Canadian Christmas Chocolates

These chocolates are well worth the effort that needs to be put in to make them, so get cook'n!

Ingredients:

1 can La Choy chow mein noodles

2 packages (10 oz.) of Reeses Peanut Butter Chips

4 bags (10 oz.) of semi-sweet chocolate or milk chocolate

1 can lightly salted peanuts

Directions:

Pour all of the chocolate and peanut butter chips into a double boiler. Then melt slowly stirring constantly.

Take the melted chocolate and pour into a glass bowl along with the chow mein noodles and peanuts and stir. Work quickly so that the chocolate won't harden.

Now, using a spoon scoop up the mixture and place on an ungreased cookie sheet. Place the cookie sheet in the refrigerator until hardened.

Once hardened use a spatula to push them off the tray.

All that's left is to enjoy!

Good Old American Holiday Candy Crunch Pie

Want a dessert to serve at the holidays? Why not try this great pie?

Ingredients:

2 cups cold milk

2 packages of Jell-O brand chocolate flavor instant pudding and pie filling

1 tub cool whip topping, thawed

2 milk chocolate english toffee candy bars, chopped and divided

1 oreo pie crust

1 square bakers chocolate (semi-sweet), melted

Directions:

In a large mixing bowl, beat the milk and dry pudding mixes with a whisk for about two minutes if that is not long enough, just beat until it is well blended.

Gently stir in half of the whipped topping and all but 3 tablespoons of the candy.

Using a spoon, put the mixture from the bowl into the oreo pie crust.

Top it with the remaining candy. Use the melted bakers chocolate to create a chocolate drizzle over the pie. To chill the pie it can be placed in the refrigerator or it can immediately be served.

This makes 8 servings, so theres more than enough to go around!

Enjoy!

This recipe was from:

Katie Brown and Jell-O Brand Jell-o

This image was from:

http://www.kraftfoods.com/Recipes/CakesPiesCheesecakes/PiesPudding/CandyCrunchPuddingPie.html

South American Pineapple-Cranberry Salad

With the holidays right around the corner this South American Pineapple-Cranberry salad can will keep things festive!

Ingredients:

1 can of undrained and crushed pineapples

2 Packages of raspberry Jello flavor gelatin

1 can whole berry cranberry sauce

1 apple chopped

2/3 cup chopped walnuts

Instructions:

Drain the pineapple, but keep the juice, remove one tablespoon of pineapple and set it aside on a plate with the juice.

Add water to the juice until you have enough to fill three cups.

Pour the three cups into sauce pan, boil and then remove from heat.

Add the geletin mixes and stir for about two minutes.

Stir in the cranberry sauce. Now, pour the entire mixture into a larger bowl. Put in fridge for 1 1/2 hours or until it begins to thicken.

Now it's time to stir in the pinapple, walnuts, and apples.

Keep in the fridge for 4 hours, this way it will be firm. When time in fridge is over, put some extra pineapple and sliced apples on top.

This recipe was modified from: Katie Brown and Jell-o brand Jell-o

This image was from:

http://www.kraftfoods.com/images/recipe_images/Festive_Cranberry-Pineapple_Salad.jpg

Broccoli and Cheese Casserole

This recipe is great to put on the table for Thanksgiving. So try to bake it and put it out, everyone will love it!

Ingredients:

1 can of cream of mushroom soup

1/2 cup of milk

2 tsp. yellow mustard

1 bag of frozen broccoli floweretes (they need to be thawed when using them)

1 cup shredded chedder cheese

1/3 cup dry breadcrumbs

2 tsp. melted butter

Directions:

In a casserole dish put the soup, milk, yellow mustard, broccoli, and cheese. Stir them all together.

Now, mix the breadcrumbs and melted butter together. Put the broccoli over the breadcrumbs and melted butter mixture.

All that's left is to bake the casserole for 30 minutes or until it is hot throughout.

When it's done, put on the table and enjoy!

Happy Thanksgiving!

This recipe was from: Campbell's

This image was from:

http://www.cappers.com/issues/2007-05-01/images/FF-Broc-CheeseCass.jpg

Polish Perogies

Feel like something Polish? These Perogies will have you feeling you actually in Poland!

Ingredients:

4 1/2 cups of flour

2 tablespoons of melted butter

2 cups of sour cream

2 eggs

1 egg yolk

2 tablespoon vegetable oil

8 peeled potatoes that are diced

1 cup of shredded chedder cheese (optional)

Instructions:

Put the flour in a bowl and set aside. In another bowl, whisk the sour cream, eggs, egg yolk, oil, and melted butter. Now, pour the bowl of flour into this bowl and mix together well. Let this bowl stand for 15-20 minutes.

