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I wanted to share an easy and versatile cookie recipe that uses a handy dandy cake mix. If you need to whip up something sweet in a hurry this recipe will do the trick! Find my Cake Mix Cookies link here: http://wandawriteswhatever.blogspot.com/2009/12/cake-mix-cookies.html

Wanda Lynne Young, London, Ontario
http://wandawriteswhatever.blogspot.com/2009/12/cake-mix-cookies.html

Karen's Tortellini Soup is a family favourite. The ingredients are 1 lb hot Italian sausage, 1 large onion, chopped, 4 cloves garlic, minced, 5 cups beef broth, 1 cup water, 1 cup sliced carrot, 1 (2 cup) can diced tomatoes, 1 teaspoon dried basil. 1 teaspoon dried oregano, 1 teaspoon dried chili, 2 teaspoons dried parsley 3 ounces tomato paste, 1 zucchini, chopped, 1 green pepper, chopped, 1 red pepper, chopped, 1 (8 ounce) package frozen cheese tortellini. Remove the sausage meat from the casing and brown. Then saute all the veggies except the zucchini. Stir in the seasoning, the tomato paste, then the broth and water. Let simmer for 1/2 an hour, add zucchini. Stir and simmer another 20 minutes. Delicious.

Karen Benevento, Brampton, ON

What a great line up of cookbooks. I especially like the idea of cooking once per week and eating all week long. I get tied up in things and then we end up eating out too often.

Colleen Cole, Brampton, Ontario
www.fortysomethingbride.com

Here's my Caramel-Almond Shortbread recipe for the gluten-free crowd! Preheat the oven to 335 degrees. Grease an 8×8 pan. Toast 1 and 1/2 cups of sliced almonds (I usually eyeball the almonds; it's kind of a personal preference thing). For the base: 1 cup vegan butter at room temperature. ½ cup cane sugar 1 tsp vanilla 1 1/3 cup gluten-free flour mix (chickpea, sorghum, and tapioca flours) 2/3 cup almond meal 4 tbsp brown rice flour ¼ tsp sea salt ½ tsp cinnamon In a large bowl beat the butter and sugar until whipped. Add the vanilla and mix well. In a separate bowl, mix the GF flour mix, almond meal, brown rice flour, sea salt, and cinnamon until well combined. Gradually add the dry ingredients to the wet ingredients. Mix until just combined. Spread into prepared pan and bake at 335 degrees for 35-40 minutes. Check with a cake tester before removing from oven. Let cool on a wire rack. While your base is baking, prepare your caramel. ¾ cup soy milk ¾ cup cane sugar 1/3 cup brown rice syrup 1 tbsp arrowroot powder 1 tbsp hot water 2 tbsp vegan butter Place soy milk, cane sugar, and brown rice syrup in a saucepan and whisk to combine. Cook on medium heat, whisking regularly, for 3 minutes. In a small bowl, whisk arrowroot powder and water. Add to the saucepan. Cook this mixture until it thickens (stirring constantly) for approximately 20 minutes. You want your caramel to be a little bit runny. Remove from heat and add vegan butter. Let cool for approximately 15 minutes. Pour slightly cooled caramel on top of your base. Cover with toasted almonds and enjoy!

Maggie, Peterborough, ON
www.sheletthemeatcake.com

My mother-in-law's Melt in your Mouth Shortbreads. We make them every year for Christmas. 1 lb butter 1 cup sifted icing sugar 3 cups sifted flour ½ cup cornstarch Cream butter, add sugar & gradually add flour & cornstarch sifted together. Whip mixture until fluffy & mixture breaks or looks curdled. Drop by teaspoons or put through cookie press onto cookie sheet. Bake at 300F until light golden brown (about 20 minutes).

Chrisbookarama, Sydney, NS
http://chris-book-a-rama.blogspot.com

I'm not trying to enter my own contest here but thought I would share my recipe for frosting/icing. It's very easy and with only a few ingredients you can have a kid make it but fair warning watch they don't eat too much as they mix. (Yes, I'm talking about you Tyler!) No Fail Frosting 4 cups icing sugar 3 tablespoons meringue powder or 1/2 teaspoon cream of tartar 6 tablespoons warm water vanilla, peppermint or coconut extract to your liking In a deep bowl add meringue powder (or cream of tartar) and water then mix until frothy. Add the icing sugar a little at a time and then beat for a long time - no just 5 minutes - it's worth it, trust me. Frosting should hold 2 inch peaks and be the consistency of toothpaste, which is not really an appetizing image but that's what you're aiming for. This amount fills a full 450 g. empty frosting tub or a plastic sandwich container. To keep the frosting moist you should cover it with a damp paper towel for later use. If it gets too stiff then just stir in a bit of water and you're good to go. This frosting is good for piping on cookies and makes a great "glue" for a gingerbread house, again not a tasty image but you get the idea. Cheers!

