Cheryl's Cranberry Salsa

-->

1 (12 oz) bag cranberries, fresh or frozen

1 bunch cilantro, chopped

1 bunch green onion, cut into 3-inch lengths

1 jalapeno pepper, seeded and minced

2 limes, juice

¾ cup white sugar

1 pinch salt

Combine cranberries, cilantro, green onions, jalapeno pepper, lime juice, sugar, and salt in a bowl of a food processor fitted w/ a medium blade.  Chop to medium consistency.  Refrigerate if not using immediately, serve at room temperature.

Jonna's Pomegranate Salsa

*Nice at Christmas time when pomegranates are available.

 1 Pomegranate

1 tomato, chopped

1 Tbsp chopped green onion

1 avocado, chopped

1/4 tsp coriander

1/8 tsp salt

1/8 tsp cayenne pepper.

 Mix lightly.  Add avocado last.  Serve with "Scoop" tortilla chips.

Canadian School Toblerone Shortbread Cookie Bars

Makes 12

1 cup or 230g softened butter

2/3 cup or 165g caster sugar

21/4 or 400g plain flour

200g toblerone chocolate bar softened

preheat oven 165c . With electric beaters cream the butter and sugar until soft. Add flour and gently mix until combined. Pat firmly into a paper lined rectangular baking tray and bake for 20 min until light golden brown. Using a spatula or a flat spoon spread the softened chocolate evenly over the baked base. Cool completely. Using a knife mark squares so that it is easier to cut when the bars are safe. Refrigerate to set. Once set cut along pre marked lines into squares and serve.

Enjoy!

Nikki