds

Cucumber, thinly julienne (optional)

Lime wedges (optional)

Sweet Ginger Scallion Sauce: 1-1/2 c. finely chopped

scallions 2 tbsp. minced ginger 1/4 c. chopped cilantro 2 to 3 tbsp. sesame oil/grape

seed oil/any neutral oil 2 tsp. chili oil

1 tbsp. soy sauce 2 tbsp. rice wine vinegar 2 tbsp. honey 1 tsp. salt

(as soy sauce is salty too so be careful with the salt)

1 tsp. black pepper

Mix all ingredients for Sweet Ginger Scallion Sauce in the bowl. Check for the seasoning. Keep it aside for 10 to 15 minutes for the flavours to develop.



CARROT, POTATO & PARSNIP SOUP

Rowan Glencross

3 tbsp. butter 3 medium carrots, peeled and

sliced 3 medium parsnips, peeled and

sliced 1 medium onion, halved and

sliced 3 garlic cloves, chopped 1/4 c. flour

3 medium potatoes, peeled, halved and sliced

7 c. chicken or vegetable stock 1 c. milk or light cream Salt and pepper 3 tbsp. chopped or fresh herbs

(dill, basil, oregano or parsley)

Melt butter in a large pot set over medium heat; add carrots, parsnips and onion; cook until vegetables are softened (5 minutes). Stir in flour and while stirring, slowly pour in the stock. Mix in potatoes and bring soup to a simmer. Simmer until vegetables are tender.

Purée the soup in a food processor or with a handheld blender. Return soup to a simmer. Stir in milk or cream. Season with salt and pepper.

BROCCOLI SALAD Dean Hughes

2 heads broccoli 10 strips bacon 1 c. shredded Cheddar cheese

4 tbsp. vinegar 1/2 c. white sugar 3/4 c. mayonnaise

Chop broccoli into bite size pieces.

Fry bacon and cut into small pieces.

Combine remaining 4 ingredients. Mix everything together and refrigerate.



SUNSHINE SALAD Tava Keus

14 oz. can pineapple chunks, reserve juice

1/4 c. pineapple juice 2 large avocados,

peeled and diced 14 oz. can whole kernel corn,

drained

1/4 c. fresh cilantro, chopped 1 large tomato, chopped 2 large oranges,

peeled and chopped 1 clove garlic, minced 1/4 tsp. pepper

Combine and refrigerate. This salad can be prepared the day ahead.

FRUIT SMOOTHIE Ava MacNeil

1 c. orange juice 1 c. vanilla yogurt 1 banana

1 c. frozen/fresh berries 1/4 c. sweetener (as desired)

Peel and cut banana into large chunks. Place all ingredients in blender or food processor. Blend until smooth. Serving: 2 cups.

BIRD IN A NEST Nolan McQuillan

1 egg 1 tsp. butter 1 piece of bread

Salt Pepper

Melt butter in frying pan over medium heat. Cut the centre of the bread out using a cookie cutter or biscuit cutter.

Toast the bread in the frying pan. Flip over and put egg in hole. Add salt and pepper to taste. Reduce heat to low, cover frying pan and cook until egg is cooked.

If you cannot teach me to fly, teach me to sing. ~ Sir James Matthew Barrie



STRAWBERRY & CHÈVRE SALAD Sarah Nicholson

Salad: 6 c. mixed greens 1/2 c. crumbled chèvre

(goat cheese) 2 c. sliced strawberries

1 c. chopped cucumber 1/4 c. toasted slivered almonds

(optional) Salt and pepper to taste

Balsamic Raspberry Vinaigrette: 2 cloves garlic 2 tsp. honey Dijon mustard 4 tbsp. raspberry vinegar

2 tbsp. balsamic vinegar 2 tbsp. brown sugar 1/2 c. olive or vegetable oil

Mix ingredients for vinaigrette. Put greens in a large mixing bowl and drizzle vinaigrette over them (you will not need all of the vinaigrette so some can be saved for a later date). Toss or mix with your hands. Place greens on 4 separate salad plates.

Top with strawberries, cucumber, almonds and goat cheese. Sprinkle with salt and freshly ground pepper.

CHICKEN FRICOT Penny Olscamp

Whole cut up chicken or chicken breasts

1/4 tsp. salt 1/4 tsp. pepper 2 medium onions, cut/diced

1/2 c. butter 4 potatoes, cut in cubes 2 carrots, cut

Boil chicken (whole cut up chicken or chicken breasts) in pot of water with salt, pepper and onion. Keep the broth. Cut up chicken, put in bowl and set aside. Put broth in separate bowl and set aside.

In large pot, sauté butter and rest of onion. Add some broth along with some boiling water. Add potatoes and carrots; cook slowly. Add cut up chicken when fricot is cooked.



GERT'S GREEN SALAD Belle Panton-Birt

1 pkg. lime Jell-O 1 c. boiling water 2 tbsp. mayonnaise

6 oz. canned milk 250 ml cottage cheese Pinch of salt

Dissolve Jell-O in water. Add remaining ingredients and stir well. Let set in fridge for at least 2 hours.

ZESTO BRUSCHETTA Drew Pitre

10 slices baguette or 5 slices Italian bread, halved

1 clove garlic, cut in half 1 c. grated zucchini 1/2 c. pesto

10 tomato slices Salt Pepper 1/3 c. freshly grated Parmesan

cheese

Preheat the broiler. Arrange bread on a baking sheet. Toast under the broiler until golden, 2 to 3 minutes per side. Rub cut halves of the garlic clove on toasted bread.

Mix together zucchini and pesto. Cover each slice of bread with a heaping tablespoon of pesto. Broil for 1 minute. Top each toast with 1 tomato slice and sprinkle with salt and pepper. Sprinkle the cheese over each toast. Return to oven and broil just long enough to melt the cheese, 1 to 2 minutes.

HAMBURGER SOUP Ms. Cox

1-1/2 lb. ground beef 1 onion 1 - 28 oz. can stewed tomatoes 2 c. water 3 cans consommé 1 can tomato soup

4 carrots, diced 3 celery, diced 1 tsp. parsley 1/2 tsp. thyme 8 tbsp. barley

Cook hamburg. Add all ingredients to pot and simmer for 2 hours.



BISTRO SALAD Riley Barnes

Salad: 2 c. bistro/tricoloured pasta 2 ripe tomatoes 1/2 green pepper

1 green onion 1/4 c. cuke

Cook and cool pasta. Chop and de-seed tomatoes and pepper. Dice onion and cuke.

Dressing: 2/3 c. sugar 1/2 c. oil 1/3 c. ketchup

1/4 c. vinegar 1 tsp. salt 1/4 tsp. pepper

Mix dressing and add to veggies and pasta. Chill and serve.

CHOCOLATE CHIP BANANA MUFFINS

Seth Cochrane

5-1/2 tbsp. oil 3/4 c. sugar 1 egg 2/3 c. mashed bananas 1 tsp. baking soda

1 tsp. baking powder 1/2 tsp. salt 1-1/2 c. flour 1 c. chocolate chips

Mix all dry ingredients in separate bowl. Add oil, egg and bananas to dry ingredients and mix together. Bake at 350 F for 15 to 20 minutes.

Loving a child doesn’t mean giving in to all his whims; to love him is to bring out the best in him, to teach him to love what is difficult.

~ Nadia Boulanger



BROCCOLI SALAD Edie Rae Duncan

1 large head broccoli 1/4 green pepper 1/4 red onion 3 or 4 slices cooked bacon

1/4 c. shredded cheese 1/2 c. mayonnaise 2 tbsp. vinegar 2 tsp. white sugar

Chop broccoli and finely chop onion and pepper. Combine in bowl with cheese and crumbled cooked bacon.

In separate bowl combine mayonnaise, vinegar and sugar. Mix to a smooth consistency. Pour sauce over veggie mixture. Serve and enjoy!

NATHAN'S BROWNIES Nathan Ghiz

1/2 c. melted Parkay 6 tsp. cocoa 2 eggs 1 c. white sugar 1/4 c. milk

1/2 tsp. vanilla 1 c. flour 1/4 tsp. salt 2 tsp. baking powder 1/2 c. chocolate chips

Mix together first 6 ingredients. Add remaining ingredients. Pour into 8x8 inch pan. Bake at 325 F for 25 to 30 minutes.

SWEET POTATO-COCONUT SOUP Madelyn Hume

2 to 3 sweet potatoes 1 carrot 1 tsp. cumin

1 tbsp. fresh ginger, grated 1 c. coconut milk

Cook carrot and sweet potatoes over high heat in just enough water or broth to cover veggies for 20 minutes. Add coconut milk, ginger and cumin. Purée and serve.



CUCUMBER SALAD Dru Nykyforchyn

2 English cucumbers 1 stalk green onion 2 tbsp. sour cream

1 tsp. white vinegar 1 tbsp. fresh dill Salt and pepper to taste

Thinly slice cucumbers and place in a bowl. Sprinkle with a little salt and let stand until water drains from cucumber (about 20 minutes). Drain the water, then mix in vinegar, sour cream, fresh chilled dill and sliced green onion. Add salt and pepper to taste. Serve cold.

SEAFOOD CHOWDER Ceilidh Toews

6 strips bacon, diced 1 large onion, diced 6 stalks celery, diced 3 large carrots, diced 4 to 5 large russet potatoes 1 L whole milk/1 L water 2 oz. flour 1 can clams (baby)

1-1/2 c. scallops 1-1/2 c. shrimp,

peeled and deveined 2 c. mussels, cleaned 1-1/2 c. white fish, diced 1 tbsp. dried tarragon Salt and pepper to taste 2 c. cream

Render bacon until translucent. Add onion, celery and carrots. Cook over medium heat 5 to 7 minutes. Add diced potatoes and stir in flour. Cook over medium for 2 minutes.

Add milk and enough of the water to cover all vegetables. Cook until potatoes are half done, about 10 minutes. Add in clams (and juice), white fish, shrimp and scallops. Season with tarragon, salt and pepper.

Finish with cream just before serving (roughly 5 minutes, just long enough for mussels to open).

The trouble with having a stubbornness contest with your kids is that they have your stubbornness gene.



SUN-DRIED TOMATO PASTA SALAD (COLD)

Carson Wilkie

1 box/bag spiral noodles 1 green pepper 1 red pepper 1 green onion

1 tomato 1 bottle sun-dried tomato

dressing 1/2 block cheese, small grated

(if desired)

Boil pasta on stove. When cooked, drain and rinse with cold water. Cut up green and red pepper into small pieces. Chop up green onion. Chop up tomato in small pieces.

Mix pasta and veggies in a large bowl. Add dressing and refrigerate for 2 hours. Add grated cheese if desired on top.

RANCH CHICKEN TACO SALAD Ms. Bolger

1 lb. chicken, cut into strips 1 tbsp. oil 1 tbsp. chili powder 8 oz. salsa 1 c. Ranch dressing

1 c. Kraft Cheddar cheese 1/2 c. tortilla chips, small round

ones or crushed 6 c. romaine lettuce or mixed

greens

Cook chicken, oil and chili powder in skillet until brown (and chicken is well cooked). Combine ranch dressing and salsa. Toss salad. Add chicken mixture and salsa mixture. Top with cheese and crushed tortilla chips.

DREAM SALAD Abbey Belik

1 c. pineapple tidbits 1 c. mandarin oranges, drained 1 c. small marshmallows

1 c. sour cream 1 c. coconut 1/2 c. raisins (optional)

Mix altogether. Put in the fridge overnight. Serve cold.



CURRIED PUMPKIN SOUP Cohen Campbell

1 small apple 3/4 c. shaved dried

unsweetened coconut 1 tbsp. butter 1 small onion, sliced 1 stalk celery, sliced 1 large clove garlic 1 tsp. grated fresh ginger 3/4 tsp. mild curry powder 3/4 tsp. masala tandoori or

garam masala

1/4 tsp. ground cumin 1 tbsp. all-purpose flour 2-1/2 to 3 c. chicken (or

vegetable) stock or broth 1 c. thick puréed unsweetened

pumpkin 1 - 400 ml can coconut milk,

divided 1/4 c. chopped coriander,

divided 1/4 tsp. salt

Preheat oven to 325 F (160 C).

Peel, core and slice apple. Toast coconut by spreading out on baking sheet; bake in oven for 5 to 8 minutes or until golden. Set aside.

Melt butter in large saucepan over medium heat. Add onion, celery and garlic; cook 5 minutes or until softened. Stir in ginger, curry, masala and cumin. Cook 1 minute. Slowly stir in 2-1/2 cups stock. Add pumpkin purée and apple slices. Bring to a boil, stirring occasionally. Reduce heat, cover and simmer 20 minutes, stirring occasionally.

Purée soup in a blender or food processor. Whirl in 1 cup coconut milk, 2 tablespoons coriander and salt. If soup is very thick, thin with remaining stock. Season to taste. Heat and serve.

Drizzle 1 tablespoon coconut milk over each portion of soup. Garnish with pinches of coconut and remaining coriander. Soup can be covered and refrigerated for up to 3 days. Makes 6 to 8 servings.

If we are to have real peace, we must begin with the children. ~ Mahatma Gandhi



CHRISTMAS SQUARES Leoni Crowell

1 c. peanut butter 1 pkg. butterscotch Chipits

1/4 c. butter 1 small pkg. marshmallows

Blend first 3 ingredients over medium heat. Fold in marshmallows. Place in greased pan and sprinkle with coconut. Refrigerate.

CORN CHOWDER Jessi Doyle

8 oz. bacon, chopped 1 large onion, chopped 2 stalks celery, chopped 2 tbsp. flour 4 potatoes,

peeled and chopped

3 c. milk 2 cans creamed corn 1/4 tsp. salt 1/4 tsp. pepper

In large heavy saucepan, over medium heat, cook bacon, onion and celery, stirring often, for about 8 minutes or until vegetables are softened. Add flour and cook, stirring for 2 minutes.

Add potatoes and 1 cup water. Bring to boil. Reduce heat, cover and simmer for 10 to 15 minutes or until tender. Gradually pour in milk, stirring. Add corn, salt and pepper.

PUMPKIN, CHOCOLATE & CHEDDAR MUFFINS

Shaheena El Gharib

2 eggs 2/3 c. brown sugar 1/4 c. unsalted butter 1 c. pumpkin purée 2/3 c. milk 1/2 tsp. vanilla 1 c. wheat bran

1 c. quick cooking oats 1-1/2 c. unbleached flour 2 tsp. baking powder 1 tsp. baking soda 1/2 c. chocolate chips 3/4 c. Canadian Cheddar, diced

In a bowl, beat eggs with brown sugar. Add melted butter, pumpkin purée, milk and vanilla. Mix remaining ingredients. Divide batter into greased and floured muffin pan. Bake at 350 F for 20 to 30 minutes.



CUCUMBER SALAD Kennedy Griffin

1 green pepper 1/2 English cucumber 1 large tomato 1/2 red onion 1/2 c. kalamata olives

2 tbsp. extra-virgin olive oil 4 tsp. red wine vinegar 1 tbsp. fresh oregano 1 pinch salt and pepper 3 oz. feta cheese

Quarter cucumber lengthwise and cut into bite size pieces. Cut tomato and green pepper into same-size pieces, then add onions and olives. Top with oil, vinegar, salt and pepper. Toss well. Add cheese at the very end.

VEGETABLE SALAD Habiba Laaroussi

1/2 lettuce 1/2 green or red pepper 1 tomato 7 black olives 1/4 cucumber 1/8 white or red sweet onion

8 small cubes feta cheese 1 tbsp. olive oil 1/2 tsp. lemon juice 4 fresh coriander leaves 1/2 tsp. dried basil

After washing all the solid ingredients, cut them in small pieces and put in large dish. Add liquids (olive oil and lemon) to them and the spices, then serve in plate. Ready to eat!

CORN CHOWDER Isabelle O'Connell

5 potatoes, peeled and cubed 2 onions, chopped 2 c. diced ham 3 stalks celery, chopped 1 to 2 cans whole kernel corn,

undrained

2 tbsp. butter 2 packets chicken bouillon Salt and pepper to taste 1 can evaporated milk

Place all ingredients in slow cooker (except evaporated milk). Add water to cover. Cook on low setting for 8 to 9 hours. Stir in evaporated milk. Cook for 30 minutes more.



SPINACH CAESAR SALAD Charley Lynch

2 garlic cloves, minced 1 lemon, juice and zest 3 drops Worcestershire sauce 1/2 c. Compliments balance

whipped dressing 2 to 3 tbsp. water to thin

dressing

1/4 c. Parmesan cheese, divided in two

Pepper to taste 4 c. romaine lettuce, washed

and chopped 4 c. baby spinach, washed

In a small bowl, whisk together garlic, lemon juice, Worcestershire sauce, whipped dressing and water. When the dressing is well combined, whisk in 2 tablespoons freshly grated Parmesan cheese and pepper.

In a large bowl, toss romaine and spinach with dressing. Portion into bowls and garnish with remaining Parmesan cheese.

CHRISTMAS CRUNCH CANDY David Redmond

1-1/2 lb. white chocolate 1 c. dried cranberries

4 c. Golden Grahams cereal

Mix cranberries and cereal in a large bowl. Melt chocolate on medium heat in microwave, about 5 to 6 minutes, stirring every minute.

Mix melted chocolate with cereal mixture until chocolate covers everything. Spread mixture on a cookie sheet and refrigerate.

It also freezes well. Once hard, break apart and store in container.

If you want children to keep their feet on the ground, put some responsibility on their shoulders.



PASTA SALAD Grace Trainor

2 c. cooked rotini pasta 1/2 c. Italian dressing 1/2 c. French dressing 1/4 c. mayonnaise 2 tsp. dried parsley 2 tsp. sugar

Salt and pepper 1/4 c. chopped tomatoes

(optional) 1/4 c. green pepper (optional) 1/4 c. green onion (optional) 1/4 c. chopped carrots

(optional)

Cook pasta. In separate dish mix dressings, mayonnaise, parsley, sugar, salt and pepper. Add vegetables.

Best to refrigerate for at least 2 hours.

GREEK SALAD M. Underhay

5 large ripe tomatoes 2 seedless cucumbers 1/2 c. olive oil 1/4 c. lemon juice or red wine

vinegar 1 red onion, sliced

1/4 c. chopped fresh oregano or 1 tbsp. dried oregano

Salt and pepper 1/2 lb. crumbled feta cheese 1 c. black Greek-type olives

Cut tomatoes in 1 inch chunks. Peel cucumbers and cut in similar size pieces. Combine oil and lemon juice.

On a rimmed platter, toss tomatoes, cucumbers and onion with oil-lemon mixture to coat lightly. Sprinkle with oregano, salt and pepper. Sprinkle cheese over salad and top with olives. Serve immediately. Makes 8 to 10 servings.

Don't worry that children never listen to you; worry that they are always watching you.



SWEET POTATO AND ROSEMARY SOUP

Maiya Grace Chaudhary

1 large garlic clove, chopped 1 tbsp. olive oil 6 c. vegetable broth 4 c. cubed organic sweet

potatoes, about 2 lb.

1/4 tsp. black pepper 1/4 tsp. salt 1 tbsp. finely chopped fresh

rosemary 1 c. low fat milk

Sauté garlic in olive oil (medium heat) for approximately 30 seconds in a large pot. Add potatoes and broth; bring to a boil. Reduce heat to low, cover and simmer until potatoes are tender, 25 minutes.

In a blender, purée soup in batches until smooth. Liquid will be hot, so be careful! Return purée to pot and stir in rosemary, salt, pepper and milk. Heat over medium heat, stirring, until hot throughout.

TRINA'S SPINACH SALAD Gabrielle MacDonald

1/2 c. slivered almonds 1/4 c. sugar 2 tsp. water 1/2 c. oil 1 tbsp. red wine vinegar

1 tbsp. Worcestershire sauce 1 tbsp. sugar 2 tsp. poppy seeds 1/2 tsp. salt Pinch paprika

Mix slivered almonds, 1/4 cup sugar and water. Toast for 6 to 8 minutes in pan.

To prepare dressing, mix together oil, red wine vinegar, Worcester-shire sauce, 1 tablespoon sugar, poppy seeds, salt and paprika.

To prepare salad, mix spinach, sliced strawberries, sliced green onions and toasted almonds. Pour dressing over and serve.

Anyone who does anything to help a child in his life is a hero to me. ~ Fred Rogers



FAST CHILI Annalise McKinnon

1 lb. (500 g) lean ground beef 1 - 19 oz. (540 ml) can stewed

tomatoes 2 - 14 oz. (398 ml) cans beans

in tomato sauce

2 - 19 oz. (540 ml) cans kidney beans, rinsed and drained

1 c. sliced white or red onions 2 c. diced green bell peppers 1 tbsp. chili powder

In a large saucepan or Dutch oven over medium-high heat, brown meat until no longer pink inside. Drain fat.

Add tomatoes, beans in tomato sauce, kidney beans, onions, green peppers and chili powder. Reduce heat and simmer, covered, stirring occasionally, for 20 to 30 minutes.

YUMMY SPINACH SALAD Ally Neale

Salad: 2 c. cooked white rice 2 c. bean sprouts 1/2 pkg. spinach 1/3 c. raisins or dried

cranberries

1/2 c. onion 1 c. sliced mushrooms 1/2 c. peanuts (saltless)

(optional)

Add all salad ingredients in large bowl.

Dressing: 1/4 c. soy sauce 1/2 c. oil

1 garlic clove, minced

Mix dressing and add just before serving.

If you want your children to be intelligent, read them fairy tales. If you want them to be more intelligent, read them more fairy tales.

~ Albert Einstein



QUINOA SALAD Mme. O'Connell

Salad: 1 c. quinoa 2 c. water 1 pinch salt 1 c. small cherry tomatoes

1 c. diced cucumbers 1/3 c. chopped red onion 1/3 c. parsley

Boil water in pot. Add salt and quinoa. Cook for approximately 20 minutes.

Dressing: 2 to 3 garlic cloves 1/4 c. freshly squeezed lemon

3 to 4 tbsp. olive oil

Prepare dressing in a bowl. Add veggies and quinoa (wait until quinoa is cooled). Toss well and serve cold.

SOUTHWESTERN CHOPPED SALAD Kyle Ferguson

1 head iceberg lettuce, cored and chopped

1 small onion, chopped 1-1/2 c. grape tomatoes 1-1/2 c. frozen corn 15 oz. red kidney beans,

rinsed and drained well 2-1/4 oz. sliced black olives,

drained

1 c. Santa Fe tortilla strips or Doritos (coarsely crushed, measure after crushing)

1 c. shredded Tex-Mex cheese 1 tbsp. chopped cilantro 1-1/2 avocado,

peeled, pitted and diced 1 tsp. lime juice Ranch dressing

Making the decision to have a child is momentous. It is to decide forever to have your heart go walking around outside your body.



VEGETABLE CHOWDER Maya Fisher

1 tbsp. corn oil 1 medium onion,

finely chopped 1 c. diced carrots 1 clove garlic, minced 1 c. cooked barley 1 - 16 oz. can tomato, chopped,

undrained 1 - 20 oz. can garbanzo beans,

undrained

1 - 20 oz. can whole kernel corn, undrained

1 c. diced zucchini 1/2 c. diced celery 2 c. chicken broth 1 to 2 tsp. basil 1/4 tsp. pepper

Heat oil over medium heat. Heat in 5 quart pot. Add onion, celery and garlic. Cook, stirring constantly, for 5 minutes or until tender. Add broth, tomatoes, carrot, basil and pepper. Cook 25 minutes or until carrots are tender-crisp. Add beans, corn and zucchini. Cook another 15 to 20 minutes or until vegetables are tender. Add barley at end just to heat.

TOMATO SOUP Adison Hughes

1 medium onion, chopped 1 garlic clove, minced 1 tbsp. margarine 28 oz. can whole tomatoes 3 c. chicken stock

4 tbsp. tomato paste 1-1/2 tsp. basil 1 tsp. sugar 1/2 tsp. salt and pepper 1 c. spinach, fresh or frozen

(optional)

Sauté onion and garlic in margarine over medium-low heat in medium stock pot. Add remaining ingredients and bring to a boil over medium heat. Simmer for 15 minutes. Blend with hand blender to purée if desired.

It is optional to add 1 cup of fresh or frozen spinach.



CHEESEBURGER SOUP Leith Hutchings

1 lb. ground beef 1 c. onion, diced 3/4 c. celery, diced 1/2 c. carrot, diced 1 tsp. garlic, minced 3 c. chicken broth 2 c. diced, peeled potatoes

1 tsp. dried basil 3 tbsp. butter 1/4 c. flour 1-1/2 c. milk 2 c. shredded Cheddar cheese 1/4 c. ketchup 2 tbsp. mustard

Brown ground beef with onion, celery, carrot and garlic. Stir in broth, potatoes and basil. Bring to a boil, reduce heat and simmer 10 to 12 minutes.

Melt butter in a saucepan and whisk in flour. Cook 1 to 2 minutes, then add milk, whisking until smooth. Add milk mixture to the soup and bring to a boil. Reduce heat. Add cheese, ketchup and mustard; stir until cheese is melted.

CARROT SOUP Hannah MacDonald

1 - 3 lb. bag baby carrots 1 large buttercup squash 1 green pepper, chopped 1 onion, chopped

1-1/2 tbsp. parsley (approximately)

Salt and pepper to taste 1 c. milk 2 c. cubed cheese

Cut and peel squash. In a large pot, place squash, carrots, pepper and onion in water. Bring to a boil, then reduce heat and simmer until tender; drain.

Purée vegetables with a food processor. Return to pot over medium heat and stir in milk, parsley and then cheese until melted.

Note: You can add more milk until you reach your desired thickness. Serve.



TACO SOUP Taryn MacInnis

2 tbsp. oil 1 chopped onion Minced garlic 4 c. soup stock 1 can corn 1 c. sliced carrots 2 tsp. cumin

1/2 tsp. coriander 1 tsp. chili powder 19 oz. can beans (chickpeas,

black beans, etc.) 28 oz. can diced tomatoes 1/2 c. uncooked brown, wild or

long grain white rice Salt and pepper to taste

Sauté onion and garlic until soft. Add remaining vegetables (except tomatoes) and continue to sauté approximately 5 minutes until they are slightly sticking to the pot. Add spices and stir for a minute.

