Ingredients

Crust
• 3-1/2 to 4 cups all-purpose flour
• 2-1/4 teaspoons Fleischmann's Pizza Yeast
• 1 tablespoon sugar
• 1-1/2 teaspoons salt
• 1-1/3 cups very warm water (120º-130ºF/50º-55ºC)*
• 1/3 cup Mazola RightBlend (canola and olive oil blend)
• Additional flour for rolling
Toppings
• 1/2 cup salsa OR taco sauce OR salsa verde
• 1 cup prepared taco meat
• 1/4 cup chopped green onions
• 2 cups shredded colby-Jack cheese
• 1/4 cup cilantro leaves
Garnish
• Sour cream

Instructions

1. Start charcoal fire or preheat gas grill to medium-high heat.
2. Combine 2 cups flour, undissolved yeast, sugar and salt in a large bowl. Add very warm water and oil; mix until well blended, about 1 minute. Gradually add enough remaining flour to make a soft dough. Dough should form a ball and will be slightly sticky. Knead** on a floured surface, adding additional flour if necessary, until smooth and elastic, about 5 minutes.
3. Divide dough into 8 portions. Pat or roll dough on a well-floured counter to about 8-inch/20-cm circles; they do not need to be perfect.
4. Using hands, lift each crust carefully and place on grill. Cook for 3 to 4 minutes until bottom is lightly browned and top appears set. Using long handled tongs, remove crust from grill, grilled side up, to a platter or baking sheet.
5. Spread 1 tablespoon salsa on the grilled side of each pizza crust. Sprinkle with 2 tablespoons taco meat, 1-1/2 teaspoons green onion and 1/4 cup cheese. Repeat with remaining pizzas.
6. Carefully slide each pizza onto the grill. Cook an additional 3 to 4 minutes until bottom of crust is browned and cheese is melted. Remove from grill. Sprinkle with cilantro and sour cream, if desired. Serve immediately.

Notes

Ingredients

Chutney
• 2 teaspoons vegetable oil
• 2 tablespoons minced yellow onion
• ½ teaspoon minced garlic
• 2 teaspoons peeled, minced fresh ginger
• ½ cup cherry preserves
• Ground cinnamon
• Crushed red pepper flakes
• 1 wheel (8 ounces) Brie cheese
• ¼ cup sliced almonds, toasted
Baguette slices or crackers

Instructions

1. In a small, heavy-bottomed saucepan over medium heat, warm the oil. Add the onion and cook, stirring often, until golden, about 5 minutes. Add the garlic and stir until fragrant, about 30 seconds. Stir in the ginger, preserves, a pinch of cinnamon, and a pinch of red pepper flakes and bring to a simmer. Reduce the heat to very low and cook for 3 minutes. Transfer to a bowl to cool.
2. Prepare a two-zone fire for medium heat (350° to 450°F).
3. Brush the cooking grate clean. Place the soaked plank over direct medium heat and close the lid. After 5 to 10 minutes, when the plank begins to smoke and char, turn the plank over.
4. Set the Brie in the center of the plank and cook over direct medium heat with the lid closed, until the cheese softens and the rind turns a pale golden brown, about 10 minutes. Use a wide spatula to transfer the Brie to a serving plate.
5. Spoon half of the chutney over the cheese and top with the toasted almonds. Serve with bread or crackers and the remaining chutney on the side.

Notes

Ingredients

• 1 ½ lb (675 gr) flank steak
• 1 jar (341 mL) VH Tandoori Sauce
• 1 cup (250 mL) canned pineapple chunks, drained (reserve juice)
• 2 tbsp (30 mL) VH Pineapple Sauce
• ½ cup (125 mL) red pepper, finely diced
• 2 tbsp (30 mL) green onions, finely sliced
• 3 tbsp (45 mL) plus 1 tsp (5 mL) lime juice
• Pam grilling spray

Instructions

1. Marinate flank steak in 3/4 cup (180 mL) of VH Tandoori sauce, 2 tbsp (30 mL) pineapple juice and 3 tbsp (45 mL) lime juice for 6 hrs.
2. Stir together pineapple chunks, VH Pineapple sauce, red pepper, green onions and remaining lime juice, set aside.
3. Wipe excess marinade from beef and discard. Spray grill with Pam grilling spray and heat to medium-high. Sear meat on both sides, then move meat to a cooler spot on the grill to finish cooking with indirect heat. While cooking, baste steak with ½ cup of VH Tandoori sauce.
4. Cook to desired doneness, about 20 minutes for medium. Remove from heat, cover with foil and let rest for 5 minutes. Slice thinly and serve with remaining sauce and salsa.

Notes

Ingredients

• 1 pound red potatoes, cut into bite-size pieces
• 700 mL (3 cups) cooked chicken, cut into bite-size pieces (about 3 cups)
• 230 mL (1 cup) peeled and chopped cucumber
• 120 mL (1/2 cup) Hellmann's Real Mayonnaise
• 120 mL (1/2 cup) chopped red onion
• 120 ml (1/2 cup) chopped celery
• 35 mL (2 1/2 tbsp) cayenne pepper sauce
• 30 mL (2 tbsp) crumbled blue cheese

Instructions

1. Cover potatoes with water in a 3-litre saucepan. Bring to a boil over high heat. Reduce heat to medium-low and cook until potatoes are tender, about 10 minutes. Drain and cool slightly.
2. Toss potatoes with remaining ingredients in serving bowl. Sprinkle with blue cheese. Serve chilled or at room temperature and, if desired, on a bed of lettuce, garnished with celery leaves.

