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Best and easiest dessert ever!! Definitely spray some aluminum foil before arranging the crackers...makes it so much easier to break apart and clean up after. With using more butter and sugar you need to boil the toffee a bit longer, otherwise it gets grainy as it cools. Also, I didn't use walnuts, but put skor (or toffee) chips on top. All my friends love this recipe and ask for it all the time...if they only knew how easy it was to make!!

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Roquefort Pear Salad

Reviewed: Aug. 12, 2009

This has become a family favourite!! The dressing is wonderful with a nice garlicy tang to it. Works fine with any blue cheese, I use stilton most often. Also, I don't use avocado all the time and still tastes great.

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Zucchini Risotto

Reviewed: Jul. 15, 2009

This was one of the best risotto's I've had (and made!). Fresh basil & parm are a must for this recipe!! I bbq'd some turkey as well to add to the rice and ate it as a meal. It was surprisingly good the next day as leftovers, not too dry which can often happen with risotto.

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Bean and Bacon Salad

Reviewed: Nov. 6, 2008

This salad was great and very filling, it was all I needed for dinner and it kept me full for several hours! I ate it right away and it still tasted amazing! Used dried parsley instead and it still had a nice flavour.

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Bacon Wrapped Water Chestnuts III

Reviewed: Jan. 2, 2008

This is hands down a new favourite for any get together! I haven't met someone who doesn't fall in love with them after one bite!! I use less ketchup though (about 1/2 cup less) and add more worcestershire (to my taste preference). I also cut a lb of bacon in 1/3 to make it go a bit farther (and with less guilt about eating too much bacon!). This allows you to use 3 cans of water chestnuts so there are plenty to go around! I bake them on a foil lined cookie sheet at 400 for about 1/2 hr, pour off the grease, smother them in the sauce then they go back in for another 15-20 mins (we like them crispy!).

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