Dessert Egg Rolls

3 lbs tart green apples, peeled, cored and thinly sliced.
1/2 c sugar
1/2 c apricot jam
lemon zest from 2 lemons
nutmeg
apple pie spice
1 c chopped walnuts
1/2 c melted butter
1/4 c apple juice
1 pkg egg roll wrapers
caramel sauce

Place apples, apple juice, sugar, jam, zest, nutmeg, and apple pie spice in a large skillet.
Cook over med high heat, covered for about 10-15 minutes, untill apples are tender.
Stir in walnuts.
PLace several tbsps of filling at an angle in the centre of an eggroll wrapper.
Roll up, lighlt moistening edges with water to seal.
Place seam side down ona greased baking sheet.
Repeat untill all the filling is used.
Brush all with melted butter and sprinkle with sugar.
Place under hot broiler for 3-5 minutes.
To serve, drizzle with caramel sauce.

Chocolate Eclair Dessert

2 pkg instant vanilla pudding
3 c milk
8 oz whipped topping
1 box graham crackers
1 container chocolate frosting

Mix together pudding mix and milk.
Fold in whipped topping.
Line a 13x9 baking dish with one layer of graham crackers.
Put half of the pudding mixture over the graham crackers.
Place a second layer of graham crackers over pudding mixture.
Put the remaining pudding mkixture over graham crackers.
Place a third layer of graham crackers over pudding mixture.
Spread the frosting over top of last layer of crackers.
Cover and let sit for several hours.

Maple Butter Blondie

1 1/2 c flour
1 tsp baking powder
1/2 tsp salt
1 1/2 c butter
1 1/2 c brown sugar
2 eggs
1 1/2 tsp vanilla
1 c chopped walnuts
1 c white chocolate

Maple Butter Sauce

1 1/3 c sugar
1 c whipping cream
2/3 c butter
2 tsp maple flavouring

For Brownies:
In a mixer blend butter and brown sugar.
Then add baking powder, salt, vanilla and eggs.
Mix in flour.
Fold in the chocolate and nuts.
Pour into a 9x13 baking dish.
Bake at 350 for 22-25 minutes.

For the sauce:
Combine first 3 ingredients in a sauce pan and bring to a boil.
Cook for 2-3 minutes, remove from heat and add flavoring.

To assemble:.
While they are still warm, cut brownies into 12 pieces, they may be a little crumbly--they are more cake like in texture.
Place a brownie on a plate and top with 2 scoops of ice cream.
Then drizzle with sauce and sprinkle with more nuts.

Peanut Butter Chocolate dessert

20 oreo cookies
2 tbsp butter, melted
1 pkg cream cheese
1/2 c peanut butter
1 1/2 c powdered sugar
1 carton Cool Whip, thawed
15 miniature peanut butter cups, chopped
1 c cold milk
1 pkg chocolate pudding mix

Put 16 cookies into a ziploc bag and cruch.
Pour crumbs into bowl, add butter and toss to coat
Press mixture into the bottom of a 9 inch baking dish.
In a bowl, beat together cream cheese, peanut butter and 1 c powdered sugar.
Fold in half of the cool whip
Spread over crust
Sprinkle with chopped peanut butter cups.
In a nother bowl, mix together milk, pudding mix and remaining powdered sugar.
Fold in the rest of the cool whip.
Spread over the peanut butter cups
Cruch remaining cookies and dprinkle on top.
Chill for at least 3 hours.

Tater Tot Casserole

1 lb ground beef
1/2 med onion, chopped
1 can cream of ___________ soup
1 c cheese, shredded
1 bag frozen tater tots

Preheat oven to 350
Brown ground beef
Saute the onion
In a casserole dish, combine ground beef, onions and soup.
Top mixture with tater tots
Sprinkle with cheese
Bake for 30-40 minutes

Honey Pecan Chicken

1 lb boneless, skinless chicken breasts
1/2 c flour
3 tbsp butter, divided
1/4 c honey
1/4 c pecans, finely chopped or grinded

Dredge chicken in flour.
Dip chicken into honey and then into pecans.
Melt butter in a frying pan and fry chicken until cooked through.