Add remaining ingredients. Bring to a boil, simmer 45 minutes and serve. Garnish with crushed taco chips, grated cheese, black olives, cilantro, sour cream, etc.

SPINACH SALAD Ryan MacLaren

Dressing: 2 tbsp. olive oil 1-1/2 tbsp. liquid honey 1/2 tsp. poppy seeds

1/2 tsp. garlic powder 1/2 tsp. onion powder

Salad: 6 c. baby spinach 1 can mandarin oranges

1 c. sliced mushrooms 1/2 c. slivered almonds

Add dressing just before serving.

Before I got married I had six theories about bringing up children; now I have six children, and no theories.



TASTY SALAD Ruby Matthews

Salad: 1 head romaine lettuce 1/2 c. toasted pine nuts Hard grated cheese

(Parmesan/Romano

2 red pears, sliced (Arian Red or Bartlett)

1/2 c. dried cranberries

Dressing: 1/4 c. balsamic vinegar 3 tbsp. maple syrup Pinch salt and pepper

Pinch basil and thyme 1/2 c. olive oil

Shake.

MORGAN'S FUN LUNCH JELL-O SALAD

Morgan Norquay

130 g box Jell-O 1 medium banana 1 orange

1 apple 14 oz. can fruit cocktail mix 1 c. whipped topping

Mix Jell-O according to directions. Chop all fruit and add to drained fruit cocktail mix. Add fruit mixture to Jell-O. Let stand 4 hours in refrigerator. Place in serving dish and top with whipped topping.

MADELEINE CAKES Zoe Sharpley

1-1/4 c. plain flour Grated rind of 1 lemon or

orange 1 tsp. baking powder

1/2 c. icing sugar 2 eggs 1 tbsp. lemon or orange juice 6 tbsp. unsalted butter

Sift flour and baking powder. Beat eggs and icing sugar until ribbon trails. Gently fold in lemon or orange rind and juice. Begin with flour mixture and alternate folding in flour and melting butter in 4 batches. Leave to stand for 10 minutes, then spoon into shell tin. Bake for 12 to 15 minutes at 375 F, rotating halfway through baking. Makes 12.



FIVE CUP SALAD Aliya Zver

1 c. miniature marshmallows 1 c. diced pineapple, drained 1 c. mandarin oranges, drained

1 c. coconut 1 c. sour cream

Mix everything together. Refrigerate overnight before serving.

It's not only children who grow. Parents do too. As much as we watch to see what our children do with their lives, they are watching us to see what we do with ours. I can't tell my children to reach for the sun. All I can do is reach for it, myself.

Grade 2 - Main Dishes

SPICE GUIDEKeep spices in tightly covered containers, in a cool dry place. After about a year, spicestend to lose flavor so more may be needed for seasonings. Overheating can cause spicesto turn bitter. During lengthy cooking, add spices during the last half hour of cookingtime. Usually 1 teaspoon of dried herb equals 1 tablespoon of fresh.

ALLSPICE: Flavor a blend of cinnamon, cloves and nutmeg. Meat dishes, egg dishes, fish, gravies, pickles, relishes, tomato sauce, fruit preserves.

BASIL: Pungent, sweet aroma. Broiled and roasted meats and poultry, fish, egg dishes, soups, vegetables, tomato dishes, pasta, dressings, sauces.

BAY LEAF: Strong flavor. Stews, soups, vegetables, pickles, gravies, sauces, marinades.

CAYENNE: Red pepper, very hot. Meats, seafoods, egg and cheese dishes, soups, sauces, dips, spreads, French dressing.

CHILI POWDER: Hot, peppery blend of herbs and spices. Spanish or Mexican dishes, bean and rice dishes, barbeque and cocktail sauces, spreads,dressings, dips, egg dishes, vegetables.

CINNAMON: Sweet, spicy aroma. Breads, cookies, cakes, desserts, pastries,beverages, sauces, vegetables.

CLOVES: Strong, spicy-sweet aroma. Pork and lamb dishes, barbeque sauce, pickles, relishes, fruits, breads, cakes, cookies, desserts.

CUMIN: Strong, slightly bitter, lemon flavor. Spanish, Mexican and Eastern dishes, stews, pickles, tomato dishes.

CURRY: A blend of many spices; warm and sharp to hot and spicy. Meat, seafood, egg and cheese dishes, soups, sauces, seafood, salads, dips.

DILL SEED: Mild, slight caraway-like flavor. Meats, poultry, fish, seafood, stews, soups, salads, sauces, dressings, dips, pickles, breads, egg dishes.

GINGER: Pleasant odor, pungent taste. Oriental dishes, meats, vegetables, fruits, salad dressings, pickles, jams, marinades, breads, desserts.

MARJORAM: Spicy, sweet aroma. Roasted meats and poultry, fish and seafood, egg dishes, stews and casseroles, soups, vegetables, salads, gravies.

MUSTARD: Pungent taste. Pickles, relishes, salad dressings, sauces, dips, egg dishes, marinades, pork and ham, corned beef.

NUTMEG: Warm, sweet, spicy flavor. Vegetables, egg dishes, beverages, breads, cookies, cakes, desserts, sauces.

OREGANO: Strong and aromatic. Italian dishes, pizza and pasta, broiled and roasted meats, fish and seafood, stews and casseroles, egg dishes, tomato sauces, soups, vegetables, salads, salad dressings.

PAPRIKA: Varies from mild, slightly sweet to hot; adds colour to many dishes.Meats, poultry, salad dressings, dips, vegetables, soups and salads.

PARSLEY: Mild flavor. Brings out the flavor of most non-sweet foods.

ROSEMARY: Sweet, spicy, pine-like fragrance. Roasted meat and poultry, fish, stews, casseroles, stuffings, salads, breads, egg dishes.

SAGE: Strong, slightly bitter. Roasted meats and poultry, fish, stuffings,vegetables, cheese dishes, salads, gravies, sauces.



CHICKEN LASAGNA Ms. Yeo

9 lasagna noodles, cooked 1 can cream of mushroom

soup 1 can cream of chicken soup 1 c. chopped onions 1 c. sour cream

1/2 c. mayonnaise 1/2 tsp. garlic powder 4 c. chicken 4 c. grated cheese Curry powder

Cook noodles and set aside. Combine soups, onions, sour cream, mayonnaise, garlic powder and diced chicken. Spread layer of ingredients in 9x13 inch pan. Add layer of noodles. Add layer of cheese. Sprinkle curry. Repeat 3 times.

Bake at 350 F for 45 minutes. Removetin foil from lasagna and let stand 10 minutes to cool.

AUNT DOT'S BAKED MACARONI AND CHEESE

Charlie Acorn

1/2 lb. cheese (mozza, Cheddar)

2 c. elbow macaroni 1/4 tsp. dried mustard (or 1/2

tsp. wet) 1/8 tsp. pepper 3/4 c. breadcrumbs

2 c. milk 1/4 c. chopped onion 2 tbsp. butter 1/2 tsp. salt 1 tbsp. flour

Cook pasta 5 to 6 minutes. Drain and pour into lightly greased 2 quart casserole dish. Start sauce at same time as pasta. Put 1 tablespoon butter plus onion in small saucepan on low; stir. When butter is melted, add flour, salt, mustard and pepper. Stir, making paste, and cook for a few minutes while stirring. Add milk gradually. Increase heat to medium. When milk is hot (not boiling), add cheese, 1 slice at a time, reserving about 4 to be put on top. Stir until melted.

Pour sauce over pasta in casserole and stir. Add reserved cheese to top. Add breadcrumbs to 1 tablespoon melted butter. Spread on top. Bake at 350 F for about 20 minutes.



EASY CHICKEN AND STUFFING Emma Adair

4 medium size chicken breasts (boneless)

1 can cream of mushroom or cream of chicken soup

1/2 c. sour cream 1 pkg. Stove Top for chicken or

turkey 1/3 c. water

Place boneless chicken in 9x9 inch pan. Pour soup and sour cream mixture over chicken. Mix Stove Top with 1/3 cup water. Place over top of chicken and soup mixture. Bake 35 to 45 minutes at 350 F. Serve with mashed potatoes.

MAISIE'S BASMATI RICE WITH DRIED FRUIT & NUTS

Maisie Callaghan

1/4 c. unsalted butter 1 small yellow onion, minced 1-1/2 c. basmati rice 3-1/4 c. water 3/4 tsp. salt Freshly ground pepper, to taste1/4 tsp. ground cinnamon

1/4 tsp. ground allspice 1/4 c. raisins 1/4 c. dried cranberries 1/2 c. dried apricot halves,

coarsely chopped 1/2 c. toasted pecans,

coarsely chopped

In a saucepan over medium heat, melt butter. Add onions and sauté until soft, about 10 minutes. Rinse rice well and drain.

When the onion is ready, add rice, water, salt, pepper to taste, cinnamon, allspice, raisins, cranberries and apricots. Bring to a boil, reduce heat to low, cover and cook without stirring for 20 minutes. Do not remove cover.

After 20 minutes, uncover and check to see if the rice is tender and water is absorbed. If not, re-cover for a few minutes until rice is done. Add pecans and toss. Transfer to a warmed dish and serve immediately.



KOREA PIZZA Chan Woo Kim

2 c. all-purpose flour 2 eggs 4 c. water 1/2 tsp. salt 1 shallot, chopped 1 green onion, chopped 1/2 c. minced crabmeat 1/2 c. chopped squid 1/2 c. diced firm tofu

1 c. bean sprouts 1 c. frozen mixed vegetables,

thawed 1/2 c. shredded cabbage 4 tsp. canola oil 1/4 c. soy sauce 2 tbsp. rice vinegar 1 tbsp. sesame oil 1 chile pepper, chopped

(optional)

In a large bowl, mix together flour, eggs, water and salt. It will be very watery, as the pizza is like a crêpe. Stir in crabmeat, squid, tofu, bean sprouts, mixed vegetables and cabbage until well blended.

Heat some oil in a large skillet on medium heat. Spoon enough of the vegetable mixture on the bottom of the pan. Cook for about 8 minutes or until the underside is golden brown. Flip and cook until browned on the other side, about 3 minutes. Repeat with remaining batter.

To make the dipping sauce, mix together soy sauce, rice vinegar, sesame oil and chile pepper in sealable container. Seal and shake until well blended. Shake again and serve alongside the pizzas.

SWEET & SOUR CHICKEN WINGS Ryder Lund

1 c. brown sugar 2 tbsp. soy sauce 1-1/2 tbsp. cornstarch 2 lb. chicken wings

1/2 tsp. garlic powder 1/2 c. vinegar 1 tsp. dry mustard

Mix ingredients together and pour over chicken wings. Marinate for several hours. Bake 1-1/2 hours at 325 F uncovered or 1 hour covered at 275 F and 1/2 hour uncovered at 300 F.



BEEF CASSEROLE Kaitlyn MacPherson

1-1/2 lb. ground beef 1 c. chopped onion 1 tbsp. cooking oil 12 oz. kernel corn 10 oz. cream of chicken soup 10 oz. cream of mushroom

soup 1/4 c. chopped pimiento or red

pepper

1 c. sour cream 3 c. cooked noodles (egg

noodles) 3/4 tsp. salt 1/4 tsp. pepper 1 tsp. beef bouillon powder 1/4 c. butter 1 c. cornflakes crumbs

Cook noodles and drain. Fry beef and onion together and drain fat. Stir in corn, soups, pimiento or pepper and sour cream mix, and noodles. Sprinkle salt, pepper and beef powder; stir.

Pour into 2-1/2 quart casserole dish. Melt butter in small saucepan. Add corn flakes crumbs and stir to moisten. Spread over casserole. Bake at 350 F for 35 to 40 minutes.

HONEY GARLIC RIBS Melia Mason

4 lb. pork spareribs 1/2 c. honey 1/4 c. soy sauce 1/4 c. white vinegar

2 cloves garlic, minced 2 tbsp. brown sugar 1 tsp. baking soda 1 tsp. garlic salt

Preheat oven to 375 F (190 C). Slice ribs into individual pieces.

In a large bowl, combine honey, soy sauce, vinegar, garlic and brown sugar. Stir until honey and sugar are completely dissolved, then stir in baking soda. The mixture will begin to foam. Transfer ribs to the bowl and turn to coat.

Cover a cookie sheet with foil and arrange the ribs, meat side up, on the sheet. Pour excess sauce over all and sprinkle with garlic salt. Bake for 1 hour, turning every 20 minutes.



OCTOPUS AND SEAWOOD Reigh McKenna

1 - 3 oz. pkg. beef Ramen noodles (1 pkg. Mr. Noodles)

4 hot dogs

5 drops liquid green food colouring (optional)

Prepared mustard or ketchup

In a saucepan bring 1-1/2 cups water to a boil. Add noodles and contents of seasoning packet. Boil for 3 to 4 minutes or until noodles are tender.

Meanwhile, add 4 inches of water to a large saucepan and bring to a boil. Cut each hot dog lengthwise into 8 strips to within 2 inches of one end. Drop into boiling water and cut until heated through. Add food colouring to noodles if desired. Drain if necessary.

Place noodles on serving plates. Top with hot dogs. Add eyes and mouth with dabs of mustard or ketchup. Yield: 4 servings.

PROSCIUTTO WRAPPED CHICKEN BREASTS

Evan Nicholson

4 boneless chicken breasts 2 tbsp. Dijon mustard 1/2 c. shredded Asiago cheese 2 tbsp. chopped fresh parsley

1 tsp. dried basil Salt and freshly ground pepper 4 slices prosciutto

Place chicken between sheets of wax paper and pound to 1/4 inch thickness. Sprinkle with salt and pepper. Brush mustard over tops of each one. Sprinkle with basil and cheese. Roll up and wrap with prosciutto. Place seam side down on foil lined sheet.

Bake at 400 F for approximately 20 minutes (time will vary). Broil until prosciutto is crisp, approximately 2 minutes. Sprinkle with parsley and spoon juices over top. Serve.

The most interesting information comes from children,

for they tell all they know and then stop. ~ Mark Twain



PANCAKES FOR SUPPER Zoe Olscamp

1-1/2 c. flour 3-1/2 tsp. baking powder 1 tsp. salt 1 tsp. sugar 1-1/4 c. milk 1 egg

3 tbsp. butter, melted Chocolate chips or blueberries

(optional) Whipped cream (optional) Cut up strawberries (optional) Maple syrup

Sift flour, baking powder, salt and sugar. Make well in middle. Pour in milk, eggs and melted butter. Mix until smooth.

Drop by 1/4 cupfuls onto heated pan. When bubbles appear, add chocolate chips or blueberries (sprinkle on) and flip until cooked through. Add strawberries, whipped cream and syrup.

PRIMO CHICKEN Ms. Burke

4 boneless chicken breasts 2 c. all-purpose flour 2 c. Italian breadcrumbs 2 eggs 1/4 c. milk 1/4 c. butter

1 c. vegetable oil 2 c. button mushrooms,

sliced and sautéed 2 c. shredded mozzarella

cheese 1 - 14 oz. can pasta sauce


Hold each chicken breast flat on cutting board and carefully slice in half lengthwise. Prepare 2 plates for dredging, one of flour and one of breadcrumbs. In a bowl, whisk eggs and milk lightly with a fork. Place butter and oil in a skillet over medium heat. Dredge chicken pieces in flour, then egg mixture, then breadcrumbs. Fry chicken in oil and butter until golden and then place on paper towel to remove excess oil.

Place chicken in a shallow ovenproof dish and top with mushrooms, cheese and sauce. Bake for 15 minutes until cheese melts. Serve with pasta or mashed potatoes.



MACARONI CASSEROLE Owen Dudley

1 lb. ground pork or chicken 1 large onion, chopped Oil or butter to brown meat and

onion mixture

1 lb. macaroni 3/4 c. shredded Cheddar

cheese 1 small bottle ketchup

Brown onion and meat. Meanwhile cook macaroni. Mix meat and macaroni. Add shredded Cheddar cheese, reserving some to sprinkle over top. Mix in ketchup. Pour in casserole dish and sprinkle with cheese. Bake at 350 F for 1/2 hour. Freezes well.

GREEK CHILI Brennan Duffy

2 tsp. olive oil 3 boneless, skinless chicken

breasts, cut into cubes 1 c. chopped red onions 1 c. diced zucchini 1/2 c. chopped red pepper 2 tsp. minced garlic 1 tbsp. chili powder 1 tsp. ground cumin 1 tsp. dried oregano

1 - 19 oz. (540 ml) can diced herbed tomatoes, undrained

1-1/2 c. tomato paste sauce 1 c. canned chickpeas,

drained and rinsed 1 tbsp. brown sugar 1/4 tsp. ground black pepper 2 tbsp. minced fresh cilantro 1/3 c. crumbled feta cheese

Heat olive oil over medium-high heat in large, nonstick pot. Add chicken. Cook and stir until chicken is lightly browned, but not cooked through, about 4 minutes. Add onions, zucchini, red pepper and garlic. Cook and stir until vegetables begin to soften, about 3 minutes. Stir in chili powder, cumin and oregano. Cook 1 minute.

Add tomatoes with their juice, pasta sauce, chickpeas, brown sugar and pepper. Bring to a boil. Reduce heat to low. Cover and simmer for 15 minutes. Remove from heat. Stir in cilantro. Ladle chili into serving bowls and top with feta cheese.



CREAMY RANCH CHICKEN Nate Ford

1/4 c. bacon bits 4 skinless, boneless chicken

breasts, cut into bite sized pieces

2 tbsp. flour

2 tbsp. Ranch dry salad dressing mix

1-1/4 c. milk 3 c. dried medium noodles 1 tbsp. Parmesan cheese

Cook chicken in skillet until it is no longer pink. Sprinkle flour and salad dressing mix over chicken. Stir well. Stir in milk. Cook and stir until thickened and bubbly. Cook and stir 1 minute more. Stir in bacon.

Meanwhile, cook noodles according to package directions. Once the noodles are cooked, drain and put back into pot. Add chicken mixture and stir it all together. Sprinkle with Parmesan cheese.

APPLE MUFFINS Kaleb Gallant

1 egg 1 c. white sugar 1/4 c. melted butter 1-1/4 c. flour 1 tsp. cinnamon 1 tsp. baking powder

1/4 tsp. salt 1 c. chopped apple 1/2 c. brown sugar 1 tsp. cinnamon Chopped walnuts (optional)

Sift dry ingredients together. Mix chopped apple, egg, sugar and butter. Add to dry ingredients. Mix together brown sugar, cinnamon and walnuts; sprinkle on top of each muffin.

Bake 20 minutes in 325 F oven.

* A very yummy muffin with a tall glass of cold milk!

When you have brought up kids, there are memories you store directly in your tear ducts.



SWEET AND SOUR MEATBALLS Jared Harding

Meatballs: 1 lb. ground beef or

ground chicken 1 egg, beaten 1/2 c. milk

3/4 c. oatmeal 1/2 tsp. salt 1/2 tsp. pepper Small onion (optional)

Combine first 4 ingredients and form into balls. Place on cookie sheet and bake at 350 F for 25 minutes.

Sauce: 1 c. water 2/3 c. ketchup 1 c. brown sugar

1/4 c. vinegar 4 tsp. cornstarch 1 tbsp. soy sauce

In a saucepan mix water, ketchup and brown sugar until sugar is dissolved. In measuring cup combine vinegar, cornstarch and soy sauce. Use fork to mix cornstarch until dissolved. Bring sauce to a boil, adding in pre-mixed cornstarch, vinegar, soy sauce, stirring with a whisk.

Put meatballs in casserole dish and cover wtih sauce. Return to oven at 350 F and bake for 30 minutes.

Too often we give children answers to remember rather than problems to solve.



RATATOUILLE Tamara Horton

1 lb. zucchini 1 lb. eggplant 1 lb. onions 4 green bell peppers 4 garlic cloves 2 lb. tomatoes (canned could

be used)

6 oz. olive oil (or more if needed)

1/2 c. chopped parsley 1 bay leaf 1/4 tsp. dried thyme Salt and pepper to taste

Cut zucchini into 1/2 inch slices. Peel eggplant and cut into large dice. Slice the onions, cut and remove centre stem and seeds, then cut into 1 inch dice. Peel and seed tomatoes; cut into large dice (leave canned tomatoes whole, they will break up during cooking). Sauté zucchini in a little of the olive oil until it is about half cooked. Remove from pan.

Sauté eggplant in olive oil until half cooked. Remove from pan. Sauté onions and peppers until half cooked. Add garlic and sauté another minute.

Combine all the vegetables and seasoning in a brazier or heavy saucepan. Cover and cook in a slow oven (325 F/160 F) for about 30 minutes, until vegetables are tender and flavours are well blended.

If the vegetables are too juicy, cook uncovered on the range top for a few minutes to reduce. Be careful not to scorch the vegetables. Adjust seasoning. Serve hot or cold. Makes 20 - 4 ounce portions.

My mother protected me from the world and my father threatened me with it.



AUGUST'S FAMILY SECRET GARLIC/FETA NOODLES

August Irwin

1 bag "no yolks" egg noodles (extra broad)

1-1/2 to 2 c. extra virgin olive oil

10 garlic cloves (yes, that's right), sliced thinly (don't mince)

5 to 6 large fresh tomatoes, diced

1 tsp. coarse salt (kosher, sea salt)

1 tsp. sugar 2 c. crumbled feta cheese Black pepper to taste

Gently soften sliced garlic in oil in a large saucepan (medium heat, don't brown), about 5 minutes. Add diced fresh tomatoes. Sauce should be stirred every minute or so (20 minutes) or until tomatoes break down.

Cook the noodles (8 minutes or to texture). Add salt, sugar and pepper to sauce and mix for 1 to 2 minutes. Drain noodles and add to sauce. Have your friends put as much cheese (feta) as they want! This is my family's secret pasta.

ONE-POT PASTA Ethan MacKinnon

2 cloves garlic, peeled and minced

1 c. sliced red pepper 5 c. chicken broth 450 g uncooked bow tie pasta 2 c. broccoli florets

2 carrots, peeled and chopped 4 oz. cream cheese Salt and pepper, to taste Grated Parmesan cheese Optional: cooked, diced

chicken or ham

Cook garlic in 1 tablespoon oil in stock pot for a couple of minutes. Add broth, cover and bring to a boil. Stir in pasta and cook for 6 to 8 minutes (check package directions).

Meanwhile, chop broccoli and carrots and slice peppers. Cut cream cheese into cubes. Add veggies, cream cheese, salt, pepper and Parmesan cheese to pot. Stir until cream cheese is melted. Do not drain pasta. Reduce heat, cover and cook 5 minutes or until vegetables are tender. Feeds a crowd. Enjoy!



CALE'S STUFFED HAMBURGER CABBAGE BUNS

Cale Jenkins

2 - 1 lb. loaves frozen white bread dough

1 lb. ground beef (or veggie ground)

2 c. shredded cabbage 1 c. chopped onion 1/4 c. chopped fresh parsley 1/2 tsp. salt 1/2 tsp. pepper

1 tsp. finely chopped garlic 1 c. shredded Cheddar cheese 1/4 c. ketchup 1 egg, slightly beaten 1 tbsp. milk Coarse salt and cracked

pepper Ketchup, barbecue sauce,

if desired

Thaw bread dough (or use fresh). Heat oven to 350 F.

Fry beef until browned and drain fat. Stir in cabbage, onion, parsley, salt, pepper and garlic. Cook another 5 minutes. Stir in cheese and ketchup. Divide each bread loaf into 4 equal pieces.

Roll each ball on lightly floured surface to form 6 inch circle. Place 1/2 cup ground beef mixture in centre. Carefully pinch together edges to enclose mixture and form bun. Place seam side down on greased cookie sheet.

In bowl, mix egg and milk. Brush each bun. Sprinkle with coarse salt and pepper. Bake 25 minutes and serve with desired toppings.

CRACKER CANDY Maya MacLeod

40 Premium Plus crackers 1 c. butter, cubed

3/4 c. sugar 1-1/2 c. semi-sweet chocolate

chips

Place crackers in a single layer in a foiled 15x10 inch baking pan. In saucepan, bring butter and sugar to a boil. Continue boiling and stirring for about 4 to 5 minutes. Pour sugar mixture over crackers and spread until even. Bake at 350 F until bubbly (4 minutes). Sprinkle with chocolate chips and bake for 3 to 4 minutes. Spread chocolate over top. Chill in freezer until set, about 30 minutes. Break into pieces. Enjoy!!



MOLLY'S MEATBALLS Molly MacNeill

2 to 3 lb. hamburger 1 egg 2 tbsp. Worcestershire sauce 15 Premium Plus crackers 1-1/2 c. brown sugar 3 tbsp. cornstarch

1-1/2 c. white vinegar 2 tbsp. soy sauce 1 large can pineapple tidbits Salt Pepper

In a large mixing bowl combine hamburger, egg, Worcestershire sauce, dash of salt and pepper and 15 crushed Premium Plus crackers. Mix well and roll into balls.

In 2 large (greased) frying pans cook meatballs until brown. Roll meatballs over during cooking. Cook at 3 or 4 on burner until brown. In a large mixing bowl combine brown sugar and cornstarch. Mix well. Add vinegar and soy sauce; continue mixing.

Add in pineapple tidbits and dash of salt and pepper. Stir all the ingredients together. Pour into large pot and bring to a boil. Boil for 2 to 3 minutes to let sauce thicken up. Add cooked meatballs and let simmer on burner for 1 hour. Place on a bed of rice and enjoy.

MEXICAN RICE SALAD Owen MacPherson

Salad: 2 c. brown rice, cooked 3 c. cooked chicken breast

(diced) 2 tomatoes, diced

1/2 red pepper, diced 1 small can black beans,

drained 1 small red onion, chopped

Dressing: 1 c. salsa 1/2 c. plain Greek yogurt 2 tsp. chili powder

1 tsp. garlic powder Squeeze of lime juice Salt and pepper to taste

Combine all ingredients and serve.