Notes

Ingredients

• 3 tbsp (45mL) Smucker's Sundae Syrup Strawberry Flavoured Syrup
• 1 tbsp (15mL) Smucker's Sundae Syrup Chocolate Flavoured Syrup
• 8 pancakes 4”/10cm each
• 1 ½ cups (375mL) vanilla ice cream
• ¼ cup (50mL) shredded coconut, toasted
• Assorted candies and licorice for decorating

Instructions

1. Simply combine syrups in small bowl and then spread evenly on pancakes. Next, top with a layer of ice cream and garnish with coconut, assorted candies and licorice. Makes eight pizza sundaes.

Notes

Ingredients

• ½ cup (125mL) chopped strawberries
• 2 tbsp (30mL) Smucker's Sundae Syrup Strawberry Flavoured Syrup
• 1 ½ cups (375mL) chocolate ice cream
• 8 store bought crêpes cut into 4.5”/11cm rounds
• 8 chocolate sandwich cookies (13g each) finely chopped
• ½ cup (125mL) whipped cream
• ¼ cup (50mL) Smucker's Sundae Syrup Chocolate, Strawberry or Caramel Flavoured Syrup
• 2 tbsp (30mL) shredded coconut, toasted

Instructions

1. First combine strawberries and strawberry flavoured syrup and then set aside. Place three mini scoops (about 1 tbsp/15mL each) of ice cream down the centre of each crepe. Next, fold crêpe around ice cream to resemble a taco shell. Top with cookie crumbs, syrup, whipped cream and strawberry mixture. Serve with additional syrups for dipping. This recipe makes eight delicious sundaes.

Notes

Ingredients

• 4 large ripe tomatoes
• salt and freshly ground pepper, to taste
• 1 zucchini
• 1 yellow pepper
• 1/2 large red onion
• olive oil, to taste
• Small handful fresh mint, finely chopped
• 3/4 cup (175 mL) Saputo Mozzarellissima cheese, shredded

Instructions

1. Cut a slice of approximately 1/2 inch (1 cm) off the top of each tomato. With a small knife, cut the inside of the fleshy part of the tomato (do not cut through the bottom of the tomato). Using a spoon, remove the inside of the tomatoes, leaving about 1 cm of flesh attached to skin. Discard the seeds and juice.
2. Lightly salt the inside of the tomatoes, place them with the open sides downwards, on a plate covered with paper towels.
3. Cut the zucchini lengthwise into 4 slices. Cut the pepper in half and remove the inside. Also cut the half onion in 2. Brush vegetables with olive oil and sprinkle with salt, and cook for 8 to 10 minutes on direct medium heat until they are tender. Remove vegetables from heat. Once cooled, chop the zucchini, onion and pepper into small pieces. Add the mint and a drizzle of olive oil to the vegetables. Mix and season to taste.
4. Stuff the tomatoes with the vegetable mixture and top with the Mozzarellissima. Place on the barbecue over medium indirect heat, until cheese is melted and vegetables are heated through (approximately 5 to 6 minutes).

Notes

Ingredients

Crust
• 1-1/4 cups graham cracker crumbs
• 1/3 cup butter, melted
• 1/4 cup finely chopped nuts
Cheesecake
• 1/3 cup butter
• 2 packages (250mL each) cream cheese, softened
• 1/4 cup brown sugar
• 4 teaspoons Fleischmann's Canada Corn Starch
• 1/2 cup Crown Lily White Corn Syrup
• 2 eggs
• 1 teaspoon pure vanilla extract
• 1 cup (250mL) sour cream
• 2 tablespoons sugar
• Fresh berries for garnish

Instructions

1. Preheat oven to 350°F/180°C.
For Crust:
2. Combine all crust ingredients in a medium bowl. Firmly press onto the bottom and up sides of a 9-inch/23cm pie plate. Bake 8 minutes. Cool on wire rack.
For Cheesecake:
3. Cook 1/3 cup butter in a medium saucepan over medium-high heat, stirring frequently, until butter turns the color of light brown sugar, about 5 minutes. Remove from heat. Beat cream cheese, brown sugar and corn starch in a large bowl with an electric mixer until smooth. Beat in corn syrup, eggs and vanilla. Carefully pour browned butter into cream cheese mixture. Stir until blended. Pour into prepared crust.
4. Bake for 30 to 35 minutes or until center is almost set. Combine sour cream and sugar. Spread over hot cheesecake. Cool completely on wire rack. Cover and chill at least 4 hours. To serve, garnish with fresh berries.
Optional Serving Suggestion:
5. Drizzle each slice with a Raspberry Sauce. To make a Raspberry Sauce, mash 1/2 cup raspberries; stir in 2 tablespoons corn syrup. Cover and chill until ready to serve.

Notes

Ingredients

• 1 pkg ( 375 g ) whole wheat penne rigate, such as Catelli® Healthy Harvest® brand
• 1/2 cup ( 125 ml ) chopped sweet or white onion
• 1 cup ( 250 ml ) loosely packed, chopped fresh basil leaves
• 1/2 cup ( 125 ml ) loosely packed, chopped fresh parsley leaves
• 1 tbsp ( 15 ml ) sherry vinegar or balsamic vinegar
• 1/2 tsp ( 2 ml ) each salt and pepper
• 4 cloves garlic, finely chopped
• 2 1/2 cups ( 625 ml ) chopped, ripe, on-the-vine tomatoes
• 1 tbsp ( 15 ml ) extra virgin olive oil

Instructions

1. Toss the tomatoes with the onion, basil, parsley, vinegar, salt, pepper and garlic. Let stand for at least 10 minutes.
2. Cook the penne according to package directions. Drain well and toss with the reserved bruschetta mixture.
3. Toss mixture with olive oil and adjust seasonings before serving. Serve warm or at room temperature.

Notes