Fabulous Yogurt Bannana Chocolate Chip Muffins

My mom has made these for years, they have always been my favourite. Plus they have bran, yogurt and banana in them, so they are low in fat, high in fiber and extremely delicious. This recipe is great for using up blackened bananas that have been sitting on the counter for a while.

Fruity Barbecue Sauce

Why pick up store-bought barbecue sauces when you can just as easily make your own at home? Here is one that you can brush onto food while grilling or use as a dip for grilled meats and vegetables. Use 1 cup (250 mL) sauce for 4 servings (1 lb/500 g boneless or 2 lb/1 kg bone-in) meat.

Hazelnut Chocolate Chip Bars

So much simpler to make than cookies, these chewy chocolaty bars with hazelnuts can be stored in the refrigerator for up to one week.

Soy Ginger Chicken Burgers

Heavenly Butter Tarts

Classic Mincemeat

You can make this old-fashioned fruit mixture with suet or butter.

Brie with Hazelnut Pear Topping

Try this perfect-match combination or one of the three easy, delectable variations below. The rind on Brie, which is formed from mould as the cheese ripens, is edible.

Fall Roasted Vegetables

Fall Roasted Vegetables

Mini Butterscotch Pies

"Rich butterscotch pudding fills these sweet shortbread cups, which are easy to serve at a sit-down dinner or a cocktail party–style gathering. A hint of Scotch whisky and shards of nutty, buttery toffee make them the most elegant hand-held sweets you'll ever serve." — Amanda Barnier, Food specialist

Mini Carrot Cake Trifles

Scrumptious layers of carrot cake, pineapple, candied walnuts and a luscious cream cheese custard make these tiny trifles a must-try for carrot cake lovers. Make them a day ahead and simply add the garnish before your guests arrive.