Fish Batter by Micheline

This homemade batter is light and fluffy and perfect to coat your favourite fish fillets. Tastes like the crispy fish usually found in good fish and chips restaurants. The secret ingredient in this batter is the vinegar, added just before you are ready to coat the fish fillets.

Caramilk Brownies by Jenn's Baking Chamber

GRILLED PUSIT (squid) by Jomel

Heart shaped strawberry biscuits by www.bakefest.blogspot.com

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chocolate pie by Chez la mere

Fisher Nutty Bacon Cheese Ball by Kristen Russell

This was featured on Oprah, it's yummy...it got lots of compliments when I made it.

Slow Cooked Beefy Stew by ShaleeDP

This is my version of slow cooked beef stew. I like it this way, slowly cooked brings the delicious taste and the tender meat out of the beef.

Banana Bread by Micheline

This recipe makes 2 banana loaves. One to eat immediately and the other one can be frozen for a later treat.

Best Ever Coffee Cake by Chez la mere

Best Coffee Cake Ever Adapted from The Pioneer Woman Serves 6-8 Note: this is a half recipe and used a 9-inch square pyrex baking dish

Roasted spicy chicken wings with goat cheese dip by Micheline

These wings taste better than at the restaurant and are healthier. People are always surprised to find out that my chicken wings can be so delicious when roasted instead of fried. I serve them with a goat cheese dip (less fat) instead of the traditional blue cheese dip with celery and carrot sticks.

bacon onion marmalade by Chez la mere

Thank you so much to patiodaddio for this amazing recipe. Besides serving the onion marmalade as crostini with brie cheese, we have also layered them into sandwiches and eaten them straight off a fork. Yes, they are that good. Be sure to check out his blog, Patio Daddio BBQ for more of his mouthwatering recipes. Want to read even more…

Peter's Bluenose Seafood Casserole by Sprat

Ultimate Sticky Buns by Chez la mere

make ahead, once buns are in the pan, pop them in refrigerator to rise overnight, in the morning let them rise at room temp for an hour, until doubled in size....then bake grease pans generously

spicy coleslaw by Chez la mere

courtesy Michael Smith and foodtv.ca

shrimp cocktail 101 by Chez la mere

courtesy Michael Smith and foodtv.ca