SHEPHERD'S PIE Ciara Smith

1 lb. hamburger 3 tbsp. flour 1 can consommé soup

1 can mixed vegetables, undrained

Creamed potatoes Shredded cheese

Brown hamburger and drain. Add flour and soups; simmer over low heat. When liquid is absorbed, put hamburger mixture in large casserole dish. Add creamed potatoes on top. Top with shredded cheese. Melt cheese under broiler.

PEPPER STEAK Justin Smith

2 lb. beef sirloin, cut into 2 in. strips

Garlic powder 3 tbsp. vegetable oil 1 cube beef bouillon 1/4 c. hot water 1 tbsp. cornstarch

1/2 c. chopped onion 2 large green bell peppers,

chopped 1 can stewed tomatoes (with

liquid) 3 tbsp. soy sauce 1 tsp. white sugar 1 tsp. salt

Sprinkle sirloin pieces with garlic powder to taste. Heat vegetables in skillet and brown the seasoned beef strips; transfer to slow cooker. Dissolve bouillon cube in hot water. Pour into slow cooker over meat. Stir in onion, green peppers, tomatoes, soy sauce, and salt. Cover and cook on high for 3 to 4 hours or on low for 6 to 8 hours.

OREO TRUFFLES Lauren Walsh

1 large pkg. Oreo cookies 8 oz. cream cheese

12.4 oz. milk chocolate

Crush Oreo cookies. Whip cream cheese until soft and smooth. Add Oreo cookies and mix well. Roll into 1 inch balls and refrigerate for 30 minutes. Melt chocolate. Roll Oreo balls in chocolate and refrigerate. Enjoy!



PENNE CARBONARA Ms. Pinet

1/2 tsp. olive oil 4 cloves garlic, minced 1 bunch green onions,

finely chopped 1/2 lb. peameal bacon,

chopped 1 c. evaporated 2% milk

1/2 c. sour cream 12 oz. penne pasta 1 c. frozen mixed vegetables 1/3 c. chopped fresh parsley 1/4 c. chopped fresh basil 4 tbsp. grated Parmesan

In a small nonstick skillet, heat oil over medium heat. Add garlic and green onions; stir 2 to 3 minutes, or until onions soften. Mix in bacon and cook for 5 minutes.

Stir in evaporated milk and sour cream; simmer over medium-low heat for about 5 minutes more or until thickened slightly.

Meanwhile, cook pasta for 5 minutes in a pot of boiling salted water. Add veggies and cook 3 to 5 minutes or until pasta is tender but firm. Drain pasta and veggies and return to pot, reserving 3/4 cup cooking water.

Add sauce, reserved water, parsley, basil, Parmesan and salt and pepper to taste. Toss and serve. Serves 4.

Never turn back with your head down. Look up before quitting;

you could be just inches from your goal.



GRILLED CHICKEN BREAST WITH SOUTHWEST CHEESE SAUCE

Brennan Banks

2 tbsp. butter 1 chopped onion 1 c. seeded tomato 1 chopped jalapeño pepper 2 tbsp. flour 1 c. milk

1-1/2 c. shredded Cheddar 6 boneless chicken pieces Hot sauce Salt and pepper Chili powder

Melt butter in saucepan. Add onion; cook and stir for 5 minutes. Add diced tomato and jalapeño pepper; cook for 3 minutes. Blend in flour, then gradually stir in milk. Cook and stir over medium heat until mixture boils and thickens. Remove from heat, add cheese and stir until cheese is melted.

Add hot sauce to taste and keep warm. Brush chicken with oil; sprinkle with salt and pepper. Barbecue or pan fry on medium-high heat for 10 to 12 minutes or until chicken is cooked through, turning once. To serve, pour sauce over chicken and garnish with chili powder.

NANA'S MEATBALLS Cole Coffin

Meatballs: 1-1/2 lb. hamburger 1 small onion

Cracker crumbs (very fine) 1/2 c. milk

Mix hamburger mixture and make into balls. "Fry" until they turn brown.

Sauce: 1 c. ketchup 1/2 c. water 3 tbsp. brown sugar

4 tbsp. vinegar 4 tbsp. Worcestershire sauce

Mix all sauce ingredients well. Pour over meatballs and bake slowly for 1 hour at 350 F.



WAIKIKI MEATBALLS Connor Bruce

Meatballs: 1-1/2 lb. hamburger 2/3 c. cracker crumbs 1/3 c. finely cut onion 1 egg, slightly beaten

1/4 tsp. ginger 1-1/2 tsp. salt 1/4 c. milk

Mix ingredients together, make into balls, then fry and drain off grease. Sauce: 1 - 19 oz. can pineapple chunks

and juice 2 tbsp. cornstarch 1/2 c. brown sugar

1/3 c. vinegar 1 tbsp. soy sauce

In a separate sauce pot, mix cornstarch, sugar and pineapple juice; cook for 1 minute on medium heat. Add vinegar and soy sauce. Cook until it thickens, then add meatballs and pineapple chunks. Allow to simmer for a few minutes longer. Serve hot!

LOBSTER CHOWDER Leo Hughes

1 can lobster 1 lb. scallops 4 tbsp. butter 2 c. diced onions 1 c. diced celery 1 c. diced carrots 6 c. diced potatoes

3 c. chicken broth 3 c. water 1 tbsp. salt 1 tbsp. white sugar 1/4 tsp. pepper 500 ml bottle cream Approximately 1 c. milk

In a stock pot add onions, celery, salt, water and broth. Cook over medium heat for about 20 minutes. Add carrots and potatoes. Just before potatoes are done, add sugar, pepper and scallops. Slowly add cream and milk. Warm it up a bit first so it won't curdle. Add the lobster meat last. Do not let boil.

Serve with Gramma-Across-The Roads Biscuits.



HASH BROWN CASSEROLE Natalie MacDonald

1 bag small frozen hash browns

1/2 tsp. salt 1 - 250 ml container sour cream

1 c. shredded Cheddar cheese 1 can cream of chicken soup 2 tbsp. butter or margarine Onion flakes as desired

Mix all ingredients together. Place in 9x13 inch casserole dish. Top with shredded Cheddar cheese to taste. Bake at 350 F for 1-1/2 hours.

OLD FASHIONED MACARONI & CHEESE

Kamryn MacPhee

3 c. elbow macaroni 8 American cheese slices 2 c. shredded Cheddar cheese 1 can cream of chicken soup

1/2 c. skim milk 1 c. Colby cheese cubes 1 tsp. salt 1 tsp. pepper

Cook macaroni until tender. Drain and rinse in cold water. Put drained macaroni in a deep casserole dish.

In a medium saucepan, combine cream of chicken soup, milk, salt, pepper, 1 cup shredded Cheddar cheese, 4 American cheese slices and Colby cheese cubes.

Pour melted cheese mixture over macaroni and stir well. Tear up remaining slices of American cheese and stir into the macaroni. Bake at 350 F for about 30 minutes or until cheese is bubbly and lightly browned on top.

Parenting is a stage of life's journey where the milestones come about every fifty feet.



SLOW COOKER CHICKEN & POTATO CASSEROLE

Jevan Morrow

1 - 28 oz. pkg. frozen diced hash browns with onions, peppers (thawed slightly)

3 c. shredded rotisserie chicken

1 - 10.75 oz. can condensed cream of chicken soup

1 c. sour cream 2 c. shredded Cheddar cheese 1 c. crushed potato chips Kosher salt and freshly ground

black pepper to taste

Spray slow cooker with cooking spray. Place hash browns, chicken, cream of chicken soup, sour cream and 1 cup shredded Cheddar in slow cooker. Stir well. Sprinkle remaining cup of Cheddar on top. Cover and cook on low for 5 to 6 hours or high 3 to 4 hours.

Remember, slow cookers vary; check 1/2 hour early to check for doneness. Taste. Add salt and pepper as needed. Sprinkle the casserole with crushed potato chips. Serve immediately.

HOMEMADE CHICKEN NUGGETS Sawyer Trainor

1 c. Panko breadcrumbs 1 tbsp. Parmesan cheese 1/2 tsp. paprika

1/2 tsp. savoury 1/2 tsp. garlic powder 1 lb. boneless, skinless

chicken (2 breasts approximately)

In a bowl combine first 5 ingredients. Cut chicken into chunks. Put cut up chicken in with the dry ingredients and coat well. Heat oil in a saucepan and throw everything in. Cook until crispy and golden brown (approximately 10 minutes). Serve with honey or any dipping sauce you prefer. Enjoy!



CABBAGE ROLLS James O'Dell

Cabbage Rolls: 12 cabbage leaves 1 lb. lean ground beef 1/2 c. long grain rice 1 onion, chopped

2 eggs, beaten 1 tsp. salt 1/2 tsp. pepper 1 large onion, sliced

Add cabbage leaves to boiling water. Simmer 4 minutes until leaves are pliable. Remove and drain. Combine beef, rice, onion, eggs, salt and pepper. Divide meat mixture into 12 balls and place in centre of cabbage leaves. Fold side over stuffing and fasten with toothpick.

Preheat oven to 375 F. Place cabbage rolls in a greased 3 quart casserole. Add onion slices and pour sauce over rolls. Sprinkle with brown sugar and cover. Bake, covered, for 1-1/2 to 2 hours.

Sauce (Sweet-Sour): 1 can tomato soup

mixed with 1/4 c. water 1 can stewed tomatoes

1/3 c. lemon juice 1/8 tsp. pepper 1/4 c. brown sugar

KATE'S SPAGHETTI SAUCE Kate Burgoyne

1/2 lb. lean ground beef 3/4 c. mushrooms 1/2 c. green onions 3/4 c. red, green or yellow

pepper 1 large can tomato sauce 1 small can diced tomatoes

1 tsp. paprika 1 tsp. oregano 1 tsp. Italian seasoning 1/2 tsp. garlic salt 1/2 tsp. cayenne pepper Salt and pepper to taste

Cook ground beef and drain. Add all vegetables. Cook for 10 minutes. Add tomato sauce and tomatoes. Add seasonings. Pour over pasta.



MEDITERRANEAN QUINOA SALAD Ms. Kilfoil-Duffy

1 c. uncooked quinoa 2 c. water 1/4 c. red onion, diced 1/2 to 3/4 lemon, squeezed 1/4 c. (about 10) kalamata

olives, pitted and sliced

2 tbsp. extra virgin olive oil 2 c. cucumber, peeled and

diced (from 1 English) 1 c. cherry tomatoes, quartered 1/3 c. crumbled feta Salt and fresh pepper, to taste

Rinse quinoa. Fill a medium pot with water, add quinoa and salt to taste, and bring to a boil. When the water boils, reduce heat to low and cover; simmer covered for 15 minutes. Remove from heat and keep covered an additional 5 minutes without lifting the lid. Fluff with a fork and set aside in a large mixing bowl to cool.

While the quinoa cools, dice all vegetables. Add red onion, olives, cucumber and tomatoes to the cooled quinoa, and squeeze 1/2 lemon over it. Drizzle olive oil over the quinoa, then add feta, and salt and pepper to taste. Toss well. Taste for salt and adjust as needed. Add more lemon juice if needed.

HOMEMADE SALSA Dannicha Clark

15 ripe tomatoes 1-1/2 c. onions, chopped fine 1-1/2 c. green pepper, chopped 3 cloves garlic, crushed 4 to 7 jalapeño peppers, diced 1 c. vinegar

6 tbsp. chili powder 3 tbsp. paprika 3 tbsp. coarse pickling salt 1 small can tomato paste 3 tbsp. white sugar

Place all ingredients in a large soup/stock pot and cook on medium heat for 50 minutes to simmer flavours. Taste while brewing and can add more jalapeño peppers to taste or add 1/2 can pineapple or corn to sweeten.



SEVEN LAYER DINNER Justin Hughes

1 layer sliced potatoes 1 layer thinly sliced onions 1 layer sliced carrots 1/2 c. uncooked rice

1 can peas with juice 1 lb. maple flavoured sausages 1 can tomato soup 1 can water

Preheat oven to 375 F. Using large casserole dish or larger roaster, layer potatoes, onions, carrots and rice. Add peas with juice as next layer. Arrange sausage as top layer. Pour tomato soup and water over sausage. Season with salt and pepper. Cover and bake for approximately 1 hour. Uncover and brown to finish.

SLOW COOKER SWEET & SOUR CHICKEN

Marcy Ives

2 tbsp. ketchup 1 c. water 1/2 c. vinegar 1/2 c. brown sugar

24 oz. chicken, cut up 1 tbsp. soy sauce 2 tbsp. cornstarch 2 tbsp. water

Combine first 5 ingredients in slow cooker. Stir and cover. Cook on low for 6 to 8 hours or on high for 3 to 4 hours.

Combine cornstarch and 2 tablespoons water in a small bowl. Stir into slow cooker when about 15 to 20 minutes cook time left. Stir until thickened. Serves great on top of rice. Serves 6 to 8 people.

BUTTERSCOTCH CREAM PIE Abby Larkin

2 c. milk 3/4 c. brown sugar 1/3 c. flour Salt

3 tbsp. butter 3 egg yolks 1 tsp. vanilla

Bring milk, brown sugar, flour and salt to a boil until thickens. Add butter, egg yolks and vanilla. Place in a baked pie shell or graham wafer crust. Top with meringue or whipped cream.



LOBSTER PENNE SALMOREJO Alistair Lucas

1/4 c. olive oil 1 minced shallot 2 red peppers, roasted and

sliced (can use store bought if short on time)

3 cloves garlic, minced 1 lb. plum tomatoes, peeled

and chopped 2 to 3 oz. late vintage port

1/4 tsp. cayenne pepper (more if you're like me)

Salt and pepper to taste 12 oz. dry penne pasta (4

people @ 3 oz. dry each) 12 oz. cooked and coarsely

chopped lobster meat with a few claws set aside for garnish

A good blend of Parmigiano Reggiano and mozzarella to lightly top

Preheat oven to 350 F. Grease casserole dish suitable in size for this recipe and design for your table setting.

Cook the pasta to 3/4 doneness as per package instructions. Strain and set aside in large enough bowl to hold pasta, sauce and lobster.

Prepare sauce by sautéeing shallots and garlic in oil. When opaque, add roasted peppers, toss to coat, deglaze with port and add tomatoes, then cayenne pepper. Reduce slightly and purée with immersion blender until smooth.

Toss with cooked pasta. Remember that the pasta will absorb some of the liquid. Place in greased dish, topping with lobster and a bit more sauce, then the cheese if you wish.

Bake in oven for approximately 5 to 8 minutes, until sauce is bubbling and cheese is melted and slightly browned.

When you teach your son, you teach your son's son.



CLASSIC BAKED MACARONI & CHEESE

Kaylee MacAulay

8 oz. elbow macaroni 4 tbsp. butter 4 tbsp. flour 1 c. milk 1 c. cream (18%) 1/2 tsp. salt

Ground pepper to taste 2 c. Cheddar cheese 1/2 c. breadcrumbs, buttered 1/4 tsp. ground nutmeg Splash of Worcestershire

sauce

Preheat oven to 400 F. Cook and drain macaroni according to package. Set aside.

Melt butter in saucepan. Add flour. Using whisk, stir until blended. Pour milk and cream in gradually, stirring constantly. Bring to boil and boil for 2 minutes. Reduce heat and cook 10 minutes. Add shredded Cheddar and simmer 5 more minutes.

Add macaroni to the saucepan and toss to coat with the cheese sauce. Transfer macaroni to a buttered baking dish. Sprinkle with breadcrumbs. Bake 20 minutes until top is golden brown. Makes 4 servings.

GRILLED CHICKEN BREAST Jake Pickard

2 tbsp. red wine vinegar 1 tsp. gingerroot, grated 2 cloves garlic, crushed 1/2 c. peach & passionfruit

spread (jelly & jamisle)

1 tbsp. low sodium soy sauce 1/4 tsp. black pepper 1 tbsp. olive oil 4 small chicken breasts

In a small saucepan over medium, heat the vinegar, ginger and garlic; cook for 1 minute. Add peach and passionfruit spread. Whisk mixture together and bring to a boil. Remove from heat and add soy sauce.

Preheat grill to medium/high or use a nonstick pan over medium heat. Sprinkle the chicken with pepper and olive oil. Put chicken on grill and cook until juices run clear, 6 to 8 minutes per side. Place chicken on plate and top with glaze. You can also bake the chicken in oven for 27 minutes at 350 F.



BROWN SUGAR COOKIES Meadow McCarron

Cookies: 1 c. shortening or butter 1 c. packed brown sugar 2 eggs 1 tsp. vanilla

3 c. flour 2 tsp. cream of tartar 1 tsp. baking soda 1/2 tsp. salt

Line baking sheet with parchment paper or grease. In large bowl, beat shortening with sugar until fluffy. Beat in eggs, one at a time. Beat in vanilla. In separate bowl, whisk together flour, cream of tartar, baking soda and salt.

Stir by 1/2 cupfuls into batter to make a stiff dough. Divide in half and shape into balls. Flatten into disks. Wrap and refrigerate for 30 min-utes. On lightly floured surface, roll out dough to 1/4 inch thickness. With decorative cutters, cut out shapes. Transfer to prepared pans. Bake in 350 F oven until golden on bottoms, about 10 minutes. Remove and let cool.

Frosting: 1-1/2 c. icing sugar 1/2 tsp. vanilla

2 to 3 tbsp. half and half cream Food colouring (optional)

In a bowl combine icing sugar, vanilla and enough cream to achieve spreading consistency. Add food colouring if desired to some or all of the frosting. Decorate cookies.

SWEET & SOUR MEATBALLS Hanna Redmond

2/3 c. brown sugar 1/4 c. vinegar 1 tbsp. dry mustard

1 c. ketchup 1 lb. hamburger made into

balls

Bake meatballs first at 350 F for 1 hour. Mix brown sugar, vinegar, mustard and ketchup together. Pour over meatballs. Place meatballs back in oven to warm up sauce. Serve over rice.



SEAFOOD PASTA Navija Siriwardane

3 tbsp. (50 ml) lemon juice 1 tbsp. (15 ml) olive oil 1/4 tsp. (1 ml) pepper 3/4 lb. (340 g) snapper fillets 3/4 lb. (340 g) raw medium

prawns, peeled 1/2 lb. (225 g) fresh scallops 2-1/2 c. (625 ml) large shell

pasta 10 c. (2.5 L) boiling water 1 tsp. (5 ml) salt

1 tbsp. (15 ml) olive oil 3/4 c. (175 ml) finely chopped

onion Garlic clove, minced

(1/4 tsp./1 ml powder) 1/2 c. (125 ml) dry white

(alcohol free) wine 1 c. (250 ml) whipping cream 1/4 tsp. (1 ml) salt 1/2 c. (125 ml) frozen peas 3 tbsp. chopped fresh parsley 60 ml grated Parmesan cheese

Combine first 3 ingredients and toss to coat. Preheat gas barbeque to medium.

Place seafood on greased grill and close lid. Cook for about 5 min-utes, turning occasionally, until seafood is just cooked. Do not over cook. Chop snapper coarsely. Cook pasta in boiling water and salt in large uncovered pan or Dutch oven for about 10 minutes, stirring occasionally, until pasta is tender but firm. Drain and return to pot.

Heat second amount of oil in medium frying pan on medium low. Add onion and garlic. Cook for 10 minutes, stirring occasionally until onion is soft. Add wine. Heat and stir for 2 to 3 minutes, until almost all wine is evaporated.

Add whipping cream, salt and peas. Heat and stir for 3 to 5 minutes until thickened slightly and peas are hot. Add cream mixture and seafood to pasta. Add parsley and Parmesan cheese. Stir. Makes about 8 cups (2 L).

Per 1 cup (250 mL): 361 calories, 16.2 g total fat, 112 mg cholesterol, 26 mg carbohydrate, 2 g fibre, 26 g protein, 267 mg sodium.



GLUTEN-FREE MACARONI & CHEESE Karson Smith

1-1/2 c. gluten-free elbow macaroni

1 c. chopped onion 1 c. chopped red/green pepper 3/4 c. chopped celery 1 c. cottage cheese 1 c. shredded Swiss cheese 1/2 c. whole milk

2 oz. pasteurized process cheese product

3 egg whites 3 tbsp. rice flour 1 tbsp. butter 1/4 tsp. pepper and

1/4 tsp. gluten-free hot pepper sauce (optional)

Preheat oven to 350 F. Prepare macaroni according to package. Add veggies during last 5 minutes of cooking. Drain. Combine rest of ingredients in a food blender and process until smooth. Stir into macaroni/veggies in a casserole dish (sprayed with cooking oil). Bake 35 to 40 minutes or until golden brown. Enjoy! Yield: 6 to 8 servings.

VEGGIE, BEEF AND PASTA BAKE Nathan Spidel

1 lb. lean ground beef 1 c. sliced onions 1 c. diced zucchini 2 tsp. minced garlic 1 - 28 oz. (796 ml) can diced

tomatoes, with juice

2 tbsp. sodium-reduced soy sauce

1/2 tsp. crushed red pepper flakes

2 c. rotini or other spiral pasta 1-1/2 c. shredded Cheddar

cheese

Preheat oven to 350 F. Grease a 13x9 inch (3 L) baking dish. In a large nonstick skillet over medium-high heat, combine ground beef, onions, zucchini and garlic; cook for 8 to 10 minutes or until beef is fully cooked. Pour this mixture into baking dish and set aside. Drain juice from tomatoes into a microwave-safe, 2 L measuring cup. Add water to make 2 cups. Add soy sauce and red pepper flakes.

Microwave on HIGH for 5 minutes. Add this liquid mixture and the rotini to baking dish and mix with beef mixture. Press pasta down to make sure it is covered with liquid. Bake in preheated oven, covered, for 20 minutes. Remove cover, stir and sprinkle with cheese. Bake uncovered for 15 to 20 minutes (or until pasta is tender).



PIZZA CASSEROLE Mme. Lisa McNally

2 c. uncooked egg noodles 1/2 lb. lean ground beef 1 onion, chopped 2 cloves garlic, minced 1 green bell pepper, chopped

1 c. sliced pepperoni or sausage

16 oz. pizza sauce 4 tbsp. milk 1 c. shredded mozzarella

cheese

Cook noodles according to package directions.


In a medium skillet over medium-heat, brown ground beef with onion, garlic and green bell pepper. Drain excess fat. Stir in noodles, pepperoni, pizza sauce and milk; mix well.

Pour this mixture into a 2 quart casserole dish. Bake at 350 F (175 C) for 20 minutes, top with the cheese, then bake for 5 to 10 more minutes.

GLAZED CHICKEN Halle Cooper

6 skinless chicken breasts 1/4 c. butter 1/2 c. honey 1/4 tsp. Dijon mustard 1/4 tsp. curry

1 tsp. salt 2 tsp. lemon juice 1 clove crushed garlic 1-1/2 c. water chestnuts

(if desired)

Mix ingredients for dressing. Pour over chicken breasts. Bake at 350 F for 45 minutes to 1 hour or when tender.

In bringing up children, spend on them half as much money and twice as much time.



JACOB'S JIFFY CINNAMON BUNS Jacob Enman

Cinnamon Buns: 2 c. all-purpose flour 2 tbsp. granulated sugar 4 tsp. baking powder

1 tsp. salt 1/4 c. cold butter 1 c. milk (approximately)

In large bowl, mix together flour, sugar, baking powder and salt. Using pastry blender or 2 knives, cut in butter until mixture resembles coarse crumbs. Pour in milk, stirring lightly with fork, and adding a little more milk if needed to make dough soft.

Turn out onto lightly floured surface; knead gently 8 to 10 times. Roll into 12x8 inch (30x20 cm) rectangle.

Cinnamon Topping: 1/3 c. butter, softened 1 c. packed brown sugar

1 tbsp. cinnamon 1/3 c. chopped raisins or

currants

In bowl, cream together butter, brown sugar and cinnamon.

Drop 1 teaspoon into each of 12 large greased muffin cups. Spread remaining mixture over dough rectangle. Sprinkle currants over top; roll up, jelly roll style, from long side. Cut into 12 equal slices. Place in muffin cups.

Put baking sheet on oven rack below muffin cups to catch any drips. Bake in 400 F (200 C) oven until golden brown and cinnamon filling is bubbling, about 20 minutes. Turn out immediately onto heatproof tray and serve warm.

Childhood is the most beautiful of all life's seasons. ~Author Unknown



CAJUN CHICKEN LINGUINE Hope & Chloe Griffin

2 boneless, skinless chicken breasts, cut into thin strips

2 tbsp. Cajun seasoning 2 tbsp. butter 8 slices red pepper 8 slices green pepper 4 large mushrooms, sliced 1 to 2 c. heavy cream 1/4 tsp. basil

1/2 tsp. lemon pepper seasoning

1/4 tsp. salt 1 to 2 cloves finely chopped

garlic 1/4 tsp. pepper 4 oz. linguine,

cooked and drained Grated Parmesan cheese

Place sliced chicken in a bag and toss with Cajun seasoning. Sauté chicken strips in butter for about 7 minutes. Add peppers and mush-rooms; cook for 2 to 3 minutes. Reduce heat. Add cream and the next 5 seasonings. Heat through. Add cooked linguine and toss. Heat through. Sprinkle with Parmesan cheese.

GRAMMIE'S CHICKEN SOUP Mia Josey

1 boneless chicken breast 1 c. rice 8 c. chicken broth or water and

bouillon cubes 1/2 tsp. salt

2 carrots 2 potatoes 1 onion 1 c. peas

Put chicken in a large pot, cover with water and add bouillon cubes, or use 8 cups broth instead of water and cubes. Bring to a boil and cook over medium heat for 20 minutes. Remove chicken, cool and dice it.

While cooling and dicing, cook 1 cup rice. Chop onion, carrots and potatoes. Add chicken back into pot of water/broth. Add chopped vegetables, peas, rice and salt. Bring to a boil and simmer until veggies are tender. Enjoy!