Put the potatoes in a pot and fill the pot with just enough water so that the potatoes are just covered. Bring the water to a boil, the potatoes should be cooked until they are tender which will about about 15 minutes. When they are finished the water needs to be drained and then potates need to be mashed.

Add the shredded cheese and mix together. When it is mixed, set aside to allow it to cool.

The bowl that was made in the first step contains the perogie dough. This should be separated into two balls. Lightly flour a surface and roll out each ball of dough so that it is thin, but not too thin that it will tear when making the perogies. Using a round cookie cutter, glass, or knife, cut the dough into circles. Spoon in some of the filling into the center of the circle of dough. Fold the circle of dough in half and press the edges together, encasing the filling inside. Do this until all of the dough and filling is used.

The perogies can be put on a cookie tray and frozen, then once they are frozen, they can be put in bags or containers made for freezer storage.

To cook the perogies, bring a large pot of water to a boil (If they are frozen when they are dropped into the water they are at less risk to burst while they are cooking. One at a time, drop the perogies in the water. When they are done, they will float to the top. Using a spoon with holes in it, remove the perogies from the pot. Be sure not to boil them too long or they will become soggy.

This recipe was modified from:

http://allrecipes.com/Recipe/Grandmas-Polish-Perogies/Detail.aspx

This image was from:

http://allrecipes.com/Recipe/Grandmas-Polish-Perogies/Photo-Gallery.aspx

Ukrainian Didivs'ka Iushka (Grandfather Soup)

The weather is getting cold and there is one way to warm up, make some soup! This recipe is sure to bring some warmth to your tastebuds.

Ingredients:

2 cups of water

1/4 cup of milk

3 tablespoons of butter

2 potatoes

1 onion

1 carrot

1/2 cup of flour

Recipe:

The first step to making this soup is to bring the water to a boil while cutting the potatoes into cubes.

Next, peel the carrot and cut it into circular slices. The slices should be quit thin. The thinner the slices, the softer they will become when cooked.

Cut the onion into slices so that they can later be sauteed; when finished cutting put aside for a later step.

When the water is boiling add the carrot and potatoes.

Now, mix the flour and one tablespoon of the butter. This mixture will be thick, like a dough, so pinch off small pieces and roll them into tiny balls, then drop them into the soup.

It is now time for the onions. In a pan, sautee the onions in the rest of the butter. When done, they should be golden brown. Add the onions and the milk to the boiling soup and stir. The soup should be cooked for at least five more minutes. When the potatoes can have a fork stuck through them smoothly then they are finished. You can also tell by tasting them because they will be soft.

Now all that is left is to serve the soup and enjoy!

This recipe was modified from:

http://fooddownunder.com/cgi-bin/recipe.cgi?r=89748

This image was from:

http://www.dkimages.com/discover/previews/749/331159.JPG

Mexican layered Taco Pizza

Mexican food equals a fun dinner! So get everyone together and try Mexican pizza!

Ingredients:

Round flat bread ( Flat wraps) These come in flavors, such as tomato, garlic and herb, or plain, mix it up!

1 pound of lean ground beef (Lean meat is a tad more expensive, but better for your health!)

Thick salsa with black beans and corn (Can get in a Hot for extra zing!)

Jalapenos (For some flame!)

Chedder cheese (Either shredded or buy the block and grate at home)

Shredded lettuce

Onions (Chopped/Diced)

Sour cream

Guacamole

1 package of taco seasoning mix

Directions:

Thoroughly cook the meat in a frying pan. Drain any fat and add the package of taco seasoning mix. Add 1/2 cup of water and cook for about two more minutes, stirring everything together over the heat.

Take three pieces of the flat bread and place them one on top of the other and using a pizza cutter or a sharp knife, cut into four quarters.

In an over safe dish place one of the three layers of the flat bread. Using a spoon with wholes in it, so that the meat is not too juicy, put the meat on the flat bread and place some cheese over it. Then put the next layer of flat bread on and a little more meat and a little more cheese.

Last, but not least place the last layer of flat bread on top of everything. Place the dish in the oven and bake at 400 degrees for about five minutes, keep an eye on it so that the flat bread does not get burned, but just lightly browned to make it crispy.

Now, that it's out of the oven top it with some salsa, onions, cheese, and lettuce, along with the guacamole and sour cream on top! Don't forget the Jalapenos on top for the extra kick! Just slice them up and throw them on top for the extra spice!

ENJOY

This image was from:
http://www.kraftfoods.com/main.aspx?s=recipe&m=recipe/knet_recipe_display&wf=9&recipe_id=94490