Food Colouring Paint (see below)
1 1/2 cups Gold Medal all purpose flour
1 t. baking powder
1/2 t. salt
2 T. vegetable oil
1/2 c. water
Clear acrylic spray, if desired
Coloured ribbon, if desired
1. Heat oven to 425. Grease 2 large cookie sheets with shortening.
Make Food Colour Paint: set aside.
Mix flour, baking powder, salt, oil and water in medium bowl with spoon until soft dough forms.
Divide dough into 6 parts.
Press each part into 5-inch circle on cookie sheet.
Make hole in top of each circle using end of plastic straw.
2. Paint child's palm with Food Colour Paint.
Guide hand onto circle of dough and press hand slightly to transfer paint from palm to dough.
Repeat with remaining dough, brushing hand with paint each time before pressing on dough circle.
3. Bake 8 to 10 minutes or until bottom is light brown and top is dry.
Remove from cookie sheet to wire rack.
Cool completely, about 30 minutes.
4. Spray ornaments with clear acrylic spray, let dry.
(DO NOT EAT ORNAMENTS SPRAYED WITH ACRYLIC FINISH)
Thread ribbon through hole in ornaments to hang.

FOOD COLOUR PAINT
1 PASTERUIZED EGG YOLK
1/4 t. water
assorted food colours.
Stir egg yolk and water.
Divide among several small custard cups.
Tint each with a different food colour to make bright colours.
If paint thickens while standing, stir in a few drops of water.
REMEMBER; ACRYLIC SPRAY IS NOT EDIBLE.

Brocolli 'N Stuff
(A Salad for All Seasons)
Posted by Maggie

1 Small Head Cauliflower
(bite size pieces)
Equivalent amount of Broccoli
1 Small Can Water Chestnuts
2 Small Boxes Raisins
1 Jar Marzetti's Cole Slaw Dressing
1 Small Bag Roasted, Salted Sunflower Seeds
1 Can Durkee's Fried Onion Rings
1 Sm Jar Real Bacon Bits
Mix first 6 ingredients together and refrigerate overnight.
Just before serving sprinkle with onion rings and bacon bits.
Compliments of http://www.ccicards.com/

Fancy garlic mashed potatoes
Posted by Kelly

These full-flavoured potatoes are pure comfort food but sophisticated enough for the holidays.
Scatter with some chopped fresh herbs or green onions.
Preparation Time : 20 minutes
Cooking Time : 15 minutes
Makes : 6 servings
3 lbs ( 1.5 kg) russet potatoes, about 6 large potatoes
2 small sweet peppers, preferably 1 red and 1 green
3 tbsp ( 45 mL) chopped pitted green and/or black olives
1 tbsp ( 15 mL) olive or vegetable oil
2 garlic cloves, minced
1/2 cup ( 125 mL) half-and-half or table cream
1/4 cup ( 50 mL) butter
1/4 tsp ( 1 mL) salt
1/4 tsp ( 1 mL) freshly ground black pepper
1. Peel potatoes and cut into quarters.
Place in a saucepan and fill with water to cover.
Add a pinch of salt, set over high heat and bring to a boil.
When boiling, cover and boil gently for 15 to 20 minutes or until potatoes can be easily pierced with a fork.
2. Meanwhile, finely chop peppers and olives.
Set aside.
Heat oil in a frying pan set over medium heat.
Add peppers, olives and garlic. Sauté, stirring often, for about 5 minutes or until peppers are soft.
(If making ahead, this mixture can be refrigerated for at least 1 day.)
Then add cream and butter and increase heat to medium-high.
As soon as cream is hot and butter has melted, remove from heat and set aside.
3. When potatoes are cooked, drain well.
Mash potatoes in a bowl with a potato masher until very smooth.
Stir in hot olive-cream mixture.
Taste and add salt and pepper as needed.
If making ahead, potatoes can be reheated in the microwave.
Nutrients per serving
5.2 g protein, 1.0 mg iron, 17.3 g fat, 49.3 mg calcium, 51.9 g carbohydrates, 0.4 g fibre, 373.0 calories.

Crockpot Farmhouse Macaroni and Cheese
Posted by Mai

3 cups cooked elbow macaroni, rinsed and drained
2 Tblsp Hormel Bacon Bits
1/4 cup chopped onion
1-3/4 cup (one 14-1/4 ounce can) stewed tomatoes, undrained
1 - 1/2 cups (6 oz) shredded Kraft reduced-fat Cheddar cheese
1 (10-3/4 oz) can Healthy Request Cream of Mushroom Soup
In a slow cooker, combine macaroni, bacon bits, onion, undrained stewed tomatoes and cheddar cheese.
Pour mushroom soup over top.
Mix well to combine.
Cover and cook on LOW for 6 to 8 hours.
Mix well before serving.

Scalloped Corn
Posted by Starr

3 (15 ounce) cans creamed corn
2 eggs
1 cup crushed saltine crackers
1/2 cup butter
1/2 teaspoon paprika
1/4 teaspoon ground black pepper
Preheat oven to 350 degrees F (175 degrees C).
Butter one 8x11x2 inch casserole dish.
In a medium sized mixing bowl, combine the creamed corn, eggs, 1/4 cup of the melted butter and 1/2 of the cracker crumbs.
Pour mixture in into the prepared dish.
In a small box mix the remaining melted butter, cracker crumbs, paprika and pepper.
Sprinkle crumb topping over the casserole.
Bake at 350 degrees F (175 degrees C) for 30 to 40 minutes, until topping browns slightly and corn is bubbly around the edges.
ENJOY!!
*HUGS*