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Looking for a fast easy suppertime idea? Let Club House spices help you out with this super tasty one pan meal! Loaded with exotic Indian flavours, everyone will enjoy!

This is a cheesecake for people who like them light and airy. Nothing dense or heavy about this dreamy dessert!Ingredients:1-1/2 cups chocolate wafer crumbs1/3 cup Gay Lea Salted Butter, melted1/2tsp cinnamon2 envelopes unflavoured gelatine1/4cup lemon juice1 cup milk4 eggs2/3 cup granulated sugar1 tbsp grated lemon zest2 tsp vanilla2 tubs Nordica 1% Cottage Cheese, pureed1 cup 35% Whipping CreamInstructions:In bowl, combine wafer crumbs, Gay Lea Salted Butterand cinnamon. Press into bottom of 9-inch spring formpan and bake in centre of preheated 350ºF ovenfor about 15 minutes or until firm. Let cool completely.In small saucepan, sprinkle gelatine over lemon juiceand let stand for 5 minutes. Place saucepan overmedium heat and stir for about 2 minutes or untilgelatine is dissolved.Heat milk in small saucepan over medium-low heatuntil steaming. Meanwhile, in bowl whisk togethereggs and sugar; gradually whisk in milkand return to pot. Cook, whisking for about 5 minutesadd pureed Nordica Cottage Cheese andGelatine mixture. Cover and refrigerate for 30minutes or until mixture begins to thicken.Whisk Whipped Cream into cottage cheese mixture& scrape into pan.Cover and refrigerate for about 4 hours or until set.

These mussels in a rich beer and tomato infused sauce make a great party starter! Ingredients:1/4 cup (62.5 ml) Unsalted butter1 tbsp (15 ml) Canola Oil1 Sliced Yellow Onion1 tbsp Minced Garlic1 tbsp Fennel Seeds2 Bay Leaves1 bottle (12 oz) Dark Lager Beer1 can (14.5 oz or 398 ml) Hunt's® Sweet Onion Chunky Tomatoes , undrained1 tsp Ground Black Pepper1/2 tsp Kosher Salt3 lbs (2.5 kg) Mussels, washed well & debearded

Tired of Chocolate chip cookies (as if) and looking for something new? Well here they are - a cross between cookies and squares with a chocolate glaze… Easy to make with cookie dough and chocolate chips.Ingredients:½ cup butter1 cup brown sugar1 egg1 tsp vanilla extract1 cup + 2 tbsp flour1 tsp baking powder1/8 tsp baking soda1 cup chocolate chips

These oven barbecued turkey thighs are easy to make and will fill your kitchen with a wonderful aroma. With these saucy thighs you will want to serve your favourite mashed potatoes or rice alongside. Look for Chinese chili garlic sauce in the international section of your grocery store.1 cup (250 mL) ketchup1/2 cup (125 mL) water1/4 cup (60 mL) Chinese chili garlic sauce2 tbsp (30 mL) packed brown sugar2 tbsp (30 mL) red wine vinegar1 tbsp (15 mL) Dijon mustard6 turkey thighs, bone-in, skin-onIn very large resealable bag, combine ketchup, water, garlic sauce, brown sugar, vinegar and mustard. Add turkey thighs and seal bag; massage to coat well. Refrigerate for at least 1 hour or up to 24 hours. Place thighs and marinade into large roasting pan. Cover and bake in preheated 400°F (200°C) oven for 30 to 45 minutes. Uncover and turn over thighs. Return to oven and bake for about 15 minutes or until juices are no longer pink and instant read thermometer registers 165°F (74°C). Makes 6 servings.Prep time: 10 minutesCooking time: 45 minutesBBQ Variation: Combine marinade ingredients in bowl and set aside. Place turkey thighs on greased grill over medium high heat and grill for about 10 minutes. Turn over and reduce heat to medium. Grill and brush with sauce liberally for 20 to 30 minutes or until juices are no longer pink and an istant read thermometer registers 165°F (74°C). Slow Cooker Variation: Place marinated turkey thighs and marinade into 5 or 6 quart (4 or 5 L) slow cooker. Cover and cook on Low for 10 to 12 hours or on High for 6 to 8 hours. Serve with salad and rice, egg noodles or leftover mashed potatoes.

