Ingredients
- 1/2 cup butter, softened
- 1 (3 ounce) package cream cheese
- 1 cup sifted all-purpose flour
- 1 cup fruit preserves
- 1/3 cup white sugar
- 1 teaspoon ground cinnamon

Filling
- 4 apples (2 gala, 2 granny smith)
- 1/2 cup water
- 3/4 cup sugar
- 3 tbsp flour
- 2 tsp cinnamon
- 1 tsp nutmeg

Directions:

DAY BEFORE: Cream butter and cream cheese together until smoothly blended. Beat in the flour. Shape dough into a smooth ball, wrap in cling wrap and refrigerate overnight.

FILLING: Peel, core and chop apple into thin slices. Bring all ingredients to a rolling boil. Stir until most of the liquid has evapourated and sauce has thickened.

1. Remove dough from refrigerator 30 minutes before using. Start heating oven to 375 degrees F (190 degrees C).

2. Roll chilled dough thin. Cut with 3 or 4 inch round cookie cutter. Place small spoonful of jam in center of each round, moisten edges with water.

3. Fold round over and press edges together. Bake on ungreased cookie sheet 15 to 20 minutes. Immediately roll in sugar mixed with cinnamon (traditional) OR in confectioners' sugar if preferred.



























































Notes: Dough can be frozen or refrigerated for up to 5 days.

Adapted from: All Recipes Empanadas
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- 1 1/2 cups cubed chicken breast meat
- 1/2 package fajita mix
- 4 large flour tortillas

Cream Mixture
- 1 tablespoon butter
- 1/2 cooking onion, diced
- 1/2 teaspoon onion powder
- 1/4 teaspoon ground cumin
- 1/2 teaspoon black pepper
- 1/4 teaspoon salt
- 1/2 4 ounce can chipotle peppers, diced
- 2 jalapeno peppers, diced
- 1 can condensed cream of chicken soup
- 1/2 cup sour cream
- 1 cup salsa, divided
- 1 cup shredded Cheddar cheese, divided
- 1/8 cup milk

Directions:

1. Cook chicken breasts on medium heat for 4-5 minutes. Sprinkle on fajita mix and 1 tablespoon of water. Remove from heat when there is no more sauce.

2. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a large baking dish.

3. In a medium saucepan over medium heat, melt the butter and saute the onions until tender (about 3 to 4 minutes). Add the spices, then stir in the peppers, cream of chicken soup, sour cream and 1/4 cup salsa. Mix well.

4. Combine 1/4 mixture and 1/2 cup cheese with chicken, set aside. Add remaining salsa and milk to mixture.

5. Fill each flour tortilla with the chicken mixture and roll up. Place seam side down in the prepared baking dish.

6. Spoon cream mixture over the rolled tortillas and top with the remaining 1/2 cup of shredded Cheddar cheese. Bake in the preheated oven for 30 to 35 minutes, or until cheese is bubbly.

































Adapted from: All Recipes Chicken Enchiladas II
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Yield: 8 pancakes

Ingredients
- 1 1/2 cups all-purpose flour
- 3 1/2 teaspoons baking powder
- 1 teaspoon salt
- 1 tablespoon white sugar
- 1 egg
- 3 tablespoons butter, melted
- 1 1/2 cups milk
- 1/2 cup chocolate chips

Directions:

1. Let the egg and milk sit at room temperature.

In a large bowl, sift together the flour, baking powder, salt and sugar. Make a well in the center and pour in the egg, melted butter and then milk; mix until smooth.

2. Heat a lightly oiled frying pan over medium high heat. Pour the batter onto the pan, using approximately 1/4 cup for each pancake. Sprinkle on chocolate chips. Flip pancake when bubbles appear. Brown on both sides and serve hot.
























Adapted from: All Recipes Good Old Fashioned Pancakes
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Ingredients
- 1 cup butter, halved
- 1 cup sugar
- 1 cup water
- 1 1/2 cups flour
- 2 1/4 teaspoon baking powder
- 1/4 teaspoon salt
- 1/3 cup milk, room temperature
- 2 1/2 cups fresh blueberries
- 1/2 teaspoon ground cinnamon
- 2 tablespoons sugar

Directions:

1. Melt 1/2 cup butter in 10 inch baking dish; set aside.

2. In a saucepan, heat sugar and water until sugar melts; set aside.

3. Place flour in a mixing bowl; cut in remaining butter until fine crumbs form. Add milk, stirring with a fork until dough leaves sides of bowl. Turn out onto a floured surface; knead three or four times.

