Serves: 6
Prep Time: 20 min.
Bake Time: 30 min.

Batter

Mazola Simplicity canola or olive oil cooking spray
1 cup all-purpose flour
1/4 cup yellow cornmeal
2 envelopes Fleischmann's Quick-Rise yeast
2 tablespoons sugar
1/2 teaspoon salt
2/3 cup very warm milk (120° to 130°F/50º- 55ºC)
3 tablespoons Mazola corn oil
1 egg
1/2 cup whole kernel corn, frozen or canned, drained

Chili Filling

1 pound ground beef, cooked and drained
1/2 cup diced onion, fresh or frozen
1 teaspoon chili powder (optional)
1 package Chili seasoning mix
1 can (500g) dark red kidney beans, drained
1 can (250mL) tomato sauce

Topping

1 cup (120g) shredded Mexican style cheese

MIX corn bread batter ingredients together in a pre-sprayed 8 X 8-inch/20x20cm baking dish. Add remaining chili mixture ingredients to browned hamburger in a large skillet. Cook and stir over medium-high heat about 10 minutes, until mixture simmers.
TOP batter evenly with chili filling. Sprinkle with shredded cheese.
BAKE by placing in a COLD oven; set temperature to 350º F/180ºC. Bake for 30 minutes or until done.

NOTE: If desired, batter may be mixed in a separate bowl. Proceed as directed above.

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Everyone will go bananas over this quick and easy treat. You'll discover sweet banana taste and plenty of delicious walnuts in every bite.

Serves: 9
Prep Time: 20 minutes
Bake Time: 30 minutes

Batter

Mazola Simplicity canola or olive oil cooking spray
1-1/2 cups all-purpose flour
2 envelopes Fleischmann's Quick-Rise yeast
1/4 cup sugar
1/2 teaspoon salt
1/2 teaspoon ground allspice
1/4 cup butter or margarine, melted
1/2 cup very warm milk (120° to 130°F/50º-55ºC)
1 egg
3/4 cup (2 medium) mashed ripe banana
1/3 cup walnuts, chopped

Streusel Topping

1/4 cup all-purpose flour
1/3 cup brown sugar
2 tablespoons butter or margarine, softened
1 teaspoon Spice Islands ground Saigon cinnamon
Icing
1 cup powdered sugar
1 to 2 tablespoons milk
1/2 teaspoon Spice Islands pure vanilla extract

MIX batter ingredients together in a pre-sprayed 8 X 8-inch/20x20cm baking dish. Set aside for 10 minutes. Combine streusel topping ingredients in small bowl mixing with fork until uniform. Beat together icing ingredients until smooth; set aside.
TOP batter with streusel topping. Using fingers, poke topping thoroughly into batter.
BAKE by placing in a COLD oven; set temperature to 350°F/180ºC. Bake for 30 minutes or until done. Cool 10 minutes, then spread icing over top.

RECIPE NOTE: If desired, batter may be mixed in a separate bowl. Proceed as directed above.

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For many people, winter means rum toddies and spiked coffee. But for those who want the taste and warmth that hot drinks provide without the alcohol effects, there are still options. Frank Thomas and Karen L. Brown detail these and many other delicious beverages in their book "The Mocktail Bar Guide: 200 Recipes for Alcohol-Free Drinks" (Meadowbrook Press).

Hot Cocoa l'Orange

Topping:

1.5 tablespoons heavy cream, chilled

1/4 teaspoon dark brown sugar (not packed)

Drink:

1 large orange 1 cup milk
2 ounces premium milk chocolate, chopped

1/2 tablespoon unsweetened cocoa powder

Whisk together topping ingredients in bowl until stiff peaks form. Cover and chill. Use vegetable peeler to remove rind from orange. Place rind in large saucepan. Add milk and bring to a simmer over medium-high heat. Remove from heat and cover. Allow to steep 20 to 30 minutes. Strain, then return liquid to saucepan. Bring to simmer again over medium-high heat. Whisk in chocolate and cocoa powder until thoroughly melted and well-blended. Pour into Irish coffee glass and add chilled topping.

