Simple Twice Baked Potatoes

Place 8 baking potatoes on a cookie sheet. Bake them at 400 for 1 h 15 min

Add to a large bowl:

Two sticks of butter cut into pats
1 cup of bacon bits (real bacon preferred!)
1 cup of sour cream
1 cup of cheese (jack is best!)
1 green onion (don't freeze the potatoes if you add green onions. It ruins the taste!)
1/4 tsp seasoning salt
pepper to taste

Cut the potatoes lengthwise and add scrap the insides into the large bowl with the above ingredients. Using a masher mix all of the ingredients together until relatively smooth. You can
add a green onion... only if you don't intend to freeze the potatoes.

Put the ingredients back into the potatoes and bake for 15-20 min @ 350F.

Beef Enchilada Casserole

by Sandi Richard

675 g ground beef (90%lean) or half moose, half beef
1 x small onion
1 can (127ml) chopped green chilies
1 x grated carrot (can use broccoli or peas turned in a food processor or cooked and mashed)
1 can cheddar cheese soup
1 cup chunky salsa
1/2 cup grated low-fat Cheddar
1/2 cup grated part-skim mozzarella cheese
12 x oven-ready lasagna noodles
1 1/3 cup water (or milk)
1/2 cup grated low-fat Cheddar
1/2 cup grated part-skim mozzarella
Aluminum foil

Directions:
Beef Enchilada Casserole
Preheat oven to 350F.
Brown meat in a large nonstick frying pan or wok, at medium high.
Stir until meat is no longer pink.
Chop onion finely while meat is browning and add to meat gradually as you cut.
Add chilies, (carrot, broccoli or peas), soup, salsa and cheeses to cooked meat.
Stir until well mixed.
Layer in a rectangular lasagna or cake pan in this order:
1/3 dry noodles and 1/3 sauce. Do this 2 more times.
Drizzle water all over and top with grated cheese.
Cover tightly with foil and bake in hot oven. Set timer for 50 minutes.
When timer rings for the casserole take it out and let stand for 5 minutes before serving.

Honey Bars

3/4 cup oil
1/4 cup honey
1 cup sugar
1 egg

2 cups flour
1/2 tsp baking soda
just under 1/2 tsp salt
1 tsp cinnamon

and enough Honey to drizzle...

Mix the top ingredients together. Combine and add the second group of ingredients together. The mix will be crumbly. Using half of a cookie sheet (use tin foil to accomplish this) pat the ingredients down so it is still somewhat rough looking.

Bake at 324 for 15-18 minutes. Cool slightly and then drizzle heavily with honey. Let sit until honey is absorbed. Or if you are like us... eat it while it is still warm and covered with honey until you are stuffed then eat the second half in the morning!!

Lemon Vinaigrette

1 large or 2 small cloves garlic
2 Tbsp white wine vinegar
2 Tbsp fresh lemon juice
1 tsp dijon mustard (there is no substitute for dijon)
1 tsp sugar or splenda
1/2 tsp salt
1/4 tsp ground pepper
1 cup olive oil

Wisk all ingredients except olive oil. Add oil slowly with wisk.

Nigella Lawson's Toffee Sauce

3/4 cup plus 1 tbsp brown sugar
2 tbsp dark corn syrup
3/4 stick unsalted butter
2/3 cup heavy cream

Put the sugar, syrup and butter in a pan and slowly bring to a boil, allowing the butter to melt and the sugar to dissolve. Let the mixture bubble for a couple of minutes before carefully & slowly adding the cream. Cook for another 2 to 3 minutes or until the sauce is thick, sticky and glossy. Serve with a couple of scoops of vanilla ice cream.

Oreo Cookies

Ingredients:
1 chocolate cake mix ( I use Devils food moist deluxe brand)
2 eggs
1/3 cup oil

Icing:
1 box of cream cheese
3 tbsp. butter
2cup conf. sugarDirections

Mix cake mix, eggs and oil well.

Roll in to balls the size of a teaspoon measuring spoon.

Place on cookie sheet and bake at 350 degrees for 8 min.

Icing: mix all put on 1/2 of cookie place the other half on top. They are best after frozen over night!