Cheese Sauce (Microwave )

1 cup milk
2 tbsp flour
¼ tsp salt
Pinch pepper
2 tbsp butter
¼ tsp dry mustard
½ cup cheese
Mix first 5 ingredients. Cook and stire 1-1 ½ minutes in microwave until thick. Stir in mustard and cheese.

Peanut Butter Cookies

2-½ cups flour, sift or stir before measuring
½ tsp salt
2 tsp baking powder
1 cup hard margarine or butter
1 cup peanut butter
1 cup white sugar
1 cup brown sugar, packed
1 tsp vanilla
2 eggs

Sift together flour, salt, and baking powder; set aside. Cream margarine or butter, peanut butter, and sugars; beat in vanilla and egg. Stir in flour mixture, blending well. Shape mixture into 3/4-inch balls; place on greased baking sheets. Flatten each cookie with the tines of a fork; dip fork in flour periodically to keep it from sticking to the peanut butter cookie dough. Bake at 375° for about 8-10 minutes.

Uncooked Cookies - aka Chocolate Drop Cookies

2 cups white sugar
½ cup margarine (hard kind-like Parkay)
½ cup milk
3 tbsp cocoa
1 tsp vanilla
2 cups oatmeal (quick-cooking)
1 cup coconut (shredded)

In bowl combine oatmeal and coconut. In large pan combine white sugar, margarine, milk and cocoa. Bring to a rolling boil and boil only 2 minutes. Remove from heat and stir in vanilla. Pour over oatmeal mixture and stir to combine. Drop by teaspoons onto sheet of aluminum foil. Cool.

Chocolate Chip Oatmeal Cookies

1 cup sugar
1 cup brown sugar (packed)
1 cup hard margarine
2 eggs
2 tsp vanilla
2 tbsp milk
1 tsp baking soda
½ tsp salt
1 tsp baking powder
2-2 ½ cups oatmeal (Old Fashioned)
2 cups flour
1-½ cups chocolate chips

Cream sugars and margarine. Add eggs, vanilla and milk and beat well. Add remaining ingredients, stirring well. Drop by teaspoon onto parchment paper lined sheet. Bake at 375F for 7-9 minutes.

Blueberry Crumble Pie

Filling
5 cups blueberries
2/3 cup granulated sugar
2 -1/2 tbsp cornstarch
1 tsp finely chopped lemon zest
2 tbsp fresh lemon juice
Pinch of ground black pepper

Crumble
1-½ cups flour
1 cup firmly packed dark brown sugar
¾ cups unsalted butter, cut into little pieces

Crust
1 frozen crust

To make the fruit filling, in a large bowl, mix all the ingredients well. Crush about 20 percent of the blueberries so the juice mixes with the cornstarch and thickens the filling.

To make the crumble, mix the flour and brown sugar in a food processor until thoroughly combined. Add the butter and pulse until the mixture forms a crumble (do not overwork the mixture). Refrigerate until you are ready to use it. 

Preheat oven to 375°. Spoon blueberry filling into crust, then sprinkle topping over. Bake pie until filling is bubbling and topping is golden, about 1 hour 15 minutes. Cover with foil after 30 minutes if browning too fast. Cool on a rack.


If using frozen blueberries: Do not thaw blueberries. Mix all filling ingredients together and let sit for 15 minutes. Stir then add to pie shell and bake as above. 

Lentil Cauliflower Soup

1 tbsp olive oil
1/2 cup diced onion
1/2 cup diced celery
1/2 cup diced carrots
3 cloves garlic, minced
1-1/2 tsp ground cumin
1 tsp turmeric
2 litres chicken broth

2 cups dry red lentils, rinsed and drained (about 1/2 a bag)
2 med head Cauliflower, roughly chopped into small pieces (or 1 large)
hot sauce to taste (optional)

Heat the olive oil in a large saucepan over medium heat. Add the onion, celery and carrots and cook until softened, 3 to 4 min. Stir in the garlic, cumin, turmeric and cook until fragrant, about 30 seconds. Stir in the broth, cauliflower and lentils. Cover and simmer until the lentils are tender, about 40 min. Take soup off heat. Purée soup using an immersion blender. If desired, garnish with yogourt, green onion and pepper.

Optional: Hot sauce or use 1-2 tsp of the Caribbean curry—hot stuff.

Can also dump everything into a crockpot. Freezes well.

Link to original recipe from Sobeys:
https://www.sobeys.com/en/recipes/cumin-spiced-lentil-cauliflower-soup

Chicken Tortilla Soup with Black Beans

3 chicken breasts

2 tsp cumin

2 tsp chili powder

1 tsp paprika
½ tsp garlic powder
½ tsp salt
1 tbsp canola oil

1 large onion, chopped
3 cloves garlic, chopped
1 can diced tomatoes

1 can green chilies (optional)

1/2 can tomato paste
4 cups chicken broth

2 cups water (omit for chunkier soup)
2 cans black beans, drained and rinsed

2 tsp hot sauce (or to taste)

Garnishes:
Tortilla chips (broken)

Sour Cream
Diced Avocado
Grated Chedar Cheese
Cilantro

Preheat oven to 375 degrees. Mix cumin, chili pepper, paprika and garlic powder. Sprinkle half of mixture on chicken breasts and bake for 20 to 25 minutes, or until chicken is done. Shred chicken or cut into small chunks.

Heat oil in a large pot. Add onions and minced garlic. Cook until onions are translucent. Add the rest of the spice mix. Add chicken, tomatoes, chicken broth, and black beans. Bring to a boil, then simmer for 1 hour. Serve with any of the garnishes, especially tortilla chips.

This also works well in a crockpot. Combine all ingredients and cook on high for 4 hours or low for 8 hours.