Ingredients

1. 1 1/2 teaspoons all-purpose flour 
2. 2 egg yolks 
3. 1 1/2 teaspoons vanilla extract 
4. 1 cup heavy cream 
5. 1/4 cup sugar 
6. 1 cup French vanilla ice cream, softened 
7. 3 medium bananas 
8. 1 package (10 ounces) Pepperidge Farm® Puff Pastry Shells, prepared according to package directions 
9. Chocolate syrup

Directions

1. Beat the flour, egg yolks and vanilla extract in a medium bowl with a fork or whisk.
2. Heat the heavy cream and sugar in a 1-quart saucepan over medium heat just to a boil, stirring occasionally. Remove the saucepan from the heat. Stir half the cream mixture into the egg yolk mixture. Return the egg mixture to the saucepan and heat just to a boil. Cook and stir for 2 minutes or until the mixture is thickened. Remove the saucepan from the heat. Stir in the ice cream. Cover and refrigerate for 3 hours.
3. Coarsely chop the bananas and stir into the egg mixture. Place the pastry shells onto 6 plates. Spoon the banana mixture into and over the pastry shells. Drizzle with the chocolate syrup.

Ingredients

• 1 deep dish pie shell
• 1 lb extra lean ground beef
• 1-1 oz package taco seasoning mix
• 1/4 cup Water
• 2 large tomatoes, diced and divided
• 1 cup (250 mL) frozen corn kernels 
• ½ cup (125 mL) drained and rinsed canned black beans 
• 1 cup (250 mL) shredded nacho cheese

Directions

1. PREHEAT oven to 400°F (200°C) and bake the pie shell according to package directions for a baked pie shell. Set aside.
2. BROWN beef in a large non-stick pan over medium-high heat until no longer pink. Drain meat if necessary and return to pan. Add taco seasoning mix and water and stir until well combined. Bring to a boil, lower heat and simmer for 7 to 8 minutes. Remove from heat.
3. STIR ½ the tomatoes plus corn and black beans into meat mixture.
4. SPOON the meat mixture into baked pie shell and cover with remaining tomatoes. Top with cheese.
5. BAKE at 400°F (200°C) for 20 to 25 minutes or until cheese is melted and slightly golden.

Tips

• Serve with chopped green onions, sour cream, salsa and guacamole for a complete southwest meal.
• Make your taco filling and bake pie shell the day before. Refrigerate filling overnight and fill the baked pie shell just before the final baking for a faster dinner preparation!
• Use ground chicken, turkey or pork for a different flavor!
• Use tart shells, for individual servings or an easy appetizer. Recipe fills 24 tart shells (2 packages).

Ingredients

• 1/3 cup cup chopped pecans
• 20 tart shells
• 1/2 cup of (or 1/2 tin) sweetened condensed milk
• 1/2 cup of brown sugar
• 1/2 cup of margarine
• 2 tablespoons of corn syrup 
• 2/3 cup semi sweet chocolate chips
• 2 tablespoons of margarine

Directions

1. Bake tart shells
2. Sprinkle pecans on bottom of tart shells
3. Combine next 4 ingredients in heavy saucepan over medium heat. Stir and bring to boil. Keep stirring as it continues to bol for 5 minutes. Be careful because it sticks to the bottom of the pan quite readily. Remove from heat. Slowly beat with spoon about 2 minutes until it shows signs of thickening, not to long or it will harden when cool. Carefully spoon over chopped pecans.
4. Melt chocolate chips and butter in small saucepan over low heat. Spread over tarts. Chill.

I like them best when just out of fridge. But enjoy and don't eat too many at one time.  Makes 20 tarts

Ingredients

• 1 package frozen tart shells
• 12 frozen small chicken nuggets 
• 4 tbsp softened cream cheese
• 4 tbsp ranch salad dressing 
• 1/3 cup buffalo wing sauce 
• 1 tbsp butter, melted
• 4 tbsp shredded mozzarella cheese

Directions

1. PREHEAT oven to 375˚F (190˚C). 
2. PREPARE tart shells as per package directions for unfilled tart shells. Set aside. 
3. DIVIDE softened cream cheese equally between the prebaked tart shells. Use the back of a teaspoon to spread on the bottom of the shells. Top with 1/2 tsp (2 mL) ranch dressing.
4. MIX together melted butter and Buffalo wing sauce. Spoon 1/2 tsp (2 mL) into each tart. 
5. PLACE a baked chicken nugget into each tart, and top with 1 tsp (5 mL) of Buffalo wing sauce mixture and 1/2 tsp (2 mL) ranch dressing. 
6. PLACE tarts on a baking sheet and loosely cover with foil. Bake at 350˚F (180˚C) for 20 minutes.
7. REMOVE foil and sprinkle each tart with 1 tsp (5 mL) of shredded Mozzarella cheese.
8. Continue baking for 5-10 min or until cheese is melted and starting to bubble.

Tips

• Bake empty tart shells and chicken nuggets at the same time if the oven temperature is identical for both products.
• Substitute Blue Cheese dressing for Ranch.
• Serve tarts with celery and carrot sticks with extra dressing for dipping.