JIGGS DINNER Hayden Judge

3 lb. salt meat 2 c. yellow split peas 1 large turnip,

peeled, cut into eighths 3 large carrots,

peeled, cut in 2 in. lengths

6 large potatoes, peeled, cut into quarters

1 head cabbage, cut into 8 wedges

2 tbsp. butter Salt and pepper to taste

Soak salt meat overnight in cold water. Rinse meat, place in large pot and cover with fresh water. Bring to boiling point, reduce heat and simmer for 2 hours.

Place split peas in a cloth bag or clean tea towel, gathered and tied at the top, leaving an extra length of string. Peas should form a loose ball. Place bag in pot with salt meat and tie the string to the pot handle to keep it off bottom of pot.

Return to boiling point, then reduce heat and let simmer for 10 min-utes. Add vegetables 2 to 5 minutes apart, starting with turnip, carrots, potatoes and then cabbage. Simmer for 20 to 25 minutes until vege-tables are tender. Drain off water. Open bag of peas, turn peas into a bowl and whip, adding the butter, salt and pepper. This is called pease pudding. Enjoy!

Makes 4 to 6 servings.

RITZ CRACKER SQUARES Maria Larkin

1 box Ritz crackers 1 pkg. Skor Chipits

1 can Eagle Brand milk

Crush box of crackers; pour Chipits and condensed milk. Mix well. Pour into an 8x8 inch greased baking dish. Bake for 10 minutes at 350 F. Ice as desired.



QUINOA AND BLACK BEANS Malia MacAulay

1 tsp. oil 1 onion, chopped 3 cloves garlic, chopped 3/4 c. uncooked quinoa 1-1/2 c. vegetable broth 1 tsp. cumin

1/4 tsp. cayenne pepper Salt and pepper to taste 1 c. frozen corn kernels 2 - 15 oz. cans black beans,

rinsed and drained 1/2 c. chopped fresh cilantro

Heat oil in a medium saucepan over medium heat. Stir in onion and garlic; sauté until lightly browned. Mix quinoa into saucepan and cover with broth. Season with cumin, cayenne pepper, salt and pepper. Bring mixture to a boil. Cover, reduce heat and simmer 20 minutes.

Stir frozen corn into saucepan and continue to simmer about 5 min-utes, until heated through. Mix in black beans and cilantro.

MEATBALLS PLAIN & SIMPLE Josh Matheson

1 lb. lean ground beef 1 egg 1 tsp. Montreal steak spice 1/2 onion, chopped

1/2 tsp. minced garlic 1/2 tsp. Worcestershire sauce 1/2 c. breadcrumbs 1/4 c. milk

Heat oven to 400 F.

Mix all ingredients. Shape mixture into 20 - 1-1/2 inch meatballs. Place in an ungreased rectangular 13x9x2 inch pan. Bake uncovered 20 to 25 minutes or until no longer pink in centre and juice is clear.

Tip: Double the recipe and freeze the extras for a quick meal another night!

Spend time with your family. It is the best investment you can make.



HOMEMADE PIZZA Luke MacDougall

2-1/4 tsp. active dry yeast 1-1/2 c. warm water 2 tbsp. olive oil

1/2 tsp. brown sugar 1 tsp. salt 3-1/3 c. all-purpose flour

(approximately)

In large bowl, dissolve yeast and brown sugar in warm water. Let sit (proof) for 10 minutes (should bubble and foam up). Stir salt and oil into yeast solution. Mix in 2-1/2 cups of the flour. Turn dough out onto a clean, well-floured surface and knead in more flour until dough is no longer sticky.

Place in oiled bowl, cover and let rise until dough size has doubled. This takes approximately 1 hour (can warm oven a little, then turn off and put bowl in the warm oven for dough to rise quicker). Punch down dough and form tight ball. Let relax for a few minutes before rolling out. Preheat oven to 425 F.

If using pizza stone you can place toppings on dough and bake right away. If baking in a pan, lightly oil pan and let dough rise in pan (rolled out) for approximately 15 minutes before topping and baking. Top with sauce, toppings and cheese (great also with pesto instead of tomato sauce).

Bake until cheese and crust are golden, about 15 to 20 minutes. The number of pizzas it will make depends on how thick you like the crust!

CHEESEBURGER CHOWDER Sébastien Vachon

1 lb. ground beef 1 small onion, chopped Salt and pepper to taste 3 cans chicken broth

1 can water 3 c. potatoes, cubed 1 c. grated Cheddar cheese 1 c. milk

Cook ground beef and onions. Add salt and pepper. In a separate pot, boil cubed potatoes in chicken broth and water until tender. Add ground beef and onions. Add grated cheese, stirring until the cheese melts. Add milk. Heat slowly but do not bring to a boil.



BAKED ATLANTIC SCALLOPS Ella Murnaghan

Scallops: 1 lb. scallops 1 tsp. salt 1/2 c. diced onion

1-1/2 c. celery 1 c. mushrooms (or 1 can) 1/2 c. green peppers

Preheat oven to 325 F. Cook onions, celery, peppers and mushrooms in 2 tablespoons butter until tender.

Cream Sauce: 4 tbsp. butter 1/2 c. flour

1 tsp. salt 2 c. milk

Combine sauce with separated scallops. Top with buttered bread crumbs and sprinkle with grated cheese. Bake for 1 hour.

EAMON REDMOND'S GINGER SPARKLE COOKIES

Eamon Redmond

1 c. white sugar 3/4 c. shortening 1 egg 1/4 c. molasses 2-1/4 c. flour

1/4 tsp. salt 2 tsp. baking soda 1/2 tsp. cloves 1 tsp. cinnamon 1 tsp. ginger

Cream together sugar and shortening. Add egg and molasses. Mix in flour, salt, baking soda, cloves, cinnamon and ginger. Roll into balls and press down with fork. Bake at 300 F for 15 minutes.

It doesn’t matter how tall your grandfather was – you still have to do your own growing.



CHEDDAR BISCUITS Payton Richard

1 c. flour 2 tsp. baking powder 1/4 tsp. cream of tartar 1/4 tsp. sugar

1/4 tsp. salt 1/4 c. cold butter, cubed 1 c. shredded Cheddar cheese 1/3 c. plus 2 tbsp. milk


Mix first 5 ingredients in medium bowl. Cut in butter with pastry blender or 2 knives until mixture resembles coarse crumbs. Stir in Cheddar cheese. Add milk and stir until mixture forms soft dough. Place on lightly floured surface and knead 8 to 10 times or until smooth.

Pat out dough into 6 inch square. Cut into 9 squares. Place on a greased baking sheet. Bake 10 to 12 minutes or until golden brown.

BUTTER CHICKEN Brooklyn Riley

2 tbsp. butter 1 c. onion, chopped 2 tsp. garlic (fresh or powder) 1 tbsp. ginger (fresh or

powder) 1 tsp. chili powder 1/2 tsp. turmeric 1/4 tsp. cinnamon 3 to 4 c. cooked, sliced chicken

19 oz. can diced tomatoes 2 tbsp. tomato paste 1 tbsp. brown sugar 1/3 c. light cream 3/4 c. sour cream or plain

yogurt 1 tbsp. cilantro (fresh or dried) Salt and pepper to taste

Sauté butter and onion together until onion is soft (5 minutes) in large skillet. Mix all spices together. Add to butter and onions; stir. Add diced tomatoes, tomato paste and brown sugar. Cook on low for 10 to 15 minutes.

Add cream, sour cream/plain yogurt, cilantro and chicken. Cook, heating thoroughly, approximately 5 to 10 minutes. Serve over basmati rice.



"TRIPLE DECKERS" CHOCOLATE SQUARES

Kiera Sharpley

Base: 4 oz. white sugar 8 oz. butter (softened)

2 c. plain flour

Mix together ingredients. Press in a full baking tin. Bake in 350 F oven for 15 minutes.

Middle: 8 oz. butter 4 oz. brown sugar

1 can sweetened condensed milk

Boil ingredients for 5 minutes. Remove from heat and beat for 3 min-utes. Pour on top of base. Allow to cool.

Topping: 1-1/4 c. milk chocolate chips

Melt chocolate chips and spread on other 2 layers. Cool. Store in fridge.

CHINESE NOODLE CASSEROLE Lola Vos

1 can mushroom soup 1 lb. ground beef 2 tbsp. any cooking oil 2 tbsp. soy sauce 2 c. chopped celery 1 can bean sprouts, drained

2 tbsp. milk 1/2 tsp. salt Dash of pepper 1 c. onions 1 can Chinese noodles

Preheat oven to 350 F. Brown onion and meat in oil. Add salt, pepper and soy sauce. Push to one side of frying pan and sauté celery. Stir milk into mushroom soup and add to the frying pan. Stir in bean sprouts. Pour contents of frying pan into a large casserole dish. Top with noodles. Bake for 30 to 45 minutes. Freezes well.



THE ORIGINAL MORNING GLORY MUFFINS

Mme. Olscamp

1-1/4 c. sugar 2-1/4 c. unbleached all-purpose

flour 1 tbsp. ground cinnamon 2 tsp. baking soda 1/2 tsp. salt 1/2 c. shredded sweetened

coconut 3/4 c. raisins

1 large apple, peeled and grated

1 c. crushed pineapple, drained 2 c. grated carrots 1/2 c. nuts or chocolate chips

(optional) 3 large eggs 1 c. vegetable oil 1 tsp. pure vanilla extract

Position a rack in the lower third of the oven and preheat to 350 F.

Sift or whisk together sugar, flour, cinnamon, baking soda and salt into a large bowl. Add coconut, raisins, apple, pineapple, carrots and nuts; stir to combine. In a separate bowl, whisk eggs with oil and vanilla. Pour into bowl with dry ingredients and blend well.

Spoon batter into muffin tins lined with muffin cups, filling each to the brim. Bake for 35 minutes or until a toothpick inserted into the middle comes out clean. Cool muffins in the pan for 10 minutes, then turn out onto a rack to finish cooling.

Per serving (1 muffin): 360 calories, 19 g fat, 40 mg cholesterol, 250 mg sodium, 45 g carbohydrates, 2 g fiber, 27 g sugar, 4 g protein.

There is always one moment in childhood when the door opens and lets the future in.

~ Graham Greene



SLIDE-FORK PASTA Katie Bruce

1/2 lb. ground beef (or cubed chicken)

700 ml jar pasta sauce 700 ml water 4 c. penne noodles 1/2 c. shredded cheese

(mozzarella or Parmesan)

Additional ingredients as preferred: 1 small green pepper finely chopped, 1 small onion finely chopped, diced mushrooms

A great one pot recipe that the whole family will enjoy.

Place ground beef or cubed chicken in a pot and cook thoroughly. Add pasta sauce, water and noodles; bring to a boil. Once boiling, cover and reduce heat to medium low. Cook for 15 minutes, stirring occasionally.

Add vegetables of your choice and continue cooking (covered) for another 5 to 7 minutes or until pasta is cooked to desired doneness. Remove from heat, sprinkle with cheese and allow it to melt. Serve and enjoy.

FRIED RICE Ella Duffy

3 c. cooked white rice 3 tbsp. sesame oil 1 c. frozen peas and carrots

(thawed)

1 small onion, chopped 2 tsp. minced garlic 2 eggs, slightly beaten 1/4 c. soy sauce

On medium-high heat, heat the oil in a large skillet or wok. Add peas/carrots mix, onion and garlic. Stir-fry until tender. Lower heat to medium low and push the mixture off to one side.

Pour eggs on the other side of skillet and stir-fry until scrambled. Add rice and soy sauce; blend all together well. Stir-fry until thoroughly heated.



CRANBERRY CHICKEN Gabi Gillis

1 can whole cranberries in sauce

1 bottle French dressing

1 pkg. dry onion soup mix 2 to 3 boneless chicken

breasts

Bake chicken for 20 minutes on a cookie sheet. Cut cooked chicken in cubes. Mix all ingredients in oven safe dish (cranberry sauce, dressing, soup mix) and add cooked chicken cubes. Bake for 45 minutes to 1 hour at 350 F. Serve with rice or fried potatoes.

HONEY GARLIC CHICKEN Sam Gillis

1/2 c. honey 1/4 c. soy sauce 3/4 tsp. garlic powder

3/4 c. ketchup Chicken breasts, thighs or legs

Combine honey, soy sauce, garlic powder and ketchup in a saucepan over low heat until smooth. Arrange chicken in a casserole dish. Pour mixture over chicken. Bake at 350 F for 1 hour. Serve with rice and steamed carrots. Enjoy!

MEATLOAF Faith Gray

1-1/2 lb. lean ground beef 1 c. milk 1 tbsp. Worcestershire sauce 1 tsp. fresh sage

(1/4 tsp. dried sage) 1/2 tsp. salt 1/2 tsp. ground mustard (dry) 1/4 tsp. pepper

1 clove garlic or 1/8 tsp. garlic powder

1 large egg 3 slices bread, torn into small

pieces 1 small onion, chopped (1/4 c.) 1/2 c. ketchup, chili sauce or

BBQ sauce

Heat oven to 350 F. Mix all ingredients (except ketchup). Spread mixture in ungreased loaf pan. Spread ketchup or other over top. Insert meat thermometer so tip is in centre of loaf. Bake uncovered for 1 to 1-1/4 hours until thermometer reads 160 F. Let stand 5 minutes and remove from pan.



KAFTA WITH ROASTED POTATOES Jeremy Houchane

1 kg ground beef 2 medium onions, grated 1 c. finely chopped parsley 1 tsp. ground allspice 1 tsp. salt, or to taste

1/2 tsp. black pepper 1 lb. potatoes, halved 3 cloves garlic, minced 2 tsp. vegetable oil Salt and pepper to taste

In a large bowl, mix together ground beef, onion, parsley, allspice, salt and pepper until evenly blended. Divide into portions. The meat mixture can be used for meatballs, meatloaf, BBQ skewers, BBQ'd hamburgers, etc.

Place the potatoes on a microwave-safe dish and pop them in the microwave for 10 minutes or until almost cooked through. Preheat oil in a skillet over medium high heat and let it get hot. Add in partially cooked potatoes and immediately reduce temperature to medium-low. Let the potatoes cook for about 10 minutes or until they are cooked through and deep golden brown and crispy. Add garlic, salt and pepper; toss everything together. Cook for about 1 minute, then serve right away!

TUNA PENNE CASSEROLE Calum MacInnis

2 c. penne noodles 1 can drained tuna 1 c. celery 1/3 c. chopped green onion 1/4 c. chopped green pepper

1 can cream of celery soup 1/2 c. 1% milk 1 c. shredded Cheddar 1/2 c. mayo 1/4 tsp. black pepper

Cook noodles according to package. Drain. In a large bowl combine noodles, tuna, celery, onion and peppers. Mix well.

In a saucepan, combine soup and milk. Heat over medium heat until smooth. Add cheese and continue to cook until cheese is melted. Remove from heat and stir in mayo and pepper. Pour sauce over noodle mixture. Mix well. Pour into casserole dish and bake at 350 F, uncovered, for 30 minutes. Serve hot.



KRISTA'S COUNTRY FRIED CHICKEN

Emily-Grace MacLean

4 to 5 boneless, skinless chicken breasts

1 c. flour 2 pouches OXO chicken

powder

1 tsp. garlic powder 1 tsp. onion powder 2 tbsp. extra virgin olive oil Salt and pepper

(sprinkle to taste)

Preheat oven to 425 F. Using a medium sized casserole dish, pour in 2 tablespoons olive oil to cover bottom of dish. In a large Ziploc bag, mix flour, OXO chicken powder, garlic powder and onion powder. Sprinkle with salt and pepper. Invert each thawed chicken breast in Ziploc bag and shake to coat well. Place chicken in casserole dish and bake for 40 minutes, flipping once at halfway mark.

BEEF POT ROAST Samantha Lewis-Fox

1 tsp. olive oil 1 - 3 lb. boneless chuck roast 1 tsp. kosher salt 1/4 tsp. freshly ground black

pepper 2 c. coarsely chopped onion 4 thyme sprigs

3 garlic cloves, chopped 1 - 14 oz. can beef broth 1 bay leaf 4 large carrots, peeled and cut

diagonally into 1 in. pieces 2 lb. potatoes, peeled and cut

into 2 in. pieces Fresh thyme leaves (optional)

Preheat oven to 350 F. Heat olive oil in large Dutch oven over medium-high heat. Sprinkle chuck roast with salt and pepper. Add roast to pan; cook 5 minutes, turning to brown on all sides. Remove roast from pan. Add onion to pan; sauté 8 minutes or until tender. Return browned roast to pan. Add red wine, thyme sprigs, chopped garlic, beef broth and bay leaf to pan. Bring to a simmer. Cover pan and bake at 350 F for 1-1/2 hours or until the roast is almost tender. Add carrots and potatoes to pan.

Cover and bake an additiona1 hour or until vegetables are tender. Remove thyme sprigs and bay leaf from pan; discard. Shred meat with 2 forks. Serve roast with vegetable mixture and cooking liquid.



FISH CRACKER CASSEROLE Matthew MacLean

1 lb. ground beef Pasta Spaghetti sauce

1 c. shredded cheese Pepperidge Farms fish

crackers

Cook ground beef in frying pan and drain. Boil pasta (rotini, macaroni or other noodles). Amount depends on how many people are in your family! Add spaghetti sauce to ground beef and mix together.

Add 1 cup shredded cheese (I use Monterey Jack) to the pasta. Stir until blended and cheese melts.

Combine meat and sauce with pasta, stirring well. Pour mixture into a casserole dish. Add another layer of shredded cheese on top and cover with Pepperidge Farms fish crackers (we use the rainbow coloured crackers). Bake in 350 F oven for 25 minutes.

ZUCCHINI BREAD Mason MacNeill

3 c. all-purpose flour 1 tsp. salt 1 tsp. baking soda 1 tsp. baking powder 3 tsp. ground cinnamon 3 eggs

1 c. vegetable oil 2-1/4 c. white sugar (or brown) 3 tsp. vanilla extract 2 c. grated zucchini 1 c. chopped walnuts (optional)

Grease and flour 2 - 5x9 inch bread pans. Preheat oven to 325 F.

Mix flour, salt, baking powder, baking soda and cinnamon in a bowl. Beat eggs, vegetable oil, vanilla and sugar in a large bowl. Add dry mixture to the creamed mixture and mix well. Stir in grated zucchini and combine well. Pour batter into pans.

Bake 40 to 60 minutes or until toothpick comes out clean. Cool in pans for 20 minutes.

Note: Do not squeeze water from zucchini.



MOROCCAN CHICKEN Liam McCabe

2 tbsp. vegetable oil 1-1/2 lb. boneless, skinless

chicken breast halves 1/2 c. chopped onion 1 garlic clove, minced 2 c. salsa 1/2 c. water

1/4 c. currants 2 tbsp. liquid honey 1-1/2 tsp. cumin 1 tsp. cinnamon 1/2 c. toasted slivered almonds

Preheat oven to 325 (160 C).

Heat oil in a large frying pan and brown chicken. Place chicken in a baking dish. Lightly sauté onion and garlic. Spoon over chicken.

Combine salsa, water, currants, honey, cumin and cinnamon. Pour over chicken. Cover and bake for 1 hour. Sprinkle with almonds. Serve with rice or couscous. Serves 4.

SWEET & SPICY BACON CHICKEN Ryleigh Ostridge

4 chicken breasts Bacon slices Salt and pepper to taste

Garlic powder Chili powder Brown sugar

Cut each breast into 3 pieces. Season all the chicken with the spices (to taste), then wrap a bacon slice around each piece, roll in brown sugar and place into an ovenproof dish (grease dish with olive oil).

Bake at 400 F for 30 to 40 minutes or until chicken is cooked through and bacon is nice and brown and crispy. Serve with mashed potatoes.

There's nothing that can help you understand your beliefs more than trying to explain them to an inquisitive child.

~ Frank A. Clark



SCALLOP BUBBLY BAKE Keira Page

Scallops: 1 lb. scallops 1-1/2 c. chopped celery 1/2 c. chopped onions

1 c. chopped green peppers 1 c. sliced mushrooms 2 tbsp. butter

Wash scallops. Melt butter. Fry veggies for 10 minutes.

Sauce: 1/4 c. butter 1/4 c. flour

1 tsp. salt 2 c. milk

Heat all ingredients in a pot until thickened. Mix vegetables, sauce and scallops and put in a casserole dish.

Topping: 1/2 c. bread crumbs (buttered) 1/4 c. grated cheese

Top with bread crumbs and grated cheese. Bake at 375 F for 40 minutes.

CHICKEN TANDOORI Myzah Siddiqi

10 chicken drumsticks 1/4 c. olive oil 1/2 tsp. red chilli powder 1 tsp. coriander powder 1/2 tsp. caraway seed powder

Salt, as desired 1 tbsp. garlic paste 1 tsp. ginger paste 1/4 tsp. garam masala* 2 tbsp. lemon juice

* Garam masala powder should be available at Bulk Barn and Superstore.

Marinate the chicken in remaining ingredients, overnight is ideal, but 3 to 4 hours work as well. You could add more olive oil if the mixture looks too dry.

Arrange on a baking sheet and bake at 350 F for 25 minutes. Put on broil for the next 5 minutes. Drain any excess water.



STROGANOFF MEATBALLS Ms. Jenkins

Meatballs: 2 lb. lean ground beef 1-1/2 c. bread crumbs 1/4 c. milk

1/4 c. finely chopped onion 2 eggs, beaten Salt and pepper to taste

Combine all ingredients in large bowl. Mix well and roll in balls. Place on a cookie sheet and bake at 375 F for 25 to 30 minutes. Remove from oven, drain and set aside.

Sour Cream Sauce: 1 c. chopped onion 1/4 c. butter 1/4 c. flour

1/4 c. ketchup 2 - 10 oz. cans consommé

(undiluted) 2 c. fat free sour cream

Brown onion in butter. Add flour and mix well. Add ketchup and consommé, cooking slowly until thickened. Add sour cream, then meatballs. Place in casserole and keep warm in 250 F oven until serving time. Serve over broad egg noodles.

MORGAN'S SALAD Morgan Coffin

8 c. mixed greens 1 c. honey roasted cashews 1 c. crumbled cranberry goat

cheese

1 pkg. grape tomatoes 1/2 c. fresh blueberries 1 c. chopped English

cucumber

Top with any raspberry vinaigrette to taste.

Make the most of yourself. It’s all there is of you.



NOAH'S BANANA SPLIT SQUARES Noah Frizzle

8 oz. cream cheese 3/4 c. sugar or icing sugar 1 pkg. Dream Whip Cool Whip 8 oz. can crushed pineapple

3 medium bananas 2 c. graham crumbs 1/2 c. margarine Garnish with pecans, cherries

or strawberries

Noah likes to roll gummy worms around banana slices and arrange on top.

Mix graham crumbs and margarine. Press into 9x13 inch baking dish and bake 10 minutes. Mix cream cheese, sugar, and Dream Whip; spread over crumb mixture. Spread fruit on top of cream cheese mixture. Spread Cool Whip over fruit. Add garnish topping ideas. Cool in fridge for approximately 2 hours, then serve! Enjoy.

SUNSHINE SALAD Jenna Kelly

1 pkg. vanilla pudding 1 - 19 oz. can pineapple tidbits

and juice Strawberries, cut up Kiwi

Mandarin oranges and juice Fruit cocktail (no juice) Bananas Apples

Mix all together (except for apples and bananas). When ready to serve, put cut up bananas and apples in if desired.

BUTTERNUT, GINGER & ORANGE SOUP

Connor MacAulay

1 onion, chopped 1 tbsp. minced gingerroot 1 clove garlic, minced

1 orange 4 c. chopped and peeled

butternut squash 3 c. chicken broth

In a large saucepan cook; stir onion, ginger and garlic for 5 minutes or until tender. Add juice from orange and stir. Add squash and broth; bring to boil. Cover and simmer for 30 minutes or until squash is tender. Blend (in batches) in blender until smooth. Serve and enjoy.



CREAMY SWEET POTATO SOUP Hannah Murphy

Soup: 1/2 c. butter 1 small onion, finely diced 1 c. celery, finely diced 2 large sweet potatoes,

peeled and diced

3 c. chickens tock 1/2 tsp. pumpkin pie spice Salt and pepper to taste 1 c. heavy cream

Melt butter in large saucepan. Add onion and celery; sauté until fully cooked and tender. Add potatoes and chicken stock. Bring to a boil, lower heat to medium, cover and cook for 25 minutes or until the potatoes are very tender.

Purée the contents of the saucepan in blender (in small batches). Return to saucepan and stir in cream and pumpkin pie spice. Season to taste with salt and pepper. Heat to desired temperature.

Garnish: 4 slices bacon,

cooked and crumbled Maple syrup to drizzle 1 scallion, finely diced

Sprinkle soup with crumbled bacon, a drizzle of maple syrup and a pinch of scallion.

CREAMSICLE FRUIT SALAD Brenna Pollard

1/2 can orange juice concentrate

1 pkg. vanilla pudding mix 1/3 c. sour cream

1 can pineapple tidbits 1 can mandarin oranges 2 apples, cored and chopped 2 bananas, peeled and sliced

Mix orange juice concentrate, vanilla pudding mix, sour cream, pineapple and mandarins.

If more liquid is needed, you can add some milk. Add apples and bananas just before serving.



OVERNIGHT SANDWICHES Andrew Sauer

3 tbsp. butter, softened 12 slices egg bread 3 tbsp. Dijon mustard 6 oz. sliced chicken, turkey or

ham

6 oz. sliced Cheddar cheese 1 tomato, thinly sliced 3 eggs 1/4 c. milk 1/4 tsp. pepper

Butter 1 side of each slice of bread and spread mustard on the other. On mustard side of 6 slices, divide chicken or ham, cheese and tomato. Cover with slice of bread, buttered side out. Cut in half diagonally. Line up sandwiches, cut side down, one after the other, in a buttered 11x7 inch dish. Whisk eggs, milk and pepper. Pour over sandwiches, cover and refrigerate overnight. Bake in 375 F oven for 30 minutes.