Succulent Grilled Italian Chicken over Greens2/3 cup Hellmann's Real Mayonnaise with Bertolli Olive Oil2 tsp red wine vinegar1/2 tsp dried oregano1 garlic clove, minced2 tbsp chopped fresh basil4 boneless, skinless chicken breasts6 cups Italian style mixed salad greens1/2 cup grape tomatoes, halved2 tbsp freshly grated Parmesan cheese1/2 cup garlic croutonsIn small bowl, combine Hellmann's Mayonnaise with vinegar, oregano, garlic and basil. Reserve half of mixture and set aside. Grill or broil chicken, turning once and brushing frequently with remaining mayonnaise mixture, 12 minutes or until chicken is thoroughly cooked. Toss salad greens, tomatoes, parmesan and croutons with reserved mayonnaise mixture; seasoning to taste with salt and pepper if desired. Slice chicken and serve over salad greens. Makes: 4 servingsPreparation Time: 10 MinutesCooking Time: 12-15 Minutes

PREP TIME: 10 MIN. TOTAL TIME: 1 HOUR 5 MIN. SERVES: 42 tbsp (30 mL) olive oil, divided2 cups (500 mL) sliced mushrooms 2 leeks (white part only), split lengthwise, thinly sliced (or one large onion, thinly sliced)2 Compliments Organic Carrots, diced 3 boneless skinless chicken breasts, cut into bite-size pieces3⁄4 tsp (4 mL) salt2 tbsp (30 mL) all-purpose flour1 cup (250 mL) green beans, cut into 1⁄2-in. (1 cm) pieces1 1⁄2 cups (375 mL) Compliments Chicken Broth, 35% Less Sodium2 sprigs fresh Compliments Thyme, leaves only3 Compliments Phyllo Pastry Sheets, thawedPepper to taste 1. Preheat oven to 350°F (180°C). In a medium ovensafe saucepan or Dutch oven, heat 1 tbsp (15 mL) oil over medium-high heat. Add mushrooms and cook until water evaporates and mushrooms start to brown, about 7 min. Add leeks and cook until softened, 5 to 7 min. Stir in carrots and cook, 2 min. Season chicken with salt and add to pan, stirring until chicken is lightly cooked on all sides, 7 to 10 min.2. Add flour and stir until flour turns beige. Stir in green beans, broth and thyme and cook over medium heat until mixture reaches a gravy-like consistency, about 10 min. Remove from heat.3. Place 1 phyllo sheet on countertop and brush with a bit of remaining olive oil. Fit sheet loosely over chicken mixture inside pot, covering right to edges. Tuck excess phyllo under itself. Repeat with remaining 2 sheets. Sprinkle with pepper. Bake for 20 min. or until phyllo is golden and juices are bubbling. PER SERVING (1⁄4 OF THE RECIPE): 320 calories, 30 g protein, 10 g total fat (1.5 g sat. fat), 65 mg cholesterol, 27 g carbohydrates, 4 g fibre, 5 g sugars, 820 mg sodium

We cut the filling’s fat content by replacing traditional whippedcream with a blend of table cream and light ricotta.PREP TIME: 10 MIN. TOTAL TIME: 1 HOUR SERVES: 166 eggs, yolks and whites separated3⁄4 cup (175 mL) sugar, divided1⁄3 cup (75 mL), plus 1 tbsp(15 mL) Compliments Cocoa2 tsp (10 mL) Sensations by Compliments Pure Vanilla Extract1⁄4 tsp (1 mL) salt3 oz (90 g) white chocolate, chopped1 cup (250 mL) light ricotta cheese2 tbsp (30 mL) frozen orangejuice concentrate, thawed2 tbsp (30 mL) 18% table cream2 cups (500 mL) raspberries1 tbsp (15 mL) icing sugar1. Line a 15 x 10 x 1-in. pan with parchment paper (dab pan with butter or oil to prevent paper from sliding). Preheat oven to 375°F (190°C). In a large bowl, beat egg whites with an electric mixer (stand or hand-held) on high until soft peaks form. Add 1⁄4 cup (60 mL) of the sugar, 1 tbsp (15 mL) at a time, and continue to beat until whites are stiff and glossy, about 5 min. 2. In a separate bowl, beat yolks with mixer on high and slowly add remaining sugar until thick and pale, about 5 min. With mixer on low, beat in 1⁄3 cup (75 mL) cocoa and the vanilla and salt until smooth. Using a rubber spatula, gently fold cocoa mixture into egg whites until just blended. Spread batter evenly onto prepared pan and bake on middle rack of oven until surface springs back when gently pressed, about 15 min.3. Remove cake from oven and roll to cool (see how-to, right). Meanwhile, to make filling, melt white chocolate in a microwaveable bowl on HIGH for 1 min. Stir until smooth, heating an additional 15 sec. if needed. Blend ricotta, orange juice and cream into chocolate. Set aside.4. Unroll cake while it’s still slightly warm and remove towel. Spread filling evenly over cake and sprinkle with berries. Roll up cake lengthwise and place on a serving plate, seam side down. Dust with icing sugar.