Hot Apple Buttered Rumless

3/4 cup brown sugar, packed
1/2 cup margarine or butter, softened
1/4 teaspoon finely shredded lemon peel
1/4 teaspoon ground cinnamon
1/4 teaspoon ground allspice
5 cups Martinelli's Cider or Apple Juice
10 teaspoons rum extract

For butter mixture, mix ingredients in small mixing bowl until well-combined. Use immediately or cover and chill for up to one month.

For each serving, place one rounded tablespoon of butter mixture in coffee mug. Bring Martinelli's Cider or Apple Juice to a boil, then pour into mugs. Add one teaspoon rum extract to each. Stir well. Yields 10 servings.

Aged cheddar with phyllo pastry is a melt-in-your-mouth combination. Imagine what it's like when you add just the right amount of complimentary ingredients.

Balderson Flavour Tip: When grating cheddar measure as follows: a 1-ounce chunk of cheese (28g) will provide 1/3 cup (75 mL) of grated cheese.

The Filling

Ingredients:
1 tbsp butter (15 mL)
4 cups sliced button mushrooms (1 L)
1/4 cup finely diced onion (60 mL)
1 tsp minced garlic (5 mL)
1 tsp chopped fresh thyme (5 mL)
1/2 tsp salt (2 mL)
1/4 tsp black pepper (1 mL)
1 cup cooked & diced Yukon Gold Potato (250 mL)
1 1/4 cups coarsely grated Balderson Vintner's Red Cheddar Cheese (310 mL)

Directions: Preheat oven to 350° F (180° C) and line a baking tray with parchment paper. In a large sauté pan over medium-high heat, melt butter until foaming. Add mushrooms and onion and sauté until tender, about 5 minutes. Add garlic and thyme and sauté until any liquid has evaporated, about 4 minutes. Season and remove from heat to cool 10 minutes. Toss mushroom mixture with potato and the grated cheddar cheese.

The Strudel:

Ingredients:
6 sheets phyllo pastry
3 tbsp butter, melted (45 mL)
1 egg whisked with 2 tbsp (30 mL) water for brushing
1 tbsp poppy seeds, optional (15 mL)

To Assemble: Layer sheets of phyllo pastry on each other, brushing each sheet lightly with butter before layering. Spoon filling along long edge of pastry. Roll up pastry to cover filling and lift onto prepared baking tray. Press ends of pastry to seal. Brush strudel with eggwash and sprinkle with poppy seeds (optional).
Bake for 30 to 40 minutes, until a rich golden brown. Let cool 10 minutes before slicing. Serves 6.

Wow your guests with this unique take on a traditional favourite. Topped with Mars Dark, these festive cheesecake bites offer a distinct grown-up taste.

Ingredients:

3 Mars Dark (50 g size)
3/4 cup (175 mL) chocolate wafer cookie crumbs
2 tbsp (30 mL) melted butter
8 oz (250 g) brick-style cream cheese, softened
1/4 cup (50 mL) granulated sugar
1 tbsp (15 mL) milk
2 eggs
Whipped cream (for garnish)

Instructions:

1. Chill the Mars Dark bars for at least 20 minutes. Slice each Mars Dark bar into 16 slices; reserve in the refrigerator until ready to use.

2. Preheat the oven to 350°F (180°C). Line a 24-cup mini muffin pan with paper liners. Toss the crumbs with the butter; divide evenly between the cups. Press lightly into the bottom of the cups to make a crust. Bake for 5 minutes; cool slightly. Divide 24 of the Mars Dark bar slices between the crusts; reserve.

3. Beat the cream cheese with the sugar and milk until very smooth. Beat in the eggs, one at a time, until just combined. Spoon an equal portion of the cheese mixture evenly over the crust to fill each cup. Bake for 12 to 14 minutes or until set.

4. Cool to room temperature; chill until ready to serve or for up to 3 days. Just before serving, garnish each cheesecake bite with a dollop of whipped cream and a reserved slice of Mars Dark bar.

Servings: Makes 24 cheesecakes

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