Peanut Butter Pie SUBMITTED BY ANDREW ARNETTE INGREDIENTS 1 cup powdered sugar 1 baked pie crust, 9-inch 2/3 cup sugar 2 cups milk, scalded 3 egg whites, room temperature 1/2 cup creamy peanut butter 1/4 cup cornstarch 3 egg yolks, beaten 2 tablespoons butter or margarine 1/4 teaspoon vanilla

PREPARATION Combine powdered sugar and peanut butter; mix with a fork until mixture resembles coarse meal. Spread half the mixture in a pastry shell; set remaining mixture aside. Combine remaining ingredients, except egg whites, in a saucepan. Cook over medium heat until thickened, stirring constantly. Spoon filling over the peanut butter layer in pastry shell. Beat egg whites until stiff; spread over filling. Sprinkle remaining peanut butter filling over meringue. Bake at 325º for 20 minutes or until meringue is firm and lightly browned. Let cool before serving.

Mini Cheesecakes SUBMITTED BY ELIZABETH TENG INGREDIENTS 8 oz. cream cheese 2 large eggs 8 oz. sour cream 3/8 cup sugar Small, round vanilla wafer cookies Vanilla essence Blueberry jam (optional)

PREPARATION 1. Preheat oven to 325°F. 2. Line a medium-sized muffin tray with foil cups. Place a vanilla wafer in each of the cups. 3. Microwave one pack of cream cheese for 30 seconds and mix in ¼ cup sugar and 2 eggs. 4.Fill baking cups halfway and bake for 20 minutes. 5. Mix 8 oz. sour cream, 1/8 cup sugar, and 2 to 3 drops of vanilla essence. 6.Place in baking cups and bake in 200-250°F oven for another 5 minutes. 7. Spoon blueberry jam on top (if desired--any jam or fruit topping will do), and serve.

Shrimp and Avocado Salad SUBMITTED BY KERI WEST INGREDIENTS 2 pounds cooked shrimp 2 tomatoes (medium) 1 onion (medium) 2 avocados 1 lemon

PREPARATION 1. Peel shrimp and set aside. 2. Chop onion, avocados and tomatoes. 3. Put shrimp and chopped veggies together in a serving bowl. 4.Squeeze lemon juice into the mix, stir and refrigerate. 5. Serve when chilled!

Wisconsin Cheese Stuffed Burgers SUBMITTED BY HARRIS ENGEL INGREDIENTS 3 pounds ground beef 1/2 cup dry bread crumbs 2 eggs 1 1/4 cups (5 ounces) of your favorite shredded Wisconsin cheese, shredded Pepper Havarti cheese, crumbled Blue Cheese, or crumbled Basil & Tomato Feta cheese

PREPARATION In a large mixing bowl, combine beef, bread crumbs and eggs; mix well, but lightly. Divide mixture into 24 balls; flatten each on waxed paper to 4 inches across. Place 1 tablespoon cheese on each of 12 patties. Top with remaining patties, carefully pressing edges to seal. Grill patties 4 inches from coals, turning only once, 6 to 9 minutes on each side or until no longer pink. To keep cheese between patties as it melts, do not flatten burgers with spatula while grilling. Be careful—the cheese filling may be very hot if eaten immediately after cooking.

Soft and Chewy Chocolate Chip Cookies SUBMITTED BY HEATHER CHAN INGREDIENTS ½ cup butter (room temperature) ½ cup shortening 1 cup white sugar ½ cup brown sugar (lightly packed) 2 eggs 2 teaspoons real vanilla extract 2 cups all-purpose flour 1 teaspoon baking soda 2 cups semi-sweet chocolate chips

PREPARATION Preheat oven to 350º F. In a large bowl, mix together butter and shortening until smooth. Gradually add the white sugar and the brown sugar. Add the eggs and the vanilla and mix well. In another bowl, sift the flour and baking soda together. Then mix the dry ingredients into the wet ingredients. Stir in the chocolate chips and chill in the refrigerator for 10-15 minutes. Drop spoonfuls of dough onto a non-stick cookie sheet every 2-3 inches. They will spread out quite a bit so don’t put them too close to the edge of the cookie sheet. Bake at 350º F for 10-15 minutes. The cookies are ready when they are a bit brown on the edge but still soft in the middle. Let the cookies cool on the cookie sheet for a few minutes before removing them and placing on a wire rack. Makes about 2 dozen cookies depending on how big your spoonfuls are.

Chocolate Wontons SUBMITTED BY BERENICE PIGNANO INGREDIENTS 1 (17 ounce size) frozen pastry sheet 6 ounces semi sweet chocolate pieces 1/4 cup chopped walnuts confectioners sugar

PREPARATION Thaw pastry sheet at room temperature for 30 minutes. Preheat oven to 400º F. Mix chocolate pieces and walnuts in a separate bowl and set aside. Unfold pastry sheet on floured surface. Roll into a 12-inch square. Cut into 9 squares (4 inches each). Place 2 tablespoons of the chocolate mixture in the center of each square. Lightly moisten the edge of each square with water. Fold the corners of each square up to the center on top of the filling and twist tightly to seal. Fan the top corners out and place 2 inches apart on the baking sheet. Bake for 15 minutes or until golden brown. Remove from baking sheet and cool on a wire rack for 10 minutes. Sprinkle with confectioners sugar. Makes 9 pieces.

