- Portion size 400 servings
- Credits : Canadian Living Magazine: May 2008
- 1 jar pimento drained and rinsed
- 1 cup cream cheese softened
- 1/3 cup light mayonnaise
- 1 cup shredded extra-old Cheddar cheese
- 1/4 teaspoon pepper
Tea Sandwich recipe: Pimiento Cheese Spread 150 Image by: Tea Sandwich recipe: Pimiento Cheese Spread 150
Raspberry Jam Snowflake Cutouts IMAGE Image by: Raspberry Jam Snowflake Cutouts IMAGE
Ruby raspberry jam peeking through snowflakes makes these pretty cookies as fun to look at as they are to eat.
Sparkling White Winter Sangria IMAGE Image by: Sparkling White Winter Sangria IMAGE
Sweet spices, winter fruit and sparkling white wine give this sangria a nod to the holiday season. For a pretty garnish, add a star anise to each glass before pouring in the sangria.
Roasted Butternut Squash and Cheddar Gratin IMAGE Image by: Roasted Butternut Squash and Cheddar Gratin IMAGE
Roasting the squash before layering it in the gratin enhances its flavour. This step also cuts down on Turkey Day prep—just sprinkle on the topping and pop it into the oven after the turkey comes out.
Chewy Quinoa Bars IMAGE Image by: Chewy Quinoa Bars IMAGE
These nut-free treats are chewy and packed with flavour, thanks to the tasty fruit and toasted quinoa, which also add fibre and protein to stave off hunger. Pack one in her knapsack for snack emergencies!
In skillet, toast quinoa over medium- high heat, shaking pan often, until brown and beginning to pop, about 8 minutes.
Meanwhile, in saucepan, combine corn syrup, tahini, honey and oil; heat over medium heat, shaking pan often, until melted and smooth, about 6 minutes.
In large bowl, combine cherries, oats, quinoa flakes, coconut flakes, pepitas and toasted quinoa; stir in syrup mixture to coat evenly. Scrape into parchment paper–lined 13- x 9-inch (3.5 L) cake pan, pressing firmly with bottom of greased measuring cup or greased spatula.
Bake in 325°F (160°C) oven until golden brown, about 20 minutes. Sprinkle with chocolate chips; let cool completely on rack. Refrigerate until chocolate chips are set, about 30 minutes. Cut into bars. (Make ahead: Store in airtight container for up to 1 week.)