RANCH POTATO SALAD Maddie Voutour

8 new potatoes 1/2 small red onion 4 green onions 4 celery stalks

1 c. peppercorn Ranch dressing

Salt and pepper

Cut potatoes in half. Don't peel them. Place in large saucepan and cover with water. Cook until potatoes are fork tender. Thinly slice red onion, green onions and celery. Place in large bowl. Drain and cut potatoes, leaving skins on. Mix together and pour dressing over.

MEATLOAF Shanna Heron

2 lb. hamburger 1 can tomato soup 2 eggs 1/2 c. bread crumbs 1/2 c. oatmeal

1/4 c. milk 1-1/2 tsp. Epicure 3 onion dip

mix 1-1/2 tsp. Epicure Italian

meatball seasoning Sea salt and pepper (to taste)

Mix all ingredients together. Put in 8x8 inch pan and bake for 1 to 1-1/2 hours at 375 F.



EASY WHOLE WHEAT PIZZA DOUGH

Daniel MacLeod

2-1/4 tsp. yeast 1 c. warm water 1 c. white flour 1 c. whole wheat flour

2 tbsp. olive oil 1 tsp. salt More white flour as needed

Mix yeast and water in a large bowl. Add 1 cup white flour and mix until smooth. Add whole wheat flour, oil and salt. Mix together. Knead the dough on a floured surface for approximately 5 minutes.

Add white flour as needed until the dough is not sticky, but is still soft. Be careful not to add too much flour. Let rise for 1 hour until doubled. Makes 3 to 4 - 12 inch pizzas, depending on thickness of crust.

SUPREME SEAFOOD CASSEROLE Jacob Mitton

Fresh or canned lobster Shrimp Canned crab (optional) 1/2 lb. or more fresh or frozen

scallops1/2 c. all-purpose flour

1/4 tsp. dry mustard 1/2 tsp. salt 1/2 c. butter 1 c. sour cream 2 c. milk 1/2 c. grated Cheddar cheese

Put lobster, cooked shrimp, crab and cooked scallops in a bowl. Break into bite size pieces, removing any cartilage. Set aside.

Melt butter in saucepan. Stir in flour, mustard and salt. Add milk and continue stirring until the mixture boils. Add sour cream. Pour over seafood mixture. Stir to combine and pour into a 2-1/2 quart casserole dish. Sprinkle grated cheese over top of casserole.

Bake at 325 F for 20 to 30 minutes. Enjoy!

Remember it is easier to avoid temptations than to resist them.



SHISH KEBAB Tala Mahran

Kebabs: 1 lb. beef cubes 1 large green pepper, squares 1 large yellow pepper, squares 8 baby onions, halved

8 oz. mushrooms 4 tomatoes, halved 1 tbsp. melted butter

Marinade: 3 tbsp. olive oil Juice of 1 lemon 2 garlic cloves, crushed

1 large onion, grated 1 tbsp. fresh oregano Salt and pepper

Make the marinade. Blend together oil, lemon juice, garlic, onion, oregano and seasoning. Place the meat in a dish and pour over the marinade. Cover with plastic wrap and let marinate overnight in the fridge.

Thread the cubes of beef on 2 skewers, alternating with pieces of green and yellow pepper, onions and mushrooms. Thread the tomatoes on a separate skewer.

Grill the kebabs and tomatoes over hot grill for 10 to 12 minutes, pasting with butter. Serve with white rice or pita bread.

There are only two things a child will share willingly - communicable diseases and his mother's age.

~ Benjamin Spock



PASTA SALAD Morgan Reid

1 c. mayonnaise 1 tbsp. red wine vinegar 1 tsp. salt 1/4 tsp. pepper 1 clove minced garlic 1-1/2 tbsp. chopped fresh basil

2 c. coloured rotini pasta 1 c. chopped tomatoes 1/2 c. chopped yellow bell

pepper 1/2 c. chopped onion 1/2 c. chopped green onion 1/2 c. sliced black olives

(optional)

Cook pasta according to package directions. Rinse in cold water and drain.

In a large mixing bowl, whisk together mayonnaise, vinegar, salt, pepper and garlic until well blended. Mix in basil. Add pasta, tomatoes, bell peppers, etc. Fold gently until mixed. Chill several hours. Stir gently before serving.

OATMEAL COOKIES Sophia Stephens

1 c. butter, softened 1/2 c. sugar 3/4 c. brown sugar 1 egg 1 tsp. vanilla

1-1/2 c. flour 1/2 tsp. salt 1 tsp. baking soda 2 c. oatmeal Chocolate chips (optional)

Combine butter, sugar, brown sugar, egg and vanilla. Beat until smooth. In another bowl combine flour, salt, baking soda and oatmeal. Add to butter mixture and mix well.

Spoon out about 1 tablespoon of dough and roll into a ball. Place on baking sheet and flatten with a moistened fork. Bake at 350 F for 12 minutes.



EXTRA RECIPES

Grade 3 - Desserts

OVEN TEMPERATURE CHARTMISCELLANEOUS Temp. MinutesCustard Cup 300F 20-30Custard Casserole 300F 45-60Soufflé 325F 50-60Timbales 300F 35-45Rice Pudding 325F 50-60

TABLE FOR DRIED FRUITSFRUIT Amount of Sugar or Honey Cooking TimeApricots 1/4 c. for each c. fruit 40 min.Figs 1 tbsp. for each c. fruit 30 min.Peaches 1/4 c. for each c. fruit 45 min.Prunes 2 tbsp. for each c. fruit 45 min.

RULES FOR WHIPPING CREAMChill the cream, bowl and beaters in a refrigerator for at least2 hours. Beat until it is fairly stiff.If cream is beaten until it is warmer than 45 degrees, it will turn to butter.Should cream start to turn buttery, whip in 2 or 3 more tbsp. of cold milk.If you wish the cream to keep stiff for a day or two, add one teaspoon gelatine soaked in one tablespoon cold water. Dissolve the gelatine over hot water; allow to cool to the consistency of egg white before adding to the cream and whipping.Use medium speed when whipping cream with an electric beater.

Cream, when whipped, almost doubles in bulk.

SUBSTITUTES FOR WHIPPING CREAM1. Use light cream or cereal cream after allowing it to stand

undisturbed for 48 hours in the refrigerator. Whip as you would whipping cream.

2. Prepare cream as given above. Soak 1 tsp. gelatine in 2 tbsp. cold water and dissolve over hot water. Allow to cool; then add to the cream and whip.

3. Use evaporated milk. Milk prepared with gelatine holds up better and longer, but may be more convenient to chill it on occasion. Chill 12 hours. Use medium speed on the electric beater when whipping.

Grade 3 - Desserts


THE LOVE'S BEST EVER COOKIE RECIPE

Ms. Love/Ms. Hoy

1/2 c. unsalted butter 1/2 c. tightly packed brown

sugar 1/4 c. white sugar 1 egg, room temperature 1 tsp. vanilla extract

1 c. flour 2 tbsp. cornstarch 1/2 tsp. baking soda 1/2 tsp. salt 1 c. chocolate chips or additive

of your choice


Cream together butter, brown sugar and white sugar until fluffy. Beat egg into butter mixture, add vanilla and mix until combined. In a separate bowl stir flour, cornstarch, baking soda and salt. Add flour mix to butter mix and stir evenly until blended. Mix in chocolate chips or additive of your choice (nuts, dried fruit).

Drop dough in 1 tablespoon blobs onto parchment covered baking sheet roughly 1-1/2 inches apart. Bake 10 minutes until golden brown. Let cool on tray for 5 minutes and transfer to cooling rack. Enjoy.

SHORTBREAD COOKIES Alina Crockett

1 c. butter, softened 1/4 c. cornstarch 1/2 c. icing sugar

1-1/2 c. flour 1 tsp. vanilla


Beat butter until whipped in a large bowl with mixer. Mix cornstarch, icing sugar and flour in a separate bowl. Sift into butter mixture and beat until light and fluffy. Add vanilla and beat until mixed.

Using a large spoon, drop cookies onto cookie sheet and bake for about 18 minutes.

Grade 3 - Desserts


HEALTHY QUESADILLAS Will Doucette

1 sliced, cooked chicken breast6 - 6 inch whole wheat tortillas 1 c. lite shredded cheese

Veggies as the kids like (onion, green/red pepper, etc.)

Salsa for dipping Low fat sour cream for dipping

Preheat oven to 350 F. Place 3 tortillas on a baking sheet. Spread 1/3 chicken, 1/3 cup cheese and veggies on each tortilla. Top each with second tortilla and press down with hands. Bake until cheese is melted (approximately 5 minutes) and tortillas are slightly crispy. Using a large knife, cut each into 6 triangles, in a pie pattern. Serve with salsa and sour cream. Great quick lunch or supper the kids love!

GRANNY ROSS' GINGERBREAD Alexander Drake

1/2 c. shortening 1/2 c. sugar 1/2 c. molasses 2 eggs 2 c. flour

1 tsp. cinnamon 1 tsp. ginger 1/2 tsp. ground cloves 1 c. boiling water 2 tsp. water

Beat together shortening, sugar and molasses. Beat in eggs. Sift together dry ingredients. Dissolve soda in water. Alternately add dry ingredients and water/soda to first mixture. Bake at 350 F for about 35 minutes. Note: 1/2 cup raisins may be added to cake mixture.

Serve with hot butterscotch sauce or warm applesauce and cream.

Hot Butterscotch Sauce: 2 tbsp. butter 1/2 c. firmly packed brown

sugar 1 c. boiling water

4 tsp. cornstarch 2 tbsp. cold water Pinch salt Vanilla (about 1 tsp.), to taste

Melt butter and brown sugar together in a saucepan. Add boiling water and heat until dissolved. Stir in cornstarch mixed with cold water. Cook until thickened, then stir in salt and vanilla.

Note: Recipe can be doubled easily. Almond flavouring or rum may be substituted for vanilla.

Grade 3 - Desserts


BROWNIES Jennifer MacDonald

1-1/2 c. all-purpose flour 1 tsp. salt 2 c. white sugar 1/2 c. cocoa 2 tsp. vanilla

1 c. oil 4 eggs 1/4 c. cold water 1/2 c. chopped nuts (optional)

Put all ingredients in a bowl and beat at low speed until smooth. Put in a greased 9x13 inch pan. Bake at 350 F for 30 minutes.

CHOCOLATE CHIP BANANA LOAF Jake MacNevin

1 egg 1-1/2 to 2 c. mashed bananas

(about 3 to 4) 1/2 c. butter, melted 1/4 c. milk 1-1/2 c. all-purpose flour

3/4 c. sugar 1 tsp. baking powder 1 tsp. baking soda 1/2 tsp. salt 1 c. chocolate chips 1/2 c. walnuts (optional)


Prepare an 8-1/2x4-1/2 inch loaf pan by greasing it or lining it with parchment paper (allow an overhang on both sides).

Beat egg, mashed banana and melted butter in a large bowl until thoroughly blended. Stir in milk.

Combine flour, sugar, baking powder, baking soda and salt. Add to banana mixture and stir until just moistened. Gently stir in chocolate chips. Sprinkle walnuts on top. Bake for 55 to 65 minutes until toothpick inserted into the centre comes out clean.

I like a teacher who gives you something to take home to think about besides homework.

~ Edith Ann

Grade 3 - Desserts


JELL-O CAKE Isaac MacNeil

1 white sheet cake (prepared and baked according to box)

1 pkg. strawberry gelatin (prepared according to box but not chilled)

1 can strawberry icing

With a toothpick make holes in warm cake. Pour liquid gelatin over cake. Let cake cool slightly. Ice and refrigerate at least 1 hour before serving.

GRANMUM'S CARROT CAKE Matthew Mahood

2 c. white sugar 1-1/4 c. oil 4 eggs 4 c. grated carrots 1 small can (14 oz.) crushed

pineapple, undrained 2-3/4 c. flour

2 tsp. baking powder 2 tsp. baking soda 1 tsp. salt 2 tsp. cinnamon 1 c. walnuts (optional)

Beat together white sugar and oil. Beat in eggs, then add grated carrot and crushed pineapple. Mix in dry ingredients and add walnuts if desired. Bake at 350 F for 1 hour in bundt pan and frost with cream cheese frosting. Enjoy!

SNICKER DOODLES Tylar McPhee

2 sticks butter, softened 1-1/2 c. sugar 2 eggs 2-3/4 c. flour

1 tsp. baking soda 2 tsp. cream of tartar 2 tbsp. cinnamon combined

with 1 c. sugar

Cream together butter with sugar and add eggs; mix well. Add baking soda and cream of tartar to the flour. Sift flour into creamed mixture. Mix well to form a soft dough. Roll dough in small balls with your hands and roll in cinnamon and sugar. Bake on greased cookie sheet at 400 F for 8 to 10 minutes.

Grade 3 - Desserts


DECADENT TRIPLE LAYER DESSERT

James Morrissey

2 c. Oreo baking crumbs 1/2 c. butter, melted 6 squares semi-sweet

chocolate 1/2 c. sweetened condensed

milk

2 c. cold milk 2 pkg. (4 serving size) Jell-O

chocolate instant pudding 3 c. thawed Cool Whip topping

Combine baking crumbs and butter. Press firmly into 9x13 inch pan. Set in freezer.

Mix chocolate and sweetened condensed milk over low heat until chocolate is melted and blended with milk. Take crust from freezer. Put chocolate mixture on crust.

Beat cold milk and pudding until well blended (approximately 2 to 3 minutes); mixture will be thick. Add 1 cup Cool Whip with pudding. When blended in, spread on chocolate mixture. Top with remaining Cool Whip. Refrigerate 3 hours. Store leftovers in refrigerator.

TRIFLE Luke Mutch

2 cake mixes 2 pudding mixes

1 tub Cool Whip Skor bar bits

Bake cake from scratch or from a box. Let cake cool.

Make pudding or buy premade. Put cake on the bottom of a trifle bowl or fancy bowl. Layer pudding on top of the cake. Spread Cool Whip on top. Repeat, then crush 2 Skor bars and sprinkle on top.

Tell the children the truth. ~ Bob Marley

Grade 3 - Desserts


CHOCOLATE CRACKLED COOKIES WITH CANDY CANE SPRINKLES

Lindsay Nelson

1-1/4 c. firmly packed brown sugar

1 c. shortening or butter 1 tsp. vanilla 2 eggs 2 c. flour

6 tbsp. unsweetened cocoa powder

1/2 tsp. salt 1/4 tsp. baking soda 2/3 c. chocolate chips 12 crushed candy canes

Beat brown sugar, shortening and vanilla until well blended. Add eggs. Beat until fluffy. Stir all dry ingredients left over together; gradually add to shortening mix. Beat at medium speed just until blended. Stir in chocolate chips. Cover and chill 3 hours.

Preheat oven to 375 F. Roll into 1-1/4 inch balls and dip top side in candy cane sprinkles. Bake 8 to 10 minutes until cookies are set.

NO BAKE CHEESECAKE Lexis Swim

1 pkg. cream cheese 1 can frozen Cool Whip 1 pkg. graham crumbs 1 can cherry/blueberry filling

1/4 c. icing sugar 1/4 c. softened butter 1/4 c. brown sugar

Mix together brown sugar, softened butter and almost all graham crumbs (leave about 1/4 cup crumbs out to sprinkle on top). Whip together cream cheese and Cool Whip. Add icing sugar.

In a glass baking dish flatten graham crumb mixture. Put in freezer to firm, about 1/2 hour.

Spread cream cheese mixture on top of graham base. Pour can of cherry or blueberry filling on top. Garnish with remaining graham crumbs. Freeze. Take out about 1/2 hour before serving.

Grade 3 - Desserts


ROLLED GINGER COOKIES Hailey Pitre

1/4 c. hard margarine (or butter), softened

1/2 c. granulated sugar 1/2 c. fancy (mild) molasses 1/3 c. water 3-1/4 c. all-purpose flour

1 tsp. baking soda 1 tsp. ground ginger 1/2 tsp. salt 1/2 tsp. ground cinnamon 1/4 tsp. ground cloves

Cream margarine and sugar in large bowl. Add molasses and water. Beat until smooth. Combine flour, baking soda, ginger, salt, cinnamon and cloves in medium bowl. Add margarine mixture in 3 additions, mixing well after each addition until no dry flour remains. Roll out dough on lightly floured surface to 1/4 inch thickness.

Cut out circles with lightly floured 2 inch cookie cutter (may use festive shapes for holidays). Roll out scraps to cut more circles. Arrange about 2 inches apart on greased cookie sheet.

Bake in 350 F oven for 8 to 10 minutes until firm. Let stand on cookie sheets for 5 minutes before removing to wire racks to cool. Cool cookie sheets between batches. Makes about 2 dozen cookies. Decorate with candies, sprinkles or icing.

CHOCOLATE CARDAMOM Allen Zhou

1 c. heavy cream 4 egg yolks 1/3 c. sugar 1 tsp. pure vanilla extract

1/4 tsp. ground cardamom 3 tbsp. unsweetened cocoa Orange zest

Whip the heavy cream in a bowl until it forms soft peaks. Bring a couple of inches of water to a boil in a large pot. Whisk together egg yolks, sugar, vanilla and cardamom in a heatproof bowl. Place over a pot of boiling water. Whisk constantly until the mixture thickens and becomes pale yellow. Whisk in cocoa, whisk a minute or two longer, then remove from the heat.

Fold whipped cream into chocolate-egg mixture and pour into paper cup-lined cupcake tins. Freeze at least 2 hours. Peel away the paper cup liners, place on a serving plate and garnish with orange zest.

Grade 3 - Desserts


ICE CREAM DESSERT Mr. Kerwin

2 c. graham wafer crumbs 1/3 c. melted butter 1 square box vanilla ice cream

(or 2 L) 1 c. chocolate chips 1/2 c. butter

2 c. icing sugar 3/4 c. evaporated milk 1 tsp. vanilla 2 c. whipping cream

(or 1 pkg. Dream Whip according to directions)

Thoroughly mix together graham wafer crumbs and melted butter. Press in a 9x13 inch pan. Cut up ice cream and place on top of crust. Place in freezer.

Mix chocolate chips, 1/2 cup butter and milk slowly; add icing sugar and milk. Cook until smooth, stirring constantly. This should be thick but thin enough to pour. Cool and pour over ice cream.

Whip the cream or Dream Whip and pour over chocolate layer. Top with a few graham wafer crumbs. Keep in freezer and remove 15 min-utes before serving.

A delicious rich dessert.

PUMPKIN CHOCOLATE CHIP COOKIES Jairus Keus

1-1/2 c. white sugar 1-1/2 c. pumpkin (canned) 2 eggs 3/4 c. oil 1 tsp. vanilla 1-1/2 tsp. milk

1-1/2 c. chocolate chips 3 c. flour 3 tsp. cinnamon 1/4 tsp. ginger 1-1/2 tsp. baking soda 1 tsp. salt

Mix ingredients well and in order. Bake at 375 F for 12 minutes.

A mother’s arms are made of tenderness and children sleep soundly in them.

~ Victor Hugo

Grade 3 - Desserts


BEST-EVER CHEWY CHOCOLATE & BUTTERSCOTCH CHIP COOKIES

Alena Deveaux

3/4 c. unsalted butter, softened 3/4 c. brown sugar 1/4 c. granulated sugar 1 egg 2 tsp. vanilla extract 2 c. all-purpose flour

2 tsp. cornstarch 1 tsp. baking soda 1/2 tsp. salt 1/2 c. butterscotch chips 1/2 c. milk chocolate chips

Preheat oven to 350 F. Line cookie sheets with parchment paper.

In a large mixing bowl cream together butter and sugars until creamy, fluffy and light in colour. Add egg and vanilla; blend in. In a separate bowl, mix together all dry ingredients (except the chips). Using a cookie scoop or tablespoon, drop dough onto cookie sheets, remembering this dough does not spread much.

Bake 8 to 10 minutes, until barely golden around edges. Do not overbake (the tops will not brown, but do not bake longer than 10 minutes). Let cool on baking sheets 5 minutes. Remove from baking sheet and cool completely on wire racks.

Makes approximately 3 dozen cookies. Try not to eat them all!!

YOLANDA COCONUT BALLS Yolanda Liu

2 egg whites 50 g caster sugar

100 g coconut flakes 15 g corn flour

Mix egg white and caster sugar. Whisk until stiff peaks. Preheat oven to 180 C (360 F).

Combine coconut flakes with corn flour and add in whisked white. Shape the mixture to 1.5 cm diameter balls by hands and place them into a baking tray.

Put the tray into the higher-medium shelf of the oven and bake for about 15 minutes. Finished. Makes a 12 inch baking tray of coconut balls.

Grade 3 - Desserts


PERFECT APPLE PIE Lucas MacDougall

1 tbsp. lemon juice 1 c. sugar 2 tbsp. flour 1 tsp. cinnamon 1/8 tsp. nutmeg

1/8 tsp. salt 6 tart apples 9 in. double crust pie crust 2 tbsp. butter


Sprinkle lemon juice on apple pieces. Combine sugar, flour, cinnamon, nutmeg and salt. Toss with apples. Line 9 inch pan with pastry. Fill with apple mixture. Dot with butter. Seal and flute edges of top layer.

Cut slits for steam to escape. Brush top crust with milk and sprinkle with sugar. Bake for 50 to 60 minutes.

MANDARIN ORANGE DESSERT Connor MacFadyen

18 graham wafers 1 pkg. vanilla fat free instant

pudding 2 c. Cool Whip, thawed

1 can mandarin orange segments, drained

1/3 c. orange marmalade 2 tsp. orange juice

Arrange half the wafers on bottom of 8 inch square pan. Prepare pudding according to package, reducing milk to 1 cup. Fold in whipped topping.

Pour half of pudding mixture over wafers in pan. Layer remaining wafers and pudding mixture. Top with orange segments.

Microwave marmalade with juice on HIGH for 1 minute. Stir until completely melted and drizzle over orange segments. Chill about 3 hours. Cut into squares. Makes 9 servings.

Grade 3 - Desserts


BANANA MUFFINS Fiona MacGregor

3 to 5 ripe bananas 1/3 c. canola oil 1-1/2 c. gluten free flour blend 2 tbsp. ground flax seeds 1 tsp. vanilla extract

1 tsp. baking powder 1 tsp. baking soda 1/2 c. semi-sweet chocolate

chips 1/2 c. organic sugar 1 egg

Preheat oven to 350 F. Whip bananas.

Mix in all other wet ingredients, which include vanilla, oil, egg and sugar. Mix well, about 5 minutes. Mix flour, baking soda and baking powder. Mix dry with wet, only until mixed, and mix in chocolate chips before fully mixed. Bake about 16 to 18 minutes, when tops are firm (don't overbake).

ONE DISH DINNER Dawson MacKenzie

1 c. elbow macaroni 1 onion, sliced 2 tbsp. oil 1 lb. hamburger

1 tsp. salt (or to taste) 1/4 tsp. pepper 28 oz. can tomatoes Grated cheese

Cook macaroni in boiling salted water. Drain. Fry onions in oil until yellow. Add hamburger, salt and pepper; brown. Add tomatoes, cheese and macaroni. Bake in moderate 350 F oven for about 1 hour.

STRAWBERRY PIE Della Martin

1 qt. strawberries 3/4 c. white sugar 2 tbsp. cornstarch 1-1/2 c. water

1 tbsp. lemon juice 1/8 tsp. salt 1 - 3 oz. pkg. strawberry Jell-O

Arrange strawberries in a baked pie shell. Prepare sauce by mixing sugar, cornstarch, water, lemon juice and salt. Bring to a boil and cook for 2 minutes or until clear. Stir in Jell-O powder and spoon over berries while hot. Serve chilled with topping.

Grade 3 - Desserts


SLOPPY JOES Connor McGuirk

1 lb. (454 g) lean ground turkey 2 cloves garlic, finely chopped 1-3/4 c. (213 ml) puréed carrot

and pea baby food 1 - 5.5 oz. (156 ml) can tomato

paste 3 tbsp. (15 ml) Worcestershire

sauce

2 tsp. (10 ml) chili powder 1 tsp. (5 ml) onion powder 1 c. (250 ml) bran flakes,

crushed 1/4 c. (50 ml) water Whole grain hamburger buns

Cook turkey over medium heat until cooked through. Add garlic and cook for 1 minute. Add the rest of the ingredients and cook for 10 min-utes or until bubbly. Serve on whole grain hamburger buns.

CHOCOLATE CHIP COOKIES Nathan McQuillan

1-1/2 c. shortening 1-1/2 c. white sugar 1-1/2 c. brown sugar 4 eggs 2 tsp. salt

2 tsp. vanilla 2 tsp. baking soda 2 tbsp. hot water 5 c. flour 1 pkg. chocolate chips

Cream shortening, white and brown sugars. Add eggs and vanilla. Combine in a separate bowl flour and salt.

In a third dish mix baking soda and hot water. Add all to creamed mixture. Add chocolate chips. Let dough rest in fridge for 2 hours. Bake at 375 F for 9 minutes. Let the balled cookie rest on cookie sheet for 2 minutes before moving to a cooling rack.

Dough can be individually scooped onto a cookie sheet and frozen. From frozen, bake for 10 minutes.

You know the only people who are always sure about the proper way

to raise children? Those who’ve never had any. ~ Bill Cosby

Grade 3 - Desserts


RHUBARB CAKE Charlotte Russell

Cake: 1-1/2 c. brown sugar 1/2 c. butter 2 eggs 1 c. sour milk

(1 c. milk + 2 tbsp. vinegar) 1 tsp. baking soda

1 tsp. salt 2-1/4 c. flour 1 tsp. vanilla 1-1/2 c. rhubarb,

finely chopped

Cream brown sugar and butter. Add eggs and beat well. Add sour milk, baking soda, salt and flour. Mix well and add vanilla and rhubarb. Pour into 9x13 inch greased and floured pan.

