You will need:

• 1 container cottage cheese
• 1 container sour cream
• 3/4 – 1 container of spreadable cream cheese, plain
• 1/2 – 1 pkg. nacho or fajita seasoning
• 1/2 – 1 large jar of chunky, salsa (spice level to taste. I prefer mild)
• 1 small bar of marble cheddar cheese, grated
• lettuce, green peppers and other vegetables for topping
• “Scoop” or “Restaurant style” tortilla chips for dipping

What to do:

Using an electric mixer (I use a stand-up Kitchenaid mixer), beat the sour cream, cream cheese, and nacho spice together until smooth and creamy. Be sure not to have any clumps of the cream cheese. Pour the mixture into a serving bowl. A clear dish looks nice to show the different layers.

The next layer over the cream cheese mixture will be the salsa. Pour and evenly distribute on top.

Shred and sprinkle the lettuce (I use iceburg lettuce) over the salsa until it covers most of the redness of the salsa. Next, sprinkle the other topping ingredients like the green peppers.

Finish off the dip with loads of the grated cheese. This is a definite crowd pleaser! Serve chilled with a nice bowl of tortilla chips.

The chicken in this recipe can be made vegetarian by substituting the extra-lean ground chicken for a meatless alternative. I have used 2 packages of Yves “Ground Round” (340g each)

You will need:

• 1 1/2 ibs extra-lean ground chicken
• 1 can red kidney beans
• 1 can black beans (I have also used chickpeas)
• 1 can tomato soup
• 1 can herbs & spices tomatoes, diced
• 1 can mushrooms (optional)
• 1 medium green pepper, diced
• 1/4 – 1/2 spanish onion, diced
• 2 cloves garlic
• chili powder to taste
• cayenne pepper to taste (for those who like it spicy – optional)

What to do:

First, in  a frying pan, cook the chicken until no longer pink (remember that it will continue to cook with the other ingredients so do not overcook). You do not need to add any oil to the pan before cooking the chicken, there is enough moisture in the chicken. However, you may like to season the chicken with salt and pepper for more flavour.

In the meantime, Sautee the onions and green peppers until tender in another frying pan.

Next, in a large cooking pot, combine all of the canned goods, chicken, onions, and green peppers. Bring to a boil and then reduce heat to a simmer. Allow to cook down for about 1 1/2 hrs, stirring occasionally so that the chili does not stick and burn to the bottom of the pot.

If the mixture seems a little runny, don’t worry ! The chili will thicken as it cools . This recipe makes quite a lot of chili, if you are cooking for 1-2 like me, it is a good idea to freeze portions of the chili. This chili is delicious when you need a quick and hearty meal.

Enjoy!

You’ll need:

•  2 c. all-purpose flour
•  1/2 c. granulated sugar
•  2 tsp. baking powder
• 1/2 tsp. salt
• 1/4 tsp. nutmeg
•  1/4 tsp. cinnamon
• 1/2 c. butter
• 1/2 c. currants
• 1 egg
• 1/3 c. milk (2% is best)

What to do:

In a medium mixing bowl, combine the flour, sugar, baking powder, salt, nutmeg, and cinnamon.

Next, using a knife, cut in butter until the mixture is crumbly. Slowly stir in the currants.

Next, using a fork beat the egg and add the milk.

Stir the egg and milk mixture into the dough mix slowly. I prefer to do this with a wooden spoon.

Once the ingredients are well combined, roll out the dough on a floured surface, to approximately 1/4 inch thickness.

A cookie cutter, empty can or even a small juice glass will work to cut the dough into rounds.

Finally, in a frying-pan over medium heat, brown the rounds on both sides. You may drop in sugar if you wish for added sweetness.

Note: There is no oil required to fry the rounds, they will fry on their own.

Enjoy with tea and a nice visit .