Wanda Lynne Young, London, Ontario
http://bookaliciousblog.yolasite.com/

Grandma's Fridge cookies!: 1C Shortening 2 Eggs 2T Vanilla 3C Sifted flour 1t Baking Soda 1 t Salt 1C chopped nuts and fruit (Walnuts, pecans and candied fruit) Cream shortening and sugar. Add eggs. Mix dry ingredients and add in a little at a time. Stir in fruit/nuts. Form into a pair of logs, wrap in wax paper, chill. Slic about 1/8th ", bake at 375 for 10-15 minutes. Enjoy!

Janice, Prince George, BC
www.fabulouscanadianfreebies.com

One of my fave recipes to make at Christmas time is truffles, chocolate of course ;) I use this recipe from Gooseberry Patch. Chocolate Truffles 3/4 c. butter 3/4 c. baking cocoa 14-oz. can sweetened condensed milk 1 T. vanilla extract Garnish: baking cocoa, powdered sugar, chopped nuts, candy sprinkles, flaked coconut. Melt butter in heavy saucepan over low heat; add cocoa and stir until smooth. Add sweetened condensed milk; cook and stir constantly until mixture is thick, smooth and glossy, about 4 minutes. Remove from heat; stir in vanilla. Cover and refrigerate 3 to 4 hours or until firm. Shape into 1-1/4 inch balls; roll in desired garnish. Refrigerate again until firm, one to 2 hours. Store covered, in refrigerator. Makes 2-1/2 dozen.

Lorraine LambieWebb, Chase, BC

One of my favourite Christmas recipes is for a baked Brie appetizer. We take a round of double cream Brie and place it on a nice baking dish and top it with raspberries. Then in a 350 degree F oven we bake it for 15 minutes. When it comes out of the oven we drizzle honey on top with a little kosher salt. The warm oozing cheese is then served surrounded by fresh baguette slices. So very good.

Nic, Toronto, On

I like simple, easy dessert and treat ideas for the holidays and when one of my best friends passed on this recipe I was estatic! Peanut Butter Cups 2 cups of milk chocolate chips 1 cup of dark chocalte chips 1 cup of peanut butter Place milk chocolate and dark choclate chips in a microwave safe bowl. Microwave for 30 seconds and then stir. Continue microwaving for 30 seconds until almost completely melted. Stir in peanut butter and mix until smooth. Pour into candy cups and refrigerate. Enjoy! Easy-peasy recipe that takes no time and is a crowd pleasure.
Colleen, Hunter River, PE
http://lavenderlines.wordpress.com

My favorite Holiday recipe is actually a shortbread cookie recipe from an article in Today's Parent magazine from 2 or so years ago. The family favorite is the twisted pepermint variation!! http://recipes.todaysparent.com/tprecipe/tp/article.jsp?recipeId=5479
Whitney, London, ON
http://adventuresinsinglemommyland.wordpress.com

For the animal-loving yummy mummy: "hippy holiday roast" too long to post in a comment, and takes awhile to prepare, but super yummy & deliciously meat-free:) http://feelgoodguru.com/hippy-holiday-roast enjoy!

Moira Nordholt, Toronto, ON
http://www.feelgoodguru.com

One of my favs is a Lemon Bar Recipe: 2cups all-purp flour; 1/3 cup powdered sugar; 1 cup butter, softened; 4 eggs; 1 1/2 cups gran. sugar; 1tbsp lemon peel; 1/3 cup lemon juice; 1/4 cup all-purp flour; powdered sugar METHOD: 1. Line 9x13 with foil; preheat oven to 350; In large bowl, stir together 2cups flour, and 1/2 cup powdered sugar. Add butter and beat with mixer on med. until mixture begins to cling together. Press evenly into pan. Bake for 25min until lightly browned. 2. In med. bowl, beat eggs with whisk in gran. sugar and lemon juice until well mixed. Whisk in 1/4 cup flour and lemon peel. Pour evenly over crust. 3. Bake for 20 min or until edges begin to brown and center is set. Cool in pan on wire rack. Using foil, lift uncut bars out of pan. Sift additional sugar over top. Cover and store in fridge within 2 hrs. Cut into bars. (Makes about 30 bars)