Topping: 1/2 c. brown sugar 1 tsp. cinnamon

Mix brown sugar and cinnamon. Sprinkle on batter. Bake at 350 F for 45 minutes.

U.B.C. PONDEROSA CAKE Ms. Dowling

1 c. butter 2 c. sugar 2 large eggs 1 tsp. vanilla 3 c. mashed ripe bananas 3 c. flour

2 tsp. baking soda 2 tsp. baking powder 1 c. sour cream 1 tsp. cinnamon 1/2 c. brown sugar 1-1/2 c. chocolate chips

Cream butter and sugar. Add eggs, one at a time, then vanilla and mashed bananas. Mix until smooth. Combine flour, baking soda and powder. Add alternating with sour cream, ending with dry ingredients. Spoon half batter into greased 9x13 inch pan.

Combine cinnamon and brown sugar; sprinkle half and half chocolate chips over batter, the rest of batter and rest of filling. Bake at 350 F for 60 to 65 minutes

Grade 3 - Desserts


MARS BARS Colton Burton

1/2 c. butter 4 Mars bars 3 c. Rice Krispies

1 c. chocolate chips 1/4 c. butter

Melt and stir 1/2 cup butter and bars until smooth. Do not boil. Add Rice Krispies. Put in 9x9 inch pan. Melt chips and 1/4 cup butter. Spread on base. Cool in fridge (couple of hours) until hard. Cut into bars.

FRUIT PIZZA Ellen Carragher

1/2 c. butter 1/4 c. icing sugar 1 c. flour 1 - 8 oz. pkg. cream cheese 1/3 c. white sugar 1 tsp. vanilla

Sliced fruit of your choice 2 tbsp. cornstarch 1 c. pineapple juice 1/2 c. sugar 1 tbsp. lemon juice

Mix together the first 3 ingredients, press in a pizza pan and bake at 350 F for 8 to 10 minutes, then let cool.

Cream together the cream cheese, 1/3 cup white sugar and vanilla. Spread creamed mixture on cooled pizza crust. Spread sliced fruit on cream cheese. Cook remaining ingredients on the stove top until thick and pour over fruit. Chill the pizza.

DASH GALLANT'S MOLASSES CAKE Dash Gallant

2 eggs 2-1/2 c. flour 1-1/2 tsp. soda 1 tsp. salt 1/2 c. shortening

1 tsp. cinnamon 1/2 c. sugar 1 tsp. ground cloves 1/2 tsp. ground ginger

In a bowl mix sugar, molasses, egg and shortening all together. Add everything else. Add a cup of boiling water. Grease a 9x9 inch cake pan and pour all the batter in. Bake at 350 F for 40 minutes.

Grade 3 - Desserts


COCONUT CAKE Lucas Hartinger

Cake: 1 egg Milk Oil 3/4 c. white sugar

1 c. flour 1 tsp. baking powder 1/4 tsp. salt 1 tsp. vanilla

Drop egg in a measuring cup and fill to 3/4 cup with milk, then fill to 1 cup with oil. Put in bowl and beat. Add remaining ingredients and mix well. Put in 8x8 inch greased pan. Bake at 350 F for 35 minutes.

Topping: 5 tbsp. brown sugar 1-1/2 tbsp. oil

2 tbsp. milk 3/4 c. coconut

Mix ingredients well and spread on warm cake. Return to oven for 10 to 15 minutes or until topping is brown.

HOMEMADE OREO ICE CREAM CAKE Luke Jenkins

2 L vanilla ice cream 1 pkg. Oreo cookies

1/4 c. melted butter 1 container whipped topping

Place ice cream in refrigerator to soften. Set aside 12 Oreos. Take remaining Oreos and place in large plastic bag. Crush with a rolling pin.

Mix crushed Oreos with butter and put into bottom of a 10 inch springform pan. Gently stir ice cream, whipped cream and crushed Oreos together. Put on top of cookie crust. Put the whole cookies on top. Put in freezer for 3 to 4 hours.

Every book is a children’s book if the kid can read! ~ Mitch Hedberg

Grade 3 - Desserts


FUDGE PUDDLES Bridget Judson

1/2 c. butter 1/2 c. creamy peanut butter 1/2 c. white sugar 1/2 c. packed brown sugar 1 egg 1/2 tsp. vanilla extract 1-1/4 c. all-purpose flour

3/4 tsp. baking soda 1 c. chocolate chips 1 c. semi-sweet chocolate

chips 1 - 14 oz. can sweetened

condensed milk 1 tsp. vanilla extract

Preheat oven to 325 F (165 C). Sift together flour, baking soda and salt. Cream butter, peanut butter and white and brown sugars. Mix in egg and vanilla. Stir flour mixture into creamy mixture. Shape the dough into balls, 1 inch each. Place each ball in 1 compartment of a mini muffin tin.

For filling, put chocolate chips in a double boiler over simmering water. Stir in milk and vanilla. Mix well. Bake for 14 to 16 minutes or until light brown. Remove from oven and immediately make well in the centre of each using a melon baller. Cool in pan for 5 minutes. Carefully remove to racks. Using a measuring cup, fill each shell with the chocolate mixture.

MOLASSES COOKIES Bria LeClair

3/4 c. shortening 1 c. packed brown sugar 1 egg 1/2 c. molasses 2-1/2 c. flour

1 tsp. salt 2 tsp. baking soda 1/2 tsp. ground cloves 1 tsp. cinnamon 1 tsp. ground ginger

Preheat oven to 350 F. Cream together shortening and brown sugar. Stir in egg and molasses. Mix well. Fold in dry ingredients and stir well. Cover and chill until firm, 1 to 2 hours. Roll dough into small balls and roll in white sugar.

Place on cookie sheet lined with parchment paper. Bake 9 to 10 min-utes. Do not overbake. Leave on cookie sheet 1 to 2 minutes until set.

Grade 3 - Desserts


CARROT CAKE Annabelle MacKinnon

2 c. flour 2 tsp. baking powder 1-1/2 tsp. baking soda 1-1/2 tsp. salt 2 tsp. cinnamon 2 c. sugar

1-1/2 c. oil 4 eggs, beaten 2 c. carrots, grated fine 8-1/2 oz. crushed pineapple 1/2 c. nuts

Sift first 4 ingredients. Add sugar, oil and beaten eggs. Mix well. Fold in carrots, pineapple and nuts. Turn into greased 8x8 inch cake pan. Bake at 350 F for 35 to 40 minutes. Top with cream cheese icing.

GRANOLA BARS Elliot Proud

4 c. rolled oats 2 tsp. baking powder 1/4 tsp. salt (optional) 1-3/4 c. brown sugar 1 c. melted butter

(or use Becel)

1 tsp. vanilla 1/2 c. flour 1/2 tsp. cinnamon 1 pkg. chocolate chips

(optional)

Combine first 8 ingredients. Spread in a 12x15 inch pan. Bake at 300 F for 12 to 15 minutes. Sprinkle chocolate chips on top. Put back in oven just long enough to melt. Spread. Cool before cutting.

RITZ CRACKER SQUARES Carter Sigsworth

1 pkg. crushed Ritz crackers 1 pkg. Skor bar chips

1 can sweetened condensed milk

Mix together and press into an 8x8 inch pan. Bake at 325 F for 20 minutes.

Grade 3 - Desserts


CHOCOLATE CHUNK & CHERRY COOKIES

Mrs. Clark

1-1/2 c. butter (room temperature)

1 c. sugar 1-1/2 c. brown sugar 3 eggs 1 tbsp. vanilla 3 c. flour 1 tsp. salt

1 tbsp. baking powder 2 tsp. cinnamon 3 c. quick oats (not old

fashioned) 2 c. chopped walnuts 3 c. chocolate chunks 2 c. well chopped dried sour

cherries


Cream butter and both sugars with mixer. Beat in eggs, one at a time, then beat in vanilla. Add flour, baking powder, salt, cinnamon and oats. Slowly beat until blended. Stir in walnuts, chocolate and cherries.

Drop by tablespoonfuls onto cookie sheet covered with parchment paper. Bake at 350 F for 12 to 15 minutes until golden brown. Makes about 8 dozen.

LEXI'S BROWNIES Lexi Clements

2 c. flour 1 tsp. salt 2 c. sugar 1/2 c. cocoa

2 tsp. vanilla 1 c. oil 4 eggs 1/4 c. cold water

Mix dry ingredients well. Add wet ingredients. Place in greased and floured 9x13 inch pan. Bake at 350 F for 30 minutes. Done when toothpick is clean and dry.

Hugs can do great amounts of good - especially for children. ~ Princess Diana

Grade 3 - Desserts


CHOCOLATE BLISS COOKIES Kai Conyard

1-1/3 c. semi-sweet chocolate chips, divided

1 square unsweetened chocolate

1 tbsp. butter 2/3 c. sugar 1/2 c. flour

1 tbsp. cocoa 1/4 tsp. baking soda 1/4 tsp. salt 1 egg 1 egg white 1 tsp. vanilla

Combine 1 cup chocolate chips, unsweetened chocolate and butter in a double boiler set over hot water. Stir until melted and smooth. Remove from heat and scrape into a large bowl.

In a medium bowl combine sugar, flour, cocoa, baking soda and salt. Stir by hand until almost combined. Add remaining 1/3 cup chocolate chips and stir until blended. Cover and chill in refrigerator for about 1/2 hour, until the dough firms up a little. Preheat oven to 350 F.

Drop spoonfuls of dough 2 inches apart on a cookie sheet that has been sprayed with nonstick spray. Bake 12 to 15 minutes until the edges are set but the cookies are still soft in the middle. Transfer to a wire rack to cool. Store extras in a tightly covered container.

BRETON BRITTLE Nathan Davis

1 c. butter 1 c. brown sugar

1 sleeve Breton crackers 2 c. milk chocolate chips


Combine butter and sugar in a microwave safe bowl or large measuring cup. Microwave for 4 minutes, stirring halfway through. While waiting, line a cookie sheet with the crackers. Fill spaces in with smaller pieces and crumbs. Pour sugar mixture over the crackers relatively evenly and carefully place in the oven. Watch for mixture to spread and bubble.

Remove from heat and sprinkle chocolate chips on it. Spread chips around with the back of a spoon. Refrigerate until hard and then break up into bite-size pieces.

Grade 3 - Desserts


DEATH BY CHOCOLATE Michaela Doucette

1 chocolate cake mix 1 large container Cool Whip

2 pkg. chocolate pudding 4 Skor bars

Prepare cake mix as directed. Let cool. Prepare pudding mix as directed. Chill to set. Break half the cake into pieces and layer in a large trifle bowl. Put half the pudding as the next layer and then half the Cool Whip.

Crush 2 of the chocolate bars and sprinkle over the Cool Whip. Repeat all the layers, finishing with the remaining crushed chocolate bar on top. Chill, serve and enjoy!

MARS BAR SQUARES Avery Dunn

4 Mars bars 1/2 c. butter or margarine 3 c. Rice Krispies

1 c. chocolate chips 1/4 c. butter or margarine

Melt Mars bars in pot with 1/2 cup butter and then mix in Rice Krispies. Transfer to a well greased 9x9 inch pan. Melt chocolate chips and butter for the topping and pour it on top. Cool in fridge. Cut into pieces and serve.

CHERRY CHEESE PIE Jack Hicks

1 graham cracker crust 1 - 14 oz. can sweetened

condensed milk 1 - 8 oz. pkg. cream cheese,

softened

1/3 c. lemon juice 1 tsp. vanilla 1 - 21 oz. can cherry pie filling Cool Whip/whipped cream

Beat softened cream cheese until light and fluffy. Beat in sweetened condensed milk until combined. Add lemon juice and vanilla; beat until mixed. Pour filling into graham cracker crust and refrigerate 8 hours or overnight.

Top with cherry pie filling and chill for a few hours. Serve with Cool Whip or whipped cream on top. Keep refrigerated!

Grade 3 - Desserts


S'MORE CUPS Isabelle Jenkins

7 whole graham crackers, finely crushed

1/4 c. powdered sugar

6 tbsp. butter, melted 4 bars milk chocolate candy 12 large marshmallows


Place graham crackers into a large resealable plastic bag. Finely crush into crumbs. Combine graham cracker crumbs, powdered sugar and butter in small bowl. Mix well with fork. Place small scoop of crumb mixture in each cup of a mini muffin pan. Press crumbs to form shallow cups. Bake 4 to 5 minutes or until edges are bubbling.

While the crust is in the oven, break 2 of the candy bars into rect-angles. Remove pan from oven; place 1 rectangle into each cup.

Cut marshmallows in half crosswise using shears dipped in cold water. Place 1 marshmallow half, cut side down, into each cup. Return to oven 1 to 2 minutes or until marshmallows are just slightly softened. Remove from oven; cool 15 minutes. Carefully remove cups from pan. Cool completely.

Break remaining candy bars and place in 1 cup prep bowl. Microwave on HIGH 1 to 1-1/2 minutes or until melted and smooth, stirring every 20 seconds.

Dip the top of each marshmallow in melted chocolate. Turn top side up and let stand 40 minutes to 1 hour or until set. Yield: 24 cups. Store in an airtight container for up to 1 week.

A child’s life is like a piece of paper on which every passerby leaves a mark.

~ Chinese Proverb

Grade 3 - Desserts


THUMBPRINT COOKIES Lucas MacDonald

1 - 8 oz. pkg. cream cheese, softened

3/4 c. butter, softened 1 c. sugar 2 tsp. vanilla

2-1/4 c. flour 1/2 tsp. baking soda 1 c. chopped pecans 1-1/4 c. raspberry preserves

(jam)

Heat oven to 350 F.

Beat cream cheese, butter, sugar and vanilla with mixer until blended. Add flour, baking soda and pecans; mix well. Refrigerate 30 minutes. Shape dough into 1 inch balls.

Place 2 inches apart on baking sheets. Indent centres (with a clean thumb). Bake 10 minutes. Fill each cookie with about 1 teaspoon preserves, put back in oven and bake 8 to 10 minutes or until golden brown. Cool on baking sheet 2 minutes. Remove to wire racks and cool completely. Enjoy. Makes aabout 30 cookies.

STRAWBERRIES & CREAM Duncan MacDonald

1 can condensed milk 1-1/2 c. water 1 pkg. instant vanilla pudding 2 c. whipped whipping cream

1 - 298 ml pkg. frozen lb. cake, thawed and cubed

1/2 c. strawberry jam 4 c. sliced strawberries Slivered almonds (optional)

In a bowl combine condensed milk and water. Add pudding and mix well. Chill until set.

Fold in 2 cups whipped cream. Spoon 2 cups pudding mixture into 4 quart serving bowl. Top with 1/2 package thawed and cubed pound cake. Top with 1/4 cup strawberry jam and 2 cups sliced strawberries. Repeat, ending with pudding mixture.

Garnish with sliced strawberries and slivered almonds. Refrigerate.

Grade 3 - Desserts


SUPER SOFT CHOCOLATE CHIP COOKIES

Sami MacInnis

4-1/2 c. all-purpose flour 2 tsp. baking soda 2 c. butter, softened 1-1/2 c. packed brown sugar 1/2 c. white sugar

2 pkg. instant vanilla pudding mix

4 eggs 2 tsp. vanilla extract 4 c. chocolate chips


Sift together flour and baking soda. Set aside.

In large bowl cream together butter, brown sugar and white sugar. Beat in instant pudding until blended. Stir in eggs and vanilla. Blend in flour mixture. Finally add chocolate chips. Drop cookies by rounded spoonfuls onto ungreased cookie sheet. Bake for 10 to 12 minutes until edges are golden brown.

ICE CREAM SANDWICH CAKE Landon McNally

20 ice cream sandwiches 1 - 12 oz. jar hot fudge sauce

1 - 8 oz. container Cool Whip Skor bar

Cut 1 ice cream sandwich in half. Place 1 whole ice cream sandwich and 1 half of an ice cream sandwich side by side across the short end of a 9x13 inch pan.

Next to these ice cream sandwiches arrange 8 more ice cream sandwiches lengthwise to cover bottom of the pan.

Heat hot fudge sauce in a microwave-safe container for 30 seconds. Spread half of the sauce over the ice cream sandwiches. Top with half of the whipped topping. Repeat layers: ice cream sandwiches, hot fudge sauce and whipped topping (Cool Whip). Scatter top with Skor bar shavings. Freeze uncovered 2 hours. Cover with foil and freeze another hour.

Grade 3 - Desserts


5 MINUTE FUDGE Jacob Pickering

1-2/3 c. white sugar 2/3 c. evaporated milk 2 tbsp. butter 1/2 tsp. salt

2 c. mini marshmallows 1-1/2 c. chocolate chips 1 tsp. vanilla 1/2 c. walnuts (optional)

Combine sugar, milk, butter and salt in a medium saucepan. Cook and stir over medium heat until mixture comes to a full boil. Boil 4 to 5 minutes, stirring constantly. Remove from heat.

Stir in marshmallows, chocolate chips, vanilla and nuts (optional). Stir vigorously until marshmallows melt and blend. Pour into 8 inch pan. Chill. Cut into squares and store in fridge. Makes 2 pounds.

CHOCOLATE CHIP SQUARES Robyn Richard

1/2 c. melted margarine 2 c. brown sugar 1 tsp. vanilla 2 eggs

1-1/2 c. flour 2 tsp. baking powder 1 tsp. salt Chocolate chips


Mix together margarine, brown sugar and vanilla until smooth. Add eggs, one at a time, stirring in between. Add all at once the flour, baking powder and salt. Mix well and spread in a 9x13 inch pan. Sprinkle generously with chocolate chips. Bake for 25 to 30 minutes.

CARAMEL APPLE DIP Colby Smith

8 oz. cream cheese 1/2 c. sugar Caramel spread (found in fruit

section of grocery store)

4 Skor bars, crushed 6 apples, wedged

Using an electric mixer, mix the cream cheese and sugar until well blended. Spread on a large round serving plate 1/2 inch thick. Spread caramel over top. Sprinkle with Skor pieces. Store in fridge until ready to serve. To eat, dip the apple wedges, scoop and bite!

Grade 3 - Desserts


ULTIMATE TURTLE CHEESECAKE Alyssa Rix

24 Oreo cookies, finely crushed

6 tbsp. butter or margarine, melted

1 - 14 oz. pkg. Kraft caramels 1/2 c. milk (whole) 1 c. chopped pecans

3 pkg. cream cheese, softened 3/4 c. sugar 1 tbsp. vanilla 3 eggs 2 squares Baker's semi-sweet

chocolate

Heat oven to 325 F.

Mix Oreo crumbs and butter; press onto bottom and 2 inches up sides of 9 inch springform pan. Microwave caramels and milk in small bowl on HIGH for 3 minutes or until caramels are completely melted, stirring after each minute. Stir in pecans. Pour half onto crust. Refrigerate 10 minutes. Refrigerate remaining caramel for later use.

Beat cream cheese, sugar and vanilla with mixer until well blended. Add eggs, one at a time, mixing on low speed after each until just blended. Pour over caramel layer in crust. Bake 1 hour 5 minutes or until centre is set. Run knife around rim of pan to loosen cake. Cool before removing rim. Refrigerate 4 hours.

Microwave remaining caramel mixture 1 minute, stir and pour over cheesecake. Melt chocolate as directed on package; drizzle over cheesecake. Serve with a dollop of Cool Whip and 1 mini "turtles" chocolate.

CHOCOLATE TURTLE CHEESECAKE

Mme. Moore Clark

5 firm ripe tomatoes 1 yellow pepper 1 small onion 2 tsp. vinegar (white)

Lots of fresh cracked pepper Pinch of sugar Hot cayenne sauce (to taste) 2 cloves garlic

Dice tomato and pepper. Mince onion and garlic. Combine and stir in gently remaining ingredients. Refrigerate until serve.

Grade 3 - Desserts


SKOR BAR TRIFLE Sophia Banman

1 pkg. chocolate cake mix 1 large tub Cool Whip 6 Skor chocolate bars

2 large pkg. chocolate instant pudding

3 to 4 c. milk

Bake chocolate cake according to package directions. Take 1 Skor bar and eat it. Break up remaining bars in blender and mix gently into thawed Cool Whip. Prepare pudding using 3 to 4 cups milk in total. Break up half of the cake into bite-sized pieces.

In a large bowl, put 1 layer of cake, 1 layer of pudding, 1 layer of cake and 1 layer of pudding. Pour Cool Whip mixture over top and refrigerate. The other half of the cake may be frozen for use at another time.

CARAMEL CHOCOLATE CHEESECAKE

Callum Deveaux

1-1/2 c. graham wafer crumbs 1/4 c. melted butter 8 squares semi-sweet

chocolate 3 pkg. cream cheese 3 eggs

1 c. crushed pecans 1 c. sugar 1 tsp. vanilla Cool Whip Caramel sauce

Mix graham crumbs and butter. Press into 9 inch springform pan. Bake at 350 F for 10 minutes. Cool crust.

Add drizzle of caramel and handful of pecans to top of crust. Mix cheese, sugar and vanilla. Beat well and then add one egg at a time. Add melted chocolate. Pour mixture onto crust.

Bake at 350 F for 50 to 60 minutes. Cool overnight in fridge. Serve with drizzle of caramel and dollop of Cool Whip.

Grade 3 - Desserts


ORANGE CHOCOLATE CHIP MUFFINS Emily Bowring

1 whole orange 1/2 c. orange juice 1 egg 1/2 c. margarine 1-1/2 c. flour

1 tsp. baking powder 1 tsp. baking soda 3/4 c. sugar 1/2 tsp. salt 1/2 c. chocolate chips

In a blender, place orange sectioned, orange juice, egg and margarine; blend. Add to dry ingredients and mix. Add chocolate chips. Stir. Bake at 350 F for approximately 15 minutes.

EASY CHEESECAKE CUPCAKES Marshall Duffy

2 pkg. (8 oz.) Philadelphia cream cheese

1 c. granulated sugar 1 tsp. vanilla extract 2 eggs

12 vanilla wafers 1 pt. fresh raspberries 1 c. seedless raspberry jam 2 tbsp. powdered sugar for

dusting

Preheat oven to 350 F. Place paper cupcake in each of 12 muffin cups.

Beat cream cheese with a hand-held electric mixer until fluffy. Add granulated sugar and vanilla extract, beating well. Add eggs, one at a time, beating well after each addition.

Place vanilla wafer, flat side down, in each muffin cup. Spoon cream cheese mixture over wafers. Bake for 20 minutes. Allow tarts to cool completely.

When cool, top each cupcake with 1/2 tablespoon raspberry jam and fresh raspberries. Dust with powdered sugar.

Children seldom misquote. In fact, they usually repeat word for word what you shouldn't have said.

~ Author Unknown

Grade 3 - Desserts


TOFFEE SQUARES Emma Fisher

Base: 1 c. butter 1/2 c. brown sugar

2-1/2 c. flour

Mix as short bread. Pat into a 9x13 inch pan. Bake at 350 F for 15 to 20 minutes.

Filling: 1 c. butter 6 tbsp. corn syrup

1 c. brown sugar 1 can Eagle Brand milk

Bring to a boil, stirring all the time on medium heat for 6 minutes. Pour over base immediately. Let cool totally (overnight)

Topping: 1 square unsweetened

chocolate 1 square sweetened chocolate 1 tbsp. butter

Melt chocolate squares and butter. Spread a thin layer over caramel.

SEVEN LAYER SQUARES Mia Laybolt

1/2 c. butter 1-1/2 c. graham crumbs 14 oz. can Eagle Brand milk 1 c. chocolate chips

1 c. butterscotch chips 1-1/3 c. coconut Nuts (optional)

Preheat oven to 325 F. In a 13x9 inch glass dish, melt butter in the oven. Press graham crumbs into melted butter for the base.

Pour Eagle Brand condensed milk evenly over crumbs. Layer coconut, butterscotch chips and chocolate chips. Top with nuts if desired. Bake 25 minutes at 325 F.

Grade 3 - Desserts


BROWN SUGAR FUDGE Gracie MacKenzie

1 c. margarine 3 c. brown sugar 2/3 c. evaporated milk

1 tsp. vanilla 500 g bag icing sugar

Mix sugar and milk in a saucepan. Add margarine. Boil for 5 minutes on medium/low heat. Remove from heat and add vanilla and icing sugar. Blend and beat with mixer for 2 minutes. Put in 9x13 inch pan. Cut fudge while warm.

ALMOND ZUCCHINI CAKE WITH BUTTER CREAM ICING

Azélie Norris

Cake: 3 c. flour 2 tsp. baking powder 1 tsp. baking soda 1 tsp. salt 4 eggs

3 c. white sugar 1-1/4 c. oil 1 tsp. almond extract 3 c. finely grated zucchini

Preheat oven to 350 F. Grease and flour a 10 inch tube pan. Sift together flour, baking powder, baking soda and salt. In a large bowl, beat eggs until thick and light coloured.

Gradually add in sugar, 1/4 cup at a time, beating well after each addition. Stir in oil and almond extract. Add dry ingredients, mixing until smooth. Stir in zucchini. Pour batter into prepared pan. Bake for 1 hour 15 minutes. Cool in pan for 15 minutes. Remove from pan and cool on rack.

Icing: 1 c. salted butter 1 tsp. almond extract

4 c. icing sugar 2 to 4 tbsp. cream

Whip butter until fluffy. Add almond extract. Gradually add icing sugar and continue beating. Add cream to reach desired consistency.

Grade 3 - Desserts


GUTEN FREE BROWNIES Chase Norquay

1/2 c. melted butter 1 c. sugar 1 egg 3/4 c. potato starch

1/4 c. unsweetened cocoa 1/4 tsp. salt 1 tsp. vanilla extract 1/2 tsp. xanthan gum

Preheat oven to 350 F. Lightly grease 9 inch square pan. Combine and mix all ingredients (do not cream sugar and butter first). Pour into pan. Bake for 25 to 35 minutes until toothpick in middle comes out clean. Let cool before eating or it seem too moist.