4. Roll dough out into two squares. Place first piece of dough in the butter; sprinkle dough with cinnamon and sugar. Spread berries over dough. Place second piece of dough on top of berries; sprinkle with cinnamon.

5. Pour sugar syrup on top of dough (syrup will be absorbed). Bake at 350 degrees F for 45 minutes. Sprinkle sugar over top and bake 15 minutes more. Serve warm or cold.



















































Notes: We put in an extra 1/2 cup of berries than the original recipe called for. Yum!

Adapted from: All Recipes Blackberry Cobbler
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Ingredients
- 1.5 cups all-purpose flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1/3 cup butter
- 3/4 cup brown sugar
- 2 eggs, beaten
- 3 mashed overripe bananas
- nutmeg, cinnamon, vanilla extract

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x5 inch loaf pan.

2. In a large bowl, combine flour, baking soda and salt. In a separate bowl, cream together butter and brown sugar. 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.

3. Bake in preheated oven for 40 minutes, until a toothpick inserted into center of the loaf comes out clean.

Notes: Smelled good, but not enough banana taste.

Adapted from: All Recipes Banana Banana Bread
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Ingredients
- 4 chayote
- 1 tsp salt
- olive oil
- 1 cooking onion
- 4 cloves of garlic
- 1/2 tsp of trassi - 8 chili
- 1 slice of dried galangal
- 1 package of shrimp
- 1 can of chicken broth
- half a small can of coconut milk

Directions:

1. Peel chayote, cut in the middle, and take out seed. Slice chayote intro strips. Marinate chayote with 1 tsp of salt.

2. Thinly slice garlic, onions and chili. Cut shrimp into 1 cm bits.

3. Fry onion, garlic, chili, trassi and galangal. Then fry the shrimp.

4. Boil chicken broth and chayote. (but not for too long) Pour in coconut milk. Boil for a bit more.






























Notes: The cho cho was too spicy, I would probably only use 4-6 peppers next time. May use red paprika for colour. Should use less coconut milk than more.

Adapted from: Grandma Brata's Cho Cho Recipe

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- fresh perch fillet
- salt and garlic powder to marinate
- Cajun seasoning mix
- sliced bread



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Ingredients
- 4 stalks fresh broccoli
- 2 chicken breasts
- 1 can condensed cream of broccoli soup
- 1/3 cup milk
- 1 cup shredded Cheddar cheese
- 1 tablespoon butter, melted
- 2 tablespoons dried bread crumbs

Directions:

1. Preheat oven to 450 degrees F (230 degrees C).

2. Cook chicken, chop into cubes. Season with salt, black pepper, onion powder and garlic.

3. Chop broccoli, place in a saucepan with enough water to cover. Bring to a boil, and cook 5 minutes, or until tender. Drain.

4. Place the cooked broccoli in a 9 inch baking dish. Top with the chicken. In a bowl, mix the soup, milk, and half of the cheese. Pour mixture over the chicken (may mix a little). Sprinkle with Cheddar cheese. Mix the melted butter with the bread crumbs, and sprinkle over the cheese.

5. Bake in the preheated oven for 15 minutes, or until bubbly and lightly brown.







































Adapted from: All Recipes Broccoli Chicken Divan
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Rice
- 1/2 tsp salt
- 2 cups glutinous rice
- 2 400ml cans coconut milk

Filling
- 1/2 pound chicken breast
- 1/2 stalk of lemongrass
- 2 cloves garlic
- 1 teaspoon ground cumin

Directions:

1. Soak rice overnight in water. Drain. Wash rice.

2. Boil chicken until cooked.

3. Bring rice with 1 1/2 can coconut milk, 1 cup water and a pinch of salt to a boil. Rolling boil for 5 minutes, then steam rice for 30 minutes.

4. Shred cooked chicken. Finely chop garlic and lemongrass.

5. Fry garlic and lemongrass until browned. Add chicken, fry for 3 minutes, then add 1/2 can of coconut milk. Simmer until filling is dry. Season with salt, pepper and ground cumin.


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- Baguette
- Montreal Smoked Meat
- Red onions
- Tomatoes
- Romain lettuce
- Havarti cheese
- Honey Mustard





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