Cheddar Maple Mustard Pork Burgers
Skewering the onions with metal or soaked wooden skewers keeps the slices together while grilling.
Skewering the onions with metal or soaked wooden skewers keeps the slices together while grilling.
Can't decide between cheesecake or pumpkin pie? Treat yourself to the best of both worlds with these fabulous pumpkin cheesecake squares!
This twist on lasagna is great for a Saturday night get-together. Serve with salad and a special loaf of bread.
These juicy burgers hold a melted cheese surprise for each satisfying mouthful. Serve with lettuce and bacon or your favourite toppings.
Not your average backyard fare, these thick, juicy burgers, dressed up with lettuce and thinly sliced apple, are fancy enough for casual entertaining. And since you can make the patties and the caramelized onions ahead, they might become a weeknight grilling favourite, too.
Brownies are hard to resist when they're dark, dense and packed with chocolate chips. They also make great party food and are an excellent offering for a bake sale. Try the master recipe, then discover how toasted nuts, toffee bits and dried fruit such as cherries give brownies a whole new meaning.
Sweet-tart cranberries are cooked with a hint of orange to make an easy jam-like filling, then sandwiched between layers of crisp almond pastry. Freshly ground almonds are crunchier than the storebought ground variety, so whirl whole nuts in a food processor for the ultimate nutty crust.
The dark chocolate and tart cherry bits in these scones eliminate the need for any jam or topping. This is a terrific snack to grab for mornings on the go, or to pack for a long car ride to Grandma's house.
Finely chopped mushrooms are essential for this vegetarian burger, so a food processor is the ideal effort-saving appliance. Top the burgers with Fresh Herb Mayonnaise, lettuce and tomato slices or with Golden Onions and serve on whole wheat kaiser rolls.
Nanaimo bars are one of the most popular treats from the kitchen – even though they're not baked. In this version, food writer Carol Ferguson gives them a twist by layering dark between light colours, thus reversing the classic colour scheme.