Crustless Cranberry Pie "Light, super simple, and delicious dessert. Great with vanilla ice cream." INGREDIENTS  1 cup all-purpose flour  1 cup white sugar  1/4 teaspoon salt  2 cups cranberries  1/2 cup chopped walnuts  1/2 cup butter, melted  2 eggs  1 teaspoon almond extract DIRECTIONS 1. Preheat oven to 350 degrees F (175 degrees C). Grease one 9 inch pie pan. 2. Combine the flour, sugar, and salt. Stir in the cranberries and the walnuts, and toss to coat. Stir in the butter, beaten eggs, and almond extract. If you are using frozen cranberries, the mixture will be very thick. Spread the batter into the prepared pan. 3. Bake at 350 degrees F (175 degrees C) for 40 minutes, or until a wooden pick inserted near the center comes out clean. Serve warm with whipped cream or ice cream.

I haven't made this yet, but it sounds good. Creamy Rice Pudding PREP TIME 25 Min COOK TIME 20 Min Original recipe yield: 4 servings INGREDIENTS 3/4 cup uncooked white rice 2 cups milk, divided 1/3 cup white sugar 1/4 teaspoon salt 1 egg, beaten 2/3 cup golden raisins 1 tablespoon butter 1/2 teaspoon vanilla extract DIRECTIONS In a medium saucepan, bring 1 1/2 cups water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes. In another saucepan, combine 1 1/2 cups cooked rice, 1 1/2 cups milk, sugar and salt. Cook over medium heat until thick and creamy, 15 to 20 minutes. Stir in remaining 1/2 cup milk, beaten egg and raisins. Cook 2 minutes more, stirring constantly. Remove from heat, and stir in butter and vanilla. Serve warm. Tortellini Salad recipe 1 (14 ounce) package frozen cheese tortellini 1 cup chopped raw vegetables 1/2 cup Italian salad dressing Thaw tortellini according to package directions. Add remaining ingredients; toss gently. Source of Recipe Taste of Home - M. Dennis; Clarks Hill, IN Southwestern Rice -- e-w Serves: 8 1 medium green pepper, diced 1 medium onion, chopped 2 garlic cloves, minced 1 T. olive - or - canola oil 1 14-1/2-oz. can reduced-sodium chicken broth 1 c. uncooked long grain rice 1/2 tsp. ground cumin 1/8 tsp. ground turmeric 1 15-oz. can black beans, rinsed and drained ** 1 10-oz. can diced tomatoes and green chilies, undrained 1 10-oz. pkg. frozen corn, thawed In a large nonstick skillet, sauté the green pepper, onion and garlic in oil for 3 minutes. Stir in the next 4 ingredients; bring to a boil. Reduce heat; cover and simmer for 15 minutes or until the rice is tender. Add beans, tomatoes and corn; heat through. To make a main dish out of this just add cooked chicken.

OMG! This sounds sooooo yummy,I just have to try it!

I've been wanting to make butter tarts since reading about them when Canada had Thanksgiving last month. Does this recipe sound like the cookies would taste about the same as making them in individual tarts? The squares would be so much easier, but not if the flavor is off. Butter Tart Squares (The Fig Tree blog adapted from Canadian Living magazine) 1 cup (250 mL) all-purpose flour 1/4 cup (50 mL) granulated sugar 1/2 cup (125 mL) salted butter 2 tbsp (25 mL) salted butter, melted 2 eggs, lightly beaten 1 cup (250 mL) packed brown sugar 2 tbsp (25 mL) all-purpose flour 1/2 tsp (2 mL) baking powder 1/2 tsp (2 mL) vanilla 1 pinch salt 1 cup (250 mL) raisins 1/2 cup (125 mL) chopped walnuts Preparation 1. In bowl, mix flour with sugar; using pastry blender, cut in butter until crumbly. Press into 9-inch (2.5 L) square metal cake pan; bake in 350ðF (180ðC) oven for 15 minutes. NOTE: I used a food processed and pulsed the ingredients together until they mixture was crumbly. The mixture looked very crumbly and like it would not meld together in the oven. Do not worry! It all comes together in the end! 2. Filling: In bowl, mix butter with eggs; blend in sugar, flour, baking powder, vanilla and salt. Stir in raisins and walnuts; pour over base. 3. Bake in 350ðF (180ðC) oven until top springs back when touched lightly, 20 to 25 minutes. Let cool in pan on rack. Cut into squares. NOTE: I found that the crust was still quite crumbly even after I let the butter square tart sit & cool off on the counter. It was a bit difficult to cut. I suggest placing the pan in the fridge for an hour to set the crust completely. After I chilled the butter tart square, it was extremely easy to cut into perfect bite sized pieces. NOTE: I used unsalted butter instead of salted butter. I have to say, salted butter would have added a bit more flavour to the crust itself. I would recommend using the salted butter.