MARSHMALLOW SQUARES Mme Paquet

Graham crackers 1 small bag marshmallows 1/2 c. butter

1/2 c. peanut butter 1/2 c. icing sugar 1 small bag milk chocolate

chips

Line an 8x8 inch baking pan with the graham crackers. Fill with marshmallows (white or coloured). Melt butter, peanut butter and icing sugar in a saucepan. Pour over marshmallows. Use a fork to fully spread the melted chocolate throughout the marshmallows down to the graham crackers. Enjoy!

MARS BAR SQUARES Mme. Stillman

Base: 4 Mars bars 1/2 c. butter or margarine

3 c. Rice Krispies

Cut chocolate bars into small pieces and melt with butter in a pot. When melted, mix in Rice Krispies and transfer to a greased 9x9 inch pan. Topping: 1 c. chocolate chips 1/4 c. butter or margarine

In a small pot, melt chocolate and butter for the topping. Pour over base and spread evenly. Cool in the fridge and then cut into squares and serve. Bon appétit!

Grade 3 - Desserts


BEST CHOCOLATE CHIP COOKIES Aylssa Boyce

1 c. butter, melted 1 c. packed brown sugar 1 c. white sugar 1 pkg. instant vanilla pudding 1 tbsp. milk 2 eggs

2 tsp. vanilla 2 c. all-purpose flour 1 tsp. baking powder 1 tsp. baking soda 2 c. milk chocolate chips

Line baking sheet with parchment paper. Mix together butter and sugar. Stir in pudding and milk, then eggs and vanilla. In a separate bowl whisk flour, baking powder and baking soda. Add this to the butter mixture, then stir in chocolate chips.

Drop heaping 1 tablespoon portions about 2 inches apart on the parchment paper. Bake in the centre of 350 F oven until edges are golden. Cool 5 minutes on sheets. Makes 36 cookies.

SKOR BAR TRIFLE Joshuah Burgess

1 chocolate cake mix 6 pudding c. (chocolate/vanilla

mix) 1 tub Cool Whip

1 pkg. Skor bar bits 1 c. caramel sundae sauce

Prepare cake mix as on package. Cool. Cut into small bits. Prepare pudding as on package. Fold Skor bits into Cool Whip. Layer chocolate cake, pudding and Cool Whip mixture.

Continue to layer until you reach the top of your dish. Finish with Cool Whip. Drop extra pieces of Skor bits on top and drizzle with caramel sauce. Cool for 15 to 30 minutes before serving. Enjoy!

Every child comes with the message that God is not yet discouraged of man.

~ Rabindranath Tagore

Grade 3 - Desserts


JOSIE'S DELUXE CHOCOLATE CAKE

Josie Patricia Lynn Burke

1 pkg. devil's food chocolate cake mix

1 pkg. instant chocolate pudding mix

4 eggs 1-1/4 c. water 1/2 c. vegetable oil

Preheat oven to 350 F. Grease and flour a 10 inch tube pan.

Combine cake mix, pudding mix, eggs, water and oil in a large mixing bowl. Beat on low until moist, then on medium for about 2 minutes. Pour into greased pan and bake for 50 to 60 minutes. Cool and add icing if desired. Cream cheese icing is good with this cake!

CHOCOLATE ZUCCHINI LOAF Ana Freire

2-1/2 c. flour 1/2 c. cocoa 1 tsp. baking soda 1/2 tsp. baking powder 1 tsp. salt 1-1/2 c. sugar

3 eggs 1 c. canola oil 2 tsp. vanilla 2 c. packed grated zucchini,

unpeeled 1 c. chocolate chips

Preheat oven to 350 F. Spray 2 - 9x5 inch pans with oil.

In a large bowl stir together flour, cocoa, baking soda, baking powder and salt. In a medium bowl beat sugar and eggs until light and fluffy. Add oil and vanilla. Add this mixture to dry ingredients. Add zucchini and chocolate chips; stir until combined.

Divide between the 2 loaf pans. Bake 50 to 60 minutes or until tops are cracked and springy to the touch. Makes 2 loaves.

If we would listen to our kids,

we'd discover that they are largely self-explanatory. ~ Robert Brault

Grade 3 - Desserts


NANNY MAE'S CHOCOLATE CHERRY BALLS

Chloe Condon

1 pkg. chocolate chips 1 can sweetened condensed

milk

32 graham crackers Maraschino cherries

Combine sweetened condensed milk and chocolate chip in double boiler. Heat until thickened. Remove from heat.

Crush graham crackers and add to mixture. Butter fingers and roll mixture around cherries to form balls. Roll in fine coconut.

TRIPLE GINGER MUFFINS Amanda Conway

4 oz. fresh ginger 4 oz. candied ginger 1 c. molasses 3/4 c. sugar 1 c. vegetable oil 2-1/2 c. flour 1 tsp. ground ginger

1 tsp. ground cinnamon 1/2 tsp. black pepper 1/2 tsp. cloves 1 c. water 3 tsp. baking soda 2 eggs


Chop fresh and candied gingers very fine. Mix molasses, sugar and oil with chopped ginger. In another bowl mix ground ginger, cinnamon, cloves, pepper and flour. Bring water to boil in saucepan. Stir in baking soda (it will foam up). Mix hot water in molasses mixture. Stir in ginger.

Whisk dry ingredients into the batter. Add eggs and mix again. Fill cupcakes 3/4 full. Bake approximately 20 to 25 minutes, until toothpick comes out clean.

Grade 3 - Desserts


WACKY CHOCOLATE CAKE Ainsley Gaudet

1-1/2 c. flour 2 tsp. baking soda 1 c. sugar 1 tsp. salt 3 tbsp. cocoa

1/3 c. melted shortening 1 tbsp. vinegar 1 tsp. vanilla 1 c. cold water

Sift dry ingredients into an 8 inch pan.

Make 3 holes in dry ingredients. Into them put shortening, vinegar and vanilla. Over all pour 1 cup cold water and stir with a fork until blended. Do not beat. Do not grease pan.

Bake at 350 F for 25 minutes.

ALMOND COCONUT JOY BARS (GLUTEN FREE)

Sarah Goodwin

3/4 c. raw Brazil nuts, roughly chopped

1 c. honey 1-1/2 c. dried unsweetened

coconut

1-1/2 c. almond flour meal 3/4 c. chocolate chips

Line cookie sheet with parchment/wax paper. Coarsely chop Brazil nuts. In large saucepan, heat honey over medium heat. Reduce and simmer approximately 3 to 4 minutes.

Add coconut, almond flour and nuts to honey. Stir. Spread onto lined baking sheet approximately 1 inch thick. Smooth out batter with wet fingers. Sprinkle immediately with chocolate chips.

Wait a few moments. Spread chocolate with spatula. Cool in fridge before cutting into small squares.

If chocolate does not melt, place in heated oven for 1 to 3 minutes to kick start the melting.

Grade 3 - Desserts


GRAMMY'S CHOCOLATE ZUCCHINI CAKE

David Jay

1-3/4 c. white sugar 1/2 c. soft margarine 1/2 c. oil 2 eggs 1 tsp. vanilla 1/2 c. sour milk or sour cream 2 c. shredded zucchini

2-1/2 c. flour 4 tbsp. cocoa 1 tsp. baking soda 1/2 tsp. cinnamon 1/2 tsp. salt 1 c. chocolate chips

Cream margarine; add sugar and oil. Add eggs, vanilla and sour milk. In separate bowl, sift dry ingredients together and then add to creamed mixture. Stir in zucchini. Spoon into greased 9x13 inch pan. Sprinkle with 1 cup chocolate chips.

Bake at 325 F for 40 to 50 minutes. Very good moist chocolate cake. Freezes well.

SKOR TRIFLE Karina Jenkins

1 chocolate cake mix 1 large tub Cool Whip 2 pkg. chocolate pudding mix

3 c. milk 3 to 4 Skor bars 1 large serving bowl

Prepare chocolate cake as per instructions on cake mix package. Once cake is cooled, cut cake in bite size pieces.

To make chocolate pudding, mix the 2 packages of pudding with 3 cups milk. Place pudding in refrigerator to thicken. Crush Skor bars into small pieces.

a large serving bowl place chocolate cake pieces to cover the bottom of bowl, then layer with pudding and then Cool Whip. Sprinkle with Skor bar pieces. Repeat layers until bowl is filled. Will make 2 to 3 layers, depending on size of bowl.

Grade 3 - Desserts


PEANUT BUTTER BALLS Brenen Lewis

2 c. creamy peanut butter 1/2 c. butter 4 c. confectioners' sugar

3 c. crisp rice cereal 2 c. semi-sweet chocolate

chips

Melt peanut butter and butter in saucepan over low heat. In large bowl mix cereal and sugar well. Pour melted butter over cereal and sugar and blend together. Form into 1 inch or smaller balls. Spread on cookie sheets. Chill until firm in fridge.

Melt chocolate in double boiler and keep melted while dipping balls in chocolate with teaspoon. Place back on cookie sheet. Chill until chocolate is firm.

CHOCOLATE SURPRISE CUPCAKES Alanna Mabey

Cupcakes: 1-1/2 c. flour 1 c. sugar 1/4 c. cocoa 1 tsp. baking soda

1/2 tsp. salt 1 c. water 1/2 c. vegetable oil 1 tbsp. vinegar

Line standard-size muffin pan with baking cup liners. Mix flour, sugar, cocoa, baking soda, salt, water, vegetable oil and vinegar in deep bowl. Using a mixer, beat well on low. Fill about 1/3 full and set aside.

Centre Filling: 1 - 8 oz. pkg. cream cheese 1 egg 1/2 c. sugar

1/8 tsp. salt 1/2 bag chocolate chips

Mix cream cheese, egg, sugar and salt in medium sized bowl. Using a mixer, beat well on low. Add chocolate chips to cream cheese mixture and drop by the spoonful into each muffin cup. Bake at 350 F for 20 to 25 minutes. Makes 18 cupcakes.

Grade 3 - Desserts


ZUCCHINI BROWNIES Abby MacDonald

1/2 c. vegetable oil 1-1/2 c. white sugar 2 tsp. vanilla extract 2 c. all-purpose flour 1/2 c. unsweetened cocoa

powder

1-1/2 tsp. baking soda 1 tsp. salt 2 c. shredded zucchini 1/2 c. chopped walnuts

(optional)

Preheat oven to 350 F. Grease and flour (or use cocoa powder) a 9x13 inch baking pan.

In a large bowl, mix together oil, sugar and vanilla until well blended. Combine flour, cocoa, baking soda and salt; stir into the sugar mixture. Fold in zucchini and walnuts. Spread evenly into prepared pan. Bake for 25 to 30 minutes in preheated oven, until brownies spring back when gently touched. Remove from oven and allow it to cool. Cut and serve.

CHOCOLATE ZUCCHINI CAKE Luke MacKenzie

2 c. flour (half all-purpose, half whole wheat)

1 tsp. baking powder 1 tsp. baking soda 1/2 tsp. salt 1/4 to 1/2 c. cocoa 2 eggs

1 tsp. vanilla 1 c. sugar 1/2 c. oil (I use olive oil) 3/4 c. buttermilk or sour milk

(soured with lemon juice) 2 c. shredded zucchini Chocolate chips (optional)

Preheat oven to 350 F. Grease tube style pan.

Mix all dry ingredients together, including chocolate chips if using. Mix all wet ingredients together. Add dry to wet and combine well. Pour into greased tube pan. Bake at 350 F for 35 to 45 minutes or until toothpick comes out clean.

Grade 3 - Desserts


GINGERBREAD COOKIES Alec Mader

2-1/4 c. flour 1 tsp. baking powder 1/2 tsp. soda 1-1/2 tsp. cinnamon 1 tsp. ginger 1 tsp. cloves

1/2 tsp. salt 1/2 c. sugar 1/2 c. shortening 1/2 c. molasses 1 egg

Mix all dry ingredients in bowl. In separate bowl cream shortening and sugar. Beat in egg and molasses. Mix shortening mixture into dry ingredients. Flour counter top and roll out dough. Cut shapes and bake at 350 F for 10 minutes. Cool and decorate.

ONE BOWL BROWNIES Brooklyn Revington

Brownies: 4 squares Baker's 100% pure

unsweetened chocolate 3/4 c. butter 3 eggs

2 c. white sugar 1 c. all-purpose flour


Melt unsweetened chocolate and butter in large bowl. Stir until chocolate is completely melted. Add eggs and beat well. Stir in sugar and flour until well blended. Spread in greased 9x9 inch pan. Bake for 35 to 40 minutes.

Optional Icing: 1 c. mini marshmallows 1 box Smarties

1 store bought icing (only half used)

Duyring last 5 minutes of baking time, sprinkle surface of brownie with marshmallows. Continue baking until marshmallows are puffed and golden. Remove from oven and immediately sprinkle with Smarties. Melt icing in microwave and drizzle thin layer over brownies. Enjoy!

Grade 3 - Desserts


PUMPKIN PIE Lauren McLaine

2 eggs 1/2 c. milk 2/3 c. evaporated milk 2/3 c. brown sugar 3/4 tsp. cinnamon

1/2 tsp. ginger 1/4 tsp. nutmeg 1/2 tsp. salt 1-1/2 c. cooked pumpkin

(boiled and mashed)

Combine all ingredients and place in pie shell. Bake at 450 F for 10 minutes, then at 350 F for 40 minutes.

MAPLE CREAM FUDGE Mme. Cooper

3 c. brown sugar 1 c. white sugar 1/2 tsp. salt 1 c. evaporated milk

2 tbsp. butter or margarine 1/2 c. nuts 1 tsp. vanilla

Stir over medium heat until the sugar dissolves. Bring to boil. Continue cooking the mixture until it reaches the soft ball stage (236 F). Stir occasionally to prevent sticking. Remove from heat and cool. Do not stir. When bottom of pan is lukewarm (110 F).

Beat the fudge until it loses its gloss. Quickly stir in nuts and vanilla. Pour into buttered 9 inch pan. Makes 1-1/2 pounds.

HONEY GARLIC CHICKEN Kate MacLaren

8 chicken legs 1/3 c. honey 2 tbsp. OXO chicken liquid 2 tbsp. soy sauce

1 tbsp. lemon juice 1/2 tsp. garlic powder 1/4 tsp. ginger powder

Bake chicken at 425 F for 15 minutes. Combine all other ingredients. Pour over chicken. Bake for about 30 minutes, turning once while baking. Serve with rice.

Grade 3 - Desserts


BBQ PULLED PORK Logan Boyce

6 lb. pork shoulder 1 tbsp. brown sugar 1 tbsp. chili powder 1 tbsp. kosher salt

1/2 tsp. ground cumin 1/2 tsp. cayenne pepper 2 c. chicken broth 2 c. BBQ sauce

Combine dry ingredients and rub onto pork evenly. Place pork into a slow cooker with chicken broth. Cook on high setting for 3 hours, then turn heat down to low. Continue cooking for 3 more hours. Remove pork from liquid. Shred the meat with two forks, discarding any excess fat.

Discard excess liquid from slow cooker and place pork and BBQ sauce back inside. Mix well with sauce, bring back up to hot temperature and serve with crusty rolls or bread. Serves 8 to 10 portions.

JAPANESE CURRY RICE Maia MacLean

2 tbsp. cooking oil 200 to 300 g meat (beef, pork or

chicken) 2 cloves garlic, chopped 1/2 tbsp. ginger, chopped 1 tsp. whole cumin 2 onions

1 to 2 carrots 1 to 2 potatoes 1/2 apple, grated Japanese curry sauce mix

(curry roux) Water 2 bay leaves

Cut choice of meat and vegetables into bite-sized pieces. Heat oil in a large pot and add garlic, ginger and cumin. Cook over medium heat for 2 to 3 minutes. Add onions and sauté until they become translucent. Add meat and cook until it changes colour. Add carrots and potatoes and mix. Add water, bay leaves and apple; bring the stock to boil. Turn down to low heat and cook until the vegetables get tender. Add curry roux and stir occasionally until the curry becomes thick. Serve with rice on the side. Bon appetite! (dozo meshi agare!)

Grade 3 - Desserts


BANANA BREAD Marley McCourt

3 or 4 ripe bananas (mashed) 1/3 c. melted butter or

applesauce 1 c. sugar 1 egg, beaten 1 tsp. vanilla

1 tsp. baking soda Pinch of salt 1-1/2 c. flour Add chocolate chips for added

flavour

Mix wet ingredients first and flour last. Bake in 350 F oven for 1 hour.

PAD THAI Ryan Newson

Pad Thai: 12 oz. uncooked fettuccine

pasta 4 boneless chicken breasts,

chopped 1 large red pepper,

cut into thin strips

2 c. snow peas, cut in half diagonally

1 large carrot, cut into thin strips

Sauce: 1/2 c. low fat chicken broth 1/4 c. reduced-fat peanut butter 2 tbsp. chopped fresh cilantro 2 tbsp. chopped fresh basil 1 tbsp. sugar 2 tsp. grated gingerroot

2 tsp. grated lemon zest 1 tsp. sesame oil 1 tsp. cornstarch 1 garlic clove, minced 1/2 tsp. ground cumin 1/2 tsp. crushed red pepper

flakes

Combine sauce ingredients in a blender and swirl until smooth.

Cook fettuccine and drain well. While that is cooking, in a fry pan cook the chicken until no longer pink. Add pepper, peas and carrots. Cook for 3 more minutes until vegetables are tender crisp. Add sauce and cook until bubbly, then mix in fettuccine.

Grade 3 - Desserts


JA'S WAIKIKI MEATBALLS Tim Rafuse

1-1/2 lb. ground beef 1/3 c. onions 1/4 tsp. ginger 2/3 c. soda crackers 1 egg 1/2 tsp. salt 1/4 c. milk

2 tbsp. cornstarch 1 can pineapple chunks 1 tbsp. soy sauce 1/2 c. brown sugar 1/3 c. vinegar 1/3 c. green pepper, chopped

Form first 7 ingredients into small meatballs and brown. Cook remaining ingredients until thick. Put meatballs in sauce. Cook over low heat for 15 minutes. Serve over rice.

CHICKEN AND BROCCOLI BRAID Gabriel Smith

2 c. cooked chicken, chopped 1 c. broccoli, chopped 1/2 c. red pepper, chopped

(optional) 1 garlic clove, pressed

(optional) 1 c. sharp Cheddar cheese,

shredded

1/2 c. mayonnaise 1 tsp. dried dillweed 1/4 tsp. salt 2 - 8 oz. pkg. refrigerated

crescent rolls 1 egg white, lightly beaten 2 tbsp. slivered almonds

(optional)

Preheat oven to 375 F. Chop chicken, broccoli and red pepper. Press garlic over vegetable mixture. Shred cheese and add to vegetable mixture, stirring gently. Add mayonnaise, dillweed and salt. Unroll 1 package of crescent rolls; do not separate. Arrange longest sides of dough across width of cookie sheet. Repeat with remaining package of dough. Pinch dough to seal perforations. On the longest sides of the dough rectangle, cut dough into strips 1-1/2 inches apart, 3 inches deep. Spread filling evenly over the middle of dough.

To braid, lift strips of dough across mixture to meet in the centre, twisting each strip one turn. Continue alternating strips to form a braid. Tuck ends under to seal at end of braid. Brush egg white over dough. Sprinkle with almonds. Bake 25 to 30 minutes or until deep golden brown. Yield: 10 servings.

Grade 3 - Desserts


CHOCOLATE CONFETTI Chloë Campbell

1/4 c. butter or margarine 1/2 c. peanut butter

1 c. semi-sweet chocolate chips

250 g bag mini coloured marshmallows

Melt butter with peanut butter in a large saucepan. Stir in chips until melted. Cool so that you can hold your hand on the bottom of the pan. Add marshmallows and stir until all are coated.

Pack in 9x9 inch (22x22 cm) pan that has been lined with wax paper for easy removal to cut or freeze. Refrigerate. Makes 36 squares.

GINGERBREAD COOKIES Tasha Jain

1 c. shortening 1 c. granulated sugar 1 egg 1 c. molasses 2 tbsp. vinegar 4-1/2 c. sifted all-purpose flour

1-1/2 tsp. baking soda 1/2 tsp. salt 2-1/2 tsp. ginger 1 tsp. cinnamon 1 tsp. cloves

Thoroughly cream shortening with sugar. Stir in egg, molasses and vinegar; beat well. Sift together dry ingredients. Stir into molasses mixture. Chill at least 3 hours.

On lightly floured surface, roll dough to 1/8 inch thickness. Cut with cookie cutters(gingerbread boy recommended). Place 1 inch apart on cookie sheet. Bake at 375 F for 5 or 6 minutes. Cool slightly. Remove from cookie sheet and cool on rack. Cool completely before icing.

There are obviously two educations. One should teach us how to make a living and the other how to live.

~ James Truslow Adams

Grade 3 - Desserts


FANTASTIC FUDGE Sydney Jain

2 c. granulated sugar 3/4 c. milk 2 - 1 oz. squares unsweetened

chocolate

Dash salt 1 tsp. light corn syrup 2 tbsp. butter 1 tsp. vanilla

Butter sides of heavy 2 quart saucepan.

In it combine first 5 ingredients. Stir over medium heat until sugar dissolves and mixture comes to boiling. Cook to soft ball stage (234 F on candy thermometer), stirring only if necessary. Immediately remove pan from heat.

Add butter and cool to lukewarm (110 F) without stirring. Add vanilla. Beat vigorously until fudge becomes very thick and starts to lose its gloss. Quickly spread in buttered shallow pan. Score while warm and cut when firm.

MINI CARROT CUPCAKES Anna MacLeod

Cupcakes: 1 c. sugar 1 c. oil 3 eggs 1-1/2 c. flour 1/2 tsp. salt

1/2 tsp. baking soda 1-1/4 tsp. baking powder 1 tsp. cinnamon 2 c. grated carrots

Beat sugar and oil together. Add eggs, one at a time. Mix dry ingredients. Stir in dry ingredients to wet mixture. Add carrots. Don't overmix. Bake in 375 F oven in mini muffin tins. Makes 24 mini cupcakes.

Cream Cheese Icing: 1/2 c. butter (very soft) 1/2 c. cream cheese (very soft)

2 c. icing sugar

Grade 3 - Desserts


CHOCOLAVA COOKIES Avery Neale

1-1/3 c. all-purpose flour 1 c. sugar 1/3 c. packed brown sugar 1/2 c. Dutch process cocoa 1 tsp. baking powder

1/4 tsp. salt 1/4 c. butter, softened 3 large egg whites 2 tsp. vanilla 1/4 c. powdered or icing sugar

Heat oven to 350 F. Spray cookie sheets or line with parchment paper.

In large bowl combine flour, sugars, cocoa, baking powder and salt, breaking up any lumps. Add butter and stir with a fork, pastry cutter or whisk until mixture is well combined and crumbly. Add eggs and vanilla. Stir until dough comes together. Dough will be fairly dry, but keep stirring or use your fingers and the dough will come together.

Press the powdered sugar in shallow bowl. Roll dough into 1-1/2 inch balls and roll in powdered sugar to coat. Place balls about 2 inches apart on cookie sheets. Bake for 12 to 14 minutes, until just set around the edges, but still soft in the middle. Let set 1 to 2 minutes on cookie sheets before transferring to cooling rack.

CHOCOLATE CHIP COOKIES Matthew O'Connell

3/4 c. butter, softened 1 c. brown sugar, packed 1/2 c. white sugar 1 tsp. vanilla 2 eggs

2 c. flour 1 tsp. baking soda 1 tsp. salt 1 tsp. cinnamon 2 c. milk chocolate chips

Heat oven to 375 F.

Beat butter, sugars, vanilla and eggs in large bowl with electric mixer on medium speed. Stir in flour, baking soda, salt and cinnamon. Stir in chocolate chips. Drop by rounded tablespoonfuls onto ungreased cookie sheet. Bake 8 to 10 minutes or until light brown. Cool 1 to 2 minutes and transfer to wire rack.

Grade 3 - Desserts


BANANA CHOCOLATE CHIP MUFFINS Hunter Pierce

1 c. white sugar 3 to 4 well ripened bananas 1/2 c. melted butter 2 eggs 1-1/2 c. flour

1/4 tsp. salt 1 tsp. baking soda 1 tsp. baking powder 1 c. chocolate chips

Blend together flour, baking powder, baking soda and salt. Add in melted butter. Mix in sugar. Add well beaten eggs. Mix in beaten eggs. Stir in mashed bananas. Place in muffin cups.

Bake at 375 F for 30 to 35 minutes.

ABBY REDMOND'S GRANDMOTHER'S SUGAR COOKIES

Abby Redmond

3 c. flour 1 c. shortening 2 eggs 1 c. white sugar

3 tbsp. milk 1/2 tsp. baking soda 1/2 tsp. nutmeg (optional) 1/2 tsp. salt

Mix shortening, milk, sugar and eggs. Mix in dry ingredients. Roll out and cut. Place on greased cookie sheet and bake at 350 F for 8 to 10 minutes

NO BAKE STRAWBERRY ICEBOX DESSERT

Maria Redmond

3 lb. fresh strawberries, sliced 1 pkg. Nutriwhip, whipped

1 box graham crackers 1/4 c. chocolate chips, melted

Spread some whipped topping on bottom of 9x13 inch pan. Cover with graham crackers. Cover crackers with whipped topping. Cover with a layer of strawberries. Repeat 3 times. Drizzle chocolate on top. Refrigerate overnight.

Grade 3 - Desserts


DESSERT "DIRT" Cameron Walsh

8 oz. cream cheese 1/2 c. margarine 3/4 c. icing sugar 4 c. whipped topping 6 oz. pkg. vanilla instant

pudding

2 c. milk 30 chocolate vanilla cream

cookies (Oreos), crushed into fine crumbs

10 to 12 gummy worms

Cream together cream cheese, margarine and icing sugar. Add whipped topping, instant pudding and milk. Blend until well combined.

In a dish, flower pot, layer cookie crumbs (dirt) alternately with cream cheese mixture, beginning and ending with the crumbs. Place gummy worms in the top layer so they are half exposed.