Ingredients

Pasty

• 2 cups of flour
• 1/4 teaspoon of salt (or salt substitute)
• 1/4 cup of solid shortening
• 1/4 cup  (1/2 stick) of margarine
• 1/3 cup of cold water

Meat Filling

1. 2 tablespoons of margarine
2. 1 small white onion, finely chopped
3. 1/4 teaspooons of chopped Scotch Bonnet pepper
4. 1/2 pound of lean ground beef
5. 1/2 teaspoon of salt
6. 1/2 teaspoon of freshly ground black pepper
7. 1/2 teaspoon curry powder
8. 1/2 teaspoon dried thyme 
9. 1/4 cup breadcrumbs
10. 1/4 cup  beef or chicken stock
11. 1 egg, beaten
12. 1/4 cup of water

Directions

Note: Scotch Bonnet pepper is a very hot pepper native to Jamaica and the Caribbean islands. Try to find it at your area’s West Indian grocery stores, or use   jalapenos as a substitute.

1. Sift the flour and salt into a large bowl. Cut in the shortening and margarine until crumbly. Add the cold water to make a stiff dough. Lightly flour a wooden cutting board and roll out the dough until about 1/8 inch thick. Cut out 8 inch circles. Cover with wax paper or damp cloth until ready to use.
2. In a heavy skillet, melt the margarine and sauté the onion and Scotch Bonnet Pepper until they become limp. Add the ground beef, salt, pepper, curry powder and thyme and mix well. Brown the meat for about 10 minutes, stirring occasionally.
3. Add the breadcrumbs and stock and combine all the ingredients well. Cover the skillet and simmer for about 10 to 15 minutes, stirring occasionally. When all the liquids have been absorbed, the filling is ready. It should be moist but not watery. Remove the skillet from the stove and preheat oven to 400 degrees F.
4. Uncover the dough circles and place 2 to 3 tablespoons of filling on half of each. Moisten the edges of the dough with water and fold the dough circle over the meat filling. Pinch the edges closed with a fork. Lightly brush the pastry with a mixture of the egg and water. Bake on a lightly greased baking sheet for 30 to 40 minutes or until the pastry is golden brown.

Yield: 10 patties.

Ingredients

• 1 tablespoon vegetable oil
• 2 onions, finely chopped
• 1 cup plain yogurt
• 1 teaspoon curry powder
• 1/2 teaspoon chili powder
• 2 tablespoons chopped fresh cilantro
• 1/4 cup chopped fresh cilantro
• 1 (16 ounce) package frozen phyllo dough, thawed
• 1/2 cup plain yogurt
• 3 tablespoons half-and-half cream
• 1/4 cup water
• 1 cup all-purpose flour
• 3 cups oil for frying, or as needed

Directions

1. Heat one tablespoon of oil in a skillet over medium heat. Add the onion, and cook until browned. Stir in 1 cup of yogurt, curry powder, chili powder, and 2 tablespoons of cilantro. Cook and stir until most of the liquid has evaporated. Remove from the heat, and stir in the remaining cilantro.
2. Lay out one sheet of phyllo dough, and cover the rest with a damp towel. Place about 1 tablespoon of the onion mixture onto the corner, not too close to the edge of the sheet of dough, then fold up into fourths toward the opposite side to enclose the filling. Starting with the filled end, fold towards the other end in a triangle shape, pressing the edges with moistened fingers to seal. Repeat with remaining filling and dough.
3. Heat 3/4 inch of oil in a deep heavy skillet over medium-high heat to 365 degrees F (185 degrees C). In a small bowl, stir together the remaining yogurt, half-and-half, and water. Dip the samosas in the yogurt mixture, then dredge in flour, and shake off the excess.
4. Fry in small batches so they are not touching, for about 4 minutes, turning once. Drain on paper towels and serve warm.

Ingredients

• 2 large potatoes, peeled
• 1 cup frozen peas, thawed
• 2 tablespoons vegetable oil
• 1/2 teaspoon cumin seeds
• 1 bay leaf, crushed
• 2 large onions, finely chopped
• 1 pound ground beef
• 4 cloves garlic, crushed
• 1 tablespoon minced fresh ginger root
• 1/2 teaspoon ground black pepper
• 1 1/2 teaspoons salt
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon ground turmeric
• 1 teaspoon chili powder
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground cardamom
• 2 tablespoons chopped fresh cilantro
• 2 tablespoons chopped green chile peppers
• 1 quart oil for deep frying
• 1 (16 ounce) package phyllo dough

Directions

1. Bring a medium saucepan of lightly salted water to a boil. Stir in potatoes and peas. Cook until potatoes are tender but still firm, about 15 minutes. Drain, mash together and set aside.
2. In a large saucepan over medium high heat, heat the oil. Brown cumin seeds and bay leaf. Mix in onions and ground beef. Cook until beef is evenly brown and onions are soft, about 5 minutes. Mix in garlic, fresh ginger root. Season with black pepper, salt, cumin, coriander, turmeric, chili powder, cinnamon and cardamom. Stir in the mashed potato mixture. Remove from heat and chill in the refrigerator for 1 hour, or until cool.
3. Heat oil in a large, heavy saucepan over high heat.
4. Mix cilantro and green chile peppers into the potato and beef mixture. Place approximately 1 tablespoon of the mixture onto each phyllo sheet. Fold sheets into triangles, pressing edges together with moistened fingers.
5. In small batches, fry until golden brown, about 3 minutes. Drain on paper towels and serve warm.