Homemade chicken stock is nutritious, tasty and incredibly versatile. It adds that special homemade warmth to just about any soup. For this classic, we used a mix of chicken thighs and drumsticks, but any combo of chicken, including wings, will work. PREP TIME: 10 MIN. TOTAL TIME: 3 1/2 HOURSMAKES: APPROX. 8 CUPS (2 L)4 lb (2 kg) chicken thighs and/or drumsticks, bone-in, skin-on 12 cups (3 L) cold water1 large onion, halved 2 Compliments Organic Carrots, cut into chunks 2 celery stalks, cut into chunks 1 parsnip, peeled, cut into chunks 1 tbsp (15 mL) coarsely chopped parsley stems (approx. 6 to 8 stems)1 sprig fresh Compliments Thyme 1 tsp (5 mL) black peppercorns, lightly crushed2 Compliments Bay Leaves, torn or crumbled 1 tsp (5 mL) saltCompliments Cheesecloth 5 x 5 in. (12 x 12 cm)Kitchen twine1. Rinse chicken with cold water and place in a 16-cup (4 L) saucepan or stockpot. Add cold water and slowly bring to a boil over medium heat. Add onion, carrot, celery and parsnip. Reduce heat to low and simmer. For a clear stock, use a ladle to skim the foam that rises to the surface. 2. Place parsley stems, thyme, black peppercorns and bay leaves in the centre of cheesecloth. Tie into a pouch with kitchen twine, leaving one end of the string long enough to tie to the handle of the saucepan. Stir in salt. Simmer stock uncovered, with spice bundle immersed, for 3 hours, occasionally skimming the top.3. Use a slotted spoon to remove chicken, vegetables and spice bundle to a fine-mesh strainer set over a large bowl. Pour stock through and allow to drain (don’t press down on the solids as this can make the broth cloudy).

PREP TIME: 15 MIN. TOTAL TIME: 37 MIN.SERVES: 4 2 tbsp (30 mL) olive oil3 Yukon Gold potatoes, peeled and diced (approx. 2 cups/500 mL)1/4 tsp (1 mL) each salt and pepper, divided4 eggs1/2 cup (125 mL) Compliments Medium Chunky Salsa, plus more for garnish1/4 cup (60 mL) thinly sliced green onions, divided 1/4 cup (60 mL) Sensations by Compliments Tex-Mex Finely Shredded Cheeses1/4 cup (60 mL) sour cream1. Preheat oven to broil. Heat oil in a medium oven-safe skillet over medium heat. Add potatoes and stir occasionally until lightly browned, about 8 to 10 min. Season with half the salt and pepper, cover and cook until potatoes are cooked through, about 5 to 7 min. 2. Meanwhile, in a bowl, beat eggs with salsa, 3 tbsp (45 mL) green onions and remaining salt and pepper.3. Pour egg mixture over potatoes, coating evenly. Sprinkle cheese overtop, place skillet on middle rack of oven and broil until eggs are set and cheese is melted, about 2 to 3 minutes. Remove from oven and cool 2 min. to firm up. Cut into 4 wedges and garnish each with remaining salsa, green onions and the sour cream.PER SERVING (1⁄4 OF THE RECIPE): 270 calories, 11 g protein, 15 g total fat (4 g sat. fat), 195 mg cholesterol, 22 g carbohydrates, 2 g fibre, 3 g sugars, 490 mg sodium

This simple, better-for-you topping is made with minimal butter and gets its crunch from almonds and low-fat granola.PREP TIME: 10 MIN. TOTAL TIME: 50 MIN.SERVES: 82 cups (500 mL) sliced rhubarb (1/2-in./1-cm pieces)2 cups (500 mL) sliced strawberries1/4 cup (60 mL) Sensations by Compliments Pure Maple Syrup1 tbsp (15 mL) cornstarch1/2 tsp (2 mL) ground ginger 1/4 tsp (1 mL) salt 1 cup (250 mL) Compliments Balance Original Granola Cereal1/2 cup (125 mL) Compliments Natural Almonds, chopped4 tsp (20 mL) melted butter1. Preheat oven to 350°F (180°C). In an 8-in./20 cm square (2 L) glass or ceramic baking dish, mix together rhubarb, strawberries, maple syrup, cornstarch, ginger and salt. 2. In a bowl, combine granola, almonds and butter. Spread over fruit.3. Bake on middle rack of oven until fruit is bubbling and topping is golden, about 30 min. Serve warm.(SERVES 8)PER SERVING (1⁄4 OF THE RECIPE): 170 calories, 4 g protein, 6 g total fat (1.5 g sat. fat), 5 mg cholesterol, 24 g carbohydrates, 3 g fibre, 11 g sugars, 100 mg sodium

