Guacamoldy with Creature Chips

Plain or buttered flavoured vegetable cooking oil spray
24 assorted large tortilla, such as plain, whole wheat and sun-dried tomato

Coarse salt

3 pounds (about 7) ripe avocados (pitted, peeled and cut into chunks)

¼ cup (about 3 limes) freshly squeezed lime juice

¼ teaspoon freshly ground pepper

1 fresh jalapeno chile, seeded and finely chopped

¼ cup fresh cilantro leaves

1 Preheat oven to 350⁰

2 Coat a baking sheet with cooking spray.

3 Using a few Halloween-inspired cookie cutters, cut shapes from tortillas. Arrange as many shapes as you can fit in a single layer on oiled sheet. Coat tortillas with cooking spray and season with salt. if you do not have cookie cutters, drawy "spooky" shapes i.e. bats, ghosts etc. on waxed paper, lay over tortilla and cut out with scissors.

4 Bake until slightly darkened and crisp, 10-12 minutes. Transfer to a wire rack to cool. Repeat with remaining tortilla shapes, using a clean, cooled baking sheet.

5 Put avocados, lime juice, 1½ teaspoons salt, pepper, jalapeno chile and cilantro in large bowl. Mash with a fork until chunky. Serve with chips.

Apple Cheddar Scookies

¾ cup unsalted butter, softened

¾ cup granulated sugar

2 eggs

1 large apple (Spartan or Empire), cored and grated

2½ cups all-purpose flour

1 cup shredded old cheddar

½ teaspoon each baking powder and baking soda

Pinch salt

1 Preheat oven to 350ᵒ

2 In bowl, using electric hand mixer, beat butter and sugar until fluffy. Add eggs one at a time and beat well after each addition. Stir in apples until combined.

3 In another bowl, whisk together flour, cheese, baking powder, baking soda and salt. Stir into butter mixture until just blended.

4 Drop dough by heaping tablespoonfuls on parchment paper-lined baking sheets.

5 Bake in centre of oven for about 15 minutes or until light golden and firm.

6 Let cool completely on pan.

7 Store in container in single layers divided with waxed or parchment paper for up to 3 days. Can be stored in freezer for up to 1 month.

Makes about 4½ dozen scookies.

Shredded Turkey Poutine with Roasted Fingerlings

2 pounds fingerling potatoes, cleaned and halved lengthwise

3 tablespoons extra virgin olive oil

1 tablespoon fresh thyme leaves

1 teaspoon kosher salt

8 ounces grated smoked Cheddar

2 cups shredded cooked turkey

2 cups gravy

2 tablespoons chopped fresh parsley

1 Preheat oven to 400º

2 Toss potatoes in large bowl with olive oil, salt and thyme. Spread in a single layer, cut side down, on a baking sheet lined with parchment paper. Roast in pre-heated oven for 40 to 45 minutes or until browned and tender.

3 Heat turkey in gravy until very hot.

4 Divide hot potatoes among individual plates or shallow bowls. Sprinkle with cheese. Spoon on hot turkey. Sprinkle with parsley and serve immediately.

Makes to 6 servings

Turkey Hash

2 tablespoons extra virgin olive oil
2 large potatoes, skin on and diced
3 medium onions, peeled and minced
2 green peppers, seeded and diced

6 bacon strips, cooked crisp and crumbled

2-3 cups minced leftover skinless turkey

Freshly ground black pepper

Optional: poached egg

1 Heat oil in a large saute pan over medium heat, until rippling but not smoking.

2 Add potatoes and cook, frequently pressing with the back of a wooden spoon or a spatula, until they begin to brown, 8 to 10 minutes.

3 Add onions, and cook until translucent and just beginning to take on some colour, about 7 minutes. Add peppers and bacon, and continue to cook until the water rreleased by the peppers has evaporated and vegetables are softened, about 10 minutes.

4 Add turkey, press the mixture into the pan again as above, and cook until hash is well-browned and hot throughout, about 10 minutes.

Add pepper to taste and serve hot, topped with a poached egg, if desired.

YUM!!