Meatloaf “#400” SUBMITTED BY STEVE BAKER INGREDIENTS 1 egg 1 pack Lipton’s Onion Mushroom Soup Mix 1 small carrot 1 stalk celery 1/4 cup Campbell’s Condensed Golden Mushroom Soup 1 lb regular ground beef 1/2 lb lean ground pork 1 cup fresh bread crumbs salt & pepper to taste

OPTIONAL GLAZE 1/4 cup Campbell’s Condensed Golden Mushroom Soup 2 tablespoons ketchup dash of Worchester Sauce 1-2 drops of Hot Sauce (optional)

PREPARATION Blend the egg, Onion Mushroom Soup Mix, carrot, celery and Golden Mushroom Soup in a food processor. Add that to the ground beef, pork, bread crumbs and salt & pepper. Mix everything carefully! Rapidly fold them together with a little plastic spatula for the best results (bare hands are good tools but don’t overdo the mixing or the loaf will be too firm). Rough the shape of your loaf out-- about three times as long and twice as wide as it is tall. Wrap the mixture in plastic wrap and let it sit in the refrigerator for an hour or so. Roll the loaf out of the wrap onto a small shallow pan, then pat it lightly into final form. Take a sharp knife and score a wide diagonal crosshatch pattern on the top because that’s the way Mama does it! Put it into a preheated 350º oven for an hour. Stir together and heat the optional glaze ingredients. After about 20 minutes remove the loaf and brush on a thick coat of glaze. Let it sit for 10-15 minutes before serving.

Hazelnut Brownies SUBMITTED BY CHEF STEWART CROMAR INGREDIENTS 1/2 cup chopped hazelnuts (about 4 oz) 2 bars of plain/bitter chocolate (about 8 oz) 1/2 cup unsalted or lightly salted butter 1 cup chocolate hazelnut spread 1/2 cup all-purpose/plain flour 1/2 teaspoon baking powder 1/2 cup fine sugar 2 large eggs

PREPARATION 1. Preheat oven to 350° F, butter and flour a 9-inch square baking pan, knocking out excess flour. 2. Toast chopped nuts for 5-10 mins on low heat in a small frying pan. 3. Break the chocolate into small pieces and in a heavy metal pan melt along with the butter and chocolate spread, stirring occasionally until smooth. Remove pan from heat. 4.While chocolates are melting, sift together flour, baking powder and a pinch of salt into a bowl. With a fork, stir sugar into chocolate mixture until combined well. Add eggs, stirring until mixture is glossy and smooth. Stir in flour mixture and hazelnuts until just combined. 5. Pour batter into baking pan and bake in the middle of your oven for 35 to 40 minutes, or until a tester comes out almost clean. Cool brownies completely in the pan on a rack and cut into 16 squares. Brownies keep, layered between sheets of wax paper in an airtight container at cool room temperature for a maximum of 5 days. Makes 16 brownies.

Chicken & Broccoli Casserole SUBMITTED BY LUCY OLIVEIRA INGREDIENTS 1 pkg. of chicken stuffing mix 2 broccoli florets 1 can of condensed cream of chicken soup 200g. mild cheddar cheese 2 boneless skinless chicken breasts 1/3 cup milk 1/4 pkg. bacon 1 tsp. salt 1 tsp. pepper PREPARATION 1. Preheat oven to 350º F. 2. Thaw chicken breast and chop into ½ inch cubes. Cook for 20 minutes. 3. Cook bacon, pat dry and cut into bits. 4.Prepare stuffing as directed on box (stove top method). 5. Grate cheese keeping half aside for topping. 6.Mix soup, milk, cheese, salt and pepper in medium saucepan until cheese is fully melted, stirring occasionally. 7. Chop up broccoli florets into bite size. 8.Mix bacon, broccoli, chicken and soup mixture into casserole dish then top with stuffing. Cook for 20 minutes. 9.Add the remaining cheddar cheese on top of the casserole. Cook until cheese is melted. 10.Makes 4 servings. Also great as leftovers!

Pavlova SUBMITTED BY CAMILLA TOFTDAL INGREDIENTS 6 egg whites 1 1/2 cup granulated sugar 1/2 teaspoon cream of tartar 1 teaspoon of corn starch (cornflour) 1 tablespoon white vinegar 1 tablespoon vanilla essence 1 pint strawberries 1 pint blueberries (optional) •Confectioners sugar to taste 1 cup whipped cream

PREPARATION 1. Preheat oven to 170° C. 2. Beat egg whites until soft peaks form. Add sugar one tablespoon at a time until completely beaten in and dissolved. Mix together cream of tartar and corn starch. Fold into whites with vinegar and vanilla. Mound meringue on a baking sheet covered with baking-silicone paper. With back of large spoon, make an impression in center of meringue to hold the fruit when it is done. 3. Place tray in oven and immediately lower heat to 110°. Cook for 1 3/4 to 2 hours. Turn off oven but do not open door until oven is quite cold. 4.Store the pavlova in an airtight container until ready for decorating. Once it is decorated it can be stored in the refrigerator until it is ready for serving. This will soften the top, and make it easy to cut without falling apart. 5. To decorate the Pavlova: place onto a large serving dish. Cut strawberries in half and toss together with blueberries or any other available berry with a generous sprinkle of confectioners sugar. 6.Refrigerate until needed and then cover top of the Pavlova with whipped cream about 1 hour before serving. 7. Just before serving pour berry mixture over top. Serves 6.

And here’s one bonus recipe for your four-legged friend!!

Dog Treats SUBMITTED BY DAREN BLAKEY INGREDIENTS 1 ½ cups whole wheat flour ½ cup old-fashioned oats ¼ cup peanut butter 1 ¼ cups warm water

PREPARATION 1. Mix all ingredients together (add a little water if dough is too stiff). 2. Roll dough to ¼” thickness on floured surface and cut with a bone shaped cookie cutter. 3. Bake on greased cookie sheet at 350 degrees until brown and crisp. 4.Store in a covered container or keep in freezer if not used within 2-3 days.