Ingredients:

• 3/4 cup creamy ranch dressing
• 18 medium cherry tomatoes, halved
• 1 cucumber halved and sliced
• 1/4 cup chopped red onion
• 1 tablespoon parsley
• 2 1/2 cups chicken chunks
• 3 cups cooked corkscrew macaroni

Directions:

1. In a large bowl combine salad dressing, tomatoes, cucumbers, onion and parsley.
2. Add chicken and pasta.
3. Toss lightly to coat.
4. Chill for a few hours before serving. 

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Ingredients:

Salad

• 2 packages of Top Raman Noodles
• 1 cup toasted almonds 
• 1 package of coleslaw
• 1 red pepper
• Desired amount of Green Onion

Dressing

• 3/4 cup oil
• 4 teaspoons sugar
• 1/2 cup cider vinegar
• 2 packages Top Ramen seasoning packets
• Dash of salt and pepper

Directions:

1. Boil noodles for 2 minutes then rinse in cold water.
2. Toss in almonds, coleslaw, red pepper and green onion.
3. Top with dressing and refridgerate until ready to serve.

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• 2 Cups semi-sweet chocolate chips
• 1 14 oz can of sweetened condensed milk
• 1 tablespoon vanilla
• dash of salt

Directions:

1. Line an 8X8 inch pan with wax paper.
2. Combine chocolate chips and milk into a pot and melt over low-medium heat.
3. Remove from heat and stir in vanilla and salt.
4. Chill in refridgerator for at least 3 hours.

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My husband fell in love with these squares the first time is visited British Columbia to spend Christmas with my family and we went to Tim Hortons where he bought a Nanaimo Bar. That Christmastime we also visited Nanaimo, BC to visit with some of my family members there. It really is a beautiful city!

Here is the recipe:

Bottom Layer

Ingredients:

• ½ cup unsalted butter (European style cultured)
• ¼ cup sugar
• 5 tbsp. cocoa
  1 egg beaten
• 1 ¼ cups graham wafer crumbs
• ½ c. finely chopped almonds
• 1 cup coconut

Directions:

1. Melt first 3 ingredients in top of double boiler.
2. Add egg and stir to cook and thicken. Remove from heat.
3. Stir in crumbs, coconut, and nuts.
4. Press firmly into an ungreased 8″ x 8″ pan.

Second Layer

Ingredients:

• ½ cup unsalted butter
• 2 Tbsp. and 2 Tsp. cream
• 2 Tbsp. vanilla custard powder (You may replace with 2 Tbsp vanilla instant pudding powder)
• 2 cups icing sugar

Directions:

1. Cream butter, cream, custard powder, and icing sugar together well - until light.
2. Spread over bottom layer.

Third Layer

Ingredients:

• 4 squares semi-sweet chocolate (1 oz. each)
• 2 Tbsp. unsalted butter

Directions:

1. Melt chocolate and butter overlow heat. Cool.
2. Once cool, but still liquid, pour over second layer
3. Chill in the refrigerator for at least 2 hours or until top layer is hard.

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Ingredients:

• 12 graham crackers
• 3 tablespoons butter
• Optional: 2 tablespoons sugar
• Optional: dash of cinnamon, nutmeg or all-spice

Directions:

1. Place the graham crackers inside a 1 gallon plastic bag then over the plastic bag roll the crackers with a rolling pin until the crackers are turned into crumbs.
2. Melt the butter.
3. Add the cracker crumbs and optional ingredients to butter, mix together.
4. Press mixture onto pie plate or pan.
5. If you would like to prebake the crust then bake at 350 degrees F for 8-10 minutes.

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Foods you can start at 6 months:

• Apples
• Bananas 
• Beets
• Broccoli
• Cantaloupe
• Carrots
• Cauliflower
• Grapes
• Green Beans
• Mangos
• Peaches
• Pears
• Potatoes
• Squash
• Sweet Potato

Foods you can Start At 8 Months:

• Beans such as kidney, northern, garbanzo and black
• Beef
• Chicken
• Egg Yolk (Egg whites should not be given until after the first birthday)
• Fish
• Turkey

Step 1: Wash And Prepare

• Thoroughly wash all equipment either in the dishwasher or with hot soapy water, rinsing and drying.
• Scrub fruits and vegetables with a vegetable brush. Peel the skin then remove stems, pits and seeds.
• If preparing meats remove bones, skin and visible fat.

