Janine Thomson

Serving the Westshore with quality, integrity & accuracy.

Lemon and Chocolate go together quite well. If you love chocolate like everyone else, try out this beautiful soft creemy chessecake recipe with just a hint of lemon flavor to top it off. Enjoy!



3 pkg - Light Philadelpia Cream Cheese (8oz)

3/4 cup Sugar

2 Lemons squeezed and grated for lemon zest and juice

1/2 tbsp. Vanilla

2 Eggs

1 chocolate square semi sweet




Heat oven to 350 F

Soften cream cheese in large bowl, add in Sugar, eggs and vanilla.

Squeeze 2 lemons and add juice to mixture, then grate the rind of the lemons with a fine grater. Mix & blend well.

Divide mixture into two seperate bowls. 

On low heat, melt semi sweet chocolate square in small saucepan until fully melted.

Remove from heat and add melted chocolate to 1 of the cheesecake mixtures and mix well.

Alternate dropping one tbsp. of lemon cheesecake and 1 tbsp. of chocolate into pie shell until its full. 

Swirl both chocolate and lemon mixture with a inverted knife to fold it into each other.


Bake 40 minutes. Cool And refrigerate for 2 hours until firm. Serve. 


Serves: 8


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Who could resist a great cup of Chicken Noodle Soup? This simple recipe can be done in no time flat, and can serve up to 8 people. Even when the kids are in bed with a cold, this is what they pine for. 
For so many reasons this soup does justice, and that is 1) its healthy 2) its simple to make 3) you got enough leftover soup to last for a few days (depending on how many your feeding 4) its always the way to go for those that are dealing with the winter sniffles & sore throats.
Generally I try to saute up the vegetables together before adding anything else, just to help with the texture and flavour. Add all the broth, herbs and chicken first before adding the noodles, if your not into the soppy noodle. I like a bit of crunch to my meals, it makes me feel like I'm eating something fresh. Otherwise, go for the gusto and add it all in at once.

Also, don't forget to prepare and cook your chicken before hand. I always like to cook a whole chicken and then tear the hell out of it for leftovers. Which of course, having leftovers gets me into the soup cooking mode. Midnight madness in the kitchen, i'd say!
With herbs, you can add or delete any herb your really want. For a cooking standard, I try not to prepare my meals with too many herbs and just keep it down to about 3 or 4. Adding in a bit of a zap here and there with pepper flakes makes the taste all the better. When your all finished, you can save a small pot for yourself or prepare the rest in tupperware containers to freeze for another time. 
2 tbsp. Butter
1 cup sliced carrots
1/2 cup diced celery
1/2 cup diced white onion
4 cups of low sodium chicken broth
4 cups of vegetable broth
2 cloves of garlic (minced)
2 cups of egg noodles
2 cups of cooked and shredded chicken meat 
1/2 tsp. dry basil
1/2 tsp. dry oregano
1/2 black pepper
1/4 tsp. dry thyme
1/2 tsp dried pepper flakes (optional)
Melt butter in large pot over medium heat. Add the diced carrots, celery, and onion. Cook for about 6 minutes until tender. Add in chicken & vegetable broth, shredded chicken, noodles, garlic, basil, oregano, pepper, thyme, and/or pepper flakes. Stir and bring to boil, then reduce heat on low to simmer for 20-25 minutes.
Serves 8
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For those of you that love Apple Pie, here is a little delicious recipe of Apple Crisp. I add a little bit of Vanilla Icecream to top it off, but in this photo it looks bigger than the crisp itself. Enjoy!    





6 Granny Smith Apples, large, peeled and thinly sliced 

1 tbsp. lemon juice

3 tbsp. melted butter

3 tbsp. milk

1/2 tsp.vanilla extract  

2 tbsp. flour

1/4 cup brown sugar

3/4 tsp. cinnamon

pinch of salt



1/2 cup whole wheat flour

1/2 cup rolled oats

1/2 cup brown sugar

1/2 tsp. baking powder

1/4 tsp. cinnamon

pinch of salt

1/3 cup cold diced butter  


Preparation:   Preheat oven to 375 F   In a large bowl, combine the crisp filling ingredients with a fork and mash ingredients until it resembles small crumbs. Refrigerate.    Prepare Apple filling in a medium bowl, combine melted butter and flour until well blended. Add milk, lemon juice, and vanilla extract. Stir in brown sugar, cinnamon and salt.   Pour mixture over apples and toss to coat.   Take the apple mixture and pour into a 8x10 lightly buttered baking dish and spread evenly . Sprinkle crisp filling over top and bake 30-35 minutes or until golden brown. Remove from oven and allow to cool for 10 minutes until serving.   Top it off with Vanilla Ice-cream.   Serves: 8

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