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2 pounds ground chuck

1/2 teaspoon salt

1/2 teaspoon pepper

1/4 cup heavy cream

2 teaspoons vegetable oil

2 tablespoons shallots, minced

11/2 cups sliced fresh mushrooms

1/4 cup Jack Daniel's Whiskey

1/2 cup heavy cream

1 large tomato, chopped

2 tablespoons minced parsley

1/4 teaspoon basil

1 teaspoon salt

Combine ground chuck, salt, pepper and 1/4 cup cream. Shape into six patties. In large skillet, add oil and pan-broil over medium heat until desired degree of doneness. Remove to heated platter. Keep in warm oven while preparing sauce. Cook shallots and mushrooms in pan drippings until tender. Add remaining ingredients and cook for several minutes. Pour sauce over patties. Makes 6 servings.

- Supreme Burgers Recipe

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The Ultimate Peanut Butter Sandwich: Chunky Peanut Butter Twisters

by News Canada

1/2 cup Smooth peanut butter 125 mL

4 tbsp Maple syrup 60 mL

2 tbsp Each dried figs, dried apricots, 25 mL dried cranberries, chopped finely in food processor

1/4 cup Shredded sweetened coconut 50 mL

1/8 tsp Ground cinnamon 0.5 mL

3 10-inch soft whole-wheat tortillas 3

3 tbsp Finely chopped toasted 45 mL pecan pieces

Mix peanut butter, maple syrup, dried fruit, coconut and cinnamon in a bowl – makes approximately 1 cup. Spread 1/3 cup of peanut mixture evenly over one tortilla shell. Sprinkle 1 tbsp of pecans on tortilla. Start at one end of the tortilla and roll the tortilla like a jelly roll. Repeat steps 2 to 4 with the two other tortillas. The tortillas can be wrapped in Saran Wrap and refrigerated at this point. Serv The Ultimate Peanut Butter Sandwich: Chunky Peanut Butter Twisters Recipe

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Potato Salad with Lobster and Shrimp

by News Canada

1 lb Yukon Gold potatoes, peeled, cooked and cubed

3/4 cup Summersweet Lobster and Shrimp Dip (or Chicken Cilantro Dip)

1/4 cup light mayonnaise

1 small red bell pepper, coarsely diced

1 small green bell pepper, coarsely diced

2 stalks celery, coarsely diced

1 stalk green onion, finely chopped

1/2 small red onion, finely chopped

1 tsp salt

Freshly cracked black pepper to taste

Italian parsley for garnish

Mix 3/4 cup dip with 1/4 cup mayonnaise. Place cooked, cubed potatoes in a medium bowl. Toss with dip/mayo mixture as desired. Add remaining ingredients except parsley and combine well. Chill. Prior to serving, garnish with parsley. Serves 4 - News Canada

Potato Salad with Lobster and Shrimp Recipe

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English Muffin Crab "Au Gratin"

by News Canada

Perfect for lunch or brunch

4 English muffins, halved

1/2 cup (120ml) Summersweet Crab and Three Cheese Dip

fine bread crumbs

parmesan cheese, freshly grated

Green onions, finely diced for garnish

Preheat the oven to 325F (170C). Arrange the English muffin halves on a baking sheet. Spread one tablespoon (15ml) of Summersweet Crab and Three Cheese Dip on top of each half. Sprinkle generously with bread crumbs and Parmesan cheese. Bake for 15 minutes. Remove from oven & let cool slightly and top with green onions. Serve.

Serves 4

- News Canada

About The Author

English Muffin Crab "Au Gratin" Recipe

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Cranberry Maple Barbecue Sauce

by News Canada

1 tsp (5 mL) oil

1/4 cup (50 mL) chopped onion

1 cup (250 mL) Ocean Spray® Whole Berry Cranberry Sauce

1/2 cup (125 mL) maple syrup

1/4 cup (50 mL) ketchup

1/4 cup (50 mL) cider vinegar

Heat oil in a medium non-stick saucepan over medium heat. Add onion and cook until softened. Stir in remaining ingredients. Bring mixture to a boil, reduce heat and simmer uncovered for 20 minutes, stirring occasionally. Transfer mixture to a blender container. Cover and blend at high speed until smooth. Store covered in the refrigerator up to 1 week. Use to baste ribs, pork chops or chicken during the last few minutes of grilling. Makes 1-1/4 cups (300mL).

- News Canada

Cranberry Maple Barbecue Sauce Recipe

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Sangria Blanca

by News Canada

1 orange, sliced

1 lemon, sliced

6 tbsp (90 mL) orange liqueur

2 tbsp (30 mL) sugar

1 cup (250 mL) Ocean Spray® White Cranberry Cocktail

1 cup (250 mL) white wine

Sliced citrus fruit and strawberries

Place orange and lemon slices in a large bowl. Add orange liqueur and sugar. Mash and stir with a wooden spoon to release juices and dissolve sugar. Add white cranberry cocktail and wine. Remove fruit slices from mixture, squeezing to release all the juices. Serve in large glasses filled with White Cranberry Rocks* or ice cubes, slices of citrus fruit and strawberries. Makes 4 servings.

* White Cranberry Rocks: Fill plastic ice cube trays with Ocean Spray® White Cranberry Cocktail. Freeze. Unmold and store in a plastic ba Sangria Blanca Recipe

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