) Maria (@BOREDmommy, Kingston, Ontario
http://mommymaria.wordpress.com/

I have so many Holiday favourites, it's so hard to choose one. I love roasted turkey, but I like to mix it up and use a different recipe every year. One recipe I do make year after year is shortbread. I used the recipe that was printed on a box of Canada Cornstarch I bought years ago - I clipped and saved it. I happen to have recently posted that recipe on my blog... http://erinhiscocks.com/2009/12/02/lite-mocha-moms-virtual-cookie-exchange/

Erin Hiscocks, Smiths Falls, Ontario
http://erinhiscocks.com

My favourite recipe is a classic. It is for whipped shortbread and it is super easy! The recipe is as follows: Ingredients: 1 cup butter (do not use margarine) 1/2 cup icing sugar (powdered sugar) 1 1/2 cups flour Instructions: Cream butter and sugar. Add flour and beat for 10 minutes. Drop from small spoon onto cookie sheet. Decorate with maraschino cherry pieces if you wish. Bake at 350 F. for about 10-12 minutes, until bottoms are lightly browned. makes about 3 dozen small cookies. This recipe doubles well.

Andrea Bilec, Southey, SK

My favourite family holiday recipe is my Grandma's potato stuffing and no one can make it as well as her (and believe me - I've tried). It consists of 2 parts mashed potatoes which to it have been added some caramelized onions and garlic with melted butter. Then 1 part bread that has been roughly chopped up. Add some poultry seasoning, some turkey stalk and drippings, salt & pepper, and top it off with a little gravy. My mouth is watering on a Sunday morning at 8:00 a.m. thinking about it!!! I can't wait for this holiday season.

Hailey, Calgary, AB

I'd love to be one of those people who sits down once a week, goes through cookbooks, and makes a meal plan for the week. I wonder if it actually works? :)

Melissa G, Oakville, ON
http://www.twitter.com/mapleleaftattoo

Butter tarts are absolutely my favorite Christmas goodie! I cheat and by the pastry shells ready made Ingredients: 1/2 cup seedless raisins (preferably golden) 1/4 cup butter (you must use butter, not margarine) 1/2 cup brown sugar 1/2 cup corn syrup 1/4 tsp salt 1 egg, beaten 1 tsp vanilla and about 12-14 tart shells Pre-heat oven to 400 F.Measure raisins into a bowl. Pour boiling water over to cover and allow to steep for 10 minutes. In a separate bowl, mix together brown sugar, corn syrup, salt, and vanilla. Drain raisins. Add butter directly to drained raisins and stir until butter is mostly melted. Add to sugar mixture and combine until butter is melted. Stir in beaten egg. Fill tart shells 3/4 full and bake for about 10-12 minutes, or until pastry is browned and filling is browned and bubbly. Yummy! They freeze really well too. Makes about 12-14.

Karen Humphrey, Sechelt, BC
http://cookienotes.blogspot.com

My favorite recipe is a Canadian classic-butter tarts! No Christmas is complete without them. I don't have time to make real pastry though, so I use the ready made shells from the grocery store. 1/2 cup seedless raisins (preferably golden) 1/4 cup butter (you must use butter, not margarine) 1/2 cup brown sugar 1/2 cup corn syrup 1/4 tsp salt 1 egg, beaten 1 tsp vanilla and about 12-14 tart shells Pre-heat oven to 400 F.Measure raisins into a bowl. Pour boiling water over to cover and allow to steep for 10 minutes. In a separate bowl, mix together brown sugar, corn syrup, salt, and vanilla. Drain raisins. Add butter directly to drained raisins and stir until butter is mostly melted. Add to sugar mixture and combine until butter is melted. Stir in beaten egg. Fill tart shells 3/4 full and bake for about 10-12 minutes, or until pastry is browned and filling is browned and bubbly. Yummy! They freeze really well too. Makes about 12-14.

Scattered Mom, Sechelt, BC
http://cookienotes.blogspot.com