APPLE CRISP Alex Wynne

4 c. sliced tart apples (about 4 medium)

2/3 c. packed brown sugar 1/2 c. flour 1/2 c. oats

1/3 c. margarine or butter (softened)

3/4 tsp. cinnamon 3/4 tsp. nutmeg

Heat oven to 375 F.

Arrange apples in greased square 8x8x2 inch pan. Mix remaining ingredients and sprinkle over apples. Bake until topping is golden brown and apples are tender, about 30 minutes. Serve warm with whipped cream or ice cream. Yield: 6 servings.

The clash between child and adult is never so stubborn as when the child within us confronts the adult in our child.

Grade 3 - Desserts


SLOW COOK THAI CHICKEN Mia Hebert (1F)

6 skinless, boneless chicken breast halves, cut into 1/2 in. strips

1 large red bell pepper, seeded and sliced into strips

1 large onion, coarsely chopped

1/2 c. chicken broth 1/4 c. soy sauce 1 tbsp. ground cumin

3 cloves garlic, minced 1/2 tsp. red pepper flakes Salt and pepper to taste 2 tbsp. cornstarch 2/3 c. creamy peanut butter 1 tbsp. soy sauce 1/4 c. lime juice 3 green onions, chopped 1/4 c. chopped fresh cilantro 1/2 c. chopped roasted peanuts

Place chicken breast strips, bell pepper and onion into a slow cooker. Pour in chicken broth and 1/4 cup soy sauce, then season with cumin, garlic, red pepper flakes, salt and pepper. Stir to blend, then cover and cook on low for 4-1/2 to 5 hours.

Remove 1 cup of the liquid from the slow cooker and mix this with the cornstarch, peanut butter, 1 tablespoon soy sauce and lime juice. This should blend into a fairly thick sauce. Stir the sauce back into the slow cooker and place the lid on the pot. Cook on high for 30 minutes. Garnish with green onions, cilantro and peanuts before serving.

The hardest part of raising a child is teaching them to ride bicycles. A shaky child on a bicycle for the first time needs both support and freedom. The realization that this is what

the child will always need can hit hard.

Administration -

Appetizers & Beverages

OVEN TEMPERATURE CHART

Low 250-325FModerate 325-375FModerate Hot 375-425FHot 425-450FVery Hot 450-475F

TEMPERATURES FOR BAKING FLOUR MIXTURES

FOOD Temp. TimeButter Cake, loaf 360-400F 40-60 min.Butter Cake, layer 380-400F 20-40 min.Cake, fruit 275-325F 3-4 hrs.Cookies, thin 380-390F 10-12 min.Cookies, molasses 350-375F 18-20 min.Cream Puffs 300-350F 45-60 min.Meringues 250-300F 40-60 min.Pie Crust 400-500F 20-40 min.

CAKES Temp. TimeAngel 325F 60 min.Sponge 325F 60 min.Cup 350F 25 min.Layer 375F 25-30 min.Loaf 350F 45-60 min.Sheet 375F 20-30 min.Pound 325F 60-90 min.

PIES Temp. TimePumpkin 400F 35-45 min.Two-crust 400F 25-40 min.Shells 450F 10-12 min.Meringue 300F 10-15 min.

Administration - Appetizers & Beverages


SPINACH DIP IN A LOAF Lori Jenkins

10 oz. pkg. frozen spinach, chopped, thawed and squeezed dry

1 c. sour cream 1 c. salad dressing or

mayonnaise

1/3 c. chopped green onion 1 - 2-1/2 oz. envelope dry

vegetable soup mix (such as Knorr)

1 c. Monterey Jack cheese 1 round (or oblong) bread loaf

Combine first 6 ingredients. Chill. Cut top from loaf. Remove bread from inside loaf, leaving 1 inch thick shell. Cut removed bread into bite-sized pieces and place in plastic bag. Fill loaf with dip. Wrap in foil. Place foil-wrapped loaf on baking sheet and heat in 300 F oven for approximately 2 hours. Place on serving dish. Turn back foil. Surround with bread pieces.

SKOR CHEESE BALL

Denise LaVie, Administrative Assistant - Glen Stewart Primary

1 block cream cheese 1/2 c. softened butter 3/4 c. icing sugar 1/2 tsp. vanilla

2 tbsp. brown sugar 3/4 c. chopped chocolate chips Skor chips

Mix cream cheese, butter, icing sugar, vanilla and brown sugar. Add chopped chocolate chips. Roll in ball in Saran Wrap and put in fridge to harden. Take out and roll in Skor bar chips. Stores great in freezer!! Eat with chocolate wafer cookies!

SWEET CHILI/GOAT CHEESE BREAD

Shelley MacDonald

1 pizza crust Sweet red chili sauce Goat cheese

Garlic Plus seasoning Italian seasoning

Spread sweet red chili sauce on pizza crust, sprinkle seasonings on top and crumble goat cheese until lightly covered. Bake at 350 F until cheese is melted.



BACON WRAPPED POTATOES Ms. Montgomery

1 bag baby red potatoes 1 lb. bacon Toothpicks

Tin foi9l to line pan Ranch dressing or honey

mustard to dip

Preheat oven to 400 F. Line baking sheet wtih foil. Cut each piece of bacon in half. Wrap each potato in 1/2 piece of bacon and stick with a toothpick. Place all wrapped potatoes on baking sheet and bake 35 to 45 minutes.

Note. These can be baked ahead of time and reheated. Always serve hot.

CORN AND BLACK BEAN SALSA Ms. St. Jean

Salsa: 3 c. cooked corn 2 cans (15 oz. each) black

beans, drained and rinsed 1-3/4 c. red onion, diced

1-1/2 c. green onion, diced 2 jalapeño peppers, finely

minced

Combine all salsa ingredients in a large bowl and set aside.

Lime Cilantro Dressing: 2 tbsp. extra virgin olive oil 3/4 c. fresh lime juice 1-1/2 tbsp. garlic, finely minced 1 tbsp. ground cumin

1 tsp. kosher salt 2/3 c. cilantro, chopped Zest of 1 very large lime

Whisk together olive oil, lime juice, lime zest, garlic, cumin and salt in medium bowl. Stir in cilantro. Pour over vegetables and toss lightly to thoroughly coat all ingredients. Chill several hours. Refrigerate leftovers in covered container.



HUMMUS Rob Trainor

1 - 540 ml can chickpeas, drained

3/4 c. tahini (sesame paste) 1/4 c. lemon juice 1 or 2 cloves garlic

1 tsp. sea salt 1 tbsp. extra virgin olive oil 1/4 c. or less cold water

All all ingredients to food processor (hold back water). Hit pulse a few times to start mixing then on high for 2 minutes, adding some water slowly until smooth consistency. Stop after 30 seconds to scrape sides with spatula. Serve right away or cool in fridge.

Will keep for 7 to 10 days covered in fridge.

GLAZED MEATBALLS David Wilkie, Janitor

1/2 box (450 g) Swedish meatballs

1/2 c. (125 ml) barbecue sauce

1/3 c. (75 ml) jam

Cook frozen meatballs according to package directions. In saucepan heat BBQ sauce and jam over medium heat until jams melts and mixture is hot. Stir in hot meatballs. Transfer to heatproof serving bowl. Serve with toothpicks.

CHEESY POTATO CASSEROLE

2 lb. frozen hash browns (I use the diced kind)

1/2 c. butter 1 - 10-1/2 oz. can cream of

chicken soup

1 c. sour cream 1 c. shredded Cheddar cheese 1/4 c. diced onion Salt and pepper, to taste

Defrost potatoes. Melt butter and mix together all ingredients. Bake at 350 F for 1 hour in a 9x13 inch baking dish.



BACK FROM THE RINK BAKED BEANS

2 lb. yellow eyed beans 1 large red onion, diced 1 green pepper, diced 6 medium tomatoes

(puréed in the blender) (approximately 4 c.)

2 c. apple juice 1-1/2 c. blackstrap molasses 2 tbsp. ground mustard 2 garlic cloves, crushed 1 small pork tenderloin

Soak beans in water overnight. Rinse. In a large saucepan, cover beans with water. Bring to a boil and simmer until beans become tender. They will not continue to soften when baking in the oven. When beans are of desired softness, remove from heat and drain and rinse. Preheat oven to 325 F.

Add all ingredients to large roasting pan. Stir. Add uncooked pork tenderloin in the centre of the roasting pan.

Cover and bake for 4 hours, stirring occasionally. When pork is fully cooked, remove and shred, adding it back into the beans before serving.

Slow Cooker Option: Follow the same steps. Set slow cooker on low and let cook for the day.

If there is anything that we wish to change in the child, we should first examine it and see whether it is not something

that could better be changed in ourselves.

Recipe Index


APPETIZERS & BEVERAGES

Back From The Rink Baked Beans ...... 190 Bacon Wrapped Potatoes .................... 188 Cheesy Potato Casserole .................... 189 Corn And Black Bean Salsa ................. 188 Glazed Meatballs ................................. 189 Hummus ............................................... 189 Skor Cheese Ball ................................. 187 Spinach Dip In A Loaf .......................... 187 Sweet Chili/Goat Cheese Bread .......... 187

BREAKFAST & SNACKS

Anna & Grammy Irwin's Celery Treats ... 10 Apple Cinnamon Loaf ............................... 3 Ashton's Amazing Blueberry,

Chocolate Chip Muffins ...................... 8 Avocado & Feta Salsa .............................. 4 Avocado And Feta Salsa........................ 41 Bacon Cheddar Dip .................................. 7 Banana Chocolate Chip Cake Or

Muffins ............................................... 41 Banana Chocolate Chip Muffins....... 18, 48 Banana Tarte Tatin ................................ 12 Banana Wheat Germ Muffins ................. 17 Basic Pancake Recipe ........................... 17 Basic Waffles ......................................... 38 Betty Crocker Pancakes ......................... 49 Black Bean Vegetable Soup .................. 42 Blueberry Muffins ............................. 21, 36 Blueberry Oat Bars ................................. 32 Blueberry Pancakes ............................... 26 Brayden's Bonkers Blueberry Banana

Breakfast Cakes ................................ 27 Breakfast Smoothie ................................ 50 Brown Sugar Blend Apple Crisp ............... 6 Buffalo Popcorn ...................................... 28 Burke Family Weekend Waffles ............. 30 Buttermilk Apple Muffins ........................ 29 Carrot Muffins ........................................... 9 Cheesy Cinnamon Toast ........................ 28 Chocolate Banana Bran Muffins ............ 14 Chocolate Chip Pancakes ...................... 34 Chocolate Fondue .................................. 12 Chocolate Macaroons ............................ 26 Chocolate Orange Pancakes ................. 34 Chocolate Waffles .................................. 16 Christmas Morning Breakfast

(Make On Christmas Eve) ................. 18 Cinnamon Buns ...................................... 27 Cinnamon Raisin Oat Bars ..................... 39 Cinnamon Sugar Pancakes ................... 20 Cohen Redmond's Whipped

Shortbread ........................................ 35

Colin's Banana Chocolate Chip Muffins................................................ 23

Corny Egg & Ham Sandwich .................. 14 Crabby Cream Cheese Wontons ............ 24 Dad's Omelette ....................................... 37 Dippity Fruit Dip ...................................... 50 Easy Cheesecake With Raspberry

Sauce ................................................. 44 Easy Cheesy Frittata ............................... 42 Ethan's Nana's Cinnamon Rolls .............. 21 Favourite Oatmeal Pancakes .................. 40 Florentine Crêpe Cups ............................ 38 Fluffy Pancakes ................................ 15, 39 Fortified French Toast ............................. 20 French Breakfast Muffins ........................ 25 French Toast ........................................... 48 Fudge ...................................................... 46 Gingersnaps ............................................ 35 Gluten Free Blueberry Muffins ................ 13 Grammie's Banana Muffins ..................... 47 Grandma Mac's Sticky Cinnamon

Buns ................................................... 43 Great-Grandma's Pancakes .................... 24 Greek Pinwheels ..................................... 45 Griddle Cakes ......................................... 51 Hamburger & Cheese ............................. 25 Harry's Oatmeal In A Muffin .................... 33 Healthy Homemade Granola Bars ............ 7 Healthy Whole Wheat Banana Bread ..... 21 Heavenly Bananas .................................. 49 Homemade Breakfast Sandwich ............. 44 Hudson's Homestyle Pancakes .............. 49 Italian Chicken & Potatoes ........................ 4 Jiffy Cinnamon Rolls ............................... 46 Kale's Grammie's Blueberry Muffins ....... 29 Lobster Dip .............................................. 30 Maple Syrup Muffins ............................... 19 Mom's Fantastic Pancakes ..................... 16 Monkey Bread With Cream Cheese

Topping ................................................ 5 Nana's Quiche ........................................... 6 Nana's Scones ........................................ 15 Nanny Craswell's Cinnamon Rolls .......... 10 Nutella French Toast ............................... 37 Oat Bars .................................................. 23 Oat Bran Banana Chocolate Chip

Muffins.................................................. 3 Open Faced Breakfast Sandwich ........... 22 Oven Baked French Toast ........................ 8 Overnight Omelette ................................. 36 Peanut Butter Pancakes ......................... 32 Peanut Butter Smoothie .......................... 23 Pineapple/Carrot Raisin Bran Muffins ..... 45 Pork Chop Supreme ............................... 11 Potato Cakes .......................................... 15

Recipe Index


Pumpkin Pancakes ................................ 33 Raspberry Muffins .................................. 34 Scotch Cookies ...................................... 47 Slushies .................................................. 41 Spinach Quiche ...................................... 22 Waffles ................................................... 28 Yogurt Drops .......................................... 22 Yummy In Your Tummy Chocolate

Chip Muffins ...................................... 19 Zucchini Nut Loaf ................................... 11

DESSERTS

5 Minute Fudge .................................... 162 Abby Redmond's Grandmother's

Sugar Cookies ................................. 184 Almond Coconut Joy Bars

(Gluten Free) ................................... 172 Almond Zucchini Cake With Butter

Cream Icing ..................................... 167 Apple Crisp ........................................... 185 Banana Bread ...................................... 179 Banana Chocolate Chip Muffins........... 184 Banana Muffins .................................... 149 BBQ Pulled Pork .................................. 178 Best Chocolate Chip Cookies .............. 169 Best-Ever Chewy Chocolate &

Butterscotch Chip Cookies .............. 147 Breton Brittle ........................................ 157 Brown Sugar Fudge ............................. 167 Brownies .............................................. 141 Caramel Apple Dip ............................... 162 Caramel Chocolate Cheesecake ......... 164 Carrot Cake .......................................... 155 Cherry Cheese Pie ............................... 158 Chicken And Broccoli Braid .................. 180 Chocolate Bliss Cookies ...................... 157 Chocolate Cardamom .......................... 145 Chocolate Chip Banana Loaf ............... 141 Chocolate Chip Cookies ............... 150, 183 Chocolate Chip Squares ...................... 162 Chocolate Chunk & Cherry Cookies .... 156 Chocolate Confetti ................................ 181 Chocolate Crackled Cookies With

Candy Cane Sprinkles .................... 144 Chocolate Surprise Cupcakes.............. 174 Chocolate Turtle Cheesecake .............. 163 Chocolate Zucchini Cake ..................... 175 Chocolate Zucchini Loaf ....................... 170 Chocolava Cookies .............................. 183 Coconut Cake ...................................... 153 Dash Gallant's Molasses Cake ............ 152 Death By Chocolate ............................. 158 Decadent Triple Layer Dessert ............ 143 Dessert "Dirt" ........................................ 185 Easy Cheesecake Cupcakes ............... 165

Fantastic Fudge .................................... 182 Fruit Pizza ............................................. 152 Fudge Puddles ...................................... 154 Gingerbread Cookies .................... 176, 181 Grammy's Chocolate Zucchini Cake ..... 173 Granmum's Carrot Cake ....................... 142 Granny Ross' Gingerbread ................... 140 Granola Bars ......................................... 155 Guten Free Brownies ............................ 168 Healthy Quesadillas .............................. 140 Homemade Oreo Ice Cream Cake ....... 153 Honey Garlic Chicken ........................... 177 Ice Cream Dessert ................................ 146 Ice Cream Sandwich Cake ................... 161 Japanese Curry Rice ............................ 178 JA's Waikiki Meatballs ........................... 180 Jell-O Cake ........................................... 142 Josie's Deluxe Chocolate Cake ............ 170 Lexi's Brownies ..................................... 156 Mandarin Orange Dessert ..................... 148 Maple Cream Fudge ............................. 177 Mars Bar Squares ......................... 158, 168 Mars Bars .............................................. 152 Marshmallow Squares .......................... 168 Mini Carrot Cupcakes ........................... 182 Molasses Cookies ................................. 154 Nanny Mae's Chocolate Cherry Balls ... 171 No Bake Cheesecake ........................... 144 No Bake Strawberry Icebox Dessert ..... 184 One Bowl Brownies ............................... 176 One Dish Dinner ................................... 149 Orange Chocolate Chip Muffins ............ 165 Pad Thai ................................................ 179 Peanut Butter Balls ............................... 174 Perfect Apple Pie .................................. 148 Pumpkin Chocolate Chip Cookies ........ 146 Pumpkin Pie .......................................... 177 Rhubarb Cake ....................................... 151 Ritz Cracker Squares ............................ 155 Rolled Ginger Cookies .......................... 145 Seven Layer Squares ........................... 166 Shortbread Cookies .............................. 139 Skor Bar Trifle ............................... 164, 169 Skor Trifle .............................................. 173 Sloppy Joes .......................................... 150 Slow Cook Thai Chicken ....................... 186 S'more Cups ......................................... 159 Snicker Doodles .................................... 142 Strawberries & Cream ........................... 160 Strawberry Pie ...................................... 149 Super Soft Chocolate Chip Cookies ..... 161 The Love's Best Ever Cookie Recipe .... 139 Thumbprint Cookies .............................. 160 Toffee Squares ..................................... 166 Trifle ...................................................... 143 Triple Ginger Muffins ............................. 171

Recipe Index


U.B.C. Ponderosa Cake ....................... 151 Ultimate Turtle Cheesecake ................. 163 Wacky Chocolate Cake ........................ 172 Yolanda Coconut Balls ......................... 147 Zucchini Brownies ................................ 175

MAIN DISHES

"Triple Deckers" Chocolate Squares .... 122 Apple Muffins ......................................... 94 August's Family Secret Garlic/Feta

Noodles ............................................. 97 Aunt Dot's Baked Macaroni And

Cheese .............................................. 87 Baked Atlantic Scallops ........................ 120 Beef Casserole ....................................... 90 Beef Pot Roast ..................................... 127 Brown Sugar Cookies .......................... 111 Butter Chicken ...................................... 121 Butternut, Ginger & Orange Soup ........ 132 Butterscotch Cream Pie ....................... 108 Cabbage Rolls ...................................... 106 Cajun Chicken Linguine ....................... 116 Cale's Stuffed Hamburger Cabbage

Buns .................................................. 98 Cheddar Biscuits .................................. 121 Cheeseburger Chowder ....................... 119 Chicken Lasagna ................................... 87 Chicken Tandoori ................................. 130 Chinese Noodle Casserole .................. 122 Classic Baked Macaroni & Cheese ...... 110 Cracker Candy ....................................... 98 Cranberry Chicken ............................... 125 Creamsicle Fruit Salad ......................... 133 Creamy Ranch Chicken ......................... 94 Creamy Sweet Potato Soup ................. 133 Eamon Redmond's Ginger Sparkle

Cookies ........................................... 120 Easy Chicken And Stuffing ..................... 88 Easy Whole Wheat Pizza Dough ......... 135 Fish Cracker Casserole ........................ 128 Fried Rice ............................................. 124 Glazed Chicken .................................... 114 Gluten-Free Macaroni & Cheese ......... 113 Grammie's Chicken Soup .................... 116 Greek Chili ............................................. 93 Grilled Chicken Breast ......................... 110 Grilled Chicken Breast With

Southwest Cheese Sauce ............... 102 Hash Brown Casserole ........................ 104 Homemade Chicken Nuggets .............. 105 Homemade Pizza ................................. 119 Homemade Salsa ................................. 107 Honey Garlic Chicken .......................... 125 Honey Garlic Ribs .................................. 90

Jacob's Jiffy Cinnamon Buns ................ 115 Jiggs Dinner .......................................... 117 Kafta With Roasted Potatoes ................ 126 Kate's Spaghetti Sauce ......................... 106 Korea Pizza ............................................. 89 Krista's Country Fried Chicken .............. 127 Lobster Chowder ................................... 103 Lobster Penne Salmorejo ..................... 109 Macaroni Casserole ................................ 93 Maisie's Basmati Rice With Dried

Fruit & Nuts ........................................ 88 Meatballs Plain & Simple ...................... 118 Meatloaf ........................................ 125, 134 Mediterranean Quinoa Salad ................ 107 Mexican Rice Salad ................................ 99 Molly's Meatballs ..................................... 99 Morgan's Salad ..................................... 131 Moroccan Chicken ................................ 129 Nana's Meatballs ................................... 102 Noah's Banana Split Squares ............... 132 Oatmeal Cookies .................................. 137 Octopus And Seawood ........................... 91 Old Fashioned Macaroni & Cheese ...... 104 One-Pot Pasta ........................................ 97 Oreo Truffles ......................................... 100 Overnight Sandwiches .......................... 134 Pancakes For Supper ............................. 92 Pasta Salad ........................................... 137 Penne Carbonara .................................. 101 Pepper Steak ........................................ 100 Pizza Casserole .................................... 114 Primo Chicken ......................................... 92 Prosciutto Wrapped Chicken Breasts ..... 91 Quinoa And Black Beans ...................... 118 Ranch Potato Salad .............................. 134 Ratatouille ............................................... 96 Ritz Cracker Squares ............................ 117 Scallop Bubbly Bake ............................. 130 Seafood Pasta ...................................... 112 Seven Layer Dinner .............................. 108 Shepherd's Pie ...................................... 100 Shish Kebab .......................................... 136 Slide-Fork Pasta ................................... 124 Slow Cooker Chicken & Potato

Casserole ......................................... 105 Slow Cooker Sweet & Sour Chicken ..... 108 Stroganoff Meatballs ............................. 131 Sunshine Salad ..................................... 132 Supreme Seafood Casserole ................ 135 Sweet & Sour Chicken Wings ................. 89 Sweet & Sour Meatballs ........................ 111 Sweet & Spicy Bacon Chicken .............. 129 Sweet And Sour Meatballs ...................... 95 The Original Morning Glory Muffins ...... 123 Tuna Penne Casserole ......................... 126

Recipe Index


Veggie, Beef And Pasta Bake .............. 113 Waikiki Meatballs ................................. 103 Zucchini Bread ..................................... 128

PRINCIPAL & VICE PRINCIPAL

Hot Artichoke Dip ..................................... 1 Perfection Punch ...................................... 1

SANDWICHES, SOUPS & SALADS

Baked Teriyaki Chicken ......................... 53 Banana And Cucumber Salad................ 55 Beef Barley Soup ................................... 60 Bird In A Nest ......................................... 67 Bistro Salad ............................................ 70 Breaded Parmesan Ranch Chicken ....... 63 Broccoli Salad ...................... 53, 58, 66, 71 Carrot Soup ............................................ 83 Carrot, Potato & Parsnip Soup ............... 66 Cheeseburger Soup ............................... 83 Chicken Fricot ........................................ 68 Chocolate Chip Banana Muffins ............. 70 Chocolate Chip Cookies ......................... 61 Christmas Crunch Candy ....................... 77 Christmas Squares ................................. 75 Cinnamon Rolls ...................................... 53 Claire's Classic Ham Sandwich ............. 64 Corn Chowder .................................. 75, 76 Cucumber Salad .............................. 72, 76 Curried Pumpkin Soup ........................... 74 Dream Salad .......................................... 73 Easy Homemade Chicken Noodle

Soup .................................................. 55 Fast Chili ................................................ 80 Five Cup Salad ....................................... 86 Fruit Smoothie ........................................ 67 Gert's Green Salad ................................ 69 Grammy's Chicken Soup ....................... 60 Greek Salad ........................................... 78 Ham & Cheese Pinwheel Sandwich....... 57

Hamburger Soup ..................................... 69 Homemade Cream Of Vegetable Soup .. 59 Madeleine Cakes .................................... 85 Mixed Green Italian Salad ....................... 62 Mom's Chocolate Chip Cookies .............. 61 Morgan's Fun Lunch Jell-O Salad ........... 85 Nan's Spinach Salad ............................... 54 Nathan's Brownies .................................. 71 One Minute Gluten Free Muffins ............. 61 Oreo Balls ............................................... 63 Oreo Cookie Balls ................................... 56 Pasta Salad ....................................... 65, 78 Pear & Cranberry Salad .......................... 57 Pumpkin, Chocolate & Cheddar

Muffins............................................... 75 Quinoa Salad .......................................... 81 Ranch Chicken Taco Salad .................... 73 Saucy Pulled Pork (Slow Cooker) ........... 58 Seafood Chowder ................................... 72 Soba Noodles With Sweet Ginger

Scallion Sauce ................................... 65 Southwestern Chopped Salad ................ 81 Spinach Caesar Salad ............................ 77 Spinach Salad ......................................... 84 Spinach Salad With Mango &

Candied Pecans ................................. 56 Strawberry & Chèvre Salad .................... 68 Strawberry Spinach Salad ...................... 64 Sun-Dried Tomato Pasta Salad (Cold) ... 73 Sunshine Salad ....................................... 67 Sweet Potato And Rosemary Soup ........ 79 Sweet Potato-Coconut Soup ................... 71 Taco Soup ............................................... 84 Tasty Salad ............................................. 85 Tea Biscuits ............................................ 54 Thick & Hearty Chicken Cheese Soup .... 62 Tomato Soup .......................................... 82 Trina's Spinach Salad ............................. 79 Vegetable Chowder ................................ 82 Vegetable Salad ...................................... 76 Yummy Spinach Salad ............................ 80 Zesto Bruschetta ..................................... 69

glen stewart home and school · l. patricia campbell marilyn maclean principal ... glen stewart...

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