Extraordinary Cheese Dip
1 package light cream cheese
1 cup light marble cheese or ½ light cheddar & ½ light mozzarella cheese (use light cheese or dip will be greasy when cooked!)
1 tablespoon Lemon Dilly Dip mix
1 tablespoon Cheese Chive and Bacon Dip mix
1 tablespoon 3 Onion Dip mix

Mix together and bake in oven in our Large Dip Baker or ½ recipe in Mini Baker for around 15 minutes or until hot. Alternatively cook in microwave for 2 – 3 minutes stirring after 1 minute.

Add 1 teaspoon Poco Picante Salsa mix for an extra zip!

This can be frozen, 1/3 to ½ recipe is what I served. Can also be stored in fridge for 1 -2 weeks.

Chia Cranberry Sauce

1 Tablespoon Chia Jam mix
1 ½ cups fresh or frozen cranberries

Mix in small Rectangular Steamer, cook covered for a couple of minutes, mash berries and cook for another 2 minutes. Put in fridge for a half hour to complete thickening.

Chia Jam Mix can be used for either fresh or frozen berries to make jam with almost no sugar. Can be kept in fridge for a week.

Warm Harvest Cranberry Dip

1 cup Miracle Whip or Miracle Whip Light salad dressing
1 pkg (250 g) cream cheese, softened
½ cup Kraft Greek Salad Feta shredded Cheese or ½ cup Feta Cheese with 1/2 teaspoon Basil and Sweet Pepper Dip mix or Spicy Chili and Oregano Dip Mix
½ cup Chia cranberry sauce
½ cup toasted slivered almonds
½ cup sliced green onions

Combine in pie plate or ovenproof serving dish.
Bake at 350 F for 15 minutes, stirring once during baking.
Serve warm with crackers as well as sliced raw veggies.

Pumpkin Spice Latte Cookies

1 C canned pumpkin 
1/3 C sugar 
1/2 C oil 
1 egg 
1 Tbsp instant coffee  (Cyndy didn’t put this in!)
1 tsp Vanilla Extract
2 C all-purpose flour 
1 tsp baking soda 
2 tsp Baking Powder
1 tsp Pumpkin Pie Spice

Preheat oven to 350° F (175° C).
Combine the first six ingredients in a medium prep bowl and stir until thoroughly incorporated.
Combine dry ingredients in another medium prep bowl. Fold into pumpkin mixture.
Drop by the spoonful onto a Baking Sheet lined with a lightly oiled Bake & Roll or greased pan. Bake for 12–15 minutes.

Tip: Make a delicious latte icing by mixing ½ tsp (2.5 ml) Epicure Pumpkin Pie Spice and 2 Tbsp (30 ml) icing sugar with ½ C (125 ml) spreadable cream cheese. 

• 1 tbsp (15 mL) canola oil
• 2 tbsp (25 mL) sodium reduced soy sauce
• 2 tsp (10 mL) curry powder
• 2 cloves garlic, rasped or pureed
• 2 tsp (10 mL) pure maple syrup
• 1/4 tsp (1 mL) grated lemon zest
• 1 tbsp (15 mL) lemon juice
• 1/4 tsp (1 mL) cayenne pepper
• 2 lb (1 kg) boneless skinless chicken thighs
• 12 cups (3 L) spring mixed greens
• 8 lemon wedges

Directions:

1. In a resealable bag, combine oil, soy sauce, curry powder, garlic, maple syrup, lemon zest and juice and cayenne pepper. Add chicken thighs, close bag and massage marinade into chicken.
2. Refrigerate for up to 2 days or freeze for up to 2 weeks.
3. Place chicken thighs on greased grill over medium heat and grill, turning twice for about 12 minutes or until no longer pink inside.
4. Serve over greens with lemon wedge.

• 1 lbs. ground beef
• 1 lbs. ground pork
• 1 egg
• 1 cup milk
• 1 grated onion
• 1 tsp. salt
• 1/4 tsp. pepper
• 1/2 cup flour
• butter/margarine