Pulled Pork

4 lb pork roast
2 large onions
1 c ginger ale
1 bottle BBQ sauce

Slice one onion and place in crock pot.
Put in roast, cover with the other sliced onion.
Pour ginger ale over roast.
Cover and cook on low for 10-12 hours.
Remove from crock pot, save the onions and drain all the liquid.
Shred the meat with 2 forks and return to crock pot with onions.
Stir in the BBQ sauce and cook on low for 2-4 hours.
Serve on buns or in wraps.

Honey Corn

4 ears of corn on the cob
2 tbsp butter
1 tbsp honey
1 tsp garlic, crushed
1/4 tsp ground pepper

Place butter and honey in a small microwaveable bowl.
Microwave for 30 secs, until melted.
Stir in garlic and pepper.
Cool mixture un fridge for 15 minutes.
Brush mixture evenly on each ear and wrap in foil.
BBQ for 15-20 minutes over medium high heat, turning frequently.

Lemon-Cinnamon Chicken

1/2 c fresh lemon juice
3 cloves of garlic, minced
1 tsp dried oregano
1/2 tsp cinnamon
1/2 tsp tomato paste
1 tsp minced jalapeno pepper
1 lb boneless, skinless chicken breasts
salt and pepper

In a shallow baking dish, combine lemon juice, garlice, oregano, cinnamon, tomato paste and jalapeno pepper.
Season with salt and pepper.
Place chicken in the marinade, turn to ciat and marinade for at least 2 hours, up to 8.
Grill for approximatly5-7 minutes per side.

BBQ Potatoes

2 tbsp butter, melted
1 tbsp chili powder
1 tbsp honey
1/4 tsp garlic powder
1/4 tsp pepper
2 lb med red potatoes, quatered

In a large bowl, combine chili powder, honey, garlic powder, pepper and butter.
Add potatoes and toss to coat.
Wrap in foil and seal.
Place on grill for 30 minutes until tender

Spicy BBQ Burgers

2 lb ground beef
2 med red onions, finely diced
3 tbsp garlic, minced
2 tbsp spicy curry powder
2 tbsp worcestershire sauce
1 tbsp cayenne pepper
1 tsp italian seasoning
1/2 tsp mustard powder
salt and pepper to taste

Mix all ingedients together, adding some breadcrumbs if required, until the met holds together well.
Divides into 4 portions and gently pack each burger into 4 patties.
BBQ for 10-15 minutes until desired doneness is reached.

Breakfast Couscous

1/2 c milk
1 tsp vanilla
2 tsp maple syrup
2 tbsp raisins
1/4 uncooked couscous
cinnamon

Heat milk, vanilla, maple syrup and raisins in a saucepan over medium heat, until hot and steamy.
DO NOT BOIL.
Stir in couscous, cover and remove from heat.
Let stand for 5 minutes.
Sprinkle with cinnamon before serving.

Crock Pot Breakfast

12 eggs
1 bag frozen hashbrown potatoes
1 lb bacon, cut into small pieced, cooked and drained
1/2 c onion diced
3/4 lb shredded cheddar cheese
1 c milk
1/2 tsp dry mustard
salt and pepper

Layer the ingredients in your crock pot in this order:
1/2 of the potatoes
1/2 of the bacon
1/2 of the onions
1/2 of the cheese
Remaining potatoes
Remaining bacon
Remaining Onions
Remaining cheese

Beat together eggs, milk, mustard, salt and pepper.
Pour over the entire mixture in the crock pot.
Cook on low for 10-12 hours.

Berry Smoothie

2/3 c frozen blueberry Smoothie
1/2 c yogurt
1 banana
1/2 c cold fruit juice (I use white grape)
1/2 c frozen raspberries
1 tbsp lemon juice

Combine all ingredients together in a blender and blend until smooth.
For a thicker smoothie, add a few ice cubes.

Croissant Breakfast Casserole

4 plain croissants
1 tbsp butter
2 c sliced fresh mushrooms
1/4 c sliced green onions
4 eggs
1 c milk
1 c swiss chesse, shredded
1 c mozarella cheese, shredded
1/4 c parmesan cheese

Split croissants in half.
Place bottom, vut side up, in a 9x13 baking dish
Melt butter in a frying pan
Saute mushrooms and green onion until tender and liquid has evaporated
Set aside
Beat together eggs and milk
Pour half over the croissants
Layer mushroom mixture and cheeses on top and the pour remaining liquid over top.
Position croissant tops, cut side down, over top of bottoms
Let standt over night in the refridgerator
Bake at 350 for 25-30 minutes until set
Cover with foil if it browns to quickly