[Tarragon Sauce]

Mmmmmmm.  My FAVOURITE for Fondue parties.

Tarragon Sauce

⅔ cup mayo
⅔ cup sour cream
2 tbsp sliced green onions
½ tsp salt
¼ tsp tarragon leaves, crushed
dash of cayenne pepper
1 tsp prepared mustard

Directions

Combine ingredients, mix well, chill.

[Beer Batter.]

New Years Eve is FONDUE Eve for us ... and batter for onion rings, mushrooms and cheese is a MUST.

Beer Batter

¾ cup flour
¼ cup cornstarch
1 tsp baking powder
2 tsp salt
¼ tsp nutmeg
¼ cup beer
2 eggs

Directions:

1. Mix all dry ingredients
2. add eggs and beer.  Mix well.

[Peanut Butter Oatmeal Chocolate Chip Cookies (NO four, NO butter)]

Saw this on Pinterest and gave it a go.  Although it can't be put in the kid's nut-free lunch, it's still a real winner!  Yup ... my personal IPhone pic.  They're legit.

Peanut Butter Oatmeal Chocolate Chip Cookies

1 cup peanut better
⅔ cup brown sugar
1 ½ tsp vanilla
2 large eggs

1. Beat together.
2. In a separate bowl, combine ...

⅔ cup oats (NOT quick oats)
1 tsp baking soda

3.  Add oat mixture to peanut butter mixture.  Stir until combined.

⅔ cup chocolate chips

4. Stir in chocolate chips
5. Bake at 350F for 9-11minutes

* makes 16-20 cookies; recipe easily doubles.

[White Spot Cheesecake.]

If you're from Vancouver, BC - you know all about White Spot.  Legendary Burgers with Triple O sauce ... zoo sticks and Pirate Packs.  But back in the day, they had the BEST cheesecake.  Light, fluffy, unbaked yumminess ... and there are TWO secrets to this amazing recipe.  One - the pastry base.  And two, the raspberry jam layer.  Mmmmm.

My mom used to make it for company, and I have meant to post it here.  Thank you, Auntie Ruth, for letting me scour through your recipes the other day and be reminded of this gem!!  It will be on our Christmas Dinner meal plan this year.

White Spot Cheesecake

Layer 1:

Tenderflake frozen pie crust *OR homemade pie crust*
4tbsp raspberry jam

Directions:

1. place Tenderflake pastry crust in a 9" springform pan, allowing a little to go up the sides.
2. bake as per the instructions.
3. cool, and spread with raspberry jam when cooled

Layer 2 :

16oz (500ml) soft cream cheese
1 cup white sugar
3 large eggs
2tbsp (1oz) lemon juice

Directions:

1.  combine and boil on top of double boiler until thick.  Stir constantly.
2.  cool and pour into shell.

Layer 3:

1tsp gelatine
1pint whipping cream
1/4cup chopped walnuts

Directions:

1. add gelatine to whipping cream.
2. whip until stiff.
3. pour over cream cheese mixture.
4. sprinkle with chopped walnuts as a garnish.

Serve with strawberries or other fruit.

[Apricot Chicken.]

My mom makes this EVERY year at Christmas.  I wish she would make it more often ... so instead, I stole the recipe *grin*.

Apricot Chicken

10 chicken thighs
1 cup apricot jam
8 oz Russian Salad Dressing
1 ¾ tsp curry powder
1 pkg dry onion soup mix

Directions:

1. Place chicken in a foil lined 9x13 pan, skin side up.
2. Mix remaining ingredients, pour over chicken.
3. Bake at 350F for 30minutes.
4. BASTE
5. Bake another 30minutes.

[Pizelle Cookies.]

They're kind of like "waffle" cookies - as you make them in a press - like a waffle (you NEED this press to make these cookies).  And you can shape them into bowls or cones, if you wish, as they cool.  My daughter calls them "snowflake" cookies because of the pretty design the press makes.

Ingredients:

3 eggs
¾ cup white sugar
½ cup melted butter
1tbsp vanilla
1 + ¾ cups of flour
2 tsp baking powder

Directions:

1.  Beat eggs and sugar until light and fluffy, about 5 minutes.
2.  Add the melted butter and vanilla; mix.
3.  In a separate bowl, combine the flour and baking powder.
4.  Add flour mixture to egg mixture; mix.

5.  Butter (or lightly oil) the press ... drop 1tsp/2tsp sized balls onto the press.
6.  PRESS until steam is less, before too brown.
7.  COOL flat on a piece of paper towel.  Cookie will harden when cooled.

[Nanaimo Bars.]

These are Mattias' favourite ... and mine too.

Ingredients:

Crust -

1 cup graham cracker crumbs
1/2 cup flaked/shredded coconut
1/3 cup finely chopped walnuts
1/4 cup cocoa powder
1/4 cup granulated sugar
1/4 cup melted butter
1 egg, lightly beaten

Filling -

1/4 cup butter
2 tbsp custard powder
1/2 tsp vanilla
2 cups icing sugar
2 tbsp milk (approx)

Topping -

4oz chocolate (chopped or chips)
1 tbsp butter

Directions:

1.  In a bowl, combine crumbs, coconut, walnuts, cocoa powder and sugar.  Add melted butter and egg, stir until combined.  Place in 9x9 baking pan lined with parchment paper.  Bake at 350F for 10-15min until firm.  Remove from oven and cool.

2.  Beat butter, powder and vanilla until smooth.  Gradually add icing sugar, alternating with milk until smooth.

3.  Once crust is cooled, spoon filling over - refrigerate for 1hr until set.

4.  Prepare chocolate and butter in a double boiler - stir until melted and smooth.  Cool.  Pour over filling.  Refrigerate about 30min, then score with a knife to prepare for cutting.