Here's a quick kitchen cooking tip on how-to blanch (par-cook) vegetables prior to use in other recipes.

1 cup (250 mL) turkey stock¼ cup (60 mL) low-sodium soy sauce1 tbsp (15 mL) oyster sauce1 tbsp (15 mL) fresh lime juice1 tbsp (15 mL) grated fresh ginger2 cloves garlic, minced1 tbsp (15 mL) packed brown sugar1 hot chili pepper, seeded and finely chopped1 lb (450 g) boneless, skinless turkey breast, cut into bite size pieces1 tbsp (15 mL) canola oil1 bag (1.5 lbs./750 g) frozen Thai or Asian style vegetable mix1 can (8 oz./227 mL) sliced bamboo shoots, drained2 tbsp (30 mL) cornstarchIn bowl whisk together turkey stock, soy and oyster sauces, lime juice, ginger, garlic, sugar and hot chili pepper. Pour half of the marinade into a resealable bag and add turkey. Seal bag and move turkey around in bag to coat completely. Refrigerate for at least 30 minutes or up to 8 hours. Alternatively, freeze marinated turkey for up to 1 week. Cover and refrigerate remaining marinade for up to 1 week.In wok or large non-stick skillet, heat oil over medium high heat. Add turkey to skillet and brown for 3 minutes. Add vegetables and bamboo shoots to skillet and cook, stirring for 2 minutes.Meanwhile, whisk cornstarch into reserved marinade. Pour into skillet and cook, stirring for about 5 minutes or until vegetables are tender crisp and turkey is no longer pink inside.Fresh Vegetable Substitute: Omit frozen vegetables and use 6 cups (1.5 L) of chopped fresh vegetables such as sliced pepper, broccoli, carrots, snow peas and onions. If using fresh vegetables reduce the cornstarch to 4 tsp (20 mL).Tip: For dark meat lovers, substitute boneless skinless turkey thighs for the breast. Water chestnuts are another delicious addition in a stir-fry. Makes 4 to 6 servings.Prep time: 20 minutesCooking time: 20 minutesCalories: 395; Protein 14 g; Fat 11 g; Carbohydrates 60 g.

This is a smooth creamy 'New York' style cheesecake with cream cheese and sour cream. Letting it cool down in a still warm oven keeps it from cracking.1 cup graham cracker crumbs1/4 cup  sugar2 tbsp melted butter500 g cream cheese3/4 cup sugar3 eggs1 tbsp lemon juice2 tsp vanillaPinch salt3 cups sour creamStir together crumbs, sugar and butter untilcombined; press into bottom of lightly greased 8"springform pan. Tightly wrap bottom of pan with foil. Bake in centre of 325°F oven for 8 to 10 minutes.Meanwhile, beat cream cheese until soft. Gradually add sugar beating for 3 minutes untilsmooth and light, scraping bowl often. On low speed,beat in eggs, 1 at a time, scraping bowl often. Stir in lemon juice, vanilla and salt, then sour cream. Pour over crust.Set springform pan in larger baking pan; pouring enough hot water into larger pan to come 1" up side of springform pan. Bake in pre-heated 325°F oven for 1-1/4 hours or until edge is set and centre is still a little jiggly. Turn off oven. Run knife around edge of cake. Let cool in oven for 1 hour. Remove from bain marie and transfer to rack; remove foil and let cool completely....then enjoy!

This Beef stir fry recipe will help you get dinner on the table fast, and put a smile in your tummy!Ingredients:2 tbsp soy sauce2 cloves garlic, minced1 lb thin sliced Top Sirloin Grilling Steak1/2 cup beef or chicken broth2 tbsp EACH lemon juice, hoisin sauce, brown sugar1 tbsp cornstarch2 tbsp vegetable oil1 EACH red & green peppers, thinly sliced2 cup broccoli floretsHandfull snow peas1 tbsp minced fresh ginger1/4 cup cashews2-3 green onions sliced