Step 2: Cook, Cool and Mash

• Cook the food by either steaming or boiling until the food is soft.
• Allow to cool at room temperature.
• Mash food with a fork OR grind in a food grinder OR blend in a blender. Add a tablespoon of water at a time until the mixture is smooth. 

That’s it You’re Done!

**Canned fruits should be packed in natural juice not syrup. Canned Vegetables should have no salt of sugar added.**

**Make sure to start baby with one food at a time. Try a new one each week and combine foods only after baby has tried each one individually. This is to help you look out for allergic reactions.**

**Baby food should only be stored in the refridgerator for up to 2 days. You can freeze the baby food in ice cubes until just frozen then put the cubes in a plastic bag, which will last for up to a month. Reheat the cubes as needed - perfect for easy serving sizes!**

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• 2.5 teaspoons dry yeast
• 1.5 cups warm water
• 1 tablespoon malted milk powder
• 1 tablespoon honey
• 1 teaspoon salt
• 4 - 4.5 cups flour
• Melted butter for brushing

Directions:

1. Dissolve yeast in water, stir in honey, salt and malted milk powder.
2. Add flour until forms a ball.
3. Knead lightly on floured board.
4. Divide into pieces and roll to 10 inch rope. 
5. Brush rope with melted butter.
6. Season your breadsticks some suggestions include: parmesan cheese, sesame seeds, poppy seeds, oregano, basil.
7. Bake at 400 degrees for 12-15 minutes.

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• 5 cups of flour
• 1/2 cup shortening
• 2 tablespoons dry yeast or 2 packages
• 2 teaspoons salt
• 1 cup milk
• 3 eggs
• 1/2 cup sugar

Directions:

1. Combine 2 cups of flour and yeast.
2. In a saucepan heat milk, shortening, sugar and salt until warm, stir constantly until shortening melts.
3. Add to flour and yeast mixture.
4. Beat in eggs on low for 30 seconds then beat on high for 3 minutes.
5. By hand stir in enough flour to make a moderately stiff dough.
6. Turn onto a floured surface and kneed until smooth and elastic.
7. Form a ball and place in a greased bowl turning once to grease the surface.
8. Cover and let rise until doubled, about 1-1.5 hours.
9. Punch and place on a floured surface, cover and let rise for 10 minutes.
10. Shape into rolls and place them in a greased pan to rise 35-40 minutes.
11. Bake at 400 degrees for 10-12 minutes.

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Here is the recipe:

Ingredients

• 1 cup spinach
• 1 apple chopped up
• A little parsley
• 1/4 inch of ginger
• 1 cucumber
• 4 stalks of celery
• Juice of 1 lemon
• Ice Cubes

Directions:

Just blend it all up in your blender!

I believe it makes 2 servings (was not specified) I think I will try it with an extra apple and less celery.

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• 2 1/2 cups warm water
• 2 tablespoon sugar
• 2 tablespoons yeast
• 1 tablespoon salt
• 2 tablespoons oil
• 6 cups flour

Directions:

1. In a large mixing bowl dissolve yeast and sugar in warm water. Allow to stand until yeast begins to foam.
2. Stir in salt, oil and 3 cups flour. Beat for 2 -3 minutes.
3. Stir in remaining flour until all dry ingredients are completely mixed in. Allow dough to rest for 10 minutes.
4. Stir down five times. Then turn dough onto floured board and knead only enough to coat dough with flour so it can be handled.
5. Divide into two parts. Roll each part of dough into a rectangle (9×12 inch), and roll up like a jelly roll, rolling from long side.
6. Pinch edge of loaf  to seal dough.
7. Arrange, seam side down, lenghtwise on a large greased cookie sheet, sprinkled with cornmeal, allowing room for both loaves.
8. Cover and let rise at room temperature for 30 minutes.
9. With sharp knife, cut three gashes at an angle on top of each loaf.
10. Brush surface with slightly beaten whole egg. If desired, sprinkle with sesame seeds.
11. Bake immediately at 400 degrees for 20-25 minutes or until golden.
12. Remove from oven and cool.

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