I think we all know what comes after May's Mom Month, that's right, June has opened its doors to our Dads . Not only will it be Father's Day , but June 21st will be the official start of summer. And so, how do we celebrate these two occasions through our Cooking Club? You've got it, we're grilling . I have chosen three great and easy recipes (one of which is vegetarian!) It's now up to you to decide what you'd like to make. 1) Cowabunga Beef Burgers with Yummy Yammy Fries care of Greta and Janet Podleski (The fries are a bonus.) 2) A Grilled Vegetable Wrap with Black Olive and Sun-Dried Tomato by our dear friend Michael Smith. 3) And Honey Mustard Chicken Drumsticks by Mr. Griller Matt Dunigan. What Will June's CCC Be? online surveys How the Cooking Club Challenge works: Make the chosen recipe which will be announced at the end of the month Follow the recipe either to a "T" or add your creative flair Email us (community@foodnetwork.ca) a picture (jpg. format) and a short descriptive paragraph - no more than 50 words before month's end for your chance to win! Share tips and opinions with fellow challengers Related: Results for May's CCC Mid-Month Round Up: Sour Cream Apple Coffee Cake Post your CCC pictures in the photo gallery Check out the CCC blog page

People have been dazzling us with these incredible pictures of their personal Shockolate Cheesecake creations. So don't you think it's time you got started on this low(er) fat healthier alternative? After you dive into these pictures I'm sure you'll run to your grocer to pick up the ingredients which are listed below. Thanks Michelle H . who decided to create her own low fat recipe for the brownies and spruce up her dish by dipping some raspberries in white chocolate. I do agree, it is a great contrast to the cake. Way to show your love Maxine L ! The perfect dessert for Valentine's weekend. I heart your cake decorations! "Holy Chocolate Batman!" Go Laura V . that is the best opening line. Happy to hear that this recipe is a keeper. So now that you've seen this recipe come to life, don't you think it's time you too make it? Here's how the Cooking Club Challenge works: Make the chosen monthly recipe: Greta and Janet Podleski's Shockolate Cheesecake. Feel free to follow it to a "T" or add your own creative flair. Email us (blogATfoodnetworkDOTca) a picture (in .jpg format) and a short descriptive paragraph of no more than 50 words before the end of each month for your chance to win prizes! Thanks to our new site, you can share tips and opinions immediately with fellow challengers. No need to wait until the end of the month. Shockolate Cheesecake Yield: 16 Ingredients 1 box (15.5 oz/440 g) low-fat brownie mix (such as Betty Crocker Fudge Brownies) 2 cups 1% cottage cheese 1 cup light sour cream (not fat-free) 1 package (8 oz/250 g) light cream cheese, at room temperature 1 cup granulated sugar 1/3 cup unsweetened cocoa powder 1/4 cup all-purpose flour 6 ounces (170 g) semi-sweet chocolate squares, melted and cooled slightly (see Tip) 1 cup fat-free egg substitute or 4 whole eggs 1 teaspoon vanilla 1 cup fresh raspberries Melted chocolate for drizzling (optional) Directions 1. Spray a 9-inch springform pan with cooking spray. Prepare brownies according to package directions, baking in springform pan instead of regular cake pan. Brownies should bake in 20 to 25 minutes. 2. Remove pan from oven and reset temperature to 325ºF. Set brownie crust aside to cool slightly while you prepare filling. 3. To make filling, whirl cottage cheese, sour cream and cream cheese in a blender until perfectly smooth. Scrape out mixture into a large mixing bowl. In a small bowl, sift together sugar, cocoa and flour. 4. Gradually add sugar mixture to cream-cheese mixture and beat...

It’s time to pick next month’s Cooking Club Challenge recipe. This year, Chinese New Year happens to fall on Valentine’s Day, so as Suziethefoodie and AvaDJ suggested in our forum , I’m offering up a Chinese dish AND a dessert recipe for you to vote on. (If you’re feeling ambitious, you could even do both!). And as Sally from Surrey suggested, I tried to pick recipes that are healthy-ish in an attempt to help us keep our New Year’s resolutions. So here are the two recipes: To commemorate Chinese New Year , I picked Shrimp Stir-Fry with Fried Egg and Flavoured Vinegar from Everyday Exotic with Roger Mooking . And in honour of Valentine’s Day , Shokolate Cheesecake from Eat, Shrink and Be Merry . The recipe uses cottage cheese, cream cheese and sour cream to lower the fat content. So there you have it folks. Vote on the recipe you want to make! <a href="http://answers.polldaddy.com/poll/2592703/" mce_href="http://answers.polldaddy.com/poll/2592703/">Which recipe do you want to make for February Cooking Club Challenge?</a><span style="font-size:9px;" mce_style="font-size:9px;">(<a href="http://www.polldaddy.com" mce_href="http://www.polldaddy.com">online surveys</a>)</span> Don’t forget you still have one more week to get your submissions in for January’s Cooking Club Challenge: Sandi Richard’s Pork Loin Roast. Here's how the Cooking Club Challenge works: Make the chosen monthly recipe: For January it's Sandi Richard's Pork Loin Roast with Rice and Peas . Feel free to follow it to a "T" or add your own creative flair. Email me (blogATfoodnetworkDOTca) a picture (in .jpg format) and a short descriptive paragraph of no more than 50 words before the end of each month for your chance to win prizes! Thanks to our new site, you can